When it comes to tofu there are only a few recipes that I can depend on that both my husband and I will enjoy, Salt and Pepper tofu is one of them. It’s such a simple dish and if you buy your tofu already fried it’s also a very quick dish to make. Despite it’s simplicity, it is so tasty and packed with robust flavor. My sister wanted to try to make this so I’ll share with you the recipe! Like other recipes, after making this a few times, you’ll discover the ratio of spices that suits your taste buds best.
Salt and Pepper Tofu (adapted from Viet World Kitchen) 1 package fried tofu (cut to your preference, I like 1 inch cubes)
1 Tbs cooking oil
1 Tbs minced garlic
2 stalks of green onions, cut into small pieces
1/2 cup chopped cilantro
1 jalapeño cut into pieces
1 small bell pepper cut into 1 inch cubes (optional)
1 tsp sugar
1 tsp kosher salt
1 tsp white pepper
1. In a small bowl, mix salt, sugar, and white pepper and set aside
2. In a large skillet on high heat, add oil
3. Once pan is hot, add bell peppers and cook until soft (3-5 minutes)
4. Add garlic and stir for about 30 seconds – 1 minute
5. Add tofu and stir until brown to your preference. You may have to let the tofu sit on each side for a while to get it to brown.
6. Once the tofu is cooked and browned on each side, add in the salt and pepper mixture and toss.
6. Add in green onion, cilantro, and jalapeños and quickly toss untill herbs are wilted and turn of heat.
Serve and enjoy!
I wanted to make butternut squash soup this Sunday. Usually I would use milk to make it more creamy but I remembered I had some coconut milk in the fridge. Hmm…intriguing I thought. Honestly, I was hesitant to use it because to me coconut milk doesn’t seem like a natural partner to butternut squash. But something inside me was whispering that it just might work. I did a quick search on the internet and came across this recipe. It looked similar to what I had in mind so I gave it a try.
Yay for trying new recipes and it actually being delicious!
So, it’s squash time and if you guys are wanting to try a new soup recipe…try this one on NYT Cooking!
By the way my birthday was last week and my dad sent me this really nice basket.
I mentioned to him a while back I wanted a shallow basket to harvest herbs in my patio. He sent me this beauty for my birthday. It’s a little too big for harvesting herbs, but I think it’s perfect for my garlic and onions! 👍 Thanks Dad!
I never had meatloaf as a kid. It wasn’t something my parents’ made. My first vague memory of meatloaf was from the TV sitcom, Full House, and Stephanie Tanner has a pretend wedding to her friend, but he goes home shortly afterwards because his mom was making meatloaf, and Stephanie says something along the lines of, “I want to marry a guy who won’t leave me for his mom’s meatloaf.” So with that, I felt meatloaf must not be very appetizing. I mean…it IS called meatloaf and it is literally a loaf of meat.
I don’t even know or remember what made me want to try to make meatloaf, but one day I did, and after I took my first bite, I had a moment of introspection. Why did it have such a bad rap? It is pretty darn tasty and with a side of veggies and potatoes it was down right comforting! Over the years I’ve gone from ground beef to ground turkey meatloaf and I haven’t gone back to using beef since (at least for meatloaf). I’m actually not sure how mine would compare to others since I don’t order it out and never had it from anywhere, but I know I really like the one I make and my husband likes it also. So I will share my recipe with you and if you ever want to give turkey meatloaf a try…why don’t you give this recipe a chance? =)
Turkey Meatloaf 1.5 Lbs. ground turkey
1 small onion, chopped
1 Tbs garlic
1 cup diced red bell pepper
¼ cup chopped mushrooms
1 celery chopped
1 carrot chopped
1/2 cup bread crumbs
2 tsp Worcestershire sauce
1 Tbs ketchup
1 tsp dried oregano
1 tsp dried thyme
1 tsp chili powder
1 tsp dried parsley
1 tsp paprika
Fresh chopped parsley
8 ounce tomato sauce
1 Tbs brown sugar
1/2 Tbs Siracha sauce (or to taste)
Combine all ingredients
Preheat oven to 350 F
In a skillet over medium heat sauté onion, garlic, celery, carrots, bell pepper, and mushrooms until soft.
Add salt, pepper, 1 tsp Worcestershire sauce, and about 1 Tbs of ketchup.
In large bowl bowl combine turkey 1 tsp Worcestershire sauce, egg, breadcrumbs, spices, vegetables.
Add to loaf pan and spread top with some of the tomato sauce (save some for extra sauce on the side).
Yay for weekends. Too be honest, weekends don’t always feel like weekends to me. I’m a stay at home mom and my husband’s schedule is never consistent often working on weekends and nights. So while I can appreciate weekends for their offerings of free time and a break from the work week for many, my own routine and life does not change much on weekends.
But this week, my husband had a rare three days off, no calls, no moonlighting, no presentations to work on… and it was nice. We were able to take our daughter for one last splash in the pool before the weather got too cold, we went to Balboa park and enjoyed the nice weather, had family relaxation time at home, and got dessert at a new restaurant we haven’t tried.
On Friday, I made Fish en Papillote but I wanted to try something different with it and so I used ingredients for Asian Style Steam Fish. It was such a quick recipe, so easy to make and best of all it was tasty! I wasn’t going to make a blog post about this recipe so I didn’t take many pictures, but it was so good and easy I figured I should just share it now. I know I will definitely make this again.
And now friends, it is Sunday, and my husband is back at work, my daughter is napping, and I am back to the routine. 😌
Asian Inspired Fish en Papillote
For one fish packet
1/4 tsp of salt
1/8 tsp white pepper
1/2 Tbs sesame oil
1 Tbs soy sauce
1 inch knob of ginger sliced into thin strips
1 scallion, sliced
a couple slices of chili pepper
1 white fish filet
1. Lay fish onto parchment paper.
2. Sprinkle salt and pepper.
3. Add soy sauce and sesame oil on top of fish.
4. Lay on top ginger, scallions, and peppers.
5. Seal parchment paper.
6. Back at 375 for 20-25 minutes.
7. Garnish with cilantro.