Potato Tofu Scramble

potato tofu scramble Food has always been about more than just the dishes being served or the flavors that I’m tasting. Food to me is about a story. A recipe handed down from so-and-so, a special cake made for every birthday, an ingredient reminiscent of a vacation. Many of the recipes I cook or the memories I share have to do with food (with my Italian heritage this should surprise no one), and this recipe is no different.

When I was younger, we rarely ate out, so it was pretty memorable when we did. One place in particular, the 3 Sisters Cafe, was a restaurant in a house that was situated next to our health food store. I remember eating breakfast there on several occasions, I remember the food was delicious, but I don’t ever remember what I ate. Except for these potatoes. These I got every.single.time. They were nutritious and healthy (parental-approved) but also cheesy and delicious (child-approved). I haven’t been to that restaurant in years, but that hasn’t stopped me from eating these powerhouse potatoes as a side with my eggs, as my lunch with a salad, or for dinner along with some fish or a steak. After all, when it comes to recipes, it just doesn’t get better than one that is easy, healthy, delicious, customizable, and versatile.

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Potato Tofu Scramble
Serves 4
A simple, but healthy and nutritious, potato dish that packs a powerful punch for brunch, as a side dish, or for a main meal
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Prep Time
5 min
Cook Time
18 min
Total Time
25 min
Prep Time
5 min
Cook Time
18 min
Total Time
25 min
Ingredients
  1. 4 large potatoes, cut into cubes (and peeled, if you prefer)
  2. 7 ounces tofu
  3. 2 tablespoons of olive oil
  4. 1 1/3 cups salsa
  5. 1/2 cup cheese (cheddar, feta, or goat's cheese are all good)
  6. A large handful of fresh parsley (about 1/3 cup)
  7. Salt and pepper, to taste
Instructions
  1. In a small saucepan, add your potatoes and cover them with water. Bring to a boil, and cook for about 10-12 minutes, or until the potatoes are tender enough to be pricked with a knife/fork, but not falling apart. Drain the water and give the potatoes a rinse in cold water to stop the cooking.
  2. In a large skillet, heat the olive oil over medium heat. Add in the tofu and potatoes and season with salt and pepper. Cook for about 5 minutes, then stir in the salsa and at least half the parsley (more or less depending on your taste preferences). Stir to combine everything and cook for another minute or two.
  3. Scoop into serving bowls and top with a sprinkling of cheese and a little more parsley.
  4. Store leftovers in a tightly sealed container for up to three days in the refrigerator.
Notes
  1. Serve as a side at brunch (goes well with eggs) or as a side dish with a main meal. Also makes a great lunch or light dinner served along with a salad.
  2. This dish is highly customizable. You can use regular potatoes, red skin potatoes, or even sweet potatoes (also, this is a great way to use up leftover baked potatoes). Use a corn salsa or salsa verde in place of the regular salsa. Add in some olives, mushrooms, or peppers. Replace the parsley with cilantro, dill or basil, and feel free to top the whole thing off with a little ketchup or sriracha. The possibilities are endless.
Adapted from Three Sisters Cafe
Adapted from Three Sisters Cafe
Runway Chef http://www.runwaychef.com/

Maple Lime Sriracha Roasted Veggies

Maple Lime Sriracha Roasted Veggies There is no easier way to ease into those new year’s resolutions than with a giant plate of roasted veggies. Top them with a little sweet (maple syrup) and a little spicy (sriracha) and I may just eat the entire dish (yup, every last vegetable). The Mr. and I are huge fanatics of roasted vegetables (as in we eat them at least a few times a week), but they usually just get tossed with some olive oil and salt. I wanted to spice things up so that is, quite literally, what I did. Since they were all gone in about 2.567 seconds (ok, more like 10 minutes), I’d say the new flavor additions were a success.

Roasted Veggies winter vegetables  Maple Lime Sriracha Roasted Veggies

2 parsnips, peeled and cut into pieces
2 sweet potatoes, peeled and cubed
1 cup butternut squash, peeled and cubed
1 cup of brussels sprouts
1 cup of broccoli
3 tablespoons of olive oil
2 tablespoon of maple syrup
1 teaspoon of sriracha
The juice of 1 lime
Salt

Preheat the oven to 400 degrees. Line a baking sheet with foil, then lay out the vegetables. Whisk together the olive oil, maple syrup, sriracha, and lime juice. Pour over the vegetables, then sprinkle with salt. Bake for 25-30 minutes, or until vegetables are browned and can easily be pierced with a fork. Serve immediately.

Notes

  • Feel free to add more sriracha if you like spicier foods, and more maple syrup if you like sweeter foods.
  • This also tastes good using other vegetables, such as beets, carrots, green beans, onions, garlic and regular potatoes.

Recipe Necessities

Christmas Salad

easy, healthy Christmas salad

When it comes to diet I am a firm believer of “everything in moderation” (3 glasses of wine, french fries, and an ice-cream sundae is totally moderation, right?!). Despite my well-balanced diet (I swear I have one), it would appear otherwise if you looked through the recipes I feature here on RC. Since the holidays are especially notorious for being difficult on your waistline, I thought it was the perfect time to share one of my healthier recipes, an easy Christmas salad. Also, I may have consumed an entire recipe of english toffee (it was “burnt” so I couldn’t let it go to waste!) so my life kind of needed some healthiness in it. Annnnnd, I’m going to be shoving more ridiculously rich and buttery holiday recipes down your throat very soon so basically this salad is my way of helping you balance everything out in advance.

Also, it should be noted, this salad, while called a Christmas salad, is not just for Christmas (we eat similar versions of it year round). I simply call it a Christmas salad because of its festive red and green colors and because of how well it goes with a Christmas dinner menu.

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Christmas Salad with Cranberry Dijon Vinaigrette
Serves 4

For the salad:
1 large head of romaine lettuce, chopped
1/3 cup pecans, toasted and chopped (for a unhealthier version use candied pecans)
1/3 cup of dried cranberries
1 apple, sliced (I like to use a Granny Smith, but use whatever variety you prefer)

For the dressing:
1/2 cup fresh cranberries
1/3 cup of olive oil
1/3 cup orange juice
2 tablespoons of apple cider vinegar
2 tablespoons of sugar
3 teaspoons of Dijon mustard
1/2 a teaspoon of salt

 

To make the dressing, combine all the ingredients in the cuisinart. Puree until the cranberries are finely chopped up and everything is combined. This is a thick dressing that is a touch on the sour/spicy side. To make a thinner dressing- add more orange juice. To make a sweeter dressing- eliminate the vinegar and use only 2 teaspoons of Dijon mustard.

To assemble the salad, add the lettuce to a salad/serving bowl. Layer on the apple slices then sprinkle with the cranberries and pecans. Drizzle with the dressing. Give the salad a quick toss right before serving.

Notes:

  • This salad can be prepared up to 4 hours in advance. Simply assemble the salad ingredients (minus the dressing) then cover the bowl with plastic wrap and keep in the refrigerator. When you are ready to serve the salad, toss on the dressing.
  • Though it becomes less healthy, this salad also tastes delicious with some cheese sprinkled on it (my favorites are goat, feta or bleu).
  • You can use pear in place of the apple and walnuts in place of the pecans.

Stuffing Filled Latkes with Cranberry Aioli

variations on latkes As we were driving back from the Berkshires on Sunday, I thought about how I was going to wake up on Monday with a nice healthy smoothie, have a few solid servings of vegetables, and avoid sweets and fat at all costs……then these happened. While attempting to make latkes “a little extra special” for my husband’s Hanukkah celebrating, I somehow went from a pancake to a fritter stuffed with one of his favorite foods (and a Thanksgiving leftover). And I’m sure glad I did! These little treats were so delicious they induced texts such as “The best thing I’ve ever made!”, “I’m going to eat them all!”, “This is going to blow your mind….and your taste buds!”, “I literally died” and, (my personal favorite), “I may or may not be currently drooling all over myself!” Heaven help me (and my waistline) when we move out of our 4 floor walk-up….

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stuffed latkes

Stuffing Filled Latkes with Cranberry Aioli
Makes 8 large Latke balls

For the latkes:
2 medium russet potatoes, peeled and cut into pieces
1/2 a large onion
1 egg
2 tablespoons of bread crumbs
2 tablespoons of flour
1 teaspoon of baking powder
1 1/2 teaspoons of salt
1/4 teaspoon of ground pepper
1 1/2 cups of very moist stuffing (see notes)
Vegetable oil for frying

For the cranberry aioli:
3/4 cup fresh cranberries
2 tablespoons of mayonnaise
1 teaspoon of sugar
3 teaspoons of orange juice

 

First, make your aioli by blending together the cranberries, mayonnaise, sugar and orange juice in a cuisinart or blender. Blend until the cranberries are finely chopped and everything is evenly combined. If you would like it to be thicker add more mayonnaise, but it you would prefer your aioli to be thinner, just add a little more orange juice. Once your aioli is done, pour into a serving bowl and set aside.

Next, start preparing your latkes. Attach the grater disk to your food processor (or use the large holes of a box grater for this next step). Grate the potatoes and onion, then place them on a large kitchen towel. Twist the towel up tightly and squeeze out as much liquid as possible. Add the potato mixture to a medium-sized bowl, then toss with the egg, bread crumbs, flour, baking powder, salt and pepper. Mix until well combined and everything is sticking together (note: you don’t want the mixture to be too soupy, if it is just add a little more flour to thicken it up). Set the latke mixture aside and start forming your stuffing balls. You want them to be about 1 inch around. You can also make them a little smaller, but I wouldn’t recommend going bigger because it will be difficult to cook the insides evenly without burning the outside.

To assemble the stuffed latkes, take about 1/4 cup of the potato mixture in your hand, slightly spread out. Place a stuffing ball in the middle and then firmly wrap the mixture around the stuffing, squeezing it a few times to make sure it’s all stuck together. Complete this process until you have used up your potato mixture.

Line a tray or plate  with paper towels. Then in a deep pan, begin heating your oil over medium heat. You want the oil to be about 1/8 of an inch deep, so you may need more oil depending on the diameter of your pan. After about 5 minutes, test your oil with a small piece of leftover potato or stuffing to make sure it sizzles and is hot enough. Once the oil is hot, gently place in a few of the latkes (I did 3 at a time). Cook about 5 minutes on each side (about 15 minutes total) or until it is golden brown. Remove from the oil and place on the paper towel. To keep them warm while you cook the remaining latkes, place them on a baking sheet in a 325 degree oven.

Serve immediately with the cranberry aioli sauce.

Notes:

  • These can be prepared and cooked in advance. Simply keep them refrigerated in an airtight container until you are ready to serve. Then heat them on a baking sheet for 12-15 minutes at 325 degrees.
  • The more moist and sticky the stuffing is the better these will work. Whether you use homemade recipe or one from a package, I recommend something with a consistency similar to a Stovetop. If you need to make your stuffing mushier, simply add a little chicken broth.

Inspired by Serious Eats; Latke recipe adapted from Bon Appetit

Cheesy Corn Bake

easy corn casserole Cheesy lines would be so appropriate for this post, no?! Cheesy corn bake, cheesy filling, cheesy lines….You picking up what I’m putting down? Unfortunately for you (or lucky for you, depending on how you see it), I’m fresh out of my cheesy lines and the best I’ve got is “things are getting cheesy around here”. How cheesy and appropriate of me. Now that I’ve used the word ‘cheesy’ more times than a Kraft mac n’ cheese factory, let’s just see if I can find more ways to use it. Ohhhh like this cheesy corn bake. It’s super cheesy (obvs) and super delicious (double obvs). I’ve basically been eating this my whole life (it’s a family recipe) and by eating, I actually mean face planting into it caveman style and fighting off anyone else who comes within 10 feet of it. Don’t believe me? Ask my husband, who got the wrath of the cheesy corn bake monster (which is so obviously a thing) the other day when I found out he had eaten the remaining leftovers. Ummmm hello?! Doesn’t he know this is basically my favorite thing ever (after chocolate…and ice-cream…and Chanel….and wine)?!?! So today’s lesson is- go make this instantly, eat it all by yourself, and if you don’t, guard the leftovers with your life!

cheesy corn casserole corn corn and cheese bake corn casserole Thanksgiving side dishes

Cheesy Corn Bake
Makes 6-8 servings

1 6 ounce can of evaporated milk
1 egg, slightly beaten
2 tablespoons of finely chopped onion
1/2 teaspoon of salt
Dash of pepper
3/4 cup of grated swiss or cheddar cheese
3 cups of corn

1/2 cup of bread crumbs
2 tablespoons of melted butter
1/4 grated swiss or cheddar cheese

Preheat the oven to 350 degrees. In a medium bowl, combine the milk, egg, onion, salt and pepper, 3/4 cup of cheese and the corn. Pour into a greased loaf pan (10″ x  6″) and set aside. Mix together the bread crumbs, butter and the 1/4 cup of cheese. Sprinkle on top of the corn mixture, then bake 25-30 minutes, or until set. Serve hot (but tastes great as cold leftovers, if you have any left!).

Recipe from my family