Tofu with Green Beans and Cashews

Prep: ? |  Cook Time: ? |  Serves: 4

Ingredients:

  • 1 carton extra firm tofu
  • 1 red bell pepper
  • 1/4 lb green beans or thin asparagus
  • 4 TBSP soy sauce
  • 2 TBSP brown sugar
  • 3 garlic cloves, minced
  • 1/4 cup water
  • 5 tsp roasted peanut oil
  • 5 green onions, sliced diagonally
  • 1/4 cup roasted cashews

Directions:

  1. Drain tofu. Cut it cross wise into slabs about 1/2 inch wide. Cut each slab in half lengthwise, then cut into triangles. Blot well with paper towels.
  2. Cut bell pepper in half lengthwise, remove veins and seeds, and cut into triangles. Cut ends off green beans and cut into 2 inch lengths.
  3. Combine soy sauce, brown sugar, garlic and water in a small bowl and stir.
  4. Heat 1 TBSP peanut oil in a nonstick skillet over medium high heat. Add tofu and cook without disturbing, about 5 minutes. Turn and cook the other side. Tofu should be golden. Remove and set aside.
  5. Add another teaspoon of oil. When hot add green beans. Stir fry over high heat for 2 minutes, then add bell pepper and cook for another 5 minutes. Return tofu to pan, and season with a few pinches of salt.
  6. Pour in the soy-sauce mixture and cook, coating the tofu and peppers. Turn off heat before it reduces too much. Top with cashews, and serve over rice.
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Turkey Chorizo Tacos

Servings: 4 | Total Time: 20 minutes

Ingredients:

  • 1 tablespoon canola oil
  • 1 onion, chopped
  • 4 ounces Spanish chorizo, chopped (I used 1 Chorizo sausage from Whole Foods)
  • 1/2 pound ground turkey (I used organic ground turkey)
  • kosher salt and black pepper
  • 8 corn tortillas, warmed
  • sour cream
  • sliced avocado
  • salsa
  • fresh cilantro sprigs
  • lime wedges

Directions:

  1. Heat the oil in a large skillet over medium-high heat.
  2. Cook the onion and chorizo until the chorizo is crisp, 3 to 5 minutes.
  3. Add the turkey to the skillet, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, breaking the meat up with a spoon, until no longer pink, 3 to 5 minutes.
  4. Divide the turkey-chorizo mixture among the tortillas and top with sour cream, avocado, salsa, and cilantro; serve with lime wedges.

Notes: This was very good- and both kids and adults liked it!

Recipe Origin:

Ravioli with Pea Puree

Servings: 4 | Total Time: 20 minutes

Ingredients:

  • 1 1/2 tablespoon unsalted butter
  • 2 cups frozen green peas
  • 1 cup chicken broth (I make my own)
  • 1/4 cup heavy cream
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  •  1 or 2 (8-ounce) packages Ravioli, prepared according to package instructions. If you only use 1 package, you may need to add some additional cooked pasta.
  • 4 packed cups baby arugula or baby arugula salad mix
  • 1/2 large lemon
  • 2 tablespoons finely chopped fresh mint

Directions:

  1. Melt butter in a large skillet over medium heat about 2 minutes.
  2. Add peas and cook, stirring occasionally, for 2 minutes.
  3. Add broth, cook for 2 minutes more and then carefully transfer to blender.
  4. Add heavy cream, salt and pepper and purée until very smooth.
  5. Toss in a bowl with hot ravioli and pasta (if you are adding pasta to the mix)
  6. Arrange arugula in four wide, shallow bowls. Top with a squeeze of lemon, the sauced ravioli and mint. Serve immediately.

Notes:

Recipe Origin: Whole Foods. I added pasta.

Pasta with Broccoli and Turkey

Servings: 4 | Total Time: 20 minutes

Ingredients:

  • 3/4 lb orecchiete
  • 2 cups broccoli florets
  • 1 lb ground turkey
  • olive oil
  • 1 tsp fennel seed
  • 2 cloves garlic, chopped
  • 1/2 tsp red pepper flakes
  • slat
  • parmesan

Directions:

  1. Cook 3/4 lb pasta. Set your timer for 1 minute LESS than the recommended cooking time. 
  2. When timer goes off, add 2 cups broccoli florets to the pasta and water. Cook for 1 minute and drain this in a colander.
  3. In a separate skillet, brown turkey in olive oil with 2 cloves chopped garlic, 1 tsp fennel seed, 1/2 tsp red pepper flakes, and salt to taste.
  4. Combine pasta, turkey, 2 TBSP olive oil, and freshly grated parmesan.

Notes:

Recipe Origin:

Drop Biscuits

Notes: Quick and fast. Family said they like these almost as much as my buttermilk biscuits. I think these are better for savory dishes, and wouldn’t make a great breakfast biscuit. You could easily add 1/2 cup shredded cheese to these.

Servings: 6-7 | Prep Time: 5 minutes | Total Time: 25 minutes

Ingredients:

  • 2 cups all-purpose flour (White Lily)
  • 1 stick cold unsalted butter, cut into pieces
  • 1 TBSP baking powder
  • 1 tsp kosher salt
  • 1 cup whole or 2% milk

Directions:

  1. Heat oven to 400F.
  2. In a food processor, combine flour, butter, baking powder and salt. Pulse until pea-sized.
  3. Add milk and pulse just until moistened.
  4. With a 1/2 cup measure, drop large mounds of dough onto a greased baking sheet. Bake until golden, about 19-20 minutes.

Recipe Origin: Adapted from Real Simple recipe.

Red Lentil and Sweet Potato Curry

Prep Time: 10 minutes | Total Time: 30 minutes | Serves: 4-6

Ingredients:

  • 3 TBSP canola oil
  • 4 cloves garlic, chopped
  • 1/4 cup onion, diced (or 8 green onions, white and green parts separated)
  • 1 TBSP curry powder
  • 4 medium carrots, chopped
  • 1 large sweet potato
  • 1 cup red lentils
  • 4 cups chicken or vegetable broth (I use chicken)
  • salt and pepper

Directions:

  1. Heat oil in a large pan over medium high heat.
  2. Add garlic, onions (or green onion whites) and cook until softened, 2-3 minutes.
  3. Stir in curry powder.
  4. Add carrots, sweet potato, lentils, 3/4 tsp salt and 1/4 tsp pepper and stir 2 minutes.
  5. Add broth, bring to boil and reduce heat to simmer, stirring occasionally until lentils and vegetables are tender, about 20 minutes.
  6. Sprinkle with green parts of green onions (if using).

Notes: Can also serve with sliced lime wedges and naan if you have them.

Recipe Origin:  Real Simple recipe. Modified with sweet potato and increased garlic.