Grilled Tofu w/ Avo Sauce

Here is another recipe out of Giada's "Feel Good Food" cookbook. I really do enjoy her light recipes that have bold and fresh flavors! I like to cook up tofu from time to time, which makes for a fast meal with a good source of protein. I usually will cook my tofu by first cutting it, then placing it between paper towels, then place a cutting board on top. This allows for the extra water to be removed, then it can absorb more flavor or be able to get crispy.

 

 

 

Verdict--I did enjoy tofu this way, but the true star was the avo cream sauce that is actually dairy free! I would use that sauce on any Mexican food or as a dip. It was so easy to make and kept well for a few days in the fridge too.

 

 

Grilled Tofu w/ Avocado Creama

 

Tofu Ingredients

1 12oz firm tofu container

2 TB EVOO

1 TB dried herbs de Provence**

3/4 tea salt

1/4 teaspoon black pepper

 

Avocado Creama Ingredients

1 ripe avocado

1/3 cup of EVOO

Grated zest from 1 lime

1 TB lime juice

1/2 cup vegetable broth or water w/ a little salt

1/2 cup of fresh parsley

1 garlic clove, diced

1/2 teaspoon salt

1/2 teaspoon black pepper

 

**If you don't have Herbs de Provence,

than dried Italian herbs or Greek seasoning is a good substitute

 

Tofu Directions:

- Cut the tofu into 1/4 inch slices, then diagonally make another cut, so it is a triangle

- Place the tofu between paper towels, then a cutting board on top to remove the extra water (about 15 minutes).

- Pre-heat grill pan or bbq on medium heat, with a little oil

- Put the herbs de Provence, salt, & pepper on tofu and place into hot pan.

- Cook for three minutes per side or until there are golden grill marks

 

Avocado Creama Directions:

- Place all the ingredients into a blender and blend until smooth

- Spoon the Creama over the tofu and enjoy!

 

 





Mango-licious Tilapia

Only within the last few years have I really learned to love eating fish and making it at home now too! I started out like some seared ahi and realized it was really good, to sushi, to cooked fished too.

 

This recipe caught my attention because when I cook fish, I do like bold flavors to accompany it.

 

Mango-licious Tilapia

 

Ingredients for Fish:

4 tilapia fillets

2 TB olive oil

1 1/2 TB grated orange zest

1/4 cup of oj

Salt, pepper, & red pepper flakes to taste

Ingredients for Salsa:

1 small red onion finely diced

1 avocado diced

2 tomatoes diced

1 lime zested & juiced

1/2 jalapeño pepper, diced

1 TB fresh grated ginger 

1/4 cup chopped cilantro (optional)

salt to taste

 

Directions:

- Pre-heat oven 400 degrees

- Combine all the fish ingredients together and let sit for a minimum of 30 minutes in a baking dish with sides.

- Bake for 10-12 minutes

- While the fish cooks, combine the mango, onion, avocado, tomatoes, lime zest and juice, jalapeno, ginger, cilantro and 1 teaspoon kosher salt in a glass bowl. Stir to blend and set aside at room temperature until fish has finished cooking. Place fillets on a platter and spoon the salsa over them to serve.

Vegan Artichoke Dip

Was looking for a quick appetizer to make for when company comes over and this recipe caught my attention with its' simple ingredients, healthy, and quick to get to the table! 

Verdict--would make this recipe in a pinch, but I prefer humus more than this. I also like the artichokes more in pasta or in my families' artichoke dip recipe w/ a fair amount of mayo and parm in it :)

Ingredients

1 14oz can of artichoke hearts drained

1 teaspoon of cumin
1 tablespoon water
1 teaspoon of EVOO 

Salt & pepper to taste

Directions: place all ingredients in mini food processor and pulse together until smooth. If the consistency is off, just add a little more water or oil. Garnish with fresh herbs and splash of oil. Serve with veggies or pita wedges!

Cornmeal Waffles

One big thing I am noticing the difference between what I cook and cookbook recipes, is that usually will make a sauce to accompany the dish. 

This next recipe comes from the Thug Kitchen cookbook. When I first went through the book I notice of course the swearing, but was all the healthy recipes that are filled with fresh produce. Upon second reading of the book I later realized it was a vegan book! 

Some vegan books will use a lot of fake ingredients to replicate non-vegan food (i.e.) cheeseburger, lasagna, key lime pie, etc. Instead, this instead uses good produce and you are just making a version of the recipe without the dairy, egg, or meat. The flavors are bold and very tasty!

The recipe I chose to make was the cornmeal waffles with a homemade strawberry syrup--yum! I am listed the halted portion of the recipe, which was perfect for two people. The waffles tasted a little of corn, great crunch, and the syrup was awesome. We had no problem finishing it! 

Cornmeal Waffles w/ Strawberry Syrup 

Strawberry Syrup Ingredients:

1 lb of strawberries

2 TB of sugar (more if they are tart)

1/2 cup of OJ

1/2 tea vanilla extract

Waffles Ingredients:

1 cup of almond milk

1/2 tea apple cider vinegar or lemon juice

3/4 cup of cornmeal

1/2 cup of whole wheat flour

1 TB brown sugar

3/4 tea of baking powder

1/4 tea salt

dash of cinnamon

cooking spray for waffle iron

For the syrup:

- Wash the strawberries, cut of stems, then cut into pea side pieces, put in sauce pan w/ sugar, oj, and 1/2 teaspoon of vanilla extract 

- Bring up to a simmer and simmer for 15-20 minutes while stirring periodically.

- Some liquid will evaporate and it will thicken to syrup consistency

For the waffles:

- While Syrup is cooling, preheat waffle iron

- Mix the milk and vinegar together and set aside

- Then in a separate bowl, mix all the dry ingredients together-- cornmeal, flour, sugar, baking powder, salt, and cinnamon. 

- Now add the wet ingredients to the dry and mix until well incorporated 

- Use the cooking spray on the waffle iron and add the batter, removed once golden and serve with the syrup!

Mango Vanilla Halibut

Last year for Christmas I received the new Giada cookbook "Feel Good Food". The recipes to me are very California inspired with its' use of light proteins, smoothies, grains, and veggies--which we really enjoy.

This recipe caught my eye with its' sauce made with mango, vanilla, & ginger! It sounded tropical and could immediately take you into vacation mode. Recipe calls for mahimahi or halibut, but thinking any white fish will do. 

Verdict--the sauce was unique and very good, but had a hard time using it all. I used some in iced tea, which was great. I also thought it would be good with some vodka as a martini or with greek yogurt for breakfast. I prefer a mango salsa with fish, but would happily eat this!

Mahimahi w/ mango vanilla sauce

Sauce Ingredients

1 mango, peeled & cut into cubes (could use frozen, but thaw first)

1/2 cup of oj

1/4 of water

1.5 TB of fresh grated ginger

1/2 tea salt

1/2 tea black pepper

1 vanilla bean

Fish Ingredients

1 TB olive oil

4 4 oz of mahimahi or halibut (1 inch thick)

Salt & pepper to taste

For the sauce:

- In blender add mango, oj, water, ginger, salt & pepper, then blend until smooth

- Take the vanilla bean and cut with knife the long way, then take the back of the knife and scrape of the inside on the pod into the pan. Also, put vanilla half into the pan as well.

- Place the blended ingredients into sauce pan on medium heat and bring to simmer for 6 minutes, stirring periodically. 

- Remove from heat and discard vanilla pods

For the fish:

- Use a non-stick skillet and heat on medium-high heat 

- Pat fish dry with paper towel, then add salt & pepper to both sides

- Add oil to pan once hot, then add fish, and cook 6 minutes per side

Lavash Pizza

This was a quick lunch I put together over the weekend! One reason I really like the show Chopped is because home cooks are faced with the same challenge of, "What meal can I make out of these ingredients I already have in my fridge?"

One ingredient I find very versatile and low carb is Lavash bread, which sells at Trader Joe's. I've filed the lavash w/ a curry chicken salad, egg salad, grilled chicken, ham & cheese, and herbed cream cheese w/ bell peppers... so many options! 

This pizza could have been bbq chicken, veggie, or meatball, but I had pesto, basil, & tomato, which was delicious. 

Verdict--definitely keeping lavash in my fridge for more creations.

Lavash Pizza

Ingredients 

1 sheet of lavash

2 TB of pesto

1/4 cup shredded mozzarella

1 tomato finely sliced
red pepper flakes to taste

shreaded basil garish

Directions:

- Pre-heat oven to 400 degrees

- Put a piece of tin foil on a cookie sheet, place the lavash on it, spread pesto over it, add cheese, red pepper flakes, and tomatoes on top. 

- Put in over for approx. 7 mins or until golden and crispy!

- Cut the pizza and sprinkle with fresh basil

Galette

I've been wanting to make a Galette, which is a flat free form pie. You take pie dough, fill with fresh or thawed frozen fruit, with some sugar, corn starch, citrus zest, then lightly fold in the edges. The outcome is a rustic and very tasty desert.

I've made two recently--one fig and one strawberry. I preferred the strawberry, but honestly they both were great and would be excited to try different fruit in it too.

The verdict: would definitely keep making this recipe, it was easy, good use of extra fruit, and tasty!

 

 

Strawberry Galette

(served 4-6)

 

Ingredients:

1 pre-made pie dough defrosted (TJ's, 2 in box)

1 lb Strawberry's (washed and cut in half)

4 Tablespoons cornstarch

3 Tablespoons brown sugar

pitch of salt

1/ Tablespoon orange zest

1 Tablespoon heavy cream or egg white to brush crust

 

Directions:

-Defrost one pie dough

-Wash & cut fruit, put in bowl w/ cornstarch, zest, sugar, and salt, then mix

-Unroll pie dough and place mixture in center with a 2.5 inch boarder. If the dough cracks, that is okay, just use your fingers and make it one again.

-Fold over pie dough over fruit, leaving the center exposed

-Brush crush with either heavy cream or beat egg whites to give the crust a nice sheen and color.

-Cook for 25 minutes or until golden edges and the fruit is bubbling.

-Let cool and enjoy!