Spicy Thai Tofu

Last summer, I had Thai peppers growing in a bucket on my deck. It's amazing how many of these little guys are produced by one plant! As a way of using them, my family has been experiencing more Thai food. What's even better it how quick a meal can be prepared with minimal heating of the kitchen. I don't know about you, but when these hot August days don't encourage me to cook or bake. Heating up the kitchen means my A/C is going to have to work overtime.

If you are not a fan of tofu, feel free to substitute shrimp or chicken in it's place. Allow more cooking time, obviously. If you don't have fresh Thai peppers growing, you can substitute crushed red pepper.

Spicy Thai Tofu

2 TBSP olive oil 2 large red bell peppers, seeded, thinly sliced 3 TBSP minced, peeled fresh ginger 3 large garlic cloves, finely chopped 14-16 ounces extra firm tofu, drained well, cut into 1-inch cubes 3 green onions, thinly sliced 3 TBSP soy sauce 2 TBSP fresh lime juice 4 Thai chili peppers, chopped 1 (6 ounce) bag baby spinach leaves 1/3 cup chopped fresh basil 1/3 cup lighly dry roasted salted peanuts

Directions:

• Heat oil in wok over high heat

• Add bell peppers, ginger, and garlic; sauté until peppers begin to soften, about 2 minutes

• Add tofu (or other protein) and green onions; cook 2 minutes

• Add next 3 ingredients; toss to blend, about 1 minute

• Add spinach in 3 additions, tossing until beginning to wilt

• Mix in basil

• Season with salt and pepper

• Serve in individual bowls and sprinkle with peanuts

• Serve with rice if desired

Serves: 4     Ready in 30 minutes

Meatless Pasta Balls

Meatless Pasta Balls

I have tried many different recipes for meatless meatballs. Most were failures; mainly because the consistency was not strong enough to withstand being mixed in with the sauce. This one is an exception! The consistency in this recipe is very close to regular meatballs. Plan ahead, though; it's best to let this mix sit overnight and bake the next day. Double the batch and freeze some for later!

Ingredients

• 4 cloves garlic, minced
• 1 TBSP olive oil
• 1 pound fresh mushrooms, finely chopped
• 1 pinch salt
• 1 TBSP butter
• 1/2 cup finely chopped pungent onion
• 1/2 cup quick-cooking oats
• 1 ounce* very finely shredded Parmigiano-Reggiano cheese
• 1/2 cup bread crumbs
• 1/4 cup chopped Italian parsley, packed
• 1 egg
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1/8 tsp cayenne pepper
• 1/8 tsp dried oregano
• 3 cups marinara
• 1 TBSP very finely shredded Parmigiano-Reggiano cheese
• 1 TBSP chopped Italian parsley

Directions:

1. Mince or press garlic and set aside.

2. Heat olive oil in a skillet over medium-high heat. Add mushrooms to the oil and sprinkle with salt. Cook, stirring occasionally, until liquid from mushrooms have evaporated. Stir in butter and reduce heat to medium. Cook until mushrooms are golden brown, about 5 minutes.

3. Stir onion into mushrooms and cook, stirring often, until onion is translucent, about 5 minutes. Remove skillet from heat, add pressed/minced garlic, stirring until fragrant, about 1 minute. Transfer mixture to a mixing bowl.

4. Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmigiano-Reggiano cheese into mixture. Add bread crumbs, 1/4 cup parsley, and egg; season with salt, black pepper, cayenne pepper, and oregano. Mix together with a fork until crumbly. Mixture should hold together when pressed. If mixture is too dry, you may add another egg.

5. Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight for best flavor and texture.

6. Preheat oven to 450º F. Line a baking sheet with parchment paper or a silicone baking mat.

7. Form mixture into small meatballs using 2-TBSP scoop. Roll meatballs lightly between your hands until smooth. Arrange meatballs on a prepared baking sheet.

8. Bake until meatballs are lightly golden brown, 12-15 minutes.

9. Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce. Transfer to a bowl and garnish with 1 TBSP cheese and 1 TBSP parsley.

*1 ounce equals about 1/4 cup, but using the weighted measurement works better with this recipe.

adapted from Allrecipes

Falafel with Quinoa

The Mediterranean restaurant nearest my home serves delicious falafel.  Since eating there, I've been on the lookout to find a recipe that is comparable.  Even though the restaurant fries their falafel, the texture of these baked ones gives the feel of fried without the extra calories.

Baked Falafel

• 2 cups cooked chickpeas
• ½ large onion, roughly chopped
• 2-3 garlic cloves, peeled and roughly chopped
• 2 tsp. cumin
• ½ lemon, juiced
• 2 TBSP olive oil
• ½ tsp. each salt and pepper
• 1 tsp. baking soda
• 1 cup cooked quinoa
• 1 TBSP sesame seeds (optional)

Directions:

• Preheat oven to 375 degrees F, line a baking sheet with parchment.
• In a food processor, add the chickpeas, onion, lemon juice, garlic, cumin, salt, pepper, olive oil, baking soda and sesame seeds. Pulse until you have a thick paste, without almost any chunks.
• In a large mixing bowl, add the chickpea mixture, quinoa, and parsley. Stir together until evenly combined.
• Form the falafels with your hands by taking about 2 TBSP of the mixture at a time. Gently roll it into a ball, and place it on the baking sheet. Continue with the rest of the batter.

Bake for 30 minutes in the oven, until lightly browned and slightly crispy on the outside.

Serve with aioli sauce.

Aioli sauce

Ingredients:

• 2 garlic cloves, pressed
• ¼ tsp. coarse salt
• ½ cup mayonnaise
• 2 TBSP olive oil
• 1 TBSP fresh lemon juice

Combine all ingredients in a small bowl. Whisk until well mixed. Serve immediately and store any leftovers promptly in the refrigerator.

Adapted from myfitnesspal.com

Lentil Rice Veggie Loaf

During the winter months, it's great to enjoy warm foods.  For those who want a different approach to the standard meatloaf, this recipe can fill in the gaps.  Full of fiber, protein, and veggies, it's sure to please the family.  A gluten-free food, it's actually better the next day as all those flavors "get to know" each other better.  Don't be over whelmed with the ingredient list and directions.  It actually flows quite well.  Serve with mashed potatoes, green beans and a garden salad.

Lentil Rice Veggie Loaf

• 2/3 cup uncooked green lentils, rinsed and drained
• 1/3 cup short grain brown rice
• 1 cup finely chopped walnuts
• 2 cups water
• 2 cups low sodium vegetable broth
• 1 TBSP + 2 tsp sunflower oil
• 1 1/4 cup diced yellow onion
• 4 tsp minced garlic
• 1 1/2 cups grated sweet potato
• 1 cup diced baby mushrooms
• 2 cups loosely packed shredded curly kale
• 1 1/2 tsp dried parsley
• 1 1/2 tsp ground dried rosemary
• 1/2 tsp dried thyme
• 1/2 cup partially ground gluten-free rolled oats
• 1/2 cup almond meal
• 1 TBSP gluten-free Worcestershire sauce
• 2 large eggs, whisked
• salt and pepper, to taste

for the glaze

• 3/4 cup ketchup
• 1 tsp Worcestershire sauce
• hot sauce, to taste

Directions

Place lentils, rice, water and veggie broth in a medium pot and bring to a boil over high heat.  Reduce heat to a constant simmer and keep uncovered.  Stir every few minutes and let cook for about 40 minutes until nearly all but 1-2 tablespoons of liquid has been absorbed and lentils and rice are tender.

Meanwhile, preheat the oven to 300º F.  Toast walnuts on a baking sheet for 12-15 minutes until light golden brown.  Set aside.

While walnuts toast, heat a large pan over medium heat with 2 teaspoons of oil.  Place onion in the pan with a big pinch of salt and cook until softened and translucent, 6-8 minutes.  Stir frequently.  Then stir in the garlic and let cook for 1 minute.  Stir in sweet potato and let cook for about 5 minutes.  Next, add in the mushrooms and cook for 2-3 minutes.  Then add in the kale and cook until just starting to wilt, 2-3 minutes.  Stir frequently for all additions.  Next, stir in the herbs and let cook for 1 minute.  Set mixture aside.

Preheat oven to 350º F and line a 9x5 or 8x4 bread pan with parchment on all sides (do not skip).

Mix sauce ingredients together and set aside.

Once the lentil and rice mixture is done, place half of the lentils and rice in a food processor.  Pulse until broken down and thick but not fully pureed.  Add this to your pan of vegetables along with the rest of the lentils and rice, walnuts, ground oats, and almond meal.  Sprinkle on a generous 1/2 teaspoon of salt and 1/4-1/2 teaspoon black pepper.  Add the Worcestershire sauce and remaining 1 tablespoon of oil.  Mix well to combine.  Taste and add more salt to your liking.

Stir in whisked eggs until full incorporated.  Spoon mixture into the lined bread pan and pack down firmly.  Spread about 1/3 of the sauce on top and bake for 35-40 minutes for the 9x5 or 40-45 minutes for the 8x4.

Let cool and firm up in the pan for 15 minutes.  Remove carefully by the parchment paper and transfer to a cutting board.  Gently slice with a sharp, serrated knife.  Serve with extra sauce on the side.

from edibleperspective.com

Grilled Pizza

Summer is a great time to grill. While most people think of hot dogs and hamburgers, our family enjoys grilling pizza. That's right, pizza! During the time it takes to heat the oven to 450º, your pizza will be done. Ready for the plate, and ready to eat! It's important to use a crust recipe that is sturdy. The first couple of times of trying this out, I used my old stand-by crust. It works great in the oven, but was not sturdy enough for the grill.  Here is one adapted from Allrecipes.com. It worked well with our pizza experience.

Pizza Dough (makes 2 pizzas)

1 TBSP active dry yeast 2 tsp. white sugar 2 cups warm water (110 degrees F) 5 cups all-purpose flour 4 TBSP olive oil 2 tsp. salt

Directions:

1. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. Meanwhile, prepare pizza sauce (if using) and have toppings ready.
3. Stir in flour, salt, and oil. Beat until smooth using a stand mixer with dough hook attached. Let rest for 5 minutes.
4. Turn out dough onto a lightly floured surface and roll into a round or square.
5. Heat grill to 400 degrees. Clean off grates well.
6. Lightly coat one side of the dough with olive oil and place oil side down onto grill. Lightly coat other side with oil and close lid. Cook for approximately one minute or until crust is bubbles up.
7. Using two metal spatulas, carefully turn over pizza crust.
8. Add sauce and toppings. Close lid. Cook for additional 2 minutes or until cheese melts.
9. Repeat with remaining crust.

Black Bean Edamame Burger

When I made the decision to stop purchasing processed foods, I was faced with the reality that I would need to make my own veggie burgers. Packaged veggies burgers taste good and are extremely convenient. This was not going to be an easy transition. The search began to find a veggie burger that not only has great flavor, but stayed together. After trying many different recipes, I found this gem. Don't be intimidated by the list of ingredients. It's worth the effort. I typically double the recipe and freeze the majority of the burgers. That way I can have quick access during the week, when life gets its busiest.

Black Bean Edamame Burgers

• 3 TBSP olive oil, plus extra for the baking pan

• 1/3 cup farro

• 1 onion, diced

• 2 garlic cloves, minced

• 3 medium carrots, shredded

• 16 ounces cremini mushrooms, stems removed, caps diced

• 2 15 1/2-ounce cans black beans

• 1 cup frozen edamame, thawed

• 1 tsp ground cumin

• 1 1/2 tsp chili powder

• 1 1/2 cups breadcrumbs

• 1 TBSP Dijon mustard

• 1 TBSP soy sauce

• 1/4 cup chopped cilantro, optional

• 1/4 cup chopped Italian parsley

• 1/2 tsp salt Pinch freshly ground pepper

• 2 large eggs, beaten

Directions:

• Heat 1/2 TBSP of the olive oil in a medium saucepan. Add the farro and cook over medium heat, stirring, for 2 minutes. Add 1 1/2 cups of water and a pinch of salt, and bring to a boil. Cover and simmer the grains 20 minutes. If not yet al dente, simmer for another few minutes until desired texture is reached. Drain and set aside.

• In a large skillet, heat the remaining 2 1/2 TBSP of olive oil. Add the onion and cook over medium heat until translucent, 8-10 minutes. Add the garlic and carrots and cook until fragrant, 2 minutes. Add the mushroom caps and continue cooking until softened, 2 additional minutes.

• In a food processor, pulse all but 1/2 cup of the beans to a chunky puree; transfer to a bowl. Fold in the remaining 1/2 cups of beans, edamame, cooked farro, onion mixture, cumin, chili powder, bread crumbs, Dijon, soy sauce, cilantro, parsley, salt, and pepper. Taste and add more salt or seasoning as desired. Let the mixture cool until no longer steaming, then mix in the eggs. Cover and chill in the fridge for at least 30 minutes or up to 24 hour (this step helps the patties stay together.)

• Preheat the oven to 400ºF. Line a baking sheet with nonstick liner or parchment. Using your hands, form the mixture into large patties (3 1/2"-4" in diameter, 3/4" thick) and lay them on the baking sheet several inches apart. Bake for 20 to 25 minutes or until the patties have browned slightly on top.

Yield: 6-8 patties depending on size

Egg Rolls

Growing up, I didn't have the opportunity to experience many culturally diversed foods.  As an adult, I became brave enough to try foods that, to me, were very different from the American, southern cooking I was accustomed too.  The first time I made my own egg rolls, I expected a complete failure, however, they turned out better than expected.  Egg rolls really are not difficult to make.  I have a Vita-mix that chops the veggies very quickly.  Even with chopping by hand, these egg rolls can be ready in about 30 minutes. Of all the recipes I've tried, I like this one the best.  I hope you will too.

Egg Rolls

• 4 TBSP vegetable oil

• 2 tsp grated fresh ginger

• 4 cloves garlic, finely chopped

• 4 scallions, sliced thinly

• 2 carrots, chopped

• 2 cups Napa cabbage, shredded

• 1/2 cup vegetable broth

• 4 TBSP soy sauce

• 2 TBSP sugar

• 3 TBSP sesame oil

• 15 egg roll wrappers

• 20 shrimps, cooked and minced (optional)

Directions:

1. In a wok or skillet, stir-fry the ginger and garlic in 2 TBSP of oil until fragrant. Add scallions, carrots, and red peppers and stir-fry over high heat for 2 minutes.

2. In a bowl, combine the broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in shrimp, if using.

3. Fill and roll the egg roll wrappers, using 2 generous TBSP of filling for each roll. Working with 1 wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 2 TBSP of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top of the corner with water. Fold in the sides of the wrapper and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.

4. In a skillet set over med-high heat, heat remaining oil and sauté the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat.

Dipping sauce:

• 1/3 cup soy sauce

• 1/3 cup rice vinegar

• 1 TBSP honey

• 1-2 tsp sesame oil

• pinch of red pepper flakes

Easy Enchilladas

Here is a quick and tasty enchillada dish that's a keeper on a busy work night.  Feel free to substitue cooked ground beef seasoned with taco seasoning in place of the beans.

Easy Enchilladas

2 cans refried beans 1 small onion, chopped 1/2 cup shredded Montrey Jack cheese 8 flour tortillas 2 cups prepared enchillada sauce 1/2 cup shredded cheddar cheese

Directions:

Preheat oven to 350º.  Place 1/4 cup enchillada sauce in 9x11 baking pan and set aside. In a medium bowl combine refried beans, onion, and Montrey Jack cheese.  Divide filling between 8 flour tortillas.  Roll up totillas, place seam side down in baking dish.  Top with remaining enchillada sauce. Cover with aluminum foil and bake for 20 minutes.  Uncover, sprinkle with cheddar cheese and cook an additional 10 minutes.

Falafel with Cucumber Spread

The first time I tried falafel was at a middle eastern restaurant in my area.  It was served on pita bread with lots of veggies.  This particular recipe was borrowed from Allrecipes.  I find it's more flavorful if cooked the day before its use and stored in an airtight container in the refrigerator.

Falafel and Cucumber Spread

For Sauce:

• 1 (6-ounce) container plain yogurt
• 1/2 cup cucumber, finely chopped
• 1 tsp dried dill weed
• salt and pepper to taste

For Falafel:

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/2 cup onion, chopped
• 1/4 cup fresh parsley
• 2 cloves garlic, chopped
• 1 egg
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1 dash pepper
• 1/8 tsp cayenne pepper
• 1 tsp lemon juice
• 1 tsp baking powder
• 1 TBSP olive oil
• 1 cup dry bread crumbs oil for frying

Directions:

1. In a small bowl combine yogurt, cucumber, dill, salt and pepper, mix well.  Chill for 30 minutes.
2. In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley, and garlic until smooth.  Stir into mashed chickpeas.
3. In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil.  Slowly add bread crumbs until mixture is not falling part.
4. Shape into balls and slightly flatten.  Fry in oil until brown on both sides.  Serve with cucumber spread.

Pasta Mediterranean

This recipe is adapted from Cooking Light.  It's basically a one-pot meal.  Using a dutch oven, I cook the pasta first, drain and set it aside.  While the water is boiling and pasta is cooking, I prep the vegetables.  Ready to serve in 30 minutes, this a family favorite that is low in fat and overall calories. The original recipe calls for mozzarella cheese, but I substituted fresh Parmesan cheese to keep things lighter.

Pasta Mediterranean

• 1 pound pasta of your choice (I have used penne, rigatoni, spirals)

• olive oil

• 5 1/2 cups diced, peeled eggplant

• 6 gloves garlic, minced

• 2 cups diced onions

• 2 medium or 1 large zucchini, halved and sliced

• 1/4 cup fresh basil

• 1 tsp dried Italian seasoning

• 1/2 tsp salt

• 1 can (28-ounce) can organic crushed tomatoes, undrained

• 1/2 cup Parmesan cheese

Directions:

1. Cook pasta according to the directions in large dutch oven.

2. While pasta cooks, prep vegetables for use.

3. Drain pasta and set aside.

4. In same pot, add 2 TBSP olive oil.

5. Add eggplant to pan and sauté 3 minutes over medium/high heat.

6. Add garlic and onion, zucchini, cook additional 3 minutes, stirring occasionally.

7. Add basil and next three ingredients.

8. Cover and simmer for 10 minutes.

9. Add pasta and 1/4 cup of Parmesan cheese

10. Transfer to serving dish.

11. Add additional 1/4 cup Parmesan cheese.

Yields: 10 servings

Summer Chili

Even though the title of this recipe is summer, our family eats it all year long.  When fresh out-of-the-garden tomatoes are unavailable, I use petite diced canned tomatoes. Consider serving with Cornmeal Cornbread for a gluten-free dinner!

1. Summer Chili

• 2 TBSP extra-virgin olive oil
• 1 cup chopped onion
• 5 large garlic cloves, minced
• 2 TBSP chili powder
• 2 tsp ground cumin
• 2 cups juicy, chopped fresh tomatoes (or canned)
• 1 (15-ounce) can no-salt added black beans, rinsed and drained
• 1 cup water
• 1 cup chopped red or green bell pepper
• 1 cup chopped zucchini
• 1 cup corn kernels
• 1 cup chopped white or portobello mushrooms
• 1 cup chopped fresh cilantro, packed
• 1/8 tsp cayenne pepper
• salt and pepper to taste

Directions:

1. Heat oil in medium pot.
2. Add onion, garlic, chili powder and cumin.
3. Saute over medium heat until onion is soft, about 5 minutes.
4. Add remaining ingredients (except garnishes) and stir.
5. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft.
6. Add more liquid if needed.
7. Serve over rice if desired.
8. May garnish with cheddar cheese, guacamole, or fresh cilantro.

Vegetable Korma

On a cold, winter night, vegetable korma warms the tummy.  This recipe is easy on the budget and calories.  Total time to prep and cook is less than an hour.  Usually on a work night, I try to prepare food under 30 minutes.  If there is extra time in the schedule, consider making this dish.

Vegetable Korma

• 1 1/2 TBSP butter

• 1 cup chopped onion

• 1 TBSP minced peeled ginger

• 3 garlic cloves, minced

• 1 TBSP tomato paste

• 1 1/2 tsp ground cumin

• 1/2 tsp ground red pepper

• 1/4 tsp ground tumeric

• 1/8 tsp ground cinnamon

• 1 cup frozen edamame

• 1 (12-ounce) baking potato, peeled and diced

• 1 cup vegetable broth

• 1 tsp all-purpose flour

• 3 cups cauliflower florets

• 2 cups hot cooked long-grain brown rice

Directions:

1. Melt butter in a saucepan over medium-high heat. Add onion, and saute for 2 minutes. Add 1 tablespoon ginger and garlic; saute for 30 seconds, stirring constantly.

2. Stir in tomato paste and next 4 ingredients (through cinnamon); saute for 1 minute, stirring frequently.

3. Stir in edamame and potato.

4. Combine broth, flour, and milk, stirring until smooth. Add broth mixture to pan, and bring to a boil. Reduce heat and simmer for 8 minutes, stirring occasionally.

5. Stir in 3 cups cauliflower, and simmer for 9 minutes or until the vegetables are tender. Serve over hot rice.

6. Yield: 4 servings (1 1/4 cups vegetable mixture and 1/2 cup rice)

adapted from Cooking Light