Meal Plan: April 10, 2010

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4 responses to “Meal Plan: April 10, 2010

  1. Inge

    How’d you bake the tofu? Was it good? Did you use any kind of sauce or marinade?

    • I think you were the one who prompted that menu item. There’s some old marinade that we’ve been trying to so through, and I picked the Sweet and Sour. Not a good choice since we don’t really like sweet and sour, but it’s either use or or throw it out.

      To prep the night before I drained, pressed, sliced, and slathered the tofu with marinade. To cook, it baked at 350 for about 45 minutes total, flipping every 10 minutes.

      The frequent flipping was a little fussy, and probably unnecessary. 45 minutes dried it out just enough that the consistency was very chicken-like, actually. The finished product tasted just like sweet and sour chicken.

      It was a good experiment, and we’ll probably do something like it again, although I struggle with what to do with the baked pieces. The grilled veggies were all wrong with it, but maybe tossing them in a stir-fry would be good.

      Anyone else ever do baked tofu? What do you do with it?

  2. Becky

    What’s the recipe for pomegranate chick peas? I’m assuming there are more than those two ingredients, but I admit the two of them on their own are definitely intriguing.

    • It’s basically a chana masala but with a pomegranate masala instead of garam masala or a long list of spices you normally find. It’s a spice blend recipe that I made around Christmas time to give away, but I wasn’t super happy with the result.

      It’s not very pom-y, actually, but your intrigue is making me think about adding some actual pom to the recipe!

      Basic process is:
      1. fry some cumin seed in a good amount of veggie oil
      2. fry chopped onions until they’re so browned they’re blackened (at least 40 minutes)
      3. add a couple tablespoons worth of dried spices (cumin/coriander/paprika/tumeric/garam masala or other blend/cayenne, maybe some dried mango powder)
      4. add a can of diced tomatoes and simmer while smashing up the toms
      5. add 2 cans of chickpeas, and simmer for at least 10 minutes to heat through

      I took pictures this weekend. If they’re any good, I’ll try to put them up!

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