Sunday, December 5, 2010

Recipe: Thai Green Curry Rice

Update: This was okay fresh, but I wasn't a huge fan and leftovers went to waste.

I got this from a Dr. McDougall newsletter and it's so good! I found there to be a lot of "sauce" so I would next time either use less soy sauce since that's a lot of sodium (though it does make a ton) and/or add more than 4 c cooked rice so that it makes more and the sauce is spread out further. Napa cabbage is not available right now so I used red/purple and I think I liked that better than I would have the napa since that would have been too much like warm lettuce for me (ick) and the purple cabbage held up more. I also omitted the cilantro (don't like) and basil (forgot to buy).

Thai Green Curry Rice

This rice dish is made with a Thai green curry paste that is sold in Asian markets, natural food stores and some supermarkets. To vary this recipe, try making it with red curry paste instead of the green curry paste.

Preparation Time: 20 minutes (cooked rice needed)
Cooking Time: 12 minutes
Servings: 4

1/3 cup vegetable broth
1 onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 cloves garlic, minced
1-2 tablespoons green curry paste
2 cups chopped Napa cabbage
1 cup broccoli florets
1 cup cauliflower florets
1 cup snap peas
½ cup soy sauce
4 cups cooked long grain brown rice
1 tomato, chopped
1 tablespoon chopped fresh Thai basil
1 tablespoon chopped fresh cilantro

Place the broth in a large pot along with the onion, bell peppers and garlic. Cook, stirring occasionally, for 5 minutes. Stir in the curry paste. Add the cabbage, broccoli, cauliflower, peas and soy sauce. Mix well, cover and cook for about 5 minutes, until vegetables are tender. Add the remaining ingredients, mix well and cook until heated through, about 2-3 minutes.

Hint: Curry pastes are quite spicy so you may want to start out with the smaller amount and add more to taste. If you can’t find fresh Thai basil, just use the fresh basil found in the produce department of your supermarket.

Recipe: Corn Chowder

Is this thing on? Um sorry for the absence. I am usually not "that" blogger.

Anyway, I'm not going to make any excuses (okay, maybe I was Thanksgiving!!! And then the day after! And then the week after. And I was lazy lol), but I've been struggling. I got down to about 142 (I started at 156-157 ish) and now I'm about 146. I'm so bummed. I've been staying vegan, but just really eating a lot of vegan junk food (added fat, nuts, avocado, sugar, processed vegan goodies, etc) which in no way helps my weight loss. I know this, but I felt like I was already giving up all the animal products, that I wanted to splurge some.

Anyway, I'm back on track as of....right...NOW! (yeah I even ate tofu in oil this morning at Whole Foods..)

And I just made this awesome corn chowder. I made it up, so here is what I did.

-one onion, chopped
-3 garlic cloves, chopped
-1bag (1lb) frozen yellow corn
-1 cup shelled frozen edamame
-1/2-1 c (I just poured and eye balled) bag of frozen chopped colored peppers (I would normally do fresh, but I wanted to make this super quickly and easily)
-about 6-8 small/medium yukon potatoes, chunked/chopped
-4 c veggie broth
-1 c non dairy milk (I used soy creamer I had that was going to go bad, which has a little too much fat, but I didn't want to waste it, next time I'll use rice milk)
-1 tsp chipotle peppers in adobo sauce (to taste)

1. soften the onions and garlic in a large pot with a little water as they cook.
2. Add in the veggie broth, chipotles, potatoes, frozen corn. Simmer for about 20-25 min or until potatoes are nice and soft.
3. Transfer some (as much as you'd like smooth) to a blender and puree.
4. transfer back and add in peppers and edamame and simmer for about another 15 min or so.

Super simple, So good!