Delicious Tofu (I swear!)

Before you plan on making this crispy pile of deliciousness, you first have to cut a slit down one side of the packaging. Drain the liquid out, then freeze for minimum 3 days. This process is the only way to reduce the water content of the soaked tofu, which is what can make it "squishy" or "mushy". 

1/2c panko 

2T Parmesan 

1t onion owner 

1t garlic powder 

1/2t lawrys 

1/2t table salt

Dusting of cayenne 

Coconut oil (retains its "structure" in high heat unlike other oils that break down and can become carcinogenic), or another oil

When ready, thaw and drain water. Place the cube on a cutting board and cut in half. Then cut the 2 halves in half. Then cut those quarters into halves, giving you 8 pieces. Lay those flat and cut in half again to give you 16 "sticks".  

Place the sticks on one half of a towel, then fold over and press. This squeezes put even more of the liquid. 

While heating 2-4T coconut oil until liquid and hot into a pan, mix all dry ingredients into a bowl. Whisk eggs into a separate bowl. 

Roll the sticks in eggs, then breaking mixture and place in pan. Cool until golden or browned, then flip and repeat. After they are cooked, place on a paper towel to drain excess liquid. 

Pick a dipping sauce, or cut up into a salad, soup, stir fry , or other dishes! 

The World's MOST Amazing Shrimp Bisque!

4T butter 3/4 lbs - or 18 medium sized shrimp (shelled and deveined, reserve shells) 
1 cup dry white wine (or water)
1 onions (large, coarsely chopped) 
2 carrots (coarsely chopped) 
2 celery (ribs, with leaves, coarsely chopped) 
1/2T Parsley
2 Cloves Garlic
1 bay leaf 1t lawry's salt (or table salt) 
1t ground black pepper 
1/4t cayenne pepper (I did 1/2 for more kick) 
14oz diced tomatoes (canned or fresh) 
1 cup heavy cream - or coconut milk :) 

Melt 2 Tbsp. butter in a Dutch oven (or pot) over medium heat. Add shrimp shells and cook, stirring, for 3 minutes. Add 2 cups water and wine and bring to a boil. Cover and simmer for 15 minutes. Pour liquid through a fine strainer set over a large bowl, pressing hard to extract as much liquid as possible; discard solids and set aside broth. 

Wipe out Dutch oven. In same Dutch oven, melt remaining 2 Tbsp. butter over medium heat. Add onion, carrots, celery, garlic, parsley, bay leaf, salt, pepper and cayenne and cook, until softened, about 10 minutes. 

Add strained liquid from shrimp shells and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes. Discard bay leaf. Add shrimp and cook, stirring, until pink and cooked through, about 2 minutes. 

Remove from heat. Set aside 6 shrimp for garnish (or add them all into soup for more shrimp flavor) . Stir in tomatoes. Puree mixture in a blender in small batches until smooth. Return mixture to Dutch oven and stir in cream. 

Bring bisque just to a boil, then let simmer till serving. Garnish with reserved shrimp. Always better the next day!