Food and Recipes while under Coronavirus quarantine #8

[slowpoke]

Sorry for posting so often. I’m trying to eat better lately, and posting about it is helping me to be more mindful about it.

Tonight, I made buta dofu (pork tofu) and brown rice. Since I’m watching my sugars, I’ve been using monk fruit sweetener where things call for sugar, which this did. Tasted just about the same as if I used sugar, so I’d say it was a success!

 

[Curious Me]

Sorry for posting so often. I’m trying to eat better lately, and posting about it is helping me to be more mindful about it.

@slowpoke, please don't apologize for posting often. You post about such interesting foods. You even post wonderful photos. I enjoy your posts, and I'm sure everyone here looks forward to them. Wondering how you prepare your Tofu.

Got this Date Syrup at Grocery Outlet where you find so many products to try out. This is yummy. Some things I get there, I don't like, but this I liked. Then, it wasn't on the shelves for awhile, but they finally got more. Anything you find at GroOutlet might not be on the shelves again when you go back for more. I found it on Amazon for double the price.

Another product I got at Grocery Outlet is this Jordan's Skinny Syrup. It uses stevia & monk fruit as a sweetener. Only the Chocolate Malt was available, but it's the one I'd choose anyways. I like it alot. I drizzle this syrup on the fruit salads I make, but it could be used many ways. I couldn't find it there again, so I did order it from Amazon.​

Jordan Skinny Syrups are naturally sweetened with a blend of stevia, monk fruit, and erythritol. They contain no artificial flavors or sweeteners and have zero calories and zero sugar.​

 

[Curious Me]

...Daikon over here is known as mooli. Rare to find it, we love it.

Hi @Seni. Wow, you love it, but it's rare it find Daikon (or mooli) there? Here, I've never had it, but I've seen it all the time. I live close to a World Foods type Market and they have all the unique produce there. They say it's mild flavored. Does it taste something like a Turnip? Now, I really must buy it and make something with it.

This looks good to me. It's the Daikon Japanese Curry recipe found here:

5 Easy Mooli Recipes To Use Daikon White Radish

Here are 5 of our easy mooli recipe for cooking white radish daikon at home. Fried white radish balls, pan fried daikon curry, pickled salad and more.

www.honestfoodtalks.com

 

[Seni]

It tastes like a mild raddish, very good in salads. My kids loved a cheddar and mooli sandwich with a bit of mustard!

Would imagine taste and crunch would be lost when cooked and that it would just absorb the flavours, indeed like a turnip in that case. We can experiment when we find them!

ETA: Mooli should be firm and free of blemishes when you buy them.

 

[Rikissa]

View attachment 652044 So, the Daikon is considered a radish? Says it's a mild-flavored winter radish. Just found out you can throw strips of it in a stir fry which I might try sometime.

View attachment 652040 I really do get curious. @slowpoke, do you buy your own root or is there a ready-made kind? I watched a video of Burdock Root being cleaned, cut, & prepared with some carrots. I couldn't tell, but it seemed like it'd be crunchy and harder to chew. Or does it soften up? What does it taste like?
​

It's easy and fun to grow daikon radishes, half of it grows above the ground. It's also a cold weather plant, to be sown in the autumn, when there's not much else to plant.

The Ultimate Guide to Growing Daikon Radishes

The Ultimate Guide to Growing Daikon Radishes offers step-by-step tips on planting, caring, and harvesting for tasty results.

www.jerrasgarden.com

 

[IceIce9]

Sorry for posting so often. I’m trying to eat better lately, and posting about it is helping me to be more mindful about it.

Tonight, I made buta dofu (pork tofu) and brown rice. Since I’m watching my sugars, I’ve been using monk fruit sweetener where things call for sugar, which this did. Tasted just about the same as if I used sugar, so I’d say it was a success!
View attachment 652122

I love seeing the pictures so please keep posting! I had never heard of this dish before.

 

[BetteDavisEyes]

Sorry for posting so often. I’m trying to eat better lately, and posting about it is helping me to be more mindful about it.

Tonight, I made buta dofu (pork tofu) and brown rice. Since I’m watching my sugars, I’ve been using monk fruit sweetener where things call for sugar, which this did. Tasted just about the same as if I used sugar, so I’d say it was a success!
View attachment 652122

Could you use honey as a sweetener? I use honey daily as a sweetener for my tea. So many different flavors and varieties of honey, and I enjoy trying different ones.

 

[BetteDavisEyes]

Sorry for posting so often. I’m trying to eat better lately, and posting about it is helping me to be more mindful about it.

Tonight, I made buta dofu (pork tofu) and brown rice. Since I’m watching my sugars, I’ve been using monk fruit sweetener where things call for sugar, which this did. Tasted just about the same as if I used sugar, so I’d say it was a success!
View attachment 652122

This dish looks and sounds delicious! I really need to get back to cooking tofu. Many years ago, when DD was starting her vegetarian (now vegan) journey, I bought a tofu cookbook so I could learn to use the ingredient. I experimented with many of the recipes - some that we liked, others, we didn't. After several years, we were "tofu-ed" out, and I rarely cook with it these days. Next time we order Thai takeout, I will get one of their tofu dishes; there are several from which to choose.

 

[slowpoke]

Could you use honey as a sweetener? I use honey daily as a sweetener for my tea. So many different flavors and varieties of honey, and I enjoy trying different ones.

From what I’ve read, the glycemic index (how quickly it will raise blood sugar) for monk fruit is 0, while honey is between 50-60, so that’s why I’m trying monk fruit.

This is the one I’ve been using. It is granulated like sugar, so it’s easy to use.
Spoon pic link