What a great healthy and tasty summer salad.
Here's what you'll need:
Zucchinis or Yellow Summer Squash
Roma Tomatoes
Grape Seed Oil
Sea Salt
Fresh Ground Black Pepper
Fresh Chopped Parsley
Trim the ends of the Squash.
Slice them into thin strips lengthwise with a Mandolin or a large Vegetable Peeler.
Brush each strip with Grape Seed Oil, sprinkle with Sea Salt and Pepper.
Grill the Squash on an Outdoor Grill or an Indoor Cast Iron Griddle until golden brown on both sides.
Transfer to a Serving Platter.
Cut Tomatoes into wedges, arrange on the platter with the Squash.
Sprinkle with additional Sea Salt and Pepper to taste.
Drizzle with additional Grape Seed Oil.
Top with Chopped Fresh Parsley.
Enjoy!
Peace in the Kitchen!
Tuesday, March 18, 2014
Grape Seed Oil
I've been referring to Grape Seed Oil in all of my latest recipes. Here's some information on it:
I've always said that you should eat Olive Oil and cook with Vegetable Oil. I've discovered the benefits of Grape Seed Oil.
I've always said that you should eat Olive Oil and cook with Vegetable Oil. I've discovered the benefits of Grape Seed Oil.
Grape seed oil benefits in cooking
It is very appreciated by many chefs for retaining the original flavor of foods and for its versatility. It is able to handle high-temperatures without smoking, burning or splattering. As it has a smoke point (around 420 F) higher than other oils , such as olive, corn or sesame, grape seed oil can be safely used for deep frying and baking. Not only this, but it is also delicious, with a light nutty flavor lacking the heaviness of other oils.
The recommended daily amount for grape seed oil is 25-45 g per day, around 2-4 tablespoons per day. Grape seed oil is an excellent ingredient in salad dressings, marinades and homemade mayonnaise.
It is cholesterol free and helps lower the bad cholesterol and raise the good one. Grape seed oil is health-conscious, especially if you buy one that is free of solvents and preservatives (such as TBHQ and BHT). The cold-pressed organic oil retains most of the natural beneficial ingredients compared to the chemically pressed oils. It is also extremely durable because it contains fatty acids and antioxidants which prevent the potentially breakdown products from excessive frying of foods to form.
Enjoy!
Peace in the Kitchen!
Cauliflower Salad
This recipe is an alternative to Potato Salad.
1 Head of Cauliflower
2 stalks of celery, diced
1/2 C diced onion
1 TBS fresh chopped Parsley
2 Hard Boiled Eggs, chopped
2 TBS of Mayonnaise or Vegenaise
1 TBS of Mustard, your choice of style
1/2 tsp Sea Salt
In a saucepan with a steamer. steam the Cauliflower with an inch of water, until florets are tender (about 10 minutes).
Drain and rinse in ice water.
Transfer to a large serving bowl.
Fold in Celery, Onion, Parsley and Egg.
In a small bowl or glass measuring cup, whisk together:
Mayonnaise or (Vegenaise), Mustard and Sea Salt.
Fold Dressing into the salad and refrigerate until ready to serve.
Enjoy!
Peace in the Kitchen!
1 Head of Cauliflower
2 stalks of celery, diced
1/2 C diced onion
1 TBS fresh chopped Parsley
2 Hard Boiled Eggs, chopped
2 TBS of Mayonnaise or Vegenaise
1 TBS of Mustard, your choice of style
1/2 tsp Sea Salt
In a saucepan with a steamer. steam the Cauliflower with an inch of water, until florets are tender (about 10 minutes).
Drain and rinse in ice water.
Transfer to a large serving bowl.
Fold in Celery, Onion, Parsley and Egg.
In a small bowl or glass measuring cup, whisk together:
Mayonnaise or (Vegenaise), Mustard and Sea Salt.
Fold Dressing into the salad and refrigerate until ready to serve.
Enjoy!
Peace in the Kitchen!
Mushroom Caps with Baked Eggs
This is the beginning of healthier recipes.
I'll post a photograph of this sometime this weekend.
Here's what you'll need:
Large Portobello Mushroom Caps
Eggs
Fresh chopped Herbs (whatever you have available)
Olive Oil
Black Pepper
Remove the gills from the inside of the caps to create space large enough for an egg.
Rub the outside of the caps with olive oil.
Arrange them on a sheet pan.
Crack an egg into each cap.
Sprinkle with black pepper and fresh chopped herbs.
Preheat the oven 375 degrees and bake the mushrooms for 20 - 30 minutes.
The baking time may vary based on the thickness of the caps and how you like your yolks cooked.
Enjoy!
Peace in the Kitchen!
I'll post a photograph of this sometime this weekend.
Here's what you'll need:
Large Portobello Mushroom Caps
Eggs
Fresh chopped Herbs (whatever you have available)
Olive Oil
Black Pepper
Remove the gills from the inside of the caps to create space large enough for an egg.
Rub the outside of the caps with olive oil.
Arrange them on a sheet pan.
Crack an egg into each cap.
Sprinkle with black pepper and fresh chopped herbs.
Preheat the oven 375 degrees and bake the mushrooms for 20 - 30 minutes.
The baking time may vary based on the thickness of the caps and how you like your yolks cooked.
Enjoy!
Peace in the Kitchen!
A New Venture that will Change My Life!
I realize that as a food blogger we have a tendency to write and post un healthy recipes. We all admit that they're just plain "Yummy" and appealing to everyone. Well, I realize now that they are not always appealing to everyone. If I have health issues due to poor food choices, my readers do too.
I'm on a quest to lose weight through a medically supervised program. My point of this post is not to scare people away from the blog, but rather, introduce many to a better way of eating and healthier recipes.
I'll continue to post delicious recipes and the reader has the choice of making them or not. As a vegetarian food blogger, I've already posted recipes that replace meat with vegetarian options.
I'm in the beginning stage of my new program for weight loss and I'll continue to update information as I receive it. I'll include recipes and general health tips when it comes to the food that we consume.
I realize that we all have choices and I'm beginning to make changes in mine! Many of the food choices we make are the cause of America's epidemic of over weight children and adults. If we change our eating habits, we change our lives and live healthier and longer.
More to come........
Enjoy!
Health in the Kitchen!
Peace
I'm on a quest to lose weight through a medically supervised program. My point of this post is not to scare people away from the blog, but rather, introduce many to a better way of eating and healthier recipes.
I'll continue to post delicious recipes and the reader has the choice of making them or not. As a vegetarian food blogger, I've already posted recipes that replace meat with vegetarian options.
I'm in the beginning stage of my new program for weight loss and I'll continue to update information as I receive it. I'll include recipes and general health tips when it comes to the food that we consume.
I realize that we all have choices and I'm beginning to make changes in mine! Many of the food choices we make are the cause of America's epidemic of over weight children and adults. If we change our eating habits, we change our lives and live healthier and longer.
More to come........
Enjoy!
Health in the Kitchen!
Peace
Monday, March 17, 2014
Tex - French / Corn, Cheese and Green Chile Soufflé and Soufflé Aux Pommes de Terre
I don't think this would be considered a healthy recipe, but I sure do like it!
It's a combination of my Texas and French cooking background.
There are several options for the Cheese, (Swiss Gruyere, French Comte or P'tit Basque)
Preheat the oven to 400 degrees.
Heavily Butter a 2 quart Souffle Dish or Charlotte Mold, sprinkle the bottom and sides with a light coating of Cornmeal.
2 TBS Butter
2 TBS Flour
1 C Whole Milk
3 C grated Gruyere
3 Eggs, separated
2 C Corn
1/2 Red Bell Pepper, diced
1 - 4oz. can of Diced Green Chiles
1/8 tsp Paprika
Salt and Pepper to taste
In a medium saucepan on low heat:
Melt Butter
Stir in Flour
Gradually whisk in Milk
Stir until thick and creamy
Remove from heat
Fold in Cheese
By hand, beat in yolks, one at a time.
Fold in Corn, Bell Pepper, Chiles, Paprika, Salt and Pepper.
In a separate bowl, beat egg whites until stiff and gently fold into batter.
Pour batter into the prepared dish.
Bake for 20 minutes.
Without opening the oven door - lower the temperature to 350 and continue baking for 5 minutes.
Serve immediately.
Enjoy!
Peace in the Kitchen!
It's a combination of my Texas and French cooking background.
There are several options for the Cheese, (Swiss Gruyere, French Comte or P'tit Basque)
Preheat the oven to 400 degrees.
Heavily Butter a 2 quart Souffle Dish or Charlotte Mold, sprinkle the bottom and sides with a light coating of Cornmeal.
2 TBS Butter
2 TBS Flour
1 C Whole Milk
3 C grated Gruyere
3 Eggs, separated
2 C Corn
1/2 Red Bell Pepper, diced
1 - 4oz. can of Diced Green Chiles
1/8 tsp Paprika
Salt and Pepper to taste
In a medium saucepan on low heat:
Melt Butter
Stir in Flour
Gradually whisk in Milk
Stir until thick and creamy
Remove from heat
Fold in Cheese
By hand, beat in yolks, one at a time.
Fold in Corn, Bell Pepper, Chiles, Paprika, Salt and Pepper.
In a separate bowl, beat egg whites until stiff and gently fold into batter.
Pour batter into the prepared dish.
Bake for 20 minutes.
Without opening the oven door - lower the temperature to 350 and continue baking for 5 minutes.
Serve immediately.
Soufflé Aux Pommes de Terre
I was surprised to find a French Recipe in my Aunt's collection.
I knew she cooked for a fairly wealthy family and now I see that
they ate quite well.
I speak French, I began traveling to France in 1970.
We have returned to France many, many times, it's our vacation destination,
and we have friends throughout France.
It's possible that the connection between my love of cooking and my
love of France may very well have been influenced by Aunt Faye.
Or, maybe the gene pool is stronger than we think!
Souffle Aux Pommes de Terre:
Add 1/2 C Cream to 2 cups Mashed Potatoes -
Salt & Nutmeg
Cook over low heat until very hot
Remove from heat - add 2 TBS grated Parmesan or Swiss Cheese
Add 3 beaten Egg Yolks - one at a time, beating well after each addition
Cool - then fold in 4 well beaten Egg Whites.
Fill a generously buttered 2 quart Souffle Dish to 3/4 full.
Bake at 375 degrees for 30 - 35 min.
Enjoy!
Peace in the Kitchen!
Tofu, The Basics of Tofu and Recipes!
Tofu, The Basics of Tofu and Recipes:
I wanted to write a post about Tofu. I know it's not for everyone, but if prepared properly, it can be delicious. I happen to like Tofu.
I'll start with the basics of Pressing, Frying, Roasting, Baking and then give some recipe options.
I'm on a new health kick and will continue to post some healthier recipes.
Pressing Tofu:
You'll need:
2 dinner plates ( I use a large soup bowl) ( I place a double layer of paper towels in the bowl)
1 heavy object ( I use a crock filled with utensils)
Place a block of Tofu on a plate.
Cover it with the second plate right side up.
Place a heavy object on top of the plate.
Allow the Tofu to be pressed for 30 - 40 minutes.
Discard the liquid and prepare according to the recipe.
Frying Tofu:
Press the Tofu first.
You'll need Sesame Oil and a Skillet.
Cube the Tofu.
Heat the oil in a skillet on medium heat,
Add the Tofu and fry until both sides are golden brown.
Roasting Tofu:
Slice dried Extra Firm Tofu into rectangles or Cube it.
In a bowl:
Olive Oil
Black Pepper
Sea Salt
Place the Tofu in the bowl and turn it with your hands to coat it evenly.
Preheat the oven to 375 degrees.
Line a sheet pan with parchment paper.
Place the Tofu on the sheet pan in a single layer.
Roast for at least 30 minutes or until it's golden brown on all sides.
Turning it after 15 minutes.
Baking Tofu:
1 - 16 ounce block of Extra Firm Tofu
Marinade:
1 TBS Sesame Oil
1 TBS Low Sodium Soy Sauce
1 TBS Rice Wine Vinegar
1 TBS Water
Whisk together.
Option: 1 TBS of Cornstarch for a crispier texture.
Press the Tofu.
Cut into this slices or cubes.
Place in the container and marinate it in the refrigerator.
Preheat the oven to 350 degrees.
Line a sheet pan with parchment paper.
Place Tofu in a single layer. (at this step you can sprinkle with cornstarch on all sides)
Bake at 350 degrees for 30 - 45 minutes.
Toss every 10 minutes while baking.
Use immediately or cool completely on the sheet pan and refrigerate in an air tight container until ready to use.
It will keep up to 1 week.
Tofu, Lettuce and Tomato Sandwich:
Extra Firm Tofu
Sliced Tomatoes
Lettuce
Mustard Sauce (recipe to follow)
Dressing (recipe to follow)
Preheat the oven to 374 degrees.
Mustard Sauce:
In a small bowl:
1 TBS Dijon Mustard
1 TBS Low Sodium Soy Sauce
1/2 tsp Adobo Sauce from a can of Chipotle Peppers.
Set aside
Slice the Tofu into rectangles.
Place on a sheet pan lined with parchment paper.
Spread both sides of the pieces with some of the mustard sauce.
Bake for 20 minutes.
Dressing:
Combine 4 TBS of Mayonnaise and 1/2 tsp of Adobo Sauce in a small bowl.
Spread the dressing on toasted bread,
Prepare a sandwich with a slice of Tofu, a slice of Tomato and some Lettuce.
I also add vegetarian bacon that has been microwaved for 2 minutes until it's crispy.
Tofu Stir Fry with Cashews and Broccoli:
14 oz. of Firm Tofu , that has been pressed
2 TBS Low Sodium Soy Sauce
2 TBS Honey
1 TBS Rice Wine Vinegar
1 tsp Cornstarch
3 C Broccoli Florets
3 tsp Sesame Oil, divided
1 Red Bell Pepper, diced
3 Garlic Cloves, minced
1/2 C Unsalted Cashews
3 Green Onions, slices
Steamed Rice
In a saucepan:
Boil broccoli for 1 minute in water.
Drain and Set Aside.
In a small bowl:
Soy Sauce
HoneyVinegar
Cornstarch
Whisk Well
Cut Tofu into Cubes.
In a Skillet:
Heat 2 TBS Sesame Oil.
Saute Tofu for 4 - 5 minutes, browning on all sides.
Transfer to a plate and set aside.
Heat remaining Oil.
Saute Bell Pepper for 1 minute.
Add Garlic for 1 minute.
Stir in Broccoli and Tofu for 1 1/2 minutes.
Add Soy Sauce Mixture and Cashews.
Continue cooking and stirring for 1 minute.
Stir in Green Onions.
Remove from heat and serve over Steamed Rice.
Tofu Black Bean Lasagna from Trisha Yearwood , re posted:
Ingredients:
Directions:
Preheat the oven to 375 degrees F.
In a large saucepan, combine the tomatoes and their juices, tomato paste, garlic powder, salt, pepper, oregano, onions and black beans. Bring to a boil over medium-high heat, and then reduce the heat and simmer, uncovered, for about 30 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook to al dente according to package directions. Drain the noodles well.
Spread 1 cup of the prepared sauce in a 9- by 13- by 2-inch baking pan. Make three layers each of noodles, sauce and Tofu Ricotta. End with the sauce and make sure the noodles are completely covered or they will dry out during baking. Bake for 45 minutes, uncovered. Allow the dish to stand for 15 minutes before cutting into squares and serving.
Tofu Ricotta:
1/4 cup raw cashews, finely ground
14 ounces extra-firm tofu, drained and pressed
1/4 cup nutritional yeast
3 tablespoons olive oil
2 tablespoons finely chopped fresh basil, or 1 tablespoon dried basil
Salt and pepper
Add the cashews to a food processor and grind them. Then crumble in the tofu, and add the yeast, olive oil and basil. Season with salt and pepper. Store in an airtight container in the fridge until ready to use. Keeps well for at least a week. Yield: about 2 1/2 cups.
Notes
Cook's Note: To press tofu, drain any liquid from the block of tofu. Fold paper towels around the tofu and then set a big wrought iron skillet on top of it to press out the excess moisture. Allow to sit for about an hour to press.
Sauteed Tofu with Spinach:
2 TBS Grape Seed Oil
12 oz Firm Tofu , pressed, drained and cubed
Sea Salt
1 small onion, diced
3 cloves of Garlic, minced
1.8 tsp Cumin
1/2 tsp Dried Cilantro
1/8 tsp Dried Mustard
A pinch of Red Pepper Flakes
2 pounds of fresh Spinach, chopped
Heal 1 TBS of the Oil in a 10" Cast Iron Skillet
Add the Tofu and saute until golden brown on all sides
Transfer to a plate and sprinkle with salt.
Heat remaining Oil in the pan and saute Onion and Garlic, for 5 minutes.
Add Spices, stirring . Cook for 1 minute.
Add Spinach and heat until wilted.
Transfer to a large serving bowl , season with salt to taste.
Fold in Tofu and serve hot.
Enjoy!
Peace in the Kitchen!
Cajun Roasted Tofu:
2 (16oz.) pieces of Extra Firm, drained, rinsed, pressed and each one cut into 3 slices. Then into triangles.
Marinade:
1/2 C Soybean Oil
6 TBS Cajun Spice Mix (recipe to follow)
4 TBS Tamari or Low Sodium Soy Sauce
4 TBS Toasted Sesame Oil
Whisk well
Place Tofu in a shallow dish, in a single layer.
Pour Marinade over the Tofu.
Refrigerate for at least 1 hour, preferably overnight.
Place the Tofu in another baking dish sprayed with Vegetable Cooking Spray.
Pour Marinade over the Tofu.
Bake in a preheated 400 degree oven for 12 - 15 minutes.
Enjoy!
Peace in the Kitchen!
I wanted to write a post about Tofu. I know it's not for everyone, but if prepared properly, it can be delicious. I happen to like Tofu.
I'll start with the basics of Pressing, Frying, Roasting, Baking and then give some recipe options.
I'm on a new health kick and will continue to post some healthier recipes.
Pressing Tofu:
You'll need:
2 dinner plates ( I use a large soup bowl) ( I place a double layer of paper towels in the bowl)
1 heavy object ( I use a crock filled with utensils)
Place a block of Tofu on a plate.
Cover it with the second plate right side up.
Place a heavy object on top of the plate.
Allow the Tofu to be pressed for 30 - 40 minutes.
Discard the liquid and prepare according to the recipe.
Frying Tofu:
Dry Rubs Add Flavor and Texture
Whether you marinate the tofu or not, a dry rub will help add flavor and a crusty texture when you cook it. Choose a few of your favorite herbs and spices, mix them together in a small bowl, and rub them over the surface of the tofu. When you pan-fry the tofu, that rub will become a delicious crust.
A block of Extra Firm Tofu.Press the Tofu first.
You'll need Sesame Oil and a Skillet.
Cube the Tofu.
Heat the oil in a skillet on medium heat,
Add the Tofu and fry until both sides are golden brown.
Roasting Tofu:
Slice dried Extra Firm Tofu into rectangles or Cube it.
In a bowl:
Olive Oil
Black Pepper
Sea Salt
Place the Tofu in the bowl and turn it with your hands to coat it evenly.
Preheat the oven to 375 degrees.
Line a sheet pan with parchment paper.
Place the Tofu on the sheet pan in a single layer.
Roast for at least 30 minutes or until it's golden brown on all sides.
Turning it after 15 minutes.
 |
| This was marinated in Sea Salt, Cracked Black Pepper and Rosemary that I grow, dry and process in a food processor. I always have a jar of my own Dried Rosemary available for cooking. |
 |
| In the oven! |
 |
| The finished product ! I'll cube it and eat it in a salad with Ice Berg Lettuce, Mixed Fresh Vegetables and a Dijon Vinaigrette. |
Baking Tofu:
1 - 16 ounce block of Extra Firm Tofu
Marinade:
1 TBS Sesame Oil
1 TBS Low Sodium Soy Sauce
1 TBS Rice Wine Vinegar
1 TBS Water
Whisk together.
Option: 1 TBS of Cornstarch for a crispier texture.
Press the Tofu.
Cut into this slices or cubes.
Place in the container and marinate it in the refrigerator.
Preheat the oven to 350 degrees.
Line a sheet pan with parchment paper.
Place Tofu in a single layer. (at this step you can sprinkle with cornstarch on all sides)
Bake at 350 degrees for 30 - 45 minutes.
Toss every 10 minutes while baking.
Use immediately or cool completely on the sheet pan and refrigerate in an air tight container until ready to use.
It will keep up to 1 week.
Tofu, Lettuce and Tomato Sandwich:
Extra Firm Tofu
Sliced Tomatoes
Lettuce
Mustard Sauce (recipe to follow)
Dressing (recipe to follow)
Preheat the oven to 374 degrees.
Mustard Sauce:
In a small bowl:
1 TBS Dijon Mustard
1 TBS Low Sodium Soy Sauce
1/2 tsp Adobo Sauce from a can of Chipotle Peppers.
Set aside
Slice the Tofu into rectangles.
Place on a sheet pan lined with parchment paper.
Spread both sides of the pieces with some of the mustard sauce.
Bake for 20 minutes.
Dressing:
Combine 4 TBS of Mayonnaise and 1/2 tsp of Adobo Sauce in a small bowl.
Spread the dressing on toasted bread,
Prepare a sandwich with a slice of Tofu, a slice of Tomato and some Lettuce.
I also add vegetarian bacon that has been microwaved for 2 minutes until it's crispy.
Tofu Stir Fry with Cashews and Broccoli:
14 oz. of Firm Tofu , that has been pressed
2 TBS Low Sodium Soy Sauce
2 TBS Honey
1 TBS Rice Wine Vinegar
1 tsp Cornstarch
3 C Broccoli Florets
3 tsp Sesame Oil, divided
1 Red Bell Pepper, diced
3 Garlic Cloves, minced
1/2 C Unsalted Cashews
3 Green Onions, slices
Steamed Rice
In a saucepan:
Boil broccoli for 1 minute in water.
Drain and Set Aside.
In a small bowl:
Soy Sauce
HoneyVinegar
Cornstarch
Whisk Well
Cut Tofu into Cubes.
In a Skillet:
Heat 2 TBS Sesame Oil.
Saute Tofu for 4 - 5 minutes, browning on all sides.
Transfer to a plate and set aside.
Heat remaining Oil.
Saute Bell Pepper for 1 minute.
Add Garlic for 1 minute.
Stir in Broccoli and Tofu for 1 1/2 minutes.
Add Soy Sauce Mixture and Cashews.
Continue cooking and stirring for 1 minute.
Stir in Green Onions.
Remove from heat and serve over Steamed Rice.
Tofu Black Bean Lasagna from Trisha Yearwood , re posted:
It's not easy to find a Tofu recipe that non vegetarians like.
This just may be the one!
This seemed like the perfect recipe for the "Hippy" Blog.
Ingredients:
One 28-ounce can fire-roasted diced tomatoes
One 12-ounce can tomato paste
1 tablespoon dried oregano leaves
2 teaspoons salt, plus more for pasta
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 small onion, finely chopped
Two 15-ounce cans black beans, rinsed and drained
8 ounces lasagna noodles
1 recipe Tofu Ricotta, recipe follows
One 12-ounce can tomato paste
1 tablespoon dried oregano leaves
2 teaspoons salt, plus more for pasta
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 small onion, finely chopped
Two 15-ounce cans black beans, rinsed and drained
8 ounces lasagna noodles
1 recipe Tofu Ricotta, recipe follows
Directions:
Preheat the oven to 375 degrees F.
In a large saucepan, combine the tomatoes and their juices, tomato paste, garlic powder, salt, pepper, oregano, onions and black beans. Bring to a boil over medium-high heat, and then reduce the heat and simmer, uncovered, for about 30 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook to al dente according to package directions. Drain the noodles well.
Spread 1 cup of the prepared sauce in a 9- by 13- by 2-inch baking pan. Make three layers each of noodles, sauce and Tofu Ricotta. End with the sauce and make sure the noodles are completely covered or they will dry out during baking. Bake for 45 minutes, uncovered. Allow the dish to stand for 15 minutes before cutting into squares and serving.
Tofu Ricotta:
1/4 cup raw cashews, finely ground
14 ounces extra-firm tofu, drained and pressed
1/4 cup nutritional yeast
3 tablespoons olive oil
2 tablespoons finely chopped fresh basil, or 1 tablespoon dried basil
Salt and pepper
Add the cashews to a food processor and grind them. Then crumble in the tofu, and add the yeast, olive oil and basil. Season with salt and pepper. Store in an airtight container in the fridge until ready to use. Keeps well for at least a week. Yield: about 2 1/2 cups.
Notes
Cook's Note: To press tofu, drain any liquid from the block of tofu. Fold paper towels around the tofu and then set a big wrought iron skillet on top of it to press out the excess moisture. Allow to sit for about an hour to press.
Sauteed Tofu with Spinach:
2 TBS Grape Seed Oil
12 oz Firm Tofu , pressed, drained and cubed
Sea Salt
1 small onion, diced
3 cloves of Garlic, minced
1.8 tsp Cumin
1/2 tsp Dried Cilantro
1/8 tsp Dried Mustard
A pinch of Red Pepper Flakes
2 pounds of fresh Spinach, chopped
Heal 1 TBS of the Oil in a 10" Cast Iron Skillet
Add the Tofu and saute until golden brown on all sides
Transfer to a plate and sprinkle with salt.
Heat remaining Oil in the pan and saute Onion and Garlic, for 5 minutes.
Add Spices, stirring . Cook for 1 minute.
Add Spinach and heat until wilted.
Transfer to a large serving bowl , season with salt to taste.
Fold in Tofu and serve hot.
Enjoy!
Peace in the Kitchen!
Cajun Roasted Tofu:
2 (16oz.) pieces of Extra Firm, drained, rinsed, pressed and each one cut into 3 slices. Then into triangles.
Marinade:
1/2 C Soybean Oil
6 TBS Cajun Spice Mix (recipe to follow)
4 TBS Tamari or Low Sodium Soy Sauce
4 TBS Toasted Sesame Oil
Whisk well
Place Tofu in a shallow dish, in a single layer.
Pour Marinade over the Tofu.
Refrigerate for at least 1 hour, preferably overnight.
Place the Tofu in another baking dish sprayed with Vegetable Cooking Spray.
Pour Marinade over the Tofu.
Bake in a preheated 400 degree oven for 12 - 15 minutes.
Cajun Spice:
2 1/2 TBS paprika
2 TBS salt
2 TBS garlic powder
1 TBS onion powder
1 TBS cayenne pepper
1 TBS dried oregano
1 TBS dried thyme
1 TBS black pepper
Mix all ingredients in a jar, shake well and store in the pantry.
I always have a jar available.
Enjoy!
Peace in the Kitchen!
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