Recipe Tag: Health meets Food

Crispy Tofu

Press tofu to remove excess moisture by wrapping tofu in a clean kitchen towel or a few layers of paper towels. Place on a plate or a tray with another plate or tray on top and add a weight, such as a cast iron pan, book, etc. Set aside to press for 20 minutes.

Once pressed, pat tofu dry and slice into 1/2 inch strips. Season with salt and pepper and coat tofu strips in cornstarch evenly, shaking off excess.

Preheat a medium nonstick pan over medium high heat.

Add canola oil.

Once the oil is hot, add the tofu and pan fry until golden brown – about 2-3 minutes. Do not turn or flip tofu until it releases from the pan.

Using tongs or a fish spatula, flip the tofu and continue to cook until all sides are golden brown. Transfer tofu to a paper towel lined plate.

Red Wine Vinaigrette

In a small container with a lid (such as a jar), combine oil, vinegar, mustard, and seasonings. Shake well to combine.

Refrigerate and use as needed.

Shake well before each use.

Spaghetti with Meat and Vegetable Sauce (Spaghetti 2)

Gather all ingredients and equipment.

Place the water in a large pot over high heat.

When the water boils, add the spaghetti and cook according to package directions or until “al dente” (meaning chewy and firm, not soft or mushy).

Once cooked, strain and toss with 1 teaspoon of oil and set aside.

While the pasta is cooking, heat the remaining 2 teaspoons olive oil in a medium pot over medium-high heat.

When the oil is hot, add onion and garlic and cook for 3 minutes. Stir frequently.

Add the celery and pepper and cook for 2 minutes, stirring frequently.

Add the mushrooms and cook for about 5-7 minutes or until the water has evaporated.

Add the beef and break it up with a wooden or metal spoon as it cooks. Continue to cook until no pink remains.

Add the tomato sauce, Worcestershire, 1/4 cup water, basil, oregano, marjoram, thyme, pepper, and salt and bring to a simmer.

Simmer about 10 minutes until sauce is thickened, stirring every 2 to 3 minutes.

Add water 1/4 cup at a time if sauce is too thick.

Serve 3/4 cup of sauce over 2 ounces of pasta.

Baked White Fish with Roasted Potatoes

For the Roasted Potatoes

Preheat the oven to 400°F (200°C).

Place the olive oil, tomato paste, paprika, garlic, salt and pepper in a medium bowl.

Add the potatoes to the bowl and fold together to coat thoroughly with the tomato mixture.

Spread the potatoes on sheet pans and place in the oven.

Roast for 30 to 45 minutes or until the potatoes are tender and golden brown. Stir the potatoes gently about every 10 minutes.

Remove and add the in the lemon juice and parsley to the potatoes. Toss gently.

For the Baked White Fish

While potatoes are roasting, place the fish on a sheet pan, skin side down.

Drizzle with olive oil and season each side with salt and pepper.

When the potatoes are almost done (they should be tender but not mushy) place the sheet pan in the oven and cook for 8 to 12 minutes (depending on the thickness of the fish) or until the fish flakes easily.

Remove the fish and potatoes from the oven and serve the fish on top of the potatoes.

Spinach Feta Frittata Cups

Preheat oven to 350°F (180°C)

Line a muffin tin with 12 muffin liners or spray with oil.

Place a skillet over medium heat and add the butter and oil.

When hot, add the onions and sauté for about 3 minutes, stirring frequently, until onions are lightly browned.

Add the red peppers and sauté for 1 to 2 minutes or until soft.

Allow the mixture to cool slightly.

While the vegetables are cooking, crack the eggs into a medium mixing bowl and add the water.

Whisk until well combined.

Mix in the parmesan cheese, oregano, salt and spinach.

Set aside.

Add the cooked onions and peppers to the bowl.

Fold together until well blended.

Using a ladle, pour the egg mixture into the muffin tins to 3/4 of the way.

Sprinkle the top of egg mixture with feta cheese.

Place the muffin tins into the oven and cook for about 20 to 25 minutes, until egg is firm.

Allow frittata to rest for 5 minutes, and then scoop the individual muffins out onto a platter.

Serve warm or cold and enjoy!

Breakfast Bread Pudding

Preheat oven to 350°F.

Cut or rip the whole wheat bread into bite sized pieces and place in a large mixing bowl.

Add in the chopped banana, apple, cinnamon, orange zest, raisins, walnuts and salt to the bread and set aside.

Place the eggs, add the milk, vanilla and maple syrup in a separate bowl.

Whisk until well blended.

Pour the egg mixture over the bread and fruit.

Fold together until the bread is slightly moist throughout.

Pour the mixture into lightly greased muffin tins (or muffin tins lined with paper muffins cups).

Bake for 15 minutes, or until the center is no longer runny.

Serve.

Spanish Salsa Verde

Place the parsley, mint, olives, capers, vinegar, lemon juice, lemon zest, olive oil, garlic, salt and pepper in a blender or mini chopper.

Blend by pulsing the blender until the sauce begins to get smoother, but it should be a coarse texture – not as smooth as a pesto or chimichurri.

Serve.

Rustic Fish Stew

Heat the olive oil in a medium-large pot over medium heat.

Add the onion and sauté until translucent, about 3 to 4 minutes.

Add the garlic, cayenne, red pepper flakes, and bay leaf and continue to sauté for another minute, stirring often.

Add the diced tomatoes, wine, and stock.

Increase heat and bring to a boil, then reduce to a simmer and cook until slightly thickened, about 20 minutes.

Add the fish and beans and cover with a lid.

Reduce heat to low and cook for about 5 minutes, or until fish is tender and reaches an internal temperature of 145°F.

Add the spinach, basil, oregano, salt, and pepper and stir.

Turn off the heat and allow to sit for 2 minutes, uncovered.

Serve.

Tomato and White Bean Bruschetta

Preheat oven to 375°F (190°C).

Cut the baguette into 1/4” thick slices on the bias.

Lay slices in a single layer on a sheet pan.

In a small bowl, combine olive oil with half of the garlic and the black pepper.

Lightly brush mixture onto each slice of baguette.

Bake in oven for 7 to 10 minutes or until golden brown.

Remove and set aside.

Place the beans in a medium bowl and mash lightly with a fork. Leave some of the beans whole.

Add the tomatoes, beans, salt, balsamic vinegar, remaining garlic, basil, and parmesan. Mix well.

Top each slice of the toasted bread with 2 tablespoons of the tomato-bean mixture.

Serve.

Fish Tacos with Mango and Red Cabbage – Virtual

Place the cumin, chili powder, oregano, paprika, pepper and 1/8 teaspoon of the salt in a medium bowl.

Mix together until well blended

Add the fish to the bowl and lightly coat each side with the seasoning.

Place the green onion, red bell pepper, mango, red cabbage and vinegar, lime juice, honey, and cilantro into a medium sized bowl.

Gently fold together and set aside.

Place a large skillet over medium high heat,

Add the olive oil and swirl to coat the pan.

When oil is hot, place fish in pan and cook until golden brown on the under-side (about 4 – 5 minutes).

Flip the fish over using a spatula and cook until the second side starts to brown (about 4 – 5 minutes).

Cook the fish until flaky or until reaches and internal temperature of 145°F degrees.

Once cooked, break the fish up in the pan with a spatula.

Place on corn tortillas using tongs and top with mango and purple cabbage mixture.