Fun fact. I never buy firm tofu. I know that it is better for stir-frying but I just never buy it. Well upon Dustin's request I purchased firm tofu, win for Dustin! I whipped some up last night and it is definitely better for stir-frying...totally delsih!
Tofu stir fry (EASY)
1/5 package of firm tofu (for one serving) sliced into chunks
2 tsp sesame seed oil
ground ginger
curry spice
low sodium soy sauce
garlic to taste
1/2 cup rice
1 cup frozen mixed veggies
This really doesn't need a recipe ha! But I heated the oil on medium, don't let it get too hot (been there done that). Add the tofu chunks, sprinkle with ground ginger, curry spice, soy sauce and add a little garlic to taste. Let this cook for a few mins and mix tofu around to coat with spices and to give the tofu some crispiness. Add in 1/2 cup rice, veggies (I usually nuke them first or just let them sit out for a few mins to defrost). I like to add another tsp of sesame seed oil right before I serve to give it some extra flavor.
Alright...now onto my date night menu. I want to make engagement chicken as a joke (considering we are already engaged!). I have been infatuated with this recipe for years. It's humerous to me that people really do take this seriously and it really does "work". I just think it looks good and I have been adding in chicken once or twice a week into my diet. The recipe is taken from Glamour magazine. I am going to make quinoa/spinach/tomato salad. Add in some delicious wine and I have a wonderful date night dinner for my future hubby! :)
Engagement Chicken
1 whole chicken (approx. 3 lb.)
2 medium lemons
Fresh lemon juice (1/2 cup)
Kosher or sea salt
Ground black pepper
Place rack in upper third of oven and preheat to 400 degrees. Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temp (about 15 minutes). Pat dry with paper towels. Pour lemon juice all over the chicken (inside and outside). Season with salt and pepper. Prick the whole lemons three times with a fork and place deep inside the cavity. (Tip: If lemons are hard, roll on countertop with your palm to get juices flowing.) Place the bird breast-side down on a rack in a roasting pan, lower heat to 350 degrees and bake uncovered for 15 minutes. Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more. Test for doneness—a meat thermometer inserted in the thigh should read 180 degrees, or juices should run clear when chicken is pricked with a fork. Continue baking if necessary. Let chicken cool for a few minutes before carving. Serve with juices.
Quinoa/spinach/tomato salad (from gluten free goddess)
Extra virgin olive oil
- 1 clove garlic, minced
- About 1/2 to 2/3 cup cooked quinoa per person
- 1 generous cup washed organic baby spinach leaves per person
- A handful of organic grape tomatoes per person, halved
- 1 scallion per person, washed, sliced
- Sea salt and fresh ground pepper, to taste
- Sprinkle of nutmeg
- Sprinkle of fresh or dried herbs- parsley, thyme, basil, or mint
- Squeeze of fresh lemon juice
Gently heat a large pan . Pour in some extra virgin olive oil. Add the garlic; stir and warm the oil for a minute. Add the cooked quinoa and heat through. Add the baby spinach leaves, tomatoes and scallions. Season with sea salt and fresh ground pepper. Sprinkle with nutmeg and herbs. Stir to mix. Sprinkle with lemon juice and stir. When the spinach begins to wilt remove from heat.
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