A California Panzanella from 101 Cookbooks

The amazing blog 101 Cookbooks has put out a delicious looking vegetarian meal called at California Panzanella. I am really looking forward to giving this one a try in the spring.

Ramen Salad with Tofu adapted from Gimme Some Oven

 Thanks to "The Mind of a Chef" we are obsessed with noodles so when I stumbled upon this late summer recipe on my blog feed I was hooked. Talk about a cheap and easy and likely home grown meal on an early September school night. It was heavenly and I can't wait to have left overs in my lunch box.

Adapted from THIS recipe on Gimme some Oven , I made use of garden carrots, beans, peppers, and zucchini in this easy yummy meal. I also served it with none other than my Rosemary Lemon Tofu for a spectacular kid friendly meal.

Ingredients:

• 1 (16-ounce) bag coleslaw mix
• 2 (3-ounce) packages of Ramen noodles, crumbled (discard the seasoning packet)
• 1 avocado, peeled, pitted and diced
• 1 large pepper julienned (or diced)
• 1/2 cup thinly-sliced almonds
• 1/2 cup thinly-sliced green onions (scallions)
• shredded carrott
• shredded zucchini
• Asian honey vinaigrette (see ingredients below)

Asian Honey Vinaigrette ( Whisk all ingredients together until combined.)

• 2/3 cup vegetable oil (or any cooking oil)
• 1/3 cup honey (or agave, to make this vegan)
• 1/3 cup rice wine vinegar
• 2 teaspoons soy sauce
• 1/4 teaspoon sesame oil
• pinch of salt and black pepper

Directions:

To Make The Salad:

1.  Heat oven to 425 degrees.
2. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine.
3. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden.
4. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.)

5. Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
6.   Serve immediately, or cover and refrigerate for up to 3 days.

* This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits, and the avocado may brown. *

Baked Tofu with Lemon Rosemary marinade

This is another one of my Angelica Kitchen favorites. This recipe will turn any "tofu hater" into a tofu lover - just ask my brother-in-law Deke! My kids love this and will ask for seconds!

Ingredients
1 pound firm tofu
3 Tablespoons lemon juice
1 Tablespoon Balsamic vinegar
2 Tablespoons Tamari
1 teaspoon fresh minced rosemary
1 pinch white pepper
1.5 Tablespoons olive oil

Process

1. Preheat oven 350 degrees.
2. Drain tofu. Place on cutting board, surround with kitchen towels, put another cutting board on top, with a loaded kettle on it, and let sit for 20 minutes to drain out excess water. This is crucial in my opinion to getting the tofu totally drained and ready to be made yummy!
3. Once drained, cut tofu into 1/4 inch to 1/2 inch slices and lay in single layer on the bottom of a large baking dish. IF GRILLING!!! - slice a bit thinner and marinate for longer.
   
4. In a large measuring cup, whisk together remaining ingredients for the marinade.
   
5. Pour marinade over tofu. Let soak for as long as you want - or not at all.
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8. Gently turn tofu once.
   
9. Bake , turning gently once, for 30 to 40 minutes until tofu is nicely browned and marinade is absorbed. You may also grill them.
   

Serve as a main dish with a side salad or make into sandwiches.

Simple Curry

 

I tweaked a recipe from Tasty Kitchen (which turns out to be from my lovah Jamie Oliver) and came up with this yummy curry. It hit the spot for me as I was nursing a cold on some dreary rainy spring evenings. Easy and delicious.

Ingredients
One bunch Scallions, thinly sliced white and light green parts only
One medium onion, finely diced
One bunch Fresh Cilantro, coarsely chopped
3 Tablespoons Roasted Sesame Oil
10 to 15 teaspoons Curry Powder (the more the merrier on your tongue)
2 Tablespoon Butter
2 cans Coconut Milk
2 large pinches Kosher Salt
the juice of one Lemon
2 blocks Extra Firm Tofu (pressed to Dry And Cut Into 1-inch Cubes) OR 4 boneless skinless chicken breasts cut into cubes
*** adding a dollop or two of sour cream or plain yogurt will cut the spice if you over do it***
Serve over cooked rice.

Directions

1. In large skillet, heat oil over medium heat.
   
2. If you are making rice, start it now.
   
3. Add onions and scallions and simmer until translucent.
   
4. Add tofu/meat and cook/brown.
5. Add cilantro and stir to combine.
6. Add the curry powder Stir everything together.
   
7. Add the butter. Continue to stir and cook for 20 to 30 seconds more.
   
8. When it’s all simmering nicely, add the coconut milk.
   
9. While stirring often, bring everything to a boil, then turn the heat down and simmer for 2 minutes.
   
10. Finish the sauce by seasoning it to taste with salt and then stir in lemon juice.
11. Turn off the heat and serve over cooked rice.