Another episode in the slow cooker diaries! I know that a couple of you actually purchased a slow cooker when I posted my recipe for Slow Cooked Pork so I’m trying to make the appliance useful and not a dusty fixture in your kitchen cabinets.
Here’s the thing… I had an allergy test a few weeks ago and to my utter shock, I found out that I am allergic to soy! For someone that adores tofu and drinks organic soy milk like it’s life’s sustaining power, this was a very sad revelation. By no means am I cutting it from my diet (good news is that I don’t turn into a swollen pumpkin when I eat it) but I suppose I should limit my intake a tad to avoid the small irritations it does cause.
So, there might be a wee more meat in my diet to fill my reduced tofu gap. But as a disclaimer, I try very hard to buy meat that is farmed responsibly, partly because I can’t bear to think of a caged, unhappy animal and partly just because it tastes better! Enjoy this easy, work free recipe!
For the Recipe, click here:
Hoisin and Apricot Slow Cooked Beef with Lemon Basmati Rice
Believe it or not, despite my absence from Busy As a Brie for three whole days, I have been cooking up a storm. The truth of the matter is, nothing has been worthy of a post. It irritates me to no end when I get giddy about something like Banana Peanut Butter Oat Bread and then it just turns out to be the weirdest and least satisfying baked bummer. Don’t get me wrong, I will still eat it… just slathered with cream cheese or butter… As if it needed anything else added to it.
Or, I made what I imagined would be epically delicious cornmeal crusted grouper, and I will not lie to you, it should have just stayed a whimsical thought in my food obsessed head. I managed to butcher some perfectly innocent fish.
I’m sharing this because it makes me feel very guilty when someone says “you must never make anything short of delicious.” It’s like I’m lying to them by serving something yummy. Should I confess that for every success there are three disasters? This is what happens when you make up your own baking recipes. You definitely learn that science cannot be screwed with… or at least, not that much.
But THIS is good. It is. I promise.
For the Recipe, click here:
Wild Rice with Parmesan “Croutons” and Stir Fried Veggies
I know, I know. More tofu. But what can I say, I’m on a kick. I’m loving that you can whip up a simple marinade, drop in the tofu, pop it in the refrigerator and forget about it until you are ready to grill. Simple, simple, simple. Paired with crispy rice with spring sweet peas, this little take on Risi e Bisi is a perfectly satisfying lunch.
I also will make you a promise. If you make this recipe, I will share the most perfectly buttery, deliciously gooey chocolate chip cookies with you. They will most likely cancel out any health benefits from this tofu dish, but then again, I am a believer in balance. Nobody wants too much of anything. Right?
For the Recipe, click here:
Balsamic Marinated Tofu with Crispy Risi e Bisi
