vegan
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Asian Braised Eggplant
Cut eggplant into strips (about 3 1/2 inches x 1/2 inch). Heat canola oil in a wok over high heat. Add minced garlic and onions (sliced lengthwise) and stir-fry 30 seconds. Add eggplant slices and let sit 4 minutes or… Continue reading
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Het Phat Tao-Huu (Mushrooms with Tofu)
1 16-oz package firm tofu, drained and cut into 1-inch cubes For marinating: 1 1/2 teaspoons sesame oil 3 teaspoons thin soy sauce 1/4 teaspoon freshly ground black pepper 1 tablespoon minced ginger For the sauce: 1/3 cup chicken stock… Continue reading
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Links and a Recipe
Baby Poems over at Martha’s, Yes They’re All Ours! The American Mathematics Competitions MathCounts Latin Spell Checker Catholic Music Network Spirit and Song Why Eating a Big Mac is Cheaper than Eating a Salad Latin Altar Card (pdf file) Altar… Continue reading
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Filipino Achara / Atsara
Achara/atsara is the Philippine contribution to the world of Asian pickles. There are many versions, and virtually any vegetable can be used for making achara. Any mention of achara, though, will most likely evoke thoughts of this type of achara,… Continue reading
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Eggplant Pizza
Hubby Rating: 4 stars Kids’ Rating: 1 star From 1 medium eggplant, peeled and sliced 1/2″ thick (as you can see I didn’t peel it) Olive oil cooking spray (I used extra-virgin olive oil, poured into my refillable spray can)1… Continue reading
