Fried Rice Cakes with Tuna Salad

Made this the other day, it was sooo good!!

I had brown jasmine rice in my fridge, and I do make mine stickier than most people, I prefer it that way, and it would be necessary for this recipe.

To make this.... 

Spoon a good portion of rice into a sandwich baggie...

About like this...

Don't close the bag, just close it down over the rice with your hand, and smoosh the rice into a ball first, make sure it's sticking together good.

Then lay the bag on the counter, and smash and shape the rice into a patty.

Fry the patties in a skillet with some olive oil, and salt of course :D

Meanwhile drain your tuna, and get out your homemade mayo.  Click the link to see how I make that.

Mix the tuna with enough mayo to make it moist.  It would be lovely to add some fresh chopped herbs right about here, but I didn't have any :D  Just an idea!!

Next get a couple little pieces of celery...

and slice them really thin.

By now the rice patties should be browned on both sides, remove them from the pan to a plate, then split the tuna salad between them, top with the sliced celery, and sprinkle with some salt to finish!!

Tofu Lettuce Wrap Salad

So this is made with Tofu, hence the name :D,  but I've made it with chicken as well, and it turns out very well.   I have an electric wok now, too, which I love, but this fries up in a non-stick skillet just fine.

First dice up the tofu (I use extra-firm), then put it in the pan with your preferred oil, I've been using safflower for frying, but I know everyone likes different oils, shouldn't matter much.

While that's frying up, dice up the veggies you'd like in it.  This time I did dice up some chicken that I had left in the fridge too, anything is good, the key is to dice it fine. I did yellow squash here, green onions would be good, carrots, celery, snap or sugar peas, etc.

Also in the mix is garlic, I used pre-diced usually, fresh is best, but I don't always have that on hand.

Ok, here is a big part of the flavor, chopped cilantro....mmmmm.  The amount you use depends on how much you like it!  I could use a whole bunch and it would suit me just fine!

You are also going to add peanut butter, I use Adams, anything unsweetened.  I did use crunchy once, and boy was that good.  I suppose you could add chopped peanuts too.   Just a spoonful is fine!

Another essential, Tamari soy sauce.

After the Tofu is browned, add the chicken and veggies, the cilantro, peanut butter, and sprinkle liberally with the Tamari.

You can see in this picture that I also added a good sized chunk of shredded ginger, I pre-shred ginger roots and freeze them in about 1-tablespoon sized chunks, works great!!

Stirfry and cook until you are happy with the softness of the veggies.

Now at this point, you can wrap it in lettuce leaves, but I find that too messy, so I usually just put it on top of a bed of lettuce, and eat it as a salad.  If I have extra cilantro, I garnish it with a handful, but I didn't this day :D

Enjoy!!

Miso Soup

Miso is a yummy fermented soybean paste, and I've only used it in soup.  I have no idea if there are other uses for it or not.  I didn't take too many pics of the process, I basically made a veggie soup in my crockpot. It wouldn't really matter what veggies you use, just make a combo you like. and cook it up.

After it's cooked for a while, get out your miso paste, it usually come's in a tub in the refrigerated section of 

a store that carries health foods.   I have the white miso paste, there is also a red miso paste I've seen, I've never used it.  Put about two tablespoons of the paste in your soup, and stir and cook for a little bit.  It thickens the broth and adds flavor and saltiness.  I personally liked it, my husband wasn't so thrilled, so you'll have to let me know what you think!! 

 Here's the finished product, I think I put white beans in this batch, and threw in some fresh cilantro at the very end. Hot and filling, yum!

Yummy Grits and Eggs

Corn is a limited commodity on the Type A diet, I realize.  But every once in a while I make this up,

and enjoy a really good hot breakfast.  I'm using chicken eggs...I have heard from reliable sources that

duck eggs are much easier on the stomach, if you have issues with that, like I do.  Apparently duck eggs are alkaline, while chicken eggs are acidic...something to look into.

Anyway, I digress.

So, put the desired serving of grits in a non-stick pan.  I prefer this, because it cooks faster, and doesn't stick when you forget for a moment to stir it constantly :D

Not that I would ever do that.

I also added a dabble of olive oil.  No salt yet, I find that tastes better later!

 While those grits simmer, chop up some fresh chives.  I'm growing some of my own, so

I had them on hand, if you don't, used dried, or some onions, or garlic, or whatever suits your fancy.  

 When the grits are getting close, crack two eggs into a different pan, over some olive oil.

Your grits should be lookin' good...

and those eggs are cooking great!  I fry mine hard, no scrambling, anything would work though,

whatever way you prefer your eggs.

When the eggs are done, I pan-chop them with my spatula, and throw them onto the grits.  Top with chives, and sprinkle liberally with kosher salt.

Enjoy a warm comforting breakfast!!