Yellow curry is my absolute favorite Thai dish.  I was in the middle of making some the other night when I discovered that I was out of turmeric.  Of all the things to be out of…  So, without the turmeric to make my curry yellow, my dish turned into a red curry instead.

This time, I used some super firm tofu, sweet potato, carrots, broccoli, onion and frozen peas.  The basic curry recipe is here, but only use 1 cup of stock, 1 cup of coconut milk and don’t add the turmeric to keep it red.  It was really quite good and came together really fast.  You could even precook your jasmine rice and pre-chop all of your veggies to make it even easier on yourself after a day at work.  I really, really liked the addition of the sweet potato– it gave it a really interesting flavor.

I’ve blogged about how much I LOVE miso soup before, but when you throw in some other fixin’s you’ve got yourself a yummy meal in less than 10 minutes.  Seriously, this stuff is good and it’s my go-to when I don’t know what else to make.  Emma loves it too.  In fact, she had the leftovers from this meal for breakfast yesterday.

If using packaged noodles:

To make this, start by boiling your udon noodles per the directions on the package.  Once cooked, drain them and set aside.  In the same pot, fill with water (the amount depends on how many servings you intend to make, but just eyeball it).  When the water has boiled, turn off the heat and add your miso.  I prefer red miso, but you can use whatever one you like best.  I usually start with 2 good spoonfuls.  Work it in to dissolve it in the water and either add more miso if it’s not to your liking or add more water if the miso flavor is too strong.  Add a few dashes of soy sauce and you’re done!  Add your noodles back into your soup, then throw in some cubed tofu and chopped green onion.  Couldn’t be easier!

If using fresh noodles:

Prepare your soup as directed above, but don’t turn off the heat once the water has boiled.  With the soup bubbling, add the noodles and cook one to two minutes (whatever the package directs).  When cooked, turn off the heat and add the tofu and green onion.

For those nights when you just don’t know what to make, don’t want to spend tons of time in the kitchen, or are just plain unmotivated, I’ve come up with a new idea– meals in minutes!   Whenever I come up with a tasty meal that can be made in about 15 minutes, I’ll file it under the “Quick & Easy” category (you can browse the recipe categories in the sidebar to the right).

I’ve had several lazy nights this week and on one of those nights, I came up with a yummy, simple pizza.  While looking through my freezer the other evening, I found some frozen pizza dough.  Then I found something even better– some frozen flatbread!   It worked perfectly– no waiting for anything to defrost, and the entire meal came together in about 15 minutes.

Preheat your oven to 425 degrees.  Meanwhile, chop up all of your toppings.  I used zucchini, green onions, red and green bell peppers and kalamata olives.  While chopping your pizza toppings, chop extra to toss into a salad.  When your oven is done preheating (or when you are done chopping), put your flatbread directly on the oven rack in the middle of the oven.  Top with sauce and your chopped vegetables.  Cook for about 8 minutes or until the flatbread is crispy.

This works well with pita bread and tortillas too!