Tag Archives: Recipes

Lazy Cajun Tofu Bowl

Lazy Cajun Tofu Bowl

We all have those nights where we just want to throw something on the table in under 20 minutes and get it in our bellies.

On those nights, if I can resist the urge to just order in, I throw together this treat- my own lazy Cajun tofu bowl. It’s vegetarian/ vegan and filling and spicy and keeps me from shoveling down a tray of nachos or pizza. Here’s how to make your own:


One 14 oz package extra firm tofu

One large can Southern Style collard greens or mixed greens (if you’re a strict vegan or vegetarian, check the label- many brands offer a meat broth version and a vegetarian version)

1 1/2 cups of rice (I used leftover “forbidden rice” from the fridge, but any rice you have around will work- even the leftovers from Chinese)

Tony Chachere’s Creole seasoning

3 tbs. oil (I used coconut, but vegetable or olive would work)

Optional: capers, hot sauce or Sriracha sauce


Remember, the goal here is to get it on the table. No fancy preparation, unless you feel like it!

– Cook your rice. If you are using leftovers like I did, just heat what you have. See, you’re already saving time!

-Heat the collard greens (leave in the liquid) in the microwave for four minutes. Drain. I like the seasoning in these.

collard greens

-While that’s cooking, pop open the tofu, dry it off with a paper towel, and cut into cubes. Sprinkle the cubes with your magic weapon:

Tony Chachere photo

Yep. It’s Creole, not Cajun. Those are different. We’re being lazy here.

-Heat a large skillet on medium and add your oil. I like the subtle flavor that coconut oil adds, but any kind will crisp up your little tofu buddies. Add the  tofu cubes and sautee’ for about 3 minutes on each side. I like mine a little crispy, so I usually go for five. They look like this:

tofu cooking

-And that’s it. I layered a giant helping of greens, then the rice (I love the black rice against the greens), and top with tofu. If you’re a spice fiend like me, drizzle with Sriracha and if you have a bottle of capers in the fridge, sprinkle a few on top to make yourself feel fancy.

Eat up. According to the LoseIt app, the whole thing rings in at 3 servings, 588 calories each. I couldn’t even finish my whole bowl.



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Sometimes You Need A Muffin

Peanut Butter Chocolate Chip Banana Muffins

I woke up this morning with a case of the sniffles. I refuse to call it a full-blown cold, because I need denial to function. After a sudden three-inch snowfall, I also needed a muffin. Not just any muffin- I needed a donut pretending to be a muffin.

In a Pinterest frenzy one day, I came across this delicious looking gluten-free banana chocolate chip donut recipe from Janie’s Kitchen. Since we can have gluten and I don’t own a donut baking pan (yet), I whipped up the slightly altered, lazy, sloppy, less healthy recipe below into some heavenly warm muffins in a jiffy and knocked back two with a milk chaser before bed. Take that snow and sniffles!

Peanut Butter Chocolate Chip Banana Muffins


  • 1 cup Mashed Ripe Banana (Roughly 2 small bananas)
  • 1/2 cup Sugar
  • 1/2 cup Greek Yogurt
  • 1/4 cup Butter (Melted)
  • 2 Eggs (Room Temperature)
  • 1 teaspoon Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 cup Chocolate Chips (I used a bag with half peanut butter chips, because YUM)


1. Preheat the oven to 325F
2. In a large bowl, stir mashed banana, sugar and greek yogurt with a fork.

Mix until incorporated.

3. Add melted butter, eggs and vanilla extra and mix.
4. Add flour, baking powder, baking soda and salt to the batter and mix

until just incorporated. Do not over mix!

5. Using a spatula, fold in the chocolate chips.
6. Grease muffin tins or use liners (I only had six

liners, so I did half of each- so fancy around here).

7. Bake for 15-20 minutes- they should start to get a

little golden on top and a sharp knife will come out clean

if you poke them in a non-chips region; they look a little

lumpy on top, but that’s what makes them delicious.

8. Makes 12 muffins- I filled the tins all the way to the top-

they only rise a little bit.

9. If you end up with some spare batter and can’t wait 15-20

minutes, put on your flannel pajamas and throw it in a mug

in the microwave for five minutes, then eat that with a fork.

I am not recommending this lifestyle, but you have to do what

you have to do when you have the sniffles.

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More Veggies in My Face

Another recipe success in our week of vegetarian meals- this one makes around eight servings, but we polished it off in two days. It was just that delicious. This would also be a great dish to take to a potluck brunch if you can get it out of the house without eating all of it first. Also, since I made it the night before, The Lady only had to pull it out of the fridge and pop it in the oven- dinner waiting for me when I got home from work! We added a side salad for extra veggie chomping.

Overnight Asparagus Mushroom Strata (via AllRecipes.com)

2 teaspoons butter, or as needed
1 3/4 cups sliced crimini mushrooms
5 English muffins, split and toasted
1 cup shredded Colby-Monterey Jack cheese
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 cup chopped red bell pepper
1/2 onion, finely chopped
8 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard powder
1/4 teaspoon ground black pepper
1 cup shredded Colby-Monterey Jack cheese
1.     Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside.
2.     Grease a 9×13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
3.     Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight.
4.     The next day, preheat oven to 375 degrees F (190 degrees C).
5.     Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterey Jack cheese in a layer over the casserole.
6.     Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.
ALL RIGHTS RESERVED © 2012 Allrecipes.com

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Happy Bridal Shower DuWaxLoolu!

Jess, one of my favorite bloggers to read, is getting married to Torsten, her loverly German husband-to-be, soon. And we threw a bloggy shower, mailing cards and recipes from all over to the lovely miss to be delivered this evening. I’m actually a little nervous- I hope she likes the recipes I sent. It’s always hard to know what people will enjoy but I sent the best I had (even if they will totally blow her Weight Watchers plan). I guarantee she’ll be making them fat-free when I’m not looking. And I love her and her site for it.

Jess, thank you so much for being there for me when I called off my big day with all of your supportive comments. And I know you chose quality and real love. So, best wishes to you and Torsten on your special day! I know it will be a fabulous purple-filled shebang and you can lay on the beach with your new Kindle full of books and enjoy starting your wonderful married life together. May every day the two of you share be as happy as the first. (I somehow suspect they will be even happier- when it’s right, it’s right).

Much love,

Eleanor (and her trousers)

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Hey, Big Spender

Gluttony is a periodic deadly sin I dabble in. Now that the fiance’ is working again, he brought home his first paycheck and there’s a little extra money laying around. As soon as he left the house, I hit project mode. All of the cookbooks got dragged into the living room and I furiously started flipping through, jotting down ingredients and possible menus. He had requested simple spaghetti and meat sauce for dinner tonight, so I scooped up the basics. And then I started thinking ahead.

His mom emailed the recipe for Tomato Soup Pie (a home cooked favorite of his). I dragged out the New York Times recipe for Crusty Macaroni and Cheese that always hits the spot on a cold day. The Paula Deen cookbooks came out for banana bread and peach cobbler. A gourmet recipe from epicurious for corn cakes. Betty Crocker cookbook recipes for sausage and rice casserole and chicken sour cream bake. I lugged home enough groceries from the store to feed an army and made plans to cook lots and freeze it.

By the time I got home from the store I was dizzy from hunger and from carrying it all four blocks. And I lost a little of my momentum. But I have food in the house. Real, not prepackaged food. And if I can turn off The Devil Wears Prada (which I’ve watched 1,000 times), I may actually get the spaghetti finished before he comes home. With a big salad and garlic bread.

I spent more than I should have on all the ingredients. We haven’t quite caught up on all the bills yet- things are still tight in the money department. But, we can eat real food for a couple of weeks now and I suspect we’ll all be a little less grouchy around these parts if we have full warm stomachs.

It’s going to be 9 degrees tomorrow. And I will be in my steamy kitchen stirring and baking and in my fuzzy slippers. Now that’s a Sunday to die for.

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My addition to the feast

Now that I’m the official chef of Thanksgiving for the in-laws, I wanted to add my own recipe to the mix- some new tradition I could call my own. The solution? Pie. Chocolate cream pie to be precise. Delicious Godiva chocolate cream pie that is so rich people asked for small pieces and then came back over to have it again days later. The recipe is modified from Gourmet (Feb ’04), but I didn’t bother with homemade crust and topping- store-bought is just fine and no one will notice with the tasty deliciousness of the filling.

So, for your chocolate pleasure…. my very own Godiva Cream Pie.

Godiva Cream Pie


Prepared pie crust- fresh, frozen, or graham cracker

2/3 cup sugar

1/4 cup cornstarch

1/2 teaspoon salt

4 large egg yolks

3 cups whole milk

5 oz fine-quality bittersweet chocolate (not unsweetened), melted (I use Godiva)

2 oz unsweetened chocolate, melted

2 tablespoons unsalted butter, softened

1 teaspoon vanilla

(Whipped cream for topping if you like)

Bake crust if necessary according to package instructions and allow to cool.

Make filling:

Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).

Force filling through a mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.

Spoon filling into crust and chill pie, loosely covered, at least 6 hours.

Top with whipped cream to serve, if you like.

(Note- this pie is very rich. The ingredients make two shallow pies or one in a very deep crust and should serve 8-10 people easily. For the very lazy- skip the sieve step and just beat the lumps out with a fork- that’s how I do it.)


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