Coconut Pumpkin Curry Soup

November 3rd, 2011

I didn’t take a picture of this one, but trust me… was yummy. If the name sounds scary, the coconut flavor really doesn’t come through in this, but it adds the creaminess I like in soup without the dairy component!

1 14 oz can Chicken Broth
1 14 oz can Coconut Milk
1 15 oz can Pumpkin Puree
1 Tbsp. Grated Fresh Ginger
1 Tsp. Fresh Ground Pepper
1 Tsp. Mohini Tandoori Blend
1 Tsp. Todd’s Crabby Dirt

Toss everything into a pan on medium heat, bring to a boil, then reduce and simmer for 45 minutes or so. As usual, feel free to vary ingredients as you desire!


Crispy Tempura Tofu in Thai Red Curry Sauce

July 12th, 2011

I recently found my FryDaddy fryer and have been loving it.

½ package Firm Tofu, cut into ¾ inch (or so) chunks
2 cloves Garlic, diced
1 Tbsp grated or chopped Ginger
2 Tbsp Ponzu Vinegar
1 Tbsp Soy Sauce
1 cup Rice Flour plus extra for coating tofu
¾ cup Club Soda
1 tsp Baking Soda
1 tsp Salt
1/3 jar Thai Red Curry Sauce (I used Tiger Tiger from World Market)

1. Mix garlic, ginger, ponzu and soy sauce together. Toss tofu in the mixture and marinate in the refrigerator for an hour or so.
2. Whisk together the rice flour, club soda, baking soda and salt to make tempura batter.
3. Heat oil to 375 F.
4. Heat curry sauce in a pan on med-low
5. Drain tofu
6. Put rice flour in a tray or shallow bowl
7. Cover 6-8 pieces of tofu in rice flour, then dip in tempura batter and fry until golden brown.
8. Place fried tofu on paper towels to drain while repeating with the rest of the tofu
9. Serve tofu over a few spoonfuls of curry sauce

This amount would serve two as a side dish or appetizer. I had a few pieces of tofu left over.

Sorry, I didn’t take pics…I was hungry!

Brown Rice, Pork and Eggs

June 14th, 2011

Serving of Brown Rice, Pork and Eggs

As usual, I bought an item, then looked into how to use it. I found cooked, salted duck eggs at Wing Wa Market. I love the egg yolks in Moon Cakes, and found recipes for the duck eggs mixed in with steamed pork with a chicken egg on top, and salted duck eggs in congee….so I combined the two.

4 servings cooked Brown Rice
1 cooked Salted Duck Egg
1/8 lb diced Pork
1 chicken egg
Fresh Ground Pepper
Fresh Grated Ginger
Soy Sauce

1. Cook brown rice according to package directions, substituting soy sauce for salt.
2. Place cooked rice in a mixing bowl.
3. Dice or shred Duck Egg, depending on the texture you get – I shredded by hand
4. Add diced pork to bowl
5. Grind in pepper and ginger to taste
6. Splash some soy sauce over all
7. Mix well, making sure the pork is incorporated throughout
8. Place in a heat-proof dish and make dents around the top
9. Open chicken egg and spread it over the dents in the mixture
10. Steam for 20 minutes
11. Serve

Serves 4 as side dish, 2 as main. If used as a main dish, you could double the amount of pork. I froze the rest of the pork for later use

Steamed Brown Rice, Pork and Eggs

Chicken and Paneer Curry with Spicy Socca (Italian Chickpea Crepes)

April 19th, 2011

The Curry Meal

I boned and skinned 4 chicken thighs and cut paneer (Indian cheese) both into bite-sized pieces. I tossed them in a bowl with salt, pepper, a couple of scoops of Happy Curry Yellow Curry Paste and a little coconut milk. I covered it and set it in the fridge for an hour or so.

Earlier this afternoon, I quickly whisked together the batter for Socca, a chickpea flour crepe. I added some freshly ground pepper and ¼ tsp Garam Masala, to give it a bit more Indian flavor.

While making the crepes in my shallow oval cast-iron skillet, I heated my large round cast-iron skillet and tossed in the marinated chicken and paneer. When the chicken was done, I added a couple more scoops of curry powder paste and coconut milk, and cooked it until it thickened. I kept the crepes warm in the toaster oven.

Norm mixed his share of the curry with sauteed veggies and rice, and I ate it as it was, spooned on to crepes.

We now officially have enough leftovers in the fridge to feed the entire neighborhood, or feed Norm for a day!

Stocked with leftovers

Edit 4/22/11: The Socca makes a great stand-in for corn tortillas in enchiladas. I already had my enchilada sauce made and cheese grated before I discovered that my tortillas were stale. I made a new batch of socca yesterday and still had a few on the counter next to me, so I used two of them. Great!

Wild Rice Salad

April 2nd, 2011

This was a huge hit at a family dinner last night – yeah, I should have taken a picture! Next time I grab a serving, I’ll take a pic.

I used hand-harvested wild rice bought from Northern Minnesota. I had this dish once on a drive to Duluth – yummy! For this, I also made my own mayonnaise with my immersion blender, using Dijon mustard and lemon juice. It made a looser mayo than store-bought, so you could probably thin store-bought down with milk or buttermilk or something.

4 cup wild rice (cooked)
¼ cup onion
½ cup celery
1 cup cashews
1 ½ cup green grapes (cut in half or quarters if really big)
1 lg. Apple (diced)
1 ½ cup of cubed turkey breast (cooked)
1 cup of real mayonnaise
1 Tbsp Dijon mustard
Toss all together, chill for 2 hours. Serves 6-8