Spicy* Turmeric Pickled Cauliflower

Recipe from Chef Reilly Meehan (Instagram)
Husband-Tested in Alice’s Kitchen
Makes 2 (1 quart) Mason Jars

These spicy turmeric cauliflower pickles are just lovely. They will keep for a few weeks in the fridge.  Make a batch today so you’ll have a little flavor pop with your meals. 

1 head cauliflower (I used ½ head purple and ½ head orange.)
1¼ cup white vinegar
½ cup apple cider vinegar
¼ cup sugar
½ cup water
2 teaspoons salt
1-2 serrano peppers, sliced (I used one so that it wouldn’t be too spicy for the hubster.  You can also remove the seeds and the membranes to remove some of the heat.)
1 inch piece ginger, cut into chunks
3 cloves garlic, smashed
1 teaspoon peppercorns 
½ -1 teaspoon red pepper flakes (I used ½ teaspoon.) 
1 teaspoon ground cumin
1-2 teaspoons turmeric (I used 1 teaspoon because turmeric flavor can be a bit strong.)

Place all ingredients (except cauliflower) into a pot over medium heat and bring to a boil. Once it boils, turn to low and steep for 10 minutes.
Cut the cauliflower head into bite-sized chunks then place into a pickling jar, layering with the ginger, garlic and serrano pepper(s) from the pickling liquid. 
Pour the hot liquid over the cauliflower.  If the cauliflower is not covered with liquid, just add a bit of water to the jar until they are. Allow to sit at room temp for 30 minutes before popping on the lid. They will be ready to eat the next day and will get better the longer they “pickle” in the fridge.
Store the jars in the fridge for up to 4 weeks.
 

Kung Pao Brown Rice and Tofu Salad

Makes about 8 servings.

Recipe from A Muse Came to Dinner

Husband-Tested in Alice’s Kitchen

This is just one tasty Meatless Monday salad, my friends.  The best thing is that it tastes best after it has had a chance to chill in the fridge for a day.  (It also tastes great at room temperature.)  So, plan to make this on a weekend and then enjoy it for lunch throughout the workweek.  Pictured here is the Kung Pao Brown Rice and Tofu Salad served along with a sliced apple, non-fat plain Greek yogurt and some granola.  A most satisfying lunch indeed.

Salad Ingredients

1 batch of No-Fail Big Batch Brown Rice or about 4 ½ cups of cooked brown rice 

1 lb. extra firm tofu, pressed and diced into ½ inch cubes

Olive oil for sautéing  (You can also use vegetable oil or peanut oil.)

1 cup toasted unsalted peanuts* (cashews also work in this recipe)

2/3 cup sliced scallions or minced red onion

1 (8-oz.) can water chestnuts, drained and sliced

2/3 cup grated carrots

Dressing Ingredients

1/8 cup toasted sesame oil

¼ tamari or soy sauce

1/8 cup brown rice vinegar

2 cloves garlic, minced

½ teaspoon crushed red chili pepper flakes

Place cooked rice in a large mixing bowl to cool.  Fluff rice with a fork to separate the grains.

Cover the bottom of a large skillet with oil and heat until hot.  Sauté the tofu until golden brown.  Toss the cubes frequently for even browning.  With a slotted spoon transfer the tofu into a strainer lined with a paper towel to absorb the oil.  Set aside to cool.

Add the tofu, peanuts, scallions, water chestnuts and carrots to the rice and toss.

Place the dressing ingredients into a Mason jar and cover with a lid.  Shake vigorously until the ingredients are well blended.  Pour the dressing over the salad and toss.

*Place peanuts (or cashews) onto a rimmed baking sheet.  Heat the oven to 325°F. Bake in the oven for about 6 to 10 minutes, shaking the pan occasionally until the peanuts are a toasty brown.

How To Prepare Extra Firm Tofu

If you are a rookie when it comes to tofu, take heart. Here's a simple Husband-Tested Recipes step-by-step tutorial on how to prepare it. Tofu is low in fat and carbs, has no cholesterol, and is high in protein, calcium, magnesium and iron.

One 16 oz. package of Organic Nasoya Extra Firm Tofu (which has four servings) costs less than $3.00 at Lost River Market & Deli. You will find it in the refrigerated section of the store, so keep it chilled at home. It's packed in a container filled with water. To keep from making a watery mess, place the package in a clean sink. Using a knife or scissors, cut off the plastic top. Drain off the water.

For each block of tofu, you will need two plates and some paper towels (or clean dish towels.) Place a paper towel folded over onto a plate.

Take the tofu out of the plastic tub and place it on the paper towel. Save or recycle the plastic tub. (The tubs stack nicely and can be reused for all sorts of things.)

Place another folded over paper towel on top of the block of tofu. Put another plate on top of the stack. Place a heavy can on top of the plate. This will weigh down the tofu and help remove excess moisture. Why? Tofu is tasteless, so you will want the tofu dry so that it absorbs the flavors of any marinade you make.

After about an hour or so, remove the can, the top plate and the top paper towel. The paper towels will be totally soaked through with liquid and your tofu will be dry. It is now ready to add to whatever dish you wish to prepare. Now, here's a great Husband-Tested Recipe for Marinated Baked Tofu. First, cut the tofu into 1" cubes.

In a medium bowl, mix the following ingredients:

4 Tablespoons soy sauce

2 minced garlic cloves, to taste

1 Tablespoon fresh grated ginger, to taste

1 Tablespoon sesame oil

1 Tablespoon rice vinegar

2 teaspoons honey

½ to 1 teaspoon red chili flakes (optional)

Add the tofu cubes to a container that has a tight-fitting lid. Pour marinade over tofu and cover with the lid.

Refrigerate overnight, turning the container over occasionally so that the marinade completely covers the tofu.

Place the tofu cubes on a rack set on parchment paper. Preheat oven to 350 degrees.

Place a piece of parchment paper on a baking sheet and then place a rack on top of that. (If you don’t have parchment paper or a baking rack, brush the baking sheet with a little olive oil.) Arrange tofu in single layer on the rack. (Do not discard the marinade!)

Bake at 350 degrees for 50 minutes, flipping tofu (with tongs) once about halfway through the cooking time and brushing with the remaining marinade.

The tofu cubes will be a lovely brown. To make them slightly crispy around the edges, turn on the broiler and allow the tofu to broil just a few minutes. (Watch carefully so they don’t burn.)

Here is the baked tofu still hot from the oven along with SesameSoba Noodle Salad.

This tofu tastes quite good cold and makes a super addition to your lunchbox for Meatless Monday.

Here is another GREAT tofu recipe:  Savory Baked Tofu