Cooking Galore

I actually cooked tonight! I haven't cooked an entire dinner since Monday. I've missed cooking. I made a fabulous vegetarian dinner tonight. Poor Scott is working tonight. He will be sad he missed it.

I was hungry while I was prepping for dinner so I snacked on this:

Grape tomatoes with chipotle pepper hummus

Tofu and Spinach - adapted from Cooking Light

2 T soy sauce
1 T mirin
2 tspn rice vinegar
1 tspn honey
1 (16 oz) package extra-firm tofu

1 tspn sesame oil
3-4 garlic cloves, minced
1-2 tspn minced ginger
1 bunch spinach, chopped
2 tspn soy sauce
Sambal Olek, to taste

1. Combine marinade ingredients. Cut tofu into thin slices. Soak in marinade 30-60 minutes, turning once.
2. Broil tofu for about 10 minutes, turning once.
3. Heat sesame oil, garlic, and ginger over medium heat.
4. Add spinach and cook until wilted. Add soy sauce and sambal olek to taste.


Broiled tofu

Stack the tofu on top of the spinach



Smashed Edamame and Sweet Potatoes - adapated from How to Cook Everything Vegetarian by Mark Bittman

2 medium sweet potatoes, chopped
2 cups shelled edamame
2-3 T red miso
1/4 cup water

1. Boil sweet potatoes until soft.
2. Boil edamame about 5-7 minutes. Place in food processor and pulse until roughly chopped. Do not puree.
3. Mix miso with water.
4. Stir together sweet potatoes and edamame, smashing the potatoes. Add in miso.


Chopped sweet potatoes - I didn't bother peeling. There's so much nutrition in the skin. And I'm lazy.

Miso

Boiled edamame; ready to chop

Roughly chopped edamame

Mashing


Dessert

I broiled four half-slices of pineapple topped with a little brown sugar. I was pretty full by this time, so I only had two half-slices. But I did have to have a small scoop of light butter-pecan ice cream with it. It was wonderful! The acid-sweetness of the pineapple mixed with the creaminess of the ice cream. Fabulous and easy!


Broiled pineapple

Broiled pineapple with ice cream