Though summer doesn’t technically begin for another week, it’s gotten HOT here in Atlanta. It’s like we totally skipped spring and went from a long winter straight to summer. I’m okay with it though, because it means that we can finally eat our dinners outside on our new deck. (Post about the new deck to come – I’m going to get Jason to write it because he is much more knowledgable about it all.)
First up and this was probably from last weekend, but I’m getting behind in my blogging, a Thai Tofu Sandwich. Apparently Health magazine (where the recipe is from) is using some sort of stock image for this sandwich, because their picture clearly has tomatoes and mayo on it, neither of which are in the recipe. Weird, but the sandwich was really good. It tasted like a Banh Mi sandwich. Yum.
And bonus, I made a bunch of them and Jason and I took them to work for lunches. I’m actually not a big sandwich for lunch person, but I did enjoy this one. And now I want a real Banh Mi.
Another day this week, we cut up a bunch of veggies for a chopped Mexican style salad.
I’m not linking to the recipe for the dressing because I didn’t think it was so great, but the salad is pretty, no?
Murphy’s been enjoying our outdoor meals too, in the shade of our hydrangea bush.
And that’s all I’ve got for now. Happy Friday!
Posted in Cooking
Though I’m no chef, I do cook a lot, usually picking out at least three new recipes a week to try. The ones I like, you see here on this blog. The ones I don’t, you usually don’t see. And while the ones that you do see are good, every once in a while I’ll make something that is like OMG good.
I know. You have no idea what this is.
I used this recipe for tempeh chimichurri but substituted tofu. My tofu looks really dense because I pressed it in a tofu press for like 24 hours. (Side note: I have tried and tried to like tempeh and just don’t. I give up. It’s bitter.)
I kind of wanted to bathe in this chimichurri. It was so good. The tofu took a long time to marinate, but it was worth it because it was really flavorful. Plus, if you didn’t feel like waiting, you could always use the chimichurri on other stuff. It’s not really evident in the pictures, but I put it on top of the broccoli too. So good. Though if you don’t like cilantro (sorry Margaret), you probably aren’t going to feel the same way I do about this stuff.
What’s the last REALLY good thing you’ve made?
Yesterday was the definition of gloomy. It was thundering all day and really dark out. After having a really busy couple of days, it was actually pretty awesome to almost be forced to stay in the house all day yesterday. I took a nap, did some laundry and was generally lazy. I am big fan of lazy days on the weekend.
I managed to pry myself off the couch for long enough to make a decent dinner. It helped that for some reason, Kroger had a huge amount of organic kale on sale. This is not the norm at my Kroger, especially the organic part, but it made me happy. I guess kale is trendy.
This was Ginger, Garlic and Chili Shrimp with Kale with Red Peppers and Olives. I forgot to put the sugar into the oil, garlic and ginger for the shrimp dish and I wish I hadn’t because it was on the salty side because of my omission. However, I used low-salt olives (which I would not normally recommend, but bought them on a whim) so the salty shrimp went well with the lower salted kale dish. I mixed everything together and all was good.
And then there was dessert.
For the D week of Meatless Mondays from A-Z, the ingredient was dark chocolate. To let you in on a secret, I actually much prefer milk chocolate to dark, but did buy some dark chocolate chips to bake with.
These were Flourless Chocolate Chip Chickpea Blondies with Sea Salt. And now Jason knows the secret ingredient! I put them in the fridge so I wouldn’t eat half the pan and then I realized that I like them even better cold. Uh oh!