PREP TIME: 15 Minutes MARINATING TIME: 30 Minutes To make dressing, combine sesame seeds, oil, vinegar, tamari, honey, garlic, cilantro and red pepper flakes in a medium bowl, stirring until well-mixed. Add tofu, shiitake, red bell pepper, snow peas and green onions. Toss with dressing until coated. Let marinate in refrigerator 30 minutes. Divide spinach between four plates. Top with marinated tofu and vegetables and serve. Calories per serving: 145 Grams of Fat: 5 % Fat Calories: 31 Cholesterol: 0 Grams of Fiber: 5 Source: Delicious! - May/June 1993 Typed for you by Karen Mintzias
it was my wonderful neighbors 24th birthday - any excuse to cook, right?
i made a cheese plate
triple cream brie, goat cheese, smoked gouda, macadamia nuts, creamed honey & toasted slices of sesame baguette. yummy x 95345802
i also made an artichoke with the lemon basil aoli that i spoke of in my last post (here). t’was delish!
then onto these babies! i didn’t get a great picture of them after being cooked - so this’ll have’ta do.
cooked the bacon, let it cool, then copped it up and mixed it with crumbles bleu cheese. lightly sauteed spinach in a tiny bit of the bacon grease, and laid in on the chicken, and then topped it with the bleu cheese and bacon mixture. i closed up the chicks and tooth picked them shut, then spread egg on the outside and rolled them in whole wheat bread crumbs. i only pan fried them for about 3 minutes on each side, then popped them in the oven for 40 min.
i also made lemon and chive sauteed mushrooms topped with shaved parmesan cheese full recipe and picture here
here’s the full dinner plate with the herb and butter rice, the lemon and chive sauteed mushrooms, blueberry and walnuts salad and the chicken:
then we had birthday cake and vanilla bean ice cream! the cake/cupcakes i mentioned in the last post (here) were alright…i probably wouldn’t buy them again, but it wasn’t too bad!
for a wonderful neighbor who surprises me and washes my car, who takes out our trash, who sat with jaime for hours when she locked her keys, phone and wallet in the car, and shares his adorable puppy with us…i will defiantly bake late night for!
because of work, school, homework…life, basically, i knew i wouldn’t have time to bake up a storm and do something from scratch. so, i saw this little gem on the shelf and loved the box and decided to try a new box mix. yep, i just said it, i bought the mix based on the box. who says the packaging doesn’t make a difference?
we’ll see how everything tastes tomorrow. i have a slight tummyache from dipping pineapple in the leftover chocolate frosting. oops. healthy/not healthy at all.
the frosting gives the option of oil or butter, and i opted for earth balance vegan butter. a lot less fat!
i’ll have a lot to post after making dinner tomorrow night.
sneak peek - spinach, bleu cheese and bacon stuffed chicken breasts, breaded, and topped with a wine wine sauce.
i usually make a lemon basil aoli for dipping when i have artichokes, and normally i have regular mayo. well, when i was at trader joe’s, i decided to try out the reduced blah blah blah mayo. you know, the healthy alternative? (i’ve already attempted veganaise for the aoli and it turns out awful!)
point of the story. get real mayo when making this!
* mayo, fresh basil, fresh lemon juice, sriracha (best), pepper…and any other seasoning you want to add.
the artichokes i get always vary in size = different length of boiling time.
my next challenge is to make a grilled artichoke…i just need a grill.
* whole wheat pasta, a little goat cheese, a little homemade olive tapenade (which i actually discovered is way more expensive to make, rather than just buying it in a jar at the store - but so much yummier when i make it), sun dried tomatoes, artichoke hearts (frozen), spinach, onions, & a little olive oil
i sauteed the veggies while cooking the pasta. right before adding the pasta i threw in the goat cheese and tapenade. then, i mixed the pasta with all the goodies, and tada!
this blog is really for me, and the handful of family members that might check this out from time to time, but just incase you, stranger, come across my blog, i’ll tell you what i’m doing here.
i was raised by a tofu loving mama that wouldn’t let cereal come in the house if it had sugar in the first 5 ingredients. we didn’t drink soda or juice. well, she let us drink juice if 1/2 was watered down. we didn’t eat candy or desserts. she preferred no dairy, but we had bits here and there. we had bagels & cream cheese sometimes, but that was a treat. if we said, “there’s no food in the house!” she would say, “yes there is, get creative.” ha, at this point you are probably thinking: DEPRIVED!
i grew up eating tofu scrambles for breakfast, so many fruits & veggies, roasted garlic cloves brushed with olive oil, and homemade pasta, yes, we would hang it to dry around the house. my mom would put out bruschetta for a snack, or mozzarella and tomatoes in balsamic. she would make pancakes with toasted walnuts, or bananas, or the occasional treat of chocolate chips. and if we were lucky she’d throw in all 3. so yummy. for a few years it was tradition on my birthday to make our own sushi, and my mom knew how to do it right. i think that tradition ended the year we got in the rice fight. sushi rice doesn’t come out of the carpet. mom started it.
so, i think you can catch a glimpse of where i get my inspiration from. she’s simply amazing. she had me cooking at 3, but somewhere in there i slowed down. now i’m in the kitchen as much as possible. it’s fun, therapeutic, and a learning experience for me every time.
from ‘05-‘10 i was vegetarian, and went in and out of being vegan. 3 weeks ago i took a few bites of chicken, and have had it a few times since, all in very small quantities though. i still don’t crave it, and it’s weird to eat, so this blog will remain mostly vegetarian, sometimes vegan, and sometimes have meats depending on my dinner party guests.
i don’t like to waste food, so meals get creative. i love the healthy alternative to everything. i’m not joking…everything. probably because i’m a quality and quantity eater, no shame, so i know if i can make something healthy, i can eat more of it. i shop on a budget, but know when to splurge, so meals stay affordable majority of the time. i love going out to eat, but lately i’ve gotten a kick out of how delicious i can make a meal at home for a fraction of the cost.