Happy Halloween!!

Happy Halloween!!! I hope you all have some fun events planned for the day.

Last night, my boyfriend and I went to Trivia Night at one of our local restaurants. We went last week as well but spent most of the time laughing at how badly we were doing. Needless to say we came in last place. We still had a lot of fun, though, so we decided to come back for some Halloween-themed trivia this week. And guess what?

We came in third place and won $20!! Who would have thought?

AND there were some pretty awesome trivia answers. One was “Shaun of the Dead”, the name of the movie that we  watched the night we started dating. We now consider that “our movie”. Plus today is our 4th anniversary. We thought that was pretty cute.

Another answer was “Rent”, the musical. If you are at ALL into theater and music, you would have known this answer in a second. I’m pretty sure we handed in our answer before the trivia DJ even finished reading the clue.

Oh and there were some good drinks.

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And some dessert may have happened.

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All in all it was a great way to start our Halloweeniversary weekend 😀

Lots and Lots of Basil: Thai Basil Tofu Stir Fry

Last night’s dinner was good. Not fantastic, but seriously interesting thanks to the addition of basil. I made this Thai Basil Tofu Stir Fry for the first time and loved everything except the sauce.

First, I pressed the tofu for 30 minutes.

Then I made the sauce with lime juice, soy sauce, brown sugar, and Asian chili sauce because we didn’t have any chili paste <–That was probably the source of my problem. I really need to buy some real chili paste. #Fail

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I sliced the tofu into cubes and did the rest of the chopping: fresh ginger, garlic, broccoli, and red bell peppers.

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I then heated up some oil in a large saucepan and added the tofu cubes. I let them brown for at least 5 minutes before flipping them over to brown on the other side.

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When they were nice and crispy, I transferred them to a plate. Now it was time to add the ginger and garlic to the skillet to cook for 1 minute.

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I turned the heat up and in went all of the veggies.

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I stirfried them for about 5 minutes and added the sauce. I continued to cook for another minute or two to coat the veggies with the sauce.

Lastly, I added the tofu and this crazy amount of basil.

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Here’s the recipe reproduced (and slightly modified) from Connoisseurus Veg.

INGREDIENTS
  • 1 lb. extra firm tofu, drained and pressed for 30 minutes
  • 2 tbsp. lime juice
  • 1 tbsp. soy sauce
  • 2 tbsp. brown sugar
  • ½-1 tbsp. chili paste
  • 1-2 tbsp. olive oil
  • 4 garlic cloves, minced
  • 1 tbsp. grated fresh ginger
  • 2 red bell peppers, diced
  • 1 large broccoli crown, chopped
  • 2 cups sliced fresh basil
INSTRUCTIONS
  1. Whisk together lime juice, soy sauce, brown sugar and chili paste. Set aside.
  2. Cut tofu into cubes.
  3. Heat oil in large skillet over medium heat. Add tofu and cook on each side about 5 minutes until golden brown. Remove from skillet and transfer to plate.
  4. Add garlic and ginger to skillet and sautee for about 1 minute.
  5. Raise heat to medium-high. Add broccoli and peppers and stir fry until tender-crisp, about 5 minutes.
  6. Add lime juice mixture and mix to coat. Continue to stir fry for about a minute, or until sauce thickens up and coats veggies.
  7. Add tofu and basil and mix completely.

In other news, I seriously need a blue cape for my Halloween costume on Friday. I went to a costume store to find one and all they had was a hip-length (which was too short) superhero cape. I am not being a superhero. Any recommendations on where I could go to find this item? #Lastminutecostume

How to Use Up Your Leftover Veggies: Easy Curried Red Lentil Stew

I love lentils. If you are a vegetarian or vegan, they should be a staple of your diet. If you are an omnivore, they should still be regularly included in your diet. They are full of protein, fiber, iron, and plenty of other minerals. And they’re delicious.

Green lentils remain relatively tough throughout the cooking process and are great for adding texture. Red lentils, on the other hand, are great for using in soups or stews, or basically when you don’t mind that the lentils won’t hold their shape.

Whenever I have a bunch of veggies that need using in my fridge, I’ll throw together a quick and easy curried lentil stew with veggies.

All you need to do is chop up some veggies. Broccoli, cauliflower, carrots, and sweet potatoes are my favorites to use.

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Next, measure out your red lentils and rinse them thoroughly. I use 1/3 – 1/2 a cup of dry lentils per person. For each half cup of lentils, add about 2 cups of water. Add the lentils and water in a pot and bring to a boil. Cover, reduce the heat, and simmer for 5 minutes.

After 10 minutes, add all of the veggies and sprinkle in as much curry powder as you would like. I usually use around 1 Tbsp per 1/2 cup of lentils. Feel free to add an extra 1/2 – 1 cup of water at this stage if you prefer your lentil stew to be more soupy.

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Bring to a boil again, reduce heat, cover, and simmer for an additional 20-30 minutes.

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And that’s it! It’s all ready to eat.

In other news, I’m SO excited for Halloween! I wish it were Halloween every day. Sigh.

I may have to make some more Halloween-related dishes this week.

How cute are these?

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