What's my lunch today? Silken Tofu!

I have been having tofu for lunch lately. I truly enjoy the flavor and texture of this oriental delicacy and I like the idea that it is loaded with protein with very minimal fat content and is cholesterol free like all plant-based food. Plus, its quite easy to prepare like in this recipe below:



1/4 cup water
1 to 2 Tbps light soy sauce
1/2 Tsp Schiracha sauce, more if you like it spicy
1/2 packet sweetener or 1 tsp sugar
1 block tofu
Onion leeks or Kinchay for garnish (adds loads of flavor too!)
A dash of sesame oil, optional

* In a small saucepan, combine water, soy sauce, schiracha sauce and sweetener and allow to boil.
* Add the whole block of tofu and allow to cook, about 4 to 5 mins.
* Place cooked tofu in a plate, pour the sauce and top with onion leeks or kinchay.
* Put a dash of sesame oil if desired
* Serve immediately and enjoy!

On sources of good recipes/ Banana muffins in an egg carton !?!

I learned early from my mother that those recipes that are printed at the back of the labels of food items are more often than not reliable, tested and with the approval of someone in the know in the industry. Of course that only applies to recipes endorsed by reputable food companies for obvious reasons.

I remember attending a series of cooking and baking classes of one giant local flour distributor one summer in my early teens and I was quite impressed by their food lab and the technologists that come up with recipes such as chocolate chip marble pancakes, siopao recipes and the like. So much work, care and effort has been done to perfect certain recipes that will bear their company logo so for the most part, I clip these recipes.

Another great source of recipes are food blogs and magazines. Food Network is a wonderful library of tried and tested recipes including reviews and ratings, which is always a good idea to refer to before you drive to a specialty store to buy pricey truffles or fancy caviar that you will use to garnish a dish you have not tried but many have unsuccessfully.

One blog that I visit quite frequently is www.marketmanila.com because it is written by a knowledgeable foodie; you will find lots of great pinoy and international food ideas and he also has a treasure trove of recipes (also because pixelpush is dear to me and he speaks highly of it). I see a bit of parallelism between MMs kitchen experiences and mine (no buttermilk readily available in the market so I add lemon juice to whole milk for instance) and some differences too (he can make ensaymada, I still can't *pout*)

One recipe that I have been using from that site and one that I have been quite happy with is the Banana Cake recipe that he posted entitled Banana Cake a la Saveur. After making a few batches of Red Velvet Cupcakes this past days(see previous post) I wanted to make something else and I chanced upon a few bananas that should have been eaten yesterday (Now let's get this straight- they were over-ripe but not rotten okay?) So instead of using a loaf pan, I used tins and made enough to feed an army.

I guess I will send a few to my mom but how? I ran out of boxes so I cut up an egg carton and made the cupcakes sit on it the way eggs would, much to the entertainment of Gabe (he enjoys laughing at mom when she is being creative and resourceful).

Waitaminute, did I just cut up the carton without checking if there is a recipe printed at the back?

Red Velvet Cupcakes

I simply had to blog about this.

Much as I've been procrastinating on my blogging, Ive been so excited about this one that it cannot wait; You see, I've been trying to nurse my aching knees (yes you read that right, that's plural- not just one but both of my knees arrrgh) after a recent 5k run that rendered me semi-limping and home-bound yet ecstatic about being able to finish 6 minutes faster than my previous time. (Yes, yes, this old doggie can still learn new tricks, haha)

Now being at home all the time can truly tap one's resourcefulness and in my case, I was wanting to go to the mall to buy Red Velvet cupcakes to give to the kiddies for valentines day but was too lazy and too injured to do so. So I searched for a good recipe and decided to whip up a batch this afternoon.

The result is a good batch of moist and tender cupcakes that is red in color yet chocolatey in flavor. I made some adjustments to the frosting recipe that I found cuz I just need a smaller yield and want the frosting less sweet.

I am very satisfied with the outcome of the first batch and made enough to send over to Luke and his fiancee' Monette, Mommy Indes, Koo,Kev and my nephews and niece. Its even better than the one I was planning to buy, if I do say so myself *proud* that's why Ive been itching to tell the world :)

Happy hearts day everyone!

Red Velvet Cupcakes with Cream Cheese Frosting
Ingredients

* 3 ⅓ cups cake flour (not self-rising)
* ¾ cup (1 ½ sticks) unsalted butter, softened
* 2 ¼ cups sugar
* 3 large eggs
* 6 tablespoons red food coloring
* 3 tablespoons unsweetened cocoa
* 1 ½ teaspoons vanilla extract
* 1 ½ teaspoons salt
* 1 ½ cups buttermilk
* 1 ½ teaspoons cider vinegar
* 1 ½ teaspoons baking soda


* Preheat oven to 350 degrees.
* Place cupcake papers in three dozens cupcake tins.
* In a small bowl, sift the cake flour and set aside. Cream the butter and sugar until very light and fluffy. Add the eggs, one at a time, beating well after each addition.
* In another bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
* In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
* In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
* Divide the batter among the prepared pans. Bake for 20 minutes or until a toothpick inserted in the center of the cake comes out clean. Let the cupcakes cool in a wire rack.


Frosting: 1 8-ounce pack cream cheese, softened and cut into small pieces
* 6 tablespoons unsalted butter, softened and cut into small pieces
* 1 ½ teaspoons vanilla extract
* 1 cup sifted confectioners’ sugar

In a large bowl, beat the cream cheese and butter until smooth.
* Add the vanilla and beat well.
* Gradually add the sugar, 1/2 cup at a time, beating continuously until smooth and creamy.
* Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.
* When the cake has cooled, spread the frosting liberally on the cupcakes.

Makes about 32 cupcakes.