Tag Archives: avocado

Thai Red Curry with Basmati Rice & Avocado Eggrolls

I told you I would get it done by hell or high water, and after pouring through tons of different recipes, I finally did it. I made my own thai red curry (his with chicken, hers with tofu), and it came out.. alright. My only complaint was the level of spiciness. I was expecting ALOT more spice, especially because I added ALOT more red curry paste than the recipe called for, but nothing. I’m missing something.. But it was still pretty damn good.

Okay, this recipe is a three-parter. Here goes nothing..

Thai Red Curry with Basmati Rice & Avocado Eggrolls

Basmati Rice Preparation:

  • 1 cup basmati rice
  • 1 3/4 cups water

I didn’t realize how involved making basmati rice was! Usually I just throw my cup of brown rice in the rice cooker with a cup and a half of water and turn it to cook. Noooottttt with this rice.

Step one, put the cup of rice in a large bowl and cover with water (not your 1 3/4 cups cooking water). Swish around with your hand for a minute or two to remove the starch – the water will get very cloudy. Strain of the water and repeat the process 3-4 more times until the water drains off clear. Next, cover rice with water and leave to soak for 30 minutes. Drain off water, add rice and 1 3/4 cups cooking water to a medium sauce pan and bring to a boil. Reduce to simmer and cover once it boils. Let simmer for 25 minutes, then turn off the heat, let sit for five minutes and finally fluff with fork and serve. WHEW! Right? It was damn good though.

Note to self: Start the rice first.

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Avocado Eggroll Preparation:

  • 2 Wonton Wrappers
  • 1/2 Ripe Avocado
  • 1/4 Red Pepper
  • 2 T Red Onion
  • 2 T Garlic Powder
  • 2 T Nutritional Yeast (oh man, can’t wait to write a post about this stuff) or light cream cheese or whatever you not vegans eat
  • Spray EVOO

Preheat the oven to 425. Chop up your red pepper and red onion somewhat small then course chop your avocado. Add all to a small mixing bowl along with garlic powder and “cheese” of choice. Stir to combine. Spray a baking sheet with EVOO then lay down your wonton wrappers. Add half of filling to the center of each, fold the sides in then roll into and eggroll shape, sealing it shut with a little bit of water.

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Spray the whole thing with EVOO spray and bake for 1-12 minutes, turning over once.

These turned out awesome. I’m probably bring them down the Mexican route next time and maybe add chili powder, corn, maybe black beans. Now that would be awesome. Sorry for the lack of pictures, You’ll see one cut in half on the final plate.

Thai Red Curry with Chicken or Tofu Preparation:

  • 1 Skinless Chicken Breast (you have no idea how hard it was for me to even buy this)
  • 1 Block Extra Firm Tofu
  • 1 Head Broccoli
  • 1 Red Pepper
  • 1 Can Bamboo Shoots
  • 1 Yellow Onion
  • Handful green beans
  • 6 Baby Portabella Mushrooms
  • 1-2 Jars Red Curry Paste
  • 2 T Lime Juice
  • 1 T EVOO
  • 2 T Thai Basil (I was going to get regular basil until I saw a jar of Thai Basil over in the foreign foods section, so I used that. It smells like black licorice, this may have been a poor Choice)
  • 1 1-inch Piece Ginger
  • 1 Can lite Coconut Milk
  • 2 minced Garlic Cloves

I made the “meats” first. I cubed up the Chicken into bite sized pieces and pressed and cubed the extra firm tofu into 1 inch cubes. I put each in their own pan with a little coconut oil and a teaspoon or so or red curry paste and let them cook. Here’s what they turned out like (there was lots of extra tofu):

chicken..

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Next, chop up all of the veggies into bite sized pieces.

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Add 2 T EVOO to your wok or sauté pan along with a whole jar of thai red curry paste. It definitely will not kill you, I promise. Sauté on medium heat until Red curry paste begins to bubble. Add minced garlic, finely minced ginger, lime juice, thai basil goo and coconut milk. Stir to combine. I like my veggies cooked, like wilty cooked, so taste as you go along, but I increased my heat and tossed all of the veggies in.

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Throughout the cooking process, I added a few extra teaspoons of red curry paste, but it still didn’t really give it the kick I was looking for. Anyone know how to spice up a curry dish?? I thought it was the curry itself, but I think there’s something more to it.

I cooked the veggies for about 20 minutes until my desired tenderness.

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To plate: Rice, “Meat”, curry veggies on top, eggroll cut in half on the side. Siracha as required. Final product:

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G’damn I need a real camera.

Weekly Recap so Far

Sorry for being MIA writing this past week, but life gets so hectic around the holidays.. Christmas cards, decorating, shopping, baking, parties.. Sounds like so much fun, but when you pour it on top of your regular life and try to maintain your healthy life style, it’s tough and exhausting. Don’t get me wrong, I love the spirit and feeling of the holiday season, it’s just hard for me to buy into the commercial bullsh$t. Okay, end rant.

ANYWAYS.. What’s been going on?! Let’s see.. Monday I worked and then did my normal grocery shopping until crossfit at 6:15 . Guess what?? NEPA crossfit moved to a new, much larger, much better facility. I was psyched to go after work to see all of the new equipment, and then I got lost.. I drove up and down River Street looking for the supposed left I needed to make, and by 6:30 I gave up (class starts at 6:15, they don’t like latecomers). So home I went, feeling defeated and lazy. WAhhhhhh for me. Oh well, it gave me a chance to put all of the groceries away and make the Black Bean & Avocado Enchiladas Mexican Lasagna. If you read my previous post with the recipe, you’ll understand what I mean. But hey, they still tasted awesome and we’re still having leftovers!

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We dined and caught up on some shows on hulu (we don’t have cable, we use Netflix, hulu and hbo go, most of which I borrow access to from family members – cable is stupid). Wrote a few more Christmas cards (I sent the majority of them out Saturday, well the boy did, I worked all day) and then early bedtime. love. 🙂 You saw the cards, right? What a hamm.

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Tuesday roared in like a lion. I was busy at work while the boy took the day off (at least he put up the Christmas tree 🙂 ), then the last night of dodgeball playoffs starting promptly at 6. Play until you lose type of deal. Here’s the playoff bracket:

playoff bracket

So, finally you get to see our team name – Eat my Balls. We played For whom the ball tolls, our arch nemeses, and we won.. and then we won again against the dodgeball llamas.. and then we won AGAIN beating That Team.. and then we played Sack Attack (teal).. f&#@$*! teal.. We put up a good fight, but we wound up losing. They posted the final standing on the Facebook page yesterday. Tom and the Gazelles, the undefeated team for God knows how long, obviously won, pink came in second, teal third (grrrrr…) and we came in FOURTH Place!! Out of fourteen teams? I’d say that’s not too shabby.

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Beer Club and the Backyard Alehouse afterwards for some celebratory Sweet Baby Jesus American Porters (most awesome winter beer I’ve had so far this season, do it, trust me, I’m a beer snob geek).

sweet baby jesus

Finally to Wednesday, another busy way at work. Typical breakfast – tofu scramble wrap on a low-carb wrap with a slice of vegan cheese and spicy black bean dip with a side of honeydew melon. This wrap is so good, I’ll post a picture, but it just looks like a wrap. The spicy black bean dip makes the wrap though. Wegman’s or Trader Joe’s, vegan, low fat, low sodium, do it. Typical lunch salad..

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Then a little Christmas shopping until 6 when one of my friend’s husbands was gracious enough to meet me at a location new the new Crossfit box that we both knew and let me follow him to find it. It’s AWESOME. Like, I can barely describe how much better it is.. I’ll get photos soon. Here was the WOD:

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Toes to bar? Nope, can’t do that yet. Atlas stones? Haha, I didn’t even know what they were. They used to sit outside at the old box and I just thought they were some sort of decoration near the stone sign outside. They’re rough, they rip up your forearms, chest and shoulders. And burpees.. I remember the first day I started and they had me do burpees, and they were awful. Now, I’ll take 200 burpees over anything else. At least I know they’re definitely challenging us. I made it through almost three full rounds in the ten minute cap, pretty decent for me.

Then home and wine and tree decorating time!! We went with a red and gold theme, and since this was our first Christmas together under the same roof with the same tree, we went through about five boxes of stuff that both of us had in the attic to create what you see here. Berkeley James got in the way constantly helped of course.

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Then dinner (steamed broccoli, apple sage vegan sausage sautéed with red peppers and red onion for me, steamed broccoli leftover Mexican lasagna and leftover quinoa stir fry for the boy) and Modern Family and some much needed sleep.

They days get so busy, and as I write this Thursday morning, I realize that tonight will be no different. We now move into the volleyball season on Thursdays. Help! I have so many recipes I want to make! Where do people find the time?!

This is what I want to recreate next – red curry. Stay posted, I’ll get it done by hell or high water!

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Black Bean Avocado Enchiladas

I randomly came across this recipe while searching for something mexican to add to the weekly menu repertoire (after the boy told me his was wayyyy over my rotating four recipes), as all we tend to eat is anything but American food, if you haven’t noticed yet.. Exceptions are Pizza (come on, I live in Old Forge!) and Chili.. M’mmm, chili..

These are sooo easy, and oh so delish. Leftovers are the bomb with this one, and you WILL have leftovers.

Black Bean & Avocado Enchiladas

Enchilada Sauce Ingredients:

  • 2 Tb EVOO
  • 2 T Whole Wheat Flour
  • 2 Tb Chili Powder
  • 2 Cups Water
  • 3 oz Tomato Paste (so, half of one of those little cans)
  • 1/2 t Cumin
  • 1/2 t Garlic Powder
  • 1/2 t Cayenne Pepper (it’s kind of spicy, cut it down to 1/4 t if you’re a wuss sensitive)
  • 2 Tb Unsweetened Cocoa Powder (I use the same stuff I use for smoothies – Navitas Naturals Organic Cacao Powder)
  • 1 t salt (optional – I don’t use it, but I’m a sodium freak)

Enchilada Ingredients:

  • 10-12 Corn Tortillas
  • 1 can Black Beans (rinsed and drained)
  • 1 Ripe Avocado
  • 2 Roma Tomatoes
  • 2 Whole Green Onions
  • 1/2 c Frozen Corn Kernels
  • 1/4 t Garlic Powder
  • 1/2 t Salt (again, optional)
  • Handful of Cilantro (gross, Gross, GROSS.. but do as you please..)

Alright, now that we’ve gathered all of our ingredients, preheat that oven to 350.  I find it best to make the sauce first because it has to sit for a little while to thicken.

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Ignore the brown sugar, I was thinking of a different recipe when I pulled that out of the cupboard. Oops!

In a medium sauce pot, combine the EVOO, flour and chili powder over medium heat until it starts to bubble.

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Whisk it for 2 minutes then slowly add the water while whisking. Once combined, add the remaining ingredients and let cook over medium heat until it starts to simmer. Simmering means it’s thickening, this is a good thing. Once thickened to you liking (5-10 minutes), turn it off and set aside for later.

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Now, get chopping! Avocado, tomato, green onions – all small pieces, like 1/2″ cubes. Thaw out those delicious little kernels of awesomeness.

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Combine all of the veggies in a mixing bowl, add the rinsed beans, sprinkle in your garlic power (and salt, totally optional) and stir to combine.

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We’ll bake these like a big casserole, so grab your 9×13 pyrex casserole dish and spray her with a little EVOO pam (or coconut oil spray, get it, it’s awesome).

The corn tortillas usually come in packs of like 50 for like a dollar, but they keep for a long time, if you can think of any other uses for corn tortillas that is.. Put about 10-12 of them in the microwave for 20 seconds to make them more malleable.

Time to roll. Tortilla, scoop of filling, roll, place in casserole dish. Repeat many times.

ALRIGHT, so I have made this recipe twice before and everything has gone smoothly. Sometimes the corn tortillas cracked a little, but they stayed together and didn’t completely unroll. Lucky me, I bought a different kind of corn tortillas for last night’s batch, and they were NOT having it. No rolling allowed. I almost lost it, because everything else was ready. Right as I was about to throw every utensil within my reach, it dawned on me. Mexican lasagna. You won’t roll and stay put, huh? Fine, you shall be layered. And hence, the Black Bean Avocado Enchilada Lasagna was born. To be honest, since we don’t use cheese and they tend to fall apart when you take them out of the pan, it would up looking (and tasting) the same.

My layering system went: coat bottom of pyrex with enchilada sauce, then layer corn tortillas to cover (I think I used 4 or 5), then a layer of the filling, then enchilada sauce, corn tortilla layer, filling layer, enchilada sauce, a few corn tortillas on top and the rest of the enchilada sauce all over the whole thing, making to sure to get it down the sides and EVERYWHERE. Delish.

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Pop it in the oven for 25 minutes and you’re ready to eat. Make sure you make some guacamole, have some awesome salsa on hand and pick of a bag of Hot Blues.

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Total prep time? It looks like a lot more than it really is, but you could have there prepped in 20 minutes easy, then the oven takes care of the rest. Make sure you get your significant other (in my case, the boy) to make the guacamole fresh while the enchiladas are baking (and hide the chips, because he/she will eat them all!).

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A slice of Black Bean Enchilada Lasagna, a handful of Hot Blues, guacamole courtesy of the boy, salsa and black bean dip with a side of Conair? I’ll just say we make the best of our Mondays. 🙂

Side note: not that I’m promoting the meatatarian or whatever you people call yourselves (other yah, I went there), but you can add shredded chicken into your filling and put copious amount of cheese on the top before baking. This is how my father used to make them, and they were awesome. Just putting it out there.