Crispy Parmesan Zucchini Sticks

I ventured to turn on my oven over the weekend after having been on an oven strike most of the summer. I am very happy I did! I love zucchini & think of these as zucchini fries... To me, it seemed like I was eating mozzarella sticks made of veggies. Crispy outside & gooey inside, give them a try! Your non-veggie eater may surprise you & love them.

<3 Lishie

Crispy Parmesan Zucchini Sticks
by Patsy Jamieson via Cooking Club

• 1/2 c all-purpose flour
• 3/4 tsp salt, divided
• 1/4 tsp garlic powder
• 1/4 teaspoon black pepper
• 2 eggs, beaten
• 1/2 c panko*
• 1/2 c grated Parmesan cheese
• 1/8 to 1/4 tsp cayenne pepper
• 12 oz. zucchini (1 medium-large or 2 medium-small), halved crosswise, each half cut into ½” sticks

Heat oven to 450˚F. Spray large rimmed baking sheet with olive oil cooking spray. Combine flour, 1/4 tsp of the salt, garlic powder & black pepper in shallow dish.

Place eggs in shallow bowl. Combine panko, cheese, remaining 1/2 teaspoon salt & cayenne pepper in shallow dish. Dip zucchini in flour mixture, shaking off excess. Dip in egg, letting excess drip off. Roll in panko mixture, turning to coat all sides. Arrange in single layer on baking sheet; spray with olive oil cooking spray.

Bake 15 to 20 minutes or until golden brown & tender. Serve immediately.

Vegetable Lentil Soup

Sunday I rummaged through my crisper box & realized what I thought were 2 cucumbers were actually 2 zucchini! Easy mistake I think, right? (Wondered why I had 2 cukes in the left box & 2 cukes also in the right one, ha!) So I didn't even think what to make, just took the zucchini & chopped... Grabbed an onion... carrots, potato... & this came about.

<3 Lishie

Vegetable Lentil Soup

• 1 TBSP olive oil
• 1 small onion, chopped
• 2 carrots, cleaned & chopped
• 2 cloves of garlic, either whole/crushed or minced
• 1 tsp herbs de provence
• s & p
• 1 TBSp tomato paste
• 2 small zucchini, chopped into half moon pieces
• 2 cups dried lentils
• 3-4 cups water or chicken stock
• fresh parsley, chopped
• fresh Parmesan

In a large pot on medium heat, saute the onions, carrots & garlic with the olive oil, herbs de provence & s & p for 20 minutes, until the vegetables are translucent. Add the tomato paste, then zucchini & saute for 10 more minutes. Add the lentils, then water or chicken stock, & lentils. Cover & bring to a boil. Reduce the heat&  simmer uncovered for 1 hour, until the lentils are cooked through. Serve with fresh parsley & grated Parmesan.

GAME DAY SWAP ~ Blooming Onion w/ Dipping Sauce

Before everything went black with Hurricane Sandy, we had swapped recipes with my National Cooking Board for the subject "Game Day Swap". (Thank you, as always Sarah @ A Taste of Home Cooking.)Funny thing is, I was so looking forward to make this & then SHE (Sandy) hit... When I finally was able to make this delicious appy, we still had no tv. No complaints here, for real, I have learned that I watch way less tv than I thought & it permitted me to read more (yes, even more than I already do- for me & to my tot). Not to really mention all of the REAL devastation the storm caused. I happily fried this baby up for a family Board Game Day. I think you all will LOVE it to...

Yes, it is a knockoff Outback Steakhouse recipe. And yes, it is pretty, pretty close to real thing!!! THANK you so much to Christine @ CHRISTINE'S CHRONICLES for this recipe. And I agree with Christine's complaint, "the greasy fried smell that it leaves in your house...yuck!"!!! BUT it is well worth it! I did core the onion (the ONLY use out of the "Blooming Onion Gadget" we have. Do NOT buy it- see pic below! Such a waste!!!) AND my onion still fell apart. That is so ok because I believe taste tops presentation ALWAYS! :)

Make this for your football game, your hockey game or really, for your family game night. So good! Finger-lickin' good!!!!
<3 Lishie

Blooming Onion w/ Dipping Sauce

from Christine's Kitchen Chronicles

via All Recipes

For the Blooming Onion:

• 1 egg
• 1 cup milk
• 1 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons cayenne pepper
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1/3 teaspoon dried oregano
• 1/8 teaspoon dried thyme
• 1/8 teaspoon ground cumin
• 1 large sweet onion
• 3/4 cup vegetable oil for frying

For the Dipping Sauce:

• 1/2 cup mayonnaise
• 1 tablespoon ketchup
• 2 tablespoons cream-style horseradish sauce
• 1/3 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon dried oregano
• 1 pinch ground black pepper
• 1/3 teaspoon cayenne pepper

Directions

1. To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.
2. To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix.
3. To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion.
4. Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into ice water.  Keep the onions bloom side down in the ice bath for at least 30 minutes to allow onion to bloom. 
5. Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Repeat with a second layer of milk mixture and follow again with flour coating.
6. Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries.
7. Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. If desired, open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.

Check out the post I gave for the swap: Stromboli!!!
Check out another Outback Steakhouse copy: Shrooms!
And check out my guest post today on Mom It Forward: Kids Craft: How to Make a Nature-Inspired Turkey

Griddle Corncakes

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In the initial couple of days of the power outage from Hurricane Sandy I attempted to use all of our fresh, refrigerated food. We live in a two-family home upstairs; my mom & pop-in-law live downstairs. We had breakfast together every day. My in-laws have a percolator & make coffee, I made these old camping/Southern great -griddle corncakes - one morning after lighting the gas burner by hand (this, btw, terrifies me). These are delish!
<3 Lishie

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Griddle Corncakes Recipe

• 2 c yellow cornmeal
• 2 tsp baking powder
• 1 tsp salt
• 1 large egg, lightly beaten
• 1 c water, plus more if needed
• 1/3 c canola oil, for frying

In a large bowl, whisk together the cornmeal, baking powder, & salt.

In another bowl whisk the
 egg & 1 c water until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible.
The consistency should be lumpy like pancake batter.

Heat the oil in a cast-iron skillet over medium heat. Ladle 1/4c  of batter into the heated skillet for each corncake.

Cook the corncakes until they bubble on top & are brown on the bottoms & along the edges, 2 to 3 minutes. Turn and brown the other side, for another 2 - 3 minutes. Serve immediately topped with a pat of butter!

*Sorry there is no "after" picture. My camera battery died & I had no way to recharge :( Sigh, Sandy.

Eggplant "Sandwiches"

Since I was unwell, my Mom-in-law sent me some fried eggplant. I love it so! I decided to make little eggplant "sandwiches" with the pieces with provolone in the middle, the idea from my friend Melissa at "I Was Born to Cook". I had never thought of making these delicious little packages of love before & what a treat! My mom-in-law made the eggplant the same as IWBTC & I would... I just added the provolone & broiled. So DeLish!!!!
<3 Lishie

Eggplant "Sandwiches"
adapted from I was Born to Cook

• 3 eggs
• water
• 2 c Italian bread crumbs
• 3/4 c Parmigiano Reggiano, grated, divided
• 1 eggplant, peeled and sliced into thin rounds
• s & p
• extra virgin olive oil
• 1/4 lb. provolone slices

Crack eggs into a bowl & beat with a bit of water.  Place bread crumbs on a flat plate, add a bit of Parmigiano Reggiano, & mix.  Dip eggplant slices in egg, one at a time, letting excess egg drip off before coating both sides with bread crumbs.

Heat oil over medium-high heat in a large skillet.  Add eggplant & brown on both sides, sprinkling with a bit of s & p.  Remove & place on paper towel-lined plate.  Repeat process until all eggplant is cooked. 

Heat up the broiler. Take a broiler pan & place eggplant on bottom.  Top each slice with a few slices of provolone.  Top with eggplant & sprinkle Parmigiano Reggiano on top. 

Broil for 10 minutes, until cheese is melted.  Top with more Parmigiano Reggiano, if desired.  Serve.

Makes around a dozen "sandwiches".

Quesadillas

The easiest, tastiest meal. It is like a Tex-Mex grilled cheese. You can add anything inside- refried beans, ground beef, shredded pork or chicken, veggies... You can even add the salsa or the guacamole as spread, warmed up. This can be a meal or an appy, it is so versatile & quick.

<3 Lishie

Quesadillas

• Large flour tortillas
• Grated cheese - either mild or sharp cheddar, or Monterey Jack

All I do is set either a non-stick pan or a cast iron skillet on the stove top & heat to medium-high. Place one soft flour tortilla on it, sprinkle it with the shredded cheese... Place a second flour tortilla on top. Allow to cook for a minute, then, with a wide spatula, carefully flip the "quesadilla" over. Cook on the other side for a minute. Cute into quarters & serve with lettuce/tomato, sour cream, salsa or guacamole. Or all of the above :)

Roasted Mushrooms

OK, my hubby loves mushrooms. Loves, loves, loves them. I got the idea of simply roasting them from a pinterest pin. This is so easy & great when you have the oven on for something else. The mushrooms cook so easily "with others". ;)

<3 Lishie

Roasted Mushrooms

• 1/2c sliced white button mushrooms
• 1/2c sliced baby Bella mushrooms
• 1 shallot, finely chopped
• 1-2 TBSp olive oil 
• 1 TBSp red wine vinegar
• 1 TBSp minced fresh flat-leaf parsley for garnish

Preheat oven to 375degrees. Combine the mushrooms & shallots onto a lined baking sheet (I used aluminum foil). Sprinkle with the olive oil & vinegar. Bake for about 30 minutes. Sprinkle with the parsley & serve. 

Mushroom Stroganoff ~ Meatless Monday

Meatless Monday! Yes, I know this is actually posting on Tuesday but it is truly an any day meal. When some people envision meatless, they think "hunger, light, un-filling", maybe even "bland". With this recipe that is not the case. Ask my hubby! He really loved this mushroom stroganoff & had two heaping bowls full of it. Mushrooms are a great alternative to meat because of their texture & "meaty" woodsy flavor. If you like shrooms, give this a go.

<3 Lishie

Mushroom Stroganoff 

slightly adapted from
Skinnytaste.com

• 1 TBSp butter
• 1/2 c chopped onion
• 2 TBSp unbleached a-p flour
• 2 c fat-free, less-sodium vegetable broth
• 1 TBSp Worcestershire sauce
• 1 tsp tomato paste
• 8 oz sliced white button mushrooms
• 8 oz sliced baby Bella mushrooms
• 1/4 tsp thyme
• s & p, to taste
• 2 TBSp white wine or sherry (I used white wine)
• 1/4 c reduced-fat sour cream
• 8 oz uncooked noodles
• 1 TBSp minced fresh flat-leaf parsley for garnish

Cook noodles in a pot of salted water according to package directions, al dente.

Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat. Melt butter over medium heat and add onions to the pan. Cook 2 - 3 minutes over medium-low heat.Add flour; stir with a wooden spoon for 30 seconds. Gradually add broth, Worcestershire sauce, & tomato paste, stirring constantly. Add mushrooms, thyme, s & p; stir & cook 4-5 minutes or until thickened & bubbly, stirring constantly. 

Servings: 4 • Serving Size: 1 1/2 cups • Old Points: 5 pts • Points+: 7 ptsCalories: 268 • Fat: 3.5 g • Carbs: 52.5 g • Fiber: 7 g • Protein: 12.5 g • Sugar: 4.5 gSodium: 312 (without salt) 

Orzo Salad with Lemon, Mint, & Ricotta Salata

Birthdays at work- do you celebrate at yours? Is it the same old cake or whatnot every time? Not at my job! We all contribute & it is so much fun. AND the goodies are a selection of sweet & savory so you can have your pick. Amongst the array for the latest, my boss' birthday, we surprised him with: my blondies, K's cherry or strawberry topped vanilla cupcakes, A's brownies, G's (well V's) strawberry rhubarb pie & chocolate chip cookies, mini pitas/hummus, tortilla chips/salsa & another "A" brought in cold salads from Dean & DeLuca... One of the salads was my inspiration for this dish. Well, inspiration AND recipe since the only "adaptation" I made was to add fresh asparagus. This pasta salad is delicious in itself, as a side, for a picnic, etc. The tiny salad packs a lot of taste! Try it- you.will.love.it.
<3 Lishie

Orzo Salad with Lemon, Mint, & Ricotta Salata

slightly adapted from Dean & DeLuca

• 1/4 c extra-virgin olive oil
• 1/3 c minced shallots
• 2 TBSp fresh lemon juice
• 1 garlic clove, minced
• 1/2 tsp finely grated lemon zest, or more to taste
• salt & pepper to taste
• 1 c uncooked orzo
• 1/2 c very finely diced thin asparagus
• 1/2 c very finely diced red bell pepper
• 1/2 c very finely diced seedless cucumber
• 1/2 c crumbled ricotta salata cheese (about 3 oz)
• 3 TBSp minced fresh mint leaves

Stir together the olive oil, shallots, lemon juice, garlic, & lemon zest in a small bowl. Season to taste with S & P. 

Cook the orzo in a large kettle of boiling salted water until al dente. Drain pasta completely in a colander, running under cold water. Transfer orzo to a bowl, stir in the olive oil mixture, & let cool. Stir in the asparagus, bell pepper, cucumber, ricotta salata, & mint until combined well. You could serve the salad immediately, but we think it tastes best if you let it stand at room temperature for 2 to 3 hours.

Some of the work booty pictured. My Blondies, far left.

Parmesan~Potato Gratin

This makes for a delicious, warming side for any dish! Try it with the baked paprika drumsticks- they can be made at the same time. Time saving indeed!
<3 Lishie

Parmesan~Potato Gratin

• 2 large potatoes, cleaned & peeled
• 1 c ricotta cheese
• 1 c shedded parmesan cheese
• 1 tsp herbs (can use anything here herbs de provence, oregano, basil, etc.)

Grease a small, oven-proof casserole dish. Mix the cheeses & herbs in a small bowl. Using a mandoline OR slicing extremely thinly, create thin potato slices.
Begin layering- potato slices, spread cheese, potato slices, spread cheese, etc., ending in the cheese. Sprinkle more parmesan on top.
Bake at 400 degrees for 30 minutes or until the top is browned.

Healthier Potato, Broccoli & Cheddar Soup

Autumn has set in & I was home with a sick tot all weekend- poor babe! We crafted, read, played & I was exhausted. No outside time makes me sad so we went out & splashed in some rain puddles a bit then came back in to this yummy dinner.

<3 Lishie

Healthier Potato, Broccoli & Cheddar Soup

• 3-4 large potatoes, washed, peeled, cubed
• 1 large, diced onion
• 1 head of broccoli florets
• milk (I used skim!)
• 1-2 cups lowfat shredded cheddar cheese
• salt & pepper, to taste
• chives, chopped & more shredded cheddar to top

Add the cubed potato, onion & broccoli to the pot & salt the veg. Fill the pot with water to just above the veg. Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.Drain & return the veg to the pot. Using a potato masher, coarsely crush the veg. Add the cheddar cheese & enough milk to thin to desired thickness. Add S & P & top with more cheddar & chives.

Lemon Basil Pesto over Cavatappi & Broccoli

The last days of summer are simmering down up here but it is still deliciously warm outside... And we are still reaping the benefits of our garden as well as Jersey's best produce. We are the Garden State!!! Along with the gorgeous basil from our garden (pop-in-law's green thumb!) we have delicious farmer's market lemons... And for our side salad, a gigantic cucumber from Aunt-in-law's garden! (the green thumb runneth in that family!!! Her eggplants were humongous too! YUM! And fresh, Jershey tomatoes from pop-in-law's (our) garden. 

While hubby grilled some chicken outside, I made this easy, cool & refreshing pasta that can be served hot, warm, room temp OR cold! DeLish.

<3 Lishie

Lemon Basil Pesto over Cavatappi & Broccoli

• 1/3 c  pine nuts
• 2 c  fresh basil leaves
• 3 cloves garlic, peeled 
• S & P
• 1/2 c grated Parmigiano Reggiano cheese
• 1/2c  good, Extra Virgin Olive Oil
• 1 lemon, zest & juice
• 1 lb Cavatappi pasta
• 1 head of broccoli florets

Toss the first 5 ingredients into the food processor. Process! As the ingredients combine... drizzle in the olive oil. It is done when it is the consistency you prefer... Scoop it out & fold in the lemon zest & juice.

Meanwhile cook the pasta al dente... The last 2 minutes of cooking, add the broccoli into the boiling pot with the pasta. Drain all & combine with the pesto & serve. ENJOY!

Swap time! Bloggers Choice ~ Lentil Bolognese

I love these swaps, especially when I find a recipe that I love!!! This week, we have the ever popular "Swapper's Choice" which means our Blog Swap Queen, Sarah at A Taste of Home Cooking gives us a URL of a fellow blogger & we can pick ANY recipe we want to make. It is not easy. Well, unless you, as I do, have had a recipe bookmarked to try.


And bookmarked, I had this gem: Lentil Bolognese. Only thing is, my hubby won't eat lentils or any beans for that matter. When I read Nicole of PreventionRD's post, it struck me as funny because this recipe was one in a week full of non-hubby approved ones. I, too, having the same issue, chose this one to make now for my lunches while off from work a couple of days. I cannot believe I waited so long to make this! It is delicious. The lentils add so much to the sauce. I pretty much stuck to the recipe except I thought I had carrots (well, I had them but used them all in salad not thinking the night before). I love carrots... Next time!


Check out Nicole/PreventionRD's blog- it is wonderful! The pictures are amazing & I love all of the nutritional information. She is a Nutritionist!


<3 Lishie

Lentil Bolognese 

slightly altered from PreventionRD(through My Bizzy Kitchen)

• 1 tsp olive oil
• 1/2 c diced celery
• 1/2 onion, diced
• 4 cloves garlic, minced
• 2 Tbsp white wine vinegar
• 2 c low-sodium vegetable or chicken broth
• 1 c dried lentils (any color – mine were brown)
• 1 28oz. can crushed tomatoes with juice
• 2 tsp dried oregano
• 2 tsp dried parsley
• 1 tsp dried basil
• salt & pepper, to taste

In a large stock pot, heat oil on medium-high. Add celery & garlic. Cook, stirring often, about 15 minutes. Add vinegar and scrape any brown bits from the bottom of the pot. Stir in the broth, 1 c water, lentils, tomatoes, oregano, parsley & basil. Reduce heat to medium & simmer, partially covered, for 45 minutes, stirring occassionally. Yield: 6 servings (6 cups).

For Nutrition Information go here. 

Cheesy Wild Rice & Broccoli

A delicious side to perk up any meal... Nutritious... eat your broccoli! You can also add fresh spinach or asparagus to this dish!
<3 Lishie

Cheesy Wild Rice & Broccoli

• 1-2 TBSp olive oil
• 1 c wild rice
• 2 1/4 c chicken broth(or veggie broth)
  
• 2 small heads of broccoli florets
• 1 clove garlic, minced
• 2 TBSp butter
• 1 c shredded sharp cheddar
• S & P
  

Heat the olive oil in a medium sauce pan over medium heat.  Add the rice & stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
Pour in the chicken broth, bring to a boil, turn heat to low, & cover.  Cook, covered, for 10 minutes.

Add in the broccoli & garlic, continue cooking for 5 -10 minutes or until most of the liquid has been absorbed. Remove from the heat & stir in the butter, cheese & S & P; Taste. Enjoy!

Pesto Pasta & Spinach

Another yummy meal from the fresh basil in our yard. The plant, thanks to my pop-in-law, is humongous. This is easy, quick & most importantly, a cool meal that can be served hot, at room temperature or cool/cold in the summer!
<3 Lishie

Pesto Pasta & Spinach

• 1/3 c  pine nuts
• 2 c  fresh basil leaves
• 3 cloves garlic, peeled 
• S & P
• 1/2 c grated Parmigiano Reggiano cheese
• 1/2c  good, Extra Virgin Olive Oil
• 1 lb pasta (favorite shape)
• 14 oz fresh, baby spinach, washed

Toss the first 5 ingredients into the food processor. Process! As the ingredients combine... drizzle in the olive oil. Sauce is done when it is the consistency you prefer!

Meanwhile cook the pasta al dente... The last 2 minutes of cooking, add the spinach into the boiling pot with the pasta. Drain all & combine with the pesto & serve. ENJOY!

Swap ~ Vegetarian

It's the middle of July!!! Half my birthday month flew by... how did that happen? Well I will move on & enjoy the rest of this glorious summer. This post is our bi-weekly Swap from my National Cooking Board, put together by Sarah from A Taste of Home Cooking (THANK you, Sarah!) I love, love, love these swaps & the subject was Vegetarian. I always am looking for a great veggie dinner for when my sister visits & I love my veggie meals too so I was ecstatic. I got this gem from Mary Ellen... & I saw quinoa. Now, I am really not a fan of quinoa (to the extent I pronounce it Quin-Noah purposefully- it's Keen-wah.) When I saw Mary Ellen had a recipe she wanted to share I became ecstatic again. Her blog is great! That, combined with my hubby's need to eat better/lower his cholesterol... And I made it. And it was yummy. Not "I cannot wait to eat quinoa again yummy" BUT it you love or like the grain, MAKE this. It came out moist & tasty. The only thing I will interject here is that this was a hard one for the summer for me- turning on the oven (to roast the garlic) in 100 degree weather like we've had (even with a/c) was awfully hot & tough. But the outcome was delish. Thank you, Mary Ellen!
<3 Lishie (btw- I gave my Round Pasta)

This is Mary Ellen's Italian version of quinoa:

Quinoa with Roasted Garlic, Tomatoes, and Spinach from Mary Ellen's Cooking Creations

• 1/2 c quinoa, rinsed and drained (it is important to rinse quinoa to wash off any residue which can be bitter in taste)
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes (optional, I like them for some kick)
• 2 tbsp dry white wine
• 1 c vegetable broth
• 1/2 bulb roasted garlic (about 6 cloves), chopped
• 1 small tomato, seeds removed and chopped
• 1/2 cup chopped fresh spinach
• 1 tbsp shallots, chopped
• 1 tbsp Parmesan cheese

Heat olive oil in a pot
Add shallots and red pepper flakes and saute for 1-2 minutes
Add quinoa and stir for 1-2 minutes
Add wine and stir until absorbed (wait until you see how the quinoa jumps around in the pot when liquid is added!!)
Add broth and bring to a boil. Turn heat to low and cover. Let simmer until broth is absorbed, about 12-15 minutes.
Once the broth has absorbed, stir in the roasted garlic, tomatoes, spinach, and cheese.
Serve immediately.

General Chow's Tofu

We are lessening the red meats in our home so I cautiously asked my hubby, "tofu?" And when he replied, "OK." (Not, "OK!", mind you, but it would have to do...) I got the green light. I was excited because, you see, for years I was a vegetarian (until my body resoundingly fought against itself & would not absorb nutrients). I still love tofu & many vegetarian meals wholeheartedly & rather enjoy when my veggie sister comes to dinner. One of our favorite meals, General Chow's Tofu, is from a classic Chinese Restaurant in Greenwich Village, Susie's.  So when I saw Heather, (of Hezzi D's Books & Cooks) General Chow's Tofu I knew this was the first tofu meal I'd make for the hubby to try. This is very much adapted from Hezzi D. (go to her recipe if you want spice!) It was a resounding hit!!!

Here's what I did...

<3 Lishie

General Chow’s Tofu 

• 2-3 TBsp canola oil, divided
• 1 package (14 oz) extra-firm tofu
• 1/4 c onion, diced small
• 2 TBSp garlic, minced
• 1 tsp powdered ginger
• 1 c water
• 1/4 c low sodium soy sauce
• 3 T. sugar
• 1 lemon's zest & juice
• 1 t. black pepper
• 1 bunch broccoli
• 2 TBSp water
• 2 TBSp cornstarch

Drain the excess water from the tofu & pat tofu dry with a paper towel. Slice the tofu length-wise into thin rectangular slices. Then cut each slice into a triangle.

One pan method! Heat 1 TBSp canola on the bottom of a large skillet.  Add in the tofu & sear tofu slices on each side until browned.  Remove the tofu to a plate.

Add remaining 2 TBSp oil into the skillet over medium heat. Add in the onion, garlic, & ginger.  Cook, stirring, until onions are softened but not browned. Add in broccoli florets, stir. Add 1 c water, soy sauce, sugar, lemon zest & juice, & pepper.  Bring the mixture to a boil.

Meanwhile, in a small bowl dissolve the cornstarch into the 2 TBSp water & incorporate it into the boiling sauce.  Simmer until thickened then add back in the tofu. 

Serve over rice. Enjoy!

Easiest Pasta and Broccoli Recipe

My hubby is not one for veggies much either. And I love them. So when he decides to have steak, I make what I want for me & G... I wanted broccoli this week. So I made a ton of this great, "Easiest Pasta & Broccoli" Recipe from Skinnytaste to eat 2 days straight. Yep. And it is GOOD. Make it- it is kid-friendly & Lishie-friendly (same thing ;) )


<3 Lishie

Easiest Pasta and Broccoli Recipe

from Skinnytaste (Gina's Skinny Recipes)

• 12 oz uncooked pasta (I used capellini broken up into little pieces...)
• 6 1/2 cups fresh broccoli florets, no stems
• 5 cloves garlic, smashed and chopped
• 1/4 cup grated Parmesan or Romano
• 2 tbsp olive oil, divided
• salt and fresh cracked pepper

Bring a large pot of salted water to a boil. When water boils, add pasta & broccoli at the same time & cook according to pasta instructions for al dente. When pasta is almost done cooking, reserve about 1 cup of the pasta water & set aside. Drain pasta & broccoli.

Return the pot to the stove & set heat to high; add 1 tbsp olive oil, when hot, addgarlic. Cook until golden, reduce flame to low & add pasta back to the pot.

Mix well, add remaining olive oil, grated cheese, salt & pepper to taste mixing well & smashing any large pieces of broccoli to break up.

Add 1/2 cup of reserved pasta water & mix well adding more if needed.

Serve in pasta bowls with additional grated cheese on the side.