Nom Nom Paleo. Q&A With a Raw Vegan Mama. Vegan Lunch Box. My Cooking Hut | Asian & French Recipes » Blog Archive Stuffed Tofu with Pork. Stuffed Tofu with Pork It has been a busy week.. plus it was my birthday 3 days ago! Ahh.. getting another year older.. ops!!! Anyway, we should have gone out for dinner but the restaurant was fully booked even if we booked it a month before my birthday! However, we managed to reserve a table for 2 next Friday! It was also exactly 2 years ago on the 28th October that my food blog was named My Cooking Hut.
Just a day before my birthday, I baked a lot of Triple Chocolate Brownies and Madeleines to share them with my work colleagues. Today, I am going to share a very easy dish. This time, I pair tofu with minced pork. Stuffed Tofu with Pork Ingredients:4 square blocks, firm tofu, cut into triangles 3-4 tbsp sunflower oil 200g minced pork 1 garlic clove, peeled and minced 1 tbsp sesame oil 1 tbsp oyster sauce 1 tbsp soya sauce 1 tsp corn flour 1 carrot, diced 1 small courgette/zuchinni, diced a pinch of white pepperSauce: 4-5 tbsp water 1 tbsp oyster sauceDirections:1.
Italian Sausage Wontons. A while ago I received an email from Nasoya asking me to make a little video for them to use on their website. I was really excited and asked my friend Radha for help. She came over on one Sunday and taped me: it only took 3 tries! So far, I've been having difficulties getting Nasoya to put my video on their site, but you can see it here (or scroll to the bottom of the post!). And now, the recipe: Italian Sausage WontonsIngredients:1 pound Italian Sausage1/2 green pepper, finely diced1/4 red onion, finely diced2/3 cups shredded Parmesan cheeseNasoya wonton wrappersoilTomato sauce Directions1. This was a very easy recipe to make and quite filling! Toppling Assumptions. September 22, 2008 at 11:22 am Jennie Mmmm… I’ve been having one of those relaxed mornings where I’m puttering around and yet somehow still accomplishing things. It’s nice. But now that I’ve finally pulled up the blog to get another post written, I’m finding myself drifting off in daydreams, mostly about what it would be like to grow white tea in some remote Asian mountain.
It’s probably because I just finished the last cup from my stash of organic white peony white tea, and I’m really desperate for more. But enough about daydreams and tea – it’s time to get down to the business at hand, which is, to be more precise, Eggplant Meatballs. This recipe is another homerun from the Totally Vegetarian cookbook I told you about the other day. I’m usually skeptical of vegetarian “meatballs” since they tend to be either crumbly and dry or soggy and dense, and they almost always lack any unique flavor. Well, I stand corrected in my assumptions about vegetarian meatballs, at least in this instance. Vegetable-Stuffed Eggplant Recipe. Stuffed Eggplant Recipe. Eggplant Recipes and Tips at Epicurious. E ggplant is so much more than just baked with Parmesan—it stars in dishes from Greece and China, Indonesia and Tunisia. We've gathered our favorite international recipes to diversify your eggplant portfolio. recipe tips:To Eat or Not to Eat You can eat the skin on young eggplants, but the skin of older ones can be bitter and may require peeling.
Salting The flesh of older eggplants can be bitter, too. To mitigate this, sprinkle salt on slices or chunks, and let them rest for 30 to 60 minutes in a colander until they begin to give up water. A La Minute When you're not using the above technique, cut eggplant just before cooking, as its flesh quickly discolors. Cook with more summer ingredients: Risotto Stuffed Zucchini Recipe. Step 1 Preheat oven to 200°C. Using a teaspoon, scoop flesh from zucchini halves, leaving a 5mm border to make a shell (see note). Place zucchini shells, cut-side up, in a large baking dish. Finely chop the zucchini flesh. Step 2 Place stock in a saucepan over medium heat. Source Super Food Ideas - July 2007 , Page 60 Recipe by Kerrie Butler Photography by Mark O'Meara Press the edge of a teaspoon into the cut side of a zucchini half.
Roasted Red Pepper Sauce « Straight from the Farm. September 25, 2008 at 2:12 am Jennie Insomnia, old friend of mine, has been plaguing me all week. A few moments ago, I was laying flat on my back in bed, eyes wide in the dark, watching the clock roll over to yet another minute where my brain just wouldn’t turn off. Then it dawned on me. I have to remember to put up that post about the Roasted Red Pepper Sauce since everyone’s enjoying the eggplant meatballs so much, and they’re even better with the sauce!
So, insomniac that I am, I figured the best course of action was to endure the jarring sensation of turning the lights back on and get this recipe to you pronto instead of wiling away one sleepless minute/hour at a time in bed. Making your own roasted peppers is a breeze and so much tastier than the stuff you get in a jar at the store. See, you have no excuses for not making a fun fresh new sauce even when you have a million things to juggle and too many to-do lists running through your mind to get any proper shut-eye. (makes 1 cup) How to Make Tomato Sauce
How to Make Simple Tomato Sauce by Roma-Tomato.com Family Tomato Sauce Jarring 09/2008