Ten years ago, after coming home from a weekend trip to Big Sur, I ended up throwing together one of my favorite tofu recipes ever – caramelized strips of tofu served over sautéed shredded brussels sprouts. Toasted pecans go into the pan as well and get oh-so lightly candied as they cook alongside the tofu and sprouts. I thought I’d post a slightly updated version today. Enjoy!
Here’s how it came together: a quick survey of my kitchen revealed tofu and a cluster of brussels sprouts. There was also a vibrant bouquet of cilantro tucked into the refrigerator door begging to be used. I scanned the cupboards and pulled down a small bag of (already toasted!) pecans and the remnants of a once full bag of my favorite sugar. Garlic? Check. If you don’t love cilantro, swap in a big fistful of pea shoots.
Just a few minutes of knife work and a some fast work with a hot pan separated me from my dinner. I cooked the tofu first, then finished with the brussels sprouts. It worked out nicely that only one pan was dirtied in the process.
Some variations come to mind – throw in some nutty, chewy brown rice. You’ll have a nicely balanced plate – vegetables, protein, and some complex carbohydrates from the rice. For those of you I failed to convert to fans with this brussels sprout recipe, spinach would be a nice alternative. With the pecans and the crusted sweetness, a few pinches of curry powder (or five-spice powder) would be delicious. There are now lots of great ideas in the comments (down below) as well.
Hello dear friend!
This week’s Sunday post comes to you from Mexico City where I’ve consumed my weight in tacos, tequila, city beauty, and wedding love. I’m here for Ellen (our favorite apron lady) and Casey’s wedding and WOW, naturally it’s epic.
This week has been a jumble of deadlines and travel prep and consciously putting aside BUT WHAT DO I WEAR anxieties because IT DOESN’T MATTER is the actual answer almost always.
I hope this week finds you feeling strong and happy and if not… I hope this Sunday is your moment to recharge and locate those feelings.
Here is the offering this week:
• Major American Problem: Perpetrators of hate crimes see themselves as saviors.
Because pumpkin recipes can often be so wrong, you need a list of when they are so right. A hit-list of recipes to have in rotation for peak pumpkin (and winter squash) season. Emphasis on dinner, emphasis on savory.
1. Pumpkin and Rice Soup – (101 Cookbooks)
Six ingredients stand between you and this favorite ginger-chile kissed pumpkin soup. Served over rice it makes the perfect simple, soul-warming meal. Get the recipe here.
2. Pumpkin Miso Broth with Soba – (My New Roots)
Soba noodles in a pureed pumpkin soup flavored with miso and ginger. Top with lots of scallions, sesame seeds, seaweed (I like toasted nori, crumbled), and sautéed (or roasted) shiitake mushrooms. Or you can simply make the base soup and top with whatever you have on hand. Get the recipe here.
3. David Kramer and Hayley Magnus’ Squash and Kale Salad – (Salad for President)
Use whatever pumpkin or hard winter squash you’ve got, cut into thick slabs. Kale represents big here accented with hazelnuts, pickled onions, and cilantro. Get the recipe here.
4. Pumpkin Cauliflower Risotto – (Wild Apple)
A beautiful autumn risotto made with pumpkin, cauliflower, and sage. You can up the veg even more, and, on occasion I’ll even boost a risotto like this with a good amount of shredded kale…(The site seems to be gone, I’ll replace the link if it comes back)
5. Incredible Squash Pizza – (Wholehearted Eats)
If you’re open to alternative interpretations of pizza, this is a beauty. The “crust” is a riff on the popular cauliflower crust, this one made with pumpkin (or winter squash) slathered with a basil-spinach nut sauce, and topped with vibrant cherry tomatoes or other seasonal veg. Get the recipe here.
6. Two Ingredient Fresh Pumpkin Pasta – (Wholefully)
Making fresh pasta when I have a lazy weekend afternoon, is one of my favorite things. This Pumpkin Pasta caught my attention. Get the recipe here.
7. Pumpkin & Feta Muffins – (101 Cookbooks)
These are a super interesting, hearty beast of a savory muffin. Packed with seeds, spinach, herbs, and seasoned with mustard, you can use any winter squash. Get the recipe here.
8. Pumpkin, Spinach and Walnut Spaghetti – (Lazy Cat Kitchen)
If I can’t be bothered to carve and cube an actual pumpkin or squash for a recipe like this one, I grab for a bag of frozen sweet potatoes. They’re pre-cubed, and I always keep a couple bags in the freezer for lazy weeknights. Alternately, you might carve a number of pumpkins or squash on your own, and freeze any you wont be using. Being nice to your future self! 😉Get the recipe here.
9. Roasted Delicata Squash Salad – (101 Cookbooks)
If breaking down a big pumpkin or squash fills you with dread, this is your recipe. A longtime favorite, it calls for thin-skinned delicata squash, and you leave the skins on. Tossed with a miso harissa paste, roasted and combined with potatoes, kales, and almonds. Give this one a go for sure. Get the recipe here.
10. Toasted Pumpkin Seeds – (101 Cookbooks)
While you’re at it, if you’re cooking with pumpkin, you might as well toast the seeds. It’s simple and you can season them a bunch of different ways – I’ve included three faves here. Get the recipe.
Continue reading 10 Fantastic Pumpkin Recipes Worth Making this Fall on 101 Cookbooks
It’s the best time of the year! Are you ready for it!? Time to cozy up in the kitchen, relish in the heat from our pre-heating oven, cream fats and sugars, peel apples, stir sugar into caramel, and have the good sense to layer it all together! We’re making the most decadent cheesecake today! You’ve got to see this.
This post is brought to us by Oster® Hand Mixer with Heatsoft Technology. Oster makes a really great hand mixer that blows a gentle warm air as it mixes.
These little kale-packed quinoa bites came with me to Tokyo. I wedged eight of them into a structured container, tucked that into my purse, and onto the flight we went. I know some of you like to know what I bring to eat on flights, and four hours from SFO, I was wishing I’d brought more. My travel pockets were also lined with kishus (holding steady as my favorite winter citrus), a buttery, ripe avocado, and a bar of dark chocolate. The quinoa bites were nearly perfect for travel, in part because you can do most of the prep ahead of time. Here’s how.
A week before my flight I made a batch, shaped them, froze them, and the morning of my flight baked eight – you could also pan-fry them, if you don’t want to heat the oven. The rest were home awaiting my return.
Part of the charm here is the inherent flexibility of quinoa bites. Feel free to play around with the quinoa base. I went with kale, edamame, feta, because they were on hand, tasty, and needed to be used up. But there are a thousand other combinations to explore. You could do chopped broccoli with goat cheese, or baby fava beans, and chopped asparagus with lemon zest as we head into spring. Or, add an assertive spice blend or curry powder, chopped garbanzos, and green peas.
I had a great little trip. Not too long, not too short, and jam-packed. Pictures & and updated Tokyo map to come soon! We found a few special new items to share here, and I’m hoping they won’t take too long to arrive. xo -h