May 15th, 2006


Quick and Easy Stir-Fry

I just made a very tasty and fast stir-fry. There's lots of leftovers too, so you'll have plenty for everyone, or lunch for a few days.

I used:
Nasoya Extra Firm Tofu (Already cut into cubes!)
Green Giant Sugar Snap Peas (Frozen in a bag for convenience)
Dynasty Maifun Rice Sticks (Rice Noodles)
Peanut Butter
Soy Sauce
Olive Oil
Fresh Broccoli

Boil some water. Put half of the bag of rice noodles in there, and set it aside. Go ahead and put your wok or stir-fry pan on the burner that you boiled the water on, and that way it'll heat up way faster. Put just enough oil in the bottom of the pan to coat it.

While the pan is heating up - chop up some broccoli, and get about two handfulls of the snap peas ready. Drain the whole package of tofu, and pat most of the water out of it between paper towels. For the peanut sauce put 3-4 spoonfulls of peanut butter in a measuring cup, with how ever much soy sauce you'd like (just remember that soy sauce is verrry salty!). Microwave the peanut butter and soy sauce for about 15 seconds, and mix well. By then the pan should be heated up. Throw in the broccoli, snap peas, and tofu. Fry that for about 5-7 minutes or until the snap peas aren't frozen and the tofu is getting a little golden in color. Toss in the noodles, and fry for about 3 minutes. Pour in the peanut butter and soy sauce mixture, and mix really well. Mix it all together for about 2 minutes, and enjoy.


- I've found that tongs work better than a spatula.. especially once I've added the noodles
- Add a little oil or even have a measuring cup nearby with water to add in when the pans gets too hot or if you need to stall for time..
- When pouring in the peanut sauce mixture, pour it around the edges of the pan and mix in.. don't just glob it on the top, or you'll end up with a chunk of peanut butter in the middle of your noodles.. be sure it's somewhat melted.


avocado cookie!

i had an over ripe avocado and i wanted to do something crazy with it, so i went online to look for an avocado cookie recipe. i couldn't find one so, i made up my own with some help from friends! i was worried that it wouldn't taste like avocado at all but these turned out pretty well, crunchy on the outside, chewy on the inside.

1 over ripe avocado
1/4 cup margarine
1/4 cup raw sugar (or equivalent substitute)
1tsp vanilla
1/4 cup maple syrup (or less)
1 cup flour
1 tsp baking powder
dash salt
3 pods cardamom seeds crushed

oven at 360F

so first i creamed the margarine with the sugar. and then being lazy, i just dumped the avocado in with the creamed sugar and mashed it while encorporating it into the mixture. then, i added the vanilla and maple syrup. after that, i sifted the dry ingredients into the wet, divided it all up into balls about an inch in diameter. i put them all orderly like little avocado buttons onto a baking sheet and pressed down with a fork, they were about a centimetre high. they were in the oven for about 15 minutes, their little bottoms were golden.

in hindsight i think a little lemon zest or chocolate chips would make it even better, but these cookies more than adequately fill my sweet-avocado and baked-good craving. (they're not very green, sadly)