Delicious Prepared Tofu Recipe (My First Attempt)

Delicious Tofu Salad

I wouldn’t normally put a recipe on my blog until I’ve perfected it, but I’m not quite sure how much more perfecting this one needs. So, I am proud to announce a delicious way to cook tofu resulting in a firm meaty texture.


14oz Extra Firm Tofu
2.5 Tbsp Sesame Seed Oil
1/2 Tbsp Soy Sauce
1/4 tsp Ground Ginger
1/4 tsp White Pepper
1/8 tsp Salt
1/2 tsp Horseradish
Toasted Sesame Seeds (for garnish)


Preheat your oven to 300 degrees and preheat a pan on your stove to high heat. Mix everything together in a bowl aside from the Sesame Seeds (for garnish) and the Tofu itself. Slice the Tofu into 3/4 inch thick pieces and let marinate a couple minutes in the mixture you just prepared. Once marinated move the Tofu to the preheated pan on your stove to sear both sides of the tofu. Drizzle the remaining contents of your bowl mixture on top of the Tofu. Once both sides have been seared to a light brown move the tofu to a oiled baking sheet covered in tin-foil (optional, for easy clean-up). Drizzle the contents of your pan on top of your tofu on the baking sheet. Place baking sheet into the oven for 8 minutes, flip the tofu over, and wait another 8 minutes before removing. At this time preheat the same pan you had on your stove to a medium heat. Move the tofu back into this pan letting each side cook until medium to dark brown (usually 4 minutes on each side). Remove Tofu from pan and let sit to cool for 20 minutes. Dice up the Tofu, garnish with Toasted Sesame Seeds, add to whatever dish you’d like (such as a salad), and enjoy!

Serves 2-3

Orange Wine Roast Recipe

Orange Wine Roast, Photo 8I’ve never quite enjoyed roasts much, however when I first made this on my own I thought it was one of the best things I’ve ate in a long time. I have made this a few times since my first attempt, and the recipe hasn’t changed a bit. Hopefully you’ll enjoy this roast that’s not your typical Grandma’s recipe!


3-4lb Round Choice Roast, Lean
5 Medium Redskin Potatoes, Washed, not skinned, and quartered
6 Medium Carrots, Washed, not skinned, and cut into 2″ chunks
2 Medium-small naval oranges, sliced with tips/ends removed.
300 ml (2/5th bottle) Red Wine, Pinot Noir
1 28oz (1lb 12oz) can of Hunt’s Diced Fire Roasted Tomatoes
1.5 Tbsp Honey
1/8 tsp Garlic Powder
1/4 tsp Black Pepper
1/8 tsp Salt
1/8 tsp Red Cayenne Pepper Powder (for a little zing)
1/8 tsp Thyme, Ground
1 tsp Liquid Smoke
1/8 cp Soy Sauce
2 Beef Bouillon Cubes


Orange Honey Roast, Photo 11. Trim any excess fat from the roast and cube into 8-10 hefty pieces. Next, slice the oranges into 1/2″ slices removing the tips of the oranges. Make sure to leave the orange peal on as it will substantially add to the flavor of the roast. Do remove any seeds that may be in the oranges.

Orange Honey Roast, Photo 22. Although browning is optional, I would suggest doing so as it adds to the flavor of the roast by eliminating some of the moisture which allows the roast to intake more during the actual roasting process. If you have an Iron Skillet use it at this point, otherwise a typical pan will do just fine. Brown two opposite sides of each cube of roast and arrange them evenly on the bottom of your crockpot so they’re all on the same level.

Orange Honey Roast, Photo 33. Place the Broth Bouillon Cubes around the roast. On top of the roast in the crockpot place the slices of oranges evenly on top so there is minimal overlap and minimal quantity of roast showing through. As the roast cooks the oranges will break apart causing a tangy tannin flavor to the broth.

Orange Honey Roast, Photo 44. Wash and quarter/halve the red-skinned potatoes. Place the potatoes on top of the layer of oranges in the crockpot and evenly apply the dry seasonings from the ingredients list above (Garlic Powder, Black Pepper, Salt, Cayenne Pepper, Thyme). On top of this drizzle the Honey across all of the potatoes.

5. Pour the Pinot Noir wine over top of the potatoes, making sure to wash away all of the seasonings. Then, pour the soy sauce and liquid smoke as well over the potatoes. The liquid should only go up half the depth of the crockpot, ensuring there will be enough room for juices that will later come from the vegetables and meat.

Orange Honey Roast, Photo 66. Wash and chop the carrots into 2″ pieces. Do not remove the skin unless it is unnecessarily dirty as this is the most nutritious and flavorful part of the carrot. Place the carrots over top of the potatoes in the crock pot.

7. For the final layer add the entire can of Huntz tomatoes on the top, juices and all.

Orange Honey Roast, Photo 78. Set your crockpot to the “Low” or “Medium-Low” setting and let stand for 8-12 hours or until carrots/potatoes are soft and naturally breaking up. Make sure to not stir the mixture until at least 6 hours in. The layers are there for a reason, I promise. 😉

Wine Recommendations

Orange Honey Roast, Photo 5The reason why I say to use a Pinot Noir is due to it’s rich earthy flavors. Its hints of mushrooms, grass, pepper, and dark brown sugar make it an excellent counterpart to this dish. The wine I’ve always used in particular, the three times I’ve made this dish, is an inexpensive bottle ($9) of Pepperwood Grove’s 2007/2008 Pinot Noir from their Valle Central region. I love this wine because although it is inexpensive it has the complexity of flavors comparable to a $20+ bottle of wine, and accents this dish perfectly. I can find this bottle at my local Meijer store, but aside from that you may have to hunt it out if you’re not local to one. You’re more than welcome to try any other type of Pinot Noir, just make sure you’re picking something that contains rich flavors and aromas of earthy textures and tastes.

Also, since you’re only using 2/5ths of the bottle you’ll have plenty left to accommodate the dish once it’s prepared, or as you wait. Enjoy!

Tomato Basil Soup Recipe, Zoup!’s

Tomato Basil SoupAfter visiting Zoup!, a soup restaurant located in the North-West of the United States, I was inspired to reverse cook/engineer their Tomato Basil Soup I had. I’d have to say it tastes pretty much exactly the same… and for your enjoyment here’s the simple 15-20 minute recipe:


1 28oz (1lb 12oz) can of Hunt’s Diced Basil, Garlic & Oregano Tomatoes
1 1/2 Tbsp Basil (dried is fine. I used freeze dried, and fresh would make it better)
1/2 tsp ground Black Pepper
1/2 tsp garlic powder
1/4 tsp salt
1 Tbsp salt-free butter
3/4 cp Milk (I used 1/2%, anything will do)


Place all contents into a large soup pot over medium heat, stir. Remember to stir occasionally in case of sticking/burning. In about 15-20 minutes it should be done. Pretty simple, ‘eh? Enjoy!

Servings: Makes 2-3 bowls

Irish Corn Beef Reuben Sandwich Recipe

Corn Beef Reuben

I know you’d love to know how to make the best Irish Corn Beef Reuben Recipe this side of the Atlantic. Well, after a few requests I’m finally releasing the home-made directions I used to do so. I promise you will not be disappointed.

Let’s get started! We’ll divide this into five parts, three of which you’ll be making and two you’ll just cheat and buy. Feel free to go all out and make your own cheese and bread, but that’s beyond the amount of work I want to put into it… oh, who am I kidding? I’ll probably do that in the future too.

Corn Beef

Meat, Point Cut, 4lb
Guiness Draught, 32oz (two tall cans work lovely)
Fresh Grated Garlic, 1 Tbsp
Lime Juice, 1 Tsp
Soy Sauce, 3 Tbsp (trust me)
Crushed Black Pepper, 1 Tsp
Basil, 1 Tsp
Beef Bouillon, 2 cubes (or two cups of broth)
Dried Ginger, 1/4 Tsp

Take the meat and cut it into nice 1/2″ thick slices. Place meat and all other ingredients into a crockpot lining, cover with saran-wrap, and let sit in refrigerator for at least 24 hours.  Once set, remove saran-wrap and place into crockpot base to let cook on the low setting for another 24 hours. Strain meat once cooked. For added flavor and dried texture, fry without any oils in a Cast Iron Skillet to evenly brown.  This is the longest cooking process of the entire sandwich. Do not skimp on the lengths, and if anything let it sit a little bit longer.


Red Cabbage, 1 medium sized head (The red is just for visual enjoyment)
White Vinegar, 3/4cp
Water, 3/4cp
Fresh Grated Garlic, 1/2 Tbsp
Lime Juice, 1 Tsp
Black Pepper, 1 Tsp

Chop cabbage into hearty strips. In a large soup pan combine all ingredients, stir, and place over medium heat until cabbage is very tender and most liquids are absorbed. This may be cooked while you’re waiting for the meat to marinate and set aside in the refrigerator for later use. Just make sure you reheat it before applying it to the Reuben. I’d suggest just reheating it next to the meat as you fry it in the Iron Skillet.

Horseradish Sauce

Grated Horesradish, 3-4oz (to taste)
Sour Creme, 16oz (don’t skimp, you want the fattiest kind you can get)
Basil, 1 Tsp
Swiss Cheese, cubed for melting, 1/4cp
Dried Ginger, 1/4 Tsp
Mayonnaise, 1/4cp (not miracle whip, and make sure its regular and not “low fat”)

This sauce is amazing, and probably the fattiest part of this Irish delight. In a sauce pan start by putting the cheese in over low heat. Once the cheese starts to break down (it doesn’t have to be 100% liquid) apply the rest of the ingredients and increase the heat to medium; stir often or it will burn. This sauce can be prepared while the meat is marinating and set aside in the refrigerator for later use. For best results, re-warm prior to using on the Reuben.


Baby Swiss, thinly sliced into nice large bread sized pieces

Just buy this from the store. You can find Swiss of some sort from just about every deli, as it’s not an exotic cheese. Cut it into desired thin/hefty slices with hopes of covering most of the bread.


Pumpernickel, nice long slices for a hearty sandwich
Light Rye, nice long slices for a hearty sandwich

Just buy this from the store’s deli as well. You really only have to use one type of bread (I’d recommend Light Rye), but it is more fun to have both for added visual fanciness.

Put it all together!

Finally! We’ve reached the grand finale stage. Woohoo! Lets take the bread and throw it onto that same Iron Skillet. If you have a Panini Pan, use it (but its not needed)! Slap two pieces of bread (one from each loaf) onto the Iron Skillet over low to medium heat (no oil needed). On the Light Rye place your Swiss Cheese, followed by a nice heap of the Sauerkraut. On the Pumpernickel smother it with a nice large helping of the Horseradish Sauce, followed by a nice heap of the Meat. At this point, the meat has probably fallen apart into little shreds, and that’s perfectly fine (and tasty!). Let the bread toast for a minute or two, making sure not to burn it. Once you’re satisfied carefully assemble the sandwich, slice in half, and serve with your choice of potato side if desired. Wa’la! Amazing!

Yields: 8-10 Reuben Sandwiches

Panini Sandwich Bread Recipe

Panini Bread 4 Fork the following dry ingredients into a large mixing bowl:
4cp Flour
2Tbsp Sugar
1tsp Basil
1tsp Rosemary
1tsp Oregano
1/4tsp Thyme
1/4tsp Black Pepper
1/4tsp Garlic

Mix the following into a separate bowl, let stand 5 minutes:
1cp warm water
1 packet yeast
1/4cp Olive Oil

Poor liquid solution into dry solution, hand nead until it forms a dough consistancy. More water/bread may be needed as you nead. Set aside into a clean oiled bowl. Let stand for 1 hour or until dough ball rises to 2x its size. Form into 6 desirable panini sized bread loafs on a floured pizza pan (keep in mind these will double in thickness while baking). Bake at 375 for 30-45 minutes until outter layer is a light golden brown.