Recipes

Orange Tofu

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For the tofu

16 oz tofu

2 Tbs soy sauce

2 Tbs corn starch

2 Tbs olive oil

For the Orange Sauce

1c orange juice

2 tsp orange zest

2 tbs maple syrup

2 tbs soy sauce

4 cups broccoli

1 medium red pepper

1tbs rice vinegar

2 cloves garlic, minced or grated

1 tsp ginger, grated

4 cups cooked rice or other grain

3 tbs green onion tops

Method

Prepare the tofu. Drain the tofu and place it on double layers of paper towels. Add another paper towel on top of the tofu and weight it down for 15-30 minutes to be sure it is dry. Tear the tofu into bite size pieces. toss with t tbs soy sauce and 2 tbs corn starch.

Stir fry the tofu. Heat 2 tbs olive or corn oil over medium/high heat. When the oil begins to sizzle, add the tofu and separate the pieces as much as possible. Cook for 8-10 minutes turning it gently to be sure it is browned on all sides. Once browned, removed from pan and set aside.

Into the same skillet, add broccoli and red pepper and stir to mix. Add 1/4 of water and cook for about 3 minutes or until the broccoli is tender. Remove the cover and let any remaining water evaporate.

in a separate bowl or larrge measuring cup, mix the orange juice, 2 tsp orange zest, 2 tbs maple syrup, 2 tbs soy sauce, 1 tbs rice vinegar, 2 cloves of garlic (grated), 1 tsp ginger (grated), and 1 tbs corn starch. Stir until the cornstarch has emulsified. Once the sauce is well mixed, add it to the skillet and cook ok for 1-2 minutes or until thick.

Service over rice (white or brown) or any other grain of your choice.

Crispy Tofu Broccoli Stir Fry

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Ingredients 

For the Crispy Tofu:

1/4 cup Low Sodium Light Soy Sauce

400 grams Tofu, Extra Firm 

2 tablespoons Cornflour

1/2 teaspoon Salt

1/4 teaspoon Pepper, ground 

1 1/2 tablespoons Vegetable Oil

For the Sauce:

2 teaspoons Hoisin Sauce

2 tablespoons Rice Vinegar

1 tablespoon Toasted Sesame Oil

1 teaspoon Chilli Flakes

1 tablespoon Cornflour

1/4 cup Water

For the Stir Fry:

1 tablespoon Oil

4 Garlic Cloves, finely chopped

1 inch Ginger, peeled and finely chopped

1 Whole head of Broccoli, stems removed and cut into florets (approx 600 grams)

Toasted Sesame Seeds and chopped Green Onions for topping

Method

Dab the tofu with a kitchen towel or paper towel to get rid of any extra moisture. Cut into 1/2 inch cubes and toss them in a mixture of cornflour, salt and pepper.

Whisk together all the ingredients for the sauce and set aside.

Heat oil in a non stick pan. Spread the tofu pieces out so that they are evenly layered on the pan. Cook each side till it is a light golden brown and remove from the pan. Don’t worry if the tofu pieces stick to each other a bit. You can easily pull them apart once they are cooked and crispy.

Heat oil in the same pan and once its hot, add garlic and ginger. Saute for a minute and add the broccoli florets. Cook them for a minute and pour the sauce into the pan. Stir fry for a minute or two on high heat to let the sauce thicken and then add the tofu. Quickly toss everything together and turn off the flame. Top with sesame seeds and green onions and serve.

Okra and Seafood Stew

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Ingredients

4 quarts water

1-1 1/2 lbs smoked meat (ham hocks if available, otherwise turkey legs will be good)

1 large onion, diced

1 bay leaf

1 T vegetable oil

12 ounces andouille, slice on the bias into 1/4 inch pieces

1 lb frozen okra or fresh okra cut into 1/2 inch pieces

1 14 oz can lima beans (or 1 lb frozen lima beans)

1 14.5 oz can diced tomatoes, or two Roma tomatoes peeled and diced

4 garlic cloves, minced

2 t Salt

1 t pepper

1 t granulated garlic

1 t onion powder

1/2 t smoked paprika

1 lb peeled/deveined shrimp or bay scallops

Cooked white rice

Instructions

Combine water, smoked meats, and bay leaf in a large dutch oven and bring to a boil. Simmer the meats until they are fork tender, about 2 hours.  Remove meat from pot to cool. When cool enough to handle, remove meat from the bones and discard the bones and fat. 

Measure 8 cups of broth and set aside.  (The remaining broth can be used for other things.) (NOTE:  if you prepare the broth the day before you use it, you can refrigerate it and defat it easily.  Depending on the meat you use, defatting can be important as you do not want the stew to be too greasy.)

Using the same dutch oven, heat the oil until shimmering.  Add the onion and sauté gently until soft, about 5-6 minutes.  Remove onions from the pot and add the andouille in two batches making sure to brown both sides.  

Add the onions back to the pot along with the 8 cups of broth.  Add the minced garlic, salt, pepper, granulated garlic, paprika, tomatoes, and smoked meat to the pot.  Bring to a boil and simmer for about an hour until reduced and thickened.

Add the okra and lima beans and cook for about 10 minutes until the okra is tender.  Reduce the heat to low and add the seafood (shrimp or bay scallops) until cooked through 3.5 minutes.  Remove from heat and check seasoning.  

Serve with hot white rice.

NOTE: similar recipes suggest adding the okra and butter beans to the stew along with the meats and spices. I find that the long cooking time overcooks the okra and beans so they are not visible in the stew. I prefer the vegetables to be more visible which I think improves the overall experience of this stew).

Instant Pot Barbecue Ribs

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Ingredients

½ cup brown sugar

2 tablespoons chili powder

1 tablespoon dried parsley

2 teaspoons salt

2 teaspoons garlic powder

2 teaspoons ground black pepper

2 teaspoons ground cumin

2 teaspoons onion powder

1 teaspoon smoked paprika

2 – 2.5 lbs pork ribs (bone or boneless work equally well)

1 cup water

½ cup apple cider vinegar

Instructions

Mix brown sugar, chili powder, parsley, salt, garlic powder, pepper, cumin, onion powder, and paprika together in a bowl using a fork. Break up any large clumps.

Rub spice mixture over the rubs making sure to cover all the surface area.

Place a steam rack inside the Instant Pot). Pour water and cider vinegar into the bottom of the pot.

Place ribs into the pot in a single layer, curving them around the edge if necessary. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set the timer for 35 minutes.

Release pressure carefully using the quick-release method according to manufacturer’s instructions. Unlock and remove the lid and remove the ribs to a serving platter.

Note: The broth in instant pot is intense and delicious. It can be used to make you own barbecue sauce. I use it to flavor beans I have on hand. I generally use 2 cans of cannellini beans or pinto beans. Alternatively you can use cannelloni or pintos you have prepared from dried beans. If you use canned beans, mix the beans and the broth and gently simmer for about 30 minutes. If you use dried beans, you can cook the beans in the broth, adding a little water as necessary to keep the beans covered.

Banana Chocolate Chip Mini Muffins

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Ingredients

  • ▢ 1 1/2 cups all purpose flour (180g)
  • ▢ 1 teaspoon baking soda
  • ▢ 1/2 tsp salt
  • ▢ 2/3 cup sugar (113g)
  • ▢ 1/2 cup semisweet chocolate chips plus more for the tops if desired
  • ▢ 3 medium ripe bananas or 1 cup of mashed banana (see note below)
  • ▢ 1/3 cup melted butter slightly cooled (75g)
  • ▢ 1 large egg
  • ▢ 1 teaspoon vanilla (5ml)

Instructions

  • Preheat oven to 375F and prepare a 24 mini muffin pan with vegetable spray.
  • Combine flour, salt, baking soda, and sugar in a bowl then whisk together and set aside.
  • Mash bananas in a large bowl and microwave them on high for 3 minutes. Use a fine mesh strainer to strain the liquid from the bananas, a process that should take 15-20 minutes. Pour the liquid into a small pot and simmer for about 15 minutes, or until reduced by 1/3. This will intensify the banana flavor and make the muffins very moist.
  • Mix the bananas and reduced banana liquid; add the egg, melted butter, and vanilla then mix to combine.
  • Add the dry to the wet and fold together with a spatula until almost combined. Add the chocolate chips and chopped nuts and continue mixing until distributed and the batter is combined. Do not overmix.
  • Distribute the batter to the muffin tin and top with additional chocolate chips if desired.
  • Bake at 375F for 11-12 minutes or until a toothpick comes out clean from the center.
  • To check if the muffins are done, insert a toothpick into the center of one muffin. If comes out clean with no wet batter they’re ready.
  • Storage – The muffins will keep well for 5-7 days in an airtight container or can be frozen for up to 3 months.