Tofu Steaks Recipe

Ingredients

Extra firm tofu
3 garlic pieces
2 tablespoons all purpose flour
Salt
Pepper

Directions

1. Remove extra firm tofu and pat dry with paper towel.
2. Cut the tofu into rectangular pieces, about 1-2 inches thick.
3. Add salt and pepper to both sides of each tofu steaks.
4. Add all purpose flour in one side of steak, then turn steak to other side. Add garlic to the other side and then add some all purpose flour on top.
5. Heat a pan with olive oil at medium high, add tofu steaks and allow each side to brown. Alternate each side until crisp and golden brown.

I ate the tofu steaks with a side of soy sauce and mashed potatoes. It’s nice and crunchy and not very tofu textured, so give it a try!

Asian-Style Pork Chops Recipe Ingredients 4 pieces of pork chops4 tbsp soy sauce1/2 tsp salt1/2 tsp black pepper1 tsp garlic powderolive oil or vegetable oil Directions 1. Put pork chops in a mixing bowl. Add soy sauce, and mix pork chops so both sides seasoned with soy sauce.2. Add salt, black pepper, and garlic powder to both sides of each pork chop.3. Cover bowl and put in fridge for about 30 minutes.4. Heat a medium pan in medium fire and add oil. Cook pork chops until brown on both sides.

Asian-Style Pork Chops Recipe

Ingredients

4 pieces of pork chops
4 tbsp soy sauce
1/2 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
olive oil or vegetable oil

Directions

1. Put pork chops in a mixing bowl. Add soy sauce, and mix pork chops so both sides seasoned with soy sauce.
2. Add salt, black pepper, and garlic powder to both sides of each pork chop.
3. Cover bowl and put in fridge for about 30 minutes.
4. Heat a medium pan in medium fire and add oil. Cook pork chops until brown on both sides.

Who to focus on? Cuteness on the right, or deliciousness on the left. :)

Who to focus on? Cuteness on the right, or deliciousness on the left. :)

Also check: Strawberry Ice Cream Recipe Strawberry Rhubarb Pie Recipe Dough 2 1/2 Cups ( 300 g) All Purpose Flour 2 Sticks of really cold Butter (226 g) 1/2 tsp of salt 4-6 tbsp of ice cold water Filling1 lb Rhubard stalks (450 g)1 1/2 lbs of Fresh Strawberries (675g)3/4 cup of sugar (188g)1/2 cup of Orange Juice (120 ml)3 tbsp of Corn Starch 2 tbsp butter (30 g)Optional: 1 tbsp of Orange Liqueur Method The Dough is fairly easy. If you have a food processor combine the ingredients and small chunks of butter and pulse a few times. Then add the water until the dough starts to hold together. Knead into a ball and wrap it in foil and leave in the fridge for at least 30 minutes. If you don’t have a food processor you can do it easily by hand. I recommend getting a pastry blender. For the filling make sure you trim the rhubarb off the fibrous skin. Cut the Rhubarb into medium sized chunks. In a non-reactive pot, combine the sugar and the orange juice. Slowly bring to a boil. Make sure to stir occasionally. Add the rhubarb and cook for two minutes. The rhubarb should give off some juices. Cover the pot and leave it for about 10-15 minutes.

Also check: Strawberry Ice Cream Recipe

Strawberry Rhubarb Pie Recipe

Dough
2 1/2 Cups ( 300 g) All Purpose Flour
2 Sticks of really cold Butter (226 g)
1/2 tsp of salt
4-6 tbsp of ice cold water

Filling

1 lb Rhubard stalks (450 g)
1 1/2 lbs of Fresh Strawberries (675g)
3/4 cup of sugar (188g)
1/2 cup of Orange Juice (120 ml)
3 tbsp of Corn Starch
2 tbsp butter (30 g)
Optional: 1 tbsp of Orange Liqueur

Method

The Dough is fairly easy. If you have a food processor combine the ingredients and small chunks of butter and pulse a few times. Then add the water until the dough starts to hold together. Knead into a ball and wrap it in foil and leave in the fridge for at least 30 minutes. If you don’t have a food processor you can do it easily by hand. I recommend getting a pastry blender.

For the filling make sure you trim the rhubarb off the fibrous skin. Cut the Rhubarb into medium sized chunks. In a non-reactive pot, combine the sugar and the orange juice. Slowly bring to a boil. Make sure to stir occasionally. Add the rhubarb and cook for two minutes. The rhubarb should give off some juices. Cover the pot and leave it for about 10-15 minutes.

Luke requested this for dinner about six or so months ago, but I was slightly intimidated by the slow cooking process. I finally found a good recipe and the courage to make his wish come true :)  Sweet and Sour Brisket Recipe Ingredients 3.5 lbs trimmed first cut or thin cut beef brisket3 garlic cloves (minced)black pepper (to taste)1 large onion (sliced) 2 cups beef broth or stock3/4 cup water1 can (6 oz) tomato paste1/4 tsp cider vinegarpinch of allspicepinch of ground clovespinch of ground cinnamonpinch of nutmegpinch of pepper3/4 cup packed brown sugar1 bay leaf1 cup of carrots1 cup of celery Directions 1. Preheat the oven to 350° 2.Pat dry 3.5 lbs trimmed first cut or thin cut beef brisket3. Spread 3 garlic cloves (minced) and black pepper over the brisket4. Put cast iron pan or dutch oven on medium high heat, brown brisket for about 3 minutes on each side, then remove brisket from pan5. Add two large onions (sliced) on pan, then add 2 cups of beef broth/stock, and stir6. Chili sauce: In a separate sauce pan, put 3/4 cup of water and 1 can of 6oz tomato paste; add 1/4 tsp cider vinegar, pinch of allspice, pinch of ground cloves, pinch of ground ginger, pinch of ground cinnamon, and pinch of nutmeg, and pinch of pepper. 7. Add chili sauce to pan with onions and beef broth, then add 1/2 cup of cider vinegar, 3/4 cup of packed brown sugar, and 1 bay leaf.8. Adjust seasoning to fit your taste. (I added a little more brown sugar and broth to make it taste less like vinegar)9. Put the beef brisket back into the pan and spoon sauce over the brisket.10. Add 1 cup of carrots and 1 cup of celery11. Cover pan with aluminum foil if you don’t have an oven safe lid and roast for 2-3 hours until brisket is fork tender.

Luke requested this for dinner about six or so months ago, but I was slightly intimidated by the slow cooking process. I finally found a good recipe and the courage to make his wish come true :) 

Sweet and Sour Brisket Recipe

Ingredients

3.5 lbs trimmed first cut or thin cut beef brisket
3 garlic cloves (minced)
black pepper (to taste)
1 large onion (sliced)
2 cups beef broth or stock
3/4 cup water
1 can (6 oz) tomato paste
1/4 tsp cider vinegar
pinch of allspice
pinch of ground cloves
pinch of ground cinnamon
pinch of nutmeg
pinch of pepper
3/4 cup packed brown sugar
1 bay leaf
1 cup of carrots
1 cup of celery

Directions

1. Preheat the oven to 350°
2.Pat dry 3.5 lbs trimmed first cut or thin cut beef brisket
3. Spread 3 garlic cloves (minced) and black pepper over the brisket
4. Put cast iron pan or dutch oven on medium high heat, brown brisket for about 3 minutes on each side, then remove brisket from pan
5. Add two large onions (sliced) on pan, then add 2 cups of beef broth/stock, and stir
6. Chili sauce: In a separate sauce pan, put 3/4 cup of water and 1 can of 6oz tomato paste; add 1/4 tsp cider vinegar, pinch of allspice, pinch of ground cloves, pinch of ground ginger, pinch of ground cinnamon, and pinch of nutmeg, and pinch of pepper.
7. Add chili sauce to pan with onions and beef broth, then add 1/2 cup of cider vinegar, 3/4 cup of packed brown sugar, and 1 bay leaf.
8. Adjust seasoning to fit your taste. (I added a little more brown sugar and broth to make it taste less like vinegar)
9. Put the beef brisket back into the pan and spoon sauce over the brisket.
10. Add 1 cup of carrots and 1 cup of celery
11. Cover pan with aluminum foil if you don’t have an oven safe lid and roast for 2-3 hours until brisket is fork tender.