Tuesday, February 21, 2012

"Fried" Rice with Tofu

Dear KDP Fans (Mom),
I'm sorry I haven't posted in a month.
It's not a good excuse, but I was in Alaska, working on THE BLUE BEAR with Perseverance Theatre in Anchorage.
Being on tour meant that I ate out a lot.
Eating out in Alaska for a vegetarian is surprisingly difficult.
I pretty much lived off oatmeal, rice and beans, potatoes and soup.
So really it wasn't that much different from my poor intern in NY diet.

This is a quick post.
I should be writing summer residency applications.

So here is some "fried" rice.
And an introduction to my newest addition to the condiment shelf- Braggs Liquid Aminos.
Almost as good as sriracha.

Tofu Marinade
4 Tbsp Braggs Liquid Amino's
2 Tbsp Peanut Sauce
2 Tbsp Tahini
12 oz extra firm tofu
1 tbsp olive oil

- Press the tofu block (place it on paper towels, put paper towels and a weight on top, let sit for 15 mins (To press out some of the water, so the marinade can take it's place)).
- Mix the ingredients in a jar.
- Cut the tofu into bite sized piece, place in marinade. Let marinate in the fridge for at least 12 hours (the longer the better).
- heat olive oil over medium- high in a non-stick pan. Place the tofu in it, with the extra marinade. Cook for about 10 minutes, until both sides are browned.

"Fried" Rice
4 c cooked brown rice
1 onion- chopped
2 Tbsp fresh ginger- minced
4 cloves garlic- minced
1 bushel fresh spinach
2 c snow peas
1/2 c corn kernels
1/2 c edamame beans- shelled
3 Tbsp Braggs Liquid Aminos (you could use soy sauce, but where's the fun in that?)
1/2 tbsp red pepper flakes

- heat 1 tbsp olive oil over medium high heat, in a wok. Cook onions for 5 minutes. Add in ginger and garlic, cook for 4 mins.
- Throw spinach and snow peas into the wok, saute for 5 mins, until the spinach is wilted. Add in the corn and beans, cook for 4 minutes.
-Throw in the rice, red pepper flakes, Braggs Liquid Aminos and 1/4 c water. Mix everything over medium high heat for about 5 minutes.

Music Land:
Leonard Cohen's newest album, OLD IDEAS
I like it. Cohen has always been in my "drink PBR, sit in a hammock and cry" mix. You can't get anything better than that raspy deep voice. 
but he's almost happy in this album. It's a bit off putting. 
Nothing beats this:

Also, albums that are dropping this spring that I'm so excited I could pee:
Andrew Bird (!!!!)
Alabama Shakes
Carolina Chocolate Drops
and many, many more. 

Wednesday, February 15, 2012

Cookie Butter

Yeah, I know. Two posts from Mags in the same month. Try to keep your pants on.

I was re-reading my soup post, and I realized I forgot to include the amazing dessert I made afterwards because I was feeling sorry for myself.

While scrolling through ye olde FoodGawker, I noticed that all the bloggers were losing their shit over something called Biscoff spread. Now, I live in Alaska. I gave up hope long ago of being able to find new, trendy ingredients in our local Fred Meyer; it just doesn’t happen. So, IMAGINE MY SURPRISE when I walked into my neighborhood grocery store and right there, next to the Nutella, was a little glass jar of Biscoff.

YOU GUYS, Biscoff spread is peanut butter except instead of peanuts they use CRUSHED UP COOKIES. I shit you not. It is now possible to spread cookies on your morning English muffin.

I decided to make cake. 

Biscoff Mug Cake

4 Tbs self-rising flour (if you don’t have self-rising flour, you can use regular flour and ¼ tsp baking powder)
3 Tbs sugar
1 egg
3 Tbs Bischoff spread
3 Tbs milk
3 Tbs oil
1 tsp vanilla

Put all of the ingredients in a mug and stir until combined. I used a fork.

Microwave for 2 ½ to 3 minutes. This is the hard part. After two minutes, risk the brain cancer and keep an eye on it. You might have to stop and start it a couple times towards the end so it doesn’t overflow.  You can tell when it’s done if it looks like cake when you take a forkful of it. (The surface may still look shiny, but the rest of it is done.)

Let it cool, or you will destroy your mouth.

So tasty I forgot to take a picture of it.

 Then cue up last week’s “Downton Abbey” and dig in! 


You now have my permission to lose your pants. I know I did.