Today we had a lovely, but busy morning with customers and friends. We played at the park and talked with friends until after 1pm so by the time we came in for lunch the kids were hungry. Sorry to everyone that I was on my toes enough to offer lunch or at least nectarines to everyone. I thought about ordering pizza or going out to eat, but decided against it. I gave the kids nectarines to eat while I threw together a red curry. I didn't notice how long it took, but it was cooked, eaten, Josie was cleaned up, and the kids were upstairs playing while I was cleaning the kitchen an hour and half later. I'm guessing it was at least as quick as going out or ordering pizza. I didn't, however, pay attention to the amounts, but this is an attempt at a recipe, but I will probably remember something I missed after I post since I was pretty much just throwing it together.In a Hurry Thai Red Curry
1 can coconut milk
1/2 cup to 1 cup almond milk
1/4 - 1/2 cup vegetable broth
1/4 - 1/2 cup tamari
1 - 2 teaspoons red curry paste (I used one teaspoon for the kids and then added another after I served them)
1 - 2 tablespoons raw granulated sugar
1/2 large package Wildwood extra firm tofu (cubed)
1 head broccoli florets (steamed)
5 carrots sliced (steamed)
1/2 small onion (diced, I sauteed them a bit to make them better for the kids, but if it was just for us, I would have just thrown them in)
4 small potatoes diced (I used red potatoes because that is what I had....boiled until soft)
a sprinkle of nutritional yeast (maybe a small handful) (optional)
1 or 2 tablespoons lime juice
cooked brown rice (serve of rice or quinoa would be good too, but I had leftover rice from making chana masala this weekend)
**I didn't have fresh basil, but I'm sure it would have been nice.**
**This is in no way authentic, not even in the slightest.**
I steamed the carrots and put the broccoli in after the carrots were almost soft. At the same time I boiled the potatoes and started the curry. Put the coconut milk, almond milk, vegetable broth, tamari, sugar, curry paste in a pot on medium heat. Make sure the curry paste gets mixed in well as it heats. Add the tofu. Saute the onions if you feel like and add them to the curry with the lime juice and nutritional yeast (if using). As the vegetables are done steaming/boiling, add them to the curry and simmer until all the ingredients are mixed in well. Sever over rice or quinoa.
The younger ones loved it (especially Josie, she was smacking her lips and sucking her fingers). Parker seemed to like it, but I just asked him and he said it was too sweet so next time I'll serve him after I put the second teaspoon of curry paste in. I put some in the To-Go Ware for Rob's lunch tomorrow so we'll see what he thinks. I haven't made red curry in a very long time and need to use up the paste so I'll be playing with this "recipe".
We spent the afternoon at another park about a block away. Taking advantage of this unseasonably warm weather. Which is where I took the pictures of the kids with my iPhone. Why is my phone giving me better pictures than my expensive, complicated camera?? I promised Dema we would go out for dinner at Flat Top Grill. We ended up getting black bean burritos instead since Rob wasn't really hungry. It wasn't worth it. We should have just made burritos at home or stayed for dinner at our neighbor's house when they offered. At least two out of the three kids were asleep when we arrived home.