Tomato Tofu Egg Drop Soup

With the weather being rather chilly, it was only appropriate to make soup. Lately I've been pretty lazy to make anything that required a lot of ingredients or time. So for those who are lazy and short of time, give this recipe a shot. 

Tomato Tofu Egg Drop Soup

Tomatoes (more or less for your liking) peeled and seeds removed

1 tray off firm tofu, cubed

2 eggs beaten

1 can chicken stock

2c water

salt to taste

Measure out 2 cups water and bring to boil in a pot. While waiting for the water to boil, cut a cross on the bottom of each tomato. Drop tomatoes into boiling water and boil for 1-2 min. Remove from water and cool in cold water or an ice bath. Peel skin off, cut and remove seeds. 

Add can of stock and tomatoes to water and bring to a boil. Once boiling, slowly add in tofu and bring to a boil. Remove from heat once boiling. 

Add in beaten egg and stir with a chopstick to break egg up. Add more salt to taste. Serve hot. 

Enjoy!

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New Shoes - Asics Gel-DS Sky Speed

I hate running. I am one of those who will be cursing not celebrating if the swim segment gets canceled for in triathlon. However, it still part of a triathlon so it's gotta be done. One thing about the area where I live is that it rains a lot. It's all good that it keeps things green but when you have holes on the bottom of your shoes, it sucks. I love my K-Swiss-Blade Light Run shoes but needed something that didn't have holes for wet weather running. While browsing the web, I came across the Asics Gel-DS Sky Speed shoes on Runningwarehouse which were 25% off from the listed price. After reading some reviews, I decided to give them a try. 

Yankz. Get them. They are pretty awesome.

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Pumpkin Sherbet

This past weekend I finally got around to murdering my pumpkin. I'll be honest, I hate the holidays. Horrible music, gift giving and long waits at the airport. Definitely not my thing. However, I do appreciate the cool weather and awesome food though. On that note, I bring you Pumpkin Sherbet by SkinnyTaste.

Pumpkin Sherbet  

1. 2 1/4 cups 1% milk

2. 1/2 cup + 2 tbsp sugar

3. 1 cup pumpkin puree or canned stuff 

4. 2 tsp pure vanilla extract

5. 1/2 tsp cinnamon

6. 1/4 tsp nutmeg

7. pinch of clove (itty bitty pinch, don't want it to overpower it)

8. pinch of salt

Using a pot, combine milk, sugar, pumpkin over heat, bring to a full boil while stirring. Once it starts boiling, reduce heat and simmer for 30sec. Remove from heat. 

Add vanilla, cinnamon, nutmeg, clove and salt to milk mixture. Transfer mixture to a bowl. Using saran wrap, place directly on top of mixture. Place in refrigerator and cool  till mixture is cold (an hour or more). Once completely chilled, place in ice cream and follow the manufacturer’s instructions. 

Serve immediately for soft serve or chill overnight for a harder consistency. Enjoy!

*note, if you're a big pumpkin pie fan like me, you'll love this recipe.

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Strange cravings while on the bike

So this past weekend I was out on my usual 50 something mile ride and had the strangest craving for cinnamon rolls. I could have gone for instant gratification and hit up Cinnabon or Safeway but why do that when homemade is much better. 

(I demolished 2 before a pic was taken)

So after a quick search on Foodgawker, I found a scaled down recipe from the Pioneer Woman. She's awesome. I wish she was my mom or neighbor. Anyways her recipe made a ridiculous amount. Yes I really wanted cinnamon rolls but not that much. Fortunately I found another site that reduced it down to a reasonable amount.

Cinnamon Rolls

1 1/3c milk (I'm not sure if skim would work)

1/3c vegetable oil (I used olive oil)

1/3c sugar

1 1/2t yeast

2 2/3c flour + 1/3c

1/2t baking powder

1/3t baking soda

1t salt

100g butter, melted (don't have to use it all, but go for it if you must!)

1/2c brown sugar

Cinnamon powder

(nuts optional)

1. Mix milk, vegetable oil, and sugar in pot

2. Scald mixture (heat till it is just about to boil), turn off, remove from burner and let cool. 

3. When luke warm (when you can stick your finger for over 10 seconds) add in yeast. Must be warm and not hot or you'll kill the yeast. 

4. Add 2 2/3c four, mix and rise for an hour. If you have a mixer, use it. If not, eat some spinach and give your forearms a workout. 

5. Add in 1/3c flour, baking powder, baking soda, salt and stir. Dough will be sticky, so you could put it in the fridge for an hour/day to firm up or use it instantly.

6. Sprinkle a clean surface generously with flour. No shame now. Form a rectangle with the dough. Then roll it out thin, maybe a 1/4" or so. 

7. Drizzle the melted butter over the dough (too much and you'll have a real mess to clean). Sprinkle sugar and cinnamon over the butter. 

8. Starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll tight as you roll. Once done rolling, pinch ends to seal it, 

9. Cut the roll about an 1" thick and place then in a greased baking pan/dish. Leave a little space to allow them to rise. 

10. Pre-heat oven at 375deg. 

10. Let rolls rise for 30min or until they look like they have gotten bigger. Once they look bigger, bake at 375deg until light golden brown, 20-25min depending on your oven. 

Enjoy. 

*I opted out of frosting for the following reasons 1) I'm a purist. I don't want to taste powdered sugar or some other kinda frosting. 2) In my mind, it already has a lot of sugar 3) I'm too lazy and it would only make more dishes.

**I thought I'd throw this out, if you think you can keep up or are faster than me in biking, can wake up super early and be on time. You're welcomed to join me on my long rides. Just email me about the details.

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