Coconut Tofu Curry

I celebrated Meatless Monday tonight with a delicious vegan dish. This is another homemade Thai food success for me, which is helping me save money on takeout! I think it’s a quick dish; it took about 45 minutes total. Be prepared for a leftover lunch the next day.

Ingredients

• 2 T olive oil
• 2 cloves minced garlic
• 1 medium onion, minced
• 1 package extra firm tofu, diced
• 1 (16 ounce) can coconut milk
• 1 t ground cumin
• 1 t curry powder
• 1 t ground ginger
• 1 t salt
• 1 t red pepper flakes
• 1 can tomato sauce
• 1 can stewed tomatoes
• ½ cup frozen peas, thawed
• 3/4 cup chopped carrots
• ½ cup white rice

Directions

1. Chop carrots and onion.
2. Heat olive oil in a large saucepan over medium heat.
3. Stir in garlic, onion, and tofu; cover, and cook, stirring occasionally for 5 to 10 minutes.
4. Stir in coconut milk, cumin, curry powder, ginger, salt, and red pepper flakes; bring to a simmer.
5. Stir in tomato sauce, peas, and carrots; simmer, covered, about 30 minutes. 
6. While the curry simmers, prepare white rice.

Buffalo Chicken Salad

My friends and I love buffalo chicken dip, but it isn't the healthiest thing to make. And it certainly doesn't photograph well. So, when I was in the mood for hot sauce last night, I decided to make a buffalo chicken salad. It hit the spot and I still had room for dessert, win win!

Ingredients

1 lb boneless, skinless chicken breasts

2 T hot sauce (Franks)

2 t olive oil

2 hearts Romaine, chopped

4 celery stalks, thinly sliced

2 carrots, grated

1/2 cup ranch dressing

Directions

1.      Chop lettuce and celery, place in salad bowl. Add grated carrots.

2.      Preheat the broiler.

3.      Cut chicken into ½ inch strips

4.      Combine hot sauce and olive oil in a mixing bowl. Add chicken and toss.

5.      Arrange the chicken strips on a baking sheet. Broil about 6 minutes.

6.      When chicken is cooked, add to salad. Top with ranch dressing and toss.

Inspired by Food Network

Pizza Bread

One of my favorite easy meals in college was pizza bagels. Pizza bread is the graduated pizza bagel. You top a slice of Italian bread with all your favorite ingredients and voila! You have dinner in 10 minutes (faster than delivery!).

Ingredients
Small loaf of Italian bread (I got mine at Whole Foods)
2 T Olive Oil
½ cup Tomato Sauce
1 cup Shredded Mozzarella
2 T grated parmesan cheese
Sliced pepperoni
1 T dried oregano

Steps
1. Slice the bread in half horizontally. Place on baking sheet.
2. Toast under your broiler (make sure the bread is 4-5 inches from broiler heat) for about a minute.
3. Remove bread from oven and brush with olive oil.
4. Top with tomato sauce, shredded mozzarella, grated parmesan and sliced pepperoni.
5. Broil until cheese is bubbly (yummmm).
6. Sprinkle with dried oregano.

Tweaked from Food Network

Snickerdoodles

These cookies always turn out perfectly: crisp outside, chewy middle, perfectly round. The ingredients are all nice and basic, I like to throw these together for a last minute get together. No chocolate chips required!

Ingredients

Dough

• 1 cup butter
• 1 1/2 cups sugar
• 2 large eggs
• 2 3/4 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Topping

• 3 tablespoons sugar
• 3 teaspoons cinnamon

Directions

1. Preheat oven to 350°F.
2. Mix butter, sugar and eggs in a large bowl.
3. Combine flour, baking soda and salt in a separate bowl.
4. Blend dry ingredients into butter mixture.
5. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
6. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
7. Scoop tablespoons of dough into the cinnamon mixture.
8. Place on chilled cookie sheet and bake 10 minutes.
9. Remove from pan immediately.

Recipe tweaked from Food.com

Thai Chicken with Minty Rice

I love ordering Thai food, red curry is my favorite! Last night I attempted homemade Thai chicken with minty rice. It was delicious! The coconut milk makes it sweet and creamy. Add red pepper flakes for heat.

Ingredients
½ cup rice
2 T olive oil
1.5 lb skinless boneless chicken thighs, cut into 1 inch pieces
2 carrots, sliced
1 large red bell pepper
5 T pesto
1 can coconut milk
1 cup fresh mint leaves, chopped
1 lime, cut into wedges (optional)
Salt
Pepper
Red pepper flakes (if desired)

Directions

1. Slice carrots and bell pepper, set aside. Slice chicken, set aside.

2. Mix the rice with 1 cup water, heat to a boil. Once boiling, turn heat to low and cover, simmering for 20 minutes.

3. While the rice cooks, heat 1 T olive oil in a large skillet on medium-high heat. Add the chicken, season with salt and pepper. Cook until browned on the outside. Place chicken on plate.

4. Add another 1 T olive oil to the skillet and cook carrots and bell pepper. Stir in the pesto and cook, stirring continuously, for 30 seconds.

5. Add the coconut milk and all but 3 T of the mint.

6. Lower the heat and simmer the vegetables for 10 minutes, or until the carrots are tender.

7. Add the chicken back in the skillet and cook 3-4 minutes until heated through. Season with salt and pepper.

8. Stir the remaining mint into the rice.

Serve the chicken with the rice and lime wedges.

Recipe from Rachael Ray Magazine.