It’s been a challenging day in our house. Even without considering the events at the national level, at the micro-level (aka in our house) things were rough. Child one (College Boy) had a haircut, dentist appointment before which he actually chipped a tooth, reviewed first tax forms with mom, packed, and went back to school. Child two (My Faithful Assistant) began his very first high school mid-terms. Child three (Vicious Silver Backed Schnoodle) was not troubled by anything today. He ate and slept and took an occasional tour of the first floor. AND… the weather was crap.
Perfect night for waffles for dinner.
Mascarpone Waffles (8 waffles)
2 cups flour
1/4 cup sugar
1 tbsp baking powder
Dash of salt
1 cup mascarpone
1 cup milk
2 tbsp oil
1 tsp or more of vanilla
- Combine the dry ingredients.
- Add the wet ingredients.
- Mix thoroughly. I used my Kitchen Aid and really turned that baby UP!
- Cook according to the instructions on your waffle iron.
I am not allowed to include the video of my son having his first bite of his waffle. Suffice it to say, he was delighted. My reaction was also strong. I didn’t bang the table in stunned glee, nor did I do a little dance in my chair. I will say, these were perhaps the lightest, fluffiest, creamiest waffles I have ever had. I am not a huge pancake or waffle fan. I find them to be heavy and I usually end up feeling like I have lead weight in my stomach after I eat them. Not so with these. No heavy feeling at all. Just utter deliciousness.
We had our waffles with Elberberry syrup, whipped cream, and powdered sugar. Amazing!
By Friday, who has any energy to cook dinner? And tonight, I wasn’t really in the mood for our usual pizza. It was just the little one and me. That means there was a lot more flexibility in our food choices. We don’t actually have to have any meat. Breakfast food is perfectly acceptable. And, best of all, we can have tofu! So, we took all of these ideas and combined them into one fantastic dish. Fried Tofu! Think of this as a version of fried rice with no rice, or, if you’ve ever had it, fried matzoh, only, no matzoh.
I’ve been instructed to let everyone know that an 11 year old child made this meal. He cut everything, cooked everything, broke the eggs like some sort of master chef IN ONE HAND! He even checked the position of the chopsticks on the plate before I took the picture. It was very fast and tasty. He did a great job!
Fried Tofu (Two Servings)
1/2 lb tofu, cut in cubes
2 green onions, chopped
4 slices turkey bacon, chopped
3 eggs, beaten with a little milk
1. Slice the tofu into 1/2 thick pieces and place on a clean dish towel or paper towels. Cover with the same and put a plate or cutting board on it. Leave it like this for ten minutes. This will help remove some of the moisture so it will cook faster.
2. After ten minutes, cut in cubes and cook on medium high for 15 minutes until golden brown.
3. Turn the burner down to medium and add the onions and bacon. Cook for five minutes until the onions are a little translucent.
4. Add the beaten eggs and cook for three or four minutes until done.
This is one of those incredibly versatile meals that you can customize according to all the tastes in your home. We decided to add green onions and turkey bacon. Yes, I know I said I was happy to not have meat. But there it was, staring me in the face. I had salad for lunch. I was a bit hungry. We’re actually quite low on veggies right now. I may have some frozen corn but that didn’t sound good to me. So we kept this quite simple and it was just right.