What's for Dinner, Tues., Apr. 11, 2017

[NJCher]

We're going out to a pub in the town we used to live in. The place is famous for its burgers, so we'll have burgers, onion rings, and chili for an appetizer.

For later on tonight, I have made a pear watercress salad with toasted almonds and bits of cheese.


Cher

p.s. Galileo, happy me to hear you are feeling better.

[Galileo126]

1. Sloppy tacos

I guess, "American style". The sloppiness comes from the sour cream and hot sauce as it drips down your arm!

Thanks, Cher! I do feel a whole lot better. I have no idea what kind of bug it was, just that I had a massive headache and sweats for 7 days. Funny thing was, ears/nose/throat were all fine. Whatever it was, I hope I built a resistance to it for next time. (I was actually wondering if it was meningitis by the 5th day, but apparently not, it seems.)

[Polly Hennessey]

2. Tonight, it's

Sloppy Tacos 🌮, too.

[LaydeeBug]

3. I fired up the grill...

I had a bunch of things that were going to go bad quicker than I could get to them (lucky though...dates to dinner kept me from cooking) so turkey burgers, chicken breasts and bone in thighs are on the grill, with veggies in foil. I still have ground beef and Italian sausage, but I think I might make some meatballs for my freezer...

[Hortensis]

4. "Broken pasta with pork ragu"

https://smittenkitchen.com/2016/10/broken-pasta-with-pork-ragu/

This was created as just a chef's way of using up leftovers, but I have a weakness for dishes served with a little broth in pasta bowls (the broth doesn't show in this Smitten Kitchen picture, but it's there somewhere). Also, pork roast is very inexpensive here in the deep south. Easy and delicious. including leftovers. Tonight's dinner is a zip-lock grabbed from the freezer because, like Laydeebug, I had some arugula that needed to be used up.

[Yonnie3]

5. Lasagna and salad

Lasagna we froze last week plus an ordinary sort of salad. Shredded iceberg, cucumber, bell pepper, celery, blue cheese crumbles, and red wine vinaigrette.

[Cairycat]

6. Sheet pan dinner again

Chicken breast, broccoli, and carrots, with olive oil, then basil, marjoram, paprika, and salt and pepper. Baked potatoes on the side. A simple dinner, easy and tasty, with lots of possible variations. My husband and/or son cook on weeknights so this works well for us. I estimated $2.00 per serving, if you don't count the lovely Italian Pinot Grigio we had with it. (I can get chicken breasts on sale for $1.69/lb.)

[Callalily]

7. Sesame Ginger Tofu and Veggie Stir Fry

Sesame Ginger Tofu and Veggie Stir Fry

Serves: 3-4 servings

Flavorful tofu and veggie stir fry! The tofu if loaded with the sesame ginger flavor and is crispy without frying! This stir fry is healthy and can be eaten with rice, quinoa, or on it’s own.

Ingredients

STIR FRY:
1- 14 ounce extra firm tofu
1 tablespoon cornstarch
1/2 teaspoon salt
3 tablespoons oil (vegetable, canola, coconut)
2 1/2 cups green beans, roughly chopped
1 cup carrots, sliced or baby carrots cut lengthwise

SAUCE:
1 tablespoons sesame oil
1 1/2 tablespoon grated ginger
1 1/2 tablespoons minced garlic
1 tablespoons rice vinegar
3 tablespoons soy sauce
1/4 teaspoon red pepper flakes
3 tablespoons brown sugar
1 tablespoon cornstarch
2 tablespoons water

Instructions
Place a folded tea towel in the shape of the tofu on a plate. Drain the tofu from the package and place the tofu in the prepared plate. Place another tea towel on top (in the shape of the tofu) followed by another plate and 2-28 ounce cans or anything that weighs 2-3 pounds to help remove the water from the tofu. Let the tofu dry for at least 15-20 minutes and ideally, I like to let it go for an hour. Once dry, cut the tofu up in 1-inch cubes and toss in 1 tablespoon of cornstarch.

While the tofu is drying, prepare the sauce. Combine all the ingredients for the sauce in a blender or food processor and blend until completely smooth. Set side.

In a large skillet over medium-high heat, add 2 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and let fry for 3 minutes. Flipping the tofu as needed to brown all sides. Add 2 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is caramelized, remove to a plate.

Add the remaining 1 tablespoon of oil to the pan. Add the veggies and toss to coat. Cook the veggies for 3-4 minute or to desired doneness. Add the sauce and let it thicken just slightly. Add the tofu and stir to coat. Cook for an additional 1-2 minutes or until the tofu has a chance to soak up the flavor.

Serve warm with rice, quinoa, or on it’s own. The tofu will lose it’s crispness as it sits. Best when eaten fresh.