Week 2 of Cook at Home month has me revisiting some old recipes, including Tofu Stirfry Wraps. I originally adapted this recipe to be veg-friendly about five years ago, and as much for my Beastie Boys title tribute, I have yet to buy a wok. My food pictures, however, have improved in the last five years thanks to my kitchen iPhone photography.
This recipe is based on an Everyday Food recipe for Chicken Stir-fry wraps, but I use tofu instead. I really like the freshness of this recipe, with the bell pepper, onion and ginger combo giving it a lot of flavor.
- 1 package firm or extra firm tofu, cube
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 1 medium onion, halved and thinly sliced
- 1 red bell pepper, ribs and seeds removed, thinly sliced
- 2 cloves garlic, minced
- 1 1/2 teaspoons grated peeled fresh ginger
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar (optional)
- 1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
- 6 to 8 Butter lettuce leaves, (about 1 head, also called Boston or Bibb lettuce)
You know when you try something tasty at a new restaurant and say “I’m totally going to try and make these sometime” and then you go home and sometime never arrives? Yes, that’s what I
often usually do. So last week, I tried the Squash, Kale, Goat Cheese Tacos at Nearly Normals in Corvallis, and said that exact thing. And thanks to my self-imposed January is Cook at Home, No Restaurants month (except for 1x per week), I decided to actually give these tacos a go.
Shortcut: I was told Trader Joes has cubed squash in the freezer section.
These tacos are best with a side of black beans and rice (which I had at the restaurant, but didn’t plan ahead enough when I tried this recipe for myself). Verdict: I think these are my new favorite tacos!
Do you have any favorite restaurant recipes?
I love the routine of returning to my favorite fall things every October. An afternoon treat that I love to make is homemade chai spice lattes. I originally found a recipe on the The Kitchn for a Pumpkin Spice Latte, but ended up adapting it to what I typically have in my kitchen. So it’s more of a chai spice latte, but still amazing.
What’s your favorite fall drink?
I’ve been dying to make Pasta with Roasted Summer Vegetables and Basil — my favorite squash recipe three summers running! To be honest, I wanted to plant summer squash just for this recipe! You roast summer squash, grape tomatoes, red onion, and garlic in the oven until they’re caramelized. Then you mix it with campanelle pasta, Parmesan cheese, and fresh basil. Yum!
What’s your favorite squash recipe?
Not to be obsessive over arugula – last week I wrote about making Arugula & Goat Cheese Pasta Salad – but when arugula wants to bolt there’s no stopping it! Since one of our arugula patches is on its way out, we’ve been using it like crazy. After searching for more uses for arugula, I came across another Martha Stewart Everyday Food recipe – from the January issue. I’d used the crust recipe for Pizza Margherita, so it was fun to try a different style of topping: arugula, shaved Pecorino Romano cheese, balsamic vinegar, and olive oil. Here’s the full recipe. This pizza was super delicious (& easy), seriously you must try it!
Six weeks into container gardening, I’m having a brilliant time! It’s so fun to go outside and pick veggies to add to dinner. And I’ve finally updated my “Watching My Garden Grow” container garden slideshow. Check it out: