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..
There are some dishes that are naturally low carb and require no modification or healthification. Ratatouille is one of them. Just like every Indian has their own version of masala or curry, but they have as their basis a definite set of ingredients, ratatouille is prepared with various methods, based on the region of France. You may recall the movie ‘Ratatouille’ featuring this very dish. Although the preparations may vary, the list of ingredients are almost always the same. Eggplant, Zucchini, Peppers, Onions and Tomatoes are the most common. I have used a very simple way of making this dish, which is to saute all the ingredients and to add more protein to the dish, I have topped it with a poached egg. This is completely optional, but makes it all the more delicious. Ingredients: 2 tbsp olive oil 1 tsp red pepper flakes(optional) 1 bay leaf 4 cloves garlic, finely chopped 1 large yellow onion, diced 1 large American eggplant, cubed 3 tomatoes, diced 1 large red pepper, chopped 1 green bell pepper, chopped 2 zucchini, chopped 1 tbsp tomato paste(optional) 1 tbsp water 1 tsp dried Italian seasoning 1/2 tsp oregano salt to taste For poaching eggs: 1 tbsp white vinegar 2 eggs(or as needed) salt and pepper to taste Method: Heat 2 tsp oil in a pan, add the cubed eggplant and saute until soft and golden brown. Remove and set aside. Add another tsp of oil to the pan and add the zucchini. Saute again until barely cooked and golden. Set aside alng with the eggplant. Heat the remaining tbsp oil in the pan, add the bay leaf and red pepper flakes. Add in the chopped garlic and let the oil infuse with the flavors of these ingredients. Add in the onions and bell peppers and Read More..
This breakfast casserole is a quick and easy way of serving a breakfast for a crowd. It is a great alternative to making individual omelettes or baking a big quiche, its a very dish to put together and wins rave reviews when put on the table. This, plus toast or waffles, a gallon of orange juice should make your guests say ‘wow’. The best thing about this dish is that it reheats really well, so you an even bake it ahead of time and reheat it. This also is a great dish to bring to a potluck, and would be a great welcome compared to the usual suspects. The added advantage: This is an extremely healthy dish, and the recipe is actually adapted from one of the SBD cookbooks. If you were to just eat a slice of this for breakfast, you are starting the new year off in style and in health. I have made this several times and have always loved it. You can change this recipe around by using veggies you like. Spinach and mushrooms are some of the substitutes I have tried and liked. Ingredients: 1/2 cup 1 % milk 1/3 cup part skim ricotta 2 tbsp chickpea flour/besan 6 large eggs 2 large egg whites(1/4 cup, if using out of a carton) 3/4 tsp salt 1 pkg (10 oz) frozen chopped broccoli, defrosted 1 large red pepper chopped 1 cup shredded cheddar cheese freshly cracked black pepper non stick cooking spray Method: Preheat oven to 375 degrees. Spray a 9 X 13 baking dish with non stick cooking spray. Place the eggs and the egg whites in a bowl, beat with a whisk to break up the eggs, and beat until its frothy. Add the ricotta cheese and beat it to incorporate. Add salt and Read More..