I seem to inherit a lot of CSA boxes . Friends and neighbors forget to put holds on their subscriptions before leaving town, and sure enough, they end up in my kitchen. When I was a kid there was a house that was always happy to take in stray animals, I've become the equivalent for CSA boxes. And I have to say, it's pretty great.
If you are like me, food being good just isn’t enough. I put a lot of effort into cooking and I want everything to be perfect! Because cooking quinoa is something I do all the time, I set out to learn how to cook quinoa perfectly . Most methods of cooking quinoa call for a 1:2 ratio between quinoa and liquid. For a long time, I thought this was the best method to cook quinoa perfectly. What I found is that I like quinoa a lot more when I used less liquid, lower heat and cooked my quinoa for longer.
I seem to be on a search for good tofu marinades, so thought I'd try out the Italian marinade from Vegan with a Vengeance . (I want to try the pumpkin-seed crusted tofu from this cookbook next!) The marinade was really easy to put together and I thought it was interesting that there was 1/2 a cup of white wine in it.
Tofu is a very big part of my life, being lactose sensitive, I do try to use soy products and dark green vegi into my dishes so the family can get enough calcium. Marinated tofu is a very simple side dish to prepare, it literally takes no more than 5 minutes and we all enjoy it very much. I don’t see this being served in most Chinese restaurants, only hole-in-the-wall Taiwanese eateries, hope you enjoy! 1 bag of tofu cake, cut into thin slices Marinade: 1 Tbsp minces garlic 2 Tbsp. rice wine 1/4 cup light soy sauce 1/4 cup water 1 Tbsp. dark sesame oil 1 Tbsp. vinegar 2 Tbsp. minced scallions 1/2 tsp. sugar or honey 1/2 tsp. chili garlic sauce (optional)
I’ll explain this as plainly as possible: Unpressed tofu is gross, whereas pressed and marinated tofu is delicious. It took me a while to figure out this little gem and I wish someone had told me sooner. That is why I am passing on my newfound breakthrough to you, dear friends. We had made several mediocre tofu recipes that didn’t blacken like they should have, or crisp around the edges as expected. I started to wonder if we were buying the wrong kind. And then finally, finally , one of my cookbooks happened to mention pressing the tofu.
The McFu. A lot of people use fast food as a last resort. Something to eat when traveling, running late, or attempting to do thirty things at one time. Since there are no vegan entrees on the menu at Chez McDonald’s, we have been effectively cut off from this disgusting crutch. What materialized, is a go-to sandwich that we eat hot or cold, home or away, and if you make the tofu ahead of time, it’s as easy as cold cuts or whatever sickening processed meat you normally prefer.
Ingredients 1/2 pound fusilli (spirals) pasta Kosher salt Olive oil 1 pound ripe tomatoes, medium-diced 3/4 cup good black olives, such as kalamata, pitted and diced 1 pound fresh mozzarella, medium-diced 6 sun-dried tomatoes in oil, drained and chopped For the dressing: 5 sun-dried tomatoes in oil, drained 2 tablespoons red wine vinegar 6 tablespoons good olive oil 1 garlic clove, diced 1 teaspoon capers, drained 2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 1 cup freshly grated Parmesan 1 cup packed basil leaves, julienned
Maybe this has happened to you: You have friends over for dinner. It's an occasion, so you open some nice wine. You stuff corks in the unfinished bottles. Three days later, the stuff is undrinkable, and you find yourself dumping an expensive delicacy down the drain.
Listen up close, because I am going to tell you about the best recipe I've come across all year. A couple weeks back Wayne came home, pulled a page ripped from a magazine out of his pocket, unfolded it, and placed it on my desk. It was a recipe for a dish named Otsu, and was from a neat little restaurant nearby called Pomelo . Pomelo is tiny -- and when I say tiny, I mean it is smaller than my kitchen here at home, the kind of place where you feel as if you can almost reach out and touch all four walls. The food there is delicious, and unless you are sitting at one of two tables, you will get to see your food prepared fresh on a four burner stove as you sit at a stylish little counter overlooking the kitchen.
Pasta in Lemon Cream Sauce This is total luxury: the tang of lemon hidden under creaminess. When served plain on a delicate pasta, it is sophisticated and elegant. 1 pound (angel hair or another light noodle) pasta 1 1/3 cups heavy cream 1 Tablespoon freshly grated lemon rind (about 2 lemons worth) 1/2 cup butter, cut into pieces 2 teaspoons lemon juice 1 ½ cups freshly grated Parmesan cheese ½ teaspoon freshly grated nutmeg salt and pepper to taste lemon wedges
Seattle was beautiful. It was refreshing. It was sunny the entire 5 days I was visiting – a miracle, considering it rains roughly 80% of the time out there.
Until not long ago, the term ”bean salad” was rarely used without being preceded by the word ”three,” and the three-bean salad was usually a staple of the bad salad bar. But the world of real bean salads can extend the range of your repertory. That you have dozens of possibilities when it comes to beans and scores of dressings means that your salad can take on many flavors. Summary Edamame and limas are lightning fast to prepare, as are frozen black and white beans. Fresh beans, like cranberries, cook quickly as well.
This dish is just blanched and shocked string beans that are drained and dressed with a blended sauce of white miso, walnuts, soy sauce and ginger. It’s incredible. Summary Light (white) miso is the mildest you can find, but the darker misos work well here also.