Tofu, Kale, and Chocolate, Oh MY!

Today was a good day. I got to be a substitute school nurse for the day and I got to try out 3 new recipes!

Yesterday I went to Whole Foods with my mom for lunch. I was forced to deal with a slightly terrifying moment when I realized that my sweet potato was, in fact, tofu in a costume. A great looking costume, I’ll give it that, but it was still a costume. What I did find out though from this adventure, was that I like tofu. I was shocked, but pleasantly surprised.

With this new knowledge in my back pocket, I stopped at Trader Joe’s today. I picked up some extra firm tofu (let’s not get me started on my rant about food with the same descriptive terms as mattresses or toothbrushes!) I also picked up some Kale at the suggestion of my mom. My sister has a great recipe for kale salad that my mom talked me in to trying.

I got home with my tofu

Tofu!

and my kale

Kale

I hopped on google and found a recipe for baked tofu that sounded delicious! I landed on a website called Savvy Vegetarian and found this recipe for baked tofu.

Then I took off to the store, found as many of the ingredients as I could, and came back to spend the rest of the afternoon/evening in the kitchen.

I started making the Baked Tofu.

Marinade

I made the marinade first. Then I took the tofu, pressed it, and then cut it into slices.

Uncut

Cut

Then I dipped it in the marinade, and placed it on a pan.

Ready to marinade

It had to sit in the fridge for about half an hour, so I started making the Chocolate Rum Truffles from The Wannabe Chef. I’m convinced he’s single handedly going to prevent me from fitting into my wedding dress in a month!

His recipe called for the use of a double boiler to melt the chocolate. Since I don’t have one at the moment, I improvised:

Improvisation!

I boiled water in the bottom pot, and used a metal bowl to melt the chocolate. It worked perfectly!

Melted Chocolate

They took about 25 minutes to cool appropriately, and then I rolled them in the cocoa powder:

Yummm!

These are pure chocolatey amazingness. Heaven in a bite. Just plain fantastic!

The New Yorker sampled one when he got home from work, and gave them 4 stars! Thats his highest rating so far! I agree with the 4 star rating, only because they are so rich that I can only eat one at a time. If I tried for two, it would be potential death by chocolate! Maybe I should give it 5 stars then, since I can’t possibly OD on them. Wedding dress fitting saved!

After the Chocolate Rum Balls were done, I took the Baked Tofu out of the fridge and tossed it in the oven for 30 minutes. Then I threw them in the broiler for a few minutes. They tasted phenomenal when I took them out. All the marinating was so worth it!

Then I started working on that Kale Salad from my sister. In her post “An Ode To Kale” she used this recipe that she got from the New York Times.

I started chopping the kale and it was a serious mess!

Chopped!

I moved on to the almonds

Almonds

At that point things got way too messy to keep taking pictures. I need to get the New Yorker involved in the future!

I had to let the salad sit with the dressing on it for a while to soften the kale.

I made the New Yorker some seriously glutened dinner! I have an awesome recipe for chicken enchiladas that we both loved prior to me finding out that I couldn’t have gluten.

Warning: This is NOT gluten free! If you have a gluten intolerance, gluten allergy, or Celiac disease, do NOT eat this!
Also, this is not my recipe. I found it online somewhere, but I truly can’t remember where.

Instructions:

1/3 cup(s) fat-free sour cream
1 1/2 tsp chili powder
1 tsp dried oregano
1 cup(s) shredded reduced-fat Monterey Jack cheese
1/4 cup(s) cilantro, chopped
4 medium corn tortilla(s)
1 medium tomato(es), chopped
1 1/3 breast(s) Chicken breast, roasted without skin, cubed
4 medium scallion(s), sliced
1 1/2 tsp Durkee ground cumin, or other brand
  1. In a medium bowl, mix sour cream, chili, cumin and oregano.
  2. Reserve 2 tablespoons cheese for topping and add remaining to sour cream mixture. Fold in chicken, half of scallions, the cilantro, beans, corn and pimientos. Refrigerate, covered, up to 1 day.
  3. Spray a 7×11-inch (20×30 cm) baking dish with nonstick cooking spray.
  4. Soften tortilla according to package directions. Spoon chicken mixture down center of each. Roll tightly and place in baking dish.
  5. Preheat oven to 400°F (200°C).
  6. Bake enchiladas, covered, until heated through, about 30 minutes.
  7. Sprinkle with reserved cheese. Bake until cheese melts, about 5 minutes longer.
  8. Serve, sprinkled with tomato and remaining scallions.
I really wish I could remember where I found this so that I could give proper credit for it. If anyone knows, please let me know!
They look so good when they are all done, and it hurt me just a smidge that I couldn’t enjoy them with him!

Delicious!

What made me feel better was the giant salad waiting for me in the fridge!

What a treat!

Somehow the apples, cheese, lemon juice and olive oil all combined to make a delicious salad.

So there’s my evening in a bunch of pictures! I hope you all had a great day!

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