Honey Sriracha Glazed Tofu

April 22, 2013 · by ·

This tofu dish was actually inspired by some chicken I prepared for my family. The other night, I set aside some chicken wings from the batch I was using for chicken soup. I had plenty for the soup and figured that if I baked them, they’d be perfect for my husband as an appetizer of sorts. As I looked in the fridge for seasoning ideas, I eyed the bottle of sriracha sitting in the door. I eyed a few other potential ingredients, and settled on this sweet and spicy sauce mixture. While I was mixing it up, I had to dip a pinky in to test the sauce. Perfection! I needed to make it again. I knew that this sauce would be perfect for baked tofu – something I often make for myself and I’m always looking for new ways to flavor simple tofu.

So, I set out to do just that on Friday. As I took the tofu out of the oven, I had a little nibble, and was so thrilled that I chose to adapt the sauce mixture for tofu. It is a perfect lunch or dinner treat and fantastic when served over rice.


Honey Sriracha Glazed Tofu
 
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Ingredients
  • 1 block of extra firm tofu, drained well
  • 3 tbsp. sriracha
  • 3 tbsp. honey or agave for a vegan substitute
  • 1 tbsp. soy sauce or tamari
  • 1 tbsp. vegetarian oyster sauce (omit if you can't find it)
  • 2 tsp. crushed garlic
  • 2 tsp. ginger paste
  • 2 tsp. sesame oil
  • ½ tbsp. toasted sesame seeds
  • 2 tbsp. chopped scallions
Instructions
  1. Preheat oven to 385.
  2. Drain the block of tofu. Cut the tofu in to around 6-8 pieces. I sliced the tofu block in thirds crosswise and then sliced each of those pieces in thirds.
  3. Lay the pieces on a baking sheet.
  4. Mix up the rest of the ingredients, except for the scallions and sesame seeds, in a small bowl.
  5. Brush the sauce mixture over the tofu, distributing it evenly.
  6. Let the tofu marinate for around 20-30 minutes.
  7. Bake in the oven for 10 minutes.
  8. Flip the pieces over and bake for another 10 minutes.
  9. Garnish with chopped scallions and sesame seeds.
  10. Enjoy!

Honey Sriracha Glazed Tofu

Filed Under: baked, Dinner, glazed, Gluten Free, Main Course, Vegan, Vegetarian · Tagged: , , , , , , , , , , ,

Honey Sesame Ginger Roasted Cashews and Almonds

February 10, 2013 · by ·
Honey Sesame Ginger Roasted Cashews and Almonds

I’ve got Purim on the brain right now. My schedule is off and I have been procrastinating on everything, but Purim is one of my favorite holidays. I want to make it special. Ever since I was a kid, I loved the whole process of giving Mishloach Manot. As a kid, it meant driving around the neighborhood with my parents and running in to houses to hand off the goodies to our dear friends. I now have a more active role though. I love to get creative with what we put in our little packages. I always try to include something homemade and something somewhat useful.

My parents recently mentioned a dinner that they made some candied nuts. My mother went on about how easy and tasty they were. I thought back to some honey sesame cashews that I used to buy from Trader Joe’s. They were so good. Unfortunately, they aren’t kosher. I set out to make my own – with a few adaptations on flavor. These were very tasty and came together pretty easily!


Honey Sesame Ginger Roasted Cashews and Almonds

Ingredients:

2 cups raw cashews
2 cups raw almonds
1/2 cup sesame seeds
2 tbsp. coconut oil
4 tbsp. honey
1 tsp. cinnamon
1/2 cup crystallized ginger, chopped finely
4 tbsp. brown sugar
1/2 tbsp. water
1 tsp. salt

Directions:

Preheat the oven to 300.

Spread out the cashews and almonds on a baking sheet and toast in oven for around 15 minutes. Check on the nuts at around 10 minutes to see if they are beginning to brown. Do not let them burn.

Honey Sesame Ginger Roasted Cashews and Almonds

Spread the sesame seeds on a small baking sheet and toast in oven for 10 minutes. Again, keep an eye on these as well so that they don’t burn.

Transfer the nuts to a large mixing bowl.

In a small saucepan, melt together the coconut oil, honey, cinnamon, ginger, brown sugar, water and salt. Heat it on medium until the entire mixture is melted.

Honey Sesame Ginger Roasted Cashews and Almonds

Pour the mixture over the nuts and stir well until everything is well coated.

Honey Sesame Ginger Roasted Cashews and Almonds

Mix in the sesame seeds. Stir well.

Transfer the entire mixture to a parchment covered baking sheet. Spread out mixture well so everything is in a single layer.

Honey Sesame Ginger Roasted Cashews and Almonds

Place baking sheet in oven for 15 minutes.

Remove from oven and cool completely.

Break up the mixture with a wooden spoon.

Once it’s cool, it’s ready for eating! Place in pretty bags for mishloach manot distribution, or serve in bowls. This mixture should be kept in an airtight container. Happy Purim!

Honey Sesame Ginger Roasted Cashews and Almonds

Filed Under: nuts, Purim, Snacks · Tagged: , , , , ,

VeganMoFo: Red Lentil, Red Pepper and Coconut Soup

October 3, 2012 · by ·

Fall is my favorite month. It’s the perfect weather for anything. I throw on some layered clothes, and anything goes (within reason, of course). I am never too hot or too cold. The colors outside are gorgeous.

Fall means that I can play in the kitchen without melting. The stove and the oven can be on – without the air conditioner. The windows are open. The house is perfect.

Fall also means warm foods. Warm foods mean soup. Soup is one of my favorite things.

This soup came about because I needed to use things up and I didn’t want to go to the grocery store. We recently cleaned out our pantry and learned that we have enough red lentils to last a very long time. No idea why I keep buying them. I am doing my due diligence and cooking from my pantry as much as possible.

Was very happy I found that mountain of lentils. This soup was fantastic and I will be making it again.


Red Lentil, Red Pepper and Coconut Soup
Ingredients:

1 tbsp. olive oil
1 large onion, chopped
2 tbsp. ginger, chopped
4 carrots, sliced
4 stalks celery, sliced
1 large red pepper, chopped
2 tsp. cumin
2 tsp. fresh ground pepper
2 tsp. sea salt salt
2 cups dried red lentils, washed and drained
9 cups vegetable broth
1 can diced tomatoes
1 can coconut milk

Directions:

Heat up the olive oil in a large soup pot on medium-high.

Toss in the onion and ginger and saute a minute or two.

Add in the rest of the chopped veggies and the spices.

Cook for about 3-5 minutes, until softened.

Stir in the lentils.

Add in the vegetable broth, coconut milk and diced tomatoes.

Let the mixture come to a boil.

Turn the heat down to medium-low, cover the pot and cook for about an hour so.

After the lentils are soft and cooked through, remove the lid.

Blend about 3/4 of the soup with an immersion blender. Don’t blend it all of the way. You want a few chunks.

Serve or freeze for later use.

You can garnish with some fresh chopped pepper.

Enjoy!

Red Lentil, Red Pepper and Coconut Soup
veganmofo
Filed Under: legumes, Soups, Vegan, VeganMoFo · Tagged: , , , , ,

Caramelized Pear and Ginger Popsicles

July 3, 2012 · by ·

It’s been something like 100 degrees here every day this week. Every single day with no break. Yes, I sit in air conditioning all day. I don’t have it all that bad, but it’s disgusting the moment you walk outside.

When I was pregnant with my older daughter,  I lived on popsicles. We went through box after box.

Last year, I came across this popsicle mold on a similarly hot day. It appeared on the perfect day. I have made popsicles a few times since, including these.

While not pregnant, I am still a big fan of popsicles. Today, I was in the mood for something fruity. I turned to pears and ginger because I love that combo. I’ve become a bit of a ginger addict when it comes to flavoring foods. That or garlic or both – and I don’t think garlic tastes good in popsicles.

I was so excited for these popsicles to freeze up so I could taste them. I wasn’t disappointed.


Caramelized Pear and Ginger Popsicles
Ingredients:

5 pears, cored and cubed
1/2 stick butter, unsalted is better
1/2 cup brown sugar
juice of 1 lemon
1 tsp. sea salt
1 tsp. vanilla
2.5 tbsp. chopped ginger

In a large saute pan, melt the butter. Add 1 tablespoon of the chopped ginger. Keep it going until the butter starts to foam. 

Stir in the brown sugar. Let the brown sugar melt a bit.

Add in the rest of the ingredients.  Let the pears caramelize and get soft.

The pears will start to give off it’s own juices. This is good. This should take 5-10 minutes.

Let the mixture cool a bit. 

Transfer mixture to a bowl and blend using an immersion blender. You could also transfer to a standard blender.

Chill the blended mixture in the fridge for about half an hour.

Pour in to popsicle molds and freeze overnight.

Enjoy!



Caramelized Pear and Ginger Popsicles
Filed Under: dairy, Dessert, frozen, fruit · Tagged: , , , , , ,

Chewy Ginger Snap Cookies

December 12, 2011 · by ·

Last year I decided to be a bit frugal and start making my teacher gifts. I can be crafty, but I don’t have time to be as crafty as I want to be. I knew I wouldn’t be buying out A.C. Moore and making fancy baskets. I still had to do something. Each kids has a gaggle of teachers, and buying something more tangible from a store would be ridiculously expensive. I decided to make a cookie basket of sorts. I think I will continue with that place this year. About $20 in baking ingredients + $15 in packaging supplies from the craft store, and we’re good. I may add some cute pictures of the kids in aprons or something along those lines to add to the card.


Anyhow, I made about 4 different kinds of cookies. My Russian tea cakes bombed. Will need to find a new recipe for that. The chocolate krinkles and the chocolate chip cookies were easy and appreciated. It was the chewy ginger cookies that were the biggest hit – both at home and in the schools. I have since made the recipe a few times, and they get devoured pretty quickly. Definitely recommend it.


Soft and Chewy Ginger Cookies
Recipe slightly adapted from the Cooking with my Kid Blog

Ingredients:

3/4 cup melted butter

1 and 1/4 cup sugar

1/4 cup molasses

1 egg

2 cups flour

2 tsp baking soda

1 tsp cinnamon

1/2 tsp ginger
1/2 tsp salt
1 1/2 tbsp chopped crystallized ginger
1/2 tsp cloves

Melt the butter and let it cool. 

Mix in the egg, molasses, and 1 cup of the sugar. 

In a separate bowl, mix the flour, baking soda, cinnamon, ginger, cloves, and salt. 

Add the dry mixture to the wet mixture a little at a time until combined. Chill for 20 minutes. 

Meanwhile, line a cookie sheet with foil or parchment paper and heat the oven to 375 degrees. 

Make 1″ balls with the dough and roll in the remaining 1/4 cup of sugar until coated. 


Place on cookie sheet with about 2″ between each ball. Bake for exactly 9 minutes in the middle of the oven (only 1 cookie sheet at a time). 



Take them out at 9 minutes even if they don’t seem done. Let them sit on the cookie sheet for 2 more minutes before removing and cooling on a rack. 


Enjoy!

Filed Under: baked, cookies · Tagged: , , , ,

Morrocan Chicken Over Couscous

March 17, 2009 · by ·

Someone recently shared with me a Moroccan chicken dish recipe that is cooked in the crockpot. It sounded good, but I am not so big on crockpot cooking (even though I secretly want to be). I decided to adapt the recipe to make it on the stove and also upped the spice ante a bit as well. I was very happy with how easy it was and how well it turned out. Even my 7-year-old asked for second helpings. She ate the chicken and didn’t just pick out the olives! She never asks for second helpings, unless its mac and cheese. So this was the ultimate compliment a mom could get.

Morrocan Chicken Over Couscous
Ingredients:

1 cut up chicken
salt
pepper
olive oil
1 onion, chopped
5 cloves garlic, chopped
1 tablespoon ginger paste
1 teaspoon hot pepper flakes
2 carrots, chopped, or a good handful or baby carrots, cut up
rind of one lemon
juice of one lemon
1 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon turmeric
1 cup vegetable broth
1/2 cup of white wine
handful of green olives
In a large pan or dutch oven, heat up some olive oil. Add in the ginger. Saute 1 minute.
Dust your chicken with salt and pepper.
Add the chicken to the pot and brown on both sides for 5-10 minutes per side.

Add in the onions and the garlic. Cook for a few minutes. Add in the spices.

Add the lemon rind and the lemon juice. Add in the carrots.

Add the broth and the wine. Cover and cook for 45 minutes.

While the chicken is cooking, cook up the couscous. Couscous is super easy. Put the desired amount of couscous in a bowl, and the same amount of boiling water, and cover and let sit for 5-7 minutes. Fluff with a fork.

About 3 minutes before serving the chicken, toss in the olives.

Serve the chicken over the couscous. Enjoy!
Filed Under: chicken, Dinner · Tagged: , , , , , ,

Maple Roasted Chicken with Roasted Root Veggies

December 9, 2008 · by ·

Really. it has been way too long. I really have been cooking. I haven’t just been feeding my kids fish sticks and mac and cheese out of a box. Though I have to admit, there have been many days where that is the only thing I feel like cooking. No, it’s not what you are thinking…I am not pregnant. All is ok.

Maple Roasted Chicken with Roasted Root Veggies
Ingredients:
2 medium red potatoes, cubed
2 carrots, sliced
1 large pasrnip, sliced
1 onion, cut up
1 turnip, cut up
1 sweet potato, cut up
2-3 shallots, chopped
6 cloves of garlic, chopped
Maple Syrup – approx. 1/4 cup
Dijon Mustard – 2-3 tbsp.
Olive Oil – 1/4 cup
Ginger Paste – 2-3 tbsp.
Salt
Pepper
Fresh Rosemary and Thyme, chopped
Chicken – either whole or cut up
1 Lemon, juiced if using chicken portions, cut in half, when using a whole chicken

In a roasting pan, lay out your cut veggies. Pour on a couple tablespoons of olive oil, salt, and pepper, and a portion of your chopped herbage . Mix them up a little bit.

Lay the chicken on top of the vegetables. Consider the vegetables a sort of nest for the chicken. If using a whole chicken, fill the chicken cavity with the halved lemon, some herbs, and a few garlic cloves. If using chicken cut in pieces, sprinkle lemon juice, salt, and pepper over the chicken.
Mix up the maple syrup, ginger, mustard, olive oil, garlic, and herbs. Pour over the chicken.

Place in a 375 degree oven covered for an hour. Remove the foil after an hour. Place back in oven for another 45 minutes. Enjoy!
Filed Under: Dinner, Gluten Free, poultry · Tagged: , , , , , , , , ,
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