This is yummy. I have made this and will make it again and again and again.

Fried Tofu at “What The Hell Does A Vegan Eat Anyway”

The recipe is very simple. I mean, if I can make it anyone can. I am a complete novice at all of this and I was very happy with the ease of this recipe. I used firm tofu and I pressed it very well. I also added a sprinkling of Cayenne Pepper. After that, it was easy-peasy! Here’s how it turned out. Remember I have ugly dishes and I am not a good food photographer. But, you have to believe me when I say that this is YUMMY!

Here’s the recipe:

Elvis Fried Tofu

INGREDIENTS:

1 package Firm tofu
1/4 cup Tamari soy sauce
3/4 cup All purpose flour  (Use Carbalose Flour and add some Nutritional Yeast to it)
1 1/2 teaspoons Smoked paprika (if you have it; if not, regular will do)
1 1/2 teaspoons Salt
1/4 teaspoon Black pepper
1/4 cup Oil (for frying)

DIRECTIONS:

Cut the tofu into 8 rectangular cutlets, and then cut diagonally into long triangles. Marinate the tofu in the tamari for 5 minutes.

Combine the flour, paprika, salt, and pepper, and mix well.

Coat the tofu cutlets in the flour mixture.

In a cast-iron skillet (or other heavy-bottomed skillet) heat the oil over high heat. Add the coated tofu pieces gently into the oil and fry until well-browned on both sides (about 3-4 minutes per side). Drain, and serve immediately.

NOTE: This blog will be changing. I have changed but have been keeping this blog for those of you who find it useful. However, my heart cannot continue to post these recipes. No, this blog will not go away and I will explain more in a few days. It’s a matter of heart and I must follow.

 Garlicky Sesame-Cured Broccoli Salad
by: New York Times - Feb 20, 2008

Time: 10 minutes, plus 1 hour marinating

INGREDIENTS:

1 1/2 teaspoons red wine vinegar

1 teaspoon kosher salt, more to taste

2 heads broccoli, 1 pound each, cut into bite-size florets

3/4 cup extra virgin olive oil

4 fat garlic cloves, minced

2 teaspoons cumin seeds

2 teaspoons roasted (Asian) sesame oil

Large pinch crushed red pepper flakes.

DIRECTIONS:

1. In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.

2. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.

photo credit: PA Department of Health

Blueberry Custard Muffins

Recipe By: Judi, modified from Adelaide Daniels WW Cookery 1972
12 servings

INGREDIENTS:

1 1/2 tsp ground cinnamon
1/2 tsp ground mace
1/2 cup Splenda — divided
1 1/2 cups blueberries
6 whole large eggs — slightly beaten
1 tbs vanilla extract
1 1/2 cups Whipping Cream
1 1/2 cups water
3/8 tsp ground nutmeg

DIRECTIONS:

Combine spices and half of sweetener, sprinkle over blueberries, toss lightly to blend.

Spoon into a buttered or Pam sprayed muffin pan, distributing evenly.

Combine egg, vanilla, cream, water and remaining sweetener; beat for 1 minute;

Pour over blueberries; sprinkle with nutmeg.

Bake uncovered at 325°F-160°C for about up to 45 minutes, until set (need to watch the timing, dependent on oven).

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 155 Calories; 14g Fat (77.0% calories from fat); 4g Protein; 5g Carbohydrate; 1g Dietary Fiber; 149mg Cholesterol; 45mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat.

photo credit: Wikimedia

Rosemary Garlic Grilled Steak  by: Chef #818263

Ingredients

2 lbs sirloin steak, about 11/4 inch thick
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1 garlic clove, minced
1/2 teaspoon pepper
1 teaspoon salt

Directions

   1. Marinate for 1 hour at room temp or 4 hours in fridge.Sprinkle with salt just before grilling.Grill 5-6 min per side for medium rare.Let stand 5 min before slicing on the diagonal.

   2. Good with Rib Grilling Steaks as well.

Benihana Hibachi Meat
by: Celticevergreen

This is supposed to be a copycat of the Benihana Hibachi Steak, Shrimp, Chicken or Scallops that is served in their restaurants.  I can’t say one way or the other since I’ve never eaten at Benihana. 

Even if it isn’t a copycat it sure sounds good and the amount of apple shouldn’t hurt.  I hope you enjoy it.

Ingredients

3/4 lb boneless beef top loin steak, sliced thin or boneless chicken, cut into bite size pieces or shrimp, deveined or scallops

Marinade

    * 1 tablespoon grated apple
    * 2 tablespoons soy sauce
    * 1 tablespoon grated garlic
    * 1 tablespoon sesame oil
    * 1 tablespoon sesame seed

Directions

   1. Mix all marinade ingredients in a bowl.

   2. Marinate meat in the sauce for 30 min or longer.

   3. Heat a frying pan or flat grill on high heat and stir-fry the meat until desired doneness – a few minutes at most.

Mushroom Medley with Spinach
by: American Institute for Cancer Research

Ingredients:

2 tsp. sesame oil
20 oz. assorted mushrooms (shiitake,button, etc.), stems trimmed, caps sliced
1 red bell pepper, cut into strips
1 Tbsp. minced fresh ginger
1/2-1 Tbsp. minced garlic, or to taste
1 package (10 oz.) ready-to-use spinach leaves, stems removed
6 green onions, cut into thin strips
1 Tbsp. reduced-sodium soy sauce
Salt and freshly ground black pepper, to taste

Instructions:

Heat oil in large nonstick skillet over high heat until hot. Add all mushrooms and sauté until brown and almost tender, stirring constantly, about 10 minutes.
Add bell pepper, ginger and garlic and sauté 1 minute. Add spinach and green onions and stir until spinach wilts, about 2 minutes. Stir in soy sauce. Season to taste with salt and pepper. Transfer to a serving bowl and serve immediately.

Nutritional Information:

Makes 8 servings.
Per serving: 44 calories, 1 g. total fat (0 g. saturated fat), 6 g. carbohydrate, 3 g. protein, 1 g. dietary fiber, 111 mg. sodium.

photo by: WikiMedia

Quick Grilled Pork Chops

Got this idea in email.  I don’t know the source of this recipe but my friend says she uses it all the time and has had this recipe forever.  So, there you have it.  Must be good if she keeps making it over and over.

Enjoy!

Ingredients

6 pork chops (lean, fat trimmed)

Marinade

1/2 cup water
1/3 cup soy sauce
1/4 cup vegetable oil
3 TBS lemon pepper
2 or 3 cloves garlic (minced)

Directions:

• Mix all the marinade ingredients together then pour over chops.
• Marinate pork chops first thing in the morning, turning chops after a few hours.
• Place chops on grill, medium heat, and cook until done–make sure to turn at least once while cooking.

Photo Credit: Wikimedia Commons

Cauliflower and Feta Omelet
by: Gourmet Magazine

INGREDIENTS:

• 5 large eggs
• 2 1/2 tablespoons extra-virgin olive oil
• 1/2 medium head cauliflower, cut into 1-inch-wide florets (3 cups)
• 1 garlic clove, minced
• 1/2 cup crumbled feta (2 oz)
• 1/4 cup packed flat-leaf parsley leaves

DIRECTIONS:

• Beat eggs with 1/4 teaspoon salt.

• Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute.

• Pour eggs over cauliflower. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes. Slide out onto a large plate. Put skillet over omelet and, using pot holders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes. Slide out onto plate and sprinkle with feta and parsley.

Recipe by Ruth Cousineau

Photograph by Romulo Yanes

Chocolate Glazed Crullers
by: Cleochatra

It’s been awhile since I’ve made the rounds to my favorite food blogs. But I had to visit Cleochatra after I saw her recipe posted on Dr. B’s forum. Holy Cow, this woman is one heck of an inspiration to get me back into the kitchen.

Look at this. This is her photo. I take no credit for the drool spots on your keyboard. Please visit Cleochatra and see all the cool stuff that’s come out of her kitchen and her imagination.

Thank you Cleo, this looks so awesome I can’t wait to go grocery shopping!

INGREDIENTS:

3 eggs, separated
3 ounces cream cheese
1 tsp baking powder
1/8 tsp cream of tartar
1 packet Splenda
2 Tbsp Davinci’s Vanilla Syrup (Sugar Free)

DIRECTIONS:

Preheat oven to 300 degrees F.

In a bowl, whip egg whites with cream of tartar until peaks are stiff (about 5 minutes).

In separate bowl, blend cream cheese, yolks, baking powder and davincis sugar free syrup. Adding half of the yolk batter at a time to the whites and using a tall spoon (I use an iced tea spoon), make a lazy sine wave through the batter once. Turn the bowl 90 degrees and repeat. Add second half of the yolk mix and repeat sine wave two more times.
Place in ungreased, nonstick angel food miniature cake pans.

Bake for 30 minutes. Remove pans from oven and let cool on a cooling rack.Makes 4 crullers.

Chocolate Glaze

2 Lindt 80% dark chocolate squares (buy in candy bar)
1 Tbsp davincis vanilla sugar free syrup
2 small packets Splenda
2 Tbsp heavy whipping cream
2 Tbsp butter
In a microwavable bowl, combine ingredients. Microwave for 30 seconds. Stir well. Dip tops of crullers into mixture. Drizzle any remaining mixture to fill bare spots. Let crullers rest on cooling rack until glaze has set.

Will coat 6-8 crullers

Taco Salad Supreme
by:Easy Home Cooking Magazine

Yield: Makes 4 servings

Ingredients:

1 pound ground beef
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 cup salsa, divided
6 cups packed torn or sliced romaine lettuce
1 large tomato, chopped
1 cup (4 ounces) shredded Mexican cheese blend or taco cheese, divided
2 tablespoons canola oil
1 ripe avocado, peeled, seeded and diced
1/4 cup sour cream

Preparation:

1. Brown ground beef with onion in large skillet; pour off drippings. Add garlic, cumin, chili powder and salt; cook 1 minute, stirring frequently. Stir in 1/4 cup salsa; cook and stir 1 minute. Remove from heat.

2. Combine lettuce, tomato and 1/2 cup cheese in large bowl. Combine remaining 1/4 cup salsa and oil in small bowl. Add salsa mixture to salad; toss well. Divide salad among 4 serving plates. Spoon meat mixture evenly over salad; top with remaining 1/2 cup cheese, avocado and sour cream.

photo credit: Big Oven: SusanJM