What’s Cooking: Tofu Stir-fry and Apple Pancakes

While getting ready this morning I realized that I never posted a Fab Five yesterday — my apologies — that is what happens when you get consumed with working on conference proposals.  Might be for the best for this coming week I will be helping at a musical camp with my oldest so won’t really be around fab finds.  I did make it to the farmer’s market today — naturally it was packed and it seems as if I was on a pursuit of fruit for that is what we mainly got.  We still had some veggies in the fridge from last weekend’s quick trip before the funeral(corn, kale).

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Farmer’s Market Goodies on July 20th
  1. Melon and eggs from Triple J Farm $4
  2. June apples and Potatoes from Johnson Farm of Georgetown $6
  3. Donut peaches from Silas Farms $3
  4. Onion and yellow beans  from Stonehedge Farm Produce $2

I quite honestly have no clue what is on the menu for this coming week but I’m pretty sure something with apples will be included.  And as I write this I realize I should of gotten some squash and more carrots from the market —  don’t you hate when that happens 🙂

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Apple Pancakes with Fried Apples

My oldest loves fried apples — I’ve fixed them just as a side and then sometimes as a topping for waffles or pancakes so for our brinner meal of the week I thought I would experiment and make apple pancakes.  I searched online for suggestive recipes and most were for the oven style apple pancakes (btw need a cast iron skillet for that), but luckily came across a recipe by Smitten Kitchen (btw love this site – has tons of recipes would like to try).  Bada bing bada boom — I made apple pancakes with some fried apples to top.  Now I used June apples from the farmer’s market and handcut the apples so it not exactly like the recipe.  SUCCESS –  both girls loved it and when they saw the apples at the market today automatically asked if we could have them this week 🙂

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Tofu Stir-Fry with Rice Noodles

I had planned on fixing this recipe I noticed in my All you with tofu but once I realized it was a salad I deviated from the recipe making it a stir-fry instead.  One thing I know for sure is my girls are not fans of cold pasta salads but love them some stir-fry or lo mien.  So this is a Maranda’s conception 🙂

Ingredients –  extra firm tofu, rice noodles, snow peas, carrots, soy sauce, sesame oil, rice vinegar, garlic, sriracha, lime

Steps

  1. Drain the tofu – cut the tofu in half and wrap in a paper towel – sit on a plate and put a bowl or casserole dish on top for twenty minutes.
  2. Marinate the tofu – I just mixed together some soy sauce, sesame oil, rice vinegar, garlic, sriracha, and lime together.  I let the tofu marinate in the sauce while I cut up the carrots and snow peas.
  3. Fix noodles according to package (boil water and let them sit for so long)
  4. Fry up tofu – I used some vegetable oil and put the pan on medium heat cooking the tofu and turning it so doesn’t get burnt.
  5. I took the tofu out of the pan and stir fried the veggies .
  6. Once the veggies were how I wanted I added the drained noodles and some leftover sauce and soy sauce.
  7. Served the stir fry noodles/veggies with the tofu

Now I know I didn’t give any measurements — sorry I just went with the flow but I can tell you not a lot of sriracha for my family so it was like 1 tsp.  The girls liked it and I plan on making it again so I’ll watch what I do and update.

What’s cooking in your house?

Maranda

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