Winter Warmth Recipe

Food, Homemade, New York, Recipe, Vietnamese

Hello friends and foodies!

We’re sorry that we haven’t been providing you with epic meal-based battles for December. Our very own Snax is currently going through senior year finals season, so I’m sure everyone out there can understand how stupidly busy/stressed/masochistic he’s feeling right now.

In lieu of a battle, I wanted to share with everyone an awesome recipe for Vietnamese curry that I made yesterday. It turned out even better than I expected, so I’m very excited for everyone to try it at home and tell me what you think.

This recipe is vegan, packed full of veggies, and you can easily buy organic/non-GMO ingredients for the ultimate healthy indulgence.

*note* All portions are suggestions. I’m a firm believer that measurements do not matter in cooking, so add as much or as little of each ingredient as you like. Substitute at will – all that matters is that you enjoy!

curryedit

Vietnamese-Style Curry

Ingredients:
  • One medium onion, diced
  • Two bell peppers of whatever color you prefer, diced
  • Half of a globe eggplant, cubed
  • Two carrots, sliced
  • One long hot pepper, sliced
  • One lb. silken tofu, cubed
  • Four cloves garlic, minced
  • One inch ginger root, minced
  • Two stalks of lemongrass, cut into one inch pieces
  • One can coconut milk
  • One can vegetable broth
  • One or two cans water – depending on preference
  • Two sweet potatoes, cubed (can substitute regular potatoes)
  • Half pound green beans, cut into one inch pieces
  • A handful of snap peas
  • Salt and pepper
  • Curry powder, red pepper flakes and cayenne pepper
  • Sriracha (or favorite hot sauce)
  • Hoisin (or fish or oyster sauce)
  • Warning: I like my food spicy! Adapt my seasonings to your particular palette.
Directions:

Sauté chopped onion, eggplant, bell peppers, carrots and hot pepper in sesame oil. Season with salt and pepper and cook until the vegetables start to get soft. Add in tofu, minced ginger root, garlic, lemongrass and seasonings. Cook for about 4 minutes, or until the curry becomes fragrant.

Add in the vegetable broth, coconut milk and water. Taste and add in Sriracha and hoisin at your discretion until you’re satisfied with the taste. Bring to a boil.

Once boiling, add in the cubed sweet potatoes and cook until tender, about 15 minutes (for normal potatoes, about 30-40 minutes). When there is about 8 minutes left of cooking time, add in green beans. At 3 minutes left, stir in snap peas.

Serve with brown or sticky rice on the side and enjoy!


That’s it! This recipe is really so easy – the hard part is chopping everything up. It’s well worth the effort, though. My roommates loved it (and I did, too).

I also appreciate how adaptable this recipe is. Take out whatever ingredients you don’t like and substitute in your favorites like mushroom or zucchini. It could easily be made with meat (just add in at an earlier point than the tofu as tofu doesn’t need to cook) or use less liquid to make less of a soup. Whatever you want, make it happen.

Another benefit is that this recipe yields a million bowls. So despite the high amount of ingredients, you’ll be able to eat it for at least 3 days, even if sharing with one or two other people.

This was the perfect dinner on a cold December night. I hope you find it as comforting as I did.

-Legs

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Royale Redux

Food, Greek, Recipe
We’re back from our brief hiatus with some exciting news! Dinner Royale will be rolling out a brand new format with seriously stomach turning delicacies awaiting the fallen foodie.
As we raise the bar we realize that we’re going to need more time to find truly heinous foods for your viewing pleasure. In order to keep up with our week-to-week schedule we’ll be splitting up our battles into 4 rounds. That means we’ll still be coming to you with new content every week! The only thing that’s changed is that we’ll be awarding a single point to whoever wins the most rounds by the end of the month instead of awarding a point every week.
As a reward for being patient with us, this week’s post is dedicated to a delicious recipe we just had to share. Thanks food fans!

Left: serving of turkey kokkinisto over zoodles with a healthy amount of grated parmesean. Right: sautéed broccoli, red onions, and peppers for two.

Left: serving of turkey kokkinisto over zoodles with a healthy amount of grated parmesean. Right: sautéed broccoli, red onions, and peppers for two.


Turkey Kokkinisto with Zoodles

Right off the bat you’re probably wondering what kokkinisto is. Allow me to elaborate. Kokkinisto is a Greek stew typically made with red meat in a tomato puree with cinnamon and cloves. Back in Greece we jut put it over pasta, but we’re in New Jersey so it’s not considered treason if I use zucchini noodles. I decided to break out this tasty recipe, with added ground turkey flair, for a dinner in Central Park to celebrate Legs’ birthday.

For the gentlemen reading this I suggest you take notes. Breaking out the pots and pans to make a delicious, healthy recipe for your special someone is much more impressive and heartfelt than a trip to Red Robin. Trust and believe.

Ingredients
  • 1⅓ lbs. of ground turkey
  • 1 onion, chopped
  • ½ bunch of parsley, chopped
  • 5 garlic cloves, chopped
  • 4 whole cloves
  • 4 dashes of cinnamon
  • 2 tomatoes, chopped
  • 1 cup (2, 8 oz. cans) of tomato sauce
  • ½ cup of olive oil
  • 1 cup (2 cans worth) of water
  • Salt
  • Pepper
Directions

After you’ve prepped your entire arsenal, heat your olive oil in a large pot at medium high heat. Once you’ve got the oil heated, begin tearing up your hunk of turkey meat into the pot. Continue to break up the meat with a spatula in the pot and make sure to brown consistently.

Now go ahead and add the onion, parsley, and garlic. Keep sautéing until the onion bits become translucent. Smell that? That’s your first indication that this is going to be magnificent.

Time to toss in those chopped tomatoes. Let them cook for just a couple minutes to release that fine tomato juiciness.

Next, add the cloves and a few dashes of cinnamon. Stir to make sure you spread those spices around evenly. At this point you’ll be fighting every instinct telling you to devour the whole pot. The aroma will be intoxicating but you must resist!

Open up those two cans of tomato sauce and pour them in. DON’T THROW THEM OUT YET. Once you’ve done that, fill each can with water and add it to the pot. Now you’ve got the water you need plus residual sauce!

Give your beautiful concoction a taste if you haven’t already. Add salt and pepper at your own discretion. You’re smart. I trust you.

All that’s left to do is bring it to a boil, reduce it to a low heat, and cover it up. Simmer for about 2 and a half hours, stirring occasionally. The sauce should have a thick consistency when it’s all said and done.

Give yourself a pat on the back and dig in!

Want to make zoodles? Of course you do! I use the amazing Paderno Spiralizer from Williams-Sonoma for my zucchini noodle needs. Check out this video demonstrating this wonderful machine at work and enjoy a life full of zoodles!


A note from Legs:

In the jungle, the concrete jungle, the lions sing tonight!

In the jungle, the concrete jungle, the lions sing tonight!

 

Ladies, be prepared to have your ovaries turn green with jealousy because I’ve truly hit the jackpot. What Snax hasn’t mentioned is that this incredible homemade meal took hours to make and preceded a showing of The Lion King on Broadway.

When was the last time your man made healthy pasta from scratch and took you to the theater?

Happy birthday to me!

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