Easy Tofu Cooking Tips - How to Press and Cook Tofu - The Daily Green You've seen tofu. You've eaten tofu. And you may have even purchased tofu at the grocery store — it's available just about everywhere these days. But, like most people, you probably have no idea what to do with it. The truth is that tofu is one of the easiest and healthiest foods to cook — it's easy to work with, it has an extremely mild taste that goes with anything, it's full of quality protein, it's cheap, and it's fast. But in order to turn this white brick of pure potential into dinner, it helps to know a few tricks and tips. Tofu needs to be "pressed." Slice open the package and drain out the water. Some other things to keep in mind: Tofu loves being marinated. Tofu hates marinades containing oil. Get crispy with cornstarch. Don't forget about broiling, grilling & grill pans. Tofu: not just for stir-fries anymore.
SPICED LENTIL SOUP WITH COCONUT MILK SPICED LENTIL SOUP WITH COCONUT MILK // Serves 6 Recipe adapted from The Travelers Lunchbox who adapted it from Once Upon a Tart The recipe calls for green lentils. I used a mixture because I have a large amount of them and they worked just fine. Split or red lentils will likely get too mushy here. I used 4 cups broth because I like my soups on the stewy side, if you prefer more broth to you soup, add another cup or two when cooking the lentils. 1 1/2 cup lentils, rinsed (green suggested) 4 cups low sodium vegetable broth 1 1/2 tsp. tumeric OR curry powder 2 tsp. dried thyme or 1 Tbsp fresh thyme leaves 1 Tbsp. coconut oil 1 large yellow onion, diced 2 stalks lemongrass, outer layer removed, lower portion finely minced 1 tsp. sea salt, plus more to taste 1/2 tsp. cardamom 1/2 tsp. cinnamon pinch of red pepper flakes to taste pinch of fresh grated nutmeg 1 1/4 cup coconut milk (use full fat, just believe me) 3 Tbsp. lemon, lime or orange juice a few handfuls of swiss chard, spinach or kale
Cheesy Broccoli Quinoa One of my favourite side dishes has to be cheesy broccoli rice which is a quick and easy dish where with the amazing broccoli and cheddar cheese flavour combo! Ever since I discovered quinoa I have been trying my favourite rice dishes with the rice replaced with the healthier quinoa and it was finally time to try a cheesy broccoli quinoa! This dish is super easy to make and you pretty much just cook the quinoa with the broccoli and then mix in the cheese once the quinoa and broccoli are cooked. Get 5 Closet Cooking cookbooks in a bundle for a 30% discount over buying them individually. Cheesy Broccoli Quinoa The classic cheddar cheese and broccoli combo served in quinoa. Servings: makes 4 servings Prep Time: 5 minutesCook Time: 15 minutesTotal Time: 20 minutes Printable Recipe Ingredients 1 cup quinoa, well rinsed1 1/2 cups vegetable broth or water2 cups broccoli, chopped1 cup cheddar, shreddedsalt and pepper to taste Directions
zucchini fritters Everyone’s got their superheroes; I’m sure when I was younger they were things like Super Grover and later, Jem but these days, they’re decidedly more humble: I admire the hell out of people who manage to put homemade meals on the table everyday, as this has never been my strong suit. It probably doesn’t help that I’ve spent the last year or so developing recipes for very specific things — a side dish, a salad, a tart — that don’t exactly add up to be a dinner, and that NYC makes it quite easy to order in whatever parts of your meal you haven’t made at home. I’m a terrible multitasker — really, no fan of it at all — and when I’m making brioche, I’m making brioche, and not brioche with a side of a pot of beans with something braising in the oven, no matter how much I wish I were. It also means that more often than not, I have a 4 p.m. panic as, whoops! someone will soon be hungry and I have no idea what’s for dinner and true to form, this happened last Tuesday.
Blueberry Lemon Cheesecake Bars Recipe There’s something dreamy about this cheesecake bar — maybe it’s the soft yellow hue of the lemony cheesecake against the dusky blue of fresh blueberries or maybe that soft buttery top. You could say it’s the zing of bright lemon or maybe the union of a buttery graham cracker crust with luscious and sweet cream cheese. Whatever it is — it just plain works. Making Blueberry Lemon Cheesecake Bars You really can’t start any cheesecake bar without making the perfect graham cracker crust. The base gets thrown in then patted down into a baking pan and baked just until it toasts. We went simple, here. If you’re like us and are a zest lover — try buying organic citrus and give them a wash just to make sure nothing funky goes into your dessert. We give the food processor a quick rinse and use it for the second time to get our filling super smooth. After a few pulses, you’ll be left with a light yellow creamy filing (so pretty). Blueberry Lemon Cheesecake Bars These cheesecake bars are a dream.
Making Homemade Peanut Butter Homemade peanut butter. Photo by Donna Turner Ruhlman. That 30 cases of salmonella have been reported in 18 states is, of course, troubling (HuffPo story here). I buy bottled stuff—mustard, mayo, ketchup, hoisin, etc.—and feed it to my kids. But the salmonella—have they isolated its source? Why? At my local Asian grocery, a five-pound bag of peanuts costs me $9.99. No reason not to make your own. Dropping the peanuts in oil. Most recipes call for roasting raw peanuts or buying roasted peanuts. Removing the peanuts. When they begin to bubble vigorously, stir continuously for even cooking (if you don’t, the ones on the bottom can burn). Peanuts are ready to blend. Allow the peanuts to cool at least till you can handle them. I’ll quote the photographer, licking the bowl after shooting: “Oh! I also cook peanuts this way because the peanuts, salted with fine salt immediately out of the oil, are far superior to those greezy Planters cocktail peanuts at the store, and again, 100% cheaper.
Ezra Pound Cake - The kitchen confessional of Rebecca Crump. Vegetable Miso Soup | polwig.com This recipe takes the basic miso soup, which in our house comes in a one serving pouch and makes it more gourmet, homey, soul food. It is rich, healthy and does wonders when you starting to feel under the weather. Which means that it is perfect for the approaching fall, school and germs. You can make this vegetable soup two ways. The first one will take 15 minutes to make with cooking an prepping which is really good when you are sick, tired and want a meal NOW. The second will take longer but it is perfect when you are angry, exhausted but want a super meal to make your day. You will need: 2 cartons (about 8 cups) of vegetable stock, 5 garlic cloves, 4 inch piece of ginger (about 2 tbs minced), 3 lemongrass stalks, 1 jalapeno pepper and 6-7 cups of vegetables. What do I mean: Depending on your mood, time you have for chopping, or the hunger level of your family you can choose what is on your right or on your left. To start take the lemon grass, jalapeno, garlic and ginger and mince
Illustrated Bites Spicy Pumpkin Soup Recipe ~ Healthy Soup Recipe Spicy Southwest Pumpkin Soup Most pumpkin soup recipes are loaded with cream, but this Spicy Pumpkin Soup is a healthy soup recipe, bold and rich with southwest flavor. It’s gluten free, vegan, and a comfort to the soul. Life has many high points, but here and there we stumble into dark valleys, filled with trials and defeat. It’s human nature to not want to think about hard times. Learning to walk through the hard times with grace, is like planting a seed of maturity and true joy in your life. The most valuable life lessons aren’t learned while we are winning, but as we fall on our faces. To walk through trials with grace and confidence, trains us to be grateful, to bounce back faster, and to not repeat previous mistakes. What does this have to do with soup? Soup, my friends, is healing. A good bowl of soup can be as comforting as a silent prayer. A warm blanket. A letter from a friend. Often, it’s the little things, that help us get through the big things. Print Save Yield: 8 servings
Doggie Style Genuine Chicago Vienna all-beef hot dog with the famous snap! Try one with everything! Another Chicago favorite, big bold, flavor, pile it on! Chicago Dog with Hank's homemade chili, raw onion and cheddar cheese. Portuguese sausage with mango mustard and pineapple relish. Classic steamed, Dusseldorf mustard and sauerkraut. Grilled, brown mustard, grilled onion and cilantro. Grilled, spicy with onion and Cajun spiced mustard. Grilled Chicken Sausage, sweet mango relish, lime mustard. Avocado, tomato, onion, cucumber, Chinese parsley, spicy chipotle mayo and cheddar. This will kill you! MONDAY Every Monday we serve the infamous Chicago Italian Beef and Homemade Italian Sausage! TUESDAY Cran-apple relish, black pepper-thyme mustard, lettuce. WEDNESDAY Spicy Louisiana Andouille with real alligator and beef. THURSDAY Buffalo and beef sausage made with brown ale and chipotle, pineapple relish, cabbage and Guinness mustard. Goods Hank's Gift Card What beter than to give the gift of Hank's on any occasion!