Not So Tempting Tempeh

Another week, another Meatless Monday upon us. As I was grabbing random recipes to prepare, this one caught my eye because it involves tempeh, which is something that I've never heard of or cooked with before.

For those in the dark like me, tempeh is a firm soy product that packs in a major protein punch. It has a slightly nutty texture and flavor, which was kind of fun to try and pass off as chicken to the kid. I would have tried the same bit with the hubs, but he unpacked the groceries and knew what was headed his way.

Tempeh and Broccolini Stir-Fry
Source: Cooking Light, March 2012

Ingredients:

• 1/2 lbs broccolini
• 6 tbsp chopped green onions
• 4.5 tbsp rice vinegar
• 3 tbsp low sodium soy sauce
• 2 tbsp hoisin sauce
• 2 tsp honey
• 1/4 tsp crushed red pepper
• 5 tsp canola oil
• 1 (8-oz) package organic tempeh, cut into 1/2-inch cubes
• 1 c. diagonally cut snow peas
• 2-2/3 c. hot white rice (used brown)
• 3 tsp chopped peanuts

Directions:

• Cook broccolini in boiling water for 2 mins or until crisp tender. Drain and plunge into ice water, drain. Squeeze dry. Cut into 1-inch pieces. 
• Combine 3 tbsp green onions and the next 5 ingredients (through red pepper) in a bowl. 
• Heat a large, heavy skillet or wok over med-high heat. Add 1 tbsp oil to pan, swirl to coat. Add tempeh; stir-fry for 5 mins or until golden brown on all sides. Remove tempeh from pan, keep warm. 
• Add remaining 2 tsp oil to pan, swirl to coat. Add broccolini and snow peas; stir-fry 2 mins, stirring occasionally. Add tempeh and vinegar mixture to pan; bring to a boil. 
• Divide rice evenly among 4 bowls, top with tempeh mixture. Sprinkle with remaining green onions and peanuts. 

Yield: 4 servings (2/3 c. rice, 1-1/4 c. tempeh mix; 2 tsp peanuts)

Per serving: 410 cals; 16g fat (2.3 sat, 7.3g mono, 5.1g poly); 18.6g protein; 50.6g carb; 0mg chol; 558mg sodium

Reviews:

The kid thought the chicken had a "funny" texture because it squished apart in his mouth. The hubs declared that the combo of tofu and broccolini would never be a win-win situation for him. Neither finished their portion. I, on the other hand, liked the tempeh. While it does have an interesting flavor and texture, I thought it was overall a good meal. Will I cook this again anytime soon? Probably not. But don't count out the temptation of tempeh (ha ha). 

Ranking:

One Fork (only because the boys didn't like it  - I thought it was good)

Fancy pants pic taken with my new iPhone!

Tuna-tastrophe?

The hubs is going to be sooo excited that I used his new word as the title for this post.

Tonight - or actually today - had disaster written all over it. Sick kid, lousy weather, baby flu shot, blah. So of course, why not have a matching dinner?

(A little video distraction to match NEOs weather today...)

In keeping with the spirit of trying to include more fish in our lives (and to keep my trainer happy) I selected a tuna meal tonight. However, I was unable to find one of the key ingredients, so I decided to wing it.

Remember peeps - I am not a chef. I'm a PR person. So I can usually follow a recipe, but my creativity usually manifests itself at work, not in the kitchen. Therefore, "winging it" is not always the best solution for us. Nor, by the way, is trying to open a bag of frozen veggie quinoa without scissors. Because it ends up flying all over the place. And frozen quiona is NOT fun to try and clean up.

Anywho, we ate tuna. And quinoa. And broccoli. And lived to tell, despite my best efforts to kill off this meal.

Spicy Thai Tuna Cakes with Cucumber Aioli
Source: Cooking Light Fresh Food Fast, Spring/Summer 2010

Ingredients:

• 3 (5-oz) cans Thai chili-flavored tuna, drained (couldn't find this at all, so used super low sodium canned tuna)
• 1 large egg white
• 1/2 c. panko
• 2 tbsp chopped fresh cilantro (skip)
• Cooking spray
• 1/2 c. shredded cucumber (skip)
• 1/2 c. light mayo (skip - I do not love mayo unless it is stirred in and can't be tasted)

Directions:

• Combine first 4 ingredients in a medium bowl. Divide mixture into four equal portions, shaping each into a 3/4-inch thick patty.
• Heat a large nonstick skillet over med heat. Coat pan and patties with cooking spray. Add patties; cook 1-2 mins on each side or until lightly browned.
• While the patties cook, combine cucumber and mayo in a small bowl. Serve with tuna cakes. (Skipped this entire step)

Yield: 4 servings (1 cake and 2 tbsp aioli)
Per serving: Cals: 173; fat: 9g (12g; 3.8g mono; 3.6g poly); 10.1g protein; 11.9g carbs; 26mg chol; 413mg sodium

Reviews:
Meh. The tuna cakes were dry and fell apart. I added a little bit of Dijon mustard and some pepper flakes to flavor it up. Didn't really work. Nor did these brown after 1-2 minutes. So, I basically squished them down into a single tuna pancake and crisped them up. They were edible and I know this was a reasonably healthy dinner, but this meal was not anything to write home about. At least the salvaged quinoa and my steamed broccoli was good.

Funny note about the broccoli. Because the kid went home from school today with stomach issues, I was the only one who had broccoli with dinner (the hubs eating steamed broccoli by choice is as likely as Ohio State winning the national championship this year). I don't think steamed broccoli is a smart choice for stomach pains, but the kid pouted and pouted and pouted until I relented and gave him a tiny piece. And he was totes OK with skipping his evening treat. Go figure.

Ranking:
One Fork

Tuna pancakes

Hot Mess

"Hot mess" is a favorite phrase of my lovely blog designer, K-Skull, but it is also appropriate for tonight's post.

I normally do not cook on Friday nights. I'm too tired, or not all of us are home (meaning the boys since the baby goes to bed at 7p these days), so we usually order in, grill out or just eat whatever. I did not cook tonight, but I did attempt to continue my crock pot success with a crock pot-based dessert.

I have always breezed right by these recipes, because it honestly seems weird to me that you can bake a cake in a crock pot. Tonight I decided to give it a whirl because I had everything on hand, and who doesn't love a little warm chocolate cake on a chilly evening.

Hot Fudge Cake
Source: Crock Pot Slow Cooker Best-Loved Recipes (2006)

Ingredients:

• 1-3/4c packed light brown sugar
• 2 c. flour
• 1/4 c. plus 3 tablespoons unsweetened cocoa powder, plus additional for dusting, if desired
• 2 tsp baking powder
• 1 tsp salt
• 1 c. milk
• 4 tbsp (1/2 stick) butter, melted
• 1 tsp vanilla
• 3.5 c. boiling water

Directions:

• Coat slow cooker with nonstick cooking spray. Mix 1 c. sugar, flour, 3 tbsp cocoa powder, baking powder and salt in medium bowl. Stir in milk, butter and vanilla. Mix until well blended. Pour into crock pot.
• Blend remaining 3/4 c. sugar and 1/4 c. cocoa powder in small bowl. Sprinkle evenly over mixture in crock pot. Pour in boiling water. Do not stir.
• Cover, cook on high 1-1/4 to 1.5 hours or until toothpick inserted into center comes out clean. Allow cake to rest for 10 minutes, then invert onto serving platter or scoop into serving dishes. Serve warm; dust with cocoa powder, if desired.

Yield: 6-8 servings
(No nutritionals on this one)

Reviews:
When I checked it at the 1-1/4 mark, it was still a gloppy, watery mess. Then, I checked at the four hour mark and called it a night. This cake is not happening. The end "result" is kind of cakey on the bottom, and super watery all over. I guess my great experiment in baking a crock pot cake is also a massive fail. Oh well. The kid has already hit me up for another dessert over the weekend.

Ranking:
One Fork