Talking of movies, we saw an excellent movie on TV the other night, Remember the Titans with Denzel Washington in the lead. It was about appointing a black football coach in a very white town full of racial tensions and hatreds and how the coach managed to turn the school, and then the town, around. I understand prejudice, but not how it can produce such extreme hatreds as are exhibited by some communities and people. It is very frightening. Last night we watched Dante's Peak which we had seen before, Pierce Brosnan was the lead. It is about a town at the bottom of what was supposed to be an extinct volcano. Lots of drama and nail biting going on. I enjoyed it again. The other night we caught Annie Get Your Gun which hasn't been seen in 30 years I believe. The music was good, but the action was pretty outdated and I didn't, personally, think much of Betty Hutton. I think she was maybe a bit too Hill Billy at the end, when she should have been somewhat smoothed out round the edges as it were.
I like Thai food, I like curry and I like mushrooms, so this has got to be a good combination for me. Fragrant Thai Curry and Mushroom Dinner 12 oz firm tofu, drained 375 g 2 tbsp vegetable oil 25 mL 1 medium onion, sliced 1 1 lb. sliced fresh Mushrooms 500 g (white, crimini or oyster) 1 can (454 mL) lite coconut milk 1 3/4 cup vegetable broth 175 mL 2-3 tsp Thai red or green curry paste 10-15 mL 2 tsp finely grated lime rind 10 mL 1 tbsp fish sauce 15 mL 2 cups halved green beans 500 mL 1/3 cup diced red pepper 75 mL 2 tsp sugar 10 mL 1/2 tsp lime juice 2 mL 2 green onions, thinly sliced 2 Fresh Thai basil leaves (optional) 2 cups hot cooked jasmine or white rice 500 mL Cut tofu into 3/4 “(2 cm) cubes. In large skillet or wok heat oil over medium- high heat, stir fry onion 1-2 minutes. Add tofu; stir-fry 2-3 minutes or until lightly browned. Add mushrooms and stir-fry 2-3 minutes. Stir in coconut milk, broth, curry paste, lime rind and fish sauce; bring to boil while stirring to blend well. Add green beans; reduce heat to medium and boil 5- 8 minutes or until beans are crisp-tender. Add red pepper; cook until sauce has thickened to desired consistency, about 3-4 minutes. Stir in lime juice and sugar. Serve over hot rice and garnish with green onion and basil or coriander. Makes 4 servings Tips: If fish sauce is not available add ½ tsp (2m L) salt. Substitute mango juice nectar for broth and omit sugar. Variations: 1. Add 4 oz (125 mL) peeled raw shrimp with the red pepper. 2. Substitute 12 oz (375 g) skinless, boneless chicken breasts or thighs for tofu. Nutritional Information (Per Serving): Calories: 408, Sodium: 978 mg, Protein: 13.8 g, Fat: 19.2 g, Carbohydrates: 51.6 g, Dietary Fibre: 5.5 g Vitamin C: 53%*, Vitamin B1: 15%, Vitamin B2: 23%, Niacin: 34%, Vitmin B6: 19%, Folate: 29%, Vitamin B12: 1%, Calcium: 21%, Magnesium: 33%, Iron: 26%, Zinc: 23% Want to see how easy it is to make this Fragrant Thai Curry & Mushroom Dinner? Watch the Video Now! http://mushrooms.ca/media/fragrant-thai-curry.aspx?utm_source=Mushrooms+Canada+Mailing+List&utm_campaign=7df9abdad5-RecipeoftheMonth_Feb2010&utm_medium=email Have a great day