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...