Happy Wednesday! (Which means the week is halfway over!). I can’t believe that it’s April already. This is a jam-packed month, which I don’t mind, and my little girl turns 7 months tomorrow! Time is flying!
I haven’t posted about food in a little while because, to be honest, I’ve felt a little uninspired. Even when you are trying to eat healthy and are trying out new recipes, you find yourself stuck in a routine after a while. If anyone has some great recipes that you love, please share! I need some inspiration!
We’ve been sticking to a few favorites for dinner this week; salmon, crock pot beef with brown rice (think Chipotle rice bowl), breakfast for dinner, dinner at my in-laws, and leftovers! I did want to share with you a few recipes that I’ve tried in the last week, including my tofu experiment! I’ve always loved the Food Network and love their app. You can save your favorite recipes and if you like what you see when a show is playing on tv, you can find the recipes right there when you open the app!
These corn muffins are literally to die for! This Sunday, my mom made them, and added blueberries because that just makes them so much better! She also made some mini muffins for James from the recipe without blueberries. He loves blueberries on their own, but doesn’t like them in baked goods!
We also tried Nancy Fuller’s Roasted Vegetable salad at my mom’s Sunday. All you do is chop your root vegetables and roast them in the oven with olive oil. Then prepare the balsamic glaze and add your dried fruit and nuts. We used raisins instead of currants and left out the parsley.
The goat cheese literally makes this dish. It tastes better than it looks actually! The vegetables are so fresh and filling, and the balsamic dressing is perfect. It’s kind of a mix of the seasons, in my opinion. I love roasted vegetables in the fall or winter and use balsamic and goat cheese all the time for various recipes in the spring and summer. We used these vegetables as a side for baked haddock but it could also be a main dish, it’s so hearty!
You can find the recipes for both of these delicious dishes above!
Now for the tofu!
I adapted a few recipes here, and put a dish together that I knew I’d like. I started with ingredients from Ree Drummond’s (The Pioneer Woman) Sesame Tofu Salad.
I followed her instructions on cutting the tofu block into cubes and cooking the tofu in a pan, and found it took a lot longer than 10 minutes. I may have left too much water in the tofu, but I was trying to cook this while entertaining two kids, so you know how it is.
I made whole wheat pasta to go with the tofu, and sautéed a bag of frozen vegetables and grains to go with it.
I actually grabbed a different bag from the freezer than I intended to, and I didn’t realize this one had grains or I wouldn’t have made the pasta, but it all tasted good together! I also sautéed mushrooms with it. You can use any veggies you want, or you can follow the recipe above!
I prepared the dressing from the recipe, and poured it over the top of everything when it was done. It was SO yummy!! I would make this again for sure. You could easily use another protein like chicken or salmon to go with it if you don’t want to deal with the tofu. The best part of this dish is the dressing.
So, here are my take-aways from tofu:
- Buy medium to extra-firm tofu
- Make sure to dry the tofu out completely with a towel while using a heavy object to press down and release the extra water on the whole tofu block.
- Don’t bother marinading the tofu first because it’s very difficult for it to soak up the flavors, like other proteins might. Instead, add the sauce later.
- Take your time browning the tofu on all sides to get a slight crisp on the cubes. You have to play around with your stove top temperature to make sure you don’t burn anything, but that it is high enough to brown the sides.
- Tofu is a great alternative to meat and can be quite tasty depending on your recipe! I like it in Asian foods myself, when the kick of soy sauce really gives it great flavor.
Personally, I like to stay within my comfort zone when it comes to cooking, and I don’t know how often I will use tofu in the future, but it is a great option to have.
Again, please share your favorite recipes with me so I can feel more inspired next week! It’s going to be a busy month and I want to do the most meal planning I can. Enjoy your day!