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Tag Archives: Summer

Bruschetta with Tofu Spread

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And Summer Vegetables.


Hands down, the best tofu dish I’ve ever had.


And of course it was so easy.  Make sure you get as much moisture out of that tofu as possible.  Put it on a plate lined with paper towels and cover with another paper towel and another plate.  Then put some weight on it and leave it be for an hour or so.  I was amazed by how soaked those Bounty towels were.


The rest is lemon juice, parsley, mustard, garlic powder, and olive oil.


You should know that I finally popped my pickling cherry . . . with onions of all things.  I guess some day I’ll have to admit that I actually like onions.


It was surprisingly easy too.  They basically sit in a bowl for a few hours with a mixture of water, vinegar, sugar, and salt that has been boiled.  Easy-peasy.


This bread was awesome and hearty and only 80 calories a slice with five grams of fiber.  Fiber is king you know.


I highly recommend that you use some fresh basil from your own little herboporium.  Yeah, I just made that word up.


Now is the time that I tell you where I got this lovely recipe from, because y’all know I didn’t come up with it myself.  No doubt.  I cannot believe I’m going to admit it, but I actually bought Sheryl Crow’s cookbook.  That’s right.  If It Makes You Healthy.  It was 5.99 on the bargain rack; don’t judge me.  Besides, she had help, of course, from Chuck White, who is a professionally trained chef.


Also, none of that matters.  What really matters is that the recipes are arranged in the book by season, which I love.  I think every cookbook should be set up that way.   If this bruschetta is any indication of what’s to come, then I got a bargain; if not, I already got my money’s worth.

Eat Well and Savor.





Cheesy Bacon Potato Skins

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I think I just hit three out of five food groups.

Four, if you count that big lump of sour cream.   Obviously this is not health food.  In the interest of branching out, I picked these at random out of one of those Betty Crocker mini magazines that they have at the checkout.  This one is aptly called It’s Summer!  I did not insert that exclamation point.  As a general rule, court reporters do not use exclamation points in transcripts.  I think that’s why every text, e-mail, or note card that I write includes at least two.

Anyway, turns out that this recipe actually comes from Robert Cowling, Blog Chef.   I’m glad that I discovered that, because I wasn’t convinced that the cooking times were right in the mini mag.  But I’m jumping ahead a little.

Here’s how it all began:

This picture really doesn’t serve a purpose, but I love a reason to show off some crispy bacon.

After a little baking in the mike you scoop out the insides and reserve them for another use.  In my house that use is Phoebe’s dinner.  Then you brush them with a mixture of olive oil, salt, pepper, garlic powder,  paprika, and Parmesan cheese.

Now here’s my favorite part:  deep fry for five minutes.

Seriously, I have used the deep-fry method more in the last couple months than I have in the last 25 years!  Exclamation point intended.

Isn’t it totally worth it?

This is where my skepticism kicked in.  The recipe said something about baking them with the skins up first and then filling them and then baking them again.  That seemed like a lot of baking for little guys that had just been deep fried.  I went with the version from the Blog Chef.

He didn’t disappoint.

I should note that I bought a lovely citronella candle with a fresh rain scent from Barnes and Noble.  I went on and on about it all day.  When I was frying the bacon Jake came down the stairs and informed me that we should find a candle that can recreate that aroma.  I think he might be on to something.

Eat Well and Savor.