Sesame Maple Roasted "Stir Fry"

I bought tofu this week, so I needed to find a way to disguise it to keep the troops in my house happy.  When I read that this recipe had the natural sweetness of maple syrup I knew it would be perfect.  Yum, Yum, Yum!  The sweetness of the maple sugar and the saltiness of the soy sauce gave the vegetables such wonderful flavor.  My husband even went back for 3rds! 

The recipe I used was technically not a stir fry, hence the quotes.  When I make stir fry I love to get out my wok, but this recipe called for roasting the vegetables instead of stir frying them in a wok.  I love to try new things and wow was it the right move.  I may never use my wok again!  

Link to Recipe

I made a few changes to the recipe above, but it was my inspiration for this delicious dinner.

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Here are the changes I made to the ingredients:

1  14-ounce block extra-firm water-packed tofu, rinsed, patted dry and cut into 1-inch cubes

I used 7 oz of tofu cut into 1-inch cubes and cut up leftover chicken breast from the night before.

1 red onion

I used a yellow onion

2 teaspoons canola oil

2 teaspoons sesame oil

I used extra canola oil since I didn't have sesame oil.

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon tahini

I didn't have tahini, so I added an extra tablespoon of maple syrup.

1 tablespoon reduce sodium Soy Sauce

2 teaspoons maple syrup

1 teaspoon cider vinegar

I didn't have any cider vinegar, so I ommitted it from the recipe.

3 cups sugar snap peas

I used 1 1/2 cups sugar snap peas and 1 1/2 cups red pepper.

1 tablespoon sesame seeds

The secret ingredients 

 I also added baby corn, bamboo shoots and water chestnuts.

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Directions:

Preheat oven to 450 degrees F.

Toss tofu, onion, canola oil, sesame oil, salt and pepper in a large bowl. Spread on a large baking sheet and roast until the tofu is lightly golden on top and the onions are browning in spots, 15 to 20 minutes.

I doubled the canola oil because I didn't have sesame oil.

Whisk tahini, soy sauce, maple syrup and vinegar in a small dish until combined. Remove the tofu from the oven, add snap peas and drizzle with the maple sauce; stir to combine. Sprinkle with sesame seeds. Return to the oven and continue roasting until the peas are crisp-tender, 8 to 12 minutes more.

I just whisked the soy sauce and maple syrup together.  I added the rest of the ingredients to the the roasting pan at this point (snap peas, red pepper, leftover chicken, baby corn, water chestnuts, and bamboo shoots). 

Serve over rice or noodles.

We had brown rice and Japanese noodles to serve the vegetables over.  

I also grated fresh ginger over the top.  

I love hummus!

Hummus has become a staple in our house.  We go through it as fast as milk. 

 I have made many batches of hummus, but find it easier to just buy it from the store. 

 It takes less time and it still has the simple ingredients I am looking for.  

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I bought this yesterday from Whole Foods.  

It only has 7 ingredients: 

Chick Peas, Water, Sweet Red Pepper, Sesame Tahini, Lemon Juice, Garlic and Sea Salt.  

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Here is the quick scoop on chick peas: 

They are a very 
good source of folic acid, fiber, 
and manganese.  They are also a 
good source of protein, as well 
as minerals such as iron, copper, 
zinc, and magnesium.  As a good 
source of fiber, garbanzo beans 
can help lower cholesterol and 
improve blood sugar levels. 

Read more at everynutrient.com

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Here are a few ways I like to use hummus:

1. On a salad.

2. As a dip for raw veggies or crakers.

3. Spread on a sandwich instead of mayo or mustard.

4. Thicken soup.

5. Coat pasta. 

Add hummus to your fridge! 

Breakfast Obsession - Quinoa with berries and fresh parsley

Why Quinoa?

 It is high in protein, gentle on the digestive system, filled with vitamins, gluten-free and super easy to make.  Read more at Qunioa 365: The Everyday Superfood. 

 You can make the quinoa ahead of time and store it in the fridge.  It is a great addition to any meal. 

Why Berries?

They are filled with antioxidants and vitamins.  I use fresh and frozen berries.  Warming up frozen berries and pouring them on top of the quinoa is a great way to start your day.  

Why Parsley?

Vitamin C, K and A found in parsley help strengthen the body's immune system.  

Fun Dinner Party Idea

Wine Pairing

Last night we had 35 people for dinner.  It was so much fun. 

 I just had to share a great way to entertain with delicious food, good wine and lots of laughs.

We have a winery and restaurant in Chicago called Cooper's Hawk. 

 I thought it would be fun to use them and serve 4 dishes paired with different wines.  

Party City had the perfect sized mini wine glasses for tasting.  Check it out below. 

I love my friend Stephanie for letting me borrow her chafing dishes.  

It kept everything warm and looking gorgeous.  

 This Cabernet Zinfandel blend was wonderful.  

 The salmon was so yummy! 

 A salad with blue cheese and caramelized walnuts is the BEST!

My boys couldn't stop eating the pretzel bread. 

 Wasabi Mashed Potatoes to go with the salmon.   

I couldn't stop eating them!!

I had to have a fun giveaway too.  

A lucky few went home with the wine they liked best. 

Try it yourself.  

You could find a winery near you or even a liquor store can suggest good food and wine pairings.   

Beef and Guinness Stew

Looking for something to do with that left over Guinness from St. Patty's Day?
This is the perfect Irish stew to help keep the green spirit going this week.

Link to Recipe from Cooking Light

Salt 2 pounds of beef.

Dredge the beef in flour.

Brown beef and remove from pan.

Cut up 3 onions and cook until tender. 

Add 1T tomato paste and combine for 1 minute.

Pour in 1 can or bottle of Guinness.

Add 4 cups Beef Broth.

Add beef back to the pan. 

Throw in 1T raisins and 1t caraway seeds.

(You might have some leftover from making Irish Soda Bread)

Cover pan and simmer for 1 hour. 

Cut up 4 carrots, 3 parsnips and 2 turnips.
I cut up 2 potatoes as well.
It wouldn't be an Irish stew without potatoes!

Add to the pan and simmer for another 50 minutes.

Cut up some fresh parsley and sprinkle on top.  

So tasty! 

Lobster Spinach Ravioli in Vodka Sauce

This past weekend we went out to dinner with friends
to a great Italian restaurant called Osteria Ottimo.
The special that night was Lobster, Crab and Shrimp Ravioli in Vodka Sauce.
 Two out of the four of us ordered it.  Yum, was it delicious!
I was inspired and decided to try and make my own vodka sauce and ravioli.
If you take anything from this post,
I highly recommend that you try and make the vodka sauce.
It was awesome.
The raviolis were great too and so easy to make.
Try both if you are feeling up to it.
This meal was delicious, watch out Osteria Ottoimo, I maybe your competition!

My iPad is my favorite cookbook these days.

To make the vodka sauce,  you first have to make a quick marinara sauce.

I used a recipe from Rocco DiSpirito.

Rocco DiSpirito’s Marinara Sauce:

Ingredients
1/2 tablespoon extra-virgin olive oil
6 garlic cloves, minced
1 large yellow onion, cut into small dice
Salt
Crushed red pepper
Two 28-ounce cans tomato puree
1/2 cup water
1 small piece Parmigiano-Reggiano cheese rind
1 large sprig fresh basil

Due to what was in my fridge and pantry,  I used a red onion, canned crushed tomatos with basil, shredded 2 cheese blend (Asiago, Parmigiano and Romano), and dry basil.

First dice up the onion and garlic.

Saute onion and garlic until translucent ( about 4 minutes).
Then add a dash of salt and crushed red pepper to your liking.

Add crushed tomatoes, water, and a handful of cheese.

Add basil

I wish I had fresh basil, but the spice rack basil will do.

 Bring to a boil.
Make sure to stir frequently.
Reduce heat and simmer for at least 30 minutes.

Now you have your Marinara Sauce! 
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Time to make the Vodka Sauce...

I used another Rocco DiSpirito recipe for the Vodka Sauce.
Link to recipe


Rocco's Vodka Sauce

Ingredients

Serves 4

2 cups Rocco’s How Low Can You Go Low-Fat Marinara Sauce (recipe above) 

or store bought low-fat marinara sauce

Pinch of crushed red pepper

1 (7 oz) container 2% Greek yogurt

1 cup chopped fresh basil

Salt and freshly ground black pepper

6 tablespoons grated Parmigiano-Reggiano cheese

Directions

Bring the marinara sauce and crushed red pepper to a simmer in a large nonstick sauté pan over medium heat. Cook the sauce, stirring it occasionally with a heat-resistant rubber spatula, 

until it is slightly thickened, about 5 minutes. 

Remove the sauté pan from the heat.

Stir about ½ cup of the marinara sauce into the yogurt until smooth 

(this tempers it and prevents the yogurt from curdling). 

Then whisk the yogurt mixture back into the marinara sauce.

The healthy trick to this sauce is substitute greek yogurt for heavy cream.  

Whisk Greek Yogurt with 1/2 cup of marinara sauce before you add it to the hot pan.

Stir into sauce. 

I also added 1/2 of Vodka.  

So Good! 

Now you have your Vodka Sauce!

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Time to make the Lobster Spinach Ravioli...

Lobster filling:
1/2 cup minced lobster meat
1/2 cup cooked minced spinach
2 egg
¼ cup bread crumbs
¼ cup grated cheese
2 tablespoon greek yogurt
1 teaspoon dried  basil
1 clove minced garlic
pinch of salt & pepper

Cook spinach.  

I used 5oz of fresh spinach  and it made about 1/2 of a cup.

Chop up spinach.

Cook lobster.
2 small lobster tails gave me about 1/2 cup of lobster.

Yummy!

Chop up lobster.

Mix all ingredients together.

Refrigerate

Now you have the ravioli filling! 

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Time to make the ravioli...


Noodle Dough:
1 - 1/3 cup all-purpose flour
1 - 1/3 cup wheat flour
4 eggs

Mix flour together.

Make a hole in the middle of the flour to crack the eggs into.

Work the mixture by hand, 
folding the flour over the egg until the dough can be formed into a ball. 

Knead the dough.
I am always listening to music when I cook.
I knead the dough for 2 to 3 songs.
About 8 minutes.

Run it through the pasta machine 6 to 8 times.  

Remember you can always roll out the dough, if you don't have a pasta machine. 

Lay dough flat and add filling.

Cover filling with dough and press down to seal.

Cut ravioli and cook.

I used my fancy scissors to make them look pretty.

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I want to buy a Ravioli Stamp or Mold.

Link to Stamp on Amazon. 

 Link to Ravioli Mold from Williams-Sonoma

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My son Liam made spaghetti with the leftover ravioli dough.

There is something so satisfying
when you watch your 7 year old eat his own homemade pasta.
 He was so proud of his spaghetti.
It was delicious.

Bellissimo

 Delizioso