Spicy Tofu Stir Fry

This stir fry is super simple, super fast and super delicious! I do have to warn you, I like my food spicy, so if you don't like the heat please adjust the seasonings to your liking. Tofu is one of those great ingredients that is just so versatile, I love cooking with it. You can do just about anything you want to it and it will still be delicious. This meal takes a total of about 30 minutes to prep and cook, remember to multi-task and to taste the dish along the way. A great vegetarian dish for any day of the week, enjoy!

Serves 4

You will need the following ingredients:

- 1 package of extra firm tofu

- 1 red bell pepper (sliced)

- 1 large onion (sliced)

- 2 1/2 cups of baby bok choy (chopped)

- 1 cup of broccoli florets

- 4 to 6 baby bella mushrooms (sliced)

- 4 cloves of garlic (minced)

- 3 tbsp. soy sauce

- 1 tsp. hot chili oil

- 1 tbsp. hoisin sauce

- 1 tsp. hot garlic chili sauce

- freshly ground black pepper (sprinkle)

- 4 tbsp. vegetable oil.

- 3 cups rice (cooked)

Begin by slicing your tofu into 1 inch long strips. Then add 3 tablespoons of  vegetable oil into a wok and heat on medium/high.

Once the oil is hot add in the tofu and fry for 5-8 minutes until it browns, make sure to use a flat spatula or wooden spoon to turn the tofu for even browning.

While the tofu browns, slice your onions, mushrooms, bok choy and other veggies.

Once the tofu has browned, use a slotted spoon to remove it from heat and place on a plate lined with paper towels to drain oil. Set the tofu aside for later use.

In a clean wok, add the remaining oil and heat on medium/high, add in the onions and cook until they begin to carmelize.

Add in the garlic and cook for another minute, stirring often. Then add in the mushrooms and pepper and cook until soft.

Add in the broccoli and stir ingredients together.

Finally, add in the bok choy, stir to combine and cook until the bok choy has wilted and reduced down in size.

I always stock my pantry and fridge with these sauces, they are so versatile and yummy!

Add in the soy sauce, hoisin sauce and garlic chili sauce, stir all ingredients together.

Finally add in the cooked tofu and stir to coat in sauce. Once combined, remove from heat, serve over white rice and enjoy!

Chilaquiles!

Fully loaded, bacon and egg chilaquiles, this is my take on the classic and perfect breakfast dish. A little tip? Make sure you are very hungry, like you skipped dinner last night and woke up starving, hungry. These chilaquiles are sure to fill you up! Jim and I have a busy day of yard work ahead of us, so this morning I definitely knew we needed something with substance. This dish took about 40 minutes to prep and cook, multitasking definitely helps cut down on the cook time. I gave the dish my own unique spin by adding in turkey bacon and making the salsa fresh, enjoy, happy Sunday!

Serves 3

Begin by making your salsa, you will need 1/2 a large onion, 3 tomatoes, cilantro and 2 jalapenos. The other key ingredients for this dish include:

- 10 to 12 corn tortillas

- 3 tbsp. vegetable oil

- 1/4 tsp. cumin

- 1 chile canned in adobo sauce

- 1/4 tsp. adobo sauce

- 1/4 tsp. ground cayenne pepper

- salt & pepper (to taste)

- 4 eggs 

- 4-5 strips of turkey bacon 

- 1 hass avocado (sliced, for topping)

- 1/2 cup of shredded cheddar cheese  (for topping)

Coarsely chop the cilantro, tomato, onion and jalapeno. Place the ingredients into a blender with salt & pepper (to taste), cumin, chile, adobo sauce and cayenne pepper. Blend until combined and set aside.

Tip: Give the salsa a taste to make sure you are happy with flavors.

Meanwhile place the tortillas on a cutting board and cut into 1-2 inch cubes and triangles.

Ta-Dah! In a nonstick skillet, heat the vegetable oil on medium/high heat.

Fry the tortilla's in batches (it took me three) until just barely brown.

Place the fried tortillas on a dish lined with a paper towel to drain excess oil.

Pour the salsa into a nonstick pan and cook on medium heat until warm, stirring as needed.

Meanwhile slice the bacon strips into 1- 2 inch pieces.

Fry the bacon and set aside for later use.

Once the salsa has warmed up add in the tortilla pieces and stir, making sure to coat all the pieces in salsa. You will cook the tortillas in the salsa until they are soft.

Meanwhile, fry eggs to order. You will top each helping of chilaquiles with made to order eggs.

Ta-dah! Once the tortillas have softened your chilaquiles are done, remove from heat and plate a serving.

Top each serving with cheddar cheese, then sprinkle on a few pieces of bacon. 

Add on the eggs and a few slices of avocado, serve and enjoy!

Creamy Turkey Rigatoni

I first made this dish while I was in a cyber desert last month, sans laptop. It's a simple dish that has a few key ingredients in it, and it tastes phenomenal. The best part is a 40 minute(total) cook time. Do I have your attention yet? 

I used ground turkey in this dish, but you could leave it out or substitute in a meat of your choice, (I'm flexible that way) and I used canned sauce, after all it is a school night. If you have the will, and the time, feel free to make your own. I just love creamy red sauce pastas!

Serves 4

Here's what you need:

- One package of rigatoni (cooked and drained)

- Reserve 1 1/2 cups of pasta water

- 1 lb. of ground turkey (thawed)

- 1 can of red pasta sauce

- 1/2 a cup of Italian parsley (chopped)

- 1 tsp. dried oregano

- 1 cup of baby bella mushrooms (sliced)

- 1/2 a large onion (diced)

- 2 tbsp. extra virgin olive oil

- 2 tsp. minced garlic

- 1/2 cup heavy cream

- 1/2 cup Parmesan cheese + more for garnish (freshly grated)

- salt & pepper (to taste)

Begin by heating the olive oil in a large flat pan/skillet on medium/high heat.

Add in the onions and cook until tender.

Meanwhile, cook the rigatoni per package ingredients, drain and set aside. Reserve 1 1/2 cups of pasta water.

Add in a pinch of salt & pepper, 1/4 cup of parsley, oregano and the garlic. Stir and cook for another two minutes.

Add in the mushroom,s and cook stirring frequently until they are browned and soft.

Add in the ground turkey, and stir to combine.

Cook until meat has browned.

Add in the pasta sauce.

And the pasta water.

Stir the ingredients together and bring the mixture to a boil.

Once the mixture comes to a boil, add in the heavy cream. Stir well to combine.

Grate in the fresh Parmesan cheese, stirring the sauce to melt all the cheese in.

There was no way I could take a photo of myself doing this, sorry!

Add in the reserved, cooked rigatoni and toss with a spoon to coat pasta in sauce.

Top with remaining parsley and remove from heat. Plate and garnish each serving with a sprinkle of freshly grated Parmesan cheese, SO good!

Black Bean Mushroom Burgers

Totally vegetarian, totally good! As with any burger, all that matters is what you do with what you have. Black bean burgers are easy to make and fast, particularly since the cook time is under five minutes per patty. You can top this burger with just about anything your heart desires.Whole wheat rolls make this recipe a healthy treat for your taste buds, yummy! (I referenced two other recipes during my creative process, one from Martha Stewart, the other Lucinda Scala Quinn two women that can cook)

Serves 6

I like to start by prepping the toppings, lettuce, tomato and red onion.

For the burgers you will need the following ingredients:

- 2-15 oz. cans of black beans
- 1 tbsp. minced garlic
 - 1 1/2 cups of basmati rice (cooked)
- one tsp. minced ginger
- 6-8 baby bella mushrooms (sliced)
- 1/2 a yellow onion (diced)
- 1 red bell pepper (diced)
- 1/4 cup Italian parsley (chopped)
- 2 tbsp. olive oil
- 3 tbsp. vegetable oil
- 1 1/2 cups bread crumbs
- Choice of cheese (optional)
- salt & pepper to taste

Wash, slice and arrange your toppings on a tray. Cover with plastic wrap and place in the refrigerator until chow time.

Now move your attention to the burgers.

Begin by dicing your onion and pepper.

Next, slice the mushrooms.

In a nonstick pan heat the olive oil on medium/high heat then add in the onions and cook for two minutes, stirring frequently.

Add in the peppers and cook for another two minutes.

Add in the ginger, garlic, parsley and mushrooms. Cook until browned and soft. Remove from heat and set aside.

Drain and rinse the black beans in a colander.

Add the beans and rice to a large food processor and pulse until coarsely combined.

Then add in the mushroom mixture, salt and pepper to taste, and pulse to combine.

Place bean mixture in a large mixing bowl and add bread crumbs.

Using your hands form patties (yields six large patties or eight small ones). If the mixture is sticking to your  (giant) hands or not combining well add in more bread crumbs.

In a nonstick pan heat the vegetable oil on medium heat. Add in the black bean burgers and cook until browned on each side, approximately two minutes per side. To melt the cheese place it on the burgers while they are still cooking in the pan after the first flip. Assemble your burgers and enjoy!