The Bread is in the Baking

Stir fry is one of those things that once you figure out what flavors you like it's really easy to make. I made this lovely stir fry while I was in Australia. I'm a huge veggie fan (as my homestay parents can attest to) and this is by far one of my favorite stir fry's. You should use this recipe as a jumping off point, not the end all be all stir fry. Figure out what you like and what you don't and do what you want!

FIRST AND FOREMOST CUT ALL THE VEGGIES UP! This will make cooking a lot less hectic. You won't be all "ohmygod the asparagus isn't cut and the broccoli is burning!" I always forget to do this, or maybe I just think I'm some sort of superstar and I can do everything while other ingredients are cooking, but I can't. And most recipes don't tell you to do this first so I just jump right in.

Veggies and Tofu Stir Fry
1 large head of broccoli (chopped into bite-size florets)
1 bunch of asparagus (chopped into 1/2 inch pieces)
1 bag of spinach
1 block of tofu (cut up into about 18 pieces)
1/4 cup hoison sauce
2 tbs finely cut ginger
3/4 cup cashews (diced)
2 garlic cloves (diced)
2 tbs vegetable oil
1 tbs sesame seed oil

Heat the sesame seed oil in a large wok or frying pan and lightly fry the tofu until all the pieces are brown on all sides. Remove the tofu, making sure to leave as much of the oil as possible, and place them in a bowl covered in a paper towel to soak up the extra grease. Add 1 tbs of the veggie oil, the garlic and the broccoli into the pan and cover it with a lid for a couple minutes stirring every minute or so (this will steam the broccoli). Then add the asparagus and cover again for a minute or two. Pour the hoison sauce over the vegetables and stir till everything is completely covered by the sauce. Add the spinach and cook till all the spinach has wilted. Add in the tofu you set aside and the cashews.

Serve alone or over rice!

This should feed 3-5 people

Total Time: About 45 minutes

Okay, so before I made this, I thought that making your own icy treats was really hard. I'd see ice cream recipes and just think "nope, too hard. Can't do that" and move on to the other recipes.
So now I'm just going to tell you from experience:
MAKING ICE CREAM IS REALLY REALLY EASY.

You just need the right machinery to make it, and by machinery I mean you need an ice cream maker.

This recipe for frozen yogurt is really good, I adapted it from a recipe from Tartlette. The original recipe on that site is for Asian Pear Frozen Yogurt, but they aren't in season so I used raspberries instead, from the backyard.
Fancy fancy!

Raspberry Frozen Yogurt

2 Cups of fresh raspberries (or whatever fruit you want to use)
1/4 teaspoon freshly squeezed lemon or lime juice
16 oz. Greek yogurt (use a little less if you don't like it too tart)
1/2 cup sugar (use a little more if you like it sweeter)
generous pinch of fine sea salt

Rinse and strain raspberries and sprinkle lemon/lime juice over them then place in blender and puree until the raspberries have become a smooth jam-like consistency. Mix greek yogurt, sugar, salt and raspberry puree in a large bowl, cover with plastic and place in the fridge for 1 hour.
Churn the mixture in your ice cream maker according to manufacturer's directions (which is about 30 minutes of really really annoying noise).

NOTE: This recipe does take some planning in advance, your ice cream mixing bowl needs to be frozen before you can churn it, which takes about a day to do. My family just leaves the bowl in the freezer all the time, so whenever we feel like making something with it, it's ready to use.

Total Time: About 2 hours