Ginger Infused Thai Coconut Soup

Heaven, 100% pure heaven in a bowl!!  That's how I am describing this soup.  It is amazingly delicious, warm, comforting, flavorful, bright and just plain yummy. The crispy tofu blew me away and added so much flavor- do not omit the tofu!!!! I marinated it for hours before I pan fried it so it added a lot of seasoning to the soup.

This meal was so fast to prepare.  Monday nights are my hard nights because all the kids have activities after school and I don't have a lot of time to make a fancy dinner.  I took this easy recipe and made it even easier by using pre-chopped onions from the produce department and pre-cooked frozen brown rice. I even found tofu that was already cubed!!!! My supermarket didn't have lemongrass, so I substituted it with lemon zest from one whole lemon - it was perfect.

This made enough for two adults to have a very satisfying meal.  It would be more of a side dish for four or more people.

Thank you to the blog Sobremesa for this amazing recipe. Here it is verbatim:

 2 tsp coconut oil, divided
1 package of extra firm tofu (I used already cubed tofu to save time)
¼ cup tamari or soy sauce
1 tbsp agave (I never use agave - substitute pure maple syrup or honey)
1 tsp toasted sesame oil
1 yellow onion, diced (I used pre-chopped onions to save time)
2 carrots, peeled and chopped into thin coins
1 bunch scallions, chopped and divided into two piles
4 cloves garlic, minced
1 inch piece of ginger, peeled and minced
1 stalk lemongrass, leave whole and cut an x in the bottom of the root end (this will help release the lemongrass flavor) (I used the zest from one whole lemon)
3 cups vegetable broth
1 can full fat coconut milk
zest and juice on 1 lime

cilantro, chopped
peanuts, crushed
4 cups cooked rice (I used pre-cooked frozen rice)

Cut tofu into cubes and place them in a medium sized bowl. Mix tamari, agave, and sesame oil together in a small bowl. In a large dutch oven or soup pot heat 1 tsp coconut oil over medium heat. Pour tamari mixture over cubed tofu and toss to make sure each piece is evenly coated.

Add tofu to the hot pan and brown on all sides, about 15 minutes. Remove the tofu from the pan and set aside.

Heat the remaining 1 tsp coconut oil. Add onion and carrot and cook until soft and fragrant. Add half of the chopped scallions (reserve the rest for garnish), garlic, ginger, and lemongrass. Cook for 2-3 minutes until very fragrant. Add the stock and coconut milk and bring the mixture to a boil. Once boiling, reduce to a simmer and cook for 15 minutes.

Remove lemongrass from pan and toss it. Season the soup broth with salt and pepper to taste and add the lime zest and juice.  Place a serving of rice in each bowl, pour the soup broth over the rice, and top with tofu, scallions, cilantro, and peanuts. Enjoy!

Brussels Sprouts & Quinoa Salad with Sweet Orange Dressing

I absolutely love Brussels Sprouts - I just love 'em! And if you don't,  then I guarantee you've only ever had them boiled - which makes them grosser than gross, so I totally understand your disgust. Roasted Brussels are the best and believe it or not, I love them raw, too. This salad calls for raw Brussels which certainly makes life easier. And what made my life even easier than that was that I bought my Brussels already sliced. AND easier still, I bought my quinoa pre-cooked in the frozen section. So, this little dinner took me under 15 minutes to throw together. Now imagine how simple this little dish will be to serve on Thanksgiving! I'm doing it!!! One side - DONE!

One thing to note - I wasn't sure what type of cheese to use in this salad. I just love blue cheese and how it pairs with apples and walnuts, so I went with blue. But, I know not everyone is a big blue cheese fan, so I tried a couple of bites with feta, too. I liked the feta, but I prefer the blue cheese. So, just go with your gut on the cheese. Or leave it off all together. 
 
Enjoy!

 
Ingredients:

• 1/2 pound Brussels sprouts, rinsed and ends trimmed, then halved lengthwise and thinly sliced crosswise (I bought these pre-sliced- saved me tons of time!)
• 1 1/2 cups cooked quinoa (I buy it precooked in the frozen section- so easy!)
• 1 crisp apple, finely chopped
• 1 cup dried cranberries OR fresh pomegranate seeds
• 1 cup chopped walnuts, toasted on 400F for ~ 6 minutes
• crumbled blue cheese OR feta cheese (your preference), optional
• salt & pepper to taste

•  sweet orange vinaigrette (see below)

Orange Vinaigrette:

• 1/4 cup freshly-squeezed orange juice (about 1/2 a juicy orange)
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 - 2 Tbl pure maple syrup or honey (depending on how sweet you like it)
• pinch of salt and pepper

 

Pre-cooked frozen quinoa makes this dinner easy

Directions:

To Make The Salad:

Toss all ingredients together (except the cheese) until combined.

To Make the Sweet Orange Dressing:
 
Whisk all ingredients together until combined.

To serve:
Pour dressing on salad (it's okay if you pour on an hour or so before and let it marinate). Toss and serve. Sprinkle cheese, if using, on top of each serving. Enjoy!

Spaghetti Squash Lasagna

The ingredients in this recipe are not for the faint of heart......this meal is some hardcore, healthy cooking. But, trust me- please, please trust on this - this "lasagna" is absolutely, completely, 100% deliciousness!!!! You really need to try it for yourself to believe me. It is tasty, filling, comfort food at its best. My 9-year old son DEVOURED it and then begged for more. He asked me if I could put it in his lunch tomorrow, too! And there was no trickery here.....he asked me exactly what was in it and of course, I told him. My husband loved it also (I added shredded rotisserie chicken to his) and had two giant servings.

This recipe comes from one of my absolute favorite blogs on earth, Minimalist Baker. I know I re-post her stuff constantly - I can't help myself. She's just amazing!

Here is her recipe verbatim:

Ingredients

SQUASH

• 2 large spaghetti squash (~3-4 pounds each) <I only used one squash and it fed three people, plus left overs>

TOFU FILLING

• 3-4 Tbsp (45-60 ml) extra virgin olive oil, plus more for squash
• Sea salt + black pepper, to taste (~1/2 tsp each), plus more for squash
• 2 lemons, juiced (~1/3 cup or 80 ml)
• 12 ounces (340 g) extra firm tofu, drained and pressed dry for 10 minutes
• 3 Tbsp (9 g) nutritional yeast
• 1/2 cup (30 g) fresh basil, packed
• 1 Tbsp (3 g) dried oregano
• 1/4 cup vegan parmesan cheese, plus more for serving <I used REAL Parmesan>

FOR SERVING

• Vegan Parmesan cheese <I used REAL Parmesan>
• 25 ounces (708 g) favorite marinara/red sauce <I only ever buy Rao's Marinara>
• optional: Fresh basil, chopped
• optional: Red pepper flakes

Instructions

1. Preheat oven to 400 degrees F and line a large baking sheet with foil.
2. Carefully halve your spaghetti squash lengthwise using a sharp knife. I find the best way is to pierce the skin with the very tip of the knife and push it all the way through to the other side. Rock the knife back and forth to cut one half all the way through, then repeat on the other side.
3. Use an ice cream scoop (or sharp spoon) to scrape out the seeds and most of the stringy parts. It should appear pretty clean.
4. Brush the interior with oil and sprinkle with a little salt and pepper. Place cut-side down on baking sheet. Roast for 45 minutes, or until a knife easily pierces the skin and flesh. Remove from oven and set aside to cool slightly. Also reduce oven heat to 375 degrees F.
5. In the meantime, add all tofu filling ingredients to a food processor or blender and pulse to combine, scraping down sides as needed. You are looking for a semi-pureed mixture with bits of basil still intact.
6. Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness.
7. Once fully baked and slightly cooled, use a fork to scoop out spaghetti squash into fine strings. Set aside.
8. Lightly grease a 9x13-inch (or similar size) baking dish and lay down 1/3 of the squash. Top with several spoonfuls of tofu ricotta, then pour on a layer of marinara sauce. Repeat until all ricotta filling and marinara is used up - about 3 layers. Make sure the top layer is sauce.
9. Loosely cover the dish with foil and bake for 20 minutes at 375 degrees F. Then remove foil and bake for an additional 10-15 minutes, or until the sauce is bubbly and the top is golden brown. Cover with foil if the squash is browning too quickly.
10. Let cool briefly, then serve with desired toppings (listed above).
11. Best when fresh. Store leftovers covered in the refrigerator for 2-3 days. Reheat in a 350 degree F oven for 20-25 minutes, or until completely warmed through. 

The Best Fried Rice

I am so obsessed with the blog Minimalist Baker, I cannot even tell you! I check it every week for inspiration and fabulous recipes. This gal has given me many many tips that have definitely enhanced my cooking skills!! For instance, the way she has me cooking brown rice has changed everything for me!!! Her tips are below - the rice turns out amazing every time!!! And oh boy, has she taught me how to make the most delicious crispy tofu!! Again, her tips are below!! Please check out her blog - she's coming out with a cookbook in early 2016 and I can't wait!!!

I made my fried rice with crispy tofu and made my husband's with chopped rotisserie chicken. Everyone wins!! Enjoy!

This recipe is verbatim from Minimalist Baker:

Ingredients:

 

RICE + VEGETABLES

• 1 cup (~250 g | 8 ounces) extra firm tofu**
• 1 cup (185 g) long or short grain brown rice*, rinsed thoroughly in a fine mesh strainer
• 4 cloves (12 g) garlic, minced
• 1 cup (100 g) chopped green onion
• 1/2 cup (72 g) peas
• 1/2 cup (64 g) carrots, finely diced

**<I made my husband's fried rice with chopped rotisserie chicken instead of tofu- he loved it!>

SAUCE

• 3 Tbsp (45 ml) tamari or soy sauce, plus more for veggies + to taste
• 1 Tbsp (16 g) peanut butter <I used almond butter>
• 2 -3 Tbsp (27-41 g) organic brown sugar, muscovado sugar, or maple syrup
• 1 clove (3 g) garlic, minced
• 1-2 tsp chili garlic sauce (more or less depending on preferred spice)
• optional: 1 tsp toasted sesame oil (or sub peanut or grape seed oil)

Instructions

• Preheat oven to 400 degrees F and line a baking sheet with parchment paper (or lightly grease with non-stick spray).
• In the meantime wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet) to press out the liquid.
• Once the oven is preheated, dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 26-30 minutes. You’re looking for golden brown edges and a texture that’s firm to the touch. The longer it bakes, the firmer and crispier it will become, so if you’re looking for softer tofu remove from the oven around the 26-28 minute mark. I prefer crispy tofu, so I bake mine the full 30 minutes. Set aside.
• While the tofu bakes prepare your rice by bringing 12 cups of water to a boil in a large pot. Once boiling, add rinsed rice and stir. Boil on high uncovered for 30 minutes, then strain for 10 seconds and return to pot removed from the heat. Cover with a lid and let steam for 10 minutes*. <This is my own tip, if you have time, put the rice in the refrigerator to let it get cold. Fried rice is best when using cooked, cold rice - it keeps the rice from getting gummy and sticking together. If you don't have time for this step, that's fine, but if you do, you will notice a difference in texture>
• While rice and tofu are cooking, prepare sauce by adding all ingredients to a medium-size mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more tamari or soy for saltiness, peanut butter for creaminess, brown sugar for sweetness, or chili garlic sauce for heat.
• Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.
• Heat a large metal or cast iron skillet over medium heat. Once hot, use a slotted spoon to scoop the tofu <or chicken> into the pan leaving most of the sauce behind in the bowl. Cook for 3-4 minutes, stirring occasionally, until deep golden brown on all sides (see photo). Lower heat if browning too quickly. Remove from pan and set aside.

  <Here's a picture of my husband's chicken and my crispy tofu chillin'  side by side in the pan>

• To the still hot pan add garlic, green onion, peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with 1 Tbsp (15 ml) tamari or soy sauce.
• Add cooked rice, tofu, and remaining sauce and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently.
• Serve immediately with extra chili garlic sauce or sriracha for heat (optional). Crushed salted, roasted peanuts or cashews make a lovely additional garnish. Leftovers keep well in the refrigerator for 3-4 days, though best when fresh. Reheat in a skillet over medium heat, or in the microwave.

Notes

*If you don't like tofu, you can sub 1 cup fresh or frozen edamame - add in with vegetables.
*Rice cooking method from Saveur! Literally, the perfect brown rice.

                                <This is a photo of the fried rice with chicken and cashews>

Roasted Pumpkin Seeds

Today we carved our Halloween pumpkins!! To my kids carving pumpkins means roasting pumpkin seeds. We all just love them. My mom made me and my brothers roasted pumpkin seeds every Halloween and I have continued the tradition with my own kids.  It's about time I share this easy-peasy "recipe" on my blog.  I have recipe in quotes because it isn't much of a recipe, more of a roasting technique.  The following is more of a guideline, so don't stress over exact measurements, just wing it. They'll turn out great!

Ingredients:
About 2 cups of fresh pumpkin seeds
Extra virgin olive oil
Salt
Paprika

Pre-heat oven to 325F

Remove all the pumpkin goo from the seeds - I do a preliminary removal before putting the semi-clean seeds into a large strainer.  Run cool water over the seeds in the strainer to help loosen the remaining goo from the seeds (this can take some time).

Once the seeds are mostly dry (use a kitchen towel or paper towels to blot) place them on a cookie sheet. Drizzle with a little olive oil (about a teaspoon). Massage the oil into the seeds with your hands. Sprinkle liberally with salt and toss with your hands to coat evenly. Sprinkle the seeds with a little bit of paprika.

Bake on 325F for 12 minutes. Open the oven and stir the seeds. Bake for another 12-15 minutes or until the seeds are roasted to your liking. Just pop a few into your mouth to see if they are crispy and crunchy enough. Bake longer if you need to.....this is just a rough idea of time. Each time I roast these I bake them for a little bit different length of time. So, use this as a guideline not an exact measurement.  Once finished, remove from oven and let cool. These probably won't last for more than a day in your house - they are irresistible! Enjoy!

Halloween Hand Goodie Bags

I totally stole this idea off Pinterest.  It is just so cute - I HAD to make them!! I made these spooky goodie bags for my son's Halloween class party (27 kids! SHEW!).  I won't lie, they take some time to put together, but the end result is just so cute....my kids' smiles made all the shopping and assembling worth it.  I sure hope my son's classmates like them as much as my own children do.

These hand bags would be great to give out to those few special trick-or-treaters (close friends' children, nieces/nephews, grandchildren, godchildren, cousins, etc) or even to children you know who have food allergies. You can fill them with allergy safe candies or opt for just filling them with little trinkets and toys instead of candy.

Here are the items you definitely need:

Vinyl gloves with no powder - I bought a pack of 100 for $3.50 on Amazon (I'm sure CVS or Walgreens has these, as well, if you can't wait for them to ship)
Smarties for the fingers
Tootsie rolls for the thumbs
Plastic spider ring
Ribbon to tie them at the top

What you put inside the gloves is up to you! Here are some ideas:

Any type of candy - Ring Pops are always a big hit, so are Pop Rocks
Plastic spiders, plastic snakes, plastic creepy crawlies
Stretch skeletons
Vampire teeth
Fake mustaches
Plastic severed fingers (I think the kids will love these the most!!)
Plastic rats
Halloween jokes or riddles written on a card
Bouncy balls

I bought just about everything from the dollar store. Target, CVS, Walgreens, Rite-Aid, the grocery store and Amazon are also great places to find little Halloween novelty gifts.

Enjoy!

Apple Ginger Spice Smoothie

Oh my gosh, YUM!!! Seriously YUM!!!! This smoothie was such a tasty treat after my workout this morning. It encompasses all the flavors of fall - apples, cinnamon and ginger - it tastes like pie! Only it's full of nutrients, vitamins and fiber....win/win/win!!!

Raw ginger can be very potent, so do not overdue it. I used a 1/4 inch chunk (just cut off the brown hard skin).  Start with this small amount and if you feel like you want more, then add a little more to your taste. Some people really enjoy that distinctive ginger spicy-ness. I prefer a subtler hint.
ENJOY!!

This makes one giant smoothie or two nice sized smoothies, if you want to share!

Ingredients:

• 2 medium sweet apples, cored and chopped (do not peel off the skin)
• 1/4 inch chunk of raw ginger root, cut off the outer skin
• 1 cup almond milk
• ¼ teaspoon cinnamon
• 1 teaspoon pure maple syrup
• 1/2 cup unsweetened lite coconut milk in a can
• 1 to 2 handfuls of raw spinach
• 1 ripe banana
• 1 cup ice cubes

 

Directions:

Place all ingredients into a high power blender and secure lid. Blend until smooth. Enjoy!