red or green curry paste (green is a bit sweeter)
beef cut in small slivers, chicken meat, shrimp or baked tofu
fish sauce (it is made from anchovies and adds the salty flavor)
Coconut milk (Not the lite kinds...lite on flavor too)
optional, red chiles
veggies that work well, (at the least use peppers):
bell peppers are a must (red and green), cut into large pieces
onions, large slices
chopped squash or zucchini
First, start your rice. By the time it's finished, your meal will be ready.
The trick is to slowly, for just a few minutes, heat a few tablespoons of the curry paste in a a bit of oil in a pot until the oils begin to sizzle and separate (some people add a bit of cooking oil - ok to omit.)
Then add the fat from the can of coconut mile and simmer that for a few minutes.
Then add the rest of the can of coconut milk (one or two can work well), a tablespoon of brown sugar, a tablespoon or two of fish sauce.
Add the meat or tofu an cook until done (I usually add my tofu at the very end, after baking).
Add the veggies and cook for a mere ten minutes...don't over cook the veggies. I like them bright and still a little crisp.
If you add potatoes, you'll want to cook longer. Try not to let is get past a simmer.
Top it off with fresh basil and pepper slices just before you serve over the steamed rice.
The key is to heat this all very gently, allowing the fats to separate. Super fast, beautiful, and delicious every time!
If you want to knock your socks off with flavor, add some fresh kaffir lime leaves and lemongrass, but I hardly ever remember to buy those parts and it's still turns out great. -Jenny Buller
Stuffed Tomatoes with Parmesan, Garlic, and Basil
from: American Classics, by the editors of Cooks Illustrated Magazine (2002).
To make bread crumbs, grind any hunk of stale country, Italian, or French bread in the food processor.
6 large for, ripe tomatoes, 1/8 inch sliced off stem end, cored, and seeded.
1 teaspoon kosher salt
3/4 cup coarse, homemade breadcrumbs
1 teaspoon plus 3 TBS olive oil
1/3 cup grated Parmesan cheese
1/3 cup fresh basil
2 medium cloves garlic, minced (about 2 tsps)
ground black pepper
1. Sprinkle the inside of each tomato with salt and place it upside down on several layers of paper towels; let stand to remove any excess moisture, about 30 minutes.
2. Meanwhile, toss the breadcrumbs with 1 tablespoon olive oil, Parmesan, basil, garlic, and pepper to taste in a small bowl; set aside. Adjust an oven rack to the upper-middle position, and heat to 375 degrees; line the bottom of a 9 by 13-inch baking pan with foil.
3. Roll up several sheets of paper towels and pat the inside of each tomato dry. Arrange the tomatoes in a single layer in the baking dish. Brush the cut edges with 1 teaspoon olive oil. Mound the stuffing onto the tomatoes (about 1/4 cup per tomato); drizzle with the remaining 2 tablespoons olive oil. Bake until the tops are golden brown and crisp, about 20 minutes. Serve immediately.
Baked Kale Chips
Recipe credit: Smitten Kitchen
1 bunch (about 6 ounces) kale (I used Lacinato or “Dinosaur” Kale but I understand that the curlier stuff works, too, possibly even better)
1 tablespoon olive oil
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.
⅓ cup mayonnaise
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
½ teaspoon minced garlic
¾ cup extra-virgin olive oil
¼ cup red wine vinegar
2 tablespoons minced shallot
1 teaspoon minced garlic
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
6 large portabello mushrooms, cleaned, stems and black gills removed
Freshly ground black pepper
6 Kaiser rolls, split
2 ounces baby arugula
In a small bowl combine the aioli ingredients. Refrigerate until ready to assemble the sandwiches.
In a small bowl whisk the marinade ingredients. Place the mushroom caps, gill sides down, in a large glass baking dish. Brush the mushroom caps generously with the marinade and turn the caps over. Spoon the rest of the marinade over the gill side. Allow the mushrooms to marinate at room temperature for 15 to 20 minutes.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Remove the mushrooms from the dish and reserve the marinade. Lightly season the mushrooms with salt and pepper. Brush the cooking grates clean. Grill the mushrooms, gill side down, over direct medium heat, with the lid closed as much as possible, until they begin to soften, 4 to 6 minutes. Brush the cap sides of the mushrooms with some of the remaining marinade from the pan. Turn the mushrooms over and grill them until they are tender when pierced with a knife, 4 to 6 minutes.
Grill the rolls, cut side down, over direct medium heat until lightly toasted, about 30 seconds.
Spread aioli on the toasted buns and top each one with some arugula and a mushroom. Serve warm.
Original recipe, with video, here.
Here you'll find recipes for the vegetables you'll find in your CSA bag.