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By Laura Stec

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About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and en...  (More)

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Mothers Little Helper

Uploaded: May 11, 2019

We head back to the farmers markets this time of year for some culinary entertainment and education. Both the Portola Valley Farmers Market, (next class May 16) and markets Bay-wide with the California Farmers Market Association, offer free cooking classes to market goers. This weekend, it’s Mother’s Little Helper 10 AM – 12 noon, at the San Leandro market (May 11) and Westfield Oakridge, San Jose, (May 12). We’re teaching meals YOU can cook for Mom, because they are so simple to prepare, and Mom wants healthy, delicious meals and filled with yummy market vegetables and fresh proteins. For a list of additional free community cooking classes, click here.

Join us this weekend at the market, and if not, here is one of the recipes we’ll be doing. Buy the apricot preserves, and maybe even the tofu, at your local farmers market. All the quick cook spring veggies go well in this dish.

Happy Spring. Happy Mothers Day!

Apricot-Glazed Tofu with Asparagus & Pumpkin Seed
Serves 4

For glaze
¼ cup apricot preserves
1 tablespoon soy sauce
1 teaspoon whole grain mustard
1 tablespoon chicken or vegetable stock
¼ teaspoon minced garlic or garlic powder (substitute minced spring garlic)

2 tablespoons olive oil, divided
1 package (16 oz) firm tofu – cut into 1” squares (substitute chicken, fish or beef)*
1 bunch asparagus, trimmed or equivalent spring market veggies
¼ cup toasted pumpkin seeds

Combine glaze ingredients, set aside. Heat large skillet and add 1 T oil. Sauté tofu till browned – a couple minutes. Remove from pan. Add remaining oil, sauté asparagus a couple minutes till bright green. Add back tofu and add sauce. Sauté till thickened and combined. Garnish with pumpkin seed.

*Tofu is always best pressed between to dry towels, 20 minutes, to remove excess water.
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Posted by Bon Appetit, a resident of Portola Valley,
on May 13, 2019 at 4:01 pm

That dish looks really good.

When I was a child back in the mid-1960s, my mother's little helper were her prescription amphetamines and a fifth of vodka.

Posted by Gen X Reprobate, a resident of Menlo Park,
on May 13, 2019 at 5:56 pm

My mother did the something along those lines as well!

Generally it was a joint of Thai Stick weed & some Carlo Rossi jug burgundy.

She couldn't handle the everyday stress of being an adult.

Posted by Laura Stec, a resident of Portola Valley,
on May 13, 2019 at 9:23 pm

Funny! I was thinking what my mom's was. I don't think anything? God, how did she do it? I am going to ask her :)

Posted by Mick Jagger, a resident of Old Mountain View,
on May 14, 2019 at 1:04 pm

Mick Jagger is a registered user.

Brilliant seeing so many fans here. Cheers!

Posted by Looking Back, a resident of Downtown North,
on May 15, 2019 at 8:58 pm

When I was a child about 6, I was poking around my mother's nightstand and came across this tubular-shaped thing that when you twisted the bottom, it would start vibrating.

When I asked my mother what it was, she replied that it was her little helper.

Posted by Laura Stec, a Mountain View Online blogger,
on May 16, 2019 at 7:13 am

Laura Stec is a registered user.

Funny Looking Back.

FYI for anyone making their way to the Portola Valley Farmers Market today (May 16) - Cooking at the Market / Mother's Little Helper, has been cancelled today because of the rain. The market will still be open though 2 - 5 PM

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