ymib.com - Daily Inspiration

The day is Friday, April 18th the time is approximately 5:45pm I am exhausted and the family is hungry.

It’s time to cook, something that I don’t mind doing even when I am very tired. I literally walk through the door and make a left in to the kitchen and start my second job. Mommy extraordinaire/culinartist So I decided for today’s menu Tofu in Carib Sauce, Steamed Rice, Stewed Black-eye Peas, Sweet Potatoes, and Roasted Veggies. Yeah that’s how I roll. I finally decided to take the time to take some pics of the meal preparation. Unfortunately I cook like Grandma Anora. No recipe, no measurements so if you see some thing you would like the recipe for I will do my best to put it on paper.

Tofu
For some is an acquired taste. Really good tofu depends on the type used and the way you season and cook it. Also always and I mean always smell the tofu to ensure it has not gone bad. The expiration date and look of the tofu is never enough. (it may not have made it back to the grocery store cooler in a timely fashion). Believe me I had to find out the hard way. For me getting a bad pack of tofu is not that common but it does happen. Ironically while preparing this meal the tofu seemed the have and odd smell and sure enough it was bad. I had to ask my babes to go to the store and pick up another pack so I could finish cooking When in doubt take don’t throw it out take it back to the store, return it, get a refund or get another pack. I only use Marjon Tofu. It’s a little pricey(okay to me it is) but because it is vacuum packed so it absorbs little to no water which results in Tofu that is not soggy(boo for soggy tofu). Okay I slice it season it (McCormick season salt), cut it into squares and babes fries it up. Yes yall he my official tofu fryer. He really would like to do more cooking but I am very territorial when it comes to the kitchen, so for now he will have to settle for being my assistant

Carib Sauce
The base of this sauce is consists of Pomi strained tomatoes and a fresh seasoning blend that can contain any of variations of onions, peppers, garlic etc. Sometimes it all depends on what I have on hand at the time. I actually use this seasoning blend for many of the dishes I prepare when I don’t have to have large chopped veggies. For the carib sauce I used tomatoes, bell peppers, red and yellow onions, and garlic which I chopped in blender. I personally prefer using a food processor (currently shopping for a replacement) because there is need to add water and you have more control over the texture. I love to use Pomi strained tomatoes because it is not in a can, contains no added salt, additives or preservatives.

Black-eyed peas
Olive oil, salt, fresh seasoning blend(see above), dried spice blend(organic bulk bins at the health food store)garlic powder, parsley, basil, celery seeds, paprika, onion powder, lemon peel, thyme premixed and placed in a spice jar. Cooked in the pressure cooker (thanks mom for teaching me how to use one) which is a time saver and great for cooking dried beans.

Roasted Veggies
I was experimenting and came up with this creation Fresh broccoli, yellow squash, zucchini, olive oil, dried spice blend, McCormick salt free lemon pepper, olive oil, salt, nutritional yeast(may be also called brewers yeast) tossed in Ziploc bag & baked in a foil covered pyrex dish. Turned out yummy!

As you can see the fam really enjoyed the meal. I had to make them slow down so I could take the pic. As for the plate with the most food left that’s mine, I eat really slow.