This is like, not even a recipe because it's 4 ingredients and one of them comes pre-seasoned. But anyway, it was tasty and took me like 10 minutes to make.
package of Hodo Spicy Yuba Strips
half a medium-large onion, sliced relatively small
about half a red pepper, sliced
small crown of broccoli broken into small florets.
I sauteed the onion in my cast iron skillet on fairly high heat, with oil. (I think I also added some chili flakes, just a few.) Then added the red peppers, and some soy sauce. And then the broccoli - cooked it just enough to make it change color to bright green, really. And then I added the spicy tofu strip things and mostly turned off the heat and just tried to heat the strips through. The spice of the strips basically flavored the whole thing, so it was a fast colorful stir-fry situation. Unfortunately the yuba strips are pricy though - I only bought them because they were on sale.
Waffles!
I found a Vitantonio brand belgian wafflemaker on the street, so naturally I had to try it out.I used this recipe, which someone on the internets said came with their Vitantonio waffle iron.
I used 1/2 cup of batter for each side of the waffle iron (i.e. for each waffle) and that seemed just about right. I believe this made 8 waffles.
"Quick Waffles"
3 Eggs
1 C Milk
1/2 C Melted Butter
1 Tbsp Vanilla
2 C Flour
1/2 tsp Salt
1 Tbsp Baking Power
2 tsp Sugar
Beat whole eggs in a bowl until thick *I used a fork*
Beat in milk and melted butter and vanilla
Combine remaining ingredients. Sift into egg mixture (I just added it slowly) and beat well (I stirred and allowed some lumps for fear it'd get too tough.) Bake and serve.
I made them on the second to highest setting for my iron and that worked well. I did not grease the iron at all.
Zucchini Ginger Soup
From http://theclothesmakethegirl.com/2012/11/05/silky-gingered-zucchini-soup/
I used 4 smallish zucchinis, so perhaps 1 pound or a bit more, but stuck to the whole 4 cloves of garlic and the half an onion. I used low sodium packaged chicken broth from a carton, probably closer to 3 cups (or less.) Partly pulverized the zucchini with an immersion blender when I was done.
So, basically:
4 cloves of garlic, smashed
1/2 an onion, chopped
Sauteed in oil til soft but not browned much
Add 1/2 tsp of powdered ginger, some salt, and some black pepper
Add 4 zucchini, sliced.
Saute for 5-10 minutes
Add 3ish cups of chicken stock
Cook til zucchini is soft
puree with immersion blender.
Verdict: It's pretty good for how simple it is, and it has a nice mouthfeel - pretty creamy for something without cheese or a whole lot of fat.
I used 4 smallish zucchinis, so perhaps 1 pound or a bit more, but stuck to the whole 4 cloves of garlic and the half an onion. I used low sodium packaged chicken broth from a carton, probably closer to 3 cups (or less.) Partly pulverized the zucchini with an immersion blender when I was done.
So, basically:
4 cloves of garlic, smashed
1/2 an onion, chopped
Sauteed in oil til soft but not browned much
Add 1/2 tsp of powdered ginger, some salt, and some black pepper
Add 4 zucchini, sliced.
Saute for 5-10 minutes
Add 3ish cups of chicken stock
Cook til zucchini is soft
puree with immersion blender.
Verdict: It's pretty good for how simple it is, and it has a nice mouthfeel - pretty creamy for something without cheese or a whole lot of fat.