I love cauliflower. It is my very favorite veggie. My hubby won't touch the stuff. Here is a recipe that I make for myself for lunch sometimes.


Red Thai Curry with Cauliflower

This recipe is pretty fast…for a slow cooker. It only needs 2.5 hours, so you can set it in the afternoon for dinner, or start it in the morning and it’s ready for lunchtime. The leftovers are fabulous; heat up a container of this at work and everyone will be sniffing the air at lunchtime, asking “Mmmm, what is that?” In fact, I often make it just for leftovers, I’ll start it after work when I get home, (have something else for dinner) and before bed pack it up for the next few day’s lunches.

red thai curry

If you’re not a tofu fan, don’t sweat it. Serve the curry over 1 pound of cooked shrimp instead for your protein. It is delicious either way. Sometimes I use both the tofu and the shrimp.

Notice in this recipe I used regular (not light) coconut milk, and kept the amount to 1/2 cup to keep the fat content moderate. If you choose to use light coconut milk, use 1 cup). I have no preference either way and find them equally enjoyable and creamy. :)

• 1 head cauliflower (6” diameter)
• 1 cup frozen cut green beans
• 1 cup frozen peas
• ½ cup chopped yellow onion
• 2 tablespoons minced ginger
• 2 tablespoons red Thai curry paste
• 1 1/2 cups vegetable broth
• ½ cup coconut milk
• ¼ cup fresh basil, shredded
• Salt to taste (or 1 Tablespoon fish sauce)
• 1 pound extra firm tofu (or cooked shrimp)

1. Chop cauliflower into large florets and place in slow cooker. Add green beans, peas, onion, and ginger.
2. In a bowl, combine vegetable broth and curry paste, and stir until smooth. Pour over vegetables in slow cooker.
3. Cover and cook on high for 2 1/2 hours.
4. Stir in the coconut milk and shredded basil, and season to taste with salt or fish sauce.
5. Cube the tofu and place into serving bowls. Ladle hot curry over tofu to serve.

Makes 4 servings

Per serving: 262 calories, 12 g total fat, 6 g saturated fat, 0 mg cholesterol, 24 g total carbohydrate, 8 g dietary fiber, 17 g protein, 637 mg sodium.

Per serving (with shrimp instead): 263 calories, 8 g total fat, 6 g saturated fat, 218 mg cholesterol, 20 g total carbohydrate, 6 g dietary fiber, 29 g protein, 884 mg sodium.

Menu 6/27 - 7/5

Wed 6/27  Mexican Lasagna
Thu  6/28  Thai Chicken Curry with Spinach and Brown Rice
Fri   6/29  Wings, Carrots and Celery
Sat   6/30  ??  Out with friends
Sun  7/1  Corned Beef and Roasted Potato Salad
Mon 7/2  Pizza
Tues 7/3  BBQ pork chops and potato salad
Wed 7/4  NY strip steak and corn on the cob
Thu 7/5   Pasta Amatriciana

Diane's Menu 3/8/2011 -

Diane's Menu 3/8/2011 -


Tue - 3/8 - Chili corn bread
Wed - 3/9 - Red Curry Shrimp over Spaghetti Squash
Thu - 3/10 - Ham and Beans
Fri - 3/11 - Veggie Stir Fry over Rice Pilaf
Sat - 3/12 - Spicy Polenta with Sausage
Sun - 3/13 - Mung Beans and Chicken Indian Style
Mon - 3/14 - Pizza
Tue - 3/15 - Pasta
Wed - 3/16 - Apricot Chicken and Veggies
Thu - 3/17 - Corned Beef, Slaw, Roasted Red Bliss Potatoes

***

Diane's Menu 2/11/2011 - 2/18/2011

Diane's Menu 2/11/2011 - 2/18/2011

Some Adjustments to Previous Menu

Fri - 2/11 - Red Curry Cod
Sat - 2/12 - FREE NIGHT OUT FOR BEEF!!!!
Sun - 2/13 - Roast Chicken, Potatoes, Carrots
Mon - 2/14 - Baked Ziti (Fat free cheeses and whole wheat pasta)
Tue - 2/15 - Kielbasa and Beans (Slow Cooker)
Wed - 2/16 - Chicken (leftover from Sunday roast) Quesidillas
Thu - 2/17 - Pea Soup with Ham (Rice Cooker)
Fri - 2/18 - Spanish Chicken and Rice

**

Diane's Menu 2/2/2011 - 2/10/2011

Diane's Menu 2/2/2011 - 2/10/2011


Tue - 2/2 - Sweet and Sour Pork Stew with Cherries and Pineapple
Wed - 2/3 - Ditalini and Peas
Thu - 2/4 - Red Curry Chicken over rice
Fri - 2/5 - Haddock Florentine over Lentils
Sat - 2/6 - Turkey Burgers
Sun - 2/7 - Pasta and Hot Sausage
Mon - 2/8 - Pizza
Tue - 2/9 - Beef Stew
Wed - 2/10 - Chicken Parm Wedges

***

Diane's Menu 1/21/2011 - 2/1/2011

Diane's Menu 1/21/2011 - 2/1/2011


1/21 - Fri - Pasta
1/22 - Sat - Out for Birthday Dinner
1/23 - Sun - Red Curry Tilapia and String Beans
1/24 - Mon - Pizza
1/25 - Tue - Shrimp Cocktail, Peach Melba for dessert
1/26 - Wed - Beef Bourguinon a la Julia Child
1/27 - Thu - Green Chili Chicken, Broccoli
1/28 - Fri - Spanish Style Everything Rice (Rachael Ray)
1/29 - Sat - Apricot Chicken (Rachael Ray)
1/30 - Sun - Sinacore's
1/31 - Mon - Pizza
2/1 - Tue - Pork and Beans

****

Red Thai Curry Haddock

Red Thai Haddock:

1 lb cubed, skinned, haddock
1 tbsp oil
1 onion thinly sliced
2 tomatoes diced (out of season, 1/2 cup canned diced tomatoes works well)**
14 oz can coconut milk
1 tbsp Thai red curry paste
1/2 tbsp lime juice
1 tbsp Soy sauce
Pinch fresh basil & cilantro leaves
Salt & pepper

Heat the oil in large pan and add the onion - cook well until brown in color.
Add the tomatoes and cook for 1 minute then stir in the curry paste & coconut milk.
Bring to gentle simmer and add the fish, cook gently for 4 - 5 minutes until the fish is tender.

Stir in the lemon juice, soy sauce, fresh herbs and season to taste.
Serve with jasmine rice.

** I used stewed tomatoes that already had basil in them and skipped the fresh basil.

****

Red Thai Curry with Cauliflower

I love cauliflower. It is my very favorite vegetable. Unfortunately, my hubby doesn't like it at all. So, this is something that I make for myself for lunch sometimes when he isn't home. I have done it over tofu and shrimp as suggested and also over leftover shredded chicken. It is all wonderful!


Red Thai Curry with Cauliflower

This recipe is pretty fast…for a slow cooker. It only needs 2.5 hours, so you can set it in the afternoon for dinner, or start it in the morning and it’s ready for lunchtime. The leftovers are fabulous; heat up a container of this at work and everyone will be sniffing the air at lunchtime, asking “Mmmm, what is that?” In fact, I often make it just for leftovers, I’ll start it after work when I get home, (have something else for dinner) and before bed pack it up for the next few day’s lunches.


Red Thai Curry

If you’re not a tofu fan, don’t sweat it. Serve the curry over 1 pound of cooked shrimp instead for your protein. It is delicious either way. Sometimes I use both the tofu and the shrimp.

Notice in this recipe I used regular (not light) coconut milk, and kept the amount to 1/2 cup to keep the fat content moderate. If you choose to use light coconut milk, use 1 cup). I have no preference either way and find them equally enjoyable and creamy. :)

• 1 head cauliflower (6” diameter)
• 1 cup frozen cut green beans
• 1 cup frozen peas
• ½ cup chopped yellow onion
• 2 tablespoons minced ginger
• 2 tablespoons red Thai curry paste
• 1 1/2 cups vegetable broth
• ½ cup coconut milk
• ¼ cup fresh basil, shredded
• Salt to taste (or 1 Tablespoon fish sauce)
• 1 pound extra firm tofu (or cooked shrimp)

1. Chop cauliflower into large florets and place in slow cooker. Add green beans, peas, onion, and ginger.
2. In a bowl, combine vegetable broth and curry paste, and stir until smooth. Pour over vegetables in slow cooker.
3. Cover and cook on high for 2 1/2 hours.
4. Stir in the coconut milk and shredded basil, and season to taste with salt or fish sauce.
5. Cube the tofu and place into serving bowls. Ladle hot curry over tofu to serve.

Makes 4 servings

Per serving: 262 calories, 12 g total fat, 6 g saturated fat, 0 mg cholesterol, 24 g total carbohydrate, 8 g dietary fiber, 17 g protein, 637 mg sodium.

Per serving (with shrimp instead): 263 calories, 8 g total fat, 6 g saturated fat, 218 mg cholesterol, 20 g total carbohydrate, 6 g dietary fiber, 29 g protein, 884 mg sodium.

***

RED CURRY CHICKEN

Here is the recipe for our dinner tonight from the Glorious One-Pot Meals cookbook. . Made with chicken broth instead of lite coconut milk it is 6 Weight Watchers points per serving. If made with the coconut milk (lite) it is 9 points per serving. The recipe serves 2.

This is INFUSION cooking. Use the appropriate size pot and layer exactly as stated. DO NO STIR.

RED CURRY CHICKEN

1 cup Quinoa (can substitute brown rice, that has been soaked for 30 minutes, or regular rice but no longer Simply Filling)

3/4 pound chicken breasts or thighs

One 14 ounce can coconut milk, light or regular (I used fat free chicken broth, if you use coconut milk lite it adds 3 points per serving and it is no longer Simply Filling)

2-4 tablespoons red curry paste

1 1/2 tablespoons fish sauce (found in Asian markets, substitute Worcestershire sauce if you don't have it or won't buy it.)

1 teaspoon brown sugar (I am using brown sugar Splenda. Points not figured for real brown sugar)

zest of 1 lime or 1/2 teaspoon lime juice

5-10 fresh basil leaves or 1 teaspoon dried

2 carrots, sliced into coins

One 15 ounce can chickpeas, drained and rinsed

2 large handfuls fresh spinach, or one 10 ounce package frozen

Preheat the oven to 450°F.

Brush the inside of a 2 quart cast iron Dutch oven with canola oil. Don't use a pot that is much bigger as the timing and moisture content for this type of infusion cooking is based on the structure and size of the pan.

Since the quinoa in a strainer under cold water until the water runs clear. (I buy pre-rinsed Quinoa, but most has a soap like coating that needs to be rinsed off.) Spread the quinoa in the pot in and even layer. Place the chicken on the quinoa.

In a medium bowl, whisk the coconut milk, red curry paste, fish sauce, brown sugar, lime zest and basil. Pour half the mixture over the chicken.

Scatter the carrots and then the chickpeas in the pot. Top with the spinach and pour the rest of the coconut mixture over all.

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately. If you use rice and it is still a bit crunchy, quickly fluff with a fork and replace the lid. Let sit for another 3-5 minutes before serving.

On a scale of 1 - 10, hubby gave it an 8. I gave it a 9.5. It was very good! The quinoa was so nutty and the chicken was so tender and moist. It was everything I hoped for and more.

Tomorrow is Argentinian Beef. Review will be posted!!

*******

Diane's Menu March 1 - 7 2009

Diane's Menu March 1 -7 2009


Sunday - Spinach Ravioli, Salad
Monday - Corned Beef, Baked Sweet Potato, Salad
Tuesday - Turkey/Beef Chili
Wednesday - Blackened Talapia, Brown Rice, Black Bean/Corn Salad
Thursday - Chicken Thighs Moroccan Style, Steamed Bok Choy, Whole Wheat Couscous
Friday - Grilled Rib Eye Steak, Baked Potato, Broccoli, Salad
Saturday - Pasta some style - not decided yet, might be out to dinner before live music.

Menu December 6 - December 12

Diane's Menu December 6 - December 12


Saturday - Grilled Rib Eye Steak, Baked Potato, Carrots, String Beans and Salad
Sunday - Seared Sesame Crusted Ahi Tuna with wasabi mayonnaise, Shredded Lettuce Salad with Wasabi Vinaigrette, Wonton Chips
Monday - Pasta and Meatballs
Tuesday - Take Out Pizza
Wednesday - Turkey/Potato/Cheese Gratin with Broccoli
Thursday - Slow Cooker Lentil Curry with Squash and Cashews **
Friday - Out to eat on the way to see/hear a band we love



*****

Slow Cooker Lentil Curry with Squash and Cashews

2 teaspoons vegetable oil
1 medium onion, chopped
2 - 4 cloves garlic, minced
2 tablespoons all-purpose flour
1 tablespoon hot curry powder
1 tablespoon grated peeled ginger root or 1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon fennel seeds
1 teaspoon salt
2 cups vegetable stock
1 cup water or apple juice
1 cup dried green lentils, picked over and rinsed
2 cups peeled and chopped butternut squash
1 large potato, chopped into 1-inch cubes
6 cups fresh spinach leaves, washed and trimmed
1/2 cup cashews (salted or unsalted)


In a skillet, heat oil over medium heat. Add onion and garlic and cook for 5 minutes or until softened and translucent. Stir in flour, curry, ginger, cumin, fennel seeds and salt; mix well. Stir in stock and water; bring to a boil, scraping up bits from bottom of skillet. Transfer mixture to slow cooker. Add lentils, squash and potato; stir to combine. Cover and cook on low for 7 to 9 hours or on high for 3 to 4 hours. Add spinach leaves; stir to combine. Cover and cook on high for another 15 minutes or until leaves have wilted. Spoon into individual bowls and sprinkle with cashews.

Menu November 29 - December 5

Menu November 29 - December 5

Saturday - Thai Chicken Wraps and Veggie Stir Fry
Sunday - Roast Leg of Lamb, Roast Potatoes and Steamed Carrots
Monday - Weekly Takeout Pizza
Tuesday - Grilled Turkey Caesar Salads
Wednesday - Curried Lamb and Bulgar Pilaf in Rice Cooker
Thursday - Pasta Amatriciana with Peas
Friday - Shrimp and Broccoli Risotto

Diane's Menu November 22 - November 28

Diane's Menu November 22 - November 28


Saturday - Moroccan Lamb and Butternut Squash with Couscous **
Sunday - Thai BBQ Chicken, Snow peas saute
Monday - Weekly Pizza Take-out
Tuesday - Pasta and Meatballs
Wednesday - out for dinner and live music
Thursday - THANKSGIVING at my sisters. I am bringing homemade Stuffed Grape Leaves for an Appetizer, Pumpkin Dinner Rolls ** and all the ingredients to make my own Pumpkin Martinis.
Friday - Grilled Shrimp on Spinach Salads

******

Moroccan Lamb and Butternut Squash with Couscous in slow cooker

2 pounds of lamb (shanks work, boneless leg of lamb works), if using boneless cut into very large chunks.
1 tablespoon canola oil
1 onion sliced thinly

3 dried red chilis or 1 tablespoon dried red pepper flakes

1 tablespoon turmeric

1 teaspoon black pepper

1 teaspoon ground cinnamon

1/2 - 1 teaspoon ground nutmeg (depending how spicy you like it)

1/2 - 1 teaspoon ground ginger (depending how spicy you like it)

3 tablespoons honey

1 1/2 pound butternut squash, skinned and seeds removed, cut into large chunks
1 14 ounce can low sodium chicken broth



In a large saute pan, brown lamb in canola oil. (If you have a slow cooker that allows browning, use it.)

Remove lamb from pan. Add onion and chili peppers and stir to coat in oil and allow to soften. Add all of the spices and stir to coat and cover the onion with them. (If you are using a slow cooker that doesn't brown, this is the point where you would pour all of the ingredients into the slow cooker from whatever saute pan you had been using)

Add the honey and stir to mix in. Add the butternut squash and chicken broth. Stir to mix.

Place lamb on top of the mixture. Cover and cook on high for 6 hours.

If using shanks, remove bones, if not just stir it all together and add 1 cup raw couscous. Stir to mix and cover and cook another 15 minutes.

Ready to serve and enjoy!


***********

Pumpkin Dinner Rolls

3/4 cup milk
1/3 cup packed brown sugar
5 tbsp butter, divided
1 tsp salt
2 pkg (1/4 ounces each) active dry yeast
1/2 cup warm water (110 to 115 F)
2 to 2 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
1/2 cup canned pumpkin1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg

In a small saucepan, heat the milk, brown sugar, 4 tablespoons butter, and salt to 110 - 115 F. Set aside. In a large mixing bowl, dissolve the yeast in a warm water. Stir in the milk mixture. Add 1 1/2 cups all purpose flour, wheat flour, pumpkin, cinnamon, ginger, and nutmeg. Beat until smooth. Add enough remaining all purpose flour to form a soft dough. Turn onto a floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about one hour. Punch dough down. Divide into 20 pieces. Shape into balls. Place in a greased 13 x 9 inch baking pan. Cover and let rise for 30 minutes or until doubled. Melt the remaining butter. Brush over the dough. Bake at 375 F. for 20-25 minutes or until golden brown. Remove from the pan to a wire rack.Makes about 20 rolls.

Thai Jicama Salad

Thai Jicama Salad

Ingredients

1 medium jicama finely shredded
1 medium granny smith apple finely shredded
1/2 medium red onion finely sliced
4 brussels sprouts trimmed then cut in half and finely shredded
1 small jalapeno shaved slices
1/2 cup packed cilantro roughly chopped
Juice from 3 limes
2 tablespoon garlic chili sauce
1 tablespoon hot mustard
1 tablespoon ginger put through garlic press
2 teaspoons anchovy paste (I used Vietnamese fish sauce, Worcestershire would work too.)
4 tablespoons Asian peanut oil
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper

Directions In a medium mixing bowl add jicama, apple, onion, brussels sprouts, jalapeno and cilantro.

Squeeze juice from one lime over the ingredients then toss to coat.

In another mixing bowl add the garlic chili sauce, mustard, ginger, juice from the other two limes and anchovy paste.Whisk to blend.

Continuously whisk the ingredients while drizzling in the peanut oil to form an emulsified vinaigrette.Pour the vinaigrette over jicama salad and toss to coat.

Season with salt and pepper then chill at least two hours before serving.