Not Just Tofu

Archive for the ‘Entrees’ Category

corn chowder with chile, lime and cotija — smitten kitchen

In comfort food, Entrees, soup on August 23, 2017 at 3:32 pm

I evicted a longtime resident of my To Cook list this week with this corn chowder. I have no argument with traditional corn chowder — it has cream, bacon, and potatoes and thus would be impossible not to love as soup or salad — but I adore to the point of boring everyone around me…

via corn chowder with chile, lime and cotija — smitten kitchen

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A Healthy Version of Something Dirty

In comfort food, Entrees, Uncategorized on August 4, 2017 at 12:54 am

Pearly-pink salmon kept juicy with a coating of creole spices and olive oil, cooked over vegetable-filled “dirty” brown rice. A healthy, family-friendly and surprisingly quick and easy recipe for a midweek dinner. Leftovers are great cold in a wrap – lettuce or grain. I’ve only been to New Orleans once. A long, long time ago – […]

via One-Pot Creole Salmon and Dirty Rice (with vegan tweak) — food to glow

Soyrizo Stuffed Peppers

In comfort food, Entrees, meat substitutes, Recipe on December 15, 2015 at 4:28 pm

Spice and everything nice, this is a good Saturday night meal to Netflix and chill with. If you like Tex-Mex and stuffed peppers, this totally exciting use for one of my favorite soy products will satisfy both cravings.

Side note: the author of this blog is funny. Follow her for good food and a good laugh.

Emerging Adult Eats

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I had a fight with a can of mandarin oranges.

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The can won.

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That’s why this post is a day late. I spent my Sunday evening in the ER tending to my filleted finger.

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You know the metal cans with the pull-tab top? Well, I was pulling & it was stuck. I moved the can over to the sink to tug harder, thinking juices are going to splatter on me. All of a sudden, something splatters all right – my blood! I cut a hunk of my pinky out & had to stare at my finger for a good minute to make sure the top half wasn’t hanging on for dear life. I wake Garr up from his nap & we go to the ER & they are like ohhh you need a tetanus shot I am like ohhh wonderful. Then they poured some fiery acid onto my open wound &…

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Recipe: Vegetarian Coconut Curry

In Cooking Tips, Entrees, Recipe on September 24, 2013 at 6:28 pm

001Being of West Indian descent, I am prone to love curry.  Since tasting Thai food, I have realized that not all curries are created equally.  Even among the West Indian islands there are different strengths of curry.  I have found that curry from the Trinidad is stronger than the curry that comes from Jamaica and Asian curry is more floral. Don’t get me wrong because all are delicious and I love them dearly but every now and again I crave Thai curry which is usually cooked with coconut milk. Something about coconut milk and curry that warms my soul.  This curry can be used with all proteins but this one includes a seitan product that Alvin buys from Veggie Heaven in Teaneck, NJ. I have made this with blue fish and whole porgies which is so yummy.  I also think that using TVP Chunks would be great, my doctor friend does it that way.  Please try this recipe and if you can, let me know how it comes out.

Ingredients:

  • 1 medium shallot, finely chopped
  • 2 cloves of garlic, minced
  • 1 inch of fresh ginger root, grated
  • 1 stalk of scallions, thinly sliced
  • 1 package of setian or 1 cup of TVP Chunks
  • 1 tbsp of curry powder
  • 1 cup of canned coconut milk
  • 1 tbsp of low sodium soy sauce
  • 1/4 cup of water
  • 1 tbsp of oil
  • 1/2 cup of broccoli florets
  • 1 carrot, julienne
  • 1/2 cup of sliced red pepper (bell or Cubanelle)
  • 2 dried hot chilies
  • zest of a lime

Recipe

  1. Warm oil in frying pan over medium/high heat
  2. Brown and remove protein
  3. Saute shallots, garlic, ginger and scallions until fragrant (add oil if needed)
  4. Mix in curry, turn down fire and cook for 1 minute
  5. Add water and stir until because it becomes a thick paste
  6. Pour in coconut milk and soy sauce and add dried chilies
  7. Return the browned protein to the curry sauce and simmer for 10 minutes
  8. Mix in vegetables (carrots and broccoli) and cook until tender.
  9. Finish with zest of lime

Hint: Serve over Jasmine rice garnished with cilantro

Image 

Recipe: Creamy Tomato Soup Revisted

In Cooking Tips, Entrees, Recipe, Sandwiches, soup on November 13, 2012 at 9:53 pm

Fall is here!  The leaves are starting to change in New Jersey even though it was 75 degrees today.  With two out of three men in my life loving tomato soup, I can’t keep serving the same style.  I have revisited the original creamy tomato soup recipe and tweaked it with even more flavorful ingredients.

How do I make tomato soup a complete meal?  I serve it with a not so classic grill cheese. Instead of using your regular loaf of bread I use a crusty Italian loaf. You won’t find American cheese here, instead I will be using fresh mozzarella cheese then toast on my trusty panini press.  Trust me, this is the better way.  For even more flavor coat your bread with pesto…can you say yum?

         Creamy Tomato Soup Revisted              

  • 1 can of fire roasted tomato puree (32 oz.)
  • 1 box of vegetable broth (1 qt)
  • 1 tbsp of olive oil
  • 1 red onion, diced
  • 2 cloves of garlic, minced
  • 1 cup of heavy cream
  • 2 tbsp of pesto
  1. Warm oil and saute onions and garlic (2-minutes)
  2. Pour in tomatoes and vegetable broth
  3. Cook over medium heat for 10 minutes
  4. Stir in the heavy cream and heat for another 5 minutes
  5. Finish the soup by stirring in the soup and cook for another 5 minutes

Creamy Tomato Soup

Try these other variation and let me know what you think.

  • Add roasted peppers = Creamy Tomato and Roast Red Pepper Soup
  • Add a slice of bread and mozzarella cheese, melt under boiler = Pizza Topped Tomato Soup
  • Add cheese tortellini and garnish with basil oil = Sophisticated Creamy Tomato Soup

The list is endless.  What is your favorite way to eat Tomato Soup?

Gnocchi Anyone?

In Cooking Tips, Entrees, Food, pasta, Recipe on August 31, 2012 at 6:24 pm

What is Gnocchi? It is defined as an Italian dumpling made of potato, semolina, or flour, usually boiled and served with soup or a sauce.  The first time I had this dish was at Maggiano’s, an Italian food franchise on the east coast.  I had seen these little dumplings made on multiple cooking shows, but never had the opportunity to taste them myself.  As soon as I saw the dish on the menu, I had to have it.

I was not disappointed by the dish at all. The dumplings are tender; their texture can not really be compared to basic pasta.  They don’t have a lot of bite but they stand up well to sauce without getting soft.  I had mine in a Arriabata sauce, a spicy tomato sauce, topped with Parmesan cheese. I let Alvin taste it but he thinks they are too soft.  I had no complaints; in fact this dish makes me crave them all the time.  The truth is they are a quick and healthy dish.

As usual, whatever I eat out I have to try to recreate at home.  I am not so adventurous as to make the gnocchi from scratch but I do buy them frozen and they work well.  I bought the “fresh” ones from the grocery store where you find the other fresh pasta but they were horrible.  I don’t know if I overcooked them but they were gummy and tough….yuk.  Below you will find a quick and tasty recipe for making Gnocchi ala Not Just Tofu.  So good, so quick and so easy.Image

Gnocchi ala Not Just Tofu

  • 1 bag of frozen Gnocchi
  • 1 15oz can of crushed tomatoes
  • 1 tbsp balsamic vinegar
  • 1/2 onion, diced
  • 2 cloves of garlic, minced
  • 1 tomato, diced
  • 1/4 cup of frozen green peas, defrosted
  • 1/2 cup of Italian parsley, chopped and divided equally
  • 2 tbsp Olive oil (extra virgin if fine too)
  • salt and pepper to taste
  1. Cook gnocchi according to package and drain
  2. Heat olive oil in medium fry pan with a lid
  3. Saute onion and garlic till aromatic
  4. Add tomatoes and cook till broken down ( 3-4 minutes)
  5. Mix in crushed tomatoes and 1 tbs of balsamic vinegar
  6. Cook covered until heated through (3-4 minutes)
  7. Mix in green peas
  8. Season with salt and pepper
  9. Stir in 1/2 of the parsley and then the gnocchi
  10. Plate and garnish with the remaining parsley
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