Saturday, May 23, 2009

Indian Tofu, Tomatoes, and Peas

I made this recipe a few weeks ago. It was adapted from a recipe in Delicious Living magazine, one of the freebie publications I pick up occasionally at Whole Foods. It was easy, and very tasty--I think I'll make it again this week, and throw in some dried curry leaves.

Ingredients:
1 lb extra firm tofu
1/8 t salt
2 t curry powder
4 cloves of garlic, minced
1 T minced fresh ginger
1 14.5-oz can diced tomatoes
2 cups frozen peas
1/2 cup packed cilantro leaves
cooking spray, optional

Procedure:
Press excess moisture out of the tofu with a towel. Cut tofu into cubes. Sprinkle with salt and 1 t of the curry powder. Spray a nonstick skillet lightly with cooking oil spray (if desired). Cook the tofu in the skillet until it starts to turn golden. Remove tofu to a bowl and set aside. Saute the garlic and ginger in 1 T water in the same skillet. Add tomatoes and the remaining curry powder. Stir and cook 3 - 4 minutes, until the moisture in the tomatoes is reduced. Add frozen peas; cook covered until peas are almost tender, about 3 minutes, adding 1 T of water if needed. Scatter the tofu over the tomato-pea mixture and heat 2 minutes. Stir in cilantro. Serve alone, or on top of pasta or rice.


Graduation!



My middle son, Will, graduated from high school on Wednesday evening, as one of the two co-valedictorians for the Gateway Institute of Technology's 2009 graduating class. (Gateway is a St. Louis public magnet school). In the photo, my son is the tall one in the back row. He gave a fine valedictory address--we were so proud of him! In fact, I'm proud of all his accomplishments. He set himself a goal to graduate from high school in just three years, and he worked very hard, taking extra classes in addition to his regular courseload, in order to reach his goal. Along the way, he found time to devote many, many hours each week to his school's FIRST Robotics team. He was the driver of his team's robot, and traveled with the team to the Kansas City Regional competition (where they won!) and to the FIRST World Competition in Atlanta. He designed and built a prototype for a new and improved game controller for the FIRST Tech Challenge, another robotics program his school participated in--and is currently working with his engineering teacher to build a large, multi-controller version of his design. He'll start college at Washington University in the fall, majoring in electrical engineering. Hooray, Will-- you did it!

Mother's Day Muffins


My daughter Emma made me these delightful and delicious heart-shaped muffins for Mother's Day! She used the recipe for Cinnamon Swirl Muffins from the FatFree Vegan recipe index. She had to do a bit of creative substituting for ingredients we were out of, like substituting soy "buttermilk" (soy milk with a tablespoon of vinegar added) for the orange juice.
That evening, we had dinner at Cafe Natasha's, a Persian restaurant on South Grand. I had the Rice and Curry Vegetable Platter, as well as my favorite appetizer, Baba Ghannouj.