Recipes

This page is under consruction: I hope to have more recipes and a better layout within the next few weeks; please bare with me until then. Thank you! (11/28/07)

Grains/Carobhydrates

Yakisoba Recipe

Baked Pasta Salad Balls

Meat/Protein

Chai Green Tea Char Siu Pork Roast Recipe

Tofu Tagine (Moroccan Curry) Recipe

Tomato Mushroom Baked Tofu

Stroganoff:

2 lbs. beef (any cut or hamburger)

1 onion - chopped

Garlic - 3 or 4 cloves

Mushrooms - fresh are better (I used about 3/4 package of buttons)

White wine (I never measure - maybe 1/2 cup?)

2 cups (approx.) vegetable broth (I use the Better then Bouillon brand) (2 cups water with approx. 2 tsp. broth mix)

Container of sour cream (16 oz.)

2 cans of cream of mushroom soup

2 tsp. of mustard

salt and pepper to taste

1/4 - 1/2 tsp. chinese five spice - optional

Oil (I like extra virgin olive oil)

Cornstarch (or flour) and water to thicken, if needed.

Saute garlic, onions, and mushrooms in oil until onions turn clear and mushrooms are soft, over a medium high heat. Add beef. Turn to high heat, when pan is HOT (without burning) add white wine. Simmer until liquid in low, then add broth, salt, pepper and 5 spice if using. Allow to come to a boil, then simmer and cover for approx. 1 hour until meat is tender. 5 minutes before serving add 3/4 container of sour cream and both cans of cream of mushroom soup. If too runny mix cornstarch and water and slowly add to thicken. Serve with noodles, rice or mashed potatoes.

Tofu Tagine (Morracan Curry) Recipe

1 block of extra firm tofu

Olive oil

5 or 6 cloves of garlic

1 onion (to taste - I like lots of onions)

6 prunes - diced

6 dried apricots - diced

1/8 or so cup of raisins

1/8 or so cup of dried cranberries

2 cups of chicken broth

Spices (Curry)

1 1/2 tsp. basic salt and pepper blend (I used Nature's Seasons by Morton)

1 1/2 tsp. cumin

1 1/2 tsp. paprika

1/2 tsp. coriander

1/2 tsp. tumeric

Pinch of cinnamon (I had a little more because I accidental put too much in)

Couscous

1 1/2 cups chicken stock

1 box or 1 1/2 cups couscous

2 green onions chopped

Toppings (So yummy, don't skip!)

Fresh cilantro

Green onion

Mango Chutney

Press tofu to remove as much liquid as possible. Heat pan with oil. Crush garlic; saute. Add spices for about a minute until fragrant. Add tofu and more oil if needed. Fry over medium high heat until tofu is well browned and has a chewy texture (the longer you press it the better the texture). Add onions; saute. Add chicken stock and dried fruits. Allow to simmer about 10 minutes.

Well tofu is simmering, boil chicken stock for couscous. Remove from heat and add couscous and green onions. Set aside until tofu is done.

Remove lid from tofu and allow to thicken. Serve immediately with toppings. Enjoy!

Vegetables/Fruit

Sweet Vinegar Pickle Recipe

Ume and Vinegar Pickles

1/2 zucchini

1/2 summer squash

1 1/2 tsp. salt

1 tbs. sugar

1 tbs. mirin

2-3 tbs. vinegar (I used 2 tbs. Rice Vinegar)

2 umeboshi (pickled plums)

Chop zucchini and summer squash, place in bag and toss with salt. Stand 15-20 mins. until soft. Combine sugar, mirin and vinegar. Squeeze veggies well, and add to vinegar mix. Stand 20 mins.

Join me on my journey to lose 150 lbs; one bento box at a time!

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