Thai Green Curry

thai green curry vegetarianI started a new job recently and I have less and less time to cook a healthy meal for the hubby and I. This super short and quick thai green curry recipe is a god send for me. Also, usually by the time I get home from work I’m hangry. Like get-out-of-my-face hangry. I just want to eat anything and everything. You know how some people need coffee before they socialize in the morning? Well, I need to eat when I get home before I start conversing with anybody.

This typically leads to me making bad decisions food-wise because I’m so anxious to just shove something into my face. Luckily,it requires very little effort to make this creamy, spicy, and healthy dish. It’s paleo, vegan and vegetarian. I can’t get any more San Franciscan than that! Just kidding..it could be organic and local. I kid, I kid. 

Thai Green Curry

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 2-3 servings

Thai Green Curry

Ingredients

  • 2 tbsp coconut oil
  • 1/2 medium yellow onion, diced (large)
  • 3 garlic cloves, minced
  • 3 tbsp vegetarian green curry paste
  • 1 can coconut milk (14 oz)
  • 1/2 cup vegetable stock
  • 2 small carrots, sliced
  • 1 small zucchini, quartered
  • 1 green bell pepper, diced
  • basil (optional)
  • lime wedges (optional)

Instructions

  1. In a medium saucepan, heat oil over medium-high. Add onion and garlic and saute until fragrant. Add curry paste, stir, and cook 5 minutes.
  2. Add coconut milk and vegetable stock and stir to combine.
  3. Mix in carrots, zucchini and green bell pepper and simmer for 5 minutes, or until vegetables are softened. Garnish with sliced basil leaves and lime wedge and serve warm with rice. Enjoy!

Notes

You can substitute with any veggies or protein you like. Next time I plan on adding tofu for some protein. 

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My Favorite Youtube Cooking Channels

Youtube cooking channels

If you’re a visual learner like me, then Youtube cooking channels are a boon for your belly. Sometimes after reading a recipe I still get anxious that I won’t do it right and feel the need to actually see someone going through the recipe to make sure I know exactly what to do. I think it’s a weird form of OCD really. Please tell me I’m not the only one who does this! These Youtubers can walk you through just about any meal, and they have never let me down.

Click here to see who I love on Youtube! 

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Cauliflower Crust Pizza

cauliflower crust pizza vegetarian
Influenster recently reached out to me and asked me to be a regular contributor to their blog, The Hub! They’ve featured a few of my posts already from this blog, but now I’ll be writing new and original posts for them! This weeks new post was my cauliflower crust pizza. If you  guys read my blog, then you know how much I freakin’  LOVE pizza. Unfortunately, my body has decided it doesn’t like metabolizing fat any more. Stupid late 20s… So, I tried this healthy version from One Little Project at a Time! Check out the recipe at The Hub!

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Red Wine Chocolate Cake

Red Wine Chocolate CakeThis weekend the startup I work for, Decisive Health, won the Livestrong Big C Competition! It was a competition for healthcare startups who are innovating patient-centered care and we were chosen as the People’s Choice winner and final winner receiving $25K in funding! Now you can’t have a celebration without cake, so I decided to make a yummy chocolate cake. Unfortunately, I didn’t have any buttermilk, but I did have a bottle of red wine that was gifted to me. I’m not a drinker, but I definitely am a big baker and scientist! Buttermilk is usually used in cake recipes as it is acidic and it reacts with the baking soda creating tiny little bubbles giving you a nice tender cake. Well, red wine is also acidic, so there is my substitute. The alcohol bakes off in the high temperatures and you’re left with this fudgy delicious cake. The dark chocolate ganache added a little richness to the cake and it turned out so frickin’ good!  My co-workers practically inhaled this stuff. So if you have a bottle of wine and don’t know what to do with it, turn it into a cake. Cake > wine. At least in my world.

Red Wine Chocolate Cake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: one 9 inch cake

Red Wine Chocolate Cake

Ingredients

    For the Cake:
  • 6 tbsp unsalted butter, softened
  • 2/3 dark brown sugar
  • 2 tbsp white granulated sugar
  • 1 large egg + 1 large egg yolk
  • 3/4 cup red wine, any kind you like
  • 1 tsp vanilla extract
  • 1 cup + 1 tbsp all-purpose flour
  • 1/2 cup cocoa powder
  • 1/8 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • For the Dark Chocolate Ganache Glaze:
  • 70g dark chocolate
  • 60g heavy cream

Instructions

  1. Pre-heat the oven to 320 F
  2. In a large bowl, cream the butter until it's smooth. Add the brown and white sugar and continue creaming for 2 minutes until fluffy. Add eggs, red wine, and vanilla extract and mix well. You batter will look a little weird here, don't worry about it!
  3. Sift the flour, cocoa, baking soda, baking powder, salt and cinnamon into the butter mixture. Mix until the batter is well combined and smooth.
  4. Pour the batter into a greased 9 inch round cake pan and bake for 25 to 30 minutes, or until a toothpick comes out clean. Cool on a rack.
  5. While the cake cools,heat up the heavy cream over the stove until it stats to simmer. Pour the heavy cream into the bowl of chocolate and let this sit for 2 minutes. Stir the mixture until it turns into a silky chocolate mixture. Set aside to cool.
  6. Once the cake and ganache are cool, pour the ganache over the cake and spread evenly. Refrigerate to set the ganache. You can serve your cake with a side of whipped cream like I did, or on it's own. Enjoy!

Notes

Recipe adapted from Smitten Kitchen

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Red wine & chocolate (1)

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Fennel & Corn Minestra (Blue Apron Recipe)

Fennel corn minestra soup
I received a free week of Blue Apron meals from fellow blogger! I actually tried them a few months ago and canceled because I thought their vegetarian meals were too bland. I guess Indian food has spoiled me. I decided it wouldn’t hurt to try again and I was pretty happy I did. This soup was one of the best meals of the week! It sounded like such a fancy schmancy soup,  because fennel to me is a fancy schmancy vegetable. Fennel seeds are the only fennel product ever used in Indian food, so I never actually worked with the vegetable before. This recipe takes advantage of all the parts of the plant, pollen, fronds, bulb and stem! I was worried the fennel flavor would take over, but it was quite subtle. It’s full of different flavors and textures. Sweet, savory, crunchy and tender all take your mouth on this  crazy ride.  As usual, I added more garlic, because in my world there can never be enough.  This hearty soup is great for fall and it only takes 30 minutes to make!

Fennel & Corn Minestra

Total Time: 30 minutes

Yield: 4-6 servings

Fennel & Corn Minestra

From Blue Apron

Ingredients

  • 1 can Cannellini Beans (15 oz)
  • 3 cloves garlic,minced
  • 1 ear of corn
  • 1 medium fennel bulb
  • 1 small leek
  • 1 small purple potato
  • 1/2 tsp fennel seeds
  • 1 cup buttermilk
  • 4 oz Ditalini Pasta
  • 1/3 cup grated parmesan
  • 1/8 tsp fennel pollen

Instructions

  1. Bring a medium pot of salt water to boil. Drain and rinse beans. Mince garlic. Cut the kernels off the corn and save the cob for the stock! Pick off the fennel fronds (green thin strings) from the bulb and thinly slice the stems and small dice the bulb. Cut the dark top and root off the leek and cut in half lengthwise. Rinse with water to get rid of any dirt. Thinly slice leeks. Dice the potato with the skin into small cubes.
  2. Add the potatoes to the boiling water and cook for 3-5 minutes until tender. Drain and rinse with cold water. Set aside.
  3. In a large pot, heat 2 tsp of olive oil on medium heat until hot. Add garlic, fennel stems, diced fennel bulb, leek and fennel seeds and season with salt and pepper. Cook while stirring for 4 minutes.
  4. Add the corncob, buttermilk, beans, 2.5 cups of water, half the corn kernels, and half the parmesan cheese to the large pot and stir. Bring to a boil.
  5. Once the soup is boiling, add the pasta and stir. Cook for 8-10 minutes until the pasta is cooked.
  6. While the soup cooks, in a small bowl, mix the potatoes, fennel fronds, fennel pollen, rest of the corn kernels and parmesan cheese with a glug of olive oil and stir. Salt and pepper to taste. This is your relish!
  7. Ladle the soup into a bowl and top with the potato relish. Serve while hot and enjoy!
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fennel corn minestra soup

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My Guest Post on Nish Kitchen!

papdi nu lot kichu

Rosemary, from the Nish Kitchen, asked me to do a guest post about an Indian snack that isn’t really known to most people. I shared my mom’s recipe for kichu aka padi nu lot with her. It’s a simple and delicious Gujarati recipe that you have to try! Sticky, spicy, warm, and comforting. Check it out on the Nish Kitchen!

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Pumpkin Spice Bubble Tea

Pumpkin Spice Bubble TeaI went to Hong Kong earlier this summer and became hugely obsessed with bubble tea. It’s such a weird texture that you can’t help but enjoy it. To continue with my pumpkin spice extravaganza (check out my Pumpkin Spice Snickerdoodles and Pumpkin Spice Caramel posts!), I decided to marry my two favorite things in the world.  I bought my tapioca pearls and jumbo straws on Amazon and got to work! The flavor of the black tea and pumpkin spice works really well together and it’s super easy to make! In addition, you can increase or decrease the amount of milk, tea, and tapioca pearls to match your preference. Try it for yourself!

Pumpkin Spice Bubble Tea

Total Time: 40 minutes

Yield: 4

Pumpkin Spice Bubble Tea

Ingredients

    Tapioca Pearls:
  • 4 cups water
  • 1 cup tapioca pearls
  • ½ cup hot water
  • ½ cup brown sugar
  • Tea:
  • 1 tsp pumpkin spice
  • 2-3 bags black tea
  • 2.5 cups water
  • Milk (soy, skim, almond - whatever you prefer)
  • Ice

Instructions

  1. In a large saucepan, bring 4 cups of water to a boil and add tapioca pearls. Boil for 20 minutes. Turn off stove and cover for 15 minutes.
  2. In a medium-sized bowl, stir ½ cup of hot water with brown sugar until all the brown sugar is dissolved to create a simple syrup.
  3. Drain the tapioca pearls and wash with cold water. Place pearls in the bowl with the simple syrup. Set aside.
  4. In a small saucepan, bring 2.5 cups water to boil. Add tea bag and pumpkin spice. Boil for 5 minutes.
  5. Place 4 tablespoons of tapioca pearls into each glass. Top with ice cubes and pour equal amounts of tea into each cup, leaving room for milk. Pour your choice of milk into each glass. Stir with your straw and enjoy!

Notes

Tips: If you want you drink to be sweeter- just add some simple syrup from the tapioca pearls into your drink and stir! You can store left over tapioca pearls in simple syrup in your fridge for a few days. They might dry out a big, but you can pop them in the microwave for a few seconds to soften up.

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