Tuesday, September 22, 2009

Start With a Favorite:

I am really excited to write on this blog. The main cause for my excitement is that I'm trying to cook more frequently and enjoy it! Trying more recipes always seems fun, but I haven't done it for a while so this gives me a really good excuse to be more diligent at cooking.

Last night I made a simple dinner, M commented to me that it was a very "autumn" meal. I guess it was. I'm anticipating the next season because I love the flavors of autumn so much. Brussel Sprouts in Lemon Vinigarette and Fried Tofu over rice. (Don't get scared because I used the word fried, you can use any kind of oil you are comfortable with.)

I must warn you that most of my recipe amounts are "suggestions" I feel that everything tastes better if you just pour, dump and shake until it gets the flavor you like. Some people like more and some like less. My cooking experiences are usually trial and error anyway.

I originally got this recipe from Martha Stewart - I can't find the exact recipe, but here is a similar one on her website click here to see it. The following is my version:

Brussel Sprouts with Lemon Vinigarette
Clean and cut sprouts into 1/4s.
Chop 1/2 Cup or so of red onion
Warm 2 Tbsp. Olive oil (or oil of choice) in frying pan, brown the onions for a few minutes before adding the brussel sprouts to the pan. Let the brussel sprouts brown, stir occasionally, let cook for 4-6 minutes. After Brussels are brown to your liking, add lemon juice (about 1/2 lemon) or a few tablespoons. Add salt and pepper to taste.

Keep on medium heat and cook for another 4-6 minutes. (At this point you can add about 1/2 cup water, cover and cook until water has steamed off. I have skipped this step before, and the recipe also turned out great.)

I always hadd the other 1/2 or a few tablespoons more of lemon juice after its done cooking. Toss and serve. After your chopping is done, cooking time is about 20-25 minutes.

Fried Tofu
This recipe I am still mastering. It isn't difficult at all... just takes a good eye. The best tofu for frying purposes is the firm. You can try the extra firm if you are up for it.

Cut desired amount of tofu into 1/4" by 1" pieces. Lay flat on papertowels for 15 minutes to 1 hour (depending on how much time you have). Last night I only had 15 minutes to spare on drying tofu, so it still worked. When they are on the papertowels, season 1 side of your tofu.

Use whichever spices you like, get creative. Last night I used chili powder, ginger, cinnamon, salt, and pepper. Nutmeg, cumin and so many others work nicely too. Combine your favorite spices! Always salt and pepper though.

So put your favorite oil in warm frying pan and plop your tofu pieces into the pan. From here, its just like cooking anything else, let them brown and cook on the seasoned side. Flip over the pieces, season the opposite side, etc. Cook until crispy and light brown on all outer edges and .... Voila! Tasty tofu.

I put this over rice and had the option of sauces to go on it like soy sauce, liquid amino acids (like soy sauce but healthier), or Sriracha Sauce (red chili sauce).

No comments:

Post a Comment