Feeds:
Posts
Comments

Posts Tagged ‘Tofu’

In the gift package from Old Bay, I received a tattoo. Doesn’t it look great? It’s on my right ankle. Unfortunately Ted won’t take me any where until I remove it.   Anyway, click on the picture to enter the GIVEAWAY for a chance to win the beach bag, towel, seasoning and lots more.  DSC_0006

In reading about Old Bay, I discovered it is recommended for use on any protein and not just fish. Guess I was in one of those ruts similar to the way we think of a screwdriver: It’s JUST for screwing in screws. Well not so… it makes a terrific paint can opener AND stir stick(Yes Ted, I confess…it was me who used that screwdriver to stir that paint.  It worked and I’m gladSo what if I forgot to clean it?!!!)  Same applies to Old Bay Seasoning and tonight I used it on TOFU. 

Old Bay Tofu and a Plethora of Vegetables, serves 4

DSC_0012

  • 1 10 oz container of FIRM tofu, drained and pressed to squeeze out moisture
  • 1 TBS Old Bay
  • 1 TBS mustard (your choice – I used plain yellow mustard)
  • 1 tsp Tamari (or soy sauce)
  • 1 TBS or so of Olive Oil

Directions:  Preheat oven to 400 F. 

Slice the tofu into 8 slices. Dab again with the papertowel to get as much moisture out of the tofu as possible. 

Mix together the Old Bay, Mustard, and Tamari.  Rub into the tofu on all sides – be careful not to crumble the tofu.

Put in a baking dish, very lightly coated with olive oil.  Bake 15 minutes both sides for a total of 30 minutes.

Plethora of Vegetables

DSC_0009

  • 1 cup Snap Peas
  • 2 cups Broccoli
  • 14 Asparagus stalks
  • About 8 Grape or Cherry Tomatoes sliced in half
  • 1/2 onion, chopped
  • Olive oil
  • Salt and pepper
  • 1 tsp Old Bay Seasoning

Preheat oven to 425 F.

Prepare all vegetables and place in large aluminum, foil lined pan (makes for easy clean up).  Drizzle with olive oil, salt and pepper, and Old Bay Seasoning. Mix around and spread out so the veggies aren’t piled up. Bake for 30  to 40 minutes until vegetables are cooked to your taste.

Is there dessert tonight?  If there is, this is what it will be…

Harry and David Delivery for July

Harry and David Delivery for July

Advertisements

Read Full Post »

Simply Tofu

Last year, Ted booked my birthday at Kripalu but we never used the weekend for what ever reason. It was a 3 day stay in Massachusetts which encompassed yoga and cross country skiing.  Since we never went, we had a huge credit available, but had to use it within the year. It came down to the last month, THIS month, and I hadn’t been able to make it out to visit the Center. Since we’re doing an overnight stay at The Brewster Inn  in Cazenovia (was suppose to be the Brae Loc…long story – will explain later this week), and then for the Superbowl, we are going to Key West, FL, there was no opportunity to get to Kripalu. So they kindly allowed me to use the credit in their gift shop. My picks came today and this is what I received:

Kripalu Goodies

Kripalu Goodies

They have a shop on line however not everything you see was listed on line. The girl who runs the store, Laurie, was unbelievably helpful and picked out all the clothing items herself. They all fit and are FANTASTIC. Thank you LAURIE!

This note came with the order:

Serve with a full heart. By making others happy, you make yourself happy.” Swami Kripalu

I’ve got lots of yoga to do with the DVD’s and CD’s and I  have alot of cooking to do using the two great books.

 

I baked tofu tonight with vegetables, herbs and spices.  It’s always an experiment for me when it comes to tofu.  I’m in search of a method where I simply can’t wait to eat it again.  Why do I bother at all?  Well, it’s healthy for one.  I get a little bored with fish all the time.  Beans are good, but also get a little monotonous.  Tempeh… just had that the other night. Regarding other vegetarian products, they’re processed foods. I much prefer using something “in the raw” and “processing” it myself.  Have I left anything out? Oh yes.. Quorn. That I plan on making use of Thursday evening.   End result … It’s Tofu Night Tonight

img_18132

  • 1 container (12.3oz) Lite Tofu, drained and pressed for 4 hours.
  • 1/3 red pepper, sliced
  • 1/3 green pepper, sliced
  • 1 cup broccoli slaw
  • 1 green onion, chopped
  • 1 sprig fresh rosemary
  • 1 tsp dried thyme
  • 1 tsp cinnamon
  • 1/2 tsp coriander
  • 1/2 tsp orange zest
  • 2 TBS Ginger Sesame Vinaigrette
  • 1 TBS EVOO, salt, pepper to taste

Mix the thyme, cinnamon, coriander, zest together. Add the Vinaigrette. Put the sliced peppers in baking dish with the broccoli slaw on top. Lay the tofu on top of the vegetables. Sprinkle the chopped green onion on tofu. Top with the rosemary sprig.  Salt, pepper and drizzle EVOO.  Drizzle on the thyme, spice and vinaigrette mixture. Bake, uncovered at 375 F for about 1 hour.  I was pretty successful with this recipe. Wouldn’t mind doing it again.

I steamed some cauliflower to accompany our meals.  Simply sprinkled with salt and pepper. It’s Monday. It’s eating recovery night so nothing fancy, everything fresh and healthy. 

img_1814

See that piece of rosemary on the tofu?  I eye balled it while clearing the dishes. It looked glazed with the sauce I had made up. So I bit it. It was like dessert! I was SO good! Better than the tofu. I was suppose to be cleaning up and there I stood munching on my rosemary sprig. For some people, it just doesn’t take much does it? 🙂

Have a good night.

Read Full Post »

Home Sweet Home

We arrived home yesterday after a long day and a half of travelling.  The icy conditions in PA had not disappeared in the AM when I tried to walk Shane. It was impossible.  We only went about 1 mile.  It rained non stop all the way home.

So it was a quiet day yesterday, unpacking, washing, putting gifts away, but Pam who is visiting from FL came over for dinner. She and Ted had a steak and I had baked Tofu, marinated in Maple Pom with Old Style Grainy honey mustard. I baked it each side about 20 minutes.

simple-foods-001We had steamed broccoli on the side. I added a slice of lemon and a little garlic to the broc. while steaming. 

Good to be back to “clean” eating.

 

Sunday at Home

 Waking up in our own bed. Ahhh.  Although there was a moment upon waking where I wondered where I was. Too much wine over the last 5 days.

Up at 5:45 AM to check out the weather conditions by jogging with Shane.  We went 5 miles, but had to stick to the side streets because the walk ways that were cleared had a little ice on them. That should melt today as it is in the 40’s. 

I couldn’t resist getting back downstairs and doing a little more. So I spent 20 min. on the ET, 25 min. doing weights – one exercise each body part, 3 sets x 10 reps.

  • Walking Lunges with 15 lb weighted bar across shoulders.
  • Chest press, 45 lb bar.
  • Bent over rows, 20 lb dumbbells.
  • Shoulder presses 15 lb db’.
  • Tricep push downs using the rope, 30 lbs.
  • Bicep curls, 15 lb db’s
  • Ball crunches.

I finished with 10 minutes of rowing.  The weights were lighter today as I was simply intending to prepare my muscles for the week ahead, back to normal, one body part focus per day.

The workout was rewarded by a nice breakfast:  simple-foods-002  Sauteed 10 pcs. of asparagus-trimmed, chopped + 1 cup baby spinach + garlic and onions + 3/4 cup EggBeaters.  Reduced Fat Feta, red pepper and salt added. Topped with a few sprinkles of hot sauce. Served on top of 2 thin slices of pumpernickel bread.

Today, Ted’s family are coming over to celebrate a late Christmas and Shane and I will make our selves scarce.  People who are unfamiliar with him get a little nervous and we want everyone to enjoy themselves so Shane will just have to catch up on last weeks workload with me at the office.

Have a great day!

Read Full Post »