3-types-of-cooking stir fry

I had left over vegetables so what else to do other than make a stir fry. For this I braised the tofu just like here, fried eggplant and cooked the rest of the veggies in a pan.

Ingredients:

• braised tofu
• vegetable oil
• 1 eggplant, sliced thin
• salt and pepper
• paper towels
• 1 carrot, sliced thin
• 1 cucumber, sliced thin
• 1 jalapeno, chopped
• 1 red onion, chopped
• 3 tomatoes, chopped
• rice

1) Cook the tofu as directed.









2) Heat vegetable oil in a pan, with enough oil to cover the bottom and go up about 1 cm.
3) Once the oil is hot but not smoking, add the eggplant. Depending on the size of your pan you may need to do this 2 or 3 times as you do not want to crowed the pan.





4) Flip the eggplant when it is brown on one side.
5) Remove the eggplant when it is brown on both sides and place on a paper towel.
6) Remove from the paper towel and add salt and pepper





7) Heat 3 TBSP oil in a pan.
8) Add the carrot for about 3-5 minutes.
9) Add the cucumber for 2-3 minutes.
10) Add the jalapeno and red onion for 2-3 minutes.
11) Add the tomatoes for 1-5 minutes, depending on how you like them cooked.
12) Serve the tofu and vegetables on top of rice with the eggplant on top to add crunch.

Homemade Mayo and Two Sandwiches to go with it

I've been told that mayo in Korea is really terrible, even by websites in Korea, so I decided to make my own--with a recipe from an English language Korean website!

Ingredients for the mayo:

• 1 egg yolk
• 1/2 tsp mustard
• 1 clove of garlic, diced
• 1/2 cup + 1 TBSP olive oil
• juice of 1/2 a lemon
• salt and pepper

Directions:

1) Mix the egg yolk, mustard and garlic together.









2) Add the 1/2 cup of olive oil, a few drops at a time at first, and then once it seems more incorporated you can add it in a steady stream.
3) Add the lemon juice, salt and pepper.
4) Add the extra TBSP of olive oil if necessary





5) Store in an air-tight container.











2 good sandwich ideas:

Ingredients:

• 2 slices of bread
• cucumber, sliced
• tomato, sliced
• red onion, diced
• mayo
• lemon juice

OR

• 1 slice of bread
• 1 sunny side up egg

I liked the second one far better.

Roasted Vegetable Tostada

Using the green pepper, red onion and some lettuce from the Boston Organics box. Recipe taken from here.

Ingredients:

• 8 corn tortillas
• 4 cups cherry tomatoes, chopped in half
• 2 cups green peppers, chopped
• 2 cups red onion, chopped
• spray olive oil
• garlic powder
• 1/2 cup cilantro, chopped
• 2 cups Cheddar jack cheese (and more for toppings)
• 2 cups black beans
• lettuce
• sour cream
• salsa
• whatever else you want to put on top!

Directions:

1) Preheat oven to 425F/220C.
2) Spray oil on a baking tray, place the tomatoes, peppers and onion on it and spray again. Salt and pepper.







3) Roast for 30 minutes.











4) Remove from the oven and toss with the beans and cilantro.
5) Decrease oven temperature to 375C/190F.
6) Spray each tortilla once with olive oil and dash garlic powder on it and then brush the oil and powder all over.





7) Spoon mixture evenly over tortillas and add the cheese on top.











8) Bake for 10 minutes.
9) Add the lettuce, sour cream and whatever else you like!

 Don't do this and try and make tacos. Corn tortillas are too fragile for this and they will break (as you can see the front left one is trying to do)

Tomato, Zucchini, and Eggplant Tian

 As other posts will tell you, we get a box of fruit and vegetables once a week from Boston Organics. This box contained eggplant, thus this recipe was followed and altered a bit.

Ingredients:

• 2 pounds round tomatoes, about 4, sliced thin
• 1 red onion, sliced thin
• 1/2 pounds zucchini, about 2, sliced thin
• 1 eggplant, sliced thin
• salt and pepper
• 1/4 cup extra virgin olive oil
• 1/4 tsp basil leaves
• 1/4 tsp thyme
• 1/2 tsp parsley
• 1/2 tsp dill
• 1/2 oregano

Directions:

1) Preheat the oven to 375F/190C.
2) Arrange the vegetables in rows in the baking dish in the order of: tomato, eggplant, tomato, zucchini, onion, repeat. If there is extra place it in the middle or around the edges.
3) Season with salt and pepper






4) Mix the herbs and additional salt and pepper into the olive oil.
5) Poor the olive oil over the vegetables in the dish.







6) Place tinfoil over the vegetables and bake for 1 hour.








7) Remove the tinfoil and bake for another 1/2 hour.

Crustless Vegetable Quiche

I love this dish for the colours and the pesto!

From: BBC Good Food 101 Veggie Dishes

Ingredients:

• 1 TBSP vegetable oil
• 1 yellow and 1 orange pepper, cut into quarters and seeded
• 2 courgettes/zucchini, cut into chunks
• 1 large red onion, cut into wedges
• 4 eggs, beaten
• 100 ml/ 3 1/2 fl oz milk
• 2 TBSP green pesto (or more!)
• salt and pepper

Directions:

1) Heat the oven to 200C/Gas Mark 6/fan oven 180C/392F
2) Heat the oil in a large frying pan.
3) Add the peppers, courgettes/zucchini, and onion over a high heat.







4) Stir for 2-3 minutes until lightly charred.
5) Grease or oil a 2 liter/3 1/2 pint ovenproof dish







6) Transfer the vegetables to the dish.








 7) In a large bowl, mix together the eggs, milk, pesto and seasoning.







8) Pour over the vegetables, trying to get some of the egg mixture over all of the vegetables even though it will slide to the bottom.
9) Bake for 25 minutes or until firm to the touch in the center.

As you can see from the pictures below, for the size of dish that I used (no measurement on it, but I knew everything would fit) the vegetables should have been chopped up more.

Rosti with Egg and Onions

From: BBC Good Food 101 Veggie Dishes

Ingredients:

• 4 tsp olive oil
• 1/2 red or white onion, finely sliced or chopped
• 50 g/2 oz potato, coarsely grated
• 1 tsp wholegrain mustard
• 1 medium egg
• 2 tomatoes, sliced
• drizzle of balsamic vinegar

Directions:

1) Heat half the oil in a non-stick frying pan.
2) Fry half the onion until crispy.
3) Drain and set aside.







4) Mix the potato with the rest of the onion, mustard and seasoning.
5) Add the remaining oil to the pan.








6) Add the potato mixture and press into a round.
7) Fry for 8-10 minutes until golden, turning when solid on one side.
8) Fry the egg alongside the rosti. Add it at the same time as the potato mixture if you want a hard yellow part, or after the first flip if you want a runny yellow.



9) Arrange the tomatoes on a plate and drizzle with the balsamic vinegar.
8) Add the rosti, egg and onions on the plate.

Feta and Flageolet Salad

From: BBC Good Food 101 Veggie Dishes

Ingredients:

• 100 g/4 oz baby spinach leaves, stems removed
• 300 g/ 10 oz large salad tomatoes, cut into wedges, seeds removed
• 400 g can flageolet or cannellini beans, drained and rinsed
• 1 small red onion, finely chopped
• 200 g pack feta
• Dressing
• 1 garlic clove, finely chopped
• 1 TBSP lemon juice
• 1 tsp clean honey
• 3 TBSP olive oil

Directions:

1) Place the spinach leaves, tomatoes, beans and red onions.
At this point I started making the salad in an individual bowl, so not adding the cheese and dressing so it does not get soggy.
2) Drain the liquid from the feta and add, crumbled.





3) Mix the dressing ingredients together with a fork.
4) Add to the salad.