Katie's Musings

A blog about cooking, knitting, books, and parenting

BBQ Tofu

On weekends, I like to try to use up any leftovers in our fridge, and any staple items we have in the pantry, before I go grocery shopping for the next week. Last night’s dinner was delicious– and it used up several leftovers! I was proud of myself! I had some leftover firm tofu in the fridge, from some mushroom-tofu wontons I made last week, and I also had some kale and rapini from last week’s CSA box that had to be used up. I also had half a bottle of BBQ sauce left over from a BBQ chicken dish I made a week ago. So, I threw it all together and it turned out quite well! We had BBQ tofu, kale and rapini sauteed in toasted sesame oil and olive oil, and rice. An easy (and incidentally vegan) weekend evening dinner! (The BBQ sauce contained no anchovies, and was completely vegan.) The tofu was delicious, and it was the easiest thing to make: just cover with the BBQ sauce, and bake at 350 for about 25 minutes. Surprisingly, Emmett (who normally eats his greens before touching anything else on his plate!) went wild over the tofu, and couldn’t get enough of it! That was really cute; I guess I’ll be making BBQ tofu again sometime soon!


October 18, 2010 Posted by | food, recipes | , , , | Leave a comment

Slow Cooker Adzuki Bean Soup

Adzuki Bean Soup

It’s really rainy and stormy in California this week; there was even some hail coming down here a while ago! It’s cold, and yucky. Poor Emmett doesn’t enjoy this weather. Although the sound of the rain is kind of soothing, it also prevents us from going outside for walks.

On such a rainy day, I felt like eating a good, simple bean soup. This is a very simple recipe, so feel free to fancy it up to your taste. You could add carrots, peas, cilantro, red pepper, sausage (if you eat meat), etc. I served it with biscuits (yes, the premade refrigerated kind… parents with fussy babies are allowed to cheat and use shortcuts!).

Slow Cooker Adzuki Bean Soup

  • 1 1/2 — 2 cups dried adzuki beans
  • 1 can Italian herb stewed tomatoes
  • 1 can corn
  • 1 cup elbow pasta
  • dried garlic granules, paprika, cumin, ground cayenne pepper, red pepper flakes, salt, and pepper

The night before you make this, rinse the beans and cover with water to soak overnight (use about twice as much water as beans). The next day, drain the beans, rinse them again (and pick out any broken pieces). Put the beans in the slow cooker, and cover with about twice as much water as beans. Cook on high for about three hours.

After the beans are already partially (or mostly) cooked, add the can of tomatoes (with juices) and can of corn (drained). Season with generous dashes of garlic granules, paprika, cumin, ground cayenne pepper, salt and pepper. (Don’t use as much as you would in a stovetop soup, though, because the flavors really intensify in the slow cooker.) I added red pepper flakes– two of the small packages that come with take-out pizza. (It turned out pretty spicy!) Put the slow cooker on the low setting, and cook for another hour or two.

Once the soup is ready, cook the elbow pasta on the stove, drain, and add to the soup. (I do it this way because I don’t like my pasta to get overcooked in the slow cooker.) Adjust the seasonings and serve with biscuits.

January 19, 2010 Posted by | food, recipes | , , , , , | Leave a comment