Here's some random food from this past week:
Cashews Green Beans and Sprouts:
This really wasn't as good as I wanted it to be.
Pan fried brussel sprouts, green beans and cashews with a soy sauce flavoring. As I was pouring the soy sauce in I was even thinking how soy sauce and sprouts just don't seem to go together. And they don't. Don't try this one.
Brussel Sprouts and Tofu:So what does go with brussel sprouts? garlic and lots of it!
Broiled tofu, brussel sprouts, garlic, olive oil and salt! Perfect!
Aspargus and a Secret Sauce:Now I know I don't post many of the Post Punk Kitchen test recipes but I couldn't get enough of this creamy garlic sauce. I salavate just thinking of it.
Have you noticed my theme of keeping the vegetables fairly simple?
Tofu and Green Beans:This one is a bit fancier so I'll give you some rough directions after the photo.
1. Set the oven broiler to high. Slice tofu slab into 6 pieces and cut into triangle pieces. (Triangles just taste better.) Put a little of soy sauce on each piece before putting it in the oven for 10 minutes.2. Steam the green beans.
3. Turn the tofu over and put a little bit of tomato sauce on each one, just enough to cover the tops. Broil again for another 10 minutes or until done.
4.Arange tofu on a plate, I used 4 slices. smother with some extra maranara/tomoato sauce. Layer the green beans on top and then coat with your favorite garlic sauce. Serve warm.
If I was to make this again I would maranade the tofu before.
Fried Green Beans and Rice:
Ths was wonderful! Healthy and not to healthy at the same time. Again you see that mysterious creamy garlic sauce! I told you I couldn't get enough of it!
For the breading I roughly followed the directions in The Dirty South Cookbook. I used about 1/3 cup flour and another 1/3 cup glutten flour (I thought it was another flour. I need to label my bulk foods better!) onion powder, lots of soy sauce and enough soy milk to make it a good consitancy. I threw all the green beans in the batter and coated them until frying time.At first I thought the batter was going to be too soy saucy but it was just enough flavor to be perfect with a bite of rice and green beans.
I'll show you some chocolate pie later, but for now I must finish painting the house. (I keep being asked how I have so much enegry and I guess it's becuase I eat so many dark green veggies!)
10 comments:
Garlicky brussels sprouts and tofu sound good...and your pic is excellent!
this looks very similar to my weekend eats. thanks for sharing :)
Gimmee some garlic sauce pronto! :-)
Oh wow, you've been going crazy with vegetables lately! The asparagus with the secret sauce looks heavenly... that's one secret that needs to be let out of the bag soon!
I could live on those veggies for months before I'd even be remotely tired of them- so pretty!
Green veggies are the best! I always feel my best when I eat a lot of them.. everything looks great!
After your high praises, I can't wait to try the sauce when the new PPK cookbook comes out.
Those crunchy green beans look really good. Oh, and that pic of the cheesy potato soup is cool. Good idea with the cheesy hearts.
Holy green beans! I always buy them,and they end up sitting in my fridge until the only appropriate use is in a veggie soup. And I just can't get into brussel sprouts.
You don't like soy sauce and brussel sprouts? OMG I love them together, they're awesome roasted together, especially if you add ginger :)
Thanks everyone!
Brooke - I wish I could give you the garlic sauce because it's so good. The book should be coming out this fall...not soon enough though,
Laura - the secret, and many others, will be let out of the book in the fall. Too long!
Judy - You've got to join the green bean club! I think the best way to eat brussle sprouts is roasted with garlic.
Just call me orangie - How do you cook your soy sauce with your brussel sprouts. Maybe I was doing something wrong. Maybe it jut needed another flavor. I'll try garlic and soy sauce together next time.
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