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what i cooked today [Jul. 6th, 2006|09:16 pm]


First, Lilith and I baked some muffins together. I asked her what kind she wanted, and she declared she wanted raspberry-banana. (Raspberries are her new 'thing'). Of course, I didn't have any raspberries, but I did have raspberry preserves, so this is what we did:

Lilith's Superdense Raspberry-Banana Muffins

Dry Stuff:
- 2c whole wheat flour
- 1 tsp baking powder
- 1/2 tsp salt
- a good smattering of cinnamon

Wet Stuff:
- 2/3c egg substitute (or, the equivalent of 2 eggs)
- 3/4c brown sugar
- about 1 tsp Mexican vanilla
- 1/2c unsweetened applesauce
- 1c mashed banana (about 2.5 bananas)
- 1/2c raspberry preserves

Preheat to 350. Mix up dry stuff, set aside. Mix up wet stuff. Add dry stuff to wet stuff and stir until just combined. Spoon into 'greased' muffin tins (will make 12 standard-sized muffins). While we were spooning, Lilith decided she wanted to put raisins into some of the muffins, so we did that, and it's a welcomed addition, if you're into raisins. Bake for 30 minutes. They're quite dense, but quite tasty.

Later, I made use of some of the bounty Michael brought home from the Hong-Kong Market yesterday by making a stir-fry. Stir-fries have become staple weeknight dinners for me, and I'm constantly inventing them. There's always some variety of odd stirfry in the fridge. I'm going through a phase.

Mama Liese's Green Bits

- 2 stalks lemongrass, minced
- about 2 teaspoons minced fresh ginger
- one small onion, in strips

- about 8 oz 'hard' tofu, pressed, drained, and cut into 1" cubes
- a third of a green bell pepper, in thin strips

- one bunch bok choy
- large handful of chopped fresh cilantro
- 8 white mushroom caps, each cut into about 6 small pieces
- a couple of handfuls of snowpea pods
- a couple of handfuls of mung bean sprouts
- about half a cup of green onions cut about 2" long

- reduced-sodium soy sauce
- a light drizzle of sesame oil
- the juice of 2 limes

Spray wok with non-stick spray. Get nice and hot on high heat and add first 3 ingredients. Stirfry for a couple of minutes, dash some soy sauce and lime juice on them. Add tofu and pepper, stirfry for another couple of minutes. Add the rest of vegetables. Drizzle with sesame oil, soy sauce, and lime juice. Stirfry until pea pods are tender and all of the bokchoy is wilted. Serve with brown rice. Don't know exactly how much it makes, but I know I'll have enough for about three more days of eating it by myself.

[User Picture]From: cadavre__exquis
2006-07-07 02:21 pm (UTC)
Mama Liese's Green Bits sounds absolutely lovely. It also reminds me I haven't been eating my cabbage... tsk tsk.
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