Wow, it's been a while! School and work have been so time-consuming, and I missed being here.
Let's get right down to it with a little food, shall we? While I have been away from my blogging desk, I have NOT been away from the kitchen. Matt (and I) have whipped up some tasty things these last few weeks. Let's start with dinner.
Stir fry. You love it. I love it. Healthy for your body, especially your heart.
1 bag frozen or fresh stir fry mix (16 oz of chopped red pepper, edimame, water chestnuts, green beans)
1 cup chopped mushrooms
2 cups broccoli, bite-sized
16 oz extra firm tofu (I ate tofu, Matt chopped up 4 oz lean boneless porkchop)
Handful (about 1/3 cup) raw cashews or your favorite (peanuts, etc.)
1/4 cup low sodium soy sauce
2 TB sesame oil
1/4 cup orange juice
1/4 teaspoon sesame seeds
salt to taste + crushed red pepper (optional)
3-4 cups rice
TOOLS:
1 wok, 1 wooden spoon, 1 basting brush, 1 tiny bowl
1 rice cooker (or pot with lid), cookie sheet with parchment paper/foil
*you'll need 2 woks or 2 pans if you're cooking "meat" separately from veggies
1) COOK THAT MEAT! Press the tofu with a few paper towels to remove all excess moisture. Cut into reasonable slices (I did strips this time, about 1/4 inch thick). Lay down on parchment paper or non-stick sprayed foil. In the tiny bowl, mix 1 TB of sesame oil, 1/2 of soy sauce and orange juice (optional). Stir ingredients together with brush and brush generously onto the tofu pieces. Sprinkle with sesame seeds. Bake at 350 for 25 minutes, or until golden brown. Start cooking your rice, in whichever way you like.
If you're cooking pork or chicken, put meat into a wok or pan and pour the "tiny bowl" ingredients into the pan. Stir and watch carefully. Cook until no longer raw, between 5--10 minutes. Set aside.
2) CRISP THOSE VEGGIES! Adding 1/3 cup of water to the pan, cook the veggies thoroughly, adding 1 TB of sesame oil once the veggies are lukewarm and the water has mostly evaporated. Allow the veggies to soak up the oil. Add in the rest of the soy sauce, cashews and 1/8 t. of crushed red pepper (optional). Cover and cook for a few minutes, until veggie are hot but not soggy.
3) STIR FRY! Uncover and stir the veggies. Combine the meat and stir, if you like, or serve separately. Add salt or more red pepper flakes to taste. Eat!
Tofu is awesome,
Tofu is yummy,
Tofu's sure to make
A happy, full tummy!
Let's get right down to it with a little food, shall we? While I have been away from my blogging desk, I have NOT been away from the kitchen. Matt (and I) have whipped up some tasty things these last few weeks. Let's start with dinner.
Stir fry. You love it. I love it. Healthy for your body, especially your heart.
i heart stir fry
*6 servings* 1 bag frozen or fresh stir fry mix (16 oz of chopped red pepper, edimame, water chestnuts, green beans)
1 cup chopped mushrooms
2 cups broccoli, bite-sized
16 oz extra firm tofu (I ate tofu, Matt chopped up 4 oz lean boneless porkchop)
Handful (about 1/3 cup) raw cashews or your favorite (peanuts, etc.)
1/4 cup low sodium soy sauce
2 TB sesame oil
1/4 cup orange juice
1/4 teaspoon sesame seeds
salt to taste + crushed red pepper (optional)
3-4 cups rice
TOOLS:
1 wok, 1 wooden spoon, 1 basting brush, 1 tiny bowl
1 rice cooker (or pot with lid), cookie sheet with parchment paper/foil
*you'll need 2 woks or 2 pans if you're cooking "meat" separately from veggies
1) COOK THAT MEAT! Press the tofu with a few paper towels to remove all excess moisture. Cut into reasonable slices (I did strips this time, about 1/4 inch thick). Lay down on parchment paper or non-stick sprayed foil. In the tiny bowl, mix 1 TB of sesame oil, 1/2 of soy sauce and orange juice (optional). Stir ingredients together with brush and brush generously onto the tofu pieces. Sprinkle with sesame seeds. Bake at 350 for 25 minutes, or until golden brown. Start cooking your rice, in whichever way you like.
If you're cooking pork or chicken, put meat into a wok or pan and pour the "tiny bowl" ingredients into the pan. Stir and watch carefully. Cook until no longer raw, between 5--10 minutes. Set aside.
2) CRISP THOSE VEGGIES! Adding 1/3 cup of water to the pan, cook the veggies thoroughly, adding 1 TB of sesame oil once the veggies are lukewarm and the water has mostly evaporated. Allow the veggies to soak up the oil. Add in the rest of the soy sauce, cashews and 1/8 t. of crushed red pepper (optional). Cover and cook for a few minutes, until veggie are hot but not soggy.
3) STIR FRY! Uncover and stir the veggies. Combine the meat and stir, if you like, or serve separately. Add salt or more red pepper flakes to taste. Eat!
Tofu is awesome,
Tofu is yummy,
Tofu's sure to make
A happy, full tummy!
No comments:
Post a Comment