Wednesday, September 17, 2014

Tofu with Mushroom Balsamic Reduction

Since my Masterchef Audition last weekend, I've been trying new things with my cooking. Tonight I was making a tri-tip for Jack and the kids, but being vegetarian, I needed to make something different for myself. I've seen recipes for just slicing tofu and seasoning with what you would season steak with, so I decided to kick it up a notch and do a balsamic reduction and top with a sautéed Brussel sprout slaw. 

This was absolutely amazing! I am definitely going to add this to my weekly menu to enjoy once a week.

Tofu Steaks:
1 lb extra firm tofu, cut into 1 1/2inch thick slices
½ cup Soy sauce
1 clove garlic, crushed
2 tbs. Worcestershire sauce
1 tsp. Garlic powder
½ tsp. Onion powder

Mushroom Balsamic Reduction:
1 large shallot, minced
12 oz crimini mushrooms, sliced
1 tbs. Coconut Oil
1/8 cup red wine
1/2 cup balsamic vinegar
2 tbs fresh honey 
Salt and pepper to taste

Brussel Sprout Slaw:
1 lb Brussel sprouts, thinly sliced
1 clove garlic, finely minced
Cooking spray
Salt as pepper to taste

In a shallow dish, or ziplock bag, combine soy sauce, garlic, Worcestershire sauce, garlic powder and onion powder. Marinate tofu for 30 minutes flipping tofu every 10 minutes.

Over medium high heat, lightly coat a large skillet with oil of choice (I like using coconut oil, about 1tbs). Cook tofu until browned on all sides, about 3-4 minutes per side. 

For the balsamic reduction, you'll use the same skillet as the tofu.

Heat oil over medium heat. Add shallots and mushrooms and sauté until tender, about 5 minutes. Add wine, honey, balsamic, salt and pepper. Cook an additional 5 minutes over medium high heat until the sauce starts to slightly thicken. Reduce heat to low and simmer until sauce has reduced in half.

While you're reduction sauce is simmering, prepare your Brussels.

In a separate skillet, heat oil over medium heat. Add Brussel sprouts and sauté 5-10 minutes until sprouts have reached your desired doneness. I prefer mine on the crunchy side. Lightly season with salt and pepper.

For assembly, the starch I used was a potato/cauliflower mash, but you can use the starch of your choice. This would probably taste amazing on a bed of quinoa or polenta.

Top your starch with 2 slices of tofu, mushroom reduction then for the final touches you add the beautiful slaw...

Wednesday, September 3, 2014

Tilapia Piccata over Zuchini Fritters

Sometimes I get craving for potatoes, but when I don't want the carbs that come along with that, I find alternatives that are just as good and healthy.

This dish was amazing and my kiddos loved it as well! 

Paleo Zucchini Fritters:
5 medium zucchini, shredded (about 4 cups)
2 teaspoons sea salt
1/4 cup coconut flour
1 egg, beaten
1 teaspoon black pepper
1/4 teaspoon cayenne pepper, optional
Coconut oil or ghee for cooking
Directions for Paleo Zucchini Fritters:
Shred the zucchini using a box grater or a food processor fitted with a shredding blade. Put the shredded zucchini in a large bowl. Sprinkle with the salt and toss well. Walk away for 10 minutes.

Now it’s time to squeeze all the moisture out of the zucchini (nobody likes soggy fritters). Note: if you’re really salt sensitive, you may want to rinse the zucchini with water, then squeeze it out. Scoop up a generous handful of the zucchini and squeeze the living daylights out of them into a sink or bowl. You want them dry. Place in a different bowl. Add the coconut flour, egg and pepper. Stir to combine.

Heat a large skillet over medium-low heat. Melt a large spoonful of ghee or coconut oil in the pan. Pack a 1/4 cup measuring cup with the zucchini mixture, pressing it down inside the cup. Turn the cup out onto the pan and flatten the zucchini until you get a patty. You can also use a disher or just eyeball it. I fit about 4 – 5 in a large skillet at one time.

Cook each side for 3 – 5 minutes or until nicely browned. Repeat until you‘ve used up all the zucchini mixture. Be sure to add more ghee or coconut oil to the pan each time you start a new batch.

Cool on a cooling rack so they don’t get soggy.

Change it Up:
Add garlic powder or onion powder to the mix.
Sprinkle with freshly chopped chives or parsley.
Serve with a homemade dipping sauce like Lemony Chive Paleo Mayo.

Tilapia Piccata Ingredients:
2 tilapia fillets (or other white fish fillets)
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter or gh
1 splash dry white wine
1/4 cup chicken stock
1/2 lemon (juice)
1/2 lemon (sliced)
2 tablespoons capers
2 small peperoncini peppers (sliced, optional)
1 tablespoon butter or ghee
1 tablespoon parsley (chopped)

Season the fish with salt and pepper.

Heat the oil and butter in a medium
pan over high heat.  Add the fish and fry until golden brown on both sides, about 2-3 minutes per side and set aside.

Add the wine and deglaze the pan. Add the chicken stock, lemon juice, lemon slices, capers and peperoncinis and simmer to reduce the liquids by half.

For assembly place 3 fritters on plate. Top with two filled of fish, sauce and garnish with parsley.