I have been in an on-going love-hate relationship with chickpeas for a while now. Currently, we are back in the honeymoon phase, where I love to add chickpeas wherever I can. This phase is destined to end soon but will be picked up … Continue reading
Now that the majority of the holiday season is over, I find that I have more time to relax, sleep in, take a nap, etc. But with all this extra time, it’ s necessary to fill that void with busy work, such as baking banana bread. Continue reading
At some point in their life, most people have, or will, try tofu. Many people, including me, don’t like it at first but that’s because they try it in its natural form as a white, jelly-like block. It took me a long time until I started to enjoy tofu but that was simply because I couldn’t find a way to cook it in a way that was appealing to me.
Since September, I have not had a lot of meat. Instead, I’ve been eating more tofu. Eventually, my mom started whipping up batches of baked tofu. With this recipe, I started to see why some people love tofu.
Baked tofu can be served in many ways. It can be eaten as your protein, added on top of salads or served like a kabob with other veggies. If you are not a fan of tofu, give this recipe a try. Who knows, maybe you’ll start eating more tofu or even consider going vegan/vegetarian?
- 1 14oz package drained/firm tofu
- 2 tablespoons tamari
- 1.5 tablespoons olive oil
- salt and pepper, to taste
Press the tofu for 20 minutes.
Slice the tofu into 1/4 inch thick slabs
In a wide dish, mix together the tamari and olive oil.
Lay the slabs of tofu in the dressing. Let sit for 10 minutes and rotate. Let sit for another 10 minutes.
Preheat the oven to 350F.
Place tofu on a lined baking sheet. Bake for 10 minutes. Flip and bake for another 20 minutes.
Serve in any fashion you desire.
Lately, I have been in staying in Alsace, France with family. If you have been watching the Tour de France, you might be able to remember that they just bike thought the region. I was lucky to see them pass right by my grandmas’s home. Before all the bikers come by, all the companies who sponsor the race have a few cars and floats that come by and throw out goodies. They were giving everything for school supplies to sweet treats. As a foodie, I was drawn by all the food floats and tried to get what I could. But guess what? I was surrounded by kids that swarmed everything that they threw. So when the madeleines were thrown, I prepared myself to dash for a pack. They lady throw at least 5 packs but right before I caught one, a little kid grabbed it…even though he already had his hands full with other packs.
I kept telling myself, “You can make your own and they will be better then all of those that the kid took.” After putting myself to that challenge, I knew I had to follow through. Thus, I present to you the easiest recipe for madeleines, not to mention that these boat-shaped goodies are super quick to make. Many recipes say that you need to let them sit for +30 minutes. Who has the time to wait? I know I don’t have the patience to wait. I found that this recipe took about 30 minutes to make.
Yes, I know it’s summer for all of you in the northern hemisphere and I’m guessing that most of you don’t want to turn on your oven, but I bet you will want to for this. They only need 10-15 minutes to cook, so why not try them. Typically, I like madeleines that are lemon flavored. If you make them sweet by adding chocolate chips, almonds(practically anything you want), top one on a nice cold bowl of ice cream. You can also make them savory for appetizers by adding cheese, olives etc. I haven’t tried savory madeleines yet but I heard that they are just as delicious. Below, I topped them with Sliced Almonds on one batch and mixed the second batch with Rum Raisin.
Madeleines Made Easy
- 1 1/2 cups flour
- 1 tablespoon baking powder
- 2 eggs
- 1/2 cup milk
- 1/2 cup sugar
- 1 teaspoon Vanilla extract
- 1 cup oil (I used sunflower oil)
- Rum Raisins
- Sliced Almond
- (Anything you want to add, sweet or salty)
Heat oven to 425 F. Prepare your madeline mold. Metal molds: Oil them. Silicone molds: Rinse them with warm water.
Mix the flour and baking powder in a small bowl.
In a large bowl, mix the eggs, milk, sugar, vanilla extract and oil with an electric mixer. Once mixed, slowly add the flour mixture until smooth. Add additives that you want to inhance the flavor, such as rum raisins (olives, chocolate chips, etc. can be added).
Scoop the mixture into the madeleine molds. Each mold should be completely full. Add any toppings that you want for decoration, such as almonds (sprinkles, cheese, etc. can be used).
Place the madeleines in the oven. Reduce the heat to 375 F and bake the madeleines for 10-15 minutes, until they are golden on the top.
Once they are done cooking, let them cool in the pan for 3 minutes. Then, remove them and place them on a cooling rack, 5-10 minutes. They are better served warm yet they can be conserved in a plastic container for a few days.