Aunt Itsy’s Skillet
I had a pound of fried Than Son tofu from Uwajimaya in my fridge at risk of becoming un-fresh, a basil plant in need of debushing, and a son demanding something stir-fried on the double. A quick scan of available tofu fresh basil stir fry recipes revealed this gem, which I adapted for our purposes. The original includes a mess of greens in lieu of the carrots & green beans I had on hand, which also sounds good.
Spicy Fresh Basil Tofu Stir Fry
- 500-750g fried ‘restaurant style’ tofu (or an equivalent amount of fresh firm pressed, cut into 1.5″ cubes, and fried in hot peanut oil until golden & crisp)
- 1 tbsp peanut oil
- 2 large red chilies, sliced
- 4 cloves garlic, sliced
- 1 tbsp ginger, minced
- 200g carrot, sliced
- 200g green beans, trimmed
- .5 tsp cracked black pepper
- 1/4 c. light soy sauce
- 1/2 c. vegetable stock
- 1/4 c. Mirin
- 1 c. basil leaves, chopped
- cooked brown rice Note: I use Gen-Ji-Mai Quick Cooking Nutri-Whole Grain Premium Brown Rice b/c it doesn’t send my Type 1 Diabetic daughter’s blood glucose through the roof.
- Steam the carrots and green beans 5m.
- Heat a large cast-iron skillet (or non stick frying pan or large wok) over high heat. Add 1/2 tablespoon of oil and the fried tofu and cook just 3-4 minutes or until becomes golden. Remove from the pan and set aside.
- Add 1/2 tablespoon of oil, chili, garlic, ginger and pepper and cook for 1-2 minutes. Return the tofu to the pan and add the carrots & green beans; stir fry until up-to-temperature.
- Add the soy sauce, stock and wine. Cook another 2-3 minutes. Note: Add a little ( .5 tsp) corn starch if the sauce takes too long to thicken.
- Top with the basil and serve over brown rice.
- 1 c. Gen-Ji-Mai Quick Cooking Nutri-Whole Grain Premium Brown Rice (2*.25c uncooked is 2*.5 cooked) 70g CHO; 4g fiber; 2g total fat; 6g protein
- 250g fried tofu 25g CHO; 0g fiber; 18g total fat; 31g protein
- 1/16 c. Mirin 3.5g CHO; 0g fiber; 0g total fat; 0g protein
- 1/8 c. vegetable stock .5g CHO; .5g fiber; 0g total fat; 0g protein
- 1/16 c. soy sauce 0g CHO; 0g fiber; 0g fat; 2g protein
- 50g carrot 4g CHO; 1.5g fiber; 0g fat; .5g protein
- 50g green beans 3.5 g CHO; 1.5g fiber; 0g fat; .5g protein
- 106g CHO; 7.5G fiber; 20g total fat; 40g protein
Last night’s pigmeat dinner for Calvin & me, lifted from the pages of AllRecipes.com:
- 1 tablespoon olive oil
- 1 (1 1/4 pound) pork tenderloin
- kosher salt and ground black pepper to taste
- 2 teaspoons chopped fresh parsley
- 1/2 sweet onion, diced
- 1 Gala apple, cut into chunks
- 1/2 cup Riesling wine
- 1 cup apple jelly
- 2 tablespoons balsamic vinegar
- Preheat an oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold the tenderloin without folding it.
- Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.
- Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.
- Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.
- Bake loin in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-onion mixture.
NOTES: We substituted apricot jelly for apple and used only about half as much, so our CHO count was likely substantially lower than that referenced below. Still full fat, though. 🙂
CARB COUNT FOR DIABETICS: 65.1g CHO/serving
Originally uploaded by wesh
Adapted from a recipe in A recipe from Trinidad & Tobago, found on p. 121-2 of Jessica Harris examination of African cooking in the new world Iron Pots & Wooden Spoons.
- 1 lb. tofu, cubed & fried until golden brown (I use prepared fried tofu, available in most Asian markets)
- 1 medium tomato, peeled & chopped
- 1 sprig fresh thyme, chopped
- 1 small onion, chopped
- 1 t chopped fresh chives
- 1 T red wine vinegar
- salt & fresh black pepper to taste
- 2 T peanut oil
- 1 T brown sugar
- 2 c. water
- 1.5 c. white rice
- 16 oz. pigeon peas (or one can, drained)
Briefly marinate the tofu in a mixture of the tomato, thyme, onion, chives, vinegar, salt & pepper. Meanwhile, heat the oil in a heavy saucepan and brown the sugar over medium to high heat. Lower the heat, add the tofu & the marinade to the browned sugar and fry the tofu until it is browned on all sides. Add 1c. of water, cover, and simmer over medium heat for about 15 minutes. Add the rice and the remaining water, lower the heat, and simmer very slowly for an additional 15 minutes. Stir the drained pigeon peas gently into the pelau. Simmer for another 5 minutes, adjust the seasoning, and serve hot.
NOTE: The tofu can disintegrate if left too long in the marinade, so count on the tofu picking up the flavor of the dish in the saute instead of the marination step.
Originally uploaded by wesh
Ham & Corn Fritters
Preheat deep fryer to 375F.
Beat until light:
•Two egg yolks
Add and combine with a few swift strokes:
•.5 c milk
•1.5 c sifted flour
•2 tsp double-acting baking powder
•.75 tsp salt
•.25 tsp paprika
•2 tbsp minced parsley or onion
•.25 c drained cream-style corn
•.75 c minced ham
•2 stiffly-beaten egg whites
Drop large spoons-full of the batter into the hot oil, being careful not to lower the temperature of the oil too much at once. Flip the fritters once during cooking, and remove with a slotted spoon. Drain over paper towels. Best served hot or warm, but if not overly greasy these can be enjoyed cold as well.
NOTE: If using Virginia ham or another salty cure, consider omitting much of the salt from the recipe.
Originally uploaded by wesh
My son is coming out of his shell as a Junior Carnivore, so I’m taking the opportunity presented by his expanding palate to prepare some good old Southern classics for him. His sister –a committed vegetarian– was having none of it
Cut into pieces for serving:
•A young frying chicken, about 3.5 lbs.
Bread it by dipping each piece in:
And rolling it in:
Let dry for 1 hour. Heat in a heavy skillet:
•.5 to 1” of fat, a combination of cooking oils, or bacon drippings.
Heat the fat until it reaches the point of fragrance. Add the chicken. Brown it on all sides. Preheat oven to 375F. Place the browned chicken in a fresh pan and bake, covered, until steamed through, about a half hour. This Border dish is usually served with a cream gravy made from the drippings, that is, some of the fat thickened with:
to which milk is added. You may further enrich the gravy with:
NOTES: Consider drying the breaded chicken parts on a rack so the undersides won’t get gummy before frying.
Originally uploaded by wesh
This recipe can be found on p. 375 of Bobbie Hinman’s cookbook “The Meatless Gourmet:”
Sweet Spiced Lentils & Tomatoes
- 2 tsp. vegetable oil
- 1 c. chopped onion
- 1/2 c. chopped celery
- 3 cloves garlic, finely chopped
- 2 tsp. grated or very finely minced fresh ginger root
- 1 tsp. each ground cumin and ground coriander
- 1/8 tsp. cayenne pepper
- 1 1 lb. can chopped tomatoes, undrained
- 1 1/2 c. cups vegetable broth
- 1/2 c. lentils, uncooked
- 1 tb. firmly packed brown sugar
- 1/4 tsp. salt
Heat oil in a large nonstick skillet over medium heat. Add onion, celery, garlic, and ginger root. Sprinkle with cumin, coriander, and cayenne pepper. Cook, stirring frequently, 3 minutes.
Add remaining ingredients, mixing well. When mixture boils, reduce heat to medium-low cover, and simmer 40 minutes or until the lentils are tender.
I push the onion/ginger/celery/garlic mix to one side and add the tomatoes to a hot pan, allowing the sugars in them to caramelize a bit, then add the stock, lentils &c. I find it removes the ‘raw tomato’ flavor and replaces it with a sweeter, mellower flavor which really enhances the sweetness of the dish. Enjoy!