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POSTINGS
04
28
2012

Teriyaki-Orange Tofu & Vegetables

considering it’s a saturday and i haven’t posted any recipes in a while, i decided to challenge myself to do a little creative grocery shopping at the cafeteria and go back to the kitchen to cook up something tasty for lunch

outcome: three and a half stars

ingredients:

  • tofu
  • broccoli
  • mushrooms
  • onions
  • red bell peppers
  • sundried tomato salad dressing
  • 1 orange
  • low-sodium teriyaki sauce (not from the cafeteria) 
  • 1/2 tbsp canola oil (not from the cafeteria)





1. Preheat oven to 350. In a bowl or bag, cover red bell peppers in sundried tomato dressing, then lay them on a foil-lined baking sheet. Place in the oven for about 20 minutes




2. In a plastic bag, mix the juice of 1 orange and 2 tbsp low sodium teriyaki sauce. Add the tofu, make sure it is all coated, and refrigerate.




3. Heat oil in a pan and add broccoli and mushrooms. Cook for about 2 minutes, then add sliced onions. Cook on medium heat.


4. In another heated pan, add the tofu and let cook on one side for about 30 seconds, then turn and cook all the sides so they are browned. 




5. Add the leftover marinade to the vegetables and continue to cook. Reduce heat.


6. Remove bell peppers if you have no done so. Put the vegetables in a bowl, top with tofu and roasted red bell peppers.




this turned out MUCH better than expected. I was worried the orange would be too much, but it was perfect. Still, the tofu didn’t have a whole lot of flavor, so you could try marinating it for a little while longer - 20 minutes or so - to try to infuse more flavor. Much better than any other vegetarian option they had in the cafeteria today. 
04
17
2012
Pei-Wei or pay way too much? This has been my favorite dinner to whip up alllll semester. It’s cheap, light, tasty, and very customizable. 1/4 cup dry quinoa 1/2 cup broccoli 1/4 cup chopped bell peppers 1/4 cup chopped mushrooms 1/4 cup shredded carrots 1/4 cup sliced onions 1 tsp canola oil 3 tbsp low-sodium teriyaki sauce Dash garlic salt Or 2 tbps honey Dash ground ginger I love the honey ginger vegetable dinner at Pei-Wei but it’s just so darn expensive to eat out on a college budget. Also, I’m never sure exactly what they put in there AND they give me way too much rice.

Pei-Wei or pay way too much?

This has been my favorite dinner to whip up alllll semester. It’s cheap, light, tasty, and very customizable.

  • 1/4 cup dry quinoa
  • 1/2 cup broccoli
  • 1/4 cup chopped bell peppers
  • 1/4 cup chopped mushrooms
  • 1/4 cup shredded carrots
  • 1/4 cup sliced onions
  • 1 tsp canola oil
  • 3 tbsp low-sodium teriyaki sauce
  • Dash garlic salt

Or

  • 2 tbps honey
  • Dash ground ginger

I love the honey ginger vegetable dinner at Pei-Wei but it’s just so darn expensive to eat out on a college budget. Also, I’m never sure exactly what they put in there AND they give me way too much rice.

01
30
2012
Teriyaki Quinoa Stir Fry this was such an easy recipe and i bought all of the ingredients in bulk making this the perfect go-to recipe for an easy weeknight dinner. OR i might make a lot of it and have leftovers to pop in the microwave for an even easier lunch or dinner and quinoa is a complete protein! - 1 cup (dry) of organic quinoa- 1 package (227 g, 8 oz.) fresh button mushrooms, sliced- 3 carrots, chopped- 2 cups of broccoli florets- 2 scallions, chopped- 3 asparagus stalks - 1/2 medium onion, finely chopped- 1 garlic clove, finely chopped- 2 Tbsp terriyaki marinade- 1/4 tsp cayenne pepper- salt- black pepper - extra virgin olive oil (or pam or canola oil)Method1. Cook quinoa according to directions on package making sure to rinse quinoa before cooking.  2. In a pan, Sautee the garlic and onions with some extra virgin olive oil (i just use a generous amount of pam) until the onions are translucent. Add in the carrots and scallions and stir fry for 10 minutes.3. Turn the heat down to medium, add in the cooked quinoa, mushrooms, broccoli, and asparagus, and stir fry for an additional 30 minutes. While stir frying, add in the cayenne pepper and terriyaki marinade. Add salt and black pepper to taste.

Teriyaki Quinoa Stir Fry

this was such an easy recipe and i bought all of the ingredients in bulk making this the perfect go-to recipe for an easy weeknight dinner. OR i might make a lot of it and have leftovers to pop in the microwave for an even easier lunch or dinner

and quinoa is a complete protein!

- 1 cup (dry) of organic quinoa
- 1 package (227 g, 8 oz.) fresh button mushrooms, sliced
- 3 carrots, chopped
- 2 cups of broccoli florets
- 2 scallions, chopped
- 3 asparagus stalks 
- 1/2 medium onion, finely chopped
- 1 garlic clove, finely chopped
- 2 Tbsp terriyaki marinade
- 1/4 tsp cayenne pepper
- salt
- black pepper 
- extra virgin olive oil (or pam or canola oil)

Method
1. Cook quinoa according to directions on package making sure to rinse quinoa before cooking. 

2. In a pan, Sautee the garlic and onions with some extra virgin olive oil (i just use a generous amount of pam) until the onions are translucent. Add in the carrots and scallions and stir fry for 10 minutes.

3. Turn the heat down to medium, add in the cooked quinoa, mushrooms, broccoli, and asparagus, and stir fry for an additional 30 minutes. While stir frying, add in the cayenne pepper and terriyaki marinade. Add salt and black pepper to taste.

About Me

Rebecca

basically i love food. and i love being healthy. so this little ditty of a blog is a place for me to share how i, as well as others, can stay healthy while enjoying delicious food and an active lifestyle

bio major studying to become a physical therapist based in california.dallas.rome college student lovin' life








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