Tagged: coconut milk

vegetarian roti

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It was Chris’s dinner making day and he was determined to come up with something that was healthier then his other culinary specialties (which include ribs, steak, pasta dishes, short ribs, mac’n cheese etc… which always include incredible homemade sauces and marinades ). Everything he makes is awesome!….always. Even though (thanks to the blog) I have become much better cooking, it’s still so frustrating when people NEVER seem to mess things up! He consistently makes great food (My BFF is the same!) UGH! .

I was excited to see what he was going to come up with. He found some authentic Guyanese roti  (shells? skins?…whatever they’re called). We filled them with a super yummy chickpea/sweet potato curry filling. Needless to say I was not disappointed we ate until we couldn’t eat anymore! The following day we brought the left-overs to lunch ,which I shared with a co-worker, she agreed they were excellent!.

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INGREDIENTS:

1 tsp coconut oil

1 small onion, peeled and sliced

1 cup  organic vegetable broth

1 sweet potato, peeled and cubed

1 clove garlic, minced

1/2 tsp cumin

1/4 tsp each coriander, cinnamon and turmeric

1/2 tsp hot sauce

1/2 tsp salt

1 cup chickpeas, canned or frozen

1/2 cup coconut milk

2 to 3 large roti

Preparation

1. In non-stick skillet over medium, heat oil. Add onion; cook for 5 minutes. Stir in broth, potato, garlic, cumin, coriander, cinnamon and turmeric.

2. Cover and cook, stirring occasionally, for 20 minutes or until potato is fork-tender. Season with hot sauce and salt.

3. Stir in chickpeas (rinse if canned; thaw if frozen) and milk. Bring to a boil. Cook, low heat, stirring, until chickpeas are heated through.

4. Divide mixture between 2 roti. Fold up the bottom to make a straight edge. Roll to make a wrap. Wrap snugly in plastic wrap.

 

 

 

Thanks for dinner babe! XOXO

roti bf

 

 

 

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boyfriends yellow thai curry

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So, for a while now I’ve wanted to try spinning class. I would check studios close by my home and work, scroll through schedules. I’ve Googled everything about what to expect, even made some phone calls to owners and instructors with questions. No matter how ‘ready’ I thought I was for the class I’d speak to someone who would inevitably talk me out of it (it didn’t take much). The other day I called and booked for an intro class at a studio not far from me. However,the morning of class I got a call saying I was on a waiting list for the spot and they would let me know when a something was available. As I sat on the subway heading to work, I felt deflated. I knew if I didn’t go that day, I wouldn’t go. The process would start from square one and in a month or so I’d be back to looking at schedules and being talked out of going. As I stepped out of the station, my phone rang..It was the receptionist from the studio “We have an open spot, are you still interested?”, “YES!” I squeaked.  I talked about it all day to anyone that would listen .  I never, ever thought I’d be excited for something I knew was going to be complete and total physical torture. After work I rushed home….by then my nerves were starting to build…The class started at 7:30, by 6:00 I had made a zillion excuses and had pretty much to talked myself out of it. Chris reassured me that this was something I had said I wanted to do and it was only one class. If I didn’t like it, I didn’t have to keep going. He even offered to drive me there and back. So I went.

Class was exactly what I had expected, difficult, painful, intense, crazy….and my legs could barely hold me up as I left. I stumbled to leave . When we got home I actually crawled up to our second floor apartment on my butt. For real.  When I reached the top of the stairs…The house was filled with the warmest most wonderful smell of warm Thai curry. Chris had made me dinner!! ( I LOVE HIM!). It was AMAZING, he’s amazing! I scurried and struggled painfully to get seated at our table and eagerly awaited the colorful dinner. I ate at least 2 very large helpings poured it right onto a heaping pile of rice. It was perfect. I insisted he give me the recipe to share.

So this is what I live with (gratefully). Chris just randomly decides to whip something up using the curry paste he got last week. A little of this, a little of that and it always works…it’s incredible.

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INGREDIENTS:

  • 1 can of coconut milk
  • 1 can yellow Thai curry paste
  • 1/2 cup baby corn
  • 1/2 red pepper
  • 1 cup diced potato
  • 1/2 cup diced carrot
  • dozen snow peas
  • 2 small chunks of ginger (large enough so you can find them and remove them before serving)
  • 10 little Thai basil leaves
  • 1 tbsp Sriracha
  • 2 cups water
  • 2 tpsp cornstarch
  • 1/2 milk (your supposed to use cream)
  • 2 cloves of garlic

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DIRECTIONS:

  1. Parboil potato and carrots in a pot, drain and set aside.
  2. In another pot mix in 1/2 can of coconut milk and can of curry paste,
  3. Add chicken to coconut/curry mixture to cook
  4. When chicken is  fully cooked, add parboiled potato, carrots, ginger and all remaining vegetables
  5. add water cornstarch, cream and water
  6. reduce heat and cook on low for 2 hours, stir occasionally adding garlic and  Sriracha to taste
  7. remove ginger before serving

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For those of you that are wondering…I haven’t decided if I will go back to spinning class. I liked it and absolutely hated it at the same time. My legs still ache 2 days later and not just “a little after work-out ache” like excruciatingly painful ache. Every time I stare helplessly up a flight of stairs… I think “at least I tried”. So I guess for now that’s the best I can say about spinning class.

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vegetarian curry

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I haven’t posted in a while… Finally after a crazy trip to NYC, Christmas tree decorating, shopping and holiday parties I actually got my shh…stuff together to look through recipes and post a new fun dinner.

I hate being cold…I hate winter and snow and skating and snowboarding…anything cold (well except drunk tobogganing..I don’t mind that). Yesterday while I should have been concentrating on work, I was daydreaming of hot beautiful places I wanted to go. I spent a couple years around Costa Rica and miss the warm sun, beautiful beaches and palm trees. That was probably the only time I ever pleasantly woke up early morning smiling and rushing to get ready and run out the door.  Early morning surfing, afternoon naps on the beach and dancing all night (when working… it was working and dancing all night).  As I searched warm tropical places I’d like to go Thailand …India… I was also getting hungry and my search turned to food. I started looking for some warm comfort food.

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I found lots of recipes for vegetarian curries….chana masala, cauliflower curry, potato etc. I finally settled on a few I thought sounded (easy) awesome. I found one from Martha Stewart and a couple more on Tastspotting and headed to the market (in the freezing freakin’ cold) to grab my ingredients. When I got there I noticed  I wasn’t able to find a few things….mainly garam masala (which was in all the recipes but one) and a certain green chili. I asked the owner (I always ask them stupid food questions. Him and his wife are so sweet! I should really get their names.. ). He usually does have them …but not when I needed them. He asked me a couple questions about my heat tolerance and looked at the recipes. He suggested some little red Thai Chili’s and gave me 5 (he didn’t even charge me for them!). I headed home to cook my curry!

ingredients:

  • 1 tablespoons coconut oil
  • 1/2  onion chopped
  • 1 clove garlic
  • 5 teaspoons curry powder
  • 2 teaspoons cumin
  • 1 medium cauliflower (florets)
  • 1 medium potato (recipe said 1/2…but what do you do with the other 1/2 potato??)
  • 1 can garbanzo beans (chickpeas), drained
  • 1 can  diced tomatoes
  • 1  can  coconut milk
  • 2 Thai chili’s (seeded and chopped SUPER TINY!)

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directions:

Heat oil in large skillet . Add onions and sauté until golden brown (about 8 minutes).
Add curry powder and stir 20 seconds.
Add cauliflower, diced potato and garbanzo beans; stir 1 minute.
Add diced tomatoes and chiles, then coconut milk; bring to boil.
Reduce heat to medium-low, cover, and boil gently until cauliflower breaks down a bit and liquid thickens slightly, stirring occasionally.
*The longer you let it stew the better!
Season to taste with salt and pepper., heat up some naan and serve over rice!

 It’s not CRAZY exciting (even with those spices, I’m not kidding….not bland, but not fun either)…and not terribly spicy.  However, we ate a few generous helpings each. Today when I got home (even grumpier and colder then yesterday) I snacked on some and it tasted even better today. If you’ve never had curry it would be a GREAT first try (if that makes sense…a good curry training dish lol).
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Ok…well post, posted! Now back to daydreaming of sunshine and beaches xo
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