Two Dish Curry Dinner

Garlic scapes have their own timing and when it is the moment to cut them in order to promote the growth of the garlic bulb, well, something has to be done with them. They are sweet and subtle, but definitely with a garlic tendency. So I thought I'd make something sweet and subtle. It ended up with tofu, scallions (that come at the same time as the scapes it turns out) and spinach as one curry, and potatoes with scapes and red and poblano peppers as the base of the other. Since we had no chutney, I cut up an amazingly ripe plum, which served exactly the same purpose! I'm going to let the pictures tell this story -- you can use whatever curry spices you like. I soaked the little cubes of tofu in  paprika, cumin, Bragg Liquid Amino and tumeric before adding it to the tender young spinach leaves with a little water. The scapes and potato chunks had to cook a little on their own, separately, and then came together in their respective dishes, scapes with tofu and spinach, and potatoes with the peppers, some dissolved miso and a little water with a dash of cumin and coriander.  It's best to use non stick pans, but the tofu dish can be in a regular pan so that if you only have one, use it for the potatoes. This is lovely with rice, or applesauce, or a crisp lettuce salad on the side.

  

cut scapes into 1" pieces

adding curried tofu to scapes

add spinach to tofu/scape pan

combine parboiled potato, both peppers, onion

ENJOY!

keep scraping and turning potatoes

Saute - No Oil: Love those Shiitakes

It is no secret that my husband and I love shiitake mushrooms. We also enjoy the contrast of shiitakes with the crispness of snow pea pods, and the silky slippery sweetness of baby bok choy.

Shiitakes and Snow Pea Pods
2 cups of pea pods (50?)
2 cups of shiitake mushrooms, 16-20  (save stems for stock)
2 cloves garlic
1 Tablespoon Mirin
2 teaspoons Tamari
1/2 cup water

Put water in wok with garlic, steam for a couple minutes, add the tamari and MIRIN, and then add sliced shiitakes and toss a few times. Add pea pods, toss a few times, and then cover for 5 minutes. Then  stir, cover and cook another 5 minutes. Uncover and stir, and if done (peas still a bit crisp, shiitakes soft), SERVE, with rice or other grain.

Ginger Bok Choy Shiitakes
half a pound of Shiitakes
1 head of baby bok choy (medium sized)
1 medium onion
2 cloves of garlic
approx. 10 thin slices of ginger
3 teaspoons tamari
1 tsp Chinese black vinegar

1. Wash bok choy, slice in wedges -- about 8.
2. In large saucepan with about 1/3 cup  water, add garlic, ginger onion and bok choy. Cover and steam, switching/turning the bok choy wedges occasionally to cook evenly.
2. When almost done, add shiitake mushrooms, stemmed and cut in half, laying them on top.
3. Add tamari sauce (use chinese black vinegar) and cover. Steam until soft and serve with any kind of rice with bits of pickled ginger (if you have it) and peanuts are very nice on top. Good with any whole grain you like.

Ginger Bok Choy with Shiitakes

Ginger Bok Choy with Shiitakes Nutrition Facts Serving Size: 1 Serving (325g) Amount Per Serving % Daily Value* Calories 66 3% Total Fat 1g 1% Saturated Fat 0g 0% Trans Fat Cholesterol 0% Sodium 426mg 18% Total Carbohydrate 12g 4% Dietary Fiber 4g 16% Sugars 5g 0% Protein 5g 11% Vitamin A 32% • Vitamin C 169% Calcium 24% • Iron 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs. courtesy of cronomieter.com using my data