Sep 022013
 

Dry Tofu Stick in Soy Sauce  ~ Simple Recipes Dot Me

I hope you all in the  US are having a great and safe Labor Day weekend…

Yes, this is something that you might have never seen…and I must admit that it does not look that pretty. As a matter of fact, when my husband saw these sticks for the first time he was like “what the heck are these?”

These sticks are made by drying tofu skin. Yes, what I mean by tofu skin is by boiling soy milk, a film forms (like in milk) and these films are collected and dried under various shapes (sheets or sticks). Since it is in its dried form, it can be stored  longer, much longer than the fresh ones available in the refrigerator section of most Asian grocery stores.

Okay, you are right, the name “tofu skin” does not give justice to this product because tofu should be like cheese, coagulated from soy milk, and tofu skin is made with only soy milk without any coagulant…anyway, it is not up to me to challenge its name.

The tofu skin is very popular in Asian dishes especially for vegetarians as they can mimic any kind of meat (chicken or fish) although I always question, why do vegetarians want to mimic chicken or fish? Moreover, these tofu skin absorb all kinds of flavor, therefore they can be very tasty and the texture after cooking is kind of chewy and at the same time tender…it is hard to explain, so if you have a chance try it!

Ingredients:

I package of dry tofu stick

2 tablespoons canola oil or light olive oil
1 cup water
2 tablespoons soy sauce
1½ tablespoons sugar
2 tablespoons finely chopped ginger
1 pinch ground all spice
Chili oil to taste
Salt and pepper to taste

Dry Tofu Stick in Soy Sauce (2) ~ Simple Recipes Dot Me

Dry Tofu Stick in Soy Sauce (3) ~ Simple Recipes Dot Me

Method:

Soak the tofu stick in lots of water for 8 hours or overnight to rehydrate the sticks. Change the water a couple of times.

Drain the tofu sticks and cut into 1 ½ inch length and dry using paper towel.

Heat the oil on a frying pan and brown both sides of the tofu sticks (which are not sticks anymore). Set aside.

In a medium pot, place the water, soy sauce, sugar, ginger and all spice and boil. Add the browned tofu stick. Add salt and pepper and chili oil to your taste. Let it boil and lower the temperature to simmer for approximately 10 minute.

Remove from the heat. Serve warm or cold.

Dry Tofu Stick in Soy Sauce (4) ~ Simple Recipes Dot Me

Dry Tofu Stick in Soy Sauce I ~ Simple Recipes Dot Me

I hope you enjoy this simple Asian inspired recipe…check on Pork and Dry Tofu with Geenbeans and Baked Tofu Salad recipes.

Curiosity Corner Jan 2013
Did you know that tofu skin has high content of fiber and is cholesterol free? Because it is a product of soybean, tofu skin is high in protein and can be a substitute for gluten fee pasta.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Jan 212013
 

Bok Choy with Shiitake Mushroom from Simple Recipes (1)

Have you noticed the change in my blog’s header? I have  wanted to update the header for a while but did not have the time nor the inspiration to do it until recently, when a friend asked for my blog address. I said in a very comfortable manner “simplerecipes[dot]me”. She then asked me right away “what? simplerecipes[dot]me[dot]com?”. I then had to explain that instead of [dot]com it is [dot]me . She was very confused…she is not the first person and will not be the last person that will give me a puzzled or suspicious look after I say [dot]me. So here I am, with a new header look…I hope I did not confuse you…even more…actually nothing has changed, my domain name is still the same but just now it is stated in the header. By the way, last week I had the chance to change the Simple Recipes Facebook cover as well.

Okay, enough of blog’s header explanation…today I am sharing with you a dish that I often make. It is a very simple recipe to enhance any green vegetable. In this one I use bok choy…it is great as a side dish and pairs very well with fish or chicken. It is so simple and yet very tasty. The addition of shiitake mushrooms gives the bok choy a real novel taste.

Ingredients:

1 bunch of bok chop cut into approximately 1½ in
3 garlic cloves chopped
5 to 6 dry shiitake mushroom
1 tablespoon olive oil
Salt and pepper to taste

Bok Choy with Shiitake Mushroom from Simple Recipes (2)

Method:

Soak the shiitake mushrooms in one cup of warm water until soft. Squeeze the water out of the mushrooms and slice them. Reserve the water.

In a wok or fry pan heat the olive oil and add the garlic stir and add the mushrooms. Sauté until the mushroom are slightly golden. Add the bok choy and stir fry until the leaves are tilted. Add salt and pepper to taste.

Remove from the heat and serve hot or warm.

Bok Choy with Shiitake Mushroom from Simple Recipes (3)

I hope you enjoy this simple recipe of Bok Choy with Shiitake Mushroom.

Curiosity Corner Jan 2013
Did you know that shiitake mushrooms are native to East Asia? Moreover, these mushrooms have been used medicinally by the Chinese and it can be found nowdays throughout the supermarkets across the World. Shiitake mushrooms are a very good source of vitamins B2, B5 and B6 and they are low in calories.

Thank you for stopping by Simple Recipes [Dot] Me and have a great week!

Jan 162012
 

Panela Cheese Appetizer

If you already are amazed by the large quantity of Costco products you will be speechless once you see the sizes of the cheeses, meat, and produce at their Business Center.
Well, I came back with a huge piece of panela cheese and I knew that we would not be able to finish the cheese before it started to turn bad, and decided to prepare it in a way that could be stored in a freezer…this was sure an experiment, but luckily it worked great.

First, I need to admit that I was a little nervous since I never froze this kind of cheese, so I prepared an extra batch just to be frozen. After a few days, I pan fried the panko crusted cheese and voila, I could not tell the difference from the freshly prepared ones, so I went ahead and prepared all the remaining cheese.

I like this cheese because it has a similar texture to paneer. Once you cook it, it holds its shapes, not like mozzarella which will, in this case, “leak” out of the crust. Moreover, you can serve it as an appetizer or as a main dish, paired with salad.

Ingredients:

Panela Cheese
Flour
Panko + dry oregano to taste
1 egg + 1 tablespoon water
Oil for pan fry

Method:

Slice the panela cheese into approximately ½ inch thick and 2 ½ by 1 inch size rectangles. Coat with flour and dip into the egg mix. Then cover with panko mix. At this point, you can pan fry with a little oil, until the panko crust turns golden or freeze for future use.
Serve hot/warm.

To freeze the cheese, place the cheese coated with panko in a tray, single layer. After a couple of hours in the freezer, remove the frozen cheese from the tray and store in freezer bags.

I hope you enjoy this simple recipe using Panela cheese.

Curiosity Corner Jan 2013
Panela cheese or queso panela is used in many Mexican dishes. When fresh, it has a similar texture to mozzarella, but once cooked, it carries a very different texture, since it does not melt like mozzarella cheese.

Thank you for stopping by Simple Recipes!

Sep 192011
 

Caprese and Green Salad

Am I cheating with this recipe? It is so simple that I almost feel embarrassed to post it. In spite of being such a simple recipe the salad looks very pretty and tasty with fresh basil. My basil plant by the kitchen window still very beautiful…no signs of Autumn yet. So here I am with the recipe…

Ingredients:

Cherry tomatoes (or any small tomato)
Fresh small mozzarella balls
Fresh basil
Virgin olive oil
Salt to taste

Mix greens

Method:

For the Caprese, slice the tomatoes and the fresh mozzarella in half. Cut the basil leaves into strips.
In a medium bowl toss together the fresh mozzarella, tomatoes, basil, and olive oil and salt to taste.
In another bowl place the mix greens and drizzle with olive oil and toss gently.
To assemble the salad, place the mix greens in a plate and top it with the Caprese salad. Ready to serve.

Can anything be easier and simpler than this?

I hope you enjoy this very simple recipe and have a great week!

Curiosity Corner Jan 2013
Did you know that Caprese Salad or Insalata Caprese is usually served as antipasto? Meaning “before the meal” in Italian, which indicates officially that the meal has start.

Thank you for visiting Simple Recipes!

 

Jul 112011
 

Healthy Kale Chips

I hope you all had a great weekend…and I am sooooo glad to be back. We had a family (from my husband’s side) vacation which was a cruise from NY to a couple of cities in Canada. As you may know family vacation can be pretty difficult but somehow we all managed and survived…the nice thing about this kind of trip is that you get to really know them…good or bad depending of where you stand.
Before the “family cruise” we spent the weekend in NY, and it was great…we visited Times Square and surrounding area, Central Park, got to eat at various nice restaurants and saw the Book of Mormon on Broadway. Another fun thing was that I was able to meet up with one of my friend from Brazil that I have not seen for more than 25 years and just recently we found each other on Facebook…so there was a lot to catch up and share old memories.

Anyway, I am back to my routine and today I want to share some healthy stuff.

I have been wanted to make this kale chips for a while after seeing so many versions on TV and internet. There are no secrets, they are very easy and simple to make, you just have to be careful not to over roast since they can burn easily. I keep the chips in a jar for a handful of healthy snack.

Ingredients:

2 bunch of kale
Olive oil
Sea salt
Pepper

Method:

Wash the kale and let them dry. Break the leaves into approximately 1 ½ in size section. Place in a big bowl, sprinkle with olive oil, salt and pepper. Gently toss them and spread to a silicone mate. Do not over layer the leaves. Roast in a pre-heated oven for 5 minutes at 350F, flip the kale and let if roast for another 2 minutes. Turn the oven to 325F for another 5 minutes. Turn the oven off and keep the trays in for another 10 minutes.
Remove the trays and let the chip cool completely before storing in an air tight container.

And now my new gadget…

For the longest time I was intending to get a juicer, but what really pushed me to move faster was after reading Belinda’s post at Zomppa and now I am practically addicted to it, cannot leave home before having a glass of fresh vegetable/fruit juice. It is so energizing!


Did you know that kale is one of the most nutritious vegetable known? In Brazil kale is finely chopped, stir-fried and paired with feijoada, which is the Brazil’s national dish.

Thank you for stopping by Simple Recipes!

 

Jan 242011
 

Dry Tofu

I know that this post title sounds weird…but it is not as bad as it sounds. This kind of tofu is made by boiling the soy milk and collecting the film that is formed in the surface of the pot. It is known ad bean curd sheet which can be found in various format such as individual sheets, folded against itself (this is the one that I got) or in a form of stick. You can find it fresh (this is what I got) or in a dry form. In many vegetarian dishes different kind of this bean curd are placing together in order to mimic meat texture.

I leaned this very simple recipe with my mom, it is tasty and loaded of protein.

Ingredients:

1 lb fresh fu bao
½ ~ 1 tablespoon olive oil
2 tablespoon fresh ginger, finely cut in thin strips
½ tablespoon sugar
2 tablespoon soy sauce
½ cup water
Salt and pepper to taste

Method:

Pat the bean curd dry with paper towel and place in a hot fry pan with the olive oil.

Let the bean curd brown both side. In the meantime, in a medium size pan add the ginger, water, soy sauce, sugar, salt and pepper.

Let it boil and add the browned fu bao. Once the fu bao start to boiled in the sauce, lower the temperature to simmer until most of the liquid has been evaporated.

Remove from the heat and serve warm, it is delicious and most importantly very healthy.

Curiosity Corner Jan 2013
Soy milk contains the same amount of protein as cow’s milk. It is very popular among people with lactose intolerance or milk allergy. Moreover, soy protein have the ability to replace animal protein, therefore widely used in vegetarian dishes.

Thank you for stopping by Simple Recipes and have a great week!

Nov 292010
 

Vegetarian pasta with veggies

I hope everyone had a nice Thanksgiving…in order to balance all what we ate during the holidays I am making a pasta dish with veggies…this recipe is very simple and yet savory with lots of different veggies which makes the pasta pretty appetizing for the eyes as well.

Ingredients:

2 ~3 carrots, shredded
2 zucchini, shredded
1/3 cup frozen peas
Artichoke
2~3 garlic, finely chopped
2 tablespoon butter
Sal and pepper to taste
Bow tie pasta

Method:

Cook the pasta as you desire, add the pea as the pasta are about to be ready, so they will be cooked at the same time.

In the meantime, sautee the garlic in the butter, once the garlic start to brown, add the shredded carrot and zucchini, and the artichoke hearts. Add salt and pepper to taste, continue cooking without over cooking it.

Strain the pasta with the green peas and add to the veggie mixture.

Serve hot by topping it with your favorite cheese.

Thank you for stopping by Simple Recipes and have a great week!