Tantalizing Tempeh with PB Hot Sauce

“Tantalizing Tempeh”…isn’t that just plain fun to say? 🙂 

Tonights dinner was a last minute thought because, well, I forgot about dinner in my rush from house, to car, to work this morning.  But it worked out well.

If you are not familiar with Tempeh, please check on the right panel of this blog and you will find a link that explains all about tempeh.

Tantalizing Tempeh with PB Hot Sauce. Serves 4

1. 1 TBS toasted sesame oil
2. 1 1/2TBS soy sauce
3. 1 TBS vinegar (rice vinegar is suggested)
4. 1 tsp fresh chopped ginger (use powdered if need be)
5. 1/2 tsp minced garlic
6. 1 pkg (about 1 lb) Tempeh, cut into 1 to 1 1/2 ” cubes
7. 2 TBS peanut butter
8. 2 tsp soy sauce
9. 2sp vinegar
10. 1/2 tsp chopped ginger
11. 1/4 tsp minced garlic
12. 1/2 tsp hot sauce
13. 1/3 cup water (or wine if you like)

Tempeh:  Mix together in a saucepan the first six (6 ) ingredients. Put it on the stove set to medium heat and bring to a boil. Cover and reduce to low for about 15 minutes.  Uncover, and increase heat back to medium high. Cook 2 more minutes. Just to crisp the outside a little.

Sauce:  In a saucepan, set on low heat, mix until smooth the remaining 7 ingredients (7 – 13).  To serve, pour over tempeh.

We had our dinners (Ted had turkey cutlets) with Lemon-Lime Sauteed Kale

• 1  to 1 1/2 lbs of Kale, thick stems removed and rough chopped -wash and dry thoroughly
• 1 TBS olive oil
• 1 tsp minced garlic
• 1 TBS lemon juice + 1 tsp lemon zest
• 2 TBS lime juice
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp red pepper flakes
• 2 TBS raisins

Bring a pot of water to a boil. Add cleaned and cut kale. Boil for 2 -3 minutes. Drain and dry.

Heat a large saute pan over medium high heat and add oil.  Add the other ingredients but NOT the kale..yet.   Stir around to combine about 1 minute, making sure your pan is hot. Add the kale and saute 5 minutes.  Add raisins and mix around 1 minute.  Put on serving plate and top with more raisins (optional).

 

Afternoon pavement pounding

The sun was shining and it was about 60 degrees. After a long, hard winter, this was paradise.  It called for a run. Unfortunately, I forgot my visor. Well, it wasn’t my sneakers like yesterday.  I don’t like running with sun glasses on. I’m just too aware of them on my face. 

The run was for 3 miles. Once home, it was downstairs and into the gym for a quick lower bod workout. Legs:  6 exercises x 3 sets each for a count of 10 to 12, with abs in between.   My repetitions are low this week because the intention is to do upper and lower body twice. Upper was Monday and again on Wednesday. Lower = Tuesday and again on Thursday.  Again… keeping fingers crossed.

That’s it for me. Just want to let all you picture takers out there know about a great link I put on my blog roll: Photography101.  Check it out and have a great night.

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All Squash Do Not Cook The Same

We had a major blow out tonight.  I thought I could cook the spaghetti squash in the microwave the same way I cook the Acorn and Butternut. Not!  This is what it looked like:

A squash blow out

Ted volunteered to clean up the mess. He regretted it. However, the squash was salvaged and this is what we did with it:

Cooked 11.4 minutes in microwave before the mishap.

Cut it in half. Tossed the seeds and peeled the inside “meat” away with a fork into a dish.

In the meantime, I had cooking on the stove, 10 halved asparagus spears (sauteed in EVOO for 2 min), added 5 oz shiitake mushrooms – cooked for about 3 minutes with the asparagus. Added 1/3 cup pasta sauce and 6 oz Vegetable broth and let that slow boil for about 8 minutes. The oven was preheated to 425F.  Pour the mushroom/asparagus mix over spaghetti squash in dish, sprinkle with Parmesan cheese to cover top and bake for 15 minutes.

Ted STILL didn’t like the spaghetti squash. He said it isn’t fun to eat. It has no flavor except the sauce I put on it.  Oh well … I’ll give him 6 months and try again. 🙂

I made Lime Glazed Tempeh for me tonight (Ted cooked himself Turkey cutlets).  My Tempeh was based on this recipe found earlier this week:  “Orange Pan Glazed Tempeh Recipe” found at http://www.101cookbooks.com/archives/orange-panglazed-tempeh-recipe.html

I didn’t realize when I decided to cook it that I had next to NONE of the ingredients. So this is what I did:

• 1/4 cup lime juice
• 1/2 tsp orange peel
• 1 tsp ginger (ground)
• 2 tsp tamari
• 2 TBS balsamic vinegar
• 1 tsp maple syrup
• 1/2 tsp coriander
• 2 tsp minced garlic
• 10 oz Tempeh (3 grain)
• Olive oil
• 1/2 cup Vegetable Broth

I put the first 8 ingredients in bowl and mixed up.  I put the tempeh in a pan heated with EVOO over med. high for 5 minutes, turned over and cooked another 5 minutes. Added sauce, added Vegetable broth and let simmer for about 10 minutes. Basically the instructions were as written at the referenced site.  It came out great!

lime glazed tempeh with spaghetti squash

 

I found a mystery picture on my camera tonight.

  That ball “thing” he has in his mouth was part of a bigger toy which he JUST got through ripping apart.  Ted wanted to catch him in the act… again.

He’s just the cutest when he’s been bad! 

Have a great night all!

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