last weekend james was starvin’ marvin and we had no snacks. then i remembered we had some leftover cotija cheese! decided to try our hand at cotija bites – sort of a nod to mozzarella sticks. they turned out really well and cured jb’s hangriness. all we did was cube up the cheese, toss in egg and then in panko. heated up some oil in a pan and fried those suckers til brown and crispy. served along side some marinara and smiled our fat, cheese loving faces off.
i wore this to dinner at brine last night with friends. we were celebrating their one year engagement anniversary. super fun night!
been digging through mounds of summer clothes and came across this little romper with the tags still on it…. whoops!
…the sun was blasting in my eyes while taking these, hence the looking down in every shot.
Last night we decided to try out Geoffrey Zakarian’s ricotta gnocchi recipe, and having never even tried gnocchi before, it was a surprisingly easy hit. I’ve been a gnocchi fan for what seams like forever, but when I think back to when I first started eating it I realize how absolutely terrible it was most of the time. When I’d order a plate, I’d get what I know now to be pre-made, mass produced and insanely dense gnocchi from a bag. The reason why every restaurant back in the day had the same distinctive forked gnocchi shape was they were probably all using the same frozen gnocchi!
Flash forward to today and every restaurant worth its salt is making pillowy, heavenly light gnocchi from scratch. The difference is astounding, and these little delights can be made in a variety of ways and paired with a nearly infinite number of sauces to make some fantastic appetizer or main dish options. I assumed they would be difficult to make, but they just couldn’t be easier to whip up.
i know, tofu and french toast together just sounds strange but don’t knock it til you try it. we had some leftover tofu and i was going to just scramble it up with some eggs for breakfast but i’ve had the worst sweet tooth lately. i blame the holidaze…. sometimes trying something new pays off. this was definitely one of those times. seriously, you must try this!
- one slice of extra firm, light tofu, sliced thick
- 1 egg
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- pinch of salt
start by getting as much liquid as you can out of your tofu. i wrapped mine in paper towels and placed a plate on top of it for about 20 minutes.
in a bowl, combine egg, milk, vanilla, cinnamon and salt.
get a pan going over medium-high heat and coat with non-stick cooking spray.
generously coat your tofu with egg mixture and add to pan. let it go about 4 minutes per side or until a nice brown crust forms.
that’s it. so easy and so yummy.
optional toppings: syrup, powdered sugar, whipped cream, jam, etc.
take about 2 ounces of vodka, 4 ounces of blood orange juice, a few slices of jalapeno, juice of 1/2 lime, some ice and shake, shake, shake!
top off with seltzer for a little effervescence and enjoy!
thanks to sala over at veggie belly for this recipe. we sort of took it and ran with it. tweaked a few things but the end result was soooo good.
- 1 block of extra firm tofu
- 3 tbs light soy sauce
- 1 tbs vegetable oil
- pinch of herbs de provence
- salt and pepper
- 1 clove of garlic, sliced thin
- 1 pack of sliced baby bellas
- 1 pack of sliced shitakes
- 1 pack of dried chanterelles
- 1/2 white onion, chopped
- 3 cloves garlic, minced
- 1 tbs balsamic vinegar
- 2 cups veggie stock
- 2 tbs flour
- 1 tbs butter
- 1 tbs chopped sage
- few sprigs of fresh thyme
- salt and pepper
now i just need to figure out shoes and accessories…
thank you doughboy!! these kick ass! perfect weekend snack and you probably have most of the ingredients on hand already. easy and delicious. the only drawback? YOU. WILL. EAT. THEM. ALL.
went apple picking for the first time this past weekend. it was so much fun! we decided to make apple chips and they turned out great.
slice your apples pretty thin, about 1/8″ and cook them slow and low on 220 for about 1.5 hours on a silpat lined baking sheet and you’ve got a super healthy snack that you won’t wanna stop eating.
this week was all about italian! we made a “meat”ball sub for jb and a low carb version for me. we got some of the best tomatoes i’ve had in years at a farm this past weekend so i used those as my base and topped them with meatballs, fresh basil, marinara and provolone cheese. james went the classic route with a crusty sub roll, marinara, meatballs and provolone.
both versions were very hearty and incredibly yummy.
i made my own sauce but you could use store-bought marinara if you don’t have time to make your own.
for the meatballs:
1 package of gimme lean ground soy crumbles
2 cloves garlic, minced
2 tbs onion, minced
1/3 cup italian style breadcrumbs
1/3 cup skim milk
salt and pepper
preheat oven to 400. combine all ingredients in a bowl and form into 12 meatballs. place meatballs on a foil lined baking sheet that’s been coated with non-stick spray. also, spray the meatballs to allow a bit of a crust to form while they cook. bake for 20 minutes. then assemble and enjoy.
the chicken fried bacon at dogfish head alehouse.
dogfish has become our cheers. we frequent this place about 2-3 times a week. the beer and the bartenders have become good friends of ours.
we basically have the menu memorized but occasionally they throw in a few specials that get us excited. this is one of those specials. bacon that’s been deep-fried and served with a maple aioli. it doesn’t get much better than that.
in an effort to get away from so much meat and to eat healthier, james and i are doing meatless mondays . last night we had mushroom lettuce wraps with tofu steaks.
- 1 head of lettuce
- 1 package of sliced baby bellas (you could sub shitakes)
- 1/2 onion, chopped
- 1 clove garlic, minced
- 1 tsp lemongrass, minced
- 1 tsp ginger, grated
- 1 tsp mirin
- 2 tbs rice vinegar
- 2 scallions, finely chopped
- 1 tbs each of basil, mint and cilantro, finely chopped
- peanuts for garnish
- thai chili sauce
get a pan going over medium-high heat and coat with non-stick cooking spray. add in onions and cook about 3 minutes. then, add garlic, lemongrass, ginger and season with salt and pepper. next, add in your mushooms and mirin and continuting cooking about 8 minutes. finally, add in your rice vinegar and allow the vinegar to cook off and the sauce to thicken for about 5 minutes. remove from heat and set aside.
to assemble your wraps, grab a piece of lettuce, pile on the mushroom mixture, top with scallions, herbs, peanuts and drizzle on some thai chili sauce.
- 1 package of extra firm light tofu (regular is fine but light has fewer calories)
- salt and pepper
- katsu sauce for dipping
you want to weight the tofu to remove the excess liquid. too much moisture won’t allow that yummy crust a chance to develop. so wrap your tofu in paper towels and place on a rack, then on top of a bowl to catch the liquid. next, place something heavy on top like a cook book and allow it to sit for about 30 minutes or up to an hour. pat your tofu dry, cut into about 2″ strips and season with salt and pepper — more pepper than salt.
get a pan going over medium-high heat and coat with non-stick cooking spray. brown tofu on all sides but keep an eye on it as it can burn easily. serve with katsu sauce.
both dishes were so delicious! who needs meat?!