Cilantro Parsley Soup for Saint Patrick’s Day

Nothing say Saint Patrick’s Day like a fun vibrant green recipe. This Cilantro Parsley Soup fits the bill perfectly and it will let you go threw those bunches of herbs just sitting in your fridge.

Let me tell you how this Cilantro Parsley Soup recipe came about. Here is a story we are all too familiar with. A situation we are all guilty off. You buy a big bunch of coriander or parsley for a recipe…because you need like 1/2 cup of it only. You put practically the whole bunch back in the fridge and promise yourself to use it before it wilts. Next thing you know that whole bunch of herbs is being tossed into the garbage because it went bad. Sounds familiar?

Cilantro Parsley Soup Tasty reading ahead, KEEP GOING… →

The No Cook No Bake Cookbook: Tofu Carpese Stacks and Fig Chia Jam

Its a scorching hot and humid summer heatwave, the 7th day in a row, and you just spent your day traveling to and from work in an hot steamy airless packed subway and bus.  There is a respite for a few hours at work, thankfully there is AC there. When you do get home you strip and plop yourself on the couch with your fan on High aimed right at you because you only have AC in the bedroom. After 30 minutes of ‘chillin’ a horrible thought comes to mind: there is NO WAY I am cooking dinner but what am I going to eat? Panic stricken, you remember to reach for the new practical book you just got: The No Cook No Bake Cookbook!

Tofu Carpese Stacks

Tasty reading ahead, KEEP GOING… →

Coconut Lime Tofu Pudding Verrines

The Behind the Curtain Dessert Challenge which is all about baking and making sweets. Every month we are given two required ingredients to work with. This month it is Lime and Coconut. So summery and tropical! With the amazing and unusual summer temperatures we have had I wanted something light and healthy so I went with a modified version of my tofu pudding recipe.

Coconut Lime Tofu Pudding Verrines

Tasty reading ahead, KEEP GOING… →

Roasted Vegetable Couscous with Vegetarian or Carnivore Options

I am starting to get more and more in the mood to host little dinner parties. Well occasionally so don’t expect an invite too soon (talking to my friends that read this lol). Recently we were a nice group of 6 at my place. Only problem is I had 2 vegetarians, 1 sustainable-only meat eater and 3 carnivores. What to make for dinner?

Couscous came to mind as a very versatile dish. And I have no problem with serving a vegetarian only meal but I wanted to have the option to serve meat to those who wanted some. I happen to have a pork roast already cooked in the fridge. For fake meat for the vegetarians I found a baked tofu recipe. It was a hit with all.

I have made many different kinds of couscous in life and they are all unique. This ones is up there on my list now with this roasted vegetable twist. Roasted veggies seem to pack extra flavor and the vegetable selection for a couscous is different. The usual carrots and rutabaga were replaced with belle peppers, eggplant, mushrooms and cherry tomatoes.

I am already craving this dish again!

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Roasted Vegetable Couscous
Save RecipeSave Recipe

Ingredients

  • About 6 cups of veggies chopped into bite sized pieces (such as onions, mushrooms, peppers, eggplant, zucchini, and cherry tomatoes)
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon cayenne
  • 3 cups vegetable stock
  • 1/2 cup golden raisins, re-hydrated for 30 in hot water and drained
  • 4 tablespoons tomato paste
  • 1 1/2 tablespoons grated lemon rind
  • 1/4 teaspoon salt
  • 1 (15 1/2-ounce can) chickpeas (garbanzo beans), rinsed and drained
  • 1/2 cup chopped fresh cilantro
  • 1.5 T fresh lemon juice
  • 1 1/2 C couscous

Instructions

  1. Preheat oven to 375 degrees.
  2. Place your veggies in a medium bowl and drizzle with a little olive oil. Salt and pepper.
  3. Place on baking sheet and roast for about 30 minutes. (If using cherry tomatoes wait and add them to the baking sheet after about 20 minutes)
  4. Put veggies in a large pan. Add to veggies cumin, cinnamon, turmeric, cardamom and cayenne; saute 1-2 minutes. Add stock, and next 5 ingredients; bring to a boil. Reduce heat, and simmer 4 minutes or until mixture thickens. Remove from heat. Stir in cilantro and lemon juice.
Cuisine: Moroccan | Recipe Type: Main Course
7.6.4
223
http://cultureatz.com/roasted-vegetable-couscous-with-vegetarian-or-carnivore-options/

 

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Roasted veggies out of the oven

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Thin slices of pork roast for the carnivores

Ξ Baked Tofu slices Ξ

Slice a block of tofu into 9 slices. Place them on a double layer of paper towels and place another double layer over them. Press firmly with your hands to remove as much moisture as possible. Preheat oven to 425 F. Place a silicone baking mat on a cookie sheet or oil a long, rectangular baking dish. Brush one side of each slice of tofu with a thin layer of sauce and place it on the pan sauce-side down. Spread remaining sauce on the tops and sides of the tofu. Bake for about 25-30 minutes, until tofu is firm and just beginning to brown at the corners.

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Best Thai Curry Tofu EVER for Fait Ici

I have done a lot of curries in my life. Some were good and some were misses. I kept trying new ones now and again. And then I fell on a recipe I changed so much it barely resembles what it was in the first place. So I can calling it my own. This is the Best Thai Curry Tofu EVER recipe. I first did it for Raquel on her birthday dinner, remember the one where I did a cute cartoon Rat Cake? We were both in awe of this curry. Seriously, it is that good and carnivores will not feel depraved.

So when I was invited to very special foodie potluck blog launch party (say that 3 times fast) I knew this was the dish I wanted to contribute to the magnificent spread there would be. This summer I made 2 new friends, Lindsay and Jackson. They are the owner of a very special store called FAIT ICI, an eco-conscious general store. I got to interview them in the store 2 days before opening. The place was a construction zone and the anxiety was palpable yet they took a good 90 min to chat with me. They really have made a point of getting in touch with the people and with the foodie community.

This camaraderie paid off when they contacted some of us foodies about a great project they had in mind: the ici et here blog project. The concept is simple and brilliant: ici et here is a group blog with a fixed lifespan of 52 weeks where 52 posts will be published by 52 different people in both French and English. This blog endeavors to document the interplay of food and life in Montreal. The launch party coincided with the first published post and all the people involved were invited. Yes, yours truly will be one of the 52 authors. I’ll keep you posted when mine is up!

Best Thai Curry Tofu Ever

Ingredients

1 tablespoon oil
12 ounces extra-firm tofu, drained and cubed
1/2 teaspoon salt
2 tablespoon butter or margarine
1 small onion, chopped
2 cloves garlic, minced
2-3 bell peppers (red, yellow, orange best), cut into nice chunks
2 zucchinis, sliced thick
10 ounce can coconut milk
1 tablespoon curry powder
1 tablespoon, fresh or frozen lemongrass (1 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh coriander

Directions

1. Heat oil in a large skillet over medium-high heat. Add tofu cubes, salt and fry until golden on all sides, stirring occasionally. Set aside in a bowl.

2. Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until translucent. Add bell peppers and zucchini; cook and stir 5 minutes.

3. Stir in coconut milk, curry powder, lemongrass, salt, pepper and coriander.

4. Return the tofu to the skillet.

5. Simmer over low-medium heat, stirring occasionally, until the liquid has thickened up a lot.

Serve on udon noodles, basmati or jasmine rice.

Agedashi Tofu

I have a friend who introduced me to a series of cooking videos on YouTube. It is a series called cookingwithdog. This Japanese team is made up of a nameless lady and Francis the poodle. Every show (usually) starts with the dog saying “I am Francis, the host of this show Cooking With Dog.” And he remains on the counter supervising. It’s freaking hilarious.

But the recipes are awesome too! All are quick Japanese recipes presented in a very straightforward way. I love it and it really has demystified Japanese cuisine for me. The bento box video is AWESOME! There are about 40 videos right now. But picking my first video recipe to try was easy. I saw a video on Agedashi Tofu. I was made aware of this dish recently with a Montreal Foodie Blogger dinner outing at a Japanese restaurant. My table neighbor eagerly ordered it saying it was such a favorite of hers. A sophisticated fried block of tofu! I had to try it.

Agedashi Tofu

Ingredients

300g Firm Tofu (10.6 oz)
5cm Daikon Radish (2 inch)
A piece of Ginger
4 Shishito Peppers
Potato Starch
Frying Oil

– Sauce –
150ml  Dashi Stock (5.07 fl oz)
2 tbsp Soy Sauce
2 tbsp Mirin

Note: I used corn starch instead of potato starch – a perfectly acceptable substitute. Instead of Dashi stock you could used fish sauce or vegetable stock if vegetarian.

I will let you watch the video for the directions. And check out the other videos, you won’t regret it.

(serves 2)