Friday, October 25, 2013

Parmesan Crusted Tofu

I used these tofu pieces as an appetizer with the garlic aioli as well as superb sandwich, loaded with lots of stir fried veggies and a couple of slices the tofu. I forgot to take the pictures of that sandwich but I made a tomato and lettuce tofu sandwich later on. That was my take on BLT! my TLT! I don’t think I will be making this again in near future as my family and I are not big on tofu. So,here it is.

Parmesan Crusted Tofu
½ lb. tofu, sliced(about ¼” thick)
½ cup milk
½ cup AP flour
1 cup bread crumbs
¼ cup grated Parmesan cheese
Salt and pepper to taste
1 tsp Italian seasoning
2-3 tbsp oil

How to:

Press the tofu inbetween 2 plates and drain well.
Slice the tofu.
Mix bread crumbs, salt, peppr, seasoning and grated cheese in a plate.
Dredge tofu in the flour.
Dip it in milk.
Now dredge in bread crumb mix.
Pat gently with hands so that the crumbs form nice coating on tofu slices.
Heat oil in a skillet on medium high.
Shallow fry tofu, pressing lightly with a spatula to crisp it up.
Serve with dip of your choice, use it in sandwich or top your salad with it.

Saturday, October 19, 2013

Breakfast Egg Muffins

I like to have eggs as breakfast on lazy long weekends. I normally sleep in those days as I wake up very early in the mornings to get to work every single day. So I always make an effort not to wake up at least until 7 o’clock on day-offs. At the same time, I want to make something new, something different and something nutritious for my family to wake up to. And yes, it should be done in almost no time. This recipe fits the bill. I made it over one of the summer’s long weekends. My way to find out if my family likes what I give them is this one question: would you like to have it again? Just like most of my dishes, the answer was YES to this dish! Yippee! Another victory.

Here’s how I made it.

Egg Muffins
9 eggs
½ cup milk
Salt and pepper to taste
Chopped green onions
Red bell pepper, diced
Hot Italian Turkey sausage, cooked and crumbled
Spinach leaves
Cheddar cheese, grated (at least 1 cup)
Feta cheese; ½ cup

How to:
Spray 12 muffin cup-tray with nonstick spray, or line with muffin papers.
Sprinkle some chopped green pepper on the bottoms of each cup, then some sausage, and both cheeses and whatever vegetables you’re using. The cups will look more than half full.
Now beat eggs in a large bowl, add milk, salt and pepper. Beat again lightly.
Fill the cups with egg mixture until almost full.
Gently stir each cup with a chopstick and bake at 375° F for about 20 minutes.
Serve with your favorite berries and toasts.

The beauty of these muffin cups is that they refrigerate well. You can put the leftovers in a zip lock bag and refrigerate and grab one when you are ready to hit the road on weekday mornings. Just microwave for a few seconds and they will be good as freshly made. A good way to feed your family healthy ‘stuff’, isn’t it?

Saturday, October 12, 2013

No Carb Spaghetti

Surprised?! Don’t be. This is just a vegetable that miraculously transforms into these beautiful threads that resembles to angel hair pasta and thus, is called Spaghetti Squash.  I wanted to try it myself as I have heard others raving about this absolutely gorgeous, no fuss, no starch pasta dish that comes from a squash. Now I am a believer. It does resemble spaghetti(or angel hair) and is so delicious and nutritious at the same time. Too bad, can’t say the same about pasta!  I only added salt, pepper and lots of extra virgin olive oil with Parmesan shavings in my pasta. You can whatever vegetable that suits you and even soak it in your best marinara sauce. Top if off with meatballs. Your squash, your dish, your whim!

Truly, no recipe requires. For those who know me, this is one of my kind dishes. So, cut the spaghetti squash in half, oil inside and outside well, sprinkle with salt and pepper and throw in 450° F hot oven for about an hour or until the vegetable is soft.

Let it cool down a bit so that you can handle it and grab a fork, start shredding it! That’s it. There’s your spaghetti. Toss it in salt, freshly cracked pepper, shavings or grated Parmesan cheese and extra virgin Olive oil and serve.


Sunday, October 6, 2013

Mediterranean Pizza

Remember my grilled chicken and veggies, Mediterranean way? Well, I call this pizza Mediterranean as all the leftovers from that grill landed on this pie! It’s that simple. Pile up any veggies with lean protein on a pizza crust and even the pickiest eater would gobble it up. Pizza is the best way to get your kids eat their vegetables! No kidding. So this is just the basic idea. Make your pizza dough and bake your own pizza with whatever you have on hand or whatever you would like to eat. I bet you won’t pick up that phone to order delivery!

Basic Pizza Dough

1 pkg. dry yeast
3/4 c. warm water
1/4 tsp. salt
1 T. oil
1 tsp. sugar
3 c. flour

Mix ingredients together, adding flour last. Cover and let rise 1 hr.
Now, spoon your favourite pizza sauce on top, pile up all the leftover chicken and veggies and top off with loads of shredded mozzarella and cubed feta cheeses.
Bake in a very hot oven till the crust is golden brown and cheeses are melted.