So, shortly after my last post my mom was re-admitted to the hospital. It’s been a long few days, but it looks like it’s just that the pneumonia came back with a vengeance. I say “just” because the other things they were discussing were really scary, but thankfully those have all been ruled out. She’s currently in the ICU, but is doing a heck of a lot better than she was when she got there. Thanks to everyone for your good thoughts & prayers. Keep ’em coming!
I spent yesterday at the hospital so no pics to share. I had a few requests for recipes so I’ll post those today instead. Both recipes were inspired by The Volumetrics Eating Plan. My husband picked this book up a couple years ago and I’m a big fan of the concepts it presents. Basically, choose better food and you can eat more of it.
I made some modifications to these two recipes so here are my versions:
Tofu Pad Thai
(makes 4 servings of about 2 cups each)
1 package Asian rice noodles (6-7 ounces)
1 cup vegetable broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice-wine vinegar
1 tablespoon lime juice (fresh is best)
3 tablespoons tomato paste
1 tablespoon peanut oil
1 clove minced garlic
8 ounces extra-firm tofu, diced into 1/4-inch cubes (I bought mine pre-diced.)
2 1/2 cups fresh bean sprouts
1/2 cup chopped fresh cilantro
1. Prepare the noodles as directed on the package.
2. In a bowl, combine the broth, sauce, vinegar, lime juice and tomato paste. Set aside.
3. In a large skillet or wok, heat the oil over medium heat and saute the garlic about 2 minutes. Add the egg and scramble it into small pieces. Bump the heat up to high, add the tofu, saute 3 minutes while gently stirring. Add the sauce mixture and cook until it comes to a boil, about 1 minute (maybe less).
4. Reduce the heat to medium and add the rice noodles, sprouts and cilantro to the skillet. Toss gently until everything is heated through and coated with the sauce.
This is great served over any type of lettuce or greens.
Shrimp Fried Rice
(makes 4 servings of approximately 1 1/2 cups each)
3 teaspoons dark sesame oil, divided
1 pound frozen shrimp, thawed & tails off (cut these in 1/2 if they’re big)
2 cloves minced garlic
1 cup asparagus, cut into small pieces (I cut each stalk into thirds.)
1 cup small broccoli florets
1 cup yellow or orange pepper, seeded & chopped
1 cup sliced mushrooms
2 cups cooked brown rice
1 tablespoon soy sauce (I used reduced-sodium.)
1 tablespoon hoisin sauce
1 egg white
1. Heat 1 teaspoon oil in a large skillet, dutch oven or wok over medium-high heat. Add the shrimp and garlic and stir fry until the shrimp are heated through and pink, about 4 minutes. Move the shrimp to a bowl and cover to keep warm.
2. Add the other 2 teaspoons of oil to the skillet and stir-fry all of the veggies for 3 minutes.
3. Add the rice, soy sauce, hoisin sauce and cayenne. Stir fry 3 minutes or until everything is heated through.
4. Whisk the egg and egg white together in a small bowl. Add them to the skillet and cook, stirring occasionally, until the eggs are set. Do NOT overstir or the veggies and rice will turn to mush.