Wednesday, August 14, 2013

Slow Cooker Coconut Tofu Curry (with Broccoli)


The other day I challenged Waffle to make a curry using up the tofu we had in the fridge.  She scoured the Internets and found this:

Slow Cooker Coconut Tofu Curry

Author/Source:

Regan @ Onceamonthmom.com

Ingredients:

Directions:

Blend all ingredients except tofu in a food processor. Pour into slow cooker and add tofu. Cook on low for 4-5 hours. 


Slow Cooker Coconut Tofu Curry

Author/Source:

Regan @ Onceamonthmom.com

Ingredients:

  • 8 ounces extra-firm tofu, cubed
  • 1 cup peeled onion, halved
  • 2 teaspoons peeled garlic
  • 2.5 cups green bell pepper, seeded and quartered
  • 1.5 teaspoons salt
  • 1 Tablespoon garam masala
  • 1 Tablespoon curry powder
  • 2 Tablespoons peanut butter
  • 10 ounces coconut milk
  • 8 ounces tomato paste
  • 3-4 cups frozen broccoli
  • fresh cilantro 

Directions:

Blend all ingredients except tofu in a food processor. Pour into slow cooker and add tofu. Cook on low for 4-5 hours. 

Notes:


We added fresh cilantro on top and served it with basalmati rice.  Waffle was unimpressed by this, but I really enjoyed it. I would eat it again.

Saturday, August 10, 2013

Easy Peach Cobbler (in a Crock Pot/ Slow Cooker)

I hate using my oven in the summer, but I love peach cobbler. The solution? The slow cooker!

Ingredients

2 pounds fresh, sliced
2/3 cup oats
2/3 cup all-purpose flour
2/3 cup light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup softened butter or margarine

Directions

Place peaches in crock pot. Combine oats, flour, sugar, and spices. Add butter and stir until crumbly. Pour mixture over peaches. Cook on low 3 hours.

Notes:

I warned you it was easy!

Egg Salad Sandwiches with Bacon and Sriracha

We had leftover arugula and bacon from the BLT bread salad, so this sandwich was a perfect way to clean out the fridge. This is also from the August 2013 issue of Cooking Light.

Ingredients

2-3 bacon slices
1/3 cup thinly sliced green onions
2 tablespoons mayonnaise
1 tablespoon fat free Greek yogurt (plain)
1 1/2 teaspoon Sriracha (hot chili sauce)
salt and pepper
6 hard cooked eggs, chopped
2 cups arugula
8 whole-grain bread slices


Directions

  1. 1. Cook bacon in a medium saucepan over medium-high heat 3 minutes or until crisp. Remove bacon from pan; crumble. Place bacon in a large bowl. Stir in onions and next 5 ingredients (through salt). Gently stir in eggs.
  2. 2. Arrange 1/2 cup arugula on each of 4 bread slices. Top each serving with 1/3 cup egg mixture and 1 bread slice.
Notes
The serving size is 4, but we had a lot of leftovers. 

BLT Bread Salad

This summer we are totally obsessed with bread salads. I swear we eat them at last once a week. Imagine my joy when I came across this recipe for a BLT bread salad in the August 2013 issue of Cooking Light. I've altered it slightly to take advantage of our garden.

Ingredients

Stale bread/ left over Italian bread cut into smallish pieces
3 ears fresh corn, cooked, kernels removed
4 cups heirloom cherry/ grape tomatoes
2 cups baby arugula
6 slices bacon, cooked and crumbled
salt and pepper
lemon juice
balsamic vinegar
olive oil
1/3 cup sliced basil leaves
2 teaspoons fresh chives
3 tablespoons mayonnaise

Directions

  1. 1. Spray bread with cooking spray and toast bread in broiler or on grill for 1- 2 minutes. Add bread and corn misture to a bowl.
  2. 2. Sprinkle tomatoes with dash of salt and 1/2 teaspoon pepper; let tomatoes stand 5 minutes.
  3. 3. Combine remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and oil in a large bowl. Add bread mixture and arugula; toss to coat. Combine mayonnaise, lemon juice, and chives in a small bowl.
  4. 4. Arrange tomatoes and bread mixture on a large platter. Drizzle with mayonnaise mixture; sprinkle evenly with basil and bacon.