Cosmic Rhino

The CosmicRhino household is proudly cable-free but imagine my surprise when we got our new television and started received new channels that are broadcast in HD! One of my favorites is CreateTV (www.createtv.com) which is on one of LA’s public television stations, KLCS.

America’s Test Kitchen - it’s like science meets kitchen! These guys also do one of my favorite cooking magazine’s, Cook’s Illustrated. If you like to cook, you’ll get hooked on both the show and the magazine.

It’s a miracle of miracles. Little sister Jo is really truly learning to cook and big sister Gina (me) is very proud. She dazzled me with this a couple of weeks ago and it’s truly scrumptuous. What exactly is tempeh, you ask? Well, I had to look it up myself.

Tempeh is a fermented soybean cake with a mild, nutty flavor and texture similar to that of soft tofu. It’s a great meat substitute and a very good source of fiber. Look for tempeh in the refrigerator case in the health-food section of large supermarkets. Now I will be honest with you–I’ve tried tempeh a few times and it always tasted like cardboard to me. But not this recipe. It’s delicious even if you’re a carnivorous type. This recipe is brought to you by Food and Wine.