Adventures of a healthy-ish pseudo-foodie

I forgot to take a picture. When I was in high school, and I was regularly preparing myself tofu stir-fries because I didn't want to eat whatever meat dish that my family was having, I used to just throw every Asian-themed sauce from the fridge into a pan and it would taste pretty good. My tastes have become a little bit more refined, so I've been searching for an actual recipe for a brown stir-fry sauce that doesn't require broth (which I don't usually have on hand in small quantities). I found  this one , toned down the spice, and upped the garlic, and it's good! I generally have all of the ingredients on hand, and it only takes a minute to throw it together. I can make it in advance and keep it in the fridge until I'm ready to stir-fry. And right now, over an hour after dinner, I still have garlic breath. It's a keeper. The Recipe (makes the right amount for 1 block of tofu and a corresponding amount of vegetables): 2 tb soy sauce 2 tb wate

Bad lighting, good zucchini fries. The main reason that I don't often make zucchini fries is the whole egg-wash thing. It's messy, and I don't usually need a whole egg, so it feels wasteful. So I googled how to make them without egg, and I discovered that flour-milk-panko works too. I added garlic powder into the flour and it was delicious. I planted 6 zucchini plants this year, and they are starting to explode, so I think we will be returning to this recipe a lot. The Recipe: 1 large zucchini, cut into sticks 1/2 c milk (I used almond milk) 3 tb flour 1/3 c panko 1 tsp garlic powder 1 tsp salt 1/2 tsp chili powder In one bowl, mix flour, garlic powder, and 1/2 tsp salt. In another bowl, pour milk. In a third bowl, mix panko, 1/2 tsp salt, and chili powder. Dip zucchini in flour mixture, then milk, then panko mixture. Lay prepared zucchini on a baking sheet.  Bake at 425 degrees for 20 minutes. The Verdict: Overall grade: A O

That one time that I wasn't too lazy to rotate the loaves halfway through baking. This is the only Challah recipe that I will ever make again. It's perfect. Thanks, TBI Preschool.