• Tofu and Eggplant with Thai Coconut Red Curry Sauce

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    We had some delicious looking eggplant sitting in the fridge that we bought from at the Farmer’s Market.  I just knew it would be delicious in a curry.  So I used my favorite Thai red curry recipe (made a few changes) and planned the dish around the eggplant.  You could easily add chicken or beef, but I chose to go with tofu, and it was delicious!

    Ingredients:

    • Extra firm tofu, sliced and drained
    • 2 c. sliced eggplant
    • Olive oil
    • Salt
    • Dark sesame oil
    • 3 TBSP fresh ginger, minced
    • 4 garlic cloves, minced
    • 1 red bell pepper, chopped
    • 1 tsp. curry powder
    • 1-2 tsp. red curry paste
    • 1/2 tsp. ground cumin
    • 2 TBSP low-sodium soy sauce
    • 1 TBSP brown sugar
    • 1 (14-ounce) can light coconut milk
    • 1/2 c. chopped green onions
    • 2 TBSP chopped fresh cilantro
    • 2 TBSP of Thai basil (optional)
    • salt and pepper to taste
    • Hot cooked rice
    • Lime wedges

    Directions:

    1. Line one baking sheet with 6 layers of paper towels or a clean dish towel.  Cut tofu and arrange tofu on baking sheet.  Top the tofu with 6 more layers of paper towels or a clean dish towel.  Place another baking sheet on top of the paper towels fro 30 to 45 minutes–this provides the weight needed to extract the water from the tofu.
    2. Preheat oven to 400.
    3. Remove the paper towels from the tofu and spray the tofu with cooking spray and bake until golden brown, about 20 minutes.
    4. Meanwhile slice the eggplant and place on a cookie sheet.  Drizzle with olive oil and salt.  Roast in the oven until the eggplant is nice and soft, but still retains its shape, about 10-15 minutes.
    5. Heat sesame oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add red pepper; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, and coconut milk and bring to a simmer (do not boil). Remove from heat and add the baked tofu and roasted eggplant; then stir in green onion, cilantro, and basil.
    6. Serve over rice and squeeze with a lime wedge.

    Tofu and Eggplant with Thai Coconut Red Curry Sauce:

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  • Curry Rice Salad

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    This is a go to dish (albeit I haven’t made in a long time).  This recipe comes from my grandma Clark.  She makes it for brunches, baby showers, wedding showers, and all sorts of events.  This salad is a great way to use up leftover chicken or Turkey from Thanksgiving.  It’s also a great crowd dish because you can easily make a whole lot.

    It’s simple but tastes oh so yummy!

    Here’s my version of the Clark classic…enjoy!

    Ingredients:

    • 1 c. rice
    • 2 c. water
    • 1 TBSP curry powder (more or less to taste)
    • 1/2 tsp. salt (more or less to taste)
    • 1/4 c. onion, minced
    • 1 TBSP vinegar
    • 2 TBSP canola oil
    • 1 c. celery, chopped
    • 2 c. peas
    • 2 c. cooked chicken
    • 3/4 c. mayo
    • Lettuce or mixed greens
    • Other additions: sliced grapes, sliced water chestnuts, slivered almonds, or marinated artichoke hearts

    Directions:

    1. In a saucepan combine the uncooked rice, water, curry powder, and salt; cover and cook rice.  Once the rice is cooked add the vinegar and canola oil and stir.  Let the rice cool and then refrigerate for at least 3 hours (I usually do this step the night before).
    2. Now add the rice to a bigger bowl and add the celery, peas, chicken, and other other addins–my favorite is grapes.  Mix together and then add the mayo.  Taste and add salt, if necessary.
    3. Serve over lettuce or mixed greens.

    Curry Rice Salad:

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  • Roasted Tomato and Feta Sauce

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    This is so easy and so tasty.  It was a really good way to use up some of our fresh garden tomatoes.  The feta gives the pasta nice seasoning, so if you omit the feta, be sure to add some more salt
    Ingredients:

    • 2 cups grape tomatoes, halved
    • 2 tablespoons extra-virgin olive oil, divided
    • 4 cloves garlic, sliced
    • 1 teaspoon balsamic vinegar
    • Kosher salt, to taste (I used 1/2 tsp.)
    • Fresh ground pepper, to taste
    • 6 oz. crumbled feta
    • 1 c. fresh basil, chiffonade
    • 1 lb. pasta

    Directions:

    1. Position a rack in the middle of the oven and preheat to 350 degrees F.
    2. Toss the tomatoes with the olive oil, garlic, vinegar, salt, and pepper to taste. Spread out on a baking sheet and roast until the tomatoes get juicy, about 15-25 minutes.
    3. Meanwhile cook pasta according to package.  When pasta is done transfer to a large serving bowl; then add the roasted tomatoes to the pasta as well as the feta and toss.  Top with basil.

    Roasted Tomato and Feta Sauce:

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  • Blueberry Crumb Coffee Cake

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    I found this recipe at A Year in the Kitchen, and the recipe is adapted from a recipe by Dorie Greenspan.  This blueberry crumb coffee cake is really delicious, and even has enough crumb topping for -s!

    Ingredients:

    For the Crumbs:
    • 5 TBSP unsalted butter at room temp
    • 1/4 c. sugar
    • 1/3 c. light brown sugar (packed)
    • 1/3 c. all purpose flour
    • 1/4 tsp. salt
    • 1/2 c. rolled oats

    For the Cake:

    • 1 pint blueberries
    • 2 c. plus 2 tsp. all purpose flour
    • 2 tsp. baking powder
    • 1/2 tsp. baking soda
    • 1/4 tsp. salt
    • 1/4 tsp. ground cinnamon
    • 1/8 tsp. freshly ground nutmeg
    • 2/3 c. sugar
    • grated zest of 1/2 lemon
    • 3/4 stick (6 TBSP) unsalted butter at room temp
    • 2 large eggs, at room temp
    • 1 tsp. vanilla extract
    • 1/2 c. buttermilk

    Directions:

    1. Preheat oven to 350.
    2. Butter an 8-inch square pan and put it on a baking sheet.
    3. To make the crumbs:Put all the ingredients in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed. Scrape the topping into a bowl, press a piece of plastic wrap against the surface. Refrigerate until needed.
    4. To make the cake: Using your fingertips, toss the blueberries and 2 tsp. of the flour together in a small bowl just to coat the berries; set aside.
    5. Whisk together the remaining 2 cups flour, baking powder, baking soda, salt, cinnamon and nutmeg.
    6. Working in the bowl of a stand mixer or in another large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and aromatic; then add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes;then add the eggs one by one, beating for about 1 minute after each addition, then beat in the vanilla extract.  Don’t be concerned if the batter looks curdled — it will soon smooth out.  Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts and the buttermilk in 2 (begin and end with the dry ingredients).  You will have a thick, creamy batter. With a rubber spatula, gently stir in the berries. Scrape the batter into the buttered pan and smooth the top gently with the spatula.
    7. Pull the crumb mix from the fridge and, with your fingertips, break it into pieces.  There’s no need to try to get even pieces — these are crumbs, they’re supposed to be lumpy and bumpy and every shape and size. Scatter the crumbs over the batter, pressing them down ever so slightly.
    8. Bake for 55 to 65 minutes, or until the crumbs are golden and a thin knife inserted into the center of the cake comes out clean.
    9. Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.

    Blueberry Crumb Coffee Cake:

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