Wednesday, January 30, 2013

Taiwanese Dry Tofu Curds

A hearty and flavorful dish that keeps well for boxed lunches.

Delicious Tofu Curds!
This recipe is from Lily.
Actually I didn't write it down, so just look at the picture and figure it out.
The ingredients are as follows:

Soy sauce
Star anise
Rock sugar
Dry tofu curd

Heat the oil and soy sauce together first.
Add the spices.
Add the rock sugar.
Wait 'til  it dissolves.
Add the tofu curds.
Until all the liquid is gone, or the tofu is as flavorful as you can stand.

Adding the rock sugar to the spiced soy sauce and oil.

All of the 豆甘 ever.  Yes, I know that's the wrong word, no, I don't care to find the right one.
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Wednesday, January 23, 2013

Creamy Wild Rice Mushroom Soup

A filling and flavorful soup. Tastes good hot or room temp, making it great for bento.

I liked adding frozen peas to the bowl before heating for more veggies ^_^

2 cups cooked wild rice (1 cup dry)

6 tbs butter or oil, if vegan
1/2 cup flour

3 cups water
1 giant Portobello cap, chopped
2 carrots, julienned or grated
Celery, minced

1 cup half and half or Soy creamer

Salt and pepper to taste

Frozen peas, optional

Cook the rice in a rice cooker, or according to instructions.
In the meantime, boil the broth.
When the rice is done, make the roux by heating the oil and adding the flour. Stir to combine.
Add some broth to the roux and mix. Add more until it is pretty runny, then add the roux mixture to the broth and heat 'til thickened.
Add the rice to the soup.
Season to taste.
Add peas right before, if using.

Shown topped with hard cheese. Read More......

Wednesday, January 16, 2013

Laurie's Fruit Salad

SO GOOD. The lime keeps the fruit from browning, and adds an extra layer of flavor. It keeps well for bento too!

Lemon is a bit overpowering, so try to find the green stuff if you can.

Add the arils last, otherwise they'll stain the whole thing a gorgeous but unappetizing claret.

Squeeze lime juice


Top with pomegranate arils right before serving.

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Wednesday, January 2, 2013

Liege Waffles

Alright, so I have a hard time following most recipes because they're written inconveniently.

Like why would you ever have ALL the ingredients followed by ALL the instructions. It makes no sense. What is it, like a grocery list?!

So every time I want to follow a recipe I have to rewrite it in an order that makes sense.

And for a long time I've tried to kinda make a hybrid thing on this blog so that normal people can understand my recipes.

No longer.

I'm writing them like people should have been writing them all along: short, sweet, and integrated.

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