sweet 'n sour tofu (chicken flavored)

Prepare tofu overnight to freeze. This will produce a chewy texture, similar to chicken. This recipe is for 1 cup of sliced tofu.

1 cup of sliced or cubed extra firm tofu, drained
2 T Weber Roasted Garlic & Herb Seasoning
2 T Chicken flavored powdered broth
Zip lock bag

Slice Tofu into small cubes ½ inch squared or slice into strips. Place into boiling water for 15 minutes. Remove. Cool. Press between paper towels to remove excess water. Place in into a shaker bag. Add Seasoning and Chicken flavored powdered broth. Place into freezer. Thaw your tofu when ready to prepare.


For crispy tofu:
prepared, thawed tofu
½ cup all-purpose flour or Corn starch
1 raw egg
Cooking oil

For sauce:
2 T soy sauce
2 T vinegar
2 T brown sugar
3 T ketchup (to taste)
1 T cornstarch (For thicker sauce, use 2-3 T)
¼ t sesame oil (optional)
½ cup water or chicken stock
¼ cup orange juice

For vegetables:
2 stalks green onion, cubed
1 small onion, cubed
1 green bell pepper, cubed
1/2 small carrot, thinly sliced
2 cloves garlic, chopped


Whisk egg and pour over tofu. Add flour gradually (or corn starch). Mix well until sticky and shiny, break loose pieces of tofu and drop into hot oil 350 degrees. Fry for 5-7 minutes.

They will start to brown. Drain.

Mix water and Corn Starch. Add this and remaining ingredients to sauce pot. Whisk over medium to low heat. It will change from cloudy to translucent. Add more water if too thick. Remove from heat.

Sauté vegetables in a few drops of oil over medium heat for about 5 minutes. Pour in sauce. Combine fried tofu. Mix until all pieces are covered.

Serve with Egg Roll, crab meat cheese rangoon, and vegetable fried rice.

Sweet 'n Sour Tofu (chicken flavored)

boots on the ground

I finally put the boots (running shoes) on the ground and pulled out 13.1 miles. It was tough, definitely a mind over matter. It took shortly under three hours if you count the water refills and lavatory stops.

I definitely would like to work on pulling that time down some over the course of this year. I do feel like a met a huge challenge head-on. Today was a schedule for mixed cardio of 10 miles on the cycle and a six mile run. I just was feeling bored and lethargic just thinking about cycling today. The mere thought was depressing. It was time for a challenge. I needed something new. I definitely found that something new. LOL.

After a vivid 30 minute stretch and snack, I jetted home for another snack and on to icing. I do feel like I may feel the burn tomorrow, and it is a lower body day…ouch! We shall see, play it by ear.

MIND OVER MATTER!

eat this, not that

try this...

Ask anyone what my favorite ice cream and they’ll tell you chocolate peanut butter by Haagen Daz. I cannot find it in a quart tub so I am usually at the mercy of the pint, which is fine since I can extract four ½ cup servings from it, and the tub does not take up much space. The trouble with this confection is that it is loaded…I mean loaded with fat and calories. For the diet conscious, I don’t recommend you try it. 

You will become hooked and find yourself grumbling at the customer service counter when it is not on the shelf.

In just ½ cup it packs a whopping 340 calories. Did I tell you it was delicious?

Recently I uncovered Breyer’s new chocolate peanut buttercup. For 140 calories for a ½ cup serving, it is worth the trial. The trouble with the Breyer’s brand is that I have to vest in the ½ gallon container, which is big and takes up so much space in the freezer. Then there is the fact that I don’t eat ice cream daily. Very often sherbet is more appealing.

With that said, I am up for the challenge. If I can find the Breyer’s chocolate peanut butter cup in a pint size container, which would be fabulous. In the meantime, I will shop around for merchants that carry it and when my Haagen Daz depletes, its replacement will be few calories.

dump this

arancini (rice balls)

Arancini (Rice Balls)

Recipe:

2 c. of cooked, room temperature brown rice

2-4 oz. cheese (2 slices of Havarti Cheese)

½ c Quorn grounds

½ c salsa or crushed tomatoes

½ c green peas

Garlic powder, salt, pepper, Italian Seasoning, parsley

1 egg yolk

2 T butter

1 T oil

Oil for frying

---

Coating:

1/3 c oat flour

½ c ground whole wheat cracker crumbs

1 egg white

1 T water

Heat grounds with salsa, oil, and seasoning. Stir in peas and reduce heat.

Mix cheese with rice over low heat with butter. Season the rice to taste. Allow to cool. Stir in yolk.

Mix egg white and water.

Using a half cup measurement, scoop full of cheese rice mixture. Form a bowl and spoon in 2 teaspoons of filling. Close up the rice mixture into a ball. Roll in flour, then in egg white mixture, and lastly coat in cracker crumbs.

Place on waxed paper on a plate and repeat until all rice is gone. Set plate of rice balls in refrigerator and allow them to firm.

*Served with sauteed green beans (or salad) and fried mozzarella cheese sticks with sauce.

These stuffed treats are traditionally filled with meat. I opted for the vegetarian route. They came out wonderfully. I used a pot of oil instead of my deep fryer. I have come to rely very heavily on my deep fryer with measures the heat of the oil. I'd suggest that you heat the oil to near smoke point, then reduce. 

Trial and error is always best.

Do enjoy!

shiritaki noodles

Where have you been all my life? Or have you been there all along, hiding out in my Chinese cuisine?

They are bar none the best, most nutritious noodle so far. My sister introduced me and now we are fast friends. We could certainly become best buddies if I find the spaghetti brand. I tripped upon them at Kroger in the ‘tofu’ section of the store and was just happy to have Angel Hair.

I recently added them to a skillet of vegetables for a fabulous vegetable lo mein. Partnered with a freshly wrapped cabbage and mushroom egg roll, and it was a famous day of quick and easy.

vegetarian corn dogs

I love corn dogs. There's nothing like them. I even trained myself to eating mustard just so that I could get that full effect of having to dip a corn dog into mustard. I am taking baby steps with this mustard thing. I opted to dip my toe into the mustard pool by going with Honey Mustard. Yum! 

This corny recipe can be manipulated to your desire. I am a plant-based dieter so my dogs are Smart Dogs by LightLife. I played around with this recipe and you will find that there are items that you can surely omit, although I cannot vouch for your variations, so be patient.

Veggie Corn Dogs, Cole Slaw, and Oven Crisp Potato Wedges

Corn Dog Recipe

Salt, pepper, red pepper,

1 t. chopped garlic

2 T rice flour

3 T corn meal

Sour milk

¼ cup corn

1 t sugar

1 T self-rising flour

2 T oat flour (seasoned)

1-2 Smart Dogs (vegetarian hot dogs)

wooden skewers

Preparation

Mix ingredients.  Heat your oil in a sauce pot, more than half full.

Cut one dog in half. Insert a wooden skewer into each half. Roll each half into seasoned oat flour. Coat your dogs with corn meal batter. Drop your dogs into hot oil, turning them while they fry. Remove. Place on paper towels. They won’t be perfect. But they’ll sure taste better than the store brands!

Enjoy with coleslaw and potato wedges. Do not forget your favorite mustard!