This one’s for the tofu lovers. And the tofu haters. A gingery marinade and bake in the oven yields tofu that’s anything but slimy and bland. Perfectly crisped on the edges, this flavorful rendition serves as a great introduction to the ingredient.
I picked this recipe up off of the New York Times Recipes for Health column, which as I’ve expressed before, generally churns out tons of great ideas. It’d been awhile since I made a sesame soba noodle dish, so I decided to give this one a go.
Every time I eat soba noodles, I’m pretty sure I decide that I like them better than traditional Italian pasta. They are extra nutty from the buckwheat in which they’re derived, and have this chewy texture that won’t ache your jaw like an al dente pasta might do. Soba is also unusually smooth on the outside and lends itself well to both cold and hot dishes. For instance, I enjoyed this recipe under both circumstances.
While I’m on this PR pitch for soba noodles, let me also mention the variety is also lower in calories and carbs than traditional wheat pastas, and contains a lower glycemic index. This means your blood sugar is less likely to spike than with wheat pasta (particularly non-whole wheat varieties). Blood sugar spikes ensue energy crashes, the food hangovers we’d all like to avoid.
So have I sold you yet? Do you want to make your own soba noodles and crispy tofu? This New York Times recipe is another winner. For an extra satisfying punch, I recommend topping your plate with a drizzle of sesame tahini and Sriracha if you enjoy some heat.
I recently revisited one of my favorite homemade Indian dishes — Eggplant and Potato Curry. It’s another one of my top picks for how to use eggplant, transforming the purple nightshade into a creamy and fragrant sensation. The curry powder provides the prominent “Indian” flavor, while the caraway seeds add unexpected pockets of flavor that work beautifully in this dish. If you’re not familiar with caraway, it’s those small, black, oblong-shaped seeds that are often found in rye bread. Aside from this dish, I can’t think of many other foods I’ve had them in aside from rye bread, which is why they add such a notable depth of flavor here.
For this curry, I altered my original recipe, and threw in a few green beans, protein-packed chick peas, and a little extra spice. Serve alongside/atop brown rice or your other favorite whole grain.
One of the most prominent caveats I find as a food blogger is that when I want to make something ordinary, I tend to feel like I should be cooking up something more exotic instead. However, sometimes I want nothing more than chili, or spaghetti, or scrambled tofu, or standard recipes I’ve made over and over again. Like tacos, which are a three or four times a month happening in my house purely for their taste, simplicity and quick ability to fill me up.
Luckily, the urge to keep churning out new and noteworthy recipes has its benefits too. The ordinary recipes, due to lack of use, rarely become boring, and the new additions to my diet are nearly always a surprising delight. Having variety keeps food exciting. And cooking. And food blogging. And while yes, sometimes I find myself in a recipe rut, overall the push towards creativity is a welcomed one that more often than not produces fruitful results.
So after my latest craving for tacos, my food blogging hobby motivated me to whip up something a little less conventional on the side. I still stuck with the simple theme because that’s one aspect of consistency in my weekday cooking regiment. Again, the results were stimulating, both for my taste buds and perseverance to keep cooking away. Below, my latest recipe. Roasted green beans with a garlicky, spice-filled flair. Two thumbs up from both my roommates.
Click here for recipe…
I’ve always loved green beans, so it doesn’t take much convincing to get me to eat them. A simple steam is my favorite, but every once in awhile it’s nice to switch it up a bit. Plus, when you’re having bean burgers for dinner, fries seems like the obvious side.
For all those veggie-haters out there, this one’s for you. Whether you love yourself some veggies or can’t seem to swallow the taste, this recipe is sure to make a healthy serving go down easy. While these fries aren’t necessarily swapping starchy potatoes for kale or any “superfood” like that, they are at least constructed from something green. GREEN beans that is. Despite not having quite the star status of other green veggies, green beans are still packed with folate (an essential B-vitamin), vitamins C and K, and iron. And they taste mighty fine in this recipe too.
Panko crumbs crisp these babies up without sending them to the deep fryer, meaning a major trim in fat and calories for you. Unless you’re vegan, don’t skip out on the dip. The basil-y combination stars in this recipe, providing an exciting dish of flavor for you to dip your green fries in. Ranch and hot sauce are obvious dip buddies, but the basil adds a whole other level of magic that has me wanting to use this dip as a dressing for everything in site.
As snow pea season draws to an end and green beans of all colors begin to make an appearance, this salad threw itself together and landed on my table. I had a huge bag of snow peas waiting in the fridge, and while I spend hours picking them at my work, I just never know what to with the edible pods. As easy as it is for me to skim over them on the bushes, for me, they often camouflage right into the dishes they’re used in too. I like snow peas, but they never tend to be my favorite part of the stir fry. Since I knew I wouldn’t get a chance to cook with anymore this season, this time I decided to let the snow peas I had be one of the stars, pairing them with no other components except green beans.
I just picked up one of my first batches of green beans. That’s one vegetable that’s always been a star in my diet. It’s weird to think about now, but growing up I absolutely loathed broccoli, and like most kids, greens weren’t my favorite dinner item either. But green beans, I could never get enough of. To this day, they’re still one of my favorites, although broccoli and kale have climbed their way up the list too.
Anyways, I wasn’t sure about modifying my favorite green bean steam with snow peas, but it turns out that snow peas and green beans were made for each other. The individual flavors of each vegetable distinctly stand out in this dish, and the dressing is kept on the light side to help enhance this distinction. The green beans have a faint sweetness that works well with the more earthy tones of the snow peas. I like my snow peas a little more on the tender side, so I cook them here until they’ve reached that point. If you like them crunchy, as typically prepared in stir-fry, check in on them a little on the early side.
Today, I’m also hosting a giveaway from Stonyfield. Enter to win coupons for FREE Stonyfield Organic Chocolate Dipped Frozen Yogurt Bars in addition to one FREE bottle of Uncle Matt’s Organic Juice. Here’s how you enter.
Click here for GIVEAWAY and RECIPE…