Wednesday recipe is a lot of fun for me. I get to spend a week looking for a recipe to recreate while also making the previous week’s recipe. Last week I presented the grilled tofu with crispy scallions recipe from FoodRepublic.com. You can find the original recipe here and here are the changes I made:
- Didn’t use soy sauce or gochujang paste. I substituted tamarin and black bean paste for these two items.
- Did not use cornstarch, instead opted for reducing over high heat to allow it to become more of a sticky sauce.
- Did not pan fry the shallots in oil. Instead I opted for pan frying with no oil and allowing the sweetness of the shallots to come through more.
My recipe included using Lundberg Black Japonica rice which is a perfect accompaniment to the tofu. The rice is nutty and almost has a mushroom taste to it. It was perfect. I used 1/4c of dry rice along with a box of Mori-Nu Extra Firm Tofu (for which I did not pay that price.) I then put Sriracha sauce and sauerkraut on the plate with it. It was awesome and something I highly recommend.
Here is the nutritional breakdown of my dinner: 312 calories, 6.5g Fat, 45.7g Carbs, 23.25g Protein, 3g Fiber
Give it a try and let me know how you like it.
This week’s Wednesday Recipe is: Easy Potato Tacos by Norman Van Aken
This recipe appeals to me because I eat homemade mexican food at least one day a week. As many of you know I make my own tortillas and will be providing the recipe for that and trust me when I tell you that you will never buy another packaged tortilla again I am not lying.
Here is the recipe the way FoodRepublic.om has it:
Servings:8 tacos
Ingredients
For the potatoes
1 1/2 pounds red bliss potatoes
1 poblano chile, roasted, peeled, seeded and minced
2 tablespoons olive oil
4 tablespoons butter
1 Spanish onion, sliced
1 tablespoon sugar
1 tablespoon red wine vinegar
1 jalapeno, seeds and stem discarded, minced
1 tablespoon roasted garlic
1 cup Manchego cheese, grated
1 cup cabbage, finely shredded
Kosher salt and freshly ground black paper to taste
Directions:
For the potato filling:
- Preheat oven to 375 degrees. Place the potatoes in a roasting pan in the oven for 1 hour, until tender when pierced with a knife. Cool until they are manageable, then peel them, discarding the skins.
- Combine 1 tablespoon olive oil and 1 tablespoon butter in a medium skillet and set over medium-high heat. Add the onion and sauté for about a minute. Add the sugar and the vinegar and continue to sauté for about 4 minutes, until the onions begin to caramelize and are completely soft.
- Add the jalapeño and continue to sauté 1 more minute. Remove from the heat and reserve.
- Add the remaining tablespoon of oil to a sauté pan and sauté the cabbage until it wilts, about 2 minutes. Season with salt and pepper to taste.
- Mash the potatoes with the roasted garlic and remaining butter. While the potatoes are still hot, stir in the cheese, onion, poblano and the cabbage. Season with salt and pepper to taste.
For the taco shells:
- Pour enough oil in a 10-inch sauté pan to a little more than cover the bottom of the pan. Get the oil hot over a medium-high heat. When it is hot place a tortilla shell in the pan and let it crisp for about 5 seconds.
- With a tongs flip the tortilla over to cook the other side (about 5 more seconds). This softens the shells just enough.
- Now with the tongs flip it over again, bend the tortilla into a taco shape and hold for 7 seconds. When it is crisp turn it over to crisp the other side for about 7 seconds.
- Place a generous amount of potato filling in each tortilla and serve with your favorite salsa.
Level of Difficulty: Moderate
Prep Time: 30 minutes
Cooking Time: 1 hr 20 minutes
Changes I will be making include not using oil, butter, sugar or cheese.
-
- The Charring Of The Tofu Lent A Smoky Flavor and Crunchy Texture
-
- Sauerkraut and Sriracha Added To The Flavor
-
- The Sauerkraut Added A Bit Of Coolness To The Hot Dish
-
- Cannot Wait To Make These This Week
-
- Mushrooms Would Have Added An Extra Layer Of Flavor And Texture
Be Social, Share:
facebook 
twitter 
email 
pinterest 
plusone 
linkedin 
digg 
delicious 
reddit 
tumblr 
posterous 
snailmail 
stumbleupon 
You are one clever food maker overer. The offer still stands that you come be our family chef. ; )
misszippy recently posted..Let’s talk whistles and cat calls
It would be my pleasure to cook for the Z family……anytime!
Maybe I start a business as a live in chef. 1 month at a time with different families. Live in 12 different places per year……how cool would that be?
CTER recently posted..A Life Without Limits by Chrissie Wellington Book Review
your recipe of previous week was great. Also the recipe of this Wednesday is very interesting. I want to try the recipe. Thanks for your nice recipes.
Stanley Korbin recently posted..You Want To Get Laid?