I am totally fried.  I guess that sleeping in, only having one or maybe two items on my 'to do' list, eating great food and generally not doing anything before noon has kind of caught up with me.  THE hardest thing in the world has been getting up and seeing a 5 or a 6 as the first number on the clock.  I won't lie to you, I thought of calling in sick more than once.  My home studio is back in full force and by Wednesday I was a complete mess.  It was all I could do to get through the week in one piece.
I worked a lot.  I worked out a lot too.  I didn't cook.  Not a thing.  I had some soup in the freezer - Thank God! - and between that and some noodles it got us through.  I didn't even think about cooking.  I felt totally uninspired to cook but it wouldn't have mattered anyway.  I didn't have time to cook.
I've also been kinda tired of meat.  I didn't overdo it during the holidays so I can't really explain it but I'm just hankering veggies... there it is.


So, after coming home from work and really needing to eat (by now the soup is gone) but knowing that I didn't have time before I start job #2, I was overjoyed to find out that I had a last minute cancellation which meant I had an extra hour knocking around.  FOOD!


I can't believe that I haven't posted this recipe before because it really is one of my 'go-to' stir fry recipes.  Most of the time with this stir fry business it's really about Wanda throwing a bunch of veggies into a wok with a bunch of soya sauce and crap and something spicy and... Bob's Yer Uncle.  When it comes to the awesome peanut sauce thing I'm a little better.  My quantities will be totally whack but I'll get all the ingredients... mostly.  I got this recipe idea from my University friend Pam who was my accompanist for a long time (remember I'm a music person here people - classical singer by trade).  Pam was from Saskatchewan and she was Mennonite and totally into Harrowsmith (none of these things are necessarily connected - just so 'ya know).  I got this recipe from her Harrowsmith book (they really are gems) and it's a beautiful thing.


Tofu in Peanut Sauce (adapted slightly from Harrowsmith)

1/2 cup veg stock
1/2 cup peanut butter
1/2 tsp (or more) crushed hot red pepper
2 tbsp honey
5 tbsp soy sauce
1/4 cup red wine vinegar
4 tbsp oil (sesame if possible)
3 tbsp fresh ground ginger
4 cloves garlic, crushed
6 cups (at least) of veggies - assortment of onion, carrot, pepper, broccoli, zucchini... you get the idea
1 lb (about 1 pkg) of firm tofu, cut into smallish chunks

Heat wok over medium heat.   Add in the oil and throw in the veggies (remember the 'throw in' part) and let them cook for a while - 6 or 7 minutes let's say.  Throw in the garlic, ginger and tofu.
In another bowl combine the veg stock, peanut butter, hot red pepper, honey, soy sauce and red wine vinegar.  Whisk together until everything is mixed well.  Pour onto the veggies and let it simmer for about 15 minutes.  Check the tastes and adjust (the heat ;-) if necessary.
This gives you time to get the rice or noodles ready...

Oh boy.  I've kinda done it to myself.
We got invited to an open house.  This is a good thing.
I want to make Monkey Bread but we absolutely can't eat it all.  I decide to make Monkey Bread to take to the open house.  This is a good thing.
I've never made Monkey Bread before.  This is not necessarily a good thing.
However, making something I've never made before hasn't exactly ever stopped me from posting anything here.  I'm a 'dive-in-now-possibly-regret-it-later... or-not!' kind of person.  So...forwards I go.
Truth be told, I should be off to the party now.  But, I was baking.  And, it's complete misery outside.


And, I was in the middle of a 2 1/2 hour Bollywood flick that was amazing... And... I just am not moving anywhere fast.
I discovered that Monkey bread has a tendency to stick to the bottom of the pan.  Lesson learned.  In future I will a.  Cover the bottom of the tube pan with parchment b. not use a tube pan but maybe a springform pan instead.  So having learned the lesson I found myself having to decided how to make the monkey bread look appealing even though half of it was still stuck in the pan and I had to fish it out with a fork.

Gotta say - if we're just talkin 'bout taste here, I prefer it without the glaze... just like this.

Ah!  Icing anyone?!
So... thanks to Smitten Kitchen, we have glaze my peeps.  If in doubt, blob it all up in something that looks like it might have come out of a tube pan and then pour something on top of it to totally cover up the ramshackle-ness.  TIDY!
Also, not that this is necessarily relevant at all because it's not going to be an issue.  I wouldn't make it ahead of time.  This really should be eaten the day of (I'm chuckling even as I'm writing this).  It's just not the same the next day.
Lesson here:
If you can't eat the whole thing yourself in one day then invite friends over or take it to them... Jus' sayin'


Monkey Bread adapted from Smitten Kitchen and my bread book
serves a good few - think at least 8

1/3 cup warm water (about 110 degrees F)
1 tsp sugar
1 pkg. active dry yeast
3 1/4 cups unbleached all purpose flour
2 tsp salt
1 cup scalded milk (cooled to 110 degrees F)
1/4 cup sugar
2 tbsp unsalted butter

Glaze:
3 oz (or about half a pkg) of cream cheese at room temp.
3 tbsp icing sugar
2 - 3 tbsp milk
1/4 tsp vanilla

In a bowl combine the flour and salt.
In another dish or bowl combine the warm water, sugar and yeast.  Set aside and let it stand for 10 min. until it expands and gets all foamy and yeasty.
In another bowl combine the scalded milk, butter and sugar.  Let the butter melt in the milk.
Form a well with the flour.  Pour in the milk mixture and the yeast mixture once it's all done and foamy.


Combine well and then turn out onto a lightly flour surface.  Knead for about 5 - 6 min. or until it forms a ball and looks nice and smooth.
Place the dough ball in a bowl that's been oiled or buttered.  Cover with a clean cloth and let it rise in a warm, non-drafty place for about 1 hr.  The dough should double in size.

While the dough is rising place 1/4 cup of melted butter in a small bowl and in another bowl mix together 1 cup of light brown or muscovado sugar and  about 2 tsp of cinnamon. Set aside.

Meanwhile, butter a tube pan or a baking dish for the Monkey Bread to bake in... set aside.

Punch the dough down and form the dough into little balls about the size of golf balls.
Dip each ball into the melted butter and then into the sugar/cinnamon mixture.  Place each ball gently into the prepared pan.  Don't stuff them in - they need room to expand.


Once all the balls are done and in the pan then cover again with a clean cloth and let it rise in a warm, draft-less place for about 1 hr or until doubled in size.


Preheat oven to 350 degrees F.
Bake the bread for about 30 min or so (maybe a few minutes longer... maybe).  Leave for about 5 min and then turn out of the pan (otherwise it will stick)
While it's cooling, make the glaze.
In a bowl combine the cream cheese and sugar until smooth.  Gradually add in the milk and vanilla until it's a consistency to pour over the bread - not too thin though otherwise it will pour right off ;-)
Once the bread has cooled sufficiently then you can pour the glaze over top.  Try to control yourself during this time and take it to wherever you are going without eating any along the way.

This is me actually eating a piece of bread - pic taken by Kid #1

If you happen to be particularly brilliant and have decided that sharing is dumb then, by all means, let yourself go...