Dreaming of coconut curry

Having just renovated my kitchen, I am avoiding eating out as a way to save money; not so easy to do. In our culture of busyness and convenience, we have shifted  much of our socializing to eating in restaurants rather than entertaining in our homes, so we become used to restaurant quality meals on a regular basis.

I have been particularily missing Thai food, so imagine my pleasure when I sat down to this "throw together" meal and it tasted exactly like one of my favourite coconut curry dishes at the Thai restaurant I frequent.  As I am not exactly a culinary whiz, it is surprising that I could make something that good. I really should have left myself a tip!


Curry Vegtable and Tofu Soup

1 tbsp olive oil
4 cloves shopped garlic
1 cup peas
1 cup sliced carrots
1 block, cubed extra firm tofu
1 cup water
1 tbsp curry powder
1/2 tsp cumin
1 can coconut milk
1 chopped onion
1 tsp ginger root (you can use ginger powder)
1 cup cubed potatos
1 cup chick peas
1 cup soy or rice milk
2 veg broth bouillons or veg broth
1/2 tsp tumeric
1/2 tsp gound coriander
juice of 2 limes
cilantro (I use the kind you can get in a tube and freeze- SO convenient)
salt and pepper to taste

Saute onion, garlic and ginger in olive oil in a big pot or wok.  Add tofu and veggies. Cook a few minutes on medium heat until tender. Then add soy milk, water, broth, coconut milk and spices and simmer for 10 minutes. Add lime juice, salt and pepper and cilantro. If you like some kick, add cayenne pepper.

Neat is overrated!

With the popularity of gourmet cooking, there is a now a strong emphasis on presentation and elegance when serving food. However, there is nothing like messy, comfort food that brings back the joys of childhood when eating was fun and I wore more than I ate.

This recipe was simple to make and with the texture of the portobello and steak sauce flavour, I wasn't even tempted to add my veggie "meat".  Enjoy yourself with this recipe and for those who need it; wear a bib!!


Mushroom and Pepper Sloppy Joes

3 tbsp olive oil
2 cloves garlic, pressed
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 onion, thinly sliced
1 pd. portobello mushrooms, black gills scraped out, thinly sliced
1 cup tomato sauce
2 tbsp steak sauce
1 tsp oregano
1/2 tsp tabasco or hot sauce
4 toasted whole wheat hamburger buns

Heat 2 tbsps oil over med-high heat. Add garlic, onions and peppers, stirring, until softened(about 10 minutes) add rest of oil, mushrooms; toss well. cook, stirring occasionally until mushrooms are soft (8-10 minutes), season with pepper.

Reduce heat to medium; add tomato sauce, steak sauce, tabasco; stir well, cooka bout 10 minutes. Spoon mixture inside buns and serve