This weekend I helped out with the appetizers at a little soiree at my parents' house. I was inspired by a recent Yummy Mummy post detailing a gorgeous summer dinner party with a great, eclectic menu. They kicked off the party with a crostini bar...
I love any concept involving a bar of fixings. A build-your-own burrito or taco bar, sundae bar, chili fixings station, or even an elaborate set-up of toppings for pho are some of my favorite ways to entertain. People love to feel in control of their own consumption, and I love a concept that encourages creativity and conversation. Plus, setting out fixings and allowing your guests to concoct their own creations makes it exceptionally easy to cater to special diets and picky eaters. It's also so much fun to let your own culinary mind wander and see what kind of ingredients you come up with based on your guests and the general theme of the evening. Finally, creating my Bruschetta Bar allowed me to help out at this party while still adhering to my current motto of it's-too-damn-hot-and-I'm-too-damn-pregnant-to-feel-like-cooking-much-of-anything (see: total lack of recipe posts for the last long while....).
The bar was a huge hit! It looked gorgeous, and people kept coming back again and again to try different creations. I had thought I'd made way too many crostini, but we actually ended up with fairly few leftovers... always a sign of success. The best part was how easy this all was to assemble... a lot of it was in the shopping, and the remaining prep required minimal chopping and oven time.
DIY Bruschetta Bar
for a party of 10
I thinly sliced 2 fresh baguettes, set the slices on cookie sheets and brushed them with good olive oil, then sprinkled them with sea salt. I baked them in a 350 degree oven until they were lightly toasted.
We bought:
Sun-dried Tomato Pesto
Farmhouse Chutney
Red Pepper Jelly (one of my all-time favorite condiments for anything)
Goat Cheese
Organic Cream Cheese
Fromager d'Affinois (a French double-cream, similar to a brie)
Shelled, salted green pistachios (which we finely chopped)
Dried apricots (also finely chopped)
I created a classic bruschetta topping by chopping three large heirloom tomatoes and tossing them with a chiffonade of a half-cup of fresh basil from the garden, a minced garlic clove, a hearty glug of olive oil, a dash of balsamic vinegar, and sea salt and pepper to taste.
And that was that! Super easy to assemble, and instant rave reviews. Some favorite combos were the d'Affinois with a sprinkle of pistachios and apricots, the cream cheese spread with pepper jelly (an idea I picked up on a river-rafting trip years ago -- except we used Ritz crackers as a vehicle -- and I have loved the flavors together ever since), and the goat cheese spread with farmhouse chutney and finished with a light dusting of pistachios. The husband, being a bruschetta traditionalist, stuck to my tomato-basil combo and was equally happy.
Try this at your next potluck or dinner gathering! I prepped most of the bruschetta bar at our house and found it very easy to transport to my parents' place, so this would be a really fun thing to bring along and set up at a party where you've been tasked with an appetizer. Mix it up with all different kinds of cheeses and spreads, and cured meats would be an awesome addition to the mix, as would smoked salmon and fresh dill, roasted figs, or an olive tapenade. And here are some additional inspirations from my secret boyfriend, Chef Jamie Oliver. Really, the possibilities are endless! In fact, you could make a whole dinner of this set up for something like a book club or movie night with the ladies... leaving room for something killer for dessert. Priorities...
Monday, August 20, 2012
Wednesday, August 1, 2012
Guilty Pleasure
Pregnancy is a singular experience. This week marks the beginning of my third trimester, and it still never fails to amaze me how physical this whole condition is from start to finish. I know that sounds like the most obvious statement of the year, but I think as modern women with busy, already physical lives to lead, it is easy to brush off the more primal parts of pregnancy, bear down and get through. When I worked in an office full-time while pregnant with little J, I know this was my M.O. I felt compelled and duty-bound to keep my pregnancy symptoms on the down low, and keep things "normal" right up until the very end. So, like thousands of pregnant working women everywhere, I'd puke in the bathroom during my first trimester, then quickly brush my teeth and return to the computer without saying a peep about it. I'd work through the urge to nap, pretend my sweater wasn't actually leaping around with kicks during meetings and, towards the very end, casually have Braxton-Hicks contractions as I chimed in during planning sessions, all while acting like nothing was different. I worked in possibly the most pregnancy-friendly environment of all time, with bosses who were like family to me, and yet I still felt this need to ignore the physicality of my own experience.
This time around, the physical ramifications of pregnancy have been utterly inescapable. I wonder sometimes if this is because I have the luxury to truly live my symptoms since I am at home with the little man, or if this pregnancy is different; and probably a bit of each is true. Running after a three-year-old in the summer heat with this much extra weight and less strength is grueling, probably more so than working from a desk, even with all the mental energy that entailed. I'm also hyperaware of the encroachment of this new little fellow on each of my internal organs. I'm quick to lose my breath, and sometimes can't seem to catch a full, deep inhale even just sitting on the couch at night. It's increasingly harder to find a comfortable position to sit or sleep in, and I'm shocked by how quickly I vacillate from hungry to full and back again with the new dimensions of my stomach. Most of all, I'll set down a lunch plate in front of the little dude, then become totally engulfed by the most consuming exhaustion right around 1pm.
I remember this exhaustion from my office pregnancy, and how I'd head into the bathroom and lean my head on the cool stall door for a few minutes with my eyes closed before returning to my desk, or put my head down on a table for just a beat to catch my breath. I've never been a napper, and usually hate the disoriented and vaguely nauseas feeling that comes from waking up from a deep sleep in the middle of the day. Even when little J was an infant, I'd eschew a nap in favor of getting nagging tasks done or having an hour just to myself... sleeping never seemed worth the trade-off. Now, however, it seems non-negotiable. Many afternoons, maybe even most afternoons, I put J down for his nap and proceed to crash out completely, in a pillow-mashing, drooling, snoring, fashion. I'm stunned again and again by this newfound ability to go into a deep REM cycle between the hours of two and four. It's amazing.
Napping is my new guilty pleasure, my lifeblood, my way of maintaining functionality while carting around these forty-odd extra pounds with no core strength in the New England summer heat. It is also turning my personal schedule and routine upside down. Naptime used to be the hours in which I kicked things into overdrive and really got things done around the house. I'd cook, clean, catch up on what we call "homing" (like working, but on all things home related, from bills to fixes that need attention), crank out loads of laundry, return phone calls, and complete work projects. This was also prime blogging time, when I'd be able to quietly clear my head and write.
Since my out-of-home employment came to an end roughly a year ago, I've been striving to treat blogging as my job, both in the hopes that giving it that attention would help it to become a more viable source of income and opportunity, and also because perhaps I felt a little adrift without the structure of my work and wanted to keep that fire burning somehow. I set out each week with a goal of writing three blog posts, and would work diligently in any down moment I had to make that happen. I felt productive, and the work felt promising. And then sometime in May, with the move encroaching and my second trimester underway, those precious hours to write somehow seemed to evaporate. I had boxes to pack, logistics to arrange, and a relentless need to nap. At some point it occurred to me that it might be helpful to my all-around wellness to just let myself rest when my body asked to. And so I did. And I continue to do so. And I know this space is suffering as a result. I have a tremendous amount of mixed emotion about that, but mostly the exhaustion wins out every time, and I crash out in my afternoons, regardless of what I "should" be doing. Let me say just how counterintuitive this is to my very nature.
Right now, I'm just waking up from a completely no-holds-barred snoozefest. I have pillow marks on the right side of my face. I feel the need to drink a quart of ice cold water. I've got a warm, thumb-sucking toddler beside me, and a bit of a bleary feeling combined with the most delicious sense of refreshment and renewal. I'm now going to be capable of getting through the evening without being a total maniac to those who love me, and that's lovely. I also feel totally guilty. Guilty that the husband could probably use an epic nap today too, but instead is working his buns off on conference calls and documents. Guilty thinking about a friend just back to work from her second maternity leave who is sick and probably would love a nap and shouldn't have to read about mine or my precious mixed feelings about it. And guilty that I zonked out even when I haven't written here in a week. If I ever want writing to be my profession, I need to treat it as such, right? Exhaustion be damned?
So here we come full circle and back to the physicality of pregnancy. For now, my physical needs and the ability to tend to them trump all else, and posting here may continue to be sparse while I follow the lead of my energy and my body and this new baby and do what I have to do to feel as good as possible. I recently finished an incredible book called The Happiness Project, and have been thinking a lot about the author's pathway to increased happiness in her life. Among her gems of wisdom: "feel good to do good", "let it go", "lighten up", and that you have to make yourself happy in order to make others happy (basically, "put on your oxygen mask before assisting others"... something I'm not always good at). All of these things apply to this new guilty pleasure of mine in some way. I'd rather capitalize on this rare opportunity to be responsive to my physical needs than drag myself through and be sub-par at my first job, which is keeping this family and household together, only to offer you dialed in content from a place of sheer exhaustion. I've noted some over-committed bloggers doing that this summer and wish they'd just let themselves off the hook instead of re-posting old posts or writing frequent uninspired and apologetic posts just to keep their readers engaged. That doesn't sit right with me, even though I see the conventional wisdom in it.
Right now, I'm working on putting on my proverbial oxygen mask and removing the guilt from this pleasure. I'm working through what my new body, life and schedule, and figuring out how to readjust and rebalance accordingly. I imagine this is only the first of dozens of recalibrations that will need to happen in my life as a mom and as a working mom. At the moment, I'm keeping in mind that quote from "All I Really Need to Know I Learned in Kindergarten", "Think what a better world it would be if we all, the whole world, had cookies and milk about three o'clock every afternoon and then lay down on our blankets for a nap." For now, I'm doing my part.
This time around, the physical ramifications of pregnancy have been utterly inescapable. I wonder sometimes if this is because I have the luxury to truly live my symptoms since I am at home with the little man, or if this pregnancy is different; and probably a bit of each is true. Running after a three-year-old in the summer heat with this much extra weight and less strength is grueling, probably more so than working from a desk, even with all the mental energy that entailed. I'm also hyperaware of the encroachment of this new little fellow on each of my internal organs. I'm quick to lose my breath, and sometimes can't seem to catch a full, deep inhale even just sitting on the couch at night. It's increasingly harder to find a comfortable position to sit or sleep in, and I'm shocked by how quickly I vacillate from hungry to full and back again with the new dimensions of my stomach. Most of all, I'll set down a lunch plate in front of the little dude, then become totally engulfed by the most consuming exhaustion right around 1pm.
I remember this exhaustion from my office pregnancy, and how I'd head into the bathroom and lean my head on the cool stall door for a few minutes with my eyes closed before returning to my desk, or put my head down on a table for just a beat to catch my breath. I've never been a napper, and usually hate the disoriented and vaguely nauseas feeling that comes from waking up from a deep sleep in the middle of the day. Even when little J was an infant, I'd eschew a nap in favor of getting nagging tasks done or having an hour just to myself... sleeping never seemed worth the trade-off. Now, however, it seems non-negotiable. Many afternoons, maybe even most afternoons, I put J down for his nap and proceed to crash out completely, in a pillow-mashing, drooling, snoring, fashion. I'm stunned again and again by this newfound ability to go into a deep REM cycle between the hours of two and four. It's amazing.
Napping is my new guilty pleasure, my lifeblood, my way of maintaining functionality while carting around these forty-odd extra pounds with no core strength in the New England summer heat. It is also turning my personal schedule and routine upside down. Naptime used to be the hours in which I kicked things into overdrive and really got things done around the house. I'd cook, clean, catch up on what we call "homing" (like working, but on all things home related, from bills to fixes that need attention), crank out loads of laundry, return phone calls, and complete work projects. This was also prime blogging time, when I'd be able to quietly clear my head and write.
Since my out-of-home employment came to an end roughly a year ago, I've been striving to treat blogging as my job, both in the hopes that giving it that attention would help it to become a more viable source of income and opportunity, and also because perhaps I felt a little adrift without the structure of my work and wanted to keep that fire burning somehow. I set out each week with a goal of writing three blog posts, and would work diligently in any down moment I had to make that happen. I felt productive, and the work felt promising. And then sometime in May, with the move encroaching and my second trimester underway, those precious hours to write somehow seemed to evaporate. I had boxes to pack, logistics to arrange, and a relentless need to nap. At some point it occurred to me that it might be helpful to my all-around wellness to just let myself rest when my body asked to. And so I did. And I continue to do so. And I know this space is suffering as a result. I have a tremendous amount of mixed emotion about that, but mostly the exhaustion wins out every time, and I crash out in my afternoons, regardless of what I "should" be doing. Let me say just how counterintuitive this is to my very nature.
Right now, I'm just waking up from a completely no-holds-barred snoozefest. I have pillow marks on the right side of my face. I feel the need to drink a quart of ice cold water. I've got a warm, thumb-sucking toddler beside me, and a bit of a bleary feeling combined with the most delicious sense of refreshment and renewal. I'm now going to be capable of getting through the evening without being a total maniac to those who love me, and that's lovely. I also feel totally guilty. Guilty that the husband could probably use an epic nap today too, but instead is working his buns off on conference calls and documents. Guilty thinking about a friend just back to work from her second maternity leave who is sick and probably would love a nap and shouldn't have to read about mine or my precious mixed feelings about it. And guilty that I zonked out even when I haven't written here in a week. If I ever want writing to be my profession, I need to treat it as such, right? Exhaustion be damned?
So here we come full circle and back to the physicality of pregnancy. For now, my physical needs and the ability to tend to them trump all else, and posting here may continue to be sparse while I follow the lead of my energy and my body and this new baby and do what I have to do to feel as good as possible. I recently finished an incredible book called The Happiness Project, and have been thinking a lot about the author's pathway to increased happiness in her life. Among her gems of wisdom: "feel good to do good", "let it go", "lighten up", and that you have to make yourself happy in order to make others happy (basically, "put on your oxygen mask before assisting others"... something I'm not always good at). All of these things apply to this new guilty pleasure of mine in some way. I'd rather capitalize on this rare opportunity to be responsive to my physical needs than drag myself through and be sub-par at my first job, which is keeping this family and household together, only to offer you dialed in content from a place of sheer exhaustion. I've noted some over-committed bloggers doing that this summer and wish they'd just let themselves off the hook instead of re-posting old posts or writing frequent uninspired and apologetic posts just to keep their readers engaged. That doesn't sit right with me, even though I see the conventional wisdom in it.
Right now, I'm working on putting on my proverbial oxygen mask and removing the guilt from this pleasure. I'm working through what my new body, life and schedule, and figuring out how to readjust and rebalance accordingly. I imagine this is only the first of dozens of recalibrations that will need to happen in my life as a mom and as a working mom. At the moment, I'm keeping in mind that quote from "All I Really Need to Know I Learned in Kindergarten", "Think what a better world it would be if we all, the whole world, had cookies and milk about three o'clock every afternoon and then lay down on our blankets for a nap." For now, I'm doing my part.
Thursday, July 26, 2012
Photo Update + DECATHLON!
Hi!
Summer continues to be focused on outdoor time, adventures, visits from friends and family, and lots of travels. I hope you'll excuse my recent departure from regular posting and know it is only temporary! The whirlwind of July is going to ease into a far more lazy, chill August (or at least I think it is) and then I'll be back to my usual internet ways. In the meantime, I thought I'd share a few recent photos and fill you in on a fun Stonyfield event going on over the next few weeks!
What's been going on lately?
This guy rides a skateboard now. Oh dear.
If he's anything like his dad and me, I'll be on a first name/Christmas card exchanging basis with the stitches person at the local ER by the time he is four.
We are complete and total biking junkies around here.
Isn't my dad's vintage Peugeot sweet? I love how if you keep something and take good care of it long enough, it inevitably becomes "vintage". Good stuff.
Extreme belly poppage in effect.
I am officially living in fear of having a twelve pound baby, as we still have three months left to go. Scary.
Please ignore my hawk-like death grip on my phone.
***
On the Stonyfield front, I'm so excited to share that I am one of twenty bloggers who has been selected as a crowd leader in the Stonyfield Frozen Decathalon!
If you are like me, you are currently obsessed with tangy, healthy, probiotic-rich Greek yogurt, as well as any variation on tart frozen yogurt. Stonyfield Oikos happens to be some of the finest organic Greek stuff around, and this summer they've rolled out a frozen variety which is absolutely delicious. To celebrate their new flavors, Superfruits and Peach Mango, Stonyfield is hosting a month-long "decathlon" on Facebook, pitting the flavors against one another and seeing who can get more votes. I'm digging this adorable and Olympic-related marketing creativity, and am excited to participate.
I'll be representing Superfruits in the Pole Throw from August 7-9, so expect lots of reminders to head to the Decathlon Facebook Page during that time. Lest you be concerned about me hurling actual poles with the belly pictured above, let me assure you this is all about driving traffic to the Facebook page just for fun. If I get Superfruits the most votes during my three day event, I'll get 50 FREE OIKOS COUPONS to share with ya'll, so let's make this happen!
When you place your first vote, you get a $1 Frozen Oikos coupon automatically. After that, each entry gives you a chance at winning prizes including a $100 Patagonia gift certificate (awesome) and a year of free Frozen Oikos (dangerous), so this contest if definitely worth your click. Plus, it really is adorable. You've gotta head over there just to see the little yogurt tubs in their decathlon gear. Seriously. The whole thing kicks off today, so click on over there and check it out!
Thanks in advance for playing!
GO SUPERFRUITS!
Monday, July 16, 2012
Millions of Peaches
One amazing feature of our new home is the gorgeous peach tree in our side yard.
Our peaches are still a bit hard and green, but with each passing day of July heat and humidity, they look riper and riper. Soon, we are going to have more peaches than we know what to do with, so to prepare for the onslaught, I've been pinning peach recipes left and right. Each photo screams summer and makes my mouth water, so I thought I would share, just in case any of you are also lousy with stone fruit. Check out the peachy goodness...
I'm also hoping to can some peaches and a simple peach jam just so we can continue to enjoy the plenty in the dead of winter.
What's your favorite way to enjoy the precious peach?
Tuesday, July 10, 2012
The Summer Day
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| lily blooming in our backyard |
The Summer Day
by Mary Oliver
Who made the world?
Who made the swan, and the black bear?
Who made the grasshopper?
This grasshopper, I mean—
the one who has flung herself out of the grass,
the one who is eating sugar out of my hand,
who is moving her jaws back and forth instead of up and down—
who is gazing around with her enormous and complicated eyes.
Now she lifts her pale forearms and thoroughly washes her face.
Now she snaps her wings open, and floats away.
I don't know exactly what a prayer is.
I do know how to pay attention, how to fall down
into the grass, how to kneel down in the grass,
how to be idle and blessed, how to stroll through the fields,
which is what I have been doing all day.
Tell me, what else should I have done?
Doesn't everything die at last, and too soon?
Tell me, what is it you plan to do
with your one wild and precious life?
This grasshopper, I mean—
the one who has flung herself out of the grass,
the one who is eating sugar out of my hand,
who is moving her jaws back and forth instead of up and down—
who is gazing around with her enormous and complicated eyes.
Now she lifts her pale forearms and thoroughly washes her face.
Now she snaps her wings open, and floats away.
I don't know exactly what a prayer is.
I do know how to pay attention, how to fall down
into the grass, how to kneel down in the grass,
how to be idle and blessed, how to stroll through the fields,
which is what I have been doing all day.
Tell me, what else should I have done?
Doesn't everything die at last, and too soon?
Tell me, what is it you plan to do
with your one wild and precious life?
Monday, July 9, 2012
Drink of the Summer
If I were to set about creating my ideal summer beverage, I would have several wishes: the drink would be hydrating and refreshing with fringe health benefits, it would have a caffeine kick without leaving me jittery, and it would taste fantastic, with a slight sweetness and maybe a nutty or bitter edge to round it out. Purely delicious.
As it is, I've been starting my day with iced coffee so that I can get my sluggish preggo buns in gear and keep up with the little man all morning. Then I periodically hydrate throughout the afternoon with coconut water; rich in potassium for energy and muscle maintenance, and as hydrating as any sports drink, it is my summer elixir. Together with lots of water, these beverages fuel my day. On a really good day, espresso is an upgrade for the coffee, and then life is perfect. So imagine my intense glee when I spied this in the cooler case of a local bakery:
Stop the presses.
Espresso Coconut Water.
Hallelujah.
Honestly, if I were a millionaire and could commission my personal signature beverage, this is exactly what I would create. There are basically three ingredients: organic, fair trade espresso, pure coconut water, and a bit of low fat milk. The drink is absolutely perfectly energizing, giving you the pick-me-up of a nice, strong coffee, but with that cell-quenching feeling you get from chugging an electrolyte drink after a really phenomenal workout. The creator is a surfer yogi who knew what he was going for in formulating this perfect buzz for the active person. Check out the promotional video, and swoon further...
Now that I'm turned on to this product, I'm seeing it everywhere: in our local cafes, at the grocery, and even in the beverage section of Target. And because the creators of this product seem to live inside my brain and want to make my life perfect, it is even priced more reasonably than both straight coconut water or an Americano at your local coffee joint. Imagine, the perfect pre-or-post workout drink, individually packaged and ready to go in your fridge, for less than you would pay to roll out to the cafe and buy a coffee on your way to yoga. If the box could give me a foot massage, my life would truly be complete.
If you are a coffee drinker and a coconut water lover, you've got to track down a box of this stuff, stat. And if you are a coconut hater, try it anyway! The smooth espresso really tamps down that primal coconut water flavor that some find unpalatable. You can order Coco Cafe online, and it is also carried at Whole Foods, but keep your eye peeled for it elsewhere, as we have nary a WF in sight up here, and I've now seen it at least four different places. I'd love to hear what you think of my perfect summer drink!
Cheers and Happy Monday!
Thursday, July 5, 2012
Time Flying + Tofu Taco Salad
The last month-plus has truly been a blur. Since our move, we've had visitors in town or been traveling for all but just a handful of days, and suddenly I find myself feeling pregnant enough that keeping up with the rest of my crew is a bit of a challenge. Keeping the little man well-run and largely outdoors takes up most mornings, and I've been totally ready to fall asleep in the afternoons when he does to gear up for some fun and unusually active evenings. With the fourth of July holiday passed, I'm only just now starting to catch my breath and feel like we actually live here. Did I mention we found out we are having another BOY? Crazy! It has been a big month to say the least...
In addition, we've had lots of things to celebrate... sisters in from out of town, birthdays, engagements... so, meals have been heavy on festive meats, cheeses, and sweets. June was largely a blur of burgers and ice cream. Ironically, most of my pregnancy cravings have fallen on the vegetarian end of the spectrum, so on the rare recent nights when we've found ourselves home alone, I've made a big effort to focus our meals around light, vegetable based entrees with a little kick of protein. This plan, as well as disjointed grocery shopping in new-to-me stores, resulted in this new recipe for Tofu Taco Salad.
Our family-favorite taco salad recipe comes from a tennis pro my parents took lessons from at an Oregon resort in the seventies, and reads exactly like it came from some mustachioed, sun-kissed fellow hitting balls around with tourists for a living: the recipe is heavy on mayo, cheese and nacho-flavored tortilla chips, and it is flipping delicious in a naughty, retro-recipe kind of way. Over the years, I've worked on lightening it, and my current version replaces turkey for ground beef, halves the cheese, ups the veg, and uses light mayo in the dressing... all in all a pretty good compromise, and one of the husband's favorite and most oft-requested dinners.
In the midst of the last heat wave, we were home one evening in the middle of a burger-bender kind of a week, and I realized that I had almost everything to pull together a quickie taco salad for dinner, except for the ground meat. I did, however, have a block of extra firm tofu, and two ears of corn + a red pepper that were about to expire. I asked the husband to grill all of these things, draining the tofu very well first, then squeezing lime juice over it and spicing it liberally. I prepared the rest of the taco salad per usual. The result was so incredibly delicious, and even lighter than our beloved Lightened Up Tennis Pro Taco Salad. This was one of those dinners that was totally filling and energizing without being the least bit heavy... an instant classic.
If you want to try some old-school tennis pro goodness, simply omit the peppers and corn and substitute a pound of ground turkey or beef (sautéed with a taco seasoning packet per package directions for the tofu). I should add that my mom used to double, triple, or even quadruple this recipe for parties and it was always a huge hit. It is one of those great all-in-one-bowl meals that a easy to prep ahead of time and a huge crowd pleaser. Try it for your next gathering! Then put on some Abba and get down. That's an order.
Tofu Taco Salad
Serves 4
Ingredients
For the salad:
1 block extra firm tofu, well-drained, and sliced into eighths
2 ears of corn, shucked
1 red pepper, halved and seeded
1 head lettuce, shredded (the original recipe calls for iceberg, I used a beautiful head of local red leaf lettuce for this one... take your pick)
1/4 of a red onion, finely chopped
4 green onions, sliced
2 large, ripe tomatoes, cubed
8 ounces of sharp cheddar cheese, shredded (or try a pepper jack if you are feeling saucy)
1 15-ounce can of red kidney beans, drained and rinsed
1 bag of flavored tortilla chips, crushed (back in the day we'd use Nacho Cheese or Cool Ranch Doritos, but these days I like using anything from the Food Should Taste Good company, especially their lime or multi-grain chips. All the natural chip brands make great flavored options... try a few until you find what you love!)
Juice of 1 lime
salt, pepper, paprika, cayenne pepper
For the dressing:
1 cup of light mayo
1/3 cup green taco sauce or salsa verde
Juice of 1 lemon
1 teaspoon red wine vinegar
Directions
1) Drain and slice the tofu. Arrange on a platter and squeeze lime juice evenly over the slices, then sprinkle with salt, pepper, paprika and cayenne. I used about a teaspoon of salt, pepper and paprika, and a quarter-teaspoon of cayenne, but feel free to spice to your own taste and preference.
2) Prepare the dressing. I like to add all of the ingredients to a jar and shake vigorously until they are blended, but whisking them in a bowl would also work.
3) Light a grill and grill the tofu, corn and red pepper until done. All should have grill marks, and the tofu will be firm to the touch.
4) Remove corn kernels from ears, and chop the pepper, removing the most charred pieces of skin with a paring knife (a little char is good, a lot is nasty).
5) Add all of the salad components to a large bowl, top with the dressing and toss.
In addition, we've had lots of things to celebrate... sisters in from out of town, birthdays, engagements... so, meals have been heavy on festive meats, cheeses, and sweets. June was largely a blur of burgers and ice cream. Ironically, most of my pregnancy cravings have fallen on the vegetarian end of the spectrum, so on the rare recent nights when we've found ourselves home alone, I've made a big effort to focus our meals around light, vegetable based entrees with a little kick of protein. This plan, as well as disjointed grocery shopping in new-to-me stores, resulted in this new recipe for Tofu Taco Salad.
Our family-favorite taco salad recipe comes from a tennis pro my parents took lessons from at an Oregon resort in the seventies, and reads exactly like it came from some mustachioed, sun-kissed fellow hitting balls around with tourists for a living: the recipe is heavy on mayo, cheese and nacho-flavored tortilla chips, and it is flipping delicious in a naughty, retro-recipe kind of way. Over the years, I've worked on lightening it, and my current version replaces turkey for ground beef, halves the cheese, ups the veg, and uses light mayo in the dressing... all in all a pretty good compromise, and one of the husband's favorite and most oft-requested dinners.
In the midst of the last heat wave, we were home one evening in the middle of a burger-bender kind of a week, and I realized that I had almost everything to pull together a quickie taco salad for dinner, except for the ground meat. I did, however, have a block of extra firm tofu, and two ears of corn + a red pepper that were about to expire. I asked the husband to grill all of these things, draining the tofu very well first, then squeezing lime juice over it and spicing it liberally. I prepared the rest of the taco salad per usual. The result was so incredibly delicious, and even lighter than our beloved Lightened Up Tennis Pro Taco Salad. This was one of those dinners that was totally filling and energizing without being the least bit heavy... an instant classic.
If you want to try some old-school tennis pro goodness, simply omit the peppers and corn and substitute a pound of ground turkey or beef (sautéed with a taco seasoning packet per package directions for the tofu). I should add that my mom used to double, triple, or even quadruple this recipe for parties and it was always a huge hit. It is one of those great all-in-one-bowl meals that a easy to prep ahead of time and a huge crowd pleaser. Try it for your next gathering! Then put on some Abba and get down. That's an order.
Tofu Taco Salad
Serves 4
Ingredients
For the salad:
1 block extra firm tofu, well-drained, and sliced into eighths
2 ears of corn, shucked
1 red pepper, halved and seeded
1 head lettuce, shredded (the original recipe calls for iceberg, I used a beautiful head of local red leaf lettuce for this one... take your pick)
1/4 of a red onion, finely chopped
4 green onions, sliced
2 large, ripe tomatoes, cubed
8 ounces of sharp cheddar cheese, shredded (or try a pepper jack if you are feeling saucy)
1 15-ounce can of red kidney beans, drained and rinsed
1 bag of flavored tortilla chips, crushed (back in the day we'd use Nacho Cheese or Cool Ranch Doritos, but these days I like using anything from the Food Should Taste Good company, especially their lime or multi-grain chips. All the natural chip brands make great flavored options... try a few until you find what you love!)
Juice of 1 lime
salt, pepper, paprika, cayenne pepper
For the dressing:
1 cup of light mayo
1/3 cup green taco sauce or salsa verde
Juice of 1 lemon
1 teaspoon red wine vinegar
Directions
1) Drain and slice the tofu. Arrange on a platter and squeeze lime juice evenly over the slices, then sprinkle with salt, pepper, paprika and cayenne. I used about a teaspoon of salt, pepper and paprika, and a quarter-teaspoon of cayenne, but feel free to spice to your own taste and preference.
2) Prepare the dressing. I like to add all of the ingredients to a jar and shake vigorously until they are blended, but whisking them in a bowl would also work.
3) Light a grill and grill the tofu, corn and red pepper until done. All should have grill marks, and the tofu will be firm to the touch.
4) Remove corn kernels from ears, and chop the pepper, removing the most charred pieces of skin with a paring knife (a little char is good, a lot is nasty).
5) Add all of the salad components to a large bowl, top with the dressing and toss.
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