Tag Archives: Recipes

Tofu Stuffed Peppers

I actually went into my kitchen today. Turns out kitchens are actually functional rooms in which you can make things called “meals” with appliances called “ovens.” To think I’ve been living with one of these rooms in my house all my life and I’m just figuring this out.

Fun fact about my mom: She used to turn the oven on and keep the door open to keep herself warm while she was eating breakfast.

I had already planned on baking something later today, so I figured while the oven was already on, I should just make everything I had in the kitchen that required an oven. Which was exactly 2 things.

First up, hub’s self-proclaimed “second favorite food” ever. Pigs in a blanket bites.

I gotta start simple, folks. Plus, these things keep the hubs from asking me what there is to eat every 2 hours for at least a day and a half.

Next up is a variation on this little lady’s recipe. I made Tofu Stuffed Peppers. Every now and then I like to surprise myself and not go through a drive through or use the microwave. It makes me feel all accomplished and then you get a random a food post out of nowhere because I’m all proud and junk.

The recipe called for lentils, which hubs hates, so I decided to change it up a bit.

In da peppers:

  • Extra firm tofu
  • Diced onions
  • Mushrooms
  • Salt/pepper
  • Basil
  • Garlic
  • Taco seasoning (for a little kick)

I halved the peppers and baked them for 20 minutes at 325 degrees (instead of 400 degrees).

While the peppers were baking, I sautéed the onions and mushrooms with the seasoning. I added the tofu once the onions and mushrooms were done. I have no idea how long I sautéed the mixture after that. So, let’s go with “until it’s really brown.”

Once the peppers were done, I stuffed them with the tofu filling.

I added some tomato sauce and cheese on top and then baked for another 20 minutes.

They came out really good. Even hubs like them, but suggested I add ricotta cheese to the mixture next time instead of the shredded cheese on top. Which of course makes sense because then the mixture sticks together and doesn’t come pouring out of the pepper once you cut into it.

This is why I’m not a cook. Because I can’t think of these things on my own.

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A Chef in the Making

If you’ve read my blog for more than 3 days, you know that I can’t cook for shit. I do OK baking certain things (cupcakes, brownies) but when it comes to cooking, I’m so lost it’s ridiculous.

I want to change this. So, I’m starting small. Before we met up with the personal trainer tonight, I made Cream of Mushroom Chicken and baked asparagus and Brussels sprouts.

Wow. Just typing that and I’m already feeling fancy.

Cream of Mushroom Chicken

Ingredients:

  • 6 very thin chicken breasts (thawed)
  • 1 can Cream of Mushroom soup
  • 1/2 can of water
  • Oregano
  • Chili Powder (don’t ask)
  • Shredded Cheese

Looks like:

Baked Brussels Sprouts and Asparagus

Ingredients:

  • Light Olive Oil (I have the spray kind, which really helps with portion control.)
  • Sea Salt
  • Pepper
  • Lemon juice

Looks like:

It all tasted pretty good. I think there’s room for improvement, but it’s a start. I didn’t go overboard on any ingredients because honestly, I’m not comfortable enough to experiment right now and don’t have much in the house.

Oh, and Brussels sprouts passed the taste test with me no matter what ya’ll said on the blog’s Facebook page. Smile

And lastly, I found this online today:

Sweet baby Jesus. I never thought to put Reese’s cups in Peanut Blossoms before. I’ve always used Hershey Kisses. I must have these.

Oh, and here’s and old picture that’s proof I can make Peanut Blossoms. And dye my hair badly.

Alright, now I’m off to watch some TV and eat some holiday pretzels. It is Smile Power Day after all. Sounds like a holiday to me.

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Butternut Squash Fries

Yesterday ended up being a full rest day. No workouts for me. Then I thought about getting up and running this morning, but didn’t. Maybe I’ll do a short run tonight. Or maybe I won’t. I’m not sure if I’m feeling it. I’m definitely feeling indecisive though. 🙂

Instead of a regular workout last night, I worked my arm muscles cutting a butternut squash. I’ve seen the Butternut Squash Fries recipe on Hungry Girl for years now and have had all intentions to make them, but it just never happened. I even got a Butternut Squash for a birthday present a few years ago (I’m serious about that. And easy to please), but never made the fries.

You’re all probably reading this thinking, “I’ve been making those for 4 years now” but it’s new to me. It’s also one of my goals. So, for the two of you that have never done this before, I give you:

 Butternut Squash Fries

1.  Make sure you have a large, sharp knife. (I’m pretty sure mine is from 1976, so cutting up the squash was a real b!tch.)

2.  Cut off the ends of the squash.

3.  Slice the squash in half vertically (and hopefully more centered than I did) and scoop out all seeds and pulp.

4.  Cut up the squash into smaller pieces. (It’s probably best to lay the squash face down, slice it vertically again, and then in half. What I did was a big mess.)

5. Cut off the skin of the squash and then cut squash into fry shape.

5a. Realize you need to take your nailpolish off because you look like a hooker.

6. Don’t lose one of those.

7.  Place fries on a baking sheet sprayed with non-stick spray.

8. Add salt. (I used sea salt, but I’m sure any type will work. Hungry Girl suggests Kosher salt.)

9. Bake in the oven at 425 degrees for 20 minutes. Then flip the fries and bake for another 20 minutes.

10. Eat with ketchup!

I really thought I screwed up on the burned ones, but honestly, I liked the burned ones the best. Even the hubs loved them and thought they tasted a lot like potato french fries. If these are so good, why aren’t they everywhere as healthier options instead of fries? I don’t get it. I also don’t get what took me so long to make them, but I am SO hooked now.

Do you love Butternut Squash Fries?

What’s your favorite healthy recipe that has 4 ingredients or less?

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Tofu Ice Cream

Workout: Ran outside 4.2 miles  (40 min) (9:33 pace) – Ignored my Garmin the whole run…and it was good.

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Well, it’s happened. My favorite jeans are tighter and my relationship with chocolate lava cake has grown stronger. Sweets = my greatest weakness.

I need to give up sugar. So I will.

For a week. (I don’t want to get crazy or anything. Baby steps.)

For me, no sugar means all the processed stuff: no bites of cheesecake for Breakfast, no Dove chocolates or cookies after lunch, no Nerds, no marshmallows dipped in Nutella, no dipping myself in Nutella, no graham crackers with cream cheese frosting, no cupcakes, no Oreos and no ice cream with eleventy billion toppings for Dinner.

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I must find a way to cheat. Pronto. I’m only on Day 1 and I’m already becoming more snarky.

Enter Tofu ice cream. I highjacked this easy recipe from my personal trainer and I love it.

Tofu Berry Ice Cream

  • 16 oz silken tofu (My Publix stopped selling silken, so I use soft now. It just takes a little longer in the blender or food processor.)
  • 1/2 cup of honey
  • 1 cup of fresh or thawed berries

Directions: Blend all ingredients together and freeze.

I used half a cup of strawberries and half a cup of blackberries. If using soft tofu, I’d suggest breaking it up a bit first so it blends more easily.

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I like putting them in individual serving containers. Once they freeze, they are really hard, so it’s easy to pop one of these in the microwave for 10 seconds to soften it a bit.

Tofu Chocolate Brownie Ice Cream

Ingredients

  • 16 oz silken (or soft) tofu
  • 1/2 cup of honey
  • 1/3 cup of unsweetened cocoa powder
  • 1 tsp of vanilla
  • pinch of salt
  • 3 oz of semisweet chocolate chips melted

Directions:

Blend tofu, honey, cocoa powder, vanilla, and salt together until creamy. Melt chocolate chips in microwave for approx. 90 seconds. Mix melted chocolate into tofu mixture and freeze.

The Berry Tofu Ice Cream tastes a lot like a smoothie. You could even drink it as one once it’s blended. I love them both, but the chocolate  is the best in my opinion. I’ve even made it without the chocolate chips and it tastes just as good.

Have a great night! I’m off to stare at the Hubs while he eats a Klondike bar and jelly bellies in front of me like I didn’t just give up sugar for a week.

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