Category: recipes

Christina’s Tofu Eggs

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A really long time ago I used to saute tofu cubes with broccoli in sesame oil for dinner. That was over 7 years ago.

The author of Fridge Love talked about how Joel Fuhrman, MD the Eat to Live author and creator of the nutritarian diet advises followers not to use any oils at all. Not even olive oil.

Using the recipe in Fridge Love I was able to cook the Tofu Eggs dinner as seen in the photo above. The tofu eggs taste better than the old way with sesame oil.

It’s a quick and easy 10 minute total cooking time. The extra time upfront is the 15 minutes where you press the firm tofu dry using the instructions in the Fridge Love book (listed in the blog entry where I shared this recipe).

I recommend lowering the flame a little. The recipe calls for medium heat. My stove is hotter so I lowered the flame to just below medium. I would even say to cook the last half of the time for only 5 minutes not 7. My pan got browned so I soaked it in water and dish detergent before cleaning it.

I’m glad to have found a healthful recipe that is quick and easy. You can even dice tomatoes to cook with the tofu.

Sauteed Green Beans

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Haricots verts are thinner green beans. Urban Roots sells organic haricots verts on FreshDirect.com. I searched under haricots verts to find this food.

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1 1/2 pound haricots verts (French green beans) topped not tailed

2 to 3 tablespoons EVOO (extra virgin olive oil)

Coarse sea salt

Freshly ground black pepper

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Heat oil in a large saute pan with lid. Add green beans. Stir to coat. Cover and cook over medium-high heat for 3 minutes. Taste to see if cooked through. If not saute for 3 more minutes.

Transfer to serving platter. Add black pepper. Can serve warm or at room temperature.

Pan-Roasted Brussels Sprouts

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I was able to order organic Brussels Sprouts with my online groceries order. I found this recipe in a book. Yet it’s so simple I’m okay reposting it.

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1 pound small Brussels sprouts, rinsed

1 tablespoon unsalted butter

1 1/2 tablespoons balsamic vinegar

1/2 teaspoon Kosher salt

A couple cracks of pepper

Shaved Parmesan (optional)

Slice a thin sliver off the stem of the Brussels sprouts. Keep as much of the base as you can to keep the leaves intact. Remove any limp exterior leaves.

Heat a large saute pan over medium. Add the butter to the pan. Once melted add the vinegar and Brussels sprouts to the pan. Saute for 3 minutes or until lightly browned.

Sprinkle with the salt and pepper.

Cover and remove the pan from heat. Let the Brussels sprouts steam for 4 minutes.

Top with a sprinkle of shaved Parmesan if you’d like.

Tofu Eggs

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1 (16-ounce) block firm tofu, drained

1 tablespoon vegetable broth

2 tablespoons nutritional yeast

1/4 teaspoon ground turmeric

1/8 teaspoon garlic powder

Salt and ground black pepper

Press the tofu for at least 15 minutes. (Place paper towel on cutting board with tofu atop towel. Place towel on top of tofu. Press down with another cutting board and use a cookbook or other book to press down top board. Can use plates instead.)

In skillet heat the broth over medium heat. Crumble the pressed tofu into the pan with your hands.

Cook, stirring frequently and breaking up the tofu with your spatula to get a scrambled egg texture for 5 to 7 minutes until the moisture is gone.

Reduce the heat to low and add the nutritional yeast, turmeric, garlic, powder, and salt and pepper to taste.

Cook for another 5 to 7 minutes until all moisture is absorbed. Remove from heat.

Shrimp Pepper Salt

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A friend I helped start a job as a Cooking Coach I paid to come over and teach me this recipe.

His novel idea was to use a stockpot not a frying pan for the shrimp.

This recipe and the mac-and-cheese recipe are quick and easy to cook.

Fall Dinner Part Two:

Shrimp Pepper Salt

12 cleaned deveined large raw shrimp

Salt and Pepper

Set-up:

Defrost shrimp in hot water in a big bowl. This is a quicker way to defrost the shrimp.

Devein shrimp.

Remove tails from shrimp. The right way to do this my friend showed me:

Not to pull the tail off from the end. Break the tail at the side hold shrimp and pull the tail off sideways.

Pour enough olive oil in stockpot. Add shrimp. Sprinkle salt and pepper on shrimp to your taste.

Keep stirring the shrimp for three minutes on one side.
Turn and keep stirring for three minutes on other side.

Shrimp should be dark pink.

Serve with the really cheesy mac-and-cheese.

Really Cheesy Mac-and-Cheese

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Fall Supper Part One:

Finding an expired box of Kraft Mac-and-Cheese we decided to use the pasta and add shredded cheddar cheese (real!) instead of the orange powder.

This got me thinking and I created a new recipe for dinner:

Really Cheesy Mac-and-Cheese

1/2 box elbow macaroni

1/2 to 1 package shredded cheddar cheese (choose the amount to your taste)

1/4 cup milk or more if needed

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Boil 6 cups of water. Add macaroni to boiling water. Cook well. Drain do not rise.

Return pasta to pot. Add milk and cheese. Stir to mix thoroughly.

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Coming up the entree to this side dish.

Peach Pizza Easy Hack

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Last year at this time in peach season I cooked the Peach Pizza recipe found in the Peach Truck Cookbook.

The original recipe is a little intricate to follow step-by-step.

I found an easy hack for making a peach pizza:

Simply buy a white pie like the Talia version above. Slice peaches and arrange the slices on top of the pizza.

Heat as directed in the instructions.

Peach pizza is a tasty way to get in a serving of fruit.

Peaches are in season now. I order a container of Frog Hollow Organic Peaches. Four or 5 peaches come in the container.

Easier than following the longer recipe in the Peach Truck Cookbook.

Just as tasty and a quick meal to have on a summer evening.

In the coming blog entries I will post the latest Upper and Lower Body Routines I’ve been doing this summer.

Mustard Greens

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I found this recipe on the internet last year round about this time. Back then I was sheltering indoors. Since I was home I ordered CSA produce boxes. Cooking from recipes with the vegetables.

Ingredients

1/2 cup thinly sliced onions

2 cloves garlic minced

1 tablespoon extra virgin olive oil

1 pound mustard greens washed and torn into large pieces

2 to3 tablespoons vegetable broth – I used vegetable stock

1/4 teaspoon salt

14 teaspoon pewpper

1/4 teaspoon dark sesame oil

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Saute onions in olive oil over medium heat until the onions begin to brown and caramelize about 5 to 10 minutes.

Add the minced garlic and cook a minute more until fragrant.

Add the mustard greens and broth and cook until the mustard greens are just barely wilted.

Toss with sesame oil. Season with salt and pepper.

Sweet Potato and Cabbage Slaw

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In early January of this year I found this recipe on the internet.

I don’t often buy the organic CSA boxes anymore. Yet when I do I search for recipes that use the produce I’ve gotten in the box.

This recipe calls for canola oil. It’s an unhealthy fat that should not be used in cooking at all. So I’ve created this recipe with EVOO–extra virgin olive oil.

I’ve also used regular sesame oil.

Ingredients:

2 tablespoons olive oil

1 tablespoon lime juice

1 1/2 teaspoons toasted sesame oil

1/2 teaspoon salt

3 cups coarsely grated peeled sweet potato (about 1 large)

3 cups thinly shredded napa or Savoy cabbage

4 scallions trimmed and thinly slicec

1 teaspoon finely minced serrano or jalapeno pepper with seeds (optional)

Directions:

Whisk olive oil, lime juice, sesame oil and salt in a large bowl.

Add sweet potato, cabbage, scallions and serrano or jalapenos.

Toss to combine. Serve immediately.

Bok Choy Recipe

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A person isn’t supposed to reprint recipes owing to the copyright law. I will use this recipe to entice readers to buy the book Vegetables Every Day. After this I don’t think I can get away with transcribing a recipe from the book.

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1 large head Bok choy (about 2 pounds)

2 tablespoons roasted peanut oil

6 medium garlic cloves sliced thin

1 cup vegetable stock

Salt

Freshly ground pepper

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Separate the leafy green part from the white stalks. Discard tough bottom part from each stalk.

Cut the stalks crosswise into thin strips. Cut the leaves crosswise into thin strips.

Set the stalks and leaves aside separately.

Heat the oil in a large nonstick skillet over high heat until almost smoking. Add the stalks and stir-fry until slightly softened about 2 minutes. Add the garlic and stir-fry until lightly colored about 2 minutes.

Add the greens, stock, and salt and pepper to taste to the pan. Stir to combine the ingredients.

Cover reduce the heat and simmer. Stirring once or twice until the Bok choy is very tender. About 10 minutes.

Remove the cover and raise the heat. Simmer briskly until the excess liquid has evaporated, 3 to 4 minutes.

The Bok choy should be moist not soupy.

Serve immediately.