It was a quick meal, an easy to make meal, a healthy meal, a vegetarian meal, a satisfying meal, and a super yummy meal! The veggies add lots of flavor and texture, not to mention color. The soy based ingredients (tempeh, baked tofu, noodles, some of the veggies) add lots of protein and help make it a very filling dish. And although I like a good steak now and then, the calories are just so high! So I've been trying to get some tasty, healthy, and above all satisfying vegetarian dishes into my family's diet.
I got several ingredients from 99 Ranch Market (but you can visit any Asian grocery store), and the rest came from Trader Joe's. I must say, I am an avid Trader Joe's shopper. If you haven't checked out this awesome grocery store, definitely visit your nearest location. They have a great variety of products and very affordable prices.
If you've read my blog before, you know I'm a busy mom, and I'm working on eating healthy and losing weight. My baby is 17 months old, and he demands a lot of attention. He also makes a lot of mess. I don't have a lot of time to spend in the kitchen, while Mr. Baby gets into who knows what. So I appreciate "easy" dishes which don't take a lot of time, or focus, to prepare. I'm happy to say I've succeeded with this dish. So check out my Super Easy Vegetarian Stir Fry recipe!
Ingredients:
2 packages House Tofu Shirataki Noodles - Fettucini Shape (it's also available in Angel Hair shape)
3 oz. Furama Plain Baked Tofu (TJ's also has baked tofu, I just use Furama because it's easily portioned into 3 oz. squares)
4 oz. LightLife Organic Flax Tempeh (about half a package)
1 package Trader Joe's Beef-Less Strips
1/2 medium onion, diced
4-5 garlic cloves, minced
3 cups Trader Joe's frozen Stir Fry Vegetables (contains: Chinese pea pods, bean sprouts, bamboo shoots, green soybeans, water chestnuts, carrots, and mushrooms)
2 tbsp olive oil
6-8 tbsp Lee Kum Kee Vegetarian Mushroom Flavored Stir Fry Sauce
Optional: black pepper, to taste
In a large wok or skillet, lightly sautee garlic and onion in olive oil. Slice tofu and tempeh into strips or bite size cubes. Add tofu, tempeh, and Beef-Less Strips and stir fry for 4-5 minutes. Add frozen vegetables and stir fry for 5 - 8 minutes, or until completely cooked through. Drain Shirataki noodles and rinse thoroughly with hot water. Add noodles, sauce, and black pepper. Toss and mix well, stir fry for 4-7 minutes, or until well mixed and heated through. Serve immediately.
Makes 3 - 4 large servings. Each serving is only 362 (for 4 servings) - 482 (for 3 servings) calories. The entire wok full of food is only 1446 calories! A healthy, low cal dinner, on the table in less than 20 minutes. I feel pretty good about feeding this to my family. Pretty awesome!
If you've got any quick and easy recipes (with the emphasis on "quick" and "easy"), please share!
Thursday, February 21, 2008
Foodie View: Hina Cooks! Super Easy Vegetarian Stir Fry
Sunday, January 27, 2008
Hina's High Tea Eats
As you may have already guessed from past posts, I am extremely fond of tea. Not just the beverage, but also the entire afternoon tea or high tea experience, complete with petite finger sandwiches, savouries, pastries, jams, creams, and an enormous selection of desserts.
For your gustatory pleasure, I have assembled some of my favorite afternoon tea sandwich recipes. These are some of the tea sandwiches I have enjoyed since childhood. I am also making sure to include some recipes that may please the gentlemen. I think if more men knew that tea time includes a bounty of food, they would be more inclined to attend, and less likely to pass it off as a girly pastime. We recently had a family tea with husbands and fathers, wives and mothers, and children from 5 to 25 months of age. It was an extraordinarily congenial gathering.
Easy Tea Sandwiches
(Note: When making tea sandwiches with a moist filling, make sure you butter both slices of bread generously. This prevents the bread from becoming soggy.)
Cucumber and Mint (Difficulty Rating: Super Easy)
Ingredients: bread, softened unsalted butter, fresh mint sprigs, fresh cucumber - salt and pepper optional
Wash and dry mint thoroughly. Separate the mint leaves from the stems and chiffonade them. You'll want enough mint so that there are pieces in every bite, but not so much that it overwhelms the sandwich. This depends on how many sandwiches you are making. In a bowl, mix the mint with enough butter so that you have enough to spread generously on both slices of bread. Slice cucumber very thinly. Butter both slices of bread with mint butter. If you like, sprinkle some salt and pepper over the butter. Place several thin slices of cucumber on one piece of bread, layering slightly, no more than two to three slices high. Top with second buttered bread slice. Trim crusts and cut the sandwich into quarters (triangles or squares).
Cheddar and Pimiento (Difficulty Rating: Super Easy)
Ingredients: bread, shredded cheddar cheese, softened unsalted butter, 1 jar sliced pimientos - pepper optional
Drain pimientos very well. Chop into small pieces and place into a bowl. Add 1-½ cups of shredded cheddar cheese (more or less according to your taste). If you like, sprinkle some pepper. Mix with enough butter (about 1-½ to 2 sticks) to create a thick spread. Spread thickly on one piece of bread and top with second slice of bread. Trim crusts and cut the sandwich into quarters (triangles or squares).
Pineapple Cream Cheese with Walnuts (Difficulty Rating: Super Easy)
Ingredients: bread, whipped cream cheese, 1 can pineapple in pineapple juice, 1 cup shelled walnut halves
Toast walnuts for a few minutes, until just lightly browned. Allow to cool. Drain pineapple well, removing as much liquid as possible, and chop into small to fine pieces. Chop walnuts into rough small pieces. In a bowl, combine pineapple, walnuts and whipped cream cheese. Generously spread mixture on one slice of bread and top with second slice. Trim crusts and cut the sandwich into quarters (triangles or squares).
Man Sandwiches
(Note: These are designed to be a bit heartier, but don't over do it. Tea sandwiches are supposed to be finger food.)
Turkey Cranberry (Difficulty Rating: Super Easy)
Ingredients: bread, softened unsalted butter, thin sliced turkey (your own or from a deli), cranberry sauce (I feel it tastes better if you use an actual sauce with fruit pieces rather than a jelly) - pepper optional
Generously butter both slices of bread to prevent it from becoming soggy. Spread some cranberry sauce (about ½ to 1 tbsp) on each slice. If you like, sprinkle some pepper over the sauce. Neatly layer turkey slices across one slice of bread, as evenly as possible. Depending on the thickness of the turkey, use about 2 - 5 slices. Top with second slice of bread. Trim crusts and cut the sandwich into quarters (triangles or squares).
Tuna and Water Chestnut (Difficulty Rating: Easy)
Ingredients: bread, softened unsalted butter, two 6oz cans albacore tuna packed in water, red onion, canned water chestnuts, mayonnaise or Vegennaise - pepper optional
Drain tuna very well and place in bowl. Finely chop red onion (about ½ to ¾ cups, more or less to your taste). Drain water chestnuts and rinse with very hot water to remove smell and canned taste. Dry water chestnuts and chop finely. Add onion and water chestnuts to the tuna. If you like, sprinkle some pepper. Add about ¾ cup mayonnaise or Vegennaise and mix, breaking up the tuna as much as possible. The mixture should be thick and chunky, but creamy enough to spread. Add more mayonnaise/Vegennaise if needed. Generously butter both slices of bread to prevent it from becoming soggy. Spread a thick layer of tuna mixture on one slice of bread and top with second slice. Trim crusts and cut the sandwich into quarters (triangles or squares). Note: Since it can be difficult to cut these neatly, you may want to consider using cocktail bread. See my previous post Afternoon Tea - Sit, Chat, and Eat, Eat, Eat for explanations and further info.
Cold Smoked Salmon and Capers (Difficulty Rating: Easy)
Ingredients: bread, softened cream cheese, cold smoked salmon, capers - pepper optional
Generously spread cream cheese on both slices of bread to prevent it from becoming soggy. Drain capers well. Place a few capers, evenly distributed, on one slice of bread on top of the cream cheese. You can push them into the cream cheese slightly so that they don't roll off. (Note: Unless you or your guests really enjoy them, go easy on the capers. They have a very strong flavor.) If you like, sprinkle some pepper. Place 2-4 slices of salmon on top of the cream cheese and capers, layering as evenly as possible. Top with the second slice of bread. Trim crusts and cut the sandwich into quarters (triangles or squares).
I have mentioned bread in each recipe, but I haven't specified what kind. Please experiment with flavors, textures, and colors. I frequently use rye, sourdough, pumpernickel, and whole wheat breads. It adds a wonderful element of color to your table. For instance, I like my cucumber sandwiches on white bread because the green really pops out and looks vibrant. I put the salmon on pumpernickel because the orange color looks so striking against the brown. I find that rye bread adds a little extra flavor that seems to work well with my tuna and egg salad fillings. My little foodie heart swells with pride whenever I find a combination that works well, but the only way to find them is to try things out.
Those are my contributions for today. If anyone else has some easy recipes to share, please do so. I'm always up for trying new recipes. My goal is to share the treat of afternoon tea with everyone, and to show that, although it may be presented in a fancy way, there is nothing intimidating or very difficult involved with hosting a delicious tea party.
"Tea! The panacea for everything from weariness to a cold to a murder. Love and scandal are the best sweeteners of tea."
Henry Fielding
