Recipe: Easy Veggie Stir-Fry with Tofu

Just bought a wok from Cost Plus World Market and was really excited to try it out.  I've heard woks are super easy to cook with and only takes a couple minutes.


This recipe was made-up on the fly with whatever veggies I had in my fridge, and others my friends brought along.  (I invited some girlfriends over for dinner and this was perfect dish for sharing) And very healthy!


Veggie Stir-Fry with Tofu


Ingredients:
Diced white onions
1 tsp chopped garlic
Chopped kale
Chopped brocoli
Sliced mushrooms
Green beans
Chopped carrots
Sliced almonds (for garnish)
Any asian stir-fry sauce (I used Mae Poy Sweet Chili Sauce available at most grocery stores)
Extra-firm tofu (chopped into cubes)


Heat wok on stove with a spray of canola oil spray.


First sautee onions and garlic.  Add tofu.  Gradually add the rest of the ingredients according to their cooking time (veggies that take longer to cook go in first)  I added in the broccoli, carrots, kale, green beans, and lastly the mushrooms.


Add in sauce and stir around until veggies are tender.  Sprinkle sliced almonds for garnish.

Recipe: Really Simple Quiche

Broccoli and white onion quiche served with a side salad

This is an easy quiche recipe that my sister got from Real Simple.  Quiche is not only a great brunch item, but it makes for a perfect lunch or dinner meal when paired with a side salad.


Follow the basic Real Simple basic quiche recipe then add in your own toppings like broccoli, mushroom, onion, etc.


Real Simple Basic Quiche


Ingredients:

• 1 9-inch refrigerated piecrust (I use a whole wheat kind)
• 2 tablespoons olive oil
• 2 medium onions, chopped
• Kosher salt and black pepper
• 1 cup fresh flat-leaf parsley, chopped
• 4 large eggs
• 3/4 cup half-and-half
• 1/8 teaspoon ground nutmeg (optional)
• 8 ounces Gruyere, grated (you can also use fresh shredded parmesan cheese for a lighter option)
• 2 cups chopped vegetables of choice (mushroom, broccoli, asparagus, etc)
• 
  
• Heat oven to 375° F. Fit the crust into a 9-inch pie plate. Place on a baking sheet.
• 
  
• Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and vegetable of choice and ½ teaspoon each of salt and pepper and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the parsley.
• 
  
• In a large bowl, whisk together the eggs, half-and-half, nutmeg, and ¼ teaspoon salt. Stir in the onion mixture and the Gruyère.
• 
  
• Pour the egg mixture into the crust. Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let sit for 5 minutes. 

Brunch: Porkstore Cafe in the Mission

Last weekend, I had brunch at the Porkstore Cafe in the Mission and was very surprised with the number of vegetarian options on their menu, given their name.  Aside from carrying just vegetable based omelets and scrambles, you also have the choice of getting veggie bacon or veggie sausage.  I had their Veggie Nest (which is scrambled eggs tossed with bell peppers, onions and veggie bacon on top of a bed of hashbrowns), with a small order of French toast with fruit, and a side of their grits, which I split with my friend Kasia.  Everything was quite tasty and this will definitely become one of my go-to brunch spots.


They also offered a variety of vegan breakfast options and healthy "low-carb" plates.  Don't be fooled by the name because this brunch spot is quite veggie friendly.


Check out my Yelp review of the Porkstore Cafe.

Recipe: Kale Coloré Salad

I've been wanting to try a recipe using kale and am so obsessed with this one inspired by a salad I tried at my friend Erin's potluck dinner! This salad has a sweetness to it and hint of spice, which pairs so nicely with the bitterness of kale.  It's flavorful, packed with nutrients and so pretty to look at! I usually make a big batch on Sundays and portion them out to take to lunch during the week.

Kale Coloré Salad

2 bunches of Kale (it will look like a lot but it wilts down like Spinach)

2 red bell peppers, sliced

1/2 red onion, chopped

2 carrots, chopped

Cilantro leaves

1 can Corn or Hominy

1/4 cup vegetable stock

1 tbsp of sugar (to taste)

pinch or 2 of crushed red pepper flakes

1 tbsp crushed garlic 

In a large deep pan, heat the veggie broth and garlic together.  Add in the sugar and crushed red pepper flakes. Add in the kale and sautee on low heat until it wilts.   Then add remaining ingredients and toss together on low heat. I add cilantro in the pot and also sprinkle a few more when I plate it.  I love cilantro so I add a lot in. 

Eat warm or cold.  

Audrey's Recipe: Simple Salad

This salad recipe is one of my go to recipes when I want something fast and easy.  I tend to make it for dinner after a late night at work when I don't want to eat something heavy, but still pack in some protein and nutrition. And, I always have these ingredients in my fridge.

Simple Salad Recipe

2 cups arugula

chopped red onion

shredded parmesan cheese (I love the fresh version usually in the deli section)

1 fried egg

olive oil

sea salt and pepper

Cook one fried egg as you like it.  (I prefer mine over medium.)  Toss arugula, chopped red onion and parmesan cheese into a Glad plastic container.  Drizzle olive oil and salt and pepper.  Close with lid and shake salad to evenly coat with olive oil.  Plate salad and place fried egg on top.


*Note: most of my salad recipes only use Olive oil and sea salt and pepper for dressing.  I like to add in a lot of flavorful toppings that don't require much dressing, which makes it even more healthy.  I'd recommend investing in a good, sweeter olive oil or even some flavored ones like a lemon-infused.  We Olive in the Marina carries a great selection of olive oils or the vendors in the Ferry building.