Each time Spouse and I stop at a Chinese restaurant, there’s an 80% chance I’ll be ordering this dish called Mapo Tofu. I never bothered to cook it before since it’s so convenient to pick up the phone and order it for delivery. When I scouted for a recipe online, I was pleasantly surprised at how easy it was.
As the Kitchen God would have it, today I had all the ingredients in my pantry and decided to give it a shot. And the taste was not bad at all I must say…even Spouse. who is NOT tofu-friendly, enjoyed it. The Kitchen God’s Wife must have been watching over me too…
Continue reading “Mapo Tofu”
After cooking a dish a couple of times, and introducing some of your own innovations, it becomes yours. Like this Fish with Blackbeans and Tofu which has become one of mine and Spouse’s favorites. This recipe is based on a couple of recipes I used in the past.
It’s evolved to be a quick and easy dish, preparation-wise, much simpler than the original versions. I’ve also eliminated the use of cornstarch since I prefer my sauce lighter.
The only difficult step here is the frying of the fish and tofu. I dislike frying anything because of the cleanup that’s required after. But for this, it’s a necessary evil – both the cleaning and the frying… Continue reading “Fish with Blackbeans”
There was a time when I didn’t even know what a perfect boiled egg was. I love boiled eggs, unlike majority of the world population I’m sure. If you handed me a hard-boiled egg, I wouldn’t look at it with a discerning eye. I’d just pop it into my mouth.
When I needed hard-boiled eggs, I took my chances and guessed how long it needed boiling. Always. For years, this is what I did.
What a big surprise it was to find out your eggs don’t need to boil for 7, 10 or 11 minutes as I’ve read in magazines, cookbooks and who-knows-where-else I got my “boiling an egg” information. Continue reading “The Perfect Boiled Egg”
I’ve made this low-fat Spinach Quiche one of my regular stand-by lunch recipes for some time now.
Spinach is one of those Super Foods packed with vitamins and minerals, best when boiled and not raw. I read this trivia in our local paper and was pretty relieved cause raw spinach is not my favorite thing in the world. It’s convenient to make with frozen spinach that lasts forever in any freezer. It’s a relatively healthy meal and tastes great. Even a carnivore like me doesn t miss the lack of any meats in this dish. Another thing I love about this are the leftovers. They are great even after a day or two in the fridge. Just reheat in the microwave and it comes out still good. Here’s the recipe I use: Continue reading “Low Fat Spinach Quiche”