Posts Tagged ‘FOX 9’

Contest-winning recipe: Thai-licious rice, veggie and tofu stir fry

February 3, 2012

Coconut curry is quite possibly my favorite flavor, so the winning recipe for the yumPower Good For You Recipe Challenge on KMSP-FOX 9 News sounded right up my alley.

Watch the segment for information about the contest and our winner, Steph MacPhail, who gets $1500 from Warners’ Stellian to trick out her kitchen appliances (or get an awesome pet hair vacuum for her yellow lab).

Steph’s recipe includes lean protein, more than two servings of fruits and veggies and reduced fat and reduced sodium ingredients. I can’t wait to try it!

Thai-licious rice, veggie and tofu stir fry

For the baked tofu:

3 lbs tofu

1/2 cup low-fat coconut milk (get one 15 oz or so can of it, the rest will be used below)

2 Tablespoons low-sodium soy sauce

1 Teaspoon curry powder

1 Teaspoon freshly grated ginger

For the rice and veggie mix:

1 1/2 cups brown rice

2 Tablespoons olive oil

2 Cups sliced yellow onion

1 Cup chopped carrots

2 Cups broccoli florets

2 Cups sliced peppers (use green, yellow, or red, or a little of each)

1 Can (16 oz) pineapple, no sugar added, drained and juice reserved

1 Cup (approx) low-fat coconut milk

2 Tablespoons low-sodium soy sauce

2 Teaspoon curry powder

2 Teaspoons freshly grated ginger

2 Tablespoons unsalted, chunky peanut butter

Optional: peanuts

Preheat oven to 375°F.

Line a 13×9 baking sheet with parchment paper.

Drain and press tofu to remove some of the moisture, then cube.

In a medium bowl, combine tofu with coconut milk, soy sauce, curry, and ginger.

Let sit for a few minutes, then pour bowl contents onto prepared baking sheet.

Bake in oven for 30-45 minutes, or until slightly crispy and brown.

Meanwhile, mix rice with 3 cups water in a soup pot.

Bring to a simmer; cover, then simmer until the water is absorbed, about 30 minutes.

Heat the olive oil in a large stir-fry pan or large skillet.

Add the onion and carrots and saute over medium heat until lightly browned.

Add the broccoli, bell pepper and pineapple and saute for 5-10 minutes.

When rice is cooked, add the stir fry mixture to the soup pot.

Add the remaining coconut milk, reserved pineapple juice, curry powder, soy sauce, peanut butter and ginger.

Stir gently, cooking for 5-10 minutes. Remove pot from burner. Remove tofu from oven and add promptly to the stir fry. Serve garnished with peanuts.

Serves 8 to 10.

RECIPE: Tropical Bananas Foster on the grill

April 11, 2011

My brother, Joe Warner (left), and I had so much fun testing grilled desserts this past week.

By FAR the best recipe we had — though not the most colorful — was the Bananas Foster with pineapple we made for the FOX 9 morning crew this Sunday on the Vermont Castings 401 Signature Series gas grill.

Joe’s live TV debut came smack dab in the middle of our BBQ Grill Expo, though you can still cash in on grill discounts through April 17.

So how good is this recipe? Well, I’m lactose intolerant, and I still ate a bowl of it. Yum!

We’ve already gotten requests for the recipe, so here it is:

Grilled Tropical Bananas Foster

3 firm bananas

1 thinly sliced fresh pineapple rings

1 cup butter or margarine

1 cup brown sugar

1/2 tsp. cinnamon

2 tsp. rum extract or 2 Tbsp. dark rum

Heat grill to medium high heat. Place butter in a large, grill-safe bowl (we used metal) and heat until melted. Remove.

Meanwhile, grill bananas in their peels about 6 minutes per side, or until brown.

To make glaze, add brown sugar, cinnamon and rum to melted butter.

Peel bananas (careful, they’re steamy!), cut in fourths and add to glaze. Then add pineapples and toss fruit in glaze until coated.

Put bowl back on the grill for about 10 minutes (or so…use your judgment) to warm up again and let all the delicious flavors combine!

Scoop vanilla ice cream into bowls and spoon 1/6 of glazed fruit mixture on top.


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