Guest guest Posted May 31, 2009 Report Share Posted May 31, 2009 Hello from my kitchen! I have just finished my lunches for the week (technically the brown rice is still cooking, so almost!). I went to Whole Foods today to pick up produce for the week and found myself being drawn in by the stir fry makings. I bought jicama, bok choy, shitake mushrooms, an orange bell pepper, and baby corn. I chopped those up and sauteed them in my wok pan in a little rice bran oil (trying to use it up!) and low sodium tamari soy sauce. Then I took some pressed extra firm tofu and cut it up into small triangles. I was so sick of cubed tofu and the triangles make me smile. It's the little things LOL. Anyways, I poured a can of coconut milk into a large saucepan, added some more of the tamari, grated ginger and two slices of jalapano and made a little simmer sauce for the tofu. I tried to fry the tofu first, but it kept sticking to the pan so it went in the simmer sauce early before too much of it became permanently attached to the pan surface. I don't know why that happens, but one day I'll figure it out! Anyways, when it was all done I put it in containers. As soon as the brown rice is done, I'll add that, too. It alwyas feels good to have lunches ready at the beginning of the work week. How was everyone's weekend? Any sprouting success stories? Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2009 Report Share Posted May 31, 2009 I love Whole Foods! Shopping there feels so good. We don't have one where I live but I am hopeful that someday one will move here. Your lunches sound yummy! I tried my new shakes this weekend and they were not so good. I do not like the almond flavoring I added. All it did was make it smell more like almond and didn't change the taste much. I think I will go back to using cinammon flax oil. That adds a great flavor. Maggie On Sun, May 31, 2009 at 6:10 PM, Heather Butler <hawaiihmb wrote: > > > Hello from my kitchen! I have just finished my lunches for the week > (technically the brown rice is still cooking, so almost!). I went to Whole > Foods today to pick up produce for the week and found myself being drawn in > by the stir fry makings. I bought jicama, bok choy, shitake mushrooms, an > orange bell pepper, and baby corn. I chopped those up and sauteed them in my > wok pan in a little rice bran oil (trying to use it up!) and low sodium > tamari soy sauce. Then I took some pressed extra firm tofu and cut it up > into small triangles. I was so sick of cubed tofu and the triangles make me > smile. It's the little things LOL. Anyways, I poured a can of coconut milk > into a large saucepan, added some more of the tamari, grated ginger and two > slices of jalapano and made a little simmer sauce for the tofu. I tried to > fry the tofu first, but it kept sticking to the pan so it went in the simmer > sauce early before too much of it became permanently attached to > the pan surface. I don't know why that happens, but one day I'll figure it > out! Anyways, when it was all done I put it in containers. As soon as the > brown rice is done, I'll add that, too. It alwyas feels good to have lunches > ready at the beginning of the work week. > > How was everyone's weekend? Any sprouting success stories? > Heather > > There are two ways to live your life. One is as though nothing is a miracle. > The other is as though everything is a miracle. > --Albert Einstein > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2009 Report Share Posted May 31, 2009 Maggie, sorry the almond flavoring wasn't what you were hoping. Good thing you have a workable back up! Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ________________________________ Maggie Vining <Maggie.Vining Sunday, May 31, 2009 6:30:17 PM Re: hello from my kitchen I love Whole Foods! Shopping there feels so good. We don't have one where I live but I am hopeful that someday one will move here. Your lunches sound yummy! I tried my new shakes this weekend and they were not so good. I do not like the almond flavoring I added. All it did was make it smell more like almond and didn't change the taste much. I think I will go back to using cinammon flax oil. That adds a great flavor. Maggie On Sun, May 31, 2009 at 6:10 PM, Heather Butler <hawaiihmb > wrote: > > > Hello from my kitchen! I have just finished my lunches for the week > (technically the brown rice is still cooking, so almost!). I went to Whole > Foods today to pick up produce for the week and found myself being drawn in > by the stir fry makings. I bought jicama, bok choy, shitake mushrooms, an > orange bell pepper, and baby corn. I chopped those up and sauteed them in my > wok pan in a little rice bran oil (trying to use it up!) and low sodium > tamari soy sauce. Then I took some pressed extra firm tofu and cut it up > into small triangles. I was so sick of cubed tofu and the triangles make me > smile. It's the little things LOL. Anyways, I poured a can of coconut milk > into a large saucepan, added some more of the tamari, grated ginger and two > slices of jalapano and made a little simmer sauce for the tofu. I tried to > fry the tofu first, but it kept sticking to the pan so it went in the simmer > sauce early before too much of it became permanently attached to > the pan surface. I don't know why that happens, but one day I'll figure it > out! Anyways, when it was all done I put it in containers. As soon as the > brown rice is done, I'll add that, too. It alwyas feels good to have lunches > ready at the beginning of the work week. > > How was everyone's weekend? Any sprouting success stories? > Heather > > There are two ways to live your life. One is as though nothing is a miracle. > The other is as though everything is a miracle. > --Albert Einstein > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 1, 2009 Report Share Posted June 1, 2009 Funny you should ask that Heather because my 2 types of lentils have been in sprout condition for just over 24 hours now & nothing has happened. Well nothing had happened 5 hours ago, I haven't seen them since. I will report back either way. Your stir fry sounds superb. I haven't really tried tofu yet. Right now I am having lunch with a box of veggies I made up - some steamed [broc, cauli], some roasted [mush, celery, garlic], some raw [baby plum toms, grated carrot]. It works well having a bed of plain steamed veg with the oilier & spicier layer then followed by a bit of crunch. Colourful too. Mel , Heather Butler <hawaiihmb wrote: > > Hello from my kitchen! I have just finished my lunches for the week (technically the brown rice is still cooking, so almost!). I went to Whole Foods today to pick up produce for the week and found myself being drawn in by the stir fry makings. I bought jicama, bok choy, shitake mushrooms, an orange bell pepper, and baby corn. I chopped those up and sauteed them in my wok pan in a little rice bran oil (trying to use it up!) and low sodium tamari soy sauce. Then I took some pressed extra firm tofu and cut it up into small triangles. I was so sick of cubed tofu and the triangles make me smile. It's the little things LOL. Anyways, I poured a can of coconut milk into a large saucepan, added some more of the tamari, grated ginger and two slices of jalapano and made a little simmer sauce for the tofu. I tried to fry the tofu first, but it kept sticking to the pan so it went in the simmer sauce early before too much of it became permanently attached to > the pan surface. I don't know why that happens, but one day I'll figure it out! Anyways, when it was all done I put it in containers. As soon as the brown rice is done, I'll add that, too. It alwyas feels good to have lunches ready at the beginning of the work week. > > How was everyone's weekend? Any sprouting success stories? > Heather > > There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. > --Albert Einstein > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 1, 2009 Report Share Posted June 1, 2009 I have now come home & think I can detect a hint of sprouting. Not a lot, but the odd tiny protruberance. I leave them for now right?? Mel , " mel8239 " <shaggypoo.chaos wrote: > > Funny you should ask that Heather because my 2 types of lentils have been in sprout condition for just over 24 hours now & nothing has happened. > > Well nothing had happened 5 hours ago, I haven't seen them since. > > I will report back either way. > > Your stir fry sounds superb. I haven't really tried tofu yet. > > Right now I am having lunch with a box of veggies I made up - some steamed [broc, cauli], some roasted [mush, celery, garlic], some raw [baby plum toms, grated carrot]. It works well having a bed of plain steamed veg with the oilier & spicier layer then followed by a bit of crunch. > > Colourful too. > > Mel , Heather Butler <hawaiihmb@> wrote: > > > > Hello from my kitchen! I have just finished my lunches for the week (technically the brown rice is still cooking, so almost!). I went to Whole Foods today to pick up produce for the week and found myself being drawn in by the stir fry makings. I bought jicama, bok choy, shitake mushrooms, an orange bell pepper, and baby corn. I chopped those up and sauteed them in my wok pan in a little rice bran oil (trying to use it up!) and low sodium tamari soy sauce. Then I took some pressed extra firm tofu and cut it up into small triangles. I was so sick of cubed tofu and the triangles make me smile. It's the little things LOL. Anyways, I poured a can of coconut milk into a large saucepan, added some more of the tamari, grated ginger and two slices of jalapano and made a little simmer sauce for the tofu. I tried to fry the tofu first, but it kept sticking to the pan so it went in the simmer sauce early before too much of it became permanently attached to > > the pan surface. I don't know why that happens, but one day I'll figure it out! Anyways, when it was all done I put it in containers. As soon as the brown rice is done, I'll add that, too. It alwyas feels good to have lunches ready at the beginning of the work week. > > > > How was everyone's weekend? Any sprouting success stories? > > Heather > > > > There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. > > --Albert Einstein > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 1, 2009 Report Share Posted June 1, 2009 Sprinkle some water. The beans have dried probably. Kiran ________________________________ mel8239 <shaggypoo.chaos Monday, 1 June, 2009 2:20:29 PM Re: hello from my kitchen I have now come home & think I can detect a hint of sprouting. Not a lot, but the odd tiny protruberance. I leave them for now right?? Mel , " mel8239 " <shaggypoo.chaos@ ....> wrote: > > Funny you should ask that Heather because my 2 types of lentils have been in sprout condition for just over 24 hours now & nothing has happened. > > Well nothing had happened 5 hours ago, I haven't seen them since. > > I will report back either way. > > Your stir fry sounds superb. I haven't really tried tofu yet. > > Right now I am having lunch with a box of veggies I made up - some steamed [broc, cauli], some roasted [mush, celery, garlic], some raw [baby plum toms, grated carrot]. It works well having a bed of plain steamed veg with the oilier & spicier layer then followed by a bit of crunch. > > Colourful too. > > Mel , Heather Butler <hawaiihmb@> wrote: > > > > Hello from my kitchen! I have just finished my lunches for the week (technically the brown rice is still cooking, so almost!). I went to Whole Foods today to pick up produce for the week and found myself being drawn in by the stir fry makings. I bought jicama, bok choy, shitake mushrooms, an orange bell pepper, and baby corn. I chopped those up and sauteed them in my wok pan in a little rice bran oil (trying to use it up!) and low sodium tamari soy sauce. Then I took some pressed extra firm tofu and cut it up into small triangles. I was so sick of cubed tofu and the triangles make me smile. It's the little things LOL. Anyways, I poured a can of coconut milk into a large saucepan, added some more of the tamari, grated ginger and two slices of jalapano and made a little simmer sauce for the tofu. I tried to fry the tofu first, but it kept sticking to the pan so it went in the simmer sauce early before too much of it became permanently attached to > > the pan surface. I don't know why that happens, but one day I'll figure it out! Anyways, when it was all done I put it in containers. As soon as the brown rice is done, I'll add that, too. It alwyas feels good to have lunches ready at the beginning of the work week. > > > > How was everyone's weekend? Any sprouting success stories? > > Heather > > > > There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. > > --Albert Einstein > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2009 Report Share Posted June 2, 2009 Will do when I get home Kiran....by which time they will have been sprouting for over 50 hours! Do they not go off at some point? Mel , Kiran Agarwal <kiranagarwal2 wrote: > > Sprinkle some water. The beans have dried probably. > Kiran > > > > > ________________________________ > mel8239 <shaggypoo.chaos > > Monday, 1 June, 2009 2:20:29 PM > Re: hello from my kitchen > > > > > > I have now come home & think I can detect a hint of sprouting. Not a lot, but the odd tiny protruberance. > > I leave them for now right?? > > Mel , " mel8239 " <shaggypoo.chaos@ ....> wrote: > > > > Funny you should ask that Heather because my 2 types of lentils have been in sprout condition for just over 24 hours now & nothing has happened. > > > > Well nothing had happened 5 hours ago, I haven't seen them since. > > > > I will report back either way. > > > > Your stir fry sounds superb. I haven't really tried tofu yet. > > > > Right now I am having lunch with a box of veggies I made up - some steamed [broc, cauli], some roasted [mush, celery, garlic], some raw [baby plum toms, grated carrot]. It works well having a bed of plain steamed veg with the oilier & spicier layer then followed by a bit of crunch. > > > > Colourful too. > > > > Mel , Heather Butler <hawaiihmb@> wrote: > > > > > > Hello from my kitchen! I have just finished my lunches for the week (technically the brown rice is still cooking, so almost!). I went to Whole Foods today to pick up produce for the week and found myself being drawn in by the stir fry makings. I bought jicama, bok choy, shitake mushrooms, an orange bell pepper, and baby corn. I chopped those up and sauteed them in my wok pan in a little rice bran oil (trying to use it up!) and low sodium tamari soy sauce. Then I took some pressed extra firm tofu and cut it up into small triangles. I was so sick of cubed tofu and the triangles make me smile. It's the little things LOL. Anyways, I poured a can of coconut milk into a large saucepan, added some more of the tamari, grated ginger and two slices of jalapano and made a little simmer sauce for the tofu. I tried to fry the tofu first, but it kept sticking to the pan so it went in the simmer sauce early before too much of it became permanently attached to > > > the pan surface. I don't know why that happens, but one day I'll figure it out! Anyways, when it was all done I put it in containers. As soon as the brown rice is done, I'll add that, too. It alwyas feels good to have lunches ready at the beginning of the work week. > > > > > > How was everyone's weekend? Any sprouting success stories? > > > Heather > > > > > > There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. > > > --Albert Einstein > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2009 Report Share Posted June 2, 2009 Well, I've sprouted beans and seeds for years, but I'm doing it differently - I sprout longer, and use them as vegetables. The trick is to rinse them twice a day. I do it when fixing breakfast and dinner - it just takes a minute. That makes sure they have enough water, and keeps them fresh. You don't want the water getting stagnant. (This after the initial soak, of course.) I'm now using a sprouter designed for it, but I did the glass jar on its side bit for years, and it works. An easy way to do that is to cover the jar with cheesecloth or something so you can just strain the water out through it, keeping the sprouts in the jar. And if nothing seems to be happening, you might have gotten some old beans... try it with different ones, and see if that's better. Anne On Tue, Jun 2, 2009 at 8:24 AM, mel8239 <shaggypoo.chaos wrote: > Will do when I get home Kiran....by which time they will have been sprouting for over 50 hours! > > Do they not go off at some point? > > Mel Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2009 Report Share Posted June 2, 2009 This is very helpful, Anne. I just had a little nibble & could eat these raw I think. I have changed the water, perhaps too late as there was a slight pong, however that has lifted with the rinsing so we could be in business. I have been covering mine with clingfilm [i thought the idea was to keep them airtight], could use cheesecloth no problem. Why have the jar on its side? Sprouter? You can buy a sprouter?! Thanks Mel , Anne F <cityladya wrote: > > Well, I've sprouted beans and seeds for years, but I'm doing it > differently - I sprout longer, and use them as vegetables. > > The trick is to rinse them twice a day. I do it when fixing breakfast > and dinner - it just takes a minute. That makes sure they have enough > water, and keeps them fresh. You don't want the water getting > stagnant. (This after the initial soak, of course.) > > I'm now using a sprouter designed for it, but I did the glass jar on > its side bit for years, and it works. An easy way to do that is to > cover the jar with cheesecloth or something so you can just strain the > water out through it, keeping the sprouts in the jar. > > And if nothing seems to be happening, you might have gotten some old > beans... try it with different ones, and see if that's better. > > Anne > > > > On Tue, Jun 2, 2009 at 8:24 AM, mel8239 <shaggypoo.chaos wrote: > > Will do when I get home Kiran....by which time they will have been sprouting for over 50 hours! > > > > Do they not go off at some point? > > > > Mel > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2009 Report Share Posted June 2, 2009 Hi...I also use a sprouting bag which is very easy/inexpensive...just run under running water 2xday & hang from cupboard over sink or bowl...then goes right into fridge when sprouted...good luck..!! , Anne F <cityladya wrote: > > Well, I've sprouted beans and seeds for years, but I'm doing it > differently - I sprout longer, and use them as vegetables. > > The trick is to rinse them twice a day. I do it when fixing breakfast > and dinner - it just takes a minute. That makes sure they have enough > water, and keeps them fresh. You don't want the water getting > stagnant. (This after the initial soak, of course.) > > I'm now using a sprouter designed for it, but I did the glass jar on > its side bit for years, and it works. An easy way to do that is to > cover the jar with cheesecloth or something so you can just strain the > water out through it, keeping the sprouts in the jar. > > And if nothing seems to be happening, you might have gotten some old > beans... try it with different ones, and see if that's better. > > Anne > > > > On Tue, Jun 2, 2009 at 8:24 AM, mel8239 <shaggypoo.chaos wrote: > > Will do when I get home Kiran....by which time they will have been sprouting for over 50 hours! > > > > Do they not go off at some point? > > > > Mel > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2009 Report Share Posted June 2, 2009 Well, I'm sprouting longer, to get vegetable sprouts, so what affects me may or may not affect you... It was always recommended to put the jar on its side to give the sprouts room (less important if you're not growing them long) and both moisture and air. You leave them a bit damp... My sprouter is called a Bioset (I think) and I bought it from seed company. I do both seeds and beans, and can buy the seeds from the same company. I use the seed sprouts raw in salads, and may use the bean sprouts the same way, or may cook them. (Always cook soy sprouts - it's a thing about the digestibility, I think.) I don't know anything about sprouting to use them as a protein source. Don't know how that affects anything. Anne On Tue, Jun 2, 2009 at 1:45 PM, mel8239 <shaggypoo.chaos wrote: > This is very helpful, Anne. > > I just had a little nibble & could eat these raw I think. > > I have changed the water, perhaps too late as there was a slight pong, however that has lifted with the rinsing so we could be in business. > > I have been covering mine with clingfilm [i thought the idea was to keep them airtight], could use cheesecloth no problem. > > Why have the jar on its side? > > Sprouter? You can buy a sprouter?! > > Thanks > > Mel Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2009 Report Share Posted June 3, 2009 You all inspired me to buy some (already) sprouted nut & seed mix at my farmer's market this weekend. It has peanuts, almonds, pumpkin seeds, sunflower seeds, and I don't know what else. Very, very tasty to use raw. Now I'm considering sprouting my own...just need some space in this crazy kitchen! Cinzia , Anne F <cityladya wrote: > > Well, I'm sprouting longer, to get vegetable sprouts, so what affects > me may or may not affect you... > > It was always recommended to put the jar on its side to give the > sprouts room (less important if you're not growing them long) and both > moisture and air. You leave them a bit damp... > > My sprouter is called a Bioset (I think) and I bought it from seed > company. I do both seeds and beans, and can buy the seeds from the > same company. I use the seed sprouts raw in salads, and may use the > bean sprouts the same way, or may cook them. (Always cook soy sprouts > - it's a thing about the digestibility, I think.) > > I don't know anything about sprouting to use them as a protein source. > Don't know how that affects anything. > > Anne > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2009 Report Share Posted June 3, 2009 you are right. they do get off after around 36 hours. two things are required, moisture and warmth. i sprout mine in kitchen, where there is warmth. you can toss them around after sprinkling water to evenly coat them with water and then cover and put them in a warm place. if you can see the white shoots springing up-even slightly, they are ready to cook. ________________________________ mel8239 <shaggypoo.chaos Tuesday, 2 June, 2009 9:24:52 AM Re: hello from my kitchen Will do when I get home Kiran....by which time they will have been sprouting for over 50 hours! Do they not go off at some point? Mel , Kiran Agarwal <kiranagarwal2@ ....> wrote: > > Sprinkle some water. The beans have dried probably. > Kiran > > > > > ____________ _________ _________ __ > mel8239 <shaggypoo.chaos@ ...> > > Monday, 1 June, 2009 2:20:29 PM > Re: hello from my kitchen > > > > > > I have now come home & think I can detect a hint of sprouting. Not a lot, but the odd tiny protruberance. > > I leave them for now right?? > > Mel , " mel8239 " <shaggypoo.chaos@ ....> wrote: > > > > Funny you should ask that Heather because my 2 types of lentils have been in sprout condition for just over 24 hours now & nothing has happened. > > > > Well nothing had happened 5 hours ago, I haven't seen them since. > > > > I will report back either way. > > > > Your stir fry sounds superb. I haven't really tried tofu yet. > > > > Right now I am having lunch with a box of veggies I made up - some steamed [broc, cauli], some roasted [mush, celery, garlic], some raw [baby plum toms, grated carrot]. It works well having a bed of plain steamed veg with the oilier & spicier layer then followed by a bit of crunch. > > > > Colourful too. > > > > Mel , Heather Butler <hawaiihmb@> wrote: > > > > > > Hello from my kitchen! I have just finished my lunches for the week (technically the brown rice is still cooking, so almost!). I went to Whole Foods today to pick up produce for the week and found myself being drawn in by the stir fry makings. I bought jicama, bok choy, shitake mushrooms, an orange bell pepper, and baby corn. I chopped those up and sauteed them in my wok pan in a little rice bran oil (trying to use it up!) and low sodium tamari soy sauce. Then I took some pressed extra firm tofu and cut it up into small triangles. I was so sick of cubed tofu and the triangles make me smile. It's the little things LOL. Anyways, I poured a can of coconut milk into a large saucepan, added some more of the tamari, grated ginger and two slices of jalapano and made a little simmer sauce for the tofu. I tried to fry the tofu first, but it kept sticking to the pan so it went in the simmer sauce early before too much of it became permanently attached to > > > the pan surface. I don't know why that happens, but one day I'll figure it out! Anyways, when it was all done I put it in containers. As soon as the brown rice is done, I'll add that, too. It alwyas feels good to have lunches ready at the beginning of the work week. > > > > > > How was everyone's weekend? Any sprouting success stories? > > > Heather > > > > > > There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. > > > --Albert Einstein > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2009 Report Share Posted June 3, 2009 Thanks I like the sound of this too. Thanks everyone, I'll check mine again tonight when I get home - they are way beyond 36 hours though - way! Mel , " hollysarian " <hsarian wrote: > > Hi...I also use a sprouting bag which is very easy/inexpensive...just run under running water 2xday & hang from cupboard over sink or bowl...then goes right into fridge when sprouted...good luck..!! > > , Anne F <cityladya@> wrote: > > > > Well, I've sprouted beans and seeds for years, but I'm doing it > > differently - I sprout longer, and use them as vegetables. > > > > The trick is to rinse them twice a day. I do it when fixing breakfast > > and dinner - it just takes a minute. That makes sure they have enough > > water, and keeps them fresh. You don't want the water getting > > stagnant. (This after the initial soak, of course.) > > > > I'm now using a sprouter designed for it, but I did the glass jar on > > its side bit for years, and it works. An easy way to do that is to > > cover the jar with cheesecloth or something so you can just strain the > > water out through it, keeping the sprouts in the jar. > > > > And if nothing seems to be happening, you might have gotten some old > > beans... try it with different ones, and see if that's better. > > > > Anne > > > > > > > > On Tue, Jun 2, 2009 at 8:24 AM, mel8239 <shaggypoo.chaos@> wrote: > > > Will do when I get home Kiran....by which time they will have been sprouting for over 50 hours! > > > > > > Do they not go off at some point? > > > > > > Mel > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2009 Report Share Posted June 9, 2009 , Heather Butler <hawaiihmb wrote: >Hi Heather, Ahaa, I know what you mean about the tofu sticking, I have found that the trick is to not try to turn it until it is ready to turn, then it lifts off beautifully, but if you turn it before this point, or keep checking to see if it's ready to turn, or try moving it around, it sticks and gets messy. It was great to hear about your prepared lunches, I would love to do this, I want to start eating more grains, something I avoid, relying on potatoes in skins. So you can make up to a weeks worth of tofu and brown rice without it going off? Do you love the rice or did you get used to it? Do you do other things with it using the rice and tofu as a base? I am trying to plan and prepare, this is my focus at the moment. Lucy > Hello from my kitchen! I have just finished my lunches for the week (technically the brown rice is still cooking, so almost!). I went to Whole Foods today to pick up produce for the week and found myself being drawn in by the stir fry makings. I bought jicama, bok choy, shitake mushrooms, an orange bell pepper, and baby corn. I chopped those up and sauteed them in my wok pan in a little rice bran oil (trying to use it up!) and low sodium tamari soy sauce. Then I took some pressed extra firm tofu and cut it up into small triangles. I was so sick of cubed tofu and the triangles make me smile. It's the little things LOL. Anyways, I poured a can of coconut milk into a large saucepan, added some more of the tamari, grated ginger and two slices of jalapano and made a little simmer sauce for the tofu. I tried to fry the tofu first, but it kept sticking to the pan so it went in the simmer sauce early before too much of it became permanently attached to > the pan surface. I don't know why that happens, but one day I'll figure it out! Anyways, when it was all done I put it in containers. As soon as the brown rice is done, I'll add that, too. It alwyas feels good to have lunches ready at the beginning of the work week. > > How was everyone's weekend? Any sprouting success stories? > Heather > > There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. > --Albert Einstein > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2009 Report Share Posted June 9, 2009 Lucy, thanks for the tip on the tofu! I will try what you suggest and not turn it until later. It will be an exercise is patience LOL. I actually only made 3 days worth of tofu and then the other 2 days pulled things from my freezer. I like to keep a good variety in there so I don't have to cook as often. I never tire of brown rice, either. It is my favorite brown, and one that is easy to freeze and have on hand. As for other things with rice and tofu, well I am a big fan of stir fries. I like to saute tofu in olive oil and ginger and then put it aside and do the same with a huge variety of vegies and toss them all together over brown rice. Sometimes I'll add some soy sauce and water, maybe even a tiny bit of apple juice and make a sauce, but usually I'm simple about it. I did find a recipe on the web for ma po tofu that I am going to try this weekend, too. We'll see how that goes! You could easily make a stir fry with enough potatoes as your brown, though! Or even try other browns underneath like quinoa or millet Tonight if I have time when I get home from work I'm going to attempt a spinach soup. I figure I can add protein to it, much like when I make tomato soup. So depending on my mood it could be fried or hard boiled eggs, tofu, or fake chicken. I hope it turns out ok! Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ________________________________ fleetlucy <fleetlucy Tuesday, June 9, 2009 4:32:37 AM Re: hello from my kitchen , Heather Butler <hawaiihmb@. ..> wrote: >Hi Heather, Ahaa, I know what you mean about the tofu sticking, I have found that the trick is to not try to turn it until it is ready to turn, then it lifts off beautifully, but if you turn it before this point, or keep checking to see if it's ready to turn, or try moving it around, it sticks and gets messy. It was great to hear about your prepared lunches, I would love to do this, I want to start eating more grains, something I avoid, relying on potatoes in skins. So you can make up to a weeks worth of tofu and brown rice without it going off? Do you love the rice or did you get used to it? Do you do other things with it using the rice and tofu as a base? I am trying to plan and prepare, this is my focus at the moment. Lucy > Hello from my kitchen! I have just finished my lunches for the week (technically the brown rice is still cooking, so almost!). I went to Whole Foods today to pick up produce for the week and found myself being drawn in by the stir fry makings. I bought jicama, bok choy, shitake mushrooms, an orange bell pepper, and baby corn. I chopped those up and sauteed them in my wok pan in a little rice bran oil (trying to use it up!) and low sodium tamari soy sauce. Then I took some pressed extra firm tofu and cut it up into small triangles. I was so sick of cubed tofu and the triangles make me smile. It's the little things LOL. Anyways, I poured a can of coconut milk into a large saucepan, added some more of the tamari, grated ginger and two slices of jalapano and made a little simmer sauce for the tofu. I tried to fry the tofu first, but it kept sticking to the pan so it went in the simmer sauce early before too much of it became permanently attached to > the pan surface. I don't know why that happens, but one day I'll figure it out! Anyways, when it was all done I put it in containers. As soon as the brown rice is done, I'll add that, too. It alwyas feels good to have lunches ready at the beginning of the work week. > > How was everyone's weekend? Any sprouting success stories? > Heather > > There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. > --Albert Einstein > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2009 Report Share Posted June 9, 2009 Yes great tip on the tofu turning - that's like fish actually, makes sense. I freeze rice in bowls & then when I microwave it from frozen I can tip it out into the centre of a plate or bowl in a neat classy mound which looks aesthetically pleasing & most professional. I like to surround it with mounds of lentils & bright stir fry veg. Must try tofu, I keep meaning to get some. I just made watercress soup! I had some jacket potatoes [baked spud] left over from last night & 2 bags of watercress that didn't make it into salad, oh & a romaine lettuce [!] so I chopped the spuds a bit & added them to a pot with some stock/miso & then the torn lettuce & finally just wilted all the cress. Whizzed with hand blended. Fantastic! Green like emeralds. Mel , Heather Butler <hawaiihmb wrote: > > Lucy, thanks for the tip on the tofu! I will try what you suggest and not turn it until later. It will be an exercise is patience LOL. > > I actually only made 3 days worth of tofu and then the other 2 days pulled things from my freezer. I like to keep a good variety in there so I don't have to cook as often. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2009 Report Share Posted June 10, 2009 Why Mel, I didn't realize you were so classy, LOL! Great idea on the rice. Your soup sounds delicious -- I hardly ever make " greens " soups, and I do like all of the ingredients. Hmmmm, I'll have to get some more greens at the market this weekend. A note on tofu: one easy way I enjoy it is like scrambled eggs, sort of. I use a medium firmness tofu, mash it up, add some seasonings I like and saute in either butter or oil, sort of like scrambled eggs. I also add things like pre-sauteed chopped peppers & onion, and maybe some fresh peas. You could do whatever veg you like, of course. I'll think of you next time I unmold some rice! Cinzia , " mel8239 " <shaggypoo.chaos wrote: > > Yes great tip on the tofu turning - that's like fish actually, makes sense. > > I freeze rice in bowls & then when I microwave it from frozen I can tip it out into the centre of a plate or bowl in a neat classy mound which looks aesthetically pleasing & most professional. > > I like to surround it with mounds of lentils & bright stir fry veg. > > Must try tofu, I keep meaning to get some. > > I just made watercress soup! I had some jacket potatoes [baked spud] left over from last night & 2 bags of watercress that didn't make it into salad, oh & a romaine lettuce [!] so I chopped the spuds a bit & added them to a pot with some stock/miso & then the torn lettuce & finally just wilted all the cress. > > Whizzed with hand blended. Fantastic! Green like emeralds. > > Mel , Heather Butler <hawaiihmb@> wrote: > > > > Lucy, thanks for the tip on the tofu! I will try what you suggest and not turn it until later. It will be an exercise is patience LOL. > > > > I actually only made 3 days worth of tofu and then the other 2 days pulled things from my freezer. I like to keep a good variety in there so I don't have to cook as often. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2009 Report Share Posted June 10, 2009 Thanks Cinzia for the idea. I don't know if I can get my head round the concept of scrambled, but I'm definitely going to get tofu next time I'm in a Chinese supermarket [our mainstream stores don't do it]. Oh yes I am visual & cheffy. I have one of those squirty bottles for doing zigzags & everything! Mel , " cinziatre " <cmarchesani wrote: > > Why Mel, I didn't realize you were so classy, LOL! Great idea on the rice. > > Your soup sounds delicious -- I hardly ever make " greens " soups, and I do like all of the ingredients. Hmmmm, I'll have to get some more greens at the market this weekend. > > A note on tofu: one easy way I enjoy it is like scrambled eggs, sort of. I use a medium firmness tofu, mash it up, add some seasonings I like and saute in either butter or oil, sort of like scrambled eggs. I also add things like pre-sauteed chopped peppers & onion, and maybe some fresh peas. You could do whatever veg you like, of course. > > I'll think of you next time I unmold some rice! Cinzia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2009 Report Share Posted June 11, 2009 Maybe you could post some photos of your lovely creations! That'd be fun. Cinzia , " mel8239 " <shaggypoo.chaos wrote: > > Thanks Cinzia for the idea. > > I don't know if I can get my head round the concept of scrambled, but I'm definitely going to get tofu next time I'm in a Chinese supermarket [our mainstream stores don't do it]. > > Oh yes I am visual & cheffy. I have one of those squirty bottles for doing zigzags & everything! > > Mel Quote Link to comment Share on other sites More sharing options...
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