As promised, here are the recipes for last night’s delicious dinner. And yes, I served steamed broccoli. Again. I love it!
These mashed potatoes are so yummy. Leaving the skins on gives the finished dish a bit of color, and using olive oil and a bit of Parmesan makes it a little more interesting. Please note that I used much less oil and cheese than the recipe calls for–probably 1/4 cup olive oil and 1/2 cup cheese.
As for the tofu, this is an easy way to introduce yourself to it if you haven’t already met. The spice mixture creates a crisp and flavorful crust, and the pine nuts add crunch and a burst of flavor.
- 3 tablespoons pine nuts
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon coarse kosher salt, or to taste
- Freshly ground black pepper to taste
- 1 (14-ounce) package extra-firm tofu
- 3 tablespoons boiling water
- 2 tablespoons lemon juice
- 4 teaspoons honey
- 1 tablespoon extra-virgin olive oil
Toast pine nuts in a small dry skillet over medium-low heat, stirring constantly, until golden and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.
Mix paprika, cumin, coriander, salt and pepper in a small bowl. Drain tofu and pat dry with paper towels. Cut crosswise into 8 (1/2-inch thick) slices. Dredge tofu liberally with the spice mixture, coating all sides. Mix boiling water, lemon juice and honey in a small bowl.
Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the bottom. Add tofu and cook on one side until brown and crusty, 4 to 5 minutes; flip and cook for another 3 minutes. Add the honey mixture to the pan (it will bubble up and evaporate very quickly) and shake to coat the tofu. Serve immediately, sprinkled wit toasted pine nuts.
Makes 4 servings.
Source: Eating Well magazine
Smashed Parmesan Potatoes
- 3 pounds red-skinned potatoes, unpeeled, quartered
- 2/3 cup freshly grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper to taste
Put the potatoes in a large pot with water to cover by at least 2 inches. Cover and bring the water to a boil. Continue boiling until the potatoes are tender, about 15 minutes. Drain, reserving 3/4 cup of the cooking liquid. Return the potatoes to the pot. Coarsely mash the potatoes with a fork, adding enough of the reserved cooking liquid to moisten. Stir in the Parmesan cheese and the oil. Season to taste with salt and pepper and serve.
Makes 6 to 8 side-dish servings.
Source: Everyday Italian by Giada De Laurentiis