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Posts Tagged ‘Cooking’

I had a long day at work and when I got home, I was hungry and wanting to relax. Fortunately for me, there is one simple solution to both of those problems: COOK! I know a lot of people don’t enjoy cooking or it is something that they don’t think of as a relaxing activity. I guess it’s just one of the little quirks that makes me the person that I am. Since I was hungry, I wanted something quick but at the same time, I didn’t want to just eat a bunch of junk. I had to improvise. From my kitchen, I grabbed the following items.

1 onion
2 cloves of garlic
1 block of extra firm tofu
1 package of Trader Joe’s lentils
1 bottle of Siracha sauce.

That’s it, 5 ingredients. Time to cook! I quickly slice the onions up into teeny tiny little bits and then I minced the garlic. While I was doing that, the tofu was being pressed between a couple of plates to make sure it was as dry as possible.

This is where the flavor lives

With the onion and garlic finished, I grabbed the tofu and cut it up into small squares. At that point, prep work was done and it was time to get rocking. I quickly sautéed the tofu in some olive oil while I dealt with a page from work because apparently, I don’t spend enough time in my day dealing with people’s computer problems. With the problem solved and the tofu getting a nice golden color, I set it aside on a baking sheet and added the onion to the pan. That’s the point when the whole room started to smell real good.

Once the onion was looking nice, I added the garlic and sautéed  it for about 30 seconds. Then, I dumped in the package of Trader Joe’s lentils. They are already cooked and ready to go so it was one less thing I had to deal with on my own. They taste really good and, when used in a dish like this, are acceptable over stuff you might cook on your own. While they heated up, the tofu went under the broiler to finish up. While the tofu broiled, I remembered that I had a bottle of Siracha that needed my attention. A very generous amount of sauce went into the pan.

After the tofu was complete, I added it into the lentil mixture and that was it. From the skillet it went onto the plate and I was enjoying a hot dinner that was healthy and very flavorful in a short period of time.

Spicy lentils and tofu

 

Tofu cooked to golden brown goodness

Before I started cooking, I wasn’t sure what I was going to do. I walked into the kitchen, surveyed what I had and, on the fly, came up with something that sounded good. That’s where having a solid understanding of basic techniques is really important. If you want to be a good cook, learning lots of recipes really isn’t the way to go. It’s all in the technique and learning how to have fun putting those techniques together to create something new.

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My trip to Trader Joe’s the other night scored me another item for my pantry that comes highly recommended: Trader Joe’s Three Grain Tempeh. Instead of just making fake bacon, I did my research and found a recipe I just happened to have all the ingredients for. Of course I couldn’t leave well enough alone and made some minor adjustments to make it more to my liking and I was quite pleased with the results. In order to attempt this recipe you must like tempeh, chili peppers and onions. If you do, this is totally worth it. The sweetness of the onions really plays off the heat of the jalapeños and the soy sauce brings out the flavors. Then, the crunchy tempeh rounds out the dish very well. Unfortunately the pictures of this didn’t come out as well as I’d like them to but I was trying out the new camera on the phone instead of using my normal camera to get pics of the food.

Oniony Tempeh

Ingredients

2 tbsp. olive oil
1 package tempeh
1 yellow onion
1 red onion
1 large garlic clove, minced
1 red jalapeño
1 green jalapeño
1/2 tsp. low sodium soy sauce
1 tbsp brown sugar

Directions

1. Dice the tempeh into small rectangular pieces.
2. Heat olive oil in a large skillet and add the tempeh. Cook the tempeh until it is crispy and brown on all sides.
3. Remove the tempeh from the oil and put aside
4. Cut the yellow and red onions in half from top to bottom and then cut each half lengthwise so that you end up with long strands of onion (think half circle onion rings) – incidentally,  this type of cut is referred to as Lyonnaise.
5. Sauté the onions until they are translucent and aromatic. While the onions are cooking, mince the garlic and slice the jalapeños into thin pieces.
6. Sauté the mixture briefly the add in the tempeh and stir around.
7. When everything is mixed well, add the soy sauce and the brown sugar. Stir continuously until the brown sugar has dissolved and the tempeh and onion mixture has been completely coated.

 

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