First, Tofu Stir Fry
I marinated pressed tofu in the following for a few hours:
- 1 crushed clove of garlic
- 1/4 tsp of grated ginger
- 3/4 tsp crushed red pepper flakes
- 1/4 apple juice
- 1/3 cup light brown sugar
- 2 Tbsp of ketchup
- 1 Tbsp of cider vinegar
- 1/2 cup water
- 1/3 cup low salt soy sauce
That was lunch, and will be lunch for a few more days.
(For those people with tofu phobias, chicken works well here instead of tofu.)
Then I set about making veggie broth. I don't use prepackaged broth because of the salt content, and I can't bring myself to make meat broth. (I don't buy or eat meat that comes with skin or bones, because I live in denial.) I found this recipe for broth a few years ago, and use it for everything that calls for broth, regardless of the flavour the recipe calls for. I doubt anybody can tell the difference.
- 1 parsnip
- 4 carrots
- a bulb of garlic, separated by not peeled
- 1 onion, cut into quarters
- 3 stalks of celery
- coarsely chopped parsley, to taste
- 1 tsp salt (I usually skip this)
- 1 tsp of pepper
- 1 tsp turmeric
Basically, throw it all in a big pot. Fill with water and boil the snot out of it. Then, let cool, drain, distribute into 2 cup portions and freeze.
Then, on to the corn chowder.
The corn on the cob that I bought last week was so good that I stocked up when I went back. Then reality hit, and I clued into the fact that, regardless of how good it is, I'm not going to want to eat corn on the cob six nights this week. I boiled the corn, then scraped it off the cob, leaving me about 4 cups of corn. I saved a cup for corn salsa, but used the rest for chowder.
- 1 onion diced.
- 3 cups of corn, divided
- 4 cups of homo milk
- 4 potatoes, diced and boiled until soft
- 1 tsp salt
- 1 tsp of pepper
- 1 Tbsp of chives
Tomorrow will be the pork roast. I'll cook it up in the slow cooker, serve with a side of roasted veggies (probably cauliflower and asparagus) and topped with corn salsa.
Before I do that, though, I need somebody to come over and do my dishes for me.