Tofu with Roasted Veggies and Quinoa

Tofu with Roasted Veggies and Quinoa

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The roadside farm stands are open! On my walk the other day I stopped to pick up sweet corn (peaches and cream), Vidallia onions, yellow and green zuchinni, tomatoes and red peppers. I decided it called for a healthy sort of stir fry. I chopped up some tofu, roasted the tomatoes and with a little Balsamic glaze to drizzle on top I threw this together and served over quinoa. Your could substitute chicken or shrimp for the tofu as well. I roasted the tomatoes and stir fried the squash and pepper but you could also roast all the veggies.

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Ingredients

2 ripe tomatoes, chopped
olive oil for roasting tomatoes and caramelizing onions and stir fry
sea salt
fresh ground pepper
1 block of extra firm tofu
2-3 ears sweet corn
1 red pepper
1 large Vidallia or sweet onion, thinly sliced
1 golden Zucchini (or crooked neck squash)
1 zucchini
2-3 tablespoons soy sauce
Balsamic glaze for drizzling

Directions

Preheat oven to 400 degrees. Place chopped tomatoes on a sheet of tinfoil, drizzle with olive oil – about 1-2 tablespoons, sprinkle with sea salt, pepper and roast until juicy, about 15-20 minutes. Set aside, saving any of the juice.

While tomatoes are roasting heat 1-2 tablespoons of olive oil (depending on size of onion) in a large pan. Add onions and cook slowly until golden, about 20 minutes.

In a large bowl slice corn kernels off the cob. In a large pan heat a teaspoon of oil and cook corn until just warmed and getting a bit caramelized. Set aside.

In same large pan add red pepper and zucchini, cook until just tender remove from pan and mix in with corn and tomatoes.

Heat another tablespoon or so of olive oil and add the tofu. I add a little soy sauce to help brown and give extra flavor. Brown all sides of tofu. When tofu is nice and brown, add the veggies back in to warm everything.

Serve over a bed of rice, couscous or quinoa. Drizzle with Balsamic glaze. You can make your own or use a bottle.

 

Roasted Cauliflower and Zucchini Fritters

Roasted Cauliflower and Zucchini Fritters

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I loved these. They made a wonderful vegetarian meal with a salad but would be good as a side dish also. I even warmed them up the next day and they were STILL yummy.

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Ingredients:

1 head of cauliflower chopped
Olive oil for drizzling (about 2 Tablespoons)
1 teaspoon smoked paprika
2/3 cup of Panko or regular bread crumbs

salt and pepper to taste
1 zucchini, shredded (I use a Zyliss grater)
1/4 cup shredded white Cheddar cheese (or other cheese)
1/4 cup Parmesan cheese
2 large eggs, lightly beaten
2 tablespoons light mayonnaise
2 teaspoons olive oil

Dressing:
1/8 teaspoon salt
1/4 cup plain 2% Greek yogurt
2 teaspoons fresh lemon juice

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Directions:

Pre-heat oven to 400.
Cut cauliflower into bite size  pieces, place on a baking sheet, drizzle with olive oil, sprinkle with paprika and roast in the oven for about 20 minutes until golden and fork tender.

Place roasted cauliflower in a bowl; mash with a potato masher or fork. Stir in bread cumbs, salt, pepper, cheese, and eggs. Form into 8 patties.

Heat a large nonstick skillet over medium-high heat. Add oil and cook fritters about 4 minutes on each side until crisp and golden.

Combine 1/8 teaspoon salt, yogurt and lemon juice; serve sauce with fritters.

Roasted Butternut Squash Trottole & Cheese

Roasted Butternut Squash Trottole & Cheese

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This is a grown up Mac and cheese with wonderful flavors. I think kids would like it. Slightly sweet from the squash and onions it is Mac and cheese with hidden veggies. I got the idea for this recipe from The Olive Oil Store Blog but their version was pretty much a heart attack on a plate. I cut out the heavy cream (and 5 cups of cheese!). I also roasted the squash instead of boilingand added caramelized onions.

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Ingredients:

1 large Butternut Squash, cut into chunks
1 large sweet onion, sliced thin
4-5+ Tablespoons Olive Oil, divided
1 pound of Trottole (or macaroni)
1 1/2 Cups shredded Gruyere cheese (or white cheddar)
1 cup whole milk (I actually used 2%)
1/2 Cup all purpose flour
1/2 Cup bread crumbs
Salt & Pepper to taste

Directions

Pre-heat oven to 400. Grease a large 2 Qt baking dish.

Cut up squash into bite size chunks and place on a foil lined baking sheet. Drizzle with at least 2 tablespoons (I never measure, just kind of drizzle it), and sprinkle with sea salt. Roast squash for about 20 minutes or until fork tender. After cooking lower the oven temperature to 375.

Bring a large pot of water to boil and cook pasta according to directions. Drain and set aside.

While the squash is roasting slice an onion into half and each half into thin slices. Add 2 tablespoons of olive oil to a large sauce pan and heat. Cook onions, stirring often, until golden and caramelized.

Add another tablespoon of olive oil to the onion mixture. Whisk in the flour and blend to create a roux. Slowly pour in the milk whisking constantly. Add the butternut squash and mix with an immersion blender (or use a mixer/food processor) until smooth. Add the cheese and stir until melted and creamy. Add salt and pepper to taste. Remove from heat.

Add the cooked pasta to the sauce. Mix well and pour into the prepared baking dish. Sprinkle with bread crumbs.

Bake for about 20-25 minutes until golden brown on top and bubbling.

Soy Chorizo, black bean & sweet potato skillet

Soy Chorizo, black bean & sweet potato skillet

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I came up with this recipe because I needed to clean out the fridge and I wanted something for dinner that did not involve turkey. I has some sweet potatoes and squash leftover so I just made this up as I went along. It is vegetarian but you can use real Chorizo as well. Butternut Squash would be good in this as well as a red pepper.
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INGREDIENTS
  • 1 Tbsp olive oil
  • 1 medium (1 lb.) sweet potato cubed
  • 1 large sweet yellow onion, sliced thin
  • 1 small Delicata squash peeled and cut (optional)
  • 1 package Trader Joe’s Soy Chorizo
  • 1 (15 oz.) can black beans
  • 1 can diced fired roasted salsa style tomatoes
  • 1 cup shredded cheddar cheese
  • 1 cup white quinoa, cooked

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INSTRUCTIONS
  1. Peel and dice the sweet potato (and squash) into ½ to ¾ inch cubes. Sauté the sweet potato cubes in a large skillet with olive oil over medium heat for about 5 minutes, or until the sweet potatoes have softened about half way through.
  2. Add the onions and cook until tender.
  3. Take Soy Chorizo out of its casing and put into a separate skillet. Sauté over medium heat,  breaking it up into small pieces as it browns.
  4. Rinse and drain the black beans. Add the black beans and tomatoes to the sweet potato/onion mixture. Stir gently to combine.
  5. Add in the cooked Soy Chorizo.
  6. Cover and simmer on low for 5-10 minutes.
  7. While the mixture is simmering, cook Quinoa according to directions.
  8. Add in the cheese and stir to combine with the squash mixture.

Spoon quinoa into a large bowl and ladle squash mixture over it and sprinkle with additional cheese

Baked Orzo & Eggplant Casserole

Baked Orzo & Eggplant Casserole

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Not everyone is a fan of eggplant. My husband is not.. however I sneak eggplant into our meals all the time and he really enjoyed this dish. This was great as a main meal but could be a great side dish as well. I started with a recipe from the Smitten Kitchen and tailored it to my taste and what I had in the pantry. I would like to try this with roasted tomatoes but my pantry was out so I used canned tomato sauce.

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INGREDIENTS

  • 1 large eggplant, cubed
  • Salt and black pepper, to taste
  • 1/4 cup (60 ml) olive oil
  • 3 medium carrots, sliced
  • 3 celery stalks, diced
  • 1 medium onion, finely sliced
  • 8 ounces orzo, a rice-shaped pasta, rinsed
  • 1 ounce can of Tomato sauce (I used Hunts with garlic, basil & oregano)
  • 1 1/2 cups vegetable stock
  • 1 to 3 tablespoons fresh oregano, chopped (you can also use dried)
  • 1 teaspoon grated lemon zest or more to taste, up to the zest of a whole lemon (optional)
  • 8 ounces shredded mozzarella (and extra for the top)
  • 1/2 cup parmesan, grated

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DIRECTIONS

Sprinkle your eggplant generously with salt and let it drain in a colander or on paper towels for 30 minutes. I used this time to get the rest of my ingredients ready. After 30 minutes, rinse it well and pat it dry on towels.

Preheat your oven to 350°F. Heat a large frying pan over medium-high heat. Once hot, add the oil and once the oil is shimmering, add the eggplant. Fry for 8 minutes, stirring pieces occasionally. Using a slotted spoon or spatula, transfer them to paper towels to drain. Add celery and carrots to remaining oil and cook for 3 minutes before adding onion. Cook together for 5 more minutes on medium heat. Stir in the orzo and tomato sauce and cook for two minutes more. Off the heat, add the oregano, mozzarella, parmesan, tomatoes, fried eggplant, lemon zest, 1 teaspoon table salt, black pepper and the stock; mix well.

Sprinkle with additional Mozzarella cheese. Bread crumbs on top might be good also.

Transfer mixture to a 2 Quart ovenproof baking dish. Cover with foil and bake 20 minutes, then bake 20 minutes without the foil.