For this week's recipe post, I thought I would include recipes which can easily be adapted to suit vegetarian or non-vegetarian dietary choices. See, I am vegetarian and my hunny, well, she's not. And, while she does enjoy all the veggie food I cook, once in a while, I like to surprise her with something she'd really like (well, not quite a hamburger!) - salmon.
The recipes for this week are Spice-Crusted Tofu (or Salmon), adapted from poco-cocoa, and Black-Eyed Peas with Rainbow Chard, adpated from Cooking Light.
For the tofu or salmon, follow the recipe above with slight alterations for the salmon.
Salmon Alterations to Tofu Recipe
1. Dust the spice-mixture on the salmon in a foil-lined pan.
dusting the salmon
Originally uploaded by thinkist.
2. Bake at 350 degrees F, until almost done. Not completely, since you will be baking for slightly longer in the next step.
3. Pour honey and lemon mixture over salmon and bake 5 more minutes, or until cooked to your liking.
4. Then, sprinkle with toasted pine nuts and enjoy with greens!
Black-Eyed Peas with Rainbow Chard
4c vegetable broth
3c water
2c fresh black-eyed peas
2T butter
2c finely chopped red onion
1lb coarsely chopped rainbow chard (or any other chard if you can't find rainbow)
1/2t pepper
1T hot sauce
1. Combine first 3 ingredients in a Dutch ove; bring to boil.
2. Redcue heat and simmer, partially covered for 30 mins or until tender (ok, mine took @ 45 min to 1 hr!)
3. Remove from heat.
4. Heat butter in a large skillet over medium-high heat. Add onion. Saute 5 mins.
5. Add chard and pepper. Saute 3 mins or unitl wilted.
cooking greens
Originally uploaded by thinkist.
6. Stir in vinegar.
7. Add onion mixture to peas. Stir.
Hope you enjoy this week's recipe posting.
tags: food recipe dinner vegetarian tofu salmon weekly recipe
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