Paul made it, and followed this recipe pretty much exactly. It was so delish!! The spices were just wonderful. Mild and delightful, and so flavorful! Yum.
Two nights ago Paul defrosted the lamb we had in the freezer, ground it up with the Kitchenaid attachment, and made us Gyro meat using this recipe to go with the tzatziki sauce I had made using this recipe. I used fat free Greek yogurt, so I didn't have to drain it at all. Also, I just shredded my cucumbers with the bigger side of a box grater, didn't even bother to remove the seeds. It was QUITE delish, although of course not nearly as healthy as tonight's dish.
Hope you enjoy! I especially recommend the spiced Cauliflower & Broccoli. That reminds me: I really want to try my sister's cauliflower curry!!
Showing posts with label olive oil. Show all posts
Showing posts with label olive oil. Show all posts
Tuesday, February 24, 2009
Monday, February 16, 2009
Chiang Mer II
Tried it again, this time including mushrooms and cilantro as promised. But I also added a full 6oz can of tomato paste and a drained 14.5oz can of diced tomatoes (no salt added). Then I made one other change, after Paul surprisingly was willing to try it: I used extra-firm tofu instead of chicken.
Ingredients:
EVOO
1 onion, diced
2 or 3 carrots, diced
1 to 3 cloves of garlic, finely diced, or to taste
1 package pre-sliced baby bella mushrooms (or plain ol' white mushrooms)
1 pack or two handfuls fresh cilantro, roughly chopped
1 pack extra-firm tofu
1 6-oz can tomato paste
1 14.5-oz can diced tomatoes (no salt added)
4 to 5 Tablespoons of mild curry paste
1/2 pack (1/2 lb) spaghetti or fetuccini
Please ignore the indisputable proof of my alcoholism in the background and just focus on the foreground.
Drain tofu, slice into cubes, and spread in an even layer on paper towels. Top with a cutting board (or something flat and stiff) and top with a few heavy kitchen objects. This is to press the tofu a bit and get out all the extra moisture. Leave it like this until you're ready to cook it.
Next put the water on to boil for the pasta. The rest of the meal should take just a little longer to cook than the time to cook the pasta start to finish.
Sauté the onions, carrots, garlic, and mushrooms in a teensy bit of EVOO until soft. Add tofu and continue to cook until tofu is heated and veggies are starting to brown.
Add curry paste and stir to coat everything. Cook until heated.
Add tomato paste and stir to coat everything again; keep cooking!
Add diced tomatoes, and cook until everything is hot.
At this point, pasta should be finished cooking and drained; add it to the pan and stir it all up. Remove from heat and serve!
The curry paste I use has PLENTY of salt in it, so I haven't added any anywhere else; also, it's spicy enough for me already, so I didn't add any pepper, but you certainly could, or you could use a hotter curry paste to begin with.
We both liked the tofu! It basically had the consistency of mild cheese like you get in some Indian dishes, and tasted like the sauce. And it was much healthier for us! I'm excited and plan to purchase extra-firm tofu to substitute in to more dishes from now on. I'm also excited that we now have a really delicious and not-too-difficult dish we could prepare for a vegan guest.
Yum!
Ingredients:
EVOO
1 onion, diced
2 or 3 carrots, diced
1 to 3 cloves of garlic, finely diced, or to taste
1 package pre-sliced baby bella mushrooms (or plain ol' white mushrooms)
1 pack or two handfuls fresh cilantro, roughly chopped
1 pack extra-firm tofu
1 6-oz can tomato paste
1 14.5-oz can diced tomatoes (no salt added)
4 to 5 Tablespoons of mild curry paste
1/2 pack (1/2 lb) spaghetti or fetuccini
Please ignore the indisputable proof of my alcoholism in the background and just focus on the foreground.
Drain tofu, slice into cubes, and spread in an even layer on paper towels. Top with a cutting board (or something flat and stiff) and top with a few heavy kitchen objects. This is to press the tofu a bit and get out all the extra moisture. Leave it like this until you're ready to cook it.
Next put the water on to boil for the pasta. The rest of the meal should take just a little longer to cook than the time to cook the pasta start to finish.
Sauté the onions, carrots, garlic, and mushrooms in a teensy bit of EVOO until soft. Add tofu and continue to cook until tofu is heated and veggies are starting to brown.
Add curry paste and stir to coat everything. Cook until heated.
Add tomato paste and stir to coat everything again; keep cooking!
Add diced tomatoes, and cook until everything is hot.
At this point, pasta should be finished cooking and drained; add it to the pan and stir it all up. Remove from heat and serve!
The curry paste I use has PLENTY of salt in it, so I haven't added any anywhere else; also, it's spicy enough for me already, so I didn't add any pepper, but you certainly could, or you could use a hotter curry paste to begin with.
We both liked the tofu! It basically had the consistency of mild cheese like you get in some Indian dishes, and tasted like the sauce. And it was much healthier for us! I'm excited and plan to purchase extra-firm tofu to substitute in to more dishes from now on. I'm also excited that we now have a really delicious and not-too-difficult dish we could prepare for a vegan guest.
Yum!
Monday, January 26, 2009
Mushroom Risotto
Very simple this time, I used this recipe with very few changes:
I used a 1 lb box of arborio rice plus 1 qt (4 cups) of mushroom stock
For the mushrooms I used two containers from Giant: one of sliced baby bellas, and the other a mix of crimini/oyster/shitake.
The mushroom stock didn't come in low sodium, so I just didn't add any more salt, but next time I'd stick with chicken stock. I just wanted to try out the mushroom stock, I've been eyeing it up at Wegman's for months.
All other portions I kept identical, including the 1/2 c dry white wine, so no need to reduce any other ingredients just because I used less rice. I also used 3 shallots, and I wish I had added a couple cloves of garlic.
I did follow the recipe's suggestion of removing the mushrooms once they were soft, and I'm glad I did: the rice was then in with just the shallots, so it had more chance to get creamy and thick. I actually removed the mushrooms to the same little saucepan as the stock, which I heated over the lowest flame possible so that it was just below simmering the entire time, but hot so that it didn't lower the temp of the rice every time I ladled more in. Then I just used a ladle to scoop broth (but no mushrooms if I could help it) into the rice gradually, one or two ladles at a time.
I did use less butter at the end, since I had less rice, and because it was already delicious and didn't need that much added richness (or fat!).
I used a 1 lb box of arborio rice plus 1 qt (4 cups) of mushroom stock
For the mushrooms I used two containers from Giant: one of sliced baby bellas, and the other a mix of crimini/oyster/shitake.
The mushroom stock didn't come in low sodium, so I just didn't add any more salt, but next time I'd stick with chicken stock. I just wanted to try out the mushroom stock, I've been eyeing it up at Wegman's for months.
All other portions I kept identical, including the 1/2 c dry white wine, so no need to reduce any other ingredients just because I used less rice. I also used 3 shallots, and I wish I had added a couple cloves of garlic.
I did follow the recipe's suggestion of removing the mushrooms once they were soft, and I'm glad I did: the rice was then in with just the shallots, so it had more chance to get creamy and thick. I actually removed the mushrooms to the same little saucepan as the stock, which I heated over the lowest flame possible so that it was just below simmering the entire time, but hot so that it didn't lower the temp of the rice every time I ladled more in. Then I just used a ladle to scoop broth (but no mushrooms if I could help it) into the rice gradually, one or two ladles at a time.
I did use less butter at the end, since I had less rice, and because it was already delicious and didn't need that much added richness (or fat!).
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