Food for Fuel: Stir-Fried Tofu with Bell Peppers

January 23, 2009 at 3:40 pm | Posted in Food, Nutrition, Pasta, Tofu, Vegetarian Entrees | 4 Comments

I wasn’t going to share last night’s dinner because it looks like so many of my other soba noodle creations and because it’s from a cookbook and I can’t post the recipe. However, I did a google and found it online: Mark Bittman’s Stir-Fried Tofu with Bell Peppers or Other Vegetables. Apparently Bittman included the recipe in more than one cookbook–the one I used is How to Cook Everything. I guess that’s proof that this is a good recipe.

I added shiitake mushrooms and a frozen Asian blend of veggies. I used leftover baked tofu from last week, so this was a nice, quick meal.

Served over the last of my Annie Chun’s soba noodles.

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There are a lot of vegetables in that bowl. This recipe is not spicy, so it’s a good choice if you don’t like spicy Asian flavors.

Nutrition of this Meal

This meal contains 9 ingredients from the World’s Healthiest Foods list:

  • Bell peppers
  • Garlic
  • Mushrooms
  • Onions
  • Soybeans (edamame in frozen blend)
  • Tofu
  • Buckwheat
  • Ginger
  • Soy sauce
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Food for Fuel: Poached Eggs Over Rice

January 20, 2009 at 9:24 am | Posted in Food, Nutrition, Rice, Quinoa, and Other Grains, Tofu, Vegetarian Entrees | 3 Comments

I had a great speed workout this morning. That is not the topic of this post, but it helps qualify last night’s dinner as excellent Fuel. Although I suppose it could have been the day of complete rest–not lifting weights in the morning followed by lying on the couch and watching 24 in the evening instead of doing anything productive.

But anyway, I’ve been meaning to try Heidi Swanson’s entree recipes for quite some time.  I’ve made several of her cookie recipes and they are delicious, but  sometimes I like to eat food other than cookies. Crazy, I know.

So last night I made her recipe for Poached Eggs Over Rice. I used a new brown and wild rice blend that I bought this past Sunday, and once that was done cooking the rest of the meal only took 10-15 minutes. I threw in some wheatberries with the rice for extra tastiness.

I used baked tofu leftover from last week, Swiss chard for my greens, and added a carrot and mushrooms. Also, I used a microwave egg poacher. I’ve never poached eggs in a pot of simmering water and I’m relatively sure I would mess it up royally.

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A good, simple, one bowl recipe. I need to make more of Heidi Swanson’s food.

Nutrition of this Meal

This meal contains 9 ingredients on the World’s Healthiest Foods list:

  • Carrots
  • Garlic
  • Mushrooms
  • Onions
  • Swiss chard
  • Eggs
  • Tofu
  • Olive oil
  • Brown rice

I’m doing a decent job of lowering my grocery bill, which was one of my New Year’s resolutions. However, I know I can do a better job. I think my problem is that I find recipes that I really want to try and then buy those ingredients, instead of just working with what I currently have on hand. So, over the next few weeks I will be trying to use up things in my pantry and freezer and only buy fresh produce and things I really need, like milk and cereal. This means that you will see a lot of rice dishes, beans, frozen fish, etc and no fresh meat.

Food for Fuel: Fried Egg Veggie Stack

January 16, 2009 at 11:09 am | Posted in Food, Nutrition, Other, Sandwiches, Wraps, and Burgers, Vegetarian Entrees | 6 Comments

I felt like experimenting a little last night. Also, I felt like making something quick so I could catch up on the episode of 24 on my DVR. I decided to use up my last Dr. Praeger’s California Veggie Burger. Sidenote: I really like the taste of these burgers, but they fall apart. I’ll put them in a bun and big chunks will fall out. A little annoying.

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A veggie burger, while definitely one of my go-to quick meals, is not blog-worthy, nor does it satisfy my wish to experiment in the kitchen. Thus, the Fried Egg Veggie Stack was born.

First, I sauteed a clove of garlic, red onion, red bell pepper, and Swiss chard until the chard wilted. I removed the vegetables to a plate.

Next, I cooked the veggie burger and removed it to a plate.

And then I fried an egg and removed it to a plate. Let the stacking commence. I apologize for the poor photo quality. I had to take them quickly so my toast wouldn’t burn.

I put a slice of Pepperide Farm 100% whole wheat bread in the skillet, buttered on one side with fat-free Promise Light. I stacked some of the cooked vegetables on top of the bread.

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I added the Dr. Praeger’s burger on top of the veggies and covered it with a little fat free mozzarella (not shown, but oh so present).

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On top of that, I added more of the veggies and then the fried egg.

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On top of the egg, a slice of Finlandia gouda.

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After the cheese melted, I removed the stack and capped it off with tomato slices.

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And served it with sweet potato fries, seasoned with salt, pepper, and paprika. A successful experiment.

Nutrition of this Meal

This does not include the ingredients in the Dr. Praeger’s burger because I don’t have the list in front of me. This meal contains 9 ingredients on the World’s Healthiest Foods list:

  • Bell peppers
  • Garlic
  • Onions
  • Sweet potatoes
  • Swiss chard
  • Tomatoes
  • Low-fat cheese
  • Eggs
  • Whole wheat

Food for Fuel: Eggplant Curry

January 15, 2009 at 11:32 am | Posted in Food, Nutrition, Rice, Quinoa, and Other Grains, Tofu, Vegetarian Entrees | 4 Comments

After four nights in a row of eating out at restaurants, I was ready to do some cooking of my own. Last night I needed to use up the rest of an eggplant, so I decided to make Baingan Bharta, and eggplant curry that I’ve made before and really wanted to eat again. I made half the recipe, but this time I made it a little differently to use up some other items in my fridge. Also, I didn’t have ginger garlic paste (nor do I know what it is), so I mixed together minced garlic and ground ginger. I also didn’t have cilantro. I only added a little jalapeno because I only had a tiny piece left.

I added canned diced tomatoes, mushrooms, chickpeas, and tofu leftover from the Chinese restaurant on Monday (no one else wanted the tofu, so allll for meeee). Towards the end of cooking, I added a little less than half a bag of baby spinach and stirred it in until wilted.

I had 1/3 cup of Uncle Ben’s instant brown rice left in the box, so I cooked it and added it to the mixture.

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The picture shows a little over half of the recipe. I saved the rest for lunch. It was delicious; very mildly spiced. I’m not sure if using actual ginger garlic paste would make it spicier or not.

Nutrition of this Meal

This meal contains 12 ingredients on the World’s Healthiest Foods list:

  • Eggplant
  • Garlic
  • Mushrooms
  • Onions
  • Spinach
  • Tomatoes
  • Yogurt
  • Tofu
  • Garbanzo beans (chickpeas)
  • Brown rice
  • Cumin
  • Ginger

Food for Fuel: Braised Tofu with Eggplant and Shiitakes

January 9, 2009 at 10:03 am | Posted in Food, Nutrition, Pasta, Tofu, Vegetarian Entrees | 4 Comments

Last night I made my second recipe from How to Cook Everything: Braised Tofu with Eggplant and Shiitakes. I loved it, and it was just as easy as the Fish and Beans recipe.

I prepared the tofu by baking it, which is optional but my favorite way to eat tofu. I sliced the block into 8 pieces, sprayed them with cooking spray, and baked at 425* for 35-40 minutes, flipping once. I used three of the slices for this recipe, which I cut into smallish chunks.

I wish I could share the entire recipe with you, but really you just need to soften the eggplant and combine everything in a skillet. I added a few of Bittman’s optional ingredients: chile garlic paste, grated fresh ginger, sesame seeds, and scallions. The sesame seeds and scallions were used as garnishes after cooking.

I served the recipe over soba noodles. One of the optional ingredients was sesame oil, which I added to the cooked noodles instead of the skillet. Sesame oil keeps the noodles from sticking together. Also, I love the smell of sesame oil on hot noodles. Yum!

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Nutrition of this Meal

This meal contains 9 ingredients on the World’s Healthiest Foods list:

  • Eggplant
  • Garlic
  • Mushrooms
  • Onions
  • Tofu
  • Sesame seeds
  • Buckwheat
  • Ginger
  • Soy sauce
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