16 oz. refrigerated extra-firm water-packed tofu, drained
3 Tbsp. water
2 Tbsp. hoisin sauce (we used this recipe for hoisin sauce)
1 Tbsp. soy sauce or tamari sauce (we used reduced-sodium soy sauce)
1 Tbsp. grated fresh ginger
¼ tsp. crushed red pepper (optional) (we used ½ tsp.)
2 Tbsp. vegetable oil
3 cloves garlic, thinly sliced
8 oz. green beans, trimmed and halved lengthwise, and/or snow pea pods, trimmed (we used green beans)
Hot cooked rice or rice noodles (we used brown rice)
Take your tofu and cut it lengthwise into four 1-inch slices. Place the slices between double layers of paper towels, weighing the tofu down (we placed a cutting board over the tofu and then placed enough books on it to press the tofu down) for 10 minutes*. Once the tofu is pressed, cut the slices into 1-inch cubes.
While the tofu is being pressed, take a small mixing bowl out and add the following ingredients to it, stirring to combine: water, hoisin sauce, soy sauce, ginger and crushed red pepper.
Take a 12-inch skillet and pour one tablespoon of the oil in, setting the heat to medium-high. Once the oil’s hot, add the tofu into the skillet in a single layer and leave it to cook (no stirring) for 4 to 5 minutes or until it starts to brown (we cooked ours for 4 minutes). Flip the tofu and let it cook without moving for another 4 to 5 minutes or until the tofu looks browned on all sides (it took less than 4 minutes for the other side to get browned). Take the tofu out of the skillet and place it on a plate for the time being.
Pour the remaining oil into the skillet, tossing the garlic into the skillet once the oil’s hot. Stir the garlic around constantly for 30 seconds, adding the green beans in afterwards. Stir the mixture occasionally** for 4 minutes or until the green beans are nearly tender (4 minutes did the job for us). Add the tofu back into the skillet, pouring the sauce in afterwards. Bring the sauce to a boil, stirring so the tofu and green beans get coated in the sauce. Serve immediately with the rice and lime wedges.
*We didn’t measure how long it took to get all the water pressed out of the tofu and we changed out the paper towels when they’d get too wet.
**We didn’t want the garlic to burn so we stirred the green bean and garlic mixture constantly.
We thought this dish tasted good straight from the skillet but it tasted even better once we squeezed some lime juice over it. We think the dish could be improved by doubling the sauce though. It’s just our preference, but we think the green beans would’ve been even better if they’d been halved across rather than lengthwise. Even though there’s a few little tweaks we’d make to this, this is something we’re definitely going to enjoy having again !
We got this recipe from Better Homes & Gardens.
We weren’t paid in any form to promote Better Homes & Gardens.
Steam the green beans for 4 minutes or until they get crisp-tender, draining them afterwards.
While the green beans are steaming, take a large mixing bowl out and whisk together the mint and remaining ingredients. Once the green beans are done steaming, add them to the bowl and toss them so they get coated in the dressing.
This is a delicious veggie side dish ! The green beans had a nice bite to them and the dressing was nice and bright tasting. You do taste the mint in this but it’s not overwhelming, it’s just a nice background flavor to the lemon juice in the dressing. This is supposed to serve 4 but it’s delicious enough that mommy and me finished it off all by ourselves !
This recipe came from Cooking Light.
We weren’t paid in any form to promote Cooking Light.
2 Tbsp. butter, softened (we used unsalted butter)
1 tsp. grated lime rind
½ tsp. fresh lime juice
4 (1 ½ oz.) French bread rolls, toasted (we used soft white hoagie rolls with sesame seeds)
4 (¼-inch-thick) slices tomato (ours were closer to ½-inch-thick) (we cut our slices in half)
1 cup shredded lettuce
Make sure your oven rack is up one from the middle. Preheat your broiler.
Take a shallow dish out and mix the first 6 ingredients together in it. Spray both side of each fillet with cooking spray. Coat both sides of the fillets with the cornmeal mixture.
Take a broiler pan and coat the surface with cooking spray (we lined the pan with aluminum foil and sprayed the foil with cooking spray). Place the fish on the pan and stick it in the oven to cook for 10 minutes or until it’s reached your desired level of doneness (10 minutes worked for us).
In a small bowl, mix the butter, rind, and lime juice together until thoroughly combined.
Spread 1 ½ teaspoons of the butter mixture across the cut side of each top roll, placing 1 fillet, 1 tomato slice and ¼ cup of lettuce on each of the roll bottoms. Place the top rolls on the sandwich and enjoy !
This is a delicious sandwich ! The fish was still moist and the crust had a nice crispiness to it. The fillet has a nice flavor and spiciness to it that does get diminished slightly once all the toppings are on the sandwich. We found that we had to add a little more than the 1 ½ teaspoons recommended of butter in order to taste the lime in the sandwich. The tomato slice adds a nice acidity and the lettuce adds freshness as well as a light crunch to the dish.
1 lb. fresh green beans, trimmed and broken into pieces (we cut it into bite-size pieces, roughly 1 ½-inch pieces)
1 Tbsp. lemon juice (we used 1 Tbsp. plus more to taste)
1 Tbsp. lemon zest
¼ tsp. ground pepper (we used freshly ground black pepper)
1/8 tsp. salt (we used at least ¼ tsp. Kosher salt)
Take a large skillet out and pour the oil in, setting the heat to medium. Once the oil’s hot, add in the garlic, stirring constantly for 30 seconds.
Add the green beans into the skillet. Cook and stir frequently for 10 to 13 minutes or until they reach your desired level of tender-crispiness.
Stir in the lemon juice, lemon zest, pepper and salt and enjoy !
We weren’t satisfied with how much lemon flavor was coming through in the dish so we decided to add more lemon juice until we were happy with the flavor. 1/8 teaspoon of salt just didn’t seem like it was going to be enough to us so we started off with ¼ teaspoon and still added a little more to help bring out the flavors in the dish. The garlic didn’t taste burnt but it was dark enough looking by the end of cooking that we’re going to try adding it in later on during the cooking process next time we make this.
2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry
1 ½ cups spreadable chive and onion cream cheese (we used Philadelphia Chive & Onion Cream Cheese Spread) (we had to buy 2 (7.5 oz. each) packages in order to get 1 ½ cups worth)
1 cup grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese
¼ cup butter (we used salted butter)
¼ tsp. pepper (we used freshly ground black pepper)
Kosher salt, to taste (the original recipe never calls for salt but we think adding it helped make it even tastier)
Take a large saucepan out and add the butter and pepper to it, setting the heat to medium. Once the butter’s melted, add in everything but the salt, stirring for 8 to 10 minutes or until everything’s heated through. Add salt to taste. Serve immediately.
This is the first time we’ve had creamed spinach so we don’t know how this recipe compares to other versions but it’s got us sold on creamed spinach ! This tasted pretty good on its own but with some salt added to it, the flavors were even more pronounce ! You have to eat this immediately or else the cheese starts to solidify again. It’s gonna be tasty enough that you’ll want a big helping of this but it fills you up quicker than you’d think.
Recipe source unknown.
We weren’t paid in any form to promote Philadelphia cream cheese.
6 Tbsp. soy sauce (we used reduced-sodium soy sauce)
3 Tbsp. fresh lime juice
1 tsp. dried crushed red pepper
8 tsp. minced garlic
4 Tbsp. peanut oil, divided
1 (10-oz.) sirloin steak, thinly sliced across the grain (we used 1 lb. of beef stir-fry meat)
1 lb. fresh green beans, cut into 2-inch pieces
2 red bell peppers, cut into ¼- to ½-wide strips
2 tsp. cornstarch
3 cups hot cooked rice
Mix the first 5 ingredients together in a large resealable plastic bag, whisking in 3 tablespoons of the peanut oil afterwards. Add the steak into the plastic bag, sealing the bag afterwards. Let the beef marinate at room temp. for 15 minutes.
Take the steak out of the marinade, reserving the marinade afterwards. Take a wok (we used a large skillet) and pour in the remaining peanut oil, setting the heat to medium-high. Once the oil’s hot, add the beef in, stirring occasionally for 1 ½ minutes or until the beef is browned. Take the beef out and transfer to a plate. Add the green beans and bell peppers to the wok, stirring constantly for 3 minutes.
Whisk the cornstarch into the marinade, stirring until fully combined. Pour the cornstarch mixture into the wok with vegetables, stirring constantly for 30 seconds or until the sauce looks like it’s thickened. Add the steak back into the wok, continuing to stir for another 30 seconds, mixing everything together. Take the skillet off the heat and serve the beef mixture over rice.
We got this recipe from Southern Living.
We weren’t paid in any form to promote Southern Living.
1 Tbsp. minced chipotle in adobo, seeded if desired (we left the seeds in)
½ cup chopped fresh cilantro
Brown basmati rice, for serving (we used brown rice)
Drain the water out of the tofu package and pat the tofu dry (we pressed our tofu to get the water out of it), cutting the tofu into ½- to ¾-inch cubes afterwards. Take ¼ tsp. of salt and sprinkle it on all sides of the tofu. Pour 2 tablespoons of the oil into a large nonstick skillet, setting the heat to medium-high afterwards. Once the oil’s hot, add in the tofu (keeping it in a single layer), stirring occasionally for 7 to 9 minutes or until golden brown. Take the tofu out of the skillet afterwards and put it on a plate for the time being.
Add the remaining oil and broccoli into the skillet, adding the remaining salt in afterwards. Cook, stirring constantly for 1 minute or until the broccoli looks bright green. Pour in the orange juice and add in the chipotles as well, stirring frequently for 2 to 3 minutes or until the broccoli is tender.
Add the tofu back into the skillet, stirring it around gently just long enough to warm it back up, a minute or two. Take the skillet off the heat and mix in the cilantro afterwards.
This was a quick cooking dish to make. We think that the broccoli absorbed more of the flavor than the tofu did. Because we like having more heat in our dishes we weren’t satisfied with what the original recipe had so we added more chipotle to our individual servings.
This recipe came from Eating Well.
We weren’t paid in any form to promote Eating Well.