Tag Archives: avocado

BBQ Tofu Salad

I usually make my lunches for the week on Sundays, and usually make the same thing for the entire week.  I can put it together in the morning and don’t have to think about it because the prep work is already done.  This week, I made a BBQ Tofu Salad and it was SO good!  If you don’t like tofu, you could easily make this recipe with chicken.  It could also make for a healthy weeknight dinner.

BBQ Tofu Salad

Pieces:

  1. one package of cubed tofu, drained
  2. 4 tbsp. your favorite BBQ sauce + 1 tbsp. for dressing
  3. one can black beans, drained
  4. 1.5 cups frozen corn
  5. 2 tbsp. chili powder
  6. juice of one lime + 2 tsp. for dressing
  7. 2 tsp. lime zest
  8. 5 plum tomatoes (1 for each salad)
  9. one package of spring lettuce mix with herbs (more than enough for whole week)
  10. avocado slices (optional)

Process:

  1. Drain the tofu very well.
  2. In a large sauté pan, add the tofu and 4 tbsp. of your favorite BBQ sauce.  Saute the tofu over medium heat in the BBQ sauce until it starts to get crispy.
  3. In another large sauté pan, add the drained black beans and corn.  Add the lime juice, chili powder, and lime zest.  Stir the corn and beans on medium heat for 15 minutes.
  4. To make each salad, make a large bed of lettuce.  Top with corn and bean mixture, BBQ tofu, sliced tomato, and sliced avocado (if you wish).  Dress with extra 1 tbsp. of BBQ sauce and extra 2 tsp. lime juice.
  5. Enjoy!

BBQ tofuHappy Allergy Free Eating!

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Red Pepper and Corn Salad: 3 ways

While thinking of new fresh summer veggie combinations, I started cooking with corn and roasted red pepper.  I really love the combination!  It is so much cheaper to roast your own red pepper than buying the jarred kind… and really easy.  This week, I roasted my own red peppers, chopped them up, added them to some frozen corn, and came up with three great side dishes!

To roast red peppers:

  • Cut the red peppers lengthwise, into fourths.  That is, cut around the core.
  • Lay each slice on a cookie sheet, with the skin facing up.
  • Lightly drizzle with olive oil, or mist with olive oil.
  • Lightly sprinkle salt and pepper.
  • Bake at 375 degrees for about 40 minutes, until the edges begin to char.
  • Let them cool, then peel off the skin with your fingers.  It should peel off easily.

Using the freshly roasted red peppers, I chopped them into small bit sized pieces.  I then added the red pepper pieces to a bag of frozen corn, in a large pan.  Heat over medium for about 20 minutes, until the corn thaws and heats.

Add your favorite add ins, and you have a great summer salad!

Corn and red pepper with goat cheese and dill.

Corn and red pepper with avocado and chick peas.

Corn and red pepper with spicy cajun sausage.

Happy Allergy Free Eating!

 

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Spring Rolls

Inspired by gluten free rice products found in Asian cuisine, I took on the challenge of making Spring Rolls in rice wrappers.  I made them with veggies, although putting grilled chicken in them would be just as good.  I think I got the basic wrap down, but it will definitely take more practice to master.  Those rice wrappers are tough!  Overall, the flavor was really delicious… I think it was a combination of all the ingredients an totally worth it!  I will definitely make these again.

Spring Rolls

Pieces:

  1. rice wrappers (I found them at a local Asian market)
  2. one yellow pepper, chopped into long thin strips
  3. one orange pepper, chopped into long thin strips
  4. one cucumber, peeled and chopped into long thin strips
  5. one cup frozen corn, defrosted
  6. one cup frozen edamame beans, defrosted
  7. half of an avocado, cut into pieces
  8. half of a cup of gluten free soy sauce
  9. juice of one orange
  10. juice of one lemon
  11. juice of one lime
  12. 1 tbsp. ginger
  13. 1 tsp. cumin
  14. 2 tbsp. chopped basil
  15. 2 tbsp. chopped cilantro
  16. 2 tbsp. chopped parsley

Process:

  1. Chop the peppers, cucumber, avocado, and defrost the corn and edamame.
  2. In a bowl, mix together the soy sauce, orange juice, lemon juice, lime juice, ginger, and cumin.
  3. Chop the basil, cilantro, and parsley and set aside.
  4. Fill a large saute pan with warm water.
  5. Dip each rice wrapper in the water for 13 seconds (the magic number!) and place on a plate.  Pat dry with a paper towel.
  6. At the bottom edge of the wrapper, place the peppers, cucumber, avocado, corn, and edamame.  Sprinkle with chopped herbs.  Drizzle one teaspoon of sauce over the mixture.
  7. Fold in the sides of the wrapper, then wrap up like a burrito.
  8. Eat as is, or dip in more sauce.  Enjoy!

 

 

Happy Allergy Free Eating!

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Spring has sprung… time for pesto!

Happy spring to all those enjoying these wonderfully warm days!  In my mind, winter is officially over… but I will only bring out the flip flops one day at a time until we all really believe it.

In the summertime, I enjoy making pesto with fresh basil.  Basil is available this time of year, but it is not as good as it is in the summer… so I made Spring Pesto.  Spring Pesto uses a basil base, but other in season ingredients to boost its flavor.  It is very rich and easy to make.

Spring Pesto

Pieces:

  1. 1 cup basil leaves
  2. one quarter cup chopped walnuts
  3. one half of an avocado
  4. 1 cup spinach leaves
  5. 3 tbsp. olive oil
  6. one quarter cup non dairy creamer
  7. one half tsp. garlic salt
  8. 1 tsp. lemon pepper

Process:

  1. Combine all ingredients in a food processor.
  2. Chop on high until well blended.

Normally, pesto is served on pasta.  Instead, I stuffed chicken breasts with red peppers and smothered them with the pesto.  Then I baked them at 375 degrees for about 35 minutes, until done.  Delicious!

Happy Allergy Free Eating!

 

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Dirty Rice

Always looking for new lunch recipes to bring to school each day, I was craving some Mexican flavor.  So, I combined the traditional elements of rice, beans, and spice in this rice recipe.  It’s easy to make, easy to store, and easy to put together each morning before school.

Dirty Rice

Pieces:

  1. 1 cup of rice, cooked by package directions
  2. juice of one lime
  3. 3-4 tbsp. chopped cilantro
  4. 2 tbsp. olive oil
  5. 2 chicken breast, chopped into bite sized pieces
  6. 2 green peppers, chopped into bite sized pieces
  7. one half of an onion, chopped into bite size pieces
  8. 3 tbsp. poultry seasoning
  9. 2 cans drained black beans
  10. one avocado and guacamole mix
  11. salsa, for topping

Process:

  1. Cook the rice, according to package directions.
  2. When the rice is cooked, add the chopped cilantro and juice of one lime.  Let marinate while the next few steps cook.
  3. In a large saute pan, add the olive oil, chopped peppers, onions, and chicken.  Sprinkle with poultry seasoning (mine is a mix of paprika, salt, pepper, garlic, onion powder) and cook on medium heat, covered, until chicken is cooked through.
  4. Add the rice mixture to the chicken mixture, and add drained beans.
  5. Stir to mix thoroughly.
  6. Make guacamole by combining the avocados, chopped and mashed, with the guacamole mix.
  7. Top Dirty Rice with guacamole and salsa and enjoy!

Happy Allergy Free Eating!  Ole!

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