Monday, May 30, 2011

Baked Tofu

Anyone who knows me well, knows I love baked tofu. I actually crave it! Tofu is like cheese, but instead of being made from animal milk it is made from soy milk. 

DH and I both really like tofu and it is a great source of protein. I try to keep some in the fridge ready for snaking. DH likes it after a work out as a protein boost and I like it as a protein replacement. 

Here's how I make baked tofu.

1 brick of tofu
Soy Sauce
Garlic Powder

Open tofu package and slice into pieces as shown.

Put slices of tofu on a baking sheet covered with paper towels. Put another layer of towels over top. 

Add weight to the tofu and let the water press out for an hour or so.

Remove the weight and top layer of paper towels from the tofu and drizzle with soy sauce and sprinkle lightly with garlic powder.

I slice the pieces in half again, then put on a baking sheet sprayed with cooking spray. Then bake at 400 degrees for 15 minutes, turn over tofu and bake for 15 more minutes. 

The result is tasty tofu treats. These are delicious plain, or dipped in marinara or hummus. 

Oven Dried Tomatoes

Inspired by my local market having Roma tomatoes on sale for 3 pounds for 99 cents, I made the equivalent of Sun Dried Tomatoes. These are oven dried tomatoes and they are wonderful. 

A few pound of tomatoes
A bit of Kosher Salt

Wash and dry your tomatoes.

Slice the tomatoes in quarters in as even sized slices as you can. Remove and stems and hard cores. Sprinkle them with a tiny bit of salt. 1 teaspoon per 2 pounds. You dont want them salty, the salt helps a draw the moisture out of the fruit.

Put the slices of tomatoes on a baking sheet covered with paper towels.

Let them rest and dry on the towels for an hour. Pre-heat the oven to 300 degrees.

Place tomatoes on baking sheets with plenty of room between them.
Bake them for 3-4  hours. Keep and eye on them and when they are curling at the edges and feeling dry to the touch, they are done.

Let them cool and then store in the fridge for a week or in the freezer for a month.

These are so delicious. They taste like sweet tomato fruit leather. DH and I use them in pasta, on pizza and to snack on. 

Sunday, May 15, 2011

The Bountiful Basket Experience

While visiting my parents in Idaho this past weekend I was able to experience the joy of Bountiful Baskets. What a lovely experience it was. Being such a produce lover I was exhilarated with the bounty of fruits and vegetables. In one of the baskets my Mom bought there were a couple of pounds of tomatillos, cilantro and peppers and I was truly inspired to create a salsa from these ingredients. Here is the recipe I made.

Roasted Tomatillo Chile Salsa

  • 2 pound tomatillos, husked and halved
  • 1 white onion, peeled, sliced, quartered
  • 4 garlic cloves, peeled
  • 1-2 jalapenos, sliced in half and de-seeded
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 cup chopped cilantro leaves
  • 1/2 lime, juiced

Preheat the oven to 400 degrees. Put the tomatillos, onion, garlic and jalapeƱo's on a baking sheet and roast in the oven for 12 to 15 minutes. 
Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro and lime juice and pulse mixture until well combined but still chunky.