Showing posts with label Lunch Recipes. Show all posts
Showing posts with label Lunch Recipes. Show all posts

Easy Tofu Marinade Recipes

February 09, 2020
You think tofu is boring and features a plain taste? Then do this tofu marinade! It’s super easy to form and it’s full of flavor. I really like serving my marinated tofu over rice and don’t forget to top it off with some green onions and a touch of sriracha.

When I first tried tofu years ago, I wasn’t too impressed! It didn’t taste like much and that i thought I definitely don’t need it in my life. Boy, was I wrong! When prepared the proper way, tofu is super versatile and it’s so delicious! My easy tofu marinade makes tofu a true star in your kitchen!

Easy Tofu Marinade Recipes
Easy Tofu Marinade Recipes

To make marinated tofu, you ought to use firm or extra-firm tofu. it's already been pressed enough to carry its shape fairly well once you pip out .

Please don't use soft or silken tofu for this recipe. It'll disintegrate when pressing. Unlike firm tofu, soft or “silken” tofu is typically used for vegan sauces or mousses that are blended.

Easy Tofu Marinade Recipes

INGREDIENTS :
  • 14 oz firm or extra-firm tofu
For the tofu marinade:
  • 2 tablespoons sesame oil
  • 4 tablespoons soy sauce
  • 2 cloves of garlic
  • 1 inch piece ginger
  • 2 tablespoons rice vinegar
  • 1 teaspoon paprika powder
  • 1/2 teaspoon smoked paprika powder
  • 1 teaspoon maple syrup
  • 1 teaspoon onion powder
  • red pepper flakes
INSTRUCTIONS :
  1. Start by pressing your tofu. Remove the tofu from the packaging.Then wrap it with a clean dishtowel. Alternatively, you could also use paper towels.
  2. Cover with a baking sheet and then place something heavy on top. I usually use a stack of cookbooks. But you could also use cans of beans, a cast iron skillet, or smaller weights you use for weight lifting exercises. 
  3. Let it press for about 10-15 minutes. 
  4. In the meantime, make the tofu marinade. 
  5. Cut the garlic and the ginger into thin slices. In an airtight container or a bowl, combine all of the ingredients and whisk well. 
  6. After the tofu has been pressed for about 10-15 minutes, cut it into cubes.  Then add it to the tofu marinade and carefully stir with a spoon until all of the tofu cubes are covered. 
  7. Cover the container and store it in the fridge for at least 1-2 hours. If you have enough time, I recommend letting the tofu marinate overnight. This way it will be even more flavorful. 
  8. To pan-fry the marinated tofu:
  9. Heat some oil in a frying pan or in a cast iron skillet.Add the marinated tofu, but leave the rest of the tofu marinade behind (you can use it later if you want). Fry the tofu until golden brown. 
  10. How to bake the marinated tofu:
  11. Preheat your oven to 350 °F. After the tofu has been marinated for at least 1-2 hours, place it in a bowl leaving the remaining tofu marinade behind.
  12. Add two tablespoons of corn starch (for 14 ounces of tofu). Make sure all cubes are covered in corn starch. Line a baking sheet with parchment paper and place the tofu cubes on top.
  13. Bake for 25 minutes, tossing halfway. 
  14. Serve over brown rice and sprinkle with chopped green onions. I also like to add a bit of sriracha on top. 

CABBAGE ROLL SOUP RECIPE

February 07, 2020
Cabbage Roll Soup recipe may be a delicious dinner recipe which will warm your belly on a chilly and crisp fall day. This unstuffed cabbage soup is one among the simplest soup recipes that we've ever made and really easy to make!

With many chopped vegetables, broth, spaghetti sauce , hamburger and rice, this hearty soup may be a total winner. We wish to serve this soup with our easy and delicious 30-minute dinner rolls.

CABBAGE ROLL SOUP RECIPE
CABBAGE ROLL SOUP RECIPE

This recipe is pretty simple, which is simply one among the explanations I really like it such a lot. You merely season and brown your hamburger , add veggies, broth and spaghetti sauce , then let sit for 25 minutes. My whole family loves this soup!

We really like making this recipe in our amazing dutch oven, but you'll totally use your soup pot instead. Any pot with a lid will work!

CABBAGE ROLL SOUP RECIPE

INGREDIENTS :
  • salt and pepper
  • 1 medium yellow onion diced finely
  • 2 cloves garlic minced
  • 4 cups chopped green cabbage
  • 2 tsp. vegetable oil
  • 1 lb. lean ground beef
  • 2 medium carrots quartered and sliced
  • 4 cups low-sodium beef broth
  • 3 8 oz. cans tomato sauce
  • 1/2 cup white rice uncooked
  • 1 bay leaf
  • 3 tbsp. light brown sugar
  • 2 tbsp. fresh chopped parsley
INSTRUCTIONS :
  1. In a dutch oven or large soup pot, heat oil over medium-high heat and add ground beef.
  2. Season ground beef with salt and pepper as desired and cook until browned.
  3. Add diced onion and minced garlic and cook for another 2-3 minutes, until onions are tender.
  4. Add in chopped cabbage, carrots, tomato sauce, beef broth, white rice, bay leaf, and brown sugar and stir to combine.
  5. Bring soup to a simmer and let cook for about 25 minutes, until rice is tender.
  6. Take out the bay leaf and sprinkle with chopped parsley.

CILANTRO LIME CAULIFLOWER RICE

January 27, 2020
Low carb and paleo friendly Cilantro Lime Cauliflower Rice – make it in 20 minutes or less for a healthy & filling side dish! Gluten Free + Whole 30 + Vegan.

From now on it’s a simple process – just sauté your onion, garlic and jalapeno until soft. Stir within the cauliflower then mix in some vegetable stock for added flavour along side the cilantro & lime. Im getting hungry again just brooding about it!

CILANTRO LIME CAULIFLOWER RICE
CILANTRO LIME CAULIFLOWER RICE

The whole thing takes 20 minutes at the most to form and makes for an ideal side dish!

For a few of meatless options you'll serve this alongside my Sweet Potato Enchiladas/Enchilada Casserole. Whatever way you've got it – I hope you enjoy it the maximum amount as we do!

CILANTRO LIME CAULIFLOWER RICE

INGREDIENTS :

  • 1 tablespoon olive oil
  • 1/2 cup white onion, chopped
  • 3 cups riced cauliflower (about 1 medium head)
  • 1 large clove garlic (about 1 teaspoon)
  • 1 green jalapeno deseeded & chopped (optional)
  • 2 tablespoons vegetable stock
  • 1/2 teaspoon salt (or as needed)
  • zest from 1/2 lime
  • 1/2 cup fresh cilantro, chopped and divided
  • 1 tablespoon lime juice

INSTRUCTIONS :

  1. Heat up the olive oil in a large skillet. When the oil is hot add the onions and sauté for 4-5 minutes on a medium heat or until they become soft and translucent. 
  2. Add the garlic jalapeño and cook for a minute until the garlic becomes fragrant. Stir the whole time.
  3. Add the cauliflower to the skillet. Stir to mix everything together well. 
  4. Stir in the vegetable stock, about half the cilantro salt and zest. Turn the heat up to high and cook for another minute. The high heat will draw out excess moisture in the cauliflower so it doesn't get too mushy. Lower the heat again and add the lime juice. Mix in to the rice well. 
  5. Taste and season with more salt as needed. Stir in the remaining cilantro. Serve warm and enjoy!

FILET MIGNON WITH GARLIC HERB BUTTER

January 20, 2020
This fillet with Garlic Herb Butter is straightforward and taste absolutely phenomenal!

This fillet with Garlic Herb Butter absolutely melts in your mouth. CookiMng it during a hot pan and finishing it within the oven will offer you the simplest filet you ever had. Very easy to try to to , super tender, flavorful and delicious!

FILET MIGNON WITH GARLIC HERB BUTTER
FILET MIGNON WITH GARLIC HERB BUTTER

Cast iron skillets are the simplest for this steak, because it get so hot and provides them such an excellent sear. They're fairly cheap and can last forever this is often the one I even have . The garlic herb butter is such an ideal combo to top this filet off with.

This Garlic Herb Butter is astounding on anything really, just keep it in your fridge and provides it a try beef, chicken or veggies.

FILET MIGNON WITH GARLIC HERB BUTTER

INGREDIENTS :

  • 2 tablespoons olive oil
  • fresh chopped parsley
  • 3 tablespoon butter
  • 2 teaspoons kosher salt
  • fresh ground pepper
  • 2-4 8- ounce Filet Mignon steaks, about 1 1/2 inch thick

FOR THE GARLIC HERB BUTTER:

  • 1 stick butter softened
  • 1 tablespoon rosemary
  • 1 tablespoon fresh thyme
  • 2 garlic cloves minced

INSTRUCTIONS :

  1. Remove steaks from refrigerator and let come to room temperature for about 30 minutes. Season both sides with salt and pepper.
  2. Preheat oven to 400 degrees
  3. Heat a cast iron or oven safe skillet on high heat add olive oil and butter, once butter is melted and done foaming add steaks. Cook for 2 minutes them flip and cook another 2 minutes, this gives the Filets a nice brown sear. Place pan in oven and cook 7-8 minutes or until desired doneness. Rare - 120-125F, medium rare - 130-135F, medium - 140-145F, medium well - 150-155F and well done - 160-165F.
  4. Remove the skillet add the garlic herb butter and let rest 3 minutes. Serve garnish with fresh parsley and pan juices
  5. For the butter
  6. In a small bowl add butter, herbs and garlic and mix until combined. Place mixed butter on a piece of plastic wrap roll and twist the ends. Store in refrigerator until ready to use.

HOMEMADE HEALTHY RAMEN BOWL

January 19, 2020
Easy homemade healthy ramen bowl! Basically chicken noodle soup’s Asian cousin, sans the chicken.

These healthy ramen bowls are so flavorful and therefore the perfect food when you’re sick.

HOMEMADE HEALTHY RAMEN BOWL
HOMEMADE HEALTHY RAMEN BOWL

My easy homemade healthy ramen noodles are full of vegetables to form you stronger and that I used easy dried packaged ramen noodles because no recipe when you’re sick should be complicated!

Just make certain to swap out the sodium packed flavorings found in Top Ramen and follow the recipe below for amazing flavor during this easy ramen recipe. 

HOMEMADE HEALTHY RAMEN BOWL

INGREDIENTS :

  • 3 tablespoons olive oil
  • 1 cup shredded carrots
  • 3 garlic cloves, minced
  • 1 thumb of ginger, grated
  • 2 cups thinly sliced mushrooms
  • 2 teaspoons sesame oil
  • 6 cups vegetable or chicken broth
  • 3–4 tablespoons low sodium soy sauce
  • A healthy squirt of sriracha (more if you like it spicy)
  • 2– packages of dried top ramen (discard flavorings)
  • 3 cups of kale or spinach, thinly sliced
  • 1 jalapeno, thinly sliced
  • 1 cup green onions, thinly sliced
  • Sesame seeds
  • 2–3 eggs, soft boiled

INSTRUCTIONS :

  1. In a large dutch oven or stock pot heat olive oil on medium heat.
  2. Add in carrots and mushrooms and cook for 3-4 minutes or until tender. Add in minced garlic and ginger and sesame oil and cook for 1-2 minutes or until fragrant.
  3. Add in broth, soy sauce, and sriracha and bring broth to a slow simmer. Taste test broth and add in more soy sauce or sriracha to your liking. Stir in kale and cook for 1-2 minutes or until wilted. Add dried ramen packages to simmering broth and cook for 2-3 minutes.
  4. Top soup bowls off with thinly sliced jalapeños, sesame seeds, green onions and soft boiled eggs.
  5. To make soft boiled jammy eggs:
  6. Bring a small sauce pot of water to a rolling boil. Add in 2-3 eggs and boil for (5) minutes (be sure to set a timer!).
  7. Once eggs are finished cooking, immediately transfer them to a bowl filled with half ice/half water to cool down instantly and stop cooking. Let cool for 2-3 minutes and very gently peel and half eggs for soup.

GARLIC LIME CASHEW ZOODLES

January 10, 2020
These garlic lime cashew zoodles are an excellent easy and healthy vegan meal option. This is often a snap to form , and therefore the sauce is addictive!

I originally envisioned this to be a chilly salad, but I noticed that creating the dressing would be easier if I heated it up, then it morphed into a warm meal. So glad I went this route.

GARLIC LIME CASHEW ZOODLES
GARLIC LIME CASHEW ZOODLES

The cashews also because the spread within the sauce provide many substance. I had this as an entree, but I also think it might work as a entremots .

I spiralized the carrot on the thinnest setting, so it cooks really fast. The zucchini is spiralized on the medium setting and therefore the zoodles are nicely “al dente” when cooking is completed .

GARLIC LIME CASHEW ZOODLES

INGREDIENTS :

  • 2 large carrots peeled
  • 3/4 cup cashews
  • 2 medium zucchini
  • 1 tablespoon fresh cilantro chopped

Sauce:

  • 1/2 tablespoon hoisin sauce
  • 1/2 tablespoon sriracha sauce (or more if you like it spicy!)
  • 1 teaspoon soy sauce
  • 2 heaping tablespoons peanut butter
  • Juice of 1/2 lime
  • 2 cloves garlic minced

INSTRUCTIONS :

  1. Spiralize the carrots on the thinnest setting, and spiralize the zucchini on the medium setting. Set aside.
  2. Add the peanut butter, hoisin sauce, sriracha sauce, soy sauce, lime juice, and garlic to a skillet on medium-high heat. Stirring constantly, cook it for about 2 minutes or until the garlic has just started to cook.
  3. Add the cashews, zucchini, and carrots. Using tongs or two large spoons, gently toss/lift up the pan contents every 10-20 seconds or so for about 4-5 minutes until everything is lightly cooked and heated through. The zucchini will release some liquid, which will help to make a nice sauce. When it's almost ready, add the cilantro in and toss. Serve immediately.

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