Tofu Curry with Coconut

Ingredients:

1 block tofu, drained and sliced into 1 inch square
¼ oz coconut milk
1 ½ tbsp curry powder (or more)
1 cup water
1 onion, chopped
3 cloves garlic, finely minced
½ tsp freshly grated ginger
3 tbsp olive oil
Red pepper flakes (optional)

Instructions:
In a blender, process the ginger, garlic, onion and a splash of olive oil, until smooth.

Heat the 3 tbsp olive oil on medium high heat in a large wok and add the ginger/garlic mixture. Stir-fry for about 3 minutes, then add the tofu and some red pepper flakes. Sauté gently for about 5 minutes.

Reduce the heat slightly and add the water, coconut and curry powder. Combine well, and simmer for about 20 minutes, while stirring occasionally.

Serve immediately with a bowl of fragrant rice and some Naan bread.

Spicy and Creamy Apple Cheese Spread

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Ingredients:

2 tbsp milk
1 cup apples, grated
1 ½ cups cheddar cheese, shredded
8oz cream cheese, softened
1/4 tsp mixed spice
Handful walnuts, chopped (optional)

Instructions:
In a mixing bowl, beat the cream cheese until light and fluffy. Add the rest of the ingredients and beat until well combined. Chill for a few hours!

Delicious with crackers, bagels or toast.

This makes a great after school snack.

Salmon Rice Pie

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Serves about 3 – 4

Ingredients:
1 cup cooked rice
1 onion, finely chopped
2 tbsp butter
1 tsp curry powder
1 can red salmon
2 eggs, lightly beaten
¾ cup cheddar cheese, shredded
½ cup milk
1 tbsp parsley

Instructions:
Preheat oven to 350 degree Fahrenheit.

In a bowl, mix together the cooked rice, onion, butter and curry powder and press into the base of a pie dish.

In a separate bowl, mix together the remaining ingredients and pour over the rice base.

Bake in the oven for about 40-45 minutes.

Serve with a tossed green salad.

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