For those of you living in the Northeast: how ’bout dat snow, huh?
By the time I left school, all the snow had melted into cold rain and wet grass. My Community Nutrition test went well! I’m just glad it’s over. :)
Before I get to the tofu recipe I promised you guys yesterday, I thought I would share a few items concerning yesterday’s post about Foodshare. First, Samantha asked me a great question about Foodshare:
“Sounds like a great programme. Where does the food come from?”
Great Q, Samantha! Some of the food comes through donations from the food industry, farms, etc., but much of it comes from places like grocery stores that can’t sell some produce because it’s not market-quality (they may be a little bruised, for example). So, instead of the store throwing it out, Foodshare gets it for free! What an ingenious system!
I also received a message from the President and CEO of Foodshare, Gloria McAdam, who had the following info. for those interested in the program:
“Glad you got a chance to visit one of our Mobile Foodshare sites. We have two of the Mobile Foodshare trucks which are on the road five days a week. Mobile Foodshare serves 58 sites in 20 towns in greater Hartford and as you noted provides primarily fresh fruits and vegetables to low-income people.
Any local food bank interested in organizing such a mobile pantry program should feel free to be in touch with us via http://www.foodshare.org or Feeding America at http://www.feedingamerica.org.”
Gloria McAdam
President and CEO
Foodshare
Thanks for the information! I know it will be helpful to anyone interested in expanding operations at their local food bank.
Now, back to the regularly scheduled program … remember this?
And this?
Well:
Aerogarden jungle!
Let’s get to the recipe!
Coconut Curry Noodle Soup with Tofu and Bananas
2 large servings or 3 regular servings
Ingredients:
1 tsp vegetable oil
2 cloves garlic, minced
2 tsp curry powder
1-14 oz. can coconut milk (I used the light version)
1 tbsp sugar or honey
2 cups water or vegetable broth
2 tbsp lime juice
1 tbsp ginger, minced (or you can be lazy efficient like me and cut discs instead)
1 red bell pepper, sliced
1 package firm tofu
2 oz. rice noodles
2 tbsp low-sodium soy sauce
1 tbsp cornstarch or xantham gum
1 banana
2 tbsp peanuts
Cilantro (optional)
Chop that garlic up, let it sit, then saute in oil over medium-low heat for 30 seconds:
Throw in curry and saute for another 30 seconds.
Pour in coconut milk, then the water/veggie broth:
Doesn't this remind you of mixing up cans of condensed soup?
Add honey, lime juice, ginger, and jalapeno.
Add noodles and cook according to package directions. When the noodles have finished cooking, add tofu and bell pepper and simmer until pepper is crisp-tender.
Dissolve cornstarch/xantham gum in water until smooth, then mix into soup and stir until thickened. Top with banana slices, peanut, and cilantro.
Enjoy!
Q: What’s your favorite way to eat bananas? In dishes or straight up? :D
Mmm, what’s this?
A new topping for my oatmeal, methinks? It’s not all that new, actually, but I did make it myself, and it was GOOD!
Creamy Chocolate Peanut Butter. Henceforth known as CC Yum.
Start with some fresh peanuts.
(Have you ever looked at a peanut? I mean, REALLY looked?? They’re so many different colors, not just beige and tan.)
Partially pureed:
Fully pureed:
Melt chocolate, add, mix:
Valrhona Manjari 64%
Made with milk chocolate (for Peter), and dark chocolate (for muah):
Don’t worry Saratoga PB Company, you will always be my one true love. (Well, fourth love, after Peter and Maddle and Bon. Oh, and my father and sisters. And Peter’s parents and siblings. And our other family and friends. Ok, Saratoga, you’re not in the top ten but you’re pretty high up there.)
Needless to say, I had to have a little of the CC Yum on a rice cake this afternoon:
With two new jams:
MUCH better than the Polaner preserves, and no HFCS. Lynn and Samantha, I tried to find Crofter’s and E.D. Smith at the local Stop & Shop, but no where to be found! :( I’ll keep looking. The Smucker’s and Bonne Mamam were wonderfully sweet and delicious, though.
Peter started making pretzels last night:
(Shortly after this picture was taken, I heard a “pssst” “Ahhhh!” “pssst” “Ahhhh!” coming from the kitchen. Apparently, Peter sprayed himself in the face with Pam while getting the pretzels ready to rest in the fridge. My question is: how did he manage to spray himself twice??)
The recipe is from Peter Reinhart’s Artisan Breads Every Day. This book has been great to bake from so far. Take a look!
Ready for the oven:
Fresh out of the oven:
Peter sprinkled each pretzel with two types of salt (regular, smoked) and garlic.
The Aerogarden provides good light when there is none to be found outside.
On the dinner menu: Spicy Curry Peas and Beans with Cauliflower
Ingredients:
1 tbsp olive oil
2 cloves garlic, minced
1 onion, chopped
1 can chick peas
1 can beans of choice (I used pinto beans)
1 tsp cumin
1 tsp tumeric
1 tbsp coriander, ground
1 tsp paprika (I used a sweet Spanish smoked paprika)
2 tsp sweet curry powder
1 cup water
2 tbsp lime juice
1/2 jalapeno, seeded and chopped
2 cups cauliflower, chopped
Cilantro (optional)
Spices:
Peter made our spice rack last summer:
He labeled each spice container himself:
Anyhoo, back to the food! Garlic sitting out before cooking:
Heat oil over medium heat and saute onions until soft. Meanwhile, drain and rinse beans:
After onions are soft, add the garlic and all the spices. Saute for 30 seconds:
(Side note: If you can, I always recommend grinding all your spices. I wish I could have you smell this fresh-ground coriander seed: sweet and spicy!)
Add beans and chick peas to pan, then add water:
Add cauliflower, jalapeno, and lime juice to mixture. Cover and simmer on medium-low for 10 minutes.
Top with cilantro and enjoy with rice or pitas!
Spicy and delicious. I’d bet this would be great with coconut milk and ginger also.
Have a great Sunday, everyone!
Q: Have you ever had cilantro? Do you like it? If so, what is your favorite dish with cilantro?
Edited to add: I’ve just found out who had the idea for the awesome spicy roasted broccoli I made on this day: it was Veggies ‘N’ Cake! Thanks for the great idea! :)
