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Tofu Peanut Stir-Fry

Posted on
Tuesday, March 13th, 2012
Comments
4

One of my favorite things about working on this blog (besides taking photos) is all of the delicious food I get to experiment with! I had to remind myself of that. It’s good to do that from time to time. Especially on the days when your work seems fruitless and pretty much like an enormous waste of time….keep moving forward. If it’s helping even one person, it’s worth the time and energy.

Recipe: Tofu Peanut Stir-Fry (serves 4)

Ingredients Stir-Fry:

  • 1/2 package of rice vermicelli
  • 1/2 cup water
  • 1/2 package of extra firm tofu, chopped into 1 inch cubes
  • 2 red peppers (rinsed, seeded, and thinly sliced)
  • 1 cup shredded carrots
  • 1/2 cup mushrooms (rinsed and diced)
  • 2 cups of broccoli florets
  • 1 cup red cabbage (chopped)
  • 1/2 cup edamame
  • Garnishes: cilantro, peanuts, sesame seeds, scallions

Directions Stir-Fry:

  1. Fill a medium size sauce pan filled with water (about 4 quarts) and bring to a rolling boil. Add the rice vermicelli and cook for 3-5 minutes. Then drain and place cooked noodles back into empty pan and cover.
  2. In a large wok or stir-fry pan on medium/high heat, add 1/2 cup water and add all vegetables. Cover the wok/pan and “steam” vegetables until bright in color, tender, but still a little crisp.
  3. In a separate frying pan, heat 1 tablespoon of oil on medium/high heat and then cook the tofu until golden brown on each side.
  4. Remove the cooked tofu from the pan and set aside.
  5. Serve vegetables over cooked rice noodles and topped with tofu and peanut sauce.

Ingredients Peanut Sauce:

  • 1/2 cup natural peanut butter
  • 1/2 cup water
  • 2 tablespoons rice wine vinegar (low sodium)
  • 2 tablespoons soy sauce (reduced sodium)
  • 2 tablespoons brown sugar
  • 1 clove of garlic, minced
  • 1 tablespoon fresh ginger, minced

Directions Peanut Sauce:

Combine all ingredients in a medium size mixing bowl using a whisk until a smooth consistency is achieved. You may want to add a bit more water depending on how thick you like the sauce.

Gluten Free Mini Pizzas

Posted on
Friday, March 9th, 2012
Comments
2

I will admit, the first time I made gluten free pizza crust I did it as more of an experiment than for the sheer enjoyment of eating it. I really did not know what to expect. However, I was pleasantly surprised to find out that gluten free pizza crust is actually easy to make and super tasty!

Recipe: Gluten Free Mini Pizzas (makes 4 mini pizzas)

Ingredients:

  • 1/2 package of Bob’s Red Mill – Gluten Free Pizza Crust Mix
  • 1 1/2 cups simple Italian tomato sauce
  • 1 cup shredded cheese: you could use a classic shredded mozzarella cheese or for non-dairy cheese you could try soy or rice cheese
  • 1 cup sauteed baby broccoli
  • 1/2 cup roasted red peppers
  • Other great toppings: fresh basil, olives, mushrooms, sun dried tomatoes, the list goes on…

Directions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Prepare gluten free crust according to directions on the back of the package. Simple and easy to make! (it is helpful to keep this dough very moist as you spread it out into the desired shape)
  3. Once dough has been baked and ready for toppings, start by spreading some sauce on top of the pizza crust, then top with cheese, vegetables, or other toppings.
  4. Bake and enjoy! This is a tasty pizza crust mix, it is a bit more “cake” like and definitely less “doughy” than a traditional pizza crust but that is to be expected because gluten is what gives the “stretchy, doughy-ness” to baked goods. The entire package actually makes enough dough for 2 large (12″) pizzas.

Here are a few other yummy looking GF pizzas…

Make your own pizza night by Sprout & Pea

Melanzana Margherita Pizza by The Food Lovers

Gluten Free Pizza with Mozzarella, Olives and Anaheim Peppers by Shooting the Kitchen

Gluten Free Pizza Crust by The Best of This Life

How to Make Fresh Spring Rolls

Posted on
Friday, February 10th, 2012
Comments
7

Fresh spring rolls (also known as summer rolls or Cambodian nime chow) are delicious, healthy, easy to assemble, and one of my favorite foods of all time!!

Fresh spring rolls are also relatively inexpensive to prepare (the initial investment comes as you purchase ingredients that you may not always keep on hand…like fish sauce). This recipe is great to bring as an appetizer for a party because it fills you up so that you’ll be less tempted to stuff yourself with a bunch of junk food at the party (if the party happens to have junk food).

Each spring roll is about 75-100 calories and a serving of the peanut sauce adds an additional 50 calories (about 1 tablespoon). I posted a recipe for nime chow a while back, but I am always playing around with the recipe for the peanut sauce so if you have any suggestions, please send them my way!

Fresh Spring Roll Ingredients

  • 1/2 package of thin rice noodles (cooked, rinsed in cold water, and drained)
  • 12 (8 inch) round sheets rice paper
  • 8-10 leafs of lettuce (I like Boston/bibb lettuce)
  • 12 basil leafs
  • 1 cup shredded carrots
  • 4 Persian cucumbers (the small ones) washed, seeds removed, and cut into thin strips
  • Optional additions (fresh bean sprouts, red cabbage, tofu, cooked shrimp, cooked chicken, avocado).

Peanut Sauce Ingredients

  • 1 cup hot water
  • 1/8 cup sugar
  • 1/2 teaspoon salt (optional)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon fish sauce
  • 1 large garlic clove, thinly sliced
  • 1/2 cup finely chopped unsalted, dry-roasted peanuts

How to Make Fresh Spring Rolls

Step #1

Add warm water to a large shallow dish (enough to fill up about 1 inch…I like using a pie plate). Take one rice paper sheet out and dip it into the water just enough to make it moist and soft (about 15 seconds). Place whole rice paper sheet on a flat surface (like a cutting board).

Step #2

Arrange lettuce and basil in the center of the rice paper.

Step #3

Arrange the carrots, cucumbers, and rice noodles (and any other additional fillings) in the center of the rice paper.

Step #4

Fold the side closest to you over the top so that it rests over the filling.

Step #5

Fold in each side so that it rests in the center of the filling.

Step #6

Gently and tightly roll the spring roll. Press seam to seal. Place seam side down on a plate and (cover to keep from drying). Repeat procedure with remaining rice paper sheets until all ingredients have been used. Cut each roll in half crosswise. Enjoy with Peanut Sauce. There you have it! A neatly folded fresh spring roll ready to eat!

Lime-Vinegar-Peanut-Sauce Directions

  1. Combine all ingredients in a small bowl and stir well. This sauce can be chilled or served at room temperature.

Easy Black Bean Soup

Posted on
Wednesday, February 8th, 2012
Comments
4

Don’t do what I did last week as I was making this soup.

Continue Reading

6 Simple Super Bowl Snacks

Posted on
Friday, February 3rd, 2012
Comments
7

Five of these recipes are healthy….one is a bit of a splurge. Can you guess which one?

#1 Recipe: Salsa

Ingredients

  • Plum tomatoes – 6 rinsed, seeded and diced     
  • Red onion – 1/4 cup diced finely
  • Garlic – 3 cloves minced
  • Jalapeno – rinsed, seeded and diced
  • Scallions – 2 scallions rinsed and diced
  • Cilantro – 1/4 cup rinsed and chopped
  • Sea salt (to taste)
  • Lime juice – juice of 1 lime
  • Makes about 2.5-3 cups

Directions

  1. Combine all ingredients above in a medium size mixing bowl. Serve salsa with tortilla chips or as a garnish for grilled steak/chicken

#2 Recipe: Queso Dip

Ingredients

  • 1 tablespoon of canola oil or vegetable oil
  • 1/4 white onion diced         
  • 1/2 jalapeno, rinsed, seeded and finely diced
  • 12 oz white American cheese (grated or shredded) you can find this in the deli area of the market.
  • 4 oz pepper jack cheese, shredded
  • 6 oz milk (or cream)! yikes!!
  • 1 plum tomato, rinsed, seeded and finely diced
  • cilantro, 1/4 cup chopped
  • Makes about 2 cups
  • Adapted from Annie’s Eats

Directions

  1. In a medium size saute pan, combine the onion, oil, and jalapeno on low/medium heat until soft.
  2. Add the cheeses and milk (or cream!) and stir until combined and all cheeses have thoroughly melted.
  3. Add the tomatoes and cilantro and stir.
  4. Garnish with freshly chopped tomatoes or cilantro. Serve with tortilla chips or as a dip for veggies.

Side note: the first time I had this magnificent concoction we were at a restaurant in Austin, TX. It was DELICIOUS. Yes, it’s a splurge, but one worth waiting for. If you need to gain weight or know someone who does, I suggest you make this dip.

#3 Recipe: Chunky Veggie Chili

Click here for the recipe for chunky veggie chili

#4 Recipe: Classic Guacamole

Ingredients

  • Avocadoes – 4 avocadoes mashed (step by step on how to cut and peel and avocado by Simply Recipes)           
  • Plum tomatoes – 2 rinsed, seeded and diced
  • Garlic – 3 cloves minced
  • Red onion – 1/4 cup diced
  • Cilantro – 1/4 cup rinsed and chopped
  • Lime juice – juice of 1 lime
  • Salt and pepper (to taste)
  • Makes about 3 cups

Directions

  • Scoop out avocado and place into a medium size mixing bowl. Mash avocado with back side of a spoon.
  • Add remaining ingredients and stir until well combined.
  • Serve with tortilla chips or as a topping for chili, black bean soup, burritos, quesadillas, tacos, etc.

#5 Recipe: Turkey Taco Salad

Ingredients

  • Lettuce – 2 cups rinsed and chopped
  • Tomatoes – 1 plum tomato rinsed, seeded and diced    
  • Black olives – 2 tablespoons
  • Cooked ground turkey seasoned with taco spices (cumin, chili powder, garlic powder, coriander, salt, pepper) – 3 oz
  • Salsa – 1/4 cup
  • Sliced avocado – 1/2 avocado sliced/diced
  • Pepper jack cheese – 1/4 cup
  • Tortilla chips crinkled and sprinkled on top
  • Sour cream – 1 teaspoon (reduced fat)
  • Serve with avocado/cilantro dressing – recipe from Guilty Kitchen

Directions

  1. In a medium saute pan on low/medium heat, cook ground turkey with 1 tablespoon of olive oil or canola oil until browned and thoroughly cooked.
  2. In a medium/large bowl add lettuce, tomatoes, olives, salsa, avocado, cheese, and cooked turkey meat.
  3. Top with chips and avocado/cilantro dressing

#6 Recipe: Quinoa and Black Bean Lettuce Wraps

Click here for the recipe for quinoa and black bean lettuce wraps

Enjoy the weekend! Happy Birthday, Kevin! Go Pats!

Quick and Healthy Black Beans & Rice

Posted on
Wednesday, January 11th, 2012
Comments
1

Black beans and rice is one of the first meals that I learned to make when I was in college. All culinary exploration in college began with the following prerequisites…

  • Super easy
  • Super cheap
  • (if you’re a nutrition major) Super healthy

I started off my freshman year with a hot pot and an entire drawer full of ramen noodles so graduating to beans and rice was a pretty big day for me. After 13 years, beans and rice is still one of my faithful dinner staples.

Meal Planning Tip:

Make a list of 10 easy, cheap, and healthy meals that you can make in under 30 minutes. Stick the list on your fridge so that you’ll have some inspiration when mealtimes sneak up on you. It’s easier to make a healthy choice when you have some healthy options to choose from.

Recipe: Black Beans & Rice

Ingredients:

  • 1/4 small white onion diced
  • 3 cloves of garlic minced
  • 1/2 cup carrots diced
  • 2 tablespoons of olive oil
  • 1 red pepper rinsed, seeded, and diced
  • 1/2 green pepper rinsed, seeded and diced
  • 1 can (15 oz) of organic black beans with liquid (alternatively you can rinse the beans to remove excess sodium and replace the liquid with 1/4 cup of water)
  • Sea salt and black pepper (to taste)
  • Spices: today I used curry powder, paprika, chili powder, and celery salt. I like to experiment with spices so what I use this time I might not use again. This happened to be a nice combination but I missed the cumin (I ran out).
  • Garnishes: scallions, diced red onion, cilantro and some raw diced red and green peppers. You could also add diced avocado, shredded cheddar cheese, sour cream, diced tomatoes, etc.

Directions:

  1. In a medium size sauce pan heat olive oil over medium/high heat until sizzling. Add onions and garlic and cook until translucent and fragrant.
  2. Add carrots and saute with onions and garlic, stirring occasionally until texture of carrots softens slightly (about 2-3 minutes)
  3. Add peppers and saute for 2-3 minutes.
  4. Next, add can of black beans and stir.
  5. Add spices and salt and pepper to taste.
  6. Serve with white rice, brown rice, or as a topping for nacho chips
  7. Makes about 2 adult size portions.

I used white rice today. Brown rice is certainly healthier alternative to white rice.  It takes a little longer to cook and has a slightly different texture, but it has more fiber and has a lower glycemic index.

Personal Fact: Scallions and other members of the onion family are some of my very favorite vegetables. I have been known to fry up an entire onion and eat it with my breakfast. Look out.

Which recipes are on your top 10?

15 Veggie Soup

Posted on
Monday, January 2nd, 2012
Comments
12

A recent and somewhat alarming discovery led to the creation of this soup.

A couple of weeks back now I discovered that I was spending about $10 a day on my lunch from Au Bon Pain. A bowl of 12 veggie soup, a small roll, and a drink – about $10. The soup is so tasty but $10 a day for lunch adds up to about $200 per month and there are clearly many other things that I would prefer to spend $200 on besides soup and bread. So I decided to make my own.

For this recipe I started with the original 12 vegetables (onions, carrots, celery, leeks, zucchini, yellow squash, diced tomatoes, edamame, broccoli, potatoes, corn, and mushrooms) and added okra, spinach and green beans to make 15 veggie soup. I just calculated the cost of the recipe out and the total cost is $18.26 per recipe which ends up being about $1.52 per 8oz serving…which is a pretty significant savings from the ABP version. I got many of the calculations from this website http://budgetbytes.blogspot.com/ this is a GREAT resource for tasty recipes on a budget!

Recipe: 15 Veggie Soup

Ingredients

  • Onions – 1 small diced
  • Carrots – 1/2 cup sliced or 12-15 baby carrots sliced
  • Celery – 3 stalks rinsed and sliced
  • Green Beans – 1/2 cup (fresh or frozen)
  • Leeks – 1 cup sliced
  • Zucchini – 1 small zucchini rinsed and sliced
  • Yellow squash – 1 small rinsed and sliced
  • Okra – 1/2 cup sliced (I used frozen because fresh is a little harder to come by above the Mason Dixon)
  • Corn – 1 cup kernels (fresh or frozen)
  • Diced tomatoes (28 oz can) with liquid
  • 28 oz pureed tomatoes
  • Edamame – 1/2 cup shelled
  • Broccoli – 1 cup florets chopped (fresh)
  • Potatoes – 3-4 small white potatoes diced (with or without the skin)
  • Mushrooms – 1-2 cups sliced
  • Spinach – 2-3 cups baby spinach leaves
  • 64 oz vegetable broth
  • Olive oil – 2 tablespoons
  • Salt and pepper (to taste)

Directions

  1. In a large saucepan with a lid, cook the onions in the olive oil on medium/high heat for about 5-7 minutes until slightly translucent and brown around the edges.
  2. Remove the lid, add the salt and pepper, stir, and then add the carrots, celery, and green beans and stir. Cook with the lid off for another 5 minutes.
  3. Add leeks, zucchini, yellow squash, okra, corn, tomatoes (diced and pureed), edamame, broccoli, potatoes, and the vegetable stock (and the lid).
  4. Allow the soup to come to a full boil and then turn the temperature to low heat and continue to cook for 30 minutes.
  5. Turn the heat off but allow pot to remain on the burner. Add the spinach and mushrooms and allow greens to wilt before serving (about 5-10 minutes)
  6. Serve the soup with some fresh bread and call it a day!
  7. This recipe makes a ton of soup….about 12 (8-10 oz) servings. It is perfect for freezing in individual containers.

And now for something completely different…

Whenever my husband and I are at a party and an awkwardly silent moment settles in, he will almost definitely blast out a question or (series of questions) to rescue us from the silence…

Here are some questions to shatter those awkward silences:

  1. What is the funniest thing that you have ever seen?
  2. What are you reading lately?
  3. Do you love what you do for work? (If you choose not to answer this one I think I might know why)

Happy New Year!

 

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  • JayneMy mom is not the best cook but has always made amazing salads with her...
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