Costa Rican Inspired Cabbage Cups

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I was so excited to head to the farmer’s market last Sunday! With the holidays and our trip to Costa Rica, it has been a long time since I was there and I couldn’t wait to see what was fresh and new. I always go to the farmer’s market looking to get my veggies to roast for the week but I generally also go knowing that lunch is on the horizon so I look for inspiration from what is available to create a new meal. I’ve made recipes like my Pea Salad and Green Panzanella this way.

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Tofu Lime Ceviche

Tofu CevicheThe weather here is SF has just been fabulous lately and there is nothing more refreshing that a crisp cool meal or snack when the weather is nice. I loved this idea of a vegetarian ceviche when I saw this recipe on the Whole Foods website and I have recently started to get avocados and tomatoes in my CSA box, so I thought it was the perfect time to try it out… and this will be a great addition to your cinco de mayo menu (don’t forget to serve with some yummy Guacamole as well). I love the fresh flavor combo’s of the avocado, lime, cilantro, coconut and ginger.

Tofu Lime Ceviche
 
Prep time
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Serves: 4
Ingredients
  • 2 pounds firm or extra-firm tofu, drained and cut into 1-inch cubes
  • 2 tablespoons vegetarian Worcestershire sauce
  • 4 large tomatoes, seeded and chopped
  • ½ cup lime juice
  • 1 cup cilantro, chopped
  • 1 small jalapeño, seeded and finely chopped
  • Salt to taste
  • 1 small red onion, finely chopped
  • 1 medium avocado, cubed
  • 2 tablespoons finely chopped ginger
  • 2 cloves garlic, finely chopped
  • 1 cup canned coconut milk
Instructions
  1. Preheat oven to 400°F. Pat tofu dry with paper towels, then transfer to a bowl and toss gently with Worcestershire sauce. Spread tofu out evenly on a parchment-lined baking sheet and bake, turning once, for 30 minutes. Set aside to let cool to room temperature.
  2. Put tomatoes, lime juice, cilantro, jalapeño, salt, onions, avocado, ginger, garlic and coconut milk into a large bowl. Add tofu and toss gently. Cover and refrigerate for 2 hours, or overnight, before serving. *If marinating for a long time or overnight, you can add avocado in prior to serving in order to avoid browning.

Photo Credit: Whole Foods

Traditional Pad Thai

I apologize for the hiatus, I was doing some research abroad… I traveled all the way to Thailand to seek out some Thai recipes to share with you all :)! We took an incredible cooking class that I would highly recommend to anyone visiting Chiang Mai in the North of Thailand. It is called Siam Rice Thai Cookery and Pot, the founder takes you to the local market, then welcomes you into his home which is also a cooking school. These were some of the best dishes I ate the whole time we were out there. I’ll start with the classic Thai dish, Pad Thai… but don’t worry there will be plenty more to come.

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Visiting the local market

Traditional Pad Thai
 
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Serves: 6
Ingredients
  • 4 tbsp cooking oil of your choice (we used palm oil due to the high heat of the cooking – you can use canola, sunflower or peanut oil as well)
  • 3 Tbsp garlic, smashed
  • 1 (12oz) package tofu, diced into ¼ inch cubes
  • 3 eggs
  • ¾ cup water
  • ¼ cup oyster sauce (oyster flavored sauce for vegetarian)
  • 3 Tbsp fish sauce (fish flavored sauce for vegetarian)
  • 2 Tbsp sugar (palm sugar is what is used in traditional Thai cooking)
  • 1 Tbsp soy sauce
  • 1 Tbsp black soy sauce (just use additional soy sauce if you cannot find this version)
  • 1 package (12 oz) rice noodles – if they are dried instead of fresh, you may have to soak in cold water for about 30 min
  • 2 cups bean sprouts
  • 1 cup green beans
  • 1 bunch chives, chopped
  • Ground peanuts, chili powder and lime (preferably kaffir lime) for garnish
Instructions
  1. Add the cooking oil to wok, keeping high heat. Add garlic and tofu and cook until fragrant.
  2. Crack in eggs and cook until egg is fully cooked.
  3. Add water, fish sauce, oyster sauce, sugar and soy sauces.
  4. Add noodles. Stir until the noodles are soft and then add bean sprouts, green beans and chives. Cook for one more minute and then remove from heat.
  5. Garnish with ground peanuts, chili powder and lime.

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The finished product – and a well deserved Chang beer!

 

Watermelon with Feta and Mint

Watermelon with Feta and MintI am just returning from Turkey and there is no real way to describe how amazing the food was! I will be attempting some recipes in the future… But for now, one of the things that really caught my attention is that they often serve melon with cheese before and/or after a meal. It is incredibly simple and very refreshing, especially in the summer months.Also, I have always loved eating fruit with a fork and knife! I added my own touch by putting mint into the equation, so I hope you enjoy this refreshing summer treat.  You’ll definitely be seeing some other renditions of the fruit + cheese combination in the future.

Watermelon with Feta and Mint
 
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Serves: 2
Ingredients
  • 3 cups chilled watermelon, sliced
  • 3 oz feta cheese, sliced
  • Mint leaves
  • Lime (optional)
Instructions
  1. Layer watermelon and cheese on a plate.
  2. Top with mint leaves and top with a squeeze of lime juice if using.

Photo Credit: Prevention.com

Watermelon Baby Carriage

Watermelon Baby CarraigeThat time has come. I’ve gone from shopping for dresses to wear to weddings to shopping for dresses to wear to baby showers…. Earlier this year, I attended a pot luck baby shower for my dear friend and as I am sure you can imagine, got very excited about the what I could bring to this event. Well this is a simple, healthy and adorable dish you can make next time you attend or host a baby shower. Enjoy little ones!

Watermelon Baby Carriage
 
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Serves: 15-20
Ingredients
  • 1 medium watermelon
  • 5 toothpicks
  • 4 orange slices
  • 4 lime slices
  • 2 cups seedless red grapes, divided
  • 1 medium cantaloupe, cut into balls
  • 2 cups seedless green grapes
  • 2 cups halved fresh strawberries
Instructions
  1. With a sharp knife, cut a thin slice from bottom of melon it sits flat. Lightly score a horizontal line halfway up sides and around the melon, leaving 5 in. from one end unmarked on each side for baby carriage hood.
  2. For hood, make another line around top of watermelon, connecting both sides of the horizontal line. Using the rounded edge of a biscuit cutter as a guide, mark a scalloped edge along all straight lines. (Can also just do straight edge here). With a long sharp knife, cut into melon along the scalloped lines, making sure to cut all the way through the melon rind. Gently pull off rind. Remove fruit from melon and removed section; cut fruit into balls or cubes and set aside.
  3. For the U-shaped handle, cut out a 5-in. square from the removed section of rind. Cut out the center and one end, leaving a 1-in.-wide handle. Break one toothpick in half. Attach handle to watermelon with toothpick halves.
  4. For wheels, position orange slices at base of watermelon and attach with toothpicks. To each orange slice with a lime slice and a red grape.
  5. In a large bowl, combine the cantaloupe, green grapes, strawberries, remaining red grapes and reserved watermelon. Spoon into baby carriage.

Serving Suggestion: Use any fruit of your choice!

Thanks Taste of Home for the idea!

Delicata Squash & Tofu Curry

Delicata Squash and Tofu Curry

I’ve found curry recipes to be a little hit and miss… and I will safely say this one was a hit! After my post about butternut squash, I realized there are so many winter squashes out there I have yet to try. I found this recipe on Eating Well and was determined to try out this new squash. If you cannot find delicata you can replace with pumpkin, butternut or kabocha squash.

Delicata Squash & Tofu Curry
 
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Serves: 4
Ingredients
  • 1 Tbsp curry powder
  • ½ tsp salt
  • ¼ tsp freshly ground pepper
  • 1 package (140z) extra-firm or firm water-packed tofu
  • 4 tsp olive oil, divided
  • 1 large delicata squash (about 1 pound), halved, seeded and cut into 1-inch cubes
  • 1 medium onion, halved and sliced
  • 2 tsp grated fresh ginger
  • 1 14oz can “lite” coconut milk
  • 8 cups coarsely chopped kale or chard, tough stems removed
  • 1 Tbsp lime juice, plus more to taste
Instructions
  1. Combine curry powder, salt and pepper in a small bowl. Blot tofu dry with a paper towel and cut into 1-inch cubes; toss the tofu in a medium bowl with 1 teaspoon of the spice mixture.
  2. Heat ½ the oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, 6 to 8 minutes total. Transfer to a plate.
  3. Heat the remaining 2 teaspoons oil over medium-high heat. Add squash, onion, ginger and the remaining spice mixture; cook, stirring, until the vegetables are lightly browned, 4 to 5 minutes. Add coconut milk; bring to a boil. Add half the kale (or chard) and cook, stirring, until slightly wilted, about 1 minute. Stir in the rest of the greens and cook, stirring, for 1 minute. Return the tofu to the pan, cover and cook, stirring once or twice, until the squash and greens are tender, 3 to 5 minutes more.
  4. Remove from the heat and stir in lime juice.

Serving suggestion: Serve over grain of choice