One of the things I love about the weekend is a trip to Whole Foods. I do a lot of window shopping there because I regularly have no idea what the heck I'm looking at. The last couple of times we've been I've picked up some Chili Lime Tofu with Basil. It is absolutely delicious but it costs a$15/kg. Now I obviously don't buy a kilo's worth but a tub is about $8. A kings ransom knowing I can make it myself for a pittance. Here's my take on it. Not exactly but pretty darn good and it had Mr. In a Saute Pan digging around for the caramelized tofu bits.
Sweet Chili Lime Tofu with Udon Noodles and Broccoli
Marinade:
1 tbsp Blue Agave Nectar Light version*
1 tsp lime juice
Zest of a lime
1 tsp your chili sauce**
1 tbsp finely chopped basil
2 tbsp Any neutral oil
*pure maple syrup would work, or honey if not sticking to vegan
**we have a Chinese Chili sauce but you can use any hot sauce you like
1/2 a package of Udon Noodles
1 package Extra Firm Tofu
1 head of Broccoli
Chop up your block of extra firm tofu into bite sized pieces (or to your taste). Whisk together all the marinade ingredients toss with tofu until thoroughly coated. Sometimes I'll make a double batch of the marinade just to make sure every piece is well covered. Cover and let since for at least 2 hours in the fridge. As with all things tofu, the longer it sits, the better.
When you're ready to serve, get a pot of water on the boil for the udon noodles. Cook according to package directions, usually about 10-12 minutes. Steam your broccoli until tender crisp. In the meantime, heat a saute / fry / cast iron / whatever floats your boat pan to medium high and add the tofu. Cook until crispy and caramelized.
Drain and rinse the noodles in cold water, add warm broccoli and tofu, finish with more freshly chopped basil and voila, dinner is served. If you like it extra spicy, add more chili sauce when you're mixing it together to give it an extra dimension of heat. YUM!
This makes great leftovers too, if there are any. It can be served at room temperature the next day as a side for lunch or dinner.
Enjoy
Chocolate Brownie Heaven
Uber Chocolaty Brownies
1 cup sugar
1/2 cup butter
2 tsp Vanilla Extracts
2 eggs, large
1/2 cup Pure Cocoa
1/2 cup flour, AP (whole wheat if you’re trying to be good, but I don’t recommend being good, it’s a brownie for the love of pete!)
1/2 tsp Sea Salt
1/c cup semisweet chocolate chips
Pre-heat your trust oven to 350 degrees. Melt the butter,mmm melted butter! Add sugar and vanilla to the butter and stir to combine well (thank heavens for KitchenAid!). Beat in eggs one at a time.
Sift VE Cocoa, flour and salt together. Add to creamed mixed and stir until combined.
Add in chocolate chips. Try not to cry with delight.
Spread into a baking pan (8x8) or spoon into mini muffin pans and bake away. 25 minutes for an 8x8 baking tray, 12-15 minutes for mini muffin pans.
I recommend serving with ice cream, but then again I would recommend you serve breakfast cereal with ice cream so I may not be trusted in this instance.
Yummy French Lentil Salad
French Lentil Salad
1 1/2 cups dried French lentils
1 cup peppers , chopped 1 clove of garlic
1/2 cup sundried tomatoes, rehydrated in warm water for 10 minutes and chopped
1/4 cup shallots, chopped
Chopped black olives, optional
Red Wine Dressing:
3 tbsp red wine vinegar
6 tbsp olive oil
1 clove garlic, minced
salt and pepper to taste
Bring a sauce pan of water of water to a boil and cook the lentils until tender-soft. Approximately 25 minutes. Drain and rinse with cool water.
To lentils add peppers (you can use whatever colour combo you like to make up a cup, I like red, yellow and orange), shallots and sundried tomatoes (olives if you’re adding them).
In a small bowl whisk together dressing ingredients.
Add dressing to lentils in small amounts and toss until completely coated. Use your own taste as a guide to how much dressing you’d like.
Leave in the fridge overnight to all the flavours to combine. Great served with 1/2 a toasted sandwich for a filling lunch.
Until next time.
No Knead Bread
I'm pretty sure there isn't a person on the earth that hasn't seen this recipe. I think viral is a great way to describe it. It's based on Jim Lahey's recipe and it's delicious and works well for people who live in places like mine. Not warm and certainly not draft free.
No Knead Kamut Bread -1 1/2lb loaf
(Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
No Knead Kamut Bread -1 1/2lb loaf
(Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
1 1/2cups all-purpose or bread flour, more for dusting
1 1/2 cups kamut flour
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups of water. Stir until dough is sticky. cover and let rest for at least 12 hours at room temperature. 18 hours is even better.
2. Dough will have little bubbles on the surface after resting. Turn dough out onto lightly floured surface and sprinkle with a little more flour. Fold dough in on itself once or twice. Cover loosely and let rest for 15 minutes.
3. Gently and quickly shape the dough into a ball. Coat a cotton tea towel with flour and put the dough seam side down on it, dust with more flour. Cover with another cotton tea towel ( I don’t need to say use a clean one right??). Let rise for 2 hours. (ok it’s not a quick process, but remember you’ve not done a lick of kneading!). Once the ball has doubled in size you’re ready to rock.
4. About 90 minutes into the 2hour rising period, put the over on 450 and let it pre-heat. Put a 6-8 quart covered pot in the oven as it is heating up. Put the dough into the hot pot, with seam side up. Shake the pan to distribute the dough, if needed. Cover and bake for 30 minutes. Remove the lid and back for another 15-30 minutes. When it is browned on the top you’re all set. I just hope you have loads of butter read to lather on it without apologies!
It takes a while but man is it ever worth it.
In A Saute Pan is Born
Born into lower class mediocrity in a northern English working class town. Small and charming, everyone knew each others business, regardless of whether you wanted them to or not. It was a humble upbringing in a small semi detached house, with a massive garage that housed our rabbit and my dad's motorbike. Things have changed a lot since I was this girl
but not so much that I've forget where I came from and the values that were instilled in me a long time ago.
I grew up with a wonderful, loving mum and a mostly absent father. When not working he was off fishing with his mates. Us kids were a minor distraction that didn't impede his fun. Luckily between my mum, Gran and uncle, who lived near by, there was no shortage of love, affection and just plain fun in our lives.
The memories of growing up in England are some of the best ones I have (minus the fact that my mum dressed me in pink pants and red shoes..what were you thinking mum?).
The British Chick is going to be a combination of anecdotes of my life (like breaking your arms 3 times each, and other stories of clumsiness), a mix of things I love to do now like travel, cycle, photograph things and be a recipe hoarding food lovin' vegetarian / almost vegan (hello chocolate!) who just is just like you!
An average girl, on the catwalk of life.
but not so much that I've forget where I came from and the values that were instilled in me a long time ago.
I grew up with a wonderful, loving mum and a mostly absent father. When not working he was off fishing with his mates. Us kids were a minor distraction that didn't impede his fun. Luckily between my mum, Gran and uncle, who lived near by, there was no shortage of love, affection and just plain fun in our lives.
The memories of growing up in England are some of the best ones I have (minus the fact that my mum dressed me in pink pants and red shoes..what were you thinking mum?).
The British Chick is going to be a combination of anecdotes of my life (like breaking your arms 3 times each, and other stories of clumsiness), a mix of things I love to do now like travel, cycle, photograph things and be a recipe hoarding food lovin' vegetarian / almost vegan (hello chocolate!) who just is just like you!
An average girl, on the catwalk of life.
Subscribe to:
Posts (Atom)