This is a twist on a previous post: Curried Tofu & Wilted Arugula Scramble . I won’t bore you with the details, but this update is awesome when you add the garlic scapes and kohlrabi it turns slightly more sweet than the original. Proof that really you can toss anything into a tofu scramble and it will taste good. Flex your imagination, or simply look into your CSA bag for inspiration.
- 1 tsp canola or olive oil
- 1 medium red onion, diced finely
- 2 cloves garlic, minced
- 2 garlic scapes, minced
- 1 medium sized kohlrabi, peeled and diced into 1/4 to 1/2 inch cubes
- 1 large handful, pea pods
- 1 1/2 T fresh ginger, peeled and diced
- 1 block extra-firm tofu, pressed and cut into 1/4-1/2 inch dice
- 2 tsp regular (sweet) curry powder
- 1 tsp hot curry powder
- 1/2 tsp ground cumin
- 2 T freshly squeezed lemon juice
- 1/2 tsp. salt
- a few pinches of freshly ground black pepper
- 2-3 C baby arugula or spinach
- 2 T crushed roasted peanuts
- Preheat a large, heavy-bottomed pan over medium-high heat. Saute the onion and kohlrabi in oil for about 4-6 minutes covered, until translucent and tender. Add the garlic, scapes, and ginger, saute for 2-3 minutes. Add tofu and pea pods to the pan. Cook for about 10 minutes, stirring often, until the tofu has browned on some of the sides.
- Add the curry powder, cumin, salt, pepper, lemon juice & a few splashed of water if it’s too dry. Mix in the arugula. Cook for 2 to 3 minutes, stirring occasionally, until the arugula is wilted (cover if you want this to go faster).
- Taste for spices and add another teaspoon of curry powder if needed. Plate, add crushed peanuts on top and serve!
Posted in Brunch, CSA, Dinner, Meatless Monday, Quick Cooking, Seasonal Ingredients, Stir Fry, Vegan, Vegetarian
Tagged curry, kohlrabi, meatless monday, peanuts, quick meal, scapes, tofu scramble
This recipe will blow your mind. If you followed the same path I did and made that quinoa bowl a few days ago, you should still have around a citrus sauce that is begging to be used up. Your dinner plan will be as follows:
- boil water
- drop in store-bought tortelinni
- heat up store-bought baguette in 350 degree oven
- add dressing to cooked and drained tortelinni
- plate and eat (serve over a bed of arugula if you are feeling fancy)
No kidding…that’s it. Dinner is served.
Posted in Dinner, Fridge Finds, Leftovers, Noodles, Quick Cooking, Recipes, Vegetarian
Tagged citrus sauce, Leftovers, pasta, quick meal, tortelinni
My previous post discussed the ever important Village of Manchester Chicken Broil in all of its glory. Something I remember more than the chicken dinner, were the leftovers from the dinners and what my Grandma Helen used to make from them (we always ate Chicken Broil at Grandma’s house). In case you neglected to read the links provided in that post, let me briefly recap: the dinner is comprised of a half chicken, roll with butter, fresh made cole slaw with secret local recipe, radishes, chips and beverage. What was always leftover besides chicken (which was made into chicken salad)? Rolls and radishes. No one EVER ate the radishes until my Grandma made them into ‘sammiches’ with the neglected butter pat.
So just what in the hell am I getting at here, talking about chicken for the last 2 posts? Well my point is….in my CSA share bag for the last few weeks, I’ve had radish overload, so I grabbed some slider buns and made a delish lunch of radish sammich and Parmesan cheese, pictured below. Don’t knock it ’till you’ve tried it. Besides, what the heck else are you going to do with those radishes? You can thank me later.
Posted in BBQ, Bread, Fridge Finds, Leftovers, Less is more, Lunch, Michigan, Seasonal Ingredients, Vegetarian
Tagged butter, cheese, CSA, grandma helen, Kitchen Window, Leftovers, Lunch, Manchester Chicken Broil, NPR, quick meal, radish sammich, red radish, Sandwich, Trillium Haven Farm, Village of Manchester