Coconut Curry

This curry has quickly become a house favorite- it's really simple, but looks pretty fancy! It has been particularly good on these recent cold nights! For variations on this, I'd suggest replacing the tofu with some shrimp, or adding whatever veggies sound good! 

- 16 oz tofu

- 1 tsp sesame oil (other oils work as well)

- 1 bell pepper, sliced

- 1 onion, sliced

- 1 1/2c baby carrots, sliced

- 2 potatoes, cubed

- 3 oz red curry paste (I prefer Thai Kitchen's)

- 1 c water

- 1 c chicken broth (I prefer low-sodium)

- 14 oz of lite coconut milk

- 1/4 c soy sauce

- 6 oz rice noodles (2 bundles), cooked

- 1/4 c cilantro, chopped

1. Slice the tofu into bite-sized triangles- I ended up with 48. Drain the tofu by setting the pieces out on a paper towel, then covering them with more paper towels. Place a heavy pan (I use my cast iron) on top of them and let it drain for 5 minutes. 

2. Saute the tofu in the sesame oil until each side of golden brown and firm. Set aside. 

3. Drizzle some sesame oil in a large saucepan over medium-high heat and add the curry paste. Mix as well as possible. Add the water and broth. Mix well. Add the carrots, potatoes, and onion. 

4. Bring to a boil. Add the coconut milk and peppers. Let it simmer for a couple of minutes. Add the soy sauce and mix well. 

5. Place the noodles in the bottom of each bowl. Add the curry, then top with cilantro. Serve hot! Pairs well with lagers and pilsners. Enjoy!

Mmmm... 

Mexican Fudge

I've found that most families have a traditional holiday fudge recipe, and while I may be biased, this one's the best! The key to this fudge is to cook it for long enough at a hot enough temperature- when in doubt, leave it on a little longer. You'll be able to tell when it starts to thicken up.


- 1/2 c mini marshmallows
- 1 1/2 c chocolate chips
- 2 c sugar
- 3 Tbsp butter
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 c evaporated milk
- 2 t vanilla

1. In a small bowl, combine the marshmallows and chocolate chips. Set aside.
2. In a large saucepan, combine the sugar, butter, cinnamon, salt, and milk. Mix them together and bring to a boil (not just a little boil, but a nice fast one). Boil for 5 minutes, stirring constantly.

Not just a little boil, but a nice fast one! 

3. Turn the heat off and add the marshmallow, chocolate chips, and vanilla. Stir until they are completely incorporated.

Stir until well-incorporated

4. Pour into a 8x8 pan and let cool. (I recommend letting it sit overnight.) You'll definitely want a big glass of milk to go with these guys.

Crockpot Sesame Chicken

I think this is the easiest recipe I've ever made. And since it's in a crockpot, it makes the whole house smell delicious! You can add any additional veggies you want - I tried adding pineapple and it turned out pretty tasty!

- 2 pounds boneless, skinless chicken breast
- Salt
- Pepper
- 1/2 diced white onion
- 2 cloves garlic
- 1 red bell pepper, chopped
- 1 c honey
- 1/4 c ketchup
- 1/2 c soy sauce
- 2 Tbsp olive or grapeseed oil
- 1/2 - 1 tsp red pepper flakes
- 4 tsp cornstarch
- 1/3 c water
- Any additional veggies (pineapple?) (optional)
- 2c cooked rice
- 4 scallions
- sesame seeds (~ 1 Tbsp)

1. Season both sides of the chicken with salt and pepper and place in the crockpot.
2. Combine onion, garlic, 1/2 of the bell pepper, honey, ketchup, soy sauce, oil, and red pepper flakes. Pour over the chicken.
3. Cover and cook on low for 4 hours.
4. Take the chicken out and gently pull it apart with 2 forks (or a knife, as needed). You should end up with pulled chicken, like you would find in a sandwich. Set aside.
5. Combine the cornstarch and water until dissolved. Add to the sauce. Add the rest of the bell pepper and any additional veggies. Cook for 10 minutes.
6. Put chicken back in the sauce and coat.
7. Serve the chicken over rice. Add scallions and sesame seeds on top. Pairs well with light beers and fruity drinks. Enjoy!

Southwestern Stuffed Butternut Squash

Squash is so cheap and abundant in the fall, it's a strict requirement to have some delicious ways to eat it! This has been the only recipe that got two thumbs up from the generally squash adverse house. It's based on the vegan recipe found on the Cheap and Simple Vegan blog, but the first things I did were to un-vegan it and pump up the chiles... of course!

- 2 medium or 1 large butternut squash
- 3/4 of an onion, diced
- 3 cloves garlic, minced
- 1 red pepper, diced
- 1 can green chiles (I used canned, sliced green chiles)
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1 c cooked black beans (canned or fresh, I recommend Trader Joe's Cuban black beans)
- 1 Tbsp cilantro, chopped
- 1 handful shredded cheddar cheese
- Guacamole, as desired
- Salsa, as desired (I recommend anything by Mrs. Renfro's)

1. Preheat the oven to 375 F.
2. Wash the squash if you want to leave the skin on (I did!), and cut the squash in half. Remove the seeds. Cut a long bowl in each squash half, leaving about 1/2'' - 1'' of flesh. (This is the hardest part of the whole recipe.)
3. Cover a baking sheet in foil. Brush olive oil over both sides of the squash and roast for 30-40 minutes, skin side up. It's done when the flesh can be pierced easily with a fork (but keep the oven on!).
4. Saute the onions and garlic for about 5 minutes, until the onions are just starting to get translucent. Add the bell peppers, chiles, cumin, chili powder, and salt. Saute for 5 minutes. Add the beans. Saute for 5 more minutes.
5. Stuff the squash with the filling. Top with cheese. Return to the oven for 5 - 10 minutes.
6. Serve with guacamole and/or salsa (I also served with extra cheese, for the Wisconsinites). Pairs well with all styles of beer. Enjoy!

Serve with salsa, guacamole, and cheese! 

(Veggie) Buffalo "Wings"

I love wings, especially during football season. These awesome veggie wings do not make you miss the fried chicken at all- they have quickly become a favorite football snack, even among the meat lovers!

- 1 1/4c flour
- 1 1/4c milk (or water)
- 1 Tbsp garlic powder
- 1 head cauliflower, in bite-sized pieces
- 1 c assorted veggies, as desired (if not used, just adjust the milk mixture to 1c flour, 1c milk, 2 1/2tsp garlic powder)
- 1 bottle buffalo sauce (12 oz.)
 - 1 Tbsp oil

 1. Preheat the oven to 450 degrees.
 2. In a large mixing bowl, combine the flour, milk, and garlic powder. Whisk until the mixture is well blended. Add the veggies and coat. I coat using the same motion as you would to combine spaghetti sauce into a pot of pasta, using 2 wooden spoons.
3. Place coated veggies onto a greased or foil-covered pan. Try to get just one layer for the most even cooking.

Coated veggies in the baking pan

4. Cook for 18 - 20 minutes. If the foil is sticking to the runoff batter, it's done.
5. Combine the buffalo sauce and oil. Remove the foil from the veggies and put them back into the baking pan. Pour sauce over the veggies.

Proper buffalo sauce is key! 

6. Return to the oven for another 5 - 8 minutes.
7. Serve with ranch sauce and some celery. Pairs well with cold nights and football!

Proper beer coozies are also key!

Tofu Pad Thai

Pad Thai is a dish that, while so delicious when done right, is easily done wrong. This recipe is spot on, and it's easy! It's adapted from the Fake Ginger blog's version.

Sauce
- 1/4 c tomato paste
- 1/3 c packed brown sugar
- 1/4 c soy sauce
- 3 Tbsp lime juice
- 1 minced garlic clove
- 1/2 - 1 tsp Sriracha

Noodles
- 6.5 oz dried rice noodles
- 3 Tbsp vegetable oil (I use grapeseed)
- 1/2 lb. extra-firm tofu
- 2 large eggs, beaten
- 4 scallions, sliced
- 2 Tbsp fresh cilantro, chopped
- 2 Tbsp roasted peanuts
- Lime wedges for garnish

1. Mix all of the sauce ingredients together in a small bowl and set aside.
2. Bring a large pot of water to a boil. Add the rice noodles and cook until done, about 3 minutes. Drain and set aside. 
3. Cut the tofu into bite-sized pieces. Place them evenly on a large surface covered in paper towels. Top with paper towels, then cover with a large, heavy saucepan and let them sit for 5 minutes to release excess water.
4. Heat 1-1/2 Tbsp of the oil in a large skillet over medium-high heat. Add the drained tofu and cook until each side is lightly browned. Set aside.
5. Add 1/2 Tbsp of oil to a large saucepan over medium-high heat. Pour in eggs and scramble. Once they are cooked, add the noodles, tofu, and 3/4 of the green onions. Pour on the sauce and toss to coat. Cook until evenly hot, about 3-5 minutes. Serve in bowls and sprinkle the remaining green onions, cilantro, and roasted peanuts on top.
6. Garnish with lime wedges. Pairs well with light beers, particularly lagers or fruit beers. Enjoy!

Butternut Squash Risotto

This recipe is a great easy meal for the fall. It is a non-vegan recipe inspired by the vegan butternut squash risotto from Vegenista, but I think the added dairy vastly improves it!

- 2 Tbsp olive oil
- 1/2 c yellow onion, chopped
- 2 garlic cloves, minced
- 1 c Aborio rice
- 1/4 c white wine
- 5 c chicken broth (I prefer low-sodium)
   *Note: I like to have an extra cup of broth hand in case I mess up and need it!
- 3/4 large butternut squash, peeled and chopped
   *Note: You can also use a variety smaller squashes, if desired
- 1/2 c green peas
- 1/4 c fresh basil, julienned
- 1 Tbsp butter
- Ground pepper
- Shredded parmesan cheese, for topping

1. Heat the oil over medium heat in a large saucepan or skillet. Add onion and garlic. Saute until the onion starts to get translucent, about 3 minutes.
2. Add the rice and stir until it becomes slightly translucent around the edges, about 2 minutes. Add wine. Stir until dissolved into the rice.
3. Add 2 cups chicken broth. Let simmer until the broth is absorbed by the rice, stirring occasionally. Once incorporated, add the squash, peas, and another cup of broth. Stir until the broth is absorbed again. Add another cup of broth. The squash should be softened and the rice should be cooked when this cup is absorbed. If not, add more broth until it is the way you like it.
4. Remove from heat and add basil, butter and pepper. Top with parmesan (and fresh basil leaves for garnish!). Pairs well with white wine. Enjoy!

Mmmm...

Quick 'n Dirty Hot and Sour Soup

Looks kind of strange, tastes awesome

This recipe is based on a traditional San Francisco Chinatown recipe for Hot and Sour Soup. The full recipe is a bit laborious, but I adapted this one for cold days when you don't have time to do a lot of fiddling around. I have yet to find something that does more wonders for a cold than this soup!


- 4 c low sodium chicken broth
- 5 oz sliced water chestnuts
- 5 oz sliced mushrooms
- 1/4 head of green cabbage, sliced
- 2 cloves garlic
- 1 Tbsp minced or grated ginger
- 2 Tbsp cornstarch
- 2 Tbsp rice vinegar
- 1 tsp sesame oil
- 2 Tbsp low sodium soy sauce
- 1 tsp white pepper
- 1 tsp chili oil or 1 small hot pepper, minced (optional)
- 1 egg, beaten
- 1 pack firm tofu, cut into small cubes
- 3 green onions, chopped

1. In a large pot, bring the stock to a boil.
2. Add the water chestnuts and return to a boil.
3. Add the mushrooms, cabbage, garlic and ginger. Return to a boil.
4. In a small bowl, dissolve the cornstarch in 1/4 c of the soup. Return to the pot. Stir to incorporate.
5. In a small bowl, combine the vinegar, oil, soy sauce, white pepper and chili oil. Combine well and add to the soup. Stir and cook for another 3 minutes.
6. Trickle the egg into the soup. Add the tofu and green onions. Stir to incorporate.
7. Serve hot, over rice noodles if desired. Pairs well with green tea. Enjoy!

Baked Egg Rolls

This is one of my favorite recipes: these baked egg rolls taste restaurant-quality (without the bad deep frying!). It's also a great recipe to make if your veggies are about to go bad!

- 1/4c soy sauce

- 1/2 Tbsp corn starch

- 1 Tbsp vegetable oil (I prefer grapeseed)

- 1/2 tsp minced garlic

- 1'' fresh ginger, peeled and grated

- 3 medium green onions, sliced
- 4 oz mushrooms, sliced

- 2 medium carrots, peeled and grated

- 1/2 white or red onion, sliced

- 1 small head green cabbage, sliced (cut into quarter and remove the core before slicing)

- 1 tsp sesame oil

- 20 egg roll wrappers
- sweet and sour sauce, for dipping

1. Preheat the oven to 425 degrees.
2. Dissolve the cornstarch in the soy sauce. Set aside.
3. Put a large skillet or wok over medium heat and sauté the garlic, ginger, and green onions until slightly softened (1-2 minutes). Add the mushrooms and continue to sauté until softened (~5 minutes). Add the carrot, onion and cabbage. Combine and cook until the cabbage has reduced in volume by a half, stirring often.
4. Add cornstarch mix to the skillet and stir to coat the vegetables. Drizzle the sesame oil in. Transfer to a bowl to cool.

The filling

5. To fill the egg rolls: Lay a wrapper out flat. Place 1/4 -1/3 cup of the veggies just off the center. Roll the corner up and over the filling, fold each side in, and then roll the rest of the way up. Keep a small bowl of water nearby and use it as glue to hold the corners of the egg roll wrapper in place.

Folding the egg rolls

6. Cover a baking sheet with foil. Place the egg rolls on the baking sheet and brush lightly with oil. Roll them over and coat the other side. Bake for about 20 minutes or until golden brown, flipping the egg rolls over halfway through cooking.
7. Serve with hot and sour sauce. Pairs well with light beers, particularly lagers.

Vegetable Karhi

This is a recipe inspired by the one in Kurma Dasa's Vegetarian World Food. And what is Karhi? It's a yogurt sauce similar to curry and best served over rice.

- 1 1/2 c carrots, peeled and chopped
- 1 1/2 c green beans, chopped
- 1 1/2 c small cauliflower florets
- 1 1/2 c green peas
- 1 1/2 c potatoes, peeled and chopped
- 2 c cooked rice

Karhi Sauce
- 2 c plain yogurt
- 1/2 c chickpea flour
- 1 pint water
- 1 tsp chili powder
- 1/2 t turmeric powder
- 1 tsp coriander powder
- 2 Tbsp butter
- 1 tsp brown mustard seeds
- 1 1/2 tsp cumin powder
- small pinch asafoetida
- 1 1/2 tsp salt
- 2 Tbsp fresh chopped cilantro

1. Steam all the vegetables until just tender. Drain and set aside.

2. Whisk the yogurt and chickpea flour together in a small bowl. Whisk in the water, chili powder, turmeric, and coriander. Set aside.

3. Heat up the butter in a large saucepan over medium heat. Once it is melted, add the mustard seeds and fry them until they crackle. Add the cumin until it darkens a shade, then add the asafoetida. Add the yogurt mixture and bring to a boil, then simmer for 10 minutes, stirring occasionally.

4. Fold the vegetables, salt, and cilantro into the yogurt mixture and turn off the heat.

5. Serve over rice. Pairs well with lemonade, lagers, and pilsners. Enjoy!

Thai Chicken Rolls and Thai Chicken Pasta

This recipe is a 2-for-1 since it can be used in its original roll form or adapted to a pasta. To make the rolls, do as the following instructions tell you. To turn it into a pasta. just put the chicken, veggies, and peanut sauce into some hot pasta and serve. (The pictures are for the pasta!)

Teriyaki Chicken
- 2 Tbsp olive oil
- 1 Tbsp teriyaki sauce
- 1 Tbsp soy sauce
- 2 tsp red wine vinegar or sherry
- 1/3'' fresh ginger, chopped
- 1 clove fresh garlic, chopped
- 1/2 lb. boneless, skinless chicken breast

Peanut Sauce
- 1/2 c peanut butter
- 1/2 c hoisin sauce
- 1 Tbsp oyster sauce
- 2 tsp red wine vinegar
- 2 tsp fresh ginger, chopped
- 1 tsp sesame oil
- 2 tsp soy sauce
- 1 tsp - 2 Tbsp dried chili flakes or Sriracha sauce

Coconut Sauce
- 1/2 c coconut milk
- 1/2 c peanut sauce (see directly above)
- 1/2 tsp - 1 Tbsp chili paste (I prefer Thai Kitchen's Red Curry Paste)

Tortilla Rolls
- 6 - 8'' tortillas
- 2 T butter, at room temperature
- 3 T Peanut Sauce (see above)
- 3/4 c shredded mozzarella
- 1/2 c carrots, shredded
- 6 - 8 scallions, chopped
- 1/2 water chestnuts, chopped
- 3 T peanuts
- 2 T finely chopped fresh cilantro
- 2 T parmesan
- 1 T chopped parsley (optional)

1. Preheat the oven to broil. Cover two baking sheets with foil.

2. Combine all ingredients for the teriyaki chicken in a bowl. Let the chicken marinate 5-6 minutes per side.

3. Broil the chicken for 5-6 minutes per side on a baking sheet covered in foil. Once the chicken has cooled a bit, cut it into bite-sized pieces. Set aside.

4. Preheat the oven to 500.

5. In a sauce pan (I always prefer cast iron), combine all the ingredients for the peanut sauce. I have the most success when I combine the peanut butter and hoisin together before adding the others. Bring the sauce to a boil, and let it simmer for 1 minute to thicken up. If you use cast iron, it will not stick to the pan at all!

6. Combine the ingredients for the coconut sauce. Set aside.

7. One at a time, brush butter over one side of the tortilla, and place it butter side down on the baking sheet. (Because of the size of the tortillas, sometimes the last couple need to be placed on after they've been rolled up.)

8. Fill the middle of each tortilla with 1/2 T of the peanut sauce,  some of the teriyaki chicken, mozzarella, carrots, scallions, water chestnuts, peanuts, and cilantro. Try to divide each of these as evenly among the rolls as possible. When all the ingredients have been placed in the tortilla, roll is up like a burrito. Top with parmesan.

9. Bake the rolls for 5-6 minutes, until the edges begin to brown. Top with parsley.

10. Serve hot with the coconut sauce as dip. Pairs well with most beers, especially browns and ambers. Enjoy!

So many good things in there!!

Sweet Chili Lime Tofu

This recipe is based on the one from Grumpy's Honeybunch Blog, and it is INCREDIBLE. You try various recipes, you like some better than others, and then every now and then you just go nuts for one: I am crazy for this tofu!! It's super easy, and completely delicious (I have even had success with this among supposed tofu-haters!).

Quinoa
- 3/4 c quinoa (or couscous or rice)
- zest from 1 lime
- 2 bruised cardamom pods (I'll explain "bruised" below)
- pinch of salt
- 1 cinnamon stick
- 1 1/3 c water

Sweet Chili Lime Sauce
- 3 Tbsp sugar
- 3 Tbsp soy sauce
- juice from 1 lime
- zest from 1/2 lime
- pinch or cayenne pepper
- 1 clove garlic, minced
- 1/4 tsp salt

- 16 oz extra firm tofu
- 3 heads chopped bok choy (or kale)
- 2-3 Tbsp water
- lime slices for garnish

Don't you feel healthy already?!

1. To bruise the cardamom pods, place them on a cutting board and press down with the large flat surface of a knife. Let the pods crack along the sides, but don't press so hard as to open them completely. This is so that the strong cardamom flavor can come out, but doesn't overtake the quinoa's other flavors!

2. Mix the quinoa, lime zest, cardamom pods, salt, cinnamon stick, and water in a saucepan. Bring to a boil, cover, and reduce the heat to low. Cook for 20 mintes then remove from heat. Let steam for 10 minutes. (It's like cooking rice!)

Delicious quinoa mix

3. Cut the tofu into bite-sized pieces. (I cut mine into 36 pieces.) Place the cut pieces uniformly across a cutting board on top of 3 paper towels. Cover them with 3 paper towels and a heavy pan (I use my cast iron saucepan) and let them drain for 5 minutes.

Draining the tofu

4. In a small bowl, mix all the Sweet Chili Lime Sauce ingredients until combined. Set aside.

5. Place the drained tofu onto a hot skillet over medium high heat. I generally place a small bit of oil in the pan to be sure it doesn't stick, but that's not necessary if you're good about checking it. Cook for 6 minutes per side, or until golden brown. Then apply the sauce. Keep the heat on for 30 seconds, then turn it off and let the sauce turn into a reduced glaze.

6. Steam the bok choy with the water in a large saucepan over medium high heat. Steam for 2-3 minutes, until the water evaporates.

7. Place the quinoa under the bok choy under the tofu in a bowl. Garnish with limes. Pairs well with dry white wine, limeade, or a beer (Pilsners and Lagers especially). Enjoy!

Bangkok BBQ Chicken Rolls

These rolls are based on those served at the California Pizza Kitchen. They're unlike anything I'd ever tried, and they're good! I might have to bring these back out for football season...

Bangkok Chicken
- 1T olive oil
- 3/4 T soy sauce
- 1/2 T fresh lime juice
- 1/2 T chopped fresh cilantro
- 1/4 t Worcestershire sauce
- 1/4 t honey
- small pinch ground cumin
- small pinch dried red pepper flakes
- 1/2 lb. boneless, skinless chicken breast

Caramelized Onions
- 1 T unsalted butter
- 3/4 small red onion, cut into 1/8'' thick rings
- 1/4 t red wine vinegar
- 3/4 t soy sauce

Horseradish Cream Sauce
- 1/2 c sour cream or yogurt
- 1/4 c bottled creamy-style horseradish
- pinch of salt
- pinch of cayenne

Tortilla Rolls
- 6 - 8'' tortillas
- 2 T butter, at room temperature
- 3 T Horseradish Cream Sauce (see above)
- carmelized onions (see above)
- Bangkok Chicken (see above)
- 1/2 c shredded mozzarella
- 1/4 c smoked gouda
- 6 T good quality sweet and spicy BBQ sauce
- 2 T finely chopped fresh cilantro
- 2 T parmesan
- 1 T chopped parsley (optional)

1. Preheat the oven to broil. Cover two baking sheets with foil.

2. Combine all Bangkok chicken ingredients. Marinate the chicken 5-6 minutes per side.

3. Broil chicken 5-6 minutes/side one of the baking sheets. Set aside.

Mmmm Bangkok chicken

4. Preheat the oven to 500.

5. In a small nonstick skillet, melt the butter over medium-high heat. Add the onions and cook 3-4 minutes, until the onions just begin to brown. Add the vinegar. Reduce the heat to medium-low, stirring frequently to prevent scorching, for 8 minutes. Add the soy sauce and cook 5-8 minutes more, stirring frequently, until onions are brown and tender. Remove from the heat and set aside.

6. Mix all horseradish cream ingredients together. Cover and refrigerate until ready to use.

7. One at a time, brush butter over one side of the tortilla, and place it butter side down on the baking sheet. (Because of the size of the tortillas, sometimes the last couple need to be placed on after they've been rolled up.)

8. Fill the middle of the tortillas with 1/2 T each of the horseradish sauce (you should have some left over),  some of the Bangkok chicken, mozzarella, carmelized onions, gouda, BBQ sauce, and cilantro. Try to divide each of these as evenly among the rolls as possible. When all the ingredients have been placed in the tortilla, roll is up like a burrito. Top with parmesan.

9. Bake the rolls for 5-6 minutes, until the edges begin to brown. Top with parsley.

10. Serve hot with the remaining horseradish as dip. Pairs well with a good cocktail (I chose a Bourbon Sweet Tea). Enjoy!