Author Archives: goddess

I bought my first convection oven

I bought an Oster convection oven and tried it for the first time the other day.  I was going to roast some 1″ x 2″ chunks of eggplant, onion, red pepper and zucchini.  In a regular over, it would take about 60-80 minutes at 400 degrees.  I was told to use a lower temp for a shorter period, so I experimented.  First I hit the BAKE button for 20 minutes at 375. Not much seemed to happen. Then I discovered the TURBO/CONVECTION button and did that at 375 for 35 minutes more. They were perfect.  Next time I’ll cook at 375 for 45 minutes.  Roasted veggies, I like eating them alone, or wrapped in a tortilla as a burrito or taco, over rice or noodles.  I make a dip with the roasted veggies blended with 1 tbsp tahini, 1 can of garbanazos (with some of the juice)  2 tbsp lemon juice and a pinch of cumin and smoky paprika.

Lemon Ginger Scallion Soup Recipe

I heat 2 cups of vegetable broth in a saucepan. You can also use chicken broth or hot water into which a tablespoon of white barley miso paste has been mixed.

Grate in 3 tbsp of fresh ginger

Squeeze in half a lemon, with zest

Chop and add a few scallions

2 tbsp of Fish Sauce for umami

1/4 tsp of Vietnamese chili garlic sauce for a kick

A copycat for Applebee’s Oriental Dressing

I use this dressing on most of my salads

Oriental Dressing Recipe:
3 tbsp honey
1.5 tbsp rice wine vinegar
1/4 cup mayo
1 tsp grey poupon
1/8 tsp sesame oil

Applebee’s Oriental chicken salad contains chopped romaine, red cabbage, Napa cabbage, carrot, sliced almonds chow mein noodles and is topped with either fried or grilled chicken breast.

I use the dressing for most of my salads. Pictured is a fave salad of chopped romaine, beets, garbanzos, strawberries, mini cucumbers and carrot shreds, topped with gomasio, which is kelp and toasted sesame seed.

I made a tofu, broccoli stirfry with brown sauce

Crispy tofu, here with asparagus

Saturday we went to Pho Cali Vietnamese Noodle House in Mebourne and had crispy tofu with broccoli and brown garlic sauce. I tasted it and thought “I can make that!”  So tonight I did. I cut the tofu larger than normal, which resulted in it not getting as crunchy as I like.  The coating was crisp, and it was good, but I like the crispy crunchiness of the savory tofu I usually make. I cooked half the tofu last night and will do the other half tonight.

I’ll cut it in smaller bites. It’s been in the fridge basking in panko crumbs so it will be perfect.  And, another head of broccoli to test it out on! Maybe I’ll add some apricot or nectarine to the sauce, maybe some peanut butter.

RELATED: The best tasting, CRISPIEST sweet and spicy tofu 

How to make chicken tender like the Chinese restaurants

I discovered the secret to melt-in-your-mouth chicken is a process called “velveting” and I do it every time now. A simple cornstarch, acid (vinegar or soy sauce) and egg white marinade 30 minutes before a 60 second parboil, velveting is a pre-cooking technique used to prevent delicate foods from overcooking. The velvet coat protects the flavor and texture of the food when it is placed into hot oil or water.  Velveting is not a tenderizing method, but it keeps foods from becoming tough. Continue reading →