Curried Fried Rice with Tofu, Red Onions, & Sugar Snap Peas

This recipe is from a cookbook I have, "A Year in a Vegetarian Kitchen" by Jack Bishop. I love this book, all the dishes are pretty easy and delicious. So I know what you're thinking, "tofu- ewww." Please, just give it a chance. The trick (in my opinion) is to cut them in small bite-sized cubes and fry them in peanut oil on high until all the sides are a crispy-brown (but not burnt). So here's the recipe, you cook it in stages, but it's pretty easy. The trick is to have all the ingredients prepped and ready to use.

4 servings of rice

1/4 cup unsweetened coconut milk
2 tablespoon soy sauce
1 tbsp fresh lime juice
1 teaspoon sugar

2 tablespoons plus 1 teaspoon of peanut oil
2 large eggs, lightly beaten

Chopped Red onion (however much you like)
1 cup (or more) of sugar snap peas

Tofu, cut into cubes and blotted dry with a paper towel
2 garlic cloves, minced
2 teaspoons curry powder

1/2 cup chopped cilantro

I separated the ingredients into the different groups that you prepare the meal in.

1. First start your rice. Any rice is good, I prefer brown rice, but it's really up to you. Just time it that you start the other part of the meal when there's about 10-15 minutes left on the rice.

2. Combine coconut milk, soy sauce, lime juice, and sugar in small bowl. Set aside.

3. Heat 1 teaspoon of oil in a large skillet over med. heat until shimmering (I couldn't tell when it was shimmering, so I just made sure it was pretty hot). Add eggs and cook until they begin to set, about 20 seconds. With spatula, scramble and break up eggs. Continue to cook until the eggs are cooked through, but still tender, about 30 sec. Transfer eggs to a medium-sized clean bowl.

4. Raise heat to high and add 1 tbsp of oil to skillet. When oil is shimmering, add onions and cook stirring often, until soft and lightly browned, about 3-4 minutes. Add peas and cook until bright green and crisp-tender, about 1 minute. Transfer veggies to bowl with egg.

5. Heat 1 tbsp oil in skillet, when shimmering, add tofu and cook until browned. This can take some time, from 5-10 minutes (maybe longer) Add garlic and curry powder and cook, stirring occasionally, until fragrant, about 1 minutes.

6. Add rice and coconut milk mixture and cook, stirring constantly until heated through, about 2 minutes. Add cilantro, eggs, onion, and peas and stir until all is heated. Serve Immediately.

I know it may sound like a lot of work, but it's really good. Trust me.

Beet Risotto with Mustard Greens & Goat Cheese

This dish is so delicious and rich, it almost should be served as a dessert! I prefer the golden beets to the red beets, they are more sweeter and the red beets can have a very shocking red color that can be a bit discerning to eat.

1/4 cup (1/2 stick) butter
2 (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
1-1/2 cups chopped white onion
1 cup arborio rice or medium-grain white rice
3 cups low-salt chicken broth or vegetable broth
1 tablespoon balsamic vinegar
chopped mustard greens
chilled soft fresh goat cheese, coarsely crumbled

Melt butter in a saucepan over medium heat. Add onion and beets. Cover and cook until onion is soft, about 8 minutes. Mix in the rice, vegetable broth, and vinegar. Increase heat and bring to a boil then reduce heat and simmer (stirring occasionally) for 15-20 minutes uncovered, until most of the liquid is absorbed. Season with salt and pepper. Top with goat cheese and mustard greens.

Cilantro-Lime Tilapia

This is a very good marinade/flavoring to use with fish that you grill on the BBQ. We used Tilapia, but whatever floats your boat will do.

2-4 Tilapia Fillets
3 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons snipped fresh cilantro or parsley
1/2 teaspoon salt
1/4 teaspoon cracked black pepper

Combine ingredients and brush all over the fish. Let the fish marinade in it for about 30 minutes, longer if you'd like. Then grill it on medium heat for about 10 minutes, maybe a little less, depending on how thick the fillets are.

Eggplant Parmigiano

This recipe is courtesy of Ryan's Grandmother and it is very good. There's a little bit of prep work, but it is definitely worth it. Ryan and I like to have these with spaghetti or linguine with tomato sauce made with a can of diced tomatoes, garlic, olive oil, and fresh basil, you can add a little bit of dry white wine too if you like.

Preheat the oven to 450.

Skin the eggplant and slice 1/4 inch thick round tablets. Salt each side of the eggplant and layer in a large bowl. Once done slicing, fill the bowl with water and place a plate on top of the eggplant to hold it down. Soak for 10 minutes.

Drain eggplant, then pat it dry with paper towels.

Prepare 2 bowls. One with 2 eggs and grated Parmesan cheese (whisked together) and another bowl with Italian Herb breadcrumbs.

Pour a thin layer of olive oil on a cookie sheet.

Now dip the eggplant in the egg first and then in the breadcrumbs. Then place it on the cookie sheet.

Bake for about 15 minutes then flip the eggplant and bake for about 15 minutes more. This part really depends on your oven, ours is old and tends to take longer. Just start checking it after 10-12 minutes. Once the side down is golden brown, flip it.

bom apetite!

Delicious Oatmeal Chocolate Chip Cookies

Here's a recipe for some delicious, moist, and healthy chocolate chip cookies. The recipe is a bit of work, there's some serious hand-stirring, but it's well worth it. They're the best cookies I have ever made.

2-1/2 cups quick cooking rolled oats
1 cup unbleached all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon ground all spice
1/4 teaspoon salt
3 tablespoons unsalted butter at room temperature
2 tablespoon canola oil
1 cup firmly packed brown suger
1 large egg white
1/3 cup applesauce
2 teaspoons vanilla extract
2/3 cup chocolate chips

Preheat oven to 350.

In a bowl stir together oats, flour, baking powder, baking soda, cinnamon, allspice, and salt until well mixed. In a different large bowl, using a wooden spoon, cream together the butter and canola oil until blended. The mixture will be oily. Add the brown sugar and beat with the spoon until the mixture is fluffy and clings together, about 3 minutes. Mix in the egg white, applesauce, vanilla, and chocolate chips. The mixture may look slightly curdled. Add the dry ingredients and mix until a sticky dough forms.

Spoon onto cookie sheet. For a crisper cookie flatten the cookie, for a softer cookie, do not flatten as much. Bake cookies for 15 minutes, or until they are cinnamon brown (it took mine longer than 15 minutes). Remove from oven and transfer cookies to wire rack. The cookies will crisp as they cool.

bom apetite!

Lentil Tacos

Lentils are great, not only are they packed with protein and fiber they are quick and easy to make. I love using this recipe in place of meat in tacos.

1- 3/4 cup water
3/4 cup lentils (rinsed- if you want, I never do this and I have yet to choke on a pebble)
1/4 cup chopped onion
2 tablespoons fresh cilantro
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon salt (add near the end of cook time, since salt makes lentils cook more slowly)

In a medium saucepan stir combine water and all ingredients (except salt) and bring to a boil. Once boiling, reduce to heat. Simmer, covered, for 15 to 20 minutes, until most of the liquid is absorbed. I find it usually takes 25-30 minutes, but I think it's because I've usually put in salt at the beginning. Just don't forget to add the salt at the end!

bom apetite!