This may be my new favorite meal. I had many green curries before so decided why shouldn't I be making my own? On this note I headed to the local Thai supermarket and inquired as to how one goes about making one. This is what I received, then tried, and went on to love. (Read on if you LOVE spicey)
What you need: (serves 2 with left overs)
1 table spoon oil
dash of soy sauce or oyster sauce
2 spoonfuls of concentrated Green Curry Paste (there are hundreds of brands and options out there)
200ml of Coconut milk (sounds exotic, it isn't, it's dirt cheap from anywhere and comes in 400ml can)
10 or fresh Basil leaves
5 green chilli pepper (very hot!!!)
half a cup of water
half an onion
half a brick of firm (or extra firm) tofu cut into cubes
half a pepper (green, red or yellow)
rice
In a pot, add the coconut milk, oil, soy sauce and curry paste and diced up basil leaves. Cover these, stir it occasionally and have it on a low heat. Cook until the paste has mixed with the milk. Once it has become a consistent mix add all the other ingredients (including the half cup of water). Cover it and raise heat slightly. Let this cook for 10 minutes or so.
You can add less curry paste or chilli peppers if it is too spicy. But try to work up to this recipe as the spice is the best part! And have lots of tissue available for blowing nose!
Tuesday, May 1, 2012
Monday, April 30, 2012
Day 2 - Very Quick Vegetarian Cheese and Onion Pocket
I unfortunately had to work late tonight, only returning home shortly before rushing out to watch the match of the year: Man. United vs. Man. City (GO MAN U!) Being absolutely starved and needing something quick I decided to try my hands at a Cheese and Onion Pocket....it was great for what it was...marvelous for the 2 mins. it took to make. I recommend it!
What You Need: (makes one pocket)
1 Tortilla Shell
1/2 Onion diced (fry onion quickly in a small amount of oil if you prefer fried onion compared to raw)
3 slices Cheddar Cheese
Salt and Pepper
This is incredibly easy to make. Put a non-greased frying pan on low-medium heat. In the Tortilla (wrap) place the slices of cheese and the put the onion on top of the cheese and sprinkle on salt and pepper. Fold the wrap length-wise first, then fold over the two ends inward toward the initial fold (like you are closing a box). Put the folded end down on the frying pan. The low/medium heat will slowly heat the Tortilla making it crispy, sealing it shut and melting the cheese inside. Once the face down side has turned brown flip the pocket and cook until both sides have browned. Enjoy!
What You Need: (makes one pocket)
1 Tortilla Shell
1/2 Onion diced (fry onion quickly in a small amount of oil if you prefer fried onion compared to raw)
3 slices Cheddar Cheese
Salt and Pepper
This is incredibly easy to make. Put a non-greased frying pan on low-medium heat. In the Tortilla (wrap) place the slices of cheese and the put the onion on top of the cheese and sprinkle on salt and pepper. Fold the wrap length-wise first, then fold over the two ends inward toward the initial fold (like you are closing a box). Put the folded end down on the frying pan. The low/medium heat will slowly heat the Tortilla making it crispy, sealing it shut and melting the cheese inside. Once the face down side has turned brown flip the pocket and cook until both sides have browned. Enjoy!
Sunday, April 29, 2012
Mushroom Fajitas
Welcome to my first blog post! To start off on a high note and because I am craving one of my favorites tonight, I am going to embark on this challenge with some instant gratification: Mushroom Fajitas!
Fajitas are really a personal choice kind of food so be sure to feel free to add or remove ingredients based on your preferences...
What you will need: (serves 2 people)
6 or 7 good sized white mushrooms (try a variety of kinds of mushrooms for different tastes and textures)
1 chopped pepper (green, red or yellow)
1 onion cut into eighths (can dice up smaller, but large chunks tend to keep flavour and crunch better)
1 garlic clove
1 table spoon of cumin
1 table spoon of chilli powder
1 table spoon oil (I use extra virgin olive oil)
salt and pepper to taste
extra chilli flakes if you like it SPICY
First cut all the veggies up and put them in a bowl. Now put the oil and spices on the veggies and mix them together so the veggies are coated. While you are doing this have a frying pan on the stove top with the heat turn as high as possible. The longer the pan has to heat up the better. Once the pan is extremely hot dump the veggies on and keep stirring them around like mad for about 4 minutes. They will quickly seer but should keep their size and a little crunch (if you really like crush a little diced celery is a great addition). After 4 minutes, remove from heat and enjoy!
Wrap your fajitas in tortilla wraps, sprinkle on some cheese and smother with hot salsa, sour cream and guacamole!
This meal is really amazing. It only takes about 10 minutes to make and is incredibly flavorful, filling and healthy. I like to make my own guacamole to go with it. It is really easy to do, just mash together half an onion, half a tomato, 2 ripe avocados, lots of garlic, salt and pepper and a lid full of lemon juice!
Fajitas are really a personal choice kind of food so be sure to feel free to add or remove ingredients based on your preferences...
What you will need: (serves 2 people)
6 or 7 good sized white mushrooms (try a variety of kinds of mushrooms for different tastes and textures)
1 chopped pepper (green, red or yellow)
1 onion cut into eighths (can dice up smaller, but large chunks tend to keep flavour and crunch better)
1 garlic clove
1 table spoon of cumin
1 table spoon of chilli powder
1 table spoon oil (I use extra virgin olive oil)
salt and pepper to taste
extra chilli flakes if you like it SPICY
First cut all the veggies up and put them in a bowl. Now put the oil and spices on the veggies and mix them together so the veggies are coated. While you are doing this have a frying pan on the stove top with the heat turn as high as possible. The longer the pan has to heat up the better. Once the pan is extremely hot dump the veggies on and keep stirring them around like mad for about 4 minutes. They will quickly seer but should keep their size and a little crunch (if you really like crush a little diced celery is a great addition). After 4 minutes, remove from heat and enjoy!
Wrap your fajitas in tortilla wraps, sprinkle on some cheese and smother with hot salsa, sour cream and guacamole!
This meal is really amazing. It only takes about 10 minutes to make and is incredibly flavorful, filling and healthy. I like to make my own guacamole to go with it. It is really easy to do, just mash together half an onion, half a tomato, 2 ripe avocados, lots of garlic, salt and pepper and a lid full of lemon juice!
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