Finally we are out of the holiday season….Although the holiday season is a great time, a time to enjoy with family and friends, and I absolutely enjoy cooking and eating special foods for the holiday season, I am glad in a way there is an end to it, and I can get back to eating more healthy food. Here is a recipe that would help you out, making you feel like you are still eating comfort food. It is a fairly easy recipe to put together, but big on flavor and nutrition. Now for how I came up with the name for the recipe, A caprese salad is a popular Italian salad, featuring the colors of the Italian flag in tomatoes, mozzarella and basil. This baked version has tofu in addition to the mozzarella cheese for an added protein boost. I have used my home made baked tofu, but you can always use store bought baked tofu in its place and choose a flavor of baked tofu that you like. The real key to this dish is using fresh mozzarella – that you will find sold like a ball – and using fresh basil. Ingredients: 2 Japanese eggplants 4 medium roma tomatoes, cubed 4 oz fresh mozzarella cheese 4 oz baked tofu(made with Italian seasoning), cubed 1/4 cup basil leaves, julienned 2 tsp extra virgin olive oil 1/2 tsp red pepper flakes 1 clove garlic, smashed – skin on. 1 tbsp capers(optional) salt, pepper to taste Method: Preheat the oven to 400 degrees F. Spray a baking dish with non stick cooking spray. Heat oil in a pan over medium low heat. Add the smashed garlic with skin on. Let it infuse the oil for a minute. Remove and discard the galric. Now, add the red pepper flakes and let Read More..
Blogging Marathon #31: Week 1/ Day 2 Theme: Meatless Dishes Dish: Tofu Cacciatore For the first week of the ‘Blogging Marathon’ I have chosen the theme as ‘Meatless Dishes’. I really am enjoying this challenge of converting meat dishes into meatless versions. Do check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31 Today’s recipe is an Italian recipe called ‘Cacciatore’, which when literally translated means ‘Hunter’. It is traditionally the recipe used by hunters to make whatever game they acquire from hunting. Traditionally chicken, pheasant, duck or rabbit is used in this recipe. But today in an attempt to make it meatless I have used tofu. I saw this recipe in the South Beach diet cookbook, and was intrigued by the recipe. I have used tofu in place of meat before in another one of my favorite Italian dishes – Tofu Parmesan and loved how it tasted, so I was eager to make this dish. It’s a very simple dish to make but tastes really good. Ingredients: 1 lb extra firm tofu 1 tbsp extra virgin olive oil 1 small onion, sliced 1 small red bell pepper, sliced 1 small green bell pepper, sliced 2 tbsp garlic, minced 1 tsp red pepper flakes(optional) 1 tsp dried Italian seasoning 1 tsp dried oregano 1 tbsp chopped fresh basil 1 tbsp tomato paste 1 28 oz can low sodium crushed tomatoes a sprig of basil, for garnish non stick cooking spray salt, pepper to taste. Method: Preheat oven to 350 degrees. Drain the tofu packed in water and wrap it in a clean kitchen towel and press it down with a heavy pan, to wring out as much of the moisture as possible. This step is very important as it will aid in the browning of the tofu. Read More..
I had posted my Food Find: Shirataki Noodles earlier, and this noodle has become an integral part of my low carb lifestyle, especially for my packed lunch to work. My stir fry recipe was getting a bit too boring, and I was looking for some new ways to make my shirataki zero carb noodle. As is the case with the previous Tofu salad recipe I had posted, this one is also inspired by a few pins I had on Pinterest. I made this for lunch today and packed a portion for lunch tomorrow as well, it was awesome! Pad Thai is my all time favorite recipe when I go out to have Thai food. It is also my husband’s favorite dish. He loves the peanutty flavors, balanced with tangy, sweet and spicy flavors in the creamy noodle dish, interspersed with crunchy peanuts and crisp fried vegetables. I was so happy to have recreated the familiar flavors in a low carb healthy dish. Ingredients: 2 tbsp canola oil 2 8 oz packets tofu shirataki noodles(can substitute bean thread noodles or any other regular noodle) 1/2 onion, chopped 1 cup broccoli florets 1/2 red pepper, cut into strips 1 tsp ginger garlic paste 1/2 cup tofu 2 eggs(optional) 1/2 tsp red pepper flakes Sauce: 1/3 cup coconut milk(I used canned coconut milk) 3 tbsp peanut butter 2 tbsp tamarind paste 1 tbsp soy sauce 1/2 tbsp rice vinegar 1/2 tbsp sesame oil 1 tbsp lemon juice 2 tsp splenda 1/2 tsp cumin powder 1/2 tsp ground coriander 1/2 tbsp sriracha sauce 1/2 tsp red pepper flakes For Garnish: 1/4 cup green onions 2 tbsp crushed peanuts lime wedges Method: Prepare the Shirataki Noodles, per the directions here. Whisk all the ingredients listed under sauce together in a bowl. Set aside. Heat the Read More..