The Case of Holy Mole Tofu!

Warning: I'm a bit of a rebel in the way I prepare tofu. In order to give it a chewy texture that resembles meat, most people recommend letting tofu stand, wrapped in a clean tea towel, with something heavy on top of it to press out some of the water before cooking. Then they sauté it in oil to crisp up the outside. I don't try to enhance the "meatiness" of tofu. I like its firm custard texture just the way it is. 

Holy Mole Tofu

1 onion, chopped
1 tbsp olive oil
3 cloves garlic, minced
2 tbsps chilli powder
1 tsp cumin seeds
1/2 tsp cinnamon
1/4 tsp allspice
1 19-oz can diced tomatoes
1 red pepper, chopped
1 chilli, minced
1 jalapeño, minced
1-1/4 cups water
1-1/4 rounded tsps (for 1-1/4 cups) vegetable bouillon powder
2 oz unsweetened chocolate, chopped
1 tbsp honey
3 tbsps crunchy almond butter
1-1/2 lb firm tofu (slice horizontally through the thickness of the tofu, then cut in triangles)

In a non-stick frying pan, sauté the onion in the olive oil for about 5 min or until the onion is translucent. Add the garlic and spices and cook for a couple more min. Stir in the tomatoes, red pepper, chilli, jalapeño, water, vegetable bouillon powder, chocolate and honey. Cover and simmer for 10 min.

Blend.

Return to the pan and stir in the crunchy almond butter. Add the tofu, turning to coat. Simmer, stirring, for 3 min.

Serves 4.

♥ Becki

PS To make this recipe vegan, replace the honey with another sweetener. To leave me (and Cynthia) a message, click on the comment button below.

The Case of Smokey Bean Soup

If you're like me and you love, love, love Campbell's Bean with Bacon soup and yet you want to eat vegetarian, you have a major dilemma, right? How do you get that essential smokiness without the bacon?

Hmm...so far, I have not come up with an alternative to BLT sandwiches nor to bacon and eggs. Might never happen. But I have developed a meat-free version of my favourite soup.

Smokey Bean Soup may be the recipe I am most proud of. Smokiness is derived from two sources (no, not mascara and eye shadow)—roasted garlic and hickory-smoked BBQ sauce—a combo that produces a surprising depth of flavour.

Smokey Bean Soup

1-1/2 cups navy or white pea beans
12 cups water, separated
6 rounded tsps (for 6 cups) vegetable bouillon powder
1/2 bulb garlic
olive oil
1 onion, chopped
3 carrots, chopped
1 bay leaf
2 tsps fresh rosemary
1/4 tsp  pepper
1 tbsp hickory-smoked BBQ sauce
salt

Soak the beans overnight in 6 cups of the water.

Drain and rinse.

In a covered pot, simmer the beans in the rest of the water and vegetable bouillon powder, for 1-1/2 hours.

 

Preheat oven to 400ºF. Slice the top off the half-bulb of garlic to expose each clove. Place on foil and drizzle with olive oil. Wrap. Roast for 45 min. Let cool.

 

Add the onion, carrots, bay leaf, rosemary and pepper to the beans, and simmer for 25 min.

 

Discard the bay leaf. Squeeze the roasted garlic cloves (leaving behind the papery skins) into a blender and blend with 1 cup of the soup. Return the blended portion to the pot.

 

Add the BBQ sauce. Add more water and salt as needed.

 

Serves 4.

 

♥ Becki

 

PS The more I blog, the more I see that here I am, always writing about the recipes that excite me most. Nature of the beast. This time, why don't I throw it out to you to tell me what recipes you'd like to see? To leave me (and Cynthia) a message, click on the comment button below.

The Case of Detective Charlie Kerrian's Favourite Sweet Potato Pie

It's not called social media for nothing! I met Detective Charlie Kerrian on the Internet and right off the bat we became new-techie-age pen pals. And why shouldn't we since we have this one rather odd thing in common? We are both the subject of murder mystery books.

I'm totally convinced that you will love Kerrian too. I give you these words from his very first post on www.kerriansnotebook.com.

What makes me happy is solving cases and the honest serenity of life on the golf course. When not doing that, you can find me in the kitchen with my wife working on new recipes, or listening to music, or writing, not necessarily in that order. If friends and family behave, they can join us anytime for a great home-cooked meal and some iced coffee or sweet tea. And, always a great dessert.

Doesn't he sound friendly? (As long as you're not a murderer.)

So I tried Kerrian's recipe for White Sweet Potato Pie, which you will find on his blog. I subbed regular sweet potatoes for white sweet potatoes because that's the only kind available in Black Currant Bay, and I used all evaporated milk instead of some half and half. However, the result was absolutely delicious! And the scent of baking pie made our apartment a home!

Detective Charlie Kerrian's Favourite Sweet Potato Pie
(The way I made it for Karl.)

2 cups mashed sweet potatoes (no butter or anything added)
3/4 cup sugar
1/4 cup brown sugar
1 tsp salt
1 tsp cinnamon
1 tsp vanilla
2 eggs
10 oz evaporated milk
1 unbaked deep dish pie shell

Preheat oven to 425ºF.

In a large bowl, beat the mashed potatoes and both sugars. Beat in the salt, cinnamon, vanilla and eggs. Add the evaporated milk and mix until just blended.

Pour into the pie shell and bake for 15 min. Lower the temperature to 350ºF and bake an additional hour or until a knife inserted in the middle comes out clean.

Cool on a pie rack for 1 hour.


YOURS, BECKI GREEN. TO LEAVE ME (AND CYNTHIA) A MESSAGE, CLICK ON THE COMMENT BUTTON BELOW.

The Case of French Banana Toast

Make you hungry? Imagine after you drizzle maple syrup all over it!

I've previously posted my basic French Vanilla Toast, then my French Chocolate Hazelnut Toast, and now here's French Banana Toast, which is just a matter of slicing a ripe banana over hot-off-the-griddle pieces of French Vanilla Toast. Mmm...

After this decadent breakfast I will find a moment to throw on a light jacket and step outside to see the early spring scillas spread out their welcoming blue carpet for the arrival of celebrity tulips and hyacinths.


YOURS, BECKI GREEN. TO LEAVE ME (AND CYNTHIA) A MESSAGE, CLICK ON THE COMMENT BUTTON BELOW.  

The Case of the Revealing Front Fender

Yummy Cooking Made Easy! has presented my blog with a Liebster Award! The logo says it all. Thanks RevA N!

Here are the rules for receiving this award:

 

1. Post 11 random facts about yourself.
2. Answer the questions the tagger has set for you, and then create 11 new questions for the bloggers you pass the award to.
3. Choose 11 new bloggers (with less than 200 followers) to pass the award to and link to them in your post.
4. Tell them about the award.
5. No tag-backs.

11 Random Facts About Me, Rebekkah Green

 

1. My mother died when I was six.
2. When I was in my thirties, I had to make new friends because my best friend since public school turned out to be a murderer.
3. Some people think I'm just imagining a physical resemblance to Catherine Zeta-Jones.
4. I talk to my dead mother and she talks back.
5. I love a man in uniform.
6. I still get involved in murders and what have you—on the investigating end not the perpetrating end.
7. My husband is Chief of Police of Black Currant Bay (see random fact #5).
8. I'm a real hippie on the inside.
9. I don't think mystery and meat go well together.
10. Because I'm an interior designer, you'll never find cans of leftover beige wall paint in my apartment.
11. Authors Melodie Campbell and Cynthia St-Pierre wrote about me in their novel A Purse to Die For.

 

 Your 11 Questions Answered 

 

1. What is your favourite food? My favourite food is down the street at a little café with white tablecloths, candles, experienced wait staff...oh...and a skilled vegetarian chef. (Wake me up for the next question as I see I am totally dreaming because there's no such spot in Black Currant Bay.)
2. From where did the idea of blogging come? I write a column called How to Spot an Aspiring Vegetarian for The Black Currant Bay Beacon Star. Can you imagine that the population of this very small northern Ontario town is not as anxious to embrace vegetarianism as I'd hoped? I decided to expand my readership by blogging on the Internet.
3. Are you cat or dog? Oh, cat! No offense to dog lovers. I don't dislike dogs, but cats are my fave! Even when I look at one of the big cats my heart says, "Cute kitty!" Good thing my brain says otherwise. 
4. Who's your favourite author? Right now, it's Lee Child because of a recommendation by a blogger you'll soon meet. Thanks to her I'm practically addicted.
5. What's your dream car? Do you see me (swooning) reflected in the fender of the vintage car in the photo above? 
6. Do you think you will still be blogging in 10 year's time? Yes, I think so. I like blogging. Do you?
7. What do your friends think about your blog? France and Kathleen give it an enthusiastic seven thumbs up.
8. If you won the lotto, what would you do with the money? Authentic restoration of beautiful old buildings. You probably think I'm nuts already anyway so what do I have to lose? 
9. What do you usually do in your free time? What free time? Does anyone have free time these days?
10. What is your favourite cuisine? Italian. Carbs, here I come! Umm...feel like joining me for a walk after supper? We'll just have to make time!
11. Which country would you like to visit next? Italy. Brochures are out on the coffee table.

My 11 Questions Asked

 

1. Who would you like to chat with at a party?
2. What would you request for a last meal?
3. Will you share one of your favourite writing tips?
4. Will you describe one significant childhood memory?
5. What quality do you admire most in a person?
6. Why is writing/blogging important to you?
7. Do you prefer sweet or salty treats?
8. Where would you like to live besides where you live right now?
9. What do you see 5 years in your future?
10. Which is your favourite social network?
11. How do you feel about tofu?

 

 And Now...the Liebster Award Goes to These 11 Blogs

(They may well have more than 200 followers but one can't be sure since they're not all listed...)

1. Funny Girl Melodie
2. Kerrian's Notebook
3. My Finnish Delights
4. Paris Breakfast
5. Sophia Martin's Writing Blog
6. The suspense is killing me...
7. Vintage Kitchen Cozy Mysteries
8. A Kitchen Full of Women
9. Fun & Taste
10. Cakewalker
11. Comfy Cuisine

Dear bloggers, looking forward to your answers! Have a Happy Easter!


YOURS, BECKI GREEN. TO LEAVE ME (AND CYNTHIA) A MESSAGE, CLICK ON THE COMMENT BUTTON BELOW.

The Case of Pumpkin Pie Soup and A PURSE TO DIE FOR (E-book Version) is Free on Amazon March 1-4!

Last fall when Karl and I went to a soup festival, I fell in love with a pumpkin pie soup. Kind of like going to a music festival and falling in love with a drummer...but not quite.

I created my own Pumpkin Pie Soup at home based on my Carrot Ginger Soup Reincarnated recipe. I used butternut squash instead of carrots (no fresh pumpkin this time of year in Black Currant Bay), eliminated the lemon juice, substituted pumpkin pie spices for the original spices and sweetened the dish with a little more honey. Then I garnished with Whipped Evaporated 2% Milk and minced roasted pumpkin seeds. 

Yes, it's possible to whip evaporated milk just like whipping cream and it's the coolest thing! Freeze evaporated milk in a bowl for half an hour or so. Whip and when it's almost forming peaks, whip in a little sugar and vanilla.

Pumpkin Pie Soup

1 onion, chopped
2 cloves garlic, chopped
1 tbsp olive oil
1/2 tsp cinnamon
1/8 tsp ginger
1/8 tsp nutmeg
1-1/2 lb pumpkin, chopped
19-oz can chick peas, rinsed
6 cups water
6 rounded tsps (for 6 cups) vegetable bouillon powder
3 tbsps honey
salt
pepper
Whipped Evaporated 2% Milk
roasted pumpkin seeds, minced

Sauté the onion and garlic in the olive oil for 5 min. Add the pumpkin pie spices and sauté 30 sec. Add the pumpkin, chick peas, water, vegetable bouillon powder and honey and simmer, covered, for 30 min.

Purée (wear an oven mitt and press down firmly on the blender lid because hot liquids erupt).

Season to taste with salt and pepper.

Garnish with the Whipped Evaporated 2% Milk and roasted pumpkin seeds.

Serves 4.


YOURS, BECKI GREEN. TO LEAVE ME (AND CYNTHIA) A MESSAGE, CLICK ON THE COMMENT BUTTON BELOW.

"Elementary, my dear Watson" and The Case of Nachos with Tomato Black Bean Salsa

Thursday nights at 10:00 p.m. Karl and I watch Elementary. The tagline is New Holmes. New Watson. New York. Jonny Lee Miller stars as a quirky, modern Sherlock Holmes. Sherlock's cocaine and morphine use in the original Sir Arthur Conan Doyle stories is cleverly updapted in this new series.

In both the original stories and in Elementary, Sherlock makes stunning conclusions based on careful observation. A fabulous gig for actor Jonny Lee. I bet he hates that everyone brings up the fact that he was Angelina Jolie's first husband. Juicy tidbit nonetheless, don't you think?

Lucy Liu co-stars as faithful Dr. Watson. She plays her part with strength and subtlety to the point I'm inclined to consider her the breakout star of the show.

Then there's Aidan Quinn, my sister's movie star crush. Anne told me once that if she ever had a son, she'd name him Aidan. Here he plays Captain Toby Gregson of the NYPD.

I'm sure the name Moriarty rings a bell. Irene Adler? Do you remember that Conan Doyle's Sherlock played the violin? You'll notice these references woven into the current tale and you'll be very, very pleased because they're Elementary.

If a solid hour of vicarious crime solving gives you the munchies, may I suggest you make yourself a plate of nachos? Home-made nachos totally eclipse restaurant/bar nachos. Why? Because just like in the case of the TV remote, you're in charge!

• You can ensure that even the bottom layer has plenty of the good stuff.
• Black olives? Diced avocado? Diced mango? It's fine to fool around with toppings.
• You can bake your nachos just enough so that the cheese melts or you can leave them in the oven until the edges of the chips toast a dark golden brown.
• Make your nachos snack-size or meal-size as you wish.
• You ensure the quality and the freshness of every single ingredient on your plate.

Here's a basic recipe to start you off.    

Nachos with Tomato Black Bean Salsa

3 tomatoes, seeded and chopped
19-oz can black beans, rinsed
1 red onion (approximately 1/2-cup volume), chopped
1/2 cup fresh cilantro, chopped
1/4 cup lime juice
1 jalapeno, minced
1 tsp cumin seeds
salt
380-g-bag tortilla chips (Tostitos Restaurant Style are nice)
200 g Monterey Jack cheese, grated

Preheat oven to 400ºF.

Combine the tomatoes, black beans, red onion, fresh cilantro, lime juice, jalapeno, cumin seeds and salt to taste.

Spread a layer of tortilla chips on 4 oven-proof plates. Distribute half the salsa on top. Sprinkle with half the cheese. Cover with another layer of chips, then salsa, then cheese.

Bake for 15 min.

Serves 4.


YOURS, BECKI GREEN. TO LEAVE ME (AND CYNTHIA) A MESSAGE, CLICK ON THE COMMENT BUTTON BELOW.