Date:10/06/11Cook: Jen G.
Menu: Sweet and Sour Tofu, Tomato Basil Salad, Brown Basmati Rice and A Loaf of Bread
|I don't eat raw tomatoes, but a pretty little salad like this one makes me wish that I did. Also, I don't have a great track record with rice preparation but this batch came out well!|
The tomato basil salad was fresh from our little garden. The basmati brown rice was fresh from the shelf of a nearby Trader Joe's. The sweet and sour tofu recipe was from The Vegan Slow Cooker. (I slow cooked it a little too long so it was somewhat on the mushy side, but the flavors were still delish).
|One hard working slow cooker. Note that my meal somehow didn't look as nice as the photo in the cookbook. Paging my food stylist...|
And the bread....I always love to talk about how much I love the No Knead Bread recipe published a few years ago in the NYT. It is nearly foolproof and I have proven this a few times by seriously mucking up the directions. I heartily and nerdily enjoy coating it with different seed/grain combos each time (um, btw: wheat germ kind of burns in the 450 degree oven). Today I used half whole wheat flour and half white for the dough and chose to coat with some Irish oatmeal mixed with a bit of coarse sea salt and black sesame seeds. Our loaf came out really nicely.
|My love for the No Knead Bread knows no bounds.|