Baked Tofu with Super Easy Asian Marinade and Sauce Ingredients: For the tofu: -1-2 pounds extra firm tofu -Few pinches each of salt, pepper and garlic powder For the marinade: -⅓ cup tamari or low-sodium soy sauce -⅛ cup dark brown sugar, packed -2 teaspoons molasses -⅔ cup water -⅛ cup vegetable oil -1 tablespoon rice wine vinegar -2 teaspoons ground ginger -2 teaspoons garlic powder -Sriracha or other red chili sauce, to taste Preparation: Make the marinade prepare the tofu*: In a medium-sized bowl, together the ingredients for the marinade. Taste and adjust seasonings as
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Broiled Salmon Fillets with Super Easy Asian Sauce Yields 4-6 adult portions Ingredients: For the fish: -1½ pounds salmon fillet with skin removed and portioned into 6 4-ounce pieces or 4 6-ounce pieces -Few pinches each of salt, pepper and garlic powder For the marinade: -⅓ cup tamari or low-sodium soy sauce -⅛ cup dark brown sugar, packed -2 teaspoons molasses -⅔ cup water -⅛ cup vegetable oil -1 tablespoon rice wine vinegar -2 teaspoons ground ginger -2 teaspoons garlic powder -Sriracha or other red chili sauce, to taste Preparation: Marinate the fish: Make the marinade by
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Sesame Greens Serves 2 adults Ingredients: -1 bunch raw leafy greens such as kale, spinach or collard greens*, cleaned and dried with stems removed -1 teaspoon sesame seeds -¾ teaspoon sesame oil -2 teaspoons vegetable oil -1-2 cloves garlic, smashed and peeled -Salt, pepper and red pepper flakes, to taste Preparation: Toast the seeds: Heat a small, dry pan over low heat. Add the seeds and stir continuously, until toasted and fragrant, around 2 minutes. Remove seeds to a small plate to cool. Cook the greens: Heat a large sauté pan or skillet over medium heat and add
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My family and I love this flavor packed marinade. In fact, we love this quick marinade so much that I chose it to be part of the “dinner recipe” for the “Cooking for Toddlers” classes I’m teaching regularly at Taste Buds Kitchen in NYC. (Wanna come? Click here to register). I’ve included links to the recipes for my tofu, salmon and greens below the recipe for the marinade but I’m sure the recipe would compliemnt lots of other proteins, too. But, before the recipe, there are a couple tips and ideas I want to share: Kitchen and Cooking Tips:
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I’ve been really busy getting ready for my return to the world of teaching this coming Tuesday. No, not back to my little peeps in the NYC public schools, but to a new audience of grown-up peeps who want to cook for their Little Foodies. What? You didn’t know I’m teaching cooking classes??? I’ve partnered with Taste Buds Kitchen In NYC to offer classes to teach you how to prepare healthy and wholesome food for your baby or toddler. Interested? Click here to register. Later this week, I’ll be sharing some new recipes just for you. So, in lieu
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The other evening, a friend stopped by my apartment and was surprised to see that Eliana was eating toast with peanut butter and a plum on the side. My friend had assumed that Eliana eats “a fancy risotto” or something similar for every meal. So, let me be clear: Eliana does not eat a fancy risotto or something similar for every meal. Like everybody else, I too have nights when there isn’t any food in the fridge to heat up, when I’m exhausted and have no interest in actually cooking, when Eliana is exhausted and hungry and barely ate
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One night a few months ago, I was having dinner at my friend Libby’s apartment for a “Girl’s Night In” while her hubby was out of town. Libby isn’t only a friend, she is truly that neighbor that I go to when I need to borrow an extra baking sheet or the person I text when I have too much of an ingredient and I want to unload a little so it gets used before it spoils. She and her son Dash are also “taste testers” whenever there is a recipe I’m working on. Anyway, that night I would
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Summer Vegetable Pasta Sauce and Purée Ingredients: -1 zucchini, chopped -Kernels from 1-2 ears of corn -1 onion, chopped -1-2 carrots, peeled and chopped -1 clove garlic, smashed and peeled -A few leaves of basil -Olive oil, salt, pepper and red pepper flakes, to taste -1 mug of reserved cooking liquid from the pasta Preparation: Start the pasta and prepare the vegetables: Fill a large pasta pot with hot water, a little olive oil and a few pinches of salt. Cover and heat over high until it comes to a boil. Meanwhile, peel and chop your vegetables
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Here are some tips to make using the OXO Food Mill super easy: 1. Close the “legs” and nest the food mill inside a bowl (versus on top of it). For me, this was the most stable way to use it. 2. Rotate the mill clockwise for a few turns then counter-clockwise for a few turns in order to fully process all of the food. 3. Don’t forget to scrape the yummy bits of food off the bottom of the mill. Here’s what I love about my OXO Food Mill: 1. It’s a really versatile tool. With
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Stone Fruit & Sage Purée 6-9 months 9-12 months Ingredients: -1 plum, roughly chopped -1 peach, roughly chopped -1 nectarine, roughly chopped -3 leaves sage, finely chopped -¼ cup filtered room temperature water Featured Tool: –OXO Food Mill Preparation: Place nectarine and water into a large saucepan. Cover and simmer over low heat, stirring once or twice, for around 5 minutes or until the nectarine begins to soften. Stir in the rest of the fruit and cover. Continue to simmer, stirring occasionally, for around 15 more minutes or until all the fruit has softened
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For this week’s Monday Meal, I’m not only sharing a new recipe, but I’m also sharing a new tool and announcing a giveaway! Woohoo! How’s that for curing your “Case of the Mondays”? See details for the giveaway at the bottom of the post. About six weeks ago, I had the great fortune to receive a gift from OXO: An OXO Food Mill. Cool!! (I love new toys for the kitchen)! I had never used a food mill before, so I was really excited to start playing around with it and come up with some tasty recipes, too.
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Stone Fruit Purée Ingredients: -1 plum, roughly chopped -1 peach, roughly chopped -1 nectarine, roughly chopped -¼ cup room temperature water Featured Tool: –OXO Good Grips Food Mill Preparation: Place nectarine and water into a large saucepan. Cover and simmer over low heat, stirring once or twice, for around 5 minutes or until the nectarine begins to soften. Stir in the rest of the fruit, cover and continue to simmer for around 15 more minutes or until all the fruit has softened. Don’t forget to occasionally stir the fruit and water mixture. Pour mixture into the
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