This past weekend, all three of us were out at Cycle-Smart Cyclo-Cross Camp. I think this officially means cyclocross is coming. At the very least, we’ve entered the “always hungry” portion of the year.
- Whatever veggies you’ve got
- 1 can coconut milk
- 2 cups veggie broth
- Curry paste
- Brown Rice
1. Pan fry the tofu in a cast iron skillet so it gets crispy.
2. Sautee onions, garlic, and some ginger in EVOO.
3. Add veggies (eggplant, carrots, zucchini, squash, corn, green beans, mushrooms) starting with the heartiest for longer cook time.
4. Add some cumin.
5. Mix 2 tsp of curry paste with a bit of coconut milk to smooth it out and combine with veggies. Then throw in the rest of the coconut milk.
6. Add veggie broth and tofu and let it simmer for a bit.
7. Add in any salt/pepper. Combine with rice.
Summer fish tacos:
Tacos are a fave of ‘and mine year-round, but with summer we go a little lighter and this recipe was bomb last week in the heat. I’m also obsessed with fish right now because I hear it’s good for joint and cartilage health.
For the fish: use any kind of light white fish that you like. Mahi, cod, or halibut all work. I very simply drizzle EVOO over fish, add salt, pepper, and lemon and then broil until golden on both sides (flip once).
While the fish is cooking, toast up some Mi Tierras corn tortillas and prep the fixings for on top of the tortillas.
Fixings: in a bowl add 4 small diced tomatoes, one red onion, one avocado diced, one green bell pepper diced, 2 jalapeños (with seeds), 2 handfuls of chopped cilantro, salt, peper, and juice from half a lemon.
Take the toasty tortillas, slice fish and place on tortillas, and smother with the fixings.
This is so simple, and one of my absolute favorite things. I make these probably every other week because it’s simple, and so versatile.
Sometimes I leave the caps whole, and eat them in burger form with melted fresh mozzarella, avocado, and sauteed onions. Sometimes I chop them for use as salad toppings. Often I mix them into omelettes. See, versatile!
Get some nice portobellos. Wipe them down with a wet paper towel to remove dirt, pull out the stem. Saute a healthy amount of garlic in some EVOO. Throw in a few dashes of red pepper flakes with the garlic, for extra flavor. Put the portobellos in the hot oil, cap side DOWN (that’s important). Pour enough balsamic over the mushrooms to get a nice layer on the bottom of the pan, then turn the heat down and let them simmer. Simmer with the lid on for a few minutes to cook the mushrooms through and saturate with flavor, then remove the lid to let the balsamic reduce. Use the reduced balsamic as a sauce (obv!).