Wednesday, November 29, 2006
1/2 block of tofu
1/2 onion chopped
1 inch of ginger, peeled and diced
4 cloves garlic
Vegetables, any kind you want, I used lots of mushrooms, broccoli, and snowpeas
2 Tbsp Tamari (or "real" soy sauce, I stopped using regular no name brand since it contains virtually no trace of actual soybeans)
2 Tbsp sesame oil
1 Tbsp of Sambal Oelek or red chili paste, or some chili flakes. Use less if you don't want it too spicy.
1/4 cup water
1 cup Quinoa, rinsed. Or brown rice would be good too.
Cook Quinoa in 1 1/2 cups water like you would rice. (Bring water and Quinoa to a boil, then cover and simmer until all the water is absorbed and the Quinoa is soft.
In a frying pan, fry onions, ginger and garlic in sesame oil until soft. Crumble tofu and add. Add Tamari, sambal oelek, and 1/4 cup water and let it cook for 10 minutes on medium heat. Add your veggies, cover until they're cooked. Serve it over the Quinoa. It's very delicious and I think it's pretty healthy too.
Tuesday, November 28, 2006
Anita has graciously invited me to join, but I'll be honest. I seldom cook from recipe for myself--usually i just sorta throw stuff together that I've experimented with in the past and I know will work.
I will, however, try to document my experiments for you, and am certainly going to use recipes from here and will post my comments.
I wish I could email all of you some of my low-fat, sugar-free, carob and banana oatmeal cookies.
Saturday, November 25, 2006
Do you have lots of old brown bananas in your fridge? I do.
I cup mashed bananas (3 old brown bananas)
1/3 cup vegetable oil
2/3 cup honey or brown sugar or both
2 eggs beaten
1 3/4 cup whole wheat flour
1/2 tsp salt
1 tsp baking soda
1/4 cup hot water
1/2 cup chopped walnuts
1 tsp vanilla
Heat oven to 325 degrees. Beat oil and honey together. Add eggs, mix. Stir in bananas. Add dry ingredients. Mix until smooth. Bake in greased, floured, standard loaf pan for 55-60 minutes.
I know I'm such a nerd. But this soup is delicious to the MAX people!
1 large onion, coarsely chopped
1 tablespoon chopped garlic
1 tablespoon chopped peeled fresh ginger
3 tablespoons vegetable oil
3 cups pumpkin, baked and pureed
1 sweet potato, baked
1 cup dry white wine
4 cups chicken stock
3 lemongrass stalks (bottom 5 inches only), coarsely chopped
1 (1-inch) piece galangal (thawed if frozen), peeled and coarsely chopped
3 to 5 fresh (1 1/2-inch) Thai chiles or 2 fresh jalapeño chiles, trimmed and coarsely chopped (seed chiles if a milder flavor is desired)
4 kaffir lime leaves (fresh or frozen)
1/3 cup fresh lime juice
1/4 cup Asian fish sauce
1 tablespoon sugar
1/2 cup coconut milk
Cook onion, garlic, and ginger in 1 tablespoon oil in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until onion is softened, about 4 minutes. Add pumpkin and wine. Boil, uncovered, until wine is reduced by about half, about 5 minutes. Stir in stock and simmer, add sweet potato in chunks, covered, until pumpkinand potato is tender, about 20 minutes.
Heat remaining tablespoon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté lemongrass, galangal, and chiles to taste, stirring, until lightly browned, about 1 minute. Remove from heat.
Stir in lemongrass mixture, lime leaves, lime juice, fish sauce, and sugar. Simmer, uncovered, 20 minutes. Season well with salt and pepper. Add 1/2 cup of coconut milk if you want.
Monday, November 06, 2006
Chicken Braised with Dried Figs, Sage and Grappa
Butternut Squash and Pancetta Risotto
Warning: labor-intensive and time-consuming, but worth it!!!