Monday, December 14, 2015

Tofu Chili


Hello Fellow Food Adventurers,

If you are looking for some meatless chili options, tofu is a great choice! It still provides the texture you are looking for and tofu is a great vehicle for a variety of flavors. 


Ingredients: 
  • 1 package extra-firm tofu, drained
  • 2 tablespoons extra virgin olive oil
  • 1 large green bell pepper, cored, seeded and chopped
  • 1 large yellow onion, chopped
  • 1 small jalapeño, stemmed, seeded and finely chopped (optional)
  • 2 cups frozen corn
  • 1 1/2 cups vegetable broth
  • 1 can no-salt-added kidney beans, rinsed and drained
  • 1 can diced tomatoes, with their liquid
  • 1 can tomato sauce
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • Salt to taste
Topping Options
  • Cheddar cheese
  • Sour Cream
  • Tortilla Chips
  • Avocado
How To Put It Together

  1. Arrange tofu on a large plate lined with 3 or 4 paper towels and top with more paper towels. Place a heavy pan on top and drain for 20 mins, discard paper towels and crumble tofu, put aside.
  1. Heat oil in a large Dutch oven or soup pot over medium high heat. 
  2. Add pepper, onion, jalapeño and corn and cook for 5 minutes. 
  3. Add broth, beans, crumbled tofu, tomatoes, tomato sauce, chili powder, cumin and salt and stir well. 
  4. Bring to a boil, then reduce heat and simmer, uncovered or partially covered, stirring occasionally, until thickened and flavors have melded, about 45 minutes. 
  5. Ladle chili into bowls and serve.
  6. Enjoy!

Thursday, December 10, 2015

FREEBIE ALERT: Naked Infusion Salsa




Naked Infusion Salsa is giving away FREE samples of their gourmet salsas. They use only the freshest organic ingredients sourced from local California farms to provide rich, smooth, clean, authentic flavors.

(Click here to claim your free sample)




FREEBIE ALERT: 12/10 ONLY - Free Chicken Sandwich At Red Robin, If You Share Santa's Name


Red Robin is celebrating the season of giving by inviting all guests who share a derivative os Santa's name - Christopher, Christine, Nicole and Nicholas - to enjoy a FREE #NameThatChickenBurger on Thursday, December 10 at participating Red Robin restaurants nationwide!

Read the whole Press Release here.


Monday, December 7, 2015

Bang Bang Tofu


Hello Fellow Food Adventurers,

I have been enjoying food with a little kick lately. I am always looking for new dishes and ways to make some of my favorite restaurant/fast food dishes cleaner or at least a better option. So this is a budget friendly dish as well as under 500 cals (without the rice).
Ingredients
  • 2 egg yolks
  • 1-1/2 cups cold water
  • 1-3/4 cups white flour, sifted
  • 1/2 cup mayonnaise
  • 1/4 cup sriracha
  • 1 Tbs rice vinegar
  • 2 Tbs sugar
  • 1 block extra firm tofu
  • vegetable oil, enough to fill a large nonstick pot to 1/3 inch 
  • Steamed broccoli florrets
  • Green onions (optional)
How To Put It Together
  1. Drain the tofu by wrapping it in either a clean dish towel or a few layers of paper towels. Place an additional dish towel or paper towels on top of a plate and place the wrapped tofu on top if the tofu. Place something heavy on top of the tofu (like a cast iron skillet). At minimum drail for 20 minutes, I like to drain it for at least one hour.
  2. Cut the tofu into bite size pieces.
  3. Pour oil into a large pot, fill to 1/3-1/2 inch deep and turn the heat on to medium low.
  4. Place the egg yolks in a large bowl and whisk them together. As you whisk slowly add in the ice water and blend well. 
  5. Add in the flour and quickly stir to mis- to not over mix, it is ok if it has some clumps.
  6. Dip each tofu cube into the batter and place into the hot oil. Fry for about two minutes, flip and fry the other side for an additional minute. Remove from the pan and place on a paper towel to drain any excess oil. 
  7. Steam broccoli, I do this in a microwave safe dish with a lid with a couple of Tbs of water. 
  8. In a bowl mix together the mayonnaise, Sriracha, rice vinegar, and sugar.
  9. Toss in the tofu to mix evenly
  10. Serve over rice and with a side of broccoli. Make extra sauce for anyone that likes it extra spicy!


Nutritional Breakdown by MyFitnessPal
calories 471
% Daily Value *
Total Fat 30 g45 %
Saturated Fat 5 g25 %
Monounsaturated Fat 8 g
Polyunsaturated Fat 16 g
Trans Fat 0 g
Cholesterol 102 mg34 %
Sodium 447 mg19 %
Potassium 268 mg8 %
Total Carbohydrate 40 g13 %
Dietary Fiber 2 g9 %
Sugars 17 g
Protein 12 g24 %
Vitamin A7 %
Vitamin C52 %
Calcium20 %
Iron17 %

Friday, November 27, 2015

Hot Chocolate Mug Cake


Ok, so sometimes you just need to have dessert, I totally get it. You don't want to make a dozen cookies, or a whole cake and mess up your entire kitchen. The mug cake is a perfect solution to this problem. It makes a single serving of cake and you can find a zillion variations of this cake on Pinterest or Google. 

Ingredients

  • 5 Tablespoons flour (all-purpose)
  • 5 Tablespoons instant hot chocolate mix
  • 1/4 teaspoon baking powder
  • Dash of salt
  • 1/4 teaspoon pure vanilla extract
  • 2 teaspoons vegetable oil (or canola)
  • 4 1/2 Tablespoons water or milk (I used Almond milk)
How To Put It Together
  1. Using a large microwave safe mug, spray the inside with non-stick cooking spray. 
  2. Next, mix together the flour, hot chocolate mix, baking powder, and salt.
  3. Add in vanilla, vegetable oil, and water (or milk)
  4. Mix well until smooth using a fork. 
  5. Place in microwave and cook on high for 1.5-2 minutes, uncovered. 
  6. Check the center with toothpick to make sure it comes out clean, if it does its done!. Be sure not to over cook!
  7. Top with whatever you like - powdered sugar, frosting, chocolate chips, caramel or whipped cream! 
  8. Enjoy!

Eat Well and Adventure On,
Kat




Wednesday, November 25, 2015

Vegetarian Burrito Bowls


When I'm in the mood for burrito bowls but not in the mood for one that is a days worth of calories. I turn to this great vegetarian option! Its satisfying, clean, and packed with vitamins. 

Ingredients:

  • 3 cups of cooked rice (white or brown, your choice)
  • 2 cups of dried black beans, soaked overnight (you can also used canned seasoned black beans)
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1 16oz jar of salsa 
  • 6oz of cheese (I leave it to you how cheesy you want it)
  • 12oz frozen spinach
  • 1 cup of frozen (thawed) or canned corn
  • sour cream (optional topping)


How to Put It Together:

  1. Place black beans, undrained, in a small sauce pot. Add cumin, garlic powder, and chili powder. Bring to a boil and then simmer for 30mins-1hr 
  2. Cook rice according to the package direction... or if you're like me, use your handy dandy rice cooker!
  3. Microwave frozen spinach for 3-4 minutes, stir half way through. 
  4. Heat the corn in the microwave as well
  5. Once rice is cooked, build the bowls:
    • 1/2 cup rice
    • 2 oz spinach
    • 1/3 cup black beans
    • 3 Tbs corn
    • 1/3 cup of salsa
    • Tbs sour cream (optional)
    • 1 oz shredded cheese


Eat Well and Adventure On,
Kat

Tuesday, November 17, 2015

Broccoli Cheddar Casserole




Hello Fellow Food Adventurers,

Its getting chilly out there and casseroles and slow cooker recipes are back to being my best friend. 

Ingredients:
  • 1 lb  broccoli florets (fresh or frozen)
  • 8oz sharp cheddar cheese, shredded
  • 4 cups of cooked rice (white or brown)
  • 1 small yellow onion, chopped
  • 2 cloves of garlic, minced
  • 3 Tbs butter
  • 3 Tbs all-purpose flour
  • 2 cups of whole milk
  • 1/2 tsp salt
  • 1/4 tsp paprika (smoked if you have it)
  • 1/8 tsp cayenne pepper
  • Freshly cracked black pepper to taste

Cook Time: 30-45 minutes              Temperature: 350° F

How To Put It Together:

  1. Preheat oven to 350° F.
  2. Blanch the broccoli florets if using fresh (Learn how to blanch broccoli here) skip this step if using frozen.
  3. Roughly chop the broccoli into smaller, bite-sized pieces. 
  4. Mix together the broccoli, 3/4 of the shredded cheddar, and rice in a large bowl until they are evenly mixed.
  5. Finely dice the onion and mince the garlic.
  6. Add butter, onion and garlic to a sauce pot and cook over medium-low heat until the onions are soft and transparent, about 2-3 minutes. 
  7. Wisk in the flour till you make a roux or flour paste, and cook it for 2-3 minutes till it is lightly toasted.
  8. Season the sauce with the salt, paprika, cayenne, and 10-15 cranks of the pepper mill. Sauce should be heavily seasoned as you are not seasoning the rest of the dish.
  9. Pour the sauce over the rice and broccoli mixture and stir until it is evenly coated.
  10. Coat a casserole dish with non-stick spray and evenly spread the casserole mixture into the dish. 
  11. Top with remaining shredded cheddar.
  12. Bake for 30-45 minutes, until you get some light browning on the top.
Serving:
  • I served as is but feel free to serve it with baked chicken

A Few Step-by-Step Photos
Preheat oven to 350° F.
Blanch the broccoli florets (Learn how to blanch broccoli here)
Roughly chop the broccoli into smaller, bite-sized pieces. 
Mix together the broccoli, 3/4 of the shredded cheddar, and rice in a large bowl until they are evenly mixed.



Finely dice the onion and mince the garlic.
Add butter, onion and garlic to a sauce pot and cook over medium-low heat until the onions are soft and transparent, about 2-3 minutes. 
Wisk in the flour till you make a roux or flour paste, and cook it for 2-3 minutes till it is lightly toasted.



Season the sauce with the salt, paprika, cayenne, and 10-15 cranks of the pepper mill. Sauce should be heavily seasoned as you are not seasoning the rest of the dish.
Pour the sauce over the rice and broccoli mixture and stir until it is evenly coated.


Pour the sauce over the rice and broccoli mixture and stir until it is evenly coated.


Coat a casserole dish with non-stick spray and evenly spread the casserole mixture into the dish. 
Top with remaining shredded cheddar.


Bake for 30-45 minutes, until you get some light browning on the top.



Eat Well and Adventure On,

Kat

Tuesday, November 10, 2015

Black Bean Spinach Enchiladas


This enchiladas recipe is on point. I honestly didn't change a thing except for a few ingredients. 

Sauce Ingredients
  • 3 cups low sodium vegetable broth
  • ¼ cup tomato paste
  • ¼ cup all purpose flour (I used whole wheat flour) 
  • 2 Tbsp. vegetable oil 
  • 2 tsp. cumin
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • ¼ tsp. chili powder
  • Salt/pepper


Enchilada Ingredients
  • 1 - 15 oz. can black beans, rinsed and drained
  • 1 ½ cups corn (I used frozen, thawed)
  • 1 cup spinach (I used frozen, thawed)
  • 6 green onions, thinly sliced
  • 1/3 cup cilantro, chopped
  • 2 tsp. cumin
  • 3 cups shredded 3 cheese blend (I used Mexican Blend)
  • 8 whole wheat tortillas 


How To Put The Sauce Together:
  1. In a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. 
  2. Cook 1 minute, whisking. 
  3. Whisk in broth, bring to a boil. 
  4. Reduce to simmer, and cook until slightly thickened about 8 minutes. 
  5. Salt/pepper to taste, and set aside.

How To Put The Enchiladas Together:
  1. Preheat oven to 375. 
  2. Saute the spinach in olive oil over medium heat until cooked through.
  3. In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, 2 tsp. cumin, and cilantro.
  4. Lightly spray a 9x13 inch baking dish, and pour a small amount of the sauce to coat the bottom.
  5. Fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
  6. Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup cheese on top.
  7. Bake about 20 minutes.
  8. Enjoy!

Eat Well and Adventure On,
Kat



Monday, November 9, 2015

Mongolian Tofu



Happy Meatless Monday! I've been craving Chinese take out so I had to make something yummy to stop me from actually ordering oily, fatty take out. I usually have all the ingredients for the sauce, all I had to buy was some tofu and broccoli, This dish was thrown together in a snap and it doesn't need a ton of babysitting.

Ingredients:
  • Broccoli chopped into small pieces
  • 1 tsp of minced garlic
  • 1/2 Tbs of vegetable oil
  • cooking spray

Tofu Ingredients:
  • 1 block of extra firm tofu drained and cubed
  • 1 egg
  • 1/2 tsp sesame oil
  • 1 tsp corn starch

Hoisin Sauce Ingredients:
  • 4 Tbs soy sauce
  • 2 Tbs peanut butter
  • 1 Tbs molasses (you can substitute honey if you don't have molasses)
  • 2 tsp rice vinegar
  • 1 tsp minced garlic
  • 1 tsp of sriracha
  • pinch of black pepper

How to Put It Together:
  1. Preheat oven to 500 degrees.
  2. Drain tofu block, press against paper towels to remove additional moisture, and cut into one inch cubes
  3. Mix egg, corn starch, and 1/2 teaspoon sesame oil in a bowl.
  4. Line a cookie tray with aluminum foil and spray the top with cooking spray.
  5.  Coat tofu in egg mixture and place onto the tray and stick in the oven. 
  6. Bake tofu for 12 minutes on one side, flip your cubes, and bake for another 12 minutes on the other side.
  7. Mix together Hoisin sauce ingredients in a medium bowl. 
  8. Place the vegetable oil onto a pan and heat. Add minced garlic and broccoli and cook until tender- about 8 minutes. Then add the Mongolian sauce. 
  9. Turn heat down to simmer until tofu is done.
  10. Add tofu to mixture and serve.
  11. Enjoy!

Thursday, November 5, 2015

Spinach, Ham & Cheddar Quiche







Hello Fellow Food Adventurers!

Quiche is one of my favorite dishes to make because of how versatile it is.You can put almost anything in it and it works for breakfast, lunch, or dinner. 

In this case I made it for dinner and I paired ham, spinach and sharp cheddar cheese together.

Alan says this has been my best quiche yet, let me know if you agree!

Tuesday, November 3, 2015

Apple Picking at Horse Listeners Orchard



Hello Fellow Food Adventurers!

A couple of weekends ago my friends and I went apple picking at The Horse Listeners Orchard, an adorable little farm in Ashford, CT. Even though we were nearing the end of apple picking season there was still a ton of variety and more apples on the trees than we expected! Check out the video above for our full adventure!

Have you gone apple picking this season?
If you're like me you'll need a few apple recipes to use up all the apples you've picked.
Here are some of my favorites:

Eat Well and Adventure On,
Kat

Sunday, November 1, 2015

Slow Cooker Lentil Sloppy Joes


Hello Fellow Food Adventurers,

I hope you all had an AMAZING Halloween. 

I have been looking for easy, slow cooker friendly recipes that are vegetarian when I stumbled upon Make and Take's Lentil Sloppy Joes. I did modify it a bit because my pantry didn't have everything their recipe called for but I think it was delicious! 

The picture I took doesn't have cheese, but definitely top it with some cheddar, it is delicious!

Ingredients:

  • 1 cup dried green lentils
  • 1-1/2 cups of vegetable broth
  • 1 28oz can crushed tomatoes
  • 1/4 cup tomato paste
  • 1 small yellow onion, chopped finely
  • 1 Tbs honey mustard
  • 2 Tbs honey
  • 1 Tbs apple cider vinegar
  • 1 Tbs minced garlic
  • 1-1/2 tsp oregano
  • 1-1/2 tsp paprika
  • 1 Tbs chili powder
  • 1 tsp salt
  • pinch of black pepper
  • whole wheat buns or english muffins
  • shredded cheddar cheese (optional)


Cooking Time: Low 7-8 hours or High 3-4 hours

How To Put It Together:

  1. Mix together all ingredients from lentils to black pepper in your slow cooker. 
  2. Set to low or high depending on how long you'll be away.
  3. Serve on a bun or english muffin, top with cheddar cheese.
  4. Enjoy!

Check out other Slow Cooker Recipes here.