The Heat is On ...

Buddha Bowl w/ Oven Fried Tofu Sticks

         Well summer has arrived in Houston and with it so has the heat  Having lived here for a number of years now I know it will only be getting hotter as we get deeper into it.  Here we are in June with average daily temps hovering in the upper 90s, humidity over 50% and the real feel temps are closer to 100.  IT’S HOT.  Let’s be honest , who really wants to be cooking when just stepping outside makes you feel like you have been in a sauna.  I know that even with central air my kitchen can become a blast furnace, so when the temperatures rise, I tend to plan meals that require very little stove or oven time.  Another trick is to cook early in the day or after sunset for the next day.  This week’s dinner plans reflect the keep it cool attitude.  The menu also allows me to repurpose leftovers from our Shabbat meals.

Week of June 13 - 17 A week of Salad all in one bowls

Sunday:

Greek Salmon Salad Bowls – leftover chilled Mediterranean Salmon, Crumbled Feta, Stuffed Grape Leaves, Tabouli, Grilled Veggies over a bed of Leafy Greens

Meatless Monday:

Buddha Bowls – recipe below

Tuesday:

Chicken Salad Bowls – leftover Baked Chicken removed from the bones and diced and mixed w/ diced celery, red onion and a bit of mayonnaise.  Served over a Leafy Green Salad w/ sliced cucumbers, Grape Tomatoes and a Simple Vinaigrette

Wednesday:

Whole Wheat Couscous w/ Moroccan Meatballs & Veggies – recipe below

(this is really the only hot dish being served this week)

Thursday:

Deconstructed Taco Bowls – Shredded Lettuce topped with Yellow Rice, Black Beans, Sour Cream, Salsa, Vegan Taco Crumble, Avocado & Cheddar Cheese Shreds.  Tortilla Chips on the side.

Buddha Bowls  Serves 2

Ingredients:

1 block extra firm/ firm/ sprouted Tofu – pressed and cut into ¼ inch dice

2 tablespoons Corn Starch

½ teaspoon Ground Ginger

1 tablespoon Minced Garlic

2 tablespoons Peanut / Coconut Oil (for searing Tofu)

1 cup Steamed/ Thawed Frozen Shelled Edemame

1 cup Shredded Carrots

½ Hothouse Cucumber Sliced into half-moon shapes

1 cup sliced Daikon or Watermelon Radish

1 bunch Scallions sliced on an angle

1 cup Shredded Red Cabbage

1 cup Shredded Romaine Lettuce

1 cup Steamed Brown Rice

Directions:

The night before or a few hours before you plan to cook prepare the tofu by placing it into a tofu press or between two plates weighted to compress the tofu and drain excess liquid. Using a rice steamer prepare the brown rice accordingly.  Slice the pressed tofu into ¼ inch cubes or thin triangles.  Using a small shallow pan or a Ziploc baggie dredge the cubed tofu in the corn starch & ginger powder. In a wok or skillet heat the peanut/coconut oil over high heat.  When the oil starts to shimmer stir fry the tofu and minced garlic until it is crisp on all sides. Do this in batches so as to not crowd the wok or burn the garlic.  Drain the tofu on a rack or on paper towels.  Cut all of the vegetables to size and steam the edemame if still frozen (my preference is to just run it under cold water until it defrosts).  Now it’s time to assemble the bowls.  Using individual bowls place ½ cup of the steamed rice into each.  Divide the listed vegetables in half and arrange them over the rice in an artistic manner.  Place the crispy tofu into the bowls as well.  Garnish with the scallions.  Serve with Sriracha, Tamari Sauce or any Asian dressing of your liking. 

Variation:

Rather than stir frying the tofu you can oven fry it using this method. Have three small pans or bowls. Put a cup of corn starch into one bowl, 1 cup of non dairy milk (soy, almond, cashew, oat) mixed with 1 teaspoon of cider vinegar. In the third bowl put Panko crumbs seasoned with paprika, ginger powder, salt, pepper & 2 tablespoons of nutritional yeast. Dip each piece of tofu into the cornstarch to coat, then into the ‘milk’ mixture, into the corn starch again, back into the ‘milk’ mixture and then coat with the Panko mixture. Place the breaded tofu chunks or sticks onto a baking sheet generously sprayed with vegetable oil Bake at 395F for ten minutes on each side until all sides are crispy & golden. Spray additional vegetable oil spray onto the tofu while baking as needed.

Moroccan Meatballs & Vegetables over Whole Wheat Couscous

Crockpot Recipe - Serves 2 to 4

Ingredients:

1 lb. ground meat of your choice – Beef, Chicken, Turkey or Impossible/ Beyond Beef

1 to 2 tablespoons Moroccan Spice Blend of your choice (The Out of Town Cook’s Spice Rubs & Blends coming soon)

1 medium Onion grated

Olive Oil (for sauteing meatballs)

2 to 3 teaspoons Minced Garlic

1 15 oz. can Chickpeas

1 medium to large Onion cut into chunks

2 or 3 Garlic cloves

1 15 oz. can Tomato Sauce

1 Butternut Squash peeled, seeded and cubed

2 medium Turnips peeled and cubed

2 large Carrots peeled and chunked

1 large or 2 medium Zucchini cut into chunks

3 cups Vegetable Stock (Beef or Chicken Stock can be used)

2 tablespoons Moroccan Spice Blend of your choice

Salt & Pepper to taste

1 cup Whole Wheat Pearled Couscous prepared according to package directions

Directions:

In a bowl mix together the ground meat, the grated onion and 1 to 2 tablespoons of the Moroccan Spice Blend.  Knead the mixture until spices and onion are well combined with the meat.  Form into balls the size of golf balls.  Using a frying pan and a small amount of olive oil sauté the meatballs just long enough to brown the outside surface.  Place all of the remaining ingredients except the couscous into a crockpot.  Stir to combine.  Nestle the sauteed meatballs into the liquid around the vegetables.  Cook on low 3 to 4 hours / on high 6 to 7 hours.  Prepare the couscous according to package directions.  Serve the Stew over the couscous in individual bowls.