Fall is in the Air

Fall is in the air.  When I left yoga at 7:15 last night, the sun was just going down.  It was even cloudy and misty when we woke up this morning.  I love the fall but the end of summer makes me a lil teensy bit sad.  The good news is that cooler weather is more conducive to baking and crafting.  Jim's had banana muffins on the brain, so I am going to try these awesome looking Barefoot Contessa muffins.  I may also throw in a bag of chocolate chips for good measure.  Generally, that's not a bad idea when baking. 
This week has started a new work schedule for me.  I go in a half hour earlier but take an hour for lunch.  So far, Jim has come home for lunch at the same time, so we've been able to have a little visit during the day and pet our pooch and eat lunch together.  It's kind of a fun treat! 
Tonight I'm also trying a new dinner recipe that Jim's Aunt posted on Facebook.  It's part of our continued effort to have a few meatless nights every week. 



Moo Shu Tofu

Serves 4-6

Recipe Courtesy of Chef Polly Sang



1/2 cup Less Sodium ...Soy Sauce

2 tbsp Rice Wine (Sake)

2 tbsp Sesame Oil

2 tbsp Apple Juice

1/4 cup Lemon Juice, Fresh

2 tsp Ginger Root, Minced

2 tsp Garlic Cloves, Minced

2 lb Tofu Firm

Cooking Spray, Pan Coating



3 tbsp Canola Oil

3 cup Mushrooms, Sliced – button, shiitake or woodear

1 tbsp Ginger Root, Minced

1 tbsp Garlic Cloves, Minced

1-1/2 cup Carrots, Fresh, Julienne Sliced

1 qt, 2 cup Shredded Green Cabbage, Fresh

1/4 cup Less Sodium Soy Sauce

12 ea Flour Tortilla, 6"

3/4 cup Hoisin Sauce



Mix together soy sauce, rice wine, sesame oil, apple juice, lemon juice, ginger and garlic for marinade. Preheat oven to 350F degrees. Remove tofu from package and rinse well. Pat dry and crumble with your hands. Place in marinade and marinate for at least 15 minutes. Remove from marinade. Spray a baking pan with cooking spray, spread tofu on pan without crowding and bake until golden and crisp. Toss a few times during cooking time to achieve even browning, about 30 minutes.



In a hot skillet, drizzle in oil. Add sliced mushrooms, ginger and garlic and saute for 2 minutes. Toss in carrots and cabbage to wilt and add in soy sauce; add crispy tofu. Toss to combine and heat through. Steam flour tortillas in microwave covered about 20 seconds on hi. Serve moo shu with tortillas and sauce on the side. Roll up into tacos and enjoy.

By: Be a Flexitarian
 
In other exciting news, Jim and I are planning to head to Illinois for a week at Christmas!  We'll keep our Midwest Peeps posted!