Let%u2019s talk about how soup is the perfect food. It can be light and fresh, hearty and deep, chunky or smooth. You can eat it with a spoon, or somtime a fork if warranted, or just drink it from a mug. It%u2019s usually a one pot meal, a small pot for one, a big pot for many. Make a pot of soup and eat some now and save some for later. It freezes amazingly well. Got a few extra sad carrots and wilted greens? Toss them into a pot with whatever you have on hand, maybe those veggies scraps and you got yourself a meal. Want something more filling, just add in some grains. Feeling sick, warm soup will make it all better. Feeling fresh and springy, well soup is there for you too. Seriously soup, you can do anything. If I could, I would marry you. %u2665%ufe0f
This soup is one of this velvety smooth, light but rich, delicious beyond delicious soups. A fresh spring time soup. Not to hearty or heavily spiced. Super rich and creamy and flavorful. Bright ass green which makes it amazing in itself, but then with a nice tangy sumac tahini swirl on top, well it is just about the most perfect soup. I made to share, which I did, (and everyone licked their bowls clean) but then hoarded the little bit left over and ate it cold for a late afternoon snack. That is another thing about soup, you can eat is cold and it is still amazing.
Tasty and delicious, and nutritious. This soup does it all.
To the soup!
The stuff. Peas, chopped broccoli, and chopped cauliflower which are all frozen and slightly thawed. You can totally use fresh here too, but I just so happen to have it frozen so you might as well save the fresh stuff for fresh eating. Also have a big yellow onion, a few cloves garlic, some tahini, a lemon, sumac, and salt and pepper. You need water which I did not picture here.
A pot, some water and a roughly chopped onion and the garlic start off this soup. Bring the pot to a boil, then turn to medium and let the onion and garlic cook until very tender. I have been making a lot of soups starting with this step lately. Boiling the onion and garlic until tender and fragrant really make for a super flavorful and clean soup base. Or soup in itself.
Now add in the broccoli and cauliflower to the pot and cook until tender.
Mid soup cooking time is a good time to make the sumac tahini sauce for the swirl. Basics here, just mix the tahini, the sumac, a pinch of salt and pepper, the juice of the lemon and a tablespoon of warm water together until smooth.
Last but not least, the peas. Add them in and they just need a few minutes to cook through.
And then it all gets blended to become this green creamy goodness.
Ladle into bowls, grab the sumac tahini sauce and swirl it on in. A tablespoon or so is good. And don%u2019t forget a little more pepper and another pinch of sumac for good measure.
Just appreciate for a moment. That is one good looking bowl of soup. And it taste even better then it looks.
-C
Makes about 4 serving
1 1/2 cups fresh or frozen peas
1 1/2 cup chopped fresh or frozen cauliflower
1 1/2 cup chopped fresh or frozen broccoli
1 large onion
3-4 cloves garlic
4-5 cups water
Salt and pepper
1 teaspoon sumac
2 tablespoons tahini
2-4 tablespoons warm water
Start by removing the papery skin from the onion and chop into a few big chunks. Remove the skin from garlic too. Place into pot with 4 cups water. Turn heat on high and bring to a boil then turn heat to medium and let onion are garlic cook until tender which should take about 15-20 minutes
Once the onion is cooked, add in the broccoli and cauliflower. Turn heat back to high and bring to a boil again then turn back down to medium heat. Keep cooking until tender (another 15 minutes or so) then add in the peas. Keep on heat until peas are cooked through then remove the pot from heat and either transfer to a blender or use a immusrian blender to blend the soup until smooth. Add a little more water if needed to get to the right consistency to blend right. Or if you want a thinner soup.
For the tahini sumac swirl just mix the tahini and sumac together along with the juice of the lemon, two tablespoon warm water and a pinch of salt. Mix together until smooth. If the mixture is to thick, add another tablespoon of water.
To serve. Ladle or pour soup into bowls and drizzle and swirl the tahini sumac on top. Sprinkle with pepper and a pinch more sumac and you are good to go.
Pineapples have been on sale all week long. I think it’s because Easter and I guess people need pineapples for Easter for some reason. Does Pineapple have anything to do with bunnies or Jesus? I think not. Pretty sure it has something to do with cake or ham or some shit, but I honestly don’t care because I just like the fact that I can buy a few (like 3)%u00a0pineapples without breaking the bank.%u00a0(I think I am going to buy 3 more for the dehydrator) Plus it is always good to have a pineapple or 3 on the counter at home. You never know when you are going to need one.%u00a0So lets give a shout out to the Easter bunny and %u00a0Jesus. Thanks for the cheap pineapples.%u00a0%u00a0HA!
So now you are have those pineapples, you are going want to eat them. And maybe you don’t want to eat them with cake or ham or some shit. You are going to want to eat it the best way…In a stir fry.%u00a0
This is by far one of my favorite stir fry combinations. Pineapple does amazing things when cooked a bit, especially with soy, broccoli,%u00a0and tofu. This dish definitely let’s pineapple reach it’s full pineapple potential. It is so good that tI think I might even prefer my pineapple cooked along with savory stuff. It is just so right and seriously so freaking good. The mr even get excited for it and he is not the excitable kind of guy.%u00a0Plus it’s fast (especially if you have already cut up your pineapple) and easy because stir fry and that’s what stir fries are. Fast and easy, just like……….(insert your favorite fast and easy person and then chuckle)
And don’t try to use canned pineapple because no.%u00a0%u00a0Just get the fresh one,even if it’s not on sale.%u00a0It’s a must.%u00a0
The stuff. A pineapple (you are only going to need 1/3 of this, but you can never have too much fresh pineapple on hand), a big head of broccoli, a little cabbage, and some firm tofu. %u00a0Also need some soy, a few cloves of garlic, a little fresh ginger, a bit of oil, and pepper.%u00a0
Dice up the tofu into cubes and place on a clean dish towel to absorb some moisture.%u00a0
Grab the fresh pineapple. Cut it up the way you do, but the easiest way %u00a0for me is to cut in half the cut that half into fourths then cut the skin away. You are going to have a lot of extra pineapple so snack as you need too. I always eat like half of what I am cutting up and end up with pineapple gut. SO maybe watch yourself.%u00a0%u00a0
Pour some soy into a cup and mince the garlic and ginger.%u00a0
Garlic, ginger, soy. Looking good.
Cut up about 2ish (or more if you want) pineapple into small mouth sized pieces. Break Broccoli head into small florets and shredded the cabbage.%u00a0
Tofu into a lightly oiled hot skillet with a splash of soy, cooked until a nice crisp brown on all sides.%u00a0%u00a0Once it is cooked, remove from pan and set aside.
It’s the broccolis turn. Add in the florets and a splash of water to start cooking down for a few minutes, it need the head start.%u00a0
Once the broccoli turns bright green and is slightly less raw, add in the pineapple and cook until the broccoli is slightly tender and the pineapple starts to caramalize which will take about 5-7 minutes.%u00a0
Add the tofu back in along with the shredded cabbage and dump the soy ginger garlic mixture all over.. Keep cooking and stirring around until everything is hot and the liquid has mostly been absorbed.%u00a0
That’s some stir fry ladies and gentlemen.%u00a0
You might want some rice to accompany your stir fry so think about it and have it ready. Other then that, it’s food to face time.%u00a0
Enjoy the best stir fry ever.%u00a0
Bye.
-C
serves 2
1/3 of a fresh pineapple (about 2 cups cubed)
1/2 %u00a0block firm tofu
a large head of broccoli (about 2 1/2-3 cups of florets)
1/4 head of red or green cabbage (about a cup shredded)
2-3 cloves garlic
3 tablespoons soy or tamari
1 tablespoon freshly grated ginger
pepper
Cooked rice to serve with (Optional)
Cube tofu into 1 inch pieces and either place on a dry towel to absorb the moisture or place the tofu into the microwave and heat for 2 minutes. When you take it out of the microwave there will be a lot of liquid…pour it off and pat the tofu dry.%u00a0
Cube fresh pineapple into similar sized pieces and break broccoli into small florets. Shred cabbage.%u00a0
Mince garlic and add to a bowl or jar with the grated ginger and soy sauce.%u00a0
Place a large skillet on the stove an medium heat. Drizzle in a little olive oil. Once oil is hot, place the tofu in with a splash of soy, cooking until all sides are a nice dark browned. Remove the tofu from pan and add the in the broccoli. Add a splash of water and cook for 5 minutes. Then add in the pineapple and cook for another 5-7 minutes or until the pineapple starts to caramelize and the broccoli os no longer raw.%u00a0%u00a0Add the tofu back in along with the shredded cabbage and pour the soy garlic ginger mixture all over. Sprinkle with pepper to taste.%u00a0Cook for another 5 minutes or until the liquid has cooked down.%u00a0
Serve with rice or quinoa and extra soy if needed.
A couple of days ago, during a grocery store porous, I stumbles upon a produce item that I have not seen sold in stores before, Broccoli leaf. And I%u00a0was kind of surprised %u00a0to see that they were selling bunches of the leaf, %u00a0organic, %u00a0at 2 bucks a bunch.%u00a0I was very excited ! But wait.. You can eat broccoli leaves? Heck yes you can! Broccoli leaves %u00a0are fantastic. They taste kind of like broccoli, have a hearty texture like a collard, and can be used raw or cooked just like any other green. Its just one more super yummy green to add to your repertoire.%u00a0 So when I bring home something that I find to be a good score, like a bunch of broccoli leaves, I feel like I have to share it with the mister. (I am so nice) And this dish was how I shared them%u2026. Tossed into a bowl of garlic raging pasta. The stuff%u2026. A bunch of broccoli leaves, lots of garlic, pasta, olive oil, salt and a lemon. Pretty simple right? Fist off, get your water boiling for the pasta. Once its ready, drop a pinch of salt into the water and stick pasta in for the amount of time recommend by pasta box people. While the pasta is boiling, mince up the garlic (I used my garlic press) into a skillet and add in the oil. %u00a0Stick on a burner on medium for a few minutes, stirring around to make sure the garlic doesn’t stick and burn.%u00a0 %u00a0 %u00a0%u00a0Once you start to smell the garlic, turn heat onto low, chop up the broccoli leaves (stems and all) %u00a0and stir around until wilted and add in the juice of half a the lemon.When the pasta is cooked, remove a few tablespoons of starchy water and %u00a0strain the noodles. Add water and pasta right into the skillet with the other stuff. %u00a0Toss around, taste, season with salt and pepper.%u00a0 Go ahead and add some chopped tomato and or parmesan cheese if you want. %u00a0And serve your amazingly amazing pasta. %u00a0And make sure that you are ok with really smelly garlic breath%u2026Casue it’s going to happen. Keep it good! -C
2 servings of your favorite pasta (spaghetti, penne, vegan, gluten free%u2026..)
8 or so fresh garlic cloves
1/4 cup olive oil
salt and%u00a0pepper
lemon (optional)
parmesan cheese (optional)
Start by bringing a pot of water to a boil with a pinch of salt. Add in pasta and cook per instructions on box. While pasta is cooking, mined garlic and add to a skillet with the oil. Place on a burner on medium heat and cook and stir until the garlic becomes fragrant. Chop the broccoli leaves (stems and all) into bit sized pieces and add to the garlic oil and toss around to wilt the leaves. Squeeze in some lemon juice. Once the pasta is done cooking, remove a few tablespoons of the starchy water and strain the pasta. Add the water and the noodles to the skillet, toss to evenly coat the pasta and call it down. Serve in a bowl or on a plate, topped with freshly chopped tomatoes and parmesan cheese if you so shall please and another little squeeze of lemon juice if you like. Watch your mouth.. it will be breathing out garlic like whoa.%u00a0
Happy Friday!
A simple post for the simplest of soups.%u00a0Minimal ingredients, no fuss, fast to make but can be left all day to simmer%u2026%u2026. And oh so very very good.%u00a0
This has been one of my go to soups this winter. Warming, hardy, comforting%u2026.every kind of soft cozy feeling that I need when I can’t leave my house because it’s so cold out that all I want to do is sit on the couch wrapped up in a blanket, with a book, and eat hot soup. (That’s the my plan for the weekend) But it’s also good for any type of weekend activities you might have%u2026 it’t kind of the perfect soup.
The%u00a0Stuff. A%u00a0medium sized butternut squash, seeded and diced (no need to peel, but go for it if you want) About a pound of broccoli, (fresh or frozen) and a few shallots. Salt, pepper and a few cups of water.%u00a0
Note.. I didn’t add any spices to this batch because I really love the flavor without anything. With that being said, I have made this same soup with sage, rosemary, turmeric, even curry. Almost any flavor works in this soup.%u00a0
%u00a0 %u00a0%u00a0The chopped squash and broccoli go into a big pot with about 2-3 cups of water. Add about a tablespoon of salt and pepper. Lid up the pot and place on medium low heat for about a half hour, or unitl squash and broccoli is%u00a0fork tender. Now blend together with either a emulsion stick blender or place in a blender for 3-5 minutes until completely smooth. Add enough water to keep things moving. Add more water if you want a thinner soup, less for a thicker soup. Season with more salt and pepper to taste. Once blended, place back in pot on simmer until ready to serve.%u00a0
When the soup is simmering, thinly slice the shallots and toss into a pan. Saut%u00e9 until soft and fragrant.%u00a0
%u00a0Finish off with a drizzle of balsamic vinegar and top with the %u00a0saut%u00e9ed shallots.
Soup and a spoon. So simple, so good.
Have a great weekend%u2026..Try and stay warm!
-C
Butternut Broccoli Soup
The Stuff%u00a0
1 medium butternut squash%u00a0
1 pound of broccoli (crown and stem and can use frozen)
4 shallots
Balsamic Vinegar
salt and pepper
Split squash in half, remove seeds, and dice into chunks. %u00a0Place in big pot. Chop up broccoli and add to pot. (or just add frozen chopped broccoli) Add water until stuff is about half way summered. Place a lid on the pot and cook on medium low heat for about 30 minutes or %u00a0until squash and broccoli are fork tender. Blend together with either a stick blender or place in a blender. Add enough water to keep things moving. Add more water if you want a thinner soup, less for a thicker soup. Add more salt and pepper to taste. Once blended, place back in pot on simmer until ready to serve.%u00a0
When the soup is on simmer, thinly slice the shallots and place in a pan to sautee until soft and fragrant. %u00a0
To serve, ladle soup into bowl, drizzle with balsamic vinegar, and top with saut%u00e9ed shallot.
Eat with a spoon
I usually base my meals on what I know I have for food in the house and what I know needs to be eaten.%u00a0I was a little surprised when muling around in the freezer to find a block of extra firm tofu. (I don’t remember buying). Maybe a tofu fairy left it in there for me, or maybe it has been in there for years and I just am now stumbling upon it. Either way, I found it and it had to be eaten. So I cooked it up, and I cooked it up nice and good. Tofu is a pretty vertical food, being that its basically a flavorless block of protein. It can go sweet or savory, mashed, chopped or blended. Add fresh garlic, any type of sauce %u00a0or even %u00a0peanut butter. (the possibilities are quite endless) %u00a0I was going for a dinner dish so I decided on a simple cubed tofu with lots of ginger and garlic (so good to ward of those winter sicko bugs out there) and baked it up nice and%u00a0crispy with fresh bright green broccoli and soba noodle. %u00a0Quick, easy, tasty and healthy.. I did it again. %u00a0Thanks tofu fairy!
%u00a0%u00a0This noodle dish is super easy to make and take only about a half hour. We start with extra firm tofu, a package of buckwheat soba noodle, a nice big broccoli crown, honey, fresh ginger, garlic and soy sauce. oil for pan and lime for a finish. %u00a0Nothing fancy.%u00a0Dice the tofu into small cubes and place onto a clean dish towel and pat dry%u2026It really helps the tofu suck in more flavor and become nice a and crispy.
%u00a0Tofu get moved into a lightly oiled skillet, %u00a0ready to go into a hot oven. Why baked instead of saut%u00e9ed on the stove? I find that the tofu keeps it shape and crisps up better when baked. But do whatever you want%u2026.. But just bake it.
While the tofu is baking, make up the sauce. Grate about 2 tablespoons of fresh ginger and4 large cloves of garlic into a bowl. Whisk together with 2 tablespoons honey, 1/3 cup %u00a0soy ( tamari or brags aminos works too) and 1/3 cup of warm water. %u00a0Taste it, and if you think it needs more anything, add it. I actually used 6 cloves of garlic, but I really wanted a garlic packed sauce. %u00a0 %u00a0
Oh and start a pot of water to boil noodles in.
%u00a0After 15 ish minutes, give tofu a flip, then after about 25 minutes, the tofu should be nearly done. Remove from the oven and toss in the chopped broccoli and 1/3 cup of the sauce. Its a little watery but thats what you want, it will cook down in the oven. Now stick the skillet goes back into the oven and boil the soba noodle.
%u00a0%u00a0%u00a0Another 10 minutes in the oven and the sauce starts to caramelize and the broccoli is cooked but still nice and crisp. %u00a0Remove skillets from oven and toss in the cooked noodles and the rest of the dressing. Toss and toss and place on a plate, or a bowl, or if your into it, just eat out of the pan. (it happens)
I added a small handful of fresh shopped cabbage to add a bit more crunchy bite. %u00a0I also added a squeeze of lime juice on top for a nice acidic finish. Lemon works and even a slash of vinegar would be nice, but plain is good too. What ever you do, just EAT!%u00a0
A quicky yummy, noodley dinner! %u00a0And leave a little extra for left overs because these noodles are fantastic cold%u2026 think lunch, or a later that night fridge snack.%u00a0
keep it in the reals!
-C
Ginger Soy Tofu and Broccoli Soba Noodles
Ingredients
1 package of extra firm tofu
1 package Soba noodle%u00a0
1 large crown of fresh Broccoli
2 tablespoons grated fresh ginger
3-4 cloves garlic
1/3 cup low sodium soy sauce
1/3 cup water
2 tablespoons honey (or brown sugar for vegan)
Lime wedges(Optional)
Chopped cabbage(optional)
coconut or oil for skillet
Preheat oven to 425
Remove tofu from package, cut into cubes and lay on a clean dish towel and pat dry.%u00a0
Tofu goes into a oiled skillet and placed in oven for 25 minutes. Give tofu a flip after about 15 minutes. While tofu is baking, make the dressing, chop the broccoli and boil water for soba noodles.
For dressing, grate fresh ginger and garlic into a bowl. Whisk together with soy, water and honey (or brown sugar).
When water is at a boil, add soba noodle and cook until done ( about 6-8 minutes..Follow instructions of package)
When tofu has baked for 20 minutes, remove skillet, toss in chopped broccoli and 1/2 cup of soy ginger dressing Return skillet to oven for another 10 minutes or until dressing just starts to caramelize. %u00a0Remove for oven and toss in cooked soba noodles and the rest of dressing. If you want a little more veggie bit, add in some fresh chopped cabbage. Plate and serve with a wedge of lime or lemon or even a sprinkle of red wine vinegar.
THE LOVELY CRAZY
January 26, 2020 by maximios • Blog
Let%u2019s talk about how soup is the perfect food. It can be light and fresh, hearty and deep, chunky or smooth. You can eat it with a spoon, or somtime a fork if warranted, or just drink it from a mug. It%u2019s usually a one pot meal, a small pot for one, a big pot for many. Make a pot of soup and eat some now and save some for later. It freezes amazingly well. Got a few extra sad carrots and wilted greens? Toss them into a pot with whatever you have on hand, maybe those veggies scraps and you got yourself a meal. Want something more filling, just add in some grains. Feeling sick, warm soup will make it all better. Feeling fresh and springy, well soup is there for you too. Seriously soup, you can do anything. If I could, I would marry you. %u2665%ufe0f
This soup is one of this velvety smooth, light but rich, delicious beyond delicious soups. A fresh spring time soup. Not to hearty or heavily spiced. Super rich and creamy and flavorful. Bright ass green which makes it amazing in itself, but then with a nice tangy sumac tahini swirl on top, well it is just about the most perfect soup. I made to share, which I did, (and everyone licked their bowls clean) but then hoarded the little bit left over and ate it cold for a late afternoon snack. That is another thing about soup, you can eat is cold and it is still amazing.
Tasty and delicious, and nutritious. This soup does it all.
To the soup!
The stuff. Peas, chopped broccoli, and chopped cauliflower which are all frozen and slightly thawed. You can totally use fresh here too, but I just so happen to have it frozen so you might as well save the fresh stuff for fresh eating. Also have a big yellow onion, a few cloves garlic, some tahini, a lemon, sumac, and salt and pepper. You need water which I did not picture here.
A pot, some water and a roughly chopped onion and the garlic start off this soup. Bring the pot to a boil, then turn to medium and let the onion and garlic cook until very tender. I have been making a lot of soups starting with this step lately. Boiling the onion and garlic until tender and fragrant really make for a super flavorful and clean soup base. Or soup in itself.
Now add in the broccoli and cauliflower to the pot and cook until tender.
Mid soup cooking time is a good time to make the sumac tahini sauce for the swirl. Basics here, just mix the tahini, the sumac, a pinch of salt and pepper, the juice of the lemon and a tablespoon of warm water together until smooth.
Last but not least, the peas. Add them in and they just need a few minutes to cook through.
And then it all gets blended to become this green creamy goodness.
Ladle into bowls, grab the sumac tahini sauce and swirl it on in. A tablespoon or so is good. And don%u2019t forget a little more pepper and another pinch of sumac for good measure.
Just appreciate for a moment. That is one good looking bowl of soup. And it taste even better then it looks.
-C
Makes about 4 serving
1 1/2 cups fresh or frozen peas
1 1/2 cup chopped fresh or frozen cauliflower
1 1/2 cup chopped fresh or frozen broccoli
1 large onion
3-4 cloves garlic
4-5 cups water
Salt and pepper
1 teaspoon sumac
2 tablespoons tahini
2-4 tablespoons warm water
Start by removing the papery skin from the onion and chop into a few big chunks. Remove the skin from garlic too. Place into pot with 4 cups water. Turn heat on high and bring to a boil then turn heat to medium and let onion are garlic cook until tender which should take about 15-20 minutes
Once the onion is cooked, add in the broccoli and cauliflower. Turn heat back to high and bring to a boil again then turn back down to medium heat. Keep cooking until tender (another 15 minutes or so) then add in the peas. Keep on heat until peas are cooked through then remove the pot from heat and either transfer to a blender or use a immusrian blender to blend the soup until smooth. Add a little more water if needed to get to the right consistency to blend right. Or if you want a thinner soup.
For the tahini sumac swirl just mix the tahini and sumac together along with the juice of the lemon, two tablespoon warm water and a pinch of salt. Mix together until smooth. If the mixture is to thick, add another tablespoon of water.
To serve. Ladle or pour soup into bowls and drizzle and swirl the tahini sumac on top. Sprinkle with pepper and a pinch more sumac and you are good to go.
Pineapples have been on sale all week long. I think it’s because Easter and I guess people need pineapples for Easter for some reason. Does Pineapple have anything to do with bunnies or Jesus? I think not. Pretty sure it has something to do with cake or ham or some shit, but I honestly don’t care because I just like the fact that I can buy a few (like 3)%u00a0pineapples without breaking the bank.%u00a0(I think I am going to buy 3 more for the dehydrator) Plus it is always good to have a pineapple or 3 on the counter at home. You never know when you are going to need one.%u00a0So lets give a shout out to the Easter bunny and %u00a0Jesus. Thanks for the cheap pineapples.%u00a0%u00a0HA!
So now you are have those pineapples, you are going want to eat them. And maybe you don’t want to eat them with cake or ham or some shit. You are going to want to eat it the best way…In a stir fry.%u00a0
This is by far one of my favorite stir fry combinations. Pineapple does amazing things when cooked a bit, especially with soy, broccoli,%u00a0and tofu. This dish definitely let’s pineapple reach it’s full pineapple potential. It is so good that tI think I might even prefer my pineapple cooked along with savory stuff. It is just so right and seriously so freaking good. The mr even get excited for it and he is not the excitable kind of guy.%u00a0Plus it’s fast (especially if you have already cut up your pineapple) and easy because stir fry and that’s what stir fries are. Fast and easy, just like……….(insert your favorite fast and easy person and then chuckle)
And don’t try to use canned pineapple because no.%u00a0%u00a0Just get the fresh one,even if it’s not on sale.%u00a0It’s a must.%u00a0
The stuff. A pineapple (you are only going to need 1/3 of this, but you can never have too much fresh pineapple on hand), a big head of broccoli, a little cabbage, and some firm tofu. %u00a0Also need some soy, a few cloves of garlic, a little fresh ginger, a bit of oil, and pepper.%u00a0
Dice up the tofu into cubes and place on a clean dish towel to absorb some moisture.%u00a0
Grab the fresh pineapple. Cut it up the way you do, but the easiest way %u00a0for me is to cut in half the cut that half into fourths then cut the skin away. You are going to have a lot of extra pineapple so snack as you need too. I always eat like half of what I am cutting up and end up with pineapple gut. SO maybe watch yourself.%u00a0%u00a0
Pour some soy into a cup and mince the garlic and ginger.%u00a0
Garlic, ginger, soy. Looking good.
Cut up about 2ish (or more if you want) pineapple into small mouth sized pieces. Break Broccoli head into small florets and shredded the cabbage.%u00a0
Tofu into a lightly oiled hot skillet with a splash of soy, cooked until a nice crisp brown on all sides.%u00a0%u00a0Once it is cooked, remove from pan and set aside.
It’s the broccolis turn. Add in the florets and a splash of water to start cooking down for a few minutes, it need the head start.%u00a0
Once the broccoli turns bright green and is slightly less raw, add in the pineapple and cook until the broccoli is slightly tender and the pineapple starts to caramalize which will take about 5-7 minutes.%u00a0
Add the tofu back in along with the shredded cabbage and dump the soy ginger garlic mixture all over.. Keep cooking and stirring around until everything is hot and the liquid has mostly been absorbed.%u00a0
That’s some stir fry ladies and gentlemen.%u00a0
You might want some rice to accompany your stir fry so think about it and have it ready. Other then that, it’s food to face time.%u00a0
Enjoy the best stir fry ever.%u00a0
Bye.
-C
serves 2
Cube tofu into 1 inch pieces and either place on a dry towel to absorb the moisture or place the tofu into the microwave and heat for 2 minutes. When you take it out of the microwave there will be a lot of liquid…pour it off and pat the tofu dry.%u00a0
Cube fresh pineapple into similar sized pieces and break broccoli into small florets. Shred cabbage.%u00a0
Mince garlic and add to a bowl or jar with the grated ginger and soy sauce.%u00a0
Place a large skillet on the stove an medium heat. Drizzle in a little olive oil. Once oil is hot, place the tofu in with a splash of soy, cooking until all sides are a nice dark browned. Remove the tofu from pan and add the in the broccoli. Add a splash of water and cook for 5 minutes. Then add in the pineapple and cook for another 5-7 minutes or until the pineapple starts to caramelize and the broccoli os no longer raw.%u00a0%u00a0Add the tofu back in along with the shredded cabbage and pour the soy garlic ginger mixture all over. Sprinkle with pepper to taste.%u00a0Cook for another 5 minutes or until the liquid has cooked down.%u00a0
Serve with rice or quinoa and extra soy if needed.
Broccoli Leaf and Garlic Noodles
Start by bringing a pot of water to a boil with a pinch of salt. Add in pasta and cook per instructions on box. While pasta is cooking, mined garlic and add to a skillet with the oil. Place on a burner on medium heat and cook and stir until the garlic becomes fragrant. Chop the broccoli leaves (stems and all) into bit sized pieces and add to the garlic oil and toss around to wilt the leaves. Squeeze in some lemon juice. Once the pasta is done cooking, remove a few tablespoons of the starchy water and strain the pasta. Add the water and the noodles to the skillet, toss to evenly coat the pasta and call it down. Serve in a bowl or on a plate, topped with freshly chopped tomatoes and parmesan cheese if you so shall please and another little squeeze of lemon juice if you like. Watch your mouth.. it will be breathing out garlic like whoa.%u00a0
A simple post for the simplest of soups.%u00a0Minimal ingredients, no fuss, fast to make but can be left all day to simmer%u2026%u2026. And oh so very very good.%u00a0
This has been one of my go to soups this winter. Warming, hardy, comforting%u2026.every kind of soft cozy feeling that I need when I can’t leave my house because it’s so cold out that all I want to do is sit on the couch wrapped up in a blanket, with a book, and eat hot soup. (That’s the my plan for the weekend) But it’s also good for any type of weekend activities you might have%u2026 it’t kind of the perfect soup.
Note.. I didn’t add any spices to this batch because I really love the flavor without anything. With that being said, I have made this same soup with sage, rosemary, turmeric, even curry. Almost any flavor works in this soup.%u00a0
When the soup is simmering, thinly slice the shallots and toss into a pan. Saut%u00e9 until soft and fragrant.%u00a0
Soup and a spoon. So simple, so good.
Have a great weekend%u2026..Try and stay warm!
-C
Butternut Broccoli Soup
The Stuff%u00a0
Split squash in half, remove seeds, and dice into chunks. %u00a0Place in big pot. Chop up broccoli and add to pot. (or just add frozen chopped broccoli) Add water until stuff is about half way summered. Place a lid on the pot and cook on medium low heat for about 30 minutes or %u00a0until squash and broccoli are fork tender. Blend together with either a stick blender or place in a blender. Add enough water to keep things moving. Add more water if you want a thinner soup, less for a thicker soup. Add more salt and pepper to taste. Once blended, place back in pot on simmer until ready to serve.%u00a0
When the soup is on simmer, thinly slice the shallots and place in a pan to sautee until soft and fragrant. %u00a0
To serve, ladle soup into bowl, drizzle with balsamic vinegar, and top with saut%u00e9ed shallot.
Eat with a spoon
Oh and start a pot of water to boil noodles in.
I added a small handful of fresh shopped cabbage to add a bit more crunchy bite. %u00a0I also added a squeeze of lime juice on top for a nice acidic finish. Lemon works and even a slash of vinegar would be nice, but plain is good too. What ever you do, just EAT!%u00a0
A quicky yummy, noodley dinner! %u00a0And leave a little extra for left overs because these noodles are fantastic cold%u2026 think lunch, or a later that night fridge snack.%u00a0
keep it in the reals!
-C
Ginger Soy Tofu and Broccoli Soba Noodles
Ingredients
Preheat oven to 425
Remove tofu from package, cut into cubes and lay on a clean dish towel and pat dry.%u00a0
Tofu goes into a oiled skillet and placed in oven for 25 minutes. Give tofu a flip after about 15 minutes. While tofu is baking, make the dressing, chop the broccoli and boil water for soba noodles.
For dressing, grate fresh ginger and garlic into a bowl. Whisk together with soy, water and honey (or brown sugar).
When water is at a boil, add soba noodle and cook until done ( about 6-8 minutes..Follow instructions of package)
When tofu has baked for 20 minutes, remove skillet, toss in chopped broccoli and 1/2 cup of soy ginger dressing Return skillet to oven for another 10 minutes or until dressing just starts to caramelize. %u00a0Remove for oven and toss in cooked soba noodles and the rest of dressing. If you want a little more veggie bit, add in some fresh chopped cabbage. Plate and serve with a wedge of lime or lemon or even a sprinkle of red wine vinegar.
Now EAT!