Mark your calendars! The segment I taped about being a personal chef for Food(ography) will air on The Cooking Channel this Sunday, May 1st. Be sure to check your local show times, and tune in. The show is specifically about food in Los Angeles, and I was thrilled to be a part of it on behalf of The Roving Stove.
Wait, it gets even better! Membership for our premium plans will officially be open to the public at low introductory rates in celebration of the blog’s birthday, May 1st. If you are already a free member, why not upgrade at these bargain prices? Your introductory rate will remain in effect for as long you continue membership without interruption (click here for more information about membership benefits).
Experience how great it feels to sit down to a stress free dinner again, know that you’re feeding your family scrumptious and healthy meals, while still affording yourself the luxury of time. These memberships are such exceptional value that they immediately pay for themselves with all the time and money you will save mastering the personal chef approach.
Here is a little taste of some of the fast and delicious recipes you will find in our premium recipe library…
Crispy-Ginger Tofu Lettuce Wraps
When Tatjana and her friend Leah gobbled these lettuce wraps up before I could cool the recipe long enough to store it, I knew I was onto a winner. This scrumptious, low-carb, vegan dish can also be adapted for you meat lovers out there – just substitute ground pork, turkey, or chicken for the tofu, but be sure to cook the meat until it is no longer pink.
2 teaspoons peanut oil, divided
1 package firm tofu, drained well, and crumbled (see note below)
3 garlic cloves, minced
2 tablespoons minced fresh ginger
1/4 teaspoon red pepper flakes (optional)
1/2 cup carrots, shredded
2 cup shiitake mushrooms, chopped
1/4 cup sliced green onions
1 can water chestnuts, (8-ounce) drained and chopped
3 tablespoons peanut butter
1/4 cup hoisin sauce, plus more for serving
1/3 cup teriyaki sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 head lettuce, separated into leaves
1). Heat 1 teaspoon of peanut oil in a wok or large sauté pan over medium heat. Add the crumbled tofu and brown, about 5 minutes. Remove the tofu onto a plate and set aside.
2). Add the remaining peanut oil to the same pan, and heat for 1 minute. Add the garlic, ginger, and red pepper flakes, Cook until fragrant, stirring well, about 1 minute. Add the shredded carrots, mushrooms, and green onions, stir well and cover for 2-3 minutes to soften. Stir in the water chestnuts.
3). Add the peanut butter, and stir until melted and mixed in, about 1-2 minutes. Add the hoisin sauce, teriyaki sauce, sesame oil, and rice vinegar, stirring frequently. Add the tofu, and stir gently until sauce is incorporated and all the ingredients are coated nicely, another 1-2 minutes.
4). Take a lettuce leaf and drizzle with hoisin sauce (optional), then top with a spoonful of crispy ginger tofu.
Serving Suggestions:Lemon Basil Jasmine Rice or Five Spice Sweet Potato Fries.
Variations: Try with ground pork, turkey or chicken instead of tofu. In addition to browning – make sure the meat is cooked through, until it is no longer pink.
Note:The trick to getting a ground meat like texture from the firm tofu is to freeze it, and defrost overnight in the refrigerator. Small crystals will form during the freezing process that create little caverns in the tofu when defrosted and drained. Be sure to squeeze out any excess liquid before cooking.
Don’t forget to sign up for membership to JulieAnneRhodes.com! If you’re already a free member who would like to upgrade to a premium account, click here. Premium member already? What has been your favorite benefit so far, and why? See you on Food(ography)!