Sesame tofu stir fry

This is one of those intuitive dishes that really doesn't require much of a recipe—take what you have, throw it together with some tofu and some appropriate seasonings, and stir "fry" it. Here's the original recipe I have been working from (along with my original alterations). I tend to stick with the same general seasonings, and I always include the peanuts, the tofu, the sesame seeds, the sauce, and at least three vegetables. Sometimes I serve this over brown rice, other times over rice noodles. It's easy, it's quick (except for the chopping which, if you use bags of frozen veggies is nonexistent), it's vegetarian, and it's healthy.

Sesame Tofu Stir Fry

Ingredients:
  ● 1/4  cup finely chopped peanuts
  ● 1  tbsp. sesame seeds
  ● 1  tsp. grated fresh ginger or 1/2 teaspoon ground ginger
  ● 1  12- ounce package extra-firm tofu, drained and cut into 1/2-inch cubes
  ● 1  tbsp. sesame or peanut oil
  ● 1  16- oz. bag frozen stir-fry vegetables, thawed, or fresh veggies chopped (I often use fresh broccoli, carrots, peas, or whatever I have on hand)
  ● 2/3  cup bottled stir-fry sauce or something similar (or your own concoction)
  ● 2  green onions, thinly sliced (1/4 cup)
  ● 1 cup forest or shitake mushrooms

Directions:
1. In a bowl combine 1 tablespoon of the peanuts, the sesame seeds, and ginger. Add tofu; toss gently to coat.

2. Heat oil in a large skillet over medium-high heat. Add tofu mixture to skillet. Cook, stirring gently, for 3 to 4 minutes until sesame seeds are toasted and tofu begins to brown.

3. Remove tofu mixture to a bowl (I usually just push it up to the sides of the wok). Add vegetables to skillet; cook and stir for 2 to 3 minutes or until heated through. Add stir-fry sauce; cook and stir gently until mixture is bubbly. Stir in tofu; heat through. Serve over rice. Sprinkle each serving with some of the remaining 3 tablespoons peanuts and the green onions.

Nutrition Facts (makes 4 servings)
    * Calories 386,
    * Total Fat (g) 14,
    * Saturated Fat (g) 2,
    * Fiber (g) 6,
    * Protein (g) 19

 

Great Northern Garlic Soup

This recipe came from thecreatives.org, and this is one I don't think I changed at all, but my own directions are the ones listed here. I was skeptical at first—14 garlic cloves? Are you kidding?—but it is a really, really great meal. I tend to serve this warming soup on chilly nights with freshly baked whole wheat bread and sauteed greens on the side. Yum.

Grea Northern Garlic Soup

Ingredients:
  ● 2 c chopped onion
  ● 1 cup sliced carrots
  ● 1/2 c sliced celery
  ● 14 garlic cloves, minced
  ● 2 T olive oil
  ● 4 c vegetable broth
  ● 3 c cooked great northern beans , (white beans)
  ● 1 c OVERcooked garbanzo beans
  ● salt and pepper

Directions:
1. in large pot, saute onions, carrots, celery, and garlic in olive oil for 4-5 minutes or so.  add broth and beans, bring to a boil.  reduce heat and simmer 15-20 minutes until vegetables are very tender. *remove from heat and allow to cool 5-10 minutes.  Puree or blend until almost smooth— a submersion blender is perfect for this.

That's a lot of garlic, and it's oh so good.

Three cheese mostaccioli

This is one of the first dishes I ever really made, dating way back to my early years in college. It has remained a favorite part of our recipe rotation even to this day, and is often requested by friends and family when they visit, so it surprised me to realize that I had never put the recipe up on the blog. It's nothing really specia—just a glorified mac 'n cheese recipe that originally came from a microwave dinner cookbook, but has since been alterred almost beyond recognition, of course.

So here it is, one of our favorite comfort foods.

Three cheese mostaccioli (a.k.a. fancy mac n' cheese)

Ingredients:
  ● 8 oz. mostaccioli, uncooked
  ● 2 tbsp butter
  ● 1/4 cup flour
  ● 1 tsp basil (dried)
  ● 1/4 tsp pepper
  ● 2 cup milk
  ● 1-1/4 cup cheddar cheese, shredded, divided
  ● 1 cup montery jack, shredded
  ● 1/2 cup fresh parmesan cheese, shredded, divided
  ● 1 medium tomato  , sliced

Directions:
Prepare mostaccioli as directed. 

Meanwhile, In 2-quart baking dish, microwave butter until melted.  Stir in flour, basil, salt and pepper, then blend in milk.  Microwave at high for 6-10 minutes, whisking every 2 minutes.  When mixture is thick and bubbly, stir in 1 cup cheddar cheese, monterey jack cheese, and 1/4 cup parmesan cheese until melted.  Stir in cooked mostaccioli, arrange tomato slices on top of pasta mixture, and sprinkle with remaining cheddar and parmesan cheeses.  Bake at 375 for 30 to 35 minutes, or until bubbly and lightly browned around edges.

Enjoy!

Mediterranean Mostaccioli

First off, yes I know that isn't mostaccioli in the picture. The original recipe called for mostaccioli but I had whole wheat rotini just begging to be boiled, so that's what I used. I didn't change the name, even though I made several changes to the recipe itself, because Mediterranean Rotini doens't sound as good, and because next time I'll probably make it with whole wheat mostaccioli anyhow. We liked this one. Especially with a little freshly grated romano on top it was a real winner.

Mediterranean Mostaccili

Original recipe: Better Homes and Gardens
Yield: 4-6 servings
Cooking Time: 25 minutes

Ingredients:
  ● 12  oz. whole wheat mostaccioli
  ● 3 cloves garlic
  ● 8-16 oz. ground beef
  ● 3  cups sliced zucchini
  ● 1 medium eggplant, peeled and cubed (about 2 1/2 cups)
  ● 18 oz. pasta sauce
  ● 1/2  cup shredded carrot
  ● 1/2  cup snipped fresh basil
  ● 1/2  cup shredded mozzarella cheese, or freshly grated parmesan or romano cheese

Directions:
1. Cook pasta according to package directions. Drain; keep warm.

2. Meanwhile, in a large skillet cook beef, eggplant, garlic, and zucchini over medium heat until meat is brown; drain off fat. Stir in pasta sauce, carrot, and basil. Bring to boil then reduce heat. Simmer, uncovered, for about 2 minutes or to desired consistency, stirring occasionally. Remove from heat.

3. Transfer pasta to a serving dish and cover with sauce. Sprinkle with cheese if desired.

Enjoy!

Two-bean tamale pie

This is a Better Homes and Gardens recipe, with a few alterations, of course. It's quick, easy, and pretty flavorful as well. It's also a nutritious vegetarian dish, thanks to the beans. Leave out the cheese or switch to soy and it can even be vegan, but you'll probably never get me to give up my cheese!

Two-Bean Tamale Pie

Yield: 6 servings
Prep Time: 25 minutes            

Ingredients:
  ● 1 sweet pepper, chopped
  ● 1/2  onion, chopped
  ● 2  cloves garlic, minced
  ● 1  tbsp. cooking oil
  ● 3 cups each black beans and pinto beans, rehydrated, cooked, and slightly mashed
  ● 1 cup vegetable juice
  ● 1/2  tsp. chili powder
  ● 1  tsp. ground cumin
  ● 1  8-1/2- ounce package corn muffin mix
  ● 3/4-1  cup shredded cheddar cheese

Directions:
1. In a skillet cook sweet pepper, onion, and garlic in hot oil over medium heat until tender. Stir in  beans, juice, and spices and heat through. transfer to a 2-quart baking dish.
2. Prepare corn muffin mix according to package directions. Add cheese and stir until combined. Spread cornbread mixture evenly over top of bean mixture. Bake, uncovered, at 400 degrees for 25 minutes or until golden.