Posts tagged ‘quick and easy’

February 8, 2012

Food: Mexican Tofu and Spinach Stir Fry.

Are you looking for a good lunch?

Here it is.

Full of fiber, protein, vitamins and spice!

You won’t fall asleep at your desk after this lunch.

Mexican Tofu and Spinach Stir Fry

Makes 1 hearty lunch portions

Ingredients:

  • 1 teaspoon Olive Oil
  • 1 tablespoon Red Onion, roughly chopped
  • 1 heaping tablespoon Red Pepper, roughly chopped
  • 1/3 cup Tofu, cut into cubes
  • salt and pepper
  • 1 teaspoon ground Chile Pepper
  • 3 heaping tablespoons canned black beans, rinsed and drained
  • 2 tablespoons Green Chile Salsa (use your favorite store-bought)
  • 2 handfuls fresh Spinach
  • 1/4 Cilantro, chopped
  • 1/4 cup Cheddar Cheese, grated
  • pinch Red Pepper flakes
  • 1 scallions, chopped

Method:

1. In a medium sized non-stick saute pan heat over medium heat olive oil, red onion and red pepper. Saute for 2-3 minutes, until slightly softened.

2.Turn heat up slightly. Add cubed tofu and a pinch of salt and pepper. Let Tofu brown on 1 side, then flip. Add chile pepper, black beans, and salsa. Stir to combine.

3. Add spinach and cilantro. Saute until Spinach is almost fully wilted. Turn off heat.

4. Serve in bowl, add cheese, red pepper flakes and scallions to garnish. Eat right away when hot!

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February 1, 2012

Food: Gingered Chinese Five Spiced Eggs with Spinach.

Popeye called me the other morning.

Asked me where spinach was in my diet.

I decided to reply with this!

This is good. So good, that I didn’t even need a mid morning snack. It kept me going all morning…until 12:01!

No cheese? I know, no cheese. It really didn’t need it.

Gingered Chinese Five Spiced Eggs with Spinach

makes 1 serving

Ingredients:

  • 1/2 tablespoon butter
  • 2 slices white onion
  • 1 handful of spinach, cleaned and dried
  • 3 eggs
  • 2 tablespoons milk
  • small pinch of Chinese Five Spice
  • 1/2 teaspoon grated fresh ginger (2 grates on the microplane)
  • 1 pinch Red Pepper Flakes
  • 1 pinch of freshly chopped parsley
  • Salt and Pepper

Method:

1. Melt butter in a small saucepan over medium heat. Add onion and saute for 2 minutes. Add spinach on top of the onions – cook for 30 seconds, until just beginning to wilt.

2. Scramble eggs, milk, chinese five spice, ginger, red pepper flakes and parsley together. Sprinkle in some salt and pepper. Add to the onion and spinach mixture. Cook until it reaches desired consistency – I like my eggs cooked – so a little dry.

3. Serve right away!

*After the first bite, I added another pinch of red pepper flakes and Kosher Salt..you can see that in the below picture!


 

January 30, 2012

Food: Soba Noodle and Tofu Soup with Baby Bok Choy.

I had this for lunch and dinner. In one day. It is that good.

Talk about refreshing. I had the beginning of a cold or the end of a cold – I have felt ‘stuffed up’ for the last couple of weeks, so I’m not sure if it is coming or going. Don’t be worried about me. I’ll live.

Back to the soup. It made me feel so much better. The fresh ginger (I just typed fresh finger :)), soy and hoisin kicked the ‘stuffiness’ out of my system. Plus the heat from the Sriracha knocked everything out of the door.

Enough of this sick stuff. Just look at this.

I want more right now..but it is the morning, so I might have to wait.

Soba Noodle and Tofu Soup with Baby Bok Choy

makes 1 1/2 quarts

Ingredient:

  • 1 tablespoon dried crimini mushrooms
  • 1/4 cup hot water
  • 1 quart vegetable stock
  • 1/4 white onion, sliced
  • soba noodles (a quarter – the coin- amount of noodles)
  • 1-2 baby bok choy’s, separated into individual pieces
  • 1 heaping teaspoon freshly grated ginger
  • 1 heaping teaspoon oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon soy sauce (low-sodium)
  • 1 squirt (or more) Sriracha
  • 1/4 of a extra firm tofu block, cut into small cubes
  • 1 heaping pinch of freshly chopped cilantro
  • 1 scallion, chopped

Method:

1. Reconstitute the dried crimini mushrooms in hot water, in a small bowl. Let sit.

2. In a medium-sized stockpot, pour vegetable stock. Bring to a rapid simmer. Add onions. Bring back to a rapid simmer and add soba noodles. Cook noodles for 4 minutes. Remove crimini mushrooms from liquid, chop finely. Add 1 tablespoon of the mushroom liquid to the vegetable broth and noodle mixture on the stove. Add the chopped mushrooms as well.

3. Then add ingredients bok choy through Sriracha. Mix to incorporate sauces. Cook for an additional 1 minutes or until soba noodles are done.

4. Turn heat off. Add tofu and stir carefully. Add half of cilantro and chopped scallion. Serve in large warm bowls. Garnish with remaining cilantro and scallion. Enjoy hot!

 

January 25, 2012

Food: Breakfast Sausage and Pepper Frittata with Guryere.

The most important word in this blog post title is Gruyere. Let’s be honest…that cheese is heaven.

Anyway.

In a second of despiration…I mean, I needed a second to realize that I need to change the usual weekend breakfast.

I am sure you have never heard of a frittata.

Well this is what it looks like. Looks fancy, huh? It is.

Peppers, sausage, cheese, eggs, parsley…sourdough toast! Yes, please!

Breakfast Sausage and Pepper Frittata with Guyere

Makes 4 servings

Ingredients:

  • 3/4 breakfast sausage
  • 1/2 red pepper, chopped
  • 1/2 green pepper, chopped
  • 1/2 yellow/orange pepper, chopped
  • 5 eggs, scrambled
  • 1/2 cup milk
  • salt and pepper
  • 2 pinches of parsley, chopped
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup grated gruyere cheese

Method:

Preheat oven to 400 degrees.

1. In a medium-sized non-stick saucepan (one that can go in the oven), turn heat to medium. Cook sausage for 2-3 minutes, until almost cooked through. Add peppers and saute for 2-3 more minutes.

2. Mix eggs, milk, salt and pepper, parsley and red pepper flakes together. Once combined, add to pan with sausage and peppers. Sprinkle cheese on top. Put into preheated oven. Bake for 15 minutes. Checking half way through. Move the pan slightly to see if egg mixture has set. If it moves, it needs more time. Should puff up and be browned on top. Turn on broiler, if needed to brown the top.

3. Let cool for 1 minute before slicing into. Serve with toast, hot sauce, ketchup or on its own!

January 23, 2012

Food: Coconut Green Curried Lentils with Sweet Potato.

Yes, I am eating more and more vegetarian meals.

And I am liking it.

This is a spicy dish. Make sure you have a glass of water next to you.

The sweet potato cuts the spicy green curry! It’s one of those perfect combinations. I swear. You are just going to have to try it. For real this time.

Coconut milk. Cilantro…obcessed, if you didn’t know.

Coconut Green Curried Lentils with Sweet Potato

Makes enough for 2 servings

Ingredients:

  • 1 teaspoon Olive oil
  • 1 Sweet Potato, cooked
  • 1/2 can of Coconut milk
  • 1 heaping tablespoon Green Curry Paste
  • 1/4 cup or more Cilantro, chopped
  • salt and pepper
  • Lentils (see note below)

Method:

1.  In a medium-sized saucepan, heat olive oil over medium high heat. Dice sweet potato into medium size bites. Put into saucepan. Saute for a couple of minutes until the sides of the potato pieces are brownish – toss occasionally. Turn heat down to medium low. Add coconut milk, curry paste and cilantro.

2. Stir gently to fully incorporate ingredients without breaking apart the potato. Taste and add salt and pepper. Add lentils – I added about 3/4 cup per serving. Heat for 30 seconds, until everything is heated through and combine.

3. Serve and enjoy hot! …add more cilantro to the top for more garnish and color 🙂

*Cooking Lentils: I don’t measure – this could be a bad thing for you if you are following this recipe to a ‘t’. I poured about 1 cup of lentils into a pot an about 2 1/2 cups of vegetable stock. Bring to a boil, cover slightly and turn down heat for a rapid simmer. Stir occasionally and check the liquid – you may need to add more. Test the lentils for doneness – they should still have somewhat of a bite to them but not be complete baby food – somewhere in the middle is perfect! I would say roughly 20 minutes. In this recipe, I made the lentils the night before and chilled them overnight.

January 19, 2012

Food: Mexican Bean Salad.

My pantry is always stocked with canned beans. I love adding beans to almost anything…wrapping them in a corn tortilla and some cheese…quick little snack is heavenly.

If you can open a can and dice a pepper, you can make this. Just check out the colors. Instantly eye appealing.

It’s crunchy too!

I get hungry just looking at these pictures.

Check out the Method. Yes, you are seeing that correctly, only 1 step!

This is even better made a day or two before eating. The beans soak up all the spice and taste even better.

Mexican Bean Salad

Ingredients:

  • 1 can black beans, drained and rinsed quickly
  • 1 can white/cannilini beans, drained and rinsed quickly
  • 1/2 yellow pepper, diced
  • 1/2 orange pepper, diced
  • 1/2 red pepper, diced
  • 1 tablespoon olive oil
  • 2 heaping tablespoons cilantro, chopped
  • 1 jalapeno, fine diced, seeds removed, if desired
  • zest of half 1 lemon
  • 1 heaping teaspoon cumin
  • 1 heaping teaspoon medium chili powder
  • 1 heaping teaspoon smoked paprika
  • pinch ground cayenne pepper
  • pinch ground chipotle pepper
  • Kosher salt and pepper, to taste

Method:

1. Combine all ingredients. Sprinkle in some salt and pepper and taste. Add more if needed. Eat or save for another day!

January 9, 2012

Food: Cold Sesame Tahini Pasta.

First of all, I don’t like the title of this.

Second of all…this is to die.

To die for. I mean it.

This is a pasta dish you can feel good about eating.

It is packed with good things. and it is crunchy.

Cold Sesame Tahini Pasta

Ingredients:

  • Brown Rice Pasta, cooked according to package.
  • 1 heaping tablespoon almond butter
  • 1 heaping tablespoon tahini
  • Siracha, a few drops or more depending on how you like you heat
  • 1/2 cucumber, pealed, seeded, cut in 2 inch strips
  • 1/2 yellow pepper, cut into strips
  • 1/2 red pepper, cut into strips
  • 2 teaspoons sesame seeds
  • 2 tablespoons parsley, chopped
  • 1 tablespoon scallions, chopped
  • Kosher salt and black pepper, to taste

Method:

1. After pasta is cooked, rinse with cold water and set aside.

2. Combine almond butter, tahini, Siracha and a pinch of salt. Heat in a microwave for 10-15 seconds. Remove and stir. Cook another 10-15 seconds. Stir and set aside.

3. In a medium sized bowl, combine pasta and half of tahini mixture. Add cucumber, peppers, sesame seeds, parsley and scallions. Toss to coat. Add more tahini mixture. Taste and season with salt and pepper.

4. Enjoy right away at room temperature or good the next day!

 

December 7, 2011

Food: Roasted Red Pepper and Mushroom Polenta Layers.

Want a side dish to your main dinner entrée, in 15 minutes?

Here it is. Creamy polenta. Roasted red peppers. sautéed mushrooms. Spicy pepper-jack cheese.

And cilantro.

Pepper jack gives this a nice bit without it being overly spicy. Great combination with the mushrooms and red peppers.

Roasted Red Pepper and Mushroom Polenta Layers

Yield – enough for 4 sides

Ingredients:

  • 2 cups water
  • 1 cup milk
  • 1 cup polenta
  • 1 tablespoon butter
  • 4 oz. sliced mushrooms
  • Kosher salt
  • Freshly ground black pepper
  • 1 large roasted red pepper, canned and diced
  • 2-3 tablespoons chopped cilantro
  • 3/4 cup pepper jack cheese, grated

Method:

Preheat oven to 400 degrees.

1. Combine water and milk in sauce pot over medium high heat. Bring liquid up to a rapid simmer (between a boil and a slow simmer). Meanwhile, melt butter in small saucepan over high heat. Add mushrooms and a pinch of salt and pepper. Saute quickly until edges of mushrooms are brown and most of their liquid is evaporated. Turn off heat.

2. Once the water and milk mixture is up to a rapid simmer, slowly pour in polenta, while stirring with a whisk constantly. Turn heat down to low. Continue to stir so that the polenta doesn’t get lumpy. Add a healthy pinch of salt and pepper. Whisk until all the liquid has been absorbed by the polenta and it starts to become thick. Turn off heat. Stir in half of cheese into the polenta.

3. In a prepared dish (see below picture) coated with cooking spray. Pour half of the polenta into the bottom of the dish. Smooth with a rubber spatula to create an even layer. Add mushrooms, red pepper, sprinkle of cheese and 1 tablespoon of cilantro. Add remaining polenta to the top. Sprinkle top with remaining cheese and more cilantro, if desired.

4. Bake for 6 minutes. Let rest for 2 minutes before slicing. Serve right away. *great the next day too, for a light lunch.


 

December 2, 2011

Food: Asian Striped Beet and Carrot Salad.

I know. This looks amazing. It tastes amazing too.

Summer Salad, you say?

They are root vegetables so I am in the right season. When I look at this I think of summer though..but back to winter because these striped beets remember me of Christmas. Yes, I’ve had a lot of coffee today.

And to clarify, the beets are not Asian. The salad is Asian because of the sesame oil and the rice wine vinegar. I don’t want you going to the grocery store and asking for Asian beets. That would just be awkward.

This picture above is a bit blurring in spots, but look at where it is focused. The layers of beets! This makes me smile.

Asian Striped Beet and Carrot Salad

adapted from Epicurious

Yield – 2 large salads or 4 side salads

Ingredients:

  • 2 tablespoons hazelnuts, roughly chopped
  • 1 tablespoon fresh lemon juice
  • 2 tablespoon grape seed oil
  • splash of rice wine vinegar
  • 1 1/2 tablespoons sesame oil
  • Kosher salt, to taste
  • freshly ground black pepper, to taste
  • 3 small-medium striped beets, cleaned and peeled
  • 1 medium carrot, peeled
  • 1/4 cup loosely packed flat-leaf parsley

Method:

1. In a small bowl, combine hazelnuts through sesame oil. Mix to combine. Add pepper and salt to taste.

2. Using a mandoline on the thinnest setting, slice beets and carrots. Add sliced vegetables to dressing mixture. Toss gently with hands (or spoon). Add chopped parsley.

3. Let sit a free minutes before serving. Can be made the day before serving – the flavors are all the more developed.

 

 

November 22, 2011

Food: Mushroom Thyme Scrambled Eggs.

It is true. Scrambled eggs are pretty easy to make. I don’t think I have to tell you that.

But it takes talent to add more flavor to simple scrambled eggs.

Okay, that is pretty easy too. So when you are in need of spicing up your everyday scrambled eggs choose this combination.

Mushrooms, yellow onion, thyme, Asiago cheese, Dijon mustard, salt, pepper and eggs…oh and half and half.

Simple yet packed with different layers of flavors and textures. They are in fact a perfect addition to a breakfast line up.

Oh and of course adding grated Asiago cheese is a must and super important. Yes, eggs with cheese are in fact good. Try it.

Mushroom Thyme Scrambled Eggs

Yield – 2 servings

Ingredients:

  • 2 teaspoons butter, divided
  • 4 0z. or a handful of cremini mushrooms, sliced
  • 1/4 cup diced onion
  • 1 teaspoon dried thyme
  • 4 eggs, whisked
  • 2 tablespoons Half and Half (milk works just fine too)
  • Kosher salt
  • Freshly ground black pepper
  • 1-2 teaspoons freshly grated Asiago cheese

Method:

1.  Heat medium-sized saucepan over medium high heat with 1 teaspoon butter. When butter is melted, add mushrooms, onions and thyme. Saute until mushrooms are brown. Remove them from the pan. Wipe the pan out with a paper towel. Return back to the heat, lower to medium low.

2. Whisk together eggs, half and half, pinch of salt and pepper. Add 1 teaspoon butter to pan. Once melted, add eggs and scramble on low heat until done. Add mushroom mixture right before eggs are done. Remove from heat and sprinkle cheese on top.

3. Serve with a side of Dijon mustard for dipping fork fulls of eggs into – DEVINE, I tell you.

*sourdough toast is excellent with these too.

 

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