Gosh today was a gorgeous day here in Utica, New York!  The sun was shining, it was 70 degrees.  For a November day, that’s pretty incredible.  For the most part,  my day was spent inside behind a desk, but I have windows and the sun was shining through.  After a sample of the kind of weather we have to look forward to for the next 4 plus months, we get pretty excited should a 70 degree day happen in November.

Tonight should have been a grill night due to the warmth, but since it gets dark so early now we decided to cook inside. Still, an easy meal was on the agenda,  just not to be cooked under the sun.

It was poultry night for the hubby and tofu night for the misses.   The tofu took on the lemon in a strong way. If you enjoy lemon, follow the recipe, if not, reduce it slightly.

Baked Chicken (FOR HIM) with Fingerling Potatoes, Lemon and Herbs

• 1/4 cup Lemon Juice
• 3 1/2  lbs boneless, skinless chicken thighs
• 8 or so Fingerling Potatoes – sliced in half or 1/3rds for the larger ones, skin on but cleaned
• 1 TBS canola oil
• 2 tsp minced garlic
• 1 tsp Italian Herb Blend
• salt and pepper to taste

Preheat the oven to 450 F.

Mix the lemon juice, oil, garlic, herbs, salt and pepper in a plastic bag.  Add the chicken pieces and coat thoroughly.   Pour the chicken and the coating mixture into a baking dish.  Add the potatoes in between the chicken pieces.

Bake for 20 minutes. Turn chicken over. Bake 15 minutes more, turn over again.  Finally, let cook another 15 minutes or until chicken is cooked through and potato pieces are tender.

Baked TOFU (FOR HER) with Broccoli, Lemon and Herbs

• 1/4 cup Lemon Juice
• 1 12 oz box of Extra Firm Tofu – drained and dried between paper towel sheets.
• 1 cup Broccoli Florets
• 1 TBS canola oil
• 2 tsp minced garlic
• 1 tsp Italian Herb Blend
• salt and pepper to taste

Preheat the oven to 375 F.

Slice tofu about 1/4″ thick and place into a non stick sprayed baking dish.

Mix the lemon juice, oil, garlic, herbs, salt and pepper in a small bowl.  Pour on top of the tofu slices.  Add the broccoli in between the tofu.

Bake for 45 minutes. During the last 10 to 15 minutes, increase oven temperature to 425 F or until tofu browns slightly. 

Hope we get some more sunshine tomorrow

In the gift package from Old Bay, I received a tattoo. Doesn’t it look great? It’s on my right ankle. Unfortunately Ted won’t take me any where until I remove it.   Anyway, click on the picture to enter the GIVEAWAY for a chance to win the beach bag, towel, seasoning and lots more. 

In reading about Old Bay, I discovered it is recommended for use on any protein and not just fish. Guess I was in one of those ruts similar to the way we think of a screwdriver: It’s JUST for screwing in screws. Well not so… it makes a terrific paint can opener AND stir stick… (Yes Ted, I confess…it was me who used that screwdriver to stir that paint.  It worked and I’m glad! So what if I forgot to clean it?!!!)  Same applies to Old Bay Seasoning and tonight I used it on TOFU. 

Old Bay Tofu and a Plethora of Vegetables, serves 4

• 1 10 oz container of FIRM tofu, drained and pressed to squeeze out moisture
• 1 TBS Old Bay
• 1 TBS mustard (your choice – I used plain yellow mustard)
• 1 tsp Tamari (or soy sauce)
• 1 TBS or so of Olive Oil

Directions:  Preheat oven to 400 F. 

Slice the tofu into 8 slices. Dab again with the papertowel to get as much moisture out of the tofu as possible. 

Mix together the Old Bay, Mustard, and Tamari.  Rub into the tofu on all sides – be careful not to crumble the tofu.

Put in a baking dish, very lightly coated with olive oil.  Bake 15 minutes both sides for a total of 30 minutes.

Plethora of Vegetables

• 1 cup Snap Peas
• 2 cups Broccoli
• 14 Asparagus stalks
• About 8 Grape or Cherry Tomatoes sliced in half
• 1/2 onion, chopped
• Olive oil
• Salt and pepper
• 1 tsp Old Bay Seasoning

Preheat oven to 425 F.

Prepare all vegetables and place in large aluminum, foil lined pan (makes for easy clean up).  Drizzle with olive oil, salt and pepper, and Old Bay Seasoning. Mix around and spread out so the veggies aren’t piled up. Bake for 30  to 40 minutes until vegetables are cooked to your taste.

Is there dessert tonight?  If there is, this is what it will be…

Harry and David Delivery for July

What is Kuzu?  Amazingly, I had some in my cupboard.  There didn’t seem to be an expiration date so I assumed it was good. Course it could have been one of those products in my cupboard that was purchased before the producer was required to put expiration dates on food. Wasn’t that before “Leave It To Beaver” came to TV?  Back to the original question.. What is Kuzu? 

 Kuzu is a thickening agent.  I will quote right from the back of the package, distributed by Mitoku Co. at www.mitoku.com.

“…a choice starch derived from the roots of one of Japan’s most tenacious and vigorous wild plants….. the roots are crushed, repeatedly washed to remove impurities, then the white starch is naturally dried for over 90 days.” 

“Use….to thicken sauces, soups and broths, puddings, pie fillings and shortcakes toppings.  Kuzu must be well dissolve in cold water before adding to hot liquids.”

I used my Kuzu to make myself a wonderful Vegetarian dinner of “Baked Tofu with Mushrooms and Scallions”.  I took the recipe from “The Kripalu Cookbook” by Atma JoAnn Levitt and modified it.  My version went something like this:

• 14 oz Lite Firm Tofu, drained and pressed
• 1 TBS chopped fresh ginger root
• 1/2 cup white wine
• 1/4 cup tamari
• 1/4 cup balsamic vinegar
• 3 chopped green onions
• 1 TBS kuzu dissolved in 1/4 cup of cold water
• 6 peeled and sliced baby bella mushrooms

Preheat oven to 375 F.  Place the prepared tofu in an oiled baking dish – large enough to keep the tofu in one layer.

Put the ginger, wine, tamari, vinegar, and 2 of the chopped onions in a pot on stove. Bring to a boil. Add Kuzu and stir until translucent and thickened. Add the mushroom and pour over tofu. Put in the oven for35-40 minutes. *Use less ginger if you don’t want quite a strong ginger taste.

As a side, I used the same pot used to make the sauce above, added washed and halved fresh brussel sprouts with some water. Boil for about 5 – 6 minute. I put them in an oven proof dish which was drizzled with EVOO, added some peeled and sliced mushrooms, pepper and salt and roasted on 425 for 20 minutes.

 Although the tofu was not crispy, the dish was very tasty. I think I’m beginning to really enjoy tofu in a variety of ways and not simply “crispy”. 

What about that pic?  I’m trying to get better but I really don’t think I have a photographers “eye”.    I contacted a great source, Mr. Michael Ray at Food Photography Blog for some helpful tips. 

Have a super duper night all!  I’m off to watch “The Dog Whisperer”  Sshhhhh!    ….Sweet dreams.