3 Recipes Down, 3 To Go: 15-minute meals

By Erin

• Explore some place new
• Be inspired (x2)
• Read a classic (x4)
• Try a new recipe (x6)
• (Re)connect (x12)
• Get selfishly creative (x12)

Well regarding this whole “try a new recipe” thing, I grossly underestimated my kitchen exploration. In an attempt not to tie myself down and make too much work, I figured a new recipe every other month this year would be easy and sufficient. But here I sit at Day 11 in the new year 50% of the way through my goal. So I am rethinking this one. I’m considering six themes throughout the year in which there will be at least three recipes in each theme. Still stewing on it, though… (pun intended).

And now to this week.

Apparently I am in desperate need of some quick recipes that do not include grilled cheese nor come from a box because I tried three new super fast meals in five days. The trick with our household is that our food must be meatless (or adaptable) for the adult vegetarian, hearty for the adult omnivore, and interesting enough for the two-year-old. I can, without a doubt, recommend two of the three that graced our table.

#1. Tofu Scramble Tacos

Hearty, vegetarian, lovable. The recipe is here. I had to substitute feta for the cojita cheese because Trader Joe’s doesn’t seem to carry such a thing. It came together easily and made a huge mess all over our plates and floor. It was totally worth the mess. (Photo credit to Maria Robledo)

#2. Creamy Avocado Pasta

We love avocados here. The kiddo will eat an entire avocado with a spoon straight from the skin, so I wasn’t worried about hearing “I not like it” tonight. For the omnivores, I served it with a garlic chicken sausage. The pasta alone was enough for me. Clementine oranges went all around. The perk to making this one was that I was able to use my new immersion blender. The perk for our taste buds was the intense garlic goodness. The recipe is here.

#3. Sesame Peanut Pasta

This one bombed. Way too bland and boring. I even doubled the green onion then added tofu and yellow peppers and soy sauce and more peanut butter and more salt. I’ll save the author of this one the embarassment of sharing the link. Instead, you get another version from Nigella Lawson’s Nigella Express cookbook. This one was so much better.

1. Cook 1 1/4 lbs. egg noodles according to package directions. (I probably would use a whole wheat pasta or udon noodle.)
2. Whisk together in a bowl: 1 T sesame oil, 1T garlic-infused oil, 1T soy sauce, 2 T sweet chile sauce, 1/3 cup smooth peanut butter, 2 T lime juice.
3. Place cooked noodles into a bowl with 2 cups bean sprouts, 1 1/2 cups snow peas, 1 sliced red pepper, 2 finely sliced scallions. Mix.
4. Pour dressing over mix and coat well.
5. Sprinkle with 1/4 cup sesame seeds and 1/4 cup cilantro. (Our house skips the cilantro.) Serving cold is recommended.