White Tofu Chili

Random picture of a couple new kitchen-y things that helped inspire me to post a pic and the chili recipe. :)

Half a package of extra-firm tofu, cubed
1 medium onion, chopped
1.5 tsp garlic powder
1 Tbsp oil
3 cans (15.5 ounces each) great northern beans and/or white kidney beans, rinsed and drained
1 can (14.5 ounces) vegetable or chicken broth1 can (4 ounces) chopped green chilies (I may use 2 next time - recipe said 1 or 2)
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp red pepper flakes (recipe called for cayenne pepper)
1 cup sour cream
1/2 cup half-n-half or whipping cream

In a large saucepan, saute onion and garlic powder in oil for about 5 minutes. Add tofu, beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and half-n-half/cream. Garnish with fresh cilantro, if desired (Oh yes, I desire! LOVE cilantro.) This is especially good served with tortilla chips. Makes about 5 generous servings.

I found that I enjoyed this even more a few days later after the flavors had been absorbed into the tofu more.

Been a While

It's been a while so I just wanted to say hi. Hmm, I guess I did pick up the cooking action a bit over the winter, but not much. Although something I will have to blog about: the white chicken (er, tofu) chili I made a few weeks ago. Yes, I attempted to substitute tofu for chicken. Actually it was good! It was better a few days later after the flavors melded (is that a word?). Still the tofu seemed to have too soft a texture, IMHO. And I used extra-firm. Next time I'll use less tofu and more beans. Anyway stay tuned for the White Tofu Chili post.

I might have made a couple new cyber-friends. They've inspired me to start up the blogging again. They are both single women in their 30s. It's always nice to know there are others in your same situation out there! No matter what your situation.

More soon...

Handstands in the Pool

This is Michelle's husband Rob and I doing handstands in the pool. I love that those 2 enjoy doing silly wacky things at the pool, like I do. Michelle took this picture. I didn't know she had the camera out. No wonder she told me to point my toes. :)

I haven't really cooked since the summer began. Planning on starting up again in the fall. Cooking on a Sat. afternoon with football on sounds great. I think I am slightly ready for fall but will still make the most out of August.

From SouleMama

This looks very good and I want to make it sometime. I took it from soulemama.com. Her blog is entertaining, to say the least (he he).

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2 tablespoons fresh lime juice

1 tablespoon white wine vinegar

1 tablespoon honey

1/2 small jalapeño, seeded, deveined and chopped

1/2 teaspoon fine grain sea salt

1 small garlic clove

1/2 teaspoon mustard

1/4 cup extra virgin olive oil
2 -3 big handfuls baby arugula (or other salad greens), well washed and dried

3 cups cooked black beans

1/4 cup feta, crumbled

1/3 cup sliced almonds, toasted

Start by making the dressing. I use an immersion blender - but a blender or food processor will work just as well. Combine the lime juice, vinegar, honey, jalapeño, salt, garlic and mustard and puree. Add the olive oil and puree until everything comes together. Taste and adjust with more salt, honey, or lime juice if needed. Set aside until you are ready to serve the salad.

Just before you are ready to serve the salad gently toss the arugula with a bit of the dressing. Arrange it on a platter. Now toss the beans and most of the almonds with a generous splash of the dressing. Arrange the beans on top of the arugula and finish by sprinkling with the remaining almonds and the crumbled feta cheese.
Serves 4 - 6.

A Funny from David

This is from my brother. It's a label on a toy bought from a Japanese store in CA. These are always pretty funny! See below if you cannot read it.

-- Be attention to avoid child eating.
-- For security, don't use damaged or transformed goods.
-- Do not use for other purpose.
-- Dispose of properly if you want.

And here are a few more I dug up from an email he sent once (also from a toy from the Japanese store):

1. Keep in dried places after clean it well.
2. Don't wind up too much, it causes broken.
3. Please understanding the natural wood likely to have the status of distortion, cracks, rot, rust, and other phenomena if the wood with water and wet.

LOL!

Taco Casserole

Mom made this for dinner at their house last weekend. It was so quick and easy, and good too.

I think this would also be real good inside hard taco shells, although a little less healthy.

1 lb ground beef
1 packet taco seasoning (recipe called for Taco Bell brand)
1 box macaroni and cheese dinner (Kraft, etc.)
1 cup mild salsa (recipe called for Taco Bell brand)

Cook ground beef with taco seasoning. Prepare mac and cheese dinner according to box directions. In an 8 x 8 baking dish, layer meat, mac and cheese, and salsa. Bake at 400 degrees for 20 minutes.

Hearty Bean and Pasta Soup

This is from my "Cooking for Less: Pasta" cookbook. It happens to have many non-meat recipes, probably since it's geared towards recipes that cost less. The meatless recipes naturally attracted me. Mary liked the cookbook too, and bought the same one a few weeks ago while in Toledo. :) Do you mind me talking about your goings-on in my blog, Mare?

Next time I will double the beans (I love beans) and double the balsamic vinegar. Love that stuff too, and this recipe was an excuse to buy a bottle. That was partly why I chose it!

Less spinach would be fine too. I used only a 10 oz bag, not a pound, and it was plenty. Maybe Popeye wouldn't agree.

I had never bought marinara sauce before. Asked Mary about it and she mentioned the brand Newman's Own. That is what I ended up picking up, since it was right in front of me and I had no opinion/favorite. I got Newman's Own Cabernet Marinara and the slight wine flavor seemed to work out great! I loved this soup.

PS -- I still plan to get my mitts on a digital camera soon so pics can be included with these postings!

1 cup uncooked elbow macaroni
2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups water
2 cans, about 14 oz each, chicken broth
1 jar, 26 oz, marinara sauce
1 can (about 15 oz) Great Northern or cannellini beans, rinsed and drained
1 lb spinach, stemmed and chopped (see note above about using less)
2 tsp balsamic vinegar
1/2 cup grated Parmesan cheese, optional

1. Cook macaroni according to package directions; drain.

2. Meanwhile, heat oil in Dutch oven or large saucepan over medium heat. Add onion and garlic; cook and stir 5 minutes or until onion is tender.

3. Stir in water, broth, marinara sauce and beans; bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally. Stir in spinach, vinegar, and pasta; cook 5 minutes.

4. Ladle soup into bowls; sprinkle with cheese, if desired.