Tofu and Pea Curry (Japanese Style)

Tofu and Pea Curry (Japanese Style)

The Ingredients....














First start cooking some Jasmine Rice
in a Rice Cooker or in another pan...

The Curry Sauce
In frying pan pour in 2-3 Tablespoons of Oil
Add 1/2 Onion, sliced and cut into 3rds
As this is starting to saute'
Add 1 clove of minced Garlic
Saute the onion until golden brown

Add 2-3 Tablespoons of Curry Powder
and 1 Tablespoon of Ginger Powder
Quickly stir...

In a 2 cup measuring cup...
Add 4 Tablespoons of Cornstarch
and 2 Cups of Water
Stir this mixture into the Onions and Garlic

The heat should be on simmer
Slowly stir this liquid
It will thicken fast
While stirring add 2 more Cups of Water
This will equal a total of 4 cups of water

Let this Curry sauce Simmer slowly...
After about 5 minutes...

Add Salt to taste
Add 1-2 Cups of frozen Petite Peas
Simmer about 4 minutes longer
Now this Curry Sauce is ready to go...

While you are making this sauce you
can be frying the Tofu...

The Fried Tofu
Take a 12 oz package of Extra Firm Tofu
Cut the plastic and drain the Tofu
Wrap the Tofu block in paper towels to get
some of the moisture out.
After about 5 minutes,
take off the paper towel and
slice the Tofu into 1/2 inch slices
Then cut those slices in half

Add oil to a frying pan
Add enough Oil to let the Tofu float while cooking
Heat the oil to get ready to fry the Tofu
When the oil is hot enough add in
1/2 of the slices into the oil
Fry until slightly brown and then flip over
with a regular fork
Place the fried Tofu on layered paper towels

When you are done frying all of the Tofu
and the Curry sauce is done....
Now we are ready to EAT!!!

Time to get this all together
Put some cooked Rice on your plate
Add the Curry Sauce
Top with Tofu
Now You are Ready to Eat!!!
Enjoy!

Enchiladas - Naked Style

Enchiladas..No Filling...You're Kidding!
No I am serious...
These Enchiladas are Delicious!!!
You really don't even have to bake them.
You can just make them and eat them....

Preheat oven to 350 degrees
The Ingredients
1 brown onion, chopped1/2 cup of vegetable oil
1 can Tomato Paste (12 oz)
3 cans of Water
1-2 teaspoons Ground Cumin
1 teaspoon Oregano Leaves
1 teaspoon Ground Oregano
3 Tablespoons Chili Power (Gebhardt's)
30 Tortillas

Here we go....
The Beginning......

Start with the Enchilada Sauce
In a sauce pan....
Saute' the 1 chopped onion in about

3 Tablespoons of Oil
until clear and lightly browned.
Add the Tomato Paste and 3 cans of Water.
Stir and blend together.

Add in and stir
1 teaspoon of Cumin
1 teaspoon of Oregano, Leaves
(crushed over the pot with the palms of your hands)
1 teaspoon of Oregano, Ground
3 Tablespoons of Chili Powder (Gebhearts Brand)
Cook over medium to low heat about 10 minutes
until all of the flavors blend together.


Putting it Together...
Pour a few Tablespoons of Oil into the bottom of a casserole pan.
Pour a some of sauce on the bottom of the pan.


Now is the Cool Part...
Frying, Saucing, and Stacking

















Lightly fry each tortilla & Coat in Sauce.
Layer 6 tortillas in pan.
Add more sauce spooned on each tortilla in between.
Finish with the rest of the sauce.

Now for more detailed directions...
















Here we Go!!!
Lightly heat each tortilla in oil until slightly cooked on each side.
Now take it out of the oil with tongs and put each tortilla
in the sauce on one side and then the other.
Layer 6 tortillas in the bottom of the casserole pan
(that has some oil and some sauce in the bottom)
Spoon on some sauce on each tortilla.



















Layer 6 more with the same process...
Saute' in oil on both sides
Coat each side in the sauce
Layer in the casserole pan
Spoon on some sauce on each tortilla



















Continue with each layer of 6 tortillas until
you finish 2 and 1/2 dozen...
Which is 5 layers of six tortillas=30 tortillas

Add the rest of the sauce on the top.

















Bake at 350 degrees for 10 to 15 minutes...
The time will depend on how dry, moist or crisp
you would like the enchiladas to be.

Add Homemade Holy Guacamole...
See Recipe Click Here.... Enjoy!!!

Eggplant Tomato Sauce (Chunky Style)

1 onion, chopped
1 bell pepper, chopped

Saute onions with bell peppers
until onions are clear in Olive Oil

Add 1 eggplant, sliced and chopped
Cook on medium heat until the
eggplant is soft but still a little firm

Add 1/2 can of crushed tomatoes
(Contadina 28oz can)
Season with salt
Add fresh basil, chopped
Add 1 clove of minced garlic

Throw in about a 1/2 cup of sugar
and stir...














Cook and stir for about ten minutes
until all vegetables are cooked
and seasonings are well blended

You can eat this dish just "as is"
or spoon onto some pasta,
rice or potatoes...

Check it out....Enjoy!!!

Holy Guacamole!!! (Very Easy)

Here we go....














Mash 1 avocado with a fork in a small bowl

ADD the following...
2 Tablespoons or more of salsa
(store bought or homemade
Sassy Salsa Click here...)
Couple dashes of garlic salt
Splash of olive oil
Stir, put on food and Enjoy!

Can add any of the following...
(Or any combination)
chopped cilantro
chopped olives
chopped chilies
chopped tomatoes
chopped onions

*You can add Muffaletta (olive pesto)
Click here for recipe...

*You can also replace the garlic salt
with fresh minced garlic and add salt...

Top the Guacamole on any of your
favorite dishes....Enjoy!!!

Sweet Carrots with Parsley

The Ingredients

Carrots, sliced diagonally

Olive Oil (or Margarine)

Brown Sugar

Parsely, chopped

Saute' the sliced Carrots in the Olive Oil

until half way done. Make sure to keep

stirring.

Add Brown Sugar to taste.

Saute' and stir...5 minutes more.

Add 1/2 cup of Water and simmer

with the lid on for about 5 minutes

until the Carrots are done.

Drain the Carrots and place in a bowl.

When ready to serve add the chopped

Parsley and stir.

Enjoy!!!

Italian Green Beans & Garbanzos

Enjoy this mouthwatering dish...

The Ingredients

1 (16 oz) bag of Frozen

Italian Green Beans

1 can (15 oz) Garbanzo Beans

Olive Oil

Dash of Garlic Salt

Italian Seasoning

Cook the frozen Italian Green Beans

in a saucepan with 1/2 cup of water

for about 7 minutes until done.

Drain the Italian Green Beans

Place the Italian Green Beans in a bowl.

Add the Garbanzo Beans.

Pour on some Olive Oil.

Add a dash of Garlic Salt.

Season with a dash of Italian Seasoning.

Stir and serve.

This dish can be served room temperature

warmed, or cold....Enjoy!

Artichokes & Petite Peas

Enjoy this Delicious Vegetable Dish

Baby Artichokes & Petite Peas

The Ingredients

2 boxes of frozen Artichokes (8oz each)

16 oz of frozen Petite Peas

Olive Oil

Dash of Garlic Salt

Ground Cloves

Place the Artichokes and Peas

in a saucepan with 1/2 to 1 cup of water.

Cook on medium/low hear for about 7-10 minutes

until the Artichokes and Peas are done.

Strain the vegetables until all of the water is gone.

Place the Artichokes and Peas into a bowl.

Add some Olive Oil.

Now add a Dash of Garlic Salt.

Season with a couple of Dashes of Ground Cloves.

You can serve this dish warm, room temperature

or even cold if you like. Enjoy!!!