Foodie Friday: Tofu Cuban Sandwich

I am a sandwich fiend. I don’t know what makes sandwiches so awesome— they’re so…portable. And you can’t really mess it up. Plus I’m always a sucker for anything with bread.

Well, I tried this recipe right off the Food Network Magazine: a Tofu Cuban Sandwich. Alas I didn’t make the jicama sticks due to a lack of them at my grocery stores. The result, besides the burnt bread (>_>) , was tasty and pretty easy to make. It’s definitely a nice change from the standard, dull turkey or chicken sandwich. One of these I’ll definitely make some time on a Sunday and prepare it for a work lunch because eating out in San Francisco, as tasty as it is, is pricey.

I burnt the bread. I fail in life
I burnt the bread. I fail in life

 

Tofu Cuban Sandwich

Ingredients:

1 14-ounce package extra-firm tofu
1 small onion, sliced 1/4 inch thick
3 cloves garlic, roughly chopped
1 1/2 tablespoons extra-virgin olive oil
Juice of 2 oranges

4 small whole-wheat hoagie rolls, split

1/4 cup yellow mustard
1 1/4 cups shredded low-fat low-sodium Swiss cheese (5 ounces)
2/3 cup chopped roasted red peppers, drained and rinsed
1/2 kosher dill pickle, chopped (about 1/4 cup)

I pretty much copied the recipe —minus the bits about the jicama sticks— which you can follow here .  After cutting the tofu into 8 pieces, soak it with the onion, garlic, OJ, and olive oil for about 5-10 minutes. Cook the tofu on a nonstick skillet until golden on both sides then add that plus the rest of the mixture/other ingredients on the bread roll and cook again on the skillet until the bread is toasted to your liking. In my case, the bread toasted *really* fast… If I ever find those darn jicama I’ll give that a go, but until then maybe I might put the chili powder that is meant for the sticks to the sandwich instead for a bit of kick? The peppers and juice give the tofu and sandwich a nice flavor, but might be plain for some without that “oomph.” This sandwich was kinda fun to make, burnt bread and all.

Foodie Friday: Mochimochimochimochi

Good news: I got a job. Huzzah!

Kinda sorta bad news: The commute leaves me zombified which I just trudge to my room and pass out to start the process all over again.

Good news: I’m pretty much eating my way through San Francisco so I’ll possibly have more Foodie stuff to post about. Huzzah!

About a month ago I was doing my usual Amazon book splurge and I finally decided to purchase a mochi recipe book I had my eye on for a while, thanks to Deb Aoki, a manga critic/ foodie who I kinda stalk on Twitter. So.

Put a face on any food and it becomes the cutest thing EVER
Put a face on any food and it becomes the cutest thing EVER

I *loooove* mochi and with my new baking, I figured why not? Doesn’t seem too bad. And it isn’t. Well, Jenn Fujikawa’s way anyway. She puts a lot more than just anko in her recipes—I tried a PB&J and sweet potato mochi (separate recipes of course). The PB&J mochi was hard since the book doesn’t state how much mochi to tear off and fill. Apparently I suck at guestimating so I ended up with gigantic ones and ones where it was ooozing with peanut butter and strawberry jam deliciousness. And you know what? That’s fine with me! The sweet potato was just a mix-and-bake deal. To be honest I’m not really sure if I did it correctly since the top of the “mochi” had a crispy exterior and had the feel and texture of a chewy bread than what I usually envision when I think of mochi, but it tasted good (so my friends say). Sad to say I think I forgot to take a picture of the sweet potato mochi. All in all, I like this book and will try the other recipes, especially the savory ones. I just wish there was more detail on the measurements and timing. Pictures for every recipe would have been nice too.

 the best looking ones of the lot
the best looking ones of the lot. Er, don’t mind the color

 

Foodie Friday: Cranberry Apple Muffins

cran apple mufins
Cranberry Apple Muffins

The last Food Network magazine had a little booklet on muffin recipes. I want to try and make every single one. And the main ingredients are ones I love: dried cranberries and apples(sauce)! I really enjoyed breakfast that week! Also, does anyone know the difference between muffins and cupcakes?

Ingredients

Flour 2 cups
dried cranberries 1/2 cup
baking powder 1 tsp
salt 1/2 tsp
baking soda 1/4 tsp
cinnamon 1/2 tsp

brown sugar 3/4 cup
melted butter 1 stick
applesauce 1/2 cup
sour cream 1/2 cup
eggs x2

Mix the flour, cranberries, baking powder salt and baking soda. Whisk the brown sugar, melted butter, applesauce, sour cream and eggs, then fold into the flour mixture. I wanted to top it with dried apples, but for some reason I couldn’t find any at the grocery store so I just put more cranberries. All you gotta do now is divide into 12 muffin cups then bake for 20-25 minutes.

 

 

Foodie Friday: Cranberry Nut Bread

Always forget to take the pic *before* chowing down
Always forget to take the pic *before* chowing down

I can’t believe I’ve only eaten real, legit cranberries a week ago. I’m addicted to Ocean Spray Craisins, but I know that doesn’t really count. So I was really shocked at how *tart* cranberries really are. Jeezus. Well anyway, I checked the back of the package and there was a recipe for a cranberry nut bread. Cranberries + bread must = amazing.

Ingredients:

2 cups flour
1 cup sugar
1 1/2  tsp baking powder
1 tsp salt
1/2 tsp baking soda
3/4 cup orange juice (used Simply orange juice with mango because that’s what I had)
2 Tbsp veggie oil
1 Tbsp grated orange peel
1 egg, well beaten
1 1/2 cups frozen or fresh cranberries, coarsely chopped
1/2 cup chopped nuts (I used pecans because again, had extra from the Soul Sweet Taters recipe)

9×5 inch loaf pan

1.  Heat oven to 350 F. Mix the dry stuff (flour, sugar baking powder, soda, and salt) in a medium mixing bowl.

2. Stir the orange juice, oil, peel and egg and mix until well blended.

3. Stir in cranberries and nuts.

4. Pop in the oven and bake for 55 minutes until it clears the toothpick test.

Results:

With my oven it took about 53 minutes I think. The bread was soft and kind of came apart after slicing so I’m not sure if that’s how it’s supposed to be or not. I’m not much of a fan of orange in my baking stuff, but I have to say it went really well with this bread and was tasty to eat for breakfast. Definitely keeping this recipe.

Foodie Friday! Afternoon Tea @ The Fairmont

I kind of have an obsession with British afternoon tea, thanks to my trip to London(a post about my trip there can be found on my other blog here). I thought I would never have afternoon tea outside of England, but crazily enough there are places in the US that do it. There are a few in Vegas, one which I’ve tried and it was meh. The next one I tried was in The Fairmont hotel and my sis and I took my aunt there for her birthday. Lucky for me she likes British things too and always wanted to experience afternoon tea.

Similar to my experience in London, the food was pretty much decided and you just choose your tea. I chose maple maple while my aunt and my sis had a jasmine and a berry tea respectively.

First came the savory stuff.

egg salad, salmon, cucumber sandwiches and prosciutto crepe
egg salad, salmon, cucumber sandwiches and prosciutto crepe

The proscuitto crepe had fig jam and though good was way overpowering.

Next, the moment of truth: the scones.

seasonal scones served with lemon curd and Devon cream
seasonal scones served with lemon curd and Devon cream

My only complaint that for the amount we paid we just got two tiny scones. Delicious though. I think one had cranberries in it.

The last part of the meal, the dessert, was the one I felt like it was out of place. Don’t get me wrong it was tasty as heck, but I didn’t really get this fancy dessert in any other afternoon teas. I guess I would’ve preferred more scones ^_~  Maybe it’s a perk for having it in The Fairmont?

I almost didn't want to eat it, it was so pretty
I almost didn’t want to eat it, it was so pretty

I really liked the cassis mousse….

My aunt enjoyed our little tea session though we all agreed it was worth doing only once. Especially at $32 a head. The hunt for a decent scone and cup of tea continues. Sigh.

EXTRA CREDIT: I made scones for my aunt as her birthday present and bought her devon cream at World Market.

Deformed, but tasty imho
Deformed, but tasty imho

Foodie Friday: Thanksgiving Soul Sweet Taters

So about a month ago I tried  a sweet potato dessert I found on the Fall issue of Food Network. I loooove any kind of sweet potato or yam. I really miss Japan right now because fall/winter time = さつまいも (sweet potato) time. A baked sweet potato was the perfect food for Japan’s cold weather; I would stuff myself at home because neighbors/schools would give it to me and I’d gorge myself on them during winter festivals. You didn’t even have to do anything fancy with them: just bake it for 10 or so minutes and BAM! Instant deliciousness. Sweet potatoes are probably the reason why I survived Japanese winter. So when I found FN Magazine’s section of sweet potato desserts I was like, ‘Eureka!!!’ I tried the recipe and I decided that if it was tasty enough, I’d bring this to the family Thanksgiving get together. And luckily enough, it was!

SOUL SWEET TATERS

Don’t let my crappy pic trick you. It’s tasty I swear!

The link to the recipe is on the Food Network site. Might be on the too sweet side for some, but I kind of have a sweet tooth. Plus, my dad’s not a big fan on the sweets either, but he ended up eating more than his fair share so I guess that’s saying something. I guess my sister will be making Ina’s Pasta, Pesto and Peas recipe next week. My mom made it years back and we *loved* it.

Besides the turkey and mashed potatoes and gravy, my family doesn’t really have a set Thanksgiving dinner. Does anyone else have Thanksgiving must-makes? I think it’s neat that some families have recipes they make just for certain occasions.