01.18.2017

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I made this warm vegetable salad the other day when I wanted to eat something filling yet nutritious, warm and comforting yet light. In the season of salads, juice cleanses, and bunny rabbit diets, food like this (flavorful, unique, satisfying) is welcomed. Miso-Curry Winter Squash with Tofu, Kale & Cilantro packs up perfectly for lunch but also makes a delicious light dinner or side dish. The original recipe calls for pepitas to be sprinkled atop the veggies. I didn’t have any handy but I’m sure any nut or seed would make a nice crunchy topping. This dish also holds up well in the fridge making it a perfect make ahead dish.

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Miso-Curry Winter Squash: Tofu, Kale, Cilantro adapted from Super Natural Every Day

Serves 4

12 ounces delicata or acorn squash

1/4 cup extra-virgin olive oil

1/4 cup white miso

1 tablespoon red Thai curry paste

14-ounces extra-firm tofu, cut into small cubes

6 baby red potatoes, quartered

2 tablespoons fresh lemon juice

1 1/2 cups chopped kale leaves

2/3 cup chopped fresh cilantro

 

Preheat the oven to 400F with a rack in the middle of the oven. Cut the squash in half lengthwise and use a spoon to clear out all the seeds. Cut into 1/2-inch thick half-moons.

In a medium bowl, whisk together olive oil, miso, and curry paste. Combine the tofu, potatoes, and squash in a large bowl with 1/3 cup of the miso-curry paste. Use your hands to toss well, then turn the vegetables onto a rimmed baking sheet and arrange in a single layer.

Roast for 25 to 30 minutes, until everything is tender and browned. Keep a close watch as the vegetables can go from browned to burned in a flash.

In the meantime, whisk the lemon juice into the remaining miso-curry paste, then stir in the kale until coated.

Toss the roasted vegetables gently with the kale and cilantro. Serve family style in a large bowl or on a platter.

09.29.2016

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Hey there! I’m quickly popping in here to share a super delicious weeknight dinner or make ahead lunch recipe – Singapore Rice Noodles. I made this meal a couple of weeks ago as our packed lunch item for the week. I was feeling so smart and organized until I ended up eating half of the noodles immediately after cooking them and finished the rest off later that day – oh well, back to mid-day salads.

This recipe is extremely adaptable to whatever quick cooking vegetables you have on hand from zucchini to summer squash, asparagus, cauliflower, or bok choy. If you have leftover chicken in the fridge simply shred the meat and replace the cubed tofu. The noodles are good warm or at room temperature.

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Singapore Rice Noodles slightly adapted from It’s All Easy

serves 4 to 6

7 ounces thin rice noodles
4 tablespoons peanut oil
2 tablespoons toasted sesame oil
1 medium yellow onion, thinly sliced
½ cup finely chopped broccoli
½ cup chopped green beans (½-inch pieces)
½ cup fresh or frozen peas
7 ounces firm tofu, cut into ½-inch pieces
1 teaspoon madras curry powder, or more to taste
1 large egg
¼ cup tamari
2 scallions, thinly sliced
¼ cup chopped fresh cilantro
Salt, if desired

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1. Soak the rice noodles in hot water for 10 minutes or according to the package instructions.

2. Meanwhile, heat a wok or large skillet over medium-high heat and add 1 tablespoon each of the peanut and sesame oils. When the oils are hot but not smoking, add the onion and cook, untouched, for 1 minute to sear. Reduce the heat to medium and sauté, stirring occasionally, for 4 minutes more. Transfer the onion to a bowl.

3. Add the broccoli, green beans, peas, tofu, and another tablespoon of peanut oil to the pan. Sauté over high heat until the veggies are just cooked through and the tofu is beginning to brown (about 2 minutes); transfer the veggies and tofu to the bowl with the onion.

4. Add 1 tablespoon of the peanut oil, the remaining 1 tablespoon of sesame oil, the soaked and drained noodles, curry powder, and 2 tablespoons water to the pan and stir to combine.

5. Make a hole in the middle of the noodles, add the remaining 1 tablespoon peanut oil, and crack in the egg. Stir vigorously with a wooden spoon and let scramble until almost cooked through, then mix in with the noodles.

6. Add the tamari, scallions, and cilantro and stir everything to combine. Taste for seasoning, add salt if necessary, and serve.

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08.01.2016

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We are just hanging out this week – no camp or any big plans so I am going to make this short and sweet (can you hear the eager kids under my feet?!). Today I am sharing a favorite warm weather dinner, Noodles with Baked Tofu & Raw Veggies. I have made a million versions of this dinner (tweaking the sauce, noodle type, variety of veggies, adding a fried egg) but it always hits the spot. The leftovers are great, stored separately, for lunch the next day too. And really, what doesn’t taste good with roasted and salted peanuts sprinkled on top?! I’ve even been known to chop up a handful of salted peanuts to top vanilla ice cream. Try it, you’ll thank me. But, we digress, back to the noodles…

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Noodles with Baked Tofu & Raw Veggies

Baked Tofu:

1 tablespoon canola oil (for greasing the pan)
1 16-oz block extra firm tofu
3 tablespoons honey
5 tablespoons soy sauce
1 garlic clove, grated
1 teaspoon fresh ginger, grated
2 tablespoons rice vinegar

Noodle Salad:
1 pound fresh Asian noodles (I used ramen noodles)
1/2 cup rice vinegar
1 tablespoon honey
1/4 cup soy sauce
3 garlic cloves, grated

1 teaspoon toastes sesame oil
1/8 teaspoon chili flakes (or to taste)
1 1/2 cups thinly sliced purple cabbage
1 1/2 cups thinly peeled carrot
1 cup chopped cilantro
1/2 cup dry roasted peanuts, chopped

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First, make the baked tofu. Place whole block of tofu on baking sheet and press with a heavy pan (I used our big cast iron) for at 30-60 minutes to release excess liquid. When ready, pre-heat the oven to 350F. Slice the pressed tofu into rectangles. Mix the honey, soy sauce, garlic, ginger, and rice vinegar together. Gently toss tofu squares in the marinade and let them sit as long as you can (at least 30 minutes but you can do this ahead and store in the fridge), then lay the tofu on a greased baking sheet, brushing on any leftover marinade. Bake at 350 for 15 minutes then flip, baking for another 15 minutes. When slightly cool, slice into strips.

To prepare the salad, mix the vinegar, honey, soy sauce, garlic, sesame oil, and chili flakes in a bowl until the honey dissolves. Prepare all vegetables and cook noodles according to package instructions. Toss warm noodles with half the dressing. Combine vegetables, cilantro, and tofu with the remaining sauce (dump in any leftover tofu marinade as well). Pile noodles onto individual plates, top with slaw, and finally with chopped peanuts.

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04.08.2015

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A few weeks ago I read this article, Is It Sexist to Judge a Cookbook by its Pictures?, and besides spending an odd amount of time thinking about the writer’s points (what do you guys think!?), I quickly checked Thug Kitchen out of the library. I wanted to read and cook from this book not only because of the article but because its point of view is so opposite of mine.  F*ck is not just included on every page but practically every sentence. The aggressive language feels really unnatural to me, making it almost painful to read, but I am clearly not living the thug kitchen life. That said, I love the food in this book. All the recipe appeal to me and the ones we’ve tried have been delicious. This Baked Citrus Tofu with Creamy Peanut Slaw is the first recipe we picked out. It made a perfect light dinner and even better lunch leftovers.

PS. If you are feeding little ones adjust or omit the hot sauce (Nick and I just added Sriracha to our own bowls). The baked tofu needs to be first weighted down to remove excess water then marinated for 2 to 8 hours so plan accordingly.

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Baked Citrus Tofu with Creamy Peanut Slaw

From Thug Kitchen

Peanut Dressing:

3 tablespoons peanut butter

2 tablespoons warm water

3 tablespoons rice vinegar

2 tablespoons lime juice

1 tablespoon minced fresh ginger

1 1/2 teaspoons Sriracha or your favorite Asian-style hot sauce (optional)

1/2 teaspoon soy sauce or tamari

Slaw:

3 cups thinly sliced red cabbage

3 cups thinly sliced green cabbage

1 carrot, cut into thin matchsticks (we made ribbons w. a vegetable peeler)

1/3 cup thinly sliced scallions

1 tablespoon raw sesame seeds

Tofu:

1 block extra-firm tofu

1/2 cup orange juice

1/4 cup soy sauce or tamari

1 tablespoon brown sugar

1 tablespoon minced fresh ginger

1 tablespoon olive oil

2 teaspoons Sriracha or similar hot sauce (optional)

2 cloves garlic, thickly sliced

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First, place the block of tofu on a rimmed baking sheet and weight it down with a heavy pan to draw out the excess water. Let it sit weighted for 30 minutes. After 30 minutes, slice the tofu into 1/4-inch rectangles.

While the tofu is weighted down, make the citrus marinade. In a shallow baking dish, mix together the orange juice, soy sauce, brown sugar, ginger, olive oil, hot sauce, and garlic. When ready, put the sliced tofu in the marinade and let sit for at least 2 hours and up to 8 hours. To bake, preheat the oven to 450 F and grease a rimmed baking sheet. Bake tofu for 15 minutes, flip, and spoon a little more marinade on each piece. Bake for 10 more minutes, flip, and sauce again. Bake for a final 5.

To make the slaw, first prepare the peanut dressing. To do this, mix the peanut butter and warm water together in a medium glass until it’s creamy. Add the rest of the dressing ingredients to the sauce and mix well. In a large bowl, combine all the slaw veggies. Pour the dressing over them and toss it all around until everything is coated. Serve the day it’s made topped with baked tofu and a sprinkling of sesame seeds.

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06.11.2014

Tonight’s dinner is going to be a scrounge. I have nothing prepped or planned so I’m hoping everyone can find something they like. I’m willing to bet Nick will have a bowl of granola, Dylan some yogurt and fruit, and I may go for a salad or eggs. Like everyone, I have a love/hate relationship with meal planning. Sometimes I find myself chopping vegetables for supper at 8:30 in the morning worrying a meal will never come together in time. Other days I’m relaxed knowing our dinner is from a favorite recipe that requires little brain power. This Orange Glazed Tofu with Bok Choy is one I don’t worry about. It’s quick, flavorful, and stress free. A recipe that allows us an extra hour at the beach is a win in my book. In fact, I should make it more often.

Orange Glazed Tofu with Bok Choy

1 cup freshly squeezed orange juice (about 3-4 large juicy oranges)
1 tablespoon freshly grated ginger
2 teaspoons soy sauce
1 1/2 tablespoons rice vinegar
2 teaspoons maple syrup
1/2 teaspoon ground coriander
14 ounces extra-firm tofu
3 tablespoons olive oil
1/2 a lime, juiced
2 bunches bok choy, chopped
1/2 cup roasted peanuts, chopped
brown rice for serving (optional)

First, slice the block of tofu into 1/2-inch rectangles and brush all sides with 1 tablespoon of olive oil. Heat a large griddle pan (that you use for pancakes) over medium-high. Sear the tofu on both sides, until golden brown. Set aside on a plate.

While the tofu cooks, heat the remaining olive oil in a large skillet. Saute chopped bok choy for 2 minutes. While the bok choy sizzles away, whisk orange juice, ginger, soy sauce, rice vinegar, maple syrup, and coriander together. After 2 minutes, add the tofu and sauce to the pan. Bring to a simmer and cook until sauce thickens up, about 10 minutes.

Turn off the heat and squeeze in lime juice and sprinkle over peanuts. Serve Orange Glazed Tofu with Bok Choy on top of brown rice, noodles, or whatever else you like.