Donut Army

I tried this recipe knowing that green curry is, for me, the hottest curry there is. But I really wanted to try the tofu puffs mentioned in the recipe. As a result, I am now a fan of the tofu puff and, depending on the recipe, rely on the puff for many of my tofu needs! Found easily in larger Asian supermarkets. That said, this dish was too hot for me to eat. I recommend cutting the amount of green curry paste by at least half. Thai Green Curry (Gaeng Keow Wan) Veggie Belly 4 T green curry paste 1 13.5 oz can coconut milk 1/2 c water 2 c napa cabbage or Chinese cabbage, shredded 1 red bell pepper, julienned 1 carrot, cut into matchsticks 1 c straw mushrooms 1/2 c canned baby corn (I omitted) 1 c tofu puffs (or firm tofu cubes that have been fried) 1/4 - 1/2 c Thai basil leaves Heat a large wok and place the green curry paste, coconut milk and water in it. Bring to a boil while stirring. Reduce heat and simmer for about 5 minutes. Add all

I do enjoy bok choy, but sometimes, in the winter CSA box , it can get to feeling like there is an endless supply of bok choy coming into the house. And one needs new ways to prepare it.  This is a really interesting way to create deep, rich flavors for the bok choy, while also keeping freshly cooked greens in your meal plan. Double Sesame Bok Choy Greens Glorious Greens 1 head bok choy 2 tsp sesame oil, light 2 tsp sesame oil, dark 2 tsp tamari sauce 1 tsp rice vinegar 1 T sesame seeds (white or dark) Wash bok choy and cut leaves away from stalks. Cut stalks into 1/3-1/2" pieces and set aside. Place leaves one on top of another, roll up, and slice into 1/2" strips. Cut in half if they are too long Set aside. Heat large skillet over high heat. Add oil and swirl to coat sides. Do not burn oil. Add sliced leaf stalks and leaves and stir-fry. Cover for about 30 seconds to create some steam. Check greens and stir-fry until bright green and cri

I am a fan of macaroni and cheese. In fact, I have an entire section in my recipe library dedicated solely to this casserole. And while I can enjoy a panko-crusted bowl of mac-n-cheese featuring Gruyere and Blue Cheese just like the next person, I most enjoy versions made with grated cheddar and a few vegetables. I read about this in a recent issue of Edible Austin magazine. I loved the tomato-based, stew-like idea behind this macaroni, but the original version called for a lot of beef in it. I wanted to make a version without meat. The end result is more brothy than cheesy, and that's just fine by me. Lupita's Macaroni Based on a recipe from Edible Austin   Olive oil 1 12-oz package elbow macaroni 3 T garlic, minced 3 T shallots, minced 1 1/2 T cumin seeds 3 T chili powder 1 1/2 quart stock, plus more as needed 2 T tomato paste salt and pepper 1 c peas, cooked 2 c cheddar cheese, grated 1 c tomato, diced 1/2 c cilantro, chop

I love this cake. It is simple to prepare, flat out tasty, and just different enough that people will raise their eyebrows quizzically and ask "What's in here?" And yet, it tastes familiar enough that everyone will take a slice. The Nordic flavors in this pound cake -- cardamom, almond, and pepper (!) -- really make this cake a knock-out. Plus, the presentation is tremendous. Highly recommended! Kermakakku From the Penzey's Spices catalog 2 eggs 2 c sour cream 2 c sugar 1/2 tsp vanilla extract 1/4 tsp almond extract 3 c cake flour 1 tsp baking soda 1/2 tsp salt 1/2 - 3/4 tsp ground white pepper 3/4 tsp cinnamon 1/2 - 3/4 tsp cardamom Powdered sugar, for dusting Preheat oven to 350. Grease a tube or fluted tube pan and liberally sprinkle with sugar and set aside. In a large bowl, combine eggs, sour cream, sugar, vanilla, and almond extract. Mix well. In a separate bowl, sift together flours, soda, salt and spices. Add