Sauteed Tofu and Vegetables with Tamari

This is so yummy and incredibly easy to make.

 

One package of firm or extra firm tofu

2 cups Cherry tomatoes, halved

One bunch Green Onions, the white and green parts, cleaned and cut into one inch pieces

3/4 pound cremini mushrooms cleaned and sliced

Tamari sauce, to taste

Open tofu package and drain the liquid. Wrap the block of tofu in a clean towel and put it in the refrigerator. After about an hour replace the towel with another clean dry one.

Cut up all the vegetables and put in a bowl or bowls like I show here. This can all be done earlier in the day, covered and refrigerated.

When you are ready to prepare this dish, cut the tofu into 1 1/2 inch squares and place that in a heated large non-stick pan with a tablespoon of olive oil. Sauteed until browned on at least two sides of the squares. Remove the tofu from the pan and cover to keep it warm. add another tablespoon of olive oil to the plan heat it up and add the vegetables. Saute until they are done to your liking. Add the tofu in and stir. pour some tamari sauce evenly all over the tofu and vegetables and stir to warm. Taste it and add more if needed. serve and garnish if you’d like with toasted sesame seeds.

 

 

 

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Spa Swiss Mushroom Burgers

This is a recipe that I have developed with carefully chosen ingredients to produce a creative. colorful and healthier twist to a traditional dish.

On the rare occasion I prepare a hamburger, this is my favorite recipe. I like to make this on our sailboat. To adapt this for boating or camping, see my notes below.

These mushroom and swiss cheese burgers can be served on a bun if you’d like, but I suggest serving them on a colorful bed of fresh arugula and a slice of ripe tomato or onion. Not only does arugula taste good but it is a nutrient-dense food rich in antioxidants, beta-carotene, potassium, folate, Vitamin K and magnesium.

Have you heard that making a dimple on top of the raw ground beef patty helps prevent it from getting tall in the middle as it cooks? Some people recommend an indent the size of a thumb print but I find that the burgers still shrink. A better way is to make a wide depression that makes the burger look like a plate. This will avoid a tall mountaintop in the middle and shrinkage.

Spa Swiss Mushroom Burgers

Makes 4 servings

1 1/2 pounds lean ground beef, preferable naturally-raised, without antibiotics or hormones.

Salt and pepper for seasoning

2 tsp Trader Joe’s Garlic Olive Oil

8-ounce package sliced mixed or cremini mushrooms

1 tablespoon Worcestershire sauce

4 slices Swiss cheese

4 cups Arugula

Optional toppings: sliced red onions, sliced tomatoes, avocado

Instructions

Shape the ground beef into patties to your desired thickness and size and make a large indentation in each middle. The burger should look like a dinner plate, lower in the middle with a raised “rim” edge around the edge. Season with salt and pepper. If you will be grilling the burgers later, put patties on a plate and cover and refrigerate.

If you are packing for a camping or boating trip, don’t make the indent as it will disappear during storage. Pack on the reserved Styrofoam tray with wax paper or plastic wrap in between layers of hamburgers. Put in a gallon zip top resealable bag.

When you are ready to prepare the burgers, prepare the grill. Set the grill to medium and lightly brush the grill grates with vegetable oil. Grill the patties, indentation-side up, until marked on the bottom, about 5 minutes.

Prepare the dinner plates with a bed of arugula and any other vegetables you have decided to use.

Meanwhile get the mushrooms ready: heat 2 teaspoons garlic olive oil in a large skillet over medium-high heat. Add the mushrooms and cook 2 minutes. Add the Worcestershire sauce and cook until the mushrooms are tender, about 2 more minutes. Season with salt and pepper and remove from the heat.

Back to the burgers…Flip and cook them until marked and slightly firm, about 3 more minutes for medium doneness. See my notes on grilling time below. Don’t let them get overdone or they will be tough and dry. Use a digital thermometer to check the temp. I like to pull mine off as they approach 154 degrees.

After the burgers have been removed from the grill, place a slice of swiss cheese on top.  Place burger on prepared bed of vegetables and divide the sautéed mushrooms on top of the burgers.

Recipe Notes

Make sure not to overcook your burgers. Use a meat thermometer like this top rated one.

Ground beef must be cooked to 160 degrees to be safe. Of course, with carryover cooking, you’ll want to pull your burgers at 155°F (68°C) to achieve the best temp and results. For medium-rare burgers, cook for 5 minutes total (135°F). For medium burgers, cook for 6 to 7 minutes total (145°F)

RV or Boat Recipe Notes

  • Pre-shape the burgers and put in double gallon zip top bags. Plan this meal for one of your first on your trip as you do not want to store ground beef more than a couple days. Pack the hamburger patties in a way that they don’t get squished.
  • Pack 4 slices of cheese and put in sandwich size double zip top bags.
  • Pack a small bottle with 1 tbsp. Worcestershire sauce.
  • Pack a bottle of Trader Joe’s Garlic Olive Oil. I keep this on the boat.
  • Pack 4 cups arugula.
  • Pack a red onion or tomato if you’d like
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Wild Pesto Salmon and Garlic Broccoli Meal on a Grill

Preparing healthy meals can be a challenge when you only have a one burner gas stove and a small gas barbecue. With some experimentation I have discovered some wonderful recipes and meal plans that I’d love to share with you. Here is one recent dinner:

Hummus and Crackers

Grilled Pesto Wild Salmon

Grilled Garlic Broccoli

At home prepare and pack:

  • Hummus, individually packaged (I get mine from Costco)
  • Crackers
  • Two Frozen Salmon Fillets from Costco that are individually sealed. Keep frozen
  • Pesto, I use Costco’s and portion it into a small glass jars and freeze them
  • Washed, dried and cut broccoli florets in a gallon resealable zip top bag
  • Trader Joe’s Garlic flavored oil (I keep a bottle of this on our boat)

Prep on the boat:

Make two foil “trays” from Reynolds Wrap Non-Stick Aluminum Foil.

Pour 2-3 Tablespoons of the Garlic flavored oil into the bag of broccoli. Shake the broccoli in the bag around to distribute the oil. Then pour onto one of the prepared trays. Sprinkle with salt.

Open the salmon fillets, place on one of the foil trays and pat the top with a paper towel. top each fillet with 2 Tablespoons pesto.

Prepare your barbecue. Put the broccoli on first and cook it until it is almost done to your preference, take it off the grill, seal the foil to keep warm and then put the salmon on the barbecue. Have your meat thermometer ready. If you don’t have one. the one I have linked below is the #1 Amazon Bestseller.

Grill the salmon until it reaches an internal temperature of 145. While the FDA recommends cooking fish to 145°F, for a flakier, more moist and tender salmon filet many chefs find that it’s best enjoyed when it’s cooked to medium – 125°F.

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