Monday, March 1, 2010

You need a corndog, I can tell

I have really been wanting corn dogs lately, so I finally made some. I'm not a huge fan of the "fake" hot dogs, but I figured covered in cornmeal they wouldn't be so bad. I found a simple recipe and wiped these up in no time. When it came to the frying part, I was thankful for my husbands help. I am not a pro at frying things. I always get the oil way to hot, burn the first batch of whatever I'm frying, and set the smoke alarm off. This time was no different, except we took the batteries out of the smoke alarm first. We did have to open all the windows and our eyes were burning from the smoke by the time we finished. The house still smells of burned oil and corn dogs today. I think next time I'll bake them. The photo is of the burned one, just right and double battered. I skewered them with a bamboo stick.

Total time:  15 minutes

Servings:  8  (2 each for dinner, 2 for lunch leftovers)

Original recipe:
National Corn Dog Day

My variation:
I used regular flour instead of wheat

Would I make it again:  Sure, but I'll try some other recipes

Husbands comments:  Even the burned ones aren't too bad.

Lessons learned:  Don't over heat the oil

Thursday, February 18, 2010

Orange Glazed Tofu

I was looking for a quick dinner and came across this recipe. I didn't have any tempeh, but I always keep tofu on hand. I like to freeze it and thaw it when I want to use it. The tofu gets a little bit tougher, spongier texture to it. I never have much luck cooking tofu without it crumbling to pieces, but I was willing to give it a shot. It turned out really delicious!

Total time:  20 minutes

Servings:  2-4  (we loved it, so only 2 for us)

Original recipe:
101 Cookbooks, Heidi Swanson

My variation:
1 cup Orange Juice
1 Tablespoon freshly grated Ginger
2 teaspoons Bragg's Liquid Aminos  
   (just like soy sauce, but better for you)
1 1/2 Tablespoons Cooking Sherry
2 teaspoons Maple Syrup
1/2 teaspoon ground Coriander
3 cloves Garlic, crushed
1 Tablespoon Lime Juice
1 Tablespoon Sesame Seeds
1 pkg extra-firm Tofu
2 Tablespoons Olive Oil
Handful frozen Broccoli
Handful of Baby Carrots, chopped

Drain tofu and cube. Heat the olive oil in a skillet, add tofu, brown.
Add broccoli and carrots. Combine rest of ingredients in a bowl.
Pour over tofu mixture. Let cook until sauce thickens. Serve over rice.

Would I make it again:  YES!

Husbands comments:  Mmmm. This is really good.

Lessons learned:  Don't touch the tofu, let it brown and unstick itself; Start the rice before you start cooking or it won't be ready in time

Tuesday, February 9, 2010

An Unexpected Combination

This just may be my new favorite snack. We were lucky enough to take my grandma to Meijer on sample day. The lady in the produce department had this tasty snack to try. I love avocado, so I had to take one. I never would have come up with this combination, but the flavors and texture really compliment each other.

Total time: 5 minutes

Servings: As many as you can eat

Woven style crackers   (I bought the Meijer brand)
Mayo  (I use Veganaise)

Would I make it again: Yes, I'm addicted.

Husband comments: I haven't shared them with him.

Lessons learned: I really should only make one plate of these so I don't keep eating them.