Grilled BBQ Teriyaki Tofu and Vegetables

Grilled BBQ Teriyaki and Vegetables

Here's what you'll need:
A BBQ Grill
BBQ Skewers
Vegetable Oil
Heavy Duty Foil. (create a bed for the Skewers by crimping the edges of the foil)

7 oz. Firm Tofu, drained and cubed.
1 Bottle of Teriyaki Sauce
2 Red Bell Peppers, cut into chunks for Skewers.
1 - Red Onion, cut into chunks for Skewers.
2 cans of Pineapple chunks for Skewers.
8 oz. Whole Button Mushrooms.
1 Zucchini cut into chunks for Skewers.


In a Mixing Bowl:
Teriyaki Sauce
Tofu
Mushrooms
Marinate overnight.

Fill the Skewers with the ingredients for grilling.
Brush the Skewers with Oil
Brush the Foil with Oil
Place the Skewers on the Bed of Foil.
Grill for 10 - 15 minutes.
Baste the Skewers with the Marinade during Grilling.

Serve immediately.

Enjoy!
Peace in the Kitchen!

Vegetarian Tofu Gyoza

These are filled Wonton Wrappers that are fried in a Skillet.

Here's what you'll need:
A Large Cast Iron Skillet, Stainless Steel Skillet or Non Stick Skillet/with Lids.

16 oz. of Firm Tofu
1 C of diced Carrot
1 C of diced Celery
1 C diced Cabbage
1 C diced Zucchini
1/2 C diced Red Pepper
1/2 C diced Scallion
2 tsp Red Wine Vinegar
2 tsp Sesame Oil
Salt and Pepper to taste
2 - 16 oz. Packages of Round Wonton Wrappers
2 TBS Olive Oil

Put the Tofu on a Plate and cover with another Plate to create a Press. Put a 3 - 5 pound weight on top and let it Press for 30 minutes to release the liquid. Discard the Liquid and pat the Tofu dry with Paper Towels.

In A Large Mixing Bowl:
Crumble the Tofu

Add:
Carrot
Celery
Cabbage
Zucchini
Red Pepper
Scallion
Mix well by hand.

Add:
Vinegar
Sesame Oil
Salt and Pepper
Mix well by hand.

Separate the Wonton Wrappers.
Add:
1 1/2 tsp of the filling to the center of each Wrapper.
Moisten the edges of the Wrappers with water, using your finger.
Fold the Wrappers in half, over the Filling.
Press the edges lightly to seal the Wrappers.

In the Skillet on Medium High Heat:
Olive Oil, until Hot.
Fry them until Golden Brown for a minute per side.
Increase the Heat to High, add a bit of water to just to slightly cover the bottom and put the Lid on the Skillet.
Steam about 5 minutes, just until the water has evaporated.

Enjoy!
Peace in the Kitchen!

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Orecchiette Pasta with Artichokes

Orecchiette Pasta with Artichokes:

This recipe comes from Mike Malloy, Cooking Instructor at Le Cordon Bleu College of Culinary Arts.

I've adapted it only to make it Vegetarian.

4 Artichokes

1 Lemon

1/4 C Extra Virgin Olive Oil

3 TBS minced Onion

1/4 C water or Vegetarian Chicken Broth

1/4 tsp Red Pepper Flakes

Salt and Pepper to taste

16 oz. Dried Orecciette Pasta

2 TBS chopped fresh Parsley

1/2 C Grated Romano Cheese

Remove and discard the leaves and flowery choke from the Artichokes, leaving the heart and trimmed stem intact. (I would consider purchasing these already trimmed).

Cut into thin slices.

Squeeze Lemon Juice over them to prevent browning.

Heat Oil in a skillet on medium heat and saute onion, for 2 minutes.

Add Artichokes, water or Chicken Broth and Red Pepper Flakes. 

Cook until Artichokes are tender .

Season with Salt and Pepper to taste.

Cover and keep warm.

Cook Pasta according to package directions, drain.

Toss Pasta with the Artichoke Sauce , Parsley and Romano Cheese.

Transfer to a serving bowl and serve hot.

Enjoy!

Peace in the Kitchen!

Best Corn on the Cob Ever

I recently came across this recipe for The Best Corn on the Cob.
I love Corn on the Cob and this sounds delicious.
This will be one of my Best of the Best recipes.
I'm simply posting the links photograph rather than re writing the recipe.

Enjoy!
Peace in the Kitchen!

Olive Tapenade

We've spent a great deal of time in The South of France and in many other regions of France. We love Tapenade on a toasted slice of Baguette. Tapenade, Olives and Cheese are often included during an afternoon apéro along with great cocktails like Pernod.

The apéritif, or apéro as it's known in France, is a French ritual that combines drinks, food and friends.
Official evening apéro time typically takes place between 6pm. and 9pm. depending on when you're planning to have dinner. It's served before dinner.
We've even enjoyed it at 4:00 in the afternoon.

Here's a delicious Homemade Tapenade.
It's Vegetarian because a traditional Tapenade often includes Anchovies.

Here's what you'll need:
A Food Processor


2 Large Cloves of Garlic, minced
1 C of Kalamata Olives, pitted
4 tsp of drained Capers
1 Whole Pickled Piquillo Pepper, seeded
2 TBS of chopped fresh Parsley leaves
2 TBS Fresh Lemon Juice
2 TBS Olive Oil
1/4 tsp Black Pepper

Spoon all of the ingredients into a Food Processor.
Pulse until it's finely chopped. Leave it a bit Chunky. Don't create a Paste.

Remove to a Serving Bowl.
Serve accompanied by Toasted Slices of a Baguette or Toasted Pita Bread.

Enjoy!
Peace in the Kitchen!

Mackinac Island Fudge

I was born and raised in Michigan. We spent many summers in Campgrounds throughout the State when we were kids. One of our favorite places to visit was Mackinac Island.
When we went camping we had a very large, 3 compartment tent and we hauled a speed boat.
I remember one summer my father attempted to take us to the Island in the boat. A terrible storm came up and we had to turn back. We never made it in our boat and my dad never attempted it again. The Island is a very charming tourist attraction.
One of the things they're famous for is the Homemade Fudge. A visit to the Island was never complete until we bought some Fudge.

This is my Straight Sided 8" X 8" Baking Pan.

Here is the recipe for Mackinac Island Fudge.

Here's what you'll need:
An 8" X 8" Baking Pan with straight sides, Buttered.
A Hand Held Electric Mixer

1/2 C Whole Milk
8 TBS Butter
1/2 C Brown Sugar
1/2 C Granulated Sugar
1/8 tsp Salt
1 tsp Vanilla
2 C Confectioner's Sugar
1/2 C Cocoa
1/2 C Chopped Pecans or Walnuts

In a Large Saucepan on Medium Heat:
Milk
Butter
Brown Sugar
Granulated Sugar
Salt
Bring to a Boil.
Boil for 6 minutes, not a minute less or a minute longer!
Stir constantly.

Remove from Heat.

Add:
Vanilla
Cocoa
Confectioner's Sugar

Beat with the Mixer until Thick and Creamy Smooth.

Fold in Pecans by Hand.

Spoon into the Buttered Pan.
Place the Pan in the Freezer for 20 minutes.

Remove and cut into squares.

OPTION:
Peanut Butter Fudge:
Reduce Butter to 4 TBS and Add 1/2 Cup of Creamy Peanut Butter to the Saucepan.
Continue Preparation as directed.

Enjoy!
Peace in the Kitchen.

Baked Scrambled Eggs for a Crowd

This is a great Brunch dish for a family gathering. It's perfect for Christmas morning.

You can easily prepare 2 recipes at the same time for a large gathering.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking Dish

8 TBS of Butter, melted.
24 Large Eggs
2 tsp Salt
Pepper to taste.
2 1/2 C Whole Milk
Options:
Shredded Cheddar Cheese
Chopped Green Onion


Pour melted butter into the Pan.
Swirl it to cover bottom and sides.

In a Large Mixing Bowl:
Eggs
Salt
Pepper to taste.
Whisk well.

Gradually Add:
Milk
Whisking after each addition.
Pour into the Pan.
Bake uncovered for 10 minutes.
Remove and Stir well.
Return to Bake an additional 10 - 15 minutes.



Options: Top with Shredded Cheddar Cheese and Chopped Green Onion during the last 10 minutes of Baking.
Serve Hot.

Enjoy!
Peace in the Kitchen!