logo
  • Home
  • Find Recipes
  • About
    • Contact Me
    • Work with Me
    • Disclosure Statement
    • Privacy Policy
  • Love Lists
  • Life & Baby
  • Reviews

Tag : healthy

Farmer's Market Tofu Coconut Curry Recipe | Love and Duck Fat

Coconut curry with tofu and green papaya

September 14, 2013 1 comment Article

This Asian style tofu coconut curry is a little Thai and a little American organic farmer’s market. It was created out of ingredients I had on hand and ended up being one of those dishes that my family couldn’t get enough of. The leftovers went fast! The creamy coconut curry is comforting with just enough heat and acidity.  The textures work wonderfully, with squash-like green papaya, crunchy bean sprouts, soft marinated tofu and just-cooked Swiss chard. If you don’t have some of these ingredients available, I’ve included a variety of substitutions in the recipe.

I happen to have a papaya tree in my yard (well, I HAD one in my yard). It was so full of unripe fruit; it broke in half, leaving me with 30 or so green papayas to get creative with. I found they are delicious roasted, fried, raw and sautéed, like in this dish. Each way of preparing them brings out a different quality of this versatile fruit. I used a very green papaya this time, it should be completely white on the inside and the seeds should be white as well. When cooked, the papaya softens just enough, and the texture becomes like a turnip, taking on the flavor of whatever you cook it in. If you don’t have green papaya, substitute anything starchy like winter squash, pumpkin or sweet potato.

This is an easy dish to prepare, and healthy. The key is to cook each veggie in the right order to keep them fresh and crunchy. Before preparing this dish, remove your tofu from its container, slice it and marinate it overnight. You will be surprised at how delicious and flavorful it will be. One more note: I used yellow curry powder in this dish (not authentic Thai, but easy), accented with some herbs. If you want to be more authentic, use Thai yellow curry paste.

Farmer's Market Tofu Coconut Curry Recipe | Love and Duck Fat

Farmer’s Market Tofu Coconut Curry Recipe | Love and Duck Fat

Print
Farmer’s market tofu coconut curry

Yield: Serves 4-6

Farmer’s market tofu coconut curry

Serve with white or brown rice, or rice noodles.

Ingredients

    Marinated tofu
  • 16 oz. organic tofu
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic powder
  • 2 tablespoons lime juice
  • pinch chili flakes
  • Coconut curry
  • 3 tablespoons coconut oil or olive oil
  • 1 thumb-size piece of ginger, grated
  • 3 cloves garlic, minced
  • 1/2 to 1 teaspoon dried crushed red chili flakes – to taste
  • ½ medium onion, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoons ground cumin
  • 3/4 teaspoon ground turmeric
  • ½ teaspoon ground black pepper
  • 1 bay leaf
  • 3 tablespoons curry powder
  • 1 14 ounce can unsweetened coconut milk (not light)
  • 1/2 cup vegetable stock or chicken stock
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce (or soy sauce to make vegetarian)
  • 1 tablespoon brown sugar
  • 2-3 cups peeled green papaya, winter squash, sweet potato or pumpkin, cubed
  • 1 large bunch Swiss chard or spinach, chopped
  • 16 oz. bean sprouts
  • 3 tablespoons fresh lime juice
  • Handful fresh cilantro or basil, chopped

Method

Remove tofu from the container and slice into 1 inch cubes. Add the tofu to a plastic zip lock bag long with 2 tablespoons of soy sauce, 1 teaspoon of garlic powder, 2 tablespoons of lime juice and a pinch of chili flakes. Shake bag to distribute evenly and place into the refrigerator overnight, turning once. Before cooking, drain the marinade from the tofu and place on a paper towel to dry.

To make the curry, heat 2 tablespoons of oil in a large skillet over medium heat. Add the ginger, garlic and chili flakes and stir until fragrant but not browned. Add the onion, coriander, cumin, turmeric, pepper, bay leaf and curry powder. Cook until the onion is soft, about 5 minutes. Add the coconut milk, stock, fish sauce,1 tablespoon of the soy sauce and brown sugar to the pan and stir to combine. Add the papaya (or substitute) to the pan and cook over medium heat, uncovered, for about 10 minutes.

While the papaya is cooking, heat 1-2 tablespoons of oil in a frying pan on medium high heat. Add the tofu when the oil is hot and let brown, about 5 minutes. Add the remaining tablespoon of soy sauce and cook, turning the cubes, until they are crusted and brown. Remove from the pan and set aside.

Add the Swiss chard to the curry and cook uncovered until wilted, about 5 minutes. Add the bean sprouts, tofu cubes and lime juice and stir for 1 minute. Remove the pan from heat. Remove the bay leaf and garnish with chopped cilantro or basil. Serve over rice or noodles.

3.1

http://loveandduckfat.com/farmers-market-tofu-coconut-curry/

Images and recipe instructions copyright of Love and Duck Fat.
Tags: Coconut Milk, Curry, Green Papaya, healthy, Organic, Papaya, Thai, Tofu, Vegetarian
Tweet
Pin It
Roasted Green papaya

Roasted green papaya recipe

September 10, 2013 3 comments Article

A papaya tree in my backyard was so heavy with fruit; it broke in half, leaving me with 30 or so green papayas all ripening at the same time. This is our second crop of fruit from this tree, and we have learned to eat papaya in many nontraditional ways. We love to eat it while it is still green. It makes a delicious, crunchy addition to salads like in a traditional Thai green papaya salad. I’ve also prepared green papaya stewed like a potato in curry dishes, fried and roasted, like this recipe.

There are varying ripeness levels of a green papaya, each appropriate for different ways of cooking. I’ve found that a very young papaya isn’t ideal for roasting. It lacks any flavor. For this dish, you want the papaya to be green on the outside, with just a touch of yellow near the top. When you slice it open, there should be a faint blush of coral, with the seeds mostly dark grey.

Roasted Green papaya

At this stage, the papaya is still firm. When you roast it, the sugars will intensify and the resulting glossy chunks will have a divine taste and texture that is a cross between a peach and a butternut squash. This is nothing like the papaya you know!  I can think of a bunch of ways you can use your roasted papaya. Serve it for breakfast with vanilla Greek yogurt, add it in a savory sauce to pair with tropical pork tenderloin or sprinkle it with brown sugar and cinnamon for dessert. I bet it would even be good in a pie!

Print
Roasted green papaya recipe

Roasted green papaya recipe

Ingredients

  • 1 medium green papaya (green on the outside, slightly pink on the inside)
  • 2 tablespoons olive oil
  • Sprinkle of salt

Method

Preheat oven to 400 degrees Fahrenheit

Peel the skin from the papaya and split in half lengthwise. With a spoon, scrape out the seeds and any membrane. Cut the papaya in slices 1-inch thick, or 1-inch cubes. Arrange in a single layer on a backing sheet and drizzle with olive oil. Sprinkle with salt. Toss to coat.

Roast for approximately 20 minutes, until papaya is tender and lightly browned.

3.1

http://loveandduckfat.com/roasted-green-papaya-recipe/

Images and recipe instructions copyright of Love and Duck Fat.
Tags: Easy, Fruit, healthy, Papaya, Roasted, Side Dish
Tweet
Pin It
Broccoli Rabe Sauteed with garlic and olive oil

Broccoli rabe (rapini) with garlic and olive oil

September 6, 2013 23 comments Article

I always thought broccoli rabe (also known as raab or rapini) was a baby stalk of broccoli, but I was wrong. Because I thought this was a baby vegetable, I expected it to be sweet and delicate. Nope. Broccoli rabe is a robust, slightly bitter green that holds up to some strong flavors. This relative to broccoli loves to be smothered in garlic and good olive oil. It is a favorite vegetable in Italy and Portugal and lends itself well to pastas, spicy sausage and nutty cheese like Parmesan Reggiano. It also makes a great addition to a sandwich or pizza.

Brocolli rabe is easy to cook, but usually requires a quick blanch in boiling water before you sauté it to make sure the tougher stem is cooked through. I left most of the stem on in this dish because we like to eat every bit of this healthy veggie. If you like a more tender green, remove the stem at the point where the leaves are growing.  With its dark green color and robust flavor, you know this veggie is healthy for you. Dr. Axe listed it #2 on his list of Top 10 Superfoods because it’s, “packed with potassium, iron and calcium, dietary fiber and as well as Vitamins A, C and K.  Broccoli rabe also contains lutein, which is an antioxidant that protects the retinas of your eyes from damage caused by free radicals.”

Along with the nutritional benefits of broccoli rabe, I love how it looks on a plate. It’s elegant and wild at the same time. This is a veggie that impresses.  I served this batch with roasted pork loin and shallot, tarragon cream for our Sunday dinner. I like to go all out on the weekend and cook something that is out of the ordinary and has the bonus of leftovers. Usually it’s a perfectly roasted chicken. Sometimes it’s a duck. For this occasion I had a gorgeous organic boneless pork loin roast from Sea Breeze Organic Farm in Fort Pierce, Florida. A good roast deserves a great vegetable and broccoli rabe fit the bill.

Broccoli Rabe Sauteed with garlic and olive oil

Broccoli Rabe Sauteed with garlic and olive oil

Print
Broccoli rabe (rapini) with garlic and olive oil

Total Time: 25 minutes

Yield: Serves 4

Broccoli rabe (rapini) with garlic and olive oil

Adapted from Maria’s Broccoli Rabe.

Ingredients

  • 1 pound of broccoli rabe, ends trimmed
  • 5 tablespoons extra virgin olive oil
  • 2-3 cloves garlic, minced
  • crushed red pepper flakes (to taste)

Method

Trim off most of the broccoli rabe stem. Blanch in boiling water 5 minutes until it becomes bright green and slightly wilted. Remove from water with a strainer.

In a large skillet, heat olive oil over medium heat. Add garlic and pepper flakes and sauté for 2 minutes. Add the broccoli rabe and continue to stir and cook for 12-15 minutes until leaves are wilted and stems are tender.

3.1

http://loveandduckfat.com/broccoli-rabe-rapini-with-garlic-and-olive-oil/

Images and recipe instructions copyright of Love and Duck Fat.
Tags: Broccoli Rabe, Fall, healthy, Organic, Rappini, Side Dish, Vegetarian
Tweet
Pin It

Wild salmon with dill sauce and black Forbidden Rice

August 29, 2013 1 comment Article

This delicious dish with wild salmon and dill sauce paired with black Forbidden Rice and simple green salad is full of healthy, antioxidant-rich ingredients. It’s low in saturated fat and high in omega-3 fatty acids. The taste is luxurious. I guarantee you won’t be disappointed!

Salmon is one of my favorite fish, but I have been steering away from Atlantic farm raised salmon for a while now due to the environmental impact of the farms and health concerns from chemical additives.  When I can find fresh, wild salmon, I jump to purchase it. If you don’t eat a lot of wild salmon, the first think you’ll notice it the color. It’s usually much darker. To get that familiar pink color in farmed fish, they actually have to add carotene to the feed. Wild salmon is also more flavorful; unlike the near tasteless farmed variety. It can get confusing choosing which type of seafood is safe and good for the environment, which is why I love the site, seafood.edf.org, for great information on what types of seafood are safe to eat.

One of my favorite parts of salmon is the skin. I could eat it just by itself. It’s chewy, oily, crispy deliciousness. And when I start to think about all of that oil, I remind myself that it’s GOOD fat. Yes, this is the part of the fish loaded with omega-3 fatty acids that reduce inflammation and may just lower your risks of chronic disease. So, embrace this fatty treat and revel in its goodness. If you are one of those people who peel your fish skin off in disgust, give it another try. It may just be that it wasn’t cooked properly. The skin should be seasoned well, and really crispy. There’s a technique to this, and it’s pretty easy to get results like the best restaurants.

I paired the fish with black rice, also known as Forbidden rice. This heirloom rice was once grown just for Chinese nobility and can now be found in 4 pound bags on Amazon. I love the dramatic color, and prefer the complex, nutty flavor and chewy texture of black rice to brown.  It has virtually the same antioxidant-rich bran as brown rice, but with the added health benefits of anthocyanins, pigments that produce the dark color.  According to a report presented at a meeting of the American Chemical Society, “Just a spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar and more fiber and vitamin E antioxidants,” said Zhimin Xu, Associate Professor at the Department of Food Science at Louisiana State University Agricultural Center in Baton Rouge, La.

With this dish, I also included a mixture of organic baby greens from the market. I love  SUPERGREENS! from Organicgirl. It has a colorful and healthy mix of red chard, Swiss chard and arugula. Tossed in a simple vinaigrette; it’s an easy and healthy side.

wild salmon with dill sauce and black rice

Wwild salmon with dill sauce and black rice

Wild Salmon with Dill Sauce

Print
Wild salmon with dill sauce

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 2 servings

Ingredients

  • 2 salmon filets, skin on, 6-7 ounces each
  • Sea salt and freshly ground pepper
  • 2 tablespoons olive oil
  • For the dill sauce:
  • 4 tablespoons plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 tablespoons fresh dill leaves, chopped

Method

Preheat oven to 400 degrees Fahrenheit

To prepare the salmon, season both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the fillets to the pan, skin side down. Cook until lightly browned, about 3-4 minutes. Remove the filets from the pan and transfer them to a baking sheet, skin side up. Place the fish in the oven and cook about 5-6 minutes more, until medium rare in the center and flaky on the outside.

To make the sauce, combine yogurt, lemon juice, olive oil and dill. Season with salt and pepper

3.1

http://loveandduckfat.com/wild-salmon-with-dill-sauce-and-black-forbidden-rice/

Images and recipe instructions copyright of Love and Duck Fat.

Black Forbidden Rice

Print
Black Forbidden rice

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 36 minutes

Yield: 4 servings

Ingredients

  • 1 cup black rice
  • 2 shallots, chopped
  • 1 tablespoon olive oil
  • 2 cups fish stock
  • 1 clove garlic, minced
  • Salt and pepper
  • 1 tablespoon lemon juice

Method

To prepare the rice, rinse under cold water. Saute shallots in olive oil until tender, but not brown, about 5 minutes. Add garlic and stir until fragrant, 1 minute. Add shallot mixture, rice, stock, salt and pepper to a rice cooker. This is the time to stick your finger in the pot and taste the seasoning of the stock to make sure it tastes good. Now close the lid and allow to cook roughly 35 minutes. When the rice is cooked, add the lemon juice and stir.

3.1

http://loveandduckfat.com/wild-salmon-with-dill-sauce-and-black-forbidden-rice/

Images and recipe instructions copyright of Love and Duck Fat.

Walnut oil Vinaigrette

Print
Quick walnut oil viniagrette

This recipe makes enough vinaigrette for a few salads. Use just a splash for the amount of vegetable in this dish and save the rest for later.

Ingredients

  • ¼ cup red wine vinegar
  • 1 tablespoon water
  • 2 tablespoons walnut oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Pinch garlic powder
  • 1 teaspoon brown sugar

Method

Whisk together ingredients in a large bowl. Toss salad greens in the vinaigrette and serve.

3.1

http://loveandduckfat.com/wild-salmon-with-dill-sauce-and-black-forbidden-rice/

Images and recipe instructions copyright of Love and Duck Fat.

 

Tags: Dill, Dinner, Fish, healthy, Rice, Salmon, Sauce, Sauteed, Seafood, Vinaigrette
Tweet
Pin It
Like Me On Facebook Follow Me On Pinterest Follow Me On Twitter Follow Me On Instagram Follow Me On Google Stumble Me RSS Email Me

Most Loved Recipes

  • Caribbean goat stew
  • Homemade baby food | Quinoa ratatouille
  • Breast milk pancake recipe | Whole wheat and banana
  • How I Overcame Low Milk Supply and Kicked Formula to the…
  • Baby finger food | Sweet potato bites
  • Baby food recipe | Chicken stew
  • The best baby pajamas for BIGGER baby boys
Appetizers

Baby Food

Breakfast

Desserts

Main Dishes

Side Dishes

Soups

Veggies

Recipe Categories:

  • Appetizers
  • Baby Food
  • Breakfast and Brunch
  • Chicken and Poultry
  • Desserts
  • Healthy/Low Fat
  • Main Dishes
  • Pasta
  • Salads
  • Seafood
  • Side Dishes
  • Soups and Stews
  • Vegetables
  • Vegetarian and Vegan

Recent Posts

  • Freaking Sweet Jars
  • Finding Healthy Food Recipes for Clean Eating
  • A New Website: Delivering your favorite snacks to your door!
  • Little Red Pocket Hens
  • Benefits of iPad Till Systems for Restaurants
  • Smoked Salmon Deviled Eggs | Turmeric & Onion Dyed Eggs
  • Thai Beef Lettuce Wraps | Paleo & Gluten Free
  • Macy’s Culinary Council Event: Chef Marcus Samuelsson Cooking Demonstration
  • Japanese Cucumber Salad | Sunomono Salad Recipe
  • 18 Healthy Summer Salad Recipes
  • About
  • Find Recipes
  • Contact Me
  • Disclosure Statement
  • Privacy Policy

Don't Miss a Recipe

You have Successfully Subscribed!

All images and copy © 2013 Love and Duck Fat
Logo Design by Shayla Grace

facebook twitter google pinterest email Rss