As someone who works evenings and is a stay at home mom during the day, I often find I work through the nights in order to find time to get the things I need to done and also find time to do the things I enjoy. Between all of the things that I need to do, I don’t really have a regular opportunity to work during the days. Lucky for me, I think I’ve found a way to blend playtime, work time, and a bit of momma-relax time! Continue reading
I’m linking up to Three Things Thursday again this week! This great link up is hosted by Salma of The Write Balance, Raj of Pink Chai Living and Nisha of Love Laugh Mirch. Check out these talented ladies’ blogs and see who else is linking up!
It’s been a busy week over here, and here’s some of what we’ve been up to! Continue reading
Okay, so it’s not the shortest name, but just call it delicious and comforting, because that’s what it is! I am a huge fan of creamy, comforting broccoli rice casserole, and have tried many versions of the lighter and healthier broccoli quinoa casserole but always felt like it was missing something. This version is a marriage of both versions. The added quinoa gives the dish a protein boost, which is a plus when I’m feeding my picky vegetarian toddler, but the rice, cheese, and slurry offer the creaminess that I have come to expect from this dish. Continue reading
British Columbia. Such a beautiful province, with such a vast array of terrain and surroundings. With the weather getting warmer and summer just around the corner, I can’t help but dream about places that I’d love to visit! Here’s the top five BC locations that I’ve never been to and would love to have a chance to visit. Continue reading
Our all-time favourite food to go out and eat as a family has to be Japanese food. While we’re crazy about sushi, we also have lots of other dishes that we love, including tofu teriyaki. Between the fish eater (Arun), the chicken eater (me), and the vegetarian (Little Bear), we’re all satisfied with tofu teriyaki. But, unfortunately, our Japanese cravings are never really satisfied. We could eat mounds of sushi one day and be yearning for more after two days. Our solution is that I often make our favourite Japanese food at home.
While my sushi isn’t quite restaurant quality, my tofu teriyaki is a different story. I actually prefer my tofu teriyaki to the dish that you would order in most Japanese restaurants. To start with, restaurant tofu teriyaki is typically served as large pieces of tofu, doused in teriyaki sauce, over rice with a sprinkling of vegetables. The result is a sometimes soggy mess of tofu that just tastes overly sweet. My tofu teriyaki is comprised of much smaller pieces of tofu, meaning optimum batter to tofu coverage. Also, I don’t hide a tiny bit of cabbage and carrots under my tofu, but choose to add a fresh side of vegetables to my dish. Another thing that I like about my version better is that the pieces of tofu maintain their crunch. Rather than covering the tofu with a ridiculous amount of teriyaki sauce, I lightly toss my tofu in the teriyaki sauce right before serving.
This tofu dish is easy to make and is great served with Calrose rice. I also enjoy a beautiful green vegetable served next to this and some nori on the side. The best thing about this dish is that it is a fan favourite. Everyone in our house enjoys it and Little Bear likes my homemade tofu teriyaki way more than what we get when we order it from the restaurants.
Try it out, and I bet you’ll be snacking on the fried tofu cubes even before it gets to your plate!
1 – 350 gram pack of organic tofu, medium firm
1/3 cup rice flour
1/3 cup corn starch
¼ tsp salt
freshly cracked black pepper
Canola or vegetable oil for frying
Teriyaki Sauce (adapted from Mark Bittman’s teriyaki sauce recipe):
1/4 cup soy sauce
1 cup water
3 tbsp honey
1 clove garlic, minced
1 tbsp corn starch
- Drain the tofu and cut the tofu into small ½ inch cubes.
- Place the rice flour, corn starch, salt and pepper into one large plate or container. Whisk well to mix together.
- In small batches, toss the tofu into the flour and corn starch mixture. Once finished tossing all the tofu, start over again and toss the tofu in the flour and corn starch one more time.
- Pour about a half centimeter of oil into the bottom of a pot and heat on med-high heat until the oil is ready for frying. Once ready, slowly and carefully drop pieces of tofu tossed in the flour and corn starch mixture into the oil. Make sure not to just dump a bunch of the tofu in, as it is likely to stick together then. Fry until tofu is golden-brown. Remove tofu from oil when done and put on plate lined with napkins.
- While the tofu is cooking, make the teriyaki sauce: Combine the soy sauce, water, and honey together in a pot over medium heat. Allow to come to a simmer and then add the minced garlic. Allow to simmer another minute. Turn off heat. Put corn starch into a bowl and add 3 tbsp. of the heated soy sauce mixture. Whisk together well. Add the corn starch and soy sauce to the sauce on the stove. Whisk in well. As the sauce sits for a minute or two it will thicken up slightly. The sauce should be runny but not too runny.
- Toss the tofu in the teriyaki sauce. The sauce should just be lightly coating the tofu. Serve over Calrose rice.
Disclaimer: This website does not provide medical advice. Remember to always consult your doctor before starting any treatment, even natural, especially when pregnant. Also consult your doctor if your symptoms persist or worsen. The information in this post is not meant as expert advice and is only my personal opinion. This information does not replace the advice of a doctor. Please do not delay seeking or disregard a doctor’s advice because of anything that you read in this post.
Getting sick is never fun, and it’s even worse when you get sick and you’re pregnant. Your system is probably already feeling overwhelmed from just being pregnant (nausea, heartburn, constipation, headaches, mood swings, cramps, swelling, the list goes on!), but now your body is under attack by bugs that really don’t care how you might already be feeling. Continue reading
Today I’m sharing some of the things that have happened in my world this week in an instalment of 3 Things Thursday, part of a weekly link up with Salma at The Write Balance, Raj at Pink Chai Living, and Nisha at Love Laugh Mirch.
I love the idea of a weekly check in or roundup, as it really allows you to reflect on what was important or exciting every week! Sometimes it feels like the week just flies by, so this is a great way to reflect while sharing. Continue reading
I recently had a conversation with a fellow mom about how we felt about families matching. While I have nothing against a family wearing matching outfits, this particular mom absolutely loved it! I definitely enjoy coordinating for important events, especially if I know that there will be pictures taken, but we’re not big on matching. This mom, however, had 3 kids, and it got me thinking about how adorable matching kids are! Whether you have matching twins or just siblings, I am all for it! It even reminded me of matching outfits I gave to a friend when she had her second boy.
Two little boys wearing the same outfits? Cute, right? Hmm, except…we’re having a girl!
There are few things in life that taste as good as butter. Don’t bring me margarine…I just want beautiful, creamy, delicious butter!
Whether you enjoy butter spread over your toast or melting into your corn, there is one way to make your butter even better:
Transform your butter into compound butter!
If you’ve never tried compound butter, you’re missing out. Not only is this a way to elevate your butter, it also is a great way to save up leftover herbs while looking super fancy with minimal effort.
Compound butter is basically a combination of butter and your choice of herbs, spices, or other flavourings. Making compound butter is incredibly easy and it stores well in the fridge or even the freezer. One of my favourite things about compound butter is once I’ve added in my favourite herbs, it’s a cheap and simple way to add those flavours into my food even when those herbs are not readily available or in season.
Some amazing options that you could add in:
Fresh dill and lemon zest
Fresh basil and roasted garlic
Oregano and garlic
Sundried tomato, chopped olives, and roasted garlic
Cilantro and lime zest
Sriracha and chilli flakes
Chocolate shavings and vanilla
Maple syrup and walnuts
Cinnamon and brown sugar
Almond extract and shaved almonds
The sky is the limit. Think of your favourite flavour combinations and try it out!
Bowl, spoon, spatula,
Parchment or wax paper
1 stick of butter, softened
Your choice of chopped herbs, spices, and flavours – start with 2-3 tablespoons total, to start. Adjust according to taste.
- Mix chopped herbs, spices, and flavours into softened butter, making sure to distribute your add-ins evenly.
- Transfer butter mixture onto parchment paper and carefully shape into a log. Roll parchment around butter log and twist ends to close off.
- Freeze wrapped compound butter. (Alternate: freeze compound butter for 30 minutes and then slice into ½ inch rounds.)
- If using the butter soon, store butter in the fridge, otherwise, store the butter in the freezer in a freezer-safe container.
“If it doesn’t challenge you, it doesn’t change you.” – Fred DeVito
While this blog has been relatively quiet recently, I’ve decided that there is no better day to change that than today. There is also no better way to start that change than with a challenge!
For the next two weeks I will be in the company of some other wonderful South Asian bloggers in a blog challenge organized by South Asian Bloggers Network (SABN) founders Salma of The Write Balance and Raj of Pink Chai Living. Along with Salma and Raj, I will also be joined by:
Every weekday for the next two weeks, we will all be posting on our blogs as part of this challenge. I hope that you’ll follow along, explore all the blogs, and hopefully enjoy the posts that we put out there for you to read!