Saturday, September 09, 2006

Marinate Tofu:

1/2 block of extra firm tofu, cubed
1 clove of garlic, minced
1/2 tsp. red pepper flakes
1/4 tsp. cumin
1 tsp. brown sugar
2 Tbsp. soy sauce
a bit of water

While tofu is marinating in the fridge, prepare rice and chop vegetables:

1/4 yellow onion, cubed
1 carrot, juilienned
1 yellow pepper, cubed
2 cloves garlic, sliced
chopped scallions

Using a small frying pan, heat oil to medium high. Fry tofu cubes, saving marinate, until evenly browned. Remove from pan, set aside. Add onion, garlic and carrots to pan. If the pan is a bit dry, add some marinade to make it sizzle. Cover with a lid and steam for a few minutes. Add peppers and maybe more marinade. When almost cooked, add tofu and scallions. Salt and pepper.

Serve over rice : )

Makes 1-2 servings.

Wednesday, September 06, 2006

Easy Kale with Mushrooms

1 bunch of kale
4-5 mushrooms
1-3 cloves of garlic
1 tbsp. of olive oil
soy sauce
sesame oil (optional)

Wash and dry the kale; chop 1" crosswise. Slice mushrooms. Cut garlic cloves into thin slivers.

Heat oil in a large frying pan (preferably with a lid) over medium high heat. Add garlic, cooking until almost golden. Add mushrooms. The mushrooms tend to absorb all the oil so when it starts to look dry, sprinkle a bit of water into the pan. Stir fry mushrooms until they are almost starting to brown. Add chopped kale, a bit more water and cover. Lower the heat to medium and let steam until kale is bright green. Remove lid, add soy sauce (I usually swish in about a tablespoon or two) and stir, bringing the mushrooms and garlic to the top. Remove from heat. Stir in a few drops of sesame oil and serve over rice.

Monday, September 04, 2006

Beef Stir Fry with Peppercorn

Fast and it will help if you prepare all ingredients before you even begin heating anything. Also, it doesn't mention the sides, but I served this in a bowl with a bed of white rice, and some asparagus for colour.

And, this recipe has enough salt and pepper, and so no further spicing or flavouring is required after serving.

Oh... and try to find the mixed peppercorn stuff... I used black peppercorn which gave it a bit too much bite.


Lean Steak
Peanut Oil (3 tblspoon)
Orange Juice (2 tblspoon)
Shallots / chopped (1/2 cup)
Peppercorns / ground w/ mortar (2 tblspoon)
Salt (1/2 tspoon)
Chicken Stock (1 cup)
Butter (1 tblspoon)


Soy Sauce (1 tblspoon)
Rice Vinegar (1 tblspoon)
Corn Flour (2 tblspoon)
Sesame Oil (2 tblspoon)


1 Cut the beef in to slices that are 2" long and 5mm wide - a good sharp meat knife is really going to help. I try to keep them as sharp as possible (knives) because this will reduce any injury or f-ed up cuts. Cut against the grain of the meat (or against the striations). Put the beef in a bowl with the marinade, mix well, and leave to marinade in the fridge for 20 minutes (or longer). Pop in to the fridge and mix when you feel like it. Additionally, put the bowl on a plate in the fridge. This helps avoid contaminating the fridge with any dripping.

2 Heat a large and deep sided fry pan until it is really hot. Don't go too hot or you will F up the teflon coating. Add the oil, and when it is nearly smoking hot (peanut oil is the oil that gets the hottest before it burns), remove the beef from the marinade and add the beef to the hot pan. Only use non-metal utensils. Cook for 2 min and then remove the meat. Drain meat from oil (important), and remove the remaining oil from the pan. Set meat aside.

3 Re-heat the pan / wok over high heat. Add the orange juice. Keep it from burning by using a wooden spoon to scrap or move it around.

4 Add the shallots, peppercorn, salt and stock, and simmer over heat until the sauce has been reduced by 1/2 or more. Now stir in the butter to the reduced sauce.

5 Return the beef to the wok / pan and stir fry on high for 2 minutes or less.

Serve over rice, and add a side vegetable.

And drink plenty of water - it is good for your skin!