Tofu Staple

Cut tofu horizontally, about 1/2 inch thick. Put between two plates, place weight on top, leave for a while, drain water off. (this makes it more absorbent to sauce)

Mix tahini, lemon juice, soy sauce, grated ginger and crushed garlic and a little water, by taste!

Slather it over the tofu, and leave for a while, turning occasionally.

Broil the tofu about 4 minutes a side. Place it back in the remaining sauce. Either eat with stir fry, or refrigerate, and add to salad next day. (Good for packed lunch, Chaz)

Salad: cubed tofu, red onion, diced tomato, diced avocado, and whatever else takes your fancy ... include something green and crunchy like broccoli or green beans or snap peas.

Broiled Ginger Chicken

2 chicken breasts cut through horizontally

1 inch ginger (or more) grated

garlic, crushed

ground pepper

pinch thyme

pinch salt

1/4 C lemon juice

3 T olive oil

Mix in jar. Place chicken breasts in glass dish, pour marinade over, turn a few times, cover dish and refrigerated 8 hours or overnight, turning a few more times. Preferably, remove chicken in time for it to reach room temperature. Broil approximately 5 minutes a side.

peanut sauce for a stir fry

i grilled some chicken, then some veges (garlic, yellow onion, carrots, green beans, cauliflower, brocolli).

peanut sauce:
6 tablespoons peanut butter
2 T rice wine vinegar
4 t soy sauce
4 t brown sugar
4 t grated or finely chopped fresh ginger

spaghetti bolognese

chop celery, carrots, onion, garlic.

cook bacon in pot. remove bacon once fat is rendered.

saute veges in bacon fat for 10m. then lightly salt veges.

add canned tomatoes, chuck steak, chicken stock, rosemary. gently simmered for 1.5h stirring occasionally.

take meat out and flake with fork and return to pot.

cook fresh pasta. top with sauce. grate parmesan.

photo coming soon.