Tofu U

I found this today while searching for some prices and kinds of tofu. It is really cool you get a coupon for a dollar off each week of the month long challenge and if you complete it you get either a t-shirt or gym shorts. I think once I complete it I'll go for the gym shorts because of the fact they say "extra firm" across your butt! There is also information about which kinds are the easiest to cook with and recipes to use. I am going to try it out for the next month so be looking for the links to recipes and my alterations of those recipes. Here is a link to the website!

I used my coupon today at Owen's in Warsaw and got it for 99 cents!  It is going to be expiring soon and they just wanted to get rid of it and put it on special, worked out great for me.

5-Minute Hummus

15 ounce can chickpeas (garbanzo beans) rinsed
1 garlic clove
1/4 cup olive oil
2 Tablespoons lemon juice
2 Tablespoons tahini (optional)-I didn't use it
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 paprika (optional) I didn't use it

In food processor, puree chickpeas garlic oil, lemon juice, tahini and salt until creamy and smooth. Add 1-2 Tablespoons water to reach desired consistency. (I had to use only 1 Tablespoon. Transfer to serving bowl and sprinkle with paprika if using.


This was so amazing and quick! I have made hummus before and it has been good as well but this one has been the best by far and the most simple. This recipe is from the May 2010 issue of Real Simple.

I have been going through my old magazines and ripping out what I want and getting rid of the rest, that is why I have so many random magazine recipes that are fairly old.

Cheesy Baked Pasta with Spinach and Artichokes

8 ounces Whole Wheat Rigatoni
14 ounce can quartered artichokes (drain and rinse)
9 package frozen creamed spinach (thawed)
1/4 cup grated Parmesan (optional)
2 cups shredded mozzarella
Black Pepper to taste

Cook pasta according to directions. Drain. Return to pot. Heat broiler. Mix 1/2 mozzarella cheese, Parmesan, spinach, and artichokes to pasta. Transfer to 8 inch baker. Broil 2-5 minutes until cheese begins to brown in places. Pepper once on plate to taste.

I received a package of this spinach from Aunt Kate after her surgery. I had no clue what to do with it and while eliminating some magazines I came across this recipe and tried it out tonight! Amazing and super fast!

This is from the April 2010 edition of Real Simple Magazine.

Cocoa Nut Crumble Cheesecake

1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup chopped walnuts
2 (8oz) packages cream cheese
1/2 cup sugar
1/2 cup brown sugar
1/3 cup cocoa powder
2 eggs
1 teaspoon vanilla
1/2 cup flour
1/2 cup oatmeal
1/3 cup brown sugar
1/4 butter, melted
1/2 cup chocolate chips

Preheat oven to 350. In small bowl combine graham cracker crumbs and 1/3 cup butter and walnuts, mix well. Pour into 9 inch springform pan and smash onto bottom and sides to make the crust.

(okay I cheated and used my Kitchen Aid for this because I hate working with cream cheese) Combine cream cheese with sugar and 1/2 cup brown sugar, beat until smooth. Add cocoa powder and beat until just combined. Add eggs and vanilla beat until smooth. Pour into crust.

In another small bowl combine the rest of the ingredients (flour, oatmeal, brown sugar, butter, and chocolate chips). Sprinkle over filling and slightly press down.

Bake for 30-40 minutes. I baked it until it wasn't jiggly and the topping was toasted looking. Cool 1 hour. Refrigerate 3 hours. EAT.

I found this recipe in The Everything Meals on a Budget Cookbook. My sister-in-law Sarah gave it to me for Christmas and I was able to make the cheese cake in a springform pan Phil gave me for Christmas too! What a tasty season it was!

By the way it serves 10 and is about $.74 per serving.

Zesty Black Bean Pie

Crust
1/2 cup cheese crackers, it says to count 30 crackers, I guessed...
1/4 cup butter, melted

Filling
1 tbsp canola oil
1 onion, diced
1-2 cloves garlic, minced
1 tsp cumin
1 can black beans, drained and rinsed
1 can corn, drained
1 cup salsa
4 oz cream cheese

*Preheat oven to 350
1. Crunch crackers into crumbs, either by hand, blender or food processor.
2. Combine butter and crumbs. Press into pie plate to make the crust. Bake in preheated oven for 8 minutes or until golden.
3. Heat oil in skillet over stove, add onion until soft. Add garlic and cumin, while stirring cook for 1 minute.
4. Add bean, corn, and salsa. Bring to a boil. Add cream cheese, cook while stirring until it is melted and mixture holds together, about 2 minutes. Remove from heat.
5. Put the filling into the crust and bake for 10 minutes.

I got this recipe from one of my favorite cook books The Convenience Cook, by Judith Finlayson. It has recipes that use tons of canned and frozen food to make it go faster. It also gives ideas for different ways to speed it up more or to change the flavor some.

Acorn Squash Gnocchi

1 acorn squash, halved and seeded
2 cloves garlic, pressed
1/2 teaspoon salt
1 egg
1 cup whole wheat flour
1 cup white flour
7 cups water

1. Cook acorn squash. Either roast it in the oven for about 45 minutes or cook it in the micro with some water on the bottom of a pyrex dish and cut slits into it and cook for 5 minutes on high. Check and if not tender try another 5 minutes.

2. Scrape out squash with ice cream scoop or a grapefruit spoon works wonders too. Place into nice sized bowl.

3. Stir garlic, salt, egg and whole wheat flour into bowl. Add white flour in slowly, until you have a sticky, yet manageable texture.

4. Make gnocchi. Roll into ropes about the width the size of a quarter and slice of little chucks roll into small ropes and make it look like a ribbon for awareness of something. That's how mine looked you can try something else if you'd like.

5. Boil water. Add pasta one at a time to pot. Cook until they are totally floating on the top, and don't sink back down.

We had our with the Alfredo Sauce, but anything would be great.

Coming Soon

I promise I will post soon. If you notice it has been 2 months, guess how old Pete is? But as soon as I can I will add Zesty Black Bean Pie and Acorn Squash Gnocchi. Be Excited.