What I Made Last Night #1
For dinner yesterday, I made a quick meal, this time trying out a new product (new to me, at least), so I thought I could combine both into one post.The new product was: TofuTown Grilled Tamari Tofu Tenders from WhiteWave.
The meal consisted of rice* and Green Giant Create-a-Meal Teriyaki mixed with the tofu tenders (which I first cooked in a little canola oil). I also made some Health is Wealth Spring Rolls ** (very yummy, highly recommended, and vegan).
I still think I like this meal better when made with seitan strips, but this was fairly tasty. Since one of my local grocery stores is carrying the tofu tenders, I will probably try some of the other flavors. Hubby didn't say "yea" or "nay", so I'm not sure about his opinion. (If you read this, sweetie, leave a comment.)
* Made in a rice cooker. If you don't own one already, get out to buy one as soon as possible. You will not regret it. Ours was only $15 (it's a small one), and worth every penny.
** I forgot that I had these, and didn't put them in the toaster oven to cook in time. Instead, I ended up microwaving them and then toasted them to add crunch. I'm sure they would have been even better cooked the entire time in the oven.
posted by Annie at
6:48 AM
5 comment(s):
why do you like a rice cooker better than cooking rice in a pot?
By
Anonymous, at
2:59 AM
Mainly because once you put the rice and water in and start it, it does everything else. No watching, or timing, or getting too-moist or too-dry rice in the end. Perfect rice every time, quickly. (And no boil-over either.)
Mine isn't so fun to wash, though - it sticks a bit. But that's the only downside.
By
Annie, at
11:37 AM
I agree - a rice cooker is essential! It is one of the best - and longest lasting - investments ever made! Especially for college students. Also great for steaming veggies too.
Tanya
http://iateapie.net
By
Anonymous, at
10:19 AM
Nice blog, Annie. I am a vegan who has had to go on a low-sodium diet lately (fluid in my inner ears). I have found that it's a lot harder (although not impossible) to be a lazy vegan than it used to be. Any low-sodium laziness would be appreciated.
By
Unknown, at
5:57 PM
I'll keep that in mind. I remember how hard it was when my dad had to go low-sodium - and I was the only one he thought could make good tasting food without salt.
A few points:
When a company uses the word "healthy" in the name of a product, it has to be lower in sodium.
Nowadays, they make a whole array of spices without salt for seasoning - our favorite is Mrs. Dash Lemon Pepper. We often cook up a bag of ready-to-microwave veggies (brocolli, spinach, etc.) and season it with nothing but that.
Usually, though, the easiest way to go low sodium is by eating fresh food. A crock-pot can be your best friend in these cases. Throw in fresh veggies, some salt-free canned tomatoes and sauce, and 6 - 8 hours later, you have a stew.
I will try to look at the sodium numbers when I'm cooking and note when something is especially high or low.
Thanks for stopping by!
By
Annie, at
7:28 PM
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