Tofu Burgers, Pasta and Veggies and Tips on Marinated Chicken!

Favorite Recipe This Week: Piadine

Sunday

Pasta Primavera with Grilled Veggies

We kind of made this one up as we went along. Happy accidents! “B” grilled up some summer veggies, and we tossed it with Wegman’s Vodka Sauce (where are you dear Wegmans…we miss you!), Parmesan and fresh Linguini. Yum.
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Monday

We tried a new recipe from Cooking Light. These Tofu Burgers were filled with flavor and we enjoyed them!

Grilled Lemon-Basil Tofu Burgers

  • 1/3 cup finely chopped fresh basil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 teaspoons grated lemon rind
  • 1/4 cup fresh lemon juice
  • 1 tablespoon extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 garlic cloves, minced and divided
  • 1 pound firm or extrafirm tofu, drained
  • Cooking spray
  • 1/3 cup finely chopped pitted kalamata olives
  • 3 tablespoons reduced-fat sour cream
  • 3 tablespoons light mayonnaise
  • 6 (1 1/2-ounce) hamburger buns
  • 6 (1/4-inch-thick) slices tomato
    Arugula

Preparation

  1. Combine first 8 ingredients and 3 garlic cloves in a small bowl. Cut tofu crosswise into 6 slices. Pat each square dry with paper towels. Place tofu slices on a jelly-roll pan. Brush both sides of tofu slices with lemon juice mixture; reserve remaining juice mixture. Let tofu stand 1 hour.
  2. Prepare grill.
  3. Place tofu slices on grill rack coated with cooking spray; grill for 3 minutes on each side. Brush tofu with the reserved juice mixture.
  4. Combine remaining 1 minced garlic clove, chopped olives, sour cream, and mayonnaise in a small bowl; stir well. Spread about 1 1/2 tablespoons mayonnaise mixture over bottom half of each hamburger bun; top each serving with 1 tofu slice, 1 tomato slice, about 2 tablespoons arugula, and top half of bun.

Cooking Light
AUGUST 2006

Tuesday

We made the original piadine recipe from a few weeks ago. We really enjoyed that one. At least one of our friends tried the recipe and enjoyed it as well. If that doesn’t convince you to try the recipe yourself….then you’re foolish. (well not really…we still like you because you’re reading this blog!)

Wednesday

Leftovers from Monday!

Thursday

We received a basket of red potatoes in last week’s farmiemarket basket. We cubed the potatoes and tossed them with olive oil and seasoning and roasted them for 20-30 mins at 400 degrees, tossing about half way through. The crispy 20120821-111347.jpgpotatoes were served with chicken from the freezer that was marinated in spiedie sauce. Originally I was going to use the potatoes and make mashed potatoes. AH I love mashed potatoes…but NO. “B” said there would be a texture issue. pffft.

If you are making this for yourself: Purchase chicken breasts and freeze them with some marinade in individual ziploc bags. Label each bag with the number of breasts, the date, and the flavor of marinade. Take chicken out of freezer a day or two beforehand and defrost in the fridge. Only cut up as many potatoes as you will eat and roast them. One trick we use sometime is we will freeze three chicken breasts and then make all three even though there are only two of us. Then one of us will eat the third chicken breast the next day for lunch as a chicken sandwich.

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Pasta, Spinach and Pine Nuts- You can’t go wrong

Favorite Meal this week: Tortellini, Spinach and Toasted Pine Nuts

Monday

This is one of our go-to meals. I’m actually surprised we haven’t posted it yet because we make it a lot. It’s easy and delicious.

Tortellini, Spinach and Toasted Pine Nuts

1 package of fresh tortellini
1-2 packages of fresh spinach
olive oil or butter
2-3 cloves garlic, minced
2 Tablespoons about of Pine Nuts, toasted
Salt and Pepper to season
Grated Parmesan

Bowl the water for the pasta. Meanwhile, in a saute pan place the butter or olive oil. Add the minced garlic and saute for 30 seconds. Add the spinach and toss until cooked down. Season with salt and pepper. Once the pasta water is ready, add the pasta and cook according to package. Serve pasta with the spinach and toasted pine nuts. Top with grated parmesan.

Tuesday

We went out for some yummy Mediterranean food! Can you say falafel?

Wednesday

We tried a new recipe. It was kind of sweet for dinner, but worth a try, especially with the lime sauce. This dish could be good for singles as you could make as much or little as you want!

Brie and Peach Quesadillas

Sauce:

    • 2 tablespoons honey
    • 2 teaspoons fresh lime juice
    • 1/2 teaspoon grated lime rind

Quesadillas:

  • 1 cup thinly sliced peeled firm ripe peaches (about 2 large)
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon brown sugar
  • 3 ounces Brie cheese, thinly sliced
  • 4 (8-inch) fat-free flour tortillas
  • Cooking spray
  • Chive strips (optional)

Preparation

  1. To prepare sauce, combine first 3 ingredients, stirring with a whisk; set aside.
  2. To prepare quesadillas, combine peaches, 1 tablespoon chives, and sugar, tossing gently to coat. Heat a large nonstick skillet over medium-high heat. Arrange one-fourth of cheese and one-fourth of peach mixture over half of each tortilla; fold tortillas in half. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 2 minutes on each side or until tortillas are lightly browned and crisp. Remove from pan; keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 3 wedges; serve with sauce. Garnish with chive strips, if desired.

Note:Placing the fillings on one side of the tortilla and folding the other half over (like a taco) makes the quesadillas easier to handle. Whole wheat tortillas would also be great, offering a sweet, nutty taste. The lime-honey dipping sauce balances the richness of the buttery filling.

Cooking Light
JUNE 2005

Thursday

We made pizza! Seriously…pizza is just so easy and delicious. I swear we never make the same pizza twice!

Friday

Grilled Salmon! Yum! We’ve had our real grill for just about a year now (I say real grill because for YEARS we used an electric George Forman grill. Mainly because when we lived in our apartment that was the only “grill” we were allowed to own). Anyway, last year we upgraded to a “MANLY MAN” grill with real fire! Over the course of the year, I’m pretty sure “B” has gotten better and better at grilling! He uses ANY opportunity to grill. Plus, I don’t mind because that usually means less dishes for me! That’s what we call a Win-Win!

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Multi-Cultural Week: Italian and Mexican

Favorite Recipe This Week: Roasted Veggie and Black Bean Burritos

Sunday

We had left over torn bread from last week’s sandwich binge so we made a bread soup.

Papa al Pomodoro adapted from Rachael Ray

3 tablespoons extra-virgin olive oil, 3 turns of the pan, plus some for drizzling
4 to 6 cloves garlic, chopped
1 medium onion, finely chopped
1 (15-ounce) can diced tomatoes
1 (28-ounce) can crushed tomatoes
Salt and pepper
1 quart chicken or veggie stock
4 cups, about 1/2 pound, chopped or torn stale bread
2 (15-ounce) cans small white beans, such as Goya brand (smaller than cannellini beans) (optional)
shaved Parmigiano-Reggiano – use fresh and use a peeler to shave it
10 fresh basil leaves, torn
Heat a medium soup pot over medium heat. Add 3 tablespoons extra-virgin olive oil, garlic and onion. Cook 7 to 8 minutes, then add tomatoes and crushed tomatoes and season with salt and pepper. Add stock and raise heat to make the soup bubble. Reduce heat to simmer and add bread and beans. Stir soup as it simmers until it thickens to a stew-like consistency. Turn off heat, adjust seasonings, add basil and ladle into shallow bowls. Top with shaved cheese and additional drizzle of extra-virgin olive oil. Bnote: leftovers are good with queso fresco, fried eggs and pesto as shown below 🙂

Monday

C&C came over and made ME dinner in my OWN kitchen! How sweet! I have never really experimented with spaghetti squash, so they came and made me a spaghetti squash al fredo! Yum!

Tuesday

This week I was mainly alone for dinner as “B” was traveling here there and everywhere. I have a good friend, “Bef” who eats alone often. She is the one who hooked me on Hungry Girl for many of the inspirations for nights when I’m alone. So I texted her and asked what her favorite “single” person meal is…and not surprisingly (if you know Bef), she answered Tacos. So I thought about tacos and recalled my other good friend KT talking about a burrito recipe that she enjoyed. In the past I went on a burrito kick where I would make tons of burritos on a sunday and freeze them and then take them for work. By the time lunch came around the burrito would be unfrozen and ready for a little microwave action. So I figured if there were extra, I could just do the same with this recipe from KT. I wound up making it on Tuesday night (one of the nights “B” was actually home). Ok, let me rewind… My PLAN was to roast the veggies Tuesday night and make the burritos for myself on Wednesday…but when “B” came home and smelled the veggies, he opted for burritos instead of leftovers from Sunday.

So here’s the burrito recipe (instead of the spices suggested, I used Arizona no Salt spice from Penzy’s and I was out of cilantro and I don’t always love it so I left it out):

Roasted Veggie and Black Bean Burritos

2 whole Sweet Potatoes, Peeled And Cubed Small
2 whole Jalapenos Diced (I used one after KT warned me they were spicy)
1 whole Red Pepper, Diced Small
1 whole Red Onion, Diced Small
2 teaspoons Olive Oil
1 teaspoon Cumin
1 teaspoon Chili Powder
1 pinch Salt And Pepper
1 can Black Beans, Rinsed And Drained (15 Ounce Can)
½ cups Fresh Cilantro, Chopped
2 teaspoons Fresh Lime Juice
2 cups Shredded Cheddar
1 package Burrito-Sized Wheat Tortillas Or Wraps (6-10 Count)
In a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway through.

Let cool. Add your roasted veggies to a can of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use.

Warm your wheat tortillas or wraps in microwave according to directions on package. Spray a casserole dish with nonstick spray or olive oil spray.

Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides, place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together.

Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make the tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.

Serve with locally made sour cream and tomato/salsa purée (recipe in prior posts) if available and desired.

Makes about 6 burritos.

The rest of the week:
Leftovers of Soup and Burritos! This is also the week that Chocolate Chobani found its way into our life permanently!

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