Monday, May 28, 2007

Monday Dinner: Tofu and tuna patties with celery salad

This is not one of those recipes that hide the taste of tofu and you don't even know it's tofu. This is for tofu lovers.

Tofu and tuna patties (for 3-4 people):
Extra firm tofu in water (1 package)
Chunk light tuna (1 small can)
Eggs, beaten (2)
Onion, diced (1/2 cup)
Salt (a pinch)
Pepper (a pinch)
Soy sauce (1 Tbsp)
Vegetable oil (1 Tbsp)

1. Wrap tofu with paper towel and microwave for 2 minutes. This gets rid of extra moisture. Mash tofu well.
2. Combine all the ingredients except for oil.
3. Heat oil in a non-stick pan over medium high heat.
4. Form small patties and sear them (squeeze them to get rid of any extra moisture). Flip them when it's nice and brown. Lower the heat to medium low. Put a lid on and keep searing for 2-3 minutes. Drizzle soy sauce or ponzu over it to serve.

Make sure you use a non-stick pan and don't flip it until brown crust has been formed. If you don't do those, the patties will fall apart.

Celery salad has chopped celery, walnut, and red onions. For dressing, combine whole grain dijon mustard, mayo, rice vinegar, salt, pepper, and a drop of soy sauce.

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Wednesday, May 23, 2007

Wednesday Dinner: African ground nut stew with sour cream-chive topping

Tonight, I made a vegetarian dish from Cooking Light. It being vegetarian and African, I really didn't know what to except but it was really good! It was very easy to make too. Peanuts and sour cream make the stew incredibly rich. I did add more salt than what was called for though.

African ground nut stew with sour cream-chive topping

It says refrigerate sour cream for 2 hours, but I only refrigerated it for the time the stew was cooking. Cooking stew probably took 30-40 minutes. If you want to cut time, you can chop potatoes smaller. I don't think it's a type of soup that get richer as it cooks more.

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Monday, May 21, 2007

Monday Dinner: Thai shrimp curry with Asian slaw

I'm a big fan of Thai curry, and I never thought it was so easy to make. I used to shrimp for this curry, but you can use chicken breast too.

Thai shrimp curry (for 3 people):
Black tiger shrimp, shells removed and cleaned (1/2 pound)
Canned sliced bamboo shoot, drained and rinsed (1 small)
Red bell pepper, seeded and sliced (1)
Green curry paste (little less than 1/4 cup)
Coconut milk (400ml can)
Water (1/2 cup)
Basil (7 leaves)

Combine green curry paste and coconut milk in a pot. Heat over medium high heat. Once it boils, add shrimp, bamboo shoot, bell pepper, and water. Cook until bell peppers are tender. Add a pinch of salt and basil leaves. Serve over cooked jasmine rice.

If you don't like it to be too spicy, add less green curry paste.

For Asian slaw, add shredded cabbage, julienned carrot, chopped cilantro, and chopped peanuts. For dressing, combine 1.5 Tbsp of soy sauce, 1.5 Tbsp of rice vinegar, and 1/2 Tbsp of sesame oil.

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