I LOVE a one pot meal! If you haven’t tried any of my one pot barley or farro recipes, you must! I know many people need to avoid gluten grains, so I thought I would make a version with quinoa. Quinoa is a light, fluffy seed that feels like a grain. It’s technically a pseudo-cereal, so many people who can’t tolerate grains, do well with quinoa. You know I’ll add vegetables anywhere I can, and this recipe is so easy and so flexible. Quinoa needs flavor boosters, so I love the olives here, as well as the dried herbs. If you dislike olives, use half the amount of capers. If you dislike capers too, add some feta or another salty cheese before serving. This is a great meal prep recipe and is awesome in school lunch boxes or to bring to the office. If you decide to swap in some stock for some or all of the water, adjust the added salt in case the stock has salt. Remember, be conservative – you can always add more salt later.
I had a roasted beet Greek salad with olive vinaigrette at a favorite LA restaurant, Jon & Vinny’s, and asked myself, “why didn’t I think of this??” The olive vinaigrette was a great twist (instead of having whole olives in the salad) and I am always trying to find ways to enjoy beets since they’re so good for you. If you hate olives, no big deal. Just omit and add a little more salt to the dressing to taste. You may try some capers instead which are also briny and salty. Since restaurant prices and extra fees are making dining out a very expensive activity, I have been posting more and more restaurant dupes on my social media channels.
you can use the parmesan mix on chicken for different eaters;
Ingredients
Tofu – I use firm or extra-firm tofu. I do prefer organic and Trader Joes sells sprouted tofu if that’s something important to you. The secret to making a nice piece of crispy tofu is to press the moisture out of it. You can do this by wrapping the tofu block in paper towels and putting something heavy on it (like a skillet) for a couple minutes or using a tofu press like the one in the photo.
Parmesan cheese – I love parmesan cheese! I get a block of parmigiano reggiano from Costco and grate it by hand or in the food processor. You can use pecorino (sheep’s milk cheese) or a vegan parmesan instead.
Garlic powder – I like using garlic powder in place of fresh garlic when I want a subtle garlic flavor.
Oregano – I use dried oregano in the seasoning mix for the tofu.
Paprika – There are different kinds of paprika available. I use regular paprika in this recipe, also known as sweet paprika.
Garlic – I use thinly sliced fresh garlic for the tomato sauce. They key is not to burn the garlic. You want it to be golden brown.
Crushed red pepper flakes – is optional, but I find it to be a key ingredient when cooking tomatoes. They add a subtle spice kick.
Tomatoes – I like to use cherry tomatoes, but you can use a large tomato as well.
Basil leaves – basil and tomatoes go so well together. My grandma taught me to tear basil by hand so you don’t bruise it, especially if your knives are not sharp.
How to make parmesan baked tofu
Preheat the oven to 400 degrees F and line a small baking sheet with unbleached parchment paper.
Squeeze the moisture out of the tofu by wrapping the block with paper towels and placing on a cutting board. Place something heavy, such as a skillet filled with cans, on top and allow it to sit for 15 minutes or longer. Alternatively, use a tofu press to press out the moisture. Cut tofu into 4 slabs.
Place the oil in a medium-size dish that is big enough to dip in the tofu slabs. Mix the cheese, spices, salt and pepper in a separate dish.
Dip the tofu slabs in oil (one at a time) and toss to coat. Then dip the tofu into the cheese mixture, coating all sides and place on the prepared baking sheet. Repeat with remaining tofu pieces.
Bake in the oven for 35-45 minutes, or until golden.
Make the sauce: heat oil in a medium sauté pan over medium-low heat. Add the sliced garlic and red pepper flakes and swirl until fragrant. When the garlic just starts to turn golden around the edges, increase the heat to medium and add tomatoes and a big pinch of salt plus pepper to taste. Cook tomatoes, stirring, until they start to lose their shape, about 5 minutes. Check seasoning and remove from heat. Stir in basil and spoon over tofu.
Tips
If you make a lot of tofu, it may be worth getting a tofu press. It helps press out the moisture out of tofu. This is the one I use.
When sautéing garlic for the tomato sauce, be sure not to burn the garlic or else it will give a bitter flavor to the sauce.
You can tear basil by hand if your knives are not super sharp. That way you don’t bruise the leaves.
If you give this parmesan baked tofu recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes, updates and things I’m loving lately. If you enjoy this recipe, I taught it last year in my online class! Give me an hour a month, and I’ll make you a better, healthier cook!
Serves: 2-4, depending on what else you're serving
Ingredients
Tofu:
1 (12 to 15-ounce) firm or extra-firm tofu block
1 Tablespoon unrefined cold-pressed extra-virgin olive oil (you may need a smidge more)
½ cup grated parmesan cheese (use vegan Parmesan if desired)
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon paprika
¼ teaspoon sea salt
Freshly ground black pepper
---------------------------------------------
Sauce:
2 Tablespoons unrefined olive oil
4 garlic cloves, thinly sliced
Pinch crushed red pepper flakes (optional)
1 pint cherry tomatoes, halved
Sea salt and freshly ground black pepper to taste
A few large basil leaves, torn by hand
Instructions
Preheat the oven to 400 degrees F and line a small baking sheet with unbleached parchment paper.
Squeeze the moisture out of the tofu by wrapping the block with paper towels and placing on a cutting board. Place something heavy, such as a skillet filled with cans, on top and allow it to sit for 15 minutes or longer. Alternatively, use a tofu press to press out the moisture. Cut tofu into 4 slabs.
Place the oil in a medium-size dish that is big enough to dip in the tofu slabs. Mix the cheese, spices, salt and pepper in a separate dish.
Dip the tofu slabs in oil (one at a time) and toss to coat. Then dip the tofu into the cheese mixture, coating all sides and place on the prepared baking sheet. Repeat with remaining tofu pieces.
Bake in the oven for 35-45 minutes, or until golden.
Make the sauce: heat oil in a medium sauté pan over medium-low heat. Add the sliced garlic and red pepper flakes and swirl until fragrant. When the garlic just starts to turn golden around the edges, increase the heat to medium and add tomatoes and a big pinch of salt plus pepper to taste. Cook tomatoes, stirring, until they start to lose their shape, about 5 minutes. Check seasoning and remove from heat. Stir in basil and spoon over tofu.
Chicken is still the most popular protein in my classes, so I am always trying to come up with new flavor profiles for this versatile meat. The seasonings I use for this roasted lemon sumac chicken are Middle Eastern and I love the tart, herbaceousness of sumac and za’atar together. I use these spices/dried herbs a lot. Don’t be put off by cooking a whole bird. It’s easier than it looks and I find it much more economical, plus I can use the bones afterwards for stock. 2 in 1! If your family eats white meat and dark meat, a whole bird is the way to go. Continue reading
Wow. I first posted this in August of 2011! I love this recipe and continue to make it regularly, but the images (not the recipe) needed an upgrade. Continue reading
I think I was 19 years old when I tried avocado for the first time. No joke. In my defense, I was living on Long Island and we ate according to the seasons, and fairly locally, in the old days. I don’t remember ever even seeing an avocado in our supermarkets, let alone my mom buying one and knowing what to do with it. Even when I went to college in Philadelphia, I don’t recall any Mexican restaurants on campus or avocado at the dining hall salad bars.
But I do remember visiting my college boyfriend in LA over Christmas break sophomore year. There was a new fast-food-style Mexican restaurant that had just opened up in his neighborhood called Baja Fresh. I was open-minded even though I had never had Mexican food before. I didn’t eat meat then, so I ordered a rice and black bean burrito with salsa and guacamole on the side. (I seriously can’t remember where I put the new lip gloss I bought on Saturday, but I always remember food.) LIFE CHANGING MOMENT. It was like the time my son tried a Slurpee at 7-Eleven when he was 4 years old and said to my husband, “Why I not have this before?” Exciting, but at the same time, a little depressing to think of all that you have missed out on.
Since then, truly since then, I have become obsessed with Mexican food. Not gross, greasy, cheesy, heavy Mexican food. I am more drawn to fresh flavors, salsas, rice, beans, cilantro, and one of my favorite foods EVER, avocado. Maybe I didn’t move to LA after college graduation to be in the same city as my boyfriend. Maybe I did it for the Mexican food. I was young and crazy. Who knows. Crazy enough that I’m still here 20+ years later and I’ve never said no to a taco.
Long story short, I am always looking for new and different Mexican recipes to try on my family. There are only so many fish tacos and chicken fajitas that they’ll put up with. When I saw a recipe for Caldo Tlalpeño soup, I knew right away that this would be a keeper. There are so many variations on this soup, which I think of as a slightly spicy, smoky Mexican chicken soup. Chipotles, which are dried, smoked jalapeño peppers, are always the star of the show. Without them, this would just be a chicken and vegetable soup. Although the ingredients in Caldo Tlalpeño vary from region to region and restaurant to restaurant, you cannot make this soup without the chiles. I have also seen versions with diced zucchini, green beans, chayote, or rice. Epazote is a traditional herb used in this soup, but it’s not easy for everyone to find, so I often use orgeano in its place. Not an exact, perfect sub, but good enough.
One of my favorite things about Mexican food is adding all those great toppings and condiments. So many of my favorite dishes are incomplete without salsa or guacamole or cilantro or radishes or all of the above. The topping bar is also my secret weapon with Mr. Picky. He’ll eat almost anything if he is allowed to top it with corn tortilla chips or diced avocado. Caldo Tlalpeño is great on its own, but I make this a full meal with a little cooked quinoa (not at all traditional, but amazing here), a pinch of sheep’s milk feta (also nontraditional, but delish,) and a squeeze of lime and some fresh cilantro. So light, fresh, healthful and delicious.
Cinco de Mayo is coming next Monday, why not make this fabulous soup with a side of quesadillas or my Mexican chopped salad? For some other great ideas for the perfect fiesta, try these recipes:
1 15-ounce jar diced tomatoes (I like Jovial tomatoes in glass jars.)
4-6 whole dried chipotle chiles (use fewer for less heat*), or 2 canned chipotles in adobo (I much prefer the dried chiles.)
1 teaspoon dried oregano
1 ½ cups cooked chickpeas or 1 15-ounce can, drained and rinsed
Sea salt (1-3 teaspoons according to whether or not your stock is salted)
6 cups chicken or vegetable stock, preferably homemade
4 cups baby leafy greens
Optional accompaniments: lime, fresh cilantro, crumbled cojita or feta cheese, cooked quinoa or rice, shredded and cooked chicken, diced avocado
Instructions
In a large saucepan warm the olive oil over medium heat. Add the onion, carrots and garlic and sauté until tender, about 6 minutes.
Add the tomatoes, chiles, and oregano and sauté for 2 minutes.
Stir in the chickpeas, sea salt and stock. Bring to a boil and lower to a simmer. Cook covered until carrots are tender, about 20 minutes.
Stir in the greens and turn off the heat. Taste for salt and adjust accordingly. Serve with suggested accompaniments if desired.
Notes
*4 chiles makes this soup about a 2-3 on a heat scale of 1-10. Eating them whole however, is quite spicy. You can dice them up or puree them with a little broth when the soup is finished and serve them with the other condiments/toppings for an extra kick.
Nothing is as comforting to me as a one-pot, hearty meal in a bowl. I love substantial soups and stews, especially ones with beans or legumes. I very often make soups on the weekend for lunch or for a Meatless Monday dinner. They also make a fantastic school lunch for the kids the next day. This black bean and pumpkin soup is P-E-R-F-E-C-T for a chilly fall day, especially on Halloween if you want to send everyone off with a filling, warm meal. This is almost like a chili because of the beans and the small amount of cumin and oregano, but not quite as thick. My favorite ingredient in here is the pureed pumpkin which gives the soup a little body. So much nutrition in one bowl!
This soup is a really easy one if you use canned pumpkin and canned beans. I’m so glad more manufacturers are responding to our desire for BPA-free products. There are more and more companies who are using cans without BPA. That is particularly relevant to this recipe because I know you can find organic pumpkin puree in BPA-free packaging by a company called Farmer’s Market or by Pacific Foods and organic black beans in BPA-free cans by Eden organic. A gentleman behind the customer service desk at Trader Joe’s told me they don’t use BPA in their cans, except canned tomatoes. I haven’t verified this yet with the company, but I am excited if that’s the case!
Also exciting is the fact that for the first time in a loooong time, I have Mr. Picky’s Halloween costume ready to go. This never happens in our house quite this early, as in a week before Halloween. Poor kid one year made a Batman costume the night before out of grey baseball pants and an cape from an old zombie costume of his sister’s. This year he is going as a punk rocker complete with wig and (temporary) nose ring. All of his costumes must involve eyeliner or face paint and this year will be no exception. My girls are not trick-or-treating this year. I think the novelty has worn off. That and my husband said there will be no teenage children of his trick-or-treating without a costume. I agree — way lame.
Ideally the girls will stay safe at home with a few friends and a pot of black bean and pumpkin soup on the stove and enough in their bellies that they only feel the need to eat a couple pieces of candy and not a basketful. Believe me, I am not the party pooper you might think I am. I know full well that on Halloween night, Mr. Picky will take all of his candy and hoard it behind the extra towels underneath his bathroom sink. I leave them there without letting on that I know his little secret. Until Valentine’s Day when I need to make room for the fresh loot.
Hope you have a fun and safe Halloween! This Thursday is exactly four weeks before Thanksgiving. You know what that means!
4 ½ cups cooked black beans or 3 15-ounce cans, drained and rinsed (click here for how to cook beans from scratch)
½ cup cilantro leaves and stems, chopped
1 ¾ cups pumpkin puree or 1 15-ounce can (not pumpkin pie filling) (click here for how to make pumpkin puree from scratch)
2-3 teaspoons sea salt, or to taste
a few grinds of freshly ground black pepper
2 ½ cups vegetable stock, chicken stock or water
Instructions
In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until tender and translucent, about 6 minutes.
Add the carrots, celery, cabbage, cumin, oregano and cayenne* and toss to coat with the oil, onions and garlic. Sauté for a couple minutes or until the vegetables no longer look raw.
Add the beans, cilantro, pumpkin puree, salt and pepper and stock. Bring to a boil and lower the heat to a simmer. Cook partially covered until the vegetables are tender, about 18-20 minutes. Taste for seasoning.
Notes
I have made this soup several different ways. If you want a little more heat, you can sauté a diced jalapeno pepper (do this in Step 1) and/or add a teaspoon of ground chipotle pepper (add this with the other spices.) If you want a little smokiness without the heat, add a teaspoon of smoked paprika with the other spices. You can also puree part of the soup for a thicker consistency. Lots of options!
Are we having fun yet?! Good, good. I have been running around the house yesterday and today like a busy bee, very excited that the big day is almost here. I’m taking a quick breather from the Thanksgiving marathon just to touch base and check-in with you all. Hope everything is going according to plan and that you’re enjoying the process. What I am not doing today, however, is sharing a Thanksgiving recipe on the day before Thanksgiving because I know you are all planners and that ship has sailed!
Instead, I thought I would give all you super organized and efficient people a great way to use up any leftover turkey you might have on Friday. I always make turkey stock and a simple turkey vegetable soup the day after. I have also given in to chicken pot pie or shepherd’s pie with turkey. But I also think it’s nice to make something on Friday that tastes NOTHING like the dinner you just spent a month thinking about! It’s actually one of my strategies for getting everyone excited to eat leftovers even the day after Thanksgiving.
This recipe is inspired by the fabulous chili at the Deer Valley ski resort in Utah. I first skied Deer Valley in 1994 when my husband and I were engaged. He and his family have been going to the resort since it first opened over 30 years ago. It is a really special place and we are fortunate to be able to go there a couple times each year with the kids. Although I enjoy skiing and Deer Valley is absolutely stunning, I’m not super gung-ho about getting out there early and making the most of my day on the slopes. I’m really in it for the food. My favorite part about skiing is building up a good appetite and rewarding myself with a nice hearty lunch. I actually start thinking about this turkey chili when I sit down on the chair lift for the first run of the day!
Turkey chili is one of the few items that the resort serves every single day. I happen to notice the the lunchrooms also serve a roast turkey plate every single day. Hmmm, could it be the kitchen needed to find a way to use up yesterday’s roast turkey? Hmmm…. Anyway, we all love this chili because it’s lighter than a beef chili and a totally different take on the typical red, tomato-based ones that are so common. This one is lighter and tastes fresher, perhaps because of all the delicious vegetables. Regardless, all the signature shops on the mountain and many of the local grocery stores sell the special seasoning packet and the dried black beans in addition to the recipe so you can make it at home. For $7 or $8 plus the cost of the turkey, vegetables and stock, you can make this pot of deliciousness at home. Hmmm….$8 for 1/2 pound of dried beans and a few dried spices. It wasn’t long before I decided I need to figure out what the heck was in that seasoning packet!
I can’t say this turkey chili is exactly like Deer Valley’s, but it’s close enough and I’m not sure my kids have noticed. For sure I use half the amount of butter than the recipe calls for and I omitted the leeks, which I think don’t make or break this chili. I also don’t use canned creamed corn, because ugh — canned and creamed and sugar don’t go with corn — so instead I just make a little corn puree. The only ingredient you may not have lying around is masa, which is ground dried corn that’s been treated with lime. It’s what corn tortillas and tamales are made from. I have to say, it does thicken up the chili and give it a fabulous Southwestern corn flavor. It’s also not an expensive ingredient, so I say definitely go for it.
Alrighty, dear readers, that’s all the time I have today. I am elbow-deep in sweet potatoes and butternut squash and my kids are starting to bicker about who gets to pick the music we listen to while we work. Ahhh, sounds like Thanksgiving! Hoping you all have a lovely holiday. xoxo
4 Tablespoons unsalted butter (you can use oil, but it won’t be as good) -- vegans can use organic Earth Balance
2 pounds boneless, skinless turkey breast, cut into 1-inch cubes or cooked turkey, cubed -- vegetarians and vegans can add 5 cups of additional vegetables and beans
1 red onion, chopped
1 cup chopped celery, about 3 stalks
1 sweet red bell pepper, chopped
1 jalapeno, seeded (or leave seeds for extra heat) and finely diced (optional)
2 cloves garlic, finely diced
¼ cup masa harina (more if you like a thick chili)
2 ½ Tablespoons ground cumin
2 Tablespoons ground coriander
2 teaspoons dried oregano
1 teaspoon cayenne (cut back if you don't like spicy)
2 Tablespoons maple sugar or natural cane sugar
2 teaspoons sea salt (double if you’re using unsalted stock)
freshly ground black pepper to taste
4 ½ cups of chicken or turkey stock, divided* -- vegans can use vegetable stock
5 cups or 3 15-ounce ounce cans cooked black beans (drained and rinsed)
Instructions
Melt butter in a large pot. If using raw turkey, add half the turkey and sauté until lightly browned. Remove with a slotted spoon to a bowl. Repeat with the remaining turkey. If using cooked turkey, do not saute in butter, but add in step 3.
Add the onion, pepper, celery, jalapeno, and garlic to the pot and sauté until tender, about 10 minutes.
Add the masa harina, spices, sugar, salt and pepper to the pot and cook, stirring frequently for 5 minutes. Return turkey and any accumulated juices back to the pot.
Add 4 cups stock, 1 cup corn and the beans to the pot. Take the remaining 1 ¼ cup of corn and puree with the remaining ½ cup stock in a food processor (a mini processor works too.) Add the pureed corn to the pot. Mix well and bring to boil over medium-high heat. Lower the heat to a simmer and cook, partially covered for 25 minutes. Serve with desired condiments (sour cream, cheese, minced onion, cilantro) or serve on top of a baked potato.
Notes
*If you only have stock in 32 oz. containers, no need to open a new one just for a ½ cup of stock. Puree corn in ½ cup water.
