Thai Tofu and Squash Curry (Canadian Living June '03)

[Natasha3]

We tried this recipe, from the Ontario regional section of this month's Canadian Living magazine, tonight and it was a bit spicy, quite quick, and most good over noodles. Next time I'd like to make it over rice; that might be even better. :) Certainly recommended for tofu lovers and/or fans of Thai-inspired dishes. I haven't cooked a whole lot with squash in my life but am going to have to more often, with meals like this. :D

1 pkg (425 g/a bit less than 1 lb) firm or extra-firm tofu, drained
1 small butternut squash (about 2 lb/1 kg)
1 tbsp vegetable oil
1 onion, sliced
2 cloves garlic, minced
2 tsp Thai red curry paste [I probably used a bit more.]
1 can (14 oz/398 ml) light coconut milk [I used a little less.]
1/2 cup vegetable stock
2 tbsp soy sauce
1 tbsp packed brown sugar
1 tbsp fish sauce or soy sauce
1/2 tsp salt
1 sweet red pepper, thinly sliced [I added some broccoli florets instead.]
1/4 cup chopped fresh cilantro
2 tbsp lime juice
2 tbsp salted peanuts, chopped [I skipped these but think they'd be good and that cashews would be even better. :cool:]

Pat tofu dry with paper towels; cut into 3/4-inch (2 cm) cubes. Set aside. Peel and seed squash; cut into 3/4-inch (2 cm) cubes to make 3 cups (750 mL). Set aside.
In skillet, heat oil over medium heat; cook onion, garlic and curry paste, stirring occasionally, until onion is softened, about 5 minutes. Add squash, coconut milk, stock, soy sauce, sugar, fish sauce and salt; bring to boil. Reduce heat to low; partially cover and simmer until squash is almost tender, about 12 minutes.
Add red pepper; simmer for 5 minutes. Add tofu; simmer until heated through, about 2 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 1 day. Reheat to continue.) Stir in cilantro and lime juice; sprinkle with peanuts.
Makes 6 servings. Per serving: about 204 cal, 9 g protein, 11 g total fat [obviously you could reduce the fat and cals by using low-fat firm tofu, as I did, and by reducing the amount of oil to fry the onions and garlic and curry paste.]

[kima]

Wow that looks good Natasha!!
I am curious about the regional section of the magazine. I don't remember seeing a BC one!
Oh yea Toronto is the center of the universe!!!!:D :D :p

[Natasha3]

Maureen,

With most (or every?) issue of Canadian Living there are a few pages in the middle with page numbers like ONT 1, ONT 2, etc. I figured that every region had their own section like that with info of regional interest and that they figured for some reason that not all regions would be interested in tofu recipes and the like. ;) Do you not get a section with BC page nos. or something like that? I'm curious! :) Oh, but I have to say -- Toronto is not the centre of the universe, goldurn it -- ONTARIO is! ;) :p

BTW, I am starting to wonder why I post recipe reviews 'cause hardly anyone seems interested in them. :( This is something I've noticed for a little while now. I post higher-fat cookies -- barely anyone posts a reply, and nobody seems to try it. So I post a healthful, vegetarian meal -- barely a nibble. If my family and friends and I enjoy a recipe, I should be happy with that, and I am, but when I find good recipes I feel like sharing them with you all, y'know? :D (Yes, I know I just posted this on Sunday evening so maybe people may not have seen it yet, but it still had time to go down on page 2.) Hmmm...anyway, I digress!

Natasha (still smilin') :)

[SandyM]

Please don't stop writing your reviews, Natasha. I love reading them!

In this particular case, however, I'm still learning to love tofu. I'm not there yet. :D

<chasing away that Monday funk with a stick> ;)

Hope your day gets better! :D

[Jeanygirl]

Natasha3 -- I think that when you post a recipe, it's just hit or miss on whether people see and like them and maybe have time to respond. I don't post very often, but I feel the same way!!

In any case, I've printed off this recipe and am going to try it as soon as I move into my new house!! I love both squash and tofu, and I especially like gleaning recipes from sources I don't have access to. I should visit Canada sometime soon... :)

[meslgh]

Natasha, don't feel down! Please keep on posting recipes! I admit, I dropped by last night, cut and paste this recipe to my "promising recipes" file, and didn't say a thing. In fact, that is my usual modus operandi. Hmm, maybe I should not lurk about collecting recipes. I admit, I always feel that I should post when I get around to trying the recipe out, but that can take quite some time (particularly when I know I can't make the recipe for DH, who is a not completely reformed picky eater, and won't eat winter squash or coconut milk; at least he does eat tofu!).

Ok, so just pretend I wrote this last night, when I clipped the recipe:

Natasha, this really sounds good! I'm a Thai green curry fan; what do you think, could I sub green for red curry paste? How long did it take you to make this? (Since I'll be the only one eating this, I'm less likely to make it if it takes a long time.) You wrote light coconut milk in the ingredient list, but in your comments at the end you wrote that you used reduced fat coconut milk instead; does that mean the nutritional info is for full fat coconut milk?

[newcook]

The recipe sounds delicious. I've added to my to try Tofu recipes.

Thanks for the recipe

Daniele

[lisas3575]

Meslgh and I are in the same club. I too copied this off and put it in my to try file without a word to you. Please don't quit posting-- your reviews are ones I really look for since I know you cook vegetarian. I think we've all felt that way at one time or another.

((((((((((Natasha))))))))))

[kima]

Nataaha!!! (((( )))). I love your reviews and I agree with what has already been said. I know I have felt the exact same way. (see my Citrus Barley Salad recipe-if you can find it!!;) ).
I know when ever I post a tofu, vegan or other weird recipe that it will only appeal to a small group. Hey ,if one person tries and loves a recipe I figutre it is worth it!
I just checked my July issue-there is no special BC section. And we are the capital of the tofu/wheatgrass/granola crowd!!! See why people out West love to poke fun at Ontario (especially Toronto-
!!). So does your July issue have a "special" section as well?????? :confused: :D

[heide]

Natasha, that looks really good. Funnily enough, I made up something very similar last week, I did a chicken and butternut curry, without a recipe, but your recipe is very similar to what I did. I'll have to try yours next time. Oh, and I added fresh green beans too, which are always yummy in Thai curry.

Originally posted by meslgh
Natasha, this really sounds good! I'm a Thai green curry fan; what do you think, could I sub green for red curry paste? How long did it take you to make this? (Since I'll be the only one eating this, I'm less likely to make it if it takes a long time.) You wrote light coconut milk in the ingredient list, but in your comments at the end you wrote that you used reduced fat coconut milk instead; does that mean the nutritional info is for full fat coconut milk?

meslgh, I really like green curry too, but for this recipe, I do think red is better. I can't really explain why, but red curry is really a more natural pairing for butternut squash. There would be no problem with subbing green curry paste, but it'll probably be better with red. Of course, that's just my opinion. Oh, as far as time goes, I know that a Thai curry is super quick to make. If you start rice, then start the curry, both will be finished at the same time.

[kristalsnow7]

Natasha!

Thank you so much for posting the recipe and your review! Tofu, squash and curry are some of my very favorite things to eat.

And please don't be discouraged from posting. I've started some threads that have been ignored and/ or lost in the shuffle---I think it happens to everyone! As Kima said, if even one person tries out the recipe and enjoys it, then it's worth it.

Thanks again. :)
Kristal

[Canice]

Natasha, if you didn't post your reviews, Val would never have had the winter greens risotto that had her on a week-long food high! :) Because you are my friend, I won't tell her that such a notion even entered your mind. ;)
PS: I love every ingredient in this recipe, so it goes on this week's menu!

[Natasha]

Thanks for all your kind words; you're so sweet. :) Sorry - I guess it maybe seemed like I was overreacting (and maybe I was), but this wasn't the first time I had posted a recipe with little response, and the recipes I'd posted ran the gamut (i.e., not all were oddball tofu-type recipes). So yeah, maybe I was starting to take it a little personally. ;) But anyhow...enough about that!

Jeanygirl, you definitely should visit Canada sometime soon (and stock up on good French-language books)!!

meslgh -- my bad on the coconut milk. I hadn't realized that the recipe already called for light milk. So I guess adding using light/reduced fat milk would obviously not reduce the cals and fat any. However, I do think that you could easily reduce the 1 tbsp of oil used to fry the onion, garlic and paste, and also reduce the amount of coconut milk if you want a spicier, less creamy curry. Also, the calculations are for the curry itself, without rice or noodles or anything, so once you added some starch it would naturally lower the overall fat percentage of your meal. I agree with heide, though, about it being more of a red curry than a green curry. Mind you, I don't think it would be at all bad with green curry, so if you try it, please, please let us know how it turned out!! :) Oh, and as for how long it took - not long at all. The only thing that took a little while was cutting up the squash. While it simmers, you can make the noodles/rice as heide suggested.

Okay Maureen, now I have to find the citrus barley salad (and I will TRY it too!!). I don't think the July issue had a special ONT supplement as it was a skinny issue. Good recipe for fried buttermilk chicken though! My husband made it on Sat. I was surprised, too, that they didn't publish the tofu recipes in BC since I thought they would have been a hit there :confused:

Thanks also to Lisa, Daniele, Kristal, and Canice -- you're all so sweet. But now, if any of you try this and don't like it, I'll feel so bad! :o

Natasha

[aggie94]

Another sympathizer here. I posted 3 reviews last night, and one of them didn't get a single response (I think it's already on page 3). :( Another only got one response, from someone I had emailed the recipe to a week ago! :o

Oh well, I'll just keep posting 'em. Even if someone a year from now digs it up in a search and makes it, it will be worth it. :)

[Terrytx]

Same here-I posted a bunch of reviews from the weekend and have gotten almost gilch, but I will keep right on posting!:D

[lisas3575]

Eva's hit on something that doesn't get brought up much-- I've often searched for a recipe/review and made something from years past. Just because it doesn't get responded to right away doesn't mean that it won't be just what someone's looking for in a year! :)

Eva, I missed your reviews, but that summer veggie recipe looks good. The potatoes seemed like an odd ingredient, was the texture weird?

[aggie94]

Originally posted by lisas3575
Eva, I missed your reviews, but that summer veggie recipe looks good. The potatoes seemed like an odd ingredient, was the texture weird?

You know, I thought the potatoes would be weird in there, but they weren't. The texture is actually pretty consistent with the other ingredients, since it's a pretty starchy side dish overall. I really loved this recipe. I could have had just a huge bowl of this and nothing else for dinner last night. :o

[Guest]

Natasha,

Please keep on posting and keep smiling !!!!

This is on tap for dinner tonight. As soon as I saw it yesterday, I printed it and made sure that I had all the ingredients. Did you serve the curry over rice noodles? I am debating rice vs noodles and wanted to see how you served it. Rice will probably win tonight, since DH loves rice and I think it makes for a more substantial meal.

Miranda

[Natasha3]

Miranda, you're so nice. :) Thanks for your sweet message!

We had this with rice noodles, but personally I think I'd have preferred it with rice. Next time I'm definitely going to make it with rice instead. Good luck and I truly hope you and your husband enjoy it!! Please let us know either way; I won't take it personally if you don't like it. :)

Natasha

[KValley]

Natasha,

I just noticed this thread and popped in here because

a) it was a recipe recommendation from you :)
b) I have tofu, leftover coconut milk and already cooked squash in the fridge and before I even knew what the recipe contained, I knew from the title that I had dinner for tonight :)

As it turns out, I have every single ingredient except the cilantro which I don't like and I'll use basil instead, I need to clean out the refrigerator of odds and ends ingredients and this just about takes care of most, and I get to try a new recipe!

I can't begin to count how many recipe reviews I've posted that received few if any responses. Hasn't stopped me from posting!(maybe somebody should :p ) I make it a point to acknowledge the poster when I make a recipe that I found here on the BB, but sometimes it takes me a few weeks, months, years to get around to making that recipe!

Expect me back here tomorrow with a review, sweet girl!!

[Guest]

I am bak to report this recipe got four thumbs up from DD and me. Two thumbs per person. DH just got home and hasn't eaten yet. We really enjoy this. Great braini that I am, I had two jars of green curry paste and the super Safeway didn't have red, or green for that matter. My first impulse was to wait until I could find the red, but then thought better and plunged forward. The dish was easy to put together and straightforward. The contrast between the squash and red pepper was lovely. The two minor variations were that we ate it as soon as it was done cooking and I didn't use cilantro. My poor cilantro plant died of neglect. Time to get another one.

Natasha, thank you again for posting this. Be of strong spirit and know that there are people out here who enjoy reading your posts, reviews and recipes. Since our home has become vegetarian, I run hot and cold about trying new recipes. I have entered a most comfortable cooking rut, but desperately need to try to things. Your review caught my eye and now I have another delicious dish to add to our menu.

I can't begin to tally up the wonderful ( I think) recipes ( a few)that I have posted and don't think anyone has tried them.

Miranda\

DH also liked it!!

[Natasha]

Miranda,

I am so happy to read that you all liked the dish. :D That's great, too, that you tried it with green curry and that worked out: now we all know that that variation works well! :) I'll have to try it.

Sounds like we all feel from time to time like we post things and nobody appreciates them. Guess I shouldn't have taken it a tad personally. I know if I spent a couple of hours going through old threads I'd be rewarded with tons of good recipes to try (Miranda, since you're vegetarian, I'll probably really enjoy the recipes you've posted -- must check them out! :)). I really should make an effort to check out all kinds of older threads some afternoon. Anyway, thanks, all, for putting up with my mini-rant. :o

Natasha

[newcook]

Natasha, no need to apologize, it is good that you got that off your chest, it may have spoiled the BB for you otherwise.

Speaking of getting good recipes off old threads, I have found really good ones by searching for "favorite", "favorites" and "best".

Daniele

[KValley]

Thumbs up! This was very tasty :) And today's leftovers (and tomorrow.. :) ) will be even better!

A few variations, based on preference and what I had on hand:

*Silken extra-firm low-fat tofu
*A medium sweet potato (yam) instead of butternut squash (squash makes an appearance later!)
*1 tsp Garlic Chili Paste instead of Red Curry Paste
*Lite coconut milk
*No added salt
*Along with the red pepper, added about 1 cup sugar snap peas
*Thai Basil instead of cilantro

And, instead of serving it over a grain (rice, noodles), I piled it on spaghetti squash (and had an extra serving of the tofu 'cause I saved so much on calories! ;) )

I'm also thinking, if I haven't finished this by Friday morning, to make an egg white omelet, filling it with the veggies/tofu and pouring the sauce over the top. Mmm...

There is no end to the vegetable combinations here- water chestnuts, broccoli, asparagus, leeks, lemongrass, green beans, carrots- whatever you have on hand could go into the mix. Delicious, easy, pretty, bountiful.

THank you, Natasha!!

[Natasha]

Originally posted by newcook
Natasha, no need to apologize, it is good that you got that off your chest, it may have spoiled the BB for you otherwise.

Daniele

Daniele,

LOL -- with 3000 posts :o , I don't think there's much chance of something like this spoiling the BB for me...I take breaks here and there, but think I'm an addict through and through! ;) :p You are so right, though; I DO feel better for getting that off my chest since it had been bothering me a bit for a while now. Thanks for the search tip too! Have an awesome day in Montreal. :)

Julie,

So pleased that you enjoyed the recipe, and spaghetti squash sounds like a great variation on the noodles. You're right about its versatility. I'm looking forward to experimenting with different seasonal veggies and seeing which ones we like best!

Smiles,
Natasha

[lorilei]

Ah, Natasha - You big goofball :)

If it means anything to you at all, I ALWAYS pay attention to your reviews/posts. When I'm not too busy being down sick at home, that is (that's how I missed this one).

This definitely looks like it's worth a try -- I love the idea of squash in curry. And I might just try it out, if I can work myself up to the idea of peeling a squash. Ugh! Hate that job!! :rolleyes:

[laughsandlaughs]

My curry dishes at home always seem to lacking something and I'm wondering if it's fish sauce? I don't mind buying some if it really makes a recipe something special, but with only 1 T. it makes me wonder if it's worth the extra bottle crowding my fridge??

P.S. I'm also guilty of clipping recipes with no comment to let the poster know I'm appreciative. Thanks Natasha!! Keep the veggie recipes coming PLEASE!!

[Natasha]

laughsandlaughs (LOVE that username): I don't use fish sauce all that often, but do like it for some curries and pad thai and such. It seems to keep well in the fridge for quite a while, which is good. I've made curries without it for vegetarians, and they come out fine too, but I do like to put in a bit otherwise. I find that it does add a different dimension, without tasting "fishy" (if that makes any sense).

Anyone else have more input on fish sauce?

Natasha

[heide]

I love fish sauce. Like Natasha said, it give Thai food an extra dimension that's hard to describe. It's not fishy. It's a bit salty and gives curries depth. Also, fish sauce lasts a long time, and I don't even keep mine in the fridge. It does just fine in the cupboard.

[Guest]

We had the leftovers for lunch and they were just as yummy. DD said that it is now her favorite food! And I have made a copy of the recipe to pass on to a friend. This one is a keeper.

[Canice]

I made this last night, and I agree with Miranda - definitely a keeper! (I also agree that fish sauce really does add a nice depth of flavor to Thai dishes; just don't let a whif out of the bottle be your guide :rolleyes: ).
I have to confess to having made a few changes, but they wouldn't effect the basic flavor too much: I used a slightly smaller squash (yes, the store actually had one) so that I could toss in some green beans and a can of straw mushrooms. I can't help myself - any Thai dish made with coconut milk has to have straw mushrooms, too! I used a lot more garlic and a full tablespoon of curry paste, but I think that's it. I'd make it the same way next time, though rather than serve it over rice, I'll use cellophane noodles.
Thanks, Natasha!

[Natasha3]

Miranda, that's fantastic that your daughter liked the dish so much, and that you passed on the recipe to a friend. :) Canice, I'm happy to hear that you enjoyed it too, and thanks for the suggestion of straw mushrooms. I'll have to try adding some 'shrooms next time we make this.

Natasha

[LaurenP]

I'm sooooooo guilty!!!!!!!!! I'm on this BB about 5 times a week lurking at everything. There is only Dh and I,and we work weird hours, so I don't get a chance to make as many things as I'd like. But I'm hooked on saving every recipe that loks good to me, that's why I got mastercook and am on this BB. Please continue to to review (Im not a tofu fan, though) I'll alway look. :)
I'll try to post more, in response, too,promise.:D

[Pony]

I got this recipe off the BB when I recently posted a request for a tofu/curry recipe.

DH had a bite of someones tofu/curry and loved it. He requested some for dinner. I hadn't made any curry dishes in a while so, I requested a recipe from you all lovely people :D .

This was the one we made and we both loved it. Unfortunately, I am not an expert yet on how much red curry paste is too much for me! After this dish, I know now ;) 2 tsp is too much for me, but not for DH. So, it was a little too hot for me, my nose ran! I could taste the initial flavor off the dish right when I put it in my mouth and after that it was way too hot. I did finish it and will make it again with less curry. DH has leftovers in his lunch.

We made it exactly how the recipe was written and served it over rice. I really did like this dish and the squash had a great sweet flavor! Next time I will decrease the curry and saute the tofu per DH's request.

THANKS for posting!!

[sarah2397]

Yummm! This sounds so good to me. I've been looking for a tofu curry dish to try. Thanks for posting it.

I am another who is guilty of just lurking when I have a chance now and then, and then just copying the recipes that catch my eye. I never actually get the recipes made before many others do who are also so kind to post reviews. I really do value all the info I get here and how fun and lovely this board is overall!

[clairea]

Yummm! We had this for dinner last night and it is a definite repeater. I made it pretty much as written, and served it over brown rice. The only thing I think I might do differently next time is add in some greens, maybe spinach or chard. Thanks for posting this, Natasha.

Claire

[lisas3575]

Thanks, Natasha!!!

This is wooooonderful. I took it to a potluck last night and it was a hit. I'll be making this again, many times I'm sure! :)

[Natasha3]

Wow! I'm glad you guys enjoyed it; thanks for letting me know! :) I am hoping to make this again next week. Thanks for the reminder; now that we're in the thick of squash season, it's the perfect time for it.

Natasha

[Canice]

I made a batch of this Sunday night to bring for lunch this week; once again added green beans and straw mushrooms but this time served it over (eventually mixed with) cellophane noodles - I love those things. Just wanted to say that I took Pony's DH's advice and browned the tofu first in a non-stick skillet (I recommend against trying it in a non non-stick!) and will absolutely do that in the future; it improves the texture and holds up better. BTW, I did that in the morning when I had a little time to kill, and just dropped it in at the end. Pony, tell your DH "great idea!" for me :) .

[helios7]

Just jumping in to say that we made this too. Actually, DBF made this one. As written, it was SPICY the first night. Almost too spicy so we left it alone over the weekend (made it Thursday). By Monday lunch it had mellowed and was really delightful. Tangy and hot without being sinus clearing eyes tearing hot the way it had been the first night.

I had left DBF instructions to brown tofu first (even as a vegetarian, tofu just tastes better that way) however he baked it as a means of browning it. NOt what I would have done (I would have just browned it stovetop) but he baked it making the tofu squares little chewy pillows that soaked up the sauce delightfully.

2 thumbs up, Thanks for Sharing!

[Pony]

Pony, tell your DH "great idea!" for me .

sure thing. ;)

I agree with helios7, about it getting milder after a couple of days. I was too afraid to eat it for leftovers b/c it was a little too hot for me. So DH had the leftovers and he said it was not as hot. I tried some and it was definitely more tolerable for my taste buds. Yummy.

[sherri]

I just got around to making this....yum!! Thank you for posting it Natasha. I made a few changes:
Added extra red curry paste (mine was mild)
Added snow peas, broccoli, extra garlic, and baby bok choy.
Served it over whole wheat spaghetti one night and then spaghetti squash (yum) the next night....Good idea from KValley.
I definitely recommend this dish when you want good thai!!

[Canice]

OK, I was going to have Thai for lunch...then I read Gail's thread on Tex-Mex and decided to have Mexican...but now I'm thinking that maybe I was right with the Thai....:rolleyes: :o Maybe I should just stop reading and get out there!! :p

[Kismet]

Another big thanks to Natasha for this recipe! I've had it in my "to try" pile for a long time, and now that squash is plentiful, I gave it a try. I used shrimp instead of tofu and 1 tsp of curry paste. It was TERRIFIC! My DH doesn't love squash, but he really liked this dish! The sweetness of the squash with the spicy, creamy sauce was very lovely. We served it over brown basmati with cashews on top. Great dinner!!!

[avariell]

this recipe does sound fantastic! I just wrote down what I need to grab at the store on my way home from work-- I think I might have it over soba noodles or maybe rice noodles.. (I think I am gonna get sweet potatoes cuz they are easier to peel)
YUM :)
Thanks for the recipe!

[lorilei]

Hey -- Question for Natasha... or anyone who's made this...

I have an innate fear of peeling/dicing squash :) It's too much work or something -- or it seems as if it would be.

Is there a trick I don't know about for peeling raw squash? Alternatives?

:) I really do want to make this recipe...

[Kismet]

Originally posted by lorilei
Is there a trick I don't know about for peeling raw squash? Alternatives?


Get your DH to do it! :D Works for me!!! :D ;) :D

[lisas3575]

Lori, you just have to have good tools. Indespensible are my OXO Good Grips vegetable peeler (otherBB-ers have brands they like too) and a good quality, heavy, sharp chef's knife. I peel the squash with my GG peeler, starting in the middle and going toward one end and then flip it around to finish the remaining end. Then I cut the squash horizontally (through the equator), put the cut side down and cut each half vertically. From there I'm able to seed it and cut it into chunks. Takes maybe... 10 minutes?

[avariell]

peeling squash drives me nuts as well... so that is why I am going to opt for sweet potatoes tonight. i just do not have the patience to peel squash! too many grooves to dig out, and i feel like i am wasting squash but i am anal and want every last bit of skin off :) plus squash gets pretty slippery when it's skinless... i have had to chase it across the counter before! :)
so sweet potatoes are my alternative to try tonight...

[lorilei]

Oh, Lisa - You make it sound so EASY! :)

I do have a good veggie peeler (I think mine is OXO too). But I also suffer from avariell's slippery squash syndrome. Not fun :)

Since you can EAT the skin of delicata squash... maybe I could use THAT :)

hehehe... my laziness is revealed. Maybe I'm hopeless!!


PS -- avariell - I don't peel sweet potatoes either. We just eat the skin :)

[kima]

This is sooo good! We had it for dinner tonight.:) I even went to the store at the last minute to get the right curry paste.;)

I actually would increase the paste next time, and I am not a fan of hot food). I served rice with it and it was perfect.
A definate repeatr. I do love Canadian Living recipes. Thanks Nat!:)

[aggie94]

Thanks for bumping this up, Maureen! It looks like the perfect recipe for my butternut squash. I had originally planned to make risotto with it, but I got to the store tonight and the leeks looked wonderful, so I picked up the ingredients for my all-time favorite risotto recipe, CL's leek & mascarpone cheese risotto. Two risotto recipes in one week would be overkill. :o

One question: I did pick up some swiss chard to use in my butternut risotto. How do you think it would go in this dish instead? Anyone?

[Canice]

I think it would be fine, Eva, if you have the chard on hand anyways. The flavors are so fabulous that it can accomodate a variety of vegetables (I add green beans and straw mushrooms when I make it).

[Natasha]

Glad you enjoyed the curry, Maureen - I agree that Canadian Living has good recipes! :)

Eva, like Canice I've tried various veggies in this dish with success. I'd definitely go for it with the chard. :)

Natasha

[NewMrsG]

Bumping this up as we made it over the weekend - it was GREAT! We had it Saturday night for dinner, with steamed brown rice, and then ate leftovers for lunch Sunday AND Monday. And I'd eat more today if there was any left ...

:)

Thanks for posting it!

[bobmark226]

Originally posted by NewMrsG

Thanks for posting it!

And thank YOU for bumping it up. Under the influence of Stephanie/Gertdog, I bought two packs of cubed butternut at TJs on the way back from VT and have been staring at them and thinking NOW WHAT????, which you just solved for me. Sounds right up my alley, and, Natasha, you've given us one with legs after two years! ;)

Bob

[bobmark226]

I threw this together last night, using things I had on hand, including the original pepper in the recipe which I think really adds a nice bite and contrast, but also a couple handfuls of TJs frozen French green beans. I also sauteed the tofu cubes in a separate pan until brown a la Bishop or Eating Well's method and I think this is a considerable improvement over just dumping the stuff in.

BUT......

When I lowered the liquid to a simmer, I taste tested, mostly for heat, and found it curiously lacking, even though I'd upped the paste to a full tablespoon. Curious, I thought, opened the refrigerator, took out the Thai Kitchen jar, looked at the label which read "Roasted Red Chili Paste"! :mad: It still tasted pretty good, so I then added two full Tbsps. of the bottled red chili with garlic puree for heat, which fixed it up very nicely. Results: something a bit different than the original but still very, very good!

Thanks again for posting this.

Bob

[helene]

Originally posted by Natasha3

BTW, I am starting to wonder why I post recipe reviews 'cause hardly anyone seems interested in them. :( This is something I've noticed for a little while now. I post higher-fat cookies -- barely anyone posts a reply, and nobody seems to try it. So I post a healthful, vegetarian meal -- barely a nibble. If my family and friends and I enjoy a recipe, I should be happy with that, and I am, but when I find good recipes I feel like sharing them with you all, y'know? :D (Yes, I know I just posted this on Sunday evening so maybe people may not have seen it yet, but it still had time to go down on page 2.) Hmmm...anyway, I digress!

Natasha (still smilin') :)

Hello,
I just noticed this thread today. Thanks for sharing the recipe in 2003. I love vegetarian recipes. I receive Canadian Living and don't remember seeing a Ontario section. Anyway I will have to be on the 'look out'.

[helene]

Forgot to say that I felt the same way as Natasha and Maureen when I posted an excellent red lentil soup and almost nobody replied.

Here is the link:

http://community.cookinglight.com/showthread.php?s=&threadid=66937

[jtoepfert100]

Another stealthy clipper here! Thanks for posting. Now that I've made a trial run at tofu that didn't turn out too horrible, I'm on the lookout for more tofu recipes to try. I like that this one uses butternut squash - I haven't seen the two in combination yet. Hopefully, I can try this next week and post our review. Thanks, Natasha!

On my way to look up that Citrus Barley Salad Maureen posted. Missed it the first time!

[Natasha]

Aw, shucks, guys...

I'm over nobody having responded to the recipe in the first little while back in 2003 - not to worry. ;) But I honestly do appreciate everyone's kind words. You guys are so sweet. :) I'm guilty of "stealthy clipping" (love the phrase, Jen) myself from time to time, so know how it happens. I must have been in a mood that day :rolleyes:

Bob, I agree with you that sauteing tofu beforehand helps the result of tofu dishes but have never done so for this particular dish (not sure why). I'll be sure to do so next time - thanks for the tip!

Helene, thanks for the link to the soup. It's going on next week's to make list! Lentils AND coconut milk... what could be better? Not much, in my book :cool:

Natasha

[TitlePending]

Made this Monday and the leftovers on Tuesday were even better! Thank you Natasha and I have to admit to being a bigger clipper and then taking a long time to make a dish . . . just look at how much time has gone by since the original and my finally fitting it into our "food chain". I have posted recipes w/no response and have been a bit down, but then remind myself of my own bad habit! I'll try to do better w/some comment along the lines of "hope to try before 2010" :D

DH loved it and mentioned at least twice how he'd like to have it again.

Linda ~

PS: I'm taking a copy to tonight's supper club