Sarah left for yoga classes, and told me this recipe. Instead of writing in a paper I will put it here.
Cut the tofu in small squares (the size of marble). Put them in the pan and start cooking high-medium. After a 15 minutes or so, they will start getting a little brownish-yellow. Put 3 tablespoons of brown sugar and 2 of soy sauce. The sugar will melt and with the salty soy sauce it will become a great sweet-salty flavor. This is works as a base or side for anything.
- 1 block of tofu (14 oz. / 400 gr.)
- brown sugar
- soy sauce
post script: I just did it, and it’s delicious.
This was completely Sarah’s inspiration and it turned out well. Li is for Lime and Ro for Rosemary.
- 8 red potatoes
- 1 medium eggplant
- 1 green pepper
- 5-8 cloves garlic
- 1-2 tablespoons water
- 1 tomato or a few tablespoons of tomato sauce
- juice and some of the zest from 1 lime
Cut potatoes and fry in oil. Sauté green pepper and garlic. Add eggplant and water and sauté for a few more minutes. Add the almost cooked potatoes and mix in the spices. Add the tomato and lime. Mix. Let cook on low heat 10 minutes more or until the eggplant is soft.
We ate this with fried eggs and it was good.
Ok, so between Carlos and I tonight we made a great meal! It was great! I was also inspired by a conversation this morning with a Filipino women who had lived in China and was talking about Asian noodles. Anyway, Carlos wanted to cook chicken and then cook the noodles in the broth (an oriental idea). We also want to thank Karl for letting Carlos try his vegetarian pasta one day with dried tomatoes and capers. We have added them to our seasonings thanks to that! Originally we were going to have the noodles with tomato sauce but we decided that would take too long, besides it was a bit boring. I’m telling you this is good and easy! It is easy, just remember when reading the directions that you are constantly moving between two pans: a noodle/broth pan and saute pan. Ask if you have any questions.
Special Chicken Pesto Pasta
Special Chicken Pesto Pasta
- 1/4 chicken with some skin on it
- 1/4 pound whole wheat spaghetti noodles
- 1 small/medium cauliflower chopped
- 1 medium onion
- 3 medium cloves garlic
- 1/2-1 tablespoon pesto
- 3-4 dried tomatoes (i used the ones in oil)
- olive oil
- capers to taste
- freshly ground pepper
- fresh basil leaves
- a big squirt of soy sauce
First, place 1/4 of a small chicken (one thigh, part of a breast) into a small/medium sized sauce pan. This will now be referred to as pan 1. The chicken should have a little skin on it. Add water to fill about 1/3 of the pan. Add salt and boil for about 10 minutes. While the chicken is cooking, chop onion and saute in about 1 tablespoon of olive oil on medium/high heat in pan 2. Prepare pressed garlic and cauliflower. When the chicken is mostly cooked remove it. Add the noodles to the chicken broth in pan 1 and stir. The broth should cover noodles by only a little. Stir to prevent them from sticking.
In pan 2, add 2 crushed garlic cloves and another 1/2 tablespoon olive oil to the onions. Stir and reduce heat to medium. Take the chicken meat off the bones and add to the onion and garlic with a tablespoon of pesto concentrate in pan 2. Add 3-4 chopped dried tomatoes. Mix.
After the noodles have cooked for about half their cooking time (4-5 minutes) add the cauliflower and add a bit of salt to pan 1. Cook for another 3-4 minutes on medium heat. Then, as the water evaporates more, turn the heat off and leave covered. Any remaining water will continue to be evaporated. While the noodles/cauliflower are finishing cooking, turn off the chicken and finish it by adding any salt, a generous amount of freshly ground pepper, capers and fresh basil. The noodles should have absorbed the water by now so finish them by adding a splash of soy sauce, 1 clove crushed garlic, a dash of pepper and salt to taste. Top the noodles with the chicken pesto mix! It was a winner!
The Salsa Blanca was an invention that turned out really well. I had planned on using left over Chili and brown rice for Burritos, but when I looked in the fridge I saw that we also needed to use the mild feta cheese that we had. So, my task was to make a salsa with feta cheese that would be really good on the burritos. I looked a few things up on the Internet but I couldn’t find any suggestions. This is what I came up with- a tasty flavored white sauce for vegetable-bean tacos. It sort of reminded us of the white sauce they serve on Kebabs in Europe. Carlos and I will make this again!
- Juice of 1 fresh lime
- 1/3 of a clove crushed garlic
- 1/2 Tbs basil
- black pepper to taste
- 1/2-1 tbs buttermilk (to thin it)
Squeeze lime and add crushed garlic to it. Let sit for 10 minutes. Add all ingredients (except buttermilk) to T-mix and blend on 10 for 4 seconds. If you need to thin the sauce add just bit of buttermilk. I use buttermilk because it will still be tangy like the lime.
We used leftover chili and the 3/4 cups brown rice I had left. I also added an extra zucchini I found. You could do the same thing with Bean tacos or sauteed vegetables. If you are converting Chili into burritos add more cumin and maybe a few more sauteed onions. If don’t have leftover chili you can use canned or cooked beans as follows:
- 2 onions
- 1 clove garlic
- 1 green pepper (optional)
- 2+ cups pinto or kidney beans
- 1 can (400 gr) whole or chopped tomatoes
- 1 tsp cumin
- 1 tsp oregano
- salt and pepper to taste
Saute onion, garlic and green pepper. Add beans and smash them or blend the beans in the T-mix. Add tomato juice and then the tomatoes. You might not need the whole can. Add spices and mix.
Bean Burrito with White Sauce
This recipe was inspired by ones I found online (by Ruth Daniels and lysozymes). I combined things differently and because I have the t-mix I could make a really great and easy sauce.
You cant see the quinoa very well but its under the lettuce.
The key to good tasting quinoa is rinsing it well before you cook it. I also toasted it with a bit of oil and the truth is it didn’t have the typical strong taste it usually does. We lived in Bolivia for 4 months and ate quite a bit of quinoa, but we didn’t know that you had to rinse it well. Too bad! We liked it but didn’t love it. It is good for you and really filling so we tried to like it but by rinsing it really well and toasting it… you don’t have to try and like it, it is just good and you do.
Clean the quinoa really well. Rub it with your hands to make sure the bitterness comes out. Then heat oil and sauté quinoa for a few minutes. Add water and salt. Let boil on low heat for 15-20 minutes. Uncover at the end if the liquid hasn’t evaporated.
2 fresh lemons or limes
½ red, yellow, or green peppers
1 stalk celery
¼ cup olive oil
Salt & Pepper
Fresh or dried basil, oregano, cilantro. I recommend using only one! Add as much as you like up to 1/2 cup fresh.
Add all ingredients and blend with the t-mix on 8 for 5-10 seconds. Readjust the seasoning. It should be quite tangy! The quinoa will make it more mild.
Other ingredients to add to salad:
1 can tuna fish (approx. 150 grams drained)
1 or 2 fresh tomatoes
1 ripe avocado
Chunks of feta or similar cheese ( a few tablespoons to 1/2 cup)
1-2 soft/hard boiled eggs
Internet recipes suggested adding garbanzo beans but I didn’t have any on hand but I bet its good.
Mix quinoa, dressing and other ingredients. Top with chopped lettuce and parmesan cheese.