FoodFash

Adventure Begins in the Kitchen

Saucy Tofu And A GIVEAWAY!

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A couple months ago, at the beginning of my saucy/spicy kick, one of my co-workers suggested I get in touch with her long time friend, The Saucy Queen.  Our saucy chatter lured in a few other co-workers and soon we had a little saucy pow wow in the works.

Everyone raved about The Saucy Queen’s sauces (Intensity Academy) and, not going to lie, I felt a little left out.  Six years of working with these people and nobody went out of their way to tell me about this goodness?!

Well I solved that problem right quick by getting in contact with The Saucy Queen herself.  I placed an order for a 4-pack and had myself some sauces within a few short days.

I had also sought out a tofu press around the time my sauces arrived.  Pretty perfect timing if I do say so myself – I fell fast in love with pressing and marinating tofu.

Chai Thai Teriyaki and Green Tea Gourmet are my go-to marinades these days.  As you can see in the pictures above, the tofu soaks them up nicely.

And what I like best about all the sauces is that every single one of them has a spicy kick.  Oh and don’t let the almost full bottles of Chai Chipotle Q (BBQ) and Chai Chipotle Chup (Ketchup) fool you because I’d venture to say they’re even more awesome than the marinades.  I suppose I will have to make a veggie french fry of some sort when I return from LA…  These pictures make it very apparent that I’ve neglected the Chup and Q.

The winner of the Intensity Academy giveaway will receive:

  • One Bottle of Chai Chipotle Q
  • One Bottle of Chai Chipotle Chup
  • One Bottle of Chai Thai Teriyaki
  • One Bottle of Green Tea Gourmet

Contest Entry Instructions:

Each of the steps below will count as one contest entry, with a maximum of 5 entries per person.  The contest will run between now and 8PM EST on July 7th.  Please leave a separate comment for each entry as each individual comment represents a number and a random number generator will be used to select the winner.

1.  Leave a comment on this post letting me know which sauce you think will be your favorite.

2. Follow me on Twitter and tweet “I entered to win @SaucyQueen sauces  at @FoodFash and you should too! https://foodfash.com/?p=2377″ and then leave a comment on this post indicating you have done so.  (If you’re already following me on Twitter all you have to do is tweet and comment on this post)

3.  Follow Saucy Queen on Twitter and leave a comment on this post indicating you have done so.

4.  Follow me on Facebook and leave a comment on this post indicating you have done so. (If you’re already following me on Facebook all you have to do is comment on this post)

5.  Follow Intensity Academy on Facebook and leave a comment on this post indicating you have done so.

The winner will be announced on Friday, July 8th.

Best of luck to you all!

Some Grossness

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How can a fridge be so full of nothing?  So full of stuff and the only create-able meal would be a peanut butter, salad dressing, almond milk, and old fruit sandwich.  Honestly, that might have been better than what I ended up eating tonight.

A can of black beans, frozen spinach, and some random spices is what I came up with.  As a side note, I obviously have no brand loyalty when it comes to spices.  Store brand, name brand, organic, non-organic – apparently I drive blindly down the spice aisle.

I even had to scrape the sides of the chili powder container.  I’m telling you, tonight was rough!

I mixed it all together, ate a brownie, and wondered how bad it could be.

Sadly, it wasn’t the worst thing I’ve ever made for dinner.  I ate the whole thing and I’ll probably eat the rest tomorrow for lunch – that’s how anti-grocery store I’m feeling at the moment.

Fresh Carrot Salad

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The first recipe that caught my attention as I was browsing through EveryDay Feasts was the Fresh Carrot Salad.  This recipe screamed simple and fresh, which define a good summer recipe in my mind.

Fresh Carrot Salad

1 TBSP White Wine Vinegar

1 TSP Dijon Mustard

1/2 TSP Salt

1/2 Cup Olive Oil

2 LBS Carrots, Grated

1/2 Cup Slivered Almonds, Toasted

Combine the vinegar, mustard and salt in a small bowl and whisk until blended.  Whisk in the olive oil and set aside.  Combine the vinaigrette with the carrots in a large bowl and toss to mix well.  Spoon into a serving dish.  Sprinkle with almonds when ready to serve.

I made a couple tiny modifications in the interest of time, calorie reduction, and my one person household.  The most notable changes were using the only available bag of shredded carrots ( 10 oz rather than 16 oz) and reducing the olive oil by 1/4 cup.

After sampling a small portion, I shook the remaining salad in a ziploc and let it marinate as I packed it in a picnic basket to bring with me to Rock The Park.

This was my first experience with a carrot and almond combo and I was very impressed!  I would have never thought that carrots and almonds would compliment each other so well.  This recipe was also ideal for a picnic dish because it tasted even better after sitting and all of the ingredients were outdoor temperature friendly.

I passed the salad around as a side and then plopped the rest on a whole wheat pita with homemade hummus and cucumbers as my main course.  The addition of the carrot salad was a game changer and I highly recommend adding this burst of color to your favorite summer sandwich!

Working Dinner, In Pictures

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Breakfast: PB&J on Sprouted Wheat Toast & Watermelon

Lunch: Amy’s Lentil Vegetable Soup with Leftover Tofu & Veggies

Snack: Remnants of Brownie Batter

Dinner: Pizza Fusion and a Stack of Papers

Tonight was not only my first official Junior League of Tampa Cookbook Steering Committee meeting, but my first official meeting as an active Leaguer.  And prior to an email that our co-chair sent out, I was dreading it.  In my experience, the food at league meetings tends to be boat loads of delicious dairy filled goodies.  But our co-chairs, aware that Lynn (woohoo I’m not the only weird one!) and I are both non-dairy, ordered dinner that accommodated our entire group.  Gold stars for our co-chairs!