Korean Barbeque Tofu

Needed to use up the rest of the Tofu from last night's dressing so... With just a little advanced prep... you have a pretty tasty tofu dish... actual time to cook it all about 15 minutes (not including time to marinate the tofu)

MARINADE

INGREDIENTS:

1/4 Cup soy sauce (i'm using a low sodium variety)
2 Tablespoons sugar or sweetener of your choice
2 Teaspoons dry mustard
2 cloves of garlic (minced finely or through garlic press)
2 Tablespoons very finely diced onion
dash or two of ground cayanne pepper (optional and to taste)

WHAT TO DO:

Mix all the ingredients together

Slice the Tofu into 1/2 inch squares and lay in a flat pan... cover with the marinade, turn so that both sides absorb the liquid. let sit covered in the fridge for at least a couple of hours or over night.

To cook the Tofu... oil a cast iron or heavy pan (i'm using the stove top grill) and when hot add the tofu and brown on both sides...

I'm serving this on a bed of rice noodles with broccoli, cauliflour and carrots (also the remainder of the bag from last night) wich were lightly steamed in a bamboo steamer over the pot that I used to cook the noodles.

Green Salad with Tofu Thousand Island Dressing

It's still 90 degrees out there and not in the mood to even start a fire in the grill let alone cook... so... Just got one of those salad in a bag, some broccoli, cauliflower, and carrots (also in a bag)... gave them a rinse and spin... added some cheese chunks and topped with this tasty tofu dressing...

Make any kind of salad you want and give it a try

TOFU THOUSAND ISLAND DRESSING

INGREDIENTS:

1/2 lb. soft tofu
1/4 Cup Ketchup
2 Tablespoons Olive Oil
1 clove garlic, finely minced (or through garlic press)
Freshly ground salt and pepper to taste
3 Heaping Tablespoons sweet pickle relish
1 Tablespoon finely chopped parsely

WHAT TO DO:

Throw everything in the food processor or blender, let it rip till you have a smooth creamy consistency. This is way more than you will use on a single salad so put what ever is left over in a jar and store it in the fridge (check the expiration date on the tofu and don't keep it longer than that)

Grilled Veggies and brown rice

Took a couple days off from cooking this weekend... Saturday, I had leftover Pizza Rustica from Friday night (Not even I could finish the entire thing... even had it for lunch on Saturday). Sunday I had dinner with a friend and he cooked.

On to Monday...

There was a lot of bread last week... going to try and do some lighter meals this week heavy on the veggies.

BROWN RICE

INGREDIENTS:

1 Cup brown rice
2 Cups Water (you can also use Chicken or Vegetable Stock)
Salt and Black Pepper to taste

WHAT TO DO:

Bring water or stock to a boil, add rice, bring back to a boil, stir and simmer for about 40 minutes or until water or stock is absorbed. In the mean time...

I did this on a charcoal grill so while the rice is cooking and veggies sitting in the marinade... start a fire. If you're doing this on a gas or stovetop grill... skip to...

MARINADE

INGREDIENTS:

1/2 Cup Extra Virgin Olive Oil
Freshly ground salt and Black pepper to taste
1 or 2 Tablespoon fresh parsley stemmed & chopped
1 or 2 Tablespoons fresh oregano stemmed & chopped
1 or 2 Dashes of ground cayanne pepper (optional like everything else here... add whatever herbs you like)

WHAT TO DO:

Toss all the Marinade ingredients into a gallon plastic bag and add the...

VEGGIES

INGREDIENTS:

1 Small eggplant, peeled and sliced
1 Yellow Summer Squash
1 zuchini squash
1 Red Bell Pepper
1 Red Onion
1 Portobello Bella Mushroom cap

WHAT TO DO:

Wash and cut all the veggies into 1/2 inch pieces... I cut them lengthwise. Mush up the bag to make sure everything is coated and let sit about 15 minutes. Remove from bag and place directly on the hot grill for about 3 or 4 minutes, turn over and grill an additional 2 or 3 minutes or until the veggies are tender. By this time the rice should be done. Serve the veggies on a bed of rice.

Pizza Rustica

Friday is pizza night. Here is a recipe for a deep dish pizza.

This is another recipe where, in most places all of the ingredients are available, the dough, sauce and most of the fillings can be had... I just prefer doing it myself. This is also another one where you can get real creative... use veggies instead of meat or use meatballs instead of sausage... just thorw in the things you like, it's hard to go wrong. I also combined all the meats, mushrooms etc... into one pot... saves on clean up.

PIZZA DOUGH

INGREDIENTS:

1 1/2 Tablespoons active dry yeast
3 Cups flour (yes... only using unbleached flour tonight you could replace a cup of whole wheatn and just adjust water like the pita)
1 Teaspoon salt
1 Teaspoon sugar
1 Cup warm water

WHAT TO DO:

OK... I'm lazy again and useing a bread machine to mix, knead and raise the dough.
Put all the dry ingredients in the bread machine and start on the dough setting. Add the water (depending on what type of flour you're using you may need a little more water...the dough ball should not be sticky).

I usually leave the dough in the machine till it's done with the initial rise or after the kneading, remove the dough and put it in an oiled bowl and cover for about an hour or until it's doubled in size.

While the dough is rising, make the sauce/filling mix.


SAUCE/FILLING

INGREDIENTS:

2 links Italian sausage (I'm using hot but you can use mild if you like that better)
1 onion, peeled and diced
1 portobello mushroom cap diced
1 clove garlic
1 can of tomatoe puree
1 Tablespoon dried oregano
2 or 3 fresh basil leaves cut into ribbons (or a teaspoon of dry basil)
1/4 cup grated romano cheese
3 tablespoons olive oil

WHAT TO DO:

Heat the olive oil in large skillet, remove the sausage from the casing and brown, add mushrooms, garlic and onions and cook till unions are translucent. Add the tomatoe puree, dried oregano, romano cheese (and dried basil... if using fresh add it when filling pizza), reduce the heat and cook at a low simmer about 30 minutes. set aside to cool till the dough has risen, if you are using fresh basil stir it in now.

The only other ingredient that I will be using is 1/2 lb shredded mozzerella cheese, you can use any or a combination of cheeses that you like.


PUT IT ALL TOGETHER

Once the dough has risen about 1 hour or till doubled in size. punch it down and divide in 2 one piece using about 3/4 of dough. Roll the larger piece to about 1 1/2 times the size of the pan you will be using (I'm using a ceramic quiche pan) on a floured surface, oil the pan and place the dough in and press into place, some radom piercings with a fork on the bottom layer will help get rid of air bubbles while it's cooking. fill the dough with 1/2 the sauce mixure then 1/2 the shredded mozzarella cheese, another layer of sauce/filling then the rest of the mozzerella. Roll out the remaining dough to cover the pan and pinch the edges all the way around the pan to seal the dough.

Cook in a preheated 375 degree oven on the middle rack for about 1 hour or until the dough is a golden brown color.

Hummus, raw veggies, cheese and home made pita

All stuff you can buy easy enough but none of it is hard to do and I like knowing what's in my food (as much as I can). This is also something that you can make tonight and have tomorrow for lunch or a snack. For the veggies I just get a bag of broccoli, cauliflower and carrots... all cut and washed (yes... I am lazy with some things), I just wash and drain them again before eating. Having this with extra sharp Vermont cheddar.

Again... doing fresh fruit for dessert

HUMMUS

INGREDIENTS:

1 can of chick peas
2 Tablespoons tahini
1 clove of garlic
juice of 1 lemon
pinch of salt
couple dashes of ground cumin (to taste)
couple dashes of ground cayanne pepper (to taste)
1/4 olive oil (more or less depending on consistency preference)

WHAT TO DO:

Add everything but the olive oil to food processor and slowly drizzle the olive oil till you have a smooth paste. How easy is that?

PITA BREAD

INGREDIENTS:

1 1/2 Tablespoons active dry yeast
3 Cups flour (I'm using 2 cups unbleached and 1/2 cup whole wheat and 1/2 cup quaker oat meal tonight)
1 Teaspoon salt
1 Teaspoon sugar
1 Cup warm water

WHAT TO DO:

OK... I'm lazy again and use a bread machine to mix and knead the dough.
Put all the dry ingredients in the bread machine and start on the dough setting. Add the water (depending on what type of flour you're using you may need a little more water...the dough ball should not be sticky).

I usually leave the dough in the machine till it's done with the initial rise or after the kneading, remove the dough and put it in an oiled bowl and cover for about an hour or until it's doubled in size.

After the dough has risen, punch it down and divide into 12 pieces. Roll each piece out flat to about 1/4 inch thickness.

Bake on a high heat for 4 minutes (I lined the bottom of my oven with unglazed terracotta tile and bake directly on that you can either use a pizza stone or large cookie sheet), and then turn over and bake an additional 2 minutes. Remove and let cool a bit before serving.

Potato chicken frittata

I'm using chicken in this but you can do this with just about anything you have around... ham, different cheeses, almost any kind of vegetable and is a great way for using up left overs.

Fresh honeydew melon and cherries for dessert.

POTATO CHICKEN FRITTATA

INGREDIENTS:

1 Cup washed, potato thinly sliced
2 - 3 Tablespoons extra-virgin olive oil
2 Tablespoons butter
1 onion, peeled, halved and thinly sliced
1 broiled chicken breast shredded
4 large eggs, beaten in a medium bowl
Salt and pepper to taste
1/2 cup grated Parmigiano-Reggiano cheese

WHAT TO DO:

Bring a small saucepan of water to a boil and add the potatoes. Cook until potatoes are tender but still firm to the bite. Drain and set aside.

Heat the oil in an 8-inch or 10-inch cast iron skillet over medium heat. Add the onion and cook, stirring, till translucent. Add the chicken and potatoes to the eggs season with salt and pepper and stir in the Parmigiano.

Add butter to the pan, melt and coat bottom and sides of pan. Add the egg mixture. Cook until the bottom of the frittata is golden and the top begins to solidify, 4 to 5 minutes. Move skillet to broiler and cook until the top is lightly browned, 2 to 3 minutes. Serve warm or at room temperature.

Spicy chicken and noodles in peanut sesame sauce

Another quick and easy one pot dinner. Cut up Honey Dew Melon for dessert.

SPICY CHICKEN NOODLES IN SESAME PEANUT SAUCE

INGREDIENTS:

8 Ounces Noodles (somen noodles or even a couple packs ramen work)
1 or 2 skinned and boned chicken breasts cut into bite sized bits
2 Tablespoons sesame oil
3 or 4 bok choi leaves chopped
4 Cups water
2 Tablespoons creamy peanut butter
2 Tablespoons sesame tahini
2 Teaspoons grated peeled fresh ginger
2 small garlic cloves put through garlic press
salt and ground red pepper to taste
2 scallions, thinly sliced

WHAT TO DO:

In a medium sauce pan heat sesame oil and brown chicken till almost done, add bok choi, water and bring to a boil. Add noodles and cook 3 to 6 minutes depending on type of noodle.

Drain noodles, chicken and bok choi, reserving about a cup of the cooking liquid. Throw the scallions on the hot noodles.

Return the sauce pan back to stove and peanut butter, tahini, garlic, ginger, salt and pepper. On low heat whisk in the reserved liquid a little at a time till you get a creamy consistency (you probably won't use all of the liquid).

Turn off the heat and add the noodles to the pot and toss in the scallions and serve.


For dessert cut up honey dew melon quick and easy

Brown rice with chicken and broccoli

This is one that I do a lot using different meats and vegetables. It's especially good on days when you don't really feel like cooking (and cleaning up afterwards) but still want something that's not fast food. One knife, one pot, measuring cup a cutting board and the dishes you eat from are all you need to clean up.


BROWN RICE WITH CHICKEN AND BROCCOLI

INGREDIENTS:

1 or 2 (depending on size) Skinned boneless chicken breasts cut into bite sized pieces
1/2 Large onion diced
1 Cup brown rice
2 Cups water
2 Cups Broccoli crowns
Sea salt and freshly ground pepper to taste
1 or 2 dashes ground cayanne pepper (optional)
1 Tablespoons Olive oil

WHAT TO DO:

In a medium Saucepan, heat olive oil then add chicken to brown, add onions, brown rice and water. Bring to a boil and add salt, pepper and cayanne. Give it a good stir take heat down to a simmer, for 30 minutes. Add the broccoli on top, cover again and let it steam for another 5 or 10 minutes till all the water is absorbed. Toss and serve.

EASY CUCUMBER SALAD

INGREDIENTS:

1-2 large cucumbers peeled, (seeding is optional) halved lengthwise, then sliced crosswise
2-3 Tablespoons rice or white wine vinegar
1/2 cup pitted black olives
3 Tablespoons fresh parsley coarsly chopped
Salt and pepper to taste

WHAT TO DO:

Toss together cucumbers salt, pepper and vinegar in a bowl, cover and chill. Before serving add olives and parsely, toss and enjoy.

stuffed artichokes

Steamed, stuffed artichokes were always a treat when I was growing and were usually served as an appetizer but works as my main meal, tonight with a simple fresh tomato, basil salad and crusty baguette.

STUFFED ARTICHOKES

INGREDIENTS:

2 whole artichokes

stuffing:
1 cup Italian seasoned bread crumbs
1 finely chopped hard boiled egg
2 strips raw bacon finely chopped
1 clove garlic finely chopped
1 tablespoon grated Romano cheese (this is my taste... Just spoke with my mom and she says to add 1/4 cup grated cheese)
freshly ground pepper to taste

Lemon juice

Olive oil

WHAT TO DO:

Wash the artichokes and allow to dry upside down to drain.

Once dry, cut the stems (peel the stem and add to bottom of steamer) Remove the tough outer leaves at the base and cut about 1" straight off the top. Trim the spines from remaining exterior petals. Rubbing all the cuts with lemon juice will impart a slight lemon flavor and keep the cuts from turning brown.

Turn upside down on table and gently roll the artichoke to slightly open the center and outer leaves, preparing for stuffing.

In a large bowl, thoroughly combine all the stuffing ingredients.

Holding the artichoke over the bowl of stuffing, stuff artichoke from bottom to top, spreading and stuffing the petals.

Place artichoke in large steamer, pot or Dutch oven with tight fitting lid using rack and carefully add enough water to cover the bottom of the pot (not necessary but I also add a bit of lemon juice to the water), not letting the water touch the bottom leaves.

Cover and steam on low fire monitoring water level and refilling, without touching leaves, as needed.

After about 15 minutes, open lid and liberally drizzle olive oil over top of artichoke.

Replace lid and continue steaming, frequently checking water level, about 50 - 60 minutes or until the leaves pull out easily.

Let cool slightly and serve.


TOMATO / BASIL SALAD

One of the easiest salads to do

INGREDIENTS:

Fresh tomatoes (preferably in season)
Fresh basil leaves (I roll the leaves and snip them into little 1/8 inch ribbons)
Garlic clove finely diced
Olive oil
salt to taste

WHAT TO DO:

Cut the tomatoes into wedges add the basil and garlic then toss with a bit of salt. drizzle with olive oil and serve with a crusty baguette.


BAGUETTE
OK... so I cheat and use a bread machine for the kneading part... sue me.

INGREDIENTS:

1 cup water
2 1/2 cups bread flour
1 tablespoon sugar or honey
1 teaspoon salt
1 1/2 teaspoons rapid rise yeast

olive oil

corn meal

1 egg yolk
1 tablespoon water

WHAT TO DO:

Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select dough cycle, and start the machine.

When the cycle has completed, place dough in a bowl coated with the olive oil, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.

Punch down dough. On a lightly floured surface, Divide dough in half, and roll out each half into a rectangle. Roll up each rectangle tightly and taper the ends.

Place a few inches apart on a greased cookie sheet sprinkled with corn meal. Make deep diagonal slashes across loaves every few inches.

Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.

Preheat oven to 375 degrees. Mix egg yolk with 1 tablespoon water; brush over tops of loaves.

Bake for 20 to 25 minutes in the preheated oven, or until golden brown.