Slow Cooker Black Bean Enchiladas

Slow cooker black bean enchiladas 14

This recipe from the kitchn came with so many caveats about how these are not your ordinary baked enchiladas, and how they end up being a gooey mess but they’re still good, that it was almost worth making them just to see if they lived up to all the anti-hype. They’re easy, they’re tasty – they’re messy and not crispy at all. And still good. So give them a try.

Slow cooker black bean enchiladas 2

They are a great way to use up weird leftover bits of things. This is what tofu does when you freeze it. People like to freeze it because it goes crumbly, so we tried it as an experiment after making stir fry one night.

Slow cooker black bean enchiladas 1

Start by chopping up 1 small onion. Dice up 1 red bell pepper. Drain and rinse 1 16oz can of black beans. Divvy out 1 cup frozen corn. Mix all those together in a bowl. Grate up 1-2 cups good melting cheese, and add in 1/2 cup of that cheese to the bowl.

Slow cooker black bean enchiladas 3

Mix together as well some spices: 2 teaspoons chili powder, 1 teaspoon cumin and 1 teaspoon kosher salt. I find often that this sort of food genre is benefitted by adding in 1 teaspoon cinnamon as well.

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Tip that into the mixed veg.

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Add in any leftover ground meat or chicken you have, if you have any, or this weird crumbled spongy thawed tofu. I really felt like I was breaking up a sponge. Later, I felt like I was EATING a sponge.

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In the bottom of a 4-6 quart slow cooker, spread enough of a 30oz jar of salsa to coat the bottom. You’ll note here that we have a very bowl-shaped slow-cooker. This probably works a bit better in a more flat-bottomed version.

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Ker-SPLAT.

Grab a package of flour tortillas (ours were the small size, pack of 10). Scoop about 1/3 cup of that vegetable filling into each tortilla, roll it up, and lay it seam-side-down in the slow cooker.

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Once you’ve got a layer (with our shape of bowl, that didn’t take long), sprinkle with more salsa and some more of the cheese.

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Slow cooker black bean enchiladas 10

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You should probably end up with only two layers but because of the shape of our bowl we had three, so it was a good thing I grated more cheese. Any extra filling can be piled on top.

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Then add in the rest of the jar of salsa. Resist adding on the rest of the cheese – keep about 1/2 cup of it back for the end bit.

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Cook on high for 2-4 hours (or on low for 8 hours if you’re prepared for extra mushy enchiladas). In the last 15 minutes of cooking, take the last 1/2 cup of cheese and sprinkle that over top, close the lid, and let it melt.

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Serve with sour cream, guacamole, and cilantro, or whatever else floats your enchilada boat!

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Wingin’ it Wednesday: Standard Stirfry

Me: What do you want for dinner?

Pie: I dunno. What do YOU want for dinner?

Me: I dunno. Stir fry?

And that, ladies and gents, is how 85% of our weekday meal conversations go. Usually we end up making a stir fry – it’s an easy, relatively easy, and healthier alternative to a whole bunch of the pre-made meals you get at the grocery store.

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First, cube up some chicken. Or beef. Or tofu. Whatever floats your boat.

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Then brown it in a pan with a dash of olive oil, some minced ginger, and minced garlic.

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While that’s going on, chop up some vegetables – any kind you like. Slice them thin so they will cook quickly. We used carrots, sugar snap peas, red peppers, onions, and broccoli here. If you want, you can also cook some rice or noodles to serve as a base for the stir fry.

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When the chicken is cooked, haul it out of the pan and put it aside in a bowl.

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Tip your onions into the pan to soften first.

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Then add in the rest of the veggies.

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Whip up a quick sauce of about 2 tablespoons plum sauce, 1 tablespoon teriyaki sauce, 1 tablespoon hoisin sauce, and 1 teaspoon peanut oil. Feel free to experiment with proportions and different sauces – we’ve experimented for a few years and this is the combo we like the best.

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Pour the sauce over the vegetables, stir it in, and pop a lid on the pan so the vegetables have a chance to steam a bit. How long this takes obviously depends on the amount of vegetables you have. You want them tender but not soggy.

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Toss your chicken back in to re-heat, then serve immediately over your rice or noodles.

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Yum!

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Tofu Feature Month: Tofu-Spinach Calzones

Tofu Spinach Calzone

[Note from Photographer’s Ego: Yes, I know these pictures fail to follow that number one rule of food photography: use natural light!  I will be building myself a light box soon, not to fret.]

This will be our final tofu recipe for you folks for a while.  Our digestive systems are not used to so much soy and they have unequivocally had enough.  The Pie especially so.  Poor man.  Pity him that his wife cooks new things for him on a regular basis.  Tsk.

The last time the Pie and I attempted calzones, we ended up with floor pizza.  I was determined to get it right this time.  The recipe below, with some modifications, comes from the Savvy Vegetarian, and it’s pretty easy.  The dough is nice and stretchy, and I could definitely use it again for a calzone with a different filling, which is exciting!  The yield for this is 10 hand-hold-able calzones, and I halved it (because there’s only the Pie and myself — Gren doesn’t get people food).

For the dough:

In a small bowl, dissolve 1 teaspoon granulated sugar in 1 1/4 cups warm water.  Stir in 2 teaspoons active dry yeast and allow that to sit for 10 minutes.

Tofu Spinach Calzone

Or until it gets all foamy.

Tofu Spinach Calzone

In a larger bowl, add 1/2 teaspoon salt to 3 cups flour and mix well.

Rub in (exactly how it sounds) 1 tablespoon olive oil.  Rub it between your fingers until there are no large clumps left.

Tofu Spinach Calzone

Stir the water/yeast mixture into the flour until it forms a shaggy ball.  Make sure to get all the floury goodness at the bottom of the bowl.

Tofu Spinach Calzone

On a floured surface, knead the ball for about 10 minutes.  The more you knead it, the tackier it will get, so you will need to add more flour on occasion.  Also, keep in mind that the more you knead it, the more elastic it will be (because you worked all the gluten together).  You want your dough to be nice and stretchy.

Tofu Spinach Calzone

Place the dough in an oiled bowl, cover it with a clean cloth and set it in a warm place to rise for about an hour.

Tofu Spinach Calzone

For the filling:

Dice up 1/4 cup onion, and about 8 mushrooms and toss them in a frying pan with 2 tablespoons olive oil and 2 tablespoons minced garlic.  Sauté until soft.

Tofu Spinach Calzone

In a small bowl, mix up 1 tablespoon flour, 1 tablespoon powdered vegetable stock, 1/2 teaspoon dried marjoram, 1/2 teaspoon dried oregano, 1 teaspoon dried basil, a pinch of cayenne, 1 teaspoon salt, and 1/2 teaspoon ground black pepper.

Tofu Spinach Calzone

Toss that on the vegetables in the pan and stir it around.

Tofu Spinach Calzone

Plop in 16 ounces fresh baby spinach (you can use frozen spinach, if you thaw it and drain it first), as well as 2 12-ounce packages of firm silken tofu and a dash of soy sauce.  You can break up the tofu before you toss it in, but it gave me something to do while I waited for the spinach to wilt.

Tofu Spinach Calzone

I had some leftover chèvre, 8 ounces worth, so I tossed that in as well.  So if you’d like to add that to this recipe, chuck in 8-16 ounces goat’s cheese and stir it around until well-incorporated and completely melted.

Tofu Spinach Calzone

Remove the mixture from the heat.

Tofu Spinach Calzone

Calzone Assembly and Baking:

Preheat your oven to 425°F.

Tofu Spinach Calzone

Punch down your dough.  Literally.

Tofu Spinach Calzone

Divide it into 10 equal parts, rolled into balls (remember, my recipe is halved, that’s why you only see five).

Tofu Spinach Calzone

On a floured surface, roll each ball out into a 6″ round.

Tofu Spinach Calzone

Divide the filling into 10 equal parts and place each portion on a round, slightly to one side.

Tofu Spinach Calzone

Wet the edges of the dough with your finger and fold over each round to make a half circle.

Squish down the edges with your finger and crimp with a fork to seal them.

Tofu Spinach Calzone

Place the calzones on a baking sheet.  You can brush them with oil and sprinkle them with salt if you like, for a crusty, salty top.  I chose to cook ours on our pizza stone, which I put in the oven when I turned it on. Cut two diagonal slices in the top of each calzone to let the steam escape.

Tofu Spinach Calzone

Bake for 15-25 minutes, until the dough is golden brown and the filling bubbles up through the holes.

Tofu Spinach Calzone

Be careful, they’re HOT!

Tofu Feature Month: Corn and Tofu au Gratin

Spicy Corn & Tofu Gratin

This quick and warm meal comes just in time for the start of school and our rainy season here in Newfoundland.  So while the wind howls outside our windows, averaging 75km/h (on a relatively calm day), and the rain patters through the holes in our leaky roof, we can curl up after a long day at school with this comforting little casserole.   I pulled it from Metro’s recipe site, and modified it a bit because I can’t find chipotle purée anywhere (hint, hint: stocking stuffers, people).

Preheat your oven to 350°F.

Chop up about 1/2 a small onion.

Spicy Corn & Tofu Gratin

In a large skillet, heat about 1 tablespoon olive oil over medium heat.  Chuck in your chopped onion and 2 teaspoons minced garlic and sweat that stuff for a minute or so.

Spicy Corn & Tofu Gratin

Next, crumble up 1 (1lb) package firm tofu and dump that into the pan.

Spicy Corn & Tofu Gratin

Add in 1 teaspoon ground cumin, 2 teaspoons chipotle seasoning (chipotle purée if you can get it), 1 teaspoon dried oregano, and the leaves from 4 sprigs of fresh thyme.

Spicy Corn & Tofu Gratin

Also add 1 12oz can of corn, drained (you could probably use thawed frozen corn, too). This is the world’s best can opener, by the way. We got it at Lee Valley. You should get one.

Spicy Corn & Tofu Gratin

Then add 1 cup vegetable broth.

Spicy Corn & Tofu Gratin

Stir that around and reduce for 5-10 minutes, or until all the liquid has been absorbed or evaporated.

Spicy Corn & Tofu Gratin

Transfer the whole shebang to a baking dish and top with 7oz crumbled chèvre (goat’s cheese).

Spicy Corn & Tofu Gratin

Bake until the cheese is melty (chèvre doesn’t get all runny, so you have to keep an eye on it), about 10 minutes, and serve right away.  Fantastic reheated the next day as well.

Spicy Corn & Tofu Gratin

Tofu Feature Month: Dark Chocolate Mousse

Tofu Chocolate Mousse

Who says that tofu only belongs on the savoury side of life?

This chocolate dessert is quick and easier than doing it the hard way.

The original recipe I had called for carob powder, but I didn’t have any, so I chopped up dark chocolate and melted it instead.  I figured it would make a smoother treat that way.

Tofu Chocolate Mousse

In a blender, combine 1 package soft silken tofu, 1/2 cup unsweetened cocoa powder, 1/2 melted dark chocolate, and 1/2 cup soy milk.  Add between 2 and 6 tablespoons of sugar (I did 2, the recipe I had called for 6, and that seemed like a lot).  Blend that until it’s smooth.  It might take some stirring to dislodge pockets of cocoa powder.

Tofu Chocolate Mousse

Pour into parfait cups or layer in a tall glass.  I tried to layer with marshmallows, but of course they floated when I tried to pour more chocolate on top. Yes, I am an idiot.

Tofu Chocolate Mousse

And the fresh raspberries I put on top sank.

Tofu Chocolate Mousse

Chill until firm(er) and serve.

To be honest, I was not a fan of this dessert.  Firstly, it was most decidedly not a mousse — that frothy, floating concoction that I know and love.  This was more like a heavy pudding.  And the smoothness of the tofu did nothing to hide the chalky feeling of undissolved cocoa powder sliding down my gullet.  It tasted fine, but the texture was all wrong.  In this case, I would stick with real dairy and straight chocolate.

Tofu Chocolate Mousse

Tofu Feature Month: Roasted Vegetable Lasagna

Tofu Lasagna

Today we are going to use tofu to replace ricotta cheese in a healthy and hearty lasagna.  This recipe makes for 2 dishes of pasta, so you can freeze one and then thaw it for cooking at a later date.

Start with your roasting vegetables.  Preheat your oven to 450°F.

Slice up 2 Italian eggplants (or one small regular one), 1 zucchini, and 2 red peppers.

Tofu Lasagna

Make the pieces relatively small so you don’t have to cut them up too much when you eat them.

Tofu Lasagna

Plop those in a roasting pan and drizzle lightly with olive oil.  Toss thoroughly and roast for about 20-30 minutes, stirring about halfway through, until everything is tender and fragrant.  Reduce the heat of the oven to 350°F if you are planning on cooking your lasagna right away.

Tofu Lasagna

Next, chop up about half a large yellow onion, and about a dozen mushrooms.  Sauté those suckers in a large saucepan with a wee bit of olive oil until they are tender as well.

Tofu Lasagna

Add the roasted vegetables and stir them around.

Tofu Lasagna

Pour in 2 jars tomato-based pasta sauce and mix that around to warm everything up.  I only used one jar of sauce in this recipe and didn’t have quite enough sauce to cover everything, so I definitely recommend two jars.  Add in a bit of fresh basil, too,  if you’ve got it.

Tofu Lasagna

Thaw 1 500g package of frozen spinach.

Tofu Lasagna

Add to that 2 packages soft tofu (or firm silken tofu) and squish it around.

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I puréed about half of it in a blender for a creamier texture.

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Season with salt and pepper. Shoulda used a bigger bowl …

Tofu Lasagna

Now, line the bottom of your oblong casserole dishes with noodles.  I use the no-cook lasagna because it’s less of a pain in the butt, and with the size of my dishes, each casserole will take 9 noodles.  Spread on a generous layer of the roasted vegetables in tomato sauce (I had to be sparing, because I only used the one jar of sauce).

Tofu Lasagna

Add another layer of noodles, then a heaping of the tofu/spinach mixture. Use half the stuff for each casserole.

Tofu Lasagna

More noodles.  The rest of your tomato sauce.  Try to cover all the noodles so they don’t dry out while baking.  Obviously, that’s not what happened here.  But what can you do?  I learned from my mistakes.

Tofu Lasagna

For a little extra flavour, feel free to top the lasagna with a handful of crumbled feta cheese.

Tofu Lasagna

Bake at 350°F for about 30-40 minutes, or until the top of the lasagna is all nice and bubbly.  Some lasagna advocates recommend covering the casserole and then uncovering it in the last ten minutes to crispen it up, but I’ve found that’s only helpful if you are working from a frozen casserole.  If you plan to freeze this lasagna and eat it later, I suggest you let it thaw completely before cooking.

Tofu Lasagna

Now you can eat it.  Comfort food that won’t kill you.  Genius. Though it probably would have been a better choice NOT to eat it with garlic bread.

Tofu Lasagna

Tofu Feature Month: Mapo Tofu

Mapo Tofu

I FINALLY found silken tofu in St. John’s.  I’ve been looking for it for what feels like forever.  In celebration of my recent discovery, and the Pie’s insistence that he needs to slim down in time for Kristopf’s wedding next July, I have decided to honour the long-standing request of my friend Danger K and start finding new ways to cook with tofu.  You might know Danger K: she recently got married (on our wedding anniversary, no less), and she and her husband planned a big fancy wedding by begging, bartering, and borrowing everything they could.  Their expenses out of pocket?  About two hundred bucks.  You can read about the process on their blog, Project Priceless.  So they’re a little bit famous back in Ottawa.  And I can say that I knew her when.  We went to high school together.  In fact, she had a huge crush on one of my brothers (DON’T DENY IT DANGER K I HAVE PROOF).  Not that I’m going to hold that against her or anything.

Mapo Tofu

So.  Cooking with tofu.

My previous experiences cooking with tofu (not in eating it, just cooking it) focused mainly on tossing cubes of it into Broccofu, Peanut Butter Spaghetti, or the occasional stir-fry.  There’s nothing wrong with that, but’s not using tofu in all its myriad manifestations.  This fall, the Pie and I aim to change our ways, and this recipe is the beginning.  September will be a sort of Tofu Feature Month.

Mapo doufu (mapo tofu) is a traditional spicy dish from the Sichuan province of China and involves sautéing tofu pieces in a suspension of a paste made of beans and chilis.  What I found particularly interesting about this dish is that I normally think of tofu as a protein-replacement for meat, but this recipe calls for a combination of tofu AND beef or pork.  Very unique (for me, at least).

Mapo Tofu

A note on substitutions:  this recipe calls for chili bean paste, a spicy gooey mixture of fermented soy beans and chilis (I’m thinking like a super-hot miso).  I didn’t have such a thing, so I used black bean paste instead with the chilis, which is why my sauce isn’t that signature reddish colour.  The recipe also requires the use of rice wine, which, not being a wine-drinker, I also don’t have, so we used rice wine vinegar instead.  Finally, the recipe I used made little sense and required some serious moderation, so I haven’t linked you to it.   I wasn’t a huge fan.

Start by making up enough rice for two people.

Mapo Tofu

Drain and pat dry one block soft tofu (I used extra-firm silken tofu because I wanted to see what it was like).  Cut it into 1″ cubes.

Mapo Tofu

Slice up 4-5 green onions and save about 1/4 of the green tips (sliced) for garnish.

Mapo Tofu

In a skillet or wok over medium heat, heat 2 tablespoons vegetable oil and sauté 4oz ground beef or pork until cooked.  Drain and set aside.

In the same pan, heat 1 tablespoon vegetable oil.  Add 1 teaspoon minced ginger, the green onion that isn’t what you saved for garnish, 2 whole dried chilis, and 1 teaspoon ground peppercorns (Sichuan if you’ve got ’em).  Cook that for about a minute.

Mapo Tofu

Add the ground meat back in, as well as 3 tablespoons chili bean paste, 2 teaspoons minced garlic, 1 tablespoon soy sauce, 1 tablespoon rice wine, and 2 teaspoons brown sugar.  Cook that for another minute or so, just so everything can get acquainted.

Mapo Tofu

Add in the cubed tofu as well as 1/4 cup vegetable stock (or beef, or pork) and let that simmer for 15 minutes.   Stir occasionally, but don’t let the tofu fall apart.

Mapo Tofu

When it’s nearing done, dissolve 1 tablespoon corn starch in a little bit of water and pour that in as well.  Stir gently until it thickens.

Mapo Tofu

Serve over rice and garnish with the remaining green onions.  SPICY!

Mapo Tofu

Peanut Butter Spaghetti

This recipe is actually called something like “Whole Wheat Spaghetti with Snow Peas and Carrots”, but the Pie and I have made it so many times that our version is better.  It came out of an Every Day Food from eons ago, and it’s kind of like a lazy man’s pad thai.

We made it for Kª one night when Kº was off gallivanting in Russia, leaving her alone with Il Principe and the Incredibly Little Hulk.  Served with our crispy won ton crackers, it was a great and easy meal.  Even Il Principe approved.

Start some water a-boilin’.  Like enough to cook about 8-10oz of whole wheat spaghetti (to serve 4).  Then you can, you know, cook that there spaghetti for about ten minutes, or according to your package instructions.

While you are waiting for the water to boil and for your pasta to cook, prepare the following mis en place:

3 medium carrots, shaved with peeler

8oz snow peas, tough strings removed

1 (300g) package of firm tofu, cut into small cubes (if you’re not a fan of tofu it’s conceivable that you could replace this with thin strips of cooked chicken or steak)

Prepare as well this wee bowl of sauce:

5 tablespoons organic peanut butter (smooth or crunchy, it’s your choice)

2 tablespoons brown sugar

2 teaspoons rice vinegar

2 teaspoons soy sauce

2 teaspoons lemon juice

2 teaspoons sweet chili sauce

Stir that all together.  If you can’t get the peanut butter to go, don’t worry, the heat from the pasta will melt it.

When your pasta is cooked, scoop out about a cup of the pasta water.  You may or may not need it later.  I like to keep you guessing.

Drop all the vegetables and tofu into the pot with the pasta and let sit in the boiling water for 2 minutes before draining the whole thing.

Toss the pasta to make sure everything is mixed around.

Pour in your peanut butter sauce and toss to coat.  If the sauce is too thick and won’t coat properly, pour in some of the reserved pasta water to thin it out a bit.

Garnish with crushed peanuts and serve.  Fantastic cold the next day.

Japanesey Dinner with Doodle

Hooray!  It’s our 200th post!

I am fortunate to have three best friends (and yes, the superlative applies to all of them).  You’ve already met Cait and Chel, and now I would like to introduce you to Doodle (she’s not that fond of the nickname but she used to call me Poo so she’ll just have to suffer).

When she was home from Chicago for Christmas, she got her mother, who is Japanese, to teach her how to make gyoza, a crispy-fried dumpling, basically the Japanese version of a pot sticker.  With her new-found knowledge she came over to cook dinner for my parents and the Pie and myself.  And we were all so very glad she did.

For a very short person and a very tall person, Doodle and the Pie make a good cooking team.

To accompany the gyoza, Doodle decided on a simple green salad and miso soup, with rice on the side.

For the soup:

I’m sure you remember my earlier attempt at miso soup with an Atlantic flavour.  I can assure you that this is the real deal.

Start a pot of water boiling, with as much liquid as you will need to feed all your hungry mouths.

Grab yourself some miso.  This particular miso was made BY HAND by Doodle’s mother, so it was extra good.

Add the miso bit by bit to the boiling water, until you have achieved the desired consistency and taste. 

An important ingredient is dashi, a sort of fish powder.  Sorry my picture here is blurry.  Add a couple of shakes of that.

And some seaweed.   It’s amazing, considering what’s in this particular soup, that the Pie drank his all up in a jiffy.

Cube some tofu and add that in as well.

Doodle informs me that you can keep whatever tofu you don’t use right away in your refrigerator, as long as it’s submerged in clean water, which you will need to replace every day.  The more you know.

Keep adding things until it tastes good to you.

When you are ready to serve, pour your soup into bowls that will fit easily into your hand (miso soup is a good drinking soup) and garnish with chopped green onion.

For the salad:

On Doodle’s instructions I gathered equal amounts of broccoli, asparagus, and green beans, and chopped them into pieces manageable by chopstick.

Gently steam your vegetables in a pot of simmering water.

Drain and rinse the vegetables in cold water.

Dress with a mixture of soy sauce (Doodle’s mom prefers the sushi soy sauce for its sweetness), rice vinegar, sesame oil, and garlic powder, to taste.

For the dumplings:

This is Doodle chopping up Asian chives.  I’m sure any kind of chive is good.

She then added them to about half a red onion, chopped finely, in a bowl.

Add to that about a cup each of ground pork and lean ground beef.

Maybe a spoonful each of minced garlic and minced ginger.

Doodle then chopped up some green cabbage. Then she mulched the cabbage in a food processor.

Adding the cabbage to the meat and onions, she mixed it well with her hands.

Now comes the fun part.

On your workspace, place the bowl with the meat mixture and a spoon for scooping it up, a plate for the finished dumplings, and a small bowl of warm water.

For these dumplings you need the round dumpling wrappers.  Doodle tells me that the square ones don’t work as well, and, also, that the dumplings can be frozen and used later, though they are slightly more sticky when thawed.

Place a wrapper in the palm of your hand.  

Take a spoonful of meat mixture and place it in the centre of the wrapper.

Dip a finger from your other hand in the water and use it to draw a line around the edge of half the wrapper.

At the edge of the wrapper, where the wet line meets the dry wrapper, pinch the two sides together, just at the edge.  Then pull the rest of the wet side of the wrapper over slightly and pinch it onto the dry side, making a pleat. 

Continue until you reach the end, so that one side of your dumpling edge is smooth and the other is pleated.  This will make sure that the dumplings stay upright when they are cooked.  Make sure to seal the edges well, using more water if you have to, in order to ensure a good seal.

Keep doing this until you either run out of dumpling wrappers or filling material.  You can see that expert Doodle has created a plate of perfect dumplings.

This is the plate that the Pie and I made.  Not quite so perfect.  Of course after they were cooked you couldn’t tell the work of us newbs from that of the professional so it’s all good.

Now take a large non-stick frying pan with a lid that fits.  A wok won’t work because you need the bottom to be flat.

Put a few teaspoons of oil in the pan and heat it to medium-high.  Place your gyoza into the pan so they are all sitting upright and let them sizzle for a few minutes.

Fill a cup with water and add a teaspoon or two of flour.  Mix it well.

Pour the flour water into the bottom of the pan and cover the pan with the lid.

Let the dumplings cook like that until all the water is gone and the flour has formed a sort of crispy net on the bottom of the pan. 

Use chopsticks or a spatula to loosen the dumplings from the pan.

Place a plate on top of the dumplings.

Flip the pan so all the dumplings end up on the plate. Some may still end up in the pan.  Some may end up on your floor.  It’s anyone’s guess.

See how they’re all lovely and crispy brown?

Mix up some soy sauce and rice vinegar.

Pour it into a dipping bowl for your dumplings and serve everything with some rice.

Enjoy it thoroughly.

There was nothing left of this lovely repast, as you can see.  I can’t wait to do it again!

Broccomeat/Broccofu

Did I mention that we are broke students who live in Newfoundland, a rock in the middle of the north Pacific Atlantic Ocean?

This recipe arose out of necessity, when the only vegetable we could get in the winter that was half decent was broccoli, and the only protein we could afford was a block of tofu or a thin frying steak that cost two dollars.

Fortunately, we take after our respective parents, and do not lack for condiments.

This is a Pie recipe, and until the night he let me photograph it, I never knew the secret.  Of course, as he says, improvisation is quintessential, and the recipe is not exactly the same every night.  Accordingly, I have provided you with alternative ingredient options: the tofu option (“broccofu”), the steak option (“broccomeat”), the teriyaki version (sweeter), and the black bean version (more sour).

Separate two small heads of broccoli into individual florets, and slice up the tender part of the stem, while you’re at it.

Cube a block of firm tofu — the firmer the better, because it will disintegrate on you.  I love cutting tofu.  It’s like extra hard Jello.

Alternatively, slice a thin uncooked steak into strips.

In a large pan or wok, heat up two tablespoons of peanut or other frying oil with a tablespoon each of minced garlic and ginger from a jar.  If you are doing the teriyaki version, omit the ginger.

When your oil is sizzling with your minced herbs, add your tofu or your steak and allow to brown for a few minutes.  While it’s doing its thing, mix together, in a small bowl, a tablespoon of each of the following (2 if you’re feeling saucy):

black bean sauce (it’s more of a paste) / alternatively / teriyaki sauce

garlic black bean sauce (it’s more of a liquid) / alternatively / sweet and sour sauce

peanut oil

soy sauce

hoi sin sauce

garlic chili sauce

plum sauce

I know.  Everything seems to have garlic in it.  Trust me.  It works out.  Don’t be afraid to improvise with what you have and experiment to cater to your own tastes.  Stir fries are meant to be made up.

Pour the sauce into the pan and stir the tofu/steak until coated.  The Pie wishes to point out that the reason he adds the sauce before the broccoli is because he finds that the florets act like sponges and suck all the sauce away unless it has a chance to coat the other ingredients first.

After mixing in the sauce, drop in your broccoli florets and stems, and heat until the broccoli is bright green.

Serves 2 over rice.  With the rice, the whole thing costs you less than $4.  My cheap brother Kristopf would be proud.