On the weekend I made everyone's favourite dinner "The Yummiest of Yummy Tofu Dinners" as Ryan calls it, or ma po tofu with veggies:
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night for a week and nobody
would complain. And it's a great
way to use green vegetables,
especially asian greens and beans.
This week I used our baby bok
choy from the farm.
Yummiest of Yummy Tofu Dinners
1 T. peanut, canola, or safflower oil
3 chopped scallions
2 chopped garlic cloves
1-2 tsp. minced ginger
1 tsp. hot sauce, red pepper flakes, or a small diced hot pepper
1 large head bok choy or 2-3 heads baby bok choy, chopped with stems & leaves separated
1 lb. firm tofu, cut into bite-size triangles
1 small can sliced bamboo shoots
2 cups frozen haricots verts or green beans
3 T. soy sauce
3 T. rice vinegar
3 T. cooking sherry
1 T. sugar
1 cup vegetable broth
2 T. cornstarch + 4 T. water
2-3 packages ramen noodles or rice noodles, cooked & drained (optional)
Heat oil in large pot or wok (I use a large cast iron pot) with scallion, garlic, ginger & hot sauce.
Add bok choy stems and stir fry about 2 minutes.
Add tofu and bamboo shoots and stir fry for another 1-2 minutes.
Add bok choy greens.
Mix soy sauce, rice vinegar, cooking sherry & sugar. Add to pot.
Add vegetable broth and green beans. Stir and cook at a low boil for about 5-7 minutes, or until greens beans are just wilted and soft.
Turn off heat. Stir in cornstarch mixture. Serve in big bowls over noodles or as is.
Father's Day:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXCnBV6JbILR7HjmEX4QrgVVdbSxBZozj7ZTx5F25tiaTM6ITglDYQhEcGV2hL0LhLLgJ0XAtNhqxOTl8J2yarKf35ANYqyjCt0BGaU73O6lp6O16nt4GbygJIQ_PyEDsVpf93MG-fMh4E/s200/DSCN3539.jpg)
stick puppet show and pancakes.
I wasn't up to doing anything
extra special...being very
pregnant and having 3 boys
is enough!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgY8hpksoM11-Gp7zEPXY120bayNLgD4-W8e2_BIAeh7buHtg8cWL-Vnt2Ejp-wbA4H-trSF3jP_dzLwD0SVEGSnws6mSMHPHJyoBKsqA3w2J4tL1-iuO_M2vXo87UrsqTra9VUxPH3MF8/s200/DSCN3550.jpg)
fabulous "Pea Shoot Salad with
Avocados and Bacon" from the
Gourmet's Fresh cookbook. The
dressing was fantastic. And I used
Lightlife fake bacon that cooks
up crispy.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5BW-UU58VamrDs1mRLnwGgLQO1piRCAI9uLN93dM40IoujqAUuyKNSWKX7PCtRBUJpToi4A4HKdbENgmiuLxrHy7I3FavlvuCgQ-ZtNoaKWjhZhctm6khJO_jFSaI9dgDkSfmzZiibYa0/s200/DSCN3561.jpg)
restaurant for dinner, then
came home to enjoy an
apple-rhubarb pie with
Soy Delicious Neopolitan
ice cream. Dada is a big
pie fan.
Monday:
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Husband's lunch: bell
pepper strips; steamed
asparagus; grape tomatoes;
purple grapes; more pea
shoot salad....there was
plenty of leftover dressing
for a few more servings.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUZZTm2B5R7_1anaMhAF6iigdAtNGfP0d0CZdaAzVCHJQ_gZ2uNiSj6OwgzLRhThRCY6iJ5gmUYV5whfjgs5_aHrJmNDAAfb9Fre8YXpa0oazwyiP10qn2mNmrWtsLPTEsQ9fwiaOQkzGK/s200/DSCN3563.jpg)
Fresh: "Farfalle with Roasted
Garlic and Pea Puree". A yummy
way to use peas. I decided to add
the pea greens to the pasta
cooking water at the very end
instead of adding them raw.
Very tasty.
Tuesday:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQp9zWkk6TkDRXNq40YLJ6U_AKGtVYA0660uPrkBcgN7PUMFMeYp7FrSc4DK1HrlR05gd8C9XPkBTIuoAsd-5PhiiTcgzcEMVTXyvK-2mMhrRwjRhLGj8P9hftKu6BAbpzM3zC_69inHC/s200/DSCN3567.jpg)
a sandwich filled with Tofutti
cream cheese, carrot, grapes
& avocado. He loves to tell me
about when he grows up how I
can come visit him and all the
delicious meals he'll cook for me.
I can't wait! LOL.
Wednesday:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIxPTg2rA6Qtm-H0ACnJn2Fd7T8B8eMCgRt8BtHJq0-QtUdW3lGR6sBnUAuhp22TXLHW-zzski1x-CypQV0BVCmAd6cxGNCGXoWyXZPkqwfbi8ExhH2ZX0jJhqB2ic_HPTteHopTdZMdjk/s200/DSCN3570.jpg)
I must admit I am not a fan
of raw radishes. But they are
easy to grow and we always
get plenty from the farm, so
I am determined to find new
ways to prepare them so I
can enjoy them. I tried this
simple Pickled Radish recipe
online. It is so easy to slice
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjqvb9282xaxk0JZVBb3dBG7riDP0Ieg3_Oc2xSpgXmoktXlbe_hpUweM6S3EV8Ottd3CnfQ4olABl4hV48Q2FcK5rEbXe10E9I1t8PF_nD6s9mCmx12HHwZPyAkaMObxH7IwmxhXE_Dv0/s200/DSCN3585.jpg)
radishes, throw them into a
glass jar or container, shake
a few times, and in 24 hours
watch them transform into
something new and delicious.
I ate the whole batch myself!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ZnJZlajvYfDhMdpYE2kcNAgiyhAH_zdCCYqM9WkpOcFGAu80XJQ_M9I6nnZvX4PvQp9o-zBryzmVZSl9uQ9O3eUAhtc-XCHSlg1mEE0Db4svFHl7JGfIT0R57yZ0OX99inVaYoSqAGNt/s200/DSCN3573.jpg)
and super spicy eggplant over
rice.
Our last item from the previous
farm season is garlic, still hanging
in the basement stairwell, plant
tops and all. I just snip off a head
whenever needed.
CSA share:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgogXqSpgFwclAzl2GkujrGCYKD3XxYMy_Ol9WIROHwT0V7n8aadlAtueE9sr8YQwyk33s5wKDIcMvHHvLVOxB1LAegfSdZWq2q-fnLu7KtbBZlgD-NtEfUo_6UDqf_uax1qE4yIfg1UzHf/s320/DSCN3577.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQyIksgESSc5JXrZAJJMTp1qZlNOMKAgEmAraYt_-4uCgYY_6xXLUVuJbDYI5vFooRYbDVhDakcy_gTJ7VqiqMzepMSHvHUaaHZhoMwlHf_786vocB3JAKwULf4H_getwfvEwJ1hsb7jF/s200/DSCN3578.jpg)
- 1 head red leaf lettuce
- 1 head romaine lettuce
- 1 bunch rainbow swiss chard
- 1/2 lb. spinach
- 1/2 lb. mixed baby greens
- various herbs: sage, oregano,
thyme, sorrel
- 1 bunch pea greens
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW8vTVd2M1MRfkpSrbr3XHQ0AAMFSqWtpy_tIOaVfpoM5iSYtioN1Pb0z9r1Nxzi4G-pNTELwYZjC1lhj0jig40KMMPiMiXtARi4niFn-DB44NO7Tr29FNsNpkrTgwyaVEHgvHsdxwITne/s200/DSCN3579.jpg)
- 1 bunch scallions
- 2 quarts strawberries
- 1 quart sugar snap peas
Dinner: child & adult portions of:
strawberries; snap peas; sauteed
swiss chard with garlic & raisins;
tofu herb ravioli with sauce.
Wednesday:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWh5f3mhKMqJoPoYPS9WK0IAAF9L-OM3_afzOjDlRaKSpJMVAGfx75sUTyclF-eIga7nLAbDP1VIuBA-OZs8kWK-w8TzvNWehUuPTWegeMr7y80TQyQZJIZD_HBbeoTS983tHYnkN1ipX/s200/DSCN3588.jpg)
leftover pea sauce. Lots of
veggies including peas,
broccoli, carrot & bell peppers.
Thursday:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6xziu6bL1oziTOt5B3gnStNhxZz6KJQOoFMwFHjljcPAcyPN_PXXH_yOWonVNO825oHwe8FqxfMFbyWul_uafJsyFQzpdnPQ7i8G8MUxJzca0kpFqadWfYTWeXIJZyoUQZA0DGHJzseUB/s320/DSCN3589.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioEbCQaXWFQ7i3_Zt0kg7bHuRydw8ION-34fL3k7P6JEU-lthhVT6YJ9Mlgqu-z-Oc5T3a9v64v0z-GNowPOsGXPrpoMmrkg77MamQSkerLEBQhXqc5h41_J30qzJiJysoqz3E5mGZGLNb/s200/DSCN3592.jpg)
visit with my midwives and
food shopping that I wanted
a simple comfort food dinner.
I whipped up a sun-dried
tomato & parsley hummus
spread on some onion focaccia
bread & topped with capers.
Oh, my, gosh...soo good. That
and a salad & some snap peas to munch was all that we needed.
Next week Ryan starts CSA farm camp...so I'll have at least a couple of kid lunches to post!
1 comment:
Woooow! That looks absolutely gorgeous! One thing good about North America is that you probably get nearly everything out there (for instance, we don't get capers or kafir lime out here). I am sure there are few things that we get only here but still... :-(
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