Tofu Crumbles, Stuffed Squash, and Clint Eastwood

We watched “Gran Torino” Sunday night and enjoyed it so much (I only fell asleep for about 10 minutes), staying up to watch it in its entirety compromised our Monday workout.  We both got up late and wandered bleary eyed through the day. As if Mondays aren’t hard enough as it is. 

Clint Eastwood did a lot of “growling” in this moving. The type of growl that Clint has always done.  He is a lot older but just as entertaining.  If you catch him grinning more than 2 times during this 2 hour movie, then I must have missed a grin somewhere.  The language isn’t the best but the story is great and there is just enough action coupled with storyline to keep it interesting.  Being a Clint fan, I guess I’m being a bit impartial.  Good movie and worth a watch.

Tuesday Night Eats..

Tofu Crumbles ..serves 2 to 3

• 1 container (approx. 12 oz) of Firm tofu, pressed to remove water
• 1/2 tsp turmeric, separated. You will use 1/4 with tofu and 1/4 with other mix.
• 1 tsp lime juice
• salt and pepper to taste
• 2 TBS olive oil
• 1 tsp ginger
• 1/2 tsp chili powder
• 1 TBS minced garlic
• 1 tsp cumin seeds
• 1/2 onion, chopped
• 1/4 tsp red pepper
• 2 Plum tomatoes, seeded and chopped
• Fresh parsley (about 1/4 cup chopped)

In clean paper towels, crumble the tofu and press out any excess water.  Put in a medium bowl and add 1/4 tsp turmeric, lime juice and salt and pepper. Set aside.

Heat a saute pan on medium and add ginger, chile powder and garlic. Saute for 1 minute. Add the cumin, onions, rest of turmeric, red pepper and saute another 3 minutes.

Add the tomatoes and when the juice has evaporated, about 3 minutes, turn heat to medium-high and add the tofu.  Cook 8-10 more minutes.  Stir in parsley and serve over a favorite vegetable.  This was served over Stuffed Yellow Squash…the next recipe.

Getting bored with the same old yellow squash and zucchini dishes?  This recipe is a unique and attractive side dish.  Go ahead and substitute zucchini for the yellow squash…which ever is your favorite.

Stuffed Yellow Squash – serves 2 -3

• 1 large yellow squash, cut into 4 pieces (slice in half lengthwise then half again across)
• 2 TBS olive oil
• 1/2 onion, chopped
• 1 garlic clove, chopped
• 3 oz Feta cheese, crumbled
• 1/4 cup nut pieces (such as pine nuts, walnuts, pecans)
• 1/4 cup bread crumbs
• 1 egg
• 1 tsp Italian seasoning
• salt and pepper to taste

Preheat oven to 375 F.  Boil the squash sections for 3 minutes. Drain and let cool.

Cut a strip across the skin side bottom so they sit flat. Scoop out the squash flesh and put into a bowl.  Mash it up/ chop it up…depends how long you cooked it.

Heat 2 TBS olive oil in saute pan on medium-high and add onion. Cook 4 minutes, add the garlic and cook another minute.  Add the squash “meat” and cook 4-5 minutes.  Remove from heat and let cool for a few minutes before adding the cheese, nuts, bread crumbs, egg, seasonings.

Scoop stuffing into shells, drizzle with oil, cover with foil and bake 30 minutes. Remove foil and continue baking 10 more minutes.

 

It was about 8 pm last night when I went into the kitchen for a glass of water and caught sight of a mother deer with her little “Bambi” baby.  The baby’s white spots were still so obvious.  I went for my camera and don’t you know the Wi-Fi card errored out on me!  I was scrambling, but too late to snap a shot before the two delicate deer wandered off into the bushes.   It was truly a photograph meant for keeping. Maybe there will be a next time.

Happy Hump Day.

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