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HEALTHY BANANA PANCAKES

by Tina Diep April 20, 2016

healthy banana pancakeMy little boy had a long picky eating period and right until he turned one he completely denied using his own fingers to eat and he only wanted to eat from a spoon. When he started walking just a week after his first birthday he decided to be independent and wanted to do everything himself. It was a game changer for me, as I suddenly needed to rethink how to cook baby finger food instead of his usual soups and purees. His usual breakfast was yogurt or oatmeal and since that wasn’t good enough anymore I decided to make a healthier version of pancakes that was less sweet and had no added sugar. I added chia seeds, flax seeds and oats like I would do in his usual bowl of yogurt and I used very ripe bananas to keep the pancakes naturally sweet. 

My boy loved them right away and so did my husband.
The recipe makes 5-6 small pancakes so double the portion if you are a big pancake eaterhealthy banana pancake_MP

Healthy banana pancakes
2016-04-03 19:40:20
Yields 5
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242 calories
39 g
41 g
7 g
8 g
1 g
147 g
158 g
8 g
0 g
4 g
Nutrition Facts
Serving Size
147g
Yields
5
Amount Per Serving
Calories 242
Calories from Fat 59
% Daily Value *
Total Fat 7g
10%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Cholesterol 41mg
14%
Sodium 158mg
7%
Total Carbohydrates 39g
13%
Dietary Fiber 4g
15%
Sugars 8g
Protein 8g
Vitamin A
4%
Vitamin C
7%
Calcium
15%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Dry ingredients
  1. • 1/4 cup (35 grams) whole wheat flour
  2. • 3/4 cup (100 grams) all purpose flour
  3. • 2 teaspoons (7 grams) baking powder
  4. • 1/4 cup (23 grams) of oats
  5. • 1 tablespoon (8 grams) chia seeds
  6. • 1 tablespoons (10 grams) flax seed
  7. • 1/4 teaspoon salt
  8. • 1/4 teaspoon ground cardamom
Wet ingredients
  1. • 1 egg, whipped
  2. • 2 ripe bananas (the more ripe the sweeter the pancakes becomes)
  3. • 1 cup of milk
  4. • 1 tablespoon agave
For frying
  1. • 1 tablespoon sunflower oil
Instructions
  1. 1. Combine the dry ingredients together in a small bowl
  2. 2. In a separate bigger bowl mix the wet ingredients together.
  3. 3. Slowly stir and combine the flour mixture into the banana mixture. The batter will be a bit lumpy.
  4. 4. Heat a pan on medium high heat and lightly grease it with oil. Use about 1/4 cup for each pancake. Turn the pancake until golden brown on each side and serve the pancakes while hot.
By DiepLicious
beta
calories
242
fat
7g
protein
8g
carbs
39g
more
DiepLicious https://dieplicious.com/

 

 

 

 

April 20, 2016 0 comment
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GLUTEN FREE CHOCOLATE BALLS

by Tina Diep January 30, 2016
glutenfree_chocolate_balls_FP

These little gluten-free energy balls are great if you are craving for something sweet. They are made without added processed sugar, with the sweetness added from dates, shredded coconut, and dark chocolate. They are really easy to make and your kids can help you roll them up and eat them during the process. You can make these any time – they only have 6 ingredients.

glutenfree_chocolate_balls_MP
Gluten free chocolate balls
2016-01-30 15:49:59
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3382 calories
378 g
9 g
211 g
37 g
151 g
710 g
92 g
243 g
0 g
46 g
Nutrition Facts
Serving Size
710g
Amount Per Serving
Calories 3382
Calories from Fat 1805
% Daily Value *
Total Fat 211g
325%
Saturated Fat 151g
754%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 38g
Cholesterol 9mg
3%
Sodium 92mg
4%
Total Carbohydrates 378g
126%
Dietary Fiber 65g
259%
Sugars 243g
Protein 37g
Vitamin A
10%
Vitamin C
5%
Calcium
36%
Iron
114%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 260 grams Medjool dates
  2. • 75 grams almond flour
  3. • 6 grams cacao powder
  4. • 25 grams oats
  5. • 150 grams dark chocolate (70% cacao or greater)
  6. • 200 grams unsweetened shredded coconut
Instructions
  1. 1. Pit the Medjool dates and cut them up roughly with a knife
  2. 2. Put the dates in a bowl with almond flour, cacao powder and oats. Use your hands to mix and gather everything into a big ball, and then reshape into smaller balls about ¾-inch, continuing until there is nothing left.
  3. 3. Melt the chocolate by first bringing about 1 inch of water in a small saucepan to boil. Then rest a larger diameter heat-proof bowl on top of the saucepan; making sure the bottom of the bowl doesn’t touch the water in the saucepan. Add chocolate to the bowl, and stir occasionally as the chocolate softens. Remove the bowl from the heat when there are only a few chunks left.
  4. 4. Place the shredded coconut in a wide bowl.
  5. 5. Use a spoon to dip the small date balls into the chocolate on at a time, transferring each one to the bowl of shredded coconut. Roll and cover each ball with coconut, and transfer to a sheet of parchment paper or wax paper. Continue until all balls are covered with chocolate and shredded coconut.
  6. 6. Transfer the balls to the refrigerator and let the chocolate harden. Once they harden, they are ready to be enjoyed anytime. You can store them in an airtight container in the refrigerator.
By DiepLicious
beta
calories
3382
fat
211g
protein
37g
carbs
378g
more
DiepLicious https://dieplicious.com/
January 30, 2016 0 comment
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SPICY SWEET POTATO AND BLACK BEAN ENCHILADAS

by Tina Diep October 8, 2015
vegetarian enchiladas_FP

I usually always cook for my friends when they stop by but when my good friend TB wanted to stop by I asked her to help me as my energy wasn’t quite as high since I was big and pregnant at the time. TB has over the time realized that her body does best with a vegetarian and gluten-free diet so that gave me a challenge to come up with a good dish that was also pregnant friendly

vegetarian enchiladas_Ing
vegetarian enchiladas_P2

We cooked some vegetarian enchiladas and they were so amazing that if you are a die-hard meat lover you won’t be missing the meat in this dish. It is so satisfying that my husband sees this as one of his favorite comfort foods. You don’t have to feel too bad about eating this dish either since it is stuffed with black beans, sweet potato and corn. It is also very filling since it is made with corn tortillas. Two of these enchiladas are enough to make me full but you will probably eat an extra because they are that tasty. The good thing about this recipe is that it makes a lot of enchiladas and you can always freeze the stuffing for another good time.

Spicy sweet potato and black bean enchiladas
2015-10-10 11:41:49
Yields 16
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237 calories
30 g
19 g
10 g
9 g
4 g
176 g
208 g
5 g
0 g
5 g
Nutrition Facts
Serving Size
176g
Yields
16
Amount Per Serving
Calories 237
Calories from Fat 87
% Daily Value *
Total Fat 10g
15%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 19mg
6%
Sodium 208mg
9%
Total Carbohydrates 30g
10%
Dietary Fiber 6g
22%
Sugars 5g
Protein 9g
Vitamin A
89%
Vitamin C
9%
Calcium
18%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Enchilada sauce ingredients
  1. • 1 can (15 oz) organic tomato sauce
  2. • 3.5 oz. chipotle peppers in adobo sauce, depending on your spice level (From the 7 oz. can I add 1-2 whole chipotle peppers and the rest of the adobo sauce and that is a pretty spicy sauce)
  3. • 3/4 cup nonfat plain yogurt
  4. • 2 cloves garlic, crushed with a garlic press
Enchilada ingredients
  1. • 1 tablespoon olive oil
  2. • 1 small/medium yellow onion, diced
  3. • 1 pound of sweet potato, cubed about ¾ inch
  4. • 1/4 cup water
  5. • 1 can (15 oz.) organic black beans, rinsed and drained
  6. • 1 cup organic frozen sweet corn
  7. • Salt and pepper, to taste
  8. • About 2 cups shredded mozzarella cheese
  9. • 14-16 corn tortillas
Topping/sides
  1. • Cilantro and/or green onions
  2. • Sour cream
  3. • Avocado
  4. • Tortilla chips
Instructions
  1. 1. Preheat oven to 350 degrees F.
  2. 2. To make the sauce use a blender and add tomato sauce, chipotle peppers with adobo sauce, yogurt, and garlic and blend until smooth and combined. Let the enchilada sauce cool in the fridge to thicken up.
  3. 3. Meanwhile heat a large skillet with olive oil over medium heat. Add the onions and sauté until soften (about 2 min). Add the sweet potato and water to the skillet, stir, and cover. Let the vegetables cook for about 12-15 minutes or until fork tender, stir occasionally to ensure that the sweet potatoes doesn't burn. You can add more water if needed. Once the sweet potato is fork tender, transfer to large bowl and add in black beans, corn, and 1 cup of the enchilada sauce, salt and pepper and stir to combine.
  4. 4. Spray an ovenproof dish with a little oil and add about 3/4 cup of the enchilada sauce on top, spread the sauce to cover the whole bottom.
  5. 5. Warm corn tortillas in the microwave for about 30 seconds so that they are easier to roll up, it will prevent the tortillas from cracking and breaking and make them easier to roll up. Add about 1/3 cup of the sweet potato and black bean mix and a little of shredded cheese to each tortilla. Roll each tortilla up and place them seam side down in your dish. Brush remaining enchilada sauce over the top of all the rolled up tortillas, and sprinkle shredded cheese on top.
  6. 6. Bake for 25-35 minutes or until cheese is melted and the edges of tortillas begin to turn a nice golden brown.
  7. 7. Serve with sour cream, tortilla chips, avocado slices, cilantro, and green onions, if desired.
By DiepLicious
beta
calories
237
fat
10g
protein
9g
carbs
30g
more
DiepLicious https://dieplicious.com/
October 8, 2015 0 comment
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PICKLED RED ONIONS

by Tina Diep October 1, 2015
Pickled red onions_FP

Somehow this little side dish is always a hit because sometimes you just need a little bit of something pickled. Red onions are of course always great with a burger or at home we like to eat it on bulgur since bulgur is a bit bland, on our tacos, beans, or even adding it in your salad gives a great twist. I have brought a big bowl of pickled onions to barbecues and it has always been a popular little side dish.

Pickled red onions
2015-09-18 14:22:34
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330 calories
72 g
0 g
0 g
3 g
0 g
510 g
15 g
59 g
0 g
0 g
Nutrition Facts
Serving Size
510g
Amount Per Serving
Calories 330
Calories from Fat 2
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 15mg
1%
Total Carbohydrates 72g
24%
Dietary Fiber 4g
17%
Sugars 59g
Protein 3g
Vitamin A
0%
Vitamin C
27%
Calcium
8%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 1 cup of white vinegar
  2. • 4 tablespoons of sugar
  3. • 2 medium red onions halved and thinly sliced
  4. • Cracked pepper
Instructions
  1. 1. Mix the vinegar and sugar together until dissolved and add the sliced red onions and a good amount of cracked pepper. Let it sit for 15 min before serving.
  2. 2. You can keep it for quite a long time in the fridge the onion will just turn into a beautiful purple color and have a less intense onion flavor.
By DiepLicious
beta
calories
330
fat
0g
protein
3g
carbs
72g
more
DiepLicious https://dieplicious.com/
October 1, 2015 0 comment
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BAKED & BROILED WILD SALMON

by Tina Diep September 23, 2015
baked wild salmon_MP

Salmon was not among my top favorite fish perhaps because I was very particular of how the salmon was cooked. It was either too dry or too fishy for my taste. It wasn’t until my good friend Silas prepared salmon for me and I have loved it ever since.

preparing salmon
baked wild salmon_BP

To make a good piece of salmon you need a fresh high quality cut and wild salmon truly makes a difference compared to farm raised. The fish I buy is from a really great fish market it is the cleanest fish market I have ever been to. When you walk in and it doesn’t smell fishy you know it is clean and fresh. A thick fatty cut of wild salmon is very important and a lot easier to cook as well. Even if you cook it a bit too long the fat from the salmon should keep the salmon moist and not dry. It literally should melt in your mouth when you take a bite. It can be hard to find a good fish market near by but if you do have one it is worth every penny to buy the wild cut.

Preparing the salmon is easy there are no splatters on the stovetop and fish smell everywhere. All you need is about 1/2 pound of THICK cut FRESH WILD salmon per person. Get the cut from the middle of the fish and not the tail end. If you get the Alaskan salmon or sockeye salmon you know it is wild and not farm raised as Alaskan sockeye are banned from being farm raised. Avoid the Atlantic salmon, as they are currently farm raised.

There is no exact recipe for preparing salmon because it all depends on how thick your fish is and how fatty it is. The most important thing is adding plenty of spice on the salmon.

Baked & Broiled wild salmon fillet
2015-09-18 15:25:57
Serves 1
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399 calories
4 g
143 g
15 g
58 g
2 g
233 g
461 g
0 g
0 g
6 g
Nutrition Facts
Serving Size
233g
Servings
1
Amount Per Serving
Calories 399
Calories from Fat 138
% Daily Value *
Total Fat 15g
23%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 143mg
48%
Sodium 461mg
19%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
3%
Sugars 0g
Protein 58g
Vitamin A
10%
Vitamin C
0%
Calcium
4%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 1/2 pound of fresh wild thick cut salmon with skin per person preferably Alaskan salmon or sockeye salmon
Spices
  1. • Salt
  2. • Fresh cracked pepper
  3. • Garlic powder
  4. • Curry powder
Instructions
  1. 1. Spice all sides of the fish make sure to cover all the sides with all the spices and put the skin side down on a piece of foil on top of a baking sheet. (The foil will make you save the time on cleaning the baking sheet afterwards)
  2. 2. For the salmon cut I buy it takes about 6-8 min on the middle rack in the oven at 400°F (205°C). You can see that the salmon fat starts to foam a bit; this is the right time to finish the salmon off by broiling the fish.
  3. 3. Move the baking sheet with the salmon to the top rack and broil/grill about 2-3 min. This will slightly crisp the fish on the outside.
  4. 4. Serve the fish with salad and/or rice.
By DiepLicious
beta
calories
399
fat
15g
protein
58g
carbs
4g
more
DiepLicious https://dieplicious.com/
September 23, 2015 0 comment
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CHICKEN SPINACH LASAGNA

by Tina Diep September 17, 2015
chicken lasagna_FP

It’s been awhile since I posted a recipe on my blog. I have to admit that it has been hard to juggle with a newborn, and a constant flow of family and friends visiting to see my baby boy Ike. Finding the time to do everything is a little tricky.

These days I cook big portions so there is enough for at least two days. That way I have more quality time with my boy and my husband. I also try and clean and cut all vegetables during the day so it is easier to put it all together in the evening.

lasagna_ingredients
bechamel_sauce
prep_lasagna

Lasagna is one of the good dishes to make in big portions and I usually compliment it with a big side of salad. I have made this perhaps too many times since Ike was born. I choose chicken over beef just because beef lasagna tends to be too heavy for my belly.

Chicken spinach lasagna
2015-09-16 16:38:25
Serves 8
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384 calories
24 g
101 g
22 g
25 g
10 g
391 g
1010 g
11 g
0 g
10 g
Nutrition Facts
Serving Size
391g
Servings
8
Amount Per Serving
Calories 384
Calories from Fat 196
% Daily Value *
Total Fat 22g
34%
Saturated Fat 10g
51%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 101mg
34%
Sodium 1010mg
42%
Total Carbohydrates 24g
8%
Dietary Fiber 3g
13%
Sugars 11g
Protein 25g
Vitamin A
132%
Vitamin C
17%
Calcium
29%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Chicken tomato sauce
  1. • 1 pound of ground chicken
  2. • 1 tablespoon of olive oil
  3. • 2 1/2 teaspoons salt
  4. • 1/2 teaspoon pepper
  5. • 1/2 tablespoon olive oil
  6. • 1 medium onion, chopped
  7. • 2 cloves of garlic, minced
  8. • 1 large carrot, shredded
  9. • 24 oz. jar of tomato sauce (I use Rao's homemade tomato basil sauce or marinera sauce)
  10. • ½ - 1 cup of water
  11. • Salt and pepper
Mario Batelli's Béchamel sauce
  1. • 5 tablespoons butter
  2. • 4 tablespoons flour
  3. • 4 cups of milk
  4. • 1/2 teaspoon ground nutmeg
  5. • Salt
Filling, layer and topping
  1. • 10 oz. frozen spinach, thawed
  2. • 1 package of no-boil lasagna pasta
  3. • 4 oz. shredded mozzarella cheese
Chicken tomato sauce directions
  1. 1. Sauté the ground chicken in olive oil in a pan over medium heat while stabbing the chicken into smaller pieces until cooked. Add salt and pepper. Set the chicken aside in a bowl.
  2. 2. Sauté the onion in olive oil on the large pan over medium heat until translucent and then add the shredded carrot, garlic and a little salt and pepper and sauté for another minute.
  3. 3. Pour the tomato sauce and water into the sautéed onions and carrots along with the cooked chicken and let it simmer on low heat for 10 min. Set aside.
Béchamel sauce directions
  1. 1. In a medium pot heat the butter over medium-low heat until melted. Add the flour and whisk until smooth. Continue to cook over medium heat until the mixture turns into a light, golden sandy color, about 6 to 7 minutes.
  2. 2. Meanwhile, heat the milk in a separate pot until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook for 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside.
Assemble lasagna directions
  1. 1. Preheat the oven to 375°F (190°C)
  2. 2. Pour a very thin layer of the chicken tomato sauce in the bottom of a baking dish about 13”x 9” (33cm x 23cm) this prevents the pasta from burning to the bottom.
  3. 3. Add a layer of lasagna noodles and pour a layer of chicken tomato sauce on top, spread some spinach on top in lumps and finish with a layer of Béchamel sauce. Continue to add the layers until everything is used.
  4. 4. Finish the top with shredded cheese. Cover the lasagna with foil to keep the lasagna moist and from burning the cheese.
  5. 5. Bake in the oven for 25 min. Remove the foil and bake for another 15 min or until the cheese turns brown.
  6. 6. Serve the lasagna with a green salad.
By DiepLicious
beta
calories
384
fat
22g
protein
25g
carbs
24g
more
DiepLicious https://dieplicious.com/
Plate_chickenlasagna
September 17, 2015 0 comment
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CREAMY BLACK BEANS

by Tina Diep September 9, 2015
creamybackbeans_F

Black beans have become one of our favorite dishes at home after finally finding the right combination of spices and the perfect cooking time. I have tried many different recipes back in the days but nothing that gave me a good creamy sauce. The secret to making the creamy black beans is actually adding tomato paste it just gives the right texture. It’s easy to make the dish but the downside is the cooking time. It takes about 2 hours to cook in a pot, but if you have a crockpot then you can just throw it in the crockpot in the morning and come home to a warm and delicious meal.

I prefer to serve it over rice (for a healthier version I cook 2/3 of brown rice with 1/3 of wild rice) and a bit of shredded cheese and then topping the beans with a dollop of sour cream and a sprinkle of cilantro. You can eat it just like that or spoon the rice and beans up with organic blue corn tortilla chips.

For this dish you need to make natural taco seasoning mix that I have posted previously. It’s a lot of spices to buy if you don’t have them already but it will be worth the money as you can add this taco seasoning to any meat, tofu and vegetables you like. Just remember to add some tomato paste and water for the meat and tofu dishes.

Creamy Black Beans
2015-09-09 14:16:11
Serves 4
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Cook Time
2 hr
Cook Time
2 hr
384 calories
33 g
38 g
25 g
10 g
10 g
395 g
780 g
6 g
0 g
13 g
Nutrition Facts
Serving Size
395g
Servings
4
Amount Per Serving
Calories 384
Calories from Fat 218
% Daily Value *
Total Fat 25g
39%
Saturated Fat 10g
49%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 38mg
13%
Sodium 780mg
33%
Total Carbohydrates 33g
11%
Dietary Fiber 8g
34%
Sugars 6g
Protein 10g
Vitamin A
18%
Vitamin C
21%
Calcium
16%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 1 tablespoon of sunflower oil
  2. • 1 small onion chopped
  3. • 2 garlic cloves, minced
  4. • 1 cup black beans
  5. • 3 cups of water
  6. • 1.5 tablespoons of chicken bouillon or vegetable if you prefer vegetarian (I use “Better than bouillon”)
  7. • 3 teaspoons of taco seasoning (See DiepLicious natural taco seasoning)
  8. • 3 oz. tomato paste
Serve with
  1. Rice, shredded cheese, sour cream, cilantro and sliced avocado
Instructions
  1. 1. Soak the beans in cold water for 8 hours or over night.
  2. 2. Drain the beans and discard the water. Rinse thoroughly with cool water.
  3. 3. Sauté onions and garlic in a medium pot until translucent and then add the taco seasoning and sauté for another minute.
  4. 4. Add the beans in the pot with water and chicken bouillon and simmer on low for about 1 hour with a lid on and another 45 min to1 hour without a lid on. Remember to stir occasionally to prevent the beans from burning to the bottom. 4. Serve over steamed rice, shredded cheese and top the beans with sour cream, sliced avocado and a sprinkle of cilantro. Scoop the delicious rice and beans with corn tortilla chips.
By DiepLicious
beta
calories
384
fat
25g
protein
10g
carbs
33g
more
DiepLicious https://dieplicious.com/
September 9, 2015 2 comments
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PAN GRILLED ZUCCHINI PIZZA

by Tina Diep January 27, 2015
pan grilled zucchini pizza

It’s hard to not love a good pizza. I admit that when I eat out I usually go for the more traditional versions with tomato sauce and very few toppings, because it is hard to go wrong with simple, fresh ingredients in the Italian tradition. At home I will try and make more exotic pizza with different types of toppings as well as the traditional ones.

Jim Lahey, a legendary bread maker who owns a bakery in Manhattan called Sullivan Bakery, makes a wonderful zucchini pizza. The simple ingredients are very tasty and this is a good way of getting those green vegetables in your meal. His recipe requires breadcrumbs, which gives the pizza a nice crunchy texture.

How to make grilled pizza dough

If you want to keep your pizza on the healthy, unprocessed, and natural side, make sure that your breadcrumbs are made from only natural ingredients. Most breadcrumbs found in the supermarket have a long list of bad ingredients, including high fructose corn syrup.
Homemade breadcrumbs are easy to make using a stale leftover baguette (which should be made from natural ingredients). See my recipe here for “DiepLicious Homemade Breadcrumbs”.

how to grill pizza using a grill pan


The pan-grilled style of pizza dough is made from Craig W. Priebe’s recipe, which is a bit easier and quicker to make and handle than Jim Lahey’s. I like both dough recipes so you can choose either one. If you make Jim Lahey’s dough recipe, you can spread the dough out on a big olive oil greased baking pan instead of making a disk. You can find both recipes under the links below:

 “Craig W. Priebe’s grilled pizza recipe”

“Jim Lahey basic pizza dough recipe”

Pan grilled zucchini pizza
2015-01-27 14:05:41
Yields 2
Save Recipe
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451 calories
26 g
83 g
27 g
31 g
15 g
658 g
2318 g
15 g
0 g
10 g
Nutrition Facts
Serving Size
658g
Yields
2
Amount Per Serving
Calories 451
Calories from Fat 234
% Daily Value *
Total Fat 27g
41%
Saturated Fat 15g
74%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 83mg
28%
Sodium 2318mg
97%
Total Carbohydrates 26g
9%
Dietary Fiber 6g
25%
Sugars 15g
Protein 31g
Vitamin A
37%
Vitamin C
169%
Calcium
87%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • Grilled pizza dough, see recipe under link above
Zucchini topping ingredients
  1. • 2 ½ pounds (1.2 kg) of zucchini, grated
  2. • 1 ½ (10 grams) tablespoons salt
  3. • 2 cups (150 grams) Gruyere or high quality Swiss cheese, grated
  4. • 2 -2 ½ tablespoons (20-25 grams) homemade breadcrumbs
Instructions
  1. 1. Prepare the pizza dough.
  2. 2. Preheat the oven to 500°F.
  3. 3. Grate the zucchini by hand or use a food processor. Toss the zucchini in a medium bowl with salt and let it rest for about 15-20 min. This process helps draw water out of the zucchini.
  4. 4. Drain the zucchini in a strainer and use your hands to squeeze the excess water out. Pat the zucchini dry and toss with the grated cheese until well mixed.
  5. 5. Roll your disk of pizza dough out, and grill on both sides with your grill pan, spreading the zucchini on top and along the edges. Sprinkle with breadcrumbs on top.
  6. 6. Bake the grilled pizza in the oven just enough so the toppings turn golden brown. Take the pizza out and eat it either hot or at room temperature.
By DiepLicious
beta
calories
451
fat
27g
protein
31g
carbs
26g
more
DiepLicious https://dieplicious.com/

January 27, 2015 4 comments
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FINNISH PANCAKE

by Tina Diep January 19, 2015
Finnish pancake

When it comes to making brunch, one of my simple pleasures is cooking something that looks and tastes great, but is really easy to make. 

It’s hard not to love pancakes for brunch, but if you are like me, you prefer to start with a more savoury breakfast followed by a little something sweet afterwards as a dessert. Making traditional pancakes from scratch can be a little messy and time consuming, so I don’t make them often – and when I do, I make a big batch and freeze the extra. Yes, I have my lazy moments!

Our friends Filiz and Gregg invited us for a delicious brunch a couple of months ago. Filiz (who is a beautiful and very talented artist) baked a Finnish pancake for us, which I have never tried before. It was the most delightful pancake I have ever had. It looks and tastes amazing, yet it differs from traditional pancakes with a more custard-like and spongy consistency. I have since served this dish a few times for big groups of friends and it has always been a hit. It is such an easy dish to make that it would be a shame not to try and make it. Thanks Filiz for the inspiration.

Finnish pancake
2015-01-19 18:02:32
Serves 8
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157 calories
16 g
90 g
9 g
4 g
5 g
100 g
351 g
16 g
0 g
4 g
Nutrition Facts
Serving Size
100g
Servings
8
Amount Per Serving
Calories 157
Calories from Fat 78
% Daily Value *
Total Fat 9g
13%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 90mg
30%
Sodium 351mg
15%
Total Carbohydrates 16g
5%
Dietary Fiber 0g
0%
Sugars 16g
Protein 4g
Vitamin A
8%
Vitamin C
0%
Calcium
9%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 3 eggs
  2. • 1/2 cup sugar
  3. • 1 teaspoon salt
  4. • 1 1/4 cups all-purpose-flour
  5. • 2 cups of milk
  6. • 1/4 cup butter
Instructions
  1. 1. Preheat oven to 375 °F (230°C)
  2. 2. In a medium bowl stir together sugar, flour, and salt. Add in the eggs and milk. Use an electric mixer to beat until well-blended. The batter will be very thin (or at least thinner than traditional pancake batter).
  3. 3. Melt the butter in a small pot and spread/coat an oven dish; I use a 10-inch x 6.5-inch oven dish or a big quiche dish. Make sure to cover all the sides and then stir the remaining butter from the oven dish into the batter.
  4. 4. Pour the batter into the baking pan and bake for 30 minutes. It will puff up when baking, and flatten when cool.
  5. 5. Sprinkle with a little confectioner sugar for decoration and cut into squares or wedges depending on your oven dish and serve with maple syrup and fresh berries.
By DiepLicious
beta
calories
157
fat
9g
protein
4g
carbs
16g
more
DiepLicious https://dieplicious.com/
January 19, 2015 1 comment
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FRESH BAKED CRISPY SUNFLOWER ROLLS 

by Tina Diep January 5, 2015
Sunflower rolls_FP
Sunflower rolls_D

The traditional Danish weekend breakfast always consists of fresh baked morning rolls from the bakery. The Danes traditionally eat the rolls with butter, cheese, and/or jam. We call them “rundstykker”, meaning round pieces. Since I don’t have rundstykker available where I live in Brooklyn, I have to make my own. I don’t mind making them – there is nothing better than the smell of fresh baked bread in the morning. Although this recipe makes sunflower rolls that are different than the Danish rundstykker (which are white flour rolls), I like these better because they are a bit more rustic and have more of a bite to them.

Sunflower rolls_split

This recipe is ridiculously easy to make and takes no time to throw together. You don’t have to stick your hands in the sticky dough and knead, or even shape the dough into rolls. It’s that simple. The dough is made the day before and left overnight to rise in the fridge until next day. The dough gets bubbly, sticky and gooey, and when baked the rolls will have a beautiful crispy crust and a soft inside. Of course you don’t have to just eat these in the morning – they are also really good for lunch to make sandwiches. The crispy crust will disappear after a day, but toast them or heat them in the oven and the beautiful crust comes right back again. 

Fresh baked crispy sunflower rolls
2015-01-05 17:18:13
Yields 12
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157 calories
28 g
0 g
3 g
5 g
0 g
83 g
261 g
0 g
0 g
3 g
Nutrition Facts
Serving Size
83g
Yields
12
Amount Per Serving
Calories 157
Calories from Fat 24
% Daily Value *
Total Fat 3g
4%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 261mg
11%
Total Carbohydrates 28g
9%
Dietary Fiber 2g
7%
Sugars 0g
Protein 5g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 500 grams (17.6 oz.) cold water
  2. • 8 grams (0.28 oz.) dry yeast or 20 grams of fresh yeast
  3. • 165 grams (5.8 oz.) white whole wheat flour (or normal whole wheat flour)
  4. • 250 grams (8.8 oz.) all-purpose flour
  5. • 60 grams (2.1 oz.) sunflower seeds
  6. • 8 grams (1.5 teaspoon) salt
Decoration
  1. • Sprinkle with sunflower seeds or pumpkin seeds (pepitas)
Instructions
  1. 1. Make the dough in the evening the day before you want to bake the rolls.
  2. With a wooden spoon, mix water and yeast together in a bowl until the yeast has dissolved. Add the flours, sunflower seeds and salt and stir together. The dough should be sticky and not too firm or fluid.  Cover the bowl with plastic wrap and let the bowl and dough sit in the refrigerator over night.
  3. 2. In the morning preheat the oven on convection bake at 450°F. Line two baking sheets with parchment paper and use two spoons to scoop the dough up into balls of about 1/2- 3/4 cup in size. Each baking sheet should hold about 6 rolls. Brush with water and sprinkle with seeds on top of each for decoration.
  4. 3. Insert one baking pan at a time in the oven on the middle rack and bake for about 8 min. Then turn down the heat to 400°F bake for another 7 min or until the rolls turns golden and crisp.
  5. 4. Take them out of the oven and let the rolls cool for about 5 min on a rack before serving.
  6. 5. Repeat step 3 with the other baking sheets of rolls.
  7. Now you’ve got fresh baked bread straight from the oven and a really nice smell in the house!
By DiepLicious
beta
calories
157
fat
3g
protein
5g
carbs
28g
more
DiepLicious https://dieplicious.com/
Sunflower rolls_B
January 5, 2015 0 comment
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SPICY SHAKSHUKA

by Tina Diep December 11, 2014
Shakshuka

Shakshuka is believed to have a Tunisian origin. It is a wonderful dish that we often eat for breakfast, but it is also great as a dinner meal, and basically consists of eggs baked in tomato sauce.

I have had many different versions of this dish, including recipes with peppers and other vegetables. I have come to the conclusion that I like the simple and spicy version of the tomato sauce, although I will sometimes add a little chorizo in the mix.

This dish is really easy to make, and the best part is that it’s easy to find these ingredients available at home. You can prepare a large pan to serve as a big family meal, or, as I prefer, make them in individual ramekins.

Spicy Shakshuka
2014-12-11 15:54:06
Serves 6
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287 calories
12 g
383 g
20 g
16 g
6 g
223 g
478 g
3 g
0 g
12 g
Nutrition Facts
Serving Size
223g
Servings
6
Amount Per Serving
Calories 287
Calories from Fat 175
% Daily Value *
Total Fat 20g
30%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 383mg
128%
Sodium 478mg
20%
Total Carbohydrates 12g
4%
Dietary Fiber 2g
7%
Sugars 3g
Protein 16g
Vitamin A
28%
Vitamin C
29%
Calcium
16%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 3 tablespoons olive oil
  2. • 3 jalapeños, stemmed, seeded, and finely chopped
  3. • 1 shallot, chopped
  4. • 4 cloves garlic, crushed and minced
  5. • 1 teaspoon ground cumin
  6. • 1 tablespoon paprika
  7. • 1 pinch of cayenne pepper
  8. • 1 can (28 oz.) whole peeled tomatoes with juices
  9. • 
salt and pepper
  10. • 12 eggs
  11. • 1/2 cup feta cheese, crumbled
  12. • 1 tablespoon parsley, chopped
  13. • Toasted sliced bread/baguette or pita bread
  14. • 6 Ramekins (8 oz. / 240 ml)
Instructions
  1. 1. Heat oil in a medium-sized pot over medium-high heat. Add jalapeno and shallot and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, paprika and cayenne, and cook, stirring frequently, until the garlic is soft, about 2 more minutes.
  2. 2. Crush the tomatoes with your hands and add the tomatoes and their liquid into the pot with onions and jalapeño. Add 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until the sauce thickens (about 20 minutes). Season sauce with salt and pepper.
  3. 3. Preheat oven to 375 F
  4. 4. In 6 small ramekins, distribute the spicy tomato sauce and crack two eggs on top in each of the ramekins. Spoon a little of the sauce over the sides of the eggs, being careful not to destroy the yolks, and bake them in the oven for about 10 minutes depending on your egg preference.
  5. 5. Sprinkle the shakshuka with feta and parsley and serve with fresh baked toasted bread. The bread will be used to spoon your sauce and eggs up.
By DiepLicious
beta
calories
287
fat
20g
protein
16g
carbs
12g
more
DiepLicious https://dieplicious.com/
Shakshuka_B
December 11, 2014 0 comment
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Mama’s Sick Soup – Vietnamese Chao

by Tina Diep November 20, 2014
chao-vietnamese rice soup

Some people eat chicken soup when they are sick. But growing up, whenever I was sick my mom use to make chao, a Vietnamese rice soup. 

Chao Ingredients

I remembered the chao recipe awhile back when my husband got really sick. Aside from making him feel better, he really loved the soup. Now every time he’s sick he asks me to make it – I’m pretty sure he would eat this on a regular basis if given the chance. 

The soup is very basic with just a few ingredients, which is sometimes all you want when you are sick. My mother told me that the key was serving the soup boiling hot with lots of cracked white pepper to make you sweat and help your body fight the sickness. Apparently she was right, because I always felt better afterwards.  

Chao chopping pork
chao-potato
chao-cooking

Making the soup is easy, but my mom has a few pointers. It is better to chop up the meat yourself instead of buying it pre-ground, as the texture is better and the broth comes out more clear and clean. Also, toasting the rice before cooking adds a nice flavor and texture to the rice grains.

Mama's sick soup - Vietnamese Chao
2014-11-20 14:29:54
Serves 4
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Prep Time
15 min
Cook Time
40 min
Total Time
45 min
Prep Time
15 min
Cook Time
40 min
Total Time
45 min
247 calories
25 g
43 g
9 g
17 g
2 g
489 g
808 g
2 g
0 g
5 g
Nutrition Facts
Serving Size
489g
Servings
4
Amount Per Serving
Calories 247
Calories from Fat 79
% Daily Value *
Total Fat 9g
14%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 43mg
14%
Sodium 808mg
34%
Total Carbohydrates 25g
8%
Dietary Fiber 2g
8%
Sugars 2g
Protein 17g
Vitamin A
7%
Vitamin C
17%
Calcium
8%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 1/4 cup of white rice (jasmine or basmati)
  2. • 1 pork chop or a chicken breast
  3. • Ground black pepper and salt
  4. • 1 tablespoon of sunflower oil
  5. • 1 medium onion, skin peeled off
  6. • 1 inch of fresh ginger, whole piece
  7. • 1 potato, peeled and cut into small cubes
  8. • 40 oz. (1200 ml) water
  9. • 2 tablespoons fish sauce
Toppings
  1. • Cilantro
  2. • Scallions
  3. • Crisp fried shallots or onions
  4. • A pinch of Chili flakes
  5. • Cracked white pepper
Instructions
  1. 1. Heat a small frying pan and toss the rice in. Toast the rice until the rice grains brown.
  2. 2. While the rice is toasting, beat/chop the pork (or chicken) with a knife. Use the knife like a meat tenderizer. Don't cut the meat all the way through but keep beating the meat with the knife until the pork start to fall apart like ground meat. Sprinkle with salt and pepper.
  3. 3. Heat some oil in a medium pot over medium heat and sauté the meat until almost cooked. 4. Add the toasted rice, whole onion, ginger, diced potato and water to the pot. Bring to a simmer for about 30-40 min covered.
  4. 4. Add the fish sauce, and add more salt and black pepper to taste, if needed. Remove the ginger and onion.
  5. 5. Serve the soup hot in a bowl and sprinkle with cilantro, scallion, crisp fried onions, chili flakes and plenty of cracked white pepper.
Notes
  1. If you want to make a luxury edition of this soup you can add a few pork bones or ribs for a more flavorful broth. If you want to add more vegetables in the soup small diced carrots and celery adds a nice flavor as well.
By DiepLicious
beta
calories
247
fat
9g
protein
17g
carbs
25g
more
DiepLicious https://dieplicious.com/
November 20, 2014 5 comments
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GOAT CHEESE AND BROCCOLI RABE CROSTINI

by Tina Diep October 30, 2014
crostini-goatcheese-broccolirabe

It might be that I am petite in stature that I like small bite-size dishes, or perhaps they just taste better to me. I fact, I will never let hors d’oeuvres pass me without having a taste – you might actually see me chase down the waiters or force them to come to me first the next time they fill up their serving plate. My Vietnamese heritage has no shame.

When I host dinner parties, I often serve a cheese and meat platter for my guests to enjoy with wine before the main meal. To add some variety, I love serving these crostini with goat cheese and broccoli rabe. The rich flavor from the goat cheese goes really well with bitter greens.

If you don’t like goat cheese you can also use herbed garlic soft cheese (Boursin).

Goat cheese and broccoli rabe crostini
2014-10-30 22:03:52
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178 calories
33 g
0 g
3 g
6 g
0 g
63 g
469 g
1 g
0 g
2 g
Nutrition Facts
Serving Size
63g
Amount Per Serving
Calories 178
Calories from Fat 22
% Daily Value *
Total Fat 3g
4%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 469mg
20%
Total Carbohydrates 33g
11%
Dietary Fiber 2g
8%
Sugars 1g
Protein 6g
Vitamin A
1%
Vitamin C
2%
Calcium
7%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 1 bunch of broccoli rabe, ends cut off
  2. • Goat cheese (chèvre) or garlic cream cheese (Boursin)
  3. • Fresh baguette, sliced
  4. • 1 clove of garlic (for goat cheese)
  5. • Salt, pepper
  6. • Pinch of chili flakes
Instructions
  1. 1. Sauté the broccoli rabe on a pan with a little olive oil for a few minutes. Add a couple of tablespoons of water and cook until the greens turn tender and the water has evaporated.
  2. 2. Remove the broccoli rabe from the pan and cut each of them in half.
  3. 3. Cut the baguette in thin diagonal* slices and toast the bread in the oven for a few minutes on 400°F (200°C).
  4. 4. If you choose goat cheese: Cut a clove of garlic in half and rub on top of the warm toasted bread. The heat will melt the garlic and infuse the bread. Let it cool a bit before spreading a little goat cheese on top.
  5. If you choose Boursin herbed garlic cheese: Let the bread cool a bit before spreading a little Boursin cheese on top.
  6. 5. Top each crostini with a little sautéed broccoli rabe, and sprinkle with salt, pepper and chili flakes.
Notes
  1. *Tip: it looks a lot better if you cut the bread at an angle, and it also creates a bigger surface to allow more toppings.
By DiepLicious
beta
calories
178
fat
3g
protein
6g
carbs
33g
more
DiepLicious https://dieplicious.com/
October 30, 2014 0 comment
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MUSHROOM AND LEEK FRITTATA

by Tina Diep October 27, 2014
mushroom and leek frittata

I have never been a big lover of scrambled eggs – they are usually too plain for me. So when I cook eggs, I make frittatas, which are easy to make and have a wonderful flavor.

A frittata is perfect to make when you have friends over for brunch, which I quite often do. Stick it in the oven, and voila! You don’t even have to be in the kitchen while you are entertaining your friends, and the outcome is a beautiful egg dish. In fact, frittatas are so easy to make that you don’t even need a recipe, as long as you have some eggs and a few vegetables to sauté (or even just some herbs)

The photo in this post is of a frittata that was in the oven for a little longer than I intended, since my guests all arrived late. The frittata was still amazing, but I prefer cooking it a little less to create small pockets of melting cheese, which are fabulously mouth melting.

Mushroom and leek frittata
2014-10-26 23:18:46
Serves 6
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236 calories
5 g
269 g
17 g
15 g
7 g
156 g
249 g
2 g
0 g
10 g
Nutrition Facts
Serving Size
156g
Servings
6
Amount Per Serving
Calories 236
Calories from Fat 155
% Daily Value *
Total Fat 17g
27%
Saturated Fat 7g
34%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 269mg
90%
Sodium 249mg
10%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
4%
Sugars 2g
Protein 15g
Vitamin A
18%
Vitamin C
7%
Calcium
20%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 2 tablespoons olive oil
  2. • 6-8 oz. white button mushrooms, sliced
  3. • 1 large leek, chopped
  4. • 8 eggs
  5. • ¼ cup of milk
  6. • 3 scallions, chopped (save a bit for garnish)
  7. • 4 oz. white sharp cheddar cheese, cut into 1/2 inch x 1/2 inch squares
  8. • Salt and pepper
  9. • A pinch of thyme
Instructions
  1. 1. In a saucepan, heat the olive oil until hot and then add the mushrooms. Sauté until lightly browned, then add salt and pepper and keep sautéing until he mushrooms are well done.
  2. 2. Add the leeks and sauté until edges are slightly charred. Let the vegetables cool off a bit.
  3. 3. In a large bowl, whip the eggs and milk together with salt, pepper and thyme. Add the sautéed vegetables, scallions and cheddar cheese.
  4. 4. Pour the eggs and vegetable mixture in a quiche dish and bake in the oven at 390 °F (200°C) until the top is slightly browned and the egg mixture is baked.
  5. 5. Sprinkle with scallions and serve immediately.
By DiepLicious
beta
calories
236
fat
17g
protein
15g
carbs
5g
more
DiepLicious https://dieplicious.com/
October 27, 2014 1 comment
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SPICY TOFU TACOS

by Tina Diep October 13, 2014
tofu tacos_FP

Back in the day, tofu was always a weird food to me. My image of tofu was a product with a bland taste, which could be transformed to have the consistency of meat. What was the purpose of trying to make something taste like meat if you were trying to avoid meat? Over the years, however, I have learned to appreciate tofu as one of the great healthy foods, and have learned the right ways to prepare tofu with amazing flavors.

Stuffing for tacos

My inspiration for trying tofu in my cooking was my friend Silas, who always bragged about how good his tofu tacos were. I was curious – how good could tofu be? By the time I was finally invited over to try his tofu tacos, which were amazing, I had already developed my own little recipe. His version of tofu tacos is actually not too far from my own, but mine are perhaps a bit spicier. Silas also introduced me to a taco topping that I now can’t live without, kalamata olives. That amazing salty taste perfectly complements the other flavors in the right way – give it a try even if you think it sounds a bit strange.

Today it is rare that we eat meat tacos at home, both because we try to keep a healthier lifestyle and because the tofu tacos are really good.

Here is the recipe for “Natural homemade taco seasoning”

tofu taco ingredients
SpicyTofu Tacos
2014-10-13 15:50:52
Serves 4
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84 calories
6 g
0 g
7 g
1 g
1 g
44 g
65 g
3 g
0 g
6 g
Nutrition Facts
Serving Size
44g
Servings
4
Amount Per Serving
Calories 84
Calories from Fat 61
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 65mg
3%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
5%
Sugars 3g
Protein 1g
Vitamin A
7%
Vitamin C
10%
Calcium
1%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Tofu tacos ingredients
  1. • 1 package of extra firm tofu
  2. • 2 tablespoons olive oil
  3. • 1 small onion, cut into small cubes
  4. • 2 garlic cloves
  5. • Juice from ½ lime
  6. • 4 tablespoons tomato paste
  7. • About 2 ½ tablespoon homemade taco seasoning (see DiepLicious natural homemade taco seasoning)
Garnish
  1. • 1 tablespoon chopped cilantro
Instructions
  1. 1. Press the liquid from the tofu for about 20 min.  To press the tofu, you can place it on a plate, with another plate on top, and then add some weight on top (for example, a couple of heavy books).
  2. 2. Heat olive oil in a pan, and sauté the onions and garlic until translucent and slightly browned.
  3. 3. Crumble the tofu with your hands and add it to the pan with the onions and garlic.
  4. 4. Mix in the taco seasoning (you can add more or less of the taco seasoning depending on how flavorful and spicy you like it) and stir until well mixed. Add the squeezed lime juice and tomato paste, and stir until combined. If the tofu is too dry, you can add a tablespoon or two of water to dilute the tomato paste and create a sauce.
  5. 4. Transfer the tofu to a serving bowl, and garnish with cilantro.
  6. 5. Serve the tofu with you favorite toppings such as sliced cherry tomatoes, lettuce, chopped kalamata olives, lime wedges, fresh corn, sour cream, salsa, shredded mozzarella cheese, avocado (guacamole) and black beans.
By DiepLicious
beta
calories
84
fat
7g
protein
1g
carbs
6g
more
DiepLicious https://dieplicious.com/
Stuffed tofu taco2
October 13, 2014 1 comment
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COCONUT CHICKEN CURRY

by Tina Diep September 29, 2014
coconut chicken curry_FP
coconut chicken curry_I

With colder weather around the corner, hot meals are on my mind. I recently whipped up this hot spicy coconut chicken curry dish when my neighbor stopped by with her son to get out of the blowing wind and cold rain. It is perfect for a cozy night indoors.

Coconut chicken curry
2014-09-29 15:09:20
Serves 4
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525 calories
26 g
72 g
33 g
35 g
21 g
380 g
1030 g
3 g
0 g
9 g
Nutrition Facts
Serving Size
380g
Servings
4
Amount Per Serving
Calories 525
Calories from Fat 282
% Daily Value *
Total Fat 33g
51%
Saturated Fat 21g
104%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 72mg
24%
Sodium 1030mg
43%
Total Carbohydrates 26g
9%
Dietary Fiber 3g
11%
Sugars 3g
Protein 35g
Vitamin A
145%
Vitamin C
45%
Calcium
12%
Iron
37%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 2 tablespoons olive oil
  2. • About 3/4 pound antibiotics-free and organic free-range chicken breast
  3. • 1 medium carrot, diced
  4. • 1 medium onion, sliced
  5. • 1 1/2 teaspoons fresh ginger, minced
  6. • 2-3 cloves of garlic, minced
  7. • 1 teaspoon curry powder
  8. • 1 teaspoon ground cumin
  9. • 1 teaspoon chili powder
  10. • 1 can (14 oz.) coconut milk
  11. • 1 tablespoon curry paste (red or green)
  12. • 1 teaspoon salt
  13. • 1 can garbanzo beans, rinsed and drained
  14. • 1 bunch of Swiss chard, cleaned, stems removed, and roughly chopped
Instructions
  1. 1. In a large pot, heat olive oil on medium high heat and add the chicken. Cook until the chicken has seared on the outside.
  2. 2. Add the carrots, and sauté for another 1-2 minutes.
  3. 3. Add the onion and ginger, sauté for another 2 minutes, and then add the garlic, curry, cumin and chili powder. Stir and let the spices toast for a minute, and then add the coconut milk. Fill the coconut milk can with water and add it in the pot. Let the mixture simmer for about 20 min.
  4. 4. Add the chickpeas and Swiss chard to the pot and cook for another 10-15 minutes.
  5. 5. Serve the chicken curry steaming hot with a bowl of rice.
By DiepLicious
beta
calories
525
fat
33g
protein
35g
carbs
26g
more
DiepLicious https://dieplicious.com/
September 29, 2014 19 comments
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QUINOA AND SALMON FRITTERS

by Tina Diep September 24, 2014
quinoa-salmon fritter_FP
quinoa-salmon fritters_D
pan-quinoa-salmon fritter

During a recent stay at a vacation house with a group of friends, we put our culinary skills together and hosted an over-the-top potluck style feast. I came home with some great leftover salmon and new inspiration from my friends’ cooking.

I really hate to waste food, so I try and incorporate my leftovers into new dishes whenever I can. I made this recipe with the salmon and a few other things I found in my fridge. The dish turned out great so I had to share it on my blog. 

Quinoa and salmon fritters
2014-09-24 17:09:49
Serves 4
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388 calories
25 g
137 g
19 g
27 g
6 g
140 g
797 g
1 g
0 g
11 g
Nutrition Facts
Serving Size
140g
Servings
4
Amount Per Serving
Calories 388
Calories from Fat 172
% Daily Value *
Total Fat 19g
30%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 137mg
46%
Sodium 797mg
33%
Total Carbohydrates 25g
8%
Dietary Fiber 2g
10%
Sugars 1g
Protein 27g
Vitamin A
13%
Vitamin C
6%
Calcium
28%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 1/2 cup red quinoa
  2. • 3 tablespoons parsley, finely chopped
  3. • 7 oz. (200 grams) cooked salmon (leftover), torn into smaller pieces
  4. • 1/2 cup bread crumbs
  5. • 1/2 cup Parmesan cheese
  6. • 1/2 teaspoon salt
  7. • Fresh cracked pepper
  8. • 1/2 teaspoon cumin
  9. • 1/2 teaspoon curry powder
  10. • 2 eggs
  11. • 2 tablespoons olive oil, for frying
Instructions
  1. 1. Cook the quinoa as directed on package and let it cool.
  2. 2. In a large bowl, mix all the above ingredients except for olive oil.
  3. 3. Shape them into small patties and make sure to squeeze them tightly to prevent them from falling apart during cooking.
  4. 4. Heat olive oil in a pan on medium high heat and add the patties. Sauté until browned on each side.
  5. 5. Serve with simple arugula salad and a few slices of avocado.
By DiepLicious
beta
calories
388
fat
19g
protein
27g
carbs
25g
more
DiepLicious https://dieplicious.com/
quinoa-salmon fritters_BP
September 24, 2014 21 comments
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BACON-WRAPPED DATES STUFFED WITH FETA

by Tina Diep September 11, 2014
Bacon wrapped dates with feta

Over the years I have tried many variations of bacon-wrapped dates, and they are usually delicious.  But once I tried the version created by my new friend Nate on a birthday celebration trip to upstate New York, I completely fell in love with this snack. 

Bacon wrapped dates with feta directions

Nate’s secret was to stuff the dates with feta cheese. The combination of the rich flavor from the feta with the sweet dates and salty bacon is a perfect mouthwatering combination. I made these at a little wine and cheese party and they quickly disappeared.

Bacon-wrapped dates stuffed with feta
2014-09-11 18:03:06
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183 calories
19 g
34 g
9 g
7 g
5 g
60 g
508 g
17 g
0 g
4 g
Nutrition Facts
Serving Size
60g
Amount Per Serving
Calories 183
Calories from Fat 82
% Daily Value *
Total Fat 9g
14%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 34mg
11%
Sodium 508mg
21%
Total Carbohydrates 19g
6%
Dietary Fiber 2g
6%
Sugars 17g
Protein 7g
Vitamin A
3%
Vitamin C
0%
Calcium
16%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • Bacon, cut into smaller pieces, just big enough to wrap a date
  2. • Feta cheese, cut into thin rectangles
  3. • Small dried dates, pitted
Tools
  1. • Tooth picks
Instructions
  1. 1. Cut a slit along each date and stuff them with feta. Wrap a piece of bacon around each date, and close and secure the bacon with a toothpick.
  2. 2. Bake in the oven at 350°F (180°C) for about 25 minutes, or until browned and crisp.
  3. 3. Transfer them onto a plate lined with paper towel to absorb the grease from the bacon. Serve them on a nice serving plate.
By DiepLicious
beta
calories
183
fat
9g
protein
7g
carbs
19g
more
DiepLicious https://dieplicious.com/

September 11, 2014 2 comments
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MANGO PROSCIUTTO ROLLS

by Tina Diep August 18, 2014
mango prosciutto rolls

I have served these appetizers to friends a few times before dinner, and I can tell you they were a hit. They pair especially well with a little chilled sparkling or white wine. 

This is quite an easy recipe that requires no cooking.  It looks impressive and is pretty tasty as well. I am sure that my husband could eat a couple dozen of these – no matter how many you make there will never be enough.

mango prosciutto rolls_SQ_L
Mango Prosciutto Rolls
2014-08-18 02:01:07
Yields 20
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40 calories
3 g
4 g
3 g
1 g
1 g
23 g
113 g
2 g
0 g
2 g
Nutrition Facts
Serving Size
23g
Yields
20
Amount Per Serving
Calories 40
Calories from Fat 25
% Daily Value *
Total Fat 3g
4%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 4mg
1%
Sodium 113mg
5%
Total Carbohydrates 3g
1%
Dietary Fiber 0g
1%
Sugars 2g
Protein 1g
Vitamin A
4%
Vitamin C
11%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 1 ½ tablespoons olive oil
  2. • A pinch of lemon zest
  3. • ½ teaspoon of lemon juice
  4. • Pinch of cracked pepper
  5. • 10 slices of prosciutto
  6. • 1 handful of arugula
  7. • 1 mango, cut into small sticks
  8. • A few mint sprigs
Instructions
  1. 1. Mix olive oil, lemon zest, lemon juice and cracked pepper in a small bowl
  2. 2. Cut the prosciutto slices in half. Brush each prosciutto piece lightly with the lemon oil mixture, and then place two mango sticks, a little arugula, and two mint leaves onto one end of each prosciutto piece. Roll the prosciutto tightly (but carefully) to create a roll. Tuck the prosciutto end underneath and brush again with lemon oil (this will prevent the prosciutto from drying up and will also make them taste better).
  3. 3. Lay out each roll side-by-side on a nice serving tray, and serve these hors d’oeuvres with chilled sparkling or white wine.
By DiepLicious
beta
calories
40
fat
3g
protein
1g
carbs
3g
more
DiepLicious https://dieplicious.com/
August 18, 2014 1 comment
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PIADINA WITH ROASTED VEGETABLE SALAD

by Tina Diep August 6, 2014

piadina_SQTI recently went on a two-week trip to Tuscany in Italy, which was amazing. What a beautiful country. As much as I loved the pasta and pizzas and their simple ingredient cooking, which was truly delicious,  by the end of my vacation I was looking for a break from all of the oily and carbohydrate-based foods. I also realized that Italians don’t really eat many green salads, and as a salad lover, that’s what I was craving.plate of roasted vegetables psd

As soon as I got home I bought several different types of salad and some sweet potatoes. I have been preparing sweet potatoes a lot lately for their health benefits and the satisfying feeling of eating them, and for this recipe I oven roasted them along with onions and cherry tomatoes. The onions take on a nice charred caramelized flavor, which goes nicely along the roasted sweet potatoes. You can just make this recipe as a stand-alone salad, or stuff the salad in a pita bread or piadina.roasting vegetables

Piadina with roasted vegetables
2014-08-06 02:12:02
Yields 4
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466 calories
74 g
0 g
16 g
11 g
2 g
681 g
535 g
15 g
0 g
13 g
Nutrition Facts
Serving Size
681g
Yields
4
Amount Per Serving
Calories 466
Calories from Fat 137
% Daily Value *
Total Fat 16g
24%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 0mg
0%
Sodium 535mg
22%
Total Carbohydrates 74g
25%
Dietary Fiber 11g
43%
Sugars 15g
Protein 11g
Vitamin A
324%
Vitamin C
38%
Calcium
14%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Piadina Ingredients
  1. • 1/2 cup whole wheat flour
  2. • 1 cup white flour
  3. • 2+1 tablespoons olive oil
  4. • 1/2 cup water
  5. • 1/2 teaspoon salt
Roasted Vegetables Ingredients
  1. • 3 small sweet potatoes, peeled and cubed
  2. • 1 large onion, halved and sliced
  3. • Cherry tomatoes halved or wedged
  4. • A pinch of chili flakes (optional)
  5. • 2 tablespoons of olive oil
  6. • Salt and pepper
Salad Ingredients
  1. • 3 handfuls mixed baby kale and greens or arugula
  2. • 1/4 cup kalamata olives, chopped
  3. • 1 tablespoon lemon juice
  4. • 1 tablespoon olive oil
  5. • Salt and pepper
Piadina directions
  1. 1. Add the flour and salt in a bowl. Make an indentation in the flour mix and pour the water and olive oil in the middle. Stir with a spoon until everything starts to stick together. Use your hand to knead the dough for about 5 minutes until elastic and smooth. Add more flour if needed.
  2. 2. Shape the dough into a ball and coat the dough in 1 tablespoon of olive oil. Put it back into the bowl and cover with film. Let the dough rest for 30 minutes (you can prepare and bake the roasted vegetables during this time).
  3. 3. Divide the dough into four balls, toss a little flour on your clean kitchen table, and use a rolling pin to roll each ball flat and thin as a crepe.
  4. 4. Heat your frying pan with a light spray of oil and carefully transfer the dough to the pan. Turn the piadina when it starts to brown and/or if it starts to bubble. Turn it and fry the other side.
Roasted vegetables and salad directions
  1. 1. Toss the sweet potatoes, onions and tomatoes together with olive oil, chili flakes, salt and pepper and bake them on a baking pan in the oven at 400 degrees Fahrenheit (200°C) for about 30 min, or until the edges are charred. Toss and turn the vegetables halfway through the baking process. Take them out of the oven to cool.
  2. 2. In a salad bowl add the mixed greens, kalamata olives and red pepper together with lemon, olive oil, salt and pepper. Toss in the cooled roasted vegetables.
  3. 3. Serve as is, or take a piadina and fill it with vegetables. Fold it in half and serve.
Notes
  1. I used the leftover salad and Piadina to make my husband’s lunch for the next day and he loved it.
By DiepLicious
beta
calories
466
fat
16g
protein
11g
carbs
74g
more
DiepLicious https://dieplicious.com/
piadina

 

 

August 6, 2014 0 comment
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DANISH RUGBRØD (RYE BREAD)

by Tina Diep August 4, 2014

Rugbroed_SQWhen I first moved to New York, I realized how much I missed Danish bread. It was kind of frightening to me that store bought bread would not get moldy for more than a month, whereas bread in Denmark would typically only last 4 to 5 days. This is the trade off in convenience with processed foods, but it is also the reason why I started baking my own breads.

Danish rugbrød (rye bread) is a dark rectangular loaf of bread, and is denser than the normal rye bread you will find in most stores. Filled with grains and dietary fiber, it is low in fat and contains no oil or refined sugar, which makes this bread very healthy and filling. Because of the density of the bread, the Danes don’t eat the rugbrød in a traditional American sandwich format, but rather as an open-faced sandwich.

You might have seen me post some of the recipes that go very well with rugbrød. We also call it smørrebrød.

The recipe is based on sourdough, which has a distinguished flavor and also helps to keep the rugbrød naturally fresh for a longer period. Although it is easy to make, be aware that the sourdough takes 4 days before it can be used for baking.Danish rugbrød

My friend Anne H. passed me the best recipe that I have ever tried, so you have her to thank for sharing. The following recipe is reduced to one loaf instead of two, since I prefer to eat my bread as fresh as possible, and I altered it slightly by adding pepitas (pumpkin seeds).sour dough_step 1sour dough_step 2sour dough_step 3
 

Danish rugbrød (rye bread)
2014-08-04 02:05:17
Yields 24
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138 calories
25 g
0 g
2 g
5 g
0 g
59 g
242 g
1 g
0 g
1 g
Nutrition Facts
Serving Size
59g
Yields
24
Amount Per Serving
Calories 138
Calories from Fat 21
% Daily Value *
Total Fat 2g
4%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 242mg
10%
Total Carbohydrates 25g
8%
Dietary Fiber 3g
12%
Sugars 1g
Protein 5g
Vitamin A
0%
Vitamin C
0%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. (makes 1 loaf of rugbrød)
Day 1
  1. • 105 grams rye flour
  2. • 140 grams water
  3. • 8 grams of dry yeast
Day 2
  1. • 35 grams rye flour and stir
Day 4
  1. • 325 grams water or (93 grams malt beer and 233 grams water-this will give the rye bread a nice brown color)
  2. • 150 grams all-purpose flour
  3. • 137 grams rye flour
  4. • 10 grams salt
  5. • 35 grams flax seeds
  6. • 45 grams sunflower seeds
  7. • 45 grams pumpkin seeds (pepitas) + a little extra for the bottom of the loaf
  8. • 125 grams cracked rye
  9. • 1 tablespoon honey
  10. • Sourdough
Instructions
  1. 1. To prepare the sourdough, mix the Day 1 ingredients in a bowl and cover with a plate. Let the mixture sit at room temperature on your kitchen counter.
  2. 2. On day 2, add the Day 2 ingredients and stir. Let the mixture sit for two more days, stirring each day.
  3. 3. On day 4, mix all the Day 4 ingredients (including the sour dough) in a large bowl.
  4. Grease a bread pan with oil and toss some pepitas in the bottom of the pan (this optional step allows the bread to come out with a beautiful bottom covered with pepitas). Pour the dough in the pan and cover with plastic wrap. Let the dough rise on your kitchen counter for about 6 hours or until the dough reaches the edge of the pan.
  5. 4. Brush the rye bread with a mix of oil and water and bake for 1 hour and 5 min at 200°C / 390°F in the middle rack of your oven.
  6. 5. Take the bread out of the pan and put it in the oven again for another 10 min. This will help to create a better crust around the sides of where the pan had covered your bread. Take the rugbrød out of the oven and let it cool on a rack.
Notes
  1. The bread needs to be completely cool before you can slice it.
  2. *To keep your bread fresh wrap the bread tightly in a clean dish towel and leave it in a dry place at room temperature. The kitchen counter is perfect. Wrapping the bread can keep your bread fresh for a week.
By DiepLicious
beta
calories
138
fat
2g
protein
5g
carbs
25g
more
DiepLicious https://dieplicious.com/
 

Danish smørrebrød, frikadeller, remoulade, flæskesteg

You can buy cracked rye on Amazon

August 4, 2014 12 comments
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MOZZARELLA-PICKS WITH PESTO DIP

by Tina Diep June 18, 2014

finger food mozzarella-tomato-picksAfter a long period of unstable weather and a colder breeze than usual, the summer has finally arrived in Brooklyn!  So naturally my mind turns to fun summer parties, white wine sangria, and picnics in the park with our amazing friends.

This little cute mozzarella and cherry tomato stick dish is perfect for those occasions and easy to put together – a good and tasty little hors d’oeuvre to serve. It is as easy to make as it looks. For homemade pesto check out the recipe for arugula pesto and sage and walnut pesto

Mozzarella-picks with pesto dip
2014-06-18 18:23:03
Serves 8
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1468 calories
20 g
358 g
109 g
103 g
61 g
708 g
2857 g
11 g
0 g
39 g
Nutrition Facts
Serving Size
708g
Servings
8
Amount Per Serving
Calories 1468
Calories from Fat 958
% Daily Value *
Total Fat 109g
168%
Saturated Fat 61g
304%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 35g
Cholesterol 358mg
119%
Sodium 2857mg
119%
Total Carbohydrates 20g
7%
Dietary Fiber 3g
12%
Sugars 11g
Protein 103g
Vitamin A
103%
Vitamin C
56%
Calcium
232%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 16 Cherry tomatoes
  2. • 16 Fresh basil leaves
  3. • 16 Small balls of mozzarella
  4. • 2 oz. Your favorite pesto, homemade or store bought
Tools
  1. • A little dipping bowl
  2. • Toothpicks
Instructions
  1. 1. Take a toothpick and spike it through a cherry tomato, a leaf of basil and a small mozzarella ball. Continue until you have enough or run out of vegetables/cheese.
  2. 2. Arrange them nicely on a plate with a small bowl of your favorite pesto.
By DiepLicious
beta
calories
1468
fat
109g
protein
103g
carbs
20g
more
DiepLicious https://dieplicious.com/

June 18, 2014 0 comment
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POLENTA WITH KALE & MUSHROOMS

by Tina Diep June 12, 2014

polenta with kale-mushroomsAmong my go-to staple foods these days are kale and mushrooms, and it’s hard to go wrong with those two.  We eat these at home in so many different ways because they are easy to make, very healthy, and most importantly just a delightful combination of flavors.

Today I chose to make polenta with my favorite sautéed vegetables. It is perfect recipe for those on a gluten-free diet, and if you don’t care for polenta, you can instead serve the sautéed vegetables with bulgur, quinoa, couscous or rice.

ingredientssauteed vegetables 

 

Polenta with kale and mushrooms
2014-06-12 18:30:54
Serves 6
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266 calories
29 g
21 g
12 g
11 g
6 g
277 g
769 g
3 g
0 g
5 g
Nutrition Facts
Serving Size
277g
Servings
6
Amount Per Serving
Calories 266
Calories from Fat 107
% Daily Value *
Total Fat 12g
19%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 21mg
7%
Sodium 769mg
32%
Total Carbohydrates 29g
10%
Dietary Fiber 5g
20%
Sugars 3g
Protein 11g
Vitamin A
58%
Vitamin C
36%
Calcium
20%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Polenta ingredients
  1. • 4 cups of water
  2. • 1 teaspoon salt
  3. • 1 cup of polenta
  4. • 1 tablespoon of butter
  5. • ½ cup of Parmesan cheese
Sautéed kale and mushrooms ingredients
  1. • 1 tablespoon olive oil
  2. • 1 shallot, chopped
  3. • 7 oz. (200 grams) of mixed mushrooms, coarsely chopped
  4. • 1 tablespoon soy sauce
  5. • ½ cup of chickpeas, cooked and drained
  6. • 3.5 oz. (100 grams) organic kale, roughly chopped
  7. • 2 tablespoons sherry vinegar
  8. • 1 teaspoon dried tarragon
  9. • 1 tablespoon white wine
  10. • 1-2 tablespoon of butter
Garnish
  1. • Chopped chives
Polenta
  1. 1. Bring the water to a boil in a 2-3 quart pot (with a lid) on medium-high heat and add salt to the water.
  2. 2. Slowly and gradually add the polenta whisk the polenta in the boiling water in a steady motion.
  3. 3. Continue to whisk until the polenta thickens. Turn down the heat to low and keep whisking until the polenta is thick enough that it doesn’t settle back to the bottom of the pot when you stop stirring.
  4. 4. Put a lid on the pot and let it cook for another 30 min. while stirring in between.
  5. 5. Mix in the butter and cheese with the polenta and set aside, with the lid on, until you are ready to serve.
Sauté vegetables
  1. 1. Heat a sauté pan with olive oil on high heat, add the mushrooms, and cook for about 5 min.
  2. 2. Lower the heat to medium and add the chickpeas and soy sauce and cook for few minutes more until golden.
  3. 3. Add the sherry vinegar and kale and sauté until the kale has softened. Stir the tarragon into the vegetables.
Serve
  1. 1. Pour the polenta in a large dish (preferably covered with a lid to keep the polenta soft and warm) and pour the sautéed vegetables on top. Put the lid on to keep the dish warm.
  2. 2. To make a delicious pan sauce, place the previously used sauté pan over medium heat, and add a little white wine to the pan. Let the wine simmer and almost evaporate, and stir in 1-2 tablespoons of butter. Pour the sauce over the polenta and sautéed vegetables, and garnish with chives.
  3. 3. Serve immediately.
By DiepLicious
beta
calories
266
fat
12g
protein
11g
carbs
29g
more
DiepLicious https://dieplicious.com/

June 12, 2014 0 comment
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RHUBARB SOUP WITH ICE CREAM & FIGS

by Tina Diep May 15, 2014

rhubarb soup -ice creamThe first time I heard of ‘rhubarb soup’, I was skeptical that was a real dish. I was introduced to it through my Danish friend Anne, who once confused a toilet brush for a dishwashing brush in a demonstration of the ‘American’ kitchen to her visiting mother. Despite her less than stellar reputation around the kitchen, it turns out she can cook – she served us an amazing meal and an even better dessert. rhubarb soup-ice cream -figs

Indeed, rhubarb soup turned out to be one of the best desserts I have ever had.
Rhubarb is in season in early spring, so hurry up and make this dish because it is wonderfully refreshing and really easy to make. I would even stock up my freezer with rhubarb so I can make this dish again.

 

Rhubarb soup with vanilla ice cream and caramelized figs
2014-05-15 02:23:50
Serves 6
Save Recipe
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354 calories
67 g
32 g
9 g
4 g
5 g
318 g
64 g
59 g
0 g
3 g
Nutrition Facts
Serving Size
318g
Servings
6
Amount Per Serving
Calories 354
Calories from Fat 77
% Daily Value *
Total Fat 9g
13%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 32mg
11%
Sodium 64mg
3%
Total Carbohydrates 67g
22%
Dietary Fiber 4g
15%
Sugars 59g
Protein 4g
Vitamin A
10%
Vitamin C
21%
Calcium
23%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Rhubarb soup ingredients
  1. • 2 lbs. (1 kg) rhubarb, cut into 3/4 inch pieces
  2. • 8.8 oz. (250 grams) sugar
  3. • 2 vanilla pods, flaked and vanilla beans scraped
  4. • 10 oz. (300 ml) water
Caramelized figs ingredients
  1. • 3 dried figs
  2. • ½ tablespoon butter
  3. • 6 scoops vanilla ice cream
  4. • 6 sprigs of mint
Instructions
  1. 1. Clean and cut the rhubarb into 3/4 inch pieces, and throw it in a pot with water, sugar, whole vanilla pods and scraped vanilla beans. Heat the mixture in the pot and let simmer for about 10 min.
  2. 2. Strain the rhubarb liquid (the ‘soup’) into a bowl, and transfer the rhubarb pieces that are retained (the ‘compote’) into another bowl, removing the vanilla pods. Let both bowls cool off in the refrigerator for a few hours or over night.
  3. 3. Cut the stems off the figs and flatten each fig so the stem is centered. Cut the figs into small “pizza slices” for a consistent look. Heat the butter in a small pan and sauté the figs for a few minutes or until browned. Transfer to a plate lined with paper towel.
  4. 4. Divide the cold rhubarb soup into six bowls or deep plates, and add the compote on top with a scoop of vanilla ice cream. Sprinkle with caramelized figs and garnish with a sprig of mint.
By DiepLicious
beta
calories
354
fat
9g
protein
4g
carbs
67g
more
DiepLicious https://dieplicious.com/
 rhubarb soup

 

May 15, 2014 0 comment
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FRESH TOMATO TART

by Tina Diep May 8, 2014
Fresh tomato tart

Puff pastry is such an amazing invention; it is one of those things that I would probably not ever try to make myself since it is very time consuming. It is basically made of many layers of dough and butter, and is created at a specific temperature. Luckily you don’t have to make this yourself – you can find the puff pastry in the freezer department (look for natural ingredients if possible) and it is pretty easy to handle.

Fresh tomato tart and pastry
puff pastry

Fresh tomato salad and arugula pesto tarts make a delightful light starter for your guests or perhaps yourself. Either way it is delicious.

 Tip: Use a scissor instead of a knife to cut the chives it is much easier to handle the chives.

Fresh tomato-pesto tart
Fresh tomato tart
2014-05-08 15:49:23
Yields 6
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465 calories
5 g
41 g
47 g
9 g
8 g
109 g
299 g
2 g
0 g
37 g
Nutrition Facts
Serving Size
109g
Yields
6
Amount Per Serving
Calories 465
Calories from Fat 414
% Daily Value *
Total Fat 47g
72%
Saturated Fat 8g
42%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 32g
Cholesterol 41mg
14%
Sodium 299mg
12%
Total Carbohydrates 5g
2%
Dietary Fiber 2g
6%
Sugars 2g
Protein 9g
Vitamin A
11%
Vitamin C
9%
Calcium
23%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Arugula pesto ingredients
  1. • 2 ½ cups packed arugula
  2. • 1 cup extra-virgin olive oil
  3. • 1 cup of shredded Parmesan
  4. • 1/3 cup raw almonds
  5. • 1 tbsp. lemon zest
  6. • 1 clove garlic, chopped
  7. • Kosher salt and freshly ground black pepper, to taste
Tomato salad ingredients
  1. • 1 package of cherry tomatoes, or 2-3 big ones cut into smaller bites
  2. • 1 ½ tablespoons of olive oil
  3. • Salt and pepper to taste
Tart ingredients
  1. • 1 package of puff pastry
  2. • 1 egg, beaten
  3. • ¼ cup of milk
Garnish
  1. Chives, chopped
Arugula pesto instructions
  1. Toss all the arugula pesto ingredients in a food chopper and blend until finely chopped.
Tomato salad instructions
  1. Toss the tomato salad ingredients together in a small bowl
Tart instructions
  1. 1.Take the puff pastry out of the freezer and transfer to your refrigerator to defrost at least 45 min before you are going to use it, or better yet the day before.
  2. 2. Preheat the oven to 375°F (190°C).
  3. 3. Unfold the dough on a lightly floured surface and use a dough roller that is also lightly floured to carefully roll out the dough until flattened. If the dough starts cracking, it might still be too cold, so allow it to reach room temperature before rolling it out of the package. Usually the puff pastry comes in a square, but mine came as a circle (I bought this brand because it is made with only natural ingredients).
  4. 3. You can cut the dough as you like. I prefer the small squares , which are easier to serve, but rectangular or round tarts are absolutely beautiful. To create a border around the dough, poke with a fork in the middle and along the edge of where you want your border. See the pictured instructions. (The edges actually didn’t work for me this time, but I admit I forgot to brush the pastry edges; if it doesn’t work, it is no big deal - they are still going to be tasty)
  5. 4. Mix the egg and milk together and brush the puff pastry edges with the egg mixture. Place the pastry on a baking sheet and bake in the oven until the puff pastry turns golden brown.
  6. 5. Remove from the oven and spread pesto on top, followed by the tomato salad. Sprinkle some chives on top for garnish.
  7. 6.  Enjoy immediately.
By DiepLicious
beta
calories
465
fat
47g
protein
9g
carbs
5g
more
DiepLicious https://dieplicious.com/
May 8, 2014 3 comments
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SMOKED SALMON & EGG FLATBREAD SANDWICH

by Tina Diep April 30, 2014

flatbread-with-vegetables-eggs-salmonFlatbread recipes are pretty straightforward – you can make some pizza dough (or buy some store-bought dough), roll it out and grill it on a grill pan. The best thing is that you can be creative and stuff it with anything you like. 

I whipped this up for lunch with my girlfriend by oven-roasting a few veggies I found in the refrigerator.  For this you can use eggplant, squash, bell pepper, mushrooms, and onions, and if you don’t have any harissa yogurt dressing, you can substitute with a mixture of mayonnaise and a little squeeze of Sriracha.flatebread-vegetables-eggs-salmon

Smoked salmon & egg flatbread sandwich
2014-04-30 12:18:37
Serves 4
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337 calories
25 g
133 g
17 g
22 g
4 g
178 g
794 g
6 g
0 g
11 g
Nutrition Facts
Serving Size
178g
Servings
4
Amount Per Serving
Calories 337
Calories from Fat 151
% Daily Value *
Total Fat 17g
26%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 133mg
44%
Sodium 794mg
33%
Total Carbohydrates 25g
8%
Dietary Fiber 2g
8%
Sugars 6g
Protein 22g
Vitamin A
29%
Vitamin C
71%
Calcium
10%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 4 balls of pizza dough (For homemade dough see recipe under link below)
  2. • 1 onion, cut into wedges
  3. • ½ squash, sliced into rounds
  4. • 1 red bell pepper, sliced into rounds
  5. • 2 garlic scapes, cut into 1 ½ inch lengths
  6. • 1 ½ tablespoons olive oil
  7. • Salt and pepper
  8. • 4 small handfuls of arugula salad
  9. • ¼ cup chopped mint
  10. • ¼ cup chopped chives
  11. • 2 boiled eggs, cut into wedges
  12. • 6 oz. smoked salmon
  13. • Harissa yogurt dressing (see recipe under link below)
Instructions
  1. 1. Toss the sliced vegetables with olive oil, salt and pepper and bake them in the oven at 440°F (225°C) for about 20-25 min.
  2. 2. Roll the dough out into a pizza disk and put it on a lightly-oiled grill pan. Bake until the dough turns crispy, with charred striped from the grill pan. Continue to make the next three flatbreads (if you need more detailed instructions, check link below for homemade flatbread recipe).
  3. 3. Spread a thin layer of harissa yogurt dressing on the top of the flatbread, followed by a portion of the roasted vegetables, arugula salad, chives, eggs and smoked salmon.
  4. 4. Serve it open-faced as a pizza, or fold it halfway for easier eating with your hands.
By DiepLicious
beta
calories
337
fat
17g
protein
22g
carbs
25g
more
DiepLicious https://dieplicious.com/

Homemade pizza

dough & flatbread recipe, Harissa yogurt dressing recipe, grill pan, Breakfast flatbread recipe

 

Smoked Salmon & Egg Flatbread Sandwich

Serves 4

Ingredients

  • • 4 balls of pizza dough (For homemade dough see recipe under link below)
  • • 1 onion, cut into wedges
  • • ½ squash, sliced into rounds
  • • 1 red bell pepper, sliced into rounds
  • • 2 garlic scapes, cut into 1 ½ inch lengths
  • • 1 ½ tablespoons olive oil
  • • Salt and pepper
  • • 4 small handfuls of arugula salad
  • • ¼ cup chopped mint
  • • ¼ cup chopped chives
  • • 2 boiled eggs, cut into wedges
  • • 6 oz. smoked salmon
  • • Harissa yogurt dressing (see recipe under link below)

Instructions

  • 11. Toss the sliced vegetables with olive oil, salt and pepper and bake them in the oven at 440°F (225°C) for about 20-25 min.
  • 22. Roll the dough out into a pizza disk and put it on a lightly-oiled grill pan. Bake until the dough turns crispy, with charred striped from the grill pan. Continue to make the next three flatbreads (if you need more detailed instructions, check link below for homemade flatbread recipe).
  • 33. Spread a thin layer of harissa yogurt dressing on the top of the flatbread, followed by a portion of the roasted vegetables, arugula salad, chives, eggs and smoked salmon.
  • 44. Serve it open-faced as a pizza, or fold it halfway for easier eating with your hands.
April 30, 2014 0 comment
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QUINOA, CHICKPEAS & BLACK BEANS

by Tina Diep April 22, 2014
quinoa chickpeas and black beans

I found my true love for rice and beans when I travelled in Costa Rica with my husband a few years back. Whenever we stopped at various roadside restaurants, the sure winner every time was the rice and beans. I am not sure how they make them so addicting, but I ate them almost everyday when I was there. Aside from South American cuisine, I also discovered that rice and beans (“rice and peas”) go extremely well with the amazing flavors of jerk chicken.  

This recipe is actually a substitute for rice and beans and is incredibly healthy as well.  Quinoa, especially when paired with black beans, provides a great source for vegetarians to get a complete form of protein. Make sure when you buy these ingredients that they are 100% natural, and organic if possible.

quinoa chickpeas black beans

I always make a huge portion of this recipe so I am sure to have something for lunch over the next couple days.

Quinoa, chikpeas & black beans
2014-04-22 12:37:39
Serves 8
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159 calories
25 g
0 g
5 g
6 g
1 g
124 g
367 g
2 g
0 g
3 g
Nutrition Facts
Serving Size
124g
Servings
8
Amount Per Serving
Calories 159
Calories from Fat 41
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 367mg
15%
Total Carbohydrates 25g
8%
Dietary Fiber 2g
10%
Sugars 2g
Protein 6g
Vitamin A
6%
Vitamin C
7%
Calcium
4%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Chickpeas ingredients
  1. • 1 tablespoon of olive oil
  2. • 1 can organic chickpeas, rinsed and drained
  3. • ½ teaspoon salt
  4. • 2 teaspoons curry powder
  5. • ½ teaspoon ground coriander seeds
  6. • ¼ teaspoon paprika
Quinoa & black beans ingredients
  1. • ½ tablespoon olive oil
  2. • 1 onion, diced
  3. • 3 cloves garlic, minced
  4. • ¾ cup of quinoa
  5. • 1 ½ cup of vegetable stock
  6. • 1 teaspoon ground cumin
  7. • ½ teaspoon cayenne pepper
  8. • 1 cup of frozen corn kernels
  9. • 1 can black beans, rinsed and drained
  10. • 2 sprigs of scallions, chopped
  11. • salt and pepper
  12. • 1 tablespoon of lemon juice
  13. • ½ cup cilantro, chopped
Instructions
  1. 1. Heat 1 tablespoon of olive oil in a medium sauté pan, add the chickpeas and sauté for 2 minutes. Add the salt, curry, ground coriander and paprika and roast for few minutes more. Set aside.
  2. 2. Heat 1/2 tablespoon of olive oil in a large sauté pan (that has a matching lid) and sauté the onions and garlic until lightly browned. Mix in the quinoa, vegetable stock, cumin and cayenne pepper, and bring to a boil. Cover with a lid, reduce the heat and let simmer for about 15-20 min, or until the quinoa has absorbed the liquid. Turn the heat off, and let it rest under the lid for another 5 min.
  3. 4. Add the sautéed chickpeas, black beans, frozen corn and scallions. Heat everything until the corn is thawed and heated through. Add salt and pepper to taste.
  4. 5. Squeeze lemon juice over the quinoa, chickpeas and black beans, and sprinkle with fresh cilantro.
By DiepLicious
beta
calories
159
fat
5g
protein
6g
carbs
25g
more
DiepLicious https://dieplicious.com/
April 22, 2014 1 comment
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COCONUT & MARZIPAN MACAROONS

by Tina Diep April 14, 2014

coconut marzipan macaroons_FGI recently had one of those days where I craved for something sweet and was in the mood to bake. I remembered that I loved eating coconut macaroons (‘kokos toppe’ in Danish) when I was growing up in Denmark – they were one of my favorite baked sweets. It struck me that I hadn’t eaten these for years. I had a giant roll of marzipan (almond paste) in my cabinet, and mixing in some marzipan with coconut sounding intriguingly good.coconut marzipan macaroons_FP

I baked four dozen, which were quickly long gone, and I am already thinking about making my next batch. For my gluten-free friends, you will love this recipe.coconut marzipan macaroons bakingcoconut marzipan macaroons_LS

Coconut & marzipan macaroons
2014-04-14 19:16:38
Yields 48
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89 calories
10 g
10 g
5 g
1 g
4 g
19 g
7 g
8 g
0 g
1 g
Nutrition Facts
Serving Size
19g
Yields
48
Amount Per Serving
Calories 89
Calories from Fat 47
% Daily Value *
Total Fat 5g
8%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 10mg
3%
Sodium 7mg
0%
Total Carbohydrates 10g
3%
Dietary Fiber 1g
5%
Sugars 8g
Protein 1g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 3 medium eggs
  2. • 8 oz. (225 grams) sugar
  3. • 10 ½ oz. (300 grams) unsweetened shredded coconut
  4. • 3 ½ oz. (100 grams) shredded marzipan (almond paste)
  5. • About 5 oz. (150 grams) dark chocolate
Instructions
  1. 1. Beat eggs and sugar in a bowl with an electric mixer until the eggs and sugar turn white, about 2-3 minutes. Add shredded coconut and marzipan together until the dough is evenly mixed.
  2. 2. Shape the dough into a ball and let it rest in the refrigerator for one hour. This will help the dough stick together easily.
  3. 3. Preheat the oven to 350 °F (175°C)
  4. 4. In the meantime use your fingers to shape the dough for each macaroon into small cones (I like them bite-sized, but you can shape them any size you prefer). Make sure to press the coconut as tightly together as possible, as any coconut that is sticking out will burn easily.
  5. 5. Bake the coconut macaroons about 15-20 minutes or until they are lightly golden and crisp.
  6. 6. Take them out of the oven and let them cool off.
  7. 7. Melt the chocolate and dip/brush the bottom of the coconut kisses with chocolate. Let them rest while the chocolate hardens (you can also put the tray in the refrigerator for 5 minutes to speed up the chocolate hardening process).
Notes
  1. Devour these with some coffee or tea.
By DiepLicious
beta
calories
89
fat
5g
protein
1g
carbs
10g
more
DiepLicious https://dieplicious.com/
Coconut macaroons_SQ

April 14, 2014 0 comment
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QUINOA & BULGUR NORI ROLLS

by Tina Diep April 9, 2014
red quiona-bulgur rolls
making sushi

These rolls are a perfect choice for a healthy vegetarian meal. I used bulgur since it’s a great substitute for rice and because I love the texture. I also wanted to give it an extra aesthetic, flavor, and nutritional boost by mixing in red quinoa, which is recognized as a superfood for its high protein level and other nutritional traits. The final touch were some raw beet slices to give the rolls a nice crunch.

Quinoa & bulgur nori rolls
2014-04-09 22:20:49
Serves 4
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411 calories
60 g
4 g
17 g
12 g
3 g
887 g
256 g
14 g
0 g
14 g
Nutrition Facts
Serving Size
887g
Servings
4
Amount Per Serving
Calories 411
Calories from Fat 151
% Daily Value *
Total Fat 17g
27%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 7g
Cholesterol 4mg
1%
Sodium 256mg
11%
Total Carbohydrates 60g
20%
Dietary Fiber 12g
49%
Sugars 14g
Protein 12g
Vitamin A
25%
Vitamin C
49%
Calcium
15%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Stuffing ingredients
  1. • ½ cup of bulgur
  2. • ½ cup of red quinoa
  3. • 1 tablespoon red wine vinegar
Dressing ingredients
  1. • 3 tablespoons mayonnaise
  2. • 1 teaspoon Sriracha (chili sauce)
Vegetable ingredients
  1. • 1 package of Nori seaweed (for sushi)
  2. • 1 package of pea sprouts
  3. • 1 avocado, cut into strips
  4. • 4 inches of a cucumber, cut into strips
  5. • ½ medium-large beet (uncooked), cut into strips
  6. • 1 handful of cilantro
Dipping
  1. • soy sauce, for dipping
Instructions
  1. 1. Place the bulgur in a medium-sized bowl, and pour 1 cup of boiling water over the bulgur with a dash of salt. Place a pot lid or plate over the top of the bowl to create a seal. Let the bulgur absorb the water completely. This might take 15-20 min. depending on how tight fitting your plate/lid is.
  2. 2. Boil the red quinoa in a small pot with 1 cup of water and a dash of salt under a lid. Turn the heat off once the water has evaporated and let sit, covered, on the stove for another 15 min..
  3. In a medium bowl, mix the bulgur and red quinoa together with red wine vinegar. Set aside.
  4. Mix the mayonnaise and Sriracha in a small bowl.
  5. 3. Assemble the rolls starting with a sheet of seaweed and spread a very thin layer of Sriracha mayonnaise on top. Drizzle the bulgur and quinoa mix on top. This will help the bulgur and quinoa stick better to the seaweed since it is a loose mixture compared to typical sticky sushi rice.
  6. 4. Place the pea sprouts, avocado, cucumber, beets and cilantro on one end and roll it tight. Cut the roll into 4 equal pieces. Continue with the remaining rolls.
  7. 5. When finished rolling, serve as finger food with a dipping bowl of soy sauce on the side.
By DiepLicious
beta
calories
411
fat
17g
protein
12g
carbs
60g
more
DiepLicious https://dieplicious.com/
April 9, 2014 1 comment
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KOREAN SPICED TOFU

by Tina Diep April 7, 2014
Korean spiced tofu FP
korean spiced tofu
lettuce roll

Having Korean friends and neighbors has great benefits. We get to invite ourselves over for amazing dinners, and have access to a tour guide to the world of Korean cooking. Korean cuisine is similar to Vietnamese food in that a lot of small dishes are combined for one meal, which I love.
This dish is something that was influenced by my neighbor Sungmee (who provided the kimchi, chili powder and seaweed) and by David Chang’s recipe for ‘spicy pork sausage and rice cakes’ . 

Korean spiced tofu
2014-04-06 21:33:21
Serves 4
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157 calories
14 g
0 g
10 g
5 g
1 g
158 g
1717 g
5 g
0 g
9 g
Nutrition Facts
Serving Size
158g
Servings
4
Amount Per Serving
Calories 157
Calories from Fat 89
% Daily Value *
Total Fat 10g
16%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 1717mg
72%
Total Carbohydrates 14g
5%
Dietary Fiber 3g
14%
Sugars 5g
Protein 5g
Vitamin A
16%
Vitamin C
44%
Calcium
9%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Tofu ingredients
  1. • 2 onions, halved and sliced
  2. • 2 + 1 tablespoon(s) sunflower oil
  3. • 1 teaspoon toasted sesame oil
  4. • 1 pack of extra firm tofu, drained*
  5. • 3 tablespoons of ssämjang (spiced soy paste)
  6. • 1/3 cup of water
  7. • 1 tablespoon soy sauce
  8. • 1 teaspoon fish sauce
  9. • 2 teaspoons Korean chili powder (kochukaru)
  10. • 1 teaspoon sugar
  11. • 2 tablespoons toasted sesame seeds
  12. • Cracked pepper
  13. • 1 ½ cup of snap peas or snow peas
Korean dipping sauce
  1. • 3 tablespoons soy sauce
  2. • 1 teaspoon sesame oil
  3. • 1½ teaspoons rice vinegar
  4. • 1 teaspoon toasted sesame seeds
  5. • Dash of Korean chili powder (kochukaru)
Instructions
  1. 1. Heat sunflower oil (2 tablespoons) of on a pan over medium heat, and then sauté the onions for about 15-20 min. Set aside.
  2. 2. Mix the ssämjang, water, soy sauce, fish sauce, chili powder, sugar, sesame seeds and cracked pepper in a small bowl, and set aside. Cut the tofu into approx. 24 to 28 rectangular long pieces. (about 3/8”x 5” x 3.5”)
  3. 3. Heat the sunflower oil (1 tablespoon) and sesame oil on the pan, then add the tofu strips and fry them on both sides until crisp (in one or more batches). Add the sauce into the pan with the fried tofu, and stir while sautéing over medium heat for a few minutes until the tofu is coated with the sauce.
  4. 5. Toss the sautéed onions and peas in with the tofu. Continue to sauté until the peas are slightly cooked. The tofu is ready to be served.
  5. 6. Mix the dipping sauce ingredients and serve in a small dipping bowl.
  6. My favorite way of enjoying this dish is to wrap lettuce or toasted seaweed into rolls stuffed with tofu, rice, kimchi, and pickled daikon & carrots. Dip the rolls in Korean dipping sauce and enjoy the lovely flavors.
Notes
  1. *You can press the tofu to drain the water out by sandwiching the tofu between two plates, with one or two books placed on the top plate to add weight. You can do this the day before (or at least an hour before) making the dish.
By DiepLicious
beta
calories
157
fat
10g
protein
5g
carbs
14g
more
DiepLicious https://dieplicious.com/
Pickled daikon and carrots

Korean spice tofu LS

 

April 7, 2014 1 comment
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