Posts tagged ‘recipes’

November 26, 2011

Turning Vegetarian – Jalapeño Tofu Scramble

by Nicole Lee

Tofu is such an up in the air ingredient for some people. It’s something that puts a lot of people off as either a sub par “meat replacement” or just “totally bland”. I, on the other hand, find it both fun to work with and delicious- you just have to know what you’re doing.

That said, this recipe was a little…bland. I think if/when I try it again I am going to marinade my tofu overnight in either a dry rub or a sauce of some sort. It needed more time to take on some of the flavors this recipe put forward, but I think the theory is here and I’m definitely going to make a habit of having the ingredients at the ready! Without further adieu, the instructions below!

Serves: 3-4
Start to finish: 20 minutes
Cost per serving: ≈ $2.25

Nutritional values (will vary depending on brands)- Per serving: 143 calories, 8.5g fat (1.1g saturated fat), 0mg cholesterol, 30.8mg sodium, 9g carbohydrates, 2.2g fiber, 10.8g protein


 1 16-18 ounce package of organic extra-firm tofu
 1 tbsp. olive oil
 2 jalapeños, diced
 1/2 white onion, diced
 2 cloves garlic, diced
 1 tsp. chili powder
 1/2 tsp. cumin powder
 1/2 tsp. dried oregano, crushed
 1/4 tsp. salt
 1 c. chopped roma tomato
 1 tbsp. fresh squeezed lime juice
 Garnish; fresh cilantro leaves


1. Drain tofu, cut in half (horizontally), squeeze as much liquid out as possible, pat dry with a paper towel and crumble into a medium bowl.
2. In a skillet heat oil and saute  jalapeños, onion and garlic until translucent. Add chili powder, cumin, oregano and salt; cook for approximately 30 seconds.
3. Add crumbled tofu to chili mixture. Heat for approximately 5 mintues.
4. Stir in tomatoes and lime juice and serve.
5. Garnish with fresh cilantro leaves and enjoy!

June 17, 2011

Recipes from Wednesday Cook Night – “Chicken Florentine ” Bake with Toasted Pinenuts and Boiled Red Potatoes with Dill Butter

by Nicole Lee

This Wednesday was your run of the mill Wednesday Cook Night with spinach  as a prompt of sorts. I think for the most part I really enjoyed it and from what I understand Scott did too (his plate was clean!). Other than that today is my birthday and I’m getting ready to go out for dinner. I’ll let you know how it goes!



  • 2 boneless, skinless chicken breasts
  • Shallots
  • 1 bag fresh spinach (or more!)
  • mozzarella cheese
  • Small red potaotes
  • chicken broth
  • pinenuts
  • butter
  • fresh dill
  • garlic
  • salt/pepper
1. Saute diced shallot in butter until nearly translucent.
spinach     cooked spinach
1. Add spinach and cook until soft (but not wilted).
3. Pan fry chicken until nearly cooked in a little chicken broth (to keep moisture) and place spinach/shallot/garlic mixture in bottom of baking pan and chicken on top. Place in 400 degree oven until chicken is nearly cooked through.
boil potatoes     drain potatoes
4. While chicken is baking boil potatoes until they are as tender as you like them and drain.
dill butter     done potatoes
5. Melt butter with chopped fresh dill and toss into cooked potatoes.
pine nuts     toasted
6. Toast pinenuts lightly until light brown and firm.
7. Melt mozzarella cheese over chicken.
8. Serve and enjoy!
June 2, 2011

Recipes from Wednesday Cook Night – Stuffed Bell Peppers with Orzo

by Nicole Lee

Per Scott’s request last night’s Wednesday Cook Night was filled with stuffed peppers. I’m kind of a silly girl and decided to make orange (my favorite color) and green (his favorite). I also made heart shapes out of the Sriracha on top. I know, I know. It’s dorky, but sometimes you just cannot help who are are. :)

I did have a few issues with this recipe, including how watery it ended up being. I think my problem was overcooking the orzo, so next time I’ll need to adjust accordingly. Either way, here is the recipe (slightly adjusted to help you with the wateriness). I hope you enjoy!



  • 1/2 lb. lean ground beef (I use 93/7)
  • 4 bell peppers (color of your choosing)
  • 1/4 c. orzo
  • 2 tomatoes
  • 1 white onion
  • reduced fat cheese
  • 2 tbsp. fresh dill, chopped
  • garlic
  • salt
  • pepper
  • olive oil
  1. Half bell peppers and place in a oiled glass pan.
  2. Sautee onions, salt, pepper and garlic until translucent.
  3. Lightly cook orzo (just before al dente, you want it to still absorb liquid while cooking)
  4. Separate half the onions and set aside.
  5. With the remaining cooking onions brown meat. Add dill just before it’s finished.
  6. Roughly chop tomatoes and add to onions
  7. Put a shallow layer of tomato/onion mixture in bottom of peppers.
  8. Add meat mixture on top.
  9. Top with cheese (and hot sauce if so desired!)
  10. Cover with oiled tin foil (oil side down).
  11. Place in 450 degree over for approximately 35-40 minutes, or until peppers are soft.
  12. ENJOY!

May 26, 2011

Recipes from Wednesday Cook Night – Roasted Lemon and Asparagus Pizza with Homemade Alfredo

by Nicole Lee

This is a simple, fresh nutritional meal. I substituted store bought alfredo with a homemade, reduced fat version which made me exceptionally happy. Definitely a great meal to eat while we watched the Tampa Bay Lightning take it to the Boston Bruins! Game 7 on Friday!!

P.S. I want a kitchen with more light.



  • 1 lb. pizza dough (homemade or store bought)
  • 1 lemon
  • 8-10 stalks asparagus
  • reduced fat mozzarella
  • salt and pepper
  • olive oil
  • butter
  • half and half
  • parmesan cheese
  • garlic
  • flour (for alfredo and rolling dough)
1. Cut lemons into thin slices, brush with olive oil, season with salt and pepper and place in oven (on broil) for approximately 3-5 minutes, or until lightly browned.

wcn - 1     wcn - 2

2. (Not pictured) Melt 1 tbsp. butter and saute garlic, salt and pepper to taste.

3. Add 1 tbsp. flour until fully integrated.

4. Add half and half, stirring constantly, until sauce starts to thicken.

5. Add parmesan cheese until it melts and set aside. (Consistency will depend on how much cream you add, I like mine thicker, so I use less cream.)

6. Roll pizza dough (using flour to keep it from sticking to your board or hands).

7. Place on rack or pan and aerate with roller or fork.

wcn - 5     wcn - 7

8. Coat asparagus in olive oil and season with salt and pepper.

9. Top pizza with sauce, mozzarella, asparagus and lemons.

10. Bake per dough directions. (I baked them for approximately 20 minutes at 375 degrees.)

11. Enjoy!!

April 29, 2011

Recipes from Wednesday cook night- Bourbon Salmon with Steamed Green Beans and Rice

by Nicole Lee


I am such a planner. One of those, “I love it when a plan comes together,” types. Where every moment, event, minute detail has been thought of and addressed prior to the plan at hand being implemented. BUT! This week’s “Wednesday Cook Night” failed. Miserably. On all levels. Even with my need to get it right. And being the woman that I am, when that failure happens I lose all momentum. When we went to Publix to buy the salmon? There was none. When I went to take photos? My battery died. When I went to edit the photos I did get? They were mediocre at best. I got a little frustrated and even when Scott offered his point and shoot to take the rest of the photos I just refused, whined and pouted. It was not one of my more proud moments. There is light at the end of this tunnel, though!

Dinner was DELICIOUS. We ended up buying a pre-seasoned bourbon salmon, steamed some fresh green beans, and served it all over jasmine rice. Had some shrimp and cocktail sauce while we were cooking and watched an excellent hockey game (Go Lightning go!). It seems that if I just relax, go with the flow and try not to get so worked up and stressed about the little things it all comes together in the end.

In the meantime look forward to next Wednesday. There’s talk of homemade Thai nomz in the works! It should be quite the night!



                + 2 pieces Publix Bourbon Salmon

                + Fresh green beans, stemmed

                + 2 cups cooked Jasmine rice

                + Salt, pepper and butter to taste

                + Sesame chili oil


                + Heat grill pan to medium and add sesame chili oil

                + Grill salmon for approximately 3 minutes on each side then set on bed of rice

                + Steam green beans in steamer or microwave, serve with butter, salt, pepper (and fresh dill if you have it!)

                + Drizzle oil over rice and salmon for garnish and enjoy!

WCN (25)    WCN (17)   


Bonus!! Molly thought we wanted to share…