I had some apple cider left over from a cast party at work, so I brought it home, and as usual, experimentation ensues when I have an ingredient like that.
I've had a cold, and our kitchen is in some disarray until the dishwasher (currently in the box and in the way) finally gets installed, so this one is lowkey but yummy.
Apple Cider Pancakes Quickie-Style
Follow the recipe on the box of Jiffy mix (you know, in the big blue box) but replace 1/2 to 2/3 of the milk with cider. Add 1 egg (it's optional on the box). Cook as usual. Serve with applewood smoked bacon (apple cider cured even better!)
Links
Jiffy Mix
Monday, November 30, 2009
Tuesday, November 3, 2009
Visiting Veggie Land
I was cooking almost exclusively vegetarian for a long time, when I lived with veggie roommates and dating a vegetarian (who has since reformed). Yesterday I got back in the kitchen for a little while (hooray!) and spent some time with one of my favorite veggie options, Eggplant and Tofu Parmesan.
Eggplant and Tofu Parmesan
1 large or 2 small eggplants
1 lb. firm tofu
seasoned breadcrumbs
1 egg
olive oil
salt
pepper
oregano
garlic powder
onion powder
basil
parmesan cheese
shredded mozzarella
tomato sauce of your choice (I've been mixed 1 jar of pre-made with 1 large can of crushed tomatoes and spices - just tried the no sugar added stuff and liked it a lot!)
Tofu prep - wrap the tofu in a tea towel and place in a colander over a bowl. Weight down with a heavy can (I used the canned tomatoes) for an hour or two.
Slice tofu into 1/2 inch or so slices (you should get about 16 slices). Dredge in olive oil and garlic powder, then in seasoned breadcrumbs that have had oregano, garlic powder, onion powder, basil, salt, pepper and parmesan added. Lay breaded tofu on a sheet pan and bake at 375 for about 10 minutes.
Eggplant prep - I've gone both ways on the to salt or not to salt question. I did not salt my eggplant and drain them, I just sliced and breaded. We can debate the food science of both options some other time.
Beat 1 egg with a few tablespoons of water. Dredge eggplant in egg wash, then in seasoned breadcrumbs as above. Lay breaded eggplant on a greased sheet pan (I sprayed with canola spray) and bake at 375 for about 20 minutes, turning once.
In a square baking pan, layer sauce, eggplant, sauce, tofu, etc. You should get two layers of tofu and eggplant. Top with parmesan and mozzarella and bake at 375 until cheese is melted.
Soundtrack
Chess in Concert - Old reliable. Finding time to get back in the kitchen after weeks of no time at all, I needed comfort music.
Eggplant and Tofu Parmesan
1 large or 2 small eggplants
1 lb. firm tofu
seasoned breadcrumbs
1 egg
olive oil
salt
pepper
oregano
garlic powder
onion powder
basil
parmesan cheese
shredded mozzarella
tomato sauce of your choice (I've been mixed 1 jar of pre-made with 1 large can of crushed tomatoes and spices - just tried the no sugar added stuff and liked it a lot!)
Tofu prep - wrap the tofu in a tea towel and place in a colander over a bowl. Weight down with a heavy can (I used the canned tomatoes) for an hour or two.
Slice tofu into 1/2 inch or so slices (you should get about 16 slices). Dredge in olive oil and garlic powder, then in seasoned breadcrumbs that have had oregano, garlic powder, onion powder, basil, salt, pepper and parmesan added. Lay breaded tofu on a sheet pan and bake at 375 for about 10 minutes.
Eggplant prep - I've gone both ways on the to salt or not to salt question. I did not salt my eggplant and drain them, I just sliced and breaded. We can debate the food science of both options some other time.
Beat 1 egg with a few tablespoons of water. Dredge eggplant in egg wash, then in seasoned breadcrumbs as above. Lay breaded eggplant on a greased sheet pan (I sprayed with canola spray) and bake at 375 for about 20 minutes, turning once.
In a square baking pan, layer sauce, eggplant, sauce, tofu, etc. You should get two layers of tofu and eggplant. Top with parmesan and mozzarella and bake at 375 until cheese is melted.
Soundtrack
Chess in Concert - Old reliable. Finding time to get back in the kitchen after weeks of no time at all, I needed comfort music.
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