I had this in China a lot. Scrumptious!

Ma La Tofu

This dish gets its name (má là = numbing and spicy) from two types of pepper, the numbingly hot aroma of sichuan pepper and the fiery hot flavour of chili pepper. This combination is great even if you’re not that fond of super-spicy food. The tongue-numbing effect of sichuan pepper is felt only after consuming bigger quantities of it, and its unique, rich aroma can be enjoyed by using it in moderation as well. This recipe is based on the ma la tofu recipe from Bryanna Clark Grogan’s excellent Authentic Chinese Cuisine for the Contemporary Kitchen.

One teaspoon of chili and sichuan pepper each don’t yet make a fiery dish, but it’s enough to enjoy the combination of their flavours. If you prefer more spiciness in your food, don’t hesitate to add more, but take it easy on the sichuan pepper if you’re not familiar with it – if you add it too much it starts to dominate the dish.
Sauce:

• 1 teaspoon toasted and freshly ground sichuan pepper (or to taste)
• 1 teaspoon dried chili flakes (or to taste)
• ½ dl dry sherry
• 2 tablespoons soy sauce
• 1 teaspoon fermented black beans
• 3 cloves of garlic, crushed

Stir-Fry Ingredients:

• 350 g broccoli
• 1 red bell pepper
• a quarter of a leek (or maybe 1 small leek, we didn’t have more!)
• ½ kg tofu
• 1 tablespoon canola oil for frying
• 2 teaspoons starch diluted in 4 tablespoons water

First we drained and pressed the tofu. Then we toasted the sichuan peppers over medium heat on a dry frying pan for a couple of minutes, stirring them every now and then so that they would not burn, after which I ground them in a mortar. Next, I mashed the fermented black beans with a fork, and then mixed all the sauce ingredients together: sichuan pepper, chili, sherry, soy sauce, black beans and garlic.
Then we cut all the veggies and the tofu into small pieces. You could also cut them into thin strips, squares, triangles or whatever shape pleases you!
Now, we put a wok over high heat, added the oil, and when the oil was really hot, we added the leek and paprika first, stir-fried them for a minute or so, then added the broccoli, fried it for maybe two minutes or so, then added the tofu, and stir-fried for maybe a minute more. Next, it was time to pour in the sauce, cook and stir for about one minute or so. Then we added the thickener, and stirred it in. We removed the wok from heat, and served the dish with yasmine rice immediately.

New Year 2013

Well, it's January 3 already and life has changed.  We lost our Abby in August of 2012; I moved to China the day after her funeral to teach for a semester.  It was so good to come home for Christmas, but our hearts ache for our little girl who is not with us.

I am comforted with knowing that she is in Heaven now and that she never did have to experience the sad things of life such as rejection or heartache.  She is probably singing with angels and flying here and there investigating the glories of a different realm.  Most of all she gets to be under the direct care of the Good Shepherd.  Our little lamb Abby and the Good Shepherd - what a wonderful thought.

So what does 2013 hold for us now?  I am going to Quebec with our other granddaughter, Isabella Zander.  She is fluent in French and her French immersion school will be traveling in June to a French speaking North American locale.  I have been to Montreal and Quebec City along with other points of interest in that province and never tire of the quaint and European feel it has to offer.  I am looking forward to being with Isabella as she translates and perhaps teaches me a little French.

Bill and I will head down to our place in Mesa, Arizona in April, an annual tradition.  It is always so refreshing to unwind there with friends and family.  His brother and sister-in-law have purchased a home there too; their son also bought a place, so we are looking forward to checking out their properties.  Most of all, I love to ride bike with Bill, go to the local produce market to buy fresh fruits and vegetables at an affordable cost, and cook and eat simply. 

I'm going to check out various teaching opportunities - subbing for our local school district and perhaps doing adjunct work at the univeristy in our city.  I love teaching English as a second language and like to say that I travel the world every day in my classroom.  My students have been from the Middle East, Africa, Asia, South America, and Europe.  It really doesn't get any better than this for me.

I intend to blog more this year and perhaps post some photos of China, which was quite the cultural experience.

Summer Plans

Well, a new chapter of my life is about to unfold!  I am currently finishing my thesis entitled "Zeroing in on the Phrasal Verb," which is scheduled for defense August 20th.  If I pass, I will have my Masters in Teaching English as a Second Language diploma and degree.  Prior to the defense I will be traveling with and teaching a wonderful group from China - the Nankai University, Binhai College Students.  Immediately after the defense my wonderful husband Bill and I will go on vacation - we are currently planning a short motorcycle trip to Madeline Island on Lake Superior and then to enjoy our lake place until I leave for China August 27th. 

I will be teaching English as a Second Language at Nankai University Binhai College in Tienjin, which is south of Beijing about two hours by train.  I expect to have quite the adventure and will hopefully be good at keeping up this blog for my family, friends, and foes to keep track of me.  I welcome feedback through comments on this blog, also.

One Week Flat Tummy Diet

One Week Diet Plan This really works – I did it in January and lost the promised 10 pounds. (Warning: they recommend not staying on this diet longer than one week.) Shopping List: Cabbage Green Onions Carrots Canned or fresh tomatoes Mushrooms (fresh or canned) Celery Chickpeas (canned) Green peppers Chicken Breasts ***************************************** Grapes Bananas Apples Oranges Garlic Cauliflower Cucumber Broccoli Herbs and spices (salt, pepper, rosemary, thyme, basil) Chicken bouillon Balsamic vinegar Lettuce Lemons (lots of them) Organic maple syrup Ground cayenne pepper Teas (herbal and green) Olive oil Skim milk Brown rice Tuna Coffee Other deep green or orange vegetables but NO potatoes or dried beans Here is a capsule of what you will be eating. Amounts of soup, vegetables, and fruits are up to you. Recipes and details will follow: Day 1: Soup and fruit (any but bananas) Day 2: Soup and vegetables, alternate with detox drink Day 3: Soup, fruit, and vegetables, alternate with detox drink Day 4: Soup, alternate with detox drink Day 5: Bananas and skim milk plus soup Day 6: Skinless broiled chicken, soup, vegetables Day 7: Soup, vegetables, brown rice or whole wheat b read In addition to the meal plan, here are some other recommendations: • Water – drink at least 8 8-oz glasses each day. Black coffee and teas are okay. • Sleep – make sure you get enough to keep metabolism up. Chart your sleep – should have about 7.5 hours a night • Exercise: Beginning with Day 1, do 30 minute combination of the following: Swimming, walking, climbing stairs, Wii Fit, trampoline, lifting laundry baskets  Recipes Soup Use the first 8 items from the grocery list. Cut into bite-sized pieces and add to a pot greased with olive oil. Sauté lightly and cover with chicken broth (recipe to follow). Chicken bouillon can also be used. Add spices to taste. Cook for about 30 minutes or until vegetables are tender. Make more as needed. Chicken Broth Take three whole chicken breasts, remove skin. Cover with about 12 cups of water. Add salt and pepper to taste. Boil for one hour or until the breast meat separates from bones. Remove the chicken meat and refrigerate in secure container. Use broth to make soup. Detox Drink (one serving) (You will drink 6 8-oz glasses per day so you might want to make a pitcher) 12 ounce glass 8 ounces cold drinking water 2 Tbls. Freshly squeezed lemon juice 2 Tbls. Pure maple syrup Dash of ground cayenne or powered ginger Mix well . If making a pitcher, keep refrigerated Chicken and Vegetables Cooked chicken breast Garlic, salt, basil, rosemary, thyme Cauliflower Spring onions Celery 1 Cup bullion ½ Cup water Cut up vegetables to make bed for chicken breast in small baking pan. Dissolve one cube bullion in water. Pour over chicken and vegetables. Sprinkle with herbs and spices. Cover with foil Bake in a 450 degree oven or 15-20 minutes. Lemon Chicken Cooked chicken breast – cut into strips Juice of one lemon Salt and pepper to taste Extra virgin olive oil Broccoli or cauliflower, stalks cut into bite-sized pieces Sliced mushrooms Marinate the chicken in lemon juice, salt, and pepper. Heat a non-stick frying pan and sprinkle with olive oil. Sauté chicken strips with the vegetables until chicken is lightly brown and vegetables are tender. Day 1 Meal 1: Soup Meal 2: Grapefruit Meal 3: Soup and grapes Meal 4: Apples Meal 5: Soup Meal 6: Oranges Day 2 Meal 1: Soup Meal 2: Detox drink Meal 3: Soup and grapes Meal 4: Apples Meal 5: Soup Meal 6: Oranges Day 3 Meal 1: Soup and detox drink Meal 2: Grapefruit Meal 3: Soup and vegetables and detox drink Meal 4: Oranges Meal 5: Soup and detox drink Meal 6: Soup Day 4 Meal 1: Soup Meal 2: Detox drink Meal 3: Soup Meal 4: Detox drink Meal 5: Soup Meal 6: Detox drink Day 5 Meal 1: Bananas and warm drink Meal 2: Soup Meal 3: Bananas and warm drink Meal 4: Soup Meal 5: Bananas and warm milk drink Meal 6: Soup Day 6 Meal 1: Soup Meal 2: Chicken (4 oz.) with vegetables Meal 3: Soup with vegetables Meal 4: Soup and chicken Meal 5: Chicken with vegetables Meal 6: Soup Day 7 Meal 1: Soup and toasted bread Meal 2: Pilaf (made by adding cooked brown rice to soup Meal 3: Tuna/chicken, cucumber, and tomato sandwich Meal 4: Pilaf Meal 5: Soup with bread strips dipped in balsamic oil dip Meal 6: Pilaf Enjoy!

Blonde Brownies

9 x 13 greased pan
350 degrees
25-30 minutes

2 C Brown Sugar
2/3 C Melted Butter
2 Eggs
2 tsp Vanilla

Mix together and add:
2 C Flour
1 tsp Salt
1 tsp Powder
1/4 tsp Soda

Spread in pan. Top with:

1 C Semi-sweet Chocolate Chips. Bake at 350 degrees for 25-30 minutes. Cut while warm.

Moon Cake

Jelly Roll Pan (ungreased)
400 degrees
25-30 minutes

Puff Crust:
1 C Water
1/4 Pound Butter
1 C Flour

Melt butter into boiling water. Add flour all at once. Stir until mixture becomes a ball that doesn't separate. Spread this mixture evenly onto pan. Bake in pre-heated oven (400 deg) for 25-30 minutes until dark tan. Will resemble surface of the moon - do not prick. Remove from oven and cool.

Topping:
1 3 oz Package Instant Vanilla Pudding
1 3 oz Package Instant (your choice flavor) Pudding
1 8 oz Package Softened Cream Cheese
3 1/2 C Milk

Whipped Cream (approximately 2-3 cups)

Mix 1/4 C of the milk with cream cheese. Add dry pudding alternating with remainder of milk. Spread on top of cooled crust. Spread whipped cream on top. Drizzle with chocolate and/or add chopped nuts. Refrigerate at least 20 minutes.

Sweet and Sour Chestnuts

Friends have been asking for this recipe. Really simple but tasty!

1 lb Bacon (can use beef bacon)
1 Can Whole Water Chestnuts

Toothpicks

1 C Sugar
1 C Ketchup

Wrap a strip of bacon around a chestnut. Fasten with toothpick and place in a 9 x 13baking pan. Bake at 300 degrees for one hour. Drain fat. Drizzle ketchup mixture over the top and back for an additional hour at the same temperature. Serve. Can keep warm in a crockpot.