Southwestern Tofu Scramble

I won't lie, I chose this dish because it gave me an excuse to get more tortillas. I love tortillas and I will take any excuse to eat them. I think I confessed once that I used to eat leftover spaghetti in tortillas in college. I am currently under the spell of the whole wheat flour tortillas that Whole Foods carries in their bakery department. Glorious, they are. I've been eating them with hummus and peanut butter (not together) and just plain.

This recipe was a lovely way to fill those tortillas, let me tell you. The more we have it, the more I just adore tofu. It is a perfect flavor chameleon, super healthy and just so versatile! I had never "scrambled" tofu before and I was a little nervous. I know they're supposed to take on the texture of scrambled eggs, and in a way they did, but with the cumin and chili powder flavoring the tofu, it seemed more taco-filling-esque than scrambled-egg-y.

The zucchini was a nice touch, as it added a good texture difference and healthy chew. Of course I over-did it with the corn, but so what! I like corn! There isn't much chopping to this dinner, so it is perfect for a weeknight. (That, and we had a good amount left over, which made a terrific lunch the next day!) Pick out your favorite salsa, grate some cheese, and you're good to go.

I feel like I say this every time I make tofu, too, but this is another good Introductory Tofu Recipe... my husband happily gobbled this up!

Southwestern Tofu Scramble
c/o Eating Well Magazine, April 2008
http://www.eatingwell.com/recipes/southwest_tofu_scramble.html

Cooking crumbled firm tofu in a skillet approximates the fluffy texture of scrambled eggs in this vegetable-studded, vegetarian main dish. Enjoy it for breakfast, lunch or dinner. Serve with steamed corn tortillas, some extra salsa and black beans.

Makes 4 servings, about 3/4 cup each

3 teaspoons canola oil, divided
1 14-ounce package firm water-packed tofu, rinsed and crumbled
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt, divided
1 small zucchini, diced
3/4 cup frozen corn, thawed
4 scallions, sliced
1/2 cup shredded Monterey Jack cheese
1/2 cup prepared salsa
1/4 cup chopped fresh cilantro


Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu, chili powder, cumin and 1/4 teaspoon salt and cook, stirring, until the tofu begins to brown, 4 to 6 minutes. Transfer to a bowl.

Add the remaining 1 1/2 teaspoons oil to the pan. Add zucchini, corn, scallions and the remaining 1/4 teaspoon salt. Cook, stirring, until the vegetables are just tender, about 3 minutes. Return the tofu to the pan and cook, stirring, until heated through, about 2 minutes more. Remove from the heat and stir in cheese until just melted. Top each serving with 2 tablespoons salsa and 1 tablespoon cilantro.

Per serving: 202 calories; 12 g fat (4 g sat, 5 g mono); 13 mg cholesterol; 12 g carbohydrate; 13 g protein; 3 g fiber; 501 mg sodium; 422 mg potassium.

See the recipe...

Zucchini Ricotta Frittata

It's seriously as much fun to eat as it is to say! I just adore Elise's site, Simply Recipes. Not just for all her tasty food (though, thats enough!), but because of her engaging commentary. I feel like I know her family, understand why they eat what they eat, and I look forward to seeing what they come up with on a daily basis! Sure, you all read what she has to say, too, but I can still get my Elise fan-girl going. :)

So. Where should I start? This is an excellent way to use up all of your stray zucchinis and yellow squashes AND!!!! if you don't eat it with bacon (like we did), its pretty healthy! We had this meal right before we left on our trip to Vegas a few weeks ago... and I'm hoping I get more zucchinis in our CSA this week, so I can make it again!

Another reason I liked this recipe is because it gave me an excuse to use my mandoline again. I don't know what happened. For the longest time, I saw so many recipes that would have benefited from my having a mandoline, so I got one... and now, I barely use it. (I hope this doesn't happen with my nifty new torch!!!!)

The recipe says it serves 2 to 3, and it means it. Yah, it looks big, but its thin... and delicious... so the less of you there are, the less you have to share!!!

You can find the recipe on Elise's site - I didn't change it one bit!

See the recipe...

Easy Summer Chicken Chili

I had big plans for today. I was going to spend hours (well, maybe not hours) updating the blog here, to give you things to read while we go on vacation (flight in 5 hours), but then I blew up my back yesterday (doing chores, no less) and then Squito got sick, so both he and I went to the doctor today. The vet kept him (thought it better to board him while we were gone) and I went to the pharmacy and took a nap! Now I have to go figure out what to make with all my remaining veggies and pack! Yikes! We'll be back Sunday, so I'll blog my heart out when I return. While I've never actually taken photos of what we've had at restaurants, I might try, since we're going to eat like eating is out of style in Vegas. I mean, its Vegas. ;)

To tide you over, I give you this ridiculously easy south beach diet chili recipe. Its been a little while since we had it, but I remember that it was tremendously satisfying, and it made for a really great lunch the next day. The cumin and chili powers added nice smokiness and depth.
I'd been concerned about the low volume of added liquids, but it turned out just fine. I loved all the vegetables, and I loved the big chunks of chicken - and going forward, I might just try to make ANY chili chunkier.

That, and it was a one-pot meal and you really can't beat that!!

Anyway, see you guys in a week!

Easy Summer Chicken Chili
From The South Beach Diet Taste of Summer Cookbook

1 small avocado
1 tablespoon fresh lime juice
¼ teaspoon salt
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 small green bell pepper, chopped
1 small zucchini, thinly sliced
1 medium jalapeno, seeded and minced
1 teaspoon chili powder
½ teaspoon ground cumin
2 cups low-sodium chicken broth
1 (15 ounce) can white beans, rinsed and drained
1 (14.5 ounce) can no-salt-added diced tomatoes, with juices
1 pound boneless, skinless chicken breasts, cut into 1 inch cubes

In a small bowl, gently stir together avocado, lime juice, and 1/8 teaspoon of the salt.

In a large saucepan, heat oil over medium-high heat. Add onion, bell pepper, zucchini, jalapeno, chili powder, and cumin; stir to coat. Cook, stirring occasionally, until vegetables have begun to soften, about 5 minutes. Stir in broth, beans, and tomatoes and their juices; bring to a simmer and cook for 10 minutes. Add chicken and remaining 1/8 teaspoon salt. Return to a simmer and cook until chicken is cooked through, 5 to 7 minutes. Divide chili among 4 bowls, top with avocado, and serve.

Makes 4 servings.

Per serving: 380 cals, 12 g fat, 2 g sat fat, 36 g protein, 33 g carbs, 10 g fiber, 560 mg salt

See the recipe...

Steamed Halibut with Bell Pepper and Summer Squash

I'll admit it, I'd never steamed fish before. Much less steamed it AND the veggies all in the same pot!

If you've had a long day, and you neither want much prep OR many dishes to clean, this healthy, easy meal is for you. Chop a couple of veggies, mix the sauce, get your steam on and bam! dinner. (No Emeril's Essence required!)

Of all the fish/squash dinners we've had lately, this might be my favorite. The lemon-Dijon sauce was to die for and I generally find easily prepared dinners to be tastier. You know its true... my interest in actually eating the meal is inversely proportionate to how difficult it was to prepare... (or however that goes)... I find I'm either too tired, hot, or annoyed at it to eat it. This is probably why I break meals into as many prepare-ahead stages as I can.. so that I'm charged and ready to dig in!

My point with that was - this was easy and extra delicious because of it! Whew!

Steamed Halibut with Bell Pepper and Summer Squash
From: The South Beach Diet Quick and Easy Cookbook: 200 Delicious Recipes Ready in 30 Minutes or Less

4 (6 ounce) halibut fillets, about ¾ inch thick)
1 orange bell pepper, cut into thin strips
1 medium yellow squash, cut into 1/8 inch, half-moon slices
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 ½ teaspoons Dijon mustard
Salt and freshly ground black pepper

Fill bottom part of a steamer with 1 inch of water; bring to a boil.

Season fish with salt and pepper and arrange in the steamer basket. Reduce to a rapid simmer, and cover with a lid. After fish has steamed for 3 minutes, arrange bell pepper and squash on top and around fish. Steam until fish is opaque and vegetables are tender, for a total of 6 to 8 minutes.

While fish and vegetables are cooking, whisk together oil, lemon juice, and mustard; add a pinch of salt and pepper.

Serve fish and vegetables hot, spooning sauce over the top.

Makes 4 servings.

Per serving: 270 cals, 11 g fat, 1.5 g sat fat, 36 g protein, 4 g carbs, 1 g fiber, 190 mg sodium

See the recipe...

Seared Salmon with Zucchini

As if you haven't already seen us eat enough fish or zucchini, here is another Fish and Zucchini dinner! Awesome! Wooooo!

I actually really liked this meal, so don't let my jokeyjoke turn you away. This salmon differs from earlier salmon meals of ours in that it wasn't crispy. I also chose a different version of salmon, so I don't know if that helped me like it better (I was prepared not to). (I asked the fishmonger what the difference was between the 4 or 5 different types, and he compared them to cars "this one's a buick, this one is a mercedes, this one is a jaguar" or something close - I'm not too familiar with cars, but I got his point. I'd started with the tricked out salmon, and this one might have been the one between the buick and the mercedes.)

Less fancy and un-crispy salmon. Still very yummy. I preferred the un-crispiness because it left the salmon dense and buttery and subtly salmony... The veggies were simple and nice. I added red pepper flakes and dried oregano, for kicks.

While this meal might not have been anything particularly special, it really exceeded my expectations and its a perfect simple meal (would have been awesome with a chilled glass of white wine, too!!)

Seared Salmon with Zucchini
From: The South Beach Diet Quick and Easy Cookbook: 200 Delicious Recipes Ready in 30 Minutes or Less

2 tablespoons extra virgin olive oil, divided
½ small red onion, minced
2 large zucchini, thinly sliced into rounds
4 (6 ounce) salmon fillets
Salt and freshly ground black pepper

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Add zucchini and cook until softened and lightly browned, 2 to 3 minutes. Cover and cook 2 minutes more. Season vegetables well with salt and pepper; transfer to a plate and cover loosely with foil to keep warm.

Season salmon with salt and pepper. Heat remaining oil in the same skillet over medium-high heat. Add salmon, skin side down, and cook until lightly browned, 3 minutes per side. Serve with vegetables.

Makes 4 servings.

Per serving: 400 cals, 26 g fat, 5 g sat fat, 36 g protein, 6 g carbs, 2 g fiber, 190 mg sodium

See the recipe...

Roasted Zucchini and Radishes

Thank goodness for our CSA. Otherwise, we'd never have had the chance to learn that we like radishes! Sure, I'd have them raw in salads and the like... but I'd never warmed up to them and Dave didn't even know what they were when I pulled them out of the bag.

I'd found this recipe recently, almost by magic, as we'd just had some zucchini, yellow squash, and a bunch of radishes in last week's CSA. Clearly, we were meant to eat these veggies together.

We're trying to eat everything in our freezer, not only because I've stuffed it full of all our spare food, but also because we've already spent our "food budget" for the pay period - on concert tickets. :) We won't go hungry, because I often make full recipes of things, and since its just the two of us, I can freeze the extra for later.

All that out of the way, I didn't want to just have meatball sandwiches for dinner, knowing we'd need to eat these vegetables before they croaked. The recipe suggests that you separate the squash and radishes onto different pans, but since I had to fit the meatballs and toast the buns all in the same oven, I just mingled them early. (To no ill effect.)

I am happy to report that the zucchini, squash, and radishes roasted beautifully together and we gobbled them all up.

Roasted Zucchini and Radishes
Gourmet Magazine, June 2007
http://www.epicurious.com/recipes/recipe_views/views/238681

Radishes, when roasted, lose their bite and perfectly complement the mellow sweetness of cooked zucchini.

2 pounds zucchini
7 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
3 bunches large radishes (2 1/4 lb total with greens), greens discarded

Special equipment: 2 large (17- by 11-inch) shallow baking pans

Put oven racks in upper and lower thirds of oven, then put baking pans on racks and preheat oven to 450°F.

Halve zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Toss with 1/4 cup oil, teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Halve radishes lengthwise, then cut crosswise into 1/4-inch pieces. Toss with remaining 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in another large bowl. Working quickly, spread zucchini in pan on lower rack and radishes in pan on upper rack.

Roast vegetables, without stirring, until lightly browned and tender, 20 to 30 minutes, then toss together in a large bowl.

Makes 8 servings.

See the recipe...

Halibut in Thai Curry Sauce over Fresh Corn Polenta

Sure, we just had halibut a couple of days ago... but I think I've mentioned I like to eat something over and over again to get a feel for it... at least I used a different recipe!! :)

Well, that and Dave specifically requested seafood... he'd picked out a bottle of wine he wanted to have with dinner, so I needed to pick a dinner that went with it.

This dinner had a lot of things going for it. For starters, it allowed me to use some of my CSA summer squash (in place of the zucchini), it called for red Thai curry paste, which we love, and it had creamy, dreamy, lovely polenta. You can't really see it in the picture, because the sauce is so saucy, but there really is a heaping pile of polenta in there. I promise. I wouldn't lie about polenta.

My substituted lite coconut milk for regular and I used frozen organic corn kernels instead of fresh-off-the-cob. I would suggest, if you decide to make this at home for a crowd, get more fish. There was ample polenta, veg, and sauce to serve at least 6.

Halibut in Thai Curry Sauce over Fresh Corn Polenta
Whole Foods Market
http://www.wholefoods.com/recipes/seafood/halibut_thaicurry.html

Fresh Corn Polenta
4 cups water
3/4 tsp salt
1 cup polenta
2 ears corn, kernels removed (2 TB reserved for curry below)
2 TB butter

Coconut Red Curry Sauce
1 to 3 tsp red curry paste, or to taste
1 can (15 oz) coconut milk
1/4 cup fresh basil, chopped
3 TB fish sauce
2 TB brown sugar
2/3 cup chicken or vegetable stock
2 TB fresh lime juice
2 medium zucchini, chopped
2 medium red bell pepper, chopped
8 oz cremini mushrooms
2 TB corn kernels, (reserved from above)
1 1/4 lb halibut, skinned and cut into 4 pieces

In a heavy medium saucepan, bring four cups salted water to a boil. Slowly add polenta and whisk continuously for one minute. Reduce heat to low, cover and simmer 20 minutes, stirring periodically. Add corn kernels to polenta and cook 5 more minutes. Remove from heat, add butter, and mix well.

While polenta cooks, combine curry paste with coconut milk in a large heavy skillet and simmer on medium low heat for 5 minutes. Add basil, fish sauce, brown sugar, stock, lime juice, reserved corn kernels and chopped vegetables. Simmer for 4 more minutes. Add halibut and simmer, covered, for 10 more minutes or until halibut is opaque and cooked through, flipping once. Set aside and keep warm.

Serve halibut over polenta with curry sauce ladled on top.

See the recipe...

Succotash with Shrimp

I love the color in this dish - the greens of the zucchini and edamame, the yellow of the corn, the red of the tomatoes, and the orange of the shrimp - I really feel like this healthy dinner is something you can feel happy about eating and serving. I'd say that it could serve four if you had some bread to go with it (which is what we did).

This recipe is from Fitness Magazine. I decided recently that I get way too many magazines, and of all of them, I'd keep the cooking mags over the fitness ones, but with recipes like this, they aren't going anywhere!!

I sub out edamame for lima beans, and I swapped out shrimp for the scallops. Go with what you like, and you can't go wrong.


Succotash with Shrimp
Adapted from recipe in Fitness Magazine
http://www.fitnessmagazine.com/fitness/story.jhtml?storyid=/templatedata/fitness/story/data/1169224538664.xml&catref=ftn20&page=3

2 teaspoons olive oil
1 small onion, diced
2 cloves garlic, minced
2 1/2 cups frozen corn kernels, defrosted
10-ounce package frozen edamame
1 medium zucchini (about 1/2 pound), quartered lengthwise and sliced
1 pint grape tomatoes, halved
1 pound shrimp
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper, plus more to taste
Cooking spray
1 tablespoon cider vinegar
1/4 cup chopped fresh basil

To make succotash, heat oil in a large skillet over medium heat. Add onion and let cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook 1 minute more. Stir in corn, edamame, zucchini, and tomatoes; cook, stirring occasionally, until vegetables are tender, about 7 minutes.

In the meantime, pat the shrimp dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spray a large nonstick skillet or grill pan with cooking spray and preheat over medium-high heat. Add shrimp and cook until opaque, 5 to 6 minutes, turning once.

Stir vinegar and basil into the succotash, season with salt and pepper, and serve topped with grilled shrimp.

Per serving: 362 calories, 34g protein, 49g carbohydrate, 5g fat (1g saturated), 9g fiber

See the recipe...