Do You Do Tofu?

Doesn't this look like the most delicious slab of protein you have ever seen?  I admit it can taste a little off at times - it needs to be crispy and have a delicious sauce surrounding it - then you would fall in love.  But some members of my family haven't caught the vision, so in order to keep peace (at least some SMALL element of peace) - I prepare some meals with tofu AND chicken.

Which side would you serve yourself from?

Dessert Fit for a King

This weekend hubby was asked to provide dessert for 40 people.  This is what we chose - a recipe from my little sis.  Even though it isn't the most colorful presentation, it makes up for it in flavor.  They are so DELICIOUS!  English Toffee Torte - of course!

There is a double layer of meringue, with whipped cream mixed with crushed English toffee layered in between the meringue.  This is a great make ahead dessert, because it needs to sit at least 12 hours - to allow the meringue to soften and mesh with the cream.  It is pure heaven.

English Toffe Torte


Meringue:
6 egg whites
2 t. vanilla
1/2 t. cream of tartar
dash salt


Mix until soft peaks form, then gradually add 2 c. sugar.
On brown paper bag or brown craft paper, draw two dinner plate size circles.  Spread the mixture in circles and put in 275 degree oven for 60 minutes.  Then let sit in oven, unopened, for 2 hours.


Filling:
2 c. cream
1 t. vanilla
6 Heath bars crushed - or other english toffee pieces


Whip cream and vanilla til soft peaks form.  Fold in candy pieces.


To assemble, place one meringue disk on serving dish.  Spread half of the cream, then other disk and rest of the cream.  Refridgerate about 8 - 12 hours.  (I've even done this 2 days before).  Just cover with plastic wrap so the cream doesn't get weird.


Invite me over so I can make sure you did it correctly!

What's for dinner, Wednesday?

Even my kids that don't particularly like veggies, like this - Cauliflower Au Gratin.  This is a most-requested recipe and one that you don't even mind eating for breakfast!

AND ONCE AGAIN - a BAD photo for such deliciousness!

Because I'm eating vegan 80% of the time, I veganized half of this recipe.  The right side is the original and the left is the vegan attempt - it didn't turn out too bad, actually!

Cauliflower Au Gratin - original recipe


Remove leaves from the base of the cauliflower and place it whole in a large saucepan with a small amount of water.  Steam, covered, for 10 - 15 minutes or til tender.  Place in a baking dish.


Toss 1/2 c. fresh bread crumbs with 1/4 c. melted butter.  Add 1/2 c. grated parmesan cheese and salt and pepper.  Spread over the cauliflower


Bake at 400 degrees for 10 - 15 minutes, or until golden brown.  Serve in wedges.




For the vegan version:


Same instructions but I used Earth Balance for the butter and approximately 2-3 T. nutritional yeast in place of the cheese.


Original recipe from "Always in Season" cookbook

What's For Dinner, Wednesday?

FINALLY! Tomatoes from the garden - nothing beats the flavor of fresh, homegrown tomatoes (except chocolate).  I also have basil coming up like crazy, so the natural order of things points me to bruschetta for dinner.  Sure, it's a great appetizer, but give me a bowl and I can down it without any evidence left behind.  It's also a great side dish to Corn Flakes for breakfast. 

                                                        From this:

                                                                  To this:

Pure deliciousness!  Notice my cute white ceramic knife in the picture?  I LOVE this knife.  It makes cutting veggies, fruit and anything else so easy - no juice squishing out.

Bruschetta

about 1 1/2 c. chopped tomatoes
2 T. diced onion
1 - 2 cloves garlic, minced
2 T. chopped fresh basil
2 T. olive oil
1/2 - 1 tsp. red wine vinegar
1/4 tsp. salt
dash pepper

Combine all ingredients.  Let sit for a bit for flavors to blend.  Serve with toasted (with ooil) baguettes.

What's for dinner Wednesday?

PLUS

                                               
                                                    EQUALS

EXCEPT THAT THIS IS A REALLY BAD PICTURE FOR SOMETHING SO DELICIOUS!!!!

I found the recipe from the blog "How Sweet It Is" and it was easy and sooo good!  I'll work on my photography skills.


Crispy Honey Lime Tilapia


4 fresh or thawed tilapia filets
2 T. olive oil
2 T. honey
2 T. lime juice
1 tsp. lime zest
2 garlic cloves, crushed
1/2 tsp. salt
1/2 tsp. pepper
1/3 c. flour
2 T. olive oil for frying
additional honey plus lime zest mixed for drizzling.


1 hour before cooking, season tilapia filets with salt and pepper, then lay in baking dish or in large ziplock bag.  In a bowl combine olive oil, honey, lime juice and zest, and garlic.  Whisk til combined.  Pour over tilapia and marinate for one hour.  Add flour (and a bit more salt, pepper, and lime zest) to a bowl and set aside.


Heat a cast iron skillet or non-stick one over medium high heat and add olive oil.  Dredge each piece of fish through the flour til you have a very light coating.  Making sure the pan is hot, add fish to the oil and cook until flakey and crispy on each side - about 3-4 minutes per side.  Remove tilapia from pan and let drain on paper towel for a few minutes.  Serve with an additional drizzle of lime and honey, then cover in blueberry lime salsa.


Blueberry Lime Salsa


1 c. fresh blueberries
5 medium strawberries
1/4 red onion
1 tsp. lime zest
juice of two limes
1/3 c. fresh cilantro leaves
1/2 avocado, chopped
salt and pepper to taste


Combine everything but the avocado in a food processor and pulse about 5 - 6 times, depending on how chunky you like it.  Season with salt and pepper and fold in avocado.  Serve with fish, chicken, chips or eat with a spoon.

What's for dinner Wednesday?

This is the BEST grilled chicken ever! Cook's Illustrated magazine cooks up specific dishes and prepares them every way possible and comes up with the optimum recipe. This is the result of grilled chicken breasts, and it is SO moist and delicious!

Grilled Lemon-Parsley Chicken Breasts
serves 4

1 tsp. Dijon mustard
1 T. lemon juice
3 T. olive oil
1 T. fresh parsley leaves, minced
1/4 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper

Whisk together in small bowl and set aside.

Marinade:

1 T. lemon juice
3 T. olive oil
1 tsp. sugar
1 1/2 tsp. salt
1/2 tsp. pepper
3 cloves garlic, minced or pressed
2 T. water

Place in gallon size ziploc bag with chicken and toss to coat. Squeeze out air and refrigerate 30 minutes, flipping after 15 minutes.

On gas grill, turn all burners to high and heat with lid down until very hot, about 15 minutes. Be sure to scrape the grates and dip a wad of paper towel in oil. Holding wad with tongs, wipe each grate. Leave primary burner on and turn off other burners.

Remove chicken from bag and place breasts on cooler side of grill smooth side down. Cover with disposable pan and cook until bottom of chicken begins to develop light grill marks, about 6 - 9 minutes. Flip and rotate chicken and cover with pan. Insert meat thermometer in thickest part of chicken and grill until 140 degrees. Move chicken to hot side of grill and continue to grill, uncovered, until dark grill marks appear, about 1-2 minutes longer. The thermometer should be 160 degrees. Transfer to cutting board. LET REST for 5 - 10 minutes before slicing. Slice on bias and drizzle the sauce over. Be prepared to hand out the recipe.