I got the idea for this dinner at around 10am. Unfortunately, I didn’t feel like making it for lunch… but I spend the rest of the day excited about it.
Penne w/ Salmon & Veggies
2 ounces penne pasta
1/4 cup canned salmon
1/4 cup frozen corn
1 cup baby spinach
1 clove garlic, pressed
About 10 snow peas
1 tbsp EVOO
While penne is cooking (8-10 min, I think), heat EVOO in a pan over med heat. Add snow peas, garlic, and corn. Add a bit of water from the pasta so it doesn’t burn. I added the salmon next, then spinach, gave it a few swirls, and turned the burner off. Put a lid on the pan and let the residual heat wilt the spinach. When the pasta is done, drain and add to the veggie mix. Sprinkle with red pepper flakes.
I don’t really do “lazy” days.
Today started off with breakfast at Northside Grill.
Came home, watched some Battlestar Galactica. Put in laundry, hung up laundry. Finished off the last of the pasta leftovers for lunch. Tim and I went to Wheels in Motion and to talk to the guys there about rebuilding the fork on my mountain bike.
Dinner was some more new things out of the Veganomicon. BBQ tofu, stir-fried bok choy & rainbow chard, corn.
We finally decided to try to make the curry from scratch last night. By “we” I mean I made curry and Tim played with his friend.
There is only one ingredient in here that would make this not vegan/vegetarian friendly, and that is the shrimp paste. Frankly, since I haven’t tried this yet without the shrimp paste I don’t know if there would be a flavor difference or not… but there are so many other flavors in the curry paste that I don’t think the teaspoon of shrimp paste would be a big deal if omitted. Also, if the shrimp paste is not used, I am pretty sure it is gluten-free (I checked out the websites for Thai Kitchen (coconut milk) and Imagine (vegetable stock)).
Curry Paste (made 4 tablespoons)
-6 Jalapeno (?) peppers, chopped. More seeds equals more spicy.We bought what looked thin and spicy.
-1.5 tablespoons chopped lemongrass
-2 teaspoons chopped cilantro (I hate cilantro.)
-1 tablespoon chopped onion
-1 tablespoon garlic
-1 teaspoon chopped fresh ginger
-2 teaspoons cilantro seeds
-1 teaspoon cumin seeds
-1 teaspoon salt
-1 teaspoon shrimp paste (optional, if you want it to be vegan. I’ll try it next time without to see if it makes a taste difference.)
-3 “seconds” of vegetable oil (aka pour for ~3 seconds)
-14 ounces of coconut milk
-2.5 cups of vegetable stock
-Potatoes, about 4, in bite sized pieces
-Green pepper, in strips
-Broccoli head, cut sort of haphazardly (lots of tiny bits abounding)
-2/3 cup frozen peas
-2/3 cup frozen corn
-2 tablespoons of curry paste (above)
3 cups of white rice, dry
1 stalk of lemongrass
4 cardamom pods
Before: Chop all ingredients so they are ready.
1.) Combine all curry paste ingredients in a food processor. Grind and chop your way to a paste consistency. I couldn’t get it to be completely homogeneous like the store-bought pastes.
2.) Heat oil in pan. Fry curry paste for a few minutes.
3.) Add coconut milk, vegetable stock, and potatoes. Cook until potatoes are almost done.
4.) Add green peppers and broccoli. Cook for a few more minutes, then add peas and corn. It’s done when the peas and corn have warmed up, just make sure the potatoes are done.
To make rice:
Wash your rice a couple of times. I don’t cook rice on the stove, instead I use a lifesaving Zojirushi Japanese rice cooker with like 5 million settings on it. Unpeel the lemongrass a few layers and cut into about half in long pieces. Give each piece a good whack with a flat knife blade and throw into rice along with cardamom pods.