My son Nicholas is 12 years old and often tells us about meals and snacks he enjoyed in his friends' homes. Last month, when we were shopping at Target, he pointed out a package of sauce that was the exact type his friend's mother had used on the delicious fajitas. I told him I wasn't … Continue reading How to make it from scratch instead of a package: Chipotle Simmer Sauce
This recipe has been in development for more than three years. Our son Nicholas first suggested it as part of a dish he wanted to serve in his pretend restaurant, The Purple Tulip. It turned out very well that first time, but we had to make it several more times to be certain of the … Continue reading Baked Tofu at The Purple Tulip
This rich, filling casserole is a wonderful comfort food for chilly days! It's made with real ingredients--no canned soup--yet it's fairly easy to put together. Turkey Tetrazzini is traditional, but my family usually doesn't eat meat other than fish, so we most often make Tetrazzini with canned Alaskan salmon. We've also made it with cubes … Continue reading Tetrazzini
Happy New Year!! Somebody told me long ago that in some cultures it's traditional to eat "long noodles for long life" at the turn of the year. We all like noodles in our family, so we have taken up this tradition. This year and last I made Japanese Udon Noodle Soup for dinner on New … Continue reading Japanese Udon Noodle Soup
Our son Nicholas is almost seven years old and has three possible careers in mind: railroad engineer, teacher, and waiter. This last interest has increased in the past year, and at dinnertime he sometimes wants to pretend our home is a restaurant. He got particularly elaborate during my mother's summer visit and named his restaurant … Continue reading Dining at The Purple Tulip
The trouble with tofu is, if you don't use the whole block in one meal, you're supposed to store it in a container of water and change the water every day. That is pretty annoying! It's easy to forget it for a couple of days. Then, when you remember, it doesn't smell so good. I … Continue reading How to use old tofu and turn ramen noodles into a full meal!
This recipe is unusual among my tofu ideas: It's Chinese-flavored but contains no soy sauce, onion, or garlic! Its sweetness makes a nice contrast with something salty or spicy. Try it in a Tofu-Soba Supper (or over rice) with Salty String Beans. To make 5 servings, you will need: 10 oz. firm tofu 2 Tbsp. … Continue reading Tangy Honey-Apricot Tofu
My mother has taken several trips around Japan, visiting many ordinary people and not just the tourist destinations. She says she's often been served an interesting food and asked what it is, only to get the reply, "We Eat This." Translation: "We don't know enough English and you don't know enough Japanese for us to … Continue reading We Eat This. 8 Unusual Nutritious Foods
Daniel and I are really into one-pot meals, but once in a while we make a meal with three separate components. This is one of those meals that is quick and easy to make despite the multiple parts. It has many possible variations. Soba noodles are spaghetti-like Japanese noodles made from buckwheat. They have a … Continue reading Tofu Soba Supper
Here is my favorite tofu recipe. Although it's sort of Chinese-like, I cook it more slowly over lower heat than an authentic Chinese stir-fry, which gives the onions a very different flavor. Quantities are VERY approximate; basically it's "season to taste". When zucchini is not in season, you can use frozen zucchini, thawed and drained--but it … Continue reading Zucchini Tofu
UPDATE: I'm linking this post to Real Food Friday in 2016 because we still enjoy Spicy Peanut Dressing frequently! We just made a batch last night to go with a big salad made from lettuce, spinach, and green onions we received in the summer's first box of local, organic produce from our community-sponsored agriculture farm! … Continue reading Spicy Peanut Dressing
Not barbecued on a grill, just barbecue-flavored and easy to make in the oven!
Excellent over rice or soba noodles with a side dish of snow peas or broccoli.