Indian-inspired spinach and tofu

Have you ever eaten something that you liked, but knew you could make better, or significantly cheaper? That’s how I felt when I had one of Amy's Kitchen's Indian spinach tofu wraps. I loved the wrap, and the convenience of it being frozen and easy to grab on the way out the door, but at about $3 a pop, I felt guilty buying them. I knew it couldn't be that hard to recreate, and since the ingredients are all listed on the pack, I just had to try and figure it out.

The recipe was pretty quick to throw together. I made three wraps to freeze for later, and ate the remaining serving with a piece of wheat naan. I really enjoyed it both ways, and even ate it at room temperature, since I didn't have access to a microwave when I ate it. It's fairly healthy, and the spinach and tofu alone is only about 100 calories (though bread or a wrap will obviously add to that).

Indian-inspired Spinach and Tofu
Makes 4 servings, can easily be doubled

Ingredients :
1 Tbsp olive oil 1/2 onion, diced
1 clove of garlic, minced
8 oz baby spinach
1 tsp curry powder*
1/2 tsp ginger powder*
1 tsp cinnamon*
1/2 tsp salt 1/2 block firm tofu, cut into cubes
1/8 cup broth (chicken, veggie, etc.), optional
*Spices can be altered to taste. The addition of turmeric would also be good, though I didn't add any, because I was out.

1. Heat oil over medium heat in a large rimmed skillet (a large sauce pan would probably work too). Sauté onion until translucent, about 5 minutes.
2. Add garlic and sauté until fragrant, about 1 minute.
3. Add spinach (you will need to add it in two or three parts, because it won’t all fit in your pan). Add part of the broth with each addition of spinach. Turn the leaves until all the spinach has been added and wilted. Add spices. Remove from heat.
4. Using a food processor or blender, mix together the tofu and the spinach mixture until desired consistency.

If making wraps, I recommend assembling them and baking them in the oven for about 15 minutes at 325, so they are golden on the outside and a bit crisp. They can then be cooled and frozen.

Spinach artichoke grilled cheese.

I have always loved spinach and artichoke dip. Even when I thought I didn't like spinach (because apparently I was confused as a child), I still always wanted spinach and artichoke dip. I love the flavor of artichokes, and the creaminess of the dip. Yum! Of course, when I saw a recipe that blended my favorite appetizer with a grilled cheese sandwich, I knew I had to try it. I changed a few things from the original recipe, adding roasted red pepper, using laughing cow cheese instead of sour cream, and cutting down on shredded cheese. The end product was delicious, with just enough creaminess and plenty of flavor, and, with a filling that was less than 200 calories, I didn't feel guilty eating it.

Spinach and Artichoke Grilled Cheese
Makes 2 sandwiches

Ingredients
1 Tb olive oil
2 cloves garlic, minced
3 cups baby spinach leaves, chopped
1/3 cup artichoke hearts, chopped
1/4 cup roasted red pepper, chopped
2 wedges light creamy Swiss laughing cow cheese
1/2 cup shredded cheese
4 slices bread

Instructions 1. Heat olive oil in large skillet over medium heat until shimmering. Add garlic and sauté until fragrant, about 30 seconds.
2. Add spinach to the pan and cook until wilted, stirring occasionally, about 2-3 minutes. Most of the liquid should be evaporated.
3. Add artichoke hearts and roasted red pepper. Sauté about 2 minutes and remove from heat.
4. Stir in laughing cow wedges until melted.
5. Scoop half the spinach artichoke mix onto a slice of bread. Add half of the shredded cheese and top with another slice of bread. Toast sandwich in prepared skillet*, turning once, until both sides are golden brown. Repeat with remaining filling and bread.

*I like to spray my skillet with Pam to toast my sandwiches, rather than using butter, though either method would work.

Source: Adapted from Annie's Eats

I'm not dead

I'm trying to get back on track, get back to blogging about, not only food, but other beautiful and fun things too. Lately things have been hectic and I haven't been getting posts up, but I have still been doing plenty. I don't have pictures for everything, but I have a few definate recipe recommendations.

1. Eggplant Focaccia(via the Curvy Carrot). This recipe was delicious and simple. The only thing I did differently from the recipe was using swiss instead of Emmentaler and rolling it round, rather than square. AMAZING. If you don't follow the curvy carrot, I suggest you do so immedinately.

2. Cheesy Spinach Soup(aka Witches' Brew, via Annie's Eats). Again, all I did differently was change the cheese to Cheddar(since that is what I had on hand). This soup was very tasty, and I felt so healthy eating it(since it really is mostly spinach anyway). I could not get it smooth enough using my immersion blender, so I used the regular blender, and it turned out great.



I've also been knitting a bunch recently, and even attempting to crochet a bit(though the project was very simple). I crocheted this simple single chain scarf, and I love it. The picture really doesn't do it justice, and I will try to take a better one later on(it is 80 here today, so not really scarf weather).

I also knitted a simple baby hat and mittens for my soon to be niece or nephew. I went with gray, hoping it could work for a boy or girl.

I'm still a very inexperienced knitter, so I try to do simple projects. Next I'm hoping to do a ridiculously adorable blanket I saw on raverly(I'll share the name once I get all my supplies).

So, I am not dead, and will hopefully be back to posting on a regular basis very soon. I should have lots of pretty things to share from the baby shower I am planning, which is coming up in just 4 short weeks.