Tofu Mushroom Cabbage Stir Fry
Happy 4th of July and with that, welcome to July’s installment of the Secret Recipe Club! This month I got to visit Alaska by way of Anna’s Cheese with Noodles Blog. I loved her in her intro she was up front about blog pictures, something that I’m so bad about that I have my husband do it for me! I found so many incredible recipes on her blog including baked tofu bites and a corn pudding recipe so amazing it survived a divorce. In the end however I couldn’t move past her Pork Mushroom Cabbage Stir Fry after reading that it’s so good it should be in a restaurant. I swapped the pork for tofu and waited until the end to season the dish as tofu has a tendency to go from just right to over salted super easily. I also used baby bella mushrooms as my store was out of the full size variety – luckily Anna’s recipe included the weight so that was a super easy swap to make! She didn’t say what type of cabbage to use so I went with red over Chinese but either would work.
Another fabulous dinner thanks to the secret recipe club! I also reserved a bit of the red cabbage to steam with some apples and ginger for baby girl’s dinner and she was also a huge fan! I’m also in the process of joining some other food groups – hoping that eventually my cooking spark will come back as little one gets older. I still enjoy spending time in the kitchen but it’s no longer the sanctuary it once was.
Welcome to March’s Secret Recipe Club! It feels so awesome to be joining the SRC again after taking my baby break – I missed the fun that comes with being sent a blog to explore. This month I was given Sid’s Sea Palm Cooking, a blog I was very familiar with thanks to Facebook and previous SRC reveals. I had a very hard time picking a recipe this month as Sid’s blog is stuffed to the gills with all sorts of recipes including retro favorites and Danish treats. Two of the “finalists” were part of the Danish block: Baked Omelette and Cauliflower with Herbs. In the end I could not get past her Chicken Acapulco recipe and decided that I had to give it a whirl. I replaced the chicken with extra firm tofu and since I was unable to find the McCormick meat seasoning in the original recipe I made my own.
Fantastic! The spices and the cheese went together perfectly and by giving the tofu enough time to drain it was really able to soak up all the flavors. We enjoyed ours taco style for dinner and as a burrito bowl the next day with some Spanish style rice – adding some fresh avocado and green pepper each time. I had never heard of acapulco chicken (or tofu!) before finding this recipe but now it will be on regular rotation. It might require a number of bowls but it comes together super quick. For a real short cut, pick up some fresh made pico de gallo at the grocery store. Another great recipe thanks to the Secret Recipe Club!!!
Squash and Beet Risotto
Yep – winter is here and I’m already ready for spring. Temperatures have been unusually cold, dipping in to single digits when wind chill is included which is just way too cold for mid-November. However this is the perfect time to just stay in the kitchen and experiment with new-to-me ingredients and all sorts of flavor profiles. Or throw a bunch of random vegetables in to a dish and see what happens – which is what happened here. I had a bit of delicata squash left, along with two candy-stripped beets, and half a vidalia onion. So I went for a random grain, in this case arborio rice, and started chopping!
In order to avoid a pink blob, I held off on adding the beets until the last possible moment. Not only did this ensure they were super crispy, but it also gave the squash an opportunity to shine on its own. In the future I would most likely going for a strong squash, acorn perhaps, but there is something to be said about the subtle taste of delicata. I enjoyed my risotto topped with a bit of pepper, while Joe was more traditional and went for the Parmesan cheese.
Black Beans and Rice
I though fall had arrived – last week the air had that familiar crispness to it and the humidity was starting to drop to a more tolerable level. However it appears that Mother Nature isn’t quite ready to say good-bye to the warmer temperatures making me glad I was lazy in leaving my tomato plants outside “just in case”. This resulted in a few more cherry tomatoes, and another jalapeno – all of which joined together to make today’s delicious dinner. The other ingredients are all pantry staples, which means the dish came together in record time which was another bonus since things were a bit insane towards the end of last week (eek Holiday cleaning!!!!). I was able to toss everything together and let it cook while I attempted to knock a few more rooms off my seemingly never ending cleaning list.
Just another meal justifying my love for beans and rice – such basic ingredients that can be tweaked in so many different way to create the perfect meal. We both topped ours with some “pico de guac”, recipe for which will be up later this week! Joe also grabbed some chips to go with his while I decided to go with some extra tomatoes, either option being perfectly acceptable!
Plov: Vegetarian Style
Sometimes I make a dish with no idea what is going to happen at the end – to include if it will even be edible. I had heard of Plov before, thanks to Silk Road Bistro, but wanted to make it more of a main dish without the standard lamb. Lots of googling gave me a good list of vegetables to start with: carrots, onions, and garlic – along with the addition of some variety of currant. When it came to the main protein all I knew is that I didn’t want to go with tofu, I wanted something with a firm bite to it as a contrast to the soft vegetables. I decided to go with chickpeas since their origins in Turkey led me to believe they would have easily spread to the Central Asia region that I was focusing on for this dish.
Another thanks to /r/52weeksofcooking for sending me on another delicious food journey – I’ve learned so much in doing these weekly challenges and can’t wait til the next one! Though of all the dishes I’ve made for this challenge, this one is easily in the top 5 as the ingredients are all standard ones making it super easy to prepare. Ever since Wegmans added cranberries to their bulk food section I’ve had a fresh supply in my pantry – and while they aren’t burberries they are delicious.
Greeting! Today’s dish is what happens when you leave a crucial item off of a shopping list – in this case taco shells. While I first debated attempting to make my own shells, I then realized a much safer option would be forgetting about the shells and going for the taco version of a burrito bowl. I used the usual cast of characters when it came to the taco “filling” and then tossed it all with some rice for a simple bowl of delicious. As an added bonus the jalapeno came from my own garden, tho sadly I can not claim the tomatoes since this year I only have the cherry variety going – but maybe next year!
Sometimes it pays off to forget something as now I have a new quick dish that has all the taco taste – just minus the shells. Plus it uses up random scraps of food that might otherwise have been thrown away, which is a HUGE positive in my opinion. The taco rice can be topped with avocado, sour cream, cheese, or salsa – whatever your taste buds desire!
Note: Saying extra prayers today for all the family and friends who lost loved ones in the horrible attacks 13 years ago. I’ve written before about my own experience before here for anyone interested.
Red Beans and Rice
I’m a HUGE fan of one-pot wonders, mostly because I am NOT a fan of dishes – and while hubby does his part more often then not I’m the one on dish duty. Needless to say this week’s challenge (yes – posting on time!) for /52weeksofcooking was right up my alley. I actually made a few dishes for this “challenge”, mostly because this time of year I tend to rely heavily on my slow cooker and dutch oven. Any recipe that allows me to toss everything in and then forget about it for a bit of time is a winning recipe, and while this requires a bit of massages for the most part it really is a fix it and forget about it.
This dish was fantastic and much better than any boxed versions I’ve had – makes me wonder why I resorted to them in the first place. I topped mine with a bit of sour cream while Joe added cheese, lots and lots and lots of cheese. For lunch the next day I enjoyed it naked, adding a little water to the bowl before reheating. I’m not sure how traditional this dish is but it was insanely good and will probably join the monthly rotation!