Family Food Favorites
Thursday, September 27, 2007 September Morn


2 oz light rum
1/2 oz lime juice
1 tsp grenadine
1 egg white

Using a shaker filled with ice, combine all ingredients. Shake well. Strain into a chilled highball glass

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Prepared by Rae :: 12:49 PM :: 0 comments Search the recipe box

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Monday, September 24, 2007 Spicy Asian Eggplant w/ Tofu & Red Pepper


1 tbsp oyster sauce
1 tsp sugar
1 tsp toasted sesame oil
1 tbsp olive oil
10 oz tofu, cut into 1-inch cubes
2 tsp minced fresh garlic
3 red chiles, cored, seeded and cut into very thin slices
1 red bell pepper, cored, seeded and cut into 1/2-inch squares
4 Asian eggplants, cut diagonally into 1/2-inch-thick slices

In a bowl, mix oyster sauce, sugar, and sesame oil; set aside. Heat tbsp olive oil in a large pan or nonstick wok over medium-high heat. Sauté tofu about 5 minutes, browning on all sides. Remove from pan. Reduce heat to low and add remaining tbsp olive oil, garlic, and chiles; sauté until soft, about 4 minutes. Add bell pepper and eggplant. Raise heat to medium. Stir-fry 10 minutes, flipping eggplant after 5 minutes to cook on each side. Add oyster sauce mixture; stir well. Add tofu to pan and mix. Serve immediately.

Serves 4

Prepared by Rae :: 12:21 PM :: 0 comments Search the recipe box

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