Tuesday, April 21, 2015

Coconut Curry

Guys, I'm proud of this one, because I just threw it together without even glancing at a recipe, and it tastes crazy good.

Here's what I used:

Group One:
1 onion
2-3 jalapenos depending on your spice preference
4 large garlic cloves
3 inch piece of ginger, freshly grated (about 1 TB)

Group Two:
Water from one coconut (I bought a fresh one at an Asian market and I think it made all the difference - use a screwdriver to make a hole through the eye and drain the water)
1 TB soy sauce
2 TB lime juice
Salt (taste and adjust)

Group Three:
One sweet potato, diced
One bell pepper, diced
Cubed fried tofu (also from Asian market)
Fresh cherry tomatoes
Basil leaves to garnish

I just softened the Group One ingredients on the stovetop in some oil, pureed them in the blender with the Group Two ingredients, and used the sauce to cook the Group Three ingredients until sweet potatoes were soft (adding tofu and tomatoes later in the cooking time).  You might need to add a little water during cooking.

Group Three could really include whatever.  But the sauce was killer!

Thursday, April 2, 2015

Corn & Purple Rice Dinner Salad

I have no idea what to call this, but it's soooo good:

The ingredients are just a good nutty rice (in this case, long grain purple rice, which is a thing! - one rice-cooker cup), the corn from 3 cobs (quickly boiled), and healthy doses of grated Gruyere, fresh chopped parsley, chopped dried cherries, olive oil, salt, and lemon juice or white balsamic vinegar - mixed together and served warm.