Food for February

February has brought a few fun meals so far. First up: I officially believe corn starch is the answer to delicious tofu.

For Coconut Kale Tofu:
-Drain, press, and slice tofu. Thinly coat with corn starch, then pan fry in a tablespoon of olive oil. 
Remove from pan, set aside.
-Sautee 1 chopped onion and 1 sliced red pepper for a few minutes, then add 1 can tomato paste blended with a bit of water and 1 can coconut milk. Simmer until it thickens a bit, and flavor with garlic, curry, and pepper.
-Add washed and torn kale for just a minute at the end, along with the cooked tofu. Serve with rice.

When we aren't eating stir fry, February calls for soup. At least in my world. This fact, combined with my ownership of a stick blender, means we have had variations on a theme: blended soups with avocado. Curried sweet potato soup topped with roasted cauliflower...

 Followed by garlic potato and corn chowder. Both topped with avocado. Because life is better with avocado.

 Gratuitous Gertie and fam shot from Jeff's visit. A brisk and sunny (and quite lovely) walk!

 First homemade pasta. And homemade french bread. All courtesy of Robin.

 Don't forget cookies!

 Our newest kitchen appliance. Homemade pasta is officially our newest obsession.

 

Unrelated, but this weekend was my dear friend A's bridal shower. Pretty fun to see where she was raised outside of Kansas City.

And now off to homework...and homemade pasta. Guess which one I am excited about?