Ideas for Using Protein Rich Tofu

Here are two suggestions for adding protein to your diet.

First: a very simple salad.

Cut the size piece of soft or medium/soft tofu you'd like to serve. Remove the extra water from it by pressing on paper towel or a cloth. Put it on a colored plate and drizzle it with olive oil and fresh lemon juice. Garnish with fresh chopped chives or parsley. I didn't have either, so I hopscotched out to my pots on the deck and cut some arugula for the garnish and peppery flavor.

Second: vegetable soup enriched with a slice of tofu.

Heat soup bowls and soup. Slice a piece of tofu and remove the extra water. Put the tofu in the warmed bowl and pour steaming soup on top. Serve immediately, enjoy and build your muscles!

sticky to the classic

hi: i don't know why this is underlined... anyway, Michael and i decided to make maldon salted peanut brittle with agave nectar. it was so so sticky that i was sure i was going to have a belly full of my fillings. we re-did it using the joy of cooking, sweetened with corn syrup and it was gu-ud. i had memories of making candy (taffy?) with you mom and feeling like it took FOREVER to get to hard ball!

YUMMMMMMMMMMMMm

Yum yum yum. This is a very fast breakfast that will only take about five words.

1. Greek yogurt
2. corn flakes
3.honey
4. almond
5. mix
6.enjoy :)
( again about five words)

Gravy madness

This is a very belated Thanksgiving post about gravy!!! to be continued......

Malasadas

On are Christmas break my family and i went to Hawaii. At the beautiful place we were staying they had a super fantabulas little donut called malasadas we ate them for breakfast and wrapped some in napkins for later. When we got home I looked up a recipe and thanks to the Internet made them. I had them before school a lot of days that week. They are incredible especially if you roll them in sugar ( duh)- baby bear

Malasadas

Bon Appétit | September 2000

Tex Drive In, HI


yield: Makes 24
These Portuguese-style raised doughnuts are super-popular in Hawaii. This version is from Tex Drive In on the Big Island.
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Ingredients

* 3 large eggs, room temperature
* 3/4 cup sugar
* 5 tablespoons unsalted butter, room temperature
* 3/4 teaspoon salt
* 5 1/2 cups (or more) all purpose flour
* 2 envelopes quick-rising dry yeast
* 1 cup hot water (110°F to 120°F)
* 1/3 cup evaporated milk
* 2 teaspoons vanilla extract


* Vegetable oil (for deep-frying)


* Additional sugar

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Preparation

Combine 1 egg, 3/4 cup sugar, butter and salt in bowl of heavy-duty mixer fitted with dough hook attachment; beat until blended. Add 5 cups flour and yeast; beat 1 minute. Add 1 cup hot water, milk and vanilla and beat until well blended. Beat in remaining 2 eggs, then 1/2 cup flour. Beat until dough is smooth, soft and slightly sticky but begins to come away from sides of bowl, adding more flour by tablespoonfuls if very sticky, about 10 minutes. Scrape down dough from sides of bowl. Cover bowl with plastic wrap and towel. Let dough rise in warm draft-free area until almost doubled in volume, about 2 hours.

Punch down dough. Cut into 2 equal pieces. Roll out 1 piece on lightly floured surface to 12x16-inch rectangle. Cut lengthwise into 3 strips and crosswise into 4 strips, making twelve 4-inch squares. Repeat with remaining dough.

Pour enough oil into large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 350°F. Fry 2 or 3 malasadas until puffed and golden brown, turning once, about 3 minutes. Using slotted spoon, transfer malasadas to paper towels and drain. Repeat frying with remaining dough squares, heating oil to 350°F for each batch.

Generously sprinkle warm malasadas with additional sugar. Serve warm or at room temperature.

P.S. If you like you can use as much dough as you like and then put it in the fridge for as long as you like.
P.S.S do not over beat or they will definently become tough.