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.

Sheeesh - Creamy Mushroom Soup

Alright, I admit that this site has been severely neglected. I apologize but this summer has been a busy one for me and blogging has been pushed aside. I have a creamy mushroom soup recipe that I would like to share with you lovely readers out there. I for the majority of my life, up until 2 weeks ago, have been opposed to mushroom soup. It just looks gross, goopy and grey! However, I decided to make some after buying too many organic mushrooms and was pleasantly surprised. 15mins and no more!

1 container of white mushrooms
1 onion (white or yellow)
1/3 cup of beef stock
1/3 cup of water
1/2 cup of milk
1/4 cup of flour
dash of chilli powder
salt and lots of freshly cracked pepper

Finely dice mushrooms and onion [this negates having to puree the soup] while pot is heating on stove with olive oil. Toss both in and saute until well cooked. If sticking to pot, add dash of broth or water (your choice) to unstick everything. When well cooked, add water and broth to pot and bring to a boil. Combine milk and flour in a separate boil and whisk until well mixed. Turn down heat to med-high (max) and combine milk-flour mixture to pot. Whisk until soup begins to thicken up. Once done, add seasoning and there you go! Simple and 10x better than the canned stuff.


*Pictures will follow in next post.

Would you like MSG with that?

Here's a super fast recipe for: Egg Drop Soup

3/4 carton of chicken broth
1/2 cup of water
1 can of creamed corn
1 egg
2 sprigs of green onion (cut into pieces)
2 sprigs of cilantro (cut into pieces)
salt & pepper

Combine broth and water in a pot and heat to a boil. Add entire contents of creamed corn. Whisk egg in a bowl and season with a little salt. Turn heat to medium and slowly add spoonfuls of egg into pot. Whisk it into soup as soon as it comes in contact with broth (I used a fork). Add onions and parsley. Season with salt and pepper as desired.

The entire cooking process should take about 5-7 minutes.

Note: you are welcome to omit the water and add an entire carton of chicken broth. I did this to reduce the sodium content in the soup. I had a fritatta for lunch today so I wanted to go easy on the egg by adding only one but the recipe can stand for a second egg. Additionally, you can thicken the soup up with a tablespoon of cornstarch or flour with about 4 tablespoons of water or broth. Just add the mixture after the ingredients have been added to the soup.

Super quick and easy. It beats those canned soups or MSG ridden soups at restaurants.