Green Curry Tofu Stir-Fry

I'm discovering that the easiest gluten-free dinners to prepare don't revolve around specific gluten replacements or fancy flours and baking methods at all. Instead, they require me to look outside the bread box and redefine what dinner means to our family. We used to eat a ton of stir-fries.

I think we fell out of practice when I was pregnant and many veggies turned my stomach. I got in the habit of eating lots of bread-centric foods  because they went down the easiest. They also continued being a favorite when we were busy with a newborn and they were easy to grab.

Newsflash: We don't have a newborn anymore. So, back to stir-frying!

GREEN CURRY TOFU STIR-FRY

What you'll need . . .

• 1 cake tofu, drained well 
• 1 large head broccoli 
• 1 white onion 
• 2-3 cloves garlic, minced 
• 1 cup white mushrooms, sliced 
• 1 red pepper, sliced (we were out, but usually use one) 
• 1 to 2 tablespoons green curry paste 
• 15 ounce can low fat coconut milk
• Juice of half a lime

Method . . .

1. In a small bowl, whisk together the green curry paste and coconut milk until well combined. Set aside.
2. Drain your tofu using this method. Cube and set aside while you warm a couple tablespoons of olive oil in a large fry pan. Cook the tofu until well browned on all sides.
3. In another, larger pan over medium-high heat, add your oil and onions and garlic. Cook until glassy + fragrant.
4. Then add in the broccoli and red pepper. Cook until softened, but still a bit crunchy. Then add in the mushrooms and cook a few minutes more.
5. Add the coconut curry mix to your veggie pan. Cook for a few minutes, until bubbly.
6. Add the tofu to the veggie/curry pan . . . then cook covered over low heat for another 15 to 30 minutes. Then squirt in the lime and stir.
7. Serve over rice (should make two large servings) and add basil or another garnish as desired. 

I'd say coconut curry stir-fries are our favorite. They aren't quite as authentic as ordering out, but the flavor is more interesting than our other go-to, which is mostly soy sauce mixed with sesame oil. We pretty much go back and fourth between the two.

Here's a Red Curry Stir-Fry recipe we made a while back (with photos taken in the day! sorry about that . . . ). And we sometimes make this tasty marinade, bake the tofu, and serve with roasted veggies. Just another way of making a similar meal.

If you've gone gluten-free or have been trying to eat less gluten, do you try to replace those bread-y foods you used to enjoy or do you shift to eating entirely different sorts of meals? Or maybe a mix?

Enjoy!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

East-Meets-West Chowder

We posted a recipe for wasabi dinner rolls a couple weeks ago. I've been meaning to post the chowder recipe since then, but couldn't find my notes. Fortunately, during the cleaning and reorganizing that went on this weekend, I found them. Phew! I'm always losing things. Seriously, despite how clean the house may look online, it can be quite messy. OK. I can be quite messy. Stephen's nodding his head at that statement . . . right . . . now.

This chowder isn't traditional. What prompted us to create it? Well, what usually is responsible for our crazy flavor combos: We use what we have, when we can, and we don't worry about the end-result.

If that means using shiitake mushrooms instead of white . . . so be it! If that means subbing in sesame oil for vegetable oil . . . alright, then! Low on spices means using green curry paste to give the whole thing flavor. And speaking of green curry paste, if you'd like to make your own, Emily recently posted a wonderful, from-scratch recipe!


EAST-MEETS-WEST CHOWDER

What you'll need . . .

• 1 tablespoon sesame oil
• 1 cooking onion, diced
• 1 green bell pepper, seeded and chopped
• 3 cloves of garlic, crushed
• 2 cups red-skinned potatoes, diced
• 2 tablespoons whole wheat flour
• 1 tablespoon green curry paste
• 2-1/2 cups almond or soy milk
• 1 can (about 1-1/4 cups) vegetable broth
• 1 tablespoon low sodium soy sauce
• 1/2 cup shiitake mushrooms, washed and sliced
• 1 can low-sodium corn kernals, drained and rinsed
• 1 can black beans, drained and rinsed
• Salt and pepper to taste

Method . . .

1. Heat sesame oil in a large stock pot. Add the onion, green pepper, garlic, and potato. Saute over medium heat for approximately 3 minutes. Until onions are glassy.
2. Add in the green curry. Stir to coat everything well.
3. Stir in the flour (make sure it coats everything). Then stir in the almond milk, vegetable broth, and soy sauce.
4. Add the mushrooms, corn kernals, and black beans. Bring everything to a boil (keep stirring it), then reduce heat and simmer for 30 minutes. The green peppers and onions should be tender, but not soggy.
5. Add salt and pepper to taste. Serve with wasabi dinner rolls.

This recipe is great to make for dinner . . . and then turn around and pack for lunch. Just toss in your dinner roll. It will get soggy -- but not too soggy -- and absolutely delicious. Feel free to add/substitute whatever vegetables, mushrooms, oils, milks, and spices you need/wish to. Just use equal measurements for whatever you exchange. You should be just fine. :)

How have you recently used the ingredients you have on hand? Sometimes it's difficult. But I hate seeing good food go to waste. We'd love to hear you creative recipes! Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Thai Sweet Potato Stew

Now it just sounds like I'm making excuses, but I didn't get a great shot of this dish because we had a ton of thunderstorms and black sky last night. That being said, believe me: You're going to love this stew. Sweet potatoes work so incredibly well in so many different recipes. But when you combine them with green curry paste, coconut milk, and pineapple . . . watch out.

Best yet -- the meal is great cold for lunch the next day!


Yes. Green curry.

We're used to the yellow and red kinds. But we picked up a can of the stuff in the international foods section of Wegmans. It's hard for me to describe the difference in taste. I prefer it over all others (including my old favorite: massaman). I guess it may be a bit spicier . . . and has different flavor notes. Maybe it's because green curry is the only type of Thai curry paste made with fresh Thai chilies. Whatever the reason, you must try it out . . . and soon!


(Veggies shown in photo above are for yet ANOTHER amazing recipe I'll share soon.) Also: I slightly modified this recipe from one that appears in one of my favorite cookbooks: Vegetarian Times Low-Fat and Fast Asian.

THAI SWEET POTATO STEW

What you'll need . . .

• 2 teaspoons canola oil
• 1 (heaping) tablespoon green curry paste
• 1 medium onion, thinly sliced
• 1 large sweet potato, peeled and sliced into 1/4-inch half-rounds
• 3/4 cup vegetable broth
• 2 tablespoons coconut milk
• 1/4 cup unsweetened coconut flakes
• 1 tablespoon low-sodium soy sauce
• 1/3 cup pineapple juice (or more, depending on your preference)
• 1 tablespoon dried cilantro

Method . . .

1. Heat the oil in a large pot over medium-high heat. Add the green curry paste and stir until fragrant -- 10 seconds.
2. Add the onion and stir-fry until they begin to soften -- about 3 minutes.
3. Add the sweet potato and stir-fry to coat -- about 15 seconds.
4. Then add in the broth and coconut milk. Bring to a boil and then lower to a simmer. Cover and cook for 10 minutes.
5. Stir in the soy sauce, coconut flakes, and pineapple juice. Increase heat and cook for five minutes.
6. Turn off heat and stir in the cilantro. Serve immediately.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!!

Read more...