Friday, March 25, 2011
Friday, March 18, 2011
Remember when we talked about how some experiments come out great and some are disasters? Well, there are also those that fall somewhere in the middle. For instance, the oven baked French fries I'm about to describe.
Wednesday, March 16, 2011
School here starts pretty early. Actually, it starts real early.
I’m an early riser myself, so the early hour isn’t too big of a deal. But one thing I’m not, when I first wake up, is hungry.
I usually want to eat something about an hour after I’ve woken up. My children are the same way.
Unfortunately, that’s not an option. An hour after they’ve gotten up, they’re already sitting at a desk in school. And lunch comes pretty late for both of them.
I always put a breakfast of some kind in front of the children. Here in the South, breakfasts are traditionally large. That might be, historically, because they’re an inexpensive meal to fix and they can keep you from being too hungry, later, for the more expensive lunch and supper.
Sometimes my children will eat all their breakfast…sometimes they’ll just pick at it and I can tell they’re still half-asleep and not a bit hungry. Considering I’m the same way, I can’t really blame them.
But one way I know I can fill their tummies with enough fuel to get them to lunchtime is by giving them a smoothie.
There are about a million different ways to make a smoothie. You can actually just put any fruit you’ve got in your house in it. I’m going to share my favorite smoothie—the one the family likes the best. I can feel good about it because of the nonfat yogurt, the fiber, and all the vitamins from the fruit. And…it only takes minutes. Using mostly frozen fruit makes it a snap to fix...and also gives the smoothie a nice consistency.
1 32-oz container vanilla flavored nonfat yogurt
3/4 of a 16 oz. bag of frozen, mixed berries
1 speckled banana (my family will not eat speckled bananas)
1/3 cup shredded wheat (I like a whole grain one)
Combine all in a blender and blend on medium.
I like to put the yogurt on the bottom of the blender—frozen fruit on the bottom tends to gum it up too much and make the process take a while longer. If you like the consistency thicker, you could add more fruit. If you like it thinner, you could add a little juice to the mix (I’ll sometimes add orange juice.)
This serves to both fill them up and give them a healthier jumpstart on their day. Plus, it’s just a little more appetizing sometimes than just another bowl of cold cereal.
And…they’re not just for breakfast, of course! They’re great for a snack, too…to keep us from reaching for something a little less healthy :)
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig
Sunday, March 13, 2011
Many people don’t like tofu. I should know; I used to be one of them. But a few years back, on an “eat healthier” kick, I figured I’d give it a whirl. In order to make it palatable, though, I had to invent my own recipe. After an ill-advised experiment involving hot fudge sauce, bananas, and maraschino cherries, I finally came up with a tofu dish I liked.
I had originally named this recipe Tofu-a-Palooza, but I’ve re-christened it Killer Tofu, in support of my new release KILLER ROUTINE (see the resemblance?). Of course, the protagonist in that book, Channing Hayes, wouldn’t eat tofu if it were the last thing in his neighbor’s fridge. (Being a comedian, he’s more partial to sugary breakfast cereals with cartoon character mascots.)
Anyway, one of the best things about this recipe is its flexibility. And, since no real measuring is required, there are fewer things to clean up.
Believe it or not, this is a dish I sometimes serve at Thanksgiving!
One small onion, diced
One pound block of extra firm tofu, diced
Half pound of frozen corn kernels, give or take.
Green or red pepper, diced, optional
A few tablespoons chopped or minced garlic. Or not.
Heat 2 Tbs oil in wok or large skillet. Stir-fry onion (and pepper, if you’re using it) on high heat for about 2 minutes. Add tofu, and stir-fry another minute. Add corn. Dump in mustard, ketchup, BBQ sauce, and hot sauce, to taste, stirring well. Cook until everything’s nice and hot, about 5 more minutes.
Serve over rice or noodles. If the thought of eating a vegetarian meal unnerves you, toss in some leftover cooked chicken or shrimp.
Thanks for hosting me today, and let me know if you’ve become a tofu convert!
Alan Orloff’s latest release, KILLER ROUTINE, is the first in the Last Laff series, which features Channing Hayes, a stand-up comic with a tragic past. The official release date is April 1, but it is available now! His debut mystery was DIAMONDS FOR THE DEAD, also available wherever fine books are sold. For more info, visit www.alanorloff.com