Quiche with Bacon, Cheese, & Green Onions

I felt like quiche this weekend and found a Quiche Lorraine recipe online, but really, I just used it as a guide because I wanted to use up what I had on hand, like a few slices of turkey bacon, jack cheese, and green onions. Also, I love thyme with eggs and I had some, so I added that too. I didn't have cream, so I substituted a combination of half & half and nonfat milk for the cream, using 1/2 cup less liquid than called for, and throwing in an extra egg.

The quiche turned out delicious and perfectly set, so either quiche is quite the flexible and forgiving recipe or I got darn lucky with all my substitutions.

I've often made quiche with broccoli, asparagus, or mushrooms, but there's so much moisture in the vegetables that my quiche ends up kind of watery. I'm sure there's some trick to resolve this problem, but for me, it works better to leave it out and serve some nice asparagus or a green salad on the side.

As for the crust, I didn't make it myself. I used to make my own pie crust sometimes, but since going gluten-free, I just haven't wanted to deal with it. Besides, both Whole Foods and Bavaria Mills gluten-free frozen pie crusts are great. My family can't tell the difference between those and a traditional crust. In fact, as we were eating the quiche, my husband asked me, "How is it that you are eating this crust?" He had no idea it was gluten-free!

So, here you go... I hope my recipe is lucky for you too!

Jen's Lucky Quiche  PRINTABLE RECIPE 

1 pre-made (store-bought or make your own), unbaked, 9-inch single pie crust

5 slices turkey bacon - cooked until crisp, then coarsely chopped

3/4 cup shredded Montery jack cheese

1/4 cup shredded Parmesan cheese

1/3 cup minced green onion

5 eggs - lightly beaten

1 cup half & half

1/2 cup non-fat milk

1 tsp finely chopped fresh thyme leaves

1/2 tsp tsp salt

1/4 tsp ground white pepper

1. Place a baking sheet in the oven on the bottom rack to catch any egg spills or drips. Place the other rack in the center and preheat oven to 425°.

2. Sprinkle bacon, cheeses, and onion into the pie shell.

3. In a medium mixing bowl, whisk together eggs, half & half, milk, thyme, salt, and pepper. Pour mixture into pastry shell.

4. Carefully, place quiche on center rack and bake at 425° for 15 minutes.

5. Lower heat to 300° and bake for 30 to 40 minutes more, or until a knife inserted 1 inch from edge comes out clean.

6. Let the quiche set at room temperature for 10 minutes, then cut into wedges and serve.

Chicken Divan (Gluten-Free)

A friend of mine, an American living in England, was looking for a chicken divan recipe recently. Lots of variations can be found online and in cookbooks, but most Americans use a can of condensed cream soup for the base of the sauce. Since that isn't readily available in England, my friend was looking for a substitute. I don't know if she ever figured it out, but it got me to thinking about chicken divan. My mom used to make it when I was growing up, and I've made it myself from time to time too. It's pretty easy to prepare, and comforting and delicious to eat.

Since the canned cream soups all seem to contain wheat flour, I decided to do my own search for a substitute and I found it on The Gluten-Free Homemaker. With that, and the recipe for chicken divan I grew up with, which includes sour cream, lemon juice, and paprika, I created the recipe below.

You can use leftover chicken or turkey, or a rotisserie chicken from the grocery store. You could also include some cauliflower, along with the broccoli, if you like. My mom used to do that sometimes. I like to top it with at least 1/2 cup of shredded Parmesan cheese, but I've also used cheddar or jack – you can use whatever you have on hand. And don't worry about being precise with the measurements. I just do it "by feel" every time and it always turns out good. I like to serve it with wild rice on the side. It's a great combination.

Chicken Divan  PRINTABLE RECIPE

8 oz sour cream (I use low-fat)
1 prepared cream soup recipe (see below)
juice of 1 lemon
1 tsp paprika
garlic salt to taste (optional)
1 Lb broccoli florets - steamed until just tender
2 cups shredded or cubed skinless, cooked chicken (or turkey)
1/2 cup shredded Parmesan (or other cheese)

1. Preheat oven to 375°
2. Stir together the cream soup, sour cream, lemon juice, and paprika until well combined. Adjust the lemon juice and seasonings to your liking. Sometimes I add a little Lawry's garlic salt.
3. Place the steamed broccoli in a 9" x 13" casserole dish and top with the chicken. Pour the sauce over and spread evenly with a spatula. Sprinkle with the cheese.
4. Bake for about 30 minutes, or until bubbly and light brown.

Gluten-Free Cream Soup Substitute  The Gluten-Free Homemaker
Use this soup in recipes in place of one can of condensed cream soup (like cream of chicken soup).

1 cup milk (I use non-fat)
3 Tbsp sweet rice flour or 2 Tbsp cornstarch
1 Tbsp butter
1 cube chicken bouillon (Knorr bouillon is gluten-free)
1/2 tsp kosher salt
black or white pepper or to taste (I like to use white)

1. Whisk the sweet rice flour into the cold milk in a saucepan.
2. Add the remaining ingredients and heat to a boil while whisking frequently. Reduce heat to low and simmer, while whisking constantly, for about a minute until nice and thick.

 

Burnt Chicken (in a good way)

I'm working on a roast chicken recipe to share, but I haven't made it myself yet. I need to make it to be sure I've got it right and to take a photograph - I'm planning on tomorrow night. First, however, I'll be making a beautiful side of wild salmon on the grill. I need to make that while the fish is still gorgeous and fresh - that's tonight.

In the mean time, here's an easy and flavorful chicken recipe. The original recipe was given to me by a woman I used to know who came from Tennessee. It really is burnt, at least on the outside. Don't be afraid to broil until the skin is charred black and your kitchen is getting smoky. (Be sure to turn on the exhaust fan or open a window.)

When it's done, you'll have some delicious pan juices, which are wonderful with potatoes as well as the chicken. Standard mashed potatoes, or boiled or roasted new potatoes - any kind will do. Lots of flavor here with minimal work - enjoy!

Tennessee Burnt Chicken  PRINTABLE RECIPE

4 chicken breasts
4 garlic cloves - minced
juice of 1 lemon
2/3 cup dry white wine
1/3 cup soy sauce

1. Preheat broiler. Place chicken in a shallow roasting pan. Sprinkle with half the garlic and pour half the lemon juice over. Broil until black.

2. Remove chicken from the oven and turn the broiler off. Set heat to 375°. Sprinkle the rest of the garlic over the chicken and pour the rest of the lemon juice, wine, and soy sauce over. Return chicken to the oven and roast for 30 to 35 minutes, until done.

Finally, a Chicken Recipe

This grilled chicken is soooo good! I found the recipe last year in Food & Wine magazine and it's now my go-to recipe for summer grilling. The Food & Wine recipe calls for whole chicken legs (legs with thighs still attached as in this photo), but it works better for me with a whole cut-up chicken. Get started early as the chicken needs to marinate for at least four hours. Then watch the heat when grilling. My gas grill tends to be hot-hot-hot and I have to keep adjusting the heat, to keep it at 325°, and/or moving the chicken around (especially the smaller pieces), so it doesn't get over-charred (again, see photo - too much char). Serve this with corn on the cob, and watermelon or a fruit salad for a really wonderful backyard barbecue.

Fennel-Garlic Chicken  PRINTABLE RECIPE

1-1/2 Tbsp chopped garlic
2 tsp fennel seeds
1 tsp dried oregano
3/4 tsp crushed red pepper
Kosher salt
1-1/2 Tbsp extra-virgin olive oil, plus more for brushing
1 whole cut-up chicken

1. In a mortar, pound the garlic, fennel seeds, oregano, and crushed red pepper with 1-1/2 teaspoons of salt until a coarse paste forms. Stir in the 1-1/2 tablespoons of oil.
2. Make two to four deep slashes on each chicken piece, cutting to the bone.
3. Rub the paste into the slashes; cover and refrigerate for 4 hours or overnight.
5. Start the grill and while it's heating brush the chicken with oil and sprinkle with salt.
6. Grill over moderate heat (325° to 350° max.), turning, until lightly charred and cooked through - about 25 minutes.

Veg Shep Pie (or Vegetarian Shepherd's Pie)

This stuff is good. I mean it. I made it for the first time a couple months ago. It wasn’t the first time I’d made shepherd’s pie, but it was the first time I’d made it like this. I found two recipes that looked good. Each had different ideas that appealed to me, and I thought I’d put the parts I liked together and see how it all turned out. And wow, it was fantastic!

That first time I made it, I really just improvised, consulting the recipes, but also making it up as I went along. It turned out so good that I sat down with pen and paper and tried to remember everything I’d thrown in and approximately how much. Then when I made it again, just recently, I kept notes as I cooked. I tasted and added a little more of this or that, scribbled things out, and fixed the final quantities.

Amazingly, it turned out great again! I have a feeling, however, this will be an ever-evolving recipe. I already have ideas for next time like adding garlic and/or some fresh thyme or oregano. Also, the first time I made it, I used soy crumbles and the second time, I used seitan strips. Both Dave, and I preferred the crumbles initially, though the flavor of the seitan really improved by the time we got to the leftovers a couple days later.

The secrets, I think, that make this so good are the mushrooms, the pearl onions, the red wine, and the extra gravy. I like to pour the gravy over the mashed potatoes and stew on my plate. It really makes a big difference for me. Dave, however, passes on the gravy and tops his with ketchup – whatever!

Another cool tip is to make the stew part in a deep oven-proof sauté pan. Then top with the mashed potatoes and bake the whole thing right in the pan. It saves a step and it’s one less thing to wash.

I have a couple weird (possibly lame) short-cuts, which are the additions of canned mushroom gravy and ketchup. The canned gravy makes the stew and the extra gravy come together nicely for me, though I doctor it up plenty. And ketchup – well, I don’t know. I just tasted it and it needed ketchup. Again, all I can say is – whatever!

So anyway, here’s my recipe, though you’re on your own for the mashed potatoes. Just make your favorite mashed potatoes for the topping – potatoes, butter, milk, salt, pepper, and your favorite add-in’s (chives, garlic, cheese, horseradish, or whatever you like). And remember to taste the stew as you cook it. Add whatever you think it needs, leave out anything you know you won’t like, but please – just for me – try a meatless option for this recipe at least one time. I think you will enjoy!

Vegetarian Shepherd’s Pie  PRINTABLE RECIPE

STEW
1 Tbsp olive oil 3 carrots – chopped
1 cup frozen pearl onions
1 cup roughly chopped crimini mushrooms
1 sprig rosemary – remove leaves (needles) and chop (discard stem)
1 Tbsp chopped flat leaf parsley
¼ cup red wine (I used cabernet sauvignon)
¾ cup vegetable broth
½ can vegetarian mushroom gravy
3 Tbsp tomato paste
¼ cup ketchup
1 cup frozen peas
¾ Lb. veggie (soy) crumbles or meatless (seitan) strips
1 Tbsp chopped flat leaf parsley
kosher salt & fresh ground black pepper – to taste

MASHED POTATOES – your favorite recipe (start with about 2 Lbs. of potatoes)

GRAVY
¼ cup chopped crimini mushrooms
¼ cup red wine
½ can vegetarian mushroom gravy
½ cup vegetable broth
kosher salt & fresh ground black pepper – to taste

1. Get your potatoes going and preheat the oven to 375°.

2. Heat oil over medium. Add carrots and onions and sauté, stirring occasionally, for 8 to 10 minutes.

3. Add 1 cup mushrooms, rosemary, 1 Tbsp parsley, and ¼ cup red wine. Saute for about 3 to 5 minutes.

4. Stir in ¾ cup broth, ½ can gravy, tomato paste, ketchup, peas, and the soy crumbles or seitan strips. Heat through.

5. Meanwhile, get your poatatoes mashed and ready.

6. Add another 1 Tbsp parsley to the stew and salt & pepper to taste. Stir together. Top with the mashed potatoes.

7. Bake, uncovered, for 35 minutes.

8. In a small sauce pan over medium, stir together ¼ cup mushrooms and ¼ cup red wine. Stir occasionally until the wine is almost completely reduced.

9. Add ½ can gray, ½ cup broth, and salt & pepper to taste. Heat through, stirring often. Keep warm until ready to serve.

Ordinary Salmon Part II: Grilled Salmon with Soy-Mustard Sauce

This is a particularly ordinary recipe, but it's so very good. It's easy too, although I do have a tendency to overcook it, which is the saddest thing to do to a beautiful piece of salmon. The suggested cook time from the original recipe was definitely too long, at least for the cuts of salmon I get, so I've been working on getting it just right.

The other thing I tend to screw up is the timing of the meal. The salmon is supposed to rest for 10 minutes after it's removed from the grill, before serving. I almost always forget this. Sometimes it doesn't matter because I've already overcooked it at this point. Other times I end up having everything else ready to serve 10 minutes before the fish is done.

You can do this on an outdoor grill, or on the stovetop on a cast iron grill pan, as I often do.

Grilled Salmon with Soy-Mustard Sauce  PRINTABLE RECIPE

1-1/2 to 2 Lb salmon filet with skin
2 Tbsp Dijon mustard
3 Tbsp soy sauce (I use the reduced sodium kind)
6 Tbsp extra virgin olive oil
1 tsp minced garlic

1. Whisk together the mustard, soy sauce, olive oil, and garlic.

2. Lay the salmon, skin side down, on a cutting board. Cut into four equal pieces. Drizzle half the marinade onto the salmon and let it sit for 10 minutes.

3. Meanwhile, preheat the grill (or grill pan) to about 350°.

4. Place the salmon, skin side down, on the preheated grill. Grill for about three minutes. Use a spatula to carefully turn the fish over and grill for up to another 3 minutes.

5. Transfer the fish to a plate, skin side down, and drizzle the remaining marinade over the top. Allow to rest for 10 minutes. (Remember, the fish will continue to cook during this time.)

6. Remove the skin and serve.

Ordinary Salmon Part I: Cedar Plank Grilled Salmon

Salmon has become so popular it’s considered “common,” as in nothing special, boring, or ordinary. But I think most people, at least in the Northwest, would agree: Salmon is popular for good reason. Grilled, poached, cured, smoked, in eggs, in pasta, on a salad, on a plank, on a bagel. Lemon butter, dill sauce, ginger-soy, mustard sauce, no sauce. We just love it every which way.

Back when I was planning my wedding, salmon on a plank was a pretty new thing. I read about it in a magazine – a Native American method, that I’d never heard of before, for preparing this succulent fish. I requested it for our wedding dinner, and the caterers (hesitantly, I think) agreed to prepare it for us. They ended up baking it on a plank in the oven, rather than over a fire or on a grill, and though it was good, I’ve had better since, especially when we’ve made it ourselves at home.

My husband is the expert when it comes to making fish. He’s less likely to overcook it than I. So, I do the prep work and let him do the actual cooking. I like to serve it right on the plank for a sort of rustic presentation, and also to savor the smoky cedar smell. It really adds to the enjoyment.

I got this recipe off the packaging for some cedar planks a number of years ago. I still have the original cutout from the label. It’s got a faint aroma – kind of a garlicky campfire smell. The brand name has been cut off, or I’d give them credit for this recipe, which I love so much.

Cedar Plank Grilled Salmon PRINTABLE RECIPE

1 untreated cedar plank – large enough for your salmon filet

1 to 1-1/2 Lb salmon filet
1/2 cup + 2 Tbsp extra virgin olive oil
juice of 3 fresh lemons
1/4 cup chopped parsley
3 cloves garlic – minced
1 tsp kosher salt
1 tsp fresh ground black pepper

1. Submerge the plank in water and soak for at least one hour. After soaking, brush about 1-1/2 Tbsp olive oil onto the plank.

2. Meanwhile, preheat the grill to about 350°.

3. Brush the salmon filet with about 2 tsp olive oil and set it on the plank. Sprinkle with salt and pepper.

4. In a small bowl, whisk together lemon juice, 1/2 cup olive oil, parsley, and garlic.

5. Set the planked salmon on the preheated grill, and baste it with some of the marinade being careful not to contaminate the bowl of marinade.

6. Close the lid and cook until the fish is very nearly cooked through – time will vary depending on how hot your grill is and how thick the fish is, but the goal is to cook it slowly. Also remember, the fish will continue to cook after you remove it from the grill, so don’t overdo it. We usually end up with about 20 minutes of grill time.

7. Remove the planked salmon from the grill. Serve it on the plank or move it to a platter. Drizzle the remaining marinade over the fish and serve.

Stuffed Peppers

I’ve never really been a fan of stuffed bell peppers, traditionally stuffed with rice, tomato sauce, onion, and sometimes ground beef. But I do like these Mexican-style stuffed peppers. My husband likes them too, and we enjoy them with a side of homemade chopped salsa (see recipe) and tortilla chips.

Poblanos are considered mild peppers, though there’s definitely some heat compared to a bell pepper. The smoke from broiling the peppers makes me cough, and I can feel a little burn from the pepper oil on my fingertips too. The rice and the cheese mellow the heat however, and the completed dish doesn’t actually taste very spicy to me.

Stuffed Chile Peppers  PRINTABLE RECIPE
(4 servings)

3/4 cup uncooked brown rice
4 poblano peppers (or to keep it extra mild, use small green bell peppers)
1-1/2 cups frozen corn – thawed
15 oz can kidney beans – rinsed & drained
3 Tbsp extra virgin olive oil
1-1/4 tsp kosher salt
1/4 tsp fresh ground black pepper
4 oz goat cheese – crumbled

1. Prepare rice according to package directions.

2. Meanwhile, adjust oven rack to the highest position and heat the broiler.

3. Cut the peppers in half lengthwise. Scoop out and discard the seeds. Place cut-side down on a baking sheet. Broil until the skin is charred black, 3 to 5 minutes. Remove from oven and allow to cool.

4. In a large bowl, combine the cooked rice, corn, beans, oil, salt, and pepper.

5. Use your fingers to peel the cooled peppers and discard the skins.

6. Place 2 pepper halves on each individual plate. Spoon rice mixture into and over the peppers and sprinkle with the cheese.

Meatballs

The meatballs were the hit of the spaghetti dinner – there were many compliments. As you know, I’m not much of a meat eater, but I too went back for seconds. Unfortunately, I can’t take a whole lot of credit. I just went online, came across a recipe for spaghetti and meatballs that sounded good, and went for it. For the original, complete recipe go to Simply Recipes. The sauce was good, but I didn’t love it, so only the meatballs recipe is here.

Meatballs  PRINTABLE RECIPE

1 Lb ground beef
1/2 Lb Italian style ground pork sausage
2 Tbsp finely chopped fresh basil
2 Tbsp finely chopped fresh Italian parsley
1/2 cup finely chopped crimini mushrooms
2 eggs
3/4 cup unseasoned bread crumbs
1/4 cup grated Parmesan-Romano cheese blend
2 tsp kosher salt
2 tsp fresh ground black pepper
1 Tbsp olive oil
Red wine (optional)

1. Mix by hand in a large bowl: beef, sausage, basil, parsley, mushrooms, eggs, bread crumbs, cheese, salt, and pepper until well mixed. Use a melon baller or spoon to form 1-inch round meatballs. Use your hands to roll and compress into tight balls.

2. Heat a large skillet over high heat. Add olive oil. Sear and brown meatballs on all sides, about 2-3 minutes. Cook in a single layer. (You'll probably need to do this in two or more batches.) Do not over-cook. The meatballs will have a chance to cook through as they’re simmering in the sauce (next step). As the meatballs are finishing, you can add a little red wine to de-glaze the pan and add that to your tomato sauce.

3. Add meatballs to simmering tomato/spaghetti sauce and gently stir. Simmer for 30-45 minutes, stirring occasionally.

Another Sandwich: Tuna & Artichokes

It’s been quite a week! In fact, I just got back from the chiropractor where I had some massage therapy and adjustments done to get rid of this horrible pain in my neck. Though there’s still something kind of nagging there, the pain is pretty much gone. Even so, I’m not really up for getting out the pots and pans or firing up the stove tonight. And I think I’ll have to get my husband to uncork the wine bottle. I wouldn’t want to tweak anything, you know, and start all over again with the neck pain. I guess I’m still in sandwich mode.

I love a nice basic tuna salad sandwich. Even better is a tuna melt with tomato. And even better than that is tuna with artichokes and olive puree. I can’t remember where this recipe came from. Maybe some Food Network show? (I love food TV by the way, but I’ll save that topic for another day.) Anyway, who knew canned tuna could be so great?

This isn’t quite as quick and easy as I’d like for the mood I’m in. I might end up with just the basic tuna sandwich tonight, or maybe just the wine, but here’s the recipe in case you’re a little more motivated than I this weekend.

Tuna & Artichokes on Ciabatta  PRINTABLE RECIPE

3/4 cup pitted Kalamata olives
2 Tbsp extra virgin olive oil
2 garlic cloves
1 tsp lemon zest (mmm… lemon!)
1/4 cup mayonnaise
12 oz canned tuna (2 small cans) – drained
12 oz jar marinated artichokes – drained & chopped
1 tsp fresh lemon juice (mmm… lemon!)
1/2 tsp freshly ground black pepper
1 Ciabatta loaf (about 16 oz) or other Italian bread – cut into top & bottom halves
1 large tomato – diced

1. In a food processor, puree olives, oil, garlic, and lemon zest until smooth. Blend in mayonnaise. Set aside
2. In a bowl, toss together tuna, artichokes, lemon juice, and pepper.
3. Hollow out both the top and bottom halves of the bread. Spread olive puree over both cut sides.
4. Spoon tuna and artichoke mixture into the bottom half of the bread. Sprinkle with the tomatoes and top with the other half of the bread. Cut into 6 pieces and serve.

Just a Sandwich: Parsley Cheese Sandwiches

I haven’t been in my usual cooking mode this week. Maybe I’m a little off because of the long holiday weekend we just had. Plus, the bright summer-like days here in Portland are distracting. This is the time for easy salads and sandwiches. When it comes to sandwiches, I’d like to tell you that I don’t miss the meat at all, but that would not be true. I love pastrami on rye or a good Reuben, and I definitely haven’t found a meatless version that measures up (and yes, I’ve tried).

Fortunately, there are plenty of good non-meat sandwiches. There’s grilled cheese of course – some good cheese, quality bread and you’ve got a great sandwich. Plus, there are so many ways to change it up: olive tapenade, basil, tomato, apple, nuts, onion, pesto, pepperoncini, and of course, there are all kinds of cheese. With a little imagination, the possibilities are endless. I even thought of a few new ideas just now that I’m going to have to try – how about bleu cheese, hazelnuts, and red onion?

The BLT is another good one. Veggie ”bacon” works well for this sandwich and I truly don’t miss having the real stuff on my BLT. Again, you can play around with this sandwich by adding extras like those above or avocado (I know, that’s an obvious one), aioli, good mustard, or I like red wine vinaigrette with shallots.

I also really enjoy hummus and cucumber sandwiches. You can make your own hummus or pick up some pre-made stuff – I’m sure you’ve seen the extensive selection at the grocery store with roasted peppers, garlic, olives and other additions. Many of them are quite good.

Another one of my favorites is a parsley cheese sandwich. It’s just a little different than your everyday deli sandwich, and I thought you might like to try it. The cheese is very rich, but the parsley is fresh and bright. I still pile on the greens though, and serve it with a cucumber-tomato salad to counter the richness.

Parsley Cheese Sandwiches  PRINTABLE RECIPE
(makes 6 sandwiches)

2 Tbsp. red wine vinegar
1 Tbsp Dijon mustard
1/4 cup extra virgin olive oil
2 Tbsp water
2 cups (8 oz) grated Gruyère or Emmenthaler cheese
1/2 cup chopped fresh parsley
2 shallots - finely chopped (about 1/4 cup)
12 slices crusty bread or 6 crusty rolls
baby greens or lettuce and/or tomato slices

1. Whisk together vinegar and mustard. Add oil and water, and whisk until well combined. Stir in cheese, parsley, and shallots.

2. Spoon 1/3 cup cheese mixture onto a slice of bread. Garnish with greens, lettuce, and tomato as desired, and top with another bread slice.

Enjoy, and I hope you have a happy, sunny weekend!

The Food We Choose (and my favorite grilled tofu recipe)

One of my readers suggested I write something about issues related to how our food is produced – raising of crops and livestock, food processing, etc. I’ve decided not to do so. For now, I want this blog to be about enjoying food and cooking, not a commentary about what we should or should not eat or why. I will say these issues are very important to me. Food production methods and the impact on our environment are the reasons I stay on a mostly vegetarian diet. I will ask that you think about where your food comes from; consider using organic products; and consider buying from local farmers. I understand that buying local and organic can be costly and somewhat inconvenient, and it may not be an option for you/your family at this time. But at least be aware of what you’re actually getting for the food dollars you spend – the impact on the environment, the economy, and the nutritional value. If you want more information, I have provided a few links on the side bar under the heading, THE FOOD WE CHOOSE. It’s up to you. I’m done.

Now I want to talk about tofu. I happen to like it, but let’s not pretend it’s a meat substitute. It’s a decent protein source, and when prepared well, it can be really enjoyable, but you’re never gonna fool anyone into thinking it’s chicken or steak. It’s not meat; it’s soybean curd.

Tofu itself is bland, however it absorbs the flavors of seasonings and marinades very well. Asian restaurants, where I generally substitute tofu for meat in stir-fry and curry dishes, seem to do the best job preparing tofu. Marinated and stir-fried, it can be very flavorful. Fried tofu is also good, and the frying adds a little bit of a crusty, chewy, even meaty texture.

My favorite way to prepare tofu at home is marinated and grilled with green beans and onions. I think the key to success is to remove excess water from the tofu before you start. This allows the tofu to absorb all the flavor of the marinade. The original recipe, from Vegetarian Times, calls for arugula for the salad. I find that my family is happier with mixed greens with just some arugula. I’ve also found that frozen green beans work just as well, if not better, than fresh green beans, so that’s what I recommend. Finally, I’ve always prepared this on a rectangular, stovetop, cast iron grill pan. Feel free, however, to try it on an outdoor grill, using a perforated rack to cook the beans and onions.

Spicy Grilled Tofu & Green Bean Salad  PRINTABLE RECIPE















15 oz extra-firm tofu
5 Tbsp low-sodium soy sauce
2 Tbsp toasted sesame oil
2 Tbsp mirin
1 tsp rice vinegar
1 tsp Vietnamese chili garlic sauce (I use one from Huy Fong Foods)
2 cloves garlic - minced
1 Lb frozen green beans
1 medium yellow onion - halved and cut into slivers
5 oz mixed greens

1. Wrap tofu in paper towels or a tea towel and squeeze gently to remove excess water. Re-wrap in a fresh, dry towel and allow to set for about 15 minutes.

2. Mix together soy sauce, sesame oil, mirin, vinegar, chili garlic sauce, and garlic in a 9" x 13" inch glass baking dish.

3. Unwrap tofu and pat dry. Slice into 3 pieces horizontally and then cut each of those pieces in half. Add tofu to marinade, turn over to coat, and let sit for 15 minutes.

4. Heat a cast iron grill pan over two burners on medium-high heat. Spray tofu with cooking spray on both sides, and grill until browned and crusty – 3 to 4 minutes per side.

5. Arrange greens on a large serving platter, and place grilled tofu on top.

6. While the tofu grills, add beans and onion to remaining marinade, and toss to coat.

7. Grill beans and onion, turning frequently with tongs, until beans are tender and browned – 8 to 10 minutes.

8. Arrange beans and onion on top of tofu. Pour any remaining marinade over salad and serve.

Sometimes, A Piece of Meat... Rosemary Roast Pork Sandwiches Au Jus

I’m not much of a meat eater for various reasons, and I very rarely cook it anymore. My husband, Dave, is fine with that, but he recently pointed out some meatful dishes that sounded good to him, and one of them appealed to me too, so last night we made Rosemary Roast Pork Sandwiches. Other than scalding my hand during the preparation, it was a great success. The kids did not partake, yet every last morsel of what was supposed to be six servings of pork, was consumed!

The original recipe can be found at Cooking Light or, with my very minor alterations, below. Dave added melted provolone to his. I added horseradish – fabulous! You can spoon some jus over the meat or dip the sandwich as you eat.

Note: Please be careful, after removing the skillet from the oven, not to grab the hot handle with your bare hand! This causes hours of throbbing pain; assistance is required to finish cooking; brushing teeth is difficult; it's a challenge to take care of a sick daughter and change her bedding; and even falling asleep is hard to do. Enjoying this sandwich however, is still totally doable.

Rosemary Roast Pork Sandwiches Au Jus  PRINTABLE RECIPE

2 tsp freshly ground black pepper
1 tsp chopped fresh rosemary
3/4 tsp kosher salt
1 garlic clove - minced
1 tsp olive oil
1 Lb pork tenderloin, trimmed
2 tsp olive oil
14 oz canned beef broth
1/4 cup dry sherry
1 Tbsp tomato paste
6 small sourdough sandwich rolls

1. Preheat oven to 400°.

2. Combine pepper, rosemary, salt, garlic, and 1 tsp oil in a small bowl. Rub mixture all over pork and let stand 15 minutes.

3. Heat remaining 2 tsp of oil in a large oven-proof skillet over medium-high heat. Add pork and cook 4 minutes, browning on all sides.

4. Place skillet in pre-heated oven and bake 10 minutes or until a meat thermometer registers 160° (slightly pink). Let stand 5 minutes. (At this point, if you've burned your hand, your husband or partner can take over while you hold your hand under cold, running water.) Remove pork from pan and cut diagonally across the grain into 12 slices.

5. Return pan to medium-high heat, and add broth, scraping pan to loosen browned bits. Add sherry and tomato paste, and stir with a whisk. Bring to a boil. Reduce heat and simmer 5 minutes.

6. Assemble sandwiches – two slices of pork for each roll – and serve with jus.