This time it's got:
2 medium onions
4-5 potatoes
1/2 bag of carrots
1 box of white mushrooms
1 box of firm tofu
1 green pepper
mixed with curry paste, coconut cream, a bit more paprika and tumeric to taste.
Top over rice.
Monday, April 22, 2013
More Money, More Curry!
Can you tell I love curry? It's such a great way to use up produce, pantry stock and have a filling healthy meal!
This time it's got:
2 medium onions
4-5 potatoes
1/2 bag of carrots
1 box of white mushrooms
1 box of firm tofu
1 green pepper
mixed with curry paste, coconut cream, a bit more paprika and tumeric to taste.
Top over rice.
This time it's got:
2 medium onions
4-5 potatoes
1/2 bag of carrots
1 box of white mushrooms
1 box of firm tofu
1 green pepper
mixed with curry paste, coconut cream, a bit more paprika and tumeric to taste.
Top over rice.
Sunday, April 14, 2013
Karen is Back! (Sorta...)
After a month long traveling to Asia (HK and China for work) then New Zealand for vacation, I have been extremely behind on my goal of cooking at home and saving money on food! That being said, I plan to stay put in NYC for the next 3 months and try to cook more and save more money! The new zealand trip was not cheap - but it was well worth it! Who wouldn't want to eat buff oysters everyday, for breakfast or for late night snack? (see below for a fun photo of us eating bluff oysters on a 9am ferry)
Trader Joe's frozen Clams (with butter sauce)
Love beets and avocado in my salad!
Trying to use up leftovers in my frig
Thursday, April 11, 2013
Green Thai Curry
A run to the asian grocery store last Sunday resulted in some yummy new food to try.
I used
1 can straw mushrooms (the little baby ones)
1 can bamboo shoots (sliced)
3 green peppers sliced
1 medium onion sliced
some asparagus, sliced
1 can green thai curry paste
1 can coconut milk
some fried tofu cubes (meant for some bok choy, then my franken-finger accident happened and the bokchoy with tofu dish got aborted)
I heated some garlic in some canola oil
tossed all the veggies into the pot with the thai curry paste and milk
add the tofu in last
cook for 20 min total
top over white rice.
yummy in a hurry!
I used
1 can straw mushrooms (the little baby ones)
1 can bamboo shoots (sliced)
3 green peppers sliced
1 medium onion sliced
some asparagus, sliced
1 can green thai curry paste
1 can coconut milk
some fried tofu cubes (meant for some bok choy, then my franken-finger accident happened and the bokchoy with tofu dish got aborted)
I heated some garlic in some canola oil
tossed all the veggies into the pot with the thai curry paste and milk
add the tofu in last
cook for 20 min total
top over white rice.
yummy in a hurry!
Thursday, April 4, 2013
A Weekday Shrimp Pasta
Easy peasy shrimp pasta!
1 box penne
1/2 bag of uncooked shrimp
1/2 lb asparagus
some garlic, olive oil
cornstarch
seasoning (salt, pepper, pepper flakes)
1. boil water and put penne in it
2. defrost frozen shrimp
3. cut up asparagus into slivers to cook
4. crush garlic to cook into the cooking oil
5. start cooking asparagus in the garlic infused olive oil, then add shrimp
6. cook shrimp and veggie until done (by now the penne should be done as well)
7. dump out pasta to drain
8. add half and half to the shrimp for cream sauce
9. put 1 tsp cornstarch into a little bit hot water and use to thicken sauce
10. serve with some shredded parmesan!
1 box penne
1/2 bag of uncooked shrimp
1/2 lb asparagus
some garlic, olive oil
cornstarch
seasoning (salt, pepper, pepper flakes)
1. boil water and put penne in it
2. defrost frozen shrimp
3. cut up asparagus into slivers to cook
4. crush garlic to cook into the cooking oil
5. start cooking asparagus in the garlic infused olive oil, then add shrimp
6. cook shrimp and veggie until done (by now the penne should be done as well)
7. dump out pasta to drain
8. add half and half to the shrimp for cream sauce
9. put 1 tsp cornstarch into a little bit hot water and use to thicken sauce
10. serve with some shredded parmesan!
Subscribe to:
Comments (Atom)