Tofu Cubans

I got this excellent Cuban recipe from Food Network magazine...and no, I didn't substitute the tofu for something else.  Their recipe called for it!  Although I was a little skeptical about the combination of the ingredients, these sandwiches were so good last night that we're having them again for lunch today.  YUM.

Ingredients:

1 14-oz. pkg extra-firm tofu, well drained (Not the silken kind.  I like to freeze my tofu for 24 hours, then thaw it.  It improves the texture.)
1.5 T. canola oil
1 small onion, sliced 1/4-inch thick

3 cloves garlic, roughly chopped

juice of one orange

4 small hoagie rolls, split

1/4 c. yellow or stone-ground mustard (optional)

2/3 c. roasted red peppers, drained

1/2 kosher dill pickle, sliced (about 1/4 cup)

Method:

Squeeze the excess moisture out of the block of tofu.  Lay the tofu on a cutting board and cut into 8 equal slices.

Heat the canola oil in a large cast iron skillet over medium heat.  Add the onion and garlic, and sauté until the onion is translucent.  Remove the onion and garlic from the pan and set aside.

Add the tofu slices to the iron skillet and pour the orange juice evenly over the tofu. Salt to taste.  Turn the heat to medium-high, and cook until the tofu is golden, about 3 or 4 minutes on each side.  Remove the tofu from the pan.  Turn heat back down to medium.

Spread the cut sides of the rolls with mustard, if using. Sandwich each prepared roll with 1/4 of the peppers, pickle, tofu, and onion mixture.  Working in batches, add the sandwiches to the hot cast-iron skillet, then top with another heavy skillet to flatten.  Cook until golden brown, 2 - 3 minutes per side.  Serve warm.
(I admit, sometimes I skip cooking the whole sandwich and just layer the onion/garlic mixture, tofu, pepper, and pickle on the roll and get chomping!)

Serves 4.

Spicy Green Tomato Salad

Looking for something to do with those green garden tomatoes until they turn red?  Me, too!  Enter Food Network Magazine with this fantastic recipe.  It allowed me to use some green tomatoes and a garden jalepeno.  Tell me what you think!

Ingredients:

1.5 lbs. green (unripe - not the kind that are SUPPOSED to be green) tomatoes, cut into thin wedges

1.5 t. salt, separated

juice of 1 lime

1 t. dijon mustard

1 T. honey (local honey is best)

1 small jalepeno pepper, deseeded and minced

1 T. fresh thyme (or 1 t. dried thyme)

freshly ground black pepper, to taste

1/4 c. extra-virgin olive oil

2 avocados

2 c. chopped lettuce leaves (or more, to taste)

Method:

Put the tomato wedges in a bowl and sprinkle with 1 t. salt.  Let set 30 minutes.

Meanwhile, whisk the lime juice, mustard, honey, jalepeno, thyme, 1/2 t. salt, and pepper, to taste, in a large bowl.  Gradually pour in the olive oil, whisking constantly until emulsified.

When ready to serve, half the avocados, remove the pits, peel, and thinly slice.  Add to the bowl with the dressing, then add the lettuce and tomatoes.  Gently toss to coat.  Season with additional salt and pepper, if desired, and serve immediately.

Serves 6 - 8.

Homemade Mayonnaise

I have a friend, Jacqueline, who is from France.  I remember the first time I made mayonnaise at home, I was going crazy about how easy it was.  Jacqueline told me that store-bought mayonnaise was a novelty to her when she moved to the United States, because everyone just makes it at home in France.  Why would you buy it with a bunch of weird ingredients at the store when it is so simple to make at home?

I have to be honest about mayonnaise:  I don't really like it.  But I do occasionally have a use for it, which is why I started making it in the first place.  Now Scott makes it, because he does like it and will go through a batch easily if it gets made.  And Scott's not a cook...That's how easy homemade mayonnaise is.

This recipe is not mine.  I got it straight from Mollie Katzen's Moosewood Cookbook.  I hope she doesn't mind if I share it with you.  I should also mention that this cookbook has a recipe for homemade vegan mayonnaise, too, so if you're vegan, you should pick up a copy of her cookbook for that recipe (and many others).

1 large egg (I like to use free-range eggs.  Yes, they are more expensive.  However, the chickens have a better quality of life, and you CAN taste and even see a difference in these eggs.)
3 T. cider vinegar
1/2 t. salt
1/2 t. dry mustard
1 1/4 c. canola oil


That's all of the ingredients!  Aren't you amazed?  Here's what you do:


Put the egg, vinegar, salt, mustard, and 2 T. of the canola oil in your blender.  Start the motor running and let it go for a few seconds.  With the motor running, start drizzling in the remaining oil.  The mixture will change to mayonnaise before your eyes!  I never get tired of watching this happen.


Sometimes my mayo gets so thick before all the oil is incorporated that I have to turn off the motor and manually mix some oil in with a spoon, then turn the motor back on.  Either way, once all the oil is incorporated, turn off the motor and scrape every last bit of the mayo into a jar or container.  Refrigerate your homemade mayonaise, and there you go!

Cornmeal-Carrot Skillet Cakes

This is a vegetarian recipe that I tweaked from Vegetarian Times. You can go two ways with this savory pancake-like entree. I like to go soul-food with it and serve it with beans and sautéed kale, but Scott likes it when we go Latin with it and serve it with beans, topped with salsa and avocado. It has cornmeal, onions, and cheese, so it makes sense both ways. Your pick!

1.5 c. all-purpose flour
1/4 c. yellow cornmeal
1/2 t. salt
1/2 t. baking powder
4 carrots, grated (about 2 cups...Please use a food processor for the grating if you have one. It's exhausting doing it by hand!  Or better yet, buy pre-grated carrots.)
8 small green onions, thinly sliced
2 eggs, lightly beaten
1 c. plant-based milk

Combine flour, cornmeal, salt, and baking powder in a medium bowl. Add carrots, green onions, egg, and milk, and mix well.

Heat a large cast iron skillet over medium heat. (Be sure the skillet is hot before you put batter in. I tried doing otherwise, and the cakes got gummy and stuck to the skillet.) Scoop about 1 - 2 T. of batter into the pan, and spread it flat with the back of your spoon to about 3 inches in diameter. Cook cakes 2.5 - 3 minutes per side, or until golden brown. Transfer to a plate.  Repeat with remaining batter.

Serves 4.