coconut curry with tofu

Curry. I like it a lot.

It can be hot or not so hot. It can be red, green or yellow. It can be a paste or a powder. You can serve it with meat (or not), veggies, tofu, nuts, chickpeas or a mixture of any of the above – it’s truly a versatile dish – and a simple one.

This recipe (if you can call it that) is always a little different for me, I just use whatever I have on hand…mix it with coconut milk, vegetable broth, some fresh herbs (typically cilantro) and finish with freshly squeezed lime juice and a delicious dinner is served!

Most curry dishes (in my opinion) are pretty much the curry base mixed with the ingredients of choice plus coconut milk and stock. Oh, and lime juice. Must have the lime juice.

So if your wondering what to have for dinner, why not try a simple curry?

You can find pre-made curry pastes or curry powders in just about any grocery store, for this recipe I used a red curry paste – I prefer the paste for a dish like this. Think you have nothing on hand to eat? Think again. Not a lot is needed for curries, just a bit of creativity and a little time…

I didn’t have much on hand,

veggies

(I’m so excited to be in my garden again, this post was written before my garden was in full force) – so I utilized what I did have;  one red pepper, broccoli, carrots, cashews, tofu, onions, fresh parsley and limes. Basically a few staples.

Here’s a few more ideas for curried dishes – sweet potato, spinach, kale, fresh ginger, garlic…try using frozen veggies too if fresh aren’t available. No limes? Use lemons. No cilantro? Use parsley. Fish also tastes divine curried…as do a variety of meats. So, go crazy. Get out your knife, your stock, your coconut milk and whatever you have in your fridge and get currying. (:

While you are preparing the curried veggies don’t forget to start cooking your rice or rice noodles so it is  ready when your curry is ready…

First, dice

cubed tofu

sauteed tofu

and sauté your tofu (or meat of choice), until golden and crispy. Remove from pan and set aside.

sauteed veggies

In same pan sauté onions in a bit of olive oil (or butter), until golden, add carrots (or any ‘hard’ veggie), until slightly softened, then add your ‘softer’ veggies like peppers, broccoli or greens – sauté for a few more minutes.

add coconut milk

Then I push the veggies to the sides of the pan, add the curry paste (amount depends upon how spicy you want it) and coconut milk (1 can) and mix well until all is blended – all the while simmering over a low heat…then add about 1 – 1.5 cups of veggie stock and mix well. Add cashews and the sauteed tofu and simmer for another 5 minutes or so. Salt to taste, add fresh herbs (parsley or cilantro) and finished with freshly squeezed lime juice.

IMG_4251_2

Portion out a bit of rice (or rice noodles), then top with the curried veggies (or whatever it was you curried) and enjoy.

top view - served

Salt and lime to taste.

Easy. Delicious. Healthy. Versatile. Inexpensive.

served 1

What’s not to love?

Enjoy.

simple, delicious, comfort food…alfredo with veggies!

So, as usual, I hadn’t really ‘planned’ dinner…I used to plan dinners, well, sort of… my idea of planning was and still is, to try and incorporate a new recipe every now and again – to help with the boringness of the ‘same old, same old’ – but now that I’m only home three nights a week, I tend to ‘wing it’ and simply use what I have on hand…sometimes it works, sometimes it’s still the ‘same old, same old’…but it’s always homemade, with love.

This night I was in need of a change, do you that know that feeling?

Our bodies need change, our minds need change, and our food prep habits need change…hence, how I ended up with this recipe…

I needed to use what I had (I live 25 minutes from the closest grocery store, one-way), and I wanted to utilize the abundance of fresh kale I had just picked from my backyard garden and I wanted comfort food.

first kale + swiss chard

So, guess what I came up with? Pasta with kale, dripping in alfredo sauce!

vertical alfredo

It was SO good.

I think all that cheese negated the health benefits of the kale, but such is life sometimes…

A few months ago (in the cold, dark of winter) I was wanting something rich, gooey, and comforting –  I needed a recipe for an alfredo sauce. A simple sauce of cheese, milk/cream, roux and salt and pepper. Nothing else would do. I connected to the internet (yes, I still have dial-up and yes, it still exists, sadly…) and after awhile I came across this delicious and easy to make recipe. I made it, I loved it and I printed it to keep – and I’m so glad I did.

I hadn’t made it since the dark days of winter, but when your in the mood for a rich and decadent alfredo sauce and you live in the woods by the sea, well, you better know how to make it, or at least have a recipe to help you know how!

So, I looked in the fridge – yeah, all the ingredients were there! All I had to do was prep.

No simple feat as a mamma of a pre-schooler, but with a little help from Michael, my partner – he entertained our four year old, while I chopped, diced, whisked and then finally, assembled – dinner!

pasta, veggies, alfredo

This recipe is so flexible, it’s ridiculous.

Here’s what you need and what to do;

Sautee any veggies you have – I used peppers, mushrooms and kale – in a bit of olive oil and set aside.

veggies sauteed

Boil water for pasta and begin cooking pasta just before you start making the alfredo sauce.

Prepare alfredo sauce.

Place cooked pasta on plate or bowl, top with alfredo, then veggies and voila, dinner is served! Finish with a bit of sea salt and freshly cracked pepper and serve alongside a salad of greens and a feast is served! Enjoy.

Alfredo Sauce

Alfredo Recipe – Print this!

Slightly adapted from Jessica at Delicious Obsessions

Ingredients;

1/4 cup

1/2 tbsp. freshly minced garlic

1 -2 tbsp. flour of your choice (I used 1.5 tbsp. unbleached white)

3/4 cup whole milk*

3/4 cup heavy cream*

**(I substituted 1.5 cups half and half and 1/4 whole milk for heavy cream and milk measurements)

1.5 cups freshly shredded parmesan cheese

Kosher or sea salt and fresh ground pepper to taste

What to Do:

In a medium saucepan, over medium heat, melt the butter.

Add garlic and saute until lightly browned.

Sprinkle the flour over the butter/garlic mixture and whisk around, quickly. You want to use enough flour to absorb the butter, without over doing it.  You want to create a roux (which is a mixture of flour and a fat (usually butter) used to thicken sauces and soups), which is slightly thick, yet fluid, without being gloppy.

Whisk this mixture for about 4 minutes, stirring constantly to prevent burning…this helps remove the ‘raw’ taste the flour could have if undercooked. The flour should be very lightly browned.

After you’ve made your roux (cooked your flour), slowly add the milk and cream, all the while continuing to whisk. Keep whisking – or else your sauce will be clumpy – until it’s slightly thickened and gently bubbling…

While whisking, add the shredded parmesan, little by little, until all is incorporated.

Remove from heat.  Add salt and pepper to taste. Serve immediately.

Things to consider;

Don’t have kale? Use spinach or swiss chard.

Don’t have peppers? Use caramelized onions or summer squash.

What about garlic? Or garlic scapes? Or fresh basil? What about freshly chopped parsley?

Like meat? Add sausage or bacon.

Play around with what you have and keep it simple.

Veggies and cheese over pasta, how can you go wrong?

Enjoy.

 

 

grown up grilled cheese

Every now and again I’m in the mood for a grilled cheese sandwich… not just cheese, melted on bread, no, I like mine with veggies, herbs and cheese or any combination thereof. Grown-up style…

This wasn’t a ‘planned meal’ by any means, I just used what I had on hand – a bit of fresh parsley, broccoli, mushrooms, sundried tomatoes and artichoke hearts. Pesto would have been good too or fresh basil, the options are endless – use what you have – get creative, have fun with an old (and easy) favorite!

Cheese, bread and veggies – what could be better? Are you vegan? Well, then, use vegan cheese!

ingredients

Simply saute veggies in a bit of olive oil, add a pinch of two of salt and pepper.

saute

 

Butter one side of each slice of bread (whatever kind of bread you like).

Place one slice of bread, buttered side down, onto a skillet over medium heat.

Place sauteed veggies on bread first, then top with cheese…

melt cheese

cover with lid (for a short time to help cheese melt), then top with second slice of bread, and flip to brown the other side.

Remove from pan, let rest a few minutes and enjoy.

Grown-up grilled cheese, yum!

Need a summer inspired sandwich – go here!

What’s your favorite sandwich?

Enjoy.

handmade chocolate, almond, coconut bars

A few weeks ago I posted about roasting almonds. What a simple and delicious treat that was to make (and give)…

Though, I must be honest, the real reason behind roasting almonds was to make handmade coconut, almond bars!

The recipe calls for roasted almonds, so, I made them… 

Then, I enjoyed a few and stored the rest until I had time to begin the process of making what I was really wanting to make – the handmade chocolate bars…

I’ve always wanted to try making homemade chocolate treats and Karen Solomon offers up an irresistible recipe in her book, jam it, pickle it, cure it. 

So I tried it.

Though, not in one day. Not with a busy schedule and an even busier four year old…this was a project spread out over a few days and one late night…late because I had to wait until the boys were asleep – these were going to be a surprise!

First I roasted the almonds. Then stored them. Well, not all of them, I did enjoy a few…

roasted almonds

Then, a few days later I prepared and baked the coconut, almond bars.

bars cooling

Then wrapped, stored, and hid (they were going to be a surprise, remember?) the prepared bars for a few more days…

And finally, when time allowed (under the cover of darkness) I coated each with chocolate…I don’t have photos of this step because I lacked natural light (it was late at night while the boys slept)…plus, I needed both hands to dip and twirl the bars once coated…

chocolate covered bars

The finished product was well worth the wait (and planning time), so don’t let a lack of time stand in your way. Consider spreading the process over a few days and you’ll be rewarded with a sweet treat unlike any other.

bar split in two

No additives, preservatives or things unknown to most…just simple ingredients arranged with love. Too bad I didn’t get an almond in the shot…

No need for a dozen candy bars? Why not wrap individually and give as gifts? Or freeze a few for those days when nothing but chocolate will do…or add a few to a little ones Easter basket or give as party favors? The ideas are endless…

So much joy in a little bar. Who knew?

Coconut almond bars

Print this recipe!

slightly adapted from – jam it, pickle it, cure it, and other cooking projects, by Karen Solomon

Here’s what you’ll need;

2 large egg whites

1/2 cup sugar

1 tsp. vanilla extract

1/2 tsp. teaspoon kosher salt

2 cups unsweetened flaked coconut

24-28 whole roasted salted almonds

2 cups chocolate chips or chopped chocolate

What to do;

To make the bars, preheat oven to 350 degrees F., and prepare a rimmed baking sheet with a thin sheen of oil.

Combine the egg whites, sugar, vanilla and salt in a bowl and mix with a fork. You don’t have to beat the whites – just make sure the sugar, vanilla and salt are well incorporated.

Fold in the coconut. The batter will be stiff, like oatmeal.

Spoon about 2 tablespoons of the batter into your hand, and shape into a 1 1/2 inch log. (*side note – these bars could be made smaller too and then just use one almond per bar) Press 2 almonds into the top of the log, and place on the prepared baking sheet.

bars ready to be baked

Follow suit with the remainder of the batter. You should have at least 12 bars.

Bake for 13-17 minutes, or until the bars are just brown at the edges.

bars browned

Let cool 1 minute, transfer to a wire rack, and leave for about 30 minutes, or until completely cool.

bars cooling

To coat the bars, prepare the baking sheet with a sheet of waxed paper or parchment paper, and have it ready.

Heat the chocolate over a double boiler and stir until it is melted and quite satiny. You should be able to drop it in ribbons from the end of the fork.

Using two forks, drop a bar into the chocolate and coat lightly on all sides, then quickly transfer to the waxed paper. Dip the remaining bars. If the chocolate gets too thick or your chocolate starts to get stiff, heat the chocolate some more, stirring well to distribute the heat.

Leave the finished candies at room temperature for about 4 hours, or until completely cool.

chocolate covered bars

How to store;

Store in an airtight tin or a sealable plastic bag, at room temperature, for up to two weeks or freeze.

Do you have a favorite homemade candy recipe? If so, share a link below!

enjoy!

roasted almonds

I’m attempting to make hand made chocolate bars for Valentines day and was in need of roasted almonds…I had almonds, but not roasted almonds…after a quick (well, not so quick with my dial-up internet connection – I know, what?) search online, I realized these smokey beauties would be a cinch to make.

olive oil and salt covered almonds

All you need is a bit of kosher salt, some olive oil and a cookie sheet.

I placed a cup of raw almonds in a bowl, drizzled with a bit of olive oil (just enough to coat each nut), threw in a good pinch of kosher salt – tossed well and then placed nuts onto a baking sheet.

Baking sheet went into a pre-heated 400 degree F. oven and baked for 10 minutes.

roasted almonds 2

Voila – roasted almonds.

roasted almonds

Such a simple snack to make!

Roasted nuts will keep for weeks in an airtight container…

Do you have a favorite recipe for roasted nuts?

If so, please share below!

Enjoy.

roasted beets

Roasted beets

These sublime beauties are a cinch to prepare.

Really.

In years past I’ve grown and harvested many, many beets;

veggies

though last years erratic weather prevented an abundant crop, sadly, I had only a few…

beet in ground

so, off to the farmers market I go!

unwashed beets

Wash, scrub (if necessary) and remove green tops. (Steam or saute greens with a bit of olive oil, don’t just throw those beauties away…)

beets in sink

tops and bottoms removed

I usually cut off the tops and tails of each beet. These beets I felt I needed to cut off a bit more than usual…if they are freshly harvested, I cut a much smaller area…

close-up before packing

Dampen each beet slightly with a bit of water and then wrap in foil.

wrapping each

I prefer wrapping each beet individually, though you could also prepare a foil packet and roast a few together. The key to either preparation is to be sure the foil is sealed. You want to be sure to keep all those lovely juices in!

Length of time depends on the size and freshness of the beet. Smaller beets take less time, larger beets, more. Also, the fresher the beet, the less time is takes to roast…smaller beets can take up to 25 minutes, while larger ones, up to an hour.

peeled and cubed

A beet is roasted once it can be easily pierced with a fork or tip of a small knife.

Now, you ask, “At what temperature do you roast?” Well, this can also fluctuate…beets are flexible with temperature…so, feel free to roast your beets while the rest of dinner is baking away, or on their own…beets are happiest between between 325 degrees F. and 425 degrees F.

If it’s only beets your roasting, then place those lovelies in a 425 degree F pre-heated oven.

I usually roast them in my cast iron skillet, but any oven safe pan will do. The foil keeps all the steam in, thus, all the resulting juices too…making clean-up a snap!

Do be careful while opening each packet as juice may spill out…beautiful deep purple juice. Staining juice…

Once cooled enough to touch, peeling is so easy that the skins simply slip off. If you don’t mind having your hands stained a crimson red for awhile, then by all means, slide those skins off with your bare hands. If not,  you may prefer using gloved hands or you can also use a paring knife. Granted, using a paring knife will not prevent staining, it’s just another method…

sliced with salt

Regretfully, I do not have any photos depicting the ease of slipping off the skins…by the time each beet had cooled enough to hold, the sun had set. My natural light  had disappeared…

But, the following day, the sun shone bright and I enjoyed these lovelies sliced and sprinkled with a smidgen of kosher salt as well as in a salad of fresh spinach, goat cheese and walnuts.

beet and spinach salad

Simple. Easy. Delicious.

Why not roast a few today?

Enjoy!

mixed nut bars on the run…

Fall is in the air…leaves are turning crimson, mustard and golden…smoke fills the morning air and being outside to enjoy it all is a necessity.

And so is snacking. Healthy snacking.

I always have snacks. Ask anyone that knows me and they’ll confirm, I always have food and beverages on hand…one never knows when hunger will strike, right?

That little tummy grumble is inevitable (especially with busy little ones), so why not be prepared with a tasty treat?

Especially one which will not only satisfy any budget, but will also appeal to the desires of both sweet and savory lovers…everyone wins…

Plus, it’s easy and only requires the most basic of ingredients and a few minutes of your time.

You’ll need one sauce pan and one baking dish.

Simply melt and mix ingredients in sauce pan…

Spoon into baking dish and bake.

That’s it!

Easy clean-up too (no one ever seems to mention the clean-up part of cooking and baking)…

These little nuggets are way better than any store bought protein bar, you know all the ingredients (and most likely have them on hand), plus, you’ll save money baking these beauties at home, so why not whip up a batch for your favorite people?

Enjoy.

Mixed Nut Bars*

Print this!

ingredients

1 cup packed brown sugar

1/3 cup butter

1 beaten egg

1/2 reaspoon vanilla

1 cup all purpose flour

1/2 teaspoon baking powder

1 cup mixed nuts, Brazil nuts, cashews, or peanuts, coarsely chopped

Grease an 8X8 inch baking pan; set aside.

butter and sugar

In medium saucepan heat brown sugar and butter over medium heat until sugar dissolves, stirring constantly. Remove from heat.Cool slightly

melted butter:sugar

Stir in egg and vanilla. Stir in flour and baking powder until just combined. Stir in nuts. Spread battter in the prepared pan.

nuts added

in pan

Bake in 350 degree oven for about 25 minutes or until toothpick inserted in middle comes out clean. Cool slightly in pan on a wire rack. Cut into bars while warm; cool completely in pan.

baked

served

Want a little extra love in your nut bar? Sprinkle with grated chocolate or mini chocolate chips for the last few minutes of baking…

Everyone will thank you.

Enjoy.

*Better Homes and Garden’ New baking book 1998