May 4, 2011

On Tofu and Chocolate

Filed under: Dessert,Main Dishes,Recipes,Uncategorized — pyjamasandtea @ 3:08 pm
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Not necessarily combined, mind you.

Sorry for my delinquent posting of late. I’ll get on that, promise!  In the meantime though, I offer what I made for dinner last night.  YUM.

Cynthia’s Tofu

This is called “Cynthia’s Tofu” because it is a recipe carefully preserved during his separation by my love and mastered by his ex-sis-in-law.  It is one of those very imprecise recipes with words like “lots of” or “bunches of” or cook for “a while”.  I tried to pay attention last night and offer you a somewhat more precise version that keeps all the charm of its original.  This is delicious!

2 cakes of extra firm tofu

one bunch of cilantro

5 tbsp of oyster sauce

vegetable oil (lots!) for frying

Place tofu in a saucepan and cover with water.  Bring to a boil and then reduce to low and simmer for 10 minutes. Gently remove from water and refrigerate til chilled (at least two hours or overnight). Slice into 1-1 1/2 inch cubes and brown in lots of hot vegetable oil. This takes about 10-15 minutes and requires lots of careful flipping of the pieces so they brown on all sides. Be vigilant. It is worth the effort! Pour off excess oil, then add oyster sauce and LOTS of cilantro (it may seem excessive to include a whole bunch, but it is worth it). I served this with an Asian-inspired salad and simple coconut rice. It served 2 healthy portions for dinner with one leftover lunch. Excellent!

And then, after already feeling stuffed, I brewed up some mint tea and ate a large “Knock You Naked Brownie” from Ree Drummond at “The Pioneer Woman” website.

TO DIE FOR. Two notes about this recipe. First, I could not find a German Chocolate cake mix– two different grocery stores had no record of such a mix. I substituted a Swiss Chocolate cake mix on the theory that the Swiss and the Germans are geographically close. It worked just fine. Second, I could not get my top brownie layer to cooperate in being moved from counter to cake, so I simply laid out the pieces on top in a puzzle-like fashion. There were some gaps, but they all filled in perfectly during the baking process. Next time I wouldn’t be so fussy about the top layer.

You must go make these!  My love pronounced them possibly the best dessert he has ever had.


March 14, 2011

Banana Oatmeal Chocolate Chip Cookies

Filed under: Cookies,Recipes — pyjamasandtea @ 3:56 pm
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Anyone who knows me might recognize this recipe, and be grateful to see it here since it signals a return to the more-normal “me”.  The me who bakes.  The me who eats cookies.  I haven’t baked very much these past few months, but in anticipation of the move, I pulled out an old fave.  I can’t wait to feel like baking again.   Baking is everything that is good in my life.

Banana Oatmeal Chocolate Chip Cookies

  • ¾ cups Butter
  • 1 cup Sugar
  • 1 whole Egg
  • 1 teaspoon Vanilla
  • 1-½ cup Flour
  • 1-¾ cup Quaker Oats
  • ½ teaspoons Baking Soda
  • 1 teaspoon Salt
  • 1-½ teaspoon Cinnamon (can Use Less If You Don’t Like Cinnamon)
  • 2 whole Bananas (ripe)
  • 1 cup Chocolate Chips, Semi Sweet  (This is an approximation.  You can use 1 1/2 cups.  Or 2.  😉

Preheat oven to 350ºF.

Using a mixer, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and mix well.

When wet ingredients are thoroughly combined, add flour, oats, baking soda, salt and cinnamon and mix everything together well. (I love it when you can just add the ingredients without mixing them in a different bowl.)  Then add your mushy bananas and your chocolate chips, just stirring until combined.

Drop large balls of dough onto lined cookie sheets.   Make sure they are spread apart with about 2″ between them.

Bake at 350 degrees for 10-12 minutes, or until cookies start to turn slightly brown at the edges. These are best served warm with a nice tall glass of milk!

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