Firm or extra firm tofu is an absorbent blank canvas of protein, ready to soak up any flavor you introduce. One of the simplest ways to use tofu is to cover it with your favorite sauce or dressing then bake it in a hot oven. To help the tofu take on a firmer texture, press…
Category: Weekly Recipes: February 27th 2023
Overnight Bulgur Breakfast Bowl
Bulgur is a quick-cooking whole grain made from wheat kernels that have been cracked into small pieces and parcooked. It’s a traditional ingredient in the Middle Eastern salad known as tabbouleh. For this recipe, combine 1 cup of bulgur and 1 1/2 cups of milk in a bowl. Cover and refrigerate overnight. In the morning,…
Baked Shrimp with Tomatoes and Feta
Frozen shrimp is a staple in my freezer. It’s healthy, fast food. You don’t even have to remember to defrost it because frozen shrimp will defrost quickly under cold, running water. Add shrimp to stir fries and quick pasta dishes. Brush it with BBQ or hoisin sauce, grill it, sprinkle with scallions and wrap it…
Meatless Monday with Gnocchi, Swiss Chard and White Beans
Here’s a delicious, nutrient-packed recipe from Eating Well Magazine that can fit into even the busiest of schedules.The protein comes from the beans which work well with the gnocchi and Swiss chard. For extra flavor, I added some jarred pesto from Costco because it’s always in my fridge. I used frozen gnocchi instead of fresh so…