spicy•tofu

This is another one of my cheater meals. We had  it last night.

It's so good. 
Too good not to tell you about it again. 
And I might remind you about it again after this...
Owen doesn't like the smell of it.  And probably not the taste either (it's slightly spicy).  This is fine with me and Brock, because if he wanted any we'd have to share it with him.  And we are fully capable of polishing off the whole batch between just the two of us.  So, we foster his dislike for it and call it "stinky tofu".  
Is this dishonest?
In any case, the kids were perfectly happy with their Annie's mac & cheese with peas.  And those of us mature enough to handle it get this deliciousness...

the veggies:

yum!

• 2 TBS olive oil
• 14 to 16 oz extra firm tofu
• 1 bell pepper (red, yellow or orange), chopped
• 1 small onion, chopped (optional)
• about 1/2 cup frozen corn
• 1 packet of Frontera roasted tomato + mild red chile skillet sauce (or about 8 oz of some other slightly spicy Mexican- or New Mexican-style sauce)
• 4 to 6 Tortilla Land uncooked tortillas, or your favorite brand of tortilla (the fewer ingredients the better)
• shredded lettuce, chopped tomatoes, crumbled queso fresco-- whatever you want to put on top

the love:

1. Put a large heavy skillet over medium to medium high heat.  Add the oil.  
2. Gently smash the tofu between two plates to drain out some excess water.  Pat dry, slice into cubes, then pat those dry again.
3. Throw the tofu in the hot skillet and spread the tofu out so one side of the tofu can fry in the oil.  Let it get crisp on one side before carefully turning.  Continue until almost every side is done.  Be careful not to stir too much or you'll end up with a scramble.
4. In the mean time, heat up another heavy skillet and cook your tortillas, about 30 seconds per side, until flecked with golden spots.  Less is more with these-- they get crunchy when overcooked.
5. When your tofu is almost done, add the onions (if using) and carefully turn a few times until the onions start to become translucent.  Then add the peppers and carefully turn a couple times until the onions are done and the peppers start to become tender.  
6. Add the corn and dump on the sauce.  Turn carefully to distribute and let it simmer for a few minutes while you finish up the tortillas and prep some toppings.
7. Put a generous scoop of tofu on a freshly cooked tortilla, finish with some cheese and lettuce (or whatever else sounds good), and enjoy.  
8. Mmmm...

creamy•"pad thai"

To my chagrin, our (only) local Thai restaurant recently shut down.  After mourning the loss, I came up with this recipe partially to compensate for the lack of ethnic restaurant options around here.  Not that this is real Thai food (hence the quotes around "Pad Thai")-- I'm guessing the authentic version doesn't contain spaghetti or ketchup.  And this is a lot creamier and saucier than most Pad Thais I've seen (due to the peanut butter).

Part of my reasoning for using the ingredients I do is to make it accessible.  After all, it's easy to find a Thai recipe that looks fantastic, but often it will contain at least one ingredient I've never heard of that's only available at specialty stores.  However, everything on the list below can easily be found at any regular grocery store.  In fact, most of the ingredients are things I usually keep around the house.  

And don't let my strange combination of ingredients deter you-- this peanut butter-ketchup-spaghetti concoction is actually really scrumptious, despite how weird it sounds.  It's so good, in fact, that maybe I didn't need the Thai restaurant after all...

the veggies:

• about 2/3 box (or about 10 ounces) Barilla Plus spaghetti
• 8 ounces fresh mung bean sprouts, rinsed
• 1 block (14 to 16 ounces) of extra-firm tofu
• 1/2 cup smooth natural peanut butter
• 1/2 cup vegetable broth
• 1/4 cup soy sauce
• 1 TBS brown sugar
• 3 TBS lime juice
• 3 TBS ketchup
• 3 TBS canola or peanut oil
• 2 cups grated carrots
• 3 cloves garlic, minced
• a pinch of cayenne pepper, or more to taste
• 6 to 8 scallions, chopped (about a cup)
• chopped peanuts, fresh cilantro leaves and lime wedges, for garnish (optional)

the love:

1. Cook the pasta according to package directions, adding the sprouts to the pot for the last three minutes of cooking.  When the pasta and sprouts are done, rinse in cold water, drain, and set aside.
2. Squeeze the excess water out of the block of tofu, pat dry with a clean tea towel, then slice the tofu into cubes.  Pat dry again and set aside.
3. In a small bowl, whisk together the peanut butter, veggie broth, soy sauce, brown sugar, lime juice, and ketchup, and set aside.
4. Heat the oil in your largest skillet over medium-high heat.  Add the tofu and let it fry for several minutes on each side before carefully turning over.  Continue cooking and turning like this until almost every side is golden and crispy on the edges.  Then, turn once more and scoot all the tofu over to one side of the pan.
5. On the open side of the pan, add the carrots, garlic and cayenne and cook, stirring just the carrot mixture, for a couple minutes, or until carrots are softened.
6. Add the scallions, spaghetti and sauce and toss everything together until it's heated through.
7. Serve garnished with peanuts, cilantro leaves and lime wedges if you want to get fancy. 

avocado, clementine and tofu•quinoa salad

I do love the holidays, but I always come out of them feeling run-down and asking myself a lot of questions, like, "When was the last time I went to the gym?", "When was the last time I consumed a whole grain?" and "Why are my skinny jeans so much skinnier than they used to be?".

This meal may just be an (indirect) answer to many of my questions.  What I need is something simple and fresh, yet satisfying enough to keep me away from those glazed nuts we still have laying around.  It was inspired by a recipe that recently ran in Sunset Magazine and the fact that clementines are in abundance at the supermarket (and my kitchen) right now.  It was veganized (and therefore made more awesome) by yours truly.

While quinoa is not technically a grain, take heart that you're eating what many call a "supergrain" for it's awesome protein content.  This, along with the tofu and healthy fats in the avocado mean it will satisfy you like no Christmas cookie can.

Now I just need to get to the gym sometime this year...

the veggies:

-for the quinoa

• 1 cup quinoa
• 2 cups water*

-for the tofu

• olive oil, for prepping your pan
• 14 to 16 ounces extra firm tofu
• 1/4 cup water
• 2 cloves garlic, minced
• juice and zest from 1 key lime or 1/2 Persian (regular) lime**
• 2 TBS soy sauce

-for the rest

• 5 clementines, peeled and segmented
• 2 ripe avocados, peeled and cubed
• 1/2 cup chopped fresh cilantro (about 1/2 bunch)
• juice and zest from 1 key lime or 1/2 Persian lime
• 3 TBS olive oil
• salt and fresh ground pepper, to taste

the love:

1. Preheat your broiler to high, and prep a broiler-safe pan with a thin layer of olive oil.***
2. Cook the quinoa: Rinse and drain your quinoa then add to a pot with the water.  Cover, bring to a boil then reduce heat and simmer for about 20 minutes****, or until all the water has evaporated and quinoa is no longer crunchy. Fluff with a fork and set aside, covered, until ready to use.
3. Make the tofu: Squeeze the excess water out of the block of tofu, pat dry with a clean tea towel, then slice the tofu into cubes.  Pat dry again.  Combine the 1/4 cup water, minced garlic, juice and zest from one key lime, and the soy sauce in a large mixing bowl.  Add the tofu and very gently toss until it's coated.  Dump into your prepared pan and place under the broiler for 15 to 20 minutes, turning carefully a few times during cooking.  The tofu is done when it's firm on the outside and all the braising sauce is gone.
4. Prep the other stuff:  Combine your clementines, avocados, cilantro, the remaining lime and the 3 TBS olive oil in a large bowl.*****
5. Combine it all: Add the quinoa and tofu to the other ingredients and gently toss.  Season with salt and pepper, to taste.

tips:

*At a lower elevation, you may need to reduce the amount of water to as little as 1 1/2 cups.

**If you use a Persian lime, make sure you zest it (then divide the zest) before you halve the fruit (I've tried zesting a cut lime before, and it's not very easy).

***I used my 10-inch cast-iron skillet for this and it worked beautifully.

****For lower elevations, reduce cooking time to about 15 minutes.

*****Save on dishes and reuse the bowl you used to toss the tofu.

cheater•meals

When Brock got home tonight, Owen summed up our afternoon for him this way: "Ollie started it, I made it worse, then Mom was just being mean".   I really couldn't have described the situation more accurately myself.  
It's times like these that I just have to leave Brock with the savages and sneak off to do my own thing for a while, like run off some steam on the treadmill.  Or, tonight I simply retreated to the quiet of my laundry room and folded some clothes.  In any case, when I re-emerge to the real world that is my kitchen, I realize I should have started on dinner a half hour ago.  I roll up my sleeves and start searching freezer, fridge and pantry for something super-quick.  I'm not talking "30-minute-meals" quick (is it just me or do those recipes always take longer than 30 minutes to make anyway?), but 20 or less-- really.  The following is a list of things we eat on nights like tonight-- when I just need to get some food on the table so we can get those boys fed and in bed.  Here's to a fresh start in the morning-- and hopefully a slightly more thought-out dinner tomorrow night...

• Bread, cheese and fruit:  This is pretty much just what it sounds like-- a big platter of whatever you have on hand.  I usually put out a couple kinds of cheese for me and Brock (e.g. goat cheese or smoked gouda) and a simple cheese for the kids (usually good old white cheddar), slice up a chunk of whole grain french bread and/or get out an assortment of crackers, cut up some fruit, and check the fridge and pantry for bonus items, like olives, pickles or nuts.  Voila-- crowd pleaser.

• Veggie Burgers and sweet potato fries:  I usually do the store-brand version of original Gardenburgers on a 100% whole wheat bun, with cheese, lettuce, mustard and ketchup.  But there are a million variations on this, so experiment and choose whatever floats your boat.  For the fries, I peel sweet potatoes, slice them, then cut again into half-moons, toss with a little olive oil and salt and pepper and bake at 400°-ish until crispy-yet tender.  Or, on nights like tonight I throw some frozen Alexia sweet potato fries in the oven.

• Quesadillas:  Start with whatever tortilla you can find at the store that has the smallest ingredients list-- believe me, these always taste the best.  At my local grocer these are Tortilla Land raw tortillas, found by the cheese.  Cook one side of the tortilla (if necessary), then top that side with a sprinkling of your favorite cheese (queso fresco is yummy), then add a little of whatever veggies your kids will tolerate (we are, after all, looking for a quick and painless dinnertime), such as frozen corn, chopped spinach, shredded carrots, chopped tomatoes, etc.  Top with more cheese and another half-cooked tortilla, and heat both sides in your tortilla skillet until everything's warm and gooey.  Top your portion with your favorite salsa (mine is Roberto's medium chipotle variety), and put your kids' portions in the freezer 'till they're hardly even warm and therefore a comfortable temperature for them to eat (does anyone else do this, and also feel a little annoyed and silly every time?).

• Pizza:  We either like to just add some toppings and a little extra mozzarella to a cheese take-and-bake pizza from the deli section of the grocery store, or, with a little extra effort, make pita-pizzas.  Try spreading whole wheat pitas with a little finely chopped spinach or spinach puree before you slather on the sauce-- kids usually don't notice, and adults will probably agree that it has a lot more flavor than plain sauce.  Top it with whatever you like, then sprinkle with mozz (or vice versa if that's your inclination).  Owen's all-time favorite is pineapple-- for which I sometimes hack into a whole fruit.  But, I usually just pick up one of those single-serve fruit cups you can get in the refrigerated section of the produce aisle.  My personal favorite quick-pizza topping combo is finely snipped kale, fresh or roasted red peppers (from the jar if I'm trying to make it fast), and sliced mushrooms (sometimes the pre-sliced ones are even cheaper than whole, per ounce-- one more reason to take a shortcut).  Seriously, kale on pizza is incredible.  So is eggplant, but that takes well beyond 20 minutes to do it right...

• Broccoli Alfredo: Cook up some of your favorite-shape pasta (Barilla Plus is my favorite brand-- check out the nutrition panel!), adding broccoli florets the last three-or-so minutes of cooking.  Drain and toss with an all-natural, store-bought sauce.  Enough said...  Although a hunk of seedy french bread never hurts this meal.

• Frito salad:  If the word "Frito" sounds scary to you, you obviously have not looked at the ingredients list.  Here it is, in it's entirety: whole corn, corn oil, and salt.  While I wouldn't recommend eating a whole bag, they can't be that bad for you, right?  This salad is basically just a big salad with whatever toppings sound good, with Fritos to add to the texture and kid-appeal.  My kids actually skip the greens and just have a big plateful of the toppers, like avos, cherry tomatoes, carrots, red peppers, thawed frozen corn, diced cheese and/or black beans (if you do canned, choose Eden Organic ones-- theirs are the only cans not lined with BPA).  Don't forget a generous sprinkling of Fritos, and, for those who like it, a good chipotle ranch.  Mmmm-- chipotle ranch...

• Grilled cheese and soup:  Skip the can and go for one of those pureed soups in an aseptic container, like Imagine or Pacific brand.  Owen likes the butternut squash variety, sipped through a straw once it's cool.  Oliver goes more for the grilled cheese, which I usually do with monterrey jack or white cheddar on slices of 100% whole wheat, brushed in olive oil.  

• Veggie chicken nuggets with mac-and-cheese-and-peas:  Our favorite nuggets are the Quorn brand ones, by far (partly because they're soy-free, and also for the texture and flavor), and I usually reach for Annie's when I'm making mac-and-cheese from a box.  I like to throw some sort of veggie right in with the pasta for the last few minutes of boiling (such as frozen peas, chopped spinach, an organic mixture of corn, carrots and peas, or shredded carrots), or stir in a little puree with the milk and cheese mixture (carrot, squash or sweet potato blend in well-- just don't go too nuts or it'll be too goopy).

• Breakfast-for-dinner:  We like Kashi frozen blueberry waffles with Field Roast apple-sage sausage and whatever fruit we have on hand.  Another favorite dinner-breakfast (or breakfast-dinner?) of ours is sweet potato pancakes and green eggs.  These require a full-on recipe and a little more time, though-- they'll be starring in their own post soon. 

• Indian food:  Kitchens of India and Tasty Bite make tolerable approximations of our favorite Indian restaurant meals, sold in boil-in-the-pouch packages.  They taste especially good when you're out camping or just feeling really lazy.  I put them over either whole-wheat couscous or brown Minute rice, perhaps with a few frozen peas thrown in while cooking.

• Spicy tofu: This is my favorite lately-- although due to the spice factor, I usually end up making something else for the kids ("Who wants PB&J tonight?!").  Take a chunk of extra-firm tofu, gently squeeze out the excess water (I like to do this between two small plates so I'm squishing evenly), then pat dry with paper towels or a clean tea towel.  Cube the tofu and toss it in a hot skillet with some oil and let it fry (the key with tofu--if you're not going for a scramble--is to not stir it too often).  Meanwhile, chop up some onion and red bell pepper and throw it in the pan, carefully turning every few minutes.  Once the onions start to get tender, throw in some frozen corn and dump in some sauce, like a packet of Frontera New Mexico Taco Skillet Sauce with roasted tomato + mild red chile (look for it by the enchilada sauce at the grocery store).  Give that a few minutes to simmer and gently turn everything over to coat it.  Put that in a tortilla with a little crumbled queso fresco and some shredded lettuce or cabbage, and you have something beautiful.  But, don't get too entranced by it and forget the PB&J for the kids...