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).
- Melon and eggs from Triple J Farm $4
- June apples and Potatoes from Johnson Farm of Georgetown $6
- Donut peaches from Silas Farms $3
- 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 🙂
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 🙂
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
- 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.
- 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.
- Fix noodles according to package (boil water and let them sit for so long)
- 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.
- I took the tofu out of the pan and stir fried the veggies .
- Once the veggies were how I wanted I added the drained noodles and some leftover sauce and soy sauce.
- 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?