So, I successfully went all of Lent without eating meat, except for March 16th, when I accidentally ate some mini meat empanadas at a birthday party. As a penitence, I gave up alcohol. So I went 40 (counting Good Friday) days and nights without meat and 33 days without alcohol. It was great. I did miss meat at times and alcohol a lot, but I actually like being pecatarian and alcohol free. I’m actually going to remain a part-time carnivore, eating meat maybe once a week or so.
Just to recap my Lent, I’m going to upload pictures of some of things I cooked while everyone was out meatloving.
I love Porgy! It’s delicious and inexpensive. I served my Porgy with squash, sweet potatoes, anything!
This recipe was delicious! It’s baby scallops with a kiwi avocado salsa and veggies on the side
Carp is also delicious and inexpensive
More Porgy! Couldn’t get enough Porgy
I made tilapia fillets with avocado, garlic, and cilantro sprinkled with my homeade dressing, stuffed into a pita bread pocket.
I made my own hummus! Delicious.
Crab Avocado salad. See my previous post for this recipe
Calamari! Made this oh so many ways and times.
etc. etc. etc.
Stay tuned for your next slice of genius
I love to feed people, so it’s very important that I get good feedback. Well, last night I had a unanimous success with a new recipe. My family is very receptive to my recipes, but my brother-in-law and my step dad are hardcore Dominican men who are always reluctant to try anything new.
Enter Avocado-Crab Salad! I made this last night and my brother-in-law had repeat servings (my step dad had one, but he was already eating food when I brought the food down)! So, here is the recipe. I got it from Cook This Not That:
1 can (8oz) crabmeat, preferably jumbo lump, drained
½ cup diced seeded and peeled cucumber
¼ cup minced red onion
1 jalapeño pepper (preferably red) minced
¼ cup chopped cilantro
1 Tbsp fish sauce (in a pinch, soy sauce will do)
1 Tbsp sugar
Juice of 1 lime
4 small Hass avocados, halved and pitted
1 lime, quartered
What I Used
2 packages (8 oz.) Crab Delights Imitation Crabmeat
1 cup diced seeded and peeled cucumber
½ of a large red onion (I love onions)
2 green jalapeño peppers, seeded and minced
¾ cup chopped cilantro (I also love cilantro)
2 Tbsp Lite soy sauce (Soy sauce will definitely do!)
2 Tbsp sugar
2 Tbsp lime juice
¼ Tsp sea salt in the recipe, then lightly salted the edges of the avocado
4 small Hass avocados, halved and pitted
I skipped this because I used more lime juice initially
• Combine everything except the avocados in a large mixing bowl.
• Lightly salt edges of avocados.
• Spoon mixture into avocados
And you’re done! Simple, delicious, and a huge success with everyone! Bon appétit!
Stay tuned for your next slice of genius!
Citation for Recipe:
Zinczenko, David. Cook This, Not That! 350-Calorie Meals: Hundreds of New Quick and Healthy Meals to Save You 10, 20, 30 Pounds – Or More. New York: Rodale, Incorporated, 2010. Print.
So, Tuesdays are Tofu Tuesday at my house. I recently became fond of tofu, so much so that I have dedicated every Tuesday to it. Yesterday, I made breaded tofu with sweet potato fries, and it was delicious! I got the recipe from http://ohsheglows.com/2012/01/18/easy-weeknight-dinner-crispy-breaded-tofu-strips-sweet-potato-fries/ and tweaked it just a smidge. Here it is:
- 1 package firm or extra firm tofu
- 1/2 cup almond milk
- 1/2 cup whole wheat breadcrumbs
- 1/2 tsp cinnamon
- 1/4 tsp cayenne powder
- scant 1/2 tsp sea salt
- 1/4 tsp garlic
- 1/4 tsp Mrs. Dash all-purpose seasoning
- Dash pepper
- 1 large sweet potato + 1 tsp oil + 1/2 tsp cinnamon + pinch salt + 1/4 tsp cumin
1. Press tofu: Rinse the tofu with water and place a couple kitchen towels on the counter. Wrap the tofu with another towel, place another towel on top, and finally several heavy cookbooks on top. Let sit for at least 20 minutes to soak out the water.
2. Meanwhile, pour milk in a shallow dish. In another bowl, mix together the breadcrumbs, salt, Mrs. Dash, and pepper. Set aside. Preheat oven to 400F and grease 2 baking sheets with oil. Slice the potato into fries and then coat with 1 tsp oil, 1/2 tsp cinnamon, 1/4 tsp Mrs. Dash, garlic, and a couple pinches of salt. Lay out on greased baking sheet.
Flour, breadcrumb mixture, and almond milk. Flour is optional. I dip in flour before I dip in milk and breadcrumb mixture.
Slice the Sweet Potatoes and Season
3. Slice tofu into 8-9 strips, lengthwise, depending on how thick you want it. Dip the tofu strip into the milk mixture and then into the breadcrumb mixture. Coat both sides entirely and then place on baking sheet. Repeat with the rest.
Cut Tofu into about 8 Pieces
Align Tofu Strips in Greased Pan
4. Bake tofu on middle rack and fries on bottom rack at 400F. Bake for 20 minutes, then flip the tofu and fries, and then bake for another 15-20 minutes until crispy. Remove tofu and broil the fries for a few minutes, watching carefully, until golden and charred in some spots.
So here is the finished project
Read more: http://ohsheglows.com/2012/01/18/easy-weeknight-dinner-crispy-breaded-tofu-strips-sweet-potato-fries/#ixzz2sQFQcrb8