1 (16 ounce) package extra firm tofu
3 tablespoons olive oil
1 egg white
1 tablespoon barbeque sauce (Sweet Baby Ray’s Barbecue Sauce)
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
1 cup barbeque sauce
- For a meatier texture, press tofu. (If you prefer a more tender texture, this step can be omitted – start at step 2 instead.) Place block of tofu in a colander over bowl, and place a heavy weight on the tofu (a can of tomatoes, for example). Allow tofu to drain (refrigerated) for at least 30 minutes or longer. Discard liquid and pat with towels to dry tofu.
- Heat olive oil in a large skillet over medium heat. In a small bowl, whisk together the egg white and 1 tablespoon of barbeque sauce. Combine flour, salt, and pepper in a separate bowl. Dip tofu slices into egg mixture, then into flour mixture, shaking off excess flour. Fry in hot oil for about 1 minute on each side, until golden brown. Just fry enough at one time so they are not crowded. Remove from the oil to paper towels to drain and cool.
- Preheat broiler. Brush tofu slices with additional barbeque sauce, and allow to marinate while the broiler heats. Arrange them on a broiler pan, or wire rack set over a cookie sheet for best results.
- Position oven rack about 6 inches from heat source. Broil for 5 minutes on each side, or until browned and crisp, watching closely so as not to burn. Serve warm with the remaining barbeque sauce for dipping.
2 tablespoons olive oil
6 ounces fresh mushrooms, thinly sliced (about 3 cups)
1 10-ounce box frozen shopped spinach, thawed and squeezed dry
1/8 teaspoon Sriracha sauce
1/2 of a 12-inch loaf of Italian bread, cut into 1/2 inch slices (about 9 slices)
1 16-ounce can diced tomatoes, drained
4 ounces cheese, shredded, about 1-1/2 cups (combination of cheddar, gouda and/or parmesan)
3 cups milk
1/2 teaspoon salt
Lightly grease a 13 by 9 inch baking pan.
To a large skillet, add the olive oil and mushrooms. Cook for about 5 minutes. Stir in spinach and Sriracha sauce.
Arrange bread slices in the bottom of the baking dish. Spoon the spinach mixture over the bread.
Whisk together the eggs, milk, and salt. Pour over casserole. Set aside to allow eggs to soak into bread, about 15 minutes.
Preheat oven to 350 degrees F.
Bake casserole until it is set, puffed and golden, and a knife inserted in the center comes out clean, (45 to 60 minutes). Let stand 5 minutes before serving.
1 pound macaroni pasta
4 cups water
4 tablespoons butter
1 teaspoon kosher salt
1 teaspoon ground mustard
1/2 teaspoon garlic salt (optional)
1 (5 ounce) can evaporated milk
4 cups shredded sharp Cheddar cheese
2 cups shredded cheese that melts well (Swiss, Gouda, Fontina or Monterey Jack)
To the Instant Pot, add the macaroni, water, butter, kosher salt, ground mustard and garlic salt. Cook in the pressure cooker for 5 minutes on high, then quick release. Add the evaporated milk and half of the cheeses and use a wooden spoon to vigorously stir until the cheeses have melted. Add the rest of the cheese, stirring until the sauce is creamy. Add any additional toppings or mix-ins below at this time.
Note: The creamy texture comes from the evaporated milk and the Swiss-like cheese. Using regular milk and only Cheddar will not yield the same results.
Pesto Mac & Cheese: To each single serving, add pesto sauce (about one tablespoon?), some toasted pine nuts plus chopped sun-dried tomatoes or roasted red bell peppers.
Veggie & Crispy Fried Sage: To the instant pot, stir in cooked butternut squash, steamed broccoli or roasted cauliflower. To make the crispy fried sage, add 1-2 tablespoons of olive oil to a fry pan over medium-high heat. When hot, add the sage leaves and cook for 15-30 seconds, flip, and cook for another 20 seconds or so. Transfer to a paper-towel lined plate and sprinkle with kosher salt to top the mac and cheese.
1 tablespoon olive oil
1 clove garlic, minced
1 cup strained tomato (tomato puree)
1 cup pumpkin puree
1/4 cup water
1 teaspoon salt
1/2 teaspoon ground cinnamon
4 teaspoons maple syrup
1/2 cup full-fat coconut milk
1 teaspoon fresh minced sage
Pour the olive oil into a large pot over medium heat, and saute the garlic until fragrant, about 1 minute.
Add in the tomato, pumpkin, water, salt, cinnamon, and maple syrup and bring the sauce to a boil. Once boiling, lower the heat and stir in the coconut milk and minced sage.
Serve over cooked pasta.
Note: I haven’t yet made this. It might be good to wait to add the maple syrup at the end, and just do 2 teaspoons to start. Also, it might be good to reduce the amount of tomato and substitute some pureed cooked carrots (like in the Tuscan Pumpkin Pasta Sauce from William Sonoma).
2 (14-ounce) packages extra-firm tofu, drained
2 tablespoons toasted sesame oil
1 tablespoon low-sodium tamari or soy sauce
Freshly ground black pepper
3 heads baby bok choy (10 to 12 ounces), stems removed, leaves separated (may substitute large bok choy, torn into large pieces)
1/2 teaspoon kosher salt
3/4 cup smooth natural peanut butter
1/2 cup water
1/4 cup fresh lime juice
1 tablespoon chopped fresh ginger
1/4 cup hoisin sauce
1/2 teaspoon crushed red pepper flakes, plus more for garnish
- Preheat the oven to 350 degrees. Wrap each block of tofu in a clean dish towel, place on a large plate and microwave on HIGH for four minutes. The tofu will release much of its liquid. Unwrap and cut each block into 8 planks.
- Place the tofu on a large rimmed baking sheet and drizzle with 1 tablespoon of the sesame oil and the tamari, flipping the planks to make sure they’re well coated. Sprinkle with black pepper. Arrange the tofu slices in a single layer. Bake for 30 minutes, until the tofu starts to lightly brown. Flip the planks and bake them for another 20 to 30 minutes, until the tofu is deeply browned on the edges.
- While the tofu is baking, add the bok choy to a second large rimmed baking sheet, drizzle with the remaining sesame oil and sprinkle with ¼ teaspoon salt. Bake for 20 minutes, until wilted.
- Meanwhile, make the peanut sauce: In a blender or food processor, combine the peanut butter, water, remaining ¼ teaspoon salt, lime juice, ginger, hoisin and red pepper flakes and puree until smooth. Use additional water to thin the sauce, if necessary.
- To serve, divide the tofu and bok choy among plates. Drizzle with peanut sauce and sprinkle with red pepper flakes.
3/4 cups wild rice or brown and wild rice mix (Uncle Ben’s)
2-1/4 cup chicken broth or water
1 tablespoon butter
1/3 cup slivered almonds
1 tablespoon dried parsley
1/3 cup sweetened dried cranberries (Craisins)
In a medium saucepan, add the rice, broth or water and butter. Bring to a boil, then simmer with lid closed for about 25 minutes or until most of the liquid is gone.
Remove the lid. Add the almonds, parsley and cranberries. Cook another five minutes.
Note: Mom and Dad didn’t like it.
6 slices firm bread
2 cups shredded sharp Cheddar cheese
2 cups shredded Monterey Jack (or Havarti) cheese
8 ounces canned, chopped green chiles, drained*
2 cups milk
2 teaspoons salt
2 teaspoons paprika
1 teaspoon crumbled oregano
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon dry mustard
Trim crusts from bread and spread one side of each with butter.
Arrange bread, butter side down in a 9×12-inch baking pan.
Sprinkle cheeses evenly over bread. Distribute chiles evenly over cheese layer.
In a bowl beat eggs with milk and all seasonings until well blended. Pour egg mixture over cheese.
Cover and chill overnight or at least 4 hours.
Bake, uncovered, at 325F for about 50 minutes or until top is lightly browned and a knife inserted in the center comes out clean.
Let stand 10 minutes before serving.
*Note: might be good adding more chiles and/or some chopped tomatoes.
16 ounces dry fettuccine pasta
1 cup butter
2 cloves garlic, minced
1.5 cups heavy cream
3/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese
pinch of nutmeg (optional)
cooked, sliced chicken breasts (optional)
Bring a large pot of water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, add the butter and garlic. Saute for a few minutes, then mix in the cream.
Stir in cheese over medium heat until melted; this will thicken the sauce.
Add a pinch of nutmeg (optional).
Add enough pasta to the sauce so that it is coated. (If you prefer a lot of sauce, don’t use all of the pasta.)
Serve immediately (with sliced chicken breast on the side, optional).
2 cups (8 ounces) shredded sharp Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese with peppers
4 large eggs, lightly beaten
2 cups milk
1 cup Bisquick Original All-Purpose Baking Mix
1 cup Ricotta cheese
2 (4-ounce) cans diced green chiles, drained
Preheat oven to 350 degrees F.
Coat a 12x8x2 inch baking pan with cooking spray or vegetable oil.
Sprinkle Cheddar cheese, and Monterey Jack cheese evenly into baking dish.
In a large mixing bowl, beat eggs, milk and Bisquick at low speed until smooth.
Stir in ricotta and green chiles.
Spoon mixture evenly cheese in baking dish.
Bake uncovered for 45 minutes or until a knife inserted in the center comes out clean. Do not overbake.
Let stand 10 minutes before cutting.
1 package frozen spinach, thawed and drained well
8 ounces whole-milk ricotta cheese
3/4 cup plus 2 tablespoons of grated Parmesan cheese, divided
Preheat the oven to 350 degrees Fahrenheit.
Butter a 9-inch square baking dish.
In a large bowl, beat together the spinach, eggs, ricotta, and 3/4 cup Parmesan until well blended. Pour into the baking dish and smooth the top. Sprinkle the 2 tablespoons of Parmesan on top.
Bake at 350 degrees Fahrenheit for 45 to 50 minutes or until the frittata is slightly puffed, set in the center, and lightly browned around the edges.
Let cool for ten minutes. Run a knife around the inside of the pan rim and remove the rim. Cut into wedges to serve.