Sesame Tofu and Broccoli (GF) (V)
It’s true… Chinese food is the ultimate leftover lunch!
- 14 ounces extra firm tofu
- 1/4 cup cornstarch, for dusting
- canola oil (for frying)
- 1/2 cup sesame seed, lightly toasted
- 1 bunch scallion, trimmed and cut into 1-inch pieces
- 1/3 cup agave
- 3 tablespoons gluten-free soy sauce
- 3 tablespoons finely minced gingerroot
- 2 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 2 finely minced garlic cloves
- 1 -2 teaspoon red chili pepper flakes
- Wrap tofu with paper towels and place on a cutting board.
- Put a heavy plate on top to press out liquid for approximately 20 minutes.
- Stir sauce ingredients together in a saucepan.
- Simmer sauce while you cook the tofu.
- Dry drained tofu with paper towels and cube. Dust very lightly with cornstarch.
- Heat 1″ oil in deep frying pan.
- Fry tofu in 350 degree F oil until golden brown.
- Place fried tofu in a large bowl and toss with 2/3 cup sauce, sprinkle liberally with sesame seeds and scallions.
- Toss gently.
- Serve over rice with remaining sauce for dipping or drizzled over vegetables.
Orange Tofu and Broccoli (V) (GF)
- 1 tablespoon cornstarch
- 1 tablespoon warm water
- 3/4 cup orange juice
- 1 tablespoon finely grated orange zest
- 1/4 cup gluten-free soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons agave nectar
- 1 teaspoon hot chili sauce or sriracha
- 3 tablespoons vegetable oil
- 1 pound firm tofu, weighted, drained, and cubed
- 3 cloves garlic, minced
- 1 pound broccoli florets
- Bean sprouts to garnish
- In a bowl, whisk cornstarch and warm water. Add orange juice and zest, soy sauce, rice vinegar and hot chili sauce. Reserve.
- Steam broccoli for 2-3 minutes until broccoli turns bright green but is still very firm.
- Heat oil in a very large nonstick pan or wok over medium-high heat. Add tofu to pan and cook, browning on all sides, about 6-8 minutes total. Add garlic and cook for 30 seconds. Add broccoli and orange sauce and stir to combine. Cook until sauce begins to bubble and reduces slightly, an additional 2-3 minutes. Plate the entree, top with bean sprouts and serve with rice.
Nick and I attended the Scottsdale Culinary Festival back in April, and I must say, some of the dishes we sampled were quite tasty. One thing that Nick and I both enjoyed was the Macaroni and Cheese with Green Chilies served up by the Zulu Caffe.
That small sample left such a savory taste in my mouth that I felt compelled to make my own version of their mac and cheese. This recipe is really tasty and highly addictive – you have been warned.
Green Chile Mac (GF)
- 8 ounces gluten-free penne/macaroni
- 4 tablespoons butter
- 4 tablespoons gluten-free flour
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 cups milk
- 1/2 cup green jalapeno salsa
- 1 can (4 ounces) mild chopped green chile peppers
- 2 to 3 tablespoons finely chopped jalapeno peppers, canned or fresh, optional
- 8 ounces sharp Cheddar cheese, about 2 cups
- salt and black pepper, to taste
- 3 to 4 tablespoons chopped cilantro, optional
- 2 tablespoons butter
- Heat oven to 350°. Grease a 2-quart baking dish.
- Cook macaroni in boiling salted water following package directions. Drain and rinse well.
- In a saucepan over medium heat, melt the 4 tablespoons of butter. Stir in flour and pepper until well blended and bubbly. Gradually add the milk, stirring constantly. Cook, stirring constantly, until thickened. Stir in salsa, chile peppers, and cheese. Cook, stirring, until cheese is melted. Taste and add salt, as needed. Combine with the drained macaroni; stir in cilantro, if using. Spoon into the prepared baking dish.
- Combine 2 tablespoons melted butter with the bread crumbs and sprinkle over the macaroni and cheese. Sprinkle lightly with paprika.
- Bake for 25 minutes, or until lightly browned and bubbly.
I like to spend my Sunday afternoons cooking up some “make-ahead” meals for the week, in case we get home late from work or if we’re just feeling lazy and a heat-and-reheat will suffice. I decided to make a baked ziti with whatever cheese I had and some Marinara sauce. I love this dish – not only is it delicious, but it makes great leftovers – perfect for midweek lunches too.
Trader Joe’s has a pretty decent price on gluten-free pasta; I had never tried brown rice pasta before, but I could hardly tell the difference. Especially since this recipe involves ooey-gooey cheese and a garlicky marinara sauce.
Baked Ziti (GF)
- 1 pound gluten-free ziti pasta
- Kosher salt
- 3 1/2 cups marinara sauce, recipe follows
- 1/2 cup freshly grated Parmesan, divided
- 1/4 cup grated pecorino romano
- 4 oz. smoked mozzarella, shredded
- 4 oz. smoked gouda, cubed
- Freshly ground black pepper
- Pinch of crushed red pepper or to taste
- Marinara Sauce:
- 2 tablespoons extra-virgin olive oil
- 1/4 medium onion, diced (about 3 tablespoons)
- 3 cloves garlic, chopped
- 3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped
- Sprig of fresh thyme
- Sprig of fresh basil
- 2 teaspoons kosher salt
- Freshly ground black pepper
- Preheat the oven to 400 degrees F. Bring a large pot of water to a boil, salt generously, and boil the pasta until al dente, tender but still slightly firm. Drain.
- In a large bowl, toss the cooked pasta with the marinara sauce, 1/4 cup of the Parmesan, the pecorino, and the cubed gouda and shredded mozzarella pieces. Season with the black pepper and red pepper to taste, and mix until well combined. Transfer the pasta to an oiled 9- x 13-inch baking dish. Cover the top of the pasta with pecorino and parmesan, and sprinkle with the remaining Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately.
- Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
- Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
To be honest, this recipe was supposed to be a slaw – but my clumsy self broke the shredder attachment on my food processor (BIG surprise – not). So, in a panic and in desperate need to use up my 2 lb bag of brussels sprouts and the head of radicchio sitting in my crisper, I decided to turn this slaw into a salad.
This slaw or salad is a great addition to any bbq or pasta dish. Here is my recipe:
- 1 1/2 tsp. plus 1/4 cup olive oil
- 1/4 tsp. kosher salt, plus more, to taste
- 1 tsp. sugar
- Pinch of cayenne pepper
- 2 lb. brussels sprouts, trimmed and fibrous stems removed
- 1 small head radicchio, quartered and cored
- 2 Tbs. cider vinegar
- 1 Tbs. fresh lemon juice
- 2 Tbs. whole-grain mustard
- 3 Tbs. maple syrup
- Freshly ground black pepper, to taste
- Shred the brussels sprouts and radicchio. Transfer to a large bowl and stir to combine.
- In a small bowl, whisk together the vinegar, lemon juice, mustard and maple syrup. Slowly whisk in the 1/4 cup olive oil and season with salt and black pepper.
- Add half of the dressing to the brussels sprout-radicchio mixture and toss well to combine, adding more dressing as needed. Let stand for 15 minutes to slightly wilt the brussels sprouts. Top with the pecans and serve immediately.
Okay, I’ll admit it. We all need to indulge sometimes. That time happened to be this past holiday weekend. Instead of being healthy and making some clean tacos, Nick grilled up burgers and I made my version of the grilled cheese served by In-N-Out.
I used to live on these things when I was studying at ASU, but like most women – I can’t eat how I used to when I was in college. And that was only 3 years ago (sigh). But I firmly believe that “treating yourself” every now and then helps you stay on the right track. And in my defense, I did serve it alongside a kale salad. Here is my recipe for the infamous grilled cheese that even meat-eaters will love.
For the sandwich:
- 2 large tomatoes, thinly sliced
- 1 head iceberg lettuce
- 1 jar dill pickle chips
- 1 onion, thinly sliced (or both)
- 1 package sliced cheddar cheese
- 1 package gluten-free hamburger buns
- Salt and pepper
- Vegetable oil
For the secret sauce:
- 2 tbsp ketchup
- 1 tbsp sweet pickle relish
- 1/4 cup reduced-fat mayo
- 1 tsp sugar
- 1 tsp white wine vinegar
- Prepare the secret sauce. In a small bowl, stir together the ketchup, sweet pickle relish, mayo, sugar and white wine vinegar. Set aside until ready to use.
- With oven preheated to 400 degrees, bake whole buns in oven for two minutes. Next, heat one tablespoon of oil in a large saute pan. Open the buns and place face-down in pan. Cook until buns are lightly toasted. Adding more vegetable oil as needed, toast remaining buns. Set aside.
- Next, assemble the burgers. Spread secret sauce on the bottom bun. Layer tomato slices, lettuce and burger with cheese. Depending on preference, top with pickles, sliced onions or both. Finally, complete with the top bun. Enjoy immediately.
I didn’t feel like noodles last night, so this recipe is my take on Dan Dan Noodles – but with rice instead.
Dan Dan Rice
- 1 teaspoon oil
- 1/2 teaspoon chili paste
- 1/2 teaspoon minced garlic
- 1/4 ounce minced green onion
- 1/2 block drained, plain tofu (for veggies) or 4 ounces cooked ground chicken (for meat-eaters)
- 14 ounces cooked egg noodles
- bean sprouts
- julienne cucumber
- Combine all sauce ingredients and set aside.
- Cook rice according to package or internet directions. I like to cheat and use the frozen rice is venting bags from Trader Joe’s and Sprouts. All you need is 3 minutes in the microwave to perfectly cooked rice.
- Heat 2 woks. Add one teaspoons of oil to each. Sear chili paste, garlic, and minced green onion for 5 seconds to release flavors.
- Add tofu to one pan and cooked ground chicken to other and sear, stirring and tossing for 5 to 10 seconds.
- Add sauce mixture and simmer for 20 seconds.
- Thicken proteins and sauce with a mixture of corn starch and water (equal parts). Consistency should be a very thick sauce to stand on top of the noodles. Pour over center of rice.
- Garnish with bean sprouts and julienne cucumbers.
Morning Glory Muffins (GF)
- 2/3 cup canola oil
- 1/2 cup evaporated cane sugar
- 1/4 cup natural brown sugar
- 1 teaspoon gluten-free vanilla extract
- 3 eggs
- 1 cup quinoa flour
- 1/2 cup potato starch
- 1/2 cup tapioca starch
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons xanthan gum
- 1/2 teaspoon salt
- 1 cup grated carrots
- 1 cup grated zucchini
- 1/2 cup chopped toasted walnuts
- 1/2 cup seedless raisins
- 1/4 cup toasted coconut flakes
- 1 teaspoon grated orange zest
- 1 tart red apple, unpeeled, cored, and finely chopped
- Preheat oven to 350°F.
- Put oil, cane sugar, brown sugar, vanilla and eggs into a large bowl and whisk by hand for about 1 minute to incorporate air into the mixture. Set aside.
- Put flour, potato starch, tapioca starch, baking soda, cinnamon, xanthan gum, and salt into a second large bowl and stir well. Add flour mixture, carrots, zucchini, walnuts, raisins, coconut, orange zest, and apples to the reserved sugar mixture and stir well to form a batter. Scoop batter into 12 paper-lined muffin tins and bake until cooked through, about 25 minutes.
Green Goddess Smoothie
- 1 1/2 cup organic apple juice
- 2 cups spinach
- 1 cup kale leaves
- 1/4 cup chopped strawberries
- 1/4 cup frozen mango
- 1/4 cup frozen pineapple
- Combine ingredients in a blender until smooth. Pop in a straw and enjoy!
Kale Salad a la True Foods
- 1/2 cup extra-virgin olive oil
- 1/4 cup lemon juice
- 3 cloves garlic, mashed
- 1/2 tsp coarse salt
- Pinch red pepper flakes
- 2 bunches Tuscan kale (about 14 oz), ribs removed and leaves sliced into 1/4-inch shreds
- 1/2 cup finely grated Grana Padano or Parmigiano-Reggiano cheese, plus shavings for garnish
- 2 Tbsp breadcrumbs, toasted (I toasted up some Udi slices for a gluten-free option)
- In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.
- Add grated cheese and breadcrumbs and toss.
- Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.