Tandoori tofu recipe - Vegetarian tofu tandoori recipe - Grilled Indian tofu recipe for vegetarians or vegans Tofu marinates in tandoori spices and is grilled until crispy in this vegetarian grilled tofu recipe. To make this tandoori tofu recipe completely vegan, use non-dairy soy yogurt instead of regular - it still works out just fine. Turn these tandoori skewers into a full meal by adding some eggplant chunks, tomatoes or bell peppers to the skewer. See also: More grilled tofu recipes Ingredients: 2/3 cup plain or lemon yogurt1 1/2 Tbsp lime juice1 1/2 Tbsp tandoori spice blend3/4 tsp garlic powder3/4 tsp ginger powder1/4-1/2 tsp cayenne pepper, to taste1/4 teaspoon salt1/8 tsp black pepper1 block firm or extra-firm tofu, well-pressed, and chopped into cubesbamboo skewers for grilling, pre-soaked Preparation: Whisk together all ingredients, except tofu, until well combined. Transfer tofu to skewers, basting again with sauce. Place on a pre-heated grill for 6-8 minutes, turning once or twice, until tofu is cooked and crisp. Pair these tandoori skewers with a fresh homemade cucumber raita.
my family’s noodle kugel [Guest post by Deb's mom!]Last year, I briefly told you the story of how my mother jokes that she married my father for his family’s noodle kugel recipe. But then, as if just to be cruel, I tried my own spin on it with cream cheese and dried cherries. Was it delicious? Growing up in a German family, I had many noodle puddings. I asked a relative for the recipe on the spot. I have often stated that if I were stranded on an island and could only take one food with me, it would be this version of noodle pudding. Previous guest posters: Jocelyn, Molly and Deb’s dad One year ago: Hello Dolly BarsTwo years ago: Lemon Pound Cake My Family’s Noodle Kugel 1 pound wide egg noodles 8 eggs 2 cups sugar (Mom uses 1 1/2 cups) 2 pounds full-fat cottage cheese, creamed or large curd 2 sticks (1 cup or 8 ounces) melted unsalted butter or margarine (Mom uses 1 1/2 sticks butter) 2 teaspoons vanilla Dash of salt Optional: 2 cups canned cherry pie filling (Comstock is specified) Preheat oven to 350 degrees.
linguine with tomato-almond pesto We are dragging this summer out. Maybe it’s because as far as I am concerned, it didn’t really start until August, when the bulk of the heat wave was behind us and we willingly ventured outside of our air-conditioned caves again, and when we finally took a little family vacation. Maybe it’s because if it is still summer, the baby is still a baby and not a one year-old toddler as he will be after this weekend. But it is most likely because we headed down the Garden State Parkway to Exit 0 last weekend for a belated 5 year anniversary mini-vacation without said baby and somehow, well into September, still got sun, sand and freckles. Summer in September? I’ll take it. Despite the fact that the calendar may suggest fall clothes and butternut squash, the markets are still flooded with tomatoes. I made this recipe because a line in the recipe — “If you are Sicilian, become hysterical at the prospect of overcooked pasta. Linguine with Tomato-Almond Pesto [Pesto Trapenese] Adapted from Gourmet
Low-Cal Tomato and Squash Crumble nutritional information Serves 4 Tomatoes are baked with summer squash under a blanket of crispy breadcrumbs. 3 Tbs. butter or margarine 1 ¼ cups fresh breadcrumbs 2 Tbs. finely chopped parsley 1 small yellow onion, chopped (1 cup) ½ lb. small yellow crookneck squash, diced (2 cups) 3 cups cherry tomatoes 1 clove garlic, minced (1 tsp.) ½ cup grated Swiss or Gruyère cheese 1. 2. 3. July/August 2012 p.60 martha’s macaroni-and-cheese I’m sorry. I know, this isn’t right. Not fair. Totally cruel. We’re just weeks from bathing suit season and this here is no friend to lycra. But I had to. You see, I gave you a recipe last year for something that was honest-to-goodness-ly the easiest macaroni-and-cheese recipe ever invented. But when I made it for a second time in January, something wasn’t right. So I turned to the one recipe I had heard from ten thousand people (and their mothers) was the bee’s knees. I just melted into a puddle remembering how good it was. One year ago: Corniest Corn Muffins This week: We’re on vacation right now. Martha Stewart’s Creamy Mac-and-Cheese Adapted from Martha Stewart Living Cookbook: The Original Classics Now, please be warned, this makes a ton-a mac-and-cheese. This is particularly delicious with a big, crunchy salad and a steamed vegetable, like green beans or broccoli. Serves 12 1. 2. 3. 4. 5. 6.
Easy, Vegan Pasta Primavera nutritional information Serves 4 30 minutes or fewer “Sicilians were doing pasta shapes well before everyone else in Italy and creating shapes to go with certain pasta sauces,” explains Giorgio Locatelli, chef at Locanda Locatelli in London and author of Made in Sicily. 6 oz. conchiglie or medium pasta shells (2 cups) 3 Tbs. olive oil 2 cloves garlic, minced (2 tsp.) 1 small yellow squash, cut into ¾-inch pieces (8 oz.) 8 oz. asparagus, trimmed and cut into 1-inch pieces (1 ½ cups) 1 Italian frying pepper or 1 small yellow bell pepper, cut into 1-inch pieces (1 cup) 4 oz. green beans, halved (1 cup) 2 cups cherry tomatoes, halved 1 small fennel bulb, grated, plus 1 Tbs. chopped fennel fronds 2 Tbs. lemon juice 1 Tbs. chopped fresh mint 1. 2. 3. June 2012 p.33
Cauliflower Crust Pizza I came across this cauliflower crust pizza on Pinterest, and was instantly intrigued. A low-carb pizza? Sign me up! I was skeptical, of course, but curious enough to try it and see how it tasted. I was pleasantly surprised by the results. Now obviously, it is not quite the same as a traditional piece of pizza with soft, chewy crust, but it’s a great substitute when you’re watching your carb intake. My husband isn’t a huge fan of cauliflower, so I planned on making the pizza before he got home from work. So the general conclusion…Healthy, tasty and husband-approved? Cauliflower Crust PizzaYields: 1 serving* Ingredients: 1 cup cooked, riced cauliflower 1 cup shredded mozzarella cheese* 1 egg, beaten 1 tsp dried oregano 1/2 tsp crushed garlic 1/2 tsp garlic salt Olive oil (optional) Pizza sauce Mozzarella cheese, shredded Other additional toppings of your choice *Many people have commented and said that the amount of cheese can be reduced by half, and still taste just as good! Source: Eat.
Cactus casserole with rice, ancho chiles and cheese Every year at this time, I face the same problem. See, I’m a bit lackadaisical when it comes to buying my plane ticket home for Thanksgiving. And now that it’s so close to the date, prices have risen to insane heights. Of course, I tell myself that if it’s meant to happen I will be with my family. Well, this got me thinking. Have you ever eaten cactus? When people ask, “What does cactus taste like,” the best answer is that it’s similar to green beans. Another popular way to serve cactus is to cook it in a chile cream sauce, which is what I used as the base for my casserole. I have to admit, when I made this I had no idea how it would taste as I was just acting on a whim. For the past couple of weeks we’ve been bombarded with reminders that Thanksgiving is coming soon, so perhaps your Thanksgiving menu is already planned. Method:In a dry skillet heated on high, toast the ancho chiles on each side for about 10 seconds or just until they start to puff. Preheat the oven to 350 degrees.
Lemony Summer Squash Orecchiette Recipe You still have tons of zucchini right? Ok, I thought so, just checking. If you don’t (hi, Australia!) My zucchini and yellow squash were on the small side, so I sliced them into thin little coins and paired them with orecchiette pasta. Rosemary isn’t super summery, but it’s what I had (my basil didn’t last through the heat). Just a few minutes in the pan and you’re done. lemony summer squash orecchiette 3 small summer squash (or 2 medium) 8 oz. dry orecchiette pasta 1-2 tablespoons olive oil 1 clove garlic, minced 1 teaspoon finely chopped rosemary big handful of chopped spinach or other leafy green big squeeze of lemon ⅓ cup feta cheese 2 tablespoons capers a few pinches red pepper flakes optional: grated parmesan cheese plenty of salt & pepper Thinly slice squash, about ⅛ inch thick (on a mandoline if you have one). Vegan option: skip the cheese and add dollops of pesto toward the end. For a richer pasta, use 1T olive oil and 1T butter at the beginning. If you make this, let us see!
Potato and Cheese Pierogi Recipe Pierogi are traditional Polish noodle dumplings, filled with a variety of classic sweet and savory mixtures. For this recipe, we've chosen to make a basic potato-cheese filling and serve them as a side dish topped with sour cream, garlic and chive sauce. Our family recipe, combined with a fairly standard dough preparation method, produces an exceptionally light and tender finished product. The secret? Pinching off portions of dough and rolling them individually to avoid overworking it. 3-1/2 cups all-purpose flour, plus more for dusting3 large eggs2 tablespoons sour cream3/4 to 1 cup water 1-1/2 lbs baking potatoes, peeled and cut into 1-inch slices2 tablespoons unsalted butter1 tablespoon extra-virgin olive oil1 small sweet onion, chopped1 clove garlic, minced1/4 teaspoon dried thyme3/4 to 1 cup grated dry farmer's cheeseKosher salt and freshly ground pepper to taste 1/2 stick butter, cut into 1 tablespoon portions1 recipe Sour Cream Garlic-Chive Sauce For the dough: Serving Suggestion