Tofu, Shiitake & Noodle Hot & Sour Soup

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So… it’s been about a year and a half since I have posted to this blog. I’m making an early New Years resolution to post on this most. I’ve cooked up some VERY tasty lactose free goodies over the past year and a half, but I always forget to take pictures until I’ve already stored the leftovers!

It’s been UNSEASONABLY warm in Boston, squashing my hopes of making hearty stews, but on a 70 degree December day, I set out to make a light spring soup and found this delicious recipe. I did not follow the recipe to a t, so below find my variation!

Ingredients:

  • One package of sliced shiitake mushrooms (about 5 ounces)
  • 2 large carrots, peeled and sliced into 2 in x 1/2 in slices
  • 2 8-ounce cans bamboo shoots, rinsed
  • 2 14-ounce packages extra-firm water-packed tofu, drained
  • 1 teaspoon ground white pepper
  • 4 cups thinly sliced green cabbage
  • 4 1/3 cups water, divided
  • 4 cups vegetable broth
  • 1/4 cup white vinegar or rice vinegar
  • 1/4 cup red-wine vinegar
  • 1/4 cup reduced-sodium soy sauce, plus more to taste
  • 1 tablespoon chili-garlic sauce, plus more to taste
  • 2 teaspoons of ground ginger
  • 3 tablespoons cornstarch
  • 1 tablespoon toasted sesame oil
  • 6 ounces of dry vermicelli noodles
  • 1/2  cup sliced scallions

Directions:

  1. Rinse the mushrooms and cut into 1/2 pieces. Spread the mushroom pieces in a 6-quart or larger slow cooker. Add carrots and bamboo shoots. Cut tofu into 1/2-inch pieces, add to slow cooker and sprinkle with white pepper. Top with cabbage.

img_42312. Combine 4 cups water, broth, both vinegars, soy sauce, chili-garlic sauce and ginger in a bowl; add to the slow cooker.

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3. Cover and cook 4 hours on High or 7 to 8 hours on Low.

img_42344. Whisk the remaining 1/3 cup water, cornstarch and sesame oil in a bowl. Stir into the soup as well as the scallions. Cover and cook on High for 20 minutes. Add the noodles, cover and heat through for 15 minutes. Serve with more soy sauce and chili-garlic sauce, if desired. I also flavored it with a little garlic powder to taste.

ENJOY!

Have a happy rest of 2015, and here’s to hoping that I actually keep up with this blog in 2016!

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Avocado, Onion Turkey Burgers

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Turkey burgers are a healthy, lighter alternative to beef hamburgers. I enjoy doctoring up my recipes as well so I made  avocado, onion, turkey burgers.

Ingredients:

  • 1 lb of ground turkey
  • one egg
  • 1/2 onion
  • 1/2 avocado
  • salt
  • pepper
  • chili powder
  • 2 cloves of garlic

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Directions:

  1. Chop up the garlic, onion, and slice the avocado
  2. Put all the ingredients in a bowl and combine until well mixed
  3. Make into patties using about a clementine size of turkey mixture
  4. Pan fry until cooked well and serve!
  5. I used the burgers as a protein on salads most of the time! It was delicious 🙂

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Orange, Carrot, Celery, and Ginger JUICE!

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Now say that 5 time fast.

My apartment is overflowing with kitchen appliances, and that is NOT an understatement. One of the many appliances with have is a juicer, which I have come to really enjoy using.

This morning I made a delicious juice using a variety of fruits and vegetables in the fridge.

  • 3 oranges
  • 2 carrots
  • 2 sprigs of celery
  • a quarter size amount of ginger root

Put it all in the juicer, then mix it up and enjoy!

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Kale Chips

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You will quickly realize that this blog has many more savory treats than sweet, it’s because I like salty over sweet. It wasn’t until last year that I discovered kale, and when I did I went a little kale crazy! Kale in smoothies, kale stir fried (post coming soon), and kale chips- basically I couldn’t get enough of kale. Kale chips became a healthy alternative to chips, chex mix, pretzels, etc. They are an easy snack that from start to finish takes only about 15 minutes.

  1. Preheat oven to 400 F
  2. Line a cookie sheet with tin foil (for easy clean up after)
  3. In a mixing bowl put in kale pieces, olive oil, seasoned salt, cajun seasoning
  4. Mix together with your hand (just make sure you’ve washed it first!)
  5. Put all the seasoned kale on the baking sheet and put in the oven for about 12 minutes or until crispy!
  6. Enjoy, and make sure you floss after because you probably have kale in your teeth!
All seasoned in the bowl

All seasoned in the bowl

ready to go in the oven

ready to go in the oven

completed and ready to be consumed... yum!

completed and ready to be consumed… yum!