Killer Tofu

New levels of crunchiness are being reached every day.

I bought tofu a while ago intending to make a recipe my parents suggested to me but I never got around to it.  The veggies that went with it didn’t last long and I used them in other ways before they went bad but that tofu has been staring at me for weeks and the expiration date was coming up, so I figured it was now or never.

Now, I could have gone to the store and bought the veggies again, but let’s be honest, if I went to the store, I’d probably find awesome dollar brie again and end up eating it with a loaf of fresh French bread for dinner.  Gosh, it’s hard to be a single twenty-something these days. 

So, I decided to use what I had.  Since this was my first time cooking with tofu, I just kinda wanted to learn the ropes.

I pressed the extra firm tofu for a bit, chopped it up a bit, sautéed it a bit and ate it a bit.  I’d give better instructions, but I got my info here, so you might as well just check that out.

It was good, but needs a little something.  I’m glad I’ve lost my adult tofu-ginity (considering how I lost it as a child – my mom’s infamous, forced-fed tofu meatballs – I wasn’t sure it was going to happen again) and plan to include more in my diet. 

Well, after I finish this first batch of leftovers!

When Life Hands You Rice, Make Rice Pancakes

I made rice the other night.  I can’t remember if I’ve ever made rice before, so A. I was intimidated because I’ve heard it’s pretty dang easy to mess up, B. I didn’t realize how long it was going to take and C. I didn’t think about how much cooked rice would result from preparing a cup of uncooked.

A girl can only eat so many burritos. 

I wanted to use what I already had and I LOVE B4D (also known as breakfast for dinner or brinner), so I was thrilled when I came across a recipe for rice pancakes that called for ingredients I already had in my kitchen!

The baker who posted it on AllRecipes.com said she came up with the recipe to accommodate a lot of food allergies.  I guess the pull is that they’re gluten-free and could be made vegan with the substitution of soy or almond milk.*

Rice Pancakes
1 cup cooked rice (mine was brown)
1 cup milk
1 and 1/4 cups rice flour (I didn’t have and used regular, therefore, mine were not gluten-free)
1/4 cup sugar
2 tablespoons applesauce
2 teaspoons baking powder
1 tablespoon vegetable oil
Combine all ingredients with a hand mixer for 2 minutes and (shocker!) cook them as you would regular pancakes.  Makes six average-sized pancakes.

As a very novice pancake-flipper, I really appreciated that theses pancakes held together pretty well in the pan.  The rice made them dense and moist, but they weren’t too “ricey” (even though my kitchen ended up smelling like a chinese restaurant).  They pretty much just tasted like pancakes! 

Last night I topped with syrup and this morning I’m taking one to work with some jam.  Yum!

I still have a lot more rice left over, so I just might have to make them again.  Such a sacrifice!

*I think.  I don’t follow either of these diets strictly and am not 100% sure of the ins and outs.  Please correct me if I’m wrong!

Greek Yogurt-ginity

Yes, it’s true. I lost my Greek Yogurt-ginity today. I’ve had the plain stuff in dips and such, but the last time I was at the grocery store, Chobani was on sale, so I decided to overlook my usual Yoplait Light and try it.

Why?  Well, greek yogurt is all the rage for its health benefits.  Like any yogurt, it’s a great way to get a serving of dairy with bone-building calcium.  Building bone mass is really important, especially for women.  Our bone density peaks at about 30, so as a mid-twenty-something, I’m stocking up!

But, what makes greek yogurt unique is that it has more active cultures and probiotics and twice the protein of regular yogurt, providing much more satiety.  I definitely put that to the test today.

After a delicious – and BIG – sushi dinner last night, I wasn’t too hungry this morning, so as I headed out to work, I grabbed some random things from my fridge and pantry to feed me for the day.  I usually have a meal packed, but I successfully ate all my leftovers throughout the week and had nothing (and usually try to avoid going out for lunch).  I ended up with a cutie, a banana, baby carrots and a vanilla Chobani. 

I ate the fruit a few hours later, but by 11:30 I was HUNGRY!  I really don’t like to eat [lunch] before noon, but I’m getting better at eating when I’m actually hungry even if the clock is screaming at me that I eat like a senior citizen.

I tried the yogurt plain first just to check it out.  Definitely a texture I wasn’t expecting, but not a bad one and the flavor was good.  Then I mixed it with some granola and dried cranberries I had in my desk and absolutely loved it. Best of all, even though I ate earlier than I was used to (and ate the carrots a little later), I didn’t get hungry again until around dinner time (okay, dinner time if you’re a senior citizen)!

So, I think it’s fair to say I’m a convert and I’m looking forward to trying the strawberry and blueberry I still have in my fridge (and finding the peach and honey flavors somewhere).