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Kale, Carrot, and Tofu Curried Fried Rice February 7, 2012

Posted by Angela @ Making Food for Friends in dairy free, dinner, vegetarian.
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I love the Instagram app on my iPhone.  I check it all the time to see and share pictures with friends (my user name is apilchak).  9 times out of 10, the pictures I share are of Emitt, but sometimes I throw a food picture in there, too. This month, I’m doing a “photo a day” challenge where every day you have to post a picture of some pre-determined subject matter.  Last night’s subject was “dinner.”  Easy enough.  This is what I made, and posted, and a few people asked for the recipe, so I thought I’d put it up here!

This comes together really quickly if you have the rice pre-cooked.  I usually cook the rice in the morning while I’m getting ready for work. That way, it’s pre-cooked and cooled (which is what you want when making fried rice) when I get home from work.  Also, what makes this rice SUPER easy is using a bottled sauce, either curry or peanut.  If you have the time and inclination to make your own curry or peanut sauce, it’d probably be even better, but I’m lacking in the time department these days.  I usually use one of these:

curry and peanut sauces

The two curry sauces are from Trader Joe’s and the peanut sauce is my favorite bottled peanut sauce, the San-J brand.  So now that you know my dirty secret (bottled sauce instead of fresh!), here’s how I made the rice.

Kale, Carrot, and Tofu Curried Fried Rice
(Printable Recipe)

curried fried rice

Ingredients:

3 cups cooked and cooked brown rice
15 oz firm tofu
1 bunch kale, cleaned and chopped
3 medium carrots, shredded
A few shakes of soy sauce
2 t. golden mountain sauce (can use soy sauce if you don’t have golden mountain)
1/2 cup curry sauce (I’ve used the red and yellow curry sauces from TJs)
2 eggs
Sesame seeds, sriracha, etc to top

Method:

Dice the firm tofu into small cubes.  Saute the cubes in olive oil in a large pan (I use my largest skillet for this) until golden, about 10 minutes.  When the tofu is nice and crispy, add a few shakes of soy sauce to the pan to lightly coat the tofu.

Add the cleaned and chopped kale and shredded carrots (I grate mine with the box grater) to the pan with the tofu.  Saute them together for 2 minutes or so, then add the rice.  Stir fry everything together for 3-4 minutes, add the curry (or peanut) sauce and golden mountain (or soy) sauce.  Continue cooking until everything is heated through and some of the rice grains get a nice crisp to them.

In a separate, small pan, scramble two eggs and throw the eggs in with the cooked rice in the large pan. Top with sesame seeds (I use black and white) and sriracha before serving.

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Stuffed Poblanos and Black Bean Cumin Rice Salad May 12, 2010

Posted by Angela @ Making Food for Friends in dinner, good for a group, vegetarian.
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We’re getting down to the last few episodes of Lost! In fact, next Tuesday will be our last Lost dinner party night. We’ll have to keep the Tuesday nights alive anyways…I will miss our weekly gathering of friends and re-arranging of living room furniture.

For this second-to-last Lost night with friends, I made stuffed poblano peppers and a black bean cumin rice dish. We were down in Mexicantown the night before for a friend’s birthday dinner at Los Galanes, and stopped by Honey Bee Market La Colmena on the way there to pick up the ingredients. Honey Bee is a great market in southwest Detroit, and the produce there is always so much more affordable than buying it in the markets around here.  I scoped out the price of poblanos in a market in Royal Oak over the weekend, and knew I’d get them for about 1/8th the price at Honey Bee.  In fact, all of the ingredients for this meal cost about $12.00.  Feeding six people for $12.00 is pretty unbeatable!   Here’s what we ate:

Stuffed Poblanos (adapted from Everyday Foods)

Stuffed Poblanos

Ingredients:

1 can (28 ounces) whole tomatoes in puree
1 jalapeno chile (ribs and seeds removed, for less heat), minced
1 small onion, chopped
3 garlic cloves (2 whole, 1 minced)
coarse salt and ground pepper
1 can black beans, rinsed and drained
1.5 cups yellow cornmeal and 1 cup of water
1 cup shredded Mexican blend cheese (or cheddar or pepper jack)
1 teaspoon ground cumin
4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed

Method:

Preheat oven to 425. In a food processor, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, minced garlic, cumin, and 1 cup water; season with salt and pepper.
Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 15 to 20 minutes more. Zap under the broiler for 3-5 minutes to get the cheese on top extra-bubbly and browned. Let cool 10 minutes.

Black Bean and Cumin Rice Salad

This recipe made a LOT of rice.  We ate it in little corn tortillas with extra sauce and cheese from the stuffed poblanos on top, but it is fine on it’s own as a side dish.

Black Bean Cumin Rice Salad

Ingredients:

1  teaspoon  vegetable oil
1 1/2  cups  uncooked long-grain parboiled rice (such as Uncle Ben’s converted rice)
1/2  teaspoon  ground turmeric
1/2  teaspoon  ground cumin
3 1/3  cups  water
1/2  teaspoon  kosher salt
1  cup  frozen whole-kernel corn, thawed
1/2  cup  finely chopped seeded peeled cucumber
1/2  cup  finely chopped red bell pepper
1/2  cup  finely chopped green onions
1/4  cup  chopped cilantro
1  tablespoon  minced seeded jalapeño pepper
1  (15-ounce) can black beans, rinsed and drained
2 tomatoes, chopped

Method:

To prepare rice, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add rice; cook 1 minute. Stir in turmeric and 1/2 teaspoon cumin. Add 3 cups water and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed. Remove from heat; uncover and cool to room temperature. Season with salt and pepper. Add corn and next 6 ingredients (corn through black beans). Before serving, top with chopped fresh tomatoes and cilantro.