Fall Vacation 2017

We visited Albuquerque, Flagstaff, Phoenix, Tucson and Santa Fe with other stops in between.

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Tofu Chow Fun

Tofu Chow Fun

We both thought this was pretty good. I couldn’t find wide rice noodles (not even at the Asian market) so I used these broken up rice sheets labeled as “rice sticks”. If I make again I’d probably just roast the tofu instead of pan fry.

Recipe here.

One Pot Curry Pasta And Veggies

We both thought this was good. Based on the recipe here.

Ingredients
4 cups uncooked fusilli
1 red onion, chopped
2 cloves of garlic, minced
1 zucchini, chopped
1 red bell pepper, chopped
1 1/2 teaspoons curry powder
2 Tbsp tomato paste
1 can diced tomatoes
1 can coconut milk
1/2 cup frozen edamame
1/2 cup cherry tomatoes, cut into halves

Directions
In a large pot cook down the onions for a couple minutes.
Add the pepper and zucchini and cook for another couple minutes
Add the rest of the ingredients except the cherry tomatoes and simmer for approx 15 minutes or until noodles are done.
Stir in tomato halves.
Serve.

Eggplant Bacon

BLT with eggplant “bacon”.

Ingredients
1 eggplant sliced into thin strips
4 TBSP Tamari or Soy sauce
4 TBSP oil
2 tsp liquid smoke
2 tsp maple syrup
2 tsp paprika

Directions
Preheat oven to 350.
Mix all the marinade ingredients together in shallow dish.
Dip egg plant slices in marinade.
Place eggplant on baking sheet and bake in oven at 350 for about 40-50 minutes flipping halfway through.

I burnt it but it was still good.