Thai Red Veggie Curry

4 Tbsp red curry paste
2 cans coconut milk (I used one regular and one lite)
1-2 Tbsp oil (I used coconut oil)
1 package firm tofu cut into bite sized cubes
1 red bell pepper sliced
1 onion sliced
1 cup snow peas
1 carrot sliced
1 can straw mushrooms
1/2 cup bamboo shoots
1/4 cup basil chopped
1/4 cup cilantro chopped
2 Tbsp fish sauce
1 Thai chili (add another if you love heat but be careful)
1/2 Tbsp brown sugar (I used natural sugar)
1/2 - 1 Tbsp ginger minced
2-3 stalks lemongrass, cut off very end and use a 2" piece cut from the bottom, then cut in half lengthwise
Juice of 2 limes

Heat oil to medium high in large pan.  Add curry paste, ginger, and lemon grass, stir and heat until fragrant, 1-2 minutes.  Add onion, bell and chili pepper, and carrot.  Mix and stir fry for 3-4 minutes.  Add coconut milk, fish sauce, tofu, basil, brown sugar, mushrooms, bamboo shoots, and snow peas, mix everything together, bring to a boil, and simmer for 12-15 minutes, adding lime juice and cilantro when almost finished.  Serve over Jasmine or other rice.  I may make the same thing and try it with rice noodles next time.

You don't have to use the specific vegetables I used, but I highly recommend the red pepper and onion.  I just used the carrot because I had it.  If you want it to be a little more soupy with the rice, add some chicken broth.  I used about 3/4 cup but would've been happier without using it or using less.

Creamy Roasted Smashed Cauliflower

Here it goes with my (way too) detailed description of making this dish.  It turned out absolutely delicious but I wouldn't want it this rich again.  Roasting requires more time and effort than steaming or boiling but I think I liked the flavor a little better.

1 large head of cauliflower
1 Tbsp or more EVOO
Salt and Pepper
1 head of garlic
3 Tbsp butter
3/4 cup H & H (I used 1 cup and it was too much)

Cut cauliflower into florets and cut top off the head of garlic, save and chop the top pieces of the cloves.  Put cauliflower in oven pan, drizzle with EVOO, salt, and pepper to coat.  Drizzle a smudge of EVOO on the top of the head of garlic and add to pan.  Place in oven and bake for 25 minutes, stir around and add foil covering and bake for approximately 15 more minutes or until it is fork tender.

Heat up butter in butter in sauce pan and add extra pieces of chopped garlic.

Put all ingredients into a mixing bowl and mash, or use food processor or blender.

My notes for next time:  I didn't know it would take so long to roast or that it would start drying out.  Next time I will turn heat above 350 and have foil ready.  And like I mentioned earlier, it was extremely rich, so you could easily play with variations. Unlike the first time I made this using some cheese, it really tasted like mashed potatoes only lighter.

Greeeeen Machinnnne (Split Pea Soup)

http://www.foodnetwork.com/recipes/ina-garten/parkers-split-pea-soup-recipe.html

I did not weigh my split peas...just put in what I would estimate as a couple cups. Then I start with 4 cups of broth (or water and bouillon) and add more as needed. It makes quite a bit! I pretty much follow the recipe exactly, just use extra pepper cause I like mine peppery! I also let the peas cook a little longer as I like mine a bit mushy. Yumm-eee :)

PIZZAAAAA! and Calzones!

I use the same recipe for crust for pizza and calzones: 

Dough - http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe.html

That recipe makes really alot....Taylor and I usually half it or do like 2/3 if we want a lot of leftovers. I usually do about 1/3 whole wheat flour 1/3 all purpose and 1/3 bread flour. I used to do 50/50 whole wheat and all purpose, but the recipe is right the bread flour makes the crust a little more crispy.

For Calzones - Just make it, roll it out, put filling in (cheese and veggies/meat, no sauce, or very little sauce) fold over, seal, poke holes in top and bake until done (maybe 20-25 minutes at 350/375??)

I've also used this one:

http://www.foodnetwork.com/recipes/homemade-flat-bread-recipe2.html

Which is pretty much the same. I do the same with trying to add more whole wheat but never more than 50% or it gets not as yummy.

Sauce - http://www.foodnetwork.com/recipes/emeril-lagasse/classic-margarita-pizza-new-york-style-recipe2.html

I use this recipe for the sauce....it is really good if you have the time!! For calzones - leave the sauce on the side for dipping. If you do Buffalo Chicken Calzones, cook the chicken, mix with sauces to coat the chicken, then add as filling with cheese and whatever veggies you may want. :)