Saturday, December 12, 2009

| dragon tofu |

I've been trying to re-create "dragon tofu" from my local food co-op and I think I've come fairly close. This is really tasty stuff....eat it on salads, on stir fry, plain, or in slices on a sandwich.

DRAGON TOFU:
1/4 to 1/2 cup sweet chili sauce (find it in a jar in the Thai section of the grocery store)
1 tablespoon honey
2-3 tablespoons rice wine vinegar
1/2 teaspoon garlic powder
1 teaspoon sesame oil
ground black pepper

  1. Press a large block of extra firm tofu for about a half hour to get the excess moisture out. Wrap it in a towel, put it on a plate wrapped up, and put something heavy (like a cast iron skillet or heavy pan) on top of it.
  2. When it's pressed out, slice it into about 10 pieces.
  3. In a plastic container, combine the ingredients listed above. Put the slices in. Cover and refrigerate for about 2 hours, turning over every half-hour to make sure it all gets soaked.

Wednesday, December 9, 2009

| my favorite new salad dressing |

Don't know why I've never tried this before, but it is awesome. I put some in a little tupperware container and took it in my lunch the other day.

- dash of olive oil
- dash of balsamic vinegar
- about a teaspoon of fruit jam (I used apricot)
- sprinkle of salt and pepper

Shake up. Serve on salad. I'm sure you could make it in larger batches, too. The fruit jam was such a nice addition. Yummers.

Saturday, December 5, 2009

| easy recipes from my mom ]

Some recipes are just too wonderful and simple not to share. There are three that I picked up over Thanksgiving and wanted to pass along.

CRANBERRY SAUCE
1 bag fresh cranberries
1 cup water
1 cup sugar

Combine in a saucepan. Bring to a boil. Boil until the cranberries are mushy and the sauce begins to look like jelly. Cool and refrigerate. That's all (seriously).

CRANBERRY-ORANGE RELISH
1 bag FROZEN fresh cranberries (buy the fresh bag and then freeze it)
1 cup sugar
1 orange, cut into 1/8s

Combine all in a food processor. Chop until it looks like relish. Refrigerate and serve.

HOMEMADE EGG NOODLES
2 eggs
1 tablespoon milk
1/4 teaspoon salt

Combine well with a whisk. Add 1 1/2 cups flour. Form into a ball. Roll out on a VERY well-floured surface until thin like a pie crust. Let dry until it's easy to move the dough about without it sticking (keep flouring). Make sure it's not stuck to the surface, too! When it's pretty dry (maybe an hour?) fold it on top of itself a few times, then slice into thin ribbons (1/4 inch?) with a pizza cutter. Unroll the pieces and break into shorter noodles (you can just tear them). Now they are ready to cook!

Put them into boiling broth (veggie or chicken). For noodle soup, you can add veggies (and chicken chunks, if you want). For "chicken and noodles on mashed potatoes" (my all time favorite), just add chicken, no veggies. Serve over mashed potatoes. So delicious.