Meal Planning

I want to use up some of the things open in my fridge.  Here goes.

Tofu Provencal and Brown Basmati Rice Pilaf and Broiled Asparagus & Artichokes in Vermouth Brown Butter 
I haven't made this awhile, and I think the Tofu Provencal will use up the small jar of capers in my fridge, as well as the extra firm tofu I just bought.  The rice pilaf will use up the remainder of the vegetable broth I made last week.  I just bought a bag each of frozen asparagus and artichoke hearts at Trader Joe's, so this will help clear out my freezer too.

Quesadillas 
Because I have flour and corn tortillas, a bag of shredded cheese, and the better part of a can of refried black beans.  I still have at least one night's worth of the Taco Bell copycat quesadilla sauce too, probably two dinners worth.

Brinner with Mexican Omelets and Leftover Pancakes
I think there are still pancakes in my freezer from the big batch I made last week when I bought buttermilk.  There are a few eggs in the fridge and some diced tomatoes and a sealed container of guacamole (which never tastes as good as the freshly made kind even if it looks fresh, but I already have it and it needs to be used).

Spaghetti & Meatless Balls

Vegan Cream of Broccoli Soup and DIY Sandwiches

Mexican Omelet

This is a knock-off of the omelet I like best at French Roast NYC.  All amounts are poorly estimated from memory.  It tastes dramatically better with Gruyere than with any other cheese.  I'm not sure why, but I've tried it with whatever I had on hand (frequently cheddar) and it wasn't as good.

Ingredients
3 eggs
1/3 cup Gruyere, shredded (is that a normal amount of cheese for an omelet? you just want a normal amount.)
1/4 cup tomato, diced
2 tbs guacamole
salt and fresh ground black pepper, to taste

Directions

1) Whisk the eggs, salt, and pepper in a mixing cup.  Heat the skillet, and lightly oil.  I like to spray it with Pam and then melt a pat of butter onto it.  Keep the heat medium or lower so the eggs don't brown.

2) Pour the eggs into the skillet and allow to cook for about fifteen seconds.  Add shredded Gruyere, tomatoes, and guacamole on one half.  Then fold the other half of the eggs over the filling.  Cook just long enough for cheese to melt and eggs inside to finish cooking.  Serve immediately.

Nut-Crusted Tofu

This recipe comes from The No Meat Athlete Cookbook.  The ingredients are the same, but I've simplified the directions to make it less messy.  This is one of my favorite protein-rich dishes.  It's so good.

Ingredients
1/2 cup roasted, shelled pistachios (if salted, don't add salt to the bread crumb mixture)
1/4 cup whole wheat bread crumbs (I like Panko)
1 shallot, minced
1 garlic clove, minced
1 tsp grated lemon zest
1/2 tsp dried tarragon
Salt and black pepper
One 16-oz package extra-firm tofu, drained and sliced lengthwise into 8 pieces
1 tbs Dijon mustard
1 tbs lemon juice

Directions

1. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

2. Chop pistachios in food processor until they are roughly the size of bread crumbs. On a plate, combine them with bread crumbs, tarragon, lemon zest, salt and fresh ground pepper.

3. In a tall glass or measuring cup, combine lemon juice, Dijon mustard, shallot, and garlic.

4. Use a pastry brush to coat the tofu all over with the wet mixture.  Then press each side into the breadcrumb mixture.

5. Place the tofu slices on the baking sheet.  Bake for about 20 minutes, gently flipping the tofu slices over once at the halfway point.  They are done when slightly browned. 

Copycat Taco Bell Quesadilla Sauce

I merged a few different copycat recipes to come up with the one below.  The primary one I worked from was this one from centslessdeals.com.  Now I make superior versions of the quesadillas from Taco Bell at home.  It's a great addition to a weekend "junk food dinner."

Ingredients

1 cup sour cream (I use low-fat because that's what I buy)

1/4 cup mayonnaise

3 tbs chopped mild pickled jalapenos 

2 tbs adobo sauce (from can of chipotles in adobo) or chipotle salsa

2 tsp garlic powder

1 tsp ground cumin

1 tsp paprika

1/4 tsp salt

Directions

1. Combine all ingredients and stir well.  Will keep in sealed container in the refrigerator until the sour cream's best buy date, which is frequently upwards of a month.  This is why I keep this big batch on hand.

Meal Planning

Our weather went from warm and springlike to wintry again, so I'm taking advantage and making a few new cold weather recipes that I know I'd wish were appropriate to try once summer comes.  Stews and roasted things.

Chickpea & Vegetable Tagine over Quinoa (The How Not to Die Cookbook, pg. 124)

Spaghetti Squash Arrabiata (THNTDC, pg. 108) and Vegan Cream of Broccoli 

Nut-Crusted Tofu (No Meat Athlete Cookbook, pg. 111) and  Broiled Asparagus & Artichokes in Vermouth Brown Butter and French Onion Stew with Mushrooms (NMAC, pg. 126)

Soup & Sandwiches

Quesadillas (with copycat Taco Bell cheese quesadilla sauce recipe)