(no subject)
I've been trying to add a bit more variety to the menu around here, so I'm trying to try a new dinner recipe every week. Much trying.
Last night, I grabbed a bottle of Thai red curry sauce at Trader Joe's, put some brown basmati rice on to cook, sliced up a red onion, a red bell pepper, and a block of tofu, threw in a can of water chestnuts and a bunch of snow peas, quick fried them in about 2 tsp of canola oil, then poured the sauce over. I added about 1/2 a cup of the light coconut milk that I had left over from the vegan sweet potato gratin that I made earlier this week, since the veggies totalled up to a lot more than I expected. I topped it with a handful of chopped cilantro and green onion.
And might I say, it was pretty yummy. Especially since I discovered the TJ's vegetarian Thai gyoza are 1 point for 2 of them, (and huge) so we had potstickers as an appetizer
I budgeted 15 points for the meal- 10 for the curried veggies and tofu, 4 for the rice, and 1 for the potstickers, but instead of eating 1/2 of the curry, I only ate about 1/3 of it, so it was more like 12. David was pretty happy to take the left over for lunch.
To make the meal even cooler, I got to use the awesome handmade pottery rice bowls with the built in chopstick holders that I never used to use.
Last night, I grabbed a bottle of Thai red curry sauce at Trader Joe's, put some brown basmati rice on to cook, sliced up a red onion, a red bell pepper, and a block of tofu, threw in a can of water chestnuts and a bunch of snow peas, quick fried them in about 2 tsp of canola oil, then poured the sauce over. I added about 1/2 a cup of the light coconut milk that I had left over from the vegan sweet potato gratin that I made earlier this week, since the veggies totalled up to a lot more than I expected. I topped it with a handful of chopped cilantro and green onion.
And might I say, it was pretty yummy. Especially since I discovered the TJ's vegetarian Thai gyoza are 1 point for 2 of them, (and huge) so we had potstickers as an appetizer
I budgeted 15 points for the meal- 10 for the curried veggies and tofu, 4 for the rice, and 1 for the potstickers, but instead of eating 1/2 of the curry, I only ate about 1/3 of it, so it was more like 12. David was pretty happy to take the left over for lunch.
To make the meal even cooler, I got to use the awesome handmade pottery rice bowls with the built in chopstick holders that I never used to use.