Seared Tofu with Spinach and Proscuitto

If you leave out the Pancetta, this one is vegan.

  • Peanut oil
  • 1 – 16 oz extra firm tofu, sliced into thin strips
  • Salt
  • 8 oz shiitake Mushrooms, sliced thin
  • 8 oz crimini Mushrooms, sliced thin
  • 4 oz Pancetta, cubed
  • 4 scallions, sliced thin
  • 1 bag baby spinach
  • 1/4 c stock – chicken or veggie
  • 2 1/2 tsp soy sauce
  • 2 tsp mirin
  • Chives sliced thin

Heat 1 tbsp oil in a large skillet, over medium high heat and cook tofu until brown on both sides, 2 – 3 minutes per side. Transfer to a plate.

Combine stock, soy sauce and mirin.

Add mushrooms and pancetta to the pan, cook over medium high heat for 3 – 5 minutes until golden. Stir in the stock mixture, and reduce. Stir in the spinach and cook until just wilted, add tofu to warm. Top with scallions and chives.

Serves 4.

Butternut Squash Pizza

So good! I know it sounds weird – it’s so yummy you will thank me! The perfect fall pizza pie.

  • 1 pizza crust (several recipes to choose from on the blog)
  • 8 oz Gruyere, grated
  • 8 oz butternut squash, peeled and sliced thin
  • 1 Meyer lemon, sliced thin
  • Sage leaves
  • Truffle or olive oil

Preheat oven to 500 with pizza steak or stone inside.

Bring a small pot of water to a boil, add lemon slices and blanch for 2 minutes. Remove from water and set aside.

Roll out dough, drizzle with olive or truffle oil. Top with 3/4 cheese, butternut squash, lemons, sage and the remaining cheese.

Bake for 8 minutes or until crust in brown and cheese is melted.

Serves 4.

Polenta with Mushrooms

Polenta in the pressure cooker is a game changer – it comes out perfect! I sautéed some mushrooms added some air fried sage and served it with a salad – yummy! If you leave off the cheese this one is vegan.

Polenta:

  • 5 c chicken stock or veggie stock
  • 1 1/2 c polenta
  • 3/4 tsp salt
  • 1 bay leaf
  • 3 tbsp butter or olive oil
  • Grated Parmesan

Stir all ingredients together in multicooker and cook on high pressure for 15 minutes. If it’s too thick stir in a little milk or water and cook on sauté for 5 minutes stirring a few times.

Mushrooms:

  • 1 lb of mixed mushrooms
  • Olive oil
  • Salt and pepper
  • Sage leaves

In a large skillet heat a little oil and add the mushrooms and cook over medium heat, stirring occasionally – until they are crispy. Season with salt and pepper. Move the side, spray sage leaves with olive oil and cook sage leaves until crispy.

Spoon polenta onto a plate, top with mushrooms and a little grated Parmesan.

Serves 4.

Cuban Pork Tacos

I love the multicooker! It sautes, pressure cooks and reduces – all in one pot!

  • 8 cloves garlic
  • Juice and zest of one grapefruit
  • Juice and zest of one lime
  • 3 tbsp olive oil
  • 2 tbsp Brown sugar
  • 1 tbsp oregano, chopped
  • 2 tsp cumin
  • 1 1/2 tbsp salt
  • 2 – 3 lb pork shoulder, cut into 4 pieces
  • 1 bay leaf
  • Cilantro, chopped
  • Lime wedges
  • Tortillas
  • Romaine, chopped
  • Avocado, sliced thin
  • Tomato salsa

Combine juices, zest, garlic, olive oil, oregano, cumin and salt in a blender and purée till smooth. Pour over pork and let marinade for 4 – 6 hours, turning several times (I just used the pot for the multicooker).

Cook pork for 1 hour and 20 minutes on high pressure. Shred and cook on reduce until most of the juices are absorbed.

Serve with taco fixings.

Serves 6 – 8.

Pressure Cooker Black Bean Tacos

Leave out the cheese and this one is vegan friendly. Cooking black beans in the pressure cooker is genius!

  • 3 poblano chilies, roasted & chopped
  • 2 jalapeños, roasted & chopped
  • 3 tbsp olive oil
  • 1 onion, diced
  • 2 tbsp sage, minced
  • 3 cloves garlic, minced, plus 1 whole
  • 2 tsp chili powder (or more)
  • 2 tsp cumin (add same amount as chili)
  • 1 lb dried black beans
  • 1 tomato
  • 1 bunch of cilantro
  • 1 jalapeño – not roasted
  • 1 bunch of scallions, sliced thin
  • 1 head romaine, sliced thin
  • 1 avocado, sliced thin
  • Taco shells or tortillas
  • Cheese of your choice

Add onion and oil to multipot and sauté on medium until soft, stir in garlic, sage, chili powder, cumin, chopped pepper and black beans, stir in 5 cups of water. Cover and cook on high pressure for 40 minutes.

In a blender combine tomato, cilantro, scallion whites, 1 clove of garlic, 2 tbsp oil, 1 jalapeno and a pinch of salt and purée till smooth.

When beans are done, stir in tomato purée then simmer on sauté for a few minute to thicken up.

Serve with taco shells and all the fixings!

Serves 6 – 8.

Pork Belly & Texas Toast

This is one of those meals that comes together when you don’t know what to make and it’s nearing the end of the week, a clean out the fridge bowl. We scarfed it down! I used Trader Joe’s pork belly, which just needs to be sliced and cooked crispy

  • 2 thick slices Texas toast or bread, toasted
  • 2 poached eggs
  • 1 avocado
  • 1 bag baby spinach
  • Truffle oil
  • Pork Belly or bacon, sliced into cubes or strips
  • 3 scallions, sliced thin

In a medium pan cook the pork belly or bacon until crisp.

As the pork starts to crisp up, add about 1/4 c water to a skillet or pan that has a lid, add the spinach and cook over medium heat until wilted and most of the water is evaporated. Drizzle with a little truffle oil, salt and pepper.

Divide toast, eggs, spinach, and avocado among plates and top with green onions.

Serves 2.