Jack is Cooking Tofu with Cashew Nuts

Well Hello Internet!

Today i have a Thai recipe to share.  You may recall seeing this at your local Thai establishment as Chicken with Cashew Nuts.  Its pretty good with chicken, but i find it much easier to keep Tofu in my fridge, as it has quite a longer shelf life.  It’s a pretty good substitute if you fry it up first.  Feel free to use chicken if you want for the original version.
Here’s what you’ll need to make it the tofu way:

Half a Block of Tofu (cubed, and fried until golden and crispy)
2 tbspns of Cashew nuts (lightly fried)
1/2 an onion (sliced in moon slivers)
2-3 dried red chillies
2 cloves garlic
cherry tomatoes  (optional)

spring onion (optional garnish)

for the sauce:
1 tbspn oyster sauce
1/2 tbspn soy sauce
1/2 tbspn fish sauce
1/2 tbspn ketchup
1/2 tbspn chilli sauce
a couple of drops black soy sauce
1/2 tspn sugar
1/2 teaspoon black pepper

1.  heat some oil in a pan, and add the garlic and red chillies.  When the garlic begins to brown a little add in the tofu.  (if you are going to use chicken, this is when to add the raw chicken,  cook it until it is cooked  90% through)

2.  add the onions, cherry tomatoes, and cashews

Onions, Tofu and Cashew Nuts
3. while the onions are cooking, mix all the sauce ingredients together:

Sauce

4.  Add the sauce to the pan, with a little water.  Stir and fry to mix together.

Veggies, Sauced

5. Serve with Rice, and garnish with green onions if you have them!

Tofu and Cashew Nuts with Rice

And That’s it!  a super easy thai dish to make, with very little ingredients.

mmmm mmmm delicious

Jack is Cooking Kale and Tofu with Tahini Sauce

Well Hello Internet!
on thursday night i made a delicious quick stir fry!  a nice relief after eating so many pastries and BBQ!  
this ones pretty easy and super delicious to make.  
heres what you need:
tofu (cut up into small cubes)
kale
garlic
olive oil
hot sesame oil
soy sauce
brown rice vinegar
sriracha sauce
tahini
sesame seeds
so first!  i heated up some 4 tablespoons of olive oil with 1 tablespoon of hot sesame oil added to it.  when it was real nice and hot i added in the tofu
The trick here is to get the tofu really nice and krispy.  this is attainable but it really takes some patience.  also i have found that while yes it will stick a little bit, if you wait long enough it unsticks!
after the tofu becomes nice and brown and krispy- add in the garlic and the kale
once the kale has cooked down just a little bit (you don’t want to over cook it!  just cook it just enough)
its time to add in the sauces.  so i put in 2 tablespoons of soy sauce, 1 tablespoon of tahini, 1 tablespoon of brown rice vinegar, and 1 teaspoon of sriracha and then sprinkled a bunch of sesame seeds on top!
and there you have it!
i ate it plain, but you could cook some rice, or some quinoa, or some millet to go along with it!
mmmm mmmm delicious!

Jack is Cooking Beef Jerky

Well Hello Internet!
i decided to take on a new project of making delicious homemade Beef Jerky! 
this was the first time, and i think it turned out pretty good, although a little salty.  
here’s what i did:
the beef:
i used an organic grass-fed sirloin tip steak from Herondale Farm
i cut this into strips that were fairly thin.
for the marinade:
ginger
garlic
soy sauce
hot sesame oil
olive oil
tahini
sriracha 
ginger ale
i marinated the steak for 24 hours in this.  
after 24 hours, i took the steak out of the marinade, and i put some dry spices on for a dry rub (this is where i used too much salt, so if you do this, be careful with the salt. 
the dry rub:
paprika
salt
pepper
herbs de provence
after i put the beef strips in this to give a little coating i put them on racks in the oven at 150°.  i let it stay in there for about 3 hours.  or basically until it became jerky. some of the pieces were finished a little before, because they were smaller, and some took a little longer, so you have to keep your eye on it.
all in all its pretty good!  but this is something i’m definitely going to keep working on. different marinades etc!
mm mm delicious!

Jack is Cooking Cold Sesame Noodles

Well Hello Internet!

phew the holidays are over!  i feel like i cooked a ridiculous amount of food, some of which has made it up here, some of which will make it up here eventually, and some of it that just slipped through the cracks!

anyways, as a result of all the cooking i did, be it cookies,  turkey, beef wellington,  pot pies, and whatever else i made, Butter has now become my number one used ingredient!  yum!  if you want to know how i can tell, if you look over in the right hand column of this blog you will see a list of ingredients.  every time i do a post i put the ingredients as labels, and it tallies them and puts them in descending order from most used to least used.

if you were to click on these ingredients you can then see all the recipes used involving that ingredient.

all that aside

Cold Sesame Noodles!  these are delicious, and they have no butter in them!  i need a break from butter!

they are super easy.

heres what you’ll need

1 tablespoon peanut butter
1 tablespoon soy sauce (shoyu)
1 tablespoon hot toasted sesame oil
1 tablespoon olive oil
sesame seeds (optional)
1 carrot – julienned or i like to just use the peeler, and peel it all the way to the core (optional)
1 green onion (optional)
some kind of noodles, udon, soba, rice, or just plain old spaghetti (enough for 1 person but not enough for 2)

ok so take all the sauces, and whisk them together in a bowl

then, cook the noodles as per the instructions on your noodle packet
if you are using carrots, when there is 1 minute or less left for the noodles, throw the carrots in with them.  this will soften them slightly, but they will still be nice and crunchy. 
strain the carrots and the noodles, and run cold water over them to stop the cooking and turn them cold.
then put them in the bowl with the sauce mixture
toss everything until the sauce is coating the noodles nicely, throw on the green onions
and you have a delicious meal or snack! 
mmmm mmmm delicious!

Jack is Cooking Fried Rice

Well Hello Internet!
Tonight I very quickly whipped up some Thai fried rice.
I plan on making this again with the method on video

Here’s what I used
Green and red peppers
Carrot
Onion
Garlic
Tomatoes
Ham
Egg
Rice
Soy sauce
Fish sauce
Lime juice
Sugar

Instructions:

Cook the rice

In a wok – or skillet –  over medium high heat fry up the onions and garlic and the carrots for one minute. Add the peppers and chopped up ham. When everything is soft – but still retains a slight crunch – move everything over to one side of the pan. In the now clean side of the pan, scramble and egg. When the egg is 2/3rds of the way cook mix back in the vegetables. Once the egg is incorporated, add the rice. Mix well and add the soy sauce (to taste), fish sauce (to taste), and sugar. (instead of sugar you can also use sweet chilli sauce).  Stir fry for 5 minutes or so, until it’s cooked. Turn off the heat. Add the chopped up tomatoes, and the juice of half a lime, mix and serve.

Chop the other half of the lime into wedges, and serve along side individual servings.

Fried Rice on Foodista