Two For The Price of One

My last post discussed FINALLY going to places that have been on “the list”. You know, that list of restaurants you make that you intend to visit in the near future? The one that keeps growing? The one where Juniper and Ivy was added to it before it even opened in March, but have yet to go? (Side note, I do have reservations there in a couple of weeks – FINALLY! I briefly digress.) That list that continues to grow, but you find yourself, once again, at Pizza Port in OB ordering another delicious pie and a pint? Please tell me you do so that you make me feel better.

I try very hard not to be that way with the dinners I make at home, but there is a particular comfort in making a dish that you know what you need, the steps you need to take, and that it will turn out to be a delicious meal while you watch Brian Williams deliver the news in yet another stunning tie. We love Brian Williams in my house.   I won’t say who loves him the most. So back to the dinner recipes!   With the heat San Diego has been experiencing, it has been hard to think of new and refreshing meals. Grilling or sautéing chicken (because I don’t want to leave the air-conditioned comfort of my house) and serving it over a salad is getting SO played.

I fell in love with this recipe that was emailed to me by Food and Wine. The recipe online is not complete for some reason, so the one below has my changes and additions. If you would like to see the original recipe, go to http://www.foodandwine.com/recipes/tomato-and-peach-salad-with-crisp-tofu. It is so refreshing, and you can easily play around with the ingredient list if there’s something you want to add or delete. I would really hesitate from deleting any items. I ended up not using all of the dressing that I had made, so dinner for the following night was already on my mind.

First Night: Tomato and Peach Salad with Crisp Tofu

  • 2 Serrano chiles, thinly sliced
  • 1/2 cup rice wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 2  tablespoon low-sodium soy sauce
  • 2 tablespoon fresh lime juice
  • 2 tablespoon minced fresh ginger
  • 2 teaspoon Dijon mustard
  • 1/2 cup plus 6 tablespoons canola oil or grape seed oil
  • 24 ounces extra-firm tofu, drained well and cubed
  • 2 heirloom tomatoes, sliced
  • 2 peaches, cut into wedges
  • 2 cups arugula
  • 1 cup basil leaves
  1. Put the serranos in a small heat proof bowl. In a small saucepan, bring 1/2 cup of water to a boil with the vinegar, sugar and 1/2 teaspoon of salt, stirring to dissolve the sugar. Pour the brine over the serranos and let stand for 15 minutes, until cooled to room temperature. If you are not a huge fan of heat, you can easily omit this ingredient.  However, the sweetness from the peaches and the peppery quality of the arugula tastes awesome with the candied Serrano. Another option, you could finely chopped the chiles and add them to the dressing in order to spread the “heat wealth”.
  2. Meanwhile, in a small bowl, whisk the soy sauce, lime juice, ginger, mustard and 6 tablespoons of the oil. (Here is where you could add the chopped serrano, if you so desire.)
  3. In a large cast-iron skillet, heat the remaining 1/2 cup of oil until shimmering. Add the tofu, season with salt, and cook over moderate heat, turning, until crisp, 5 minutes. Using a slotted spoon, transfer to a paper towel–lined plate.  (*Add only enough tofu to the pan so that it can properly brown.  Add more oil if needed between batches.)
  4. Once the tofu has cooled, place the tofu in a large mixing bowl.  Add the tomatoes, peaches, arugula, and basil.  If you didn’t add the serranos to the dressing, add those in at this time.  I added about half of the chiles.  I like things spicy, but I want to taste my food as well! I also added some of the serrano brine.  The amount of the Ginger Soy Dressing you can add really depends on you.  I used about 2 Tablespoons. Gently mix all of the ingredients together.  (*The amount of tofu I sautéed may be more than you will need.  However, if you have leftovers, add it to a salad the next day for lunch:)

 

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A week earlier I noticed, and clipped, a recipe in the local paper. I used that recipe as a springboard for the salad I made last night using the leftover dressing from the Tomato and Peach Salad with Crisp Tofu (http://www.utsandiego.com/news/2014/sep/09/get-fresh-cool-ideas-cucumbers/).

Second Night: Megan’s Quick Chilled Shrimp, Cucumber and Soba Noodle Salad

  • 6 ounces soba noodles
  • 1 pound cooked shrimp (bought uncooked shrimp from Trader Joe’s and sautéed)
  • 1½ cups sliced cucumbers
  • 1 cup shredded carrots
  • 1/2 cup (or more) mint
  • 1/2 cup cilantro
  • 3 to 4 scallions, thinly sliced
  • sliced serranos left over from the previous evening’s dinner
  • Left over dressing from previous evening’s dinner. I used about 2 Tablespoons of dressing, but you can add as much or as little as you like.  My husband and I eat large portions, so the recipes above were enough for the 2 of us. If you are cooking for 1, I would still make these portions and then you have lunch for the next day or two.

 

  1. Cook soba noodles as directed on the package. If you are like me and buy your shrimp frozen and raw, cook shrimp, let them cool and add to a large salad bowl. If you buy them precooked, just go ahead and add them to the bowl as is. Add cooked and cooled noodles to the bowl. Add cucumbers, carrots, mint, cilantro, scallions, serranos (if you like a little heat), and as much dressing as you like. Mix all ingredients together.

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On a final note, even though it feels like a nice Summer day in the Sahara Desert, Fall is quickly approaching.  Ever since I became a coffee drinker, I haven’t been able to enjoy what used to be a favorite beverage of mine, Pumpkin Spice Latte from Starbucks.  It just tastes too sweet and fake.  I had a free beverage coming my way, so I decided to try an Iced Pumpkin Spice Latte (Venti because it was free, of course.) but opted out of the 6 shots of flavor (Can you imagine???), and I requested just one flavor shot.  Also, I requested non fat milk and an extra shot of espresso.   Perfection.  The only problem is that it was probably a $6 drink, so I will have to wait for another freebie before I order another one!

 

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It’s like a thesis on the side of my beverage!

Enjoy the last few days of Summer!  Take Care and Happy Eating!

 

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Who Doesn’t Love a Bake Sale?

What are you doing this Saturday? Do you want to enjoy the beautiful San Diego weather forecasted for this weekend? Would you love to enjoy that weather with a delicious homemade dessert in hand? And wouldn’t you love it if you knew all of the proceeds went to an amazing cause like helping hungry children? I can make all of your dreams come true! And if you can’t make it, or if you live out-of-town, there’s still a way you can get involve and help out a worthy cause.  Keep reading!

Food Blogger Bake Sale 2013

I participated in the San Diego Food Blogger Bake Sale last year for the first time.  It was a truly professional bake sale organized by an amazing blogger (and person – yep, she’s real), Marie of Meandering Eats (http://www.meanderingeats.com/).  Once again, Marie has organized another awesome event.  However, she will be off to Medical School soon, so wish her good luck when you see her Saturday!  If you haven’t gone in the past, let me explain that you are getting yourself into a situation.  The desserts look great, the labeling and packaging are so cute, and there are samples just to make sure it tastes as good as it looks (and it does!).  The problem will be that you will want to buy a lot of stuff, maybe even buy some things to eat before you leave the parking lot, and maybe you’ll buy some things to take into the office to share with those silly people who missed it!  It’s alright because the money goes to Share Our Strength No Kid Hungry (http://www.nokidhungry.org/).  This is a national bake sale, as well, so help us beat other cities!  Take that, Pittsburgh!  Just kidding. Or am I???

The bake sale takes place this Saturday, May 4th, at Great News! Cookware and Cooking School in Pacific Beach (http://www.great-news.com/) from 10am-2pm.  The people at Great News! have been awesome supporters of this bake sale, so a huge “THANK YOU, GREAT NEWS!” goes out to them .  If you haven’t had the opportunity to investigate the store before, this will be a great time to do so!  Make sure to sign up for their newsletter so you can get additional discounts every so often!  And there is a Starbucks super close, so go ahead and make a day of it!  Finish it off by driving down to the beach with the family afterwards.  Seriously, can a Saturday get any better?

If you can’t make it, there are other opportunities to get involved.  Simply go to: http://sdbloggersbake.wordpress.com/  There you can enter raffles, donate money, see a tentative menu, and read more about some of the individual bakers who will be offering their goods.

This is such a fun event!  Please pass this information around to friends, family and co-workers.  In 2011, $1750 was raised, in 2012 we raised $3151, and we are hoping to surpass our goal of $3000 this year.  I’m not suggesting we are a competitive bunch of bloggers, but come on!  We want to raise the most money for this organization out of the entire country!  Again, no competitive bone in our bodies.

Take Care and Happy Eating!