Posts Tagged ‘BBQ tofu’

Hawaiian Sunday, Snow Monday

January 25, 2011 2 comments

After a full day of skiing on Saturday at Crystal Mountain (we actually had powder and got to use our sweet Groupons) the Sunday is usually filled with all of the errands that we weren’t able to get done before.

Sunday started off with breakfast at Northside Grill, where, apparently, it was Hawaiian Sunday. You could get some special things like pineapple juice and pancakes with pineapple, but I stuck with something a bit less Hawaiian.

Spinach Omelette, Hash Browns, & Toast

We spent Sunday by visiting my uncle in the hospital after breakfast. He’s been in the hospital for almost 14 months now and they think he should be able to go home finally in about 6-8 weeks. It was amazing to even see him sitting upright in a wheelchair.

The rest of the afternoon was filled with laundry, grocery shopping, the gym (!!!), and dinner.

Sunday dinner was BBQ tofu and Israeli couscous with zucchini and carrot.

Israeli Couscous with Zucchini & Carrots

makes about 3 servings

1 cup Israeli couscous, dry
2 cups water
1 zucchini, shredded
1 carrot, shredded
1 tablespoon olive oil

Heat olive in a small pot over medium high heat and add in carrot and zucchini. Stir fry for a while then add in dry couscous. Incorporate well. Add water, bring to a boil, then back down to simmering.

Cook until all of the water has been absorbed, about 15 minutes. Stir every so often so that it doesn’t stick. I added in some spices as well – granulate onion, red pepper flakes, and a bit of Lawry’s seasoning salt.


On the exercise front, I actually made it to the gym on Sunday to go running, which was my goal. I ran two miles, with speeds from 5.2 up to 5.7mph, then stopped to do some other stuff. I did crunches with the ten pound weight, dips, and pikes on the pilates ball and knee tucks. I finished up with another mile, making it three total miles. I am doing about 11:30 minute miles. Not terribly great, but I don’t think I’ll ever be a very speedy runner. I’d rather go for distance.

How is your week going so far? Are you managing to keep up with everything you’ve had planned for the week? I’ve got a Slow Food Huron Valley meet-up tonight at Silvio’s that I am super pumped about. They’ll also be talking about their trip to Terra Madre in Italy! Have a good Tuesday!


Proof of my Knowledge

January 3, 2011 2 comments

Tonight we (read: Tim) finally put the new battery into the Satillac (my sweet portmanteau of Saturn and Cadillac). however, I had some delusions of grandeur about what changing the battery would actually accomplish. Let me preface this with saying that I work in the automotive industry and at least my company does not manufacture car batteries. Below is proof of my knowledge of cars and how they happen to work.

Me: So, does this mean my car will heat up faster?
Tim: No, that’s not what the battery does.
Me: Oh, well does it mean that I won’t have to put it in neutral before it goes into drive or reverse?
Tim: Also not what the battery does.
Me: Does it at least mean I won’t have to be five feet away for the key fob to work?
Tim: ….(pause)….

dreams crushed

Anyways, today was a bit less productive than I had planned.
-go to the gym CHECK!
-finish laundry, fold & put away clothes IN PROGRESS
-clean up apartment JUST THE KITCHEN
-eat lunch at home CHECK!
-make a haircut appointment HALF CHECK

Apparently the Aveda teaching school has classes all day on Monday and only appointments from 5-9pm and I was not up for an 8:30pm haircut. I got one scheduled for tomorrow after work. I will not complain about $16 haircuts at all.

I’ve had to get back into the cooking feel of things since real life is starting again. Holiday shutdown is a totally different world. How often does one get eleven days of vacation?

Sunday night dinner was curry quinoa and roasted cauliflower. A pretty normal staple here in this house.

Today I was much too lazy to really cook for lunch. My normal lunches are work are leftovers and since most of last night’s dinner was eaten, I had to improvise.

Leftover quinoa, steamed broccoli, fried egg with red pepper flakes, tangelo (??), and cherry fruit leather strip. Very colorful!

Tonight were two recipes from the Veganomicon— BBQ Tofu and Stir-fried Greens. I had made BBQ Tofu many times before I got the book, but the recipe from the book always comes out better than my attempts. I also used up two potatoes that had been hanging around for a while to make some potato wedges. This is work lunch for tomorrow as well.

On a different note, as with most people my age, I have a lot of friends that I am not in contact with as much as I would like. I do always have my phone on me, which gives me access to my email, Facebook, and Twitter, but it is nice to receive letters and packages, especially when you are not expecting them.

That’s why I’m going to take part in the 52 Weeks, 52 Letters challenge from Katy at The Non-Consumer Advocate. I’ve got a couple of people picked out already 🙂


December 6, 2010 2 comments

One of the things that people probably find hardest in my kitchen, aside from fitting more than one person in it, is that there are no paper towels. I don’t think I have had them in over a year and a half, and one of the only times I really wish I did was when I make baked tofu. They’re super helpful when you press the tofu to get the excess water out… but I think I may have found a way around it.

Ta-da! Tea towels!

Dinner was BBQ Tofu, stir-fried baby bok choy, and (more!) roasted cauliflower. I really just can’t stay away from that stuff 🙂

The bok choy was really good this time. I didn’t add sugar like the recipe says, but instead I used juice from half a clementine. It was slightly citrusy, but not overpowering.

I was up in East Lansing for a lot of the weekend, so here is how the weekly menu is looking. I made the roasted chicken last night (thankfully it thawed out in time!).

Weekly Menu
-Roasted Chicken, Peas & Corn, Israeli Couscous
-Spaghetti with Marinara Sauce**
-Chicken Noodle Soup
-Curry Quinoa & Cauliflower (found tiny romanescos)

A friend of my mom and her boyfriend has a farm out in St. Clair and I have two nice, free-range, organic roaster chickens in my freezer from him. I really need to learn how to cut the chicken into pieces before cooking, but for right now, I have been just sticking with roasting them when I have one.