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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saffron coconut halibut

Creamy, creamy coconut milk is one of my favourite ingredients to use. I especially like to use it for weeknight dinners, when I am starving, but still want something comforting and delicious. No one always has oodles of time to prepare dinner. But it doesn't mean that putting dinner on the table is a completely impossible feat involving extensive acrobatics either. I wouldn't say that this is the absolute fastest or the world's easiest dinner to prepare, but pretty darn close. Some cooking is still required. However, I would serve this dish for friends, and not feel guilty that it takes only seconds of hands on time, and because it is so very deliciously good. Saffron Coconut Halibut 1 boneless filet of halibut (or similar white fish) 1 can of coconut milk (I prefer full-fat) 1 tsp of saffron threads 1/2 tsp salt 1. Pre-heat the oven to 400 degrees. 2. In a small saucepan, bring the coconut milk, salt, and saffron threads (broken up with your finger tips) to a slight simmer. Be careful, as it splatters easily. 3. Place the filet in a glass baking dish. 4. Pour the coconut mixture over top. Place in the oven to bake for at least 20 minutes, check if the fish is flaking and no longer translucent. Continue to bake until cooked through. This will depend upon the thickness of the fish. 5. Serve the fish over basmati rice, and with chopped cilantro. Enjoy!
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