I haven’t been around much now that it is summer, but I haven’t forgotten my blog entirely. It’s just that summer is so much less structured, all my habits change. My children spend a lot of time with their dad (6 weeks, in 2 week chunks), and I am not home much during that time. It just gets so lonely here when they are gone. Why, yes, I do know that I am pathetic, why do you ask? 😉 The kids came back this weekend, though, so I have been cooking again. I am trying to cook up what I have in the house, both to use up stuff I don’t have room for in my storage-challenged new kitchen, and to save some money, so cooking is a bit of an adventure these days.
I came home from work today with no idea what to make for dinner, so I hit the cookbooks. Now, I love my Vegan With a Vengeance book, but at 6:30 this evening, every recipe I looked at needed an hour’s marinating, or 30 minutes on the stove followed by an hour in the oven, or 3 labor intensive components that had to be baked for 45 minutes after they were assembled. So, they obviously weren’t happening.
Next I turned to The Vegetarian Family Cookbook, by Nava Atlas. I’ve mentioned this cookbook before, but it’s been awhile since I looked at it, and I had forgotten just how wonderful it is. I quickly found a delicious recipe that I mostly had the ingredients to make, and I was able to throw together a good nutritious dinner while I chatted with a friend for about 20 minutes. The boy ate well, and the girl didn’t complain too much, which is a victory with her. Of course, I threatened her with dire punishments if she said anything bad about the food—she is always doing that, and then the boy has to say he doesn’t like it, just like his big sister. But, if I can get her to keep her opinions to herself, he almost always really likes what I make. I have to say, if you like good food that is not difficult to make and that appeals to a wide array of people, you need to buy this book.
Stewed Tofu with Corn and Tomatoes
1 pound firm tofu
2 Tbsp light olive oil
1 28 ounce can diced tomatoes (the original recipe called for fresh tomatoes, but I didn’t have any)
3 cups cooked corn (I did one can, drained, because that is what I had)
4 scallions, sliced
1 tsp paprika
Freshly gound pepper, to taste
Minced fresh parsley or cilantro for topping, optional (I used cilantro, yummy!)
Slice the tofu and press between paper towels or clean kitchen towels, then dice the slices into small cubes. Heat the oil in a wide-bottomed skillet until just hot, and gently fry the tofu, stirring, until the pieces are mostly golden. I added the scallions, giving everything a quick stir at this point, then added the tomatoes, corn and paprika, stirred everything together and ground some pepper on top, stirred again, and let it all simmer gently for about five minutes. Of course, you could add salt at this point, but I never cook with salt, so I didn’t. I ladled the stew into bowls and topped my portion with chopped cilantro and more freshly ground pepper, but neither of the kids wanted any cilantro. Very good and easy, we will definitely be having this again!