Tofu Curry

This is a recipe I got from Tasty Kitchen. My family loved it!

6 whole scallions, thinly sliced
1/2 bunch fresh cilantro, chopped
2 Tbls. olive oil
5 tsp. curry powder
1 Tbls. butter
28 oz coconut milk
juice of 1 whole lemon
sea salt to taste
2-3 tsp. sesame oil
15 oz Extra Firm Tofu, patted dry and cut into 1 inch cubes

Heat olive oil over med/low heat in pan. Add curry and scallions, when they are slightly translucent add butter. When bubbling add coconut milk and bring to boil, simmer for 2 mins. Stir in lemon juice and season with salt. (The sauce was not thick enough for me so I brought it back to a boil and added a little corn starch mixed with water.) Stir in cilantro.
In a skillet over med/high heat the sesame oil. When it's really hot add the tofu. Let it brown and then toss to continue browning on all sides.
Serve tofu over rice topped with sauce.

Cold Rice Salad

I used to make this with chicken. You can if you want. I don't anymore. This is best made in the morning so it can be nice and cold for dinner. I usually like it best on day two, so make it ahead of time if you want.

Lots of crunchy raw veggies (radishes, cucumbers, carrots, celery, peppers, etc.) chopped up. Throw in a green onion if you like them. Mix veggies in with a few cups of brown rice (amount determined by how much your family will eat for dinner), and few spoonfuls of mayo (to taste), a generous amount of fresh squeezed lemon juice (at the least one lemon), a sprinkle of garlic powder, a few grinds of pepper, salt to taste. Sometimes I also add peas. Sometimes I don't.

Easy and delicious.

Oven Baked Lentils and Brown Rice

Surprisingly delicious and easy, this recipe was discovered at Zonya's health bites. She is from PBS. I've never watched her, but my friend told me about this one, and it's a keeper. Best part is it is sooo easy to make. Second best is it is a good pantry meal. Third, it tasted great. Here is her recipe with my adjustments:

2 small onions chopped

2 cloves garlic minced

About 25 ounces Chicken or Veggie broth

1 3/4 cups water

1/2 cup white wine

1 1/2 cups dry lentils, rinsed and picked over for stones

1 cup dry brown rice (not quick cooking)

6 stalks of celery chopped (or however much you want to add)

1 red pepper chopped

1 tsp basil

1 tsp oregano

1/2 tsp thyme

Fresh ground pepper

Mix all ingredients together in large large baking dish, bake at 350, uncovered, for about 90 mins. Mine cooked faster, so make sure you check it.

White Bean Burgers

The New York Times had this recipe in their well column. It sounds delicious. I'm a big fan of black bean burgers, so am excited to give this one a try.

Butternut Squash Risotto with Spinach and Toasted Pine Nuts

I made this for dinner tonight and it was delicious. Our bowl of risotto was literally licked clean. My 3 year old had 3 helpings and decided that she loves spinach! It was a little bit labor intensive to make and because of the many steps involved, it took me around and hour and 20 minutes from start to finish. However, that would not stop me from making it again (is next week too soon?). I loved the tip at the bottom on how to cut up the butternut squash. Enjoy!

Butternut Squash Risotto with Spinach and Toasted Pine Nuts

Recipe & photo from Cooks Illustrated

Ingredients

2	tablespoons olive oil , plus 1 teaspoon
1	butternut squash (medium, about 2 pounds), peeled, seeded (fibers and seeds reserved), and cut into 1/2-inch cubes (about 3 1/2 cups)
3/4	teaspoon table salt
3/4	teaspoon ground black pepper
4	cups low-sodium chicken broth
1	cup water
4	ounces baby spinach
4	tablespoons unsalted butter
2	small onions , chopped very fine (about 1 1/2 cups)
2	medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
2	cups Arborio rice
1 1/2	cups dry white wine
1 1/2	ounces grated Parmesan cheese (about 3/4 cup)
2	tablespoons minced fresh sage leaves
1/4	teaspoon fresh grated nutmeg
1/4	cup pine nuts , toasted in small, dry skillet over medium heat until golden and fragrant, about 5 minutes

Instructions

1. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add about 3 1/2 cups squash in even layer and cook without stirring until golden brown, 4 to 5 minutes; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Continue to cook, stirring occasionally, until squash is tender and browned, about 5 minutes longer. Transfer squash to bowl and set aside.
2. Return skillet to medium heat; add reserved squash fibers and seeds and any leftover diced squash. Cook, stirring frequently to break up fibers, until lightly browned, about 4 minutes. Transfer to large saucepan and add chicken broth and water; cover saucepan and bring mixture to simmer over high heat, then reduce heat to medium-low to maintain bare simmer.
3. While broth mixture is simmering, add 1 teaspoon olive oil to now-empty skillet and swirl to coat. Add 4 ounces baby spinach and cook, covered, over medium heat, until leaves begin to wilt, about 2 minutes. Uncover and cook, stirring constantly, until fully wilted, about 30 seconds. Transfer spinach to mesh strainer; set aside.
4. Melt 3 tablespoons butter in now-empty skillet over medium heat; when foaming subsides, add onions, garlic, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes. Add rice to skillet and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes.
5. Meanwhile, strain hot broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan and discard solids in strainer; cover saucepan and set over low heat to keep broth hot.
6. When wine is fully absorbed, add 3 cups hot broth and half of reserved squash to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.
7. Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 2 or 3 more times, until rice is al dente. Off heat, stir in remaining 1 tablespoon butter, Parmesan, sage, and nutmeg; drain excess liquid from spinach and gently fold in spinach and remaining cooked squash. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Top individual servings of risotto with toasted pine nuts; serve immediately.

Step-by-Step

Dicing Squash

1. After removing skin with peeler, cut squash in half.

2. Cut bulb in half through base and remove seeds with spoon.

3. Cut each piece into 1/2-inch half-moons, then into 1/2-inch dice.

4. Stand neck on end and slice into 1/2-inch planks. Cut planks into 1/2-inch strips, then into 1/2-inch dice.

PS- I don't have a subscription to Cooks Illustrated, but I did sign up to receive emails from America's Test Kitchen (which is part of Cooks Illustrated).