coconut curry with yam, shiitake, and tofu

Yes, I said tofu. Don't freak out; it's not that scary. Tofu doesn't have to be scary, or inedible. I'll admit there are things I like better, but tofu can be yummy too. It just takes a bit of creativity and some big, bold flavours. I like tofu for its versatility. But it's also fabulous since it can sit in the fridge a good while longer than most meats can, and therefore saves an emergency trip to the store before dinner. Plus, it's super budget friendly. Can't beat that. This is best served with a grain of some sort. I like quinoa. Basmati rice, barley, or kamut would be delicious too. I didn't mix the tofu into the mix, but might be a better idea to help out any picky eater you might have. Coconut Curry with Yam, Shiittake, and Tofu 2 tbsp extra virgin olive oil 4 cloves of garlic 1 tbsp curry powder 1 tsp Hungarian paprika 1 tsp ginger powder 1 tsp garam masala 1 tsp ground coriander 4 small crushed red chili peppers 1 can of coconut milk, full fat 5 cups yam or sweet potato, peeled and cubed 1 cup shiitake mushrooms 1 package firm tofu 1/2 bunch of cilantro 1. Pre-heat a deep sided sauté pan. 2. Finely chop the garlic. 3. Add the extra-virgin olive oil to the pan, followed shortly by the garlic. 4. As soon as the garlic has a little colour to it, add the curry powder, paprika, ginger, garam masala, coriander, and chili peppers. It might be time to lower the heat to medium low, if things are getting too much colour. 5. Add the can of coconut milk, and stir. Once the coconut milk begins to simmer, add the diced yam and cover. 6. Cook the yam until tender, adding a little water or broth as necessary. Season with salt to taste. 7. Meanwhile, remove the tofu from the package and drain. Wrap in a couple paper towels, and weight it down between two plates to help remove any excess moisture. Let sit as long as it takes for the yams to become tender. Then cube into bite size pieces. 8. In another nonstick sauté pan, heat a tablespoon of olive oil on medium-high heat. Add the shiitake's. Let them sit for thirty seconds before turning, or they will stick. Repeat. Then add the mushrooms to the yam mixture. 9. Be sure to keep the pan hot, and add the tofu. Do not stir it until each piece has formed a golden brown crust (turn the heat up if necessary). Season with a little salt to keep your fingers occupied. Allow to brown on each side before transferring to serving plates or adding to the yam mixture (your choice). 10. Add some chopped cilantro to the yams and shiitakes. Stir, and serve with the tofu, and alongside a grain or rice if you prefer. Enjoy!
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jewel tones

As teens, my friend Christine and I meticulously researched our way through every issue of Vogue Magazine. It was somewhat like an archeological expedition, and each one required its own special set of preparations. The most important ritual was to create a gooey chocolate treat. There was our rendition of rice krispie squares, more goo than crisp, or gooey caramel brownies, with more caramel than brownie. Neither of these snacks ultimately made any sense, when you consider that it was nearly impossible to turn the pages of the magazine, but we would giddily hide ourselves away, and virtually study the latest issue like a bible of sorts. In one such issue, I fell head over heels for the works of the Dutch painter Vermeer. You might have seen the painting the Girl with the Pearl Earring, which also sparked a book and a film. Most of Vogues' reproductions of his works not only featured musicians, but also recreated the most impressive palate of colours. The paintings were quite dark, but had such vivid hues with jeweled tones, to command the eye to beauty. Being a quirky girl, without posters of boy band members or horses, I cut out the Vermeer paintings, framed them and hung them up. I am not going to liken this little dish to the work of the great Dutch artist Vermeer. However, after continually staring at this photo and trying to determine what to tell you about it, all I can think of are the colours. Richly-hued tones peeking through something dark, and somewhat mysterious. And that does remind me of his vivid use of colour and light. So that's how I think of this dish with black quinoa, pomegranate, butternut squash, toasted almonds, and sage. Oh, and some maple syrup or agave nectar to sweeten things up. It's the contrast between the rich colours, and textures which create something pleasing to all the senses. Black Quinoa with Jewelry 1 cup black quinoa 2 medium butternut squash 1 pomegranate 1/4 cup sliced almonds 1/4 cup maple syrup or agave nectar 1 tbsp chopped fresh sage (optional) 1. Pre-heat the oven to 350 degrees fahrenheit. Slice the butternut squash in half, and place in a glass baking dish. Drizzle with olive oil, and lightly sprinkle with salt. Cover with tinfoil, and bake until fork tender. Let cool. 2. Cook the quinoa according to package directions; the little ring around the middle should be just starting to come loose, and each grain should still have some bite. Before removing it from the pot, gently stir in the maple syrup/agave nectar. 3. Separate the seeds from the pomegranate, and lightly toast the almonds. 4. When the butternut squash is cool, scoop out the seeds. Cut the squash into 1-inch chunks, and then remove the peel to reveal the chunks. Some more cutting may have to be done after removing the peel to ensure the pieces are of equal size. 5. In a large serving bowl, gently combine the quinoa, pomegranate seeds, butternut squash, toasted almonds, and the sage. Serve at room temperature and enjoy!
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cinnamon & pistachio black quinoa

Simplicity is a virtue. Almost every aspect of our lives can be simplified if we think about it, and this never holds more true than in the kitchen. Cooking doesn't need to be complicated, time consuming, or require extensive exotic ingredient lists for every dish. Not only do my favourite dishes allow for a certain margin of fixable error, but also allow me to substitute ingredients ad hoc. Inevitably, there are only a few ingredients. The best dishes hardly ever contain more than three ingredients. The more I read, watch, and experience, the best things are truly basic and elemental in nature. Insalata caprese of tomatoes, mozzerella, and basil, a nearly holy trinity requires ingredient quality. Like a perfectly cooked steak. Not only is the cooking process important, but the cut and quality of the beef easily supersedes all else. Similarly, a gorgeous handmade pasta is truly rare, but contains only a few ingredients, which must be combined in correct proportions, and also worked together in a nearly magical way. Pasta such as this, needs only a simple sauce, if not just butter alone. Certainly, there are exceptions, but isn't there something to be said about the poetic beauty found in a combination of skills and ingredient quality? While I can't always find time to work out my frustrations in a golden-hued pasta dough, I can always try to highlight the flavour of foods by keeping ingredient combinations as simple as possible. Then I have a chance to truly savour the unique flavour of each ingredient, as simple and earthy as it may be. This dish full of healthy antioxidants, fiber, and protein. It works well as a side dish, or as a main salad for lunches. The cinnamon creates a slight exoticism, and I like to think about the travels of Marco Polo, and how exotic and unusual this spice must have first tasted to Venetians. Black quinoa is available at many health food and gourmet stores, although regular quinoa can also be used. Cinnamon & Pistachio Black Quinoa 1 cup black quinoa 1.5 cups of water 1 cup raisins 1/2 cup shelled pistachio's, roughly chopped 2 tsp cinnamon 1. In a medium saucepan with a lid, bring the quinoa and water to a boil. Once boiling, lower the temperature to medium-low, allowing the quinoa to continue to simmer for another twelve minutes. 2. Stir in the raisins, pistachio's, and cinnamon. Add a touch more water if necessary. Cook for approximately another three minutes. 3. The quinoa will be cooked when the rings around the middle are just beginning to loosen themselves from the rest of the grain, or cook to taste.
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