Stacked

Tofu-vegetable stack

Through the magic of small plates and camera angles, this doesn't look all that small!

Through the magic of small plates and camera angles, this doesn’t look all that small!

This dish is labeled as a “Meatless Main.”  It also gives its calorie information as 175 calories per serving.  Now, unless you’re going to have a rather substantial side dish or you’re saving ample room for dessert (good move) or you’re using MyFitnessPal and you find yourself with no more calories left….this is a side salad.  That’s how we served it.  We had frozen pizza with this as a side.  I wound up eating less pizza because this was here, so that’s good.  Anyway, I just wanted to point out for you that this is meatless, but it’s probably not much of a main dish as is.

On to the more interesting things.  Can you really grill tofu?!  Yes!  You definitely have to drain it to get it nice and dry.  The recipe says to split the block crosswise in four and the picture looks like big slices of tofu, so I took that to mean that you were supposed to cut it horizontally to make, in essence, wide patties of tofu.  This made sense from a grilling standpoint.  My tofu was wider than your usual block and not quite so tall, so I just cut it once.  If I cut it into four big slices, there’s no way they’d have the structural integrity not to fall through the grates.  Plus, only two people were eating, so why bother?

D is silly

D is silly

The veggies also grilled very nicely, and the dressing was awesome.  I took some liberties with the dressing.  I only had a little bit of parsley, but I have an herb garden in my window that’s producing basil, thyme, and oregano.  I chopped up some basil and oregano and added it to the little bit of parsley I already had.  That was delicious.  It took on more of an Italian flavor.  I really enjoyed the earthiness I got from the oregano.  Fresh oregano is really pretty awesome, but who wants to bother, right?  Right.  So I definitely recommend getting creative with your fresh herbs.  And here’s the real bonus to getting creative with your herbs…and this is kind of a fat kid move…the dressing is very good on frozen pizza.  How do I know?  Are you going to make me say it?  I dipped my pizza in it.  I figure fresh herb, fresh lemon, and olive oil dressing on pizza is the classy version of dipping it in ranch dressing.  Whatever.  It was good.

So please enjoy this side salad or very small main dish or pizza dip.

Well, once you notice the lemon wedge for scale, you really do see how small this is.

Well, once you notice the lemon wedge for scale, you really do see how small this is.

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Stir fry for days

Shrimp and Scallion Stir Fry

over those pesky rice noodles

over those pesky rice noodles

Stir-fried noodles with eggplant and basil

eggplant and basil in the dead of winter.  decadent!

eggplant and basil in the dead of winter. decadent!

Stir-fried turkey in lettuce wraps

It has kind of a birth of Venus thing going on, doesn't it?

It has kind of a birth of Venus thing going on, doesn’t it?

So many stir fries in this issue.  If you add up the stir fry feature with the winter green sautees, that’s a whole lot of warm veggie glop on top of rice, pasta, or something.  These three are quite representative of all of the stir frying going on in issue #69 in that they are all ok, but not great, and all low calorie (until you start adding noodles and such…).

The Shrimp and Scallion Stir Fry can literally be summed up just by reading the name of the recipe.  See, there’s some shrimp and some scallions and you stir fry them.  Still with me?  Oh, and there’s garlic.  I served it over rice noodles because I’m still trying to get rid of those suckers.

The Stir-fried noodles with eggplant and basil was very good, if somewhat impractical.  I like to try and cook seasonally and Everyday Food usually supports that.  They’ve got a whole “in season” section and everything.  But then they have a chicken sandwich with zucchini on it and a stir fry with eggplant and basil in this issue.  Oh, and the chicken salad with basil too.  On one hand, I can’t complain.  It is definitely awesome to taste basil in the dead of winter.  It almost makes me believe that summer is coming, which it obviously isn’t.  It’s currently 28 degrees outside and it’s March 23rd.  There just won’t be an end to winter.  So buy some basil!

The Stir-fried turkey in lettuce wraps was good, but I still don’t care for lettuce wraps as a concept for the same reason that I don’t like hard shell tacos, too messy.  I know.  I know.  Polly Prissy Pants over here.  Also, when you make lettuce wraps, you have to spend so much time delicately removing each lettuce leaf carefully, carefully, so carefully….dang it!  It tore!  Then what do you do?  Make a very tiny lettuce wrap?  Give up and start over?  These are serious questions folks.  So the flavor of this recipe is quite good, but it’s not good enough to make me like lettuce wraps.  Oh, and yeah, that’s iceberg lettuce.  I know I’d get better results with a fancier lettuce, but I’d be angrier when the leaves tear because of the extra money.  So…kind of a catch 22.

In conclusion, if you need a stir fry, go to your EF collection and grab #69.  Whew!

Healthy Meat Lasagna! (Made even healthier!!)

Healthy Meat Lasagna

Mmm... So healthy...

Mmm… So healthy…

So I haven’t really mentioned this before, but I’m not a beef eater.  When I was in 8th grade, I thought cows were pretty awesome (I also thought they tasted awesome at the time).  Since I thought they were adorable, I started to feel bad about eating them.  I then started to feel bad about eating pigs and chickens too, so I was full on vegetarian for a while.  (My love of bacon ended that one…). Anyway, after I started eating bacon, and ham, and pork chops, I also started eating chicken again.  Somehow, I held out on the beef for years.  Now, I have tried to add it back in but now I can’t stand the taste.  The pure beefy-ness is too much.  I’m going to continue my attempts to add it back in, but I’m not sure I’ll ever really love it again.

Needless to say, I did not make this with beef.  I made it with turkey. It was quite tasty.  I also think you could very easily make this without any meat by replacing the ground meat with nice meaty cremini mushrooms.

One thing that may be a little unrealistic about the recipe is the call for whole wheat lasagna noodles.  I had to search three different stores, (including a health food store!) and ended up buying something that claimed to be a lower carb noodle which I took to mean had more whole grains.  I don’t know if the search for the right noodles was really worth it.  Isn’t the turkey and eggplant enough?

All in all, it did taste really good.  I think I need to end this post so I can go warm it up for lunch!