I wonder where he got his "fly by the seat of your pants" cooking method?
Must have been his father.
And what the hell does he mean by his " genetic predisposition for slacking"?
Must have gotten this from his father also.
TOFU GUMBO by the… BOY?
I know what you’re thinking, what is the boy doing making a vegetarian meal? After making a long-winded diatribe in defense of meat a little under a year ago what has happened to this blog’s lone champion of eating animals? Well since my last post I have cured some of my genetic predisposition for slacking by picking up cycling and running with some pretty lofty goals. Nutrition is a key component to training for any kind of activity whether it’s a marathon or a century bike ride. Unfortunately it seems the only way to be healthy in this country is to cook your own food so that’s what I have been doing. This is a tofu gumbo whose recipe I originally I found on the internet but quickly tossed because I hate being told what to do, so I’m just going to tell you what to do instead.
First you have to make a marinade for the tofu to soak in for a few hours:
- ½ an onion, diced
- Some diced garlic (a teaspoonish)
- Some cayenne pepper (a half teaspoonish)
- A Thing of peanut oil (a quarter cupish)
- A Thing of apple cider vinegar (another quarter of a cup)
- Some brown sugar (2 tablespoons or so)
I also made a homemade mustard to throw in there because I forgot to buy Dijon mustard at the store (I always do this). The best part about making your own mustard is that it is easier than you think and you control the level of spiciness.
- Mortar and pestle some yellow mustard seed, turmeric, cayenne pepper, chili powder, brown sugar and salt. (let's go with equal parts except the mustard seed. Double it)
- Go hog wild with any other herbs or spice you can think of (I think a hog wild is a half a teaspoon)
- Once all of it is ground in the mortar gradually add some white wine vinegar (or water or BEER) one tablespoon at a time whilst whisking it in a mixing bowl. (just enough to make a paste. I'd say a quarter cup. If using beer, just drink the rest. You don't want it to go flat. Also white wine would work very well)
Now, prep your tofu into small cubes and press out all the water and chuck it into the marinade for a few hours.
It’s time to make the gumbo:
- ½ an onion, diced
- ½ a green bell pepper, diced
- ½ a red bell pepper, diced
- Some garlic, diced
- 2 ribs of celery, diced
What a good boy he is....eating his veggies. I couldn't be more proud *wipes a tear*.
Until the vegetables are soft and the onions are transparent. Then add
- A cup or so of canned diced tomatoes, drained (14.5 ounce can)
- Some thyme (a teaspoon or so)
- Some basil (another teaspoon)
- Some oregano (a half teaspoon)
- Two bay leaves
- Two cups or so of vegetable broth
- Some salt and pepper
- A jalapeño pepper, diced (throw in the seeds for some extra spice)
Heat on medium low heat for 15-20 minutes, you can make a roux to thicken it up but it doesn’t need it.
Now drain the tofu and collect what doesn’t drain and heat it in a skillet till the tofu is warm and brown.
Then serve over a bed of rice.
He drinks his milk. *sniff*
Me again: He said this was great. I believe him. Not because I'm his mother but because that Boy likes his food.When you work out as much as he does you tend to have a powerful hunger. Please pity me my food bill when he graduates this spring and moves home.
This can't be terribly difficult since it was made by a college student with limited kitchen utensils. Look at those pans? Scary.
And would it hurt to take a rag and some cleaner to that stovetop?
And take out the trash, clean your room, and pick up your dirty clothes.
Ahhh.....sorry. Went into mom mode and it kind of got away from me.
Let's give a shout out for The Boy and his cooking skills. I'm taking all the credit.