Thai Coconut Curry with Trout, Bok Choy, Mint and Rice

Curry paste recipe here. Combine with coconut milk, a little vegetable broth, fish sauce, sesame oil and soy sauce. Simmer for a few minutes, then add in bok choy. Cut the fish into decent sized cubes and gently lay them into the pan. Cook with the lid on - the fish cooked like less than 3 minutes so keep a close eye on it! Serve with rice, mint, cilantro and a squeeze of lime.

Cannelloni Stuffed with Spinach and Ricotta

I like to make cannelloni with fresh pasta sheets from the supermarket because its so much easier than trying to spoon the filling into dried pasta tubes (I don't have a piping bag), but since I have my lovely pasta rolling machine, I figured it would be a lot cheaper to just make it myself! I filled the pasta with a classic mixture of spinach, ricotta, nutmeg, pepper, salt and an egg. I covered the little rolls of stuffed pasta with tomato sauce and baked the whole thing in the oven for about an hour (much easier to bake it for longer than it is to par-boil all the pasta). I had a ton of dough left over so I ended up cutting it into pappardelle and freezing it... turned out that I could have just refrigerated it because Lucas and I ate it with pesto two days later!

Lucas Special

Lucas thinks he invented this by himself, but I swear I helped! He makes it a lot back home but on Thursday afternoon we decided to pick up some smoked salmon at Russ and Daughters for a nice Friday morning breakfast before class.

Toast a slice of bread, spread on mostly honey mustard and a tiny bit of spicy dijon. Next, spread on avocado, lay a few leaves of lettuce down and top with the salmon. Drizzle over olive oil and a squeeze of lemon. I also like lots of pepper on it.

Another similar sandwich that I like to make is cream cheese, dijon, smoked salmon, lettuce and really thinly sliced lemon (including rind). SO GOOD.

The Best Snack

Macaroni and Cheese with Fresh Thyme

Moosewood Vegetarian Chili

My mom makes this chili a lot and I love it!!!! The bulgur is really genius as a replacement for meat. I've memorized the recipe by now and stick to it for the most part, but I used probably twice the amount of spices, chilis instead of bell peppers, and canned tomatoes instead of fresh ones.

Spicy Mexican Carrots

I'm making burritos for dinner again tonight! Last time I made them, Lucas and I were eating burritos for lunch and dinner for almost a week! I made real spicy carrots this time though - thought I'd post a picture.

(for about 5 medium sized carrots)
Slice carrots and as many chilis as you want (I use two serrano) , bring to simmer with (about) 3/4 cups of vinegar (any kind is fine), 3/4 cups of water, a couple of bay leaves, 6 or so black peppercorns and salt. Let that simmer for about 3-4 minutes, then transfer everything into a small bowl and chill. These turned out great! The black beans for the burritos are almost ready and I can't wait to give my carrots a try!!