Tag Archives: food

Red Curry Tofu With Spaghetti

I’ve given in to the fact that this blog will be more to remember the recipes I create than a lifestyle blog with weekly or even monthly posts. Ah well, this RD is fine with that.

Back when Alex and I first moved in together, we participated (Read I made us participate) in meatless Mondays. And, by meatless Mondays I mean we ate at least one meal weekly with no meat. We would have eggs or pizza or some crazy recipe I found on pinterest. Lately, we have been eating more poultry and less veggie focused meals. This is one of the first tofu recipes I found in those first few months and we had all but forgotten about it until I let Alex meal plan this past weekend.

I had spent the weekend up at the lake with my family and Alex stayed in the city. Since, I was getting home later than usual on Sunday he did all of the meal planning. I was pretty impressed with his selections: fried chicken, shrimp curry with rice, and this curry with tofu. Two out of three recipes were actually pretty healthy.  And the proteins were much more diverse than last week. He must have been craving curry with two different dishes set for this week. He found the recipes on the recipe book/app that came with our computers-lenovo yoga pro 2. It has a wide selection of different meals, sides, and desserts. I adapted the recipe to better fit our tastes as the recipe called for it to be eaten cold or at room temperature which Alex dislikes greatly. Plus I prefer cooked veggies to raw nine times out of ten.

This recipe is delicious, filling, protein and fiber packed! Winning all around plus there are leftovers for lunch tomorrow and maybe for Saturday too.

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Red Curry Tofu with Spaghetti (makes 6 servings)

Ingredients:

1 package extra firm tofu

2 medium carrots, peeled and cut into thin slices

2 bell peppers, sliced lengthwise thinly (julienned)

1 package peeled edamame (I got it at Trader Joe’s)

1 1/2 Tbsp Canola oil

3/4 jar of Thai Red Curry Sauce (from Trader Joe’s)

3/4 package of whole wheat thin spaghetti (I used aldi’s fit and active brand)

Directions:

1. Drain the Tofu and cut into bite size squares. Place onto paper towels to drain

2. Cook the spaghetti per directions on the box. Drain once done and mix with ~ 1/4 of the jar of sauce

3. Heat the oil in a medium saute pan. Add in the carrots, bell peppers and tofu. Cook for 5-6 minutes, stirring occasionally.

4. Add in the  and the sauce. Cook for 3-4 more minutes

5. Add about 1/6 of the pasta and veggie/tofu mixture on a plate and eat!

Nutrition Facts: 390 calories, 44 grams carbohydrates, 23 grams protein, 15 grams total fat, 9 grams fiber

So nutritious, so delicious. What’s your favorite way to eat tofu?

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Coconut Rice with Shrimp Curry

Well it’s amazing how time flies when you are having fun! The past few months have flown by with wedding planning and family events. Congrats to my little bro for graduating college and my little cousin for her graduation from high school. There has been a ton of family time along with lovely relaxing up at the lake house.

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My cooking in the kitchen has been less than creative. I’ve been following other people’s recipe and while everything was been delicious it hasn’t been original. This one itself was tweaked from a  recipe online that I found and wrote down. Cannot fine the original recipe so I figured I’d give it to all of you. It was quick and easy, perfect for a weeknight dinner

I used raw shrimp but you could use cooked if you prefer which would shorten the cooking time by 4-5 minutes. The recipe is also pretty spicy so feel free to cut back on the red pepper flakes if you don’t like heat.

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Coconut Rice with Shrimp Curry (serves 4)

2/3 cup jasmine rice

1 can light coconut milk

1.5 tbsp canola oil

1 medium yellow onion, chopped small

3/4 bag of devined, raw shrimp, peel if not already done so

1.75 Tbsp sweet curry

1/4 tsp ground cinnamon

1/8 tsp red pepper flakes

1 cup frozen or fresh peas

salt and pepper to taste

1 1/2 cups hot water

Directions:

1. In medium sauce pan heat coconut milk and rice, cover and cook over low heat for 12-13 minutes until rice is cooked. Let sit for 5-10 minutes before serving

2. Meanwhile heat half of oil in a large sauce pan or dutch oven, salt and pepper shrimp and cook for 2-3 minutes per side or until cooked. Remove shrimp from pan

3. Add rest of oil and chopped onion. Cook for 3 minutes until softened.

4. Add in curry powder and cinnamon. Add in the hot water and peas. Cooked for 5 minutes.

5. Add the shrimp back in and cook for another minute until the sauce is thickened and the shrimp are warm and fully cooked

6. Serve a quarter of the cooked coconut rice with a quarter of the shrimp mixture

Nutrition Facts: 1/4 recipe 335 kcal, 15 grams protein, 13 grams fat , 40 grams carbohydrates, 3 grams fiber

What has been cooking in your kitchen?

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Kale, Mushroom, Tomato Frittata

Not sure about you but I am ALWAYS looking for quick meals during the week. Most days I will get home, change into workout clothes, and head straight to the gym to meet Alex. We spend about an hour at the gym and both end up starving when we get home. Alex will usually grab a snack while I head straight into the kitchen to start dinner. I rarely let him cook. Call me crazy but the kitchen is my place. I don’t really even let him help prepare the food. Which I should probably work on doing… anyways, my goal on these nights is to have dinner ready as soon as possible. Frittatas are starting to make their way into our rotation quite often. Frittatas are a great way to use up those veggies that are about to go bad or overflowing from the fridge. This happens often with our tiny little fridge. Our landlord, back when we weren’t living here, bought a small “apartment” sized fridge. Now, yes, we live in an apartment. But it is a nice spacious apartment with more than enough room for a full size fridge. The tenets who lived here before us never cooked. Ever. Blows my mind considering I cook 5-6 nights a week. It is hard to fit a weeks worth of fruits and vegetables into our little fridge which means when the weekend gets close, I need to use up veggies to make room for next week’s meals or leftovers.

The other day I had half a bag kale, a container of mushrooms that were on their last leg, a random roma tomato and about a 1/3 container of cherry tomatoes hanging out in the kitchen. First thought was omelets but that’s too hard because I can never flip them or keep them from falling apart. Plain sauteed vegetables with some protein side didn’t really sound appetizing. Next logical step was frittata. They are quick, easy, and delicious. Plus they make great leftovers!20140407_184536

I sauteed up the veggie, added the eggs, a few seasoning and some cheese then let it cook up first on the stove top then under the broiler. The whole dinner took about 20 minutes from start to finish. It helped that the kale and mushrooms were pre-cut. Frittatas are versatile, use what you have on hand! I had some Parmesan and some scamorza cheese. The scamorza cheese is a wonderful melty Italian cheese that I bought for pizza. We have a ton of it leftover after making our one small pizza. It added a fun stringy, melty, gooey aspect to our frittata. Sooo good.

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Veggie Fritatta with Kale, Mushrooms, and Tomatoes (serves 6)

Ingredients:

  • 8 eggs
  • 1/4 cup milk (I used skim)
  • 3.5 cups Kale
  • 1 pint sliced mushrooms
  • about 1 cup tomatoes diced (I used 1/3 container of cherry tomatoes and 1 small roma tomato)
  • 1.5 Tbsp canola oil
  • 1 ounce shredded parmesan
  • 1.5 oz scamorza cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp dried minced onion
  • salt and pepper to taste

Directions:

1. Using a large oven safe skillet (I used my cast iron skillet), heat the canola oil over medium-high heat. Once heated, throw in the mushrooms and tomatoes. Season with salt, pepper, and minced onion

2. Beat the eggs with the milk, and garlic powder. Add in the cheeses

3. Once the mushrooms and tomatoes are cooked thoroughly, add in the kale and let wilt for 2-3 minutes. Stir frequently

4. Add in the egg and cheese mixture and distribute evenly

5. Cook for about 2-3 minutes on medium-high heat.

6. Turn on your broiler and pop the entire pan in the oven about about 6-7 minutes. Watch carefully and rotate your pan as needed to avoid burning. Mine took 6 minutes until the eggs were set.

7. Let sit for a couple minutes before cutting into the frittata. Serve with a side salad or fruit.

We also like ours with some ketchup and mayonnaise.  This comes from when we spent a semester in Spain and would have tortilla de patata. It was always served with mayo and ketchup. Alex’s senora would send him and his roommate Andy on trips with tortilla on french bread with mayo as a travel meal. Frittata leftovers are wonderful this way too. Give it a try. Absolutely delicious.

What are you favorite frittata ingredients? Do you have a go to weeknight meals that shows up regularly in your meal rotation?

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Spicy Chickpea Black BeanTacos

I’m making a big effort this year to make more meatless meals. Alex and I eat at least one meatless meal per week, usually on Monday. Now, when I cook dinner, I like to make enough for both of us to have leftovers for at least lunch the next day. Its a must to make life easier during the week. Back when Alex and I moved in together, he would always “complain” about our meatless Monday meals, especially at work. So much so, that his coworkers actually thought I was vegetarian. There is nothing wrong with being vegetarian but I like my animal meats. Over the summer, his coworker had a group of the boys and a few of us girlfriends over for a barbecue and was so confused as to why I chose a turkey burger that night. Now they poke fun at our meatless Monday meals. But that is okay with me. I love the experimenting I get to have in the kitchen to create healthy, fun, and vegetarian meals that Alex will, hopefully, like to eat.

These chickpea tacos were one of my favorite new meals so far this year.  They were easy to make, came together in no time. A perfect weeknight meal, especially after coming home from the gym starving! If you don’t love spicy foods then cut back on the cayenne pepper. These have quite the kick but it’s cooled off by delicious guacamole. If you haven’t tried the Trader joe’s reduced guilt guac I highly recommend it! It has a wonderful tangy taste and is indulgent without breaking the calorie/fat bank.

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Spicy Chickpea and Black Bean Tacos (serves 6, each serving is two hard shell tacos)

Ingredients:

  • 1 can chickpeas, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 Tbsp olive oil
  • 1 clove garlic
  • 1/2 yellow onion, minced
  • juice of 1/2 lime
  • 2 tsp chili powder
  • 1.5 tsp paprika
  • 1.5 tsp cumin
  • 1 tsp cayenne pepper
  • 1/2 C water
  • Shredded cheese. I used a taco blend we had in the fridge
  • Package hard shell tacos
  • Reduced Guilt Guacamole (or homemade or other store bought. it is up to you)

Directions:

1.  Heat oil in a medium skillet pan

2. Add garlic and onion to pan, saute until translucent and soft. About 5-7 minutes

3. Add in chickpeas, black beans, spices and water. Stir well and let cook/simmer for 7-10 minutes. Add more water as needed to keep things moist

4. While everything is simmering together warm your taco shells in the oven per package directions

5. To assemble fill the shells about halfway with the black bean and chickpea mixture, then sprinkle on some cheese, and finally your guacamole. Serve with some salad or your favorite taco sides.

What is your favorite meatless meal?

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Iowa Family Fun

This past weekend my parents and I headed to Cedar Rapids, Iowa to visit with my Aunt Lorene, Uncle Ken and little cousin Zach, My grandparents happened to be driving home from Arizona and joined us there too. Iowa is one of those places that you think corn fields and tractors and not much else. At least that’s what I used to think. My aunt and uncle have introduced me to the fun side of Iowa-wineries, little shops and food. And, of course, my family! When we got in we made our way over to the Czech museum. My mom’s side of the family is Czech and therefore holds a special place in my heart. Czech food, heritage, ornaments, antiques and a love for not letting anything go to waste. Back in 2008, the Czech museum was under water when Cedar Rapids flooded. It was moved from its old location to higher ground and restored. Below is a beautiful crystal chandelier in the museum that was underwater in the flood.

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Our next stop was NewBo market, an adorable indoor market with crafts, food, jewelry and beer. We bought a few different dips and veggies for our lunch the next day. Then, those of old enough to partake, tasted a few different beers before settling on one to enjoy inside. I chose a wonderful brown ale. Delicious.

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Poor little cousin was the only one not able to join in. At least he makes up for his age in height. Kid is tall. 20130427_155617

We went to a little bar/restaurant in Czech Village for dinner after roaming some antique shops in the area. No pictures but trust me when I say the food was good. Mostly traditional Czech food in a little bar was quite interesting. I got a mushroom tart with chicken and a paprika sauce with dumplings and sauerkraut.

Then next day started off with wine tasting at Cedar Ridge Winery. Zach had driver’s ed so he joined us at the second place we went. I had a few different whites and reds and tried 2 of their hard liquors. Both of which were very strong, but tasty. I’ll stick to my wine over plain hard liquor though.

My beautiful picture

We headed home to enjoy the sunshine and have some lunch out on the patio. Lunch was a spread of veggies, dips and chips. We had hummus, guacamole, two creamy based dips and salsa. Below is my grandma and grandpa with the spread.

My beautiful picture

Once we had our fill, the boy headed out to grab Zach from driver’s ed while the girls went and got Zach an apple from Rocky Mountain Chocolate Factory. Since he couldn’t partake in all of the drinking fun, we figured we could make the pit stop and pick him up something fun to eat while we tasted wines. We then headed to my favorite winery in Iowa that I have tried, Fireside Winery. It’s beautiful and the wines are awesome. Each family/pair got a bottle of wine to enjoy and we drank it outside with some snacks (cheese plate, brie apple dip, and bread) while listening to live music and enjoying the beautiful weather. It was about 72 and sunny. The perfect weather in my opinion.

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The winery re-corks your wine for free if you don’t finish it there which is awesome because the three of us didn’t feel like drinking an entire bottle of wine at 1pm on a Sunday. We drank about half and re-corked the rest to enjoy at home. And, because we never eat enough food, we headed home to make a real meal for dinner. We had pork chops, asparagus and my cheesy mashed cauliflower which got rave reviews from almost everyone.

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I didn’t even come close to finishing this plate. My stomach was still full from our lunch snacks and drink snacks throughout the day. But those pork chops were holy cow amazing. My uncle cooked them on the grill with this awesome seasoning blend. I can’t remember what it was called but I was a fan. We ended the night watching celebrity apprentice. I’d never watched before and I don’t think I would watch another episode but we had fun laughing at it.

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Monday brought work/school for the Iowa residents. Grandma and Grandpa took my other cousin out for breakfast at University of Iowa. Mom, dad, and I headed back to Czech village for baked goods to bring home then went to Amana colonies to shop around. No pics but the weather was great.

Now I am back at home ready to start packing for Germany! Alex and I leave for Germany on this Friday. So, expect me to disappear for about 10-12 days come Friday. I’ll be travelling. Don’t worry. I’ll take a bunch of pictures.

What trips have you been on lately? Any family fun trips?

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