Monthly Archives: March 2012

Flew Away

BBQ Tofu and Dill Potatoes

Happy Spring!  The trees are budding, the flowers are blooming, and my garden is starting to show signs of life after this not-so-hard winter.  This is the time of year where everything comes alive and fresh/local produce starts showing up in the stores.  So far the pickings are still slim with mostly greens (chard!) but this past week I spotted some new potatoes and fresh dill and decided I needed to do something with them.    I have always been a fan of dill but for reason I have always limited it to seafood dishes.  I went with a psuedo potato salad and served it with some bbq tofu in order to celebrate the amazing 70+ temperature going on outside.  Everything was perfect and came together in almost no time, the longest part was cooking the potatoes but since that’s not exactly active cooking it’s hard to hold that against this dish.

BBQ Tofu and Dill Potatoes

Serves: 2-3 servings

Ingredients

  • For the BBQ Tofu:
  • 1 tbsp EVOO
  • 14 oz extra firm tofu, pressed and cubed
  • 1/2 red onion, diced
  • 1/2 cup favorite BBQ sauce (Sweet Baby Ray for me!)
  • For the Dill Potatoes
  • 1 lb baby potatoes
  • 3 tbsp EVOO
  • 1/2 tbsp white wine vinegar
  • 2 tbsp fresh dill, divided
  • 1/4 cup Parmesan cheese, finely grated and divided
  • pinch of salt and pepper

Instructions

  1. For the BBQ tofu: heat the EVOO in a large saute pan over medium heat. Add the tofu and red onions, cook for 10 minutes or until tofu has slightly browned on all sides. Add the BBQ sauce, turn heat to low and simmer for 5minutes, stirring frequently to prevent sticking.
  2. For the dill potatoes: Fill a large saucepan with water and the potatoes and bring to a boil, cooking until the potatoes are tender. Rinse the potatoes in cold water and then set aside to cool. Meanwhile mix the olive oil, white wine vinegar, 1tbsp of dill, and 2tbsp of Parmesan cheese until well blended. Pour over the potatoes and toss well before adding the remaining dill and cheese.
  3. Serve and enjoy!
http://www.dancingveggies.com/blog/2012/03/flew-away.html

I’m also submitting this simple and delicious dish to this month’s Simple and in Season, nothing like starting spring off on the right foot with a collection of perfect spring recipes.  The potatoes salad can easily be adjusted to be vegan, while the bbq tofu is good to go as long as you pick a vegan bbq sauce.

In wedding news, we are in the home stretch!  Everything has been picked and right now it’s just pulling everything together and showing up on time.


Testing

I apologize for the random post but I’ve been having some connection issues lately.  Hopefully everything will start cooperating shortly and can get back to sharing some delicious recipes with everyone!  Also starting to draft some recipes for when I’m out for the wedding/honeymoon…one month and counting!!!

*fingers crossed* new recipes on Monday!

Wicked This

Curry Couscous

Every had one of those moments where you think it’s about 2hrs earlier than it actually is?  This recipe is the result of one of those nights.  For some reason my internal clock was saying 5PM while the actual clock was saying something closer to 8PM…not really an issue unless one hasn’t even started thinking about dinner plans.  I started searching the pantry and found some couscous and a new thing of spicy curry along with some beans, garlic, and red onion.  Okay…I can work with this!  Everything came together quickly and before I knew it, and before 9PM, dinner was served!

Curry Couscous

Ingredients

  • 1 tbsp vegetable oil
  • 1/2 red onion, diced
  • 3 garlic cloves, minced
  • 2 cans light red kidney beans, drained and well rinsed
  • 1 cup vegetable stock
  • 1 tbsp curry
  • 2 cup couscous

Instructions

  1. 1. Prepare the couscous according to the directions on the box, set aside.
  2. 2. Heat a large saucepan over medium heat, add the vegetable oil. Once hot add the onion and garlic and cook for 7 minutes. Add the beans and cook for 3 minutes, stirring constantly to prevent sticking. Add the vegetable stock and curry, bring to a simmer and cook for an additional 15 minutes. The beans should be tender, al dente if you will.
  3. 3. Add the cooked couscous to the beans, stir well adding salt and additional curry as needed. Serve!
http://www.dancingveggies.com/blog/2012/03/wicked-this.html

I also had some leftover banana bread to serve as a side along with some diced roma tomatoes left over from a salad the night before.  This might not be the fanciest dish out there, but it was warm and filling which is all that really matters!

Looking Under

Spanish Quinoa

I’ve been experimenting lately with some of the cookbooks I got over the past holiday season.  I had already flagged the recipes I wanted to try and have s-l-o-w-l-y checking some of them off the list.  Last week I had planned to give the Paella recipe from Plenty and thought I had all of the ingredients.  Apart halfway thru the cutting prep work I realized that was not the case.  I was out of short-grain rice, saffron (boo),  and cooking sherry…not so good.  So I opened the pantry to check for what I did have: dry red wine, quinoa, and lots of chopped vegetables.  For a moment I thought about chickening out and just doing a stir fry but figured why not give it a go?  Worst case scenario: Chinese Take Out.  Best case scenario: awesome new recipe.  I decided to take the plunge and started tossing things in, tasting along the way, until I came up with this delicious new dinner idea.

Spanish Quinoa

Serves: 4

Ingredients

  • 3 tbsp olive oil
  • 1/2 red onion, finely chopped
  • 2 green peppers, roughly chopped
  • 1 zucchini, sliced in narrow rounds
  • 4 garlic cloves, minced
  • 3 bay leaves
  • 2 tbsp chipotles in adobo sauce
  • 1/4 tsp smoked paprika
  • 1/2 tsp ground turmeric
  • 1/2 tsp cayenne pepper
  • 12 oz quinoa
  • 1/2 cup dry red wine
  • 2 cups vegetable stock
  • 1 cup black beans, rinsed and pre-soaked
  • 3 roma tomatoes, diced

Instructions

  1. Heat up the olive oil in a large (12in) deep (4in) saute pan that has a lid. Add the onion and cook for 5 minutes before adding the garlic and cooking an additional 2 minutes before adding the peppers and zucchini and cooking for an additional 6 minutes. The onion and garlic should be golden while the peppers and zucchini are nice and soft.
  2. Add the bay leaves, paprika, turmeric, and cayenne to the vegetables and stir well. Add the quinoa, toss well with the vegetables and then add the red wine and vegetable stock. Bring to a quick boil before reducing heat to a simmer and covering. Cook for 20minutes, do not remove the lid! Add the black beans and cook over low heat for 3minutes, until beans are warm.
  3. Right before serving top with the tomatoes. Enjoy!
http://www.dancingveggies.com/blog/2012/03/looking-under.html

Sometimes experimenting can go horribly wrong but sometimes accidental experiments can turn out very tasty.  The next day I added some sour cream to the dish, which wound up being the perfect addition since quinoa tends to dry up quickly.

So far all of the actual recipes from this book have worked out wonderfully, with only small seasoning tweaks needed.  If anyone is in search of a great vegetarian cookbook I give this one a big thumbs up.   Quick disclaimer: I am getting nothing for the above endorsement I just really enjoy this cookbook.  I’m also hoping to give them a try when Joey and I are on our honeymoon but we shall see if that works out!

Another One

Pretzel Bites

Secret Recipe Club time!  I’m typing this up while enjoying the last of the amazing Pretzel Bites that I found thanks to The Pajama Chef.  These delicious snacks were quick and easy and are easy to modify to fit whatever your soft pretzel craving is.  I was a little nervous the first time I did these since kneading is not my area…there’s a reason why I have a bread machine!  However this dough was very easy to work with and was never at risk of causing cursing, which is always a positive.  I kept to the originally dough recipe for fear of screwing something up, but I did add a little bit of sugar to each bite along with the salt right before popping them in the oven.   Mine are a little more than bite size, but they are still the perfect snack size which is what matter.  For all the delicious details check out The Pajama Chef.  We decided to skip dips but I have a feeling these would go amazing topped with Parmesan Cheese and partnered with some marinara sauce for some pretzel breadstick bites.

In wedding news everything is basically DONE!  We did the final venue walkthru yesterday and the only thing we have to do at this point is figure out the music…which is turning out to be quite the adventure!  I also got my dress this past week and pending a pretzel bite binge, no more alterations are needed.  This also means I need to pretend that I didn’t notice the new Sweet Frog opening up down the street from me, unless I decide to run/bike there.  Work is still insane but with the wedding stuff wrapping up I should be blogging on a more frequent basis since I have time to spend in my kitchen once again.