Last night’s dinner
The potroast was great but the star of the meal was this amazing cake. My friend Colleen runs a terrific business called Little Cakes (http://www.littlecakes.ca/) and she made this gorgeous (yes, it tastes as good as it looks) creation even though she was run off of her feet getting ready for the Just Desserts event last night.
You see each month I scrapbook (again-don’t laugh) with the best group of women you could ever meet. We chat, do a bit of scrapbooking and eat some nice treats (yesterday we had; ginger cookies, chocolate chip cookies and cheesecake bites). I leave there each month being thankful for belonging to this community of incredible women.
Yesterday I left there to pick-up my baby at her Auntie Michelle’s and had to shake my head again for getting so lucky to have yet another exceptional female in my life.
Tonight’s dinner
I LOVE Thai food but I can’t have it in restaurants as I am scarily allergic to shellfish and a lot of Thai restaurants have a lot of shellfish trolling around the kitchen. Fish sauce is often also made of shrimp shells.
Here is my home version of stiry/pad thai-this is so very not authentic but is quite tasty.
1 pkg firm tofu (14 oz), 1/2″ cubes
1/2 red bell pepper, sliced
1/2 onion, sliced
1/2 eggplant, diced, 1″ cubes
2 ribs of celery (cut on the bias)
1/2 cup chopped carrot (cut on the bias and briefly cooked in boiling/salted water)
1/2 cup sliced mushrooms
Marinade and stirfry sauce
3 cloves garlic, sliced
3/4 cup chicken stock
1 tsp honey or maple syrup
2 Tbsp red curry paste
1 can coconut milk
1 Tbsp soy sauce
1 Tbsp shredded ginger
2 Tbsp sesame seeds (I like a mix of black and regular)
2 Tbsp sweet chili sauce
2 tsp Epicure thai spice
1 Tbsp sesame oil
Marinate the tofu in the sauce for as long as you have (have this with chicken instead if you would like or even pork). Soak the noodles in boiling water until pliable (about three minutes).
In a wok, heat sesame oil (just for a couple of seconds as the oil will lose its flavour and burns quickly), add tofu (drain but keep the sauce) and stirfy until it starts to toast. Add in all the other ingredients except the noodles and sauce and stirfry the vegetables until tender.
Add in the noodles and as much of the sauce as you would like. Some people like their pad thai soupy and some like it quite dry.
Garnish with toasted peanuts, a handful of bean sprouts, chopped cilantro and a chunk of lime.
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