Jungle Curry with Tofu. Adapted from Cooking Light

This is one of my favorite dishes to make. It is easy, healthy and my husband thanks me for the free smells. If you are worried that you are not going to be able to find some of the ingredients, that is A okay cause this recipe (along with many of the other I post) if very adaptable. Alright let's get started!

Materials:

1 package of FIRM tofu
2 tbs oil
1 egg plant cut into fork sized pieces
1 bell pepper julienned
2 cups of green beans, haricot verts or long beans trimmed
2 tbs green curry paste (use red or yellow curry for a milder dish)
1 cup broth- vegetable or chicken
2 tbs soy sauce
2 tsp brown sugar
zest of 1 lime

Preparation:

1. First you must get some of the excess water out of your tofu. Before cutting it, wrap your tofu in a paper towel and place it on a plate with a weight on top to lightly squeeze out the liquid. I usually do this while I'm prepping the veggies to give it enough time to drain. Once done cut your tofu into about 1 inch cubes.

2. Heat a large skillet over MED-HIGH heat and heat 1 tbs of oil through. Add your tofu and stir fry for 4 min til lightly browned. Don't stir too vigorously or your tofu will break! Remove your tofu to a plate and keep warm.

3. Heat your remaining oil at MED-HIGH heat and add your peppers, eggplant, and beans. Stir fry for about 3 min. Yesss I know I crowded my pan. I was a dummy and didn't just use my larger one lol.

4. Add your curry paste and cook for 30 seconds. Add the broth, soy sauce, sugar and zest. Stir till the sauce is combined well and cook for 5 minutes til the veggies are cooked through. Add your tofu back in and heat through, about 1 min.

Simple as that! I serve mine with jasmine rice which is a Thai rice that is perfect for well.. Thai dishes. Just as a quick reminder of how convertible this recipe is, I just bought a handful of little Indian eggplants and haricot verts cause that was what my Asian market had. Oh! On another note, if you are paying more than $2 for tofu you are getting RIPPED OFF. I bought mine on sale at my Asian market for 79¢. It is soybeans for goodness sake. Soybeans are the largest crop in the world; your tofu should always be a cheap buy. Same for curry paste. You can buy the fancy Thai Kitchen jarred curry paste for expensive prices or you can buy an envelope of the same product for 60¢ at your Asian grocery store. If a recipe calls for Asian products, go to an Asian market because usually you can get a better price there. Alright, love you guys and see you in my next recipe! God speed!

Wild Mushroom Pizza Adapted from Cooking Light

This pizza is my hubby's new fave! It is rustic in style and uses multiple kinds of mushrooms making this a very versatile recipe. If you can make your own pizza dough DO IT! You can refer to the pizza dough recipe on my blog or find your own. The dough looks a little sketchy in the picture because I kept messing up the shape. Regardless the pizza was sooo good.

Materials You Will Need:


12 oz fresh refrigerated pizza dough
1/3 dried porcini mushrooms
2/3 cup water
1 tbs olive oil
4 oz each of 3 different mushrooms; chopped (I used shiitake, maitake, and king oyster mushrooms)
3 oz minced garlic
salt & pepper
3 tbs green pesto
3 oz mozzarella

Preparation: 

1. Preheat oven to 500 with pizza stone or baking sheet inside.

2. Combine and porcini mushrooms and water. Microwave on HIGH for 4 MIN in a microwave safe bowl. Drain and chop mushrooms.

3. Heat a large skillet over MED- HI heat. Add oil and heat through. Add fresh mushrooms and garlic. Saute 5 min. Add porcini, salt, and pepper to taste.

4. Carefully remove pizza stone. Arrange dough on stone. Spread pesto, cheese, and mushrooms evenly over pizza dough. Bake for 13 minutes. Cut into 8.

Simple as that! So good and fairly healthy compared to commercial pizza that usually is ladened with tons of cheese and grease.

Penne Pasta Salad con Tuna and Roasted Red Peppers. Adapted from Cooking Light.

This pasta salad makes a great lunch or you can up the size and bring it to a get together. The simple, bright flavors of this dish pull it together nicely making this a fantastic and satisfying spring or summer meal. I only made 2 servings for my husband and I but this recipe is very easy to adjust for larger crowds.  

(2 servings) 

Materials You Will Need: 

1/2 red bell pepper

2 quarts of water

salt

3 oz penne rigate 

1 cup fresh spinach (arugula or any other dark salad green would work nicely)

2 tbs thinly sliced red onions or shallots 

1 tbs red wine vinegar

1/2 tbs capers (capote or non- pareilles~ size is the only difference) 

1/2 tbs olive oil

1 can high quality tuna (if you can get your hands on a premium jarred tuna such as Ortiz, do it. You'll notice the difference.)

Remember, in cooking recipes are more flexible than you think! Use what you have. Many ingredients can be swapped depending on your flavor preference. You might not like spinach, try arugula. Non-pareille capers are more expensive than capote capers but they taste the same; I'm broke so that's what I bought lol. Do what you like!

Preparation: 

1. Preheat your broiler. It's gonna get hot in here!

2. Remove all seeds and membrane from your pepper and flatten it with your hand. This will create an even service for roasting. Place skin side up on a foiled baking sheet and put in the oven on the middle rack. Let that puppy cook for 10-15 MIN til it is BLACK. You might think you did something wrong but you didn't. 

3. Carefully remove your pepper(s) and put it into a zip top bag to sit for 15 MIN to steam, loosening the skins. Remove, peel the skin off, and chop. Roasting takes a little time but gives the pepper the sweetest flavor. 

4. Boil your pasta in lightly salted water. Remove and rinse with cold water. 

5. Combine all ingredients along with a pinch of salt and mix til combined. Yum!

At first I was worried because it didn't seem like this dish would make enough food for the both of us but it made approximately 2 cups per person and was very filling. Serve with a bit of torn, crusty bread. Enjoy babies!