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Tuesday, June 15, 2010
What's Cooking? - Orange Poppy Seed Shortbread Wedges
Last week it was my turn to host my quilting group. The focus is on quilting, not food, but I thought it would be nice to make a little something to have with tea. I tried Real Simple's recipe for Orange-Poppy Seed Shortbread Wedges. They were delicious and deceptively simple to make. Everything is combined in a food processor and then the dough is pressed into the bottom of a pan. Couldn't be easier.
Thursday, June 03, 2010
Kids' Activities - Transfer Paper/Stamped Tote Bags
On the first side we stamped images using StazOn
. The images didn't come out as dark as I wanted so I went back over all of my image and part of Sophie's images with a Sharpie Extra Fine Permanent Marker. Then we colored them in with Sharpie Fine Point Permanent Markers. Sophie added some freehand work as well.On the next side we tried the transfer paper method. We found online images of mandalas, printed them out on transfer paper, and ironed them onto our bags. Then we colored them in.
Sophie is very proud of her bag and she has already put her things for ballet in it.
Wednesday, June 02, 2010
What's Cooking? - Chile Cornmeal-Crusted Tofu
Chile Cornmeal-Crusted Tofu
My friend Jen recommended this recipe that she got out of her Veganomicon cookbook. We tried it last night and thought it was delicious. Who doesn't love something fried and dipped in ranch dressing? A lot of people tell me about bad experiences they've had with tofu. I tell them it's good if it's prepared correctly. It is pretty much tasteless and mushy if you use it straight out of the package. This recipe is a good place to start for people who are scared of working with tofu. The crust is flavorful and gives the tofu good texture. Just make sure to use really good tofu. The tofu that regular grocery stores sell is just okay. If you want the best experience, experiment with brands sold at organic market/health food store type places.
I served this with ranch dressing, jasmine rice, and steamed green beans. I left the cayenne out of my spice mix because Sophie complains if things are too spicy.
Corn/vegetable oil for frying
1 pound extra firm tofu, drained and pressed
1 cup soy or rice milk
2 T cornstarch
1 cup cornmeal
2 T chile powder
1 t ground cumin
1/4 t cayenne
1 T grated lime zest
1 1/2 t salt
Slice the tofu widthwise into eight slices, then cut each of those slices in half diagonally so that you have 16 long triangles. Set aside. Combine the soy milk and cornstarch in a wide shallow bowl. Mix vigorously with a fork until the cornstarch is mostly dissolved. In another shallow bowl, toss together the cornmeal, spices, lime zest, and salt.
Heat about 1/4 inch of oil in a large skillet, preferably cast iron, over medium heat. To test if the oil is ready, sprinkle in a pinch of batter. When the batter sizzles and bubbles form rapidly around it, you're good to go. Dip each tofu slice in the soy milk mixture. Drop it into the cornmeal with your dry hand and use your other hand to dredge it in the mixture so that it is coated on all sides. Transfer the tofu to the skillet in two batches so as not to crowd the pan. Fry tofu for 3 minutes on one side, use tongs to flip over each piece, and fry for 2 more minutes. Drain tofu on paper towels before serving.
My friend Jen recommended this recipe that she got out of her Veganomicon cookbook. We tried it last night and thought it was delicious. Who doesn't love something fried and dipped in ranch dressing? A lot of people tell me about bad experiences they've had with tofu. I tell them it's good if it's prepared correctly. It is pretty much tasteless and mushy if you use it straight out of the package. This recipe is a good place to start for people who are scared of working with tofu. The crust is flavorful and gives the tofu good texture. Just make sure to use really good tofu. The tofu that regular grocery stores sell is just okay. If you want the best experience, experiment with brands sold at organic market/health food store type places.
I served this with ranch dressing, jasmine rice, and steamed green beans. I left the cayenne out of my spice mix because Sophie complains if things are too spicy.
Corn/vegetable oil for frying
1 pound extra firm tofu, drained and pressed
1 cup soy or rice milk
2 T cornstarch
1 cup cornmeal
2 T chile powder
1 t ground cumin
1/4 t cayenne
1 T grated lime zest
1 1/2 t salt
Slice the tofu widthwise into eight slices, then cut each of those slices in half diagonally so that you have 16 long triangles. Set aside. Combine the soy milk and cornstarch in a wide shallow bowl. Mix vigorously with a fork until the cornstarch is mostly dissolved. In another shallow bowl, toss together the cornmeal, spices, lime zest, and salt.
Heat about 1/4 inch of oil in a large skillet, preferably cast iron, over medium heat. To test if the oil is ready, sprinkle in a pinch of batter. When the batter sizzles and bubbles form rapidly around it, you're good to go. Dip each tofu slice in the soy milk mixture. Drop it into the cornmeal with your dry hand and use your other hand to dredge it in the mixture so that it is coated on all sides. Transfer the tofu to the skillet in two batches so as not to crowd the pan. Fry tofu for 3 minutes on one side, use tongs to flip over each piece, and fry for 2 more minutes. Drain tofu on paper towels before serving.
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