Recipes

Tried and true recipes. My husband and I are pescatarian so most of the recipes are fish or vegetarian. The meat recipes are ones I make for the kids. All the recipes are quick and easy and adapted from my original find on Pinterest to make use of what's in my closet! I'll add the original link and list my recipe.

Peanut Stir Fry Tofu with Couscous.

Here is the original recipe from The Nifty Cupcake.com. The following is what I did/used to make it.

Ingredients:
-box of Near East Pearled couscous garlic and olive oil flavored.
-block of extra firm tofu
-1/2 bag frozen vegetable seasoning blend
-1/4 cup frozen green peppers
-1 cup frozen broccoli
-1 TBS olive oil
For the Sauce:
-1 TBS peanut butter
-1/4 cup low sodium soy sauce
-1 TBS sriracha sauce
-1/4 TSP garlic powder
-1/4 TSP onion powder

Directions
Cook the couscous to the box directions.
Drain the tofu. Put the block on a plate between two pieces of paper towel and put a heavy pot on it for 15 minutes.
Cut tofu into inch squares and marinade in sriracha sauce and 1 TBS soy sauce in the fridge for at least 15 minutes.
Preheat the oven to 400 degrees.
Make the sauce by adding ingredients to a bowl and mixing well.
Spray a cookie sheet with Pam and place tofu pieces, spray the tops of the tofu with Pam. Bake for 20 minutes then flip the pieces and cook 20 minutes more.
Heat oil in a large sauce pan and cook vegetables and couscous for about 3 minutes.
Add sauce and cook for 2-3 more minutes.
Toss tofu in, mix and serve.

Spicy Salmon Cakes with Hot Mayonnaise

The original recipe is here: creole-salmon-cakes-with-hot-mayonnaise
Again... I used what was available in my home inventory for the changes.

Ingredients:

-1 14.7 oz can pink salmon
-1 1/2 cups crushed whole wheat Ritz crackers
-1/2 TBS red pepper flakes
-1 TSP black pepper
-1 TSP garlic powder
-1TSP onion powder
-TSP Creole or spicy blend ( I used chipotle) seasoning
-1 cup mayonnaise
-2 TSP spicy brown mustard
-1/4 cup Panko bread crumbs

For hot mayonnaise:
-1/2 cup mayonnaise
-1 TBS hot sauce
-pinch of black pepper

Directions:

Drain salmon and flake into a large bowl.
Mix in crushed crackers and spices
Add mayo and mustard, mix well
Fold together salmon and Panko bread crumbs
Make into patties ( I made 13 small ones)
Broil on high 6-8 ( depending on your oven) minutes per side
Serve with the spicy mayo

Ginger Tofu, mushroom, and kale stir-fry

The original recipe is  from www.gimmesomeoven.com. Changes are due to availability of ingredients and exchanging steak for tofu.

Ingredients:

For Marinade

1/3 cup soy sauce

1/2 cup vegetable broth

3 TBSP rice vinegar

3 TBSP corn starch

2 TSP ground ginger

1/4 TSP black pepper

( Stir together)

For stir-fry

1 block tofu

1 TBSP diced garlic

2 TBSP olive oil

8 oz mushroom halves

8 oz bag frozen kale

cooked rice or couscous or quinoa

Directions:

-Make sauce

-Put tofu between 2 pieces of paper towel and place a heavy pan on top to drain excess water for 15 minutes

-Cook rice or couscous or quinoa to package directions

-Cut tofu into 1 inch blocks and marinade in sauce for at least 15 minutes ( the longer the better )

-Preheat oven to 400 degrees, spray cookie sheet with oil and place tofu on sheet. Spray the top of the tofu. Bake 20 minutes per side.

-Warm oil in a large pan on medium-high heat, add garlic and sautee for about 1 minute

-Add mushrooms and kale sautee until mushrooms are soft

-Add sauce, stir continuously so sauce does not burn for about 1 minute

-Turn off heat and stir in rice

-Toss in tofu and serve.