Lauren's Favorite Tofu

Let me introduce you to the great Lauren! I met her almost 10 years ago and we just clicked. She is the kind of woman everyone should have in their lives. She is sweet, strong, compassionate, and little quirky. In my book, she's good people.

Lauren is the kind of friend who calls and says- Beep Beep! I'm in your driveway. Get in, Fool. We're going adventuring. You had a nightmare and you just can't sleep? No worries, she will answer the phone. Lost your cat at 3am? Call Lauren, she's already on her way to work and she's got your back (Breathe woman! Your cats know how to survive outside, they are cats!)

With a friend like that, it's easy to return those same favors. When you get a call and your buddy is sad- you automatically ask, do you want to come here or you want me to come to yours? When she just wants to keep your company, you scoot over on the couch and ask if she wants to stay for supper. You trust her with your worries and know they won't leave the room. She's just the best friend anyone could have.

Lauren and me on the beach for an adventure!

One of Lauren's favorite meals I make is stir fried tofu. It's a fairly simple dish that I don't actually have a recipe for. I do it all by eye. But, as it is her favorite, I promised her I would at least write it down.

I love this dish because it is so versatile.The veggies can be changed up depending on the season. The sauce can be made as spicy or mild as you like. Serve it over rice or cauliflower rice. The options are limitless. I have made this as simple as just the tofu and mushrooms. It's a beautiful flavor. The secret's in the sauce...

You won't see any exact amounts, only approximations on this one. It will give you a general idea of how to prepare the dish. Don't worry, there's really no wrong way to make this!

Lauren's Favorite Tofu
Serves 2-4

1 Block of firm or extra firm tofu
1 Box (8oz) fresh mushrooms- portabella or white
Garlic- 2-3 cloves
1/4- 1/2 Small onion
1 Small zucchini, sliced and quartered
1 Small carrot, shredded
Broccoli florets

Sauce ingredients
Soy Sauce
Oyster Sauce
Pepper
Garlic chili sauce for heat
Nutritional Yeast
Sesame oil- optional and to be used VERY sparingly.


Hot rice to serve


To prepare the tofu, drain the water. Using a tea towel or similar lightweight towel gently squeeze extra liquid out of the block. Do not squeeze too hard or you will break the block.

Slice the tofu into planks and lay out on the tea towel. Cover completely and press down to remove any additional liquid hiding inside.

Cut planks into cubes approximately 1x1.

In a large saute pan, swirl the pan with a light coat of olive oil.  Let heat over medium heat. Add tofu.

Allow tofu to cook, turning to brown all sides. I like to cook mine until it is fairly firm and a dark golden brown. This takes about 20 minutes on my stove top.

Add mushrooms and veggies. Saute until soft.

When veggies are done, sprinkle all with nutritional yeast. Stir well.

Time for sauce! Start with the soy sauce, I generally use about a 1/3 cup or so. Add in the oyster sauce approximately 3 TBS. Add fresh cracked pepper. Add in the garlic chili sauce- if you like it spicy, go heavy, if not use about a tsp. (Lauren likes hers red with spice, so I leave the chili sauce on the counter for her to add extra to hers) If desired, add in 1-2 DROPS (A little goes a LONG way) of the sesame oil. Stir well until all veggies and tofu are covered and the sauce has thickened slightly.

Sprinkle additional nutritional yeast over the mix.

Serve over hot rice.

Grillin' Chicken Yakatori

Another home run.

Chicken Yakatori. A friend from work told me she would have reservations about eating something called "YAK-atori." That was until I explained what it is- marinated chicken chunks, threaded onto a skewer and grilled to perfection. Really who could ask for any thing more? Well, perhaps some of my favorite homemade mac n cheese?At least that's what we had with our chicken. Add a tossed tomato, cuc, and basil salad and we were set.

The recipe makes four servings, but if you look, you'll see we have five. I made an extra serving so we could use the leftovers in another meal later this week. :) Cook once, eat twice.



As I was grilling up this fantastic, simple supper I took a stroll around my yard. I have a lovely plant in the front yard that sends out blossoms every few days. They bloom for one day, then wither and die. It's very peculiar and interesting all at the same time. If you know what this plant is, please feel free to comment and enlighten me on it's name!




Here's to you and your culinary adventures, friends. Cheers!

Chicken Yakatori
Serves 4
172 calories per

1/4 cup sake (rice wine)*
1/4 cup low-sodium soy sauce
3 TBS sugar
2 TBS grated peeled fresh ginger
1/4 tsp crushed red pepper
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 24 bite-sized pieces
1 tsp sesame oil

Combine first 6 ingredients in a small saucepan. Bring to a boil; cook until reduced to 1/4 cup (about 2 1/2 minutes). Remove from heat; cool.

Combine soy sauce mixture and the chicken. Add sesame oil. Toss to coat. Cover and marinate in refrigerator for 1 hour.

Heat an outdoor grill to medium-high heat.

Thread 6 chicken cubes onto each of 4 (10-inch) skewers. Brush kebabs with the soy mixture.

Grill 4 minutes on each side or until the chicken is done.


* You can use 1/8 cup rice wine vinegar and 1/8 cup white wine in place of the sake. It's not quite the same, but it will do in a pinch.

Shrimp in herb sauce

A picture is worth a thousand words.

Yes, it's cliché. But the only words I could come up with were, "Oh my goodness, this is wonderful, oh my goodness." So, two pictures should help more than my (basically)wordless description.


The first is just the shrimp in all its glory.

The second show cases where all the flavor is for this simple dish- the vibrant green herb sauce.





I served this over a little bed of spaghetti squash and used the bread to sop up the delicious herb sauce.

So, go, cook. Enjoy the freshest flavors of the season.

Here's to you and your culinary adventures, friends. Cheers!

Shrimp with Herbed Green Sauce
Serves 6
352 calories per serving

3 1/2 TBS extravirgin olive oil
6 garlic cloves, peeled
1 cup coarsely chopped green onions
1 cup coarsely chopped fresh flat-leaf parsley
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp crushed red pepper
2 1/4 pounds large shrimp, peeled and deveined
1/3 cup dry white wine
6 ounces crusty sourdough or French bread, torn into 6 (1-ounce) pieces

Preheat oven to 500°.

Place olive oil and garlic in a food processor; process until garlic is finely chopped, scraping sides of bowl occasionally. Add green onions and parsley in food processor; pulse until minced. Spoon garlic mixture into a large bowl. Add wine. Add 1/2 teaspoon salt, black pepper, red pepper.*

Toss the shrimp and sauce together. Spoon the shrimp mixture into a shallow roasting pan. Bake at 500° for 5-6 minutes or until the shrimp is slightly underdone, stirring once. Remove from oven. Let sit in hot sauce for an additional minute or so to let the shrimp finish cooking.

Ladle about 5 oz of the shrimp/sauce mixture into a bowl. Serve immediately with bread.


* The raw sauce can be frozen and will still maintain it's vibrant color when thawed and cooked.

Because I was planing to pour this over squash, I removed my shrimp from the sauce after cooking. Then I added 1/4 cup chicken stock and a splash of lemon juice to the herb sauce. Then I returned the shrimp to the party.

It's a 10.

"Holy crap, it's a 10. Those were AMAZING."

Jon boy gave his first ever 10 out of 10 on a recipe.

We had hoisin-honey pork chops and sweet potato mash for supper tonight. The pork chops were the recipient of the highest honor in Jon's universe. I thought the sweet potatoes were pretty fantastic myself.

So, tonight you get both recipes. Enjoy!

Here's to you and your culinary adventures, friends. Cheers!

Hoisin-Honey Pork Chops
Serves 4
195 calories per

2 TBS sliced green onions
2 TBS hoisin sauce
2 TBS low-sodium soy sauce
2 TBS honey
1 TBS hot water
2 garlic cloves, minced
1 (1-pound) package pork chops
1/4 tsp salt
Cooking spray
1/2 tsp sesame seeds

Combine first 6 ingredients in a small bowl. Pour 1/4 cup honey mixture into a large zip-top plastic bag; reserve remaining honey mixture. Add pork to bag; seal and marinate in refrigerator 30 minutes, turning bag occasionally.

Remove pork from bag; discard marinade. Sprinkle pork with salt.Brush 1 tablespoon reserved honey mixture over pork; sprinkle with sesame seeds.

Preheat a grill to medium heat. Grill chops for about 10-12 minutes per side or until a thermometer reaches 160. Remove from grill and rest 5 minutes before serving.

Sweet Potato Mash
Serves 2
299 calories per

2 medium sweet potatoes (about 1 pound)
3 TBS 1% low-fat milk
2 TBS brown sugar, divided
1/8 tsp salt
1 TBS butter, softened
1 TBS chopped pecans, toasted
1/8 tsp ground cinnamon

Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave potatoes at HIGH for 10 minutes, rearranging the potatoes after 5 minutes. Wrap potatoes in a towel; let stand for 5 minutes. Scoop out pulp; discard skins. Combine pulp, milk, 1 tablespoon brown sugar, and salt in a medium bowl; mash.

Combine 1 tablespoon brown sugar, softened butter, pecans, and cinnamon in a small bowl. Top each serving with pecan mixture.

Summer Lovin'

I have posted variations on gyros in previous posts. Such as my gyro burgers and my gyro inspired meatballs.

Last night we had gyros from the CLP. They were pretty close kids! Some day we will actually do the meat on a spit like it's traditionally prepared. One thing we learned- lamb is key to the right flavor. Seriously. We've tried other variations that omit the lamb, it's just not the same.

Now, this recipe wasn't quite perfection, we are getting closer though!

I've done some additional searching on gyro meat. Most recipes call for baking it a water bath. I haven't tried this technique yet, so that's the next thing to try on our at home gyro quest.

We decided to have home made baked beans last night too. They were definitely delicious. Jon said they were in his top recipes we've had so far. Not to shabby :)

So, we've had a taste of summer fare in March. Yep, I think it's gonna be a great season of food.

Here's to you and your culinary adventures, friends. Cheers!

Gyros
Serves 4
375 calories per

1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregano
2 tsp fresh lemon juice
1/4 tsp salt
3 garlic cloves, minced
6 ounces ground lamb
6 ounces ground sirloin
Cooking spray
1/8 teaspoon ground red pepper


Sauce:
1 cup peeled shredded cucumber
1/4 cup vertically sliced red onion
1 TBS chopped fresh mint
1/2 tsp garlic powder
1/2 tsp fresh lemon juice
1/8 tsp salt
1/8 tsp black pepper
1 (8-ounce) carton plain fat-free yogurt or sour cream

4 pitas


Preheat broiler.

To prepare loaves, combine first 8 ingredients, stirring well. Divide mixture in half, forming each half into a 6 x 3-inch loaf. Place each loaf on a broiler pan coated with cooking spray; broil 7 minutes on each side or until done.

Sprinkle loaves with red pepper. Cut each loaf crosswise into 1/8-inch slices.

To prepare sauce, place cucumber and onion onto several layers of heavy-duty paper towels. Cover with additional paper towels; let stand 5 minutes.

Combine cucumber mixture, mint, and next 5 ingredients (mint through yogurt), stirring well. Divide meat slices evenly among pitas; top each serving with about 1/4 cup sauce



Boston Baked Beans (slow cooker)
Serves 10
140 calories per

1 cup chopped onion
1/2 cup ketchup
1/2 cup real maple syrup
2 TBS light brown sugar
2 TBS molasses
1 tsp dry mustard
1/2 tsp salt
1/4 tsp all spice
1/8 tsp ground ginger
3 (15oz) cans white beans, rinsed and drained
4 bacon slices, uncooked and chopped

Combine all ingredients in a crock pot. Cover and cook low 5 hours.

Note- these really need to be done on low to get the best flavor and color. Don't try to do them on high for a reduced cooking time, it's just not the same.

Road Trippin'

Well, we are just a few short days away from the big day.

We had our moving sale on Thursday and Friday. It was supposed to be today as well. But you know what? We ran out of things to sell! The Lord blessed us with many customers willing to purchase our treasures. We ended up with only a few odds and ends leftover which we will be donating to our local historical society for their annual garage sale.

We have wonderful friends and family who helped us out with our sale. Since we live in an apartment it was nearly impossible to have a garage sale at our home. Our friend Josh offered us his yard and garage right on the main drag in town. Jon's brother helped us acquire tables. Our friend Mike came by to help us take down tables last night. And, countless friends and family came by to purchase things. We couldn't have done it without every ones help.

In preparation of our trip, I made a batch of beef jerky. Unfortunately, Jon got into the bag. He ended up bringing it to the garage sale and sharing it with our helpers. By the end of the day the entire bag was gone. I wasn't mad though, I considered it a compliment. Besides, it was after all Jon's birthday. If he wanted to eat all my jerky then so be it, we'll call it his birthday gift ;)

So, I made my way back to the market to buy another sirloin roast. Jon decided we should make a double batch, so we bought two roasts. I found my meat slicer as we were cleaning out closets. I absolutely Love that slicer. It makes slicing the jerky quick and easy.

Jon has been told to stay out of this batch, we will see if I have any jerky for my road trip across country in a few days...

I will share my basic marinade recipe for jerky. But be warned, just like every good cook, I have my secrets that I just can't share. One of the secrets I won't share are the brand names of the ingredients I use. I admit I am a total snob when it comes to jerky. If even one of my ingredients is missing in the brand I prefer, jerky won't be made until the "right" brand is available.

Play with the recipe until you find a marinade that you like best. Once you get it right, people will be begging you for your recipe!

I have several variations of my marinade recipe for the different meats I dry- chicken, turkey, steak,bison, and venison. Again, don't be afraid to experiment. You will be rewarded for your bravery.

Here's to you and your culinary adventures, friend. Cheers!

Basic Jerky Marinade
Enough for about 3 lbs of meat

1/2 cup soy sauce
1/2 cup Worcestershire sauce
1/4 cup vinegar
3 TBS liquid smoke
1/2 tsp black pepper
2 TBS brown sugar
fresh garlic, chopped
1/2 tsp onion powder
2 TBS ketchup
1 1/4 tsp salt
hot sauce

Combine all ingredients together in a zip top bag.

Mini Thanksgiving Bird

I spent my turkey day alone this year. My husband was taking care of his brother out of state for a few days following surgery to repair a hernia. So I did the next best thing to turkey, I made a Cornish game hen with homemade stuffing.

I have never had a more flavorful, moist bird in my life.

If you haven't ever made brined turkey or game hen before, you must give it a try. The breast meat is so tender you would think you are eating dark meat.

The following recipes make enough brine for 1 medium game hen or 1 small chicken and enough stuffing for the same. The brine can easily be doubled or tripled for turkey.

Here's to you and your culinary adventures, friend. Cheers!

Brine for poultry
Makes 1/2 gallon

8 cups water
1/4 cup canning salt
3 tsp minced garlic
1 tsp ground black pepper
1 TBS Worcestershire sauce
2 TBS brown sugar
1 TBS dried Italian herbs
2 tsp liquid smoke
1/2-1 cup apple juice (optional)

Combine all ingredients in a zip top gallon bag. Shake to combine and dissolve salt. Rinse poultry of choice and submerge in brine. Refrigerate overnight. Rinse poultry, drain, and pat dry before cooking.

My preferred method of cooking: Pat the poultry dry. Loosen skin on breast. Gently push some small pats of butter under the skin on the breast. Tress your bird. Place in your roaster. Add 1/2 cup chicken stock to roaster, cover and cook according to package. Add 1 cup stock for larger birds such as chicken or turkey.

Why I like this method: chicken stock and a good fitting lid keep the bird moist, this completely eliminates the need to baste your poultry. This method works wonders even if you don't brine your meat.

Homemade stuffing

1/3 cup of celery, chopped fine
3 TBS onion, chopped fine
1 1/2 TBS melted butter
pepper
1/2 tsp thyme
1 tsp dry Italian seasoning
2 cups day old bread, cubed
2 TBS milk


Cook celery and onions in the melted butter until tender.

Mix celery and onion with remaining ingredients.

* If you don't have day old breadcrumbs, take fresh bread, cut into cubes. Toast in a hot oven to dry out slightly.

They all disappear from view

Tonight was wonderful. It was a very productive night for me. I have had a messy (OK messy by my standards, immaculate by my husband's) house for weeks. I decided it was time to tackle those projects no one really likes- you know dusting, cleaning the cobwebs off the ceilings, picking up dust bunnies from under the beds and on the vents. Oh yea, who could forget: dishes, laundry, litter box clean-up, and the bathroom among other things.

How did I happily complete these mind numbing tasks? With a great meal to fill my belly, a nice glass of moscato wine, and GREAT tunes. When I say great, I mean great. Frank Sinatra, Etta James, Ella Fitzgerald, Glen Miller Band, Aretha Franklin, Otis Redding, Barry White, Marvin Gaye, Best of the Big Bands...OK Mom, if you are reading this, I have NO IDEA how the CDs ended up at my house and not yours....honestly.... (Someone else look, is she buying it?)

Moving right along. I have truly come to appreciate the things I have in this life. Good food, good friends, an amazing husband, and an incredible God to worship with a great church family. I must say, God is Good.

Tonight has been about letting all the other things in my daily life that distract me from God disappear from view and just be in His mighty presence. I needed to be alone with my Father and enjoy the intimate relationship we share. In doing that I find complete joy in all I do, even, cleaning up dust bunnies.

So tonight I say to you:

Here's to you and your culinary adventures. But also, here's to letting all the stuff that distracts us in life disappear from view once in a while- Cheers.



Tonights belly filling meal was marinated, grilled flank steak, mock risotto, and steamed brussle sprouts.

Quick Mixing Marinade

3 TBS Worcestershire sauce
1 TBS low sodium soy sauce
1 TBS lemon juice
2 cloves garlic, minced
1 tsp lemon pepper
1/2 tsp onion powder
2 1/2 tsp honey

Combine all ingredients well. Let meat marinate for at least 1 hour. Great for grilled steak.

But that's not all folks! There's MORE

I remember the day I opened what I perceived to be the best gift in entire universe. I was in the fifth grade. It was the winter of 1995.

Insert wavy lines and submerge yourself in a flashback, wait for it, wait for it... NOW.

It's 6:30 in the am. I have quietly (about as quietly as a claustrophobic bull in a china shop the size of an elevator) slunk down the stairs to the recreation room. The glow of the TV illuminates the room to reveal dark wood paneling, fire engine red shag style carpeting, and to complete the look- a pea green couch with a satin sheen. I am the awkward preteen girl in the over sized "DARE" shirt with my bare legs tucked under me Indian style. I try to make myself one with the couch as I wedge myself in for a morning of channel surfing before my older brother awakens from his slumber to take control of the much coveted remote control.

It all began innocently enough. I was surfing the channels with more freedom than I had ever known. Then I heard it. Those words that sealed my fate, "But that's not all folks! There's MORE" That's all it took. I was officially sucked into the the infomercial. I watched and like the little sponge I am, I soaked it all in.

When the commercial was over, I ran upstairs to share my newly acquired knowledge of all things culinary with my mom. I stood in front of the coffee pot where my mom groggily reached around me for the carafe and I proudly announced I knew what I wanted for Christmas this year. I wanted the Ronco Dehydrator. I am fairly certain she put the pot back, pulled her green bathrobe a little tighter, and tried to stifle the laughs that were swelling up inside her. She simply told me to put it on my list and perhaps Santa would bring me (add a small giggle here) a dehydrator.

Well, I waited. And waited some more. On Christmas morning after all the "torture" was over we would open gifts. The torture involved my mom and dad getting coffee, eating breakfast, reading the Christmas story from the Bible, and my dad doing the jumble in the newspaper. A chain of events that most likely took no longer than 25 minutes from start to finish.

There it was, tucked in the very back of the tree. A box that was just about the right size and shape. I tore into it as fast I could. (Cue the heavenly choir) There, in all its glory, was a Snackmaster Jr. Dehydrator. I was the happiest girl in the entire universe.

I think my mom to this day still giggles when she looks back on my choice for the "best Christmas gift ever!" Of course the year I got a sewing machine does rank up there pretty high... and the year I got my very own traditional lefsa making supplies.... or the year I got the "Cheese Bible"... OR the year.....

Well, let's just say it is one of the most memorable gifts I have ever received.

One of the first things I made was homemade steak jerky. This is my base marinade I use often when making a batch. I say base because I like to play with it and make variations depending on what type of meat I am using.

Becca's Jerky Marinade Base

1/2 cup soy sauce
1/2 cup Worcestershire sauce
1/3 cup white vinegar
1/4 cup liquid smoke
1/2 tsp pepper
1/2 TBS hickory salt
2 TBS dark brown sugar
2 cloves minced garlic
1 tsp onion powder
3 TBS ketchup
1/2 TBS franks hot sauce

Mix together in a large resealable bag. Allow your choice of sliced meat to marinade at least 4 hours, preferably over night.