BBQ Tofu and Dill Potatoes
Happy Spring! The trees are budding, the flowers are blooming, and my garden is starting to show signs of life after this not-so-hard winter. This is the time of year where everything comes alive and fresh/local produce starts showing up in the stores. So far the pickings are still slim with mostly greens (chard!) but this past week I spotted some new potatoes and fresh dill and decided I needed to do something with them. I have always been a fan of dill but for reason I have always limited it to seafood dishes. I went with a psuedo potato salad and served it with some bbq tofu in order to celebrate the amazing 70+ temperature going on outside. Everything was perfect and came together in almost no time, the longest part was cooking the potatoes but since that’s not exactly active cooking it’s hard to hold that against this dish.
I’m also submitting this simple and delicious dish to this month’s Simple and in Season, nothing like starting spring off on the right foot with a collection of perfect spring recipes. The potatoes salad can easily be adjusted to be vegan, while the bbq tofu is good to go as long as you pick a vegan bbq sauce.
In wedding news, we are in the home stretch! Everything has been picked and right now it’s just pulling everything together and showing up on time.
I apologize for the random post but I’ve been having some connection issues lately. Hopefully everything will start cooperating shortly and can get back to sharing some delicious recipes with everyone! Also starting to draft some recipes for when I’m out for the wedding/honeymoon…one month and counting!!!
*fingers crossed* new recipes on Monday!
Every had one of those moments where you think it’s about 2hrs earlier than it actually is? This recipe is the result of one of those nights. For some reason my internal clock was saying 5PM while the actual clock was saying something closer to 8PM…not really an issue unless one hasn’t even started thinking about dinner plans. I started searching the pantry and found some couscous and a new thing of spicy curry along with some beans, garlic, and red onion. Okay…I can work with this! Everything came together quickly and before I knew it, and before 9PM, dinner was served!
I also had some leftover banana bread to serve as a side along with some diced roma tomatoes left over from a salad the night before. This might not be the fanciest dish out there, but it was warm and filling which is all that really matters!
I’ve been experimenting lately with some of the cookbooks I got over the past holiday season. I had already flagged the recipes I wanted to try and have s-l-o-w-l-y checking some of them off the list. Last week I had planned to give the Paella recipe from Plenty and thought I had all of the ingredients. Apart halfway thru the cutting prep work I realized that was not the case. I was out of short-grain rice, saffron (boo), and cooking sherry…not so good. So I opened the pantry to check for what I did have: dry red wine, quinoa, and lots of chopped vegetables. For a moment I thought about chickening out and just doing a stir fry but figured why not give it a go? Worst case scenario: Chinese Take Out. Best case scenario: awesome new recipe. I decided to take the plunge and started tossing things in, tasting along the way, until I came up with this delicious new dinner idea.
Sometimes experimenting can go horribly wrong but sometimes accidental experiments can turn out very tasty. The next day I added some sour cream to the dish, which wound up being the perfect addition since quinoa tends to dry up quickly.
So far all of the actual recipes from this book have worked out wonderfully, with only small seasoning tweaks needed. If anyone is in search of a great vegetarian cookbook I give this one a big thumbs up. Quick disclaimer: I am getting nothing for the above endorsement I just really enjoy this cookbook. I’m also hoping to give them a try when Joey and I are on our honeymoon but we shall see if that works out!
Secret Recipe Club time! I’m typing this up while enjoying the last of the amazing Pretzel Bites that I found thanks to The Pajama Chef. These delicious snacks were quick and easy and are easy to modify to fit whatever your soft pretzel craving is. I was a little nervous the first time I did these since kneading is not my area…there’s a reason why I have a bread machine! However this dough was very easy to work with and was never at risk of causing cursing, which is always a positive. I kept to the originally dough recipe for fear of screwing something up, but I did add a little bit of sugar to each bite along with the salt right before popping them in the oven. Mine are a little more than bite size, but they are still the perfect snack size which is what matter. For all the delicious details check out The Pajama Chef. We decided to skip dips but I have a feeling these would go amazing topped with Parmesan Cheese and partnered with some marinara sauce for some pretzel breadstick bites.
In wedding news everything is basically DONE! We did the final venue walkthru yesterday and the only thing we have to do at this point is figure out the music…which is turning out to be quite the adventure! I also got my dress this past week and pending a pretzel bite binge, no more alterations are needed. This also means I need to pretend that I didn’t notice the new Sweet Frog opening up down the street from me, unless I decide to run/bike there. Work is still insane but with the wedding stuff wrapping up I should be blogging on a more frequent basis since I have time to spend in my kitchen once again.