Vegetarian Stir Frys

(Pictured Above: Sesame Crusted Tofu with Stir Fried Vegetables)

Last winter we decided to start eating more vegetarian meals. I made it my goal to learn how to cook tofu (the thought of it scared me a bit at first). Thanks to my long time vegetarian sister, I learned how to make it and really enjoy it. The real key to cooking tofu is to make sure to drain it properly ahead of time. This way it won't turn out to be a mushy mess. I like to remove the extra firm tofu from its package, place it on a paper towel lined plate, cover it with another paper towel and another plate. By weighing it down, you get all the liquid out of it. Let it sit like this for 15-20 minutes.

One of my absolute favorite vegetarian dinners is Chili Glazed Tofu and Rice. It is simple, a little bit spicy, and a little bit sweet.

Enjoy!


Chili Glazed Tofu and Rice

4 Servings


4 servings brown basmati rice -- cooked
1 Tablespoon oil
2 Tablespoons sugar
4 Tablespoons rice wine vinegar
4 Tablespoons tamari soy sauce
1 teaspoon ginger -- minced
1 teaspoon hot chili sauce (such as KA-ME)
3 cloves garlic -- minced
1 Pound extra firm tofu -- drained and cubed
1 teaspoon salt -- divided
1/4 teaspoon black pepper
1 cup preshredded carrot
1 red pepper -- diced
1 teaspoon sesame oil
2 scallions -- green part only
1/4 cup peanuts

Cook rice according to directions. I used brown basmati, but you can use basmati, jasmine, whatever you have on hand.

While rice cooks, heat oil in a large skillet over medium-high heat. Combine sugar, vinegar, soy sauce, ginger, garlic, and chili sauce in a small bowl. Sprinkle cubed tofu with 1/2 tsp salt and the pepper. Add tofu to the pan, cook 2-3 minutes on each side or until browned. Add peppers and saute 3 minutes. Add carrots and peanuts and saute 2-3 add'l minutes. Pour sauce over mixture, warm for 20 seconds stirring constantly. Remove from heat and combine with the rice, add'l salt and sesame oil. Garnish with scallions.

Chef's notes: I did not have hot chili sauce on hand, so I substituted a mixture of 1/2 tsp red pepper flakes and 1 tsp oil. You can also use red chili paste.


Here's another favorite of mine...

Blackened Tofu with Dirty Rice and Beans


1 package extra firm tofu -- peeled
3 Tablespoons Cajun seasoning
olive oil
1 small vidalia onion -- finely minced
1 small green pepper -- finely minced
3 ribs celery -- finely minced
2 cups brown basmati rice -- cooked
1/2 cup vegetable broth
1/2 lemon -- juiced
2 Tablespoons chives -- chopped
1 can kidney beans -- drained and rinsed

Drain the tofu between two paper towels for 20-30 minutes. Slice into small cubes. Spread out on the cutting board. Sprinkle with the cajun seasoning, making sure to coat all sides.

Heat oil in a large pan. Add tofu, in one even layer. Cook 5-7 minutes until crispy and brown. Flip and cook and additional 5 minutes. Remove and set aside. Add more oil and saute the trinity of pepper, onion, and celery. When they begin to brown add rice and saute. Add more spice blend then add stock. Add the beans. Cook several minutes until heated through. Top with the tofu, lemon juice, and chives.

** Note - you can substitute one pound of raw shrimp, defrosted and peeled, for the tofu.

Parmesan Roasted Chickpeas and Linguini

At the request of Chef Laura I am posting this recipe. It is not so much a recipe, as something I threw together for lunch. Some days I pick through what is in my pantry and fridge and see what I can make of it. This was a particularly tasty concoction. My children LOVE roasted chickpeas. They eat them on their own, hot out of the oven. (Yes I am fortunate to have children who love beans.) They make a wonderful snack. If you have fresh herbs on hand, feel free to toss some on. You can also substitute your favorite pasta for the linguini. Again, its what I had leftover from Sunday's dinner.

Parmesan Roasted Chickpeas and Matchstick Carrots with Whole Wheat Linguini

Serves 4


2 cans chickpeas -- rinsed and drained
2 cups matchstick carrots
1 package fresh whole wheat linguini -- cooked
4 Tablespoons olive oil -- divided
1/4 cup shredded parmesan cheese
Cooking spray
kosher salt and fresh cracked pepper -- to taste
garlic powder -- to taste

Cook linguini according to package directions. Drain and toss with 2 Tablespoons of the olive oil.

Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and spray lightly with cooking spray.

Place the chickpeas and carrots in the center of the sheet. Drizzle with remaining 2 Tablespoons of olive oil, sprinkle with salt, pepper, and garlic powder. Spread evenly across the sheet.

Roast for 20 minutes until chickpeas and carrots are slightly browned. Sprinkle with the parmesan cheese and bake an additional 5 minutes.

Serve over the linguini.

Streuseled Sweet Potato Casserole

The crisp Fall air in New England is just beckoning me to make some of my families favorite Fall foods. This dish makes me long for Thanksgiving Day. My son was looking for the Turkey the night I made it. I lightened up the original version with a bit less syrup and milk instead of half and half. You will never notice the difference.

Enjoy!!!

Streuseled Sweet Potato Casserole

3 pounds sweet potato -- peeled and cubed
1/4 cup milk
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1/3 teaspoon salt
1 eggs -- lightly beaten
1/4 cup flour
1/4 cup brown sugar
1/8 cup butter -- chilled and cut into small pieces
1/4 cup chopped pecans
cinnamon
nutmeg

Preparation

Preheat oven to 375°.

Place potatos in a large pot, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.

Combine the milk and next 4 ingredients (milk through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth - or mash with a masher. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.

Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.

Morning Glory Muffins

Just in time for back to school. These muffins are incredibly delicious and packed with healthy goodness. What could be better than a school time snack packed with carrots, raisins, apples, coconut and even your Omega 3's (thanks to some ground flax seed). I substituted mashed bananas for oil and ground flax seed for some of the eggs of this original recipe. You could also add 1/2 cup of chopped walnuts or almonds.


Morning Glory Muffins


2 cups white whole wheat flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups shredded carrots
1/2 cup raisins
1/2 cup flaked coconut
1 apple -- peeled, cored, and shredded
1 egg
2 Tablespoons ground flax seed
6 Tablespoons water
1/2 cup mashed banana
1/2 cup applesauce
2 teaspoons vanilla extract

1 Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Or spray 24 mini muffin cups with cooking spray.

2 In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt.
Stir in the carrot, raisins, coconut, and apple.

3 In a separate bowl, beat together eggs, ground flax seed, water, mashed bananas and
vanilla.
Stir egg mixture into the carrot/flour mixture, just until moistened.
Scoop batter into prepared muffin cups.

4 Bake in preheated oven for 20 minutes (12 minutes for mini muffins) or until a toothpick inserted into center of a muffin comes out clean.

Fall is almost here... Pumpkin Bread is in the Air

I LOVE Fall and all the delicious foods that come with it. One of my favorite is pumpkin bread. I adapted this recipe a few years ago to make it into a healthy snack. You can make it into loaves, muffins, or a great school time snack - mini muffins.



Whole Wheat Pumpkin Bread

1 1/4 cups sugar
1/2 cup canola oil
1/2 cup unsweetened applesauce
3 eggs
16 ounces canned pumpkin -- unsweetened
1 1/4 cups all purpose flour
1 1/2 cups King Arthur White Whole Wheat Flour
1/4 cup ground flax seed
1 teaspoon ground clove
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
Pure cane sugar -- for topping

Preheat oven to 350 degrees.

In a medium bowl combine all the dry ingredients.

Beat sugar and oil in a large bowl until light and fluffy - about 1-2 minutes. Mix in eggs and pumpkin. Stir in the dry ingredients in 2 additions.

Pour into 2 loaf pans sprayed with cooking spray and bake for about 1 hour or until toothpick inserted into center come out clean.

Alternatives: Fill muffin tins 2/3 full and bake for 18-20 minutes. Fill mini muffin tins with 1 Tablespoon of batter and bake for 12-13 minutes or until lightly browned and baked through in the center.

Top with a sprinkle of pure cane sugar, if desired.

Yield: 2 loaves, or 2 dozen muffins, or 4 dozen mini-muffins.

Herb Panko Parmesan Crusted Cod with Roasted Tomato and Pepper Linguine

I made this for dinner last night and it tasted amazing. It was really easy, fast, and healthy! I love when a meal has all three of those attributes. I apologize for not having a picture as my family was too hungry to wait for me to take out the camera. This meal looks like it took a long time and would be great to serve for company. I served the cod atop the linguine and vegetables. It looked beautiful (You'll just have to trust me on this one). You could also subsitute salmon for the cod and it would be equally as tasty.

ENJOY!!!


Herb Panko Parmesan Encrusted Cod

Serves 4

1 1/2 pounds cod fillet -- cut into 4 pieces
2 Tablespoons dijon mustard
1/2 cup Italian Seasoned Panko Breadcrumbs (I use Progresso)
1/2 cup Plain Panko Breadcrumbs
1/4 cup Shredded Parmesan cheese
Freshly ground pepper
Cooking Spray

Preheat oven to 450 degrees.

Line a rimmed baking sheet with foil. Spray with cooking spray.

In a small bowl, combine the breadcrumbs and Parmesan cheese.

Place cod fillets on the prepared baking sheet.

Sprinkle with freshly ground pepper and spread each with a thin layer of mustard.

Top each fillet with the crumbs and press down lightly so they stick.

Spray each fillet lightly with cooking spray.

Bake for 12-15 minutes or until the topping in lightly browned and the fish flakes easily.



Roasted Tomato and Pepper Linguine

Serves 4

1/2 pound linguine or taglietelle -- use fresh or dried
6 roma tomatos -- chopped
1 orange or yellow bell pepper -- chopped
4 cloves garlic -- minced
2 Tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper -- to taste
1/2 cup fresh basil -- chopped
Shredded parmesan cheese

Cook pasta according to package directions and drain.

Preheat oven to 450 degrees.

Place tomatoes, pepper, and garlic in a small square or round baking pan. Toss with the olive oil, salt and pepper.

Cover with foil.

Bake for 25-30 minutes or until softened.

Top pasta with the roasted vegetables and top with basil and parmesan cheese.

Light Summer Dinner

In an effort to use up items from the pantry I created this delicious and light summer meal. The kids gobbled up the chickpeas faster than I could get them off the pan. Even if your kids give a thumbs down to zucchini, try the zucchini sticks. My daughter, who can't stand the vegetable unless it is in the form of zucchini bread, adored these.


Baked Zucchini Sticks

2 large zucchini
2 eggs - lightly beaten
1/2 cup Italian Seasoned Breadcrumbs
1/2 cup Panko Breadcrumbs
1/2 cup parmesan cheese
Dash of garlic powder
Dash of dried basil
Kosher salt and fresh cracked pepper to taste
Cooking spray
Your favorite Pasta Sauce (for dipping)

Preheat oven to 450 degrees. Line a baking sheet with tinfoil or wax paper - spray with cooking spray. Cut the zucchini into half lengthwise then into thick spears. Combine the bread crumbs, Parmesan cheese and seasonings then mix thoroughly. Dip the spears into egg then bread crumbs and Parmesan mixture, making sure to coat evenly. Place on baking sheet and spray the top of each spear with cooking spray. Bake for 15-17 minutes or until golden brown and soft on the inside. Serve with marinara sauce or your favorite salad dressing. Enjoy!

Roasted Chickpeas

1 - 15 ounce can of chickpeas (rinsed and drained)
Garlic Powder
Kosher Salt
Freshly Ground Pepper
Cooking Spray

Preheat Oven to 450 degrees. Line a rimmed baking sheet with foil. Spray lightly with cooking spray. Spread the chickpeas on the pan. Lightly spray with cooking spray. Sprinkle with garlic powder, salt and pepper. Bake for 10-12 minutes or until lightly browned. Serve warm or at room temperature.