Mark your calendars! The segment I taped about being a personal chef for Food(ography) will air on The Cooking Channel this Sunday, May 1st. Be sure to check your local show times, and tune in. The show is specifically about food in Los Angeles, and I was thrilled to be a part of it on behalf of The Roving Stove.

Julie Anne Rhodes on Food(ography)

The timing is purrrrrrrfect since it also happens to be Jewels from The Roving Stove’s SECOND BIRTHDAY – what a Mo Rocca way to celebrate! Check out how much fun I had filming the segment here.

Wait, it gets even better! Membership for our premium plans will officially be open to the public at low introductory rates in celebration of the blog’s birthday, May 1st. If you are already a free member, why not upgrade at these bargain prices? Your introductory rate will remain in effect for as long you continue membership without interruption (click here for more information about membership benefits).

Food(ography), The Cooking Channel

Experience how great it feels to sit down to a stress free dinner again, know that you’re feeding your family scrumptious and healthy meals, while still affording yourself the luxury of time. These memberships are such exceptional value that they immediately pay for themselves with all the time and money you will save mastering the personal chef approach.

The Cooking Channel

Here is a little  taste of some of the fast and delicious recipes you will find in our premium recipe library…

Crispy Ginger Tofu Wraps

Crispy-Ginger Tofu Lettuce Wraps

 

When Tatjana and her friend Leah gobbled these lettuce wraps up before I could cool the recipe long enough to store it, I knew I was onto a winner. This scrumptious, low-carb, vegan dish can also be adapted for you meat lovers out there – just substitute ground pork, turkey, or chicken for the tofu, but be sure to cook the meat until it is no longer pink.

 

Servings: 4

Ingredients:

2 teaspoons peanut oil, divided
1 package firm tofu, drained well, and crumbled (see note below)
3 garlic cloves, minced
2 tablespoons minced fresh ginger
1/4 teaspoon red pepper flakes (optional)
1/2 cup carrots, shredded
2 cup shiitake mushrooms, chopped
1/4 cup sliced green onions
1 can water chestnuts, (8-ounce) drained and chopped
3 tablespoons peanut butter
1/4 cup hoisin sauce, plus more for serving
1/3 cup teriyaki sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 head lettuce, separated into leaves

Directions:

1). Heat 1 teaspoon of peanut oil in a wok or large sauté pan over medium heat. Add the crumbled tofu and brown, about 5 minutes. Remove the tofu onto a plate and set aside.

2). Add the remaining peanut oil to the same pan, and heat for 1 minute. Add the garlic, ginger, and red pepper flakes, Cook until fragrant, stirring well, about 1 minute. Add the shredded carrots, mushrooms, and green onions, stir well and cover for 2-3 minutes to soften. Stir in the water chestnuts.

3). Add the peanut butter, and stir until melted and mixed in, about 1-2 minutes. Add the hoisin sauce, teriyaki sauce, sesame oil, and rice vinegar, stirring frequently. Add the tofu, and stir gently until sauce is incorporated and all the ingredients are coated nicely, another 1-2 minutes.

4). Take a lettuce leaf and drizzle with hoisin sauce (optional), then top with a spoonful of crispy ginger tofu.

Serving Suggestions:Lemon Basil Jasmine Rice or Five Spice Sweet Potato Fries.

Variations: Try with ground pork, turkey or chicken instead of tofu. In addition to browning – make sure the meat is cooked through, until it is no longer pink.

Note:The trick to getting a ground meat like texture from the firm tofu is to freeze it, and defrost overnight in the refrigerator. Small crystals will form during the freezing process that create little caverns in the tofu when defrosted and drained. Be sure to squeeze out any excess liquid before cooking.

JulieAnneRhodes.com

Don’t forget to sign up for membership to JulieAnneRhodes.com! If you’re already a free member who would like to upgrade to a premium account, click here. Premium member already? What has been your favorite benefit so far, and why? See you on Food(ography)!

« Previous PostNext Post »
  • April 28, 2011
    1:22 pm

    So excited for you!! My DVR is all set. It’s at 9pm EST if that helps anyone search. I can’t wait! Good for you, Jewels. XO

    • April 30, 2011
      11:25 am

      Loved hearing how much fun you has at the gig the other night. Thank you so much for you endless support. xo

  • April 29, 2011
    10:27 am

    Aha! I have been wondering how to get tofu to do that! Thank you =)

    • April 30, 2011
      11:30 am

      I learned that from a fellow personal chef who is vegetarian, and it has made a world of difference to how I feel about tofu!

      • April 30, 2011
        11:31 am

        PS. That is why the forum here should be so valuable – when we share ideas and tips like this, it opens up a whole new culinary world of possibilities.

  • April 29, 2011
    6:19 am

    Wow! How exciting!

    • April 30, 2011
      11:28 am

      I can’t tell you how much fun I had taping it. Great crew, and I learned so much – even Tatjana (who hates cooking shows) likes watching this one with me, because you learn so much more than your average cooking show.

  • April 30, 2011
    11:21 am

    Can’t wait! Congrats, Jules! You deserve it! You’ve worked so hard to come so far.

    • April 30, 2011
      11:32 am

      - and I have the most amazing people like you continually supporting me! it has been a joy.

  • April 30, 2011
    4:24 pm

    I am so looking forward to watching this. Every time I see a cooking show, no matter how wonderful the host is, I find myself asking, “When is Jewels going to get a show?” I can’t wait to see it.

    I’m off to shop for my ONE day of cooking!

  • May 2, 2011
    2:40 pm

    Question: do you drain the tofu before you freeze it, then press our the excess water after its defrosted?

    Congrats on newest evolution of The Roving Stove!!!
    ~Melissa Kay

    • May 2, 2011
      2:48 pm

      Thank you Melissa! No, I freeze the tofu in it’s packaging, then defrost over night in the refrigerator, open drain, and then squeeze any excess liquid out with paper towels before crumbling into the consistency of ground meat.