Tag Archives: scallions

Loaded Twice Baked Potatoes

17 Jun

I love to eat baked potatoes… I remember when we first got a microwave oven, way back when, I was always in charge of making the baked potatoes. Prick them a few times with a fork… bake in the oven… wrap them in foil paper to retain the heat… and eat them just like if you were at a steak house.

That was AGES ago… now, I no longer have a microwave in my kitchen and steakhouses are not part of my restaurant rotation. But I still love to bake potatoes. But they take FOREVER in an oven… even in a toaster oven which is what I usually use if it’s just me and a few others to feed.

My sister gave me an Express Cooker last Xmas as a gift. One of the recipes in the booklet that comes with the Express is how to bake potatoes… and to do it in just 15 minutes. In the regular oven, it usually takes about 1 hour to properly bake a potato. So this is a real time-saver. But the real kicker is what to mix it with… Anybody can bake a potato, but the fixings are what make it special.

LOADED TWICE BAKED POTATOES

1 large baking potato
1 tbs butter
2 tbs sour cream
2 tbs cream cheese
1 large garlic clove, minced or grated
2 scallions, chopped
1 tbs of Vegan Bac’n
2 handfuls of shredded cheddar cheese, divided
Olive Oil
Salt and Pepper to taste
  1. I baked my potato using the Express… but you can do it in a regular oven or toaster oven. I cut the potato into 2 halves, oiled it with olive oil and sprinkled with salt and pepper. And cooked it cut side down for 15 minutes.
  2. When the potato is baked, I allow it to cool off a bit so I can handle it easily. But it needs to still be warm for you to easily be able to remove the flesh of the potato and leave the outer skin with a bit of potato so it has still some structure.
  3. Place the flesh of the potato in a medium sized bowl and mix in your favorite fixin’s… mine has butter, sour cream, cream cheese, garlic, scallions, these new Vegan Bac’ns I found at the health food store the other day and shredded cheddar cheese. I use a bit of cheese inside the mash and leave some for the topping.
  4. Mash all the ingredients together… season with salt and pepper to taste. Add a drizzle of olive oil if you feel the mixture needs some moisture.
  5. Take the potato mash and spoon it back into the potato shells. I like to mound the mixture so it looks luscious and abundant. Place what’s left of the shredded cheese on top.
  6. Place in a toaster oven on 450F or broiler for about 10 minutes to melt and brown the cheese on top.

To me, half a potato is plenty for me as a side dish… and both halves are good as a main course with a salad on the side.

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Korean Seasoned Tofu

23 May

I am a lucky girl… I’ve been invited to travel to many places around the world – the most recent invitation, to Seoul, Korea. Or maybe not that lucky, because I didn’t get to go in the end. Long story… but maybe it was just better for me to stay put in my lovely Puerto Rico.

The cool thing… you can travel thru food. And coincidentally I found this recipe for a Korean-style Seasoned Tofu on Serious Eats. It just seemed so simple and easy I had to try it.

You see, I do not need to get on that $2,000 flight to eat great vegetarian Korean food!!!

 

KOREAN SEASONED TOFU

One package firm tofu
2 green onions, chopped
2 cloves garlic, minced
2 tbs soy sauce
2 tbs water
1 tbs sesame oil
1 tbs toasted sesame seeds
A pinch of red pepper flakes
1 tbs vegetable oil for frying the tofu
  1. Remove the tofu from its package. Cut into ½” pieces and let them drain in between paper towels.
  2. Combine the soy sauce, sesame oil and water in a small bowl. Add the green onions, garlic, sesame seeds, and red pepper flakes. Mix well and set aside.
  3. Heat the vegetable oil in a large skillet over medium-high heat. Carefully place the tofu slices onto the skillet. Use a splatter guard if you have one… because the tofu slices are only slightly drained and still have plenty of water in them, the oil will splatter A LOT when you fry these tofu slices.
  4. Cook until the tofu is slightly browned on the bottom and getting a bit crispy on the edges, 4 to 5 minutes. Turn the slices over and brown the other side.
  5. Reduce the heat to low and add the soy sauce/sesame seed seasoning over the tofu. Cover the skillet and let steam for 2 to 3 minutes. I usually turn off the stove about 1 minute after covering and continue cooking with the residual heat from the stove and skillet.

Transfer to a plate and serve immediately.

Serve over steamed brown rice…

Green Goddess Dressing

16 Jul

This is a dressing I have been making for the Yoga Center Saturday buffets for a while now…  And a new resurgence of retro recipes has made it popular and chic once again…

I make several different version of this dressing, with the pale green color being the common denominator.

 

 Green Godess Dressing

GREEN GODDESS DRESSING

½ cup buttermilk
½ cup plain yogurt
3 tbs of white wine vinegar
2 tsp honey
¼ cup fresh spinach leaves
¼ cup fresh basil leaves
2 scallions, chopped
A handful of fresh parsley, chopped a bit
2 tsp mustard – Dijon or grain mustard will do
¼ tsp salt
A few grinds of black pepper
1 cup canola or olive oil

 

  1. In a blender, mix all the ingredients except the oil.  Blend well and add the oil thru the blender cap while the blender is still running in a thin stream.

 

Use it to dress your salad or as a dip for crudités…  if you’re using specifically for crudités, I may blend also 4oz of cream cheese to make it thicker.

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