Tuesday, March 13, 2018

Javanese Roasted Tofu with Pepper Rainbow

I inherited the Whole Foods Market Cookbook from my cousin Debbie after she passed away 2 years ago. I think of her every time we open this book. We have made quite a few recipes from this cookbook but this one is our favorite. The sauce tastes a little bit like satay sauce. Even Kiran loves it. "I will eat brocolli with this sauce!" He once proclaimed. That is quite an endorsement. Here it is, with our changes.

Javanese Roasted Tofu with Pepper Rainbow


1 pound extra-firm tofu (or firm, or med firm) -- if you want lots of tofu, can use 2 pounds in this recipe, it will just be a little less saucy

1/2 cup peanut butter
1/2 cup tamari or soy sauce
3 T. honey
1/2 cup water
1 teaspoon lemon juice
2 cloves garlic, minced
1/4 teaspoon salt

1/8 cup canola oil
1 cup thinly sliced green pepper
1 cup thinly sliced red pepper
1 cup thinly sliced yellow pepper
1.5 cups thinly sliced additional vegetables, can be more peppers, or carrots, or brocolli


-- Preheat oven to 350 F
-- Cut the tofu into 1 inch thick slices across the short side of the tofu block. You will have 6 slices. Place the slices in a baking dish (I use a 9x13 pan) and bake in the oven for 25 minutes. The tofu should not be crispy - you want it to simply dry up.
-- While the tofu is baking, in a medium bowl blend the peanut butter, tamari, honey, water, lemon juice, garlic, and salt.
-- Pour the peanut butter sauce over the cooked tofu, cover the pan with aluminum foil, and continue to bake at 350 degrees for 25 minutes, stirring occasionally. Remove the tofu from the oven, and place on a serving dish.
-- Just before the tofu is done, heat the canola oil in a large saute pan, and saute the red, green, and yellow peppers and additional vegetables for 5 minutes or until softened.
-- Top the tofu with the vegetable mixture and serve on rice.

Sunday, February 4, 2018

Classic Chickpea Noodle Casserole

I saw this recipe for a chickpea casserole, and I immediately bookmarked it to try out. But then I started thinking about tuna noodle casserole, which I love, and wondering if I could make something more like that, but with chickpeas (garbanzo beans). So I made half Chickpea Casserole with Lemon, Herbs, and Shallots, and half classic Tuna Noodle Casserole (the kind with the cream of mushroom soup) with chickpeas substituted for the tuna in one 9x13 dish. I asked Mahesh and Kiran which casserole they preferred, and both preferred the classic casserole over the new version, which is good  So I will make it again, it was good but a little bland and needed a little salt, and might be good to try adding in some canned artichoke hearts for a little extra flavor next time. It's quite filling due to the high chickpea content, which is nice. Here is the recipe:

Classic Chickpea Noodle Casserole

Makes one 13x9 pan, can halve the recipe (with one can chickpeas) for an 8x8 pan.


  • 2 (10.75 ounce) cans Condensed Cream of Mushroom Soup (I might try cream of celery soup next time)
  • 1 cup milk
  • 2 cups frozen peas
  • 2 (15 ounce) cans garbanzo beans, drained
  • 4 cups hot cooked medium egg noodles (8 ounces dry)
  • Salt
  • (might be good to try adding in canned artichokes next time)
  • 3/4 cup dry bread crumbs 
  • 1 tablespoon butter, melted


  1. Stir soup, milk, peas, garbanzo beans, noodles, and artichoke hearts, if using, in 3-quart casserole (I used a 9x13 pan).
  2. Bake at 400 degrees F for 30 minutes or until hot. Stir.
  3. Mix bread crumbs with butter in bowl and sprinkle over garbanzo bean mixture. Bake for 5 minutes more.

Sunday, January 28, 2018

Oven Roasted Sweet Potatoes

I love using the oven in winter. You heat it up, chop up a bunch of veggies, and throw them in there to roast away while you make the main dish. Today we made this sweet potato dish and it was good. The original recipe says to add balsamic vinegar, which I did not do as some members of my family don't like it.

Oven Roasted Sweet Potatoes

From Allrecipes


-- 4 cups chopped and peeled sweet potato (3/4 inch chunks)
-- 1 sweet onion, cut into wedges
-- oil, salt, and pepper


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Mix sweet potatoes and sweet onion in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.
  3. Roast sweet potato mixture in preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. season with salt and pepper.

Roasted Cabbage

This is so good! A quick and easy vegetable side. Anyone who thinks they don't like cabbage should try this first.

From eatingwell

  • ½ medium green cabbage (1-1½ pounds), outer leaves removed
  • 1 tablespoon extra-virgin olive oil
  • salt and pepper
  1. Preheat oven to 450°F. Coat a large baking sheet with cooking spray.
  2. To prepare cabbage: Cut cabbage half into four wedges and cut out any thick core, leaving the wedges as intact as possible. Drizzle the cut sides with 1 tablespoon oil and sprinkle with ¼ teaspoon each salt and pepper. Place the wedges flat-side down on the prepared baking sheet.
  3. Roast the cabbage for 12 minutes. Carefully flip over (it's OK if it falls apart a little) and roast until browned on both sides, about 8 minutes more.

Thursday, January 4, 2018

Pouding Chomeur (Poor Man's Pudding)

This is a French-Canadian treat I remember having on rare occasion as a child. My mom made this recipe the other day, it was so delicious I couldn't stop eating it and I had to have the recipe. 

⦁ 1/2 cup softened butter or 1/2 cup margarine
⦁ 1 cup sugar
⦁ 2 eggs
⦁ 1 teaspoon vanilla
⦁ 2 cups flour
⦁ 1 teaspoon baking powder
⦁ 1 1/3 cups milk
⦁ 1 1/2 cups pure maple syrup
⦁ 1 1/2 cups brown sugar
⦁ 1 1/2 cups heavy cream
⦁ 1/3 cup butter
1. In a large bowl, with an electric mixer, mix the butter and sugar till the mix is light.
2. Add eggs and vanilla and mix.
3. In another bowl, mix flour and baking powder.
4. Alternate flour mix and milk to the butter mix.
5. Pour into a 13 inch by 9 inch greased pan.
1. In a large casserole, bring to boil the syrup, brown sugar, cream and butter and constantly stir.
2. Reduce heat and gently cook 2 minutes or till sauce has reduced a little bit.
3. Pour sauce gently over cake.
4. Bake at 325°F about 35 minutes or till cake is light brown and when toothpick inserted comes ou

Sunday, November 19, 2017

Whoopie Pies

This is the kind of dessert that I like the best. These Whoopie Pies are like Whoopie Pies on crack, I think it's because the recipe uses butter instead of shortening. I ate so many of these I should probably never make this again, but just in case I do, here is the recipe I used:


Making (and eating) the full-size pie is quite extravagant, but next time I would probably make them half the size, so 12 small pies instead of 6 huge ones. 

And since you can't find Marshmallow Fluff in this backwards place:


p.s. Who knew that you can make your own marshmallow fluff?

Saturday, July 8, 2017

Butternut Squash Chili with Avocado

We bought a big bag of frozen chunks of butternut squash a long time ago at Costco, and after cooking them up once I realized fresh squash is much better and I stopped using the frozen. Well I came across that bag in the bottom of the freezer the other day and decided to use it up. I made this recipe today, and to my surprise, Kiran liked it when served with rice and plain yogurt on the side. (I've been going through a rough patch with Kiran not liking the food I make so that was a relief). I think the butternut squash adds a sweetness he likes. As a bonus this recipe is quite easy to make. I didn't have the avocados or tortilla chips on hand, next time I will try it with that. I bet it would be even better.

Butternut squash Chili with Avocado

adapted from Cookie + Kate


  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 2 red bell peppers, chopped
  • 1 small butternut squash (1 ½ pounds or less), peeled and chopped into ½-inch cubes (or 1 1/2 cups frozen butternut squash chunks)
  • 4 garlic cloves, pressed or minced
  • 1 1/2 teaspoons mild chili powder like ancho chile powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 1 bay leaf
  • 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
  • 1 small can (14 ounces) diced tomatoes, including the liquid (I used 2 1/2 cut up tomatoes for this because we did not have canned)
  • 2 cups vegetable broth (or one 14-ounce can) (I just used water for this)
  • Salt, to taste (needs A LOT of salt)
  • 2 Avocados, diced
  • Crumbled tortilla chips
  • Optional additional garnishes: Chopped fresh cilantro and/or red pepper flakes


  1. In a 4- to 6-quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering. Add the onion, bell pepper and butternut squash and cook, stirring occasionally, until the onions are turning translucent.
  2. Turn the heat down to medium-low and add the garlic, chili powder, cumin and cinnamon. Cook, stirring constantly, until fragrant, about 30 seconds. Add the bay leaf, black beans, tomatoes and their juices and broth. Stir to combine and cover for about 1 hour, stirring occasionally.
  3. You’ll know your chili is done when the butternut squash is nice and tender and the liquid has reduced a bit, producing the hearty chili consistency we all know and love. Add salt to taste.
  4. Serve the chili in individual bowls, topped with tortilla chips and plenty of diced avocado. I added a little sprinkle of red pepper flakes (optional). Cilantro would be nice as well. You might want to serve this along with some chipotle hot sauce (Tobasco makes one) for the spice addicts like myself.