Tofu Sofrita Bowls

 

In an attempt to keep things healthy this year, I convinced my family to opt for vegan! I know you’re thinking, “What fun is vegan on a holiday?” but I promise you folks….weather you like it or not….summer is coming and the grill will see plenty of meat in the months to come.

Ingredients

• Tofu (1 package)
• 1 cup of long grain rice
• cilantro
• 14oz can of Pinto Beans (or other variety such as black)
• Tomatoes
• Green Onion Sliced
• 1-2 limes
• 2 T olive oil
• 1/2 yellow onion
• 2 cloves of garlic
• 2 chipotle peppers
• 1/4 cup adobo sauce (chipotle peppers come in this)
• 1/4 cup of water
• 1 cup of salsa
• S & P

Directions

1. Press the Tofu (see instructions here)
2. Cook the rice by rinsing thoroughly and combining with 1 1/2 cups of water. Bring to a boil and reduce to a simmer cooking for 15 minutes. Let stand.
3. Create the sofritas sauce by blending chipotle peppers, adobo sauce, water, and salsa.
4. Heat the olive oil in a sauté pan over medium high heat and cook the onions until translucent. Add the garlic and S & P
5. Crumble to tofu to mimic ground meat and add in addition to pinto beans and juice from one lime. Sauté until browned.
6. Pour sofritas sauce over the mixture and allow to heat. Serve over rice and garnish with cilantro, tomatoes, green onion & lime

 

Sesame Sriracha Tofu Bowls

On a scale of 1 to 10 how much do you like tofu? For most people it’s a 3 at best, but this recipe will change the minds of many. When I talk to friends about cooking tofu I usually get the same distasteful comments which range from “It’s completely flavorless” to “Every attempt to cook it turns out a soggy disaster”. It doesn’t have to be this way!

Tofu can be tricky to cook with but once you get the hang of it, it’s really great! The key is to press the tofu to remove excess water. You can buy an actual tofu press but I try to keep my kitchen gadgets to a minimum so I do it the old fashioned way. First cut your block of tofu in half horizontally so it is half as thick. Place a towel underneath each slice followed by another towel on top. Next place a cutting board over the towel and use pots and pans to weigh the tofu down. I usually let this rest for at least a half an hour. Once pressed, cube the tofu and marinate if you’d like. I find that marinating give it even more flavor so I place the cubes in a ziplock with a little soy sauce and Sriracha. If you’re crunched for time this step isn’t necessary.

These tofu bowls are vegetarian and vegan. They are also comfortably filling and leftovers are great for lunch the next day. The sauce is a spicy sesame and tahini that is quick to make and super tasty. The tofu is sautéed in oil until it reaches a crispy golden brown. I used broccoli and sushi rice for the rest of the dish but you can mix and match different grains or veggies and get the same delicious flavors. Enjoy!

Ingredients

for the sauce…

• 1 package extra firm tofu (pressed and cubed)
• 1/4 cup of Tahini
• 2 tablespoons of maple syrup
• 2 tablespoons of soy sauce
• 1 1/2 teaspoons of rice vinegar
• 1 tablespoon of sesame oil
• 2 cloves of garlic
• 4-5 tablespoons of water

for the bowls…

• 2 tablespoons of avocado oil
• 1 package extra firm tofu (pressed and cubed)
• 1 cup cooked rice
• steamed broccoli florets
• sesame seeds

Directions

1. Mix together all of the sauce ingredients and set aside. The sauce will be heated just before serving.
2. Cook rice according to package directions and set aside
3. Add avocado oil to a nonstick skillet and turn on medium high heat. Once shimmering add the cubed tofu and allow to brown on each side. This usually takes 12-15 minutes. Once cooked, remove from pan and set aside.
4. Add the sauce to the pan and warm for about 1 minute. Don’t cook the sauce too long otherwise it gets too thick.
5. Assemble bowls starting with rice followed by broccoli and tofu. Pour sauce over the top and sprinkle with sesame seeds.

 

 

Vegan Alfredo Pasta Bowls

Some of my closest friends are vegan or vegetarian and the lifestyle has always been a fascinating choice to me. I can’t say that I would personally go vegan 100%  mostly because I really love animal proteins, but I understand and respect each and every person’s decision to eat this way. Cutting back on animal products is environmentally conscious not to mention great for personal health! I make a strong effort to keep meat products to a minimum whenever I can and recently started paying  much closer attention to how many of these products I use in my every day life. I was very surprised. They are hidden everywhere!

I make at least half of my entrees each week vegetarian. With the new year, I’ve made it my goal to try and incorporate one vegan dish into my meal planning each week. This weeks vegan dish is one that I have always turned my nose up to…cashew cream sauce. But let me tell you, this was fantastic. I had no idea it was vegan and it was extremely quick and easy to make.

Ingredients

• 1 Cup of Soaked Cashews (see note)
• 1/2 – 2/3 cup of almond milk (depending on your consistency preference)
• 2 cloves of garlic
• 1/4 cup of olive oil
• S & P
• 1 teaspoon of lemon juice
• 1 package of pasta
• Veggie of choice (I used kale)

(NOTE: It’s important to soak the cashews in water for at least 12 if not 24 hours before using, this step is what makes the sauce so creamy)

Directions

1. In a blender or food processor mix together cashews, almond milk, garlic, olive oil, lemon juice, S & P and blend until it becomes a creamy consistency
2. Cook pasta according to package directions and drain
3. Sautee veggies of choice and add the pasta and sauce to the pot. Mix to combine and serve immediately.

If you’re not worried about keeping this dish vegan, it is great topped with parmesan cheese! (as seen in photo #1)

 

German Spätzle

Lately, I’ve been feeling like my meal planning has been in a bit of a rut. I have an overwhelming amount of recipes in my repertoire but somehow they all seem repetitive.

In a desperate search for divergence I discovered Patrick’s family cookbook. A memory surfaced in my head from when the two of us first started dating. We were standing in the kitchen of my tiny apartment trying to decide what would be fun to make for “date night” dinner. He suggested making Spätzle! He told me that his mother, who is German, always made it for him as comfort food growing up. With the few ingredients needed already in my pantry we decided to try it ourselves. The experience was fun and unique not to mention something I would never in a million years have thought to create on my own. Almost six years later, we still only make Spätzle occasionally, but when we do, I remember how much I enjoy it.

The exact origins of Spätzle aren’t fully known but it is suspected to be of South German origin. These small, dense drops of pasta-like dough are perfect in soups or over any type of sauce. We use a pasta strainer in this recipe but I recently discovered this gadget on amazon that looks to make the process a lot easier and less messy. I also found that this recipe is easily freezable which makes it super convenient. I hope you enjoy!

Ingredients

• 1.5 cups of flour
• 1 teaspoon of salt
• a pinch of nutmeg
• 2 large eggs
• ~ 3/4 cup of milk

Directions

1. Mix together dry ingredients and slowly add in eggs, followed by milk, a little at a time until it reaches a wet but doughy consistency.
2. Bring a large pot of salted water to a boil.
3. Using a strainer and a spoon, scoop the dough into the strainer and press it through into the boiling water creating droplets of Spätzle.
4. Cook for 5 to 7 minutes, then use a slotted spoon to remove and place on a paper towel to remove excess moisture.

 

Cast Iron Veggie Pot Pie

Cast Iron Skillets are one of the oldest cooking tools around. They are extremely versatile and an inexpensive investment that will last a lifetime. We have two in our household, both are Lodge brand 12 Inch and 6.25 Inch . The way you take care of cast iron is very important to its quality of use and longevity. I recommend not using any type of soap or detergent on them. Usually water and a brush will get the job done and you can use a copper scrubber for stubborn bits. Make sure you oil the pan after each use, just a drop, not a lot.

Tonight, I made my veggie version of “chicken pot pie”. No, it doesn’t have chicken and it’s not baked in a pie but you get the gist. This is perfect size for an easy weeknight one pot family meal.

Ingredients

• 2 T butter or olive oil
• 2-3 carrots
• 2-3 ribs of celery
• 1 large yellow onion
• 3-4 cloves of garlic
• herbs (I used rosemary,sage & thyme)
• S & P
• 1/3 cup of flour
• 2 cups of chicken or veggie stock
• 1.5 cups of milk
• 2 large potatoes
• 3/4 cup frozen peas
• 1 container of biscuit dough (we love Immaculate Organic brand)

Directions

1. Dice and Parboil the potatoes. This is an important step as the other ingredients don’t need to be precooked (no one likes crunchy potatoes)
2. Melt the butter/olive oil in the cast iron and add the onions, celery & carrots. Once they onions are translucent, add the garlic, herbs, and S & P.
3. Once aromatic, add the flour and stir to form a paste. Slowly add the veggie stock and milk and allow to reduce. This process can take awhile so be patient (maybe 15 minutes).
4. Add the potatoes and peas and top with the biscuit dough.
5. Bake at 350 degrees for ~17 minutes until biscuits are browned and flaky.

 

Acorn Squash with Sausage Stuffing

Squash season is in full swing ladies and gentlemen! We look forward to this time all year round so I won’t apologize for the upcoming plethora of squash recipes, but I hope you enjoy them as much as we do.

 

Halloween has come and gone. Snow is quickly approaching as are the holidays. This acorn squash recipe is a little twist of thanksgiving and I find it to be a great end of daylight savings comfort recipe.

 

Ingredients 

• 1 large acorn squash
• olive oil
• S & P
• sage
• rosemary
• thyme
• 1 package of stuffing mix
• 2 1/2 cups of chicken broth
• 3 sausages of your choice (we love Aidells Chicken & Apple)
• 1/4 cup of pine nuts
• 2 stalks of celery
• 2 carrots
• 1 yellow onion
• 3 cloves of garlic
• 1 granny smith apple
• dried cranberries

 

Directions 

1. Preheat the oven to 400 degrees. Cut the acorn squash in half and spoon out the seeds. Sprinkle with olive oil, S & P and place facedown on a sheet tray. Bake for approximately 30-40 minutes (depending on desired softness)
2. Meanwhile chop up the sausage and sauté for a couple minutes until browned and set aside in a large bowl
3. Chop up the onion, carrot, celery and sauté, adding the garlic, S & P, and herbs during the last 2 minutes. Add to sausage reserve.
4. When the acorn squash is finished cooking pull it out and let it rest while you toast the stuffing.
5. Add pine nuts to a sheet tray and toast until browned then add to sausage reserve.
6. Peel and dice the apple and add it and cranberries to reserve.
7. Finally add in the stuffing and chicken broth and mix until well combined.
8. Spread out on a sheet tray and bake until crispy, ~ 20 minutes.
9. Fill acorn squash with stuffing and finish for an additional couple minutes.
10. Enjoy!

 

Mushroom Wild Rice Soup

The weather is getting chilly out there! Along with bulky sweaters and fuzzy boots comes warm hearty meals. It’s that time of year when we clean the grill and put the cover on for awhile in exchange for the stove and oven.

I love making soups because they are so versatile. There isn’t really a single ingredient that you can’t incorporate into some type of stew/soup/broth. Also, did I mention easy leftovers for the week? Most of the time I make soup recipes I have at least one meals worth of leftovers for lunch the next day or dinner later in the week.

 Ingredients 

• 1 cup of wild rice
• 2 cloves of garlic
• fresh thyme
• 1oz dried porcini mushrooms and liquids
• 1 package crimini mushrooms
• 2 carrots
• 1 leek
• 2 Tablespoons of flour
• 1 cup white wine
• 3 cups veggie broth
• 1 tablespoon tomato paste
• 1/2 cup half and half
• 1 teaspoon soy sauce
• parmesan cheese for topping

Directions 

1. Boil 1 Cup of wild rice with 1 clove of garlic and 2 sprigs of fresh thyme for 40-45 mins and strain.
2. Soak the porcini mushrooms in one cup of water for about 15 minutes until they are soft. Reserve the liquid for the soup broth.
3. Sauté the leek, carrot, garlic, 1 container of crimini mushrooms until soft. Add porcini mushrooms, s&p, and tomato paste.
4. Stir in the flour until combined with other ingredients and add the white wine until alcohol is cooked off.
5. Add the veggie broth and reserved mushroom juices and bring to a boil for approximately 15 minutes. Once reduced add the rice and remove from heat to cool.
6. Add the half and half as well as soy sauce and serve with a dash of parmesan cheese on top.

Mediterranean Flatbreads

There has been an awful lot of hype about flatbreads or naan bread lately. Naan (Persian for bread) is most widely associated with India and is a great alternative to pizza dough. They are personally sized and super easy to whip up with an infinite number of toppings. We buy these from Costco and they freeze very well.

Ingredients 

• Naan (2-3 per person)
• olive oil
• 1 container of hummus of your choosing
• kalamata olives
• canned artichokes
• 1 red onion
• cherry or grape tomatoes
• feta cheese
• Arugula 

Directions 

1. Preheat oven to 400 degrees and line a baking sheet with foil or a non stick
2. Bake red onion and halved tomatoes until golden. Add artichokes and Olives to warm about 5 minutes and remove tray from oven
3. Use a brush to oil the naan breads and bake for 7 minutes or until slightly crispy.
4. Spread hummus on naan breads and add toppings. Bake until golden brown and crispy.
5. Top with arugula (ours was from our garden!) 

Pesto Roasted Veggie Panini

WARNING : THIS IS THE BEST SANDWICH YOU WILL EVER EAT.

I’m not kidding. These stacks of deliciousness are vegetarian and will put on the “keeper” list after one bite.

Ingredients 

1 loaf of sourdough bread 

1 eggplant

roasted red peppers

1 bunch of arugula

4-8 oz of goat cheese

1 batch of Kale Pesto (see below)

 

Slice the eggplant me sprinkle with salt and press for at least 30 minutes. Preheat oven to 400 degrees and cook eggplant until softened with a slight crisp (about 30 minutes)

Kale Pesto

• 1 small head of kale
• 1/2 cup of almonds
• 1/2 cup of parmesan cheese
• 2 cloves of garlic
• S & P
• Splash of lemon juice
• 1/2 cup of olive oil

Add all ingredients to a blender except olive oil. Slowly add oil while blending and use water to thin if necessary.

 

 

The Holiday Feast

Everyone loves turkey especially over the Holidays, but what are your MUST haves to go along side it? Cranberry Mold? Green Bean Casserole? Mashed Potatoes? Sweet Potatoes? Stuffing? Gravy? Salad? There are way too many choices and with picky eaters all around the table it’s a wonder how mom ever made everyone happy.

Gobble Gobble!

The Turkey

This turkey was a 14.47lbs which was plenty for 4 people with leftovers. I  opted not to brine the turkey but otherwise stuck with The Americas Test Kitchen Cookbook Classic Roast Turkey Recipe. This method made the bird very quick to cook as well as keeping it extremely juicy. This 17-Inch Nonstick Roaster with V-Rack from Bed Bath and Beyond is what I used to roast the turkey. It’s inexpensive but effective especially since I don’t use it more than once or twice a year. I also tied the legs together and tucked the wings of the bird. A cooking style known as trussing.

 

1. Preheat the oven to 400°F and then remove neck and bag of organs from inside the turkey and refrigerate for later.
2. Melt a couple tablespoons of butter and apply to the turkey skin. Also season the entire bird with salt and pepper (Don’t forget the inside too! )
3. Add 2 smashed Cloves of Garlic, 1 Onion, 2 Carrots, and 2 stalks of Celery to the inside of the bird as well as 2 Tablespoons of thyme.
4. Place 3 smashed Cloves of Garlic, 2 Onions, 2 Carrots, and 2 stalks of Celery to the bottom of the turkey pan (below the rack) as well as 1 to 1.5 cups of water.
5. Begin cooking the bird breast side down for 45 minutes. After that rotate the bird 1/4 turn every 15 minutes as well as basting it with every turn. (You may need to add more water during each rotation depending on the abundance of basting fluids)
6. Once the turkey is back breast side up, cook until the thickest part of the breast is temped at 160°F. Note that the other, darker meat, portions of the bird are ok to be warmer than 160°F as they don’t really over cook.

Our bird was put in the oven at 11:20am and was done cooking at 1:50pm which is exactly 2.5 hours. Not too shabby for a turkey! Now onto the good stuff….the sides…

The Gravy

It’s really important to start your gravy pretty soon after you throw your turkey in the oven because the longer it cooks the yummier it is! So grab those organs from the fridge and get out your cast iron because this is the BEST gravy recipe ever.

Ingredients

2 Tablespoons of Oil

2 Tablespoons of Butter

Turkey organs (kidney, liver, heart, lungs) and neck

1/4 Cup Flour

3 Cups Water

2 Cups Chicken Broth

1 Cup White Cooking Wine

Seasonings (Salt and Pepper, Thyme)

1. Add a couple tablespoons of oil to your large cast iron skillet and once it is shimmering add the organs and neck and cover.
2. Continue to cook these until they are nicely seared then add 1 Onion.
3. Once the onion is translucent remove the Turkey organs and discard them all but the kidney and liver (those will be used later on)
4.  Add Thyme and turkey pan drippings (if available) as well as the wine.  Cook the alcohol out and then add butter
5. Slowly and very throughly whisk the flour into the pan. Once the roux is made add the chicken stock and water, continuing to stir so that the gravy will evenly thicken
6. Dice up the turkey kidney and liver as small as possible and add to the gravy (If the dice is too large it creates bitterness in the gravy)
7. Season with S&P to taste and reduce until you’ve reached desired thickness

 

The Stuffing

Ingredients

2 loaves of stale and cheap bread!

1/2 Cup of Dried Cranberries

1/4 Cup of Pine Nuts

1 Acorn Squash

3 Ribs of Celery

2-3 Carrots

2 Onions

3 Eggs

2 Cups of Chicken Stock

Thyme

Salt & Pepper

1. Sautee Carrots, Onion, Celery, Garlic, and Acorn Squash until soft and onions are translucent. Pour onto a sheet tray and put in the freezer to let cool.
2. In a large bowl or on a sheet tray mix together all ingredients and slowly add the chicken stock.
3. Spray a glass baking dish down with olive or canola oil and add the stuffing mixture, pushing it down into a sort of loaf shape.
4. Cook on 400°F for 20 minutes. Bump up the temperature to 425°F (or a broil if you’re brave) and cook until brown and crust on the top

The Mashed Potatoes

Not the healthiest but hey, it’s the holidays!

1. Cube up 7 Red Potatoes and rinse them in cold water (soak them if you want to remove more of the starches)
2. Cook in salted water until they are easy to poke through with a fork. More done is better because they’re easier to mash!
3. Drain potatoes and return to pot. Mash with 2-3 Tablespoons of butter, a few splashes of Half and Half, S&P, and Garlic Powder.

 

The Green Beans

The green beans are the last part of this meal but I promise that’s not because they are an afterthought, it’s because they are EASY to make! After this whole holiday feast process that is music to my ears. Cut the ends off of the green beans and sauté them in olive oil with a little salt and pepper. Super simple, but you don’t need much on these sweet yummy beans. I prefer mine slightly crunchy and I do buy these Organic because you eat the whole thing, it isn’t peeled.

So…Did you try it? What do you think? Are you as full as I am? Happy New Year and thanks for stopping by!