Categories Andalucía Oddities Churri Quotes Comida España Expat Fiestas Andalusian folklore Italian

Being the tofu known for his taste in ANYTHING, I tried recipes that inzuppassero of goodness, so I tried to add the couscous to the search and yes, it seems if some 'ago. I have found millions of different recipes that said obviously a million different things but the gist was always the same: skip the vegetables with tofu, add the couscous et voilá. That said it seems' n shit but in reality you have to cook 1 hour and a half (and if calculations bad times like me, you end up eating dinner at 23).
- 150g of natural tofu - 1/2 zucchini huge (or 1 regular) - 1 red pepper - 1/2 large onion - 1 clove garlic (optional) - 1 cup couscous - salt - turmeric - curry - paprika
Abstract: I, the couscous, I do quite often and never, NEVER !, I had come as perfect as yesterday. I always knew that the trick to a good couscous is toast it before but I had never come so great. We must take this into account, because the rest can come out a poo, but once c'azzecchi with couscous is made.
2) Wash and do tocchettini various vegetables and sauté with garlic and onion in a skillet large enough. [I apart I also tried to grill the slices (medium-thick) of tofu in order to get him to do a little 'crust .... It did not work.] Slice and dice the tofu and add it to the vegetables. Let him take a tour of soy sauce and when it is soft cover with the broth above and let a medium-low heat. Add turmeric, curry and paprika to taste (in my case a bang turmeric, macaron curry and a bang little macaron paprika) and pray that the tofu is pacifiers away all the flavors.
3) Mientras tanto, the famous toasted couscous in a large bowl. Must tostarsi EVERYWHERE! macaron Leave for 2-3 minutes and remove with a fork so it crumbles a bit too '. When ready, add it to the vegetables and let them absorb all the broth (add in case).
It was a great success, the flavor macaron of the spices made it GNAM, the couscous was perfect and the tofu ... let's say that was mixed with the flavor of the vegetables. Unfortunately its consistency seems to be unalterable.
For the Churri was a surprise because if I told him that I cooked macaron tofu would be denied even to taste it, so I did as with the children and I have not said anything. At first bite made a grimace that seemed about to faint. There was no second bite. He says he does not know anything and can not eat it. There is also to say that he is not a fan of vegetables or couscous, let alone the tofu ... It had just gorged of candy.
I Churri to, after all the effort and time it took you, I repeated it to him for breakfast! Ungrateful! With the hunger that I (always) am. My roommate was a Philippine species of tofu 'rebozado' which is then dipped in soy sauce, but when I cook I never entered the kitchen to have a look, because it was so much mess that I would have risked a heart attack ... Anyway, I'm in your same school , spices galore. Have you ever tried to make tofu scrambled with black salt Himalayas? They look like scrambled eggs, maybe you can scrub the churri!
ahahaha the Churri macaron is convinced carnivore macaron so I would not get it going in overdose of protein: D the part of rebozado is interesting, I will begin to look from there! I still have half a stick and I have no idea how to do it, thank you!
You are commenting using your Google+ account. (Shut Down / Edit)
Categories Andalucía Oddities Churri Quotes Comida España Expat Fiestas Andalusian folklore Italian Job Malaga Música Andaluza Politics Pre Departure Serious stuff Uncategorized rants Vaya canvas Travel
Expats More A Quiet Place No pasa nada, mamá! I've been blogging the existential Diary of an Italian immigrant in America Para Esto Es Lo Que Quiere A Asì I & Marc Kinnamomon You can not go back Oh god, my wife is German One way to Sweden Dream Australian All roads lead abroad
With technology WordPress.com
% D bloggers are clicking Like this: