Vegetarian Tofu Curry

This curry dish is different. Instead of using chicken or beef, tofu replaces the meat, and the vegetables are cooked with varying combinations of herbs and spices. The curry paste that I use in this dish is Thai red curry paste.  The Vietnamese curry powder is very mild compared to Indian or Thai, but the hot chili and ginger can add greater depth of spicy for this curry dish. This simple curry dish improves its flavor if made ahead of time, and it freezes well. My mom used to prepare this dish for the Quang Minh Temple in Chicago years ago to serve for a large group of people every Buddhist celebration. For religious reasons my mother never included eggs in this dish; however, last year I went on a cruise with my family, and I really enjoyed the curry dish that was served, which contained eggs. I am introducing this dish on a smaller scale for home cooking in remembrance of those old days.

Ingredients:
14 oz. firm tofu, cut into 1 ½ inch squares
1/2 lb. Idaho potato, peeled and cut to the same size as the tofu
2 carrots, peeled and cut into 1 ½ inch lengths
1 onion, cut into wedges
1 cup sweet pea
5 hard-boiled eggs (optional)
Spice ingredients:
2 shallots, sliced
3 garlic cloves, minced
2 tbs fresh chopped lemongrass
1 knob of fresh ginger, chopped
1 tbs red curry paste
1 tbs curry powder
1 red hot chili
1/4 tsp black pepper
1 bay leaf
1 tbs salt
2 tsp sugar
1 large tomato (cored and seeded, cut in wedges )
1 cup vegetable broth
2 cups coconut milk
1 tbs cornstarch

Garnish with chopped green onions and cilantro

Directions:
In a mini food processor, combine lemongrass, shallots, garlic, ginger, red curry paste, curry powder, hot chili, salt, black pepper, and sugar. Process to a very fine paste.

Heat 1/2 cup of peanut oil in a cast iron pan and deep fry the tofu until golden brown. Using a slotted spoon, remove tofu from the pan.

In the same pan, add potatoes. Brown potatoes on all sides for 5 minutes. Remove potatoes from pan with the slotted spoon and place on a paper towel.

Remove all but 3 tbs of oil from the cast iron pan.  Add the curry-spices paste to the hot oil and cook until fragrant.

Stir in the onion wedges and bay leaf.

 Add tomato and cook for 2 minutes. Add fried tofu, potatoes, and carrots to the spices (if using eggs, add them to the spices at the same time as the tofu). Add broth and bring to boil. Simmer for 20 minutes or until carrots and potatoes are tender.

Dissolve the cornstarch with coconut milk and add to the pan with the green pea when the cooking time is finished.

Bring to simmer and continue cooking until the sauce has thickened (about 10 minutes).
Serve with hot rice or French bread.

Madeleine cookies

An afternoon tea is one of the most elegant ways of entertaining. Generally, it is intended as a get-together for a few good friends over a cup of tea or coffee and is usually accompanied with different kinds of cookies and cake. The afternoon tea is more popular in England and France because of their slow, easy lifestyles. The afternoon tea is more elegant if served at the table covered with a white tablecloth and China dishes, which we have all seen in the movies. Most of the pastries are small or more like individual portions of cake. However, one of the cookies to serve at this get-together is the Madeleine. This cookie is a kind of butter or shortbread cookie, but the way it is presented is more elegant. This cookie is my favorite French cookie. Finally, this recipe is easy to make, and I will share its recipe now.

Ingredients:
1/2 + cup melted butter, let cool and reserve enough for greasing mold cavities
1 1/3 cups all-purpose flour, sifted and reserve enough for dusting
2 eggs
1/2 cup sugar
1 tsp vanilla extract
Pinch of salt

Directions:
Grease Madeleine mold cavities with butter and lightly dust with flour (Note – Madeleine mold pans vary in number and sizes of cavities, such as 6, 12, 18 and standard or mini. The quantity of batter in my recipe should fill about 20 standard size Madeleine cavities).

Using a stand mixer, beat sugar and eggs for 5 minutes. Do not skimp on this process (the egg and sugar mixture should look pale and triple in volume).
Slowly fold in butter, vanilla, pinch of salt, and flour. Chill the batter for 1 to 2 hour in the refrigerator.
Pour the batter half full into the prepared mold cavities and bake in a preheated oven set to 400° for 8 to 10 minutes.

Leeks and Potato Soup

Leeks and potato soup can be served hot or cold. The version of this recipe is prepared by using coconut milk instead of heavy cream or half and half as part of improving healthy eating habits used in my cooking. I even omit the bacon fat and use coconut oil instead. The chicken broth is used adding more flavor to this soup. My garden is in full bloom with chives and leeks, so this is a good time to make this soup.

Ingredients:
2 tbs coconut oil
1 leek, white part only, sliced
1 stalk of celery, sliced
1/2 onion, finely chopped
1 garlic clove, minced
1/2 lb. potato, peel and chopped
2 cups chicken broth
1 cup coconut cream or milk
Salt and pepper to taste
Garnish with chopped chives

Directions:
Heat coconut oil in a large saucepan and add leeks, celery, garlic, and onions. Cook and stir occasionally over low heat for 15 minutes or until all vegetables are softened but not browned.

Add potato and chicken broth and bring to boil.

Reduce heat and allow to simmer (covered for 20 minutes).

 

Allow the soup to cool a little before pureeing in a blender or food processor. Return the soup to clean pot.

Bring the soup gently back to boil and stir in the coconut milk. Season with salt and pepper. Ladle soup in a terrine or single serving bowl garnished with chopped chives.

 

 

French Chocolate Almond Cake

The foods of France preside over the world's great culinary arts of cooking. From simple potato leek soup, to warm croissants, to exquisite chocolate cake, French food has been known for requiring technical skills and extravagant expensive ingredients. However, for simple chocolate cake, the recipe I will introduce here is excellent and a must-keep recipe to show off to friends or family members.  This recipe does not require much technical skill as does most baking of French food, and the ingredients are very easy and affordable.

Ingredients:
5 oz. dark chocolate
1/3 cup coconut oil
1/4 cup melted butter
1/2 cup sugar
4 eggs separated
1/2 cup almond flour
1/2 cup self-rising flour

Directions:
Preheat oven to 350°.
Cut a piece of parchment paper to cover a bottom of an 8 inch square cake pan and grease with coconut oil or butter. Set aside.

Chop chocolate and place on a double boiler with simmering water over low heat to melt the chocolate. Let cool.

 

 

Into a stand mixer, add cream, sugar, butter, and coconut oil until fluffy. Beat in egg yolks and continue beating until well combined.  Add cool melted chocolate into egg yolk batter and almond flour.

Using a clean bowl and clean whisk, add egg white into a stand mixer bowl and whisk until stiff. Fold egg white into egg yolk batter, alternating with self-rising flour (the batter is quite difficult but do your best not to deflate the egg white).

 

  Make sure to gently stir enough to produce a homogenous batter. Pour batter the prepared cake pan and bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let cool and serve with whipped cream or ice cream.

 

Beet Tomato Spinach Salad

Yesterday, after I donated my blood, the nurse who took my blood gave me this recipe for beet salad. Basically, beets and spinach are the friendly vegetables for people with a lack of iron. This salad recipe is so simple, so I am giving it a try. Cheese is usually a part of the finished topping for this salad, but I will not use any kind of cheese on mine because I am lactose intolerant.  Feel free to use feta, parmesan, or goat cheese, etc.

Ingredients:
1/2 lb. of beets or 3 beets
2 cup spinach
1 tomato, diced 
1/2 cup red onions, sliced
1/4 cup chopped nuts
Dressing ingredients:
1/4 cup balsamic vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1 garlic clove, minced
Salt and pepper to taste
 
Garnish with chopped fresh basil and mints

Directions:
Trim and wash beets well.

Cut foil big enough to hold 3 beets. Drizzle 2 tbs of olive oil over beets and 1/2 tsp salt.

 Cover beets completely and bake in preheated oven set to 400° for 1 1/2 hours. Check doneness of beets by piercing them with a toothpick. Let cool. Peel and slice.

In a jar, combine dressing ingredients and shake well.

To serve:
On a plate, place spinach, sliced beets, diced tomatoes, and sliced red onions. Add salad dressing, nuts, and fresh herbs.

 

 

 

 

 

Coconut Lemon Cupcakes

Who can resist the sweet and delicious taste of a cupcake? It is also easy to make, and a good gift to welcome neighbors and friends. Sometimes cupcakes with beautiful decorations can be on the center of wedding table. I am not good to the point that my cupcakes can be a focal point of a party, but with this basic recipe these cupcakes will never fail with anyone even with very little skills at baking.  Making cupcakes is a part-time joy for me. It does not need fancy equipment or many ingredients. Follow a few easy steps for wonderful cupcakes every time.

Ingredients:
1 cup self-rising flour
2 eggs, lightly beaten
1 tsp vanilla extract
1 tsp lemon juice and zest
2 tsp milk
1/2 cup sugar
1/4 cup coconut oil, melted
1/4 cup butter or margarine, softened

Directions:
Preheat oven to 350°.
Line a 9 small muffin tin or 12 mini muffin tin with muffin tin liners.

Put butter, coconut oil, and sugar in a bowl and use a handheld electric mixer to beat until achieving a pale color and fluffy.

Add beaten eggs in four installments and beat well after each addition.

Add vanilla extract, lemon zest, lemon juice, and milk to the eggs mixture.
Sift flour into a bowl.
Use spatula to fold in flour to the egg mixture until thoroughly incorporated.

Spoon the batter into the cupcake liners until 2/3 full.

Bake in the preheated oven for 20 to 25 minutes or until cupcakes have risen and become golden.
Let cupcakes cool completely before icing and serving.