Honey Garlic Tofu with Carrots and Broccoli

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Ingredients

  • 4 servings rice
  • 16 ounces soft tofu, cubed
  • 1 head of broccoli, cut into florets
  • 1 large carrot, sliced
  • 2 cloves of garlic, minced
  • green onions, sliced
  • 1/2 cup flour
  • 1/2 cup milk
  • 1 cup panko bread crumbs
  • 1/2 cup honey
  • 3 tablespoons soy sauce
  • 1/2 cup water
  • 1 tablespoon corn starch
  • sesame seeds

Directions

  1. Preheat oven to 400° F.
  2. Prepare rice according to package directions.
  3. Place the flour, milk, and bread crumbs in separate bowls.
  4. Take tofu cubes and dip in flour, milk, then bread crumbs. Place on a baking sheet and bake for 25 minutes.
  5. While tofu is cooking, heat oil in a large nonstick skillet over medium to medium-high heat. Add garlic, broccoli, and carrot and sauté until tender.
  6. Heat a small saucepan over medium heat. Add honey and soy sauce and stir to combine. In a separate bowl, combine water and corn starch. Stir until corn starch is dissolved. Add to the saucepan mixture. Stir until sauce is thickened.
  7. Mix together sauce, vegetables, and cooked tofu. Serve over rice and enjoy.

Adapted from Delish Knowledge.

Loaded Baked Potato

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Ingredients

  • 4 russet potatoes
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 can black beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 1 cup frozen corn
  • 1 teaspoon cumin
  • salt
  • black pepper
  • grated cheese
  • sour cream
  • green onions, chopped

Directions

  1. Preheat oven to 425° F. Bake potatoes for 60 minutes.
  2. In last 20 minutes of baking, heat olive oil in a large nonstick skillet over medium to medium-high heat. Add onion and bell pepper and sauté for about 5 minutes.
  3. Add black beans, kidney beans, corn, cumin, salt, and black pepper to taste. Stir to combine and cook for remaining 15 minutes.
  4. Remove potatoes from oven and cut in half. Top potatoes with veggie mixture, cheese, sour cream, and green onions to taste.
  5. Serve and enjoy!

Coconut Chickpea Curry

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Ingredients

  • 4 servings rice
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 16 oz can chickpeas, drained
  • 1 14.5 oz can diced tomatoes, drained
  • 1 13.5 fl oz can coconut milk
  • 1 teaspoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon coriander

Directions

  1. Prepare rice according to package directions.
  2. Heat olive oil in a large nonstick skillet over medium heat. Add onion and garlic and cook until fragrant and softened.
  3. Add chickpeas, tomatoes, coconut milk, curry powder, cumin, salt, and coriander. Stir to combine.
  4. Increase heat to medium high and bring to a simmer. Continue to stir as the sauce thickens. Continue to simmer for 15 minutes.
  5. Serve over cooked rice and enjoy!

Adapted from Yummyhealthyeasy.

Miso Soup with Cabbage and Udon

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Ingredients

  • 4 servings udon noodles
  • 6 cups chicken broth
  • 4 eggs
  • 6 cups chopped cabbage
  • 1 onion, thinly sliced
  • 2 gloves garlic, minced
  • 3 tablespoons soy sauce
  • 6 tablespoons miso paste

Directions

  1. Prepare udon noodles according to package directions.
  2. Boil eggs for 10 to 12 minutes.
  3. Heat chicken broth in a medium sauce pot over medium to medium-high heat. Add soy sauce and miso paste and stir until miso is dissolved into the broth
  4. Heat oil in a large nonstick skillet. Sauté garlic, onion, and cabbage for 10 minutes.
  5. Divide noodles over 4 bowls, top with eggs, cooked vegetables, and pour in broth.
  6. Enjoy!

Adapted from Chowhound.

Curry Rice

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Ingredients

  • 4 servings rice
  • 1 onion, diced
  • 1 carrot, sliced
  • 1 potato, cubed
  • 2 cloves garlic, minced
  • 1/2 Fuji apple, grated
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 3 cups of beef broth
  • 2 bay leaves
  • Golden Curry mild curry roux bricks
  • 2 tablespoons milk
  • 2 tablespoons ketchup
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon curry powder

Directions

  1. Prepare rice according to package directions.
  2. Melt butter in a large pot over medium to medium-high heat. Add garlic, onion, carrot, and potato and coat with 2 tablespoons of flour. Add beef broth and bring to a boil.
  3. Reduce the heat to medium once the broth starts to boil and allow to simmer. Add bay leaves, milk, ketchup, worcestershire sauce, curry powder, and curry bricks. Stir until curry bricks are dissolved. Add the grated apple and allow curry to simmer until thickened.

Adapted from Just One Cookbook.

Beef and Broccoli

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Ingredients

  • 4 servings white rice
  • 4 servings Gardein beefless strips
  • 1 head of broccoli, cut into florets
  • 1 clove of garlic, minced
  • 1/3 cup oyster sauce
  • 1/3 cup sherry
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 tablespoon corn starch

Directions

  1. Prepare rice according to package directions.
  2. Heat olive oil in a large nonstick skillet over medium to medium-high heat. Add garlic and beefless strips and sauté until softened. Add water to the skillet in order to prevent beefless strips from sticking to the pan.
  3. Bring about an inch of water to boil in a small sauce pot. Put broccoli in a steamer basket, place in basket in pot, and cover. Steam for 4 to 5 minutes.
  4. In a small bowl, mix together oyster sauce, cooking sherry, soy sauce, sesame oil, brown sugar and corn starch. Add sauce to skillet and cook until sauce starts to thicken.
  5. Serve beef and broccoli over rice and enjoy.

Mushroom and Asparagus Penne

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Ingredients

  • 4 servings penne pasta
  • asparagus, cut into 1-inch pieces
  • garlic, minced
  • baby portobello mushrooms
  • 2 tablespoons olive oil
  • parmesan cheese
  • salt
  • black pepper

Directions

  1. Prepare pasta according to package directions.
  2. Heat oil in a large non-stick skillet over medium-high heat. Add garlic, asparagus, and mushrooms and cook until tender.
  3. Combine cooked pasta and vegetables in a 9-inch x 13-inch pan. Top with parmesan cheese, salt, and black pepper to taste and broil in oven for 3-4 minutes.
  4. Serve and enjoy!

Adapted from Yummly.