I found this recipe online and it’s one of my new favorite breakfast items. You can heat it and serve with endless variations or take it cold on the go.
I use 3 bananas (as ripe as I can find them) as opposed to just 3/4 cups mashed and the moistness really holds up even after storing in the fridge and reheating. You can use any milk or milk substitute but I am partial to vanilla soy milk. I usually eat it with 1 tbsp of cashew butter and sliced bananas but really it’s fantastic even plain or can be paired with your preferred spreads or fruits or even chocolate!
This is a scenic park on Biscayne Bay in South Florida.
I visited in April and the weather was perfect for my walk. Unfortunately most of the park is under construction and the walking paths are muddy and barely visible most days. They’re also not very long, so don’t provide much of a workout. But it’s still very scenic and a great place for a picnic.
This is another recipe from the NYT cooking app by Ali Slagle. I loved it because not only was it delicious, it only uses a few ingredients and you can throw it together in a few minutes. You can google the name and find several iterations online.
I made this with a recipe from the World of Vegan website by Michelle Cehn & Toni Okamoto.
I am not a rabid fan of tofu but over the years I’ve come to appreciate healthier eating and plant based foods certainly seem to be the answer to at least some of the food scarcity issues our world is facing. So I’ve been experimenting with different ways of cooking with tofu.
At first I simply pressed the tofu for a half hour before cooking, weighing it down with a cast iron pan or other heavy kitchen item. I found that even extra-firm tofu disintegrated no matter how delicately I handled it plus the pressing process itself often left me with a deconstructed mess. Then a friend told me about freezing the tofu then thawing and pressing it and although that produced a better result, the tofu still crumbled. Plus it required advanced planning and I often forgot to remove the tofu from the freezer for thawing. So I decided to try a tofu press.
I bought the Tofuture Tofu Press for $26 on Amazon and it was a revelation. You put your block of tofu in and let it sit in your fridge for at least 30 minutes although I usually leave it overnight if I remember or in the morning when I think about what I’m making for dinner. The tofu comes through the process firmer, denser, and still in its signature block form and most importantly, much easier to work with.
As you can see, the tofu holds up well even after cooking.
So back to the recipe…I made my curry with extra carrots and no broccoli because I detest it and it was delicious, spicy but well-balanced with the sweetness of the coconut milk. You can easily moderate the spice by reducing the red pepper flakes or omitting them altogether. The recipe also works with other vegetables like peas and asparagus. You can also use chicken or other meat instead of tofu, of course, and just simmer longer to ensure your meat cooks to your desired temperature.
Excellent & refreshing cocktail. If you prefer your drinks on the sweeter side add a splash of simple syrup, but the key here is fresh lemon juice…and presentation of course!
Lemon Sugar: 1/2 cup granulated sugar & zest from 1 lemon Martini: 2oz citron vodka, 3/4 oz Cointreau, 1oz fresh lemon juice
Chill martini glass. Rub rim with 1/4 piece of lemon, then press onto lemon sugar. Fill a shaker with ice, add liquor & lemon juice, and shake vigorously for at least 30 seconds. Strain into prepared martini glass. Enjoy!
I made this recipe from the NYT’s cooking app. The recipe is from Kris Yenbamroong as adapted by Alexa Weibel.
If you don’t subscribe to the NYT, you can google the recipe and there are plenty of sites with variations of the dish. I made mine with green beans and dried bird’s eye chile and it had a great kick. You can control the spice level depending on what chile you decide to use or omit it altogether for a tamer version or serve with a chili sauce or paste (like sambal oelek) if spice tolerance varies among your dinner guests. The great thing about this dish is its versatility. You can use any ground meet or meat substitute (like tofu) and other vegetables work well too, like asparagus or broccoli.
I served it with jasmine rice and a crispy fried egg. Delicious!
Musings of a Dragon 