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Did You Miss Us?

Hi everyone- long time no see!

We’re pretty sure this is a record posting hiatus for us.  In fact, we wouldn’t be surprised if you guys all thought we had given up blogging!  But fear not, we have returned.

As you might remember, we had no internet for two weeks, which obviously made posting a little difficult- our wallets couldn’t handle Starbucks trips every day to use their wifi!  But the thing is, even once we had internet we just had no motivation.  We became very busy with classes, practice, and competitions (we had our first race in Montreal this past weekend!) and we were left with absolutely no inspiration.  Nothing we created really seemed “blog-worthy”, and all of our meals were either re-makes or just thrown together quickly.  In short, we were feeling kind of burnt-out.

But we think we’re ready to join the blog world again.  It may be a slow return, so don’t be surprised if we aren’t posting quite as frequently as we usually do, but we will try not to leave you guys hanging for 3 weeks like we did this time!

And so what are we bringing you on our first post after being MIA for 3 weeks?

Flour.

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Yes, flour. What, were you expecting cake? 😉

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Hey, flour is a main ingredient in cake, isn’t it?  You never know- maybe we’ll try making cake with this flour?  Stay tuned!

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So you’re probably wondering why we’re giving you a recipe for flour since it’s generally considered a raw ingredient that you don’t have to make yourself.  And you’re right to be confused but allow us to explain…

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This is our very own all-purpose (high fibre) gluten-free flour blend!  We decided that we want to start doing some more experimenting with gluten-free baking.  Not because we’re switching to a gluten-free diet or anything- we just like a good challenge 😉

We also want to make our blog accessible and beneficial for everyone- including all our gluten-free friends out there!  Not to mention that we have a couple girls on the team who cannot eat gluten, so whenever we bake for the team we’ll be using this flour.

All the flours we used in this blend can be found at the Bulk Barn (or whatever bulk food store you have where you’re from).  It’s high fibre, too, which makes it a great replacement for whole wheat flour!

So make this flour and then let the experimenting begin!

High-Fibre Gluten-Free Flour Blend

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Prep: 5 min
Makes: 4 cups

Ingredients:

2 c. Brown Rice Flour
1 c. Teff Flour
1/2 c. Corn starch
1/2 c. Tapioca flour

Directions:

Combine all flours in an air-tight  container and combine well.  Store in a cook dark place to use in all of your gluten-free baking.

~twosaucysisters

Have you ever tried using gluten-free flour?  What are your favourite flours to use?

A Sticky Situation

The other day while we were browsing through Food Gawker (what else would you do with your free time?) we came across a recipe for sticky chicken.  It looked delicious, and of course we instantly knew that we wanted to make our own version for dinner that night.

There was only one problem- we had no chicken!

For those of you who have cars and are thinking why don’t you just make a quick trip to the grocery store? We agree, what a novel idea!  However for us, a “quick trip” to the grocery store means waiting for the bus, riding the bus, grabbing that one package of chicken, and then waiting for another 20 minutes for the bus to come again.

No thank you.

We also try to avoid multiple trips to the grocery store in one week to save money (student budgets don’t have a whole lot of wiggle room).

So instead we improvised, and used tofu!

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This turned out to be a delicious compromise!  Piled on top of some sauteed julienned vegetables and brown rice, this meal was a snap to prepare and completely satisfied our craving for sticky chicken!

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As we’ve said before, we are not vegetarians, but we love vegetarian cooking, and we especially enjoy making vegetarian versions of traditional meat dishes!  And while this recipe doesn’t have that coveted crispy skin that people love about sticky chicken, the tofu itself is nice and crispy on the outside, but soft on the inside.

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Smother the whole thing in a sweet-and-savoury sticky sauce and you have a winner winner chicken tofu dinner!

DSCN4524So maybe we’ll pick up some chicken on our next grocery trip and try making the real thing, but for now, we’ll just enjoy our vegetarian version! 🙂

Sticky Tofu

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Prep Time: 10 min + 20 min marinating
Cook Time: 20 min
Serves: 2

Ingredients:

1/2 a 420g package of firm tofu, pressed
2 tbsp honey
2 tbsp low-sodium soy sauce
1 tbsp apple cider vinegar
1 tbsp white vinegar
1/4 c. water + 1/2 tbsp corn starch
1-2 tsp dried rosemary
1 large clove garlic, minced
pepper, to taste

Directions:

Mix all ingredients (except tofu) in a seal-able container.  Slice tofu into slices that are about 1/2 a centimeter thick.  Place slices in the marinade and put a lid on the container.  Slowly and carefully turn the container over a couple times so that every piece of tofu is covered in the marinade.  Allow to sit for at least 20 minutes so the tofu can soak up the flavours.

Preheat your oven to 400F.

Remove the tofu from the marinade and place in a single layer on a baking sheet.  Bake for 10 minutes on one side, then flip and bake for 10 minutes on the other side, or until the tofu is browned and crispy on both sides.

While the tofu is baking, place the sauce in a small pot or pan and place over medium-high heat.  Bring to a boil, then turn the heat to low and simmer until the sauce thickens slightly.

We placed our tofu on top of cooked brown rice and sauteed vegetables, then drizzled the sauce over top, but you can pair it with anything you like!

~twosaucysisters

What do you do when you want to make a meal but you’re missing the main ingredient?  What is your favourite meal to vegetarian-ize?