How to Cook Tofu

Today is unique.

February 29th won't come again for four whole years, 

so I thought I should post something unique today...

like how to cook tofu!

Tofu Vegetable Stir-Fry

Tofu used to give me the heebie-jeebies (kinda like shrimp).  Just hearing the word raised my eyebrows.

I think the first time I tried tofu was at PF Chang's...in their coconut curry vegetable dish (amazing!),

and I knew I had been missing out.

Made from soybeans, tofu is low-fat, high protein, vegetarian, versatile (soft or firm; can be used in sweet & savory dishes), and has a subtle flavor (will pretty much take on whatever flavor you want it to).

So here's how I cook tofu--specifically for stir-fry--

and it's super easy and only takes 15 minutes!

Ingredients:  

1 package 14-oz extra firm tofu

heat-safe oil for sauteing

garlic powder for flavor

sauce for stir-fry

We really like Nasoya's organic extra firm tofu for this (I find it at Costco).

(I did use this before the expiration date, by the way...)

Open the package and drain the liquid.  Wrap the tofu block in paper towels or a dish towel, place on a cutting board, and gently pat/squeeze out the water (you want the tofu dry in order to absorb flavor/sauce).

Cut into bite-sized cubes.

(After cutting you may want to dab up some more water.)

Drizzle heat-safe oil (I like grapeseed) into a medium-sized pan over medium heat and add tofu pieces.  

Stir the tofu around with a spatula to coat with oil.

At this point, I like to add a good sprinkle of garlic powder for some flavor.

(About halfway done)

 After a few minutes, turn pieces over, using a spatula, to cook the other sides.

Continue sauteing and stirring/turning until all (or most of) the sides are lightly browned.

After about 15 minutes, the tofu should be browned like this.

When the tofu is done cooking, pour in just enough stir-fry sauce to coat the pieces, let them absorb the sauce for a minute or so, and then add tofu to the cooked vegetables for the stir-fry.

Serve warm over brown rice.  Super easy, right?
How do you cook tofu?
If you've never cooked it, try it and let me know what you think!

Goodbye, February 29th...see you in four years!

Quinoa & Black Bean Salad

This sweet and tangy,

protein and antioxidant-packed

side dish 

is the perfect pick-me-up in the middle of winter!

I made a batch for the sole purpose of having "grab-ready" in the fridge for a quick, healthy snack.

I even eat it right out of the bowl...(please tell me you do this too!).

And my one-year-old loved it too!

Quinoa & Black Bean Salad

From my mother-in-law

Makes about 6 servings

1 1/2 cups quinoa, cooked

1 can black beans, drained/rinsed

1 can corn, drained

1 cup unsweetened dried cranberries (or raisins--white raisins are yummy too!)

1 diced red bell pepper

dressing:

1/3 cup olive oil

4 Tbsp lime juice

1 1/2 Tbsp red wine vinegar

1 1/2 tsp sugar

1 1/4 tsp cumin

1/4 tsp ground coriander*

1/4 tsp salt

Combine first five ingredients in a medium bowl.  In a small bowl, whisk dressing ingredients together.  Pour dressing over salad and stir well.  Chill for a few hours before eating.  Enjoy!

*If you don't have ground coriander, don't stress.  It'll taste great without it too!

Vegetarian Taco Soup

The holidays were wonderful...including, of course, all the holiday food!

Yes, all the

sugary,

heavy,

sugary,

meaty,

suuuugary

food.

And now begins the meat and sugar de-tox.

For me, at least.  

Maybe (hopefully) you were more self-controlled than I was this year.

Either way, you'll love this soup.

It's simple and meatless, yet satisfying.

Sooo simple.

Your feet will thank you--you won't be standing in the kitchen for hours on end.  :)

Vegetarian Taco Soup

Adapted from my mom
4-6 servings

olive oil

1/2 cup chopped onion

4 Tbsp (one packet) taco seasoning (I recommend this homemade version!)

1 can black beans, undrained

1 can kidney beans, undrained

1 can diced tomatoes, undrained

1 can corn, undrained

Saute onion in olive oil until tender.  Add taco seasoning, stir for 30 seconds, then add rest of ingredients.  Simmer for 15 minutes.  Serve with tortilla chips, sour cream (or plain yogurt), cheese, and avocado.

Hearty Chickpea Soup

I know Fall is not officially over yet, 

but because today is a beautiful fall day and

because my weather-man is forecasting snow for tomorrow,

I feel the need for a "Farewell to Fall" post.

It's impossible for me even think of the word "Fall" without thinking of my mother-in-law.

She is the Queen of Fall.

As soon as leaves begin to redden and crisp up,

you can walk into her house, and, without fail, be greeted by

a home-y cinnamon or pumpkin aroma.

You can walk out onto her deck and smile at

homegrown pumpkins and bright, beautiful mums.

After a crisp fall walk, she'll make you

a delicious, warm fall soup.

I've never met anyone who loved fall more.

On a recent, particularly crispy fall day,

I made one of her soups.

It's vegetarian, yet hearty and comforting.

The combination of cinnamon, turmeric, and ginger in this soup =

absolute genius.

And although it makes me think of fall, I guarantee it will grace our table this winter too!

...catchya later, Fall...

Hearty Chickpea Soup

From my mother-in-law

4 servings

2 Tbsp olive oil

1 rib celery, finely chopped

1 medium carrot, chopped

1 medium onion, chopped

2 cloves garlic, minced

1 tsp ground cinnamon

1/4 tsp ground turmeric

1/4 tsp ground ginger

2 cups low-sodium vegetable broth

1 (15-oz) can chickpeas, drained & rinsed

1 can (14.5-oz) diced or tomatoes (no salt added)

2 cups baby spinach leaves, coarsely chopped

lemon wedges, for garnish

In medium saucepan, heat oil on medium heat.  Saute celery, carrot, onion, and garlic 3-5 minutes.  Add cinnamon, turmeric, and ginger.  Cook 1-2 minutes longer.  Add broth, chickpeas, and tomatoes and simmer until vegetables are soft.  Add chopped spinach leaves and lemon wedges on top just before serving.

Vegetable Enchiladas with Homemade Red Sauce

As summer's end fast approaches, garden vegetables are plentiful!

...and bountiful,

and beautiful...

wonderful,

even delightful.

And this dish is

chock-full

of 'em!

(I know, the clever-est thoughts come into my head while I sit here and feed baby boy.)

This is one of my very favorite dinners (my husband agrees)!

Feel free to switch up the veggies in here if you want, according to whatever pleases your veggie-loving self. 

The feta cheese in these enchiladas adds a fun, tangy twist.

(Please notice our 100-year-old lamp in the background.)

This recipe does require some chopping & prep, but the filling and sauce can easily be made ahead.

(Or you could use a store-bought enchilada sauce if you're tight on time, although I highly recommend this homemade version. :)

P.S. I just added a recipe index tab at the top to make recipes easier to find!

Vegetable Enchiladas with Homemade Red Sauce

Adapted from America's Test Kitchen Healthy Family Cookbook

6 servings

Ingredients & Directions:

For the Filling:

1 (15-oz) can black beans, rinsed & drained

1 Tbsp canola oil

1 medium yellow onion, chopped

1 red bell pepper, finely chopped

1 zucchini, chopped

8 oz baby portobello mushrooms, diced

3 cloves garlic, minced

1 cup fresh or frozen corn

1/2 cup red enchilada sauce (recipe below)

1 cup crumbled feta cheese

1/2 cup fresh cilantro, minced

1/4 cup canned diced green chiles, drained

salt & pepper, to taste

Preheat oven to 450 & lightly grease a 9x13 baking dish. Transfer half of the drained beans to a small bowl & mash with a fork until mostly smooth; set aside.

Heat oil in a large skillet over medium heat. Add onion & bell pepper and cook til softened (5-7 minutes). Stir in zucchini & mushrooms and cook til tender (3-5 minutes). Stir in garlic and corn, cook for about 30 seconds, then add mashed beans and whole beans. Heat through.

Remove from heat and stir in 1/2 cup red enchilada sauce, the feta cheese, cilantro, and green chiles. Season with salt & pepper.

For the Sauce:

1 tsp canola oil

1 small yellow onion, minced

3 garlic cloves, minced

3 Tbsp chili powder

2 tsp ground cumin

2 tsp sugar

1 (15-oz) can tomato sauce

1/2 cup water

salt & pepper, to taste (about 1/4-1/2 tsp each)

Heat oil over medium-high heat; add onion & cook until softened (5 min). Stir in garlic, chili powder, cumin, and sugar. Cook until fragrant (30 sec). Stir in tomato sauce & water, bring to a simmer, and cook until slightly thickened (5 min). Season with salt & pepper.

For the Assembly:

12 (6-in) corn tortillas

1 cup shredded cheddar cheese

additional cilantro & feta for garnish

Briefly microwave tortillas until warm and pliable (30-60 sec). Place a heaping 1/3 cup of filling down the center of each tortilla. Roll up tightly & place seam-side down in prepared baking dish. Bake (at 450) for about 5-7 minutes in preheated oven. Take enchiladas out, pour remaining sauce over top, sprinkle with cheddar cheese, and bake for an additional 5-10 minutes, or until enchiladas are heated through and cheese is melted. Sprinkle with extra feta & cilantro for garnish, if desired.

Crispy Yam (or sweet potato) & Black Bean Burritos

*Update:  My favorite way to serve these is with plain yogurt & mango salsa...you have to try it!

Beautiful sweet, roasted yams and savory black beans in a crispy, baked tortilla.

Topped with cheese and sour cream, of course.

(Please excuse my picture. I'll get a better one next time I make it...)

Make these and eat 'em outside while you bask in the sun.

I love summer...

This makes 4 large adult-size serving burritos. If you want smaller, kid-sized burritos, just ration out the filling between 6 tortillas (you may want to add more cheese, though!).

Crispy Yam & Black Bean Burritos

By Kristin
4 servings

2 medium-sized yams, peeled & chopped into large chunks (sweet potatoes will be yummy too)

Olive oil, salt & pepper

1 small, white onion, chopped

2 cloves garlic, minced

2 cans black beans, rinsed & drained

1 tsp cumin

1 1/2 tsp chili powder

garlic powder, to taste

1/4 cup loosely packed, chopped cilantro

1-2 tsp lime juice (optional)

1-2 cups shredded mozzarella cheese

4 flour tortillas (we splurged this time and used white flour tortillas)

Preheat oven to 450 degrees. Place chopped yams on a baking sheet. Drizzle with olive oil and sprinkle with salt & pepper. Toss with hands to thoroughly coat yams. Place in oven and roast, stirring occasionally, for about 20 minutes, or until soft & lightly browned.

Meanwhile, saute onion & garlic in olive oil until onions are translucent. Add beans and spices to taste. Stir in cilantro and lime juice, if desired.

Lay out tortillas and layer with cheese, black beans, and yams. Roll tortillas up burrito-style with all ends enclosed and place seam-side down on a baking sheet. Brush tops with olive oil, broil in oven for 5-10 minutes or until lightly browned and crispy.

Serve with sour cream, salsa, and guacamole.

Red Bean & Rice Patties

Red beans, brown rice, and seasonings married together,

topped with fresh veggies,

all snuggled in between a toasted whole wheat bun.

Yum in my tum.

(...tum almost rhymes with bun...nevermind...)

This was my first experience making meatless patties...I thought it might be a total mess with the patties falling apart, but I was pleasantly surprised how well it all stuck together.

Try this lighter, much healthier version of this popular summer cuisine!

Red Bean and Rice Patties

slightly adapted from Better Homes & Gardens

1 15-oz can no-salt-added red kidney beans, rinsed & drained

1/2 cup finely chopped white onion

1/4 cup finely chopped celery

1/4 cup whole wheat bread crumbs

2 Tbsp cilantro, chopped

2 large (or three small) cloves garlic, minced

1/2 tsp dried oregano

1/2 tsp ground cumin

1/4 tsp salt

1/4 tsp black pepper

3/4 cup cooked brown rice

4 whole wheat hamburger buns, toasted

In a medium bowl, coarsely mash beans with a fork. Stir in the rest of the ingredients, except for the rice. When thoroughly mixed, add in rice. Divide mixture into four equal portions and roll into balls. Smash down and shape into 1/2-inch thick patties. Place onto preheated, lightly greased skillet over medium heat. Cook for about 10 minutes or until heated through, turning over once. Serve on toasted hamburger buns with your favorite toppings.

Our favorite toppings are olive oil mayo, fresh spinach leaves, avacado slices, tomato slices, and red onion slices.

Veggie & Black Bean Burritos

These unique burritos can be described in two words:

bursting-with-tangy-vegetables-cuminy-black-bean

goodness.

Pretty, aren't they?

Makes about 8-10 servings

Julienne the following vegetables: (I love whoever made up that word, julienne.)

1 red pepper

1 yellow pepper

1 red onion

3 carrots

1 cup sliced mushrooms

1 stalk broccoli

Simmer for 45 minutes in the following mixture, in a large frying pan:

1/2 cup brown sugar

1/3 cup wine vinegar (I like red)

1/4 tsp garlic powder

1 Tbsp ground cumin

salt & pepper to taste

Add 3 cups of rinsed/drained black beans and heat through. Serve on warm tortillas with sour cream & salsa.

*The original recipe (from my mom) calls for 1/2 cup wine vinegar, but over here we use a little less. So if you're feelin' tangy, add some more...

Fiesta Rice

Throw on your sombrero and heat up the stove...this versatile rice dish is muy delicioso!

Use it in a taco salad, add it to burritos, serve it up with tortilla chips & fresh guacamole or some chicken fresh off the grill. It works great as a side or main dish.

Last night, my husband and I had it on top of raw baby spinach with sour cream, cheese, & tortilla chips crumbled on top. Like I said, it's muy, muy bueno! (I know, my friends tell me I should start a spanish blog.)

My mom stumbled upon this recipe a few years ago and it's been a favorite ever since.

Fiesta Rice

Makes about 8 servings

2 tsp olive oil

10 oz. frozen corn, thawed

1 Tbsp butter

1 cup chopped green onions

1 1/2 cups uncooked brown rice

1 tsp ground cumin

1 tsp fresh minced garlic

3 cups reduced sodium chicken broth (use vegetable broth to make this vegetarian)

1/2 tsp ground black pepper

dash salt

1 can diced tomatoes with green chilies, undrained

1 can black beans, rinsed & drained

1/2 cup chopped fresh cilantro

1-2 Tbsp fresh lime juice

Heat oil in medium saucepan over medium-high heat. Add corn & cook 10 minutes or until corn starts to brown. Remove from pan & set aside. Melt butter in pan, add onions, and saute 5 minutes or until tender. Stir in uncooked rice, cumin, & garlic. Cook 1 minute. Add broth, black pepper, salt, & diced tomatoes and bring to a boil. Cover, reduce heat, & simmer for about 45 minutes, or until rice is done. Remove from heat and stir in reserved corn & black beans. Heat through and stir in cilantro & lime juice.

Quinoa & Black Bean Burritos

Quinoa (say it with me: "KEEN-WA") quickly became one of my favorite grains when I first tried it. Let me tell you why.

First of all, it's the coolest word ever, don't you think? It makes me want to do a little dance around my kitchen, chanting, "Quinoa, quinoa, quinoa!"

Second, when you cook it, the seeds magically turn into little curli-cues.

Third, it's light, fluffy, and nutty. Who doesn't love nutty?

Lastly, it's the most nutritional grain! High in protein, amino acids, dietary fiber, magnesium...

Need I say more?

This recipe is definitely a winner. My neighbor, Alicia, brought these over just hours after we returned home from the hospital with our new baby and she was kind enough to share the recipe with me.

Quinoa & Black Bean Burritos
6-8 servings

1 tsp olive oil

1 medium onion, diced

3 cloves garlic, minced

1 cup frozen corn

3/4 cup uncooked quinoa

1 1/2 cups water

1 1/2 tsp chicken bouillon granules (I use "Better Than Bouillon" chicken base; they also make a vegan option)

1 tsp ground cumin

1/4 tsp cayenne pepper (opt.--I used 1/8 and could hardly tell)

2 cans (15 oz. each) black beans, drained & rinsed

1/2 cup cilantro, chopped

6-8 burrito-size tortillas (use corn tortillas for gluten-free diets)

Our favorite toppings:

Sour cream or plain yogurt

Avocado or guacamole

Salsa

Raw spinach

Heat oil in medium saucepan over medium heat. Add onions & garlic and saute until lightly browned. Add corn, quinoa, water, bouillon, cumin, and cayenne pepper to saucepan. Bring to boil. Cover, reduce heat & simmer for 20 minutes. Stir in the beans & cilantro and heat through. Serve in warm tortillas with favorite toppings.

Minestrone

A hearty, delicious soup like this should be made to warm you up on a cold, January wintry day, right?

...or I guess it works in April when it snows, too. (Like today.)

*sigh*

Winter or not, this recipe makes a ton of soup--and tastes even better on day two!

1-2 Tbs olive oil

1 med onion, chopped

2 tsp minced garlic

4 cups water

3-4 carrots, sliced

3-4 potatoes, chopped

3 stalks celery, sliced

1 cup green beans (fresh or frozen)

1 can light red kidney beans, with liquid

1 can dark red kidney beans, with liquid

1 can corn, with liquid

1 T. dried basil

1-2 tsp Italian seasoning

1/2 tsp black pepper

2 cans Italian stewed tomatoes

5 beef bouillon cubes (use veg broth substitute to make this vegan/vegetarian)

1-2 T. dried parsley

1 pkg. frozen, chopped spinach

Salt & Pepper, to taste

In a large pot, saute onions & garlic in olive oil until onions are translucent. Add in water, carrots, potatoes, and celery; cook until tender. Add rest of ingredients and simmer at least 30 minutes before serving (the longer the better). (No need to thaw spinach; just throw it in frozen and break it up as the soup simmers.) Finally, sprinkle grated parmesan cheese on top, slice up your favorite crusty bread and feel free to dunk and slurp!