With Liam and I back in Oklahoma and Matt still in Florida, I have little desire most days to do much more than roast a giant pan of vegetables for dinner. I am the type of person that can eat virtualy the same thing every day for a week and not get tired of it. My personal criteria for food.
1. Is it tasty.
2. Is it good for me
3. Does it take more than 30 miniutes before I have food to shove in face.
That is pretty much it. All of those things considered, I have not felt the urge to take pictures of 2,472 avocado and black bean roll ups, or 75,000 kale salads. You should probably be grateful. Those are the actual numbers. Its lunacy. And while our grocery bill is quite a bit lower, it does get a bit old after a while.
This is my excuse for zero posts in over a month. It’s a weak one, but its pretty much all I got.
Yesterday Liam and I went to the grocery store and inspiration was throwing large boulders at my head as I meandered up and down the isles. By the time I got home there was no less then 7 things that I couldn’t wait to make. Only problem is I’m not very good at cooking for 1.5. Lucky for me, my favorite Katie ever was coming over for dinner. I gave her options, but wound up deciding for her, mostly because I had to get the tofu marinading.
This dinner was not only super yummy, but wicked fun to make. Some times I like things that have lots of steps, easy small steps….kinda like the little kid slide at the park.
Balsamic glazed tofu
1/4 c soy sauce
2/3 c balsamic
2 T agave
2 smashed cloves of garlic
1/2 t red pepper flakes
1/4 t pepper
1 block extra firm tofu sliced and pressed
Combine all ingredients and pour over tofu. Allow to marinate for at least an hour. Make sure your grill is well oiled and set to med high. (because of the sugar content in balsamic, this tends to char a bit if cooked on too high a temp) Cook about 4 min on each side, longer if you like a firmer texture ( like I do).
While the tofu is on the grill, and if you have an awesome friend to watch it so it does not burn, pour the marinade in to a small sauce pan and simmer until it has reduced by about half.
Edamame and roasted corn salad
1/2 bag frozen shelled edamame
2 ears of corn
1/2 bell pepper
2 green onions
2T olive oil
1 t agave
2 T rice wine vinegar
1t sesame seeds
Soak corn (in husks) in water around 30 min. Throw them on a med high grill and turn frequently. I actually have no idea how long this takes, when you can smell it, it is done. Put the bell pepper skin sided down on the grill to blister.
While corn is on grill steam or microwave edamame and put in large bowl. Combine dressing ingredients. When the pepper is charred, peel away the majority of the skin, dice. Cut corn from cob, and combine everything together.
Sweet potato fries
1 large sweet potato cut in to french fries
2 t olive oil
1 t smoked paprika
1 t garlic powder
1/2 t cayenne pepper
1/2 t salt
Preheat oven to 425
Put everything in a ziplock and toss to coat. Line a baking pan with parchment or tin foil and arrange fries evenly. Bake for 20 min, turn the fries, raise oven temp to 450 and bake about 20 min longer.
I know I say this a lot, but I really, truly, honestly, loved this dinner. I had not experimented much with different glazes for grilled tofu, and pretty much just stuck with barbecue sauce. This is way better. And the salad! Just make it its stupid good.
I will indulge you with one of the things I have been eating very nearly every day. Ladies and gentlemen, I give you whole wheat toast, with almond butter and CHILI AND GARLIC CHOLULA. I eat this, no lie, every freaking day. It sounds so strange, but is just wonderful.
Hopefully my cooking day yesterday will give me the boost I needed to quit with the redundancy (Roasted broccoli and kale chips do not an interesting blog post make)
By for now! ❤