Tag Archives: vegetarian

Red Curry Tofu With Spaghetti

I’ve given in to the fact that this blog will be more to remember the recipes I create than a lifestyle blog with weekly or even monthly posts. Ah well, this RD is fine with that.

Back when Alex and I first moved in together, we participated (Read I made us participate) in meatless Mondays. And, by meatless Mondays I mean we ate at least one meal weekly with no meat. We would have eggs or pizza or some crazy recipe I found on pinterest. Lately, we have been eating more poultry and less veggie focused meals. This is one of the first tofu recipes I found in those first few months and we had all but forgotten about it until I let Alex meal plan this past weekend.

I had spent the weekend up at the lake with my family and Alex stayed in the city. Since, I was getting home later than usual on Sunday he did all of the meal planning. I was pretty impressed with his selections: fried chicken, shrimp curry with rice, and this curry with tofu. Two out of three recipes were actually pretty healthy.  And the proteins were much more diverse than last week. He must have been craving curry with two different dishes set for this week. He found the recipes on the recipe book/app that came with our computers-lenovo yoga pro 2. It has a wide selection of different meals, sides, and desserts. I adapted the recipe to better fit our tastes as the recipe called for it to be eaten cold or at room temperature which Alex dislikes greatly. Plus I prefer cooked veggies to raw nine times out of ten.

This recipe is delicious, filling, protein and fiber packed! Winning all around plus there are leftovers for lunch tomorrow and maybe for Saturday too.

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Red Curry Tofu with Spaghetti (makes 6 servings)

Ingredients:

1 package extra firm tofu

2 medium carrots, peeled and cut into thin slices

2 bell peppers, sliced lengthwise thinly (julienned)

1 package peeled edamame (I got it at Trader Joe’s)

1 1/2 Tbsp Canola oil

3/4 jar of Thai Red Curry Sauce (from Trader Joe’s)

3/4 package of whole wheat thin spaghetti (I used aldi’s fit and active brand)

Directions:

1. Drain the Tofu and cut into bite size squares. Place onto paper towels to drain

2. Cook the spaghetti per directions on the box. Drain once done and mix with ~ 1/4 of the jar of sauce

3. Heat the oil in a medium saute pan. Add in the carrots, bell peppers and tofu. Cook for 5-6 minutes, stirring occasionally.

4. Add in the  and the sauce. Cook for 3-4 more minutes

5. Add about 1/6 of the pasta and veggie/tofu mixture on a plate and eat!

Nutrition Facts: 390 calories, 44 grams carbohydrates, 23 grams protein, 15 grams total fat, 9 grams fiber

So nutritious, so delicious. What’s your favorite way to eat tofu?

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Kale, Mushroom, Tomato Frittata

Not sure about you but I am ALWAYS looking for quick meals during the week. Most days I will get home, change into workout clothes, and head straight to the gym to meet Alex. We spend about an hour at the gym and both end up starving when we get home. Alex will usually grab a snack while I head straight into the kitchen to start dinner. I rarely let him cook. Call me crazy but the kitchen is my place. I don’t really even let him help prepare the food. Which I should probably work on doing… anyways, my goal on these nights is to have dinner ready as soon as possible. Frittatas are starting to make their way into our rotation quite often. Frittatas are a great way to use up those veggies that are about to go bad or overflowing from the fridge. This happens often with our tiny little fridge. Our landlord, back when we weren’t living here, bought a small “apartment” sized fridge. Now, yes, we live in an apartment. But it is a nice spacious apartment with more than enough room for a full size fridge. The tenets who lived here before us never cooked. Ever. Blows my mind considering I cook 5-6 nights a week. It is hard to fit a weeks worth of fruits and vegetables into our little fridge which means when the weekend gets close, I need to use up veggies to make room for next week’s meals or leftovers.

The other day I had half a bag kale, a container of mushrooms that were on their last leg, a random roma tomato and about a 1/3 container of cherry tomatoes hanging out in the kitchen. First thought was omelets but that’s too hard because I can never flip them or keep them from falling apart. Plain sauteed vegetables with some protein side didn’t really sound appetizing. Next logical step was frittata. They are quick, easy, and delicious. Plus they make great leftovers!20140407_184536

I sauteed up the veggie, added the eggs, a few seasoning and some cheese then let it cook up first on the stove top then under the broiler. The whole dinner took about 20 minutes from start to finish. It helped that the kale and mushrooms were pre-cut. Frittatas are versatile, use what you have on hand! I had some Parmesan and some scamorza cheese. The scamorza cheese is a wonderful melty Italian cheese that I bought for pizza. We have a ton of it leftover after making our one small pizza. It added a fun stringy, melty, gooey aspect to our frittata. Sooo good.

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Veggie Fritatta with Kale, Mushrooms, and Tomatoes (serves 6)

Ingredients:

  • 8 eggs
  • 1/4 cup milk (I used skim)
  • 3.5 cups Kale
  • 1 pint sliced mushrooms
  • about 1 cup tomatoes diced (I used 1/3 container of cherry tomatoes and 1 small roma tomato)
  • 1.5 Tbsp canola oil
  • 1 ounce shredded parmesan
  • 1.5 oz scamorza cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp dried minced onion
  • salt and pepper to taste

Directions:

1. Using a large oven safe skillet (I used my cast iron skillet), heat the canola oil over medium-high heat. Once heated, throw in the mushrooms and tomatoes. Season with salt, pepper, and minced onion

2. Beat the eggs with the milk, and garlic powder. Add in the cheeses

3. Once the mushrooms and tomatoes are cooked thoroughly, add in the kale and let wilt for 2-3 minutes. Stir frequently

4. Add in the egg and cheese mixture and distribute evenly

5. Cook for about 2-3 minutes on medium-high heat.

6. Turn on your broiler and pop the entire pan in the oven about about 6-7 minutes. Watch carefully and rotate your pan as needed to avoid burning. Mine took 6 minutes until the eggs were set.

7. Let sit for a couple minutes before cutting into the frittata. Serve with a side salad or fruit.

We also like ours with some ketchup and mayonnaise.  This comes from when we spent a semester in Spain and would have tortilla de patata. It was always served with mayo and ketchup. Alex’s senora would send him and his roommate Andy on trips with tortilla on french bread with mayo as a travel meal. Frittata leftovers are wonderful this way too. Give it a try. Absolutely delicious.

What are you favorite frittata ingredients? Do you have a go to weeknight meals that shows up regularly in your meal rotation?

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Spicy Chickpea Black BeanTacos

I’m making a big effort this year to make more meatless meals. Alex and I eat at least one meatless meal per week, usually on Monday. Now, when I cook dinner, I like to make enough for both of us to have leftovers for at least lunch the next day. Its a must to make life easier during the week. Back when Alex and I moved in together, he would always “complain” about our meatless Monday meals, especially at work. So much so, that his coworkers actually thought I was vegetarian. There is nothing wrong with being vegetarian but I like my animal meats. Over the summer, his coworker had a group of the boys and a few of us girlfriends over for a barbecue and was so confused as to why I chose a turkey burger that night. Now they poke fun at our meatless Monday meals. But that is okay with me. I love the experimenting I get to have in the kitchen to create healthy, fun, and vegetarian meals that Alex will, hopefully, like to eat.

These chickpea tacos were one of my favorite new meals so far this year.  They were easy to make, came together in no time. A perfect weeknight meal, especially after coming home from the gym starving! If you don’t love spicy foods then cut back on the cayenne pepper. These have quite the kick but it’s cooled off by delicious guacamole. If you haven’t tried the Trader joe’s reduced guilt guac I highly recommend it! It has a wonderful tangy taste and is indulgent without breaking the calorie/fat bank.

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Spicy Chickpea and Black Bean Tacos (serves 6, each serving is two hard shell tacos)

Ingredients:

  • 1 can chickpeas, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 Tbsp olive oil
  • 1 clove garlic
  • 1/2 yellow onion, minced
  • juice of 1/2 lime
  • 2 tsp chili powder
  • 1.5 tsp paprika
  • 1.5 tsp cumin
  • 1 tsp cayenne pepper
  • 1/2 C water
  • Shredded cheese. I used a taco blend we had in the fridge
  • Package hard shell tacos
  • Reduced Guilt Guacamole (or homemade or other store bought. it is up to you)

Directions:

1.  Heat oil in a medium skillet pan

2. Add garlic and onion to pan, saute until translucent and soft. About 5-7 minutes

3. Add in chickpeas, black beans, spices and water. Stir well and let cook/simmer for 7-10 minutes. Add more water as needed to keep things moist

4. While everything is simmering together warm your taco shells in the oven per package directions

5. To assemble fill the shells about halfway with the black bean and chickpea mixture, then sprinkle on some cheese, and finally your guacamole. Serve with some salad or your favorite taco sides.

What is your favorite meatless meal?

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Italian Quinoa Stuffed Portabellas

Hi every body. Hope everyone had a great weekend. I had two of my best friends come in to visit this weekend. We hadn’t seen each other since June for Sarah’s wedding and it had been entirely too long. Thanks to both of them for making the drive! I  know it can be a slow, long drive. We spent the weekend eating deliciously salty, not the healthiest food and I personally enjoyed every minute of it. Except now my stomach may hate me. This week my goal is more veggies and less salt which is quite the opposite of this past weekend. Just want to point out all three of us are dietitians. See it is OK to have a splurge every so often. Even we do it! Below is the breakfast Amanda and I split on Sunday. It was a steak and eggs benedict with Parmesan hollandaise. Absolute heaven! Good thing we split it because I was stuffed after only half.

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Since Alex and I moved in together I have implemented a meatless monday dinner rule in our house. It is just a simple way to get more veggies and explore with alternative protein foods. Tonight’s dinner highlighted quinoa, pronounced keen-wah. Though I love the football commercial where they pronounce it Key-no. I die everytime I watch that commercial. ugh kills me. Quinoa is a wonderful grain. It is gluten free, packed with vitamins and minerals, considered an anti-inflammatory food and a complete protein. It is a great alternative to rice or wheat products such as cous cous. I used quinoa to make an Italian stuffing for some mushroom caps. This would be great to scale down to an appetizer size by stuffing it into small button mushroom caps instead of large portabella caps. Just a thought!

I started by putting 1 cup water, 1/2 cup quinoa, 1/2 tsp garlic powder, a pinch of red pepper flakes and a pinch of salt into a pot and cooking according the the quinoa’s package directions.

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Once it was cooked I mixed in chopped up sun dried tomatoes, basil, olive oil, a little more salt and gave it a mix before adding in some goat cheese. After stirring in the goat cheese well I spooned the mixture into the portabella caps. At this point I covered it with plastic wrap and shoved it in the fridge. I prepped it early while Alex was running because tonight was my first night back at Zumba. Late last week Alex and I joined our local YMCA with my sister and tonight I gave a class a go. I had high expectations as, if you remember, I loved my zumba instructor at my home gym. Unfortunately this class did not live up to my expectations. My search for a new zumba class continues.

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Around 7-715 I had Alex preheat the oven and then throw the mushrooms in for about 15-20 minutes to cook. First tag teamed dinner was a success other than him leaving them in a little long.  A couple of the sun-dried tomatoes got a little burnt but we could pull them off and it was perfect.

We served our mushroom caps with a simple side salad. I am loving on Ranch dressing right now. Cannot get enough. Yum!20131007_194100

According to Alex, this meal was good. Not his favorite Meatless Monday meal but I enjoyed it immensely. I could have eaten another one but wanted to save room for some pumpkin ice cream which I am savoring slowly as I write. MMMM to all things pumpkin.

Italian Quinoa Stuffed Portbelaas (serves 4-5)

5 portabello caps (I grabbed two packages at TJs)

1/2 C dry quinoa

1 C water

1/2 tsp garlic powder

pinch red pepper flakes and salt

1/2 C chopped sun dried tomatoes

2 Tbsp thinly sliced basil leaves

1 tbsp extra virgin olive oil

2-3 ounces goat cheese (crumbles would work better than a log like I used)

1. Preheat oven to 400 F. Combine water, quinoa, garlic powder, red pepper flakes and salt in a small pot. Cook according to quinoa package directions

2. Once quinoa is cooked, add in sun dried tomatoes, olive oil and basil. Stir well to combine.

3. Add in goat cheese and mix well.

4. Spoon mixture into the mushroom caps

5. Bake 15-20 minutes until the quinoa mixture is heated through and portabellas are warm and soft.

What is your favorite way to stuff mushrooms?

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