But why "midnight"?

Hi all,

Here's a recipe I pulled from the Runner's World website. Enjoy!

Shrimp and Tofu Stir Fry

1/2 pound firm to extra-firm tofu, blotted dry
2 tablespoons canola oil
1 cup mushrooms, stemmed, cleaned, and sliced
1 tablespoon garlic, chopped
1 tablespoon fresh ginger, peeled and chopped
1 red pepper, sliced
1 head of broccoli, cut into florets
1/2 pound medium shrimp, peeled, deveined, rinsed, and dried
1/4 cup white wine or sherry
1/2 cup vegetable stock or water
2 tablespoons soy sauce

Cut tofu into one-inch cubes. Put one tablespoon of the oil in a large skillet or wok over high heat. When hot, add mushrooms and cook, stirring, until browned and almost crisp. Remove with a slotted spoon; set aside. Add remaining oil to pan, then the garlic and ginger; cook, stirring, for 10 seconds; add pepper and broccoli and continue to cook, stirring occasionally, until the broccoli turns bright green and softens, about 10 minutes. Add tofu and shrimp and cook, stirring occasionally, until shrimp turns pink, a few minutes. Add wine and stock; cook, stirring, until about half evaporates; return mushrooms to the pan and cook, stirring, for a minute to reheat. Add soy sauce; cook, stirring, until veggies becomes glossy, about 30 seconds.

You can also add rice as a carbohydrate base, which I've done in the past. Unfortunately I'm all out of rice, so this will be a nice low-carb alternative. I have a John Orr dress to fit into, yo.

Also, here is the recipe for the sexy chocolate cookies I mentioned a few days ago:

Midnight Chocolate Cookies

1/2 cup butter, room temp
1 cup sugar
1/2 tsp vanilla extract
1 egg
1 cup flour, sifted
1/3 cup cocao powder, sifted
1/2 tsp baking soda, sifted

Preheat oven to 350degF. Prepare cookie sheets with parchment paper, and non-stick cooking spray.
Beat the butter, sugar, vanilla and egg together until light and fluffy. Sift dry ingredients together and mix thoroughly in a separate bowl. Slowly mix the dry ingredients in with the butter/sugar mixture until it is well-mixed.
With WET hands, make little dough balls no bigger than a walnut or large marble. Place them on the baking sheets, well apart from each other. Bake each batch for exactly 10 minutes. Cool on the baking pan for a few minutes and then until cool completely on baking racks.

Decorating options:
- Melt 1/2 cup chocolate chips or peanut butter chips (or both!) in strong Ziploc bags (seal and soak in warm water until the chips have melted. do NOT microwave Ziploc bags...). Cut a little corner off the bag and pipe chocolate patterns onto the cookies
- Add sprinkles to the chocolate while it's hot if you like.


Hope everyone is having a good week...the holiday Monday totally threw me off and I keep thinking it's Tuesday for some reason. I'm at home today all day for the first time in a while, since I am watching my sick cat and nursing a headache of my own. For those of you wondering, Ernie found an ibuprofen liquigel on the floor and proceeded to eat it, resulting in a $400 vet bill and 3 separate trips to see Dr. Hanna for blood work, charcoal and gastroprotectants. Silly animals.