I’ve seen a lot of tofu in peanut sauces, but I’m the only person I know who makes Tofu Kale.
Directions:
-Either fry up a bunch of pressed cubed firm tofu, or else marinate it in a mixture of soy sauce, water, grated ginger, garlic, and chili flakes, and then saute it a bit.
-Using either the reserved marinade or else making the mix from scratch and without so much water, add a bunch of natural peanut butter.
-Pour the sauce over the tofu and cook it in the sauce until it’s thick.
-Add a bunch of chopped kale and cook until tender.
-Serve over brown rice.
I normally make it without the chili flakes and add Sriracha at the table. Weirdly, this is my fourth-grader’s absolute favorite meal, and everyone I’ve served it to loves it. It’s a great comfort food.
Top a steamy baked potato with a runny egg, plus butter, salt, pepper, and hot sauce to taste. Google tells me that this is called an Idaho sunrise. It’s good.
Toss hot, drained spaghetti with butter, salt, pepper, red pepper flakes, maybe a dash of garlic powder, and top with a runny egg.
When you finish a jar of pickles, drop some sweet baby peppers into the juice and let them rest for a few days. You have invented pickled peppers! Do the same with baby carrots and cauliflower florets.
I don’t like the usual Boston style, either. I like mine with several types of beans, and with bacon and ground beef. It’s soupier than the baked style, but has the same molasses, brown sugar, etc. The coffee gives it a smokey flavor.
Mi mother calls that variation a la cazuela (in the crockpot, no actual crockpots are involved); we’re sure that’s not the official name, but it’s what my family and everybody who’s learned it from us call it. We normally use thick fideos for that one.
If mixed drinks are eligible for this thread, I want to document my invention of the bourbon slush right now!
(It’s actually not very original, just a variation on bourbon and soda where all the ingredients except the club soda are chilled in the freezer and combined at the last minute, turning the soda into slush. VERY refreshing at the end of a hot summer day.)
I always save the brine in a pickle jar and use it to marinate the macaroni I use for macaroni salad. Actually flavoring the macaroni itself makes such a big deal in the final result. I make a very Hawaiian style mac salad, so it’s relatively simple and needs a bit of punch.
1 oz Crown Royal Rye
1 oz Frangelico
1 oz Coca-Cola
3 Ice cubes
Add to whisky glass, stir.
Tastes like a Reese’s Peanut Butter Cup
Awesome Spinach Dip:
Big ol’ bundle of spinach
2 heads roasted garlic (cut top off whole garlic, wrap in tinfoil, drizzle olive oil to cover, bake @ 350 until golden brown and the house smells divine.)
medium onion
flour
oil/butter/margarine/whatever
Parmesan cheese. fresh is best, powdered works fine too.
Good squeeze of citrus
Few kajiggers of S&P
Finely dice onion, sautee in oil of your choosing until lightly caramelized.
Add garlic and spinach, sautee until spinach nicely wilted.
Make a thin roux, heat (oil of your choice) and add flour 2:1, whisk until silky, add Parmesan (same amount as flour.) Squeeze in citrus, whisk until silky.
ETA 2 parts oil to 1 part flour, 1 part Parmesan.
Add roux to spinach, season with S&P to taste, and blend/process/etc.
My son recently posted a photo on Facebook of a breakfast concoction he came up with. Hashbrown balls. Basically a ball of shredded potatoes with cheese inside. He didn’t provide a recipe, but I’m assuming he must have mixed potatoes with flour and egg, folded them around some cheese and deep-fried them. I’ll have to browbeat him into making them for me on my next visit.
I make an hor d’oeuvre that’s sort of like a deconstructed, breadless reuben. I’m not saying no one has made it before me but I developed this recipe on my own.
Lay down some slightly overlapping slices of deli corned beef, Vienna Beef for special occasions. Add some slices of Swiss cheese (I use Lorraine) and spread a thin layer of thousand island dressing over. Squeeze a few spoonfuls of Franks sauerkraut dry using two nested cereal bowls and distribute evenly over the beef & cheese. Toast some caraway seeds in a dry skillet and sprinkle into the kraut. Roll and slice in one inch portions. Secure with a toothpick and allow to chill before serving.