Red Curry Green Beans with Tofu

Sides | January 17, 2016 | By

My body craves green veggies! I know it sounds weird. Some people crave chocolate. Not me — I crave greens! Don’t get me wrong, I will eat chocolate if you put it in front of me! Willpower is not one of my strong suits. This recipe definitely satisfies my “greens” craving! Not to mention, I eat a lot of tofu, which goes quite well with this appealing side dish. The red curry sauce brings on just the right amount of heat. I use this sauce in so many recipes because it’s outrageously good! Have a piece of chocolate later! 🙂

Red Curry Green Beans with Tofu
 
Author:
Serves: 4
Ingredients
  • 2 cups green beans, trimmed
  • 2 cloves garlic, minced
  • 2 Thai chili peppers, seeded and chopped
  • 2 tablespoons red curry paste
  • 1 lemon grass stalk (soft inner bulb only), chopped
  • 2 tablespoons fish sauce
  • 1 cup light coconut milk
  • 1 tablespoon canola oil
  • 6 oz. firm tofu, drained, patted dry and cubed
  • 2 scallions, sliced
  • Toasted sesame seeds for garnish
Instructions
  1. Cook green beans in boiling water for 2 to 3 minutes until crisp tender. Strain beans and "shock" in ice water to preserve its color. Strain again and set aside.
  2. Place garlic, chili peppers, red curry, lemon grass, fish sauce, and coconut milk in blender. Process until smooth. Heat oil over medium high heat in a wok and add tofu until tofu is slightly browned. Add in scallions and cook another 1 minute. Add blended mixture to wok and heat to a slow simmer, about 4 minutes. Add in the green beans and simmer another 2 minutes. Sprinkle with toasted sesame seeds for garnish.
Notes
To toast the sesame seeds: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don't overcook.

Chicken Tikka Masala

Main, Poultry | January 16, 2016 | By

This popular Indian dish may have originated in Britain, but is served all over the world! The chicken is traditionally baked in a tandoor oven, but we present the easier preparation here. Although, if you have a tandoor oven, then by all means! This dish’s creamy tomato base is combined with very aromatic spices that will overwhelm your senses. Serve with basmati rice and a side of Indian naan bread for dipping.

Chicken Tikka Masala
 
Author:
Serves: 6
Ingredients
  • 4 boneless skinless chicken breasts
  • ⅓ cup plain Greek yogurt
  • 1 tablespoon chickpea flour
  • 1 tablespoon crushed garlic
  • 1 tablespoon grated fresh ginger
  • ½ teaspoon chili powder
  • 1 teaspoon ground coriander
  • 2 ½ teaspoons ground cumin, divided
  • ½ teaspoon garam masala
  • ½ teaspoon ground turmeric
  • 2 tablespoons canola or vegetable oil
  • 1 large garlic clove, finely chopped
  • 1 red Thai chili pepper, seeded and finely chopped
  • 2 teaspoons ground paprika
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 14 oz. can chopped tomatoes
  • 1 ¼ cups heavy cream
  • Salt & pepper to taste
  • Fresh chopped cilantro for garnish
  • ½ cup chopped cashew nuts for garnish
  • 3 cups cooked basmati rice
Instructions
Marinate the chicken
  1. Preheat oven to 375 degrees. In a medium sized bowl, combine Greek yogurt and chickpea flour. Beat with a fork until well blended and smooth. Add in the garlic, ginger, chili powder, coriander, ½ teaspoon cumin, garam masala, and turmeric. Mix thoroughly. Place chicken in the marinade and chill in refrigerator for 4 to 6 hours, or overnight. Return to room temperature before cooking.
  2. Remove chicken from marinade (reserve remaining marinade) and bake chicken pieces in oven for 10 minutes. Baste chicken with reserved marinade and bake another 10 minutes until pieces are done. Transfer chicken to a dish, cut into bite sized pieces and set aside.
Make the tikka masala
  1. Melt the oil in a large skillet with a lid over medium heat. Add the garlic and chile pepper and stir-fry for 1 minute. Stir in remaining cumin, paprika, and salt & pepper to taste and continue stirring for about 30 seconds.
  2. Stir in the tomatoes and cream into the skillet. Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring frequently, until the liquid reduces and thickens.
  3. Add the chicken pieces to the skillet, cover, and let simmer for 3 to 5 minutes, until the chicken is heated through. Garnish with cilantro and cashew nuts, and serve with cooked rice.
Notes

Spicy Garlic Aioli

Dips & Sauces | January 15, 2016 | By

Use this sauce as a dip for seafood bites and cooked or raw veggies. It’s also great as a topper for burgers and seafood cakes!

Spicy Sriracha Aioli
 
Author:
Ingredients
  • 2 garlic cloves, grated or crushed
  • 1½ cups light mayonnaise
  • ½ tablespoon Sriracha hot sauce
  • ½ lime, juiced
  • Salt and pepper
Instructions
  1. Combine all ingredients in a bowl. Chill until ready to use. Serve along side your favorite seafood bites and veggies, or on top of burgers and seafood cakes.