I was puttering around my kitchen trying to come up with something for dinner, when I got a craving for mattar paneer. I had two cups of my curried rutabaga and cauliflower soup left, so I decided to use it as a base for the dish. I do this with leftover dal, and figured this would work just as well. I fried up the tofu in my cast iron sprayed with cooking spray, then fried up the onions and a poblano chile (again with cooking spray), then added some canned tomatoes, 2/3 cup of lite coconut milk, more spices, cilantro, peas and topped it with a tiny bit of shredded unsweetened coconut. It was delicious. I adore leftovers. I chose to eat mine sans rice, because I used the lite coconut milk, but served it over brown basmati rice for the rest of the family. We of course, passed the siracha around the table.
Steamed Baby Bok Choy with Mango Chili Vinegar
I LOVE Trader Joes, but the closest store is around an hour away. I made the trip on Sunday and found some fabulous new products! If you love vinegar with a hint of spice and a lot of mango, you HAVE to try this. I want to kiss whoever came up with this lovely combo. It tastes so rich, but it's not. For a mere 15 calories per tablespoon, this is an easy way to sex up your food, you can't beat it!