Mini-Cheeseburgers (and a bit of news about the author)

A few weeks ago, I took my dusty running shoes out of its box and laced up for a walk. I figured it would be quite a nice change for me to spend an hour or two on the tracks than spending the evening indoors – watching TV and munching on whatever pasalubong my papa brought home from work. I have never been a fan of intense physical activity. I used to play basketball when I was younger but now, the closest I get to sports is “watching” it. I hate sweating. I hate jumping around.

The doctor advised me to get moving but she wouldn’t allow me to jog because I’m too heavy and this can cause me to break my knees. So I researched a few articles about walking and gave it a try. The first few days were pretty taxing but then after that, it got easier. All I ask myself now – what took me so long to try it out? I’m glad I did though because it’s been three weeks and I love it. Walking 3 miles a day doesn’t feel like work anymore, I even look forward to it. Who would’ve thought, right?

I’m just happy because I’m not getting any younger and it’s tough to maintain a healthy lifestyle when you’re me (lazy and procrastinating) but I’m really trying and I guess it’s all that matters. Taking care of yourself first so you can take care of those who are around you, which brings me to another great thing – food!

Cool Beans

So I watched Juno for the 2nd time and I thought Diablo Cody did a pretty good job writing up the catchphrases in there and I thought it would be pretty awesome if I name one of my recipes that. Since I'm truly madly deeply in love with tasty stir-fried vegetables, I came up with this protein-rich treat - even people who are not that into veggies will love it.

Cool Beans

Ingredients:

1/2 kilo Bean sprouts, washed and drained

1 cup Green beans, cut into slanted strips

1/4 cup Snow peas, cut into slanted strips

1 block Tofu, diced

1/2 can Corn kernels, drained

1 medium Carrot, cut into strips

1 green and 1 red Bell pepper, cut into strips

a handful Raisins (optional)

a handful Mushrooms (optional)

1 large Onion, chopped

1 clove Garlic, minced

Salt and pepper

Cooking oil

1. Take a frying pan and fill it with 2 cups oil, wait till it's hot enough and fry in the tofu. When the tofu turns golden brown, what I do is set aside the pan and scoop out the oil into a separate container. You can do it this way or you can also strain the tofu out of the oil and use a whole new pan for sauteing. I opt for lesser utensils used.

2. Saute the garlic and onions with the tofu and add a pinch of salt and pepper. Add in the carrots, corn kernel, green beans and snow peas. Mix it well for 3 minutes in medium heat. If you have mushrooms and raisins and if you like that, you can add some (I love mushrooms and raisins!) but you can leave it out if you don't fancy those. 

3. Lastly, add the drained bean sprouts and bell peppers. Season it with salt and pepper. You can add a bit of paprika powder or chili oil if you have it. Cover it and let it sizzle for 3 minutes without mixing. Turn off the heat, lift the lid off, and then toss it lightly like a salad. This way, your bean sprouts will still be plump and juicy and not ooey gooey wilted little things.  

Serve it hot on top of rice or for those who want to cut out on the carbs, crumble a couple of whole wheat crackers on top of Cool Beans. Enjoy! :)

Yield: 4-6 servings

Till the next eats,

♥ChefShak