Coconut Curry My Way

A friend and I occasionally visit a tea salon and try new dishes and teas. I tried a spicy coconut curry for the first time and was blown away. It was tasty and I just kept thinking about how long I had been missing out.

I decided that I would look at several recipes for coconut curry and then take what I wanted from them! The result was an amazing dinner that I will definitely make again!


 

To make the Coconut Curry base:

Use equal parts – 1 Cup Vegetable Stock & 1 Cup Unsweetened Coconut Milk

To season:

For every cup of stock/coconut milk combo use – 1 Tablespoon of Olive Oil, 1 Teaspoon Curry, 1 Teaspoon of Red Pepper Flakes, 1 Teaspoon of diced Garlic, 1 Teaspoon of Sea Salt, 1 Teaspoon of Cracked Black Pepper


Veggies Used: Organic Broccoli, Carrot, Mushroom, Green Onion, Sweet Pepper

Veggies Used: Organic Broccoli, Carrot, Mushroom, Green Onion, Sweet Pepper

The first round of veggies that were put into the pot were finely diced. The second round of veggies were kept slightly larger by quartering and thinly slicing.

The first round of veggies that were put into the pot were finely diced. The second round of veggies were kept slightly larger by quartering and thinly slicing.

When the soup was almost finished cooking the larger veggies and rice noodles were added. This helped create depth and texture within the soup.

The soup was delicious  and definitely hit the spot!

The soup was delicious and definitely hit the spot!

Veggie Tacos

Soy veggie crumbles (seasoned with a pre-mixed taco seasoning while cooking) * Cabbage * Lime * Cilantro * Peppers * Tomato * Cheese * Corn tortilla

270762_10100849333919935_2340702_nThis is my favorite way to make tacos! I am able to get strict meat and potatoes people to enjoy this meal. Veggie crumbles can be found in the freezer section of grocery stores. It takes about 10-15 minutes to create this delicious meal!

What do you like on your tacos?

Artichoke Adventure

Before this go I have never cooked artichokes before. They are a relatively new vegetable for me. To cook I boiled water before adding a few cloves of fresh organic garlic and a couple of bay leaves.

These artichokes were used in my weeks’ worth of lunch prep work. They were cooked for about an hour. They float so I placed a boiler top on these to hold them under the water.

Artichokes hold heat like no other! This is what I learned while trying to cut them in half after cooking. They were very tasty and I think that I will try to cook them again.

How do you like artichokes to be cooked? Share some tips with me!

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Sauteed Button Mushroom

Olive oil was heated on medium high before adding whole button mushrooms. The mushrooms are left to brown before touching them. Moving them prematurely will cause the water inside of them to release and steam the mushrooms instead of sauté. 

Once the single side is browned the mushrooms may be flipped to continue cooking. About halfway through I added fresh onion and cracked black pepper. 

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The button mushrooms were sautéed for about 10 minutes before being paired with a salmon lunch. 

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Grilled Hawaiian Ginger Salmon

The salmon fillets were bought seasoned with a Hawaiian ginger marinade. They were grilled for about 10 minutes on an indoor grill. Sautéed button mushrooms, roasted honey organic asparagus, and an organic bib salad joined this meal.

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All of the organic vegetables used in this meal were received in my Green Bean Delivery bin.

Pita Wheel

Wheat pita bread was seasoned with olive oil, basil, cracked black pepper, and oregano before being placed into the oven for about 3 minutes. 

Next, servings of mashed organic Garnett yams, black beans, savoy spinach, and chicken chorizo was placed on top. Each of these had a different flavor that fit nicely with the spiced bread.

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The black beans had a smoky flavor cooked in, yams were seasoned with cinnamon, spinach was cooked with ground mustard, and the chorizo had a natural spice to it. 

This entire meal was made from food that I received in my Green Bean Delivery.