Archive for July 16th, 2009

In the gift package from Old Bay, I received a tattoo. Doesn’t it look great? It’s on my right ankle. Unfortunately Ted won’t take me any where until I remove it.   Anyway, click on the picture to enter the GIVEAWAY for a chance to win the beach bag, towel, seasoning and lots more.  DSC_0006

In reading about Old Bay, I discovered it is recommended for use on any protein and not just fish. Guess I was in one of those ruts similar to the way we think of a screwdriver: It’s JUST for screwing in screws. Well not so… it makes a terrific paint can opener AND stir stick(Yes Ted, I confess…it was me who used that screwdriver to stir that paint.  It worked and I’m gladSo what if I forgot to clean it?!!!)  Same applies to Old Bay Seasoning and tonight I used it on TOFU. 

Old Bay Tofu and a Plethora of Vegetables, serves 4


  • 1 10 oz container of FIRM tofu, drained and pressed to squeeze out moisture
  • 1 TBS Old Bay
  • 1 TBS mustard (your choice – I used plain yellow mustard)
  • 1 tsp Tamari (or soy sauce)
  • 1 TBS or so of Olive Oil

Directions:  Preheat oven to 400 F. 

Slice the tofu into 8 slices. Dab again with the papertowel to get as much moisture out of the tofu as possible. 

Mix together the Old Bay, Mustard, and Tamari.  Rub into the tofu on all sides – be careful not to crumble the tofu.

Put in a baking dish, very lightly coated with olive oil.  Bake 15 minutes both sides for a total of 30 minutes.

Plethora of Vegetables


  • 1 cup Snap Peas
  • 2 cups Broccoli
  • 14 Asparagus stalks
  • About 8 Grape or Cherry Tomatoes sliced in half
  • 1/2 onion, chopped
  • Olive oil
  • Salt and pepper
  • 1 tsp Old Bay Seasoning

Preheat oven to 425 F.

Prepare all vegetables and place in large aluminum, foil lined pan (makes for easy clean up).  Drizzle with olive oil, salt and pepper, and Old Bay Seasoning. Mix around and spread out so the veggies aren’t piled up. Bake for 30  to 40 minutes until vegetables are cooked to your taste.

Is there dessert tonight?  If there is, this is what it will be…

Harry and David Delivery for July

Harry and David Delivery for July

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This weeks CEimB is hosted by MrsBethorama at Supplicious.  You can find the recipe in the book, “The Food You Crave” by Ellie Krieger on page 167 or online at the Food Network

It was an interesting recipe.  I went about it with a lot of skepticism and kept the changes to a minimum.


The ingredient changes by Apple Crumbles are in RED.

  • 1/ 2 pkg. Udon Kamut pasta
  • 1 1/2 cups Broccoli Florets
  • 1 1/2 cups snow peas (untrimmed – whoops!)
  • 1 1/2 cups sugar snap peas (untrimmed, ah hem…whoops!)
  • 1/4 cup toasted, roasted, salted peanuts  (I toasted them in a toaster oven instead of a skillet)
  • 1/3 cup crunchy natural peanut butter
  • 3 TBS Tamari sauce

Soy Sauce BasicsTo start, we look at the components of soy sauce.

  • Soy sauce is a fermentation of soybeans, grain (usually wheat), water and salt. It is typically dark brown (though colors can vary greatly) and has a pleasant, earthy smell. The differences among soy sauces usually come from the varying proportions of soy beans to wheat, as well as added ingredients.
  • Tamari is a Japanese variation of soy sauce made for cooking, rather than for use as a condiment. It contains more soybeans and little or no wheat. It retains more flavors in cooking than soy sauce; and its rich, meaty flavor crosses over well in Western gravies, soups and sauces.
  • 3 TBS water
  • 2 TBS rice vinegar
  • 2 TBS lime juice
  • 1 shallot, chopped
  • 3/4 ” pc of fresh ginger, peeled and grated
  • 1 1/2 TBS dark brown sugar
  • 1/4 tsp red pepper flakes

The directions are easy:  Cook your noodles according to the package directions.  Steam the broccoli for 3 minutes then add the peas and steam for another 2 minutes. Drain and set aside.  Toast the nuts then chop.  Mix all the sauce ingredients….my sauce was pureed with an immersion blender  instead of a food processor. I hate cleaning that thing!  Mix some of the sauce with the noodles and put some in small bowls on the side if additional sauce is desired.  Serve with the vegetables as you like – mix them in or separately on the side.  Top with the chopped roasted nuts.

Ted’s comment:   “Ellie gets an A PLUS!”  Ted really likes peanut butter so this was an instant hit.

Joanne’s comment:  “Wow..this is really good.”  I like peanut butter but I’m not crazy over noodles. This recipe really did surprise me. 


The dish was so balanced between the sweetness of the sugar, the peanut butter, the zest from the lime, and finally, the hint of red pepper. 

We served this dish at room temperature.  I’m not sure whether this was suppose to be served piping hot or cold or what, but I have a feeling it would be very good any which way.



REMINDER…click on the image and leave a comment to win..

Old Bay Gift Bag Giveaway - Bloggers and Non-Bloggers

Old Bay Gift Bag Giveaway - Bloggers and Non-Bloggers

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