Skinny Bitch in the Kitch by Rory Freedman Read Free Book Online Page A

package directions until tender. Drain, rinse in cold water, drain again, and return the noodles to the pot. Toss with the remaining 1 teaspoon of sesame oil and cover.

    When the vegetable mixture is cooked, add it to the bowl with the mirin mixture, tossing gently.
    To serve, place the noodles on plates or a platter and top with the vegetable mixture, scallions, and gomasio, dividing evenly. Serve hot or room temperature.
    MIRIN (Japanese rice wine used for cooking) can be found at Asian markets and in the international section of many supermarkets.
    GOMASIO is a seasoning made of sesame seeds, seaweed, and sea salt. You can find it at Asian markets and some health food stores.

Potato and Pumpkin Curry with Brown Basmati Rice
    Serves 4 to 6
    1½ cups brown basmati rice
2½ cups water
¾ teaspoon fine sea salt, divided
2 tablespoons refined coconut oil
1 onion, cut into ¾-inch chunks
2 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes
(with juices)
1 cup low-sodium vegetable stock
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
⅛ teaspoon cayenne
⅛ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 pound red potatoes,
cut into ¾-inch chunks
3 cups ¾-inch chunks pumpkin
(see note)
1½ tablespoons lemon juice
1 tablespoon chopped fresh
cilantro or Italian parsley
     
    In a 2-quart saucepan over high heat, combine the rice, water, and ¼ teaspoon of the salt. Bring to a boil, reduce the heat to a simmer, cover, and cook until the water is absorbed and the rice is tender, about 30 minutes. Remove from the heat and let the rice stand, covered, at least 10 minutes.
    While the rice is standing, make the curry: Heat the coconut oil in a 10- to 12-inch skillet over medium high. Add the onion and cook, stirring occasionally, until almost tender, about 3 minutes. Stir in the garlic and cook 1 minute more. Add the tomatoes, stock, cumin, coriander, turmeric, cayenne, cinnamon, cloves, and remaining ½ teaspoon of salt.
Bring to a boil and add the potatoes and pumpkin. Return to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until the potato and pumpkin are tender, about 15 minutes. Remove from heat and stir in lemon juice.
    Serve over rice sprinkled with cilantro.
    Pumpkin doesn’t have to be peeled or skinned before cooking. If you can’t find pumpkin, substitute butternut squash, which does have to be skinned. A vegetable peeler works well.

Pad Thai
    Serves 3 to 4
    6 ounces rice stick noodles
¼ cup agave nectar
¼ cup mirin (see note page 89)
3 tablespoons ketchup
3 tablespoons tamari or soy sauce
1½ tablespoons lime juice
1 tablespoon sriracha (see note
page 49) or other chili sauce
2 tablespoons refined coconut oil
14 to 16 ounces extra-firm tofu,
cubed
½ red onion, cut into ¼-inch slices
2 cloves garlic, minced
3 scallions, halved lengthwise and
cut into 2-inch pieces
2 cups bean sprouts
1 carrot, shredded
¼ cup chopped fresh cilantro, mint,
or a combination
¼ cup chopped roasted peanuts
4 to 8 lime wedges
    Cook the noodles according to package directions. Drain and set aside.
    Meanwhile, in a small bowl, whisk together the agave, mirin, ketchup, tamari or soy sauce, lime juice, and sriracha; set aside.
    Heat the coconut oil in a 12- to 14-inch wok or skillet over high. Add the tofu and stir-fry for 4 minutes. Add the red onion and stir-fry for 30 seconds. Add the garlic and stir-fry for 30 seconds. Add the noodles and agave nectar mixture and stir-fry until the noodles are softened and evenly coated with sauce. Add the scallions, bean sprouts, and carrot and stir-fry until all the ingredients are well combined and heated through.
    Transfer the pad thai to plates or a platter, garnish with cilantro or mint, peanuts and lime wedges, and serve.
    We know it seems like the ketchup would crap up the whole dish, but it doesn’t. Trust your Bitches.

Veggie Enchiladas
    Serves 6
    2 tablespoons refined coconut or
safflower oil, plus more for frying
1 red bell pepper,