Coconut Curry Stir Fry

The original recipe calls for diced cooked meat, which is stir-fried for one minute before adding the orange juice.  The source is the National Post (unknown date.)

Everyone loves stir-fries.  If you would prefer one with Chinese flavours, use black bean sauce (Lee Kum Kee is the best) instead of the curry paste, and stock or water instead of the coconut milk.

3 tbsp vegetable oil

1 tbsp chopped fresh ginger

4 green onions, chopped.

2 tbsp mild or hot curry paste (I like Patak’s.)

1/2 package of extra-firm tofu, cut into 1-inch cubes.

1/2 cup orange juice

2 tbsp soy sauce

2 cups chopped cooked vegetables

1 cup canned coconut milk

3 cups cooked noodles, rice or pasta

1/2 cup toasted chopped nuts (peanuts, almonds, etc.)

1. Heat oil in a wok or large non-stick skillet.  Pan-fry tofu cubes until crispy.  Remove from pan and set aside.  Add a tablespoon more oil to the skillet if necessary.

2.  Add ginger, green onions and curry paste.  Stir-fry about one minute.

3.  Add orange juice and soy milk.  Bring to a boil and add vegetables and coconut milk.  Cook 3 or 4 minutes.

4.  Add noodles, pasta or rice, and tofu.  Toss well and cook a few minutes until sauce is mostly absorbed but dish is still saucy.  Taste for seasoning.  Sprinkle with nuts.

Makes 4-6 servings.

Broccoli Salad

Sometimes I worry that my entrée will flop, so I try to plan sides that could make up a decent meal on their own. This “back-up” meal usually revolves around a dense salad with nuts, dried fruit, olives or cheese. I landed this recipe from one of Charles’ co-workers, and it is my favourite for being raw, simple, inexpensive, and versatile. I last served it with Swiss & blue cheese veggie burgers, crisp green salad and sweet potato fries.

2 heads fresh broccoli

1/2 small onion, sliced thinly and marinated in cider vinegar, drained

3/4 cup raisins

3/4 cup chopped almonds

1/2 cup mayonnaise

1/2 cup plain yogurt

1/4 cup white sugar

2 tablespoons white wine balsamic vinegar

1. Cut the broccoli into small bite-sized pieces. Combine with the raisins, almonds, onion, and mix well.

2. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

This salad tastes best if made the day before and marinated overnight.

Basic Savoury Nut Mixture

This used to be a regular in our weekly rotation, until nuts became a choking and allergy hazard for Eddie. It is super easy and tasty, and we usually eat it with ketchup like regular meatloaf. The recipe is from a co-worker.

Basic Savoury Nut Mixture

1 cup nuts (I usually buy mixed nuts or cashews)

1 cup breadcrumbs

sea salt and black pepper

1/2 tsp chopped thyme, parsley, sage, or favourite herb

2 tbsp margarine

2 med chopped onions

2 eggs

Almost any nut can be used, but peanuts are cheapest and work well. Hazelnuts are (supposedly) worth the extra expense. The breadcrumbs can be made from stale but not hard whole meal bread using a blender, shredder, grater or even crumbling by hand.

Chop the onions and fry in a little vegetable oil, but do not allow to brown. Meanwhile put the nuts in a blender and chop to the consistency of breadcrumbs. In a large bowl, mix the nuts and breadcrumbs and add the chopped herbs, salt and pepper. Now add the cooked onion and rub in the margarine. Finally mix in the two eggs which should bind the ingredients and give a workable consistency. Add a little water if necessary.

The following are suggestions for how to use the basic nut mixture:

Nut Loaf: Place the basic mixture into a well greased bread tin and bake in a moderate oven (375-400) until brown on top, about 30 minutes. Can be topped with a few more nuts before baking.

Nut Rissoles: Form into fritters, coat in dry breadcrumbs and fry gently in vegetable oil, turning to brown both sides. These make a very satisfying accompaniment to a salad or to any cooked vegetable dish. They can also be eaten cold with a packed meal. (Mom would say, “Keep it refrigerated!”)

Formal: Dress up as a traditional roast with roast vegetables, stuffing and miso gravy. Serve with a glass of Merlot.

Informal: Add Spring Salad, chutney and bread, and serve with a glass of lager and lime.