Sesame Tofu Veggie Noodle Stir Fry

This Asian inspired dish can be adapted to your tastes like all of my recipes.  Use a combination of your favorite veggies or substitute sliced chicken, beef, or shrimp for the tofu.  Don't have sesame seeds on hand or tahini (sesame paste)? Substitute PEANUT BUTTER! It will work great!

Sesame Tofu Veggie Noodle Stir Fry

1 Block Firm Tofu (may substitute 1 lb chicken, beef, or shrimp)

1/2 Small Sweet Onion, chopped

1 lb of Mixed Stir-Fry Veggies (broccoli, sugar snap peas, mushrooms, carrots work best)

I buy the steamer bags of fresh veggies in the produce section.

8 oz./Half Box Dried Angel Hair Pasta (may substitute Soba noodles)

1 Cup of Pasta Cooking Water

2 Tablespoons Light Soy Sauce to Taste

1/2 Tablespoon Olive Oil

1/2 Tablespoon Butter

 1 Tablespoon Sesame Seeds (may substitute peanut butter)

1 Teaspoon parsley

Pinch of Red Pepper Flakes or more to Taste

Kosher Salt to Taste

Fresh Ground Pepper to Taste

Adobo Seasoning to Taste

Sesame Seeds for Garnish

Fresh or Dried Cilantro for Garnish

Grind 1 Tablespoon of sesame seeds until they are powdery and set aside (1 Tablespoon of tahini/sesame paste or peanut butter may substitute). 

Cook pasta according to box directions. RESERVE 1 CUP OF PASTA COOKING WATER!!

 Heat a large skillet. Add butter, olive oil, and Tofu (or meat) and saute until browned. Add red pepper flakes and onions and cook until onions start to soften. Add half the ground sesame seeds or peanut butter and 1 Tablespoon of soy sauce. Be careful, sesame seeds and soy sauce can burn easily. 

Add in the veggies. I use a mixed blend in a steamer bag found in the produce section. I usually pre-cook them in the microwave for about 2 minutes before adding to the skillet. Add 1/2 cup of pasta cooking water to help steam the veggies. Cook until veggies are at desired tenderness for your taste.

Add remainder of soy sauce and sesame paste. Add parsley, salt, pepper, and adobo to taste.  Mix Well. If necessary, use more pasta water a little bit at a time to create more of a sauce.  This is NOT a heavily saucy dish

Add in drained pasta.  If skillet isn't big enough, you may pour sauce and veggie mixture over drained pasta in the pasta pot.  Toss together with tongs.

Serve and garnish with a sprinkle of sesame seeds and cilantro or parsley.

MADE WITH LOVE!

Wine Poached Pears with Almond Cookie Crumble

This is a very adult dessert.  It's best served by candlelight, even if you are alone.  As always, all flavors are to taste and can be adjusted as you like.

Wine Poached Pears with Almond Cookie Crumble

6 Organic Pears

1 Bottle of Red Wine

1/4 Cup Organic Sugar

1 teaspoon of Cinnamon

6 Thin Crisp Almond Cookies or Similar

(I bought mine at Trader Joe's)

Peel and core pears from the bottom. Leave the top stem on if possible, for a prettier presentation. Stand pears up in a large sauce pan. You may have to trim a bit off the bottom for them to stand upright. Pour over the red wine until pears are covered at least an inch up the side. Feel free to use the entire bottle if you'd like.  Add in the cinnamon. A cinnamon stick may also be used. If you would like more of a mulled wine flavor, add a pinch of cloves, nutmeg, and ginger as well. 

Sprinkle over the sugar. Bring to a simmer and allow to simmer about 15 minutes or just until the pears start to soften a little. Allow the pears to soak in the warm wine bath until ready to serve. You can even put them in the frig over night still sitting in the wine. This will make them have a very rich color.

Serve warm, room temperature, or cold if preferred. (I prefer slightly warm.)

Crumble up 1 almond cookie (cookie of your choice or even chopped nuts) and sprinkle over each pear when serving.

Optional: Remove pears from wine after they become slightly tender.  Allow wine to reduce down to a thick syrup, stirring occasionally. This may be used to drizzle over the top or over ice cream or whipped cream as an indulgence.

MADE WITH LOVE!

Spaghetti Squash with Mushroom Ragu

This is a very satisfying vegetarian dish. Low in calories, high in fiber, and deliciously satisfies that carb-pasta craving without the guilt.  You can top the spaghetti squash with any sauce. This mushroom ragu is quick and easy and packs a lot of flavor with a very meaty texture from the baby portobello (crimini) mushrooms. As always, use as much or as little as you like of the ingredients to adapt to your taste. 

Spaghetti Squash with Mushroom Ragu

1 Medium Spaghetti Squash

2-8 oz. Packs of Baby Portobello Mushrooms, sliced

(may substitute white button)

1 Small Sweet Onion, diced or sliced

1 Tablespoon Olive Oil

1 Tablespoon Butter, divided

1/2 Cup Madeira or Marsala Wine

(may substitute broth) 

Salt to Taste

Pepper to Taste

Dried or Fresh Curly Leaf Parsley to Taste

Adobo Seasoning to Taste

Parmesan Cheese to Taste

Cut spaghetti squash in half lengthwise.  Roast in 400 degree oven face down in a baking dish with about an inch of water for approximately 30-40 minutes. Turn squash over and bake an additional 10 min face up.  Times will vary based on the size of your squash. It should be easy to pierce with a fork but not turned to mush.  Once squash is done, set it aside and heat up a large skillet.  Add half of the butter and all the olive oil.  Add the onions and saute until tender. Add mushrooms and saute. Once mushrooms and onions are cooked, add wine. Allow the wine to simmer and reduce by about half. Add remainder of butter to the sauce. It will give it a nice shine. Add a sprinkle of salt, pepper, parsley, and Adobo seasoning.

Use a fork to gently pull squash from the skin in long strands and place on dish.  Sprinkle with salt, pepper, parsley, and parm.  Top with mushroom ragu and another sprinkle of parsley and parm.

MADE WITH LOVE!

Cinnamon Toast Apple-Cranberry Crisp

Now that the deliciously sweet fall apples are flooding into the stores, it's time for a dessert treat.  I highly suggest using organic gala apples for this crisp. They require less sugar. Taste your fresh apples and decide how sweet you want your dessert to be. Please avoid using artificial sugar substitutes. If you have a naturally sweet apple, you can omit the sugar completely to make this recipe "no-sugar added." I call this "cinnamon toast" because instead of the typical flour that could be used in this type of dessert, one day when I was out of flour, I used bread.  I loved the lighter texture and the cinnamon toasty flavor! And as with all of my recipes, you can adjust all the ingredients to your taste. Use as much or as little as you like!

Cinnamon Toast Apple-Cranberry Crisp

4 Organic Gala Apples

Cinnamon to Taste

Sugar to Taste

1/4 Cup Dried Cranberries/Craisins

2 slices bread 

(whole wheat, multigrain, or white)

1 Tablespoon Butter

1 Tablespoon Sugar

1/4 Cup Rolled Oats

1 teaspoon Cinnamon

 1 Tablespoon Sliced Almonds (Optional)

Butter a round pie pan or similar sized baking pan. Dice up apples into approximately 1 inch size pieces (leave skins on). Place in a bowl. Add the craisins. Sprinkle lightly with sugar and cinnamon. Mix. Spread mixture into pie pan.

In the same bowl (no need to dirty more dishes), crumble the bread into crumbs.  Add the rest of the ingredients and mix. Sprinkle over the apples.

Bake at 400 degrees for approximately 30 minutes or until apples are soft enough to stick a fork into them and the topping is lightly brown and crisp.

For a splurge, serve over ice cream! 
MADE WITH LOVE!

It's NOT-A-PIZZA!

It may look like pizza, but it doesn't have the typical Italian seasoning flavors. Open-faced roasted veggie sandwich is more accurate.  Use any combination of your favorite veggies! The trick is to slice the veggies THIN and pre-cook the ones with a lot of moisture. Nobody wants a soggy not-a-pizza!

NOT-A-PIZZA

Your Favorite Pizza Crust (yes, I know...I know!)

I used Trader Joe's Organic Frozen Crust

Roasted Red Pepper and Eggplant Spread

From Trader Joe's

Organic Mushrooms, Sliced

Organic Zucchini, Sliced

Organic Broccoli, Sliced

Grape Tomatoes, Cut into pieces

Thin Slice Provolone

Kosher Salt and Cracked Pepper to Taste

Adobo Seasoning

Organic Extra Virgin Olive Oil

Parmesan Cheese to Taste

Dried Parsley

Preheat oven as recommended by your crust instructions. Place the mushrooms and zucchini in a microwave safe bowl and cook for 2-3 minutes until slightly tender and the water has been released. Drain off the excess water before using. Coat pan with olive oil and place crust onto it.  Spread with a thin layer of red pepper and eggplant spread. You can also use just some olive oil and garlic powder on the crust or nothing at all.  Place on the thin slices of provolone cheese. You can use any cheese you like. Spread out the veggies in a thin layer on TOP of the cheese. This reduces the amount of cheese needed and the veggies take on a delicious flavor when they start to roast in the oven and caramelize. Drizzle with olive oil. Sprinkle with salt, pepper, and adobo seasoning to taste.  Bake as directed by your crust instructions or until the crust is golden brown (10-15 min). Before serving, sprinkle with a little bit of Parmesan cheese and parsley. ENJOY!

Made with LOVE!

My Favorite Meal: Strawberry Walnut Salad

This is a fast, delicious and BEAUTIFUL meal. Perfect for a summer day or just to impress company.

Organic Mixed Baby Greens

Organic Walnuts

Organic Strawberries

Gorgonzola Cheese

Drizzle with 1 teaspoon each Olive Oil and

Balsamic Vinegar

Kosher Salt and Fresh Cracked Pepper to Taste

 Naan Crisp Crackers 

 Available in the Deli Section of the Grocery Store

All ingredients are optional!

Made with LOVE!