Super Easy Tofu Salad

I want to share this super easy vegetarian dish I brought to a gathering three weekends ago.  It was a very light, refreshing, and flavorful salad and everyone liked it.  This salad is also great with spinach or Romaine lettuce, dried cherries and cheese.

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Ingredients:

  • 2 (14 oz.) firm tofu, cubed in bite pieces
  • yellow and red cherry or grape tomatoes
  • 3/4 cup prepared pesto sauce
  • fresh basil leaves, coarsely chopped
  • salt and pepper to taste

Combine all ingredients in a bowl and toss to incorporate.    I told you it’s super easy.  Enjoy. 🙂

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©annascuisine.wordpress.com (2014-2015)   Other than personal use, unauthorized duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Pesto Tomato and Quinoa Salad

Note:   If  this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

These tomatoes are so brilliantly red, sweet, and delicious and were handpicked right from the vine.   They looked very ripe, but still have the crunch when you take a bite which is really refreshing.  You can also use this salad as stuffing for grilled cheese sandwich, which by the way, the best stuffed grilled cheese sandwich I’ve ever had.  See recipe below.

I have been circling around the kitchen trying to look for something to eat for breakfast.  I see oatmeal, pancakes, cereal, just the typical food everyone normally consumes everyday.  But, I wanted something refreshing without leaving me that feeling of “I want something else”.  Then I saw these brilliantly red tomatoes screaming to be eaten.  However, they looked too beautiful to eat.  :D

I normally use tomatoes when I make salsa or sandwiches for my family, but that’s going to be a lot of sandwiches if I have to use all these tomatoes.  I don’t have that many people to feed.  I don’t feel like making salsa today either.

While I was cooking an egg for breakfast,   I remember my mother would always make tomato salad to complement eggs and seafood anytime of the day.  It was so refreshing and I thought it would go very well with the boiled egg.  Then the quinoa and pesto came to mind.  When I’m a bit downcast, I cook and eat rice with anything.  It’s my “go to” comfort food in time like today.  To substitute rice, quinoa would be it.  I bought some “ready-to-eat” quinoa the other day and it would be a perfect addition to the tomato salad and the basil pesto as the perfect seasoning.  A superb outcome.  This would be a great side dish to seafood and chicken or better yet, stuffing in between grilled cheese sandwich.  🙂

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Ingredients for the salad:

  • 1 serving of cooked quinoa
  • 1/2 cup basil pesto
  • 3 large vine ripe tomatoes
  • 1 boiled egg
  • salt and pepper to taste

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Preparation Methods:

Cut the tomatoes in bite pieces.  Place in a bowl.  Add the basil pesto.

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Mix until well incorporated.

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Add the quinoa.

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Mix well to combine.

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Serve with boiled eggs.   Smile it’s good for you :)

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Stuffed Grilled Cheese Sandwich

Ingredients:  2 slices multigrain bread, 2 tablespoons pesto basil, 1 slice cheddar cheese, 1 creamy white cheese, pesto tomato and quinoa salad, butter.

Preparation Methods:

  • Butter one side of bread.  Add and layer pesto sauce, white cheese, cheddar cheese, tomato and quinoa salad and another  creamy white cheese.
  • Place the bread with the butter side down on the skillet and cook over very low heat.
  • Put the other bread on top of the cheese.  Press down the bread to flattened (Panini style) while cooking.   When the bread at the bottom turned brown, butter the top side of the bread. Flip over to the other side.
  • Cover the skillet with a lid.  (This will melt the cheese faster)
  • Brown until the cheese is all melted.

I was supposed to give my husband the other half of the sandwich, but it was so good I ended up eating the entire sandwich. 😀

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As I was editing/proofreading my post, my husband saw the pictured above. He asked why I didn’t make one for him.  I scrolled back up and had him read my comment (above the picture).  He said he really wanted one because it looks so good.  To compensate, I went down to the kitchen and made one.  Fortunately, I had one scoop of the tomato and quinoa salad left. I used a slice of white bread and a slice of multigrain bread.  He’s eating it as I try to finish this post. 🙂  Here’s the other half of what I’ve made for him.   This gives me an idea about breakfast tomorrow.  Mmm…I’m definitely making it!  🙂

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Shrimp Spring Rolls

Easy to make refreshing Spring rolls with romaine lettuce, bean sprouts, carrots, shrimp, cilantro, and Thai basil leaves with Peanut dipping sauce.

I planned on making sandwiches for dinner, but I didn’t have any hoagie rolls.  So, I went to the Asian store. They were selling Vietnamese Spring rolls and they looked quite refreshing and they were calling my name. 😀  I wanted to buy some, but they were quite expensive.  I had Thai basil, cilantro, Hoisin sauce, peanut butter, and rice paper wrapper and frozen shrimp at home.  It would be a good excuse to use the herbs while they’re fresh.  The only thing missing was beans sprouts.  I bought a bag for only $0.69.  What a bargain!  I made my own as soon as I arrived home and had them for dinner instead of a sandwich.  🙂

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Prepare the ingredients.

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Ingredients:

  • 6 pieces poached jumbo shrimp, cut in half lengthwise
  • 4 Rice paper wrapper
  • 4 Romaine lettuce leaves
  • Thai basil leaves
  • Cilantro
  • Bean sprouts
  • 1 small carrots, julienne (cut into match like pieces)
  • 1/2 cup low-fat peanut butter
  • 1/2 cup coconut milk
  • 1/8 cup + 1 tablespoon Hoisin sauce
  • 3 1/2 tablespoons sweet chili sauce
  • 1 1/2 tablespoons Sesame oil
  • A bowl with water (large enough to fit a 22 cm  in diameter rice paper wrapper)

Here’s a close up photos of Thai basil, cilantro, and bean sprouts.

Preparation Methods:

Soften rice paper one at a time by dipping it in warm water.  Lay on clean working surface.  Quickly add (in layers) three halves of poached shrimp first then the cilantro, Thai basil, carrots, bean sprouts and…

DSC_0693top with one romaine lettuce leaf.  Fold one end of rice paper over the lettuce leaf.  Fold both sides of the rice paper wrapper and roll all the way. Lightly press down to seal the roll.

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It should look like this when it’s done.  Set aside.  Repeat with the remaining shrimp roll ingredients.

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Prepare the sauce:

Whisk peanut butter, coconut milk, and sweet chili sauce, Hoisin sauce, and  Sesame oil in a small bowl.   Transfer into a sauce bowl.  Set aside.  Arrange the shrimp spring roll in a platter.  You can either serve them whole or cut them slanted in half.  Serve with peanut sauce.

Until next time. Thank you for stopping by.

©annascuisine.wordpress.com (2013-2015)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Warm Tilapia Salad

I was supposed to publish this last night, but I was just too sleepy.   Anyway, here it is!  🙂

What’s for dinner?

Seasoned pan-grilled Tilapia fillets with green veggies tossed in poppy seed dressing.    Ooh la la!  🙂

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I like to prepare healthy dishes without sacrificing taste for substance.  This recipe would make you want to  eat the entire bowl because it’s so flavorful.  It’s not boring so to speak.   🙂

Ingredients:

  • 4 fl. measuring cups of cut Romaine lettuce
  • 1 fl. measuring cup broccoli florets
  • 3 seasoned Tilapia fillets, cut in small pieces
  • 2 tomatoes, seeded and cut diagonally
  • 1/3 of Italian cucumber, thinly sliced
  • 2 tablespoons bacon bits
  • kalamata olives (omit if you are counting calories)
  • salt and pepper to taste
  • Briana’s Poppy seed salad dressing (a must brand)

Preparation Methods:

Sprinkle cut Tilapia fillets with roasted garlic seasoning, salt and pepper.  Set aside.

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Heat oil in skillet over medium heat and add the tilapia when hot.   Cook until brown about 1 minute.  Turn and cook on the other side until brown.

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I almost forgot to take a photo.  I started removing the fillets from the pan, lol.   Anyway, set aside cooked Tilapia fillets.

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Put the lettuce, broccoli, tomatoes, olives, bacon bits, and cucumber in large salad bowl.  Drizzle with the poppy seed dressing and toss to combine.  Place warm tilapia over salad and serve immediately.   Enjoy!

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Ice Candy

Do you know what I look forward to about summer?  I get to jog outdoors.  I dislike running or jogging on the treadmill. I find it uninteresting at times.  However, there’s really nothing boring about summer.  There’s so many things you can do or places to go to, like going to the beach!  How relaxing would that be!  The best part?  You don’t have to bundle up.  Now, that’s for us adults.  How about the children?  What do they look forward to?  My children said, “the ice cream truck and we get to play outside!”  How about something refreshing other than ice cream?  ICE CANDY!

Ice Candy

My mother used to sell these ice candies.  She made them with different flavors, such as melon, mango, avocado, coconut, purple yam (everyone’s favorite and the best seller), pineapple, orangeade, etc.  She had to purchase another freezer just to keep up with the demand.  Philippines only has wet and dry seasons. So, she sold them all year long.  We spent most of our childhood helping her sold these yummy treats.

I wanted to make them for my children. However, the plastic candy bag was not available at any Asian store at that time.  Fortunately, my friend, Juliet was kind enough to give hers.  It really made my day.  Thanks to her I was able to make these yummy treats to my children.  I made six different flavors, such as mango, coconut, chocolate, peaches, avocado, and strawberry. They were so excited.  They could hardly wait for  them to hardened.  They were overjoyed when the candies were ready.  They loved ’em!  They tried all the flavors.  My youngest picked chocolate and mango as his favorite flavors and my eldest son picked coconut and mango.  Mission accomplished!

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MANGO ICE CANDY

Note:  The recipes are only for small batches.  You can double up the ingredients if you want more.

Ingredients:

  • 1 cup sweetened mango puree (available at any Asian grocery store)
  • 1 cup Evaporated milk
  • 2/3 cup ripe mango cut in tiny pieces

Fill the candy bag 1/4 full with mango pieces. Set aside.  Whisk mango puree and milk in a large bowl.  Fill the ice candy bag 3/4 full of the mango mixture. Gather the end of the candy bag and twist to  tie the end.  Freeze overnight.

Yield:  6 pieces

Note:  Ice candy bags are available for purchase online at Amazon.com

COCONUT ICE CANDY

  • 2/3 cup  Evaporated milk
  • 1/4 cup cream of coconut
  • 2 to 3 tbsp. sugar
  • 1 cup water
  • coconut strings (available at Asian store)

Fill the candy bag 1/4 full with coconut strings. Set aside.  Whisk the rest of the ingredients in a large bowl until all sugar is dissolved. Fill the bag 3/4 full of the milk mixture.  Gather the end of the candy bag and twist to tie the end. Freeze overnight.

Yield:  7  to 8 pieces

PEACHES AND CREAM ICE CANDY

  • 2/3 cup Evaporated milk
  • 1/4  cup sugar
  • 1 cup water
  • 1 cup peaches, cut in tiny pieces

Fill the bag about 2 tablespoons of cut peaches; set aside.  Whisk milk and sugar in a large bowl until the sugar is completely dissolved. Fill the bag 3/4 full of the milk mixture.  Gather the end of the candy bag and twist to  tie the end. Freeze overnight.

Yields: 6

Note:  You can use the recipe called for the peaches and cream to make the avocado. As for the chocolate, mix 1/2 cup Milo, 1 tsp. cocoa and 1/4 cup hot water. Stir until all cocoa is dissolved.  Add the rest of the ingredients and fill 3/4 full of the candy bag. For the strawberry, use 3 cups of fresh milk, 6 large strawberries, and 1/2 cup sugar plus 2 tbsp. Add all the ingredients in a blender and blend. Fill 3/4 full of the candy bag and tie the end.  You can adjust the sugar according to your taste.  Freeze overnight.

If you like this recipe, don’t forget to Subscribe or Follow to get the latest recipes.   There are more original recipes coming your way.  However, please be kind and link back to source when you use or share any of my recipes.  Thank you for stopping by.  Until next time.  Have a fantastic weekend!

A.B.

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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