umommy: quick and easy

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What's For Dinner This Week: Quick Pastas, Potato & Carrot Hash, Asian Slaw, Loaded Rice

, by umommy

Tasty Tofu Recipe (It's True!)

If you're like me, you want to like tofu and promised to cook more of it for the family. But when it comes to a weeknight meal, that poor block of tofu you bought at the store sits alone and going bad in the back of the fridge.

At the end of the summer, burrito chain Boloco invited me to try one of their "globally inspired" burritos featuring Nasoya tofu. My family loves burritos, so I jumped at the chance to check out our local Boloco and get inspired to move that block of tofu to the front of our fridge and onto our dinner plates at last!

I tried the Summer Burrito with Nasoya tofu - mango salsa, tofu, melted cheese, black beans and brown rice. I'm pretty picky when it comes to burritos as I have written here. This was flavorful, light and refreshingly different. My oldest had some too and gave it a big thumbs up between bite after bite.

Boloco believes that even a burrito aspires. So why can't I aspire to making a tofu meal my whole family will love? I needed to pair it with flavors my kids love: asian rice bowl. This recipe is really simple and can be whipped up quickly. You can make it into a burrito too. See? Globally inspired, in your own kitchen.

Asian Tofu Bowl with Lime-Soy Glaze and Spinach

Inspired by Self Magazine

INGREDIENTS

1 cup jasmine rice
2 tablespoosn canola oil
1 clove garlic, finely chopped
1/4 teaspoon red pepper flakes
3 tablespoons pure maple syrup
3 tablespoons fresh lime juice
3 tablespoons reduced-sodium soy sauce
1 teaspoon cornstarch
1 package (12-14 oz) extra-firm tofu, drained, cut into 6 equal pieces
2 packages (5 oz each) baby spinach
2 teaspoons toasted sesame seeds

DIRECTIONS

Heat broiler, setting rack so that rimmed baking sheet is 4 inches from the heat
Cook rice as directed on package or in a rice cooker
In a small sauce pan, heat 1 tablespoon oil over medium heat. Saute garlic and pepper flakes until garlic is lightly golden, 1 minute. Add syrup, lime juice, and soy; cook until bubbling, 3 minutes.
In a small bowl, combine cornstarch and 1 teaspoon water; stir into garlic glaze and cook until slightly thick, 1 minute. Take off heat.
Arrange tofu on foil-lined rimmed baking sheet. Broil until cooked through, turning tofu halfway through cooking time, 15 minutes. Spoon 1 teaspoon of glaze over tofu and broil for another 5 minutes.
Meanwhile, heat remaining tablespoon of oil in a skillet over medium heat. Add package of spinach and saute until wilted.
Divide rice among four bowls, top with spinach and tofu. Drizzle remaining sauce and sprinkle with sesame seeds.

Disclosure: I was provided coupons for Nasoya tofu and a $20 Boloco gift certificate to try this product. As always, all opinions are my own.

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, by umommy

In grill, quick and easy

Put-This-On-Just-About-Everything-Spice-Rub

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, by umommy

In chicken, kid-friendly recipes

Easy Indochina Cambodian Pineapple Lemon Grass Chicken and Vegetables (yes, easy!)

There have been many experimental recipes in my quest to raise adventurous eaters. Through these recipes, I hope to introduce our kids to unique flavor profiles. Sure they love simple meals (I have yet to meet anyone that does not like mac and cheese). But it’s important to us that our boys have the opportunity to try different dishes ranging from arepas to za’atar. Our pantry is well-stocked with many exotic spices. I think my jar of Chinese Five Spice will last us through the year 2020.

So when I was invited to join the Massachusetts WORLDFOODS Fusion Taste Team, I said “hai” (yes in Cantonese)! WORLDFOODS makes 51 types of Asian sauces: dipping, stir-fry, cooking, marinades, chutneys and salad dressings. Made from 100% natural ingredients, traditional herbs and spices, WORLDFOOD sauces represent cuisines from Thailand, Malaysia, China and India. This would be a perfect opportunity to introduce my family to exotic Asian recipes without having to scour Asian markets for a million different ingredients and many hours in the kitchen.

First up, Indochina Cambodian Pineapple Lemon Grass Stir-Fry. My kids love Asian food, but are not big fans of anything too spicy. So I wanted to try flavors that I knew they would love but not burn their taste buds off (some of those chilies are HOT). As soon as you open a jar of WORLDFOODS sauces, you can smell the exotic spices and fresh ingredients. Stir fry with some meat and your favorite veggies and you have a complete meal faster than if you ordered take-out. And I dare say even better than take-out. This stuff is good. And a perfect weeknight solution for even the most adventurous types. We’re looking forward to trying some other sauces – maybe with a bit more heat next time!

Easy Indochina Cambodian Pineapple Lemon Grass Chicken and Vegetables

Serves 4

INGREDIENTS

1 lb boneless chicken thighs, thinly sliced
2 tablespoons vegetable oil
1 small onion, halved and thinly sliced
½ lb sugar snaps, strings removed
2 carrots, peeled and sliced on a diagonal
1 jar WORLDFOODS Indochina Cambodian Pineapple Lemon Grass Stir Fry Sauce

DIRECTIONS

Season chicken with salt and pepper. In a large nonstick skillet or wok, heat 1 tablespoon of vegetable oil over high heat. Add half the chicken; cook and stirring constantly, until opaque throughout (2-4 minutes). Transfer to a plate. Repeat with the remaining chicken.
Add the remaining tablespoon of oil to the pan, along with the onion, sugar snaps and carrots. Cook, stirring constantly until onion is tender and golden.
Add the jar of stir fry sauce and chicken (and any accumulated juices) back into pan and heat for 3-4 minutes, stirring occasionally until sauce is heated through and slightly thickened.
Serve over rice or noodels and enjoy!

I was given WORLDFOOD Sauces to try as part of the Massachusetts WORLDFOODS Fusion Taste Team. As always, all opinions are my own.