Tuesday, June 29, 2010
Monday, June 21, 2010
Sunday, June 20, 2010
Friday, June 18, 2010
Wednesday, June 16, 2010
Friday, June 11, 2010
This night I decided to use the bok choy, scallions, and cilantro from my farm box. I borrowed this recipe and changed it up a bit from Vegetarian Times. 1 pkg tofu, drained 2 T oil (veggie is nice for its higher temp capability) 1 can light coconut milk 3 cloves garlic, minced 1 T ginger, minced 1 T curry paste (or more if you love spice- I used 1 1/2 T) 2 T brown sugar 1 T low-sodium soy sauce 8 oz baby bella mushrooms 1 can water chestnuts 1/2 head of large bok choy, sliced 1 c peas 1 stalk lemongrass, sliced into 1" pieces 1/2 c sliced thai basil (or sweet basil) 2 tsp lime juice 4 T cilantro 3 green onions, sliced In a wok over high heat, pan fry tofu and oil until tofu is brown on outsides. I throw in 1/2 T of curry paste here to help the tofu flavor along. Once cooked, remove from pan and store in a bowl for later. In wok, add 3-4 T of coconut milk to pan. Add garlic, ginger, and curry paste, stir-fry for 1 minute. Add mushrooms and bok choy, stir-fry for another 2 minutes. Add remaining coconut milk, brown sugar, soy sauce, and lemongrass. Add peas and water chesnuts, lower to medium heat and simmer for 8 minutes. Stir in basil, cilantro, lime juice, and green onions. Serve. This had a great, well-rounded flavor. Please remember not to eat the lemongrass.
Pitch for the farm: The hubs and I could not get over how amazingly sweet the peas were, they brought me back to my grandfathers garden, picking the peas off the vine and eating them right there ;)
Wednesday, June 9, 2010
1 can of chopped tomatoes
2 small cans of chopped green chiles
1 pepper from a can of chipotle peppers in adobo sauce
2 cloves garlic, diced
1 T lime juice
1 T of cilantro leaves
1 jalapeno (seeded and chopped)
1/2 roasted red bell pepper (used a canned piquillo one for sweetness)
1 T sugar
1 T chili powder
1/2 t cumin
1/4 t salt
Sunday, June 6, 2010
With the remaining oil, add bok choy and saute for 2 minutes. Add cooked rice. Cook until heated through.
While the rice is cooking, cook your eggs. We cook them sunny side up for this dish, but I am sure they would be tasty fried or scrambled as well.
Spoon out a bowlful of rice, top with an egg. Then top with a drizzle of sesame oil and soy sauce. Top with a T or so of the crispy fried ginger and garlic. The hubs likes a touch of garlic chilie sauce on top as well for some heat. Oh so tasty and simple. We may have had it for two meals this weekend.
No recipe tomorrow night, it is dollar dog night at Citizen's Bank Park, and we have tickets, and they have veggie dogs. I have never been one for hot dogs, but man, there is something about a hot dog at a baseball game that makes you feel nostalgic. New box soon.