Wednesday, March 28, 2012

TEAR Marinara

So, a couple months ago I was going through my cabinets trying to find something to make for dinner and decided to just throw some things together that I liked and see how it turned out. Well, Bry and I were uber impressed with this concoction and since I hadn't written it down - we havent had it since. But I found some photos of it and decided to get it down so that I can remember to make it again. :) So here goes. Tofu Eggplant Artichoke Risotto (TEAR)

  • extra firm Tofu
  • Eggplant
  • Artichokes
  • Risotto
  • Marinara Sauce

  1. Brown the eggplant in a frying pan with just a few drops of evoo 
  2. Put the risotto on the bottom of a baking pan with enough water to make it almost drowned
  3.  Cover with the browned eggplants
  4. Saute the sliced tofu until it browns on the edges
  5. Cover the eggplant and risotto with browned tou and artichokes
  6. Cover baking dish and concoction with marinara sauce
  7. Bake on 375 until the sauce bubbles and the risotto is cooked.
  8. Serve and enjoy :)

Tuesday, March 27, 2012

NanaCream - Natural Healthy Dairy Free Ice Cream

OK. I am about to share a secret with you. But don't let everyone know or we are going to put ice cream shops out of business and my Bryan will be heartbroken. This is our most favorite recipe these days and every single time it blows us away. Are you ready? Can you handle this?

  • Bananas

[yes. really. thats it. no. im not kidding. thats all. ok if you want you can add other things like peanut butter, cocoa, others. but yes this is all]. You will need a food processor for this.

  1. Take 3-4 bananas and peel them
  2. Cut them into slices
  3. Place them on a plate and stick them in the freezer for a few hours or overnight
  4. Once they are frozen hard and almost stuck to the plate, throw them in a food processor
  5. Turn on
  6. First the banana will turn into a gravel like substance.
  7. Keep a spoon on hand to push back towards the center and unstick pieces.
  8. After it is gravelly keep going and keep going. It will start to get creamy.
  9. Once your entire thing is creamy like the consistency of soft serve ice cream, you are done.
  10. If you want to add things (we add a spoonful of peanut butter here cause bry LOVES peanutbutter ice cream) do it now and process it until its smooth in your food processor.
  11. Scoop into bowls and enjoy. [you can also put it into the freezer for scoopable ice cream if you prefer]

I promise you will be surprised at how this will trick your mouth into thinking it is ice cream. The texture and taste will hardly give away that it started as a banana. So so good.

Bang Bang Cauliflower

Last night something amazing happened in our house. What was it? Bang Bang Cauliflower! Thats right. I found the recipe on Pinterest and have been jonesing for them ever since I saw the photo. I mean come on! Any food you eat with chop sticks can't be half bad. Although I am not a huge fan of shrimp I often partake in one or two bang bang shrimp when we go to Bonefish Grill. Its just so fun.

Something I have always wondered though, if I put up with the shrimp for the sake of the yummy crust and sauce why don't I just put the crust or sauce on something I do like. Well - someone had already come up with that idea and put it into this awesome recipe that I am about to bestow upon you. Be warned, this may cause a habit forming addiction.

This can be an appetizer but we enjoyed it as our meal. While I was cooking these up Bryan looked at me and said "is that all you're cooking or are we going to eat something else too?" I said "only planning these, dear, feel free to cook something else". He did, and he didn't touch it. He was quickly filled on the Bang Bangs Cauliflower.

Fried & Breaded Cauloflower Ingredients

  • 1 Head of Cauliflower / frozen cauliflower defrosted
  • Cornstarch
  • Egg whites
  • Panko breadcrums
  • Garlic Salt & Pepper
  • Green Onions
  • Coconut Oil (though I used evoo)
Yummy Sauce
  • 1/2 cups Franks red hot sweet chili sauce
  • 1/2 cups light mayo
  • 1T rice vinegar
  • 2T splenda

  1. Break your cauliflower up into bite size pieces
  2. Dip them first into cornstarch (yes it feels gross)
  3. Dip next into egg whites
  4. Dip next into bowl filled with panko, salt, pepper, and garlic powder
  5. Let them dry on a plate while you finish the rest of the coating
  6. Cook them in frying pan with coconut oil (or evoo if you substitute)
  7. Make sure you flip them to make sure they are fully cooked and browning
  8. Sit them on a plate with a paper towel to soak up the oil
  9. Throw them in a bowl and coat with sauce
  10. Top with green onions and Enjoy!


Related Posts Plugin for WordPress, Blogger...