Mutter Tofu with Red Bell Peppers

My husband loves eating Indian food but I really do not make it as often as he likes. The times we go out to eat it, my husband always orders some type of paneer curry and he enjoys every last bite! All the curry at restaurants are always delicious but I am sure they aren't the best for you! So I have created my own healthier version of a mutter paneer, really it is mutter tofu with red bell peppers.

Serves 4-6 fans

The Players:

• 1 package firm tofu drained and cubed
• 1/6 cup and 1/2 tbs of olive oil or canola oil
• 2 dried bay leaves
• 4-6 black peppercorns
• 2-3 cloves
• 1-2 small cinnamon sticks
• 1 medium onion diced
• 1 bell pepper sliced long ways
• 6 plum tomatoes shredded
• 3 garlic cloves diced or shredded
• 1 inch ginger piece shredded
• 1 inch jalapeno piece shredded
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1.5 tsp of veg curry mix
• 1 tsp ground cumin
• 1 tsp coriander
• 1/4 tsp chili powder
• 1/4 tsp salt
• 1 pinch of sugar
• 3/4 cup of water
• 1/3 cup frozen peas, defrosted
• 2 tbs of low fat sour cream
• Handful of cilantro chopped

The Game Plan:

In a large pot add oil over medium hi heat. Add cloves, cinnamon sticks, bay leaves, peppercorns and onions.

Meanwhile heat a pan to medium heat, add 1/2 tbs oil to it and stir fry red bell peppers, about 4-5 minutes. Set red bell peppers aside.

 Add tofu to pan and stir fry until slightly brown, about 10-15 minutes. Set tofu aside.

Once onions are browned add tomatoes, garlic, ginger, jalapeno, turmeric powder, garam masala, veg curry mix, ground cumin, coriander, chili powder, salt, and sugar. 

Let cook for a few minutes then add water. Then let it boil and bring it down to a simmer, cover and let it cook for about 20 minutes or so, until oil/water is slightly on top.

Taste it and adjust seasonings to your liking. Add tofu, red bell pepper and peas. Take off heat. Add in sour cream and cilantro and mix in well. Garnish with more cilantro.

Spaghetti Squash Asian Noodles

Spaghetti squash is a great way to add another vegetable in without it actually feeling like you are eating one. My husband really loves noodles over rice when it comes to Chinese take out. So I decided to make my own healthier version of this with spaghetti squash! I really like making Asian noodles with it because it does such a great job absorbing the flavors.

Serves 4 fans

The Players:

• 1 medium spaghetti squash
• Salt
• 3 garlic cloves minced
• 1 tps sesame oil
• 1/2 tps chili oil
• 3 tbs vegetarian mushroom oyster sauce
• 2 tbs soy sauce
• 1 tbs siracha
• 2 pinches of sesame seeds
• 1-2 green onion sliced thinly and diagonally (green and white parts)

The Game Plan:

Pre-heat oven to 350 degrees. Cut spaghetti squash in half.

 Scrape out seeds and discard. Season it with salt and place face down on a foil lined oven safe tray. 

Place in oven once preheated for 45-60 minutes. Once it is done, take out of the oven and set aside for it to cool. Once the squash has cooled, take a spoon and start scraping the squash on the inside and noodle like ribbons will start forming. Place in a bowl and set aside. 

Heat wok to medium heat. Place both oils in wok, let heat up for a minute. Add garlic and then add noodles 30 seconds later. 

Add all sauces and let cook for about 2-3 minutes.

Once all ingredients are combined, taste and adjust seasonings. Garnish with sesame seeds and green onions. Enjoy it with your favorite stir fry!

Whipped Cream with Berries

I was craving dessert as usual and wanted to incorporate some of the fruit I had in the fridge. I decided to make parfaits but I made it a lot more indulgent than my usual healthy version. I swapped my Greek yogurt for whipped cream and skipped the granola! It was super simple and it totally satisfied my sweet craving!

Serves 4 fans

The Players:

For the whipped cream:

• 1/2 cup cold whipping cream
• 1/2 tbs white sugar
• 1/2 tps of vanilla 

For the berries:

• Roughly 4 cups of berries washed (strawberries (hulled and quartered), blueberries, raspberries, I used strawberries and raspberries)

* Depending on what blend of berries you use, the measurements will vary


The Game Plan:

Place the bowl you will be making your whipped cream in the freezer for 15-20 minutes. Once the bowl is chilled, place whipping cream into the bowl. Whisk the whipping cream on high speed with an electric mixture.  The cream will thicken and right before peaks are formed, add sugar and vanilla. Whisk again on high speed until peaks are formed. Do no over whisk.

Place the berries in bowls or glasses.

Top with whipped cream. Garnish! Enjoy!

SOBE Fest 2014

We recently made a trip down to visit Miami and it was timed perfectly! It was the weekend of the South Beach Food and Wine Festival. I don't think it could get much better than enjoying gorgeous weather while walking around on the beach eating and drinking delicious food and wine. I was super excited to meet some of the food network stars as well.

80 degrees and just gorgeous with the breeze!

We had a beautiful view of the ocean the entire time :)

For the ladies. There was Fifty Shades of Grey wine!

This was my all time favorite presentation!

Mercadito is one of my favorite restaurants in Miami. This was my first time trying their taco de Camaron (shrimp, roasted garlic, chiptole mojo, and avocado) and it was my absolute favorite dish I tried at SOBE Fest!! It was so good, that I went back for seconds!

We also were able to attend Chef Morimoto's event the night before. Enjoying some sushi made by the Iron Chef himself!

Clearly Robert Irvine wins!

Jeff Mauro the sandwich king!

Veggie Quesa-dill-a

I always keep whole wheat tortillas, sharp cheddar cheese, taco seasoning and canned beans in the fridge and pantry. Tex-mex is my go to type of meal when I am hungry and in a hurry.  It was the end of the week and I had some random veggies to use up, so I decided quesadillas would be perfect! Plus my husband never says no to any form of tex-mex :)

Yields: 4 half quesadillas

The Players for the quesadilla:

• 4 tbs olive oil
• 1/2 cup of black beans rinsed and drained
• 1/2 cup of broccoli sliced into thin small pieces*
• 1/2 cup of red bell pepper sliced long ways*
• 1/2 cup onions sliced long ways
• 2 green onion sliced into small pieces
• 1 small Roma tomato diced
• 1 tbs of taco seasoning
• 4 handfuls of sharp cheddar cheese
• 4 whole wheat tortillas

 The players  for Choo's dipping sauce:

• 3 tbs low fat sour cream
• 3 tbs hot taco bell sauce 

The Game Plan:

Heat a medium pan to medium heat with 1 tbs of olive oil. Place broccoli and onions in there. Let saute.

After 2 minutes add red bell pepper and black beans. Add taco seasoning, mix and let cook for 4 more minutes.

Take off heat and add 1/2 the green onions. Taste and adjust seasoning as needed.

While sauteing the veggies. Mix the sour cream and taco bell sauce together in a bowl. Mix till combined. Set aside.

Heat a large pan to medium heat with 1 tbs of olive oil swirled around the pan. Place the tortilla on there. Place a handful of cheese on half the tortilla. 

Add about 1/4 or less of the sauteed mixture (you want to make sure you don't add too much because if you do, the veggies will spill out). 

 

Fold over tortilla in half (empty over full side). Let cook, until the bottom side if crispy. Be careful not to burn it.

Flip and let the other side become crispy. Too with tomatoes and green onions. Cut into pieces and enjoy with the dipping sauce.

 

 

 

 

*When I make quesadillas I usually use up what I have in my fridge, so use what you have. I also like to use zucchini, green bell pepper, mushroom, and/or corn!

Farmers Market

My husband and I enjoy spending time going to the farmers market on weekends. We have fun trying local items, meeting our community's farmers, and buying the freshest produce possible. It also gets me to try different items, which inspires me to come up with new meals. Here are some pictures from our last trip and some of the benefits of buying local.

ACC Bakery: The bread smelled and tasted delicious!

Since the produce takes less time to get to you, it is fresher and more nutritious. This all translates into it tasting better! Just look at the vibrant colors!

Farmers markets are not necessarily more expensive. When produce is in season and there is a large supply, the price is the same or cheaper than a supermarket.

Shopping at the farmers market also helps support your local economy and the majority of your money actually goes to the farmer. Since all the food is from near by, it is also better for the environment :)

Yummy goat cheese from Prodigal Farm. My favorite was the chipotle-garlic!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Walker Farms winter squash! They also have delicious cage-free fresh eggs!

My favorite part of the farmers market: Enjoying the best tasting fresh squeezed lemonade, while walking around on a sunny day!