Anyway, all this busyness has made me wonder what I ate all week? I know hubby cooked once or twice, and we did our no-cook Friday. I did manage to make one new meal this week – well, an altered version of it. It's from the EatingWell site and it's called Spice-Crusted Tofu.
I'm not sure what it is about tofu. I don't seem to be able to get over the thought of it. I don't even eat it in miso soup. The little cube-its remind me of chicken fat. That's really what it is, the texture. I am a bit of a freak when it comes to any form of fat on my meat. Just thinking about it right now is giving my belly a quiver. And because the texture of most forms of tofu I've eaten is very soft and the general colourlessness of it, I just can't seem to get past the thought of it.
Having said that, I think this recipe, made with extra-firm tofu, might be edible. Might be. Because the recipe made with a pork loin chop was so good, I might actually try it. Might.
I also made on of the YOU: On a Diet salad – Spinach Walnut. I had leftover arugula, so used that. Have you ever met someone who cannot take any form of bitterness? Well, that's my hubby. His tastebuds nearly went off the bitterness scale when I used that broccoli rabe a while back, but I've been wanting to try this salad for a long time, so I told him to suck it up and go with it. Being the good-natured soul he is, he agreed. Better that then to starve I guess.
I used only 1/4 of the grapefruit, and I actually removed all form of the pith and skin around the segments, which in my experience is what really makes grapefruit bitter. That's how I always eat grapefruit anyway. Makes for an ungodly mess, but red grapefruit is soooooo tasty if you can get to the good bits. (Come to think of it, eating it this way is probably less nutritious, but hey, it's not like I eat it everyday anyway.)
SPINACH WALNUT SALAD
1 tablespoon olive oilDressing Ingredients:
1 tablespoon white wine vinegar
1 teaspoon honey
Dash of cayenne pepper
Salt and freshly ground black pepper (optional)
1 large bunch spinach, washed and trimmed
1/4 cup walnut halves, plain or pan roasted (beware of smoke detector sounds if you do this like Dr. Mike and answer the phone when it rings, and forget what is in pan roasting)
1/2 orange, cut into segments
1/2 grapefruit, cut into segments
2 green onions, chopped
Combine oil, vinegar, honey and cayenne pepper; mix well. Season to taste with salt and pepper, if desired. Toss spinach with dressing and walnuts. Arrange orange and grapefruit sections on top and garnish with green onions.
So, the salad is good, really good actually. Refreshing comes to mind. Some people find arugula bitter, and I think the grapefruit might have brought the bitterness out. It was okay to me, but I think you could quite easily skip the labourious task of using on the grapefruit pulp and use only orange segments, which you can simply cut up and add. The dressing is very good. I love Dr. Mike's dressings! I used tarragon white wine vinegar, which adds a lovely taste.
As for the main course, I made some mashed potatoes (I always make them with the skins on). We used a bit of butter and milk in them, but a trick to making them tasty, but no-fat/non-dairy, is to use chicken broth to add moisture when you mash them.
This recipe would be absolutely awesome with salmon filets or steaks (I've made something similar with salmon). It is really, really tasty. I added a bit of soy sauce (maybe a tablespoon) to the glaze. You need to keep a good eye on this when you've added the glaze because it will probably burn. Thank goodness hubby likes to cook (and takes direction well), I couldn't have done both the salad and the main on my own without burning the main. So either make the salad ahead, not adding the dressing until you're ready to serve, or get some help. Wouldn't this picture look so much better with the salad on the same plate?
So, I will try this recipe with tofu the next time I make it. We're both a bit freaked out at the thought of it, but we're nothing if not adventurous. Not to mention dedicated.
Hubby has also promised to make me dinner tonight. I found a recipe for pasta at EatingWell and I think I'll get him to make it. I'll report on the proceedings next time.
I'm going to be pretty busy over the next couple of weeks on a course, so I doubt there will be much culinary experimentation going on. But I will return as I can.
Take care and happy experimenting!