For the kale lovers out there (uh..not so much on this side), here is a light Caesar salad made with tofu croutons.
- 1 lb. extra firm tofu, cut in 1 inch pieces
- 1 tbsp. olive oil
- pinch of sale
- 1/4 cup panko crumbs
- 1 large bunch of kale, stems removed
Toss the cubes with the oil and salt in a medium bowl. Season with fresh ground pepper. Pour the panko crumbs in a small bowl and toss in the tofu ( in batches) until completely coated. Arrange on a parchment lined baking sheet and bake until golden – 15-18 minutes.
Wash the kale and pat dry. Thinly slice the leaves then transfer to a large bowl. Wash your hands. Now, with your hands scrunch the leaves to tenderize and drain any excess liquid.
Dressing
- 1/2 of 350 g pkg of silken tofu, completely drained
- 1/3 cup grated parmesan
- 2 garlic cloves
- 2 tbsp. lemon juice
- 2 tbsp. olive oil
- 1 tsp. Dijon mustard
- 1/2 tsp. Worcestershire sauce
- pinch of salt
- 1/2 cup dried cherries
- 2 tbsp. grated parmesan
Combine the silken tofu with 1/3 cup of the parmesan, garlic, lemon juice, 2 tbsp. Dijon mustard, Worcestershire and salt in a processor. Blend until smooth.
Drizzle over the kale and toss to coat completely and sprinkle with the cherries and remaining parmesan.
I jokingly said “sorta/kinda yummy”, but I know you will love it.
Brussel Sprouts, Ham And Toasted Pecans
Okay, I understand that everyone calls them the ‘dreaded brussel sprouts’, but you have to keep trying different ways to prepare them. One will turn you around and change your thinking. This just might be the one.
- 2 lbs. brussel sprouts, ends trimmed
- 1/4 stick butter (2 tbsp.)
- 3 tbsp. olive oil or coconut oil
- 2 1/4 thick slices of smoked ham, coarsely chopped
- 1 garlic clove, minced
- 2/3 cup chicken broth
- coarse kosher salt
- 1/2 cups pecans, toasted, chopped
Using a sharp knife, thinly slice the sprouts into shreds.
Melt the butter with the oil, add the ham, saute for about 3 minutes until it all turns a golden colour.
Add the garlic and stir for 30 seconds. Add the sprouts and broth and saute until tender crisp but still a bright green colour.
Season lightly with coarse salt and freshly ground pepper. Transfer to serving bowl and sprinkle with the toasted pecans.
What did I tell you? You will like this.
Stuffed Jalapeno Peppers
Okay, you like a little kick…..how about a kick that is just a little higher? Try this one out and don’t come crying back to me….you are warned.
- 8 jalapeno peppers, split lengthwise
- 16 slices pancetta
- 2 x 200g bags of a spicy shredded cheese (or take a jalapeno/havarti or a pepperjack cheese)
- 2 limes, cut in 4 (each one)
- salt
Preheat oven to 400 degrees. Use a paring knife or small spoon and scrape the seeds out of the peppers, taking great care not to touch the inside of the peppers with bare fingers.
Place the peppers in a baking dish, sprinkle with a pinch of salt and bake for about 10-12 minutes, until they start to sweat. Remove from the oven and keep at room temperature.
Line 2 baking sheets with parchment and arrange the pancetta slices on them, baking for 7 minutes or until they are crisp and the fat has all been rendered. Transfer to paper towels carefully.
Pour off the fat and return the pancetta back on the trays. Take a jalapeno, cut side up and set on each pancetta round. Mound 1/4 cup of each into each pepper and bake for 5 minutes until the cheese has melted.
Serve on plates with a lime wedge for each guest. Whew!