Meal planning can sometimes be tricky in our house due to my desire to reduce the amount of meat (including seafood) that I eat and my husband’s wish to have meat with most of our meals. Luckily, we’ve come to a compromise where I tend to avoid meat at breakfast and lunch and only have it with dinner two to three times per week. While Brandon still loves bacon breakfasts, turkey sandwiches at lunch and a steak for dinner, he is very willing to also have a couple of meatless dinners every week.
I find that it’s fun to experiment with ethnic dishes for our meatless mains. It seems like there are endless options ranging from curries to stir fries to pastas and much, much more. I recently got the idea in my head to make sesame ginger maple tofu and was pleased to discover a similar recipe on Eating Well. I loved that the sauce also included tahini.
This dish was so easy! Everything is roasted together in the oven with the sauce being drizzled over the tofu and vegetables towards the end of cooking. I served it over soba noodles.
I made a few alterations to the recipe by adding fresh ginger, doubling the sauce and including carrots and green pepper with the veggies. The sauce was so flavorful and really soaked into the tofu and veggie mixture. I think that you could substitute a variety of vegetables in this depending on your preferences and what you have on hand. Also, I think that this sauce would be great with shrimp.
The leftovers were just as good the next day. I served them over a bed of spinach with brown rice and a generous squirt of Siracha.
This is a healthy and delicious vegetarian dish that should be added to your meatless main rotation!
One Year Ago: Chocolate Cream Pie
Two Years Ago: Alton Brown’s “The Chewy” Chocolate Chip Cookies
Sesame Ginger Maple Tofu
(Recipe adapted from Eating Well)
1 (14-ounce) block extra-firm water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
1 medium onion, sliced
2 teaspoons canola oil
2 teaspoons toasted sesame oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons tahini
2 tablespoons reduced-sodium soy sauce
2 teaspoons pure maple syrup
2 teaspoons cider vinegar
1 tablespoon fresh ginger, finely minced
3 cups sugar snap peas, trimmed
2-3 carrots, cut into one inch slices
1 green pepper, cut into thin slices
1 tablespoon sesame seeds
Soba noodles, rice noodles or brown rice, for serving
Preheat oven to 425 degrees. Prepare a baking sheet by lining with foil (for easy cleanup) and spray with nonstick cooking spray.
Place tofu and veggies on a baking sheet and toss with oils, salt and pepper. Roast for about 20 minutes, shaking the pan from time to time. Drizzle all over with the sesame ginger maple sauce and continue roasting for another five minutes. Serve over soba noodles, rice noodles or brown rice.
Yield: 4 servings
Posted in Asian, Ethnic, Healthy, Tofu, Vegetarian | Tagged Asian, ginger, Healthy, maple sesame, roasted vegetables, tofu, Vegetarian | 5 Comments »
In general, I don’t love soup for dinner. I usually find myself wanting more and struggling with what to pair it with to make it a meal. Don’t get me wrong though, I love heartier things like chili and chicken and dumplings so I was pleased to find that this Chicken Tortilla Soup was more similar to chili than soup. It was filling, comforting and relatively healthy!
My favorite part about the soup was how easy it was to put together. I had to work late last night and didn’t get home until 8 p.m. I quickly diced, chopped, sauteed and dumped and the soup was cooking away in just 15 minutes. I let it simmer for about 20 minutes before serving it but this is flexible. You could easily leave this to simmer for longer if you want to develop the flavors even more.
This recipe is a great use of leftover chicken and most of the ingredients are pantry friendly. It also freezes nicely and the leftovers taste even better!
One Year Ago: Pear and Cranberry Cake
Two Years Ago: Sushi
Chicken Tortilla Soup
(Recipe adapted from All Recipes)
1 tablespoon olive oil
1 onion, diced
1 jalapeno pepper, minced
2-3 cloves garlic, minced
1 (4-ounce) can diced green chilies
1 tablespoon chili powder
1 teaspoon oregano
1 (28-ounce) can crushed tomatoes
1 1/2 cups water
1 1/2 cups chicken broth
1 (10-ounce) can of corn or 2 ears, cut off the cobb
1 (15-ounce) can black beans, rinsed
2-3 cups cooked shredded chicken
Salt and pepper, to taste
Toppings: cilantro, sour cream, shredded cheese, hot sauce, tortilla chips, diced avocado
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and jalapeno and sautee for about 5 minutes until softened. Add garlic and green chilies and cook for another minute or two. Add chili powder and oregano and cook for another minute, stirring constantly. Add tomatoes, water, chicken stock, black beans, corn and chicken and bring to a simmer. Cover and let cook for 20 minutes, stirring frequently. Season with salt and pepper and serve with toppings.
Posted in Chicken/Poultry, Healthy, Soups and Stews | Tagged chicken, health, Mexican, soup, tomatoes | 5 Comments »
One of Brandon’s all-time favorite dinners is pasta with red sauce so I wasn’t surprised when he requested it for our first “return to normal eating and homecooked meals” after the holidays. I wasn’t really in the mood for traditional spaghetti sauce and Brandon suggested arrabbita sauce. Spicy homemade marinara sauce with pancetta sounded perfect.
We usually top stuffed shells with arrabbita but I was not in the mood for the richness of stuffed shells after the holidays so we stuck with plain spaghetti noodles. This ended up being a great choice because it really allowed the awesome flavor of the arrabbita sauce to be the star. The pancetta is a must in the sauce – it adds so much flavor and richness. The red pepper flakes don’t dominate the dish but contribute a nice, slow burn.
I used my go-to marinara sauce as the base for this sauce and added the sauteed pancetta and red pepper flakes at the end. If you have never made homemade marinara sauce, you must! It tastes nothing like what you buy in a jar. I recommend doubling this recipe and keeping a batch in the freezer for a quick dinner option. It reheats wonderfully.
One Year Ago: Three-Ingredient Pot Roast
Two Years Ago: Kefta – Greek Meatballs
Pasta with Arrabbita Sauce
(Recipe source Bakin’ and Eggs)
3 tablespoons olive oil, divided
1 small onion, diced
2 cloves garlic, crushed and minced
1 stalk celery, broken into 4 pieces
1 carrot, finely diced
32-ounces high-quality crushed tomatoes
2 bay leaves
Pinch of sugar
Shot of red wine (1-2 tablespoons)
1/3 pound (around 6 ounces) pancetta, chopped
2 teaspoons (or more if you like spice!) red pepper flakes
Salt and pepper, to taste
Fresh basil, julienned
Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add onions and saute for about 5 minutes, until they begin to look translucent. Add garlic, celery and carrot and cook for another 5 minutes. Add wine, tomatoes, bay leaves, sugar and red wine. Simmer for 1 hour over low heat, uncovered.
While sauce is simmering, heat a medium skillet over medium heat. Add 1 tablespoon of olive oil and then pancetta. Sautee about 5 minutes, or until it begins to look crispy. Add red pepper flakes and sautee for another 1-2 minutes. Remove from heat and stir into marinara sauce.
Season with salt and pepper and stir in fresh basil right before serving.
Yield: 4 servings
Posted in Italian, Pasta, Pork, Tomato | Tagged arrabbita, arrabbita sauce, dinner, Italian, Pasta, pasta sauce, red sauce, spaghetti | 3 Comments »
I hope this post finds everyone enjoying the holidays and excited for the arrival of 2011! It’s been a great year on Bakin’ and Eggs and I wanted to share the most popular posts of 2010 with you.
10. Warm Chocolate Raspberry Pudding Cake – this warm, gooey, delicious cake was the second to last recipe that I posted for my 68 Days of Gourmet project. It was a great way to end things with a bang!
9. Maple Butter Pecan Ice Cream – another addition from 68 Days of Gourmet, this Maple Butter Pecan Ice Cream was the first recipe I tried with my KitchenAid Ice Cream Maker attachment.
8. Chocolate Cream Pie – are you noticing a theme here? This is another recipe from 68 Days of Gourmet and another dessert. You guys definitely love your sweets (like me!).
7. Applesauce Spice Muffins – Muffins are always a hit on the blog, especially when I add a healthy twist. These applesauce spice muffins are a breeze to whip up for breakfast and full of warm flavors!
6. Fish Tacos with Baja Cream – This is our go-to fish taco recipe. They are easy, healthy and delicious!
5. 3 Ingredient Pot Roast – Another winner from 68 Days of Gourmet, this pot roast contains only three ingredients and is sure to be a winner with the whole family. Try using the leftovers for shredded beef enchiladas!
4. Pita Bread - It’s easy to make pita bread at home! This pita bread freezes wonderfully and tastes much better than store bought.
3. Chewy, Fudgy Triple Chocolate Brownies – My dad made these amazing brownies from Cooks Illustrated and they are absolutely perfect. A must-try for chocolate lovers. Even better served warm and topped with ice cream!
2. Roasted Spiced Sweet Potatoes - an easy, flavorful side dish and a delicious spin on sweet potatoes.
1. Overnight Baked French Toast – it’s only fitting that a recipe from 68 Days of Gourmet is the top post of 2010. I can’t blame you though, this French toast recipe is wonderful and so easy to assemble the night before. If you are an overnight guest in my house, it’s a pretty sure thing that you will be eating this French toast the next morning!
Thank you all for reading and eating along with me! Here’s to much more deliciousness (and more frequent posting, I promise) in 2011!
Posted in 68 days of Gourmet, Blogging Events | Tagged best of, food blogging, gourmet magazine, recipes | 3 Comments »
I discovered this beer bread recipe several years ago on the now defunct blog, Good Things Catered. I’d never made (or heard of) beer bread before and was amazed by how easy and delicious it was. Somehow I forgot about this recipe until recently. I was looking for an alternative to cornbread to serve with chili when we had friends over for dinner and remembered this beer bread. It was a huge hit with everyone and I have now served it to two different groups of company and received raved reviews from both groups.
The best thing about this bread is how easy it is to prepare. It has a short ingredient list, is assembled in one bowl and in the oven in five minutes. Also, the house smells amazing while it is cooking. I have made a couple of modifications to the original recipe and am posting my version below. Note, I cannot link to the original recipe because the blog has been removed.
Please make this beer bread this winter and let me know what you think! I’m willing to bet it will become a favorite!
One Year Ago: Spicy Black Bean Soup
Two Years Ago: Cinnamon Rolls (YUM!)
Cheesy Beer Quick Bread
(Recipe adapted from Good Things Catered)
2 cups all purpose flour
1 cup whole wheat flour
1/3 cup packed brown sugar
4 1/2 teaspoons baking powder
1 teaspoon salt
1-2 garlic cloves, crushed and minced
A sprinkle of your choice of fresh or dried herbs, we like rosemary, chives, thyme, etc.
1 cup shredded sharp cheddar (or feel free to substitute other cheeses)
12 ounce bottle or can of beer (you could get fancy with this and use a lager or stout or you could be like me and save your good stuff. and use the random bottle of Bud Light you find in your fridge)
2 tablespoons butter, melted
Preheat oven to 350 degrees. Prepare a loaf pan with cooking spray.
In a large bowl, whisk together flours, sugar, baking powder, salt, garlic and herbs. Add cheese and whisk to combine. Slowly add beer to dry ingredients and stir until just combined. Dough should be thick. Knead dough a couple of times until it comes together.
Place dough in prepared loaf pan and pour melted butter over. Bake 55-60 minutes or until a wooden toothpick inserted in the center of the bread comes out clean.
Yield: 8 servings
Posted in Bread/Yeast, Cheese, Quick and Easy | Tagged beer, beer bread, bread recipe, Cheese, easy baking, easy bread, quick bread | 10 Comments »