Stir-fried Red Curry Green Beans with Tofu

Stir-fried Red Curry Green Beans with Tofu (and a fried egg)

We frequently cook Thai or Thai-inspired dishes for dinner or lunch in our house, with this dish being a favorite. One of the best things about this recipe is how easily it comes together with ingredients that we usually have in the refrigerator: red curry paste, tofu, shallot, and green beans. When we want something tasty and easy we can crank this out in less than 30 minutes.

My original source for this recipe is from Serious Eats (see here). Instead of making curry paste from scratch, since I didn't own a nice Thai-style granite mortar and pestle at the time, I opted for the store-bought red curry paste route. I also used easy-to-find, nothing-fancy green beans instead of long beans. With the acquisition of our air-fryer, we often opt to simply season and then air fry the tofu cubes while stir-frying the green beans, combining them at the very end.

Ingredients:

• 12-ounce block of firm or extra firm tofu, drained, pressed with paper towels to remove moisture, cut into 3/4" cubes
• 1 Tbsp red curry paste (we like the Mae Ploy brand)
• 2-3 Tbsp vegetable, canola, or peanut oil
• 1 pound green beans (or long beans), washed, trimmed, and cut into 1 1/2" pieces
• 1 small shallot, sliced into rings
• 1 tsp white sugar
• 2 tsp soy sauce
• Steamed white rice (Jasmine preferred) for serving
• Fried egg, over easy, for serving

Instructions:

1. Make the rice. We use a counter-top rice cooker and follow its directions.
2. Prepare the tofu by draining and pressing between paper towels to extract moisture. If you have time to start this step an extra 10-15 minutes early then you can get even more moisture out of the tofu. After pressing out liquid, cut tofu into 3/4" cubes.
3. Wash, trim, and cut green beans into 1 1/2" pieces. Drain well or pat dry.
   
   

   

   Curry paste, shallot, sugar, and soy sauce

   
   
   
   
4. Peel and slice shallot into thin rings, measure out white sugar and soy sauce (into a single small dish is fine) or set near stove for easy access.
5. Fry the tofu. We use an air fryer, which takes about 15 minutes. If you don't have an air fryer, heat 1 Tbsp oil in a large wok or skillet over medium-high heat. Swirl oil to coat the pan once oil is hot, then add the tofu in a single layer and cook until crisp on first side (about 3 minutes). Then flip pieces and cook until second side is crisp. Transfer to a bowl and set aside.
   
   

   

   Stir-fry the green beans

   
   
6. Heat 1 Tbsp oil in a large wok or skillet over medium-high heat (same pan used to fry tofu if not using an air fryer). Swirl to coat the pan after oil is hot then add green beans and stir-fry, stirring occasionally until blistered and tender. Transfer to same bowl with tofu and set aside.
   
   

   

   Add the curry past and fry until aromatic

   
   
   

   

   Green beans with shallots, ready for tofu

   
   
   
7. Add 1 Tbsp oil to the wok or skillet and return to medium-high to high heat. Add curry paste all at once and cook, stirring constantly to prevent paste from burning, frying until aromatic and sizzling. Return tofu and green beans to pan, along with sugar, soy sauce, and shallot. Stir and toss to combine and coat everything with the curry paste. Dish is done cooking once shallots have softened and everything is evenly coated with the curry.
   
   
   
   
   
8. Serve immediately over steamed rice and with an optional fried egg on top. Eat by breaking the egg yolk, cutting egg into pieces, and gently mixing in with the beans and rice.

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Oven-Fried Old Bay Chicken Wings (with Buffalo Sauce)

 

Oven-Fried Old Bay Chicken Wings

There are few foods more satisfying or popular than chicken wings. However, for the home cook chicken wings can seem like a daunting task. Why is such a seemingly simple dish so challenging to make well at home? The main reason is that most chicken wings we are accustomed to eating at bars and restaurants are deep-fried, which provides the crispy-crunchy texture we love. Unfortunately, deep frying at home is not exactly a mess-free activity, especially if you don't own specialized equipment. Thus, the question becomes how to recreate a some of the crispiness of industrial-fried wings within the confines of the home, and specifically using the oven?

Fortunately, the chefs and writers over at Serious Eats figured out a great way to make wings at home! Their technique for oven-frying wings is our standard at-home wing approach. Feel free to check out their article at this link, but keep reading below for our take and notes.

In the rest of this post, we hope to inspire your at-home chicken wing adventures by describing this oven-frying or roasting technique for wings. This approach creates wings that are extremely tender inside with a pleasing crispy-chewy texture. Our current standard (favorite) seasoning is a somewhat uncommon combination of an Old Bay Seasoning-based dry rub with a Buffalo-style hot sauce offered by the original Serious Eats article. However, the technique described here can easily adapted to your favorite flavorings. Experiment away!

Ingredients

• 1 Tbsp Old Bay Seasoning
• 1 tsp baking powder
• 1 tsp kosher salt (or 1/2 tsp fine sea salt)
• 2 pounds chicken wings
• 2 Tbsp unsalted butter
• 2 Tbsp Frank's Red Hot (original)
• 2 Tbsp Worcestershire sauce
• Crudité and blue-cheese dressing for serving 

Directions

1. In a small bowl, mix together Old Bay, baking powder, and salt.
2. If using whole wings, cut into drumettes and flats. Optionally, remove the wingtip from the flats, however we leave it attached. The wing tip breaks down really nicely in the oven and creates a crunchy, chewy treat attached to each flat! (Just watch out for the larger tip bone and knuckle bones)
   
   
   
   
   
3. Pat wings dry using paper towels and place in a large bowl. Sprinkle on the Old Bay mixture and toss well to coat wings evenly.
   
   

   

   Seasoned wings ready for the oven. Note the layout of pairs of flats (with tips) sections.

   
   
   
4. Line a baking sheet with foil and place an oven-safe wire rack in the sheet. Stainless steel, oven-safe racks are great for all sorts of things (roasting meat, cooling cookies or bread, etc.)
   
   
5. Place wing pieces, skin side up, in a single layer on the wire rack, leaving a little space between each wing. See picture for our typical layout - pairing flats plus tips makes for an efficient use of the space!
6. Optionally, place the baking sheet with wings into the refrigerator, uncovered, for 8 hours or overnight. This step supposedly helps to dry out the wing skin through a process known as dry-brining. (We have never actually done this and still love the results!)
   
   

   

   Oven-fried wings ready for saucing!

   
   
7. Preheat the oven to 425 degrees. Move baking sheet to oven and cook until browned and crisp, about 40 to 60 minutes. We typically flip the wings over after 25 minutes and then flip them back to skin side up after another 10-15 minutes (or 35-40 minutes total cook time). Our typical cook time is in the 45-55 minute range. Flipping the wings over provides an even, tender cook, but reduces the amount of time the skin is face up where it can more easily crisp up.
8.  Optionally, finish the wings under the broiler set to the Low setting. Watch the wings carefully so they don't burn! This step helps put a final crisp on the wings' skin.
   
   
   
   
   
   
9. Melt butter on the stove top in a small sauce pan. Add hot sauce and Worcestershire sauce to pot and whisk together over low heat.
10. Transfer wings to a large bowl then pour sauce mixture over wings. Toss wings and sauce to thoroughly coat wings. Move wings to a platter and serve immediately with crudité and blue-cheese dressing.

Oven-Fried Old Bay Chicken Wings

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Chickpea fritter patties, roasted root vegetables, and beet cashew spread

Occasionally when we are returning from travel or both have really busy weeks, we will order a box from one of the many meal prep delivery services (our favorite is HelloFresh, if you are interested). This recipe is based off of components from meals we have had in our meal kits combined into a meal we would like. I am not sure I ever would have thought of making chickpea patties or a beet cashew spread if I hadn't done a meal box, but both are delicious and easy to make! We also like to serve it with a little fresh arugula tossed in olive oil and seasoned with salt and pepper. This recipe is also entirely vegan! 

I use Naturally Ella's recipe for chickpea fritter patties. And I based my beet dip on Girl Heart Food's recipe. 

I used canned beets because cooking beets is a pain. If you used canned vegetables, I always recommend looking at the ingredient list and making sure that there isn't an unusual amount of sodium or sugar (!!!?) in them. For this recipe, you also do not want pickled beets. 

INGREDIENTS:

Chickpea Patties:

1. 1.5 cups cooked chickpeas (we buy dried beans in bulk and rehydrate using an instapot - I highly recommend rehydrating just before using or boiling canned for a ~2 minutes to warm if using canned)
2. 1/3 cup minced flat-leaf parsley
3. 1/4 cup scallion whites and greens, chopped 
4. 1 large egg
5. 1/3 cup panko
6. 1 tbsp Ras El Hanout spice (recipe below at beginning)
7. 1 tsp salt
8. oil for frying

Beet Cashew Dip:

• 1/3 lb beets (I used natural canned beets, not pickled, and this was about 3 whole beets for me)
• 1/3 cup unsalted cashews, soaked in water overnight
• 2 tbsp sunflower seeds, soaked in water overnight
• 2-3 tbsp of olive oil 
• 1 tbsp of balsamic vinegar
• 1/4 tsp salt 

Roasted Root Vegetables:

• 2 large carrots
• 1 large parsnip 
• 1/2 tbsp olive oil
• salt and pepper

DIRECTIONS:

Beet Cashew Dip:

1. Soak the cashews and sunflower seeds in water separately overnight
2. In a food processor or blender, blend the cooked beets and blend about 1 minute. They will still be a little chunky. 
3. Add the cashews and sunflower seeds. 
4. Use a spatula to scrape down the sides
5. Add the olive oil and balsamic vinegar and blend until smoother
6. Scrape down the sides
7. Add salt and blend about 2 minutes
8. Refrigerate until ready to use

Roasted Root Vegetables:

1. Pre-heat the oven to 375 F. 
2. Peel and slice the carrots and parsnips into matchsticks.
3. Toss the carrots and parsnips in about 1/2 tbsp olive oil and salt and pepper to taste. 
4. Spread on a baking sheet and bake for 20-30 minutes, tossing halfway through. 

Chickpea Patties (and Ras El Hanout Spice):

1. Make the spice seasoning (1 tsp ground cumin, 1 tsp ground ginger, 1 tsp salt, 3/4 tsp ground black pepper, 1/2 tsp ground cinnamon, 1/2 tsp ground coriander seeds, 1/2 tsp cayenne, 1/2 tsp ground allspice, 1/4 ground cloves)
2. After rehydrating (or heating up) and draining the chickpeas, put them in a large bowl and mash until almost all the chickpeas are broken down. 
3. Stir in the remaining ingredients
4. Heat the oil (1-1.5 tbsp) in a skillet over medium heat. 
5. Divide the chickpea batter into 8 1/2-in thick patties. 
6. Place 3-4 patties in the oil and cook until crisp and golden (4-5 min per side).
7. Repeat with the remaining patties.

Final Assembly!:

1. Spread some of the beet spread on the plate.
2. Place the chickpea patties over the beet spread. Top patties with some minced parsley and/or feta if you desire (not required).
3. Toss arugula or mixed greens (if you want) in some olive oil (and perhaps lemon juice) and salt and pepper. Place a serving on the plate.
4. Place roasted vegetables on the plate. 
5. Keep the beet dip nearby at the table in case you want more! 

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Burmese Egg Curry (ကြက်ဥဟင်း)

This is one of my go-to curries when I am in Myanmar. For me, it is Burmese comfort food. I like it because it is nice to have a curry with protein that isn’t always meat. It has also been a staple dinner in our household because it is easy to make, flavorful, cheap, and re-heats super well for leftovers the next day. It also only uses basic household ingredients so it is often something that I can whip together when I haven’t really meal planned.

In Myanmar, egg curry is traditionally made with duck eggs, but I use chicken eggs because that’s what readily available at my grocery store and also in my fridge. If you do travel to Myanmar in the future, my pro-tip is to only eat curry in the morning or for lunch unless you go to a fancy, expensive restaurant where you know that they are cooking everything to order (although I am not sure I would splurge at such a place on egg curry….). This is because curries are typically prepared and cooked early in the morning and served throughout the day until they run out. This is also why I would always suggest going somewhere for lunch before noon if you can. Otherwise, you run the risk that some curries will be finished for the day. With all that said, if you eat a curry at a local shop in the evening for dinner, it is highly likely that it has been sitting out all day. Generally speaking, it doesn’t end well for people.

But in your own household, you can easily cook this fresh for dinner!!!

Ingredients:

• 6 eggs, hard boiled and peeled
• 4 roma tomatoes, diced
• ¼ cup garlic, minced (you can use less if don't have this much on hand, but don't use less than 4 large cloves)
• 1 cup shallot, minced
• 1 tsp turmeric
• ½ tsp chili
• ¼ tsp cayenne
• 1 tsp salt
• 1 tbsp fish sauce
• ¼ cup canola oil
• Okra if you want (~1 cup)
• Jasmine rice, cooked.

Directions:

1.      Heat the oil in a wok, high-sided fry pan, or something similar on medium-high and add the turmeric.

2.       Fry eggs whole (~2 minutes total)

3.       Remove the eggs and put to the side.

4.       Add shallot and fry for 1-2 minutes

5.       Add garlic and fry until fragrant

6.       Add the tomatoes and the remaining other dry seasonings

7.       Cook the curry until the tomatoes are loosing their form and becoming mushy (~10-15 minutes)

8.       While that cooks, cut the eggs in half long-ways

9.       After the curry becomes mushy, add the fish sauce, and add the okra if you are choosing to, and cook for another 1-2 minutes

10.   Add the egg halves face down in the curry and simmer for 2 minutes

11.   Serve over rice and enjoy!

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Bagel Bites Stuffed with Cream Cheese (Air Fryer!!)

Stuffed bagel bites in the air fryer has become a weekend regular in our household! I love bagels [check out my favorite bagel place when you are in Seattle!], but they are time intensive and not always a task I want to dive into on a Saturday morning. Thus, I was pumped when I found this air fryer bagel bite recipe from skinnytaste! The recipe is very simple, includes ingredients I often already have in my house, and it is quick to make in the air fryer! The original recipe has directions for making these in the oven, but I have only ever made them in our air fryer. 

This recipe makes 8 bagel bites.

 

Ingredients:

1 cup of all purpose flour

2 tsp baking powder

¾ tsp salt

1 cup Greek yogurt [I use 0% Fage]

4oz cream cheese, cut into 8 cubes

1 egg white, beaten

Everything bagel seasoning [you can buy this at Trader Joes but we make our own!]

Directions:

1. Prepare the everything bagel seasoning: 1 tsp. sesame seeds, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp poppy seed, salt and pepper to season
2. Spray the air fryer basket
3. Pre-heat the air fryer to 325 degrees F
4. Combine the flour, baking powder, and salt in a medium bowl
5. Add the yogurt to the dry ingredients and mix with a fork [it will look like small crumbles]
6. Dusk your counter or work surface and knead the dough a few times until it is no longer sticky but tacky
7. Divide the dough into 8 equal balls [I use a kitchen scale, diving the dough first in half, and then each half into half again, and then each piece half again]
8. Flatten out each piece of dough into a disk/circle and place one piece of cream cheese on the dough. Fold the dough over the cream cheese to make a ball and roll on the counter to seal the ball.
9. Top the bagel bites with the egg wash and the everything bagel seasoning
10. Cook the first 4 bagel bites in the air fryer for 12 minutes. Then cook the remaining 4 bagel bites.
11. Allow bagel bites to cool for 10 minutes before eating.

*Pro-tip: I love chives in cream cheese. You can also cut up chive and mix in chive and garlic powder into your cream cheese before dividing into 8 parts if you want flavored cream cheese. 

 

            

                     

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Shan Noodles (ရှမ်းခေါက်ဆွဲ)

Prior to the COVID-19 pandemic, Erin spent a significant chunk of the previous decade in Myanmar's Shan State - a beautiful mountainous region in Northeast Myanmar. Not only is the region beautiful, but the people are incredibly friendly, and the food is fresh and delicious. 

Shan noodles (Shan khao sway) is a well-known Shan dish that you will find throughout Myanmar. It's an ideal comfort food or an easy lunch/dinner. Erin has also been known to seek out a good bowl of Shan noodles for breakfast in Myanmar!

This recipe calls for ground chicken or pork, but you can also use chicken breast that you cut up into small pieces or make this vegetarian using tofu. 

The recipe that Erin uses is based on the Burma Superstar recipe, although she has modified it some to her liking!

This recipe will make 4 nice servings. Rice noodle dishes don’t quite re-heat “the same,” and so I recommend eating this fresh (but it is certainly still edible and better than most things re-heated, just not quite as good as it is fresh).

 

Ingredients:

- 1 lb. ground chicken or pork

- 1.5 Tbsp paprika (don’t used smoked if you can)

- ¼ tsp cayenne pepper

- 1/3 tsp turmeric

- ½ tsp five-spice powder

- 1 tsp salt

- ¼ tsp dried chili flakes

- ¼ cup canola oil

- 2 cups minced yellow onion

- 3 roma tomatoes, diced like the onion (on-the-vine also likely fine)

- ¼ cup minced garlic

- ½ tbsp soy sauce

- 12 oz. rice noodles (dry)

- Green onions, sliced

- ¼ cup pickled mustard greens (OR I make bok choy)

For Bok Choy:

-          1.5 cup chopped bok choy (either baby or regular)

-          1 tsp soy sauce

-          Salt and pepper to season

Directions:

Mix the ground meat in a bowl with paprika, cayenne, turmeric, five-spice, salt, and chili flakes. Let this marinate while you prep the other ingredients (or at least 10 minutes). 

In a pot/pan (ideally a straight-sided sauté pan), heat the canola oil over medium-high heat. Add the onions and stir occasionally until they are turning translucent (~3-4 minutes). Then add the tomato and stir occasionally for another 3 minutes. Add the garlic, lower the heat to medium and cook another 3-4 minutes.

           

Put water on to boil for the noodles.

Add the ground meat and stir often until the meat is cooked through (~7-8 minutes). Cook the bok choy while this cooks.

-s.

Bok Choy: Heat about 1 tsp of oil over medium-high heat. Add the bok choy and stir. Add salt and pepper to season and cook until the bok choy starts to wilt (~3 minutes). Remove from the heat and stir in soy sauce. Serve on top of Shan noodle

Remove the meat from the heat when it is cooked and add the soy sauce. I like to leave it on very low/warm while everything else preps to keep the juices flowing as this makes a tiny bit of a ‘sauce.’

Once the water is boiling, add the dried rice noodles. I use ‘pad thai’ noodles and they take about 3-4 minutes to cook.

Strain the noodles using a colander and then add to your meat sauce and stir to combine. If your pot isn’t big enough, you can combine in a larger pot or serving dish.

Serve into a bowl and top with bok choy (or mustard greens) and sliced green onions.  

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