This is a quick and easy number. Get everything ready in advance. I served with rice and an Asian salad from Trader Joe’s.
- 12 oz firm tofu, cut into small squats
- 1″ piece of ginger, peeped and grated
- 1/4 c soy sauce
- 3 tbsp rice wine vinegar
- 1/2 tsp red pepper flakes
- Oil for cooking .
Combine all ingredients except oil and tofu in a bowl and set aside.
Heat a large skillet over medium high heat, add the oil and then the tofu. Cook a few minutes per side turning to brown on all side. Once brown on all side, add the sauce and cook for about 4 minutes until it starts to thicken, adding a little water of needed.
Remember shake and bake? I’ve created a home made version that bakes beautifully in the oven! Hubby though I made fried chicken.
- 1/2 c flour
- 1 c breadcrumbs
- 2 tsp cornstarch
- 2 tsp paprika
- 2 tsp onion salt
- 3 tsp poultry seasoning
- 2 tbsp dried parsley
- 2 lb chicken breast, thighs or tenders
Preheat oven to 400.
Place a cooling rack in a baking pan and spray with olive oil.
Toss all ingredients except chicken in a zip lock bag or large bowl. Add 1/4 the chicken and shake. Pull out and place on the prepared rack. Repeat until all chicken is coated.
Bake 25 – 40 minutes depending on chicken size.
Serves 6 – 8.
This is so easy and a one pot meal – win win!
- 2 oz diced pancetta
- 1 onion, chopped
- 2/3 c celery, chopped
- 2/3 c carrot, chopped
- 1 lb ground beef
- Salt and pepper
- 1/8 tsp nutmeg
- 28 oz can crushed tomatoes
- 1 bay leaf
- Fresh basil or pesto
Turn multicooker on medium sauté, add pancetta, onion, celery, carrots and cook until soft about 5 minute. Stir in beef, using the back of wooden spoon to break it up, cook until browned. Add tomatoes, nutmeg and bay leaf, stir to combine.
Seal and cook on high pressure for 6 minutes. Once pressure is released, add gnocchi and cook on high pressure for 5 minutes.
Serve topped with ricotta and basil or pesto.