Tag: MEATLESS

Mushroom and Leek Galette

Mushroom and Leek Galette

Galette is a simple open pastry that you can pretty much make sweet or savory.   It makes an amazingly easy and delicious lunch or dinner option or perhaps a dessert if you’re making a sweet version.   I made this galette by using sauteed…

Tofu and Veggie Stir-Fry with Peanut Butter Sauce

Tofu and Veggie Stir-Fry with Peanut Butter Sauce

This is a sponsored post written by me on behalf of PB2 Foods. All opinions are entirely my own.  Tofu and Veggie Stir-Fry with Peanut Butter Sauce is such a fantastic dish; it’s going to make you crave it over and over again. This meal…

Tex-Mex Grilled Tofu Quesadillas

Tex-Mex Grilled Tofu Quesadillas

Tex-Mex Grilled Tofu Quesadillas are easy to make and amazingly tasty. Now everyone could enjoy and celebrate meatless meals together because my quesadillas are delightfully delicious.

Tex Mex Grilled Tofu Quesadillas

You will not miss meat at all because these beauties are full of flavor. Even my children loved it, so i do not have to tell you anything else because that is a rare occasion, my friends.

I wanted to create a recipe that if I have a vegetarian friend over, we can serve these fabulous grilled meatless quesadillas. As you all know, we are not vegetarians; however, every once in a while, we have a full-meal without meat.

You will not miss meat at all because these be

The best part of warm weather is the outdoor activities! From playing soccer, gardening, as well as grilling. Oh, and we cannot wait to get out and grill!

Soaking up this beautiful weather after a long winter indoors, we break out the grill, and this time we used Pellets. They are made with all-natural, pure flavor hardwoods and absolutely no fillers, binders or preservatives, bringing out the best flavor you could ask.

Tap Here for Tasty Grilled Recipes

You can, of course, make these quesadillas on any grill, even indoor grill skillet. I do not think that they will not taste good; however, when it comes to a flavor grill always wins in my book. Something is rewarding and satisfying when you cook food over an open fire.

Grill Recipes

I am not a fan of summer, but I think the best part of summer is grilled food, sweet in-season fruit, and freshly picked summer vegetables. Mmmhm! Well, I know that many of you agree!

Hey, if you try making my tasty Tex-Mex Grilled Tofu Quesadillas, please tag me on Instagram @sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your tasty creations. Thank you so much for your love and support.

Meatless Recipes

Meatless Recipes that you might like:

MEATLESS MEATBALLS WITH CAULIFLOWER AND BROCCOLI

MEATLESS CHILI NACHOS

MINI MEATLESS FRITTATA CUPS

PAN-FRIED EGGPLANT WITH MOZZARELLA AND MARINARA

CARAMELIZED ONION TART

Recipe
Yield: Serves 6

Tex-Mex Grilled Tofu Quesadillas

Tex-Mex Grilled Tofu Quesadillas are easy to make and amazingly tasty. Now everyone could enjoy and celebrate meatless meals together because my quesadillas are delightfully delicious.

Ingredients

  • 6 soft tortillas
  • 1 pounds Firm Tofu
  • 1 cup Guacamole
  • 1/2 cup Pico de gallo
  • 2 cups Mexican blend cheese, shredded
  • 1 cup Refried beans
  • 1 tablespoon of oil

Tofu Seasoning:

  • 1/4 tbsp chili powder
  • 1 tsp Spanish paprika powder
  • 1 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp ground black pepper
  • 1 pinch ground cinnamon
  • 1 pinch ground cloves
  • 1 teaspoon sea salt, or to taste

Instructions

Seasoning:

  1. Mix all the ingredients for the season and set aside.

Tofu Prep:

  1. Open tofu package drain water out and
    take each block of tofu and wrap with thick layers of kitchen paper towels or a
    clean cotton towel. Press slightly and pat dry. Make sure that most of the
    moisture is gone.    
  2. Slice into 1/2-inch thick tofu slices,
    and again pat dry each slab with paper towels.
  3. Add to the large and flat plate, then
    sprinkle on both sides with prepared seasoning, gently press to coat. Cover and
    refrigerate for 15 minutes.

Grill Prep:

  1. Open your pellets bag. I used Classic which is great for almost anything you want in your grill. Flavorful
    and strong. Wood pellets are poured into a storage container also known as a
    hopper. The pellets are then fed into a cooking chamber by an auger that is
    powered by electricity.
  2. When ready to cook, smoke setting with
    the lid open.
  3. Wait for the fire to start about 5 min, depending
    on the grill type and model.
  4. Now, close the lid and increase the
    temperature to the desired temperature and preheat for about 10-15 minutes.
  5. I cooked tofu on 350F, so my grill
    temperature was set to 350 degrees.


Grilling:

  1. Place tofu in the preheated and ready to
    cook grill to get infused with a real wood smoky flavor.
  2. Grill for 5 minutes on each side.
  3. Take it off the grill and start
    assembling. Do not turn the grill off yet.

Assembling and making quesadillas:

  1. On one side of the tortilla evenly spread
    about 1 tablespoon or so of guacamole, spindle freshly chopped pico de gallo, a
    handful of cheese then place grilled tofu on the top. Depending on the side of
    your tortilla, I would say about 4 to 5 slices to cover it. Add just a sprinkle
    more cheese.
  2. On the other tortilla spread about a
    tablespoon or two of retired beans, then cover the other tortilla with tofu.
    Making a sandwich. Lightly press and brush with oil.
  3. Continue until tofu is gone. You could
    make approximately 3 quesadillas with my method.
  4. Place each quesadilla on the hot grill
    and grill for about 4 to 6 minutes on each side or until the cheese is melted
    and grill marks are formed.
  5. Slice each quesadilla across making
    trundles and serve immediately with salsa, pico de gallo, and other fixings.

Notes

step by step

General Tso’s Tofu

General Tso’s Tofu

General Tso’s Tofu is tasty, beautiful and incredibly easy to make. I can’t even tell you how many times I get the question about tofu so I try to create delicious recipes using this amazing ingredient. Since it literally does not taste like anything you…

Pan-Fried Eggplant with Mozzarella and Marinara

Pan-Fried Eggplant with Mozzarella and Marinara

When you want to have a quick meal with your family, Pan-Fried Eggplant with Mozzarella and Marinara is definitely the way to go. It is just so nice with a nice bowl of mixed greens. A pretty balanced meal that my family and I really…

Sage and Brown Butter Gnocchi

Sage and Brown Butter Gnocchi

This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own.

Sage and Brown Butter Gnocchi

What a better way to start September than with warm and appetizing sage and brown butter gnocchi. This delightful dish screams comfort food to me. Fall food should be comforting, don’t you agree?

Well, I genuinely love Autumn and everything that comes with the Fall season; Autumn foliage, tasty food and the fragrant air that smells more like cinnamon and spice.

Anyhow, I wanted to let you all knowthat I partnered with Minerva Dairy Butter once againto bring you one more amazing recipe.

Sage and Brown Butter Gnocchi

By the way, did you know that Minerva Dairy, is America’s oldest family-owned creamery? They just revamped their brand and packaging this year in honor of their 125th anniversary.

That is impressive, my friends. I absolutely love their story as well as working with a brand like Minerva Dairy.

So, after thinking of some wonderful and yummy ideas, this classic recipe popped in my head. It is sincerely loved all around the world and most importantly my family loves it.

It was a win-win situation here. I post homemade recipes that my family dearly likes.

Sage and Brown Butter Gnocchi

You will never find fake food whatsoever. I style food that I post here, of course. However, after each photoshoot, we devour food that I made. Every so often I need to heat it up but after doing this for nine years, they know the drill.

That being said, we enjoy gnocchi prepared with Minerva Butter. I love unsalted but for savory sauces or any other dishes, I use garlic and herbs to give a bit more character.

CLICK HERE FOR MORE TASTY DINNER IDEAS

Sage and Brown Butter Gnocchi

It’s extremely delicious. Sea salt Minerva Dairy Butter is very tasty as well. I love smearing on my morning toast. I’m more of savory breakfast or brunch gal.

Nevertheless, I heartily hope youguys like these sage and brown butter gnocchi. They are reallyunbelievably tasty.

Happy Cooking!

Hey, if you make Sage and Brown Butter Gnocchi or any other recipe from my site, please tag me on Instagram. @sandraseasycooking… Thank you so much in advance!

Sage and Brown Butter Gnocchi
Yield: 4 Servings

Sage and Brown Butter Gnocchi

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Sage and Brown Butter Gnocchi is easy, tasty a perfect dinner.

Ingredients

  • 1 pound potato gnocchi, you may make your own if you wish
  • 1 tsp. Lemon juice
  • Salt, and Black Pepper to taste

Butter Sage Sauce

  • 5 tablespoons Minerva Dairy garlic and herbs butter
  • 6 sage leaves, thinly sliced or leave them whole

Garnish:

  • 1/2 cup shaved or grated parmesan cheese

Instructions

  1. Melt the butter in a large skillet over high heat. Cook, stirring until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Turn down the heat and add sage and fry it for 30 to 40 seconds. This takes a few minutes or less so be close by. Transfer the butter and sage to another bowl.
  2. Bring a larger pot of salted water to a rolling boil then add the gnocchi. When it floats to the surface it is done. Allow it for about half a minute more in the boiling water before removing the gnocchi from water.
  3. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Be careful and stay a bit back.
  4. Pour over brown butter and sage and keep tossing gnocchi.
  5. Add a few tablespoons of the gnocchi cooking water and a gentle squeeze of lemon, about 1 teaspoon or so; toss again.
  6. Remove from the heat and add half of the cheese. Divide among bowls and top with the cheese.
  7. Serve it with a bowl of greens such as Cesar salad.


Notes

You may use any pasta for this dish, even ravioli as long as you have sage and herbs and garlic butter.

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Heirloom Tomato Feta Salad

Heirloom Tomato Feta Salad

If I could eat Heirloom Tomato Feta Salad with olive oil and herbs all year round I would be a very happy camper. It is so fresh, sweet, savory, simple, pretty and most importantly delicious salad. One my favorite August salads when tomatoes are at…

Yellow Rice with Peppers and Tomato Sauce

Yellow Rice with Peppers and Tomato Sauce

Yellow Rice with Peppers and Tomato Sauce is a family favorite summer side dish. It goes well with grilled food, but you can just eat it as it is. I grew up enjoying rice with peppers and tomato sauce. That being said, I loved mopping…

Easy Lyonnaise Potatoes

Easy Lyonnaise Potatoes

Easy Lyonnaise Potatoes Recipe

Easy Lyonnaise Potatoes are such a comfort food to me. Ever since I was little, I loved the combination of potatoes and onions sauteed in butter.

I do not think there is a better side dish to compliment pretty much any meat, fish. It goes even perfect with eggs.

Usually, I would finish everything and crack a few eggs on top. It is absolutely divine, but that is a recipe on its own.

CLICK HERE FOR MORE TASTY POTATO RECIPE

So, this recipe is coming from Lyon, France. That is why it is named Lyonnaise Potatoes.

The city is known for its historical and architectural landmarks. Lyon, less than 300 miles away from Paris, has developed a reputation as the capital of gastronomy in France.

Anyhow, one of my favorite ways to serve this tasty classic French dish is with steamed or grilled fish.

In my opinion, these sliced pan-fried potatoes just compliment fish very well.

Easy Lyonnaise Potatoes Recipe

Anyhow, my husband loves caramelized onions as much as I do so we had this at least a couple of times a month.

To be honest, we have been off potatoes completely since December of 2018. Therefore potatoes make an appearance at our table ever once in a while.

It is just a wonderful side dish that must try if have not had a chance.

I kept it petty classic so please do let me know how you like it?!

Easy Lyonnaise Potatoes

I am thinking this would be great with sweet potatoes over Thanksgiving. Sweet and savory type of side dish. I might even try it.

Ever since I became a food blogger my palate expanded and I am more adventures when it comes to food.

As I said many times before, sometimes you need to just to go with your taste regardless of what the recipe says.

Honestly, I rarely follow a recipe. I have been cooking for so long that I could approximately eyeball how much seasoning I need to add.

CHECK OUT MY TASTY SIDE DISH RECIPES

Well, I am not ancient. Yes, I am knocking on the door of big 4-0 February 2020, which I am totally looking forward to.

What I wanted to say here is that even though I am 39, I have been cooking for more than 25 years.

Cooking comes naturally to me and I enjoy cooking. Sandra’s Easy Cooking was named only because cooking is really not hard.

Yes, you will burn even eggs, perhaps blow your microwave, set your oven on fire, cut your finger or burn it, etc. but that is all learning experiences.

Don’t be afraid to just experiment; taste, smell, look, season, mix, turn down the heat. Just use all your senses.

Okay, lovelies… I hope you try my yummy and might I add Easy Lyonnaise Potatoes.

If you do, please tag me on INSTAGRAM @sandraseasycooking with hashtags #sandraseasycooking… and, hey, don’t forget to follow for more easy recipes.

Thank you in advance!!!

Easy Lyonnaise Potatoes
Yield: Serves 4

Easy Lyonnaise Potatoes

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Easy, tasty and amazing side dish that would wow you and your family.

Ingredients

  • 26 oz (750g) New Potatoes, about 4 medium potatoes), sliced into 1/4-inch-thick rounds
  • 4 tablespoons unsalted butter, (2 tbsp. goes for Onions)
  • 2 tablespoon Oil
  • 2 sweet onion (7oz/200g), such as Vidalia, sliced into 1/4-inch-thick rounds
  • 1/4 teaspoon freshly ground black pepper
  • Kosher Salt to taste, about 1 teaspoon + for boiling potatoes
  • 1/4 cup roughly chopped fresh parsley leaves + for garnish

Instructions

  1. Place the sliced potatoes and a good pinch of the salt in a saucepan and add cold water a bit above the potatoes.
    Bring to a boil over high heat then boil potatoes for 10 to 12 minutes or until tender.
    Drain the potatoes and add cold water over it to stop cooking, drain again and set aside to cool down. I do not peel the as they are waxy new potatoes, but at this point you may peel them if you wish to do so.
  2. Melt 2 tablespoons of the butter with 1 tablespoon of oil in a larger nonstick frying pan over medium heat.
    Add the onion and 1/4 teaspoon of the salt, and cook, stirring, until caramelized and lightly browned, about 10 minutes. Transfer the onions to a small bowl and set aside. We are looking for a lighter caramelization, not an onion jam.
  3. Melt the remaining 2 tablespoons of butter with a drizzle of oil in the same frying pan over medium-high heat. Add the potatoes and season with a dash of pepper and salt, to taste. If there are too many slices of potatoes to cover the bottom of your pan, you may cook potatoes in batches then combine them together at the end with onions, or you may use more skillets to shorten the time of cooking.
  4. So as soon as you place potato slices in the pan, in one layer, turn them on the other side to coat with the butter and oil and spread into an even layer. For each batch add a pinch of salt and pepper to season the potatoes.
  5. Cook undisturbed, until the bottoms are lightly browned, 2 minutes then turn around to cook the other side. Keep turning until you get a nice golden color.
    Now put everything together in one skillet, returning the onions too, stir to combine. Cook for a minute or two with 1/4 cup of parsley. You may garnish with the chopped parsley before serving.

Notes

I like using larger waxy new yellow potatoes, but if you are using regular russet potatoes peel them after boiling and then slice to 1/4 inch slices. That way they will still stay in one piece. There are no right or wrong ways. This is my way of doing it so I do not peel mine when I use these types of potatoes.

Easy Lyonnaise Potatoes Recipe

Caramelized Onion Tart

Caramelized Onion Tart

This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own. If you want to churn your recipe up to the next level, I encourage you to use Minerva tasty butter to make my Caramelized Onion Tart.…