Sunday, May 30, 2010
My Best Friend
Anyway while searching through my usual wedding blogs/sites today at work I have come across the most beautiful inspiring "vintage garden backyard wedding." Lately I've been on a ho-down kick in which my wedding consists of ribs (yes I know, I'm a veghead) corn on the cob, beer, beans, taters and all the fixins. I pictured my friends and family drinking beer and square dancing through the night (trust me, it's a lot prettier in my head and pictures than I just made it sound in words). But this budget friendly vintage garden wedding has given me new and inspiring ideas for something much more romantic! I'm not sure what kind of food would go with this theme BUT enjoy ...
Friday, May 28, 2010
Rainy Night in Georgia
Wednesday, May 19, 2010
Fly Away Home
Tuesday, May 18, 2010
Way You Love Me
Friday, May 14, 2010
Killer Tofu
Crispy Tofu & vegetables
2 cups snow pea pods (8 oz)
1 12-16 oz package light, reduced fat, or regular extra firm tub-style tofu, drained
3 Tbsp reduced-sodium teriyaki sauce or soy sauce
1/4 cup yellow cornmeal
1/8 tsp ground red pepper
2 tsps toasted sesame oil
1 medium red sweet pepper, cut into thin strips
1 medium yellow sweet pepper, cut into thin strips
8 green onions, cut into 2-inch pieces
2 tsp cooking oil
1 Tbsp white or black sesame seeds, toasted(optional)
1. Remove strings and tips from pea pods. Set aside.
2. Cut tofu crosswise into eight 1/2" slices. Arrange slices in a single layer in a 2 quart rectangular baking dish. Pour 2 Tbsp of the teriyaki sauce over tofu; turn slices to coat. Let marinate at room temperature for 15 minuntes.
3. In a shallow dish combine cornmeal and red pepper. Drain tofu, discarding marinade. Carefully dip tofu slices in cornmeal mixture; press gently to coat both sides. Set tofu slices aside.
4. Pour 1 tsp of the sesame oil into a large nonstick skillet. Preheat over medium high heat. Stir fry sweet pepper strips for 2 minutes. Add pea pods and green onions; stir fry for 2 to 3 more minutes until crisp-tender.
5. Remove skillet from heat; stir in remaining 1 Tbsp teriyaki sauce. Transfer vegetable mixture to plate; cover to keep warm. Wipe skillet clean.
6. In same skillet heat remaining 1 tsp sesame oil and cooking oil over medium high heat. Cook the coated tofu slices for 2 to 3 minutes on each side or until crisp and golden brown, using a spatula to turn carefully. Serve tofu slices over vegetable mixture. If desired sprinkle with sesame seeds.