Lazy Kung Pao Tofu...

I get extremely lazy from time to time, especially during the spring semester, but I still want my gourmet food. Well here is my extremely lazy take on Kung Pao Chicken (Panda Express again), but with tofu.


Ingredients:

• Half block of extra firm tofu
• 1/2 cup thickly chopped white or yellow onions
• 3 medium to large cloves, minced garlic
• 1/2 cup sliced scallions
• 7-10 dried red chilis (depending on heat level desired)
• 3-5 oz whole cashews, salted or unsalted
• 1 cup Panda Express Kung Pao Sauce
• 1/2 - 1 cup water
• oil

Directions:

Sauce

1. In a small pot, heat Kung Pao sauce and 1/2 cup of water.
2. Continually stir, adding more water for desired consistency. (I used about 3/4 cup of water, I wanted it to be liquidy ;-).
3. Set Aside.

Tofu and Veggies

1. Wrap the half block of tofu in a paper towel to get rid of excess water.
2. Once semi dry, cube into small-medium pieces.
3. In a saucepan, heat 3 tbsps of oil.
4. Once hot, add tofu and cook on each side until a very light golden brown.
5. Add onions and cook until translucent.
6. Add cashews and garlic and cook for 1 minute (you don't want the garlic to burn).
7. Add Kung Pao sauce and red chilis. Let cook for 5-6 minutes.
8. Add scallions and cook for 1-2 minutes.









9. Serve.











*Kung Pao dishes usually have peanuts instead of cashews, but I prefer them so that's what I used.

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Sweet and Sour Tofu

Along with Indian food, I love practically anything Asian too, Thai, Chinese, Japanese...you name it. I always get a craving for the all-American Chinese Fusion dish, Sweet and Sour Chicken (Panda Express in particular). So I attempted to make my own with Tofu.

Sweet and Sour Sauce
Ingredients:

• 1/3 cup distilled white vinegar
• 4 tablespoons brown sugar
• 1 tablespoon ketchup
• 1 teaspoon soy sauce
• 2 teaspoons flour mixed with 4 teaspoons water

Tofu
Ingredients

• Half block of extra firm tofu
• 1/2 cup thickly chopped white onions
• 1/2 cup thickly chopped green bell peppers
• 1/2 cup thickly chopped red bell peppers
• oil, lots of it.

For the Sauce:

1. In a small bowl, mix the ketchup, soy sauce and brown sugar until completely dissolved.
2. Place mixture in a pot, and bring to a boil.
3. Mix the flour and water and add to the other ingredients in the pot.
4. Stir until the flour mixture is completely dissolved and the overall mixture begins to thicken.
5. Set Aside.

*If you want your sauce to less thick, add more water to the initial flour mixture.

For the Tofu:

1. Take the half block of tofu and wrap in a paper towel to remove excess water.
2. Once semi dry, chop into small-medium cubes.
3. Heat a pot with enough oil to cover the tofu and fry
4. Once the tofu has turned a light golden brown, transfer to a plate lined with a paper towel (to sop up the excess oil).
5. In a separate pan, place about 1-2 tbsps of oil.
6. Once hot, saute peppers and onions on medium heat until tender.
7. Add tofu and cook for 1-3 minutes.









8. Add the sweet and sour sauce and cook on low heat for 3-5 minutes.









9. Serve.

*You can add whatever veggies you would like, carrots, pineapples, etc., in this dish and even forgo frying the tofu.

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My Spicy Hummus

So I never realized, how much I really like flavored hummus. And how filling AND healthy it is for you. Unfortunately, already prepared hummus is extremely expensive and doesn't give you much for your dollar. So I made my own. Simple to make right?...Right!

Ingredients

• 1 15.5 oz can chickpeas, garbanzo beans
• 1 tbsp peanut butter (tahini or sesame oil can be substituted, just something that is nutty)
• 2 tbsps olive oil
• 1-2 tsps paprika
• 1-2 tsps chili powder
• 1 tbsp lemon or lime juice
• leftover juice from chickpeas

Directions:

1. In a blender, finely blend chickpeas, olive oil and about 2 tbsps of the leftover juice.
2. Once the ingredients have the desired consistency, add peanut butter and blend.
3. Next add, paprika, chili powder and juice. You can add more chickpean juice if needed.
4. And serve with pita chips, carrot or celery sticks.

*Hummus typically includes salt as well, but I've been trying to cut that out. I like spicy food, so if its too much or even too little, adjust the spices to your taste.

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Aloo Masala

This is typically served as a side dish or a filling in a dosa. But it is so delicious that I could eat by itself. I mean it's seasoned potatoes, what's not to love? It's good, simple and extremely quick to make.

Ingredients:

• 2 large potatoes
• oil
• Generous pinch of asafetida (1/4 tsp)
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric
• 1 chopped green chili, jalapeno
• 1/2 teaspoon salt
• 1 tbsp lemon juice
• 1/4 cup chopped cilantro

Directions

1. Peel and wash the potatoes.
2. Boil the potatoes until soft. (they will typically turn that beige-ish color when they're ready)
3. Let the potatoes cool, then cube them in to small-medium pieces.
4. In a pan, heat the oil and test it by adding a cumin seed. If it pops, its ready.
5. Add all of the ingredients except the cilantro and lemon juice.
6. Let cook for about 5 minutes.
7. Add cilantro and lemon juice.
8. Let cook for a minute or two.
9. Serve.

*This dish has been modified from Manjula's Kitchen (mainly just extra spices and a different way of cooking it.

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Lobia

I have never been a fan of blackeyed peas until I cooked this dish. Typical of many Indian dishes, it is full of flavor and just pure delish.
Ingredients:

• 1 15.5 oz can blackeyed peas
• 1 chopped green chile, serrano or jalapeno
• 1 tbsp finely minced ginger
• 2 chopped tomatoes
• 1/2 tsp turmeric
• 1 tbsp coriander
• 1/2 tsp chili powder
• Generous pinch of asafetida (1/4 tsp)
• 1 tsp cumin seeds
• 1/2 tsp salt
• 1/2 tsp garam masala
• 1/4 tsp amchoor (mango powder)
• 1 cup water

Directions:

1. In a separte bowl, mix the ginger, green chili, coriander powder, turmeric, and 2.5 tablespoons of water and set aside.
2. In a medium pan, heat the oil and test its heat by adding a cumin seed. If it pops, the oil is ready.
3. Add the cumin seeds, asafetida and spice mixture.
4. Add Black Eyed Beans, salt and water.
5. Bring to a boil and reduce to medium heat for 7- 8 minutes.
6. Add mango powder, garam masala, and tomatoes cover the cooker for another 7-8 minutes.

*This recipe has been modifed from Manjula's Kitchen. I don't have a pressure cooker and typically used canned beans instead of dry. This way the preparation and cooking time is much shorter.

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My Spicy 3-Bean Chili

So living in Wyoming, I'm forced to eat foods that will keep me warm and comfort in these extremely cold days (which is practically everyday, I now  get excited when its 50 degrees outside). As such I've dabbled in the art of making chili, veggie style. No meat....just pure spicy goodness.

Ingredients:

• 1 can black beans
• 1 can light/dark red kidney beans
• 1 can cannellini/white kidney beans
• 1.5 cups chopped Mexican squash*
• 2 cups chopped yellow onion
• 1 chopped jalapeno
• 1/2 cup chopped green bell peppers
• 3 cloves of diced garlic
• 2 medium tomatoes, chopped
• 1 tsp cumin
• 1 tsp turmeric
• 1.5 tbsp chili powder
• 1.5 tbsp Mexican style chili powder
• 1 tbsp oregano
• 1.5 tsp salt
• 1 tsp paprika
• 1 tsp black pepper
• 1 tbsp vinegar
• 1 tbsp hot sauce
• 1-2 cups water
• 2 tbsp lime juice

*I have substituted carrots and celery in place of the squash as well.

Directions:

1. Saute onions, peppers and garlic (if using carrots and celery, include them in this step) in light oil until tender.
2. Mix beans, spices, vinegar, hot sauce, tomatoes, squash*, cooked veggies, and water in a big pot.









3. Bring mixture to a boil and reduce heat to low.









4. Let cook on low for 1-2 hours or until veggies are soft, but not mushy.
5. Serve with crushed corn or tortilla chips, salsa, cornbread or whatever else you like with your chili and ENJOY!

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My Aunt's Lemon Pie

I'm not an individual who is typically big on sweets or any type of baked goods. I'd prefer an actual meal to candy, pies and cakes. But in the spirit of Thanksgiving and to feel closer to my family, I made one of the only pies that I could eat for days, my Aunt's lemon pie.

Now this is so unlike a typical lemon or lemon meringue pie. Like my sweet potatoes, it's simple and easy to make. I love how the simple things in life bring the most joy. The same can be said about food. I've often found the best tasting foods are not elaborately made or filled with a million and one ingredients and steps.

Try this one out and let me know what you think.

Ingredients

• 1 small tub of regular Cool Whip
• 1 can of sweetened condensed milk
• 1 8 oz block of Philadelphia Cream Cheese
• Lemon juice
• Lemon extract
• 1 regular sized pie shell

Directions

1. Alright now here comes the complicated part, take the Cool Whip, condensed milk and cream cheese and mix it all together. *One could use a bowl and mix manually, but I save time and labor by using a blender to mix it all together.
2. Transfer mixture to a bowl or keep in a blender and add the lemon juice and extract. *You can adjust the amount of lemon additives according to your taste. I love a lot of lemon in this pie, which may be too much for others.
3. Add the mixture to your pie shell and smooth over.

4. Cover and let the pie sit in the refrigerator for at least 3-4 hours, overnight is preferred (this 
    allows for the mixture to settle and solidify).
5. Then serve.

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