Tofu Coconut Curry

1 pack Extra Firm Tofu
1 cup Jasmine Rice
1 can Coconut Milk
2 tbsp Red Curry Paste
1 stalk of Lemongrass
2 tsp Fish Sauce
1 tbs minced Ginger
1 Red Bell Pepper
Some Sliced Mushrooms
Green Beans (handful works)
Honestly, any other veggies you would like to add

1. Prepare your tofu. Drain the tofu and dry on a towel. Cut in half horizontally and the into cubes.
2. In a skillet with no oil and on low heat, brown the tofu. Low heat is the key to keep it from sticking.
3. Press with a spatula often to help remove the water.

There are several marinades on the internet that your can use to give it some flavor. For this recipe I'm just going to leave it alone. Next let's make some rice.

1. Boil 1 1/2 cups of water.
2. Add 1 cup of rice and stir often until the rice absorbs all of the water.

Now for the final stretch of this recipe. The sauce.

1. Start boiling one can of coconut milk.
2. Add Red Curry Paste, Lemongrass, Fish Sauce, Minced Ginger and bring to a boil.
3. Next add your veggies and your tofu and let simmer to help give the flavor to everything. I stop cooking when the mushrooms are cooked.

Last, but not least--Get your eat on.

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Like you haven't thought about doing this.
http://www.reddit.com/r/WTF/comments/al84i/odd_sms_conversation_with_my_brother/

Pumpkin Ravioli (My way)

Here is the recipe for my pumpkin ravioli. It is delicious, looks very fancy and can be made for under $20.

Pumpkin Ravioli

Pumpkin Filling-

10 tablespoons (5 ounces) unsalted butter
1 can of pureed pumpkin (just straight up, pure pumpkin puree, not pumpkin pie)
2 cups heavy cream
1/2 bay leaf (I left this out. If you have a friend you can get 1/2 a bay leaf from, go for it but I wasn't about to buy a whole thing of bay leaves to use half of one. I don't ever use them.)
2 tablespoons minced fresh sage, plus 6 small leaves for garnish
2 teaspoons minced fresh thyme leaves
2 eggs, beaten
Salt
Freshly ground white pepper

Wonton Wrappers (to make the raviolis)

Sauce-

2 cups Chicken Stock


What you are going to do is put 4 tbs of butter in a saucepan and melt it down. Then add the pumpkin puree, 1 cup of cream, half of your herbs and simmer for one hour until it forms a paste. This is going to require constant stirring. It sucks. I know but it keeps it from burning on the bottom. But you want to cook it down to a paste. Once it is a paste then add 2 tbsp more of butter, the eggs and season with salt and pepper. I let mine cool over night.

Next get your wonton wrappers (I used 3 packages), a flat surface, a bowl of water, a storage container, your pumpkin puree and a good movie. Your going to take your wonton wrapper, brush it with water, place a small amount of pumkin in the middle, cover with another wonton wrapper and pressed around the edges to seal it. There are different ways to give your ravioli a fancy edge. I just pressed a fork around the edges. Place your ravioli into the storge container. I would place a piece of wax paper in between each layer. It keeps them from sticking together when it comes time to cook them. You just boil them like normal ravioli. I would add some oil to the water to keep them from sticking together.

The final step is to make the sauce. This is super simple. Reduce 2 cups of chicken stock down to half a cup. Add a cup of heavy cream and reduce the mixture down to 3/4 cup. Finally add 4 tbsp butter and the rest of th herbs and you have your fancy sauce.

Super cheap, somewhat time consuming but you are going to impress your guests.