2 tasty things I've made lately
Crockpot Spicy Ginger and Tomato Chicken (or beans)
Serves: 4-6
2 cans diced tomatoes (or equiv. fresh)
2 tbsp fresh chopped parsley (or equiv dry)
half an onion, chopped
3 cloves crushed garlic
1 bell pepper, chopped
2 tbsp fresh grated ginger
2 tbsp quick cooking tapioca (for thickening)
1 tsp crushed red pepper flakes
salt and pepper to taste
2 lb chicken breast or 2 cans beans, rinsed and drained (or half and half, I used 1 lb chicken and 1 can garbanzo beans)
Put all in crock pot, cook 3-3.5 hours on high, or 6 or so on low. Serve over cous cous or rice (I used whole wheat cous cous). Yum!
Baked Tofu and Baby Eggplant Stir-fry
Serves 3-4
4 baby eggplant (or japanese eggplant), chopped into bite-sized pieces
1 jalapeno, seeded and finely chopped
3 cloves crushed garlic
1 sweet onion
about 8oz baked tofu, cut into thin strips (see here for baked tofu how to)
toasted sesame oil, mirin, soy sauce
toasted sesame seeds (if desired)
Stirfry onion, garlic, jalapeno and eggplant until just starting to get soft. Add baked tofu and toss until hot. Add mixture of toasted sesame oil, mirin, soysauce. I always just eyeball it, but I think it is about a 1:2:3 mixture. (1 table spoon sesame oil, 2 mirin, 3 soy sauce). MIght be more than a table spoon. Toss until warm. Serve over steamed rice and sprinkle with toasted sesame seeds.
Serves: 4-6
2 cans diced tomatoes (or equiv. fresh)
2 tbsp fresh chopped parsley (or equiv dry)
half an onion, chopped
3 cloves crushed garlic
1 bell pepper, chopped
2 tbsp fresh grated ginger
2 tbsp quick cooking tapioca (for thickening)
1 tsp crushed red pepper flakes
salt and pepper to taste
2 lb chicken breast or 2 cans beans, rinsed and drained (or half and half, I used 1 lb chicken and 1 can garbanzo beans)
Put all in crock pot, cook 3-3.5 hours on high, or 6 or so on low. Serve over cous cous or rice (I used whole wheat cous cous). Yum!
Baked Tofu and Baby Eggplant Stir-fry
Serves 3-4
4 baby eggplant (or japanese eggplant), chopped into bite-sized pieces
1 jalapeno, seeded and finely chopped
3 cloves crushed garlic
1 sweet onion
about 8oz baked tofu, cut into thin strips (see here for baked tofu how to)
toasted sesame oil, mirin, soy sauce
toasted sesame seeds (if desired)
Stirfry onion, garlic, jalapeno and eggplant until just starting to get soft. Add baked tofu and toss until hot. Add mixture of toasted sesame oil, mirin, soysauce. I always just eyeball it, but I think it is about a 1:2:3 mixture. (1 table spoon sesame oil, 2 mirin, 3 soy sauce). MIght be more than a table spoon. Toss until warm. Serve over steamed rice and sprinkle with toasted sesame seeds.