I got these totally gorgeous mustard greens from the farmer's market on Wednesday and I'm still working on them. They have a very strong horseradish taste; they've been great in soups. They were even better in a tofu scramble.
Sorry about image quality! I just got my digital camera this week and I need to work with it a bit before I can take masterpiece pictures.
Tofu scrambles are beautiful in that you don't have to use an certian amount of anything. I never measure anything, so I'm going to give approximates (Sorry... Can't give you metric off the top of my head). This made enough for brunch just for me.
1/3 lb firm tofu (or more depending on how many you're feeding), pressed and crumbled.
1 small onion
3 cloves garlic
2 big mustard green leaves (add more for more people, they steam down to almost nothing)
1 teaspoon mustard seeds
2 teaspoons white pepper
3 tablespoons soy sauce, braggs, whatever you want to use
oil for sauteeing
1 teaspoon tumeric
dash of chives
Dice onion and garlic, cut mustard greens into strips. Put enough oil in the pan to coat it and put stove on medium high. Toss in the onion, sautee, then toss in the garlic. When onions are a little bit translucent, toss in mustard greens. Add mustard seed and white pepper. Add tofu, turmeric, and soysauce, and let it cook a bit. Add some chives (fresh are great). This really hit the spot, and it was just spicy enough...
Also, the other day I was looking for a coffee grinder at an evil "progressive & hip" big-box store that shall remain nameless and ended up getting a cheap, small slow cooker instead. It's very simple- just one setting, not even an on/off switch, you just plug it in to start/stop it. I looked up some recipes and decided to try lentils and cous cous yesterday. So I threw in some dried lentils, cous cous, plenty of water, some garlic, spices, and rasins, and left for work. To my dismay, I came home to the nasty smell of burnt cous cous.
I wanted to ask if anyone has any favorite slow cooker recipes, and more importantly, if anyone has any simple guidelines/rules/tips about slow cookers. What has worked for people and what hasn't? What about small slow cookers with just one setting?