vegetables

Best Tofu Recipe!

 Tofu, Curry and Leeks - a perfect combination to fire up couscous!

Tofu, Curry and Leeks - a perfect combination to fire up couscous!

Couscous with Curry and Tofu

Serves: 4     Prep time: 10 minutes                    Cooking time: 25 minute

It never ceases to amaze me how certain ingredients are just magical together. This recipe is one of them. The curry infuses the couscous and tofu with so much flavor. This is a go to recipe. 

1 lb firm tofu, cut into 1-inch cubes

2 scant teaspoons curry, separated

3 tablespoons olive oil

1 medium potato, diced into ½ inch pieces

1 leek, white part only, sliced ¼ inch thick

1 red bell pepper, diced

3 cups vegetable broth, separated

1-cup whole-wheat couscous

Salt and black pepper to taste

1.    Sprinkle tofu with 1-teaspoon curry, salt and pepper to taste. In skillet heat oil on medium high heat until hot. Add tofu cubes and cook for 2-3 minutes, stir to brown all sides. Remove tofu from skillet.

2.    In same skillet add potatoes and leek, salt and pepper to taste; sauté for 4 minutes, stirring frequently to prevent sticking. If they are sticking add a few tablespoons of vegetable broth.  Add bell pepper, cook for 2 additional minutes. Add 2 cups of broth and remaining curry; bring to a slow boil and cook for 5 minutes or until potatoes are fork tender.

3.    Return meat to skillet and continue cooking for 5 additional minutes or until meat is thoroughly cooked.  Remove meat and vegetables with slotted spoon and keep warm.

4.    Add remaining broth to pan juices and bring to a boil. Remove pan from heat. Stir couscous into pan juices. Cover and let it sit for 5 minutes. Fluff with fork and serve with the meat and potatoes. 

           Tip:  for washing leeks -  cut them lengthwise and rinse under running

           water as the pieces separate and  allow water to run through it.

Think Summer Menu!

 This cucumber relish truly offers Mediterranean goodness. It replaces the pickles with jalapeño and uses a combination of summer favorites, tomatoes and cucumbers. Low in calories makes it a great side to any sandwich or meat.  

This cucumber relish truly offers Mediterranean goodness. It replaces the pickles with jalapeño and uses a combination of summer favorites, tomatoes and cucumbers. Low in calories makes it a great side to any sandwich or meat.  

Cucumber Relish

Ingredients
1 cup seedless cucumber with skin, diced
1 cup tomato, seeded and diced
½ cup red onion, diced
1 teaspoon jalapeno, minced
4 teaspoons balsamic vinegar
1 tablespoon chopped parsley
2 teaspoons extra virgin olive oil
¼ teaspoon salt
Fresh ground black pepper to taste

Directions 
1. Toss all ingredients together.
2. Taste for seasoning. 
3. Serve as a relish. 
TIP If you get excess liquid, drain the relish and use it as part of a salad dressing. Toss with mixed greens.

Sauteed Spinach With Raisins and Pine Nuts

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Dark green leafy vegetables are a treasure trove of vitamins, minerals, and fiber they are fabulous on the dinner table as well!

While many leafy greens are fabulous tossed in salads, sautéing them in olive oil, garlic, lemon, and herbs brings out a rich flavor. Check this version of sautéed spinach with raisins and pine nuts. Most leafy greens can be cooked this way. 

 

Sautéed spinach with raisins and nuts 

Serves 4         prep time: 5 minutes            cooking time: 4-5 minutes

 Raisins and nuts are frequently used in Southern Italian cooking. My husband and I had this at an Italian restaurant and I have been making it at home ever since. We prefer our version as it contains much less oil and salt. 

1- 16 oz package baby spinach, washed 

2-tablespoons olive oil

2 clove garlic

¼ cup raisins

¼ cup pine nuts or slivered almonds

Salt and pepper to taste

1. In a medium size skillet, heat oil over medium high heat. Add garlic and cook for 1 minute.  Add spinach (Pan may seem too small as raw spinach has a high volume but it cooks down a lot) and raisins. Cook for about 2 minutes until just wilted, stir frequently.  Add nuts and cook for 1-2 more minutes.  Season with salt and pepper to taste.

Serve.

Monday Morning Shortcuts!

As I pour myself a strong cup of black coffee to get the day going I gather my thoughts around the upcoming week.  It appears to be a busy one including a three business trip and working late tonight. Given that I want everyone in the house to eat vegetables I resorted to cooking frozen vegetables in the slow cooker. What a delightful surprise! Not only was hands-on practically none (place 1/4 cup of water in slow cooker insert, add frozen vegetables, cover and set on high setting and walk away) a few hours later they are perfectly steamed and ready to use as needed.   HOW EASY IS THAT?!!

 USE A SLOW COOKER FOR PERFECTLY STEAMED FROZEN VEGETABLES!

USE A SLOW COOKER FOR PERFECTLY STEAMED FROZEN VEGETABLES!