Throwback Thursday recipe

Throwback Thursday recipe: Garbanzo-Vegetable Green Curry recipe

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Takeout Orange Tofu

Ingredients

  • 1 ½ cups water, divided
  • Zest of 1 medium orange (we got 2 teaspoons of zest from our orange)
  • 2 tablespoons orange juice
  • 3 tablespoons lemon juice
  • ½ cup rice wine vinegar
  • 3 tablespoons light soy sauce (we used reduced-sodium soy sauce)
  • ¾ cup brown sugar (we used light brown sugar)
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon grated ginger
  • 1 clove garlic, crushed (we used a big garlic clove)
  • 2 tablespoons cornstarch
  • ½ cup flour (we used all-purpose flour)
  • 1 teaspoon salt (we used table salt)
  • ½ teaspoon black pepper (we used freshly ground black pepper)
  • 1 (16-ounce) package firm tofu, drained and cut into 1″ pieces (we used a 14-ounce package and cut them into 3/4″ pieces)
  • Oil (for frying) (we used peanut oil)
  • 2 green onions, chopped on the diagonal

Directions

  1. Add the following ingredients to a medium saucepan, stirring to combine: 1 cup water, orange zest, orange juice, lemon juice, vinegar, soy sauce, brown sugar, pepper flakes, ginger, and garlic. Turn the heat up high enough so that the mixture comes to a boil, stirring occasionally during that time.
  2. Whisk the cornstarch and remaining water together in a small bowl, pouring the mixture into the saucepan afterwards. Once the sauce is boiling again, turn the heat down to medium-low and let it cook for 5 minutes* or until the sauce has thickened, taking the saucepan off the heat afterwards.
  3. Take a shallow dish out and mix the flour, salt, and pepper together in it. Add the tofu to the dish, tossing to coat.
  4. Pour around two tablespoons (we used 3) of oil into a large sauté pan, setting the heat to medium-high. Cook the tofu in batches, making sure each batch is golden and very crispy before taking it out and placing it on a paper towel-lined plate.
  5. Once all the tofu’s been cooked, add it and the green onions** to the sauce, tossing the tofu to coat, serving immediately.

Supposed to serve 4 but only made 2 servings for us.

*We lost track of how long we cooked our sauce but we know that it reduced down to 2 cups.

**We never mixed the green onions into the sauce, we just sprinkled the green onions over the tofu afterwards.

This orange sauce tastes so good you’ll want to drink it up ! The tofu does lose it’s crispiness after tossing it in the sauce but you still get a little bite from the green onion. If you’re not a fan of green onions, you can omit them and still love eating this dish thanks to the sauce. The orange sauce is sweet, tangy, a little spicy and you can still taste the orange even with all the other ingredients combined. We enjoyed the sauce so much, we’re already thinking of other possible ways to use it !

This recipe came from “Vegan Junk Food”.

We weren’t paid in any form to promote “Vegan Junk Food”.

Take care everybody !

Mushroom Ragoût with cheese ravioli

Ingredients

  • Kosher salt
  • 2 ½ to 3 Tbsp. extra-virgin olive oil; more as needed (we used Colavita’s extra-virgin olive oil)
  • 12 oz. cremini mushrooms, sliced about ¼-inch thick
  • Freshly ground black pepper
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 ½ tsp. tomato paste
  • 1 ½ tsp. all-purpose flour
  • 1 ½ tsp. chopped fresh thyme leaves
  • Pinch crushed red pepper flakes (we actually used 2 pinches)
  • ¼ cup dry red wine (we used Cabernet Sauvignon)
  • ¼ cup lower-salt vegetable broth (we used Swanson’s organic vegetable broth)
  • 10 oz. fresh or frozen cheese ravioli or other cheese-stuffed pasta (we used fresh cheese ravioli)
  • 1 Tbsp. chopped fresh flat-leaf (Italian) parsley
  • Grated Parmigiano-Reggiano or Grana Padano (we used Parmigiano-Reggiano)

Directions

  1. Fill a large pot with water, salt well (we used table salt). Bring water to a boil.
  2. Pour 1 ½ tablespoons (we used 2 tablespoons) of the oil into a large skillet, setting the heat to medium-high. Once the oil’s hot, add in the mushrooms, ¼ teaspoon salt and a few grinds of black pepper, stirring just to combine. Spread the mushrooms out as evenly as you can and let them cook (without stirring them) for 3 minutes or until they look well browned on one side. Stir continuously for another 3 minutes or until browned all over and any liquid has evaporated (if the mushrooms look dry and the skillet begins to scorch, drizzle a little bit of oil into the skillet). Take the mushrooms out of the skillet and place them on a plate for the time being.
  3. Pour another tablespoon of oil into the skillet, setting the heat to medium. Toss the onion in and stir constantly for two minutes or until the onion looks translucent. Throw the garlic in and continue stirring for 30 seconds or until you can smell the garlic. Add in the tomato paste, stirring it around for a minute. Add the mushrooms and any accumulated juice back into the skillet. Now add in the flour, thyme and pepper flakes, stirring frequently for 1 to 2 minutes. Pour the wine in and stir until it looks like it’s thickened, pouring the broth in afterwards and letting the mixture simmer until it’s reduced into a light sauce. Season with salt and pepper to taste.
  4. While the sauce is simmering, cook the pasta in that boiling water according to the directions on the package that they came in until they have an al dente texture. Drain and transfer the pasta into the skillet with the mushroom sauce, stirring to coat over low heat (we turned the heat off, knowing we’d have residual heat left). Serve individual portions, topping with cheese and parsley afterwards.

Serves 3 to 4 (maybe it’s because we had to use a 9 oz. pkg. that only had 10 ravioli but this only made 2 portions for us).

As soon as we took our first bite of this, we knew there wasn’t going to be any leftovers ! The heat was nice at first but near the end it did start to be the predominate flavor so we’ll try a single pinch of pepper flakes next time. The sauce was delicious but felt a little sparse after tossing the ravioli in it so next time we make this (and there will definitely be a next time), we’re going to double the sauce. The sauce and ravioli taste great together but adding that Parmigiano-Reggiano took it to the next level of yumminess !

Recipe source unknown.

We weren’t paid in any form to promote Colavita or Swanson.

Take care everybody !

Crazy Creamy Chickpea Curry

Ingredients

  • 1 Tbsp. coconut oil (refined or unrefined)
  • 1 medium yellow onion, thinly sliced (1 cup)
  • 1 Tbsp. fresh minced ginger
  • 4 cloves garlic, minced
  • 2 Tbsp. mild curry powder
  • ¼ tsp. red pepper flakes (we used ½ tsp.)
  • 2 ½ cups vegetable broth (we used Swanson’s organic vegetable broth)
  • 2 Tbsp. reduced-sodium soy sauce or tamari (we used reduced-sodium soy sauce)
  • 2 Tbsp. pure maple syrup
  • 2 Tbsp. tomato paste
  • ¾ lb. Yukon gold potatoes, cut into ¾-inch pieces (2 ½ cups)
  • 1 large carrot, sliced diagonally ¼-inch thick (we used 2 medium)
  • 4 cups large (1 x 2-inch) cauliflower florets (we cut them into bite-size pieces)
  • 1 (15-oz.) can chickpeas, rinsed & drained
  • 1 cup (from a 13.5-oz. can) coconut milk (we used regular, not lite coconut milk)
  • ¼ cup chopped fresh cilantro, plus more for garnish
  • ½ cup frozen peas (we used ¾ cup)
  • Salt to taste
  • Cooked basmati rice (we used brown basmati rice), for serving
  • Sriracha, for serving (optional)

Directions

  1. Take a heavy 4-quart pot out and pour the coconut oil in, setting the heat to medium. Once the oil’s melted and hot, add in the onion and stir frequently for 5 to 7 minutes or until the onion’s lightly browned. Toss in the ginger and garlic, stirring constantly for 30 seconds or until they’re fragrant. Now add in the following ingredients, stirring to combine: curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste*.
  2. Add the potatoes and carrots to the pot, putting a lid on afterwards and just waiting for it to come to a boil. Once boiling, turn the heat down so it’s just at a simmer and cook for 10 minutes or until the potatoes are tender. Mix in the cauliflower, chickpeas, coconut milk and the ¼ cup cilantro. Once the curry is at a simmer again, leave the lid slightly ajar and cook for 5 to 7 minutes or until the cauliflower is tender. Gently stir in the peas and cook for another minute, just to get the peas heated through. Take the pot off the heat and season with salt to taste. Serve the curry with the rice, adding cilantro to garnish on individual portions and serving with sriracha if the curry isn’t spicy enough for you.

Serves 6 (1 2/3 cup per serving).

*The tomato paste may not break down completely when you mix everything together  but it will as it gets heated through.

We like the level of heat this has on its own but that heat will get cut down a little by the rice once they’re eaten together. This was a very filling dish thanks to the combination of chickpeas, potatoes and the “meatiness” of the cauliflower as well. Hope you’ll like it as much as we did !

Recipe source unknown.

We weren’t paid in any form to promote Swanson.

Take care everybody !

Drunken Mushroom Spaghetti

Ingredients

  • ½ cup dried porcini mushrooms
  • 1-1 ½ cups chicken or vegetable stock (we used vegetable stock)
  • 2 Tbsp. olive oil (we used extra-virgin olive oil)
  • 2 Tbsp. butter (we used unsalted butter)
  • 1 ½ lb. mixed fresh mushrooms, such as cremini, hen-of-the-woods and stemmed shiitake, wiped clean, then sliced (we used stemmed shiitake)
  • 2 large shallots, chopped
  • 4 large cloves garlic, chopped or grated (we chopped our garlic cloves)
  • 8-10 sage leaves, thinly sliced (we used 10 leaves)
  • About 2 Tbsp. thyme, leaves stripped from stems and chopped
  • 1 lemon, zested (about 1 ½ tsp.) and juiced (about ¼ cup) (we used 2 lemons so we could get ¼ cup of lemon juice)
  • Salt and pepper (we used kosher salt and freshly ground black pepper)
  • 1 lb. spaghetti (we used Ronzoni whole grain spaghetti)
  • 1 bottle white wine, such as Pinot Grigio (we used Beringer Main & Vine Pinot Grigio)
  • About 1 cup of freshly grated Pecorino Romano, plus more for sprinkling onto your individual portions
  • EVOO (extra-virgin olive oil), for drizzling
  • 3-4 Tbsp. chives, finely chopped

Directions

  1. Take a small saucepan out and place the dried porcini mushrooms in it, adding just enough stock to cover* the mushrooms. Set the heat to high and wait for a low boil to occur. Once it is at a low boil, turn the heat down to medium-low and let it simmer for 2 to 5 minutes or until the mushrooms have softened. Take porcini mushrooms out using a slotted spoon, transferring them to a cutting board afterwards. Chop them up and leave them off to the side for now. Strain the stock so that any grit is removed, reserving the strained liquid for later.
  2. Take a large pot of water and bring it up to a boil to cook the pasta in later.
  3. Take a large skillet out and pour the two tablespoons of olive oil in, tilting the pan twice so the bottom is completely coated, setting the heat to medium-high afterwards. Once the oil’s hot, add the butter in, letting it completely melt. Add half of the mushrooms in, cooking them for 3 to 5 minutes or until they’re brown and fragrant. Take the mushrooms out of the skillet and repeat the process with the other half of the mushrooms**. Return all the cooked mushrooms to the skillet, adding in the shallots, garlic, herbs and lemon zest as well. Season with salt and pepper and pepper and stir constantly for 2 minutes or until the shallots have softened.
  4. Salt the boiling water (we used table salt), adding in the pasta afterwards. Cook the pasta a few minutes shy of al dente, about 5 minutes (we went with the 5 minutes).
  5. Add the chopped porcini and strained stock into the skillet, pouring the wine in next, waiting for the sauce to come to a boil afterwards. Turn the heat down to medium-low and let the sauce simmer for 3 minutes or until it’s reduced slightly.
  6. Drain the pasta and add it into the sauce, turning the heat down to medium-low afterwards. Toss the sauce for about 3 minutes or until the pasta is al dente and has absorbed some of the sauce. Take the skillet off of the heat and stir in the lemon juice and cup of cheese. Drizzle some extra-virgin olive oil over the pasta to marry the sauce with the pasta. Top with chives and enjoy !

*Our mushrooms started to float so we were never able to truly “cover” the mushrooms with the stock. We decided to pour in the whole 1 ½ cups.

**The first half of the mushrooms absorbed all the butter and oil so we decided to add another 2 tablespoons of oil and butter to the skillet before cooking the second half of the mushrooms.

Serves 4.

With a name like “Drunken Mushroom Spaghetti”, we had to try this out and see what the dish was like ! Unfortunately you’re not going to get drunk off the finished sauce but this was still a delicious, bright dish. You definitely taste the acidity from the wine and lemon juice and it pairs wonderfully with the salty Pecorino Romano. The chives can add a nice pop of color but we didn’t think that it added any real flavor, whereas some extra cheese only made it even better tasting !

Recipe source unknown.

We weren’t paid in any form to promote Ronzoni or Beringer Main & Vine.

Take care everybody !

Punjabi Chickpeas with Potato (Chole)

Ingredients

  • 1 large red onion
  • 4 tablespoons grapeseed or other neutral oil, divided (we used grapeseed oil)
  • 1 ½ teaspoons ground coriander
  • 1 teaspoon ground cardamon
  • 1 teaspoon sweet paprika (we used smoked paprika)
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper (we used ¼ teaspoon)
  • Kosher salt and ground black pepper (we used kosher salt and freshly ground black pepper)
  • 1 teaspoon cumin seeds
  • 12 ounces russet potatoes (about 2 medium potatoes), peeled and cut into ½-inch cubes
  • 1 tablespoon finely grated fresh ginger
  • 3 medium garlic cloves, finely grated
  • 1 tablespoon tomato paste (we used Hunt’s tomato paste)
  • 1 ½ cups water
  • Two (15 ½-ounces each) can chickpeas, drained (we used Bush’s chickpeas)
  • 1 tablespoon lime juice, plus lime wedges to serve
  • ¼ cup coarsely chopped fresh cilantro, plus more to garnish
  • Chopped fresh tomato, thinly sliced serrano chiles, whole-milk Greek yogurt, and flatbread (such as roti or naan) (we used garlic naan) to serve (optional)

Directions

  1. Grate the onion on the large holes of a cheese grater, placing the grated onion in a mesh strainer where it can drain. Take a small bowl out and add the following ingredients to it, stirring to combine: 1 tablespoon grapeseed oil, coriander, cardamon, paprika, cinnamon, cloves, nutmeg, cayenne, 1 ¼ teaspoon salt, and ½ teaspoon of black pepper.
  2. Take a 12-inch skillet* out and pour the remaining oil into it, setting the heat to medium-high. Once the oil’s hot, add the cumin seeds in, shaking the skillet for 30 to 60 seconds or until the seeds smell fragrant. Add the grated onion into the skillet, stirring constantly for 1 to 3 minutes or until any moisture from the onion has evaporated.
  3. Add the potatoes to the skillet, turning the heat down to medium afterwards. Continue stirring constantly for 6 to 8 minutes or until the onion begins to brown and a “fond**” forms on the bottom of the bottom of the pan. Add the following ingredients into the skillet, stirring for another minute afterwards: ginger, garlic, and tomato paste.
  4. Move all the food from the center off to the sides, placing the spice paste from step 1 into the center, mashing the paste while stirring it around in the center for roughly 15 seconds or until you can smell the spice paste. Mix the paste in with the vegetables now. Pour the water into the skillet, bringing it up to a boil afterwards. Once boiling, scrape up any browned bits from the bottom of the skillet, adding the chickpeas in afterwards. Once the mixture is boiling again, put a lid on the skillet, turning the heat down to low afterwards. Let the potato-chickpea mixture cook for 13 to 15 minutes or until the potatoes are tender and the oil starts separating around the edges of the skillet.
  5. Take the skillet off the heat and mix in the tablespoon of lime juice and ¼ cup of chopped cilantro. Serve individual portions with lime wedges, chopped tomato, chiles, yogurt and flatbread if you want.

Serves 4***.

*They said to not use a nonstick skillet when making this dish so we used our 12-inch cast-iron skillet.

**We had no clue what “fond” meant and had to look it up. Turns out, it’s just another term for all the browned bits that form on the bottom of your skillet while cooking !

***They say it’s supposed to serve 4 but if you decide you don’t want to serve this with the flatbread, plan on it only serving two.

Oh this was so delicious ! We knew it was going to taste great simply based off the wonderful smells produced while cooking, especially when we were mashing the spice paste !  Even without the additional optional toppings, this tasted great with the naan bread. That increase in cayenne gave the dish a nice pleasant heat that didn’t overwhelm the other flavors (although a few serrano slices could give you a nice little burst of heat). You can still taste some of the lime juice and cilantro in the background of each bite. We hope you enjoy this filling scrumptious dish as much as we did !

We got this recipe from Milk Street.

We weren’t paid in any form to promote Hunt’s, Bush’s or Milk Street.

Take care everybody !