Wednesday, October 5, 2011

KDP's New York Office!

Setting up a new kitchen is fun, expensive and really hard (if you rely on public transportation and have to schlep everything EVERYWHERE (I'll post my rant about the New York schlep later)).

Welcome to KDP's New York Office! Although there is something missing....

Proficient at Photoshop is listed as one of my special skills. 
That's more like it. 

Tofu, Quinoa and Vegetable Pilaf

Tofu marinade
Soy Sauce
Ginger- grated
Garlic- grated
Chili Garlic Sauce
Firm Tofu

-Press the tofu (Lay the tofu on paper towels, put towels over the block, put a weighted object on the tofu and let sit for 15 mins. Gets some of the water out so it'll take in more of the marinade).
- Cut the tofu into blocks
- Put all ingredients in a bag/container, add in the tofu. The longer you let it sit, the better.
- When ready, saute the tofu over medium high heat until brown-ish.

Quinoa and Vegetable Pilaf
1 1/2 c quinoa
1 c vegetable broth
2 c frozen peas, thawed
5 Tbsp fresh mint, chopped
1 garlic clove
2 Tbsp olive oil
1 large leek, thinly sliced
3/4 c chopped shallots
8 oz fresh shittake mushrooms, thickly sliced
14 oz asparagus, cut into 1 in pieces.

-Boil 2 1/2 c water. Add quinoa and 1 tsp salt. Return to boil, then turn to low heat, cover and let simmer for 15 mins.
- Puree the broth, 1 c peas, garlic and 4 Tbsp mint in a blender to make a paste (if you don't have a blender, do as I do and just mash with a spoon until you get bored and call it good).
One thing I need to schlep: a blender

- Put olive oil in a skillet over medium heat. Add leak and shallots. Saute until soft and light brown.
- Add mushrooms and asparagus, saute until mushrooms are tender and asparagus is crisp-tender.
- Mix in puree, tofu and 1c peas. Stir until heated through.
- Add quinoa. Stir to coat.


Wilco has a new album: I haven't listened yet.
Clap Your Hands has a new album: I haven't listened.
Bjork has a new album: I haven't listened.
I'm rocking out to this:

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