Chad recently had a beans and rice urge so we decided to try out a few recipes found on the internet. After monkeying around with the first one until we were satisfied, we came up with the following recipe:
Coconut Beans and Rice
1 can red kidney beans
1 can coconut milk
1-2 cloves of garlic, minced
4 scallions, diced
1/4-1/2 tsp tarragon
1 1/2 C uncooked rice
1 1/4 C water
1 tsp salt
1/2 Tbs sugar
1 can of pineapple tidbits (any size you like)
lime juice
spicy sausage (optional)
Drain pineapple and reserve juice. Mix all ingredients except lime and pineapple juices in a pot. Heat to boiling and turn heat to low. Simmer for 30 minutes, covered. Remove from heat. Add lime and pineapple juice to taste.
We used a spicy chicken sausage with cilantro and full-strength coconut milk. It was pretty delicious, quick to put together, and something that I could cook even with Abby around "helping."
Thursday, December 11, 2008
Thursday, November 6, 2008
Tofu Yummyness
Tonight's dinner was one of those rare successes with a first-try recipe. Yay! The original recipe, from some website that I can't remember, did not have any veggies, nuts, or raisins, and called for chicken rather than tofu.
Tofu Curry
2T oil
1T margarine or butter
1/2 tsp cumin seed (optional)
1/2C finely chopped onion
1/2 T minced garlic (3 cloves)
1T minced ginger (about 1")
4T tomato paste
1/4 tsp tumeric
3/4 tsp ground cumin
3/4 tsp groung corriander
1/4 1/2 tsp salt
1/8 - 1/4 tsp cayenne
1 block of tofu, extra firm
1 bag of mixed veggies (ours had zuchini, summer squash, broccoli, cauliflower, and green beans)
1/4C cashews
raisins for garnish.
Boil veggies as directed on packaging.
In a pan, heat oil and butter on medium-high for 1 min.
Add cumin seeds and toast for 1-2 min.
Add onion and cook untl it begins to brown.
Add garlic and ginger and cook 1-2 min.
Add tomato paste, spices, and salt. Mix, adding just enough water to make a nice paste.
Add tofu and a handful of cashews, cook for 2 min.
Add 1/2C water, stir, cover, and turn to low. Simmer for 8 minutes.
Garnish with raisins if desired. Serve with rice.
************************************************************************************
It was so exactly what I wanted to eat, so satisfying....
Even A ate it!!!! C did not, however, stating that he wasn't a fan of mushy stewy things and that he'd not deprive me of leftovers by forcing down a bowl. LOL.
Tofu Curry
2T oil
1T margarine or butter
1/2 tsp cumin seed (optional)
1/2C finely chopped onion
1/2 T minced garlic (3 cloves)
1T minced ginger (about 1")
4T tomato paste
1/4 tsp tumeric
3/4 tsp ground cumin
3/4 tsp groung corriander
1/4 1/2 tsp salt
1/8 - 1/4 tsp cayenne
1 block of tofu, extra firm
1 bag of mixed veggies (ours had zuchini, summer squash, broccoli, cauliflower, and green beans)
1/4C cashews
raisins for garnish.
Boil veggies as directed on packaging.
In a pan, heat oil and butter on medium-high for 1 min.
Add cumin seeds and toast for 1-2 min.
Add onion and cook untl it begins to brown.
Add garlic and ginger and cook 1-2 min.
Add tomato paste, spices, and salt. Mix, adding just enough water to make a nice paste.
Add tofu and a handful of cashews, cook for 2 min.
Add 1/2C water, stir, cover, and turn to low. Simmer for 8 minutes.
Garnish with raisins if desired. Serve with rice.
************************************************************************************
It was so exactly what I wanted to eat, so satisfying....
Even A ate it!!!! C did not, however, stating that he wasn't a fan of mushy stewy things and that he'd not deprive me of leftovers by forcing down a bowl. LOL.
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