Coconut Curry Tofu Noodle Bowl

It's THAT time of year again. The time where you're being pulled in 1,000 different directions - buying gifts, working holiday hours, decorating the house, posing awkwardly for Christmas cards - you know what I mean. This year is going to be the first year that Lewis and I will be away from family. Normally around this time, I would be helping my mom make enough Christmas cookies to sustain a small country so as you can imagine it's going to be quite the adjustment for me to scale down and only cook/bake for two this year.

While I do have plans to keep the tradition going and make some cookies this year, unfortunately making more practical things like dinner takes priority (although now I just envisioned having cookies for dinner and now I'm slightly disappointed). Curries or a stir fry are always my go-to emergency dinner. They pretty much use the same spices and flavorings and are always on the healthy side.

This is one of those "clean out the fridge" meals that with all the leftover and forgotten items combined, it somehow turns into the most delicious meal of the week. You could easily sub rice for noodles, broccoli and asparagus for peppers and zucchini, or chicken for tofu - whatever you prefer!


For the Coconut Curry Sauce:
1 TBS oil
1 medium sized onion, sliced thin
2 tsp fresh ginger, minced
2 TBS yellow curry paste
1 tsp ground cinnamon
1 14-ounce can regular coconut milk
½ cup reduced sodium chicken or veggie broth (more or less depending on how thick you want your sauce)
3 TBS sugar
1 TBS hot chili paste (more or less depending on heat preference)
2 tsp fish sauce (if you don't have fish sauce you can just add an additional Tablespoon of soy sauce)
2 tsp sesame oil
2 TBS soy sauce
2 TBS chopped fresh basil
1 TBS of dried lemon grass

For the Bowls:
4 ounces Pad Thai noodles
1 tablespoon oil
half an onion, chopped
1 medium sized red pepper, sliced thin
1 cup sliced zucchini
1 block of tofu, cubed
squeeze of fresh lime
a handful of fresh basil for serving

Method

Tofu: I always cut and press my tofu before cooking. Place on a greased cooking sheet and bake in the oven at 350 degrees F until slightly brown and firm to the touch (about 20-30 min).

Noodles: Place a pan of water on medium heat, bring to a boil. Add noodles and cook 4-5 min. Place cooked noodles in ice water until ready to use (this will prevent them from sticking together).

Sauce: Heat the oil in a large saucepan. Add the onions, peppers, and zucchini. Cook for 10 min. then add spices (curry, ginger, cinnamon) as well as sesame oil and soy sauce - stir fry for 3-5 minutes. Add the coconut milk, sugar, chicken broth (start with 1/4 cup), chili paste and fish sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients - it should thicken slightly.

Assembly: When the curry has thickened add the noodles and tofu. Finish with a squeeze of fresh lime and fresh basil garnish.

Basil Chicken Curry Over Jasmine Rice

Man, I wish there was a way to transfer smells through computers because this meal smelled heavenly.

If I could physically marry a spice, I would elope with curry. It would be a small intimate ceremony and our good friends butter and onion would definitely be invited. There's something so creamy and indulgent about curry dishes, I love it because it has that perfect back heat on your palette that prevents it from being overly heavy. I remember the very first time I had curry was in a small local Thai restaurant, I accidentally ordered the level 5 spice (which is melt your face off spicy) and even though it was so ungodly painful, I had to keep eating it because it was just so gosh darn delicious.

Don't be scared, this curry is pretty mild, I would recommend only adding 1 TBS of curry for all you curry virgins out there, and then you can gradually add more if you would like. Please remember that the intensity of the spices becomes more powerful as it sits and cools so keep that in mind. I love the addition of fresh basil into the mix, at first I thought it would be to Italiany but it actually brings a fresh herb quality to the dish that I really enjoyed.

Basil Chicken Curry Over Jasmine Rice

serves 2

1 cup uncooked Jasmine rice
1 1/2 cups water (to cook rice)
2 raw chicken breasts, trimmed and diced into eatable chunks
1 small onion, diced
1 TBS coconut oil (you can use vegetable oil)
1 TBS yellow curry powder (I usually add more but it's up to you)
1 tsp paprika
1 can of light coconut milk (14oz)
1 TBS cornstarch
1/2 tsp ground ginger
1/2 minced garlic
3-4 fresh basil leaves, sliced fine
salt and pepper to taste

Directions:

1.Cook rice according to package instructions. In a small mixing bowl, whisk coconut milk and cornstarch and set aside (I also added a pinch of curry powder as well).

2.Add the chicken to a small bowl and sprinkle the curry powder, paprika, salt and pepper. Toss the chicken so that each piece is well seasoned. Set aside.

3.In a large skillet add the olive oil and heat well. Add onion and cook until onion is translucent, about 5 minutes. Add garlic and basil and stir. Add chicken to skillet and cook chicken until it is no longer pink in the middle, about 5 to 7 minutes.

4.Add the coconut mixture to skillet. Season with additional salt and pepper if needed. Stir and bring to a boil and turn the heat down and simmer for 5 more minutes. The spices will increase when the mixture cools, so keep this in mind!
Serve hot over rice.

Falafel Salad with Quinoa Tabbouleh

You might remember the last time I made falafels two different ways well I decided to add on a different side dish to accompany this delicious entree. Instead of the go-to pita pairing I thought it would be better to have this in salad form. The combo of fresh field greens, crispy falafel, Indian spiced dressing, and tabbouleh make a perfect pairing for summer.

Tabbouleh and I haven't had the best of relationships. I essentially like all of the ingredients that make tabbouleh but for some reason I don't like them all together. I decided to give a little twist to this Mediterranean classic, by replacing the couscous with quinoa, adding some feta cheese (because let's be honest, cheese makes everything better) and taking out the cucumber I created a tasty dish to enjoy by itself or as a side.

Falafel Salad with Quinoa Tabbouleh

serves 4-5

For the quinoa...
2 cups chicken broth (or vegetable broth)
1 cup quinoa
1 large tomato, seeded and diced
1/4 cup chopped fresh parsley
1 tsp lemon juice
1/4 crumbled feta cheese
salt and pepper to taste

1.Bring broth to a boil over medium high heat, add quinoa and cover, reducing heat to low. Simmer for 10-15 min. or until quinoa is slightly translucent and has absorbed all the broth. Fluff with fork and toss with remaining ingredients. Season and serve.

For the dipping sauce...
2/3 cup sour cream (I used reduced fat)
1 TSP paprika
1 TBS yellow curry powder

1.Mix together and season accordingly. Serve on top of falafels

For the falafel salad...

Enough oil to cover the bottom on a sauce pan
lettuce or field greens
You could make your falafels from scratch but I find the package one is just as good (with a lot less trouble). I have had luck with THIS brand.

1.Make mix according to package directions. Portion and shape falafels, I find if you do not want to deep fry them, making them into a thinner patty shape makes them easier to pan fry. Heat oil in a sauce pan and fry portioned falafels until golden and crispy (turning once).

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