Posts Tagged ‘Tomatoes’

Tofu Saag Paneer

November 7th, 2011

Okay, so I know that this isn’t technically a proper saag paneer, what with the complete lack of paneer.  But for the sake of searchability and easy naming, I’m sticking with the title.

Tofu saag paneer

This is a veggie version of one of my favourite Indian dishes.  I came across this tofu version in a great new seasonal veg cookbook, Eat Greens. I’ve become a big fan of tofu in the past few years, grilling it on the barbecue, giving it a quick stir fry with some ginger and hot sauce, but I had yet to try baking it. Turns out it’s a great way to get puffy, crisp squares of spiced tofu, perfect for tossing with a pile of greens for a winter veggie dinner.

2 tbsp olive oil
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp tumeric
1/4 tsp salt
1 block of extra firm tofu, cut into cubes

2 tbsp olive oil
3 garlic cloves, thinly sliced
1 tbsp fresh ginger, grated
1 tsp hot chili sauce (or more to taste)
1 bag baby spinach, roughly chopped
2 roma tomatoes, diced
1/3 cup plain yogurt

In a medium-sized bowl, mix together the olive oil and spices.  Toss with the tofu cubes until completely coated.
Spread the tofu cubes on a baking sheet in a single layer, with some space between all the cubes.
Bake for 20-30 minutes at 350, until slightly crisp and puffy.

When the tofu has almost finished baking, heat the garlic, ginger and chili sauce in a large frying pan or wok over medium-low heat.
Once the garlic has softened, add the spinach.  Stir gently until wilted.
Stir in the tomatoes and yogurt and cook for another 5 minutes.
When the tofu comes out of the oven, stir it and any extra spiced oil through the spinach mixture.
Serve over rice – I like this with brown rice, but Basmati would be a more traditional fit.

Broccoli Salad with Grilled Tofu

June 14th, 2011

Dinner outside

My patio furniture is out, my flower pots are overflowing – must be time to start eating dinners outside.

Spicy Grilled Tofu

1 block of extra-firm tofu, sliced in half horizontally
1 tbsp fish sauce
2 tsp Sriracha sauce
1 tsp fresh ginger, grated
2 tbsp rice vinegar
2 tbsp canola oil

Take the half block of tofu, wrap it in a smooth cotton napkin and press it with something heavy for at least 15 minutes to remove excess moisture. (I use a wide-bottomed jug of water from the fridge)
Mix together the rest of the ingredients to form a spicy marinade.
Once the tofu is sufficiently squashed, lay it in the marinade for at least 30 minutes, turning over ever 5 minutes or so.
Heat up the barbecue.  Once it’s nice and hot, smear on some canola oil and grill the tofu.
As the tofu is grilling, flip with a quarter turn every 1-2 minutes to make pretty grill marks.

Grilled tofu with broccoli salad

Broccoli, Tomato and Chick Pea Salad

1 crown of broccoli, cut into florets
2-3 Roma tomatoes, cut into chunks
1 can chick peas, drained and rinsed
2 green onions, thinly sliced
1 tbsp Dijon mustard
2 tbsp fresh parsley, minced
2 tbsp red wine vinegar
2 tbsp olive oil
salt & pepper

Steam the broccoli florets until tender-crisp. As soon as they are done, rinse them in icy cold water to stop the cooking process.
In a large bowl, whisk together the green onions, mustard, parsley, vinegar, oil and seasonings.
Stir the dressing and vegetables together and let chill in the fridge for at least 30 minutes (or overnight).

Turkey Meatballs

February 20th, 2011

Turkey meatballs in tomato sauce

Nigella hits it out of the park yet again!  This is the second recipe I’ve tried from Kitchen, and it was just as successful as the first.  I’ve been happily munching on these meatballs for the past few days, in various formats.  The first few were eaten over whole wheat spaghetti, the next few in an old English cheddar-topped sub, and the last were finished off with another bowl of pasta (because why mess with a classic).

1/2 onion, chopped super fine
2 sticks celery, chopped super fine
2 cloves garlic, minced
1 tbsp olive oil
salt & pepper
1 large tin diced tomatoes
1 small tin tomato sauce
1/2 tbsp dried thyme
rind from Parmesan cheese wedge (optional)

1 package ground turkey
1 egg
1/3 cup Panko bread crumbs
1 tsp thyme (or Italian seasoning mix)
2 tbsp Parmesan cheese, finely grated

Mix together the chopped onion and celery on the cutting board.
Set aside 2 tbsp of this mix in a large bowl (for the meatballs) and put the rest in a Dutch oven over medium heat, along with the garlic, olive oil, salt and pepper.
Once the onion and celery have softened, add the tomatoes, thyme and Parmesan wedge.
Bring to a slow simmer and let cook uncovered.

Dump the rest of the ingredients into the bowl with the celery and onion.
Gently squash all the ingredients together with your hands – if you overwork the mix, the meatballs will be tough.
Once the ingredients are evenly blended, form into small balls and drop one at a time into the simmering tomato sauce.
Cook the meatballs in the sauce for 30 minutes, or until they are cooked through.
Serve over pasta or rice, or in toasted buns with cheese for a meatball sub.

Meatball sub with cheese

Happy Valentine’s Day!

February 14th, 2011

Heart-shaped salami!

How cute is this salami?  My local deli has been carrying it for a while, but I waited until this week to try it.  It didn’t seem right to have any before Valentine’s Day.  Apart from being adorable, it’s also tasty – a bit like a semi-spicy Genoa.  Just the thing for a quick but special lunch!

Tubettini with Beans and Salami

February 10th, 2011

Nursery supper a la Nigella

I love Nigella Lawson’s new cookbook, Kitchen: Recipes from the Heart of the Home.  I’ve loved all her previous books, but this one, being so homey and welcoming, is the perfect cookbook fix for a cold winter’s reading.  It’s really too bad it only comes with one red ribbon bookmark – there are so many recipes I want need to try that I’ve resorted to marking the pages with Post-it notes.  The entire edge of the book is now rimmed with pale yellow.

Most of Nigella’s recipes make entirely too much for one person to eat at one sitting. Thankfully, she’s included options for freezing, re-heating and most usefully, re-using leftovers in new iterations of the dish.  This means I get one initial meal, one re-made meal, and a couple of re-heated work lunches out of each dish I make.  Lovely, cozy and sensible.  Just the cookbook I need right now.

This funny little pasta dish was the one of the first recipes to catch my eye when I opened up the book.  I’ve had a bag of Tubettini sitting in my cupboard for a while now, waiting for another batch of minestrone to be made.  Instead, it got used in this snuggly little nursery supper, squidged together with tomatoes, salami and Cannellini beans.  It was great the first time around, and even better after sitting in the fridge for a day and being reheated.  All the best winter pasta dishes are like that.

150 g salami, sliced into thin strips
2 cloves of garlic, thinly sliced
1 tbsp olive oil
1 large can of tomatoes
1 can Cannellini beans, drained and rinsed
2-3 sprigs of fresh rosemary
salt & pepper
4 cups cooked Tubettini pasta

In a large dutch oven or deep saucepan over medium heat, fry the salami and garlic in the olive oil.
Once the garlic has softened, add the tomatoes, beans, rosemary and seasoning.
Cook the sauce for 15 minutes, or until everything is heated through.
Remove the rosemary and take the pan off the heat.
Stir in the pasta, spoon into bowls, top with a bit of grated cheese (if desired) and serve.

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