Monday, January 26, 2009

My Chinese New Year's Egg Rolls

Disclaimer: Homemade Egg Rolls take at least a few hours to make. I'm going to post pictures here, but I don't want to break my own rules by posting the recipe. If you guys are interested, email me and I'll give you the dish (so to speak.) Heh. I have to say though. This is my mom's meatless recipe and she is a damn fine cook.

For those of you who don't already know, it's a popular Chinese tradition to serve Egg Rolls on New Year's Eve because they represent wealth since they resemble a gold bar.

Those are gold alright... Yum! Happy Chinese New Year's!

Thursday, January 1, 2009

Cauliflower, Tofu, and Spinach... Yum!

Although it's New Year's Day, I couldn't sleep in due to the fact that I've been recovering from a nasty upper-respiratory 'thing.' So I'm leaving you with this wonderful recipe that Steve just conjured up from that many faceted brain of his. I'm not hungover at all, but I bet this recipe is well and good if you're feeling that way today.

10 oz of Cauliflower, thinly sliced
8 oz Extra Firm Tofu, cut into thin long strips
2 Handfuls Spinach, chopped coarsely
2 Tbsp Olive Oil
1 Tbsp Soy Sauce
2 Pinches of Black Pepper

Combine olive oil, soy sauce, and pepper in pan. Turn to high heat. Add cauliflower. Stir and let cook, remaining on high. Cover for 5 minutes. Add tofu strips. Cover again and cook for an additional 3 minutes. When cauliflower begins to soften add spinach. Turn down to low heat and let spinach wilt. Stir.

Add salt to taste and serve (over bed of rice.)