Holy Mole Tofu, Warm Potato & Veggie Salad with Feta, and Honeydew Melon.
I rubbed the extra-firm tofu slices with Holy Mole Chef Salt and refrigerated them in a marinade of the following:
Then I fried the tofu in coconut oil.
For the warm potato and veggie salad, I fried gold potatoes in butter with cracked pepper and Himalayan pink salt. Sautéed the zucchini and red pepper in olive oil with cracked pepper and the same salt. I combined the potatoes, zucchini, red pepper, and a can of organic sweet corn. I let the salad rest and cool a bit then drizzled it with melted butter and lemon juice and added tomato-basil feta and tossed. I served the tofu and salad with honeydew melon.
My husband said, “this tofu is the bomb!”. Always a good thing to hear about tofu. ;-) He suggested that I make the same marinade for chicken to put on the grill.
The warm salad was an adaptation from a recipe that my friend Amy found on FoodGawker. That recipe called for green beans, fresh corn, and potatoes with feta. I gave it a shot with what I had and it worked! Yummy. :D
Tomato Salmon Bisque, Sun-dried Tomato - Feta - Tofu Patties, and Sweet Corn on the Cob
Last night’s dinner started with the homemade tomato sauce I’d made a couple of nights before. The Tomato Sauce Recipe: From our Peaceful Belly CSA share I took small finely chopped leeks, red onion, and then added minced purple garlic & sauteed those in the bottom of the stock pot in butter and olive oil. Then added chopped carrots, and the pureed tomatoes that also came from Peaceful Belly’s farm. The pile of fresh herbs that went in are: Thyme, Rosemary, Basil, and Marjoram. I also cracked some spice blend from Molly’s Mills that has a yummy assortment of flavors in it, pepper, and salt. I added 2 whole stalks of celery and 3 bay leaves (to be removed later) and simmered for 2 hours. Then I added the organic tomato paste and simmered for another 2 hours.
That tomato sauce was used to make a wonderful Tomato Salmon Bisque. I simply added heavy cream and baked Alaskan Salmon to the sauce and simmered.
The Tofu Patties recipe was something I’d been kicking around in my head for a few days. I took super firm tofu and cut it into small chunks and then crumbled it in a Ziplock bag the day before and marinated the tofu in the following for a full day in the refrigerator: Lemon Garlic Penzey spice, Kirkland’s Organic No-Salt Seasoning (kind of like Spike), a generous amount of Molly’s Mills cracked Italian spice blend (contains garlic, lemon, rosemary, tomato, sea salt, and lavender), and cracked pepper. To make the tofu patties, I took the marinated tofu and added a couple of eggs, dry bread crumbs, chopped flat leaf Italian parsley, and herbed sun-dried tomato feta. I made patties from the mixture and coated them in Panko crumbs and then refrigerated them so that they hold together nicely when fried. Once chilled, I fried them in roasted peanut oil.
For the sauce on the tofu patties, I mixed crème fraiche with Inglehoffer’s Sweet Hot Pepper Mustard. And I plated the patties on top of the sauce, with some sauce on top as well and some julienned sun-dried tomatoes & flat leaf parsley for garnish.
The sweet corn came from a veggie stand that my future mother-in-law happened to stop at on the way up to Cascade the weekend prior, and it was the perfect compliment to the meal.
Brian said that this one ranks as his 2nd favorite of all of my recipes, with the Almond Crusted Quiche that I made back in June still ranking as number one. However, he is waffling on this decision and this meal may very well hold the numero uno spot. :-)
Zucchini, Pea, and Mushroom Frittata
Made this for breakfast this morning. Used the leftover zucchini from last night that had been marinated in olive oil, balsamic vinegar, and spices. First, I sauteed the fresh garlic, and red onion in butter, and then added in the sliced button and crimini mushrooms. Then I added the leftover zucchini and the peas that I’d steamed while prepping the other veggies. Next the fresh lemon thyme and marjoram were sprinkled across the top. I beat the eggs with some cream and poured them over the top of the veggies. Cooked for a bit and then added crumbled feta and shredded sharp cheddar. Popped under the broiler to finish the top. Served it up with a ramekin of honey greek yogurt and fresh organic strawberries. Mmmm. I was going to add an Anaheim pepper to the frittata, but skipped it. It was good, but yeah…shoulda added that pepper…making mental note.