The Hippy Food File! Baked or Grilled Tofu accompanied by a Slaw , Tofu / Vegetable Stir Fry , Sweet Potato Pudding , Hot Oats and Fruit Cereal !

I'm Vegetarian and I love Tofu.
I understand that there are those who don't and I'm OK with that.

I thought I'd share some Tofu Recipes for those that like it.

The first one is Baked Tofu with Lime and Agave, It can also be Grilled.

1 pound of Extra Firm Tofu, cut into 8 -  1/4" slices.
1/4 C Agave Syrup
1/2 C Low Sodium Soy Sauce
3 Garlic Cloves, chopped
3 Sprigs of Fresh Thyme
1 tsp black pepper
Juice of 2 Limes
1 1/2 TBS of Brown Sugar

Place the Tofu in a single layer in a shallow non reactive pan ( Clay, Enamel , Plastic, Glass or Stainless Steel)

Whisk remaining ingredients, (except the sprigs of Thyme) and pour this over the Tofu to marinate for at least 2 hours. Lay the sprigs of Thyme in the Marinade with the Tofu.
Remove the Thyme before baking,

Lightly oil  a baking sheet.
Use a slotted spoon to remove the Tofu ( reserve the marinade) and place the Tofu in a single layer on the baking sheet, bake for 15 minutes at 300 degrees. ( or at this time, the Tofu can be Grilled)

Place the marinade in a saucepan and cook over Med-High heat until it reduces to a glaze, about 8 minutes.
Drizzle the Glaze over the Tofu to serve.

Serve the Tofu with the following Slaw Recipe:

Whisk the following in a large bowl to make a Dressing:

3 TBS Rice Vinegar
1 tsp Agave Syrup
1/2 tsp Sea Salt
2 TBS Lime Juice
1 tsp Low Sodium Soy Sauce

Slowly whisk in 1/4 C Safflower Oil.

Add the following ingredients to the Dressing and toss to coat well:

1 Large Carrot, peeled and julienned.
1/2 Daikon Radish, peeled and julienned.
1/2 Head of Cabbage, shredded.
6 Green Onions, julienned.
1/2 tsp Sesame Seeds

Enjoy!
Peace in the Kitchen!


Tofu / Vegetable Stir Fry

1 C  Diced Extra Firm Tofu that has been drained.
3 TBS Low Sodium Soy Sauce
2 TBS Chopped Fresh Ginger
2 Cloves of Garlic, minced
1 tsp Honey
2 TBS Rice Vinegar
2 TBS Vegetable Oil
3/4 C Sliced Carrot
1 C Snow Peas
1/2 C Sliced Green Onions

Marinate the Tofu in the following:
Soy Sauce
1 TBS Ginger
1/2 of the Minced Garlic
Honey
Vinegar
Set this aside.

Heat 1 TBS of the oil in a Saute Pan , cook Carrots until tender and remove to a bowl.
Add Snow Peas to the pan, cook quickly and remove to the bowl of Carrots.
Cook onions until soft, remove and add to the other vegetables.

Add the rest of the oil to the pan and cook the Tofu, until browned.
Add the Vegetables to the pan of Tofu, Toss until everything re heats.

Serve over Brown Rice and top with additional Soy Sauce.

Enjoy!
Peace in the Kitchen!



Sweet Potato Pudding

1 Medium Sweet Potato or Yam
1/4 C Plain Greek Yogurt
Cinnamon, to taste( it doesn't take much of this or the Cayenne)
Cayenne Pepper, to taste

Pierce the potato several time with a fork.
Wrap it in a paper towel and microwave for 7 - 8 minutes, turning over half way through.
Remove and set aside to cool.

Cut the Potato in half and scrape out the inside into a bowl.
Stir in the Yogurt, Cinnamon and Cayenne until smooth.

Re heat in the microwave to serve .

Enjoy!
Peace in the Kitchen!


Hot Oats and Fruit Cereal

2 C Frozen Blueberries
1/2 C Old Fashioned Rolled Oats
1/3 C Pomegranate Juice
2 TBS Chopped Walnuts
1 TBS Raw Sunflower Seeds
1 Banana, sliced

Combine all of the ingredients in a bowl
Microwave for 3 minutes and serve warm.

Enjoy!
Peace in the Kitchen!

1968! Peace and Love !

1968! Peace and Love!

I was a 60's child.

I spent the summer of 67' hanging out at the beach, earning money by painting flowers on people and flowers on rocks.

I wrote poetry and loved all of the music of the 60's.
I ate Granola and Zucchini Muffins and Organic food and at one time I worked at a shop called The Village Green in Birmingham, Michigan.

We made candles and soap and we macraméd clothing, plant hangers and door coverings for our dorm rooms or wherever we lived.
We played guitars and the piano and sang songs of freedom.

I graduated from High School in 1968 and I started College in 1968. It was a very eclectic time in the world.
I didn't care what color you were , where you came from or what religion you practiced. I believed that we should love all people from all parts of the world.

I was a care free spirit and I wanted nothing more, in the world , than to have everyone live in Harmony and Peace!

I was a Peace Corps Volunteer and I spent time living and backpacking around Europe which gave me an opportunity to embrace people and cultures that I had never experienced before.

I loved to cook and I learned about food in other cultures.
Today I had a flashback to the 60's and I began researching and writing recipes that I remembered back in the days of Health Food and Organic Food.

I will post them soon.............
until then,

Peace in the Kitchen!

Strawberry Clafoutis Cake

One of my favorite recipes , and a Best of the Best Recipe is my Blueberry, Blackberry Cornmeal Cake.
I wrote on the recipe that any Berry combination would work and that I use Cranberries for Thanksgiving.
Strawberries would also work in this recipe.
The recipe is on the Blog.

I also am a fan of the French, Cherries Clafoutis.
I have been researching Clafoutis Recipes and I also have my favorites.
I've also read that there are many people that expect a cake like texture when they first taste a Clafoutis, instead of the typical custard texture. I really don't mind the texture of the custard consistency.

I began experimenting with a cake like batter, less liquid, which gives the Clafoutis the same look, but a more dense, almost poundcake like texture.

So here is my Strawberry Clafoutis Cake:

1/2C Butter, softened
1/2 C sugar
1 egg
2 TBS Heavy Cream
1 tsp Almond extract
1 C all purpose Flour
3 C of halved Strawberries.

In the Bowl of a Stand Mixer, on High, beat together the Butter and Sugar until very well combined and the Sugar has had a chance to break down.

Reduce the Speed to Medium and add the Egg, Heavy Cream and Almond extract and continue mixing.
Gradually add the Flour, just until well combined and the Batter is moist.

Pout the Batter into a 1 quart Oval Dish greased with Pan Release ( recipe is on the Blog under Tips, Hints and More!
Arrange the Strawberries on top and bake in a 350 degree oven for 30 minutes.

Cool at least 15 minutes before serving.

Enjoy!
Peace in the Kitchen!

Poteauflette

Back to my love of French Cuisine.

This recipe originated because of the Poteaupre Cheese made by the Monks at the Chimay Abbey in Belgium.

This is my 2 Quart Terra Cotta Bram.

4 large Potatoes
2 Onions
2 TBS Butter
Fresh Sprigs of Thyme
3/4 lb. diced Poteaupre Cheese, rind removed.
3/4 C  Heavy Cream
1/2 C Chimay Triple Beer.

Peel and wash potatoes, boil in lightly salted water.
When they're cooked, cut them into thin slices.
Cut Onions into circles, soften in butter until they brown and add the Thyme.

Place potatoes in a Bram.
Add the Cheese and Onion.
Mix Cream with the Chimay and pour over the Potatoes.

Bake in a pre heated oven at 400 degrees for 20 minutes.

Enjoy!
Peace in the Kitchen!

Tex - Mex Pull Apart Bread

Tex - Mex Pull Apart Bread:

1/2 C butter, melted
1 1/2 C Shredded 4 Cheese Mexican Blend
1/2 C Shredded Mozzarella Cheese
1- (10-12 ounce jar) of Pickled Jalapeno Nacho Slices, drained
1 tsp Dried Cilantro or Dried Coriander Seeds
6 Green Onions, sliced. Use all of the onion.
2 - 12 ounce tubes of any refrigerated biscuits, each biscuit cut into quarters.

Combine the first 6 ingredients in a large bowl, mix well
Fold in the biscuit pieces until well combined.

Place the mixture in a Bundt Pan or Tube Pan, coated with vegetable spray
Bake for 30 minutes in a preheated 350 degree oven.

Invert onto a serving platter and accompany with your favorite Salsa for dipping.

Enjoy!
Peace in the Kitchen!

5 Cent Chocolate Candy Bar Pie ?

5 Cent Chocolate Candy Bar Pie:

Another of the archived recipes from my Aunt. ( I am definitely going to try this one after I research the size of the candy bars) I haven't checked yet....... I'll add a note if I find out.

Note: Apparently the recipe was well known, there are many variations of the recipe. It looks like the size was 1.5 oz / 43G.
A variation was definitely made with the Almond Bar, I will probably do that

I'm trying to figure out if that 5 cent chocolate candy bar was as simple as a Hershey's candy bar.
It states that you can make it with plain or almond.
It doesn't state the size, maybe there was only one size in those days.

So, here's the recipe:

5 - 5 cent Chocolate Candy Bars, plain or almond
16 - full sized Marshmallows
1/2 C Milk
1 C whipped cream ( about 2/3 of a 1/2 pint bottle of Heavy Cream) I find this amusing!
1/8 tsp salt
1 - 8" shell, either cracker or crum pastry.  (Do you think it was Graham Cracker)?, I don't know!

Melt Candy Bars, Marshmallows and Milk in the top of a double boiler.
Add salt and fold in Whipped Cream.

Fill the Pie Shell and garnish with Slivered Almonds.
Chill thoroughly.

Enjoy!
Peace in the Kitchen!

The One Armed Bandit!

I posted a recipe from Taylor's grandmother ( Dan Dan). There's a Tall Texas Tale about how she became to be known as Dan Dan.

Taylor's grandfather was Marsh Farmer, alias, The One Armed Bandit.
Of course there are many Tall Texas Tales about his name too.

Marsh and Dan Dan at one time , lived in a far west Texas town.
They farmed Alfalfa and Milo.
Marsh also had a sideline of Barbecue Sauces and an amazing Barbecue Seasoning.

I recently received a copy, dated 1940, of a recipe hand written by The One Armed Bandit.
We all got a kick out of the handwritten addition of the half recipe.

They eventually settled in Ft. Worth, Texas

Here are some photographs  I wanted to share.
The first one is taken from Texas Monthly Magazine - Aug 1990.
It's an Ad for his Authentic Barbecue Sauce and Seasoning.

The other one is his handwritten Corn Bread Recipe and it's dated 1940.
And then the ever so humorous 1/2 Recipe, as if we couldn't figure that out on our own!
That was part of the charm of The One Armed Bandit!