Sweet and Sour Spicy Thai Stir Fry

Sweet and Sour Spicy Thai Stir Fry

Be sure to really press the water out of the tofu, this not only helps it to crisp up in the pan, but also helps it to absorb the flavors of the piquant sauce.

1 cup jasmine rice
1 2/3 cups water

2 Tbsp. brown sugar
1/4 cup lime juice
1/4 cup Thai fish sauce (or soy sauce)
2 Tbsp canola oil, divided
1 lb. extra firm tofu, drained, patted dry, and cut into 1-inch cubes
1 Tbsp.chili garlic sauce, more to taste
1 Tbsp. grated ginger
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2/3 cup roasted peanuts (or cashews)
1/2 cup thinly sliced fresh basil

Add rice to a medium saucepan, rinse, and drain, keeping rice in pan. Add water and bring to a simmer over high heat. Stir well. Cover and reduce heat to medium-low. Cook for exactly 10 minutes, then remove from heat. Do not remove lid. Set aside.

While rice is cooking, whisk together brown sugar, lime juice, and fish sauce in a small bowl. Set aside. In a large nonstick skillet or wok, heat 1 Tbsp. of the oil over medium-high heat. When hot, add tofu and cook until it’s lightly browned, about 6 to 8 minutes. Transfer tofu to a plate and cover loosely with foil to keep warm.

In same pan, add remaining 1 Tbsp. oil. When hot, add chili garlic sauce and ginger. Cook and stir until fragrant, about 30 seconds. Add vegetables. Cook and stir for about 3 minutes.

Re-whisk sauce. Add sauce, peanuts and tofu to the vegetables. Bring sauce to a simmer and heat the tofu through, about 3 minutes. Add basil to the stir fry and stir well to combine. Remove lid from rice and fluff with a fork. Divide rice and tofu among four plates. Serve immediately.

Top 10 Franchise Food Trends for 2008

Top 10 Franchise Food Trends for 2008 - The food franchise industry is the largest and the most profitable of all the franchise industries. The biggest sub-industry of the food sector is fast-food franchises, such as McDonald’s, KFC, Burger King, 7-Elevin Inc, and many more fast-food franchises. But every year there is always a new departure in the food industry that rivals fast-food eating and dining, and 2008 is no different. This begs the questions, which way are consumer food trends heading for 2008? Although consumers are constantly bombarded with messages about healthy eating, encouraging them to cut down on fats, sugar and salt, obesity levels are still at an all time high. Convenience foods and takeaways are increasing. Nevertheless, there is a still a huge part of the market that is interested in new, healthier food which is all part of a global campaign for awareness of living a healthy, balanced life.

As a result the food industry is responding to consumer’s demands and changes in the market for fast-food convenience food. I have identified 10 key food trends that are encompassing this new desire for healthier foods, and these trends will be big news in the food franchise industry in 2008.

Latest Restaurant Craze: Cone madness

The restaurants are sprouting up like weeds all over the city. You can eat the following in cone form:

    * Mexican food -- guacamole available
    * pizzas (shown above, right)
    * desserts (left, above) -- I can't describe all the flavors or I'll drool on the computer
    * sushi rolls
    * Middle Eastern food -- falafel and hummus available
    * seafood

Sign up to my RioGringaConsulting mailing list to find out where you can eat cone confections at the hottest new cone restaurants! I'll send you an update every time I post tips to "What's New in Rio" on my consulting page, which can include anything from restaurants to bars to fashion to the coolest place to be on the beach! Sign up by leaving a comment here!

KFC Offers Today Free - Grilled Chicken

KFC Offers Today Free - Grilled Chicken  - KFC is offering free grilled chicken today, making it the latest fast-food restaurant to jump aboard the give-it-away bandwagon. According to UnThinkKFC.com, you can walk into any KFC today and sample their new Kentucky Grilled Chicken. The new product is marinated, slow-roasted, and better for you than the usual greaseball KFC chicken.

Note that KFC is giving out a single piece of chicken at select locations only. This is not a free meal. But it is mighty effective advertising.

Tomato-Mint Quinoa Salad - Free Recipe

"Tomato-Mint Quinoa Salad - Free Recipe - Even for non-vegetarians, quinoa is a great change to rice or pasta. I've been trying to think of more dishes using quinoa and came up with this salad."

Ingredients

    * 2 1/2 cups water
    * 1 1/4 cups quinoa
    * 1/3 cup raisins
    * 1 pinch salt
    * 2 medium tomatoes, diced
    * 1 medium onion, minced
    * 10 radishes, quartered
    * 1/2 cucumber, diced
    * 2 tablespoons sliced almonds, toasted
    * 1/4 cup chopped fresh mint
    * 2 tablespoons chopped fresh parsley
    * 1 teaspoon ground cumin
    * 1/4 cup lime juice
    * 2 tablespoons sesame oil
    * salt to taste

Directions

   1. Bring water to boil in a small saucepan. Pour in quinoa, raisins, and a pinch of salt. Cover, and let simmer for 12 to 15 minutes, then remove from heat, and allow to cool to room temperature.
   2. Toss together the tomatoes, onion, radish, cucumber, and almonds in a large bowl. Stir in the cooled quinoa, then season with mint, parsley, cumin, lime juice, sesame oil, and salt. Chill 1 to 2 hours before serving.

Chocolate Eclair Squares - Free Recipe

"Chocolate Eclair Squares - Free Recipe - Irregular layers of vanilla wafers as well as a creamy vanilla pudding mixture be topped through more wafers with drizzled with melted chocolate."

 

Ingredients

    * 2 cups cold milk
    * 2 (3.4 ounce) packages JELL-O Vanilla Flavor Instant Pudding
    * 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
    * 64 NILLA Wafers
    * 2 squares BAKER'S Semi-Sweet Chocolate

Directions

   1. Beat milk and pudding mixes with whisk 2 min. Stir in COOL WHIP.
   2. Arrange 16 wafers on bottom of 8-inch square dish; cover with 1/3 of pudding mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours.
   3. Microwave chocolate in microwaveable bowl on HIGH 1 min. or until melted when stirred. Drizzle over dessert.

Lebanese Chicken and Potatoes - Free Recipe

 

"Lebanese Chicken and Potatoes - Free Recipe - A conventional Lebanese plate of baked chicken as well as potatoes, which I learned from my mum. Unbelievably simple, but ever so delicious."

Ingredients

    * 8 cut up chicken pieces
    * 8 medium potatoes, peeled and quartered
    * salt to taste
    * ground white pepper to taste
    * 4 cloves garlic, crushed
    * 1/2 cup extra virgin olive oil
    * 1 cup fresh lemon juice

Directions

   1. Preheat oven to 425 degrees F (220 degrees C).
   2. Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.
   3. In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil.
   4. Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.

Chickpea Salad with Lemon, Parmesan, and Fresh Herbs

 Chickpea Salad with Lemon, Parmesan, and Fresh Herbs - Beauty of this essential recipe is that it be able to be tweaked in numerous habits. Intended for a spicy version, add a few sriracha sauce. Struggle swapping away the lemon juice intended for lime juice as well as use feta cheese instead of Parmesan plus mix in some chopped clean cilantro and chopped red onion otherwise shallot. Used for a curried chickpea salad, leave out the Parmesan along with add curry powder to taste, dried currants, sliced green onions, plus shredded carrots.

 

Ingredients

• 1 15-to 15 1/2-ounce can chickpeas (garbanzo beans), rinsed, drained
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh Italian parsley
• 2 tablespoons fresh lemon juice
• 4 teaspoons extra-virgin olive oil
• 1 small garlic clove, pressed
• 1/3 cup (packed) freshly grated Parmesan cheese
• Coarse kosher salt

 Preparation

Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD: Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperatur

Chicken Skewers with Tarragon-Pistachio Pesto

Chicken Skewers with Tarragon-Pistachio Pesto - Rounding this chief course into supper intended for company is simple. Obtain store-bought hummus as well as pita chips for everyone to nibble on as you're at the grill, plus serve the skewers through rice or couscous on the surface and a bottle of rosé. Have a visitor bring ice cream, sorbet, or cookies for dessert

   Ingredients
    * 1/2 cup chopped fresh Italian parsley
    * 2 tablespoons chopped fresh tarragon
    * 2 tablespoons unsalted natural pistachios
    * 1 tablespoon fresh lemon juice
    * 1 medium garlic clove, peeled
    * 1/4 cup olive oil
    * 16 1-inch pieces red onion (1/3 inch thick)
    * 16 1-inch squares red bell pepper
    * 8 lemon slices, halved
    * 1 pound chicken tenders (about 8 large)
    * Special Equipment: 8 metal skewers
           
Preparation
Puree first 5 ingredients in processor. Add 1/4 cup olive oil and blend until slightly coarse paste forms. Mix in 2 tablespoons water. Season with salt and pepper. Transfer 3 tablespoons pesto to small bowl (for brushing chicken and vegetables); reserve remaining pesto.

Prepare barbecue (medium-high heat). Brush grill with oil. Thread 1 onion piece, 1 bell pepper square, 1 lemon slice half, 1 chicken tender (lengthwise), then 1 onion piece, 1 bell pepper square, and 1 lemon slice half alternately on each of 8 skewers. Brush vegetables and chicken on skewers with olive oil, then with 3 tablespoons pesto from small bowl. Sprinkle skewers with salt and pepper. Grill until chicken is cooked through and vegetables are slightly softened, 6 to 8 minutes per side. Serve with reserved pesto.

Cooking: Ginger Veggie Stir-Fry - Free Recipe

"Cooking: Ginger Veggie Stir-Fry - Free Recipe - I just whipped this up one day while I felt like a stir-fry except did not have the entire ingredient called for in a few of the stir-fry recipes resting on this site. I second-hand certain veggies I have on hand, but any recurring veggies may be used. It has a mild ginger flavor that can be improved according to taste, and is filling yet light on the tummy! Tofu may be added. Serve over a bed of steamed jasmine rice."

 

Ingredients

    * 1 tablespoon cornstarch
    * 1 1/2 cloves garlic, crushed
    * 2 teaspoons chopped fresh ginger root, divided
    * 1/4 cup vegetable oil, divided
    * 1 small head broccoli, cut into florets
    * 1/2 cup snow peas
    * 3/4 cup julienned carrots
    * 1/2 cup halved green beans
    * 2 tablespoons soy sauce
    * 2 1/2 tablespoons water
    * 1/4 cup chopped onion
    * 1/2 tablespoon salt

Directions

   1. In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
   2. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

Cook: Rhubarb and Strawberry Compote with Fresh Mint

Cook: Rhubarb and Strawberry Compote with Fresh Mint - Serve up the compote more than vanilla otherwise strawberry ice cream, angel food cake, pancakes, or waffles.

Ingredient

* 3 cups 1/2-inch-wide pieces fresh rhubarb (cut from about 1 pound)
    * 3/4 cup sugar
    * 1/4 cup water
    * 1 1-pint container fresh strawberries, hulled, halved
    * 2 tablespoons chopped fresh mint

Preparation
Combine rhubarb, sugar, and 1/4 cup water in heavy large saucepan over medium heat. Bring to simmer, stirring occasionally, until sugar dissolves, about 3 minutes. Simmer gently until rhubarb is tender but not falling apart, stirring occasionally, about 7 minutes. Remove from heat. Stir in strawberries. Transfer to bowl and stir in mint. Chill until cold, about 1 hour.

Cooking: Grilled Turkey Burgers with Cheddar and Smoky Aioli

Cooking: Grilled Turkey Burgers with Cheddar and Smoky Aioli - An easy Moroccan-spiced aioli is mixed in through the position turkey to keep the burgers moist plus give them tons of flavor. Smoked paprika is available in the spice aisle of most supermarkets

Ingredient

 * 1/2 teaspoon cumin seeds
    * 1/2 teaspoon coriander seeds
    * 1/2 cup mayonnaise
    * 2 tablespoons extra-virgin olive oil plus additional for brushing
    * 2 teaspoons fresh lemon juice
    * 1 1/2 teaspoons smoked paprika
    * 1 garlic clove, pressed
    * 1 pound ground dark-meat turkey
    * 4 1/3 -inch-thick red onion slices
    * 1 large or 2 small red bell peppers, quartered
    * 4 slices white cheddar cheese or Monterey Jack cheese
    * 4 sesame-seed hamburger buns
    * Arugula
    * Pickle wedges
    * Corn chips

Preparation

Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD: Aioli can be made 1 day ahead. Cover and refrigerate.

Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side.

Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli and some arugula. Cover burgers with bun tops and serve with pickle wedges and corn chips.