Paella and Traveling Princesses…

The Getty

 

:)

First me, then Jeannette and now Jess and April are off to Spain. I gotta admit I’m a tad jealous they are all there experiencing it all together. I would love to go back to Barcelona and see the Gaudi’s. Crazy beautiful! Yesterday, I got my postcards from all of them. Postcards are so trippy to look at. I’m always like, “Wow! How many hands has this tiny piece of cardstock been carried by just so it could get into my hands on the other side of the world” Trippy huh?

Anyway, so for April and Jess’ Bon Voyage party we had an intimate gathering of just a few of us on Jess’ patio along with a huge pot of Paella that I was quite proud of. I was really nervous to make it since Jess is always hosting us and is an AMAZING chefista herself. However with the awesome cheerleading of my mother over the phone I was able to make a great dish. I even took a picture…check it out…

Muy bueno!

If you want the recipe I highly reccomend it! You can get it here. I can’t wait till the girls get home to tell me their Euro stories. Hopefully they weren’t followed by strange men and almost kidnapped like me. Oh the perils and beauty of traveling alone. I’ll never do that again. I’m so glad they have eachother!

Princess Irvina’s TOFU SALAD RECIPE …It’s yummy!

 

Holla to my healthy peeps! So I created a new recipe the other day and it was all the rage. It’s called, “Princess Irvina’s Tofu Salad.” Fit for a princess! (Scratch that…. The boys said it went pretty good with their burgers too. So there you have it… “Tofu salad is fit for Princess’s, Princes and apparently is the new French fries.” J Taste it out! Ciao! xoxoxo

1 (15-16 oz) package of firm tofu

2 tablespoons mirin (Japanese rice wine)

2 tablespoons pickled ginger, julienne

2 tablespoons water

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 clove garlic crushed

4 carrots, grated

2 cups of red cabbage, shredded.

2 cups of snow peas, sliced in half

3 tablespoons of roasted pine nuts.

1. Gently rinse tofu under running water. Pat dry.

2. Slice into 1 inch cubes and place in a big bowl

3. In a mixing bowl combine the mirin, ginger, water, soy sauce, rice vinegar, and garlic. Pour over tofu cubes. Let stand 1 hour.

4. Drain, reserving the liquid.

5. Cut tofu into cubes and set aside.

Sweet and Sassy sauce!

1 tablespoon chopped cilantro

2 tablespoon grapefruit juice

Zest of 1 orange

Hot chili to taste

1.) Add the cilantro,grapefruit, orange zest, and chili to the reserved marinade and stir.

2.) Pour over grated carrots and shredded cabbage. Set aside.

Roast pine nuts in the oven at 325 degrees for 10 minutes or until brown. Toss tofu and veggies together and sprinkle with pine nuts. Yummmy, yummy!