Archive | April, 2012

Coconut Fried Rice with Okra and Tofu

27 Apr

I’m pretty enamored with coconut. I pretty much try to get it into everything I cook, and luckily my roommates feel the same way. We all love coconuts. Are we nuts?

You’ll Need:

  • 1 cup brown rice (plus 2 1/4 cup water)
  • cilantro, diced
  • 1 tomato, diced
  • 1/2 a medium sized onion, diced
  • a handful of okra (I used about 5-6 okra, sliced)
  • 2 cloves of garlic, minced
  • Olive oil or butter for sautéing vegetables
  • 1 package tofu
  • Salt and pepper

THE SAUCE:  Fried Rice Sauce / Tofu Marinade:

    • 1/2 cup coconut milk
    • 2 T sriracha
    • 2 T soy sauce
    • 1 T lime juice
    • 1 t seseame seed oil
    • 2 T freshly grated ginger
    • 2 t sherry
    • 2 t curry
    • 2 t cajun seasoning
    • 1 T corn starch
    • 2 t salt
    • 1 egg (Add this for the fried rice sauce only)

Directions:

  1. Cook the rice! In order to cook brown rice, place the rice and 2 and 1/4 cup of water in a pot, and bring to a boil.
  2. Once the rice as reached a boil, set heat to a medium-low and place a lid on the rice. Put you’re timer on for 40 minutes.
  3. Whilst the rice is cooking, whisk all the ingredients (except the egg!) for the fried rice sauce in a bowl. Slice the pieces of tofu for bite-sized pieces. Discard the liquid and pour the fried rice sauce over the tofu, let sit for 20 minutes.
  4.  Cook olive oil/butter with garlic in a large sauce pan on medium-low heat. Once it becomes fragrant, add the remaining vegetables and sauté until the onions become somewhat translucent and fragrant, and dress with some salt and pepper. Set aside until rice is cooked.
  5. In a separate pan, cook marinated tofu in a pan with olive oil until sides are browned. Set aside. Reserve the marinade from tofu, whisk the egg into the liquid to use for the fried rice.
  6. Once the rice is cooked, add it to the vegetable mixture. Return to heat and pour the fried rice sauce all over the rice and vegetables and fold through the pan until the fried rice sauce covers the rice. Add tofu atop each serving of fried rice.
  7. Serve with fresh cilantro and enjoy!

Chocolate Stout Cupcakes

27 Apr

I made these for my lovely friend Brett’s Birthday. They were a hit.

The recipe it only for about 6 cupcakes. It was more of a lack of ingredients at the time, but it worked out. We didn’t stuff our faces silly as a result.

You’ll Need:

For the Cupcakes:

  • 3/4 cup of flour
  • 3 T butter
  • 2 T cocoa powder
  • 6 T sugar
  • 1 t vanilla
  • 1/2 t baking soda
  • 1/2 t baking powder
  • 1 t salt
  • 1/3 cup of stout beer

THE {Chocolate Stout Ginache} SAUCE :

  • 1/4 cup chocolate chips
  • 3-4 T stout beer
  • 1 T brown Sugar

For the  Cream Cheese Frosting:

  • 4T butter, softened
  • 6 T cup cream cheese
  • 1 t vanilla
  • 1/2 cup powdered sugar

Directions:

  1. Preheat oven to 350* F
  2. In a bowl, mix the cupcake batter. Soften butter by throwing it in the microwave for a bit, add beer, sugar, vanilla and salt. Mix well.
  3. Add dry ingredients, mix well.
  4. Finally, divvy up batter into 6 cupcake liners.
  5. Bake for about 20-30 minutes. As they are baking, make your ganache that will go inside the cupcake.
  6. This part is complicated… put the incredients for the ganache in a small bowl and microwave for about 30 seconds, and then mix them:
  7. When the cupcakes are ready, remove from over and poke holes in them, like such:
  8. With a funnel or a very steady hand, pour the ganache into the wholes of the cupcakes.
  9. Then, whip up the ingredients for the cream cheese frosting in a hand mixer. After the cupcakes have cooled, remove them from the baking pan. I put my frosting in a plastic bag, cut a tip from one end, and dressed the cupcakes with a twist. Followed by a small sprinkling of cocoa powder. Enjoy!

Slivered Garlic Potatoes

13 Apr

So aesthetically pleasing! These potatoes are very fun and very savory, and make a great side dish.

You’ll Need:

  • 3 medium sized potatoes
  • 3 cloves garlic
  • 3 T butter/ olive oil
  • sea salt

Directions:

  1. Preheat oven to 400*F
  2. Wash and scrub each potato, and cut thin slices into the potato. Each slice should cut half way through the potato. Sliver cloves of garlic as seen below.
  3. Carefully, slide slices of garlic in between the slices made in the potato
  4. With the openings now made in the potatoes, new room has been made to get butter down in those crevices. I put butter on my potato, but used olive oil for my roommate who’s lactose intolerant. Use whichever one you like.

    OR
  5. Then, sprinkle with some sea salt. Place in your preheated oven and cook for around 30 to 35 minutes. Serve and enjoy!

White Wine and Turmeric Mussels

13 Apr

Ohhhh Mussels, so delicious. They’re so easy and fast to make.

Did you know?

Mussels have more iron than red meat.

If you are cutting red meat out of your diet, this is a great option to maintain your iron. Also, at $2 a lb (at least, here in Toronto) they are a relatively inexpensive way to get protein without damaging your wallet.

You’ll Need:

  • 1 pound of mussels, washed and scrubed

For THE {White Wine Turmeric} SAUCE:

  • 1 cup of white wine (or chicken stock)
  • 2 cloves garlic, minced
  • 4 T butter
  • 1/2 a lemon, juiced
  • 2 t turmeric

Directions:

  1. First, put garlic, butter, and lemon in a large non-stick saucepan on medium heat. Cook until garlic is fragrant and butter is melted.
  2. Then, add the wine/stock to the mixture. I recently found out the key to making these right: When cooking mussels, you need to conserve the natural juices that they release when opened by making sure they are not submerged in liquid.
  3. Carefully, add your mussels into the pot.
  4. Turmeric… I have an unearthly love for this spice. It’s known for turning things yellow, and was used as a dye back in the day. Turns your food yellow too. If you don’t have turmeric, consider purchasing- its the cheap man’s solution to saffron, great for paellas and anything Persian. Also- its just fun. Add some to  your mussels.
  5. All you really have to do now is cover the mussels. Like a nice friend, they’ll open right up for you. If any of the mussels don’t open up to you, they’re bad. Discard them. Only friendly mussels allowed.
  6. Mmmm. They’re ready to serve after they’ve opened, so just pour the mussels with juices into a bowl.
  7. Scoop up some of your broth with each mussel, and enjoy!

Honey-Hollandaise Sauce

13 Apr

I don’t know about all of you guys… but I sure have an affinity for breakfast foods. I love eggs. I decided recently I would make Hollandaise sauce to go with asparagus and for some eggs Benedict latter on.

For THE {Honey-Hollandaise} SAUCE you’ll need:

  • 4 egg yolks
  • 1/3 cup of butter, melted and slightly cooled
  • 2 T Honey
  • 2 T Dijon Mustard
  • Juice of about 1/4 of a lemon
  • 1t alspice
  • 1t salt

Directions:

  1. Separate your eggs, reserving the egg yolks in a double broiler pot. Use the egg whites for something else, like an omelet or for egg white eggs Benedict, or something of that nature. Perhaps a meringue? There are many options!
  2. Juice the lemon wedge into the eggs, add honey, dijon, melted butter (slowly), and spice and whisk the egg yolk mixture.
  3.  Move to a double boiler, continuing to whisk mixture. Over time, it will thicken and gain a creamier consistency. In the end it should stick to the whisk like this:
  4. Make some Slivered Garlic Potatoes and Blanched asparagus:
  5. And dress it with your freshly made Hollandaise! Makes a great side dish.
    Enjoy!

%d bloggers like this: