I have been just all over the place this week. And feeling pretty unmotivated to do anything but sit in front of the fire, with a cup of hot cocoa. I don’t have a fireplace, but I can dream of zipping off to a posh ski resort. Who’s with me?
I don’t know why I just can’t get back in gear. C.M. Saunders came up with a fitting explanation as to why, here, with his response comment to mine on his own blog, here: https://wordpress.com/read/blogs/22425301/posts/4799#comment-3419. Makes complete sense…
I didn’t even post up about a recipe on Friday, either, like I had planned.
I just forgot. *gasp*
I did try a fellow blogger’s recipe for pumpkin rigatoni a little while ago, and now I can’t find it among the blogs I follow, to share the link. I’m visual, so I know what the blog looks like, and when I come across it again, I’ll put in the link for the post with the recipe. (If you’re the pumpkin rigatoni creator, let me know!)
It looked amazing, except I totally made a mess of the recipe, and didn’t get the ingredients…down-portioned?…correctly, and even used the wrong-sized pot…so it was a complete disaster.
I’m sure the recipe would have been really good, though. I love pumpkin.
So, I’ll just share how I make red (or green) tofu curry:
- Sauté a bunch of your favourite veggies and tofu in a frying pan. I like to use olive oil for frying. I’ve tried other oils and I do notice the difference in flavour. My go-to veggies are onions, bell peppers, broccoli, carrots, mushrooms, and some kind of greens, like kale or spinach. Sometimes I’ll add in bamboo shoots. And tofu, of course. I just put it on a fairly low heat and wander off while it cooks (probably shouldn’t recommend that, eh?) because I have ADHD.
- Anyway, when the veggies are all done frying (I like it when the carrots are cooked until they are soft and a little caramelized around the edges), I take them off and cover the the veggies so they stay warm, because I usually cook off a single burner hot plate. Plus, it helps me with timing so I don’t burn anything while I’m wandering around my house doing four thousand other things.
- I then boil up some rice noodles. I like the red rice noodles variety the best. Yum. Plus, rice noodles cook so fast I don’t have to worry about wandering off and burning down the house. Drain the noodles and leave in the colander.
- Next, I spoon in some coconut milk from a can into the pot the rice noodles were in, and add red or green curry powder (paste works too) into the milk. I heat it up, stirring frequently. I probably don’t need to stir it, but it gives me something to do while I’m waiting for the mixture to heat up. It should still be liquidly, maybe just reaching a boil. Then I raise the heat a bit, stir in the sauteed veggies, till they are coated and warmed up. Then I add the noodles, stir, and let it cook until the liquid reduces to a macaroni-and-cheese type consistency (I.e. not too watery. It’s not supposed to be soupy.).
So, that’s it. That’s my makeshift curry recipe!
If you try it, let me know!
How’s ya’ll’s writing going? I’m a little behind, but I already knew I wouldn’t make the word count…my book project is a little complex for NaNoWriMo, but I wanted to at least get motivated to start writing on it. And so I resolved some problems I was having with the book’s concept and have already written an amazing 427 words! Woo hoo!
Now if I could just remember where I put my pencil…