General Tso knows how we do.

Tonight Stephen and I tag teamed General Tso tofu. He made this recipe a few weeks ago, however in his first go around 2 tsp of cayenne pepper were involved. Lets just say, Stephen and Mike were sweating while they ate and I gave up. This time we went without the cayenne pepper and it was sooooo much better, not to mention tolerable! I highly recommend this dish. It is sweet, filling, and healthy!

General Tso Chicken

with a side of broccoli and garlic


3/4 cup(s) canned chicken broth (or sub veg broth), reduced-sodium    1 1/2 Tbsp cornstarch    2 Tbsp sugar 2 Tbsp low-sodium soy sauce    1 Tbsp white wine vinegar    1/2 tsp ground ginger    2 tsp peanut oil   2 medium scallion(s), chopped    2 clove(s) (medium) garlic clove(s), minced    1/2 tsp red pepper flakes, or 1 dried chili pepper, minced    2 cup(s) cooked white rice, kept hot      15 oz extra firm tofu

Extra firm tofu


Before making the dish you need to prep the tofu. Cut the tofu down the middle, making it a bit thinner and easier to drain.

Once you have cut the tofu, place the tofu between two pieces of paper towels. Pile on heavy dishes to squeeze the water out of the tofu. Let the tofu sit in this position for at least 10 minutes.

After the tofu is pressed, cut into cubes and set aside for later.

In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.

Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and red pepper flakes; cook, stirring frequently, 2 minutes.

Add tofu; sauté until browned all over, about 5 minutes.

it will start to thicken from the corn starch

Add reserved sauce to pan and simmer until sauce thickens, about 3 minutes.

Serve  tofu and sauce over rice. Yields about 1 cup chicken with sauce and 1/2 cup rice per serving.

mama mia, pasta pia

Last night Stephen and I made pasta sauce from scratch. We wanted to use our basil plant before the inevitable happens… we kill it. It was very easy and delicious!

final product

Basil Garlic Pasta Sauce with Penne Noodles

Ingredients: sauce/  thyme, basil, 1 can of whole tomatoes, 1 can of crushed tomatoes, 1 can of dished tomatoes, salt, pepper, crushes red pepper, 6 gloves of garlic, half of an onion, 8 oz mushrooms. 6 oz of penne pasta for 3 servings


Boil water, once at a boil add pasta according to box directions.

Prep all garlic, mushrooms, and onions (fine chops). Place in large skillet with olive oil spray. Cook on medium until onions start to become translucent.

this will take about 7 minutes

Place whole tomatoes in food processor. Blend until liquid. Add the other two cans of tomatoes to food processor.

blend well

Add spices, thyme, and basil to the tomato mixture and blend until basil leaves are relatively small.

Add tomato mixture to skillet. Mix together and bring heat to low and allow to simmer.

Meanwhile, check pasta and drain when finished.

Once pasta is drained add sauce to noodles and serve.

Jar the remaining sauce to enjoy later!

thanks Morgan for the giant jar!