Where I’ve Been

Tags

deployment, doughnut of misery

The last time I posted on my blog was last May. Where have I been you ask? What have I been up too? Well so much has been going on and lots has happened.

My husband, who I will refer to from now on as “The Man in the Green Hat”, has flown the coop to his deployment in Afghanistan and I am now back home with the family. I am now officially an army wife, sleeping with the telephone on! It continues to be a journey and sacrifice for us both.

People have tried to be supportive and helpful, but some have been just a little annoying. Stupid things people have said to me, “oh you are so lucky!” which jackpot did I win? Or “don’t worry the time will fly”, of course it will because every day I wake up I will feel as though a week has gone by instead of 24 hours. My advice, if you don’t know what to say in a difficult situation, say nothing at all.

So folks I’m back! I plan on cooking up some good stuff pretty soon and there will be posts on our deployment experience and my adventures working Midtown Manhattan.

I found a park on 51st yesterday, between 3rd and 2nd, check out the great waterfall. Yes this is in the middle of the city!

WHFoods: Strawberries

Tags

fruit, strawberries

WHFoods: Strawberries.

Thai Red Curry with Tofu

Tags

panang, red curry, rice, Thai, tofu

Thai is some of my favorite food and I eat it whenever I can. My favorite being red thai curry.  It has been a few years since I have made Thai curry but since I am now living in a town that doesn’t have a Thai restaurant and I have a hankering once again for some Thai curry, I made me some!

After reading a recipe in Vegetarian Times and an article on about.com, I planned to use those recipes to make my curry. But in the end, I used the recipe on the Thai coconut milk can and made some additions of my own.  One important thing I did learn is, if you are vegetarian or vegan, you can replace fish sauce with plain old soy sauce.  My curry tastes great, and I believe I have created a Thai red curry that is very tasty and healthy!

Thai Red Curry

Ingredients
8 oz firm tofu, cut into bite sized chunks (fried)
1/3 cup green beans, cut in half
1/2 red bell pepper, julienned
1/2 cup eggplant, diced (do not remove skin)
1/3 cup baby corn
1/3 cup bamboo shoots
6 Thai basil leaves, chopped
2 Thai chiles, finely chopped (optional)
1 tbsp canola oil
1/2 cup canola oil (for deep frying tofu)
3 tbsp red thai curry paste
1 (15-oz) can coconut milk
2 Tbs low sodium soy sauce
1/4 cup water
2 tsp brown sugar

Directions
Deep Fried Tofu: in non-stick skillet or pan, heat oil until bubbling (very hot). While oil is heating up, cut tofu into triangles or cubes. When oil is hot, fry the tofu in batches, until  golden brown (frying them all at once will make the oil lose heat).

In a large pot, heat the canola oil over medium high heat. Add the curry paste infusing it into the oil. Add the soy sauce and the coconut milk.  Continuously whisk the mixture, until it is smooth (no lumps).  Add the bay leaves and the Thai chiles.  Let cook for about 30 seconds and then add water.

Add tofu, vegetables  and brown sugar.  Saute until they are coated with the curry sauce, about a minute.  Reduce heat to medium low and allow to sauce to simmer for about 15 minutes or until vegetables are just cooked).  Remove bay leaves, and chili peppers.  Sprinkle with basil leaves .

Bok Choy and Mushroom Stir Fry

Bok Choy and Mushroom Stir Fry.

Bok Choy and Mushroom Stir Fry

Tags

bok choy, chinese, mushrooms, soy sauce, stir fry, tofu

Everyone knows how much I just love stir-fry. Yummy, yummy, yummy!

I was inspired to make this stir-fry by a post from Edward Williams James’ blog. His looked so enticing, I just had to make some myself.

Quickie Wednesday Night Dinner

Tags

basil, bolognese, Dinner, italian, pappardelle, parmesan, pasta

This is a really short post, but I thought I would share with you guys my quickie Wednesday night dinner that I just cooked up – “meat” bolognese with pappardelle pasta.

Fresh Mango Salsa

Tags

fruit, jalapeno, mango, salsa

I happen to find my self living in a town with lots mangos, jalapeno peppers, fresh tomatoes, lots of cilantro and other delightful ingredients to make a variety of salsas. With mangoes on sale this week, I decided to mix up a simple Mango Salsa.  This recipe can be made mild, medium or hot.  

From A to Z: The right foods for every disease

Reblogged from ByzantineFlowers:

• 

Each food has a very important healing properties for our health. Discover the A to Z what foods are good for any possible illness ... Discovered what foods may minimize the negative symptoms of some diseases but not to exhibit growing problems of any disease by eating them.

• Acne: carrot, cabbage, lettuce, brewer's yeast, tomato, turnip, dandelion, yogurt.
• Aerophagy: fresh anise, fennel, lemon, marjoram, mint, oregano.

Read more… 1,262 more words

Great information!

How to get rid of belly fat

Reblogged from The Magic Herb:

• 
• 

Are you in shape except for this stubborn belly fat? Have you tried everything from crunches to cardio to make it disappear and it hasn't worked? What if I tell you that it takes a lot more to make that to make your midsection bulge history. It has to do with the foods you eat, your daily lifestyle, genes, and even the hormones in your body.

Read more… 857 more words

Great post!

Jalapeno Cornbread

Tags

baking, corn bread, corn meal

I just love cornbread! I have eaten a lot of cornbread and most of it just hasn’t been that good.  I like cornbread that’s moist and just a little bit cakey!  After reviewing the recipe that came with my food processor, I made some changes – instead of sugar I used honey. Since I don’t drink cow’s milk, I used Silk Coconut Milk (but any milk will do).  The cornbread turned out great and definitely something I can eat!