Honey Ginger Tofu and Veggie Stir Fry

Never doubt the beloved cast iron skillet. It is the best, most perfect nonstick pan, and is a healthy cooking choice. TRUST. I originally opted for my wok when making this, but regretted it as soon as the tofu was sticking like crazy to the bottom of the "nonstick" pan. I irritably moved the tofu to my cast iron, and everything was peachy again. I'm sorry my dear cast iron for ever doubting you.

Aside from the minor tofu meltdown, this stir fry was very successful. I love a good stir fry! They're super quick, making them perfect for a weeknight, and they're pretty easy to improvise. I used carrots and snow peas, but mushrooms (always say yes to mushrooms), broccoli, or asparagus would be awesome as well. Feel free to switch out the veggies in the recipe, and use whatever you have on hand!  To me, what usually makes one stir fry stand apart from another is the sauce, and this one is super! Full of fresh ginger and garlic, it's savory and delish. You may have a bit leftover, so don't be afraid to get creative. I'm sure it would be crazy good with fried rice, or on top of fish or chicken. Regardless, I'm sure you'll hoover this recipe, just like we did. 

Honey Ginger Tofu and Veggie Stir Fry

Notes: I used coconut oil in place of canola oil to make a healthier stir fry. Coconut oil has a high smoke point, making it work just as well as canola oil. Plus, it's tasty. I shredded the carrots, but I think I'll either chop them next time or use match sticks. Though they were pretty, the shredded carrots tended to clump up, and it was difficult to separate them.

Ingredients

For the stir fry

1 1/2 cups uncooked brown rice

2 tablespoons coconut oil

14 ounces extra firm tofu

2 cups chopped snow peas, or green veggie of choice

2 cups carrots, shredded, chopped or julienned-your call!

3 green onions

For the stir fry sauce

3 cloves garlic

2 tablespoons fresh ginger

2 tablespoons honey (more to taste)

1/2 cup tamari, or low sodium soy sauce

1/4 cup water

1/4 cup rice wine vinegar 

1/4 cup coconut oil

Directions

First, make the sauce. Puree all the sauce ingredients together in a food processor until smooth. Set aside.

Cook the rice according to package directions (remember, brown rice needs about 45 minutes of cooking time!). Cut the tofu into slices and press with a paper towel to remove excess moisture. Wait a few minutes and press again-there's a lot of water in there! Cut the tofu slices into small cubes. Heat the oil in a large nonstick skillet (cast iron is dreamy here!) over medium heat. When the oil is shiny, add the tofu and about 1/4 cup of the stir fry sauce (watch out because the sauce and oil will splatter a tiny bit. Have a cover, just in case). Pan-fry the tofu until golden brown. Remove from the pan and drain on paper towel lined plates.

Return the pan to the heat and add the snow peas, try not to stir too much, as you want the veggies to get a little charred (at least I do!). When the snow peas are bright green and slightly charred, add the carrots and 1/4 cup of stir fry sauce, and toss. Arrange the veggies and tofu over the cooked rice, and cover with more sauce to taste. Sprinkle with the green onions.

Recipe Source: adapted from Pinch of Yum

Arroz con Pollo

Saturday afternoons are my favorite. You still have one more day before the work/school week starts, and it's completely acceptable to stay in your sweats all day. It's also the perfect time to try out new recipes, especially ones like this that are a bit more involved than others. I'd been eyeing this recipe for over a year now, and was excited to have the opportunity to try it out. This was about a month ago…oops.

Nevertheless, I'm here now and am excited to share. For this recipe, I broke down a chicken for the first time, which was easier than I thought! I used this video to learn how to do it. If you like all the parts of the chicken, this is really the most economical way to do it. I've since decided that I really only care for dark meat, so I think I would just stick to legs and thighs next time. From start to finish, this took a few hours (including the time it takes to marinade the chicken), making it a perfect weekend kitchen project. We happily ate the leftovers for days! Enjoy!

Arroz con Pollo

Ingredients

for the marinade:

1/4 cup fresh orange juice (about one orange)

2 tablespoons fresh lime juice

2 garlic cloves

1 teaspoon salt

1 tablespoon canola oil

for the chicken and rice:

1 whole 4-4 1/2 pound chicken 

1 tablespoon plus 1 teaspoon olive oil, divided

2 pints cherry or grape tomatoes

2 green bell peppers, diced

2 cups yellow onions (about 1 1/2 small onions or 1 large)

2 garlic cloves

2 teaspoons cumin

1 teaspoon paprika

1.5 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon saffron, crushed

1 cup canned diced tomatoes (fire roasted is preferable)

1 bay leaf

3 cups chicken broth

2 cups white rice, uncooked

1/2 cup green peas

1/3 cup pimento stuffed green olives, roughly chopped

Directions

Preheat oven to 400F.

Spread cherry tomatoes on a lined baking sheet and drizzle with a teaspoon of olive oil. Roast for about 25 minutes, stirring occasionally. Remove from oven and set aside.

Break down your chicken, and place in a large shallow dish (I used a deep 9x13 pan). Mix together the marinade ingredients and pour over chicken. Cover with plastic wrap and chill for an hour in the refrigerator.

Once chicken is done marinating, heat the remaining tablespoon of olive oil over high heat in a heavy 5 1/2 quart ovenproof pot. Once the oil is hot, brown chicken in batches on both sides, about 3 minutes per side (it will not be fully cooked, just browning it for now!). Remove chicken and set aside.

After all the chicken is browned, add the onions, diced green pepper and garlic to the hot oil. Saute veggies for about five minutes. Add cumin, paprika, salt, pepper, and crushed saffron to the veggies and mix well. Add roasted cherry tomatoes and diced tomatoes and mix. Add the bay leaf.

Pour chicken broth and bring to a boil. Add the rice, stirring well to combine.

Lay the chicken pieces in the pot, cover tightly with a lid and place in a 350 degree oven for 20-25 minutes. After baking, rice should have absorbed most of the liquid and be fluffy. The chicken pieces should be completely done.

Once cooked, stir in the peas and chopped olives. 

Recipe Source: adapted from Eat Live Run

Tomato and Sausage Risotto

Over a year ago, I made this risotto and found it to be so disgusting most of it went in the trash. It wasn't the recipe, it was me. Here's what happened...

I bought all the ingredients, super stoked to be making my first risotto. I started stirring and breaking up the sausage, and grabbed the wine to pour in the pot. Mind you, I was being cheap and bought one of those small cartons of wine, and thought it would be fine, my first mistake. I started to pour the wine, and OOPS, it's a red wine, (huge) mistake number two. I decided to keep going, since I was so invested now, and plus, it didn't smell bad. Finally, the risotto had finished cooking, and it was time to add the spinach and cheese. I only had the parmesan in the shaker, and again, thought it would be fine. You see where this is going, right? It was a total disaster. Purple, grainy, inedible risotto. Blech...

I've since learned my lesson, and with this major cold snap we're having (the metal on the frames of my sliding glass doors are frozen on the inside if that gives you any idea), I decided I was ready to give this risotto another go. I used wine from a bottle, which was clearly white, and freshly grated cheese. The result was nothing like the purple mush I made last year, and was truly delicious. Live and learn.

Tomato and Sausage Risotto

Ingredients

1 28-ounce can diced tomatoes, in juice

1 tablespoon olive oil

3/4 pound hot Italian sausage, casings removed

1 small onion, finely chopped

Salt and pepper

1 cup Arborio rice

1/2 cup dry white wine

1 bunch flat-leaf spinach (10-14 ounces), tough stems removed, chopped (about 7 cups)

1/2 cup grated Parmesan cheese, plus more for serving

2 tablespoons butter

Fresh basil for garnish (optional)

Directions

In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.

In a medium saucepan, heat oil over medium heat. Add sausage and onion, and season with salt and pepper. Cook, breaking up sausage with a spoon or spatula, until sausage is opaque and onion has softened, 3-5 minutes.

Add rice. Cook, stirring until well coated, 1-2 minutes. Add wine, and cook, stirring until absorbed, about 1 minute.

Add about 2 cups hot tomato mixture to rice, and simmer over medium-low heat, stirring occasionally, until absorbed, 4-5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until creamy and just tender, about 25 minutes total (you may not have to use all the liquid).

Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan if desired.

Recipe Source: adapted from Martha Stewart, Everyday Food-Novemeber 2006

Grilled Lime Coconut Chicken with Coconut Rice

This chicken. This rice. Oh...my...goodness. Not only is the chicken absolutely wonderful, the rice is the perfect side, and both take no time to make! In the amount of time it takes to make the rice, you can have this beautiful and flavorful meal. Take today for example: this afternoon I quickly prepped the chicken and marinade and threw it in the fridge. I went and hung out with friends at the pool, and when I came home, I started the rice. I took a quick shower, then cooked the chicken. Everything was ready at about the same time, and Chris and I had an awesome dinner. Ideal for a week night, or anytime really, there's no excuse not to make it. I'm so glad I stumbled upon this recipe. It will be perfect for this upcoming year, as Chris and I are going to be incredibly busy.  

So get outside, fire up the grill, and make this meal ASAP!!

Grilled Lime Coconut Chicken with Coconut Rice

Ingredients

Chicken

3 tablespoons olive oil

Zest and juice of 1 lime

1 teaspoon ground cumin

1 1/2 teaspoons ground coriander

2 teaspoons curry powder

Pinch cayenne pepper

2 tablespoons soy sauce

1 1/2 teaspoons salt

2 tablespoons sugar

1/2 cup canned coconut milk, light or regular

2 pounds boneless skinless chicken thighs 

1/4 cup fresh cilantro, chopped

Fresh limes, cut into wedges

Coconut Rice

1 cup jasmine rice

1 cup canned coconut milk

1 cup water

1/2 teaspoon salt

Directions

In a medium or large bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, curry powder, cayenne pepper, soy sauce, salt, sugar, and coconut milk. Place chicken in the bowl, and give it a gentle stir until the chicken is coated with the marinade. Cover the bowl in plastic wrap and refrigerate for at least 2 hours and up to 8 hours.

Next, prepare the coconut rice. Bring rice, coconut milk, water, and salt to a simmer in a medium saucepan. Cover, reduce the heat to low and simmer for 15-16 minutes until the liquid is mostly evaporated. Remove from heat and let stand for 10 minutes before fluffing with a fork and serving. Alternately, you could just dump the rice ingredients into a rice cooker and let it do it's thang. When it's finished cooking, go ahead and fluff with a fork (this is the route I took).

Preheat grill to medium-high heat. Grill the chicken for 6-7 minutes per side (actual time depends on the thickness of the chicken)**. While the chicken is cooking, pour the marinade into a small or medium saucepan. Bring the mixture to a rolling boil for 10 minutes, stirring occasionally. If it thickens too much for your liking, thin it out with a little water or stock. 

To serve, place chicken and rice on a plate. Drizzle with sauce, and sprinkle with fresh cilantro over the top. Serve with lime wedges.

**If you don't have a grill, no worries! You can broil them in the oven, or cook in a heavy skillet.

Recipe Source: adapted from Mel's Kitchen Cafe

Cajun Jambalaya

That there jambalaya is what I call comfort food. It's warm, spicy, filling, and most importantly, delicious. My sister uses this recipe all the time (hi Becca!), and always sends me pictures, making me incredibly jealous. I'm pretty sure it's one of her favorite things to make, especially when she's trying to impress. I've been wanting to try it for a while, but buying all the ingredients at once (especially the meat and fish) can be pricey for only one meal. As fate would have it, I found a 2 lb. bag of extra large red Argentinian shrimp on sale for $8.99, and almost always have chicken and andouille (so I can make gumbo of course).

Because I was so anxious to dig right in, the bowl I ate was more like a risotto (num), but once it cooled a little bit, the rice absorbed most of the liquid. It made about four servings, so the only thing I would do differently next time is double the recipe!

Cajun Jambalaya

Ingredients

12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper

File powder (optional)

Directions

In a medium size bowl combine shrimp, chicken, and Creole seasoning, and work in seasoning well. 

 

In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs some of the liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and file powder

 

Emerill's ESSENCE Creole Seasoning aka "Bayou Blast"

Ingredients

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

 

Directions

Combine all ingredients thoroughly. 

Yields: 2/3 cup. It's great on fish or chicken, and you can use it in gumbo as well!

Recipe Source: adapted from Emeril Lagasse's recipe via Food Network

Mediterranean Eggplant and Barley Salad

A new goal of mine is to incorporate more whole grains into my diet, and this salad was the first of many in achieving that goal. I really like barley, though hardly ever make it! It's chewy, nutty, and super healthy, providing over 50% of one's daily fiber! 

Salads like this are also great to have around, and they keep very well, so you have a healthy meal/side dish in the fridge waiting for you whenever you want it. This recipe was pretty easy to make, though a bit time consuming. The end result is totally worth is though! Lots of veggies, tons of fresh herbs, you feel good eating it. Please keep in mind this recipe yields a lot, probably 8 full servings. Luckily, I was able to share with friends at a pizza making soirée last night, and still have plenty left for me! Enjoy!

Mediterranean Eggplant and Barley Salad

Ingredients

1 1/2 pound eggplant, cut into 1/2 inch cubes

3/4 pound zucchini, cut into 1/2 inch cubes

10 tablespoons extra virgin olive oil*

1 teaspoon salt

1 teaspoon pepper

1 cup chopped scallion

1 1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/8-1/4 teaspoon cayenne (adjust to taste-I used about 1/8 teaspoon, I could've used a bit more)

1 1/4 cup pearl barley

2 cups vegetable or chicken stock

1/2 cup water

2 tablespoons fresh lemon juice

1 garlic clove, minced

1/4 teaspoon sugar

1/2 pound cherry tomatoes, quartered

1/2 cup thinly sliced red onions

1/2 cup chopped fresh flat-leaf (Italian) parsley

1/4 cup chopped fresh mint

Crumbled feta to garnish (optional...I guess)-omit to make vegan or dairy free

Directions

Preheat oven to 425F. Put oven racks in upper and lower thirds of oven.

Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a large bowl, then spread in 2 baking sheets lined with foil and sprayed with cooking spray. Roast vegetables in oven, stirring occasionally, and switching position of pans halfway through baking, until vegetables are golden and tender, 20-25 minutes total. Combine vegetables in 1 pan and cool, reserving the other pan for cooling barley.

Meanwhile, cook the barley. Heat 2 tablespoons oil in a 3 to 4 quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add stock and water, and bring to a boil. Reduce heat and simmer, covered, until all of the liquid is absorbed and barley is tender, 30-40 minutes, adding more water if the pot dries out (I added a teensy bit). Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

While barley is cooling, make the dressing. Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add cooled barley, roasted vegetables, and remaining ingredients to bowl with dressing, and toss until well combined. Top with feta, if desired (you desire it).

*I hardly ever measure the amount of oil I use in cooking, I usually just drizzle until it looks right. That being said, I don't think I used 10 tablespoons of olive oil for this recipe.

Recipe Source: adapted from Gourmet 2006, via Epicurious.com

Chicken Tikka Masala

If you could choose any meal in the whole world to be your final meal, what would it be? Tough question, I know. I don't even know if I could pick any one thing, though I think chicken tikka masala would definitely be a finalist. 

Up until today, I have had zero luck making chicken tikka masala at home. I blame the jars of tikka masala at Trader Joe's that call for water instead of cream, and starter kits. None of them even compare to the beautiful orange spicy creamy goodness I buy at my local Indian restaurants. As I mentioned before I have access to at least four incredible Indian restaurants within walking distance to my house. Why would I ever make it at home? It's expensive, that's why.

This recipe isn't quite like what I buy at my local places, though it was too good not to share. Orange, spicy, and creamy, it's definitely a start in the right direction. The chicken alone is worth the recipe. It was some of the best chicken I've ever made, and I almost decided to chuck the tikka masala and just have the chicken. I will still continue to search for the my perfect tikka masala, but I'm glad I have this recipe in my arsenal to tide me over until then.

Chicken Tikka Masala

Ingredients

Chicken:

1.75 lbs of boneless, skinless chicken breast

½ teaspoon cumin

½ teasponn coriander

½ teaspoon cayenne

1 teaspoon salt

Marinade:

1 cup whole milk greek yogurt

2 cloves garlic, minced

2 teaspoons fresh ginger, grated

1 tablespoon vegetable oil

Simmer Sauce:

2 tasblespoons oil

1 large onion, finely minced

2 cloves garlic, minced

2 teaspoons fresh ginger, grated

2 fresh jalapenos, finely minced

2 tablespoons tomato paste

1 tablespoons garam marsala

28 oz can crushed tomatoes (I may try tomato puree next time)

1 tablespoons sugar

¾ cup heavy cream

Salt to taste

1/4 teaspoon cayenne for a little kick (which is what I like), or more if you like it extra spicy

Directions

In a ziploc bag, add the chicken and dry spices. Shake, and rub the chicken, coating it evenly with spices. Refrigerate the chicken up to a few hours.

Combine the yogurt, garlic, ginger, and oil in a bowl, then add to the bag of chicken. Leave out at room temperature to marinate.

Preheat the oven broiler. On a sheet pan covered in foil, dump chicken out of the ziploc bag. Broil the chicken for 15 minutes, then turn off the heat, and leave in the oven for an additional five minutes.

While the chicken cooks, make the simmer sauce.

In a medium sized dutch oven (ideally enamel cast iron), add the oil. Once hot, add the onions. Once they begin to brown and soften, add the garlic, ginger, and jalapenos. Cook for one minute. Then add the tomato paste and garam masala, and stir to combine. Stir in the crushed tomatoes and sugar. Cover the pot, and simmer for 15 minutes.

Remove from heat, and stir in cream. 

Once the chicken is cooked, cut into bite sized pieces. Add the chicken to the sauce, and gently reheat.

Serve the tikka masala on a bed of rice and naan. Oh how I wish I had naan! I forgot...never again.

Recipe Source: Heather Christo

Mujaddara-Lentils and Rice with Caramelized Onions

I love a recipe where three simple ingredients can turn into something special and delicious. In Mujaddara, caramelized onions give life to the rice and lentils. Up until this dish, I think I've only had lentils in soups, so I'm slowly learning how to incorporate this ultra healthy legume into my diet. The original recipe called for brown rice, which would be a little healthier, but I only had white rice, so I adjusted the recipe accordingly. If you would prefer brown rice, add it to the pan with the lentils. I found this recipe at one of my new favorite blogs: Elly Says Opa. Elly says that you could serve this as a vegetarian main dish, or as a side. We at it for lunch one day, but I think I would prefer it as a side to perhaps chicken or pork, with some veggies or a salad.

Mujaddara

Ingredients

2 tablespoons olive oil

2 medium yellow onions, cut in half and then into slices

1 bay leaf

1/2 cup lentils, rinsed and picked over

1/2 cup white rice

2 1/2 cups stock (I used veggie) or water or a combo*

Directions

Heat a deep saute pan or medium saucepan over medium heat. Add the oil. Once hot, add the onions. Cook for two or three minutes over medium heat and then reduce to medium-low. Cook, stirring occasionally, until the onions are a dark golden brown, about 20-30 minutes.

Stir in the lentils and bay leaf and saute for a minute before adding the liquid. Increase heat to bring to a boil, and then cover for 30 minutes. Add rice and 1/3 cup broth and simmer an additional 15-20 minutes or until rice and lentils are tender. Season to taste with salt and pepper.

*Add more liquid as you are cooking the mujaddara, if necessary. I ended up adding about 1/3 of a cup more stock when I added the rice, but this amount may vary depending on your stove.

Recipe Source: adapted from Elly Says Opa

Chicken and Sausage Gumbo

Happy (almost) Fat Tuesday! I always miss Louisiana around this time of year. I wasn’t born and raised there, but I did live there for four years, so it is (and always will be!) a place that is near and dear to my heart. 

Gumbo is one of my favorite comfort foods. It's warm, filling, has tons of flavor, and every time I make it, I feel like I'm back in the south with a glass of sweet tea. I have my own recipe I follow, but thought I'd try a different way this time.

The first gumbo recipe I found on Google was of course Emeril Lagasse's, who else? His recipe is pretty close to how I've made mine in the past, except in mine I use butter for the roux instead of oil, I add okra, and I also use chicken that is already cooked to save time. Today I gave oil a try, though I think I prefer butter, as I believe it's easier to make the roux and adds more flavor to the dish. I of course still love my way, but this gumbo was pretty darn good. It was rich, hearty, full of flavor...everything a gumbo should be. 

Unlike Emeril, I didn't have four whole hours to make a gumbo. Instead, I made mine in a way that reduced the cooking time significantly, and I don't think it sacrificed flavor in any way. The only real tip I have is be sure you have EVERYTHING prepped before you start. You're life will be a whole lot easier...I promise. I hope if you make this gumbo, you enjoy it as much as we did today, and I hope ya'll (yes..I just did that) have a happy Mardi Gras! Laissez les bon temps roulez!

Chicken and Sausage Gumbo

Ingredients

1 tablespoon plus ¼ cup vegetable oil

½ pound andouille sausage, cut crosswise in ½ inch thick pieces

½ cup flour

1 cup diced onion, about 1 medium

½ cup celery, chopped

½ cup green bell peppers, chopped

½ teaspoon salt

1/4 teaspoon ground red pepper or cayenne

¼ teaspoon paprika

¼ teaspoon thyme

2 bay leaves

5 cups chicken stock

2 cups cooked chicken (I shredded the chicken meat I used to make stock. A rotisserie chicken would also work well).

¼ cup chopped green onions

1 tablespoon parsley

Cooked white rice

Directions

In a large Dutch oven, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until brown, about 5 minutes. Remove sausage and set aside.

To make the roux, combine the remaining ¼ cup oil and ½ cup flour in the Dutch oven and cook over medium heat, stirring constantly for 10-15 minutes or until dark brown.

Add the onions, celery, and bell peppers, and cook about 3-4 minutes. Add the reserved sausage, salt, spices, and bay leaves, and cook for another minute or two. Slowly add the chicken stock, and stir until well combined. Bring the mixture to a boil. Reduce the heat to low, and cook uncovered, stirring occasionally for about 45 minutes. Add the cooked chicken, and simmer for an additional 30 minutes.

Turn off the heat; remove and discard bay leaves. Stir in the green onions, and garnish with parsley. Serve over rice.

Recipe Source: inspired by Emeril Lagasse