Try a new recipe each week

lately. Yesterday I made quinoa and mushroom soup; I still think it can be better, so I’ll make some changes and then I’ll post the recipe.
We all love quinoa, and it’s very healthy. Still haven’t tried any sweet recipe, though…

...and this is after.

for simple stuffed mushrooms. That’s before baking…

(with starfruit!) for dessert.

a carrot-orange-ginger soup which I thought the family would merely tolerate, but it turned out they loved it :)

a beet soup. I don’t dare to call it Borscht because there are so many different kinds, and I doubt the recipe I have was “original”. Anyway, it was really good (and I hate beets in any other way).

Tuna Provençale, from Real Simple.

with mushrooms and spinach.
Cooking new dishes was one of the things I missed the most the last few months.

is already done for me, and yet there is no better place for me to post about my late adventures. Since I handed in my dissertation, I’ve been spending a lot of time in the kitchen.
This weekend, for instance, I made a swiss-chard, potatoes and chickpea stew with red onions thinly sliced in rice vinegar on the side and some guava pastries for dessert. I didn’t take pictures of those, but I have some other pics I’ll post here.

and off my list, and this semester I won’t have time to experiment much… But I didn’t resist and yesterday I tried a new recipe. We loved it! It’s really yummy, and healthy too!

I’d just say to marinate the tofu a little longer and maybe use a little more cornstarch if you want a thicker sauce. Next time I’ll serve it with rice.

The recipe is from epicurious.com:

STIR-FRIED TOFU WITH MUSHROOMS, SUGAR SNAP PEAS, AND GREEN ONIONS

3 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
1 teaspoon oriental sesame oil
1/4 teaspoon dried crushed red pepper

1 12-ounce package extra-firm tofu, drained, cut into 3/4-inch cubes, patted dry with paper towels

1/4 cup water
1 teaspoon cornstarch

2 tablespoons vegetable oil, divided
6 ounces fresh shiitake mushrooms, stemmed, caps quartered
8 ounces sugar snap peas, trimmed
4 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
4 green onions, sliced on diagonal

Whisk first 5 ingredients in medium bowl to blend. Add tofu and stir to coat; let marinate 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.
Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add tofu and sauté until golden, about 2 minutes. Using slotted spoon, transfer tofu to plate. Add remaining 1 tablespoon vegetable oil to skillet. Add mushrooms and stir-fry until tender, about 3 minutes. Add sugar snap peas; stir-fry 2 minutes. Add garlic and ginger; stir-fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onions and serve.