Saturday, May 24, 2014

That Time I Ate Some Tofu...

I was in Japan visiting my brother and he bought some sort of crispy-thing-on-a-stick that he said was fried soy something-or-other, which was really tasty, so I've wanted to try to make crispy tofu ever since. When I came across this recipe for Mushroom & Poblano Vegetarian Enchiladas (made with tofu), it sounded like something I could incorporate crispy tofu into so that I actually would like the recipe. So I decided to give it a try, making a few modifications.

Crispy Tofu & Mushroom Enchiladas
(Printable recipe)

  • 1 Tbsp vegetable oil
  • 1 Tbsp lime or lemon juice
  • 1/4 tsp ground cumin
  • 1/4 tsp chili powder
  • 1/4 tsp salt
  • 12 tsp garlic powder
  • 3 oz firm tofu
  • 2 Tbsp corn starch
  • 1 cup sliced baby bella mushrooms
  • 3 Tbsp plain non-fat Greek yogurt or sour cream
  • 3/4 cup shredded pepper jack cheese
  • 4-6 corn tortillas

1) Preheat oven to 400º
2) Combine oil, lemon, cumin, chili powder, salt, and garlic powder in a small bowl.
3) Measure 1/2 Tbsp of the mixture into a small baking pan and use a brush to spread around.
4) In a small skillet heat oil over medium-high heat.
5)Drain tofu and cut into small strips.
6) Dredge in corn starch and place in skillet.
7) Flip tofu after 3 minutes, move to one side of the pan, and add the mushrooms.

8) Cook for and additional 6 to 8 minutes or until mushrooms and are tender and tofu is cooked on all sides, turning occasionally.
9) Remove from heat and set aside.
10) Mix remaining spice mixture with greek yogurt.
11) Mix 1/2 cup of the cheese and all but about 2 Tbsp of the yogurt sauce into the tofu and mushrooms.
In this photo, I'd forgotten to add the cheese so it will be more saucy.
12) Wrap tortillas in damp paper towels and microwave on high for 30 seconds or until warm and softened.
13) Spoon mushroom filling into tortillas, fold the sides over, and place seam-side-down in prepared baking pan.
14) Brush remaining yogurt sauce sauce over the enchiladas and sprinkle with remaining cheese.
15) Bake for 18-20 minutes until the cheese is lightly browned and spice mixture is bubbling.
16) If desired, serve with salsa, hot sauce, or additional sour cream.

Nutrition infromation:

Saturday, May 17, 2014

Please, Sir, I'd like S'mores Cookie Bars

Summer is just around the corner and I wanted something summer-feeling to take to a couple of parties my friends were throwing, so s'mores cookies felt like an appropriate treat. Enjoy them this summer with all of their marshmallow-y, chocolate-y, graham-cracker-y deliciousness!

S'mores Cookie Bars
(Printable recipe)


1 cup flour
1 1/4 cup ground graham crackers (9 crackers), divided
1 tsp baking powder
1/2 tsp salt
3/4 cup butter (1 1/2 sticks)
3/4 cup sugar
1/2 cup brown sugar
1 tsp vanilla
2 eggs
1 1/4 cup milk chocolate chips, divided
1 cup mini marshmallows, divided

1) Preheat oven to 350º
2) Combine flour, 1 cup ground graham cracker, baking powder and salt in a small mixing bowl and set aside.
3) In a large bowl, cream butter and sugars together.
4) Add in vanilla and then one egg at at time.
5) Mix in 1/2 c of the flour/graham cracker mixture until it is all incorporated.
6 Stir in 3/4 cup chocolate chips and 1 cup marshmallows.
7) Spray 13x9" baking pan with cooking spray and sprinkle remaining ground graham crackers, shaking gently to coat evenly.

8) Drop blobs of dough onto into the baking pan and gently flatten dough over the layer of graham cracker. A cooking-spray-coated spatula does this well.
9) sprinkle remaining chocolate chips over, and press remaining marshmallows into, the surface of the dough.
9) Chill in freezer for at least 1 hour or overnight. *Because of this step I recommend not using a glass baking pan, as it could break when it hits the oven.
10) Bake for 25-30 minutes.
11) Cool completely then cut into bars.

Nutrition information:

Saturday, May 10, 2014

Happy Birthday, Here's Some Goo.

PHOEBE: Ok, here are the birthday candles. Where's the birthday cake?
MONICA: Ok, we're not having birthday cake, we're having birthday flan.
CHANDLER: Excuse me?
MONICA: It's a traditional Mexican custard dessert.
JOEY: Oh that's nice. "Happy birthday Rachel, here's some goo."

But seriously, flan is delicious. One of my friends told me about the Nutella Flan she enjoyed at a restaurant about 2 hours away. I needed to have some without making the trip so I made my own by modifying my favorite flan recipe.

Nutella Flan
(Printable recipe)

  • 1/4 cup Sugar 
  • 1 5 oz can Evaporated milk 
  • 2 Eggs 
  • 1/2 tsp Vanilla extract 
  • 1/3 cup Nutella

1) Preheat oven to 350.
2) In a small saucepan, melt the sugar over medium-high heat until lightly browned.
3) Coat the bottoms of 4 1/2 c ramekins with that caramel.
4) Beat the eggs and add the Nutella, vanilla, and evaporated milk.  Mix well; it will be thin.
5) Arrange the ramekins in a large baking dish and add enough water to the baking dish around the ramekins for it to come half way up the ramekins.
6) Divide the flan mixture between the ramekins.
7) Place in oven and bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean.
8) Let cool then place in refrigerator until chilled and ready to serve.
9) To serve, run a knife around the outside of the ramekins, cover  with serving dish and turn over quickly, taking care that caramel does not spill.
10) Shake until flan slides out of ramekin and serve.

Saturday, May 3, 2014

That Time I Glazed Some Salmon

I got this recipe is adapted from Giada DiLaurentiis' Weeknights with Giada cookbook. It was really easy but looked gourmet and was delicious! This works great in a toaster oven if you're making just a couple of servings. Make sure to give it a try!

Salmon with a Balsamic Glaze
(Printable recipe)

  • 4 Tbsp balsamic vinegar
  • 1/2 Tbsp maple syrup
  • 1 1/2 Tbsp dijon mustard
  • 1/2 clove garlic
  • 2 4-oz salmon fillets, skin optional
  • 1 Tbsp olive oil
  • 1/4 tsp pepper
  • 1/2 tsp salt

1) Preheat oven to 400º
2) Combine vinegar, syrup, mustard and garlic in a small saucepan and bring to a boil over medium heat.
3) Reduce heat and let simmer for about 10 minutes until thick.
4) Meanwhile, spray a small baking sheet with cooking spray and place salmon in a single layer.
 5) Brush top and sides of salmon with olive oil and sprinkle with salt and pepper.
 6) Roast for 8-10 minutes, until lightly browned and flesh flakes easily when scraped with a fork.
7) Transfer to a plate and use a spoon to drizzle the balsamic glaze over top.

Nutrition information per serving: 

Related Posts Plugin for WordPress, Blogger...