2 cups refrigerated unsweetened coconut milk (we used the So Delicious brand)
2 Tbsp. Thai green curry paste (we used Thai Kitchen brand)
1/4 tsp. crushed red pepper (optional) (we used it)
2 (15-oz. each) cans no-salt-added garbanzo beans, drained (we used regular cans of garbanzo beans)
2 cups thinly sliced fresh spinach
1/4 cup chopped fresh cilantro
2 cups hot cooked brown rice
Optional garnishes: fresh cilantro, lime wedges, sliced green onions, and/or toasted cashews (we used them all)
Take a large saucepan out and set it over medium heat. Add the onion, sweet pepper, and garlic to the skillet, stirring now and then for 3 to 4 minutes or until the vegetables are tender. During those 3 to 4 minutes, add one to two tablespoons of water into the skillet when needed so the food doesn’t get stuck to the skillet (we had to do that repeatedly). Once the vegetables are tender, mix in the coconut milk, curry paste and (if you’re it) the crushed red pepper. Bring the sauce up to a boil, adding in the garbanzo beans. Once it’s at a boil again, stir in the spinach and cilantro until all of the spinach has wilted. Serve the curry over rice, adding on your choice of garnishes.
This tastes good but we’re going to add more crushed red pepper next time since we really didn’t get any spiciness from the dish. All of the toppings made this dish even better but it was the cilantro and green onions that we thought added the most.
This recipe came from Forks Over Knives.
We weren’t paid in any form to promote So Delicious, Thai Kitchen, or Forks Over Knives.
Maque choux (pronounced mock shoe) is a damn delicious side dish from Louisiana !
4 strips thick-sliced bacon, diced
¾ cup diced red bell pepper
½ cup diced onion (we used red onion)
¼ cup dry sherry (we used cooking sherry)
4 cups fresh or frozen corn kernels (we used frozen corn kernels that we thawed)
1 cup heavy cream
1 tsp. Tabasco sauce
Salt and black pepper to taste (we used kosher salt and freshly ground black pepper)
½ cup thinly sliced scallions (we used green onions)
Add the bacon to a large skillet, setting the heat to medium. Cook the bacon until it’s nice and crisp, pouring all but 1 tablespoon of the bacon drippings out afterwards (we decided not to drain off any drippings). Toss the bell pepper and onion in, stirring constantly for about 5 minutes or until they’re tender.
Deglaze the skillet by pouring the sherry in, letting it simmer until the liquid has nearly evaporated, scraping up any bits from the bottom of the skillet while waiting for the sherry to evaporate. Now stir in the corn, cream and Tabasco, letting it simmer for 3 to 4 minutes or until it’s thickened. Season with salt and pepper to taste, mix in the scallions and you’re ready to eat !
This recipe is an old favorite of ours. We like how colorful this dish is thanks to the bell pepper, corn and green onions. We’re not sure if it’s from the Tabasco sauce or simply the black pepper but there is a little bit of heat that you get in this. The silkiness from the heavy cream is a nice contrast to the crunch of the green onions, crisp bacon and the bite of the corn. Hope this becomes a new favorite side dish for y’all as well !
4 cups fresh or frozen corn kernels (we used frozen corn kernels)
1/4 cup sliced scallion greens
Sugar and salt to taste (we used sugar and table salt)
Add the butter to a large nonstick skillet, setting the skillet over medium-high heat. Once the butter’s melted, add in the following ingredients: bell pepper, scallion whites, mustard seeds, and the turmeric. Stir constantly for 2-3 minutes or until the scallion whites and the bell pepper have softened.
Mix the corn into the skillet mixture, turning the heat down to medium and putting the lid on the skillet afterwards. Let the corn cook for 5 minutes or until it’s tender, stirring in the scallion greens next. Season with sugar and salt and serve immediately.
This is a nice quick-cooking side dish that is a little more subtle with its flavors, making it easier to pair with more dishes.
1 to 2 Thai chiles, finely chopped (we used 3 Thai chiles)
1 lemongrass stalk, trimmed and finely chopped
½ tsp. Kosher salt
12 green beans, cut diagonally into 2-in. pieces
½ red bell pepper, cut into ¼-in. pieces (After seeding & trimming the bell pepper, we decided to use the whole bell pepper. It was a smaller one so we didn’t mind using the whole bell pepper.)
2 tsp. Madras curry powder (we used Hot Madras curry powder)
½ tsp. sugar
1 ½ tsp. fish sauce
3 to 4 fresh cilantro sprigs, coarsely chopped (we just used the leaves and left them whole)
Take the drained tofu and halve it lengthwise, cutting each half crosswise into 4 pieces afterwards.
Pour 1 tablespoon of canola oil into a large nonstick skillet, setting the heat to medium-high. Once the oil’s hot, add in the tofu and don’t move it at all for 4 to 5 minutes or until it looks light browned (ours looked browned at 4 minutes). Flip the tofu over and let it cook for 2 minutes (we cooked ours for 1 minute). Carefully pour the soy sauce into the skillet, letting it cook for 2 minutes (we moved on earlier than that because the soy sauce had almost all been cooked off). Flip the tofu and cook it for one more minute. Take the tofu out of the skillet to let it cool down. Cut each piece diagonally so you yield triangular pieces.
Mix the water and milk together in a mixing bowl, leaving off the side for now. Pour the remaining canola oil into the skillet, setting the heat to high. Once the oil’s hot but not smoking, toss in the shallots, chiles, and lemongrass, stirring constantly for 1 minute. Add the salt, green beans, and bell peppers in, continuing to stir for 2 minutes or until the vegetables have softened a little. Add the tofu back into the skillet as well as pouring in the coconut milk mixture and the fish sauce, cooking for 2 minutes (we tossed everything together so that all components were coated in the sauce) or until everything is heated through. Take the tofu mixture out of the skillet and top with cilantro, serving immediately.
First of all, this does not serve 4 ! Maybe if you were serving it as an appetizer, but not as an entree. It was just enough to just serve mommy and me as an entree. We thought the tofu was going to be so tiny getting cut into triangles but it was actually a good size. When we tried a piece of the Thai chiles raw, it packed a lot of heat but by the end there wasn’t nearly as much heat as we thought there’d be. I was afraid that our tofu was a little too browned but we never tasted anything burnt. The vegetables add a nice contrasting texture to the dish. The cilantro also added a nice complementary flavor to the dish. Overall we really enjoyed eating this dish !
We got this recipe from Cooking Light.
We weren’t paid in any form to promote Cooking Light.