Sunday, February 20, 2011

After Dinner Thoughts

I finally came across the tofu Parmesan recipe I used in the past, it's from Eating Well and is called Tofu Parmigiana. While I was searching online, I came across two more recipes that sounded good: Emeril's Tofu Parmesan and Tofu Parmesan from I Found Happy. So, what did I do? A mash-up of course! Here's what I did:

I followed Emeril's recipe with the exception of cooking and adding the onions and mushrooms like in the recipe from Eating Well. I did bake the dish like Emeril's called for as well. It was good, but Michael and I like the Eating Well recipe and method better; it keeps the tofu crisp. In Emeril's recipe the tofu doesn't stay crisp during the baking process.

The potatoes and portabellas were good. I would maybe try that company's frozen mixtures again, however it's probably just as easy to cook the same mixture with fresh vegetables. The fresh asparagus was very yummy!

I'm happy to share tofu parmigiana with you. It is a recipe we like and I'm just surprised I haven't shared it before. Have a great week and I'll share our next Sunday dinner plans with you, once I figure them out.

Tofu Parmesan!

I have been looking everywhere for a tofu Parmesan recipe I made some time ago. Mom requested it for dinner today, so that's what we're having. I thought I had made it and blogged about it; I must have made it before I started blogging because I can't find it on this blog anywhere. I've also looked through the printouts I have for a variety of recipes, some I've made and some I'm planning to make someday. I still can't find it. I'm going to go workout for awhile, then I'll come back and look around some more. If I can't find the recipe I made in the past I guess I'll just find a new recipe.

We're also going to have fresh asparagus I picked up at the grocery yesterday. I'm going to roast the asparagus in the oven. And, I picked up a package of Alexia roasted red potatoes & baby portabella mushrooms with green beans, onions, and a thyme-infused oil blend; I found it in the frozen vegetables section and it just sounded good. So why not?

Who knows what will be for dessert. I'll be sure to tell you all about it, though.

After Dinner Thoughts

Mexican vegetarian was pretty tasty! We actually make the taco salad quite often at our house, just not usually on Sunday. Also, we don't usually put tofu in it. Adding the tofu was okay, I don't think it enhanced the taco mix at all, but it also wasn't detrimental to the taste. The triple decker tortillas were really easy to make and yummy. They will be an easy bite to make when time is short - maybe good for lunch on their own.

So, now it's time for me to confess - I am not a baker. I can try all I want, but I will never be known for cakes, cupcakes, pies, or anything that requires mixing and baking. You might be able to guess that the cupcakes didn't work out. It's up to others to come up with dessert if it needs to be baked.

So, two good, and one not so good. Oh well, I never said I was perfect. I do like to cook, though, so I'll keep making Sunday dinner and telling you all about it.

Saturday, February 12, 2011

Mexican Vegetarian

I love Mexican food! Or, I should say I love American-Mexican food. We make a pretty good taco salad at our house based on a recipe we got from an Arkansas cousin probably close to 35 years ago. It uses tomato soup as a main ingredient. I'm going to make the taco salad like we usually do, with a little twist, I'm adding tofu (the original recipe calls for ground beef, we usually use Boca crumbles). I'm also going to make Triple Decker Tortillas.

Here's the Taco Salad recipe as I am making it tomorrow:

1 package Boca crumbles
1 can ranch-style black beans
1 block frozen extra firm tofu, thawed and drained, cut into small cubes
1 can tomato soup
1 package taco seasoning
1 cup water
2 carrots, sliced
2 stalks celery, chopped
1 small chopped onion
1 tablespoon canola or olive oil

Saute vegetables in oil, add crumbles, beans, and tofu. Stir in soup, taco seasoning and water. Allow to simmer well to meld flavors.

Lettuce, torn
Corn chips, broken
Tomatoes, chopped
Shredded reduced fat Mexican cheese blend
Light sour cream
Chopped green onion
Black olives

Use any or all of the above ingredients to make a salad bed; add cooked taco mixture.

I'm also going to make the Strawberry and Mascarpone Filled Cupcakes I didn't make for my last blog post. I'll be sure to let you know how it all turns out!

Tuesday, February 1, 2011

After Dinner Thoughts

Well, things changed. We had Sunday dinner on Saturday. Cindy, Dave, and Chris went to a Special Olympics dinner and dance Saturday night, so Mom and Dad came over that night. Then, they all went to Dave's sister Suzi's & family's house for Superbowl on Sunday. It all worked out (I went shopping). And, since I did go shopping I didn't feel like going so extravagant on the cupcakes - I made a yellow cake box mix and used already prepared frosting. I'll think about making the filled cupcakes in the coming weeks.

I decided to adjust my mom's Beef Stroganoff recipe.

[Original Recipe] *My adjustments

[2 lbs round steak (cut into 1” to 2” cubes)]
1 package Boca crumbles*
1 lb baby Portobello mushrooms, quartered*
2 cloves garlic, minced*
1 medium onion, chopped
3 tablespoons vegetable oil
½ lb fresh mushrooms, sliced
1 cup water
1 Tablespoon Worcestershire sauce
1 teaspoon salt
2 8-oz cans tomato sauce
[1 to 1 ½ cups sour cream]
1 to 1 ½ cups light sour cream*
Reames Frozen Egg Noodles, cooked according to package directions

[Brown round steak in oil] Sauté onion in oil, add garlic* and mushrooms; cook until mushrooms are browned. [Return meat to pan] Add crumbles* to pan along with all other ingredients EXCEPT sour cream. [Simmer for 1 to 1 1/2 hours over medium heat.] Simmer about 1/2 hour over medium heat to allow flavors to blend.* Add sour cream and heat over very low heat until heated through (do not boil or sour cream will curdle).

Serve over egg noodles or rice.

I hope the brackets and asterisks aren't too confusing. I just thought it might be easier to follow my changes if I wrote it this way.

The stroganoff turned out to be really good. It wasn't exactly the same as Mom's, but it was close enough.

Thinking About Cupcakes

I belong to the local Rotary. Rotary = Service Above Self; there is a four-way test regarding the things we think, say, or do:
1- Is it the TRUTH?
2- Is it FAIR to all concerned?
4- Will it be BENEFICIAL to all concerned?

Rotary strives to end polio worldwide and to provide opportunities to our communities. As a Rotarian, I participate in fund raisers. On Tuesday, February 8, we are hosting an all-you-can-eat Chili Day. The proceeds from this event will support our local youth fund: a 3rd grade dictionary program, the High School After Prom Party, students of the month, and foreign exchange students. I'm making 2 dozen cupcakes to take to the event and have been trying to decide what to make. I'm going to have to make the cupcakes on Sunday and I'll make enough for dessert with Sunday dinner.

I'm not a big cupcake maker (to say the least). I have some canned pie fillings at home and would like to make some cupcakes that might incorporate pie filling. So far I've found two recipes I'm considering: American Pie Cupcakes and Peaches and Cream Cake that I would bake as cupcakes. I also was looking at two more recipes: Boston Creme Cupcakes and Strawberry and Mascarpone Filled Cupcakes. I think I may make one of the peach cupcakes, the Boston creme and the Strawberry/Mascarpone cupcakes and then take whichever turn out the best.

So, what should I make for dinner if I'm also going to be making cupcakes? friend Laura recommends something warm and hearty. I'm thinking stroganoff. My mom makes a fabulous beef stroganoff. Now we all know I won't be making a beef stronganoff, but I might make a portobello mushroom or a vegetarian crumbles stronganoff. Or maybe I'll just take my mom's recipe and tweek it to be vegetarian. We'll have a lettuce salad as well as some good bread. Easy, warm, and hearty! A stroganoff should fit the bill.

Whatever I end up making, I'll be sure to let you know how it all turns out!