Tuesday, June 30, 2009

Quick Pasta Salad


1/2 pound of pasta (Half a box) - I prefer Rotini or Fusilli
2 garlic cloves
1/2 container of extra firm tofu
3 zucchini
Olive Oil
Salt and Pepper
Feta cheese (optional)
Green and Black Olives (optional)

In a large pot, season water with olive oil and salt and bring to a boil. Cook pasta roughly 7-8 to al dente, drain and set aside.

While this is going on, thinly slice the garlic into chips. No need to dice the garlic as you want the pieces to crunch nicely in the salad. Also scrub and rough chop the zucchini and tofu into sizes roughly the same size as the pasta you're using.

In a skillet, drizzle about a tablespoon of olive oil and bring to medium high heat. Once the oil is ready, slowly introduce the zucchini and toss until cooked through. This should take no more than three to four minutes. Remove from heat, place in a large mixing bowl.

In the same skillet, place another tablespoon of olive oil in and heat with the slivers of garlic. Once the garlic starts to darken, slowly introduce the chopped tofu and cooked for four mintues. At this time return the zucchini to the skillet and mix everything together. Cook for another couple of minutes.

Blend this mixture into the cooked pasta and drizzle with olive oil. Salt and pepper to taste.

Options for this meal are the inclusion of feta cheese and/or chopped olives. If you chose either route, reduce the amount of salt.

Can be served warm or cold.

Friday, June 19, 2009

Fridays are More Fun with Dip

After a long week, some of my patrons just said that they needed something comforting to start the weekend or they'd be forced to open too many bottles of their weapon of choice. At the very least I could provide something to coat their stomachs before the madness began.


* 1 cup thawed, chopped frozen spinach
* 11/2 cups artichoke hearts - I prefer the jars of marinated artichokes
* 6 ounces cream cheese
* 1/4 cup light sour cream
* 1/4 cup light mayonnaise
* 1/3 cup grated Parmesan
* 1/4 teaspoon salt
* 1/4 teaspoon garlic powder
* 1 Sourdough bread bowl
* tortilla chips (if desired)


Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft.

Pulse in rest of ingredients in food processor and serve hot.

I prefer inserting a small bowl in the center of the bread to allow for easier heating.