Archive for the ‘Herbs and Spices’ Category

Spice Up Your Spring!

May 12, 2007

It’s been quite a while since I’ve written about one of my favorite online shops. No, I’m not talking about Zappos, I’m not talking about King Arthur Flour, and I’m not talking about Burt’s Bees. While it’s true that all of those businesses get their share of my money, my most recent online purchase was from The Spice House. Does it seem strange to shop for spices online? I kind of thought so too. But one visit to their site changed my mind and after my first package arrived in the mail over a year ago, I was completely hooked!

I was one of those people whose spice cabinet was packed with old bottles of spices that had been purchased for one recipe or another and then never touched again. Read the rest of this entry »

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Herbed Tuna Salad with Feta and Pine Nuts

May 11, 2007

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There’s a weekly food blog event that I have been meaning to participate in for quite some time now. It’s called Weekend Herb Blogging and it’s a great way for people who enjoy using fresh herbs to share tips, ideas, information, and recipes with one another. The event, now on it’s 82nd week I believe, was founded by Kalyn of Kalyn’s Kitchen and is still hosted there the first weekend of each month. During the other three weeks, the event roams around the food blog community, hosted by different bloggers each week. If you wish to participate, simply write a little something about a fresh herb and/or post a recipe featuring fresh herbs. Put it on your blog sometime during the week (any week, every week) and then e-mail the link to the person who is hosting the event. All of the links are compiled and then posted together at the end of the week by the host. Like all food blog events, it’s a great way to learn something new, find recipes, and also discover new food blogs. Read the rest of this entry »

Tofu in Coconut Sauce with Ginger and Lemongrass

June 22, 2006

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For dinner last night I made this tofu dish that was amazing. We ate it over jasmine rice and it made the house smell so good! For dessert I made some caramelized pinapple with rum sauce and served it over vanilla ice cream.

Both the dinner and dessert recipes came from Vegetarian Cooking for Everyone by Deborah Madison. It’s one of my favorite cookbooks and I highly recommend it for both vegetarians and non-vegetarians.

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Here is the recipe:

Tofu in Coconut Sauce with Ginger and Lemongrass

1-pound package Chinese-style firm tofu, drained
3 T. peanut oil
8 shallots, thinly sliced, or 1 small white onion
Salt and freshly milled white pepper
1 bunch cilantro, the leaves plus a little of the stems
1 T. finely diced fresh ginger
2 T. minced lemongrass, from the middle of the stalk, or grated zest of 1 lemon
1 jalapeno chile, seeded and diced
1 15-ounce can unsweetened coconut milk plus water to make 2 cups
3 pieces galangal, optional
1 t. soy sauce, preferably mushroom soy
cilantro sprigs for garnish

Drain the tofu, then dice it into 1/2 inch cubes. Heat 2 T. oil in a medium skillet, add the shallots, and cook over medium heat until lightly browned, about 10 minutes. Season with a few pinches salt, then add half the cilantro. Remove from the heat and set aside.

Heat a wok, add the remaining oil, and swirl it around the sides. When hot, add the ginger, lemongrass, and jalapeno. Stir-fry for about 30 seconds, add the coconut milk mixture and galangal and bring to a boil. Lower the heat, add the tofu, and simmer gently until heated through and the sauce has thickened, about 10 minutes. Add the soy, season with plenty of pepper, then add the shallots and remaining cilantro. Serve garnished with cilantro sprigs.

I used lemon zest instead of lemongrass and didn’t add the galangal (don’t even know what it is). The tofu I used was silken-firm. I think it would be good with tempeh too but I can’t get that here. It was easy to make and tasted great!

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