Frankenstein Hot and Sour Soup

This soup resulted from the combo of 6 recipes, a need to use food before it expired, and a teeny tiny bit of genius on my part. I like my food spicy, so feel free to tweak this recipe to your taste, I added a little chile oil and sarachi sauce to my bowl to give it a bit more kick. I also crisped up the tofu which, in my opinion, was my stoke of genius.

10 oz extra firm tofu, cut into 1/4 inch dice
3 TbSP soy sauce
3 TBSP rice wine vinegar
2 tsp salt
2 tsp pepper
2 TBSP corn starch
3 TBSP corn oil
1 – 4 jalapeño, thinly sliced
1 lb shitake mushrooms, sliced
2 small zuchinni, diced
2 – 4 TBSP Ginger, thinly sliced
2 bunches green onion, thinly sliced
2 – 4 c Asian greens – bok choy or such
2 TBSP lime juice
1 tsp sesame oil
2 TBSP chopped cilantro

Combine soy sauce, rice wine vinegar, salt, pepper and cornstarch with a whisk.

In a large stock pot, add 2 TBSP oil over medium high heat, when hot, add tofu and cook for about 2 minutes per side till nicely browned. Remove from heat, do NOT cover.

Add 1 TBSP oil to the pot and return to medium high heat, when hot, add the jalapeño peppers and sauté 1 min, add mushrooms, zuks, ginger and green onions, cook for 2 minutes. Add stock then the soy sauce mixture and stir a few times, bring to a simmer, reduce heat to low and add greens. Cook for 20 minutes. Remove from heat and stir in lime juice and tofu.

Serve in bowls, drizzle with sesame oil and fresh cilantro.

If you want hotter add sriracha sauce, if you want more sour, add a touch more vinegar.

Serves 4 – 6.

Broccoli Slaw Muffins

Dinosaur Broccoli Slaw Muffins

Like most two year olds, my son will eat his way around just about any vegetable I put in front of him. Well, not this time! While shopping at Trader Joe’s I spied a bag of broccoli slaw and I had an epiphany – why not take that nutritious broccoli slaw and put it into a muffin? And that is just what I did! As always, my muffins are full of lots of wholesome goodness and best of all my little guy thinks he is getting a treat! You can use 1 1/2 cups of flour instead of my oat bran, whole wheat, flax combo.

1/2 c whole wheat flour
1/2 c ground flax
1/2 c oat bran
1/2 c brown sugar
1 tsp baking powder
1/4 tsp baking soda
1 tsp ground ginger
1 tsp pumpkin pie spice

2 eggs, lightly beaten
1/2 c oil
1/4 c apple sauce
1 tsp vanilla

1 1/2 c broccoli slaw, chopped fine in a food processor
1 1/2 c carrots, chopped fine in a food processor
1/2 c raisins
1/2 c nuts

Preheat oven to 375.

Mix dry ingredients.
Mix wet ingredients.
Combine wet and dry and add veggies, nuts and fruit. Stir well.

Scoop into muffin tins. Bake 15 – 20 minutes until a cake tester comes out clean.

Cool in pan for 5 minutes then transfer to a wire rack.

Makes about 16 – 20 muffins.

Look at all the veggie goodness