Thai Tofu Lettuce Wraps…..

I found the most amazing and healthy recipe in my latest issue of Cooking Light.  These lettuce wraps are so light, spicy and cool all at the same time.  The hoisin sauce gives the wraps a spicy kick while the cucumber and cilantro cools it down.  This has got to be the perfect summer meal!

Tofu Lettuce Wraps with Hoisin-Peanut Sauce

from Cooking Light June 2012



1 teaspoon canola oil

1 tablespoon minced shallot

1/3 cup water

2 tablespoons creamy peanut butter

4 teaspoons hoisin sauce

1/8 teaspoon crushed red pepper

1 tablespoon fresh lime juice


1 (14-ounce) package extra-firm tofu, drained and crumbled

1 tablespoon dark sesame oil

6 thinly sliced green onions (about 2/3 cup), divided

1/2 cup plus 2 tablespoons chopped fresh cilantro, divided

3 tablespoons lower-sodium soy sauce

1 teaspoon grated fresh ginger

2 teaspoons sugar

1/2 teaspoon Sriracha (hot chile sauce, such as Huy Fong)

1 cup matchstick-cut cucumbers

1 cup matchstick-cut carrots

2 cups hot cooked sticky rice *I did not use the rice

8 Bibb lettuce leaves *I used iceberg lettuce instead


  1. To prepare sauce, heat a small saucepan over medium heat. Add canola oil to pan; swirl to coat. Add shallot, and sauté for 2 minutes. Add 1/3 cup water and next 3 ingredients (through red pepper), and stir with a whisk. Bring to a boil; cook 1 minute. Remove from heat; stir in lime juice.
  2.  To prepare filling, spread crumbled tofu in a single layer on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally.
  3. crumbled tofu
  4.  Heat a large nonstick skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add 1/3 cup green onions; sauté 1 minute. Add tofu; sauté for 4 minutes, stirring occasionally. Add 2 tablespoons cilantro, soy sauce, ginger, sugar, and Sriracha; sauté 1 minute. Remove from heat; stir in cucumbers, carrots, and remaining green onions.
  5. Spoon 1/4 cup rice into each lettuce leaf. Top with about 1/2 cup tofu mixture; sprinkle with 1 tablespoon cilantro. Serve with sauce.

tofu lettuce wraps

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Happy Mother’s Day….

To celebrate Mother’s Day we were hard at work creating a lot of crafts, reading books and singing songs.  We love our mommy’s and had to show them how important and special they truly are.  It should be Mother’s Day everyday!  We also had a special Mother’s Day tea on Friday.  I was so busy preparing everything, I forgot my camera!  It was wonderful to see all of the moms spend the morning with their children, everyone had a great time.

 I Love Mommy

(to the tune of Frere Jaques)

I love mommy, I love mommy,

Yes, I do, yes, I do.

Mommy’s are for hugging, mommy’s are for kissing, (blow a kiss)

I love you, yes I do!


preschool mother's day books

We read several Mother’s Day books.  “The Night Before Mother’s Day” by Natasha Wing,  “I love You, Mommy!”  by Edie Evans and  “Taking Care of Mama” by  Mitra Modarressi

coffee filter flowers mothers day craft preschool

We made simple flowers out of coffee filters, water colors and pipe cleaners.  The children painted the filters with water colors, then pinched the centers and twisted a pipe cleaner around it to secure the flower.  I added this cute poem;


The dearest gift that heaven holds,

The very finest too,

Were made into one pattern

That was perfect and true;

The Angels smiled, well-pleased, and said:

“Compared to all others,

This pattern is so wonderful

Let’s use it just for Mothers!”

And through the years, a Mother

Has been all that’s sweet and good

For there’s one bit of God and love

In all true Motherhood.


coffee filter flowers mothers day craft preschool


preschool mother's day craft

We then made another special craft using popsicle sticks and a hand print.


M is for the many times you’ve hugged me,

O’s for the outstanding things you do,

M is for all our memories together,

Mom, I am so glad that I have you!

teacup favorsThese are the teacup favors that the moms also received during our Mother’s Day Tea.  The teacups are made from ice cream cones, gummy peach rings and cookies.


Happy Mother’s Day!

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A New Spin on Falafel….

While browsing through my latest issue of Everyday Food magazine (a Martha Stewart publication) I stumbled upon this fantastic recipe!   We have always gotten falafel in a box mix form from the grocery store and had occasionally made it from scratch.  But this recipe caught my eye.  I happened to have everything to make it already on hand and only had to make a few minor substitutions.  The original recipe called for a mayo based dipping sauce, but we don’t really like mayo around here so we made our own avocado creme to add on top.  It was fast and fresh and tasted amazing!


Edamame Falafel with avocado creme and Greek yogurt

adapted from Everyday Food May 2012

15 oz. can of chickpeas, rinsed and drained

10 oz. frozen shelled edamame, thawed

3/4 c. roughly chopped fresh parsley  I didn’t have parsley, so I substituted fresh spinach.

coarse salt



pinch of cayenne pepper

garlic powder

olive oil


lime juice

Greek yogurt

pita breads or flour tortillas

1.  In a food processor, pulse chickpeas and edamame until roughly chopped.  Add parsley or spinach, cumin and 2 teaspoons of salt, pepper and garlic powder and a pinch of cayenne pepper.  Process until mixture is finely ch0pped and holds its shape when squeezed.  Shape mixture into 20 balls.

making falafel

2.  Line a rimmed  baking sheet with paper towels.  In a medium straight sided or cast-iron skillet, heat 1 inch oil over medium-high.  Fry falafel, turning occasionally until deep golden brown and crisp, about 10 min.  With a slotted spoon, transfer falafel to towels;  season with salt.

making falafel

3.  In a small bowl mash the avocado, pinch of salt, lime juice and table spoon of Greek yogurt together, and serve with falafel.  Wrap it all up in a flour tortilla or pita bread with spinach and tomatoes.  I added even more Greek yogurt to mine because I love it so much!

making falafel


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