Italian Stuffed Shells

My sister was home for about a month from law school, so it's been so great having her around and getting her to help me with wedding planning! So for her birthday I made one of her favorite dishes- Italian stuffed shells. Usually these shells are stuffed with different cheeses (mainly ricotta) and spinach but that usually gets way too heavy so my secret ingredient is tofu. I add some in for extra protein, and you can not tell the difference! I also load it up with loads of veggies- mushrooms, peppers, spinach, olives, tomatoes and zucchini. You can use your favorite pasta sauce and top with your favorite blend of cheeses, this is a great dish to make ahead of time and pop in the oven 30-45 minutes before dinner. Hope you will enjoy it as much as my family did!

Ingredients
- 1 box jumbo shells
- 8 oz Part skim ricotta cheese
- 12oz firm tofu crumbled
- 1 frozen box chopped spinach thawed
- 1/2 cup red bell pepper diced
- 1 cup sliced mushrooms sautéed
- 1/2 cup zucchini diced and sautéed
- 1/4 cup olives
- 1/2 cup diced tomato
- 1/4 cup chopped fresh basil
- 1 TSP oregano
- 1 TSP crushed red pepper
- Salt and pepper to taste
- 3 cups of your favorite pasta sauce
- 2 cups shredded cheese

Directions
- Bring a large pot of water to a rolling boil and add the jumbo shells with a large pinch of salt, shells with cook in 9-11 minutes. Drain and rinse with cold water and set aside.
- In a medium bowl combine ricotta and crumbled tofu and mix thoroughly until everything is well combined. Add basil, oregano, crushed red pepper, salt and pepper to taste, mushrooms, thawed spinach, bell pepper, olives, tomatoes and zucchini and mix together.
- Preheat oven to 350.
- Take cooked shells and stuff them with a heaping TBSP of ricotta mixture (do not over stuff).
- In a large lasagna pan pour 1/2 cup pasta sauce at the bottom, add shells and pour remaining pasta sauce over shells (pour less if you like it a little dry). Sprinkle shredded cheese on top and bake in the oven for 15-20 minutes or until cheese is light golden and bubbly.
- Serve immediately!

Sweet and Spicy Asian Noodles

This is one of my favorite Asian inspired recipes, it is packed with flavor and because I use a pre-made sweet and sour sauce it is super quick! I used the veggies I had on hand, but feel free to use your favorite veggies or whatever is in your fridge. On a spicy scale of 1-5 I made the dish a 4 so if you like it less spicy do not add as much chili paste. I also used rice noodles, which are fairly simple to cook and use. I hope you enjoy the recipe!

Ingredients
- 1 lb rice noodles (cooked and drained)
- 12oz extra firm tofu cut into 1" cubes
- 3 TBSP vegetable oil
- 3 cups veggies cut into 1" pieces (I used red bell pepper, mushroom, zucchini, broccoli, carrots)
- 1/4 cup La Choy Sweet and Sour Duck Sauce
- 2 TBSP fresh grated ginger
- 2 TBSP low sodium soy sauce
- 2 TBSP Sambalal chili paste
- 1/4 cup fresh cilantro
- 1/4 cup salted peanuts

Directions

- In a small bowl combine, fresh ginger, duck sauce, soy sauce, chili paste and fresh cilantro.

- Heat 2 TBSP oil in a large wok over medium-high heat. Add tofu and cook until water is drained and tofu in browned on all sides about 7-9 minutes. Place cooked tofu in a small bowl to the side.
- Add additional TBSP oil and add veggies and peanuts and sautee until slightly tender but still crisp about 3-4 minutes, add cooked tofu to the veggies and turn the heat to high. Add duck sauce mixture to the veggies, bring to a boil and simmer for 3-4 minutes (Sauce should thicken slightly).
- Place noodles in a large bowl and add the veggie and duck sauce mixture and mix until noodles are coated with sauce and veggies are distributed evenly. Garnish with extra cilantro.
- Serve hot!

Serving size
- Serves 4-6

Tom Kha Soup

I love Thai food! I've been trying out new and fun recipes native to the country, and one of the recipes I've come across that serves as an appetizer or can even be a complete meal is Tom Kha soup. It is a really flavorful dish that traditionally uses coconut milk, lemongrass, mushrooms, cilantro and I like to add tofu to make it more filling. The key for this soup is to let it simmer and really let the ingredients marry together for a good balance of flavors. I used fresh chili peppers for a little extra punch, but use as much or as little as you like. To really make this a complete meal add 1/4-1/3 cup of your favorite noodles!

Ingredients
- 2 TBSP grated ginger
- 3 stalks of fresh lemongrass or 1-1/2 TBSP lemongrass puree
- 8 cups of vegetable broth
- 1 TBSP lime zest
- 1/4 cup fresh lime juice
- 3 TBSP soy sauce
- 2-3 fresh chili's finely sliced
- 1 lb.'s fresh sliced mushrooms
- 2 cups extra firm tofu cubed.
- 1 cup sliced red bell pepper
- 1- 13oz can coconut milk
- 1/3 cup fresh cilantro- chopped
- 1 TBSP sugar
- 2 TSP crushed red pepper or to taste
- Salt and pepper to taste

Directions
- Cut lemongrass in half lengthways and chop into 1 inch pieces.
- In a large pot add vegetable broth, soy sauce, ginger, lemongrass, lime zest and lime juice and boil on medium high then bring down to a slow simmer for about 15 minutes
- Strain soup base and discard lemongrass pieces.
- Add fresh sliced chili's, cilantro, mushrooms, red bell pepper and tofu and continue to simmer for additional 20 minutes. Add coconut milk, 1 TBSP sugar, crushed pepper, salt and pepper to taste.
- Let simmer for additional 10 minutes and serve hot with extra cilantro and lime wedges!

Serving suggestions
- Add noodles to make it a full meal.
- Make ahead of time and let sit overnight or 24 hours in the fridge, and the flavors will really pack a punch!

Spiced Tofu Scramble

In case I haven't already mentioned it, one of my favorite foods of all time is breakfast.  I love it so much that I often eat breakfast items for "brinner" as I like to call it (breakfast for dinner).  I also love having friends and family over for brunch just so I have an excuse to cook breakfast.  One of the staples of my breakfast spread is a great tofu scramble.  The thing I really like about it is that its so versatile- I can use it in my breakfast burritos and /or serve it by itself so it ends up as two separate items, and that is exactly what I did this past weekend when I had a few friends over for brunch.  

Krishma also has a great tofu scramble recipe up but mine is just a bit different because of the spices I use.  Any way you decide to enjoy this scramble, I hope it is as big of a hit in your house as it is in ours! 

Ingredients:

1 TBSP EVOO (extra virgin olive oil)

1/2 (8 oz) pack of extra firm tofu - be sure to get the organic, non GMO kind

1/2 roma tomato chopped

1/2 cup bell peppers (any color you like; I used 1/4 cup yellow & 1/4 cup red)

Handful of chopped mushrooms

1/8 - 1/4 tsp turmeric (I used a little less than 1/4 tsp) 

1/4 tsp Italian seasoning

1/8 tsp dried rosemary

1 sprig fresh oregano or a pinch of Mexican oregano

1/2 tsp cayenne pepper

1/2 - 1 tsp smoked paprika

Salt

Pepper

Crushed red pepper flakes (optional)

Hot sauce or salsa (optional)

Black beans (optional)

Directions:

1.  Heat EVOO in a pan over low to medium heat. 

2.  Crumble tofu in a strainer and let water steep out.

3.  Add mushroom, peppers, Italian seasoning, rosemary, oregano to oil and cook for a couple of minutes (until the veggies look sautéed and the water has evaporated).

4.  Add tofu, turmeric, cayenne pepper, black pepper, salt, and remaining spices and stir until everything is mixed well together. 

5.  Stir in tomatoes & beans if you're using them. 

6.  Cover and cook for roughly 15-20 minutes until firm. 

7.  Serve with hot sauce or salsa.

Serving Size - 2

Mongolian Stir-Fry Rice

Happy Sunday y'all! I hope everyone had a fabulous weekend is ready to get the week started off right.  I spent most of my day in the kitchen but it was well worth it because today's recipe is one that takes me back to my college days and brings back all sorts of nostalgia.  When I was in college, I worked with a a couple of girls who introduced me to Mongolian Rice, which has quickly become a staple in our home.  This dish is not only easy to make but it is also delicious...it's actually so yummy that even my husband, who doesn't like Asian food at all, loves it.  Try it at home and let us know how it turns out!

Ingredients:

2 cups cooked mini pasta shells

2 cups cooked rice 

2 cups stir fry vegetables (I buy a bag which contains water chestnuts, mushrooms, edamame, pea pods, bamboo shoots, baby corn, & carrots)

1/2 cup sliced bell peppers (I used red and green)

3/4 cup extra firm diced tofu (optional)

2 TBSP EVOO (extra virgin olive oil)

3 TBSP raw peanuts

3-4 tsp Sambal Oelek chili sauce (similar to sriracha hot sauce)

1 tsp turmeric

3-4 tsp soy sauce

2 & 1/2 tsp sesame seed oil

1 tsp toasted sesame seeds (for garnishment)

Directions:

1.  Heat EVOO on medium to low heat.

2.  Add peanuts and cook until the peanuts turn slightly brown.

3.  Add bell peppers, stir fry vegetables, tofu, turmeric, sambal sauce and cook for 5-7 minutes.

4.  Stir in pasta shells, rice, & soy sauce.

5.  Once everything is mixed well, add sesame seed oil and cook until thoroughly heated.

6.  In a small bowl or pot, toast sesame seeds for about 3-5 minutes until they are golden brown.

7.  Garnish rice with sesame seeds and enjoy!

Serving size - 4

Wild Rice and Tofu

I was experimenting with different food items this week, and I came up with this recipe for wild rice and tofu, which turned out to be a hit! I'm not a huge fan of rice, but this dish is definitely an exception. The wild rice has a richer flavor and a great texture also. You can eat this dish so many ways, I had it on it's own for lunch, the next day I made a burrito or you can even have it with some salad! I used the vegetables that I had on hand, but you're welcome to use a variety of your own favorite veggies!

Ingredients
- 12 oz extra firm tofu cubed
- 2 TBSP vegetable oil divided
- 1 cup diced bell pepper
- 2 cups chopped fresh spinach
- 1.5 cups grape tomato quartered
- 2 cups sliced mushrooms
- 2.5 cups cooked wild rice blend
- 1/2 cup chopped cilantro
- 3 TBSP soy sauce
- 2 TBSP fresh grated ginger
- 2 TBSP apple cider vinegar (or any other clear vinegar)
- 1 TBSP sambalal chili sauce (2 TBSP if you want it really spicy!)
- 2 TBSP sweet thai chili sauce
- Squeeze of fresh lemon
- 1/2 TSP crushed red pepper
- Salt and pepper to taste

Directions
- Heat a wok over medium-high heat. Add oil and let heat through.
- Slowly add tofu cubes to the wok, Cook for 5-7 minutes to burn any excess water off and brown the edges. Remove tofu from wok, set aside.
- Add 1 TBSP oil to the wok and let heat over medium heat. Add bell peppers, mushrooms and spinach, saute for 5 minutes (until most the liquid from the vegetables has evaporated).
- Add cooked tofu, cilantro, grated ginger, salt, pepper and crushed red pepper to the vegetables and mix thoroughly.
- Mix 2.5 cups of the cooked wild rice to the vegetable mixture and mix until rice is evenly distributed.
- Add soy sauce, vinegar, chili sauce, thai chili sauce and a squeeze of lemon juice to the tofu rice and mix thoroughly.
- Taste for seasoning, serve hot or at room temperature.

Serving size- 4-6 people

Marinated Veggie Kabobs

Earlier this week, the solstice marked the offical kick off of summer (although I'd beg to differ considering that here in Texas my AC has been running for nearly 3 months).  Now most people would prefer to stick to indoor activities during these hot months, but in our house, it means 2 things: baseball (Rangers in particular) and grilling out! So this recipe was all but too fitting to welcome the season.  I would like to say a special thank you to my husband, the grill master, as this dish would not be as delicious without his mean grillin' skills - thanks honey!  

Marinade:
2/3 cup Extra Virgin Olive Oil (I used an oregano infused olive oil)
1/3 cup Red Wine or balsamic vinegar
3 TBSP basil
1.5 - 2 tsp rosemary
2 tsp honey
1/2 tsp fresh ground black pepper
Dash of soy sauce
Salt to taste

Combine all ingredients, mix well, & set aside. Yields 1 cup of marinade.

Veggies & Protein (below is what I use; however, you can use any veggies you enjoy):
1 whole poblano pepper
1/2 red bell pepper
1/4 yellow bell pepper
1/4 orange bell pepper
Handful of broccoli florets
Handful of button mushrooms
1/2 zucchini
1/2 pack extra firm tofu

Cut all veggies & tofu into 1/4 inch cubes.
Combine all of the veggies in bowl and pour marinade on top.
Let veggies soak for at least 40 minutes (the veggies will soak up more flavor the longer you let them sit in the marinade)
Soak 5-7 wooden skewers in warm water for 30-40 minutes.
Once the veggies are done marinating, pierce veggies through the skewers (watch those fingers)
Place veggies on a pre-foiled hot grill & cook for about 7 minutes.
Remove from foil, and place skewered veggies directly on the grill for about a minute.
Rotate veggies 180 degrees and cook for about 20-30 seconds (we usually eyeball for grill marks).
Serve immediately and enjoy! You can have these yummy veggies on their own or on a bed of rice or quinoa.

Scrambled Tofu

Hey guys! I’m SO excited to share all my recipes with y’all and this particular one is super easy and one of my favorites! :)

So, every couple of months my family here in Dallas gets together to have breakfast/brunch and it’s always a big deal! Pancakes, scones, some sort of bread or muffin are a must at the table, and as much as I love the sweet I need something savory and a little spicy to counter balance that, and my favorite thing to have is scrambled tofu! It’s simple, it’s easy, it’s healthy and best of all it’s yummy!  One of the reasons I love this recipe is that it’s really versatile, you can have it for breakfast but it’s great for lunch or dinner too! There are so many ways you can make this, but here is my favorite version. Hope y’all enjoy it as much as I do!

SCRAMBLED TOFU

Ingredients                                                              

I Package of extra firm tofu. Drained and grated         

1 cup sliced mushroom                                             

1 can of Rotel. Drained                                             

½ cup diced bell pepper                                            

¼ cup chopped cilantro                                             

1 TBSP. tomato paste                       

2 TBSP. vegetable oil

Spices
¼ TSP. ground cumin
¼ TSP. Cayenne pepper
 ¼ TSP. black pepper
1 TSP. salt
pinch of turmeric powder

Directions

 -  In a large sauté pan over medium-high heat, heat vegetable oil and cook mushrooms and peppers until they start to soften, about 2 minutes

-   Add salt, spices, cilantro, tomato paste and rotel to the vegetable mixture and cook additional two minutes.

-   Add grated tofu. Stir and cook until vegetables are mixed through about 7-10 minutes.

-   Taste for salt and extra spice, add if necessary.

-   Enjoy!

Serving Suggestions

-       Scrambled tofu toaster- Serve in between two-multigrain toasts with shredded cheddar cheese.

-       Breakfast tacos/burritos- Serve with flour tortillas, sour cream and salsa

Substitutions and additions

-       1 TBSP tomato paste for 1 TBSP ketchup

-       1 cup mushroom for 1 cup of your favorite veggie (zucchini, potato, spinach etc)

-       1 can of rotel for 1 large tomato and 1/4 cup jalapenos

-       Add 1 cup of black beans/pinto beans for extra protein and flavor!