New game show idea:
Contestants must cook a meal (think Iron Chef) while their favorite music is playing. Music must be danceable, and contestants are expected to dance while cooking. A panel of judges scores the contestants based on their dancing as well as the quality of the food. Contestants lose points if they spill, burn themselves or their food.
We had some leftover basmati rice from Indian food the other night. My daughter didn’t want it, so I decided to whip up a quick curry sauce and serve it over the rice with some tofu. Having had a small breakfast, this recipe scores points for being fast and simple enough that a geek like me can make it. It owes a lot of credit to the Thai Tofu and Winter Squash Stew recipe from Vegetarian Cooking for Everyone but much less watery.
2 garlic cloves (or equivalent in minced garlic)
2-3 chile peppers (to taste)
1 Tbsp ginger, minced finely
1 Tbsp curry powder
1 tsp brown sugar
½ tsp turmeric
3 Tbsp soy sauce
1 15 oz. can coconut milk
juice of 1 lime (I forgot this, so I’m considering it optional)
¼ c cilantro (optional)
⅓ c chopped peanuts (optional)
Add a small amount of peanut oil to a pot and heat at medium low. Add the garlic, chiles & ginger & cook until garlic starts to turn golden. Add the curry, sugar, turmeric & soy sauce & cook a few minutes more. Then add coconut milk & add approximately half the can worth of water. Bring to a boil. Add in any veggies, tofu, or anything else you want to add (or not). If using cilantro and/or peanuts, add those right before serving.
Serve over rice, tofu, with veggies, etc.
I just made a really awesome stir fry with some ingredients we just had lying around the house. I don’t consider myself a good cook (or, really, much of a cook at all), so I was surprised at how good this came out, considering it was sort of a “well, this sounds good” process of throwing things in the frying pan (I guess most good recipes fall into that category). I didn’t measure anything and it’s all to taste anyway, so I’m not going to include amounts of anything, just what I used (which is also to taste).
- Bell peppers (I used frozen bell peppers that were cut into strips — would be even more tasty with fresh bell peppers)
- Tomatos (I used what we had — grape tomatoes, cut in halves)
- Corn (again, frozen, but fresh would be more awesome)
- Soy sauce
- Rice vinegar (a small splash)
- Chile oil (small amount or to taste)
- Garlic (minced or freshly pressed — I used minced from a squeezy tube)
- Ginger (minced or fresh, grated — I used fresh, grated with a cheese grater)
- Brown sugar
- Peanut oil
With the frozen ingredients and literally no prep time (other than cutting the tofu into bite-size pieces), the whole thing took about 15 minutes to cook.
Fry the tofu in the peanut oil until golden. (I could have let mine go for a bit longer, but I was hungry and started adding in the other ingredients before the tofu was fully golden, which would have added a few minutes to my time, but it wasn’t a problem at all.) Add the soy sauce (enough to coat the tofu). Add the bell peppers. Add the tomatoes. Add garlic. Add ginger (I just grated it over the frying pan). Mix it all up. Add brown sugar (I used maybe 1Tbsp for one bowl of awesomeness). Add the rice vinegar and a little more soy sauce. Add the corn and mix everything up. Serve when the corn is cooked through.
this came to my attention today.
there is a website that reviews…wait for it…
apparently there are over 4,500 snacks reviewed for your, um, snacking pleasure with information on where to get them. from pizza balls to octopus-flavored chips, and everything in between.
so. i’m thinking…if the Almighty Tallest (pictured above) from Invader Zim had a website instead of an intergalactic armada threatening to destroy the galaxy…this would be that website.
Taquitos. [via Netted]