Tofu Stir Fry

Tofu Stir Fry

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Today’s recipe is all about the wonderful health benefits of Tofu! Tofu is such a versatile ingredient because it takes on the flavors of what it is seasoned with. In the past, I have shared how to make Tofu Croutons (go under Meatless Monday or Vegetables).

 

I love tofu! It is a great source of protein and it contains all eight amino acids. Amino acids are important because 20 percent of our bodies are made of protein. Amino acids carry out important functions in your body. They play a huge part in carrying the transport and storing of nutrients, help repair tissues and muscles, and helps remove excess waste from our metabolism.

 

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What You Need:

Brown Rice (I used Rice in a Bag that I cooked)

Firm Tofu (1/2 package)

Mushrooms (chopped)

Frozen Stir Fry Vegetables (1/2 bag)

1/3 Cup Liquid Aminos

1/4 Cup Rice Vinegar

1/4 Cup + some for cooking Sesame Seed Oil

1 Teaspoon Chopped Dry Garlic

1 Teaspoon Garlic Powder

1/2 Teaspoon Dry Ginger

1/2 Teaspoon Crushed Red Pepper (less if you would like)

Salt and Pepper

Tofu Spice Rub:

1/8 Teaspoon of Garlic Powder, Dry Ginger, Crushed Red Pepper, Salt, and Pepper

What To Do:

After chopping the mushrooms, add them to a sauté pan with a drizzle of sesame seed oil. Add some salt and pepper.

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While the mushrooms are cooking, drain the tofu and wrap in a bunch of paper towels. You want to try to get out as much moisture as possible. Let it sit for at least 10 minutes.

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Unwrap the tofu and carefully slice in chucks. Rub the Tofu with the Spice Rub and let it sit until it is time to add it to the stir-fry.

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When the mushrooms are done cooking, put them in a bowl, and cook the stir-fry vegetables (since they are frozen, you won’t need to add any oil). When they are cooked, transfer them to the plate with the mushrooms.

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Let your sauté pan heat up and add your cooked rice. IT WILL STEAM! Don’t worry. You want the rice to “fry”. Add some salt and pepper to the rice. In the middle of your pan, push the rice to the sides, and add the tofu. Let the tofu start to brown and mix with the rice.

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Add the rest of your vegetables and mix. In a bowl, stir all the liquids and spices together and add to the stir-fry. Let the flavors cook together for a few minutes. Taste the stir-fry and add spices/liquids accordingly to your taste.

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Enjoy xoxo

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Turkey Chili

Turkey Chili

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As the weather starts to transition into Fall, along with the wacky weather in MA, I wanted to make a more comforting meal. I was never a huge chili fan but for some reason, I really wanted to make it.

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What You Need:

1 lb. Turkey Meat (I used dark meat but you could use either)

1/2 Red Onion, chopped

Olive Oil

4 Cloves of Garlic

1 Jalapeno, diced (for an extra kick, leave the seeds in)

1 Can Red Kidney Beans, drained

1 Can Black Beans, drained

1 Large Can Diced Tomatoes

8 oz of Gluten Free Beer

Chicken Stock (as needed)

1Tablespoon Cumin Powder

2 Tablespoons of Chili Powder

1 Teaspoon of Red Pepper Powder

Salt and Pepper

Cheddar Cheese, shredded

Plain Greek Yogurt

What To Do:

In a saucepot, add a bit of olive oil to the pan with the onions. Sauté until the onions are soft.

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Add in the garlic and cook for 1 minute. Add in the turkey meat, 1 teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of chili powder and cook until the turkey meat is no longer pink. Make sure to stir the mixture to avoid burning.

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Add in the jalapeno, beans, and tomatoes. Stir and add in the cumin, chili, and red pepper.

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Bring the mixture to a boil and add in the gluten free beer. Bring to a boil again and cook for 2 hours, stirring often.

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If the chili is too thick, you can add in some chicken stock. Make sure you also taste the chili as it cooks. You can always add in more salt but you can’t take it out.

Top the chili with cheese and Greek yogurt. Super Tasty!

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Italian Style Pasta Salad

Italian Style Pasta Salad

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Happy Labor Day! Hope everyone is having a relaxing and fun weekend!

When you have food allergies or Celiac Disease, going to parties or cookouts can be a scary thing. You’re not sure who made what, if food was cross-contaminated, or if it contains secret allergy additives. Typically when I go to a cookout, I will bring a dish I know that I can eat and I will ask what is being served. If you have a question about something, don’t eat it! It is not worth it! This quick and easy Italian Style Pasta Salad is a great dish to bring anywhere.

What You Need:

Gluten Free Pasta

Orange Pepper, chopped (you can use any color)

Grape Tomatoes, diced

Can of Gluten Free, BPA Olives, sliced

Mozzarella Mini Balls

Fresh Basil, chopped

Italian Seasoning (I used Trader Joes 21 Mix and an Italian Season Grinder)

Olive Oil

Apple Cider Vinegar (I ran out of red wine vinegar)

Liquid Amino Acids

What To Do:

Cook the pasta according to the directions. I slightly over cook the pasta (not so it is a gooey mess) but so that the pasta stays soft. Sometimes with gluten free pasta, the noodles when cold do not stay soft like regular pasta does.

When the pasta is done cooking and cooled, put the pasta in a bowl. Add all veggies and olives. Drizzle the olive oil on top and mix until the pasta is coated. Mix in about 1/8 cup of apple cider vinegar. Remember that this vinegar has a sweeter taste so add 2 teaspoons of liquid amino acids to balance the sweetness. Depending on how seasoned you like your pasta salad; add in seasoning and taste as you go! Add the mozzarella balls and fresh basil. Let the pasta salad sit for about an hour to let all the flavors incorporate.

Don’t be afraid to experiment. I was going to use red wine vinegar but I ran out. I also had run out of balsamic so I used apple cider (clearly I need to go shopping).  Knowing that it is a sweeter vinegar, I had to balance the flavors with something a bit saltier. You can use any mixture of vegetables in your pasta salad and try different combos of spices.  Cooking is fun so don’t be scared to try different things.  If it doesn’t come out the way you wanted it, then you know for next time! Enjoy! xoxo

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Spaghetti Squash Margarita Pizza Boat

Spaghetti Squash Margarita Pizza Boat

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Spaghetti Squash is such a versatile vegetable.   You can use it in place of spaghetti and combine different combinations of vegetables, spices, or cheeses in.

Spaghetti Squash has an array of vitamins ranging from vitamin A to C, up to vitamin K. Manganese is an important mineral found in Spaghetti Squash. It aids in the production of healthy bones and tissues. It also increases your metabolism, while regulating blood sugar and the functioning of the nervous system. Spaghetti Squash also helps prevent or decrease inflammation! It contains Omega-3 and Omega-6 fats, which helps inflammation, arthritis, and brain function.

 

What You Need:

Spaghetti Squash

Olive Oil

Salt and Pepper

Italian Spice Grinder

Tomato Sauce (You can use my recipe under Sunday Dinners on the blog)

Parmesan Cheese

Fresh Mozzarella

Gluten Free Pepperoni

Fresh Basil

What To Do:

Preheat your oven to 400 degrees and put a coating (little) of olive oil on a baking pan. Cut the Spaghetti Squash down the middle and scoop out the seeds.

Place face up on the baking pan and sprinkle with your seasonings. Top with a little bit of olive oil and place in the oven for 20-25 minutes (depending on the size of your squash). You want the squash to be undercooked.

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With a fork, scrape the inside of the squash to make “noodles”.

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In a bowl, mix the tomato sauce and a handful of parmesan cheese with the squash. Use as much as you would like. I added a little extra sauce since it will be baking in the oven again.

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Place the squash back into the boats and cook for another 10-15 minutes in the oven. In the meantime, slice your mozzarella and season with the Italian Grinder and chop up a few fresh basil leaves. Take the squash boats out and cover with mozzarella and basil.

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Put back in the oven for five minutes or until the mozzarella is melted and gooey.

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ENJOY! xoxo

Check out https://www.quickeasycook.com/spaghetti-squash/ for some awesome information about spaghetti squash, different ways to cook it, and for this recipe feature! While you are there, don’t forget to hit subscribe 🙂

Garlic Butter Steak with Red Wine Mushrooms Over Spinach

Garlic Butter Steak with Red Wine

Mushrooms Over Spinach

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I rarely eat meat but when I do, I like to make sure I eat a quality, free-range, farm raised, antibiotic-free meat.  I typically like a more tender steak like rib eye steak or filet mignon. Try not to pick out a piece that has a lot of fat in the middle. You want some fat or marbleizing because it makes your steak more tender, but you do not want a large slab of fat running through your steak. I like to grill my steaks since the grill gives the steak a distinct taste and personally I like a grilled steak (This part is where my step-dad or brothers come in).

 

What You Need for Steak Marinade:

Your preference of meat

Olive Oil

Red Wine Vinegar

Italian Herbs

Salt and Pepper

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What To Do:

Take the piece of steak and with a fork, poke holes throughout the piece. Place the steak in a bowl and drizzle on olive oil to coat. Rub the olive oil into the steak and then pour on some red wine vinegar (I don’t measure, I eyeball it by how full my bowl is and how many pieces of meat are in it). Sprinkle on salt, pepper, and Italian herbs. Put as much as you would like on. Remember to be careful with the salt. You can always add more, not take any away. Rub down your steak again and let it sit in the marinade for about an hour.

While the steak is marinating, start on your garlic butter.

What You Need for the Garlic Butter:

1 Stick of Room Softened Butter

2 Cloves of Garlic, crushed

Salt

Plastic Wrap

What To Do:

With a blender, whip together the butter, garlic, and a pinch of salt until combined. On a large piece of plastic wrap, place your butter in the middle of the plastic wrap. Start by spreading the butter into a tube shape, eventually using the plastic wrap as your guide. Place in the refrigerator until your steak is ready to eat.

While the steak is on the grill, start making the red wine mushrooms.

What You Need For the Mushrooms:

Package of Mushrooms

Olive Oil

Red Wine

Butter

Salt and Pepper

What To Do:

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In a large skillet pan, coat the bottom with olive oil. Slice your mushrooms and add to the pan. Sprinkle with some salt and pepper and stir. When the mushrooms are getting tender, add in about 1/4-1/2 cup of wine. Let it cook for a bit and add 1 tablespoon of butter. It makes the sauce taste a little bit richer. Cook for a couple more minutes so that the flavors can really incorporate together.

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When the steak is cooked to your desired preference, let it rest for a few minutes so the juices can stay inside the steak. I quickly sauted some spinach and made mashed potatoes to complete this dish. I topped that with the steak and mushrooms with a pat of the garlic butter on top!

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This was AMAZING!!!

Crispy Oven Baked French Fries

Crispy Oven Baked French Fries

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As much as possible, I like to make sure I am eating whole foods and not processed or frozen items. When in a pinch, you can find some healthier options, but with a quick and easy recipe to make crispy French Fries, you won’t need to reach for the freezer or the drive thru.

People often think that potatoes aren’t healthy. They can be if you eat them fried or drenched in unhealthy condiments. Potatoes are full of fiber, potassium, and vitamins B and C. They also contain a variety of phytonutrients that have antioxidant properties. Phytonutrients help prevent diseases and help maintain our body’s natural defenses.

 

What You Need:

Potatoes (you can use any type)

Olive Oil

Salt

What To Do:

Preheat the oven to 400 degrees while prepping your potatoes. Slice your potatoes into rectangles with how thick you would like them. The thicker the slices, the longer they will need to cook and the softer they will be in the inside.

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Dry them with a paper towel. On a baking sheet, drizzle some olive oil, and place the potato slices on. Sprinkle some salt and pepper on and mix the flavors together.

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Put them into the oven for 20 minutes, flip and cook another 10. Remember the thicker the potato, the more they will need to cook. You want the outside to be nice and crispy!

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Creamy Shrimp and Vegetable Risotto

Creamy Shrimp and Vegetable Risotto

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I love making risotto, especially when I am home with my family. People often get nervous making risotto because they feel like it might be difficult or will take too much time. As long as you cook it on low to medium heat and keep adding the liquid in slowly, the rice will cook and turn into a creamy and delicious dish. I have tried various proteins and vegetable combinations, but this one is my favorite!

 

What You Need:

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2 Cups of Arborio Rice

2 Tablespoons Butter, Separated

1/2 Cup of White Wine

5-6 Cups of Chicken or Vegetable Stock

Bag of Spinach, Chopped

Package of Mushrooms, Chopped

Olive Oil

1 Pound of Shrimp, Uncooked

Salt and Pepper

Parmesan Cheese

Fresh Basil

What To Do:

In a large saucepan, add in the Arborio rice and 1 tablespoon of butter on medium heat to toast the rice.

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Add in the white wine, salt and pepper to taste while stirring constantly.

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When the wine is absorbed, slowly add in 1/2 cup of chicken or veggie stock. Keep stirring and when that is absorbed, continue adding in 1/2 cup of broth until the rice is no longer crunchy and is smooth. Sometimes you will need a little less broth or more.

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While the rice is cooking, in another saucepan, add in a drizzle of olive oil and spinach. Season with salt and pepper and when the spinach is cooked, transfer to a plate. Drizzle on some more olive oil and cook the mushrooms. Transfer to a plate when finished and add the shrimp. Season with salt and pepper and when the shrimp starts to turn pink on the one side, flip them over. Undercook the shrimp a bit because the shrimp will finish cooking in the risotto. Cut the shrimp and add to the risotto when all the liquid is absorbed and the rice is soft.

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Add the vegetables and stir to incorporate all the ingredients. Add in the rest of the butter and a sprinkle or two of Parmesan Cheese. Sprinkle the top with some fresh basil and a pinch of cheese. Enjoy!

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