STIR FRY SHRIMP

Spending time in the kitchen with people I love is one of my favorite things to do!  I am blessed that I often get to spend time with my Dayna Bug since she lives just 5 minutes from here. 

Ever since Magda posted her recipe for Stir Fried Rice I had been craving this meal! This was the first time I'd ever made fried rice, can you believe that? It is so easy and delicious. If you haven't attempted it, here is her recipe:

Thanks for sharing your recipe Magda!

Dayna was eager to help and this was such an easy recipe! Especially since all  I did was cook the rice and took pictures while she did the rest! Easy!

Stirring and frying the shrimp until is it just pink.

First she cleaned and shelled the shrimp. Then she fried and set them aside.

I had a bag of frozen veggies so there was not much prep time involve in chopping.

Notice my iPad propped up on my cookbook stand as she follows the step-by-step directions.

This was a delicious lunch and she is so talented, she even ate with chopsticks! When we are together, you know I'll be cooking this, sans meat, for my vegetarians Joel Jr. and Mary!

I'd love to hear if you try this recipe. Enjoy!

MEAT-FREE FRIDAY

How surprising to discover that tofu is just as delicious as any meat I've prepared. It doesn't feel like much of a sacrifice to eat tofu instead of meat.

First find tofu. You may have to ask your grocer because it was well hidden at our local store. But we found it in the produce section.  I cubed it, soaked it in a brine of hot water and salt, then drained and pressed it gently between paper towels.

Toss the dried cubes in a mixture of:

1/4 cup cornstarch

1/2  teaspoon onion powder

1/2  teaspoon garlic powder

1/4  teaspoon ginger

1/4  teaspoon powdered mustard

Heat oven to 400 degrees and preheat a 9x13 oven safe pan with approximately 2 tablespoons of oil distributed over the bottom of the pan. Carefully place tofu cubes in the preheated pan.  Bake for 15 minutes, turn the tofu cubes over and bake 15 more minutes or until golden brown. 

The cubes were tasty and crunchy. I served them with a pan of fresh stir fried vegetables over rice with a dressing of Kikoman sweet and sour sauce. 

Thanks to the tutelage of my son Joel jr., I feel confident to prepare tofu. If I can do it, so can you!

It was a very tasty, meat free dinner!

RICE PUDDING

Do you find it challenging to cook in smaller quantities?  It seems I often make too much when I’m cooking for two. That can be a good thing if you like left overs. Fortunately, My Shadow and I are easy to please. Sometimes, I cook enough intentionally so we can have two meals. That freezer comes in handy.  But it can be challenging to put those accidental left overs to creative use. 

When I made rice for our dinner, I made extra rice with the thought in mind to make rice pudding.  

Yummy!

Even though I hate to see summer weather depart, the cooler weather puts me in the mood for things like that.  It’s warm, creamy, cinnamon, raisin-filled goodness! Plus, I can choose to eat it for dessert or breakfast.  My mom taught me that!

Here’s the recipe I use to make just enough for two or three servings...for me, myself and I! 

Delicious Microwave Rice Pudding

Use a 4 cup microwave safe bowl.

Mix together:

1 beaten egg

1 cup milk

Heat for 2 minutes.

Using a wire whip, mix in:

1/8 cup corn starch

1/3 cup sugar

Dash of salt

1 tablespoon butter

Cook at 8 power level for 3-4 minutes

Stir in:

1 teaspoon vanilla

1/2 teaspoon ground cinnamon

2/3 to 1 cup cooked rice

1/3 cup raisins

Cook 1 minute more at 8 power level. 

Let me know what you think of this tasty treat!