Tofu and Broccoli Fried Rice

Ingredients:

* 2 TBSP Olive or Canola Oil
* 1 medium onion
* 5 cloves garlic
* 8 oz chopped fresh or frozen broccoli
* Approx 1 tablespoon sesame seeds or Asian Grill Seasoning Mix
* 3 or 4 cups already cooked Rice
* 8 oz Extra Firm Tofu
*Soy Sauce

Directions:

Cut the tofu in small cubes. Splash with a small amount of oil (maybe 2 teaspoons), soy sauce and seasonings (cayenne, paprika, black pepper, etc.) Bake at 400 degree for about 20 minutes until golden brown and "toasty."

Saute onions in oil over medium heat until translucent. Add in garlic and broccoli. Sprinkle with sesame seeds or Asian Grill Seasonings. Stir until garlic is tender. Cover with rice. Sprinkle with Soy Sauce (and any other seasonings that appeal to you!) You can add 1/2 to 1 cup veggie broth with 2 tablespoons cornstarch stirred into it to thicken if you wish, or leave it as is without a sauce.

Remove the tofu from the oven and toss gently into the fried rice.

Mix it up: Add more color and flavor with carrots, and red pepper, and scallions. Or add Asian flair with water chestnuts, bamboo shoots or bean sprouts. This is a vegan version, so there is no egg, but you can certainly add it. We vary the seasonings and vegetable ingredients based on what we happen to have on hand and be in the mood for. I often use left-over rice so the quantity varies.

Lemon & Oil Salad Dressing...

This is a method more than a recipe. I vary the ingredients according to what is on hand and what I am in the mood for. The basic idea is to mix about equal amounts oil and acidic juice (I use more juice and less oil), add crushed garlic and seasonings, shake and let the flavors blend.

1/4 cup oil (such as extra virgin olive oil or canola)

1/3 lemon juice (or lime juice, or vinegar of choice)

2 to 3 cloves crushed garlic

1/4 teaspoon crushed red pepper (more or less to taste)

2 teaspoons herbs (oregano, thyme, tarragon, whatever you like!) (Again: use more or less to taste!)

Just put all of the ingredients in a jar, put on the lid and shake well. Taste test and adjust seasonings. Allow to "rest" for a while so that the flavors blend before drizzling on green or pasta salad. Recently I have made this with a combination of Canola Oil, Lime Juice, Garlic, Crushed Red Pepper, Thyme and Oregano. It was delicious!

photo by Aisling, Greek Oregano in the herb garden, May 6, 2007

Eating the Rainbow

I try to add as much color to my cooking as possible, hoping to maximize the nutritional value through the variety of antioxidents and phytochemicals that come in different colored fruits and vegetables. Last evening's salad was an example. I just used what was at hand, to create a colorful, healthy main dish salad.

It included:

• Cooked red beans


• Slivers of aspargus


• Bits of red onion


• Shredded carrots


• Homemade tomato salsa


• Red Peppers


• Baby Spinach


• and Ribbons of Romaine Lettuce

Haiku made a lemon juice and oil dressing, infused with garlic and herbs which we drizzled liberally over our salads. Some steamed aspargus and baked potatoes with chives rounded out the meal for the vegetarians. The omnivores added a little something from the BBQ, and everyone was happy!

photo by Haiku, April 22, 2007

In my pantry: IZZE

Several months ago Haiku and I stumbled across a new-to-us product that we were eager to try: IZZE Sparkling Clementine. The beverage was crisp and refreshing; we were not disappointed. Since that time we have tried many of the available flavors and have enjoyed them all. I believe my two favorites are the Sparkling Blackberry and the Sparkling Pomegranate. Their website is fun to peruse: IZZE

I am eager to learn more about their involvement Project Reach which is briefly referred to on the product packaging. This project, in coordination with Global Education Fund, provides education based development for the farm workers and their families in the regions which provide the fruit for the IZZE products. Read more about this project here: IZZE & Project Reach.

I like what the manufacturer says about their product, right on the glass bottle: "We stay true to the fruit. IZZE is naturally sweet. No refined sugar. No caffeine. No artificial anything. Ever. It's just natural fruit juice with a splash of sparkling water. Naturally delightful. Refreshingly different."

It's nice to have an alternative to my usual water, coffee or tea, that I don't have to feel guilty about! *grin*

photos by Haiku, April 17, 2007

Easy Red Lentil Vegetable Soup

Ingredients:

• 16 oz Red Lentils
  2 quarts vegetable broth (or water and appropriate amount of buillion)
• 1 medium red onion
• 6 cloves garlic
• 16 oz frozen mixed veggies
• 1/2 to 1 tsp cumin
• 1/2 to 1 tsp turmeric
• 1/2 to 1 tsp thyme
• 1/2 to 1 tsp paprika
• 1/2 tsp crushed red pepper
• freshly ground black pepper to taste
  

Directions:

Rinse lentils well and place in soup pot with 2 quarts vegetable broth. Add chopped onion and garlic. Bring to boil. Add seasonings. Cover with lid and simmer 1/2 hour. Add 1 bag frozen mixed vegetables. Simmer 10 more minutes. Adjust seasonings to taste. A squeeze of lemon may be added to the pot as well. Serve with chapatis or other flat bread.



Aisling's Notes: I used a frozen stir-fry vegetable mix for this, which included broccoli, mushrooms, carrots, red pepper, water chestnut and celery.

photos by Aisling, April 15, 2007

Stuffed Zucchini

This is more of a "how to" than an actual recipe, because I just made these up as I went along and didn't really measure. They turned out really well though, so next time I will pay more attention to myself as I make them. *grin*

Ingredients:
3 large zucchini
1/2 of a medium onion
5 or 6 cloves garlic
8 to 10 baby bella mushrooms
1/3 block extra firm silken tofu, chopped in small bits or crumbled
1/4 cup white wine
2 tablespoons soy sauce
1 teaspoon oregano and/or thyme
black pepper to taste
seasoned bread crumbs *

Directions:
Half the zucchini and pare bottoms if necessary so that the "boats" are stable. Cut a cavity into each zucchini and score with a knife. Scoop cut bits of zucchini out with a spoon; reserve. Saute tofu in 2 tablespoons olive or canola oil. When brown, add mushrooms, onion and garlic. Season to taste with herbs and pepper. When mushrooms are golden on both sides, splash in the wine and soy sauce. Then add the chopped reserved zucchini and cook for just a couple more moments until the wine and soy sauce cook down by about 1/2. Spoon this mixture into the zucchini "boats." Sprinkle with seasoned bread crumbs.

Bake in a 400 degree F. until bread crumbs are browned and zucchini edges are a bit golden in spots (about 15 to 30 minutes.)

Note: I made my own bread crumbs, though of course store bought would work well too. Mine were from homemade wheat bread, seasoned with anything that Haiku thought smelled good from the spice drawer! That included oregano, dry mustard, and cayenne pepper. Very yummy!

photo by Haiku, April 8, 2007

In my pantry...

I love to keep certain items on hand in my pantry. I don't buy a whole lot of prepared foods, preferring to make things from scratch and know exactly what is in the food I am feeding my family. Despite that, there are a few favorite items I always have on hand, and a few "luxury" items that I wish I could always have on hand. From time to time I will feature one of those items here, so that the products I enjoy will benefit from positive word-of-mouth advertising.

Haiku and I spend most Saturday nights at a local coffee house for an open-mike night. Mostly we are observers, but we have each performed a time or two! Several weeks ago, I purchased a tea that became an instant favorite. The lovely brew, known as Throat Comfort, was produced by Yogi Tea. I had so much fun exploring their website the other day, and have a free sample of three different teas headed my way soon.

Throat Comfort Tea is a sweet soothing blend of organic herbs, including Licorice Root, Fennel Seed, Cherry and Cinnamon Bark, Orange Peel, Slippery Elm Bark, Cardamom, Ginger, Mullein Leaf, Black Pepper and Clove Bud.

photo by Haiku, April 6, 2007