7.29.2014

A Quick Asian Delight: Peanutty' Tofu With Ramen


Tofu is a great source of protein for vegetarians and vegans, as I mentioned in some of my earlier posts. I really enjoy the flavor it soaks up and texture it adds to dishes. Many times (being lazy) I just feel like ordering Chinese food and calling it a day. However, this healthier alternative will not disappoint you. A meal in 20 minutes is not too bad for all working population. Tofu is quite nutritious packed with protein and calcium. It is also a low carbohydrate option if you fear carbs. This dish is slightly sweet and savory at the same time and peanuts add a wonderful flavor. So next time you are craving Asian, chose this healthier alternative instead.

Ingredients
3 Packets of Top Ramen
1 Cup of Frozen Peas (Thawed)
3-4 cloves of garlic (chopped)
1 Pack of Extra-Firm Tofu ( Sliced in 1 inch x 1/4 inch size)
2 Teaspoons of Soy Sauce
2 Teaspoons of Rice Wine Vinegar
1 Tablespoon of Olive Oil
2 Teaspoons of Lite house Peanut Thai Dressing (or any creamy Thai dressing)
2 Teaspoons of Peanut Butter
1 Teaspoon of Crushed Red Pepper
Salt to Taste
2 Teaspoons of Sriracha
1/4 cup of chopped Peanuts

Directions
Start off my heating up a wok to medium heat on the stove. Drizzle olive oil and add the chopped garlic. Add in the sliced tofu and stir lightly. After the tofu appears to be golden brown add soy sauce and rice wine vinegar. Cook for another 1-2 minutes until the tofu soaks in the flavor. Add in the Peanut Thai dressing and peanut butter and stir until everything is heterogeneously mixed. Sprinkle in the salt and crushed red pepper.
Add the thawed peas and sriracha. Simmer for 10 minutes. In the mean time, boil ramen noodles and strain once ready. Place a bed of fresh ramen noodles on a plate and place the tofu dish on top. Sprinkle peanuts and lemon juice for taste.

Bon Appetite!


7.14.2014

Makin' It Indian Style: Kidney Bean And Mango Burritos


Burritos are one of my husband's favorite weeknight meal. I decided to switch it up a bit today and it turned out so well that it definitely deserved a post of its own. An Indian twist to this burrito was so flavorful. The spicy and sweet at the same time was so much fun. It was really a delight for my taste buds. It is quite a summery recipe since the mango and cilantro adds the freshness. My husband was impressed which made me quite happy :) . In Indian cuisine we do have our own type of tortilla called chappati. It is made from whole wheat flour and water (literally!). However, there is no vegetable shortening in chappati such as found in tortillas. Chappati's are not as versatile and are not so easy to roll like a tortilla. Therefore tortilla and Indian spices do go well. This recipe is sure to impress a crowd or add a twist to a week night meal.





Recipe:

4 Tortillas ( Whole Wheat Large)
4 Teaspoons of Mayonaise
1 Can of Red Kidney Beans
Salt & Pepper to taste
1 Teaspoon garam masala
1 Teaspoon cayenne pepper
1 Teaspoon dried mango powder (Amchur)
1 Teaspoon cilantro powder
1/4 Cup of chopped fresh cilantro
1 Cup of shredded mild cheddar cheese
1 Chopped white onion (Finely chopped)
1 Tablespoon olive oil
1 Tomato ( Finely chopped)
1 Mango ( Chopped into 1/2 inch cubes)

Directions:
Heat the cooking pan on the stove on medium heat. In a cooking pan, add the olive oil and when appearing heated add in the chopped onions. Cook well until they appear translucent and then add in the chopped tomato. At this time, garam masala, salt, cayenne pepper, dried mango powder and cilantro powder can be added. Mix well and add in the red kidney beans and fresh cilantro. Cook until the mixture appears to be bubbly.
In the mean time, heat a skillet on the stove at medium heat. Take two tortillas at a time and place on the skillet for 15-20 seconds on each side to warm up the tortillas. Place tortilla on a flat surface and spread mayonaisse on the tortilla. Add the kidney bean mixture above to the tortilla, about 2-3 tablespoons so that it is not overfilled. Add 1/4 cup of shredded cheddar cheese and about 2-4 pieces of the mango. Roll the tortilla from one edge and then roll it up. Place back on skillet and warm up until the cheese appears to be bubbling.

Enjoy with an exotic drink or maybe some extra mango!
Bon Appetite!

6.18.2014

Paella De Verduras: An Authentic Valencian Recipe


After an amazing recent trip to Spain I was really craving their cuisine. Valencia (origin city of paella) was where I had one of these most delicious rice dishes. After coming back home to my crazy schedule, I wanted this meal so that it would remind me of the air and laid back atmosphere of Valencia.
This entree is a popular Sunday lunch for most Spaniards. It is surely a heavy meal but not bad for an occasional splurge. This recipe is my own version of this dish. Most paella is made by using seafood and meat together (Paella Mixta), however I would like to say this vegetarian version is sure to hit your taste buds. The creaminess of the rice and the flavors just make you want to never stop eating. After trying this, my husband surely thought it was as authentic as the Valencian one which is quite a compliment. This entree is surely something you have to try!

Ingredients:

1 Cup Short Grain Spanish Rice
2 1/2 Cups of Organic Vegetable Broth
1  Teaspoon of Crushed Red Pepper
1/3 Cup of Extra-Virgin Olive Oil
1 Teaspoon of Paprika
1 Teaspoon of Cayenne Pepper
5-7 Threads of Saffron
1 Grilled Zucchini ( Sliced and grilled)
1 Cup of Sliced White Button Mushrooms
3-4 cloves of garlic (Chopped)
1 Onion (Finely Chopped)
Salt & Pepper to Taste
10-15 pistachios (chopped)
2 Tomatoes (Sliced into wedges)

Directions:
In a paella pan or any other 13 inch stainless steel pan, add the olive oil and turn on the stove to medium heat. Preheat the oven to 450 degree F. Once the oil appears to be heated, add the onions and cook until they appear to be translucent. Stir in the garlic as well, right before the onions appear cooked. Stir in the salt, pepper, cayenne pepper, crushed red pepper, paprika and saffron and mix well together. Once they are mixed well, add in the mushrooms and cook until tender. After the mushrooms are cooked, add in the grilled zucchini. At this point pour the rice above this mixture and add the vegetable broth. Cook for 2-3 minutes and until the broth starts boiling. Carefully place the tomato wedges on top in a nice pattern :). Place the pan in the oven and cook for 20 minutes. After this time, turn off the oven and let the rest of the rice cook in the heat generated within the oven for another 20 minutes. Finally, the dish will be ready and garnish with pistachios and can be served with lemon juice.

Servings: 2
Prep Time: 15 mins
Cook Time: 40 minutes


Below is the picture of Esglesia Cathedral in Valencia with one of the most beautiful architectures I have ever seen. It is located in the city center of the old town and is sure to capture your imagination as you start wondering how this was made over 500 years ago.
  All the ham ( Jamon as the Spaniards say) !! This the central meat and food market where ham and a lot of dried fish will be seen and even vegetarians would find this cool !

 The city of arts and sciences in Valencia is seen above. Though this city has a lot of old architecture, they have recovered a lot of their economy by creating these types of space age buildings.

   The mosaic work right outside the city of art and sciences is sure to capture anyone's aesthetic eye!

Browsing through some of the city's iron balconies and really enjoying the architecture.

Though it may be a while until I visit Valencia again, I felt I was there all over again after making this recipe!

          Bon Appetite!!