I lost computer access for a little while, thinking my lovely computer was a dud, it had been to the apple shop going through diagnostic tests and turning up fine. Phew! It took a bit of getting used to being computer-free, but I not only adjusted to my new lifestyle, I embraced it! I picked up and finished books (many in the same day), I went on exciting bike rides and met up with friends to play in the sunshine. I also did quite a bit of leafing through cookbooks and did quite a lot of cooking. Being computer-free was time well spent! Luckily, I didn’t miss any work or annoyed any clients by not being available and it was only when my picked up my computer on Monday afternoon, did a client ring up with a small job. Phew, again!
And because I’ve been away from the computer for so long, I’ll quit my yapping and post 2 yummy recipes right away.
cabbage, spinach and tofu on noodles with peanut sauce
1/2 block of extra firm tofu, cut into squares
1/2 head of cabbage, sliced into strips and then cut in half to make shorter strips
1 bunch spinach, cleaned & picked through
1/2 onion, cut into large chunks
2 stalks celery, cut on the diagonal into thick slices
3 cloves garlic, minced
1 T fresh ginger, minced
whole wheat pasta or brown rice
1 t vegetable oil
lime wedges (optional)
for the sauce:
1/4 c natural peanut butter
1 T honey (or brown sugar if you swing vegan-style)
2 cloves garlic, minced
1 t fresh ginger, minced
1 t sesame oil
2 T soy sauce
2 T rice wine vinegar
1. In a blender, mix all the ingredients for the peanut sauce, adding a bit of warm water if the mixture gets too thick. Taste. You may need to add a bit more honey or hot sauce depending on your own tastebuds. Set aside.
2. Boil water in a large pot and add pasta at the boiling point. Drain and set aside.
3. In a large skillet or walk, heat the oil and add the garlic and ginger when hot. Add the tofu and fry until golden on both sides. Add the onion and celery and when the onion becomes translucent, add the cabbage. Once the cabbage gets slightly wilty, add the spinach and a bit of soy sauce for flavour. Stir until spinach is cooked, then turn off heat.
4. In large bowls, add the pasta and then top with the tofu-vegetable mixture. Drizzle with peanut sauce. Serve with lime wedges.
Butter tarts seem to be a genuine Canadian invention. A mixture of eggs, sugar and raisins are baked into individual tarts and the result is similar to a pecan pie, but decidedly different. I love butter tarts and I still have yet to get over my fear of making pie dough, so I went a different route and opted to make a still very Canadian butter tart bar. Interested to know more about the butter tart? Listen to the CBC on what makes a great butter tart.
butter tart squares
3/4 c flour
1/4 c brown sugar
1/4 c butter
1/2 c brown sugar
1/2 c corn syrup
1 t vanilla
1/4 c flour
1/4 t salt
1/2 c chopped walnuts
1/2 c raisins
1/4 c unsweetened coconut
1. Preheat oven to 350. Grease 8 inch square cake pan. Beat butter and brown sugar together until creamy. Add flour and combine until crumbly. Press base mixture into prepared pan and bake for 12-15 minutes until golden.
2. Combine topping ingredients and blend together until well mixed. Pour toppping over the base and return to the oven until bubbly around the edges but still slightly jiggly in the centre, about 20-25 minutes. Cool completely in pan and then cut into squares.