Cooking, farmers market trips

What’s Cooking: Tofu Stir-fry and Apple Pancakes

While getting ready this morning I realized that I never posted a Fab Five yesterday — my apologies — that is what happens when you get consumed with working on conference proposals.  Might be for the best for this coming week I will be helping at a musical camp with my oldest so won’t really be around fab finds.  I did make it to the farmer’s market today — naturally it was packed and it seems as if I was on a pursuit of fruit for that is what we mainly got.  We still had some veggies in the fridge from last weekend’s quick trip before the funeral(corn, kale).

Farmer’s Market Goodies on July 20th
  1. Melon and eggs from Triple J Farm $4
  2. June apples and Potatoes from Johnson Farm of Georgetown $6
  3. Donut peaches from Silas Farms $3
  4. Onion and yellow beans  from Stonehedge Farm Produce $2

I quite honestly have no clue what is on the menu for this coming week but I’m pretty sure something with apples will be included.  And as I write this I realize I should of gotten some squash and more carrots from the market —  don’t you hate when that happens 🙂

Apple Pancakes with Fried Apples

My oldest loves fried apples — I’ve fixed them just as a side and then sometimes as a topping for waffles or pancakes so for our brinner meal of the week I thought I would experiment and make apple pancakes.  I searched online for suggestive recipes and most were for the oven style apple pancakes (btw need a cast iron skillet for that), but luckily came across a recipe by Smitten Kitchen (btw love this site – has tons of recipes would like to try).  Bada bing bada boom — I made apple pancakes with some fried apples to top.  Now I used June apples from the farmer’s market and handcut the apples so it not exactly like the recipe.  SUCCESS –  both girls loved it and when they saw the apples at the market today automatically asked if we could have them this week 🙂

Tofu Stir-Fry with Rice Noodles

I had planned on fixing this recipe I noticed in my All you with tofu but once I realized it was a salad I deviated from the recipe making it a stir-fry instead.  One thing I know for sure is my girls are not fans of cold pasta salads but love them some stir-fry or lo mien.  So this is a Maranda’s conception 🙂

Ingredients –  extra firm tofu, rice noodles, snow peas, carrots, soy sauce, sesame oil, rice vinegar, garlic, sriracha, lime


  1. Drain the tofu – cut the tofu in half and wrap in a paper towel – sit on a plate and put a bowl or casserole dish on top for twenty minutes.
  2. Marinate the tofu – I just mixed together some soy sauce, sesame oil, rice vinegar, garlic, sriracha, and lime together.  I let the tofu marinate in the sauce while I cut up the carrots and snow peas.
  3. Fix noodles according to package (boil water and let them sit for so long)
  4. Fry up tofu – I used some vegetable oil and put the pan on medium heat cooking the tofu and turning it so doesn’t get burnt.
  5. I took the tofu out of the pan and stir fried the veggies .
  6. Once the veggies were how I wanted I added the drained noodles and some leftover sauce and soy sauce.
  7. Served the stir fry noodles/veggies with the tofu

Now I know I didn’t give any measurements — sorry I just went with the flow but I can tell you not a lot of sriracha for my family so it was like 1 tsp.  The girls liked it and I plan on making it again so I’ll watch what I do and update.

What’s cooking in your house?


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