Mushrooms and Pesto and Tofu, Oh My!
 |
| They meant waiting, but ended in deliciousness! |
Here we are on day 6, and continuing to explore the variety that is found in nature to expand our pallets without meat. I love how its made me think outside the box, and its becoming easier every day. Although on a walk with me today my 7 year old mentioned that he could really go for some fresh bacon, so far so good.
Last night I perused a website I use often (well always) called Eat, Live, Run, and decided on Portabello burgers with goat cheese pesto spread on homemade buns, and kale and basil potatoes.
Side note: It is February, and unfortunately most of what I bought (although organic) was not local :( Darn Montana!
While the Hamburger bun recipe, and goat cheese spread, and burgers I must attribute to the chef at Eat, Live, Run, I came up with the idea for our yukon golds on my own. I'll post the recipe for those bad boys here, but for the burgers, you MUST click here and try them, they are soooo right :)
In reviewing these, it is a long day recipe, so perhaps best on a weekend?
Kale and Basil Jo Jo Potatoes
Time: 45 minutes
Serves: About 4 people
3-4 tablespoons good olive oil
1 cup fresh basil leaves
1 cup fresh kale leaves
2 tablespoons fresh grated cheese
2 teaspoons garlic salt
1/2 teaspoon black pepper
5-6 yukon gold potatoes
Heat your oven to 375 degrees. Combine all ingredients but the potatoes into a food processor and pulse until fully grated, ground and mashed together into a paste. Cut the potatoes into large, jo jo style slices.Take the paste and rub it all over all the potatoes and then give a small extra drizzle of olive oil for good measure. Spread the potatoes evenly in a large Pyrex pan (you'll want raised edges at least) and bake for 40 minutes before checking the doneness by pulling one out and trying not to burn your mouth ;)
Home Fried Tofu and Citrus Asian Salad
 | ||||
| We found an acceptable home substitute for our FAVORITE tofu dish in Montana! |
Yesterday I heard our 5 year old yearning for the greens of spring, and today I decided I'd find a way to fill the need. I had thought of making an Asian salad, and definitely wanted to make up some yummy tofu, and today, tested two ways and found success. I found both these recipes on my newfound love, Pinterest! (I wish I could put the button on my blog, but cannot figure that out :(
They took some time, but were fiercely delicious and helped fight the greens and bacon craving we had been having!
We made the salad dressing WITHOUT the red pepper flakes and WITH a dash of peanut sauce. I also choose to use a spring mix from our local organic grocer instead of cabbage.
After dishing everything up, each of my kiddos ravenously attacked them.
The 2 year old was sure the tofu was cheese, peeled the panko off and ate it as was.
The 7 year old made his own pile of tofu to ensure he got enough.
Even the picky 5 year old was licking the dressing from his plate, remarking at the yummy colors in his spring mix salad, and asking for more "leaves!"
No comments:
Post a Comment