Recipes

Seasoned Steamers: Salt & Pepper Tofu with Brussels Sprouts

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Life has been pretty crazy around here between traveling to Montreal, Neil’s busy work schedule, visiting family, baby yoga with E and trying to work.  We also just ended our CSA this past week and now I’m trying to make the transition back to shopping on the weekend instead of in the middle of the week.  Well this weekend I did a horrible job and today we ended up with beets, onions and sprouts (not the best combo, eh?).  So it was off to the market after picking Neil up from work, which means our day just got longer.

By the time we got the market I knew I would have to pick up something quick and healthy for us to eat for dinner because as soon as we got home we would need to start our bedtime routine. E had been fussy all day I anticipated it would take longer than usual to get her to bed (and I was right) so I needed something quick. I decided that I wanted to make a dish with Green Giant Seasoned Steamers Brussels Sprouts with Sea Salt & Black Pepper. They are quick, easy, healthy and I love Brussels Sprouts.

I was inspired by the sea salt and black pepper seasoning on the Brussels Sprouts and decided to make an Asian inspired salt and pepper tofu dish with Brussels Sprouts and I threw some onions and mushrooms into the mix just to bulk up the dish.  I served it over quinoa and overall it only took about 20 minutes to throw it all together and it was delicious!

Salt and Pepper Tofu with Brussels Sprouts
Serves 4

  • 14oz extra firm tofu, drain, pat dry and cut into cubes
  • 1 tablespoon + 2 teaspoons coconut oil, divided (you can use canola oil as well)
  • 2 tablespoons cornstarch or arrowroot powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 small onion, halved and thinly sliced
  • 6-8 button mushrooms, sliced
  • 2 tablespoons rice wine or sake
  • 1 package Green Giant Seasoned Steamers Brussels Sprouts with Salt & Pepper
  • 2 garlic cloves, minced
  • 1 tablespoons reduced sodium soy sauce
  • 1 teaspoons sambal olek or sriracha (optional)
  • 4 servings of your favorite grain (brown rice, quinoa, soba noodles, ect)

Directions

Steam the Brussels Sprouts for 3 minutes according the packages directions and then slice in half; set aside. In a medium bowl toss together the cornstarch, salt and pepper.  Add the tofu to the mixture and toss to coat. Heat 1 tablespoon of oil in a large skillet (preferably a cast iron pan). Add the tofu to the skillet and cook until browned, 7-10 minutes. Remove the tofu from the pan and set aside. Add the remaining oil to the skillet and then add the onions and mushrooms, cook for two minutes. Stir in the rice wine, scrapping up the bits from the bottom of the pan, cook for a minute. Add the Brussels Sprouts and garlic to the pan and stir to combine.  Add the soy sauce and sambal olek; stir to combine and cook for 2 minutes.  Add the tofu back to the pan and stir to combine.  Serve over your favorite whole grain.

Neil and I both loved the dish and Neil couldn’t stop talking about how we needed to get more of the Brussels Sprouts to have on hand for dinner.

Seasoned Steamers™, a new line of Green Giant® vegetables, gives you unexpectedly delicious taste in every vegetable bite. These chef-inspired, seasoned vegetables come in six new varieties ranging from smoky roasted cues to ethnic inspired flavors.  By roasting, seasoning and freezing individual pieces, our vegetables lock in flavor so delicious, your family will ask for more.  In less than 8 minutes, your family can enjoy new Seasoned to Delicious™ Seasoned Steamers™.

Disclosure: Compensation was provided by General Mills via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of General Mills.

{Recipe} Chocolate Protein Milk Shake

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Being a stay-at-home-mom is more time consuming than you might imagine and finding time to eat can sometimes be a challenge. Lately I have been turning to quick and easy meals that take a matter of minutes to put together and a huge bonus if I can eat and nurse at the same time. Lately my go to meal for both breakfast and lunch has been a chocolate Vega Energizing Smoothie.

You can just take the smoothie powder and shake and go but I love to blend mine with a few other ingredients to bulk it up and make a real meal.

Chocolate-Almond Butter-Banana Vega Shake

Serves 1

  • 10 oz unsweetened almond milk
  • 1 cup ice
  • 1 medium banana
  • 1 scoop Vega Energizing Smoothie– chocolate flavored (you could use any flavor)
  • 1 tablespoon natural unsweetened almond butter

Place everything in a blender and blend until smooth.

I love to add the ice to the smoothie because it make is more like a chocolate milkshake which makes it super indulgent.  This is the basic recipe the I use but I often add some frozen fruit instead of the ice when I have it on hand such as blueberries or raspberries and if you have frozen banana you could use that as well.

What is your go to shake or smoothie?

What is your favorite meals when you only have a few minutes to put something together?

{Recipe} Balsamic Roasted Mushrooms

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Balsamic Roasted Mushrooms


This recipe is wonderful because it can be used in so many ways.  I love to toss the mushrooms with pasta or top a veggie burger.  You could also toss or top your favorite grains or protein.  Or keep it simple and just eat them on the side of any of your favorite dishes.

Serves 2-4

INGREDIENTS

  • 3/4 lb cremini mushrooms, sliced
  • 1/2 lb portobello mushrooms, halved and sliced
  • 1/4 lb shiitake mushrooms, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 garlic cloves, minced
  • 6 scallions, thinly sliced, greens & whites divided

DIRECTIONS

  1. Preheat oven 475F
  2. Toss mushrooms, salt, black pepper, olive oil, balsamic vinegar, garlic and whites of the scallion together and pour into the roasting pan.
  3. Spread into one even layer.
  4. Bake for 20 minutes and then toss and bake for 10 more minutes.
  5. Serve over your favorite protein or grain or toss with pasta.

 

{Recipe} Chocolate-Coconut-Walnut Cookie Pie

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Chocolate-Coconut-Walnut Cookie Pie

I had a hankering for pie and cookies the other day so I decided what better way to combine the two cravings than making a cookie pie? Plus rather than having to scoop out a bunch of individual cookies you save time and have one tasty giant cookie to share.  Also the baked cookie pie freezes really well so you can save some for another day when that craving strikes again.
Serves 8

INGREDIENTS

  • 1/4 cup + 2 tablespoons coconut oil, liquid
  • 1/2 cup brown sugar
  • 1/4 cup evaporated cane sugar
  • 1 teaspoon vanilla
  • 2 flax “eggs” (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1/4 cup shredded unsweetened coconut
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup mini chocolate chips
  • 2/3 cup chopped walnuts

DIRECTIONS

  1. Preheat oven to 350F.
  2. Brush the pie pan with a layer of coconut oil.
  3. Whisk together the flours, coconut, soda and salt.
  4. In an electric mixer beat together the oil, sugars, flax “eggs” and vanilla with the whisk attachment.
  5. Reduce speed and slowly add in the flour mixture just to combine.
  6. Fold  in the chocolate chips and walnuts.
  7. Pour mixture into the pie pan and press down into an even layer.
  8. Bake for 22-25 minutes or until lightly browned on top.
  9. Allow to cool in the pan on a wire rack until completely cool.

 

{Recipe} Curry Coconut Roasted Butternut Squash

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Roasted Coconut Butternut Squash


The holidays are fast approaching and I’m always trying to find new ways to serve up my favorite holiday foods. Squash is a staple at our holiday table and this tasty twist will spice up any meal. It’s a wonderful combination of sweet and savory flavors with creamy squash.

Serves 4-6

INGREDIENTS

  • 1 large Butternut squash, peeled, deseeded and diced
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup shredded unsweetened coconut
  • 2 tablespoons coconut oil, liquid

DIRECTIONS

  1. Preheat oven to 400F.
  2. Toss all ingredients together and pour into an even layer in the roasting pan.
  3. Roast for 20 minutes and then stir.
  4. Return to the oven and roast for 25 more minutes or until squash is tender.

{Recipe} Apple Walnut Cake

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Apple Walnut Cake

Autumn has finally come to Vermont and with that an abundance of fresh, local apples.  This recipe was inspired by the changing of the seasons.  It is a wonderful cake perfect for dessert or brunch.  
Serves 8

INGREDIENTS

  • 2 cups gala apples, peeled and diced
  • 1 cup ground walnuts
  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup Earth Balance, room temperature
  • 1/2 cup evaporated cane sugar
  • 1/2 cup light brown sugar
  • 3 flax “eggs” (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)
  • 1 teaspoon vanilla

DIRECTIONS

  1. Preheat oven to 350F.
  2. Grease, flour and line the 9 inch round cake pan.
  3. In a small bowl mix together the ground walnuts, flours, baking powder, salt and cinnamon.
  4. In an electric mixer with the paddle attachment cream together the Earth Balance and sugars.
  5. Add the vanilla and flax eggs to the margarine mixture and beat together.
  6. At a low speed, slowly add the flour mixture to the margarine mixture; mix until just combined.
  7. Using a spatula fold in the apples.
  8. Pour into the cake pan and spread evenly.
  9. Bake for 45-55 minutes until lightly browned on top and a toothpick comes out clean.
  10. Allow to cool in the pan for 10 minutes.
  11. Slide a butter knife around the side of the pan and then flip the cake on to a wire rack; allow to cool completely.

 

{Recipe} Baby Eggplant & Potato Curry

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I had planned to write a more personal post today however after a crazy weekend of solo parenting (Neil was away at a conference for work) I am running on fumes and have a number of deadlines to meet for work, baby yoga today and oh yeah that whole finding time to sleep thing.  I will be back with an update soon but until then here is a recipe to keep you busy.

While shopping at the farmers market I came across the cutest baby eggplant and I knew I just had to pick some up.  I decided to pair them with a few other farmers market finds which included yellow beans and new potatoes and cook them all up in a yummy curry coconut broth.
Serves 4-6

Ingredients

  • 1 medium onion, diced
  • 3 carrots, peeled and diced
  • 1 lb yellow beans or green beans, rinsed and halved
  • 1 lb whole new potatoes quartered, rinsed
  • 1.25 lbs baby eggplants, stems removed
  • 1 tablespoon red curry paste
  • 1 vegetable bouillion cube
  • 2 (15oz) cans of coconut milk
  • 1 teaspoon umeboshi plum vinegar (optional)

Directions

  1. Heat a large heavy bottom pot over medium-high heat; add the 1/4 cup water and onion and carrot, cover and cook 7 minutes.
  2. Stir in the potatoes and beans, cover and cook for 8 minutes.
  3. Stir in the eggplant and red curry paste. Then stir in the boullion and coconut milk.
  4. Bring to a simmer and then cover and cook on medium for 15 minutes.
  5. Stir in the umeboshi plum vinegar (if using). Return the lid and cook for 10 more minutes or until vegetables are tender.
  6. Serve with brown rice or your favorite grain.

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Over on Naturally Family we take a look at our past weekend in numbers.