Don't throw out that plastic bag. You can use it to make a shake and bake meal. Here's one idea
Note: check for holes in the bad first.
Chop up a couple of potatoes in big chunks. Put them in the bag. Add some olive oil and canola oil a lot of fresh dill, a little fresh basil, a smidgen of rosemary and any other spices you like. Shake it up until all chunks are coated. Squish it around from the outsides with your hands to be sure everything is coated. Then lay the potato chunks on a backing sheet. Cooking may vary depending on how brown you want your potatoes. But start out with 45 minutes at 350 degrees and see how you like it.
Check out my main blog at http://latrenda.blogspot.com/. See more uses for plastic bags
at http://latrenda-money.blogspot.com/
Thursday, June 25, 2009
Dpm
Don't throw out that plastic bag. You can use it to make a shake and bake meal. Here's one idea
Note: check for holes in the bad first.
Chop up a couple of potatoes in big chunks. Put them in the bag. Add some olive oil and canola oil a lot of fresh dill, a little fresh basil, a smidgen of rosemary and any other spices you like. Shake it up until all chunks are coated. Squish it around from the outsides with your hands to be sure everything is coated. Then lay the potato chunks on a backing sheet. Cooking may vary depending on how brown you want your potatoes. But start out with 45 minutes at 350 degrees and see how you like it.
Check out my main blog at http://latrenda.blogspot.com/. See more uses for plastic bags
at http://latrenda-money.blogspot.com/
Note: check for holes in the bad first.
Chop up a couple of potatoes in big chunks. Put them in the bag. Add some olive oil and canola oil a lot of fresh dill, a little fresh basil, a smidgen of rosemary and any other spices you like. Shake it up until all chunks are coated. Squish it around from the outsides with your hands to be sure everything is coated. Then lay the potato chunks on a backing sheet. Cooking may vary depending on how brown you want your potatoes. But start out with 45 minutes at 350 degrees and see how you like it.
Check out my main blog at http://latrenda.blogspot.com/. See more uses for plastic bags
at http://latrenda-money.blogspot.com/
Tuesday, June 16, 2009
Veggie Cheese still has dairy
Read the ingredients on that package of "veggie" cheese. I'll be you will see casien as one of the ingredients. Casien is derived from milk proteins. If you want to make sure that you are not consuming dairy, you should look for vegan cheese.
Saturday, June 13, 2009
Lacquered Tofu Triangles with Green Beans and Cashews
This is one of my favorite recipies made with Tofu. I couldn't find any mushroom soy sauce, so I sliced some mushrooms and blended them into regular soy sauce. Also, I don't really like using sugar, so I used pineapple juice and blended pineapples (for thickness). You can also try Agave Nectar if you like. Throw in a little balsamic vinegar if you want for sweetness and tartness. You could also put in a little agar or agar to thicken up the sauce but I was happy with the blended pineapples. I also added a few chunks of pineapple into the strir fry at the very end.
I've made the recipe with green beans and I've used asparagas. Either way is good.
I think the peppercorns really make the dish. Try not to skip this spice.
Click on this website or see below
http://splendidtable.publicradio.org/recipes/main_tofutriangles.html
Lacquered Tofu Triangleswith Green Beans and Cashews
Adapted from This Can't Be Tofu: 75 Recipes to Cook Something You Never Thought You Would - and Love Every Bite, by Deborah Madison.
Serves 4
Easy, fast, and beguiling. Serve with rice or a baked sweet potato.
1 carton firm tofu
1 red bell pepper
1/4 pound green beans or thin asparagus
1/2 teaspoon Szechuan peppercorns
1 tablespoon mushroom soy sauce
3 tablespoons regular soy sauce
2 tablespoons light brown sugar
3 garlic cloves, minced or pressed
1/4 cup water or stock
5 teaspoons roasted peanut oil
5 scallions, including the firm greens, sliced diagonally into 1/2-inch pieces
1/4 cup roasted cashews
1. Drain the tofu. Cut it crosswise into slabs about 1/2 inch wide. Cut each slab in half lengthwise, then cut into triangles. Blot well with paper towels. Cut the bell pepper in half lengthwise, remove the veins and seeds, then cut each half into three long strips. Cut each strip into triangles. Tip and tail the beans and cut them into 2-inch lengths. Toast the Szechuan peppercorns in a dry skillet until aromatic, then grind to a powder and set aside.
2. Combine the next five ingredients in a small bowl and stir to dissolve the sugar.
3. Heat 1 tablespoon of the oil in a wide nonstick skillet over medium-high heat. Add the tofu and cook, without disturbing, until firm, about 5 minutes. Turn and cook the second side. The tofu should be golden, but still tender to the touch. Remove and set aside.
4. Add another teaspoon of oil to the pan and, when hot, add the green beans. Stir-fry over high heat for 2 minutes, then add the bell pepper and cook for another 5 minutes or so. Return the tofu to the pan and season with a few pinches of salt and the Szechuan peppercorns.
5. Pour in the soy-sauce mixture and cook, moving the pan back and forth rapidly to coat the tofu and peppers. Turn off the heat before it reduces too much. Top with cashews, and serve over rice.
I've made the recipe with green beans and I've used asparagas. Either way is good.
I think the peppercorns really make the dish. Try not to skip this spice.
Click on this website or see below
http://splendidtable.publicradio.org/recipes/main_tofutriangles.html
Lacquered Tofu Triangleswith Green Beans and Cashews
Adapted from This Can't Be Tofu: 75 Recipes to Cook Something You Never Thought You Would - and Love Every Bite, by Deborah Madison.
Serves 4
Easy, fast, and beguiling. Serve with rice or a baked sweet potato.
1 carton firm tofu
1 red bell pepper
1/4 pound green beans or thin asparagus
1/2 teaspoon Szechuan peppercorns
1 tablespoon mushroom soy sauce
3 tablespoons regular soy sauce
2 tablespoons light brown sugar
3 garlic cloves, minced or pressed
1/4 cup water or stock
5 teaspoons roasted peanut oil
5 scallions, including the firm greens, sliced diagonally into 1/2-inch pieces
1/4 cup roasted cashews
1. Drain the tofu. Cut it crosswise into slabs about 1/2 inch wide. Cut each slab in half lengthwise, then cut into triangles. Blot well with paper towels. Cut the bell pepper in half lengthwise, remove the veins and seeds, then cut each half into three long strips. Cut each strip into triangles. Tip and tail the beans and cut them into 2-inch lengths. Toast the Szechuan peppercorns in a dry skillet until aromatic, then grind to a powder and set aside.
2. Combine the next five ingredients in a small bowl and stir to dissolve the sugar.
3. Heat 1 tablespoon of the oil in a wide nonstick skillet over medium-high heat. Add the tofu and cook, without disturbing, until firm, about 5 minutes. Turn and cook the second side. The tofu should be golden, but still tender to the touch. Remove and set aside.
4. Add another teaspoon of oil to the pan and, when hot, add the green beans. Stir-fry over high heat for 2 minutes, then add the bell pepper and cook for another 5 minutes or so. Return the tofu to the pan and season with a few pinches of salt and the Szechuan peppercorns.
5. Pour in the soy-sauce mixture and cook, moving the pan back and forth rapidly to coat the tofu and peppers. Turn off the heat before it reduces too much. Top with cashews, and serve over rice.
Give Tofu a Chance
I often here people say that Tofu is bland or tastes bad. But how many people will eat a baked or boiled chicken breast with absolutely no oil or seasoning? So why would you expect Tofu to taste great right out the box?
The great thing about Tofu is that if you prepare it correctly, it will absorb the flavor of what ever you cook it with.
Tofu will soak up flavors best if you get rid of the moisture.
Lay sliced tofu out on a bamboo matt or rack or even on a plate with paper towels. Put somethig heavy and flat on top of the tofu to help squeeze out the excess water - I usually use a dinner place with a gallon of water on top. Leave it like this for 30 minutes. If you really want to make it flavor-ready, you can fry it before preparing it. Make sure the oil is very hot and just drop it in for about 30 seconds or so. You can skip this step if you want. The drained tofu will take on flavors quite nicely.
Next post - one of my favorite tofu recipes.
The great thing about Tofu is that if you prepare it correctly, it will absorb the flavor of what ever you cook it with.
Tofu will soak up flavors best if you get rid of the moisture.
Lay sliced tofu out on a bamboo matt or rack or even on a plate with paper towels. Put somethig heavy and flat on top of the tofu to help squeeze out the excess water - I usually use a dinner place with a gallon of water on top. Leave it like this for 30 minutes. If you really want to make it flavor-ready, you can fry it before preparing it. Make sure the oil is very hot and just drop it in for about 30 seconds or so. You can skip this step if you want. The drained tofu will take on flavors quite nicely.
Next post - one of my favorite tofu recipes.
Tuesday, June 9, 2009
Alternative to Fish Oil
You've no doubt heard about the benefits of omega three - it's not only heart healthy but it can also help with certain type of pain because it can help to reduce inflamation. The fatty oils are good for the skin and some say it help with some "female" issues.
You've probably also heard that you have to get omega three from fatty fish like salmon or sardines.
There is a tasty vegan alternative - Flaxseed oil.
This oil isn't made for cooking, but you can use it anywhere else you would use oil or butter. It's yellow like butter. Pour some on your popcorn or your baked potato and see how you like it. Give a few tries first before giving up on the taste.
Make your own homemade salad dressing with it.
I like to mix fresh dill, fresh garlic, balsamic vinegar, apple cide vinegar, a touch of white vinegar and a liberal amount of flax seed oil to make a healthy salad dressing.
Keep your flaxseed oil refridgerated.
You've probably also heard that you have to get omega three from fatty fish like salmon or sardines.
There is a tasty vegan alternative - Flaxseed oil.
This oil isn't made for cooking, but you can use it anywhere else you would use oil or butter. It's yellow like butter. Pour some on your popcorn or your baked potato and see how you like it. Give a few tries first before giving up on the taste.
Make your own homemade salad dressing with it.
I like to mix fresh dill, fresh garlic, balsamic vinegar, apple cide vinegar, a touch of white vinegar and a liberal amount of flax seed oil to make a healthy salad dressing.
Keep your flaxseed oil refridgerated.
Alternative to Gelatin
Did you know that Gelatin is made from animal parts (Hooves, bones, etc..). Try Agar Agar (made from seaweed) for your gelatin needs. You can even make a gelatin like dessert with Agar Agar. Your Agar Agar "Jello" can even be made healther. Take some agar agar powder, add some unsweetened juice (what ever you like). Heat it until the powder dissolves, chill and serve.
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