Japanese Egg Tofu with Minced Turkey

This here is my long overdue HELLO! It's hard to believe that my last post was in 2013. A lot of things have changed, but then again, not at all. It's funny how quickly we adapt to situations, and before we realize it, it's completed enmeshed into the fabric of our lives and becomes normative. Sorry for that mumble jumble.

To be honest, since 2015 began, I have not been doing too much cooking. The cooking that I did do was focused on making something that required minimal effort and time. You better believe that presentation was not great, definitely not photo-worthy. With the advent of food photographers everywhere, my skills are embarrassing in comparison.  Plating has never been my focus as taste was a priority and eating everything while it's still piping hot, but maybe it's time I look into making some changes. I mean, I am a total sucker for esthetically pleasing images of food. Anyways, here is my first recipe of 2015!

Japanese Egg Tofu with Minced Turkey

1 Tube of Egg Tofu (found at any Asian grocer)
1 Table Spoon of Olive Oil
2 Tablespoons of Chinese All Purpose Marinade
2 Tablespoons of Unsalted Chicken Broth or  Water
2 Table Spoon of Water
1/4 Pound of Ground Turkey
Green Onions 
S&P to taste.

Slice the tofu into 1/2 inch medallions. Pan fry the tofu in a nonstick pan until lightly brown and crispy on both sides. Remove from pan and place on plate. Satay ground turkey in olive oil until fully cooked, add marinade, water and chicken broth into the pan. Cook until liquids come to a boil. Toss green onions into pan and pour sauce/meat onto tofu medallions.

There you have it! Simple and tasty. Serve this over rice to sop up the saucy goodness.

The Holy Grail Of Chinese Breakfast

Have I ever shared with you my love for congee? Well, it's one of my favorite dishes. A childhood classic. Congee is a hot rice porridge that can easily be modified to include savory fillings such as chicken, scallops, pork and duck eggs, beef, and so forth. It is usually garnished with fresh green onions. It is a Chinese breakfast staple and goes wonderfully with deep fried crullers or steamed rice rolls. It is very popular on Asia and many breakfast restaurants will have it on their menu. There are restaurants dedicated entirely to congee and steamed rice rolls-sounds like heaven. For me, congee is one of the best breakfast dish to have in the chilly Canadian winters. It tastes so much better than oatmeal. As well, I tend to gravitate towards chicken congee when I am sick. There really is nothing quite as satisfying for me. 

Since it is predominantly made with white rice, a cup and a half, will yield a modest amount, I sometimes will replace it with brown rice. So next time you're out, give it a try. Your best bet is to order it at a restaurant that serves dimsum. 

Bah

Late night snacking and this is what I grab...

Rice cakes...😞

Cooking Binge

Been on a cooking binge today. My first time experimenting with Phyllo pastry resulted in a dark chocolate cherry strudel and eggs baked in Phyllo. I also have ribs slow-cooking for the past 5.5hrs. The irony is that I will not be around to eat all this today! 

Chocolate-Mint Cake - Coconut Flour

Bad weather seems to be directly linked to my appetite for all things sweet and chocolatey. Raining? Chocolate cupcakes. Snowing? Warm Chocolate anything. I swear, I am completely helpless. Right now, we are experiencing heavy rainfalls. The day is grey and sopping wet. I like to stay in and just chill out on days like this with indulgent goodies and either a good read or a movie. I am currently reading The Edible Woman ( how fitting) by Margaret Atwood. My mini convection oven is baking a new creation consisting of coconut flour, mint and chocolate. All the things I love! Okay, here's the recipe:

Chocolate-Mint Cake/Cupcake Recipe

1/2 Coconut Flour

3 Eggs

1/3 Cup of Milk

3 Tablespoon Brown Sugar

3 HEAPING Tablespoon of Coco 

1/4 Tablespoon of Baking Soda

1/4 Tablespoon of Cinnamon 

1/2 Teaspoon of Peppermint Extract **

I did not have Mint extract in the house so I subbed it with brewed mint tea (steeping it for a few minutes in 1/5 cup of hot water) , let it cool before adding to batter. 

Mix all dry ingredients then add the wet ingredients. Bake for 20 minutes at 375 degrees. Eat! 

--> if the batter is too wet, then the consistency of the cake will be very soft - closer to a chocolate mousse. Presentation may look off but it is still damn tasty! To remedy this, jus reduce the liquids or add more flour. 

The End 

I'm Back!

Sorry for the lack of posts in about forever.

I have an exciting new recipe coming up. A protein vegan gluten-free brownie recipe to be exact, wordy but wonderfully healthy, so stay tuned!

This is so cool!

http://m.9gag.com/gag/5456424