Gluten Free Bottom-of-the-fridge Pizza

Gluten Free Week Night Pizza

One of my most proud culinary creations happened when, after standing in the middle of the kitchen (at 5pm) asking myself "What should I make for dinner?... WHAT should I make for dinner?!" All the while sensing that the ones I love most were plotting mutiny because dinner was not underway. So, I quickly pulled out a Bob's Red Mill Gluten Free Pizza Crust mix and got it started. While it was resting I went diving into the produce drawers of the fridge. I pulled out, yellow zucchini, red & yellow pepper and white onion.  Then I minced some fresh garlic into olive oil to set for a bit.  I brushed the dough with the garlic infused olive oil and par baked it.  Once it was finished I smothered it with mozzarella, zucchini, peppers and onion.  Finally I dabbed the remaining olive oil on top the veggies and back in the oven it went.  At the very last I crushed some dried basil over the top and served! It was delicious!  Thank God & Bob's Red Mill for preventing civil war at the Severns house!

Grain Free Hot Cereal

Oatmeal is something that I knew we would miss in a grain free lifestyle.  When I looked around online for an alternative I wasn't happy with what I found so I combined ideas from 2 or 3 different recipes and made my own.  The first time I made it I didn't know what to expect from my family. I was so happy when everyone MMMM'd and YUUUUMM'd their way through breakfast and then wanted more!

Grain Free Hot Cereal
Yield: 4 servings

1 cup almond meal
1/4 cup ground flax
1/4 cup chia seeds
1 cup coconut milk
1 tsp vanilla
2 Golden Delicious apples, peeled and chopped
1/2 cup raisins
1/2 tsp cinnamon
1/2 cup apple cider

Put apples, raisins, cinnamon and cider in a small sauce pan on medium heat, stirring occasionally.  In a medium sauce pan mix almond, flax and chia seeds. Pour coconut milk and vanilla over the mixture and mix well.  When apples are just tender, remove them from heat and place the almond mixture on the heat. Pour apple mixture into the almond mixture. Heat just until warm, it does not need to cook. Serve immediately with your choice of milk poured over it.

Bolognese a la Rachael and Rachel

There have been a few requests for this recipe since I posted this photo on FB.  This is gluten free Bolognese over carrots and zucchini with homemade mozzarella sticks.  I must confess that this is mostly Rachael Ray's recipe but I take many liberties with it so I thought it would be fair to share the title.

Bolognese a la Rachael & Rachel 
Note: I do not put carrot in the sauce when I am serving this over carrots & zucchini.
Serves 8 (generously)

1 T Olive Oil
4 cloves garlic, crushed
1 bay leaf
1/4 pound diced pancetta
1/2 pound bulk hot Italian sausage
1/2 pound bulk sweet Italian sausage
1 pound ground beef, or 1/2 ground beef and 1/2 veal
1 medium carrot, peeled and finely chopped
1 rib celery, chopped
1 medium onion, chopped
1 cup dry red wine
1 cup beef stock
28 ounces chunky-style crushed tomatoes
A handful of flat leaf parsley leaves, chopped
1/4 teaspoon allspice
Coarse salt and black pepper to taste
Grated Parmesan cheese, for topping
4 zucchini's & 6 carrots, sliced to your preference

In a deep pot over medium-high heat, add the olive oil, garlic, bay leaf and pancetta and brown for 1 minute. Add the meats and brown, crumbling them for five minutes.

Add carrot (if using), celery and onion. Cook the vegetables with the meat for five minutes and add the wine. Cook for 1 minute; add the stock and tomatoes to the pot.

Stir in most of the parsley and the allspice and season the sauce with salt and pepper. Bring the sauce to a boil, reduce the heat to medium-low and cook for a minimum of 10-15 minutes or all day.

When you are ready, plate steamed or roasted veggies and cover with sauce, top with a sprinkle of the remaining parsley and lots of cheese.

Once again, I have found a recipe that looks good and altered it considerably.  This recipe idea came from WellnessMama.com.

Homemade Mozzarella Sticks

Half a pound of mozzarella cheese, cut into sticks
2 eggs
½ cup (or more) of almond flour
1 tsp of Italian seasoning
½ tsp salt
1-2 cups olive oil

At least 3-4 hours before, put cheese sticks in the freezer.Once cheese is completely frozen, crack eggs into a medium bowl and beat with about a teaspoon of water. Combine the almond flour, Italian seasoning and salt in a shallow bowl. Put the oil in a small pan so that it is about an inch deep,heat on medium high. The oil must be hot before the cheese goes in. Remove the cheese from the freezer and dip the cheese in the egg mixture, then in the almond flour mixture, then back in the egg mixture and repeat until well coated. They need to be coated completely so they seal. Drop 3 or 4 at a time into the heated oil for a couple of minutes until they are starting to brown, then carefully remove. Remove them with a slotted spoon. You don’t want to squeeze them with tongs or poke with a fork, as the cheese will escape. Repeat these steps with the remaining cheese until all is cooked. Serve immediately.

Our First Few Grain Free Fav's

Homemade, grain free Graham Crackers & they are delicious!  With 3.5 grams of protein and 3 grams of fiber for each one they are great for adding to the kids lunches.  They are simple to make, I think next time I'll double the batch since we all like them so well.

Grain Free Graham Crackers
This is my recipe I revised from DeliciouslyOrganic.net
Note: You can substitute the molasses for honey if you can’t consume molasses. If you use this substitution the crackers will be a bit softer.
Yields: 16-20  2 x 2” crackers.


2 cups almond flour
1/4 cup coconut flour
3/4 tsp unflavored gelatin
2 T honey
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground cinnamon
6 T cold unsalted butter, cut into 1/4-inch cubes
3 T unsulphured molasses (or honey)
3 T whole milk or coconut milk
1/2 tsp vanilla extract

Preheat the oven to 350° F and adjust rack to middle position. Place flours, gelatin, honey, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse 4 times to combine. Add the butter and pulse 7 times until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract to the dough and process until the dough forms a ball. The dough will be very tacky. Pour the dough out onto a large piece of parchment paper (a piece large enough to cover a large baking sheet). Dust the top of the dough with a little coconut flour. Using a rolling pin, roll the dough out until it’s a rectangle about 14 x 11 inches and about 1/8-inch thick. Using a knife or rolling pizza cutter, divide it into 2 x 2-inch square pieces. There will be small pieces of excess on the sides. Using a fork, poke holes in the top of the dough. Place the baking pan with the dough in the oven and bake for 15-20 minutes or until the edges just start to darken. Remove from the oven and cool completely. When crackers are completely cool, break into individual squares. Store in an airtight container. The crackers will keep for 1 week.

I have recently discovered Larabar's and really like them; like their simplicity and the protein they offer. ...If only they weren't so expensive.  Well I found a recipe that I was skeptical about at first but tried it anyway since it was so similar to a Larabar.  Again, we LOVE it!  I swear, it's like eating an Almond Joy - for real.

Chia Seed Energy Bars
This is my recipe revised from WellnessMama.com
Yeild: 12 bars

12 large Medjool dates
 4T Coconut Oil
1 cup Chia Seeds
2T Almond Butter
2T Shredded coconut
1/4 cup Dark Chocolate chips
Optional: 1/2 tsp vanilla extract

Remove the pits from the dates and pulse the dates and coconut oil in a food processor until it forms a paste. In a medium bowl, mix the date paste with the chia seeds, almond butter, shredded coconut and chocolate chips. It will form a thick dough. Press into the bottom of an 8x8 glass dish and cut into 12 squares. It can be eaten immediately or preferably, put it in the fridge to give it more of a chewy texture.  Cover or put in ziploc to store in fridge for 1 week.

The last recipe for today is another big hit around here. My kids have always eaten their veggies but since I made this ranch type dip they are begging & fighting for more veggies!

Homemade Ranch Type Dressing
Another one from WellnessMama.com

1/2 to 3/4 cup plain full fat Greek yogurt
1 tsp dried dill weed (or more to taste)
1 small clove of garlic
6 T olive oil
2 T grated parmesan (or more to taste)
Sprinkle of course salt and course pepper, to taste

Put yogurt, garlic and spices in a blender or food processor and blend until smooth.Very slowly, add the oil so that it emulsifies.Use immediately, or store up to 1 week in the fridge.

Garam Masala lentils and potatos

I made this for the family I work with last week and they found it to be yummy so I wanted to try it myself! I love how hearty it is and that it gave me another recipe to use the garam masala I bought for one of our other recipes and thought you ladies may enjoy it as well! It is a vegetarian dish and makes quite a large pot. They served it beside some basmati rice although that wasnt really neccesary.

Ingredients
1 lb brown lentils
1 1/2 lbs russet potato, peeled and diced
2 onions, chopped
1 can diced tomatoes
2 tsp salt
1 1/2 tsp garam masala
1/2 tsp cumin
1/2 tsp pepper
2 yellow or red peppers
1/2 c cilantro
3/4 cup slivered almonds
Directions
1.In large Saucepan combine 4 cups water, lentils, potatos, onions, diced tomatoes, salts,garam masala, cumin and pepper. Cover reduce heat to med low and simmer, covered, for 35 minutes. stir occaionsally. Add yellow or red peppers and simmer additional 5 minutes. stir in cilantro and sprinkle with almonds and serve.

Beet and Goat cheese risotto

Hi ladies,
I realize everyone has some big "life" stuff going on so we aren't on a rotation but I found this recipe and IT IS FABULOUS!!!!! So, I wanted to post it and hopefully you will have a chance to try it and let me know what you think! It is stunning to look at, absolutely delicious and unlike any risotto I have made in that you add all the liquid at beginning and just stir occasionally which makes this a incredible easy risotto recipe as well! ENJOY!

Ingredients

¼ cups Butter
2 whole Beets, Chopped Small
1 whole Onion, Chopped Small
1 cup Arborio Rice
3 cups Stock (Chicken Or Vegetable)
1 Tablespoon Balsamic Vinegar
Salt And Pepper, to taste
½ cups Goat Cheese


Preparation Instructions

Melt the butter over medium heat in a heavy-bottomed saucepan. Add the beets and onion, and cook for 8 minutes (stir to allow the onion to caramelize). Mix in the rice, broth, and balsamic vinegar. Increase the heat. Bring to a boil, and then reduce the heat to medium-low. Cover and simmer until the rice is tender and the risotto is creamy, stirring occasionally (about 15 minutes). Season with salt and pepper. Sprinkle with the goat cheese. If you are not a goat cheese fan, you could substitute feta cheese, but trust me, the goat cheese really enhances the flavor of the beets. Enjoy!

Butternut Squash & Parsnip Baked Pasta

Happy New Year everyone! I wanted to share my recipe with you, a different take on pasta from Cooking Light magazine. I haven't made it in a while, but it has been on my mind - especially as I have seen cubed butternut squash in the stores lately - a nice shortcut to preparing this meal. I enjoy finding recipes that are hearty and filling without always having meat. I hope you and your families like this one!



Butternut Squash & Parsnip Baked Pasta
Serves 4

1 TBL olive oil
1 cup finely chopped onion
1/4 tsp crushed red pepper
2 garlic cloves, minced
2 cups (1/2 inch) cubed peeled butternut squash (I either buy pre-cubed/peeled squash or bake my squash in the oven and dice it after it has softened up. I find peeling and slicing a raw squash to be a nearly impossible feat!)
1 cup chopped parsnip
1 TBL chopped fresh or 1 tsp dried sage
1 TBL chopped fresh or 1 tsp dried parsley
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/2 tsp salt, divided
2 cups uncooked penne pasta
1/2 cup (2 oz.) grated parmesan cheese, divided
Cooking spray
1 1/2 TBL butter
2 TBL all-purpose flour
1 cup 1% low-fat milk

Preheat oven to 375 degrees.

Heat oil in a nonstick skilled over medium-high heat. Add onion, red pepper, and garlic; saute 3 minutes. Add squash and parsnip; saute 10 minutes. Stir in sage, parsley, nutmeg, allspice, 1/4 tsp salt, and 1/4 tsp black pepper; remove from heat.

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 cup cooking liquid. Combine squash mixture, pasta, and 1/4 cup cheese in an 11X7" baking dish coated with cooking spray, tossing gently to combine.

Melt butter in a medium saucepan over medium heat. Add flour; cook 3 minutes, stirring constantly with a whisk. Add milk; cook 5 minutes, stirring constantly with a whisk. Gradually add reserved cooking liquid; cook 2 minutes or until thick, stirring constantly with a whisk. Add 1/4 tsp salt and 1/4 tsp pepper.

Pour milk mixture over pasta mixture; sprinkle with 1/4 cup cheese. Bake at 375 for 30 minutes (I found mine was done in 20) or until lightly browned.

India Red Curry

This is a recipe my sister RAVES about and I have yet to try it. It sounds like everything I would love but have yet to get around making it so thought I would try it with you ladies!her favorite part is that it adapts well to whatever is in your fridge and takes no time to make (except maybe the rice)

1 1/2 tsp oil
2 Tbls curry (or more if you want)
1/2 onion
2 garlic cloves
1 can coconut milk
1 can tomatoe sauce
1 can stewed tomatoes
3 Tbsp sugar

Saute the onion and curry in the oil about three-five minutes until the onion looks soft and clear.
Mix everything else together and simmer. I used my crock pot today after cooking the onions. Just be sure to use really low heat.

**Add cooked chicken (cut up leftovers or saute some breasts), and veggies galore. I have added pineapple too. It is sooo good my kids eat it up.

I serve over brown rice.

Lentil Bolognese

Happy Spring! It's official now, thank goodness! I am always happy when the first day of spring comes and goes. Just closer to summer! With that said, the recipe I have chosen really is kind of a fall winter meal, and it's not necessarily new and exciting but I recently tried it and really loved it. I wanted to share it because it is a healthy and delicious alternative to a regular beef bolognese. Less fat, too and it is a good one to have in your repertoire. In the cookbook that I found this it says to serve it with pasta, as a crepe stuffing or a sauce for vegetables. I served it with polenta and it was SO good!

Lentil Bolognese

Serves 6

1 Onion, chopped
2 garlic cloves, crushed
2 carrots, coarsely grated
2 celery stalks, chopped
3 T. olive oil
2/3 C. red lentils
1- 14oz. can chopped tomatoes
2T. tomato paste
2 C. stock
1T. fresh marjoram, chopped or 1t. dried marjoram
salt and ground black pepper

1. In a large saucepan , gently fry the onion, garlic, and celery in the oil for about 5 minutes, until they are soft.

2.Add the lentils, tomatoes, tomato paste, stock, marjoram, and seasoning.

3. Bring the mixture to a boil then partially cover with a lid and simmer for 20 minutes until thick and soft.

New Recipe: French Toast Souffle

I have carried this recipe around in a binder of recipes for the last 5 years! I've always wanted to try it but for whatever reason never pulled it out. Thought a breakfast/brunch dish would be a fun and different change. I'm planning on making this for the family this Saturday and serving it with chicken apple sausages from a local butcher.....along with a big cup of coffee!! Oh, and this is a Cooking Light recipe so a little less guilt if its good enough to go for a second slice!

A firm white bread produces the best texture in this make-ahead breakfast casserole. (Love that its make ahead!!)

Yield: 12 servings (serving size: 1 slice of souffle and 1 tablespoon maple syrup)

Ingredients

• 10 cup (1-inch) cubed sturdy white bread (such as Pepperidge Farm Hearty White, about 16 (1-ounce) slices)
• Cooking spray
• 1 (8-ounce) block 1/3-less-fat-cream cheese, softened
• 8 large eggs
• 1 1/2 cups 2% reduced-fat milk
• 2/3 cup half-and-half
• 1/2 cup maple syrup
• 1/2 teaspoon vanilla extract
• 2 tablespoons powdered sugar
• 3/4 cup maple syrup

Preparation

Place bread cubes in a 13 x 9-inch baking dish coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, 1 at a time, mixing well after each addition. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla, and mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight.

Preheat oven to 375°.

Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375° for 50 minutes or until set. Sprinkle the souffle with powdered sugar, and serve with maple syrup.

Many of the reviewers of this recipe added cinnamon to the top and even to the cream cheese, so if you like cinnamon you may want to do that. Also I'd encourage the use of real maple syrup as well. Happy Cooking!

Gingered Carrot Soup

Hi Girls....I know we did soups before and I hope I haven't shared this one with you yet but I've made it a couple of times and I really like it.

Gingered Carrot Soup

2 Tbs. olive oil
1/2 C. minced onion
1/4 C. minced peeled fresh ginger
3 C. (or more) chicken stock/broth (low sodium)
4 C. sliced peeled carrots (about 1 1/2 lbs.)
1 C. orange juice (best if fresh squeezed)
1/2 C. half and half
1/4 teaspoon ground cinnamon
1/4 C matchstick-size strips peeled carrot (for garnish, optional)
1 Tbs. matchstick-size strips peeled fresh giner (for garnish: optional)
**NOTE I added a little brown sugar to taste & a little salt & pepper to taste

Heat oil in heavy large saucepan over medium-heat
Add onion and 1/4 cup minced ginger and saute until onion is translucen, about 5 min. Add 3 C. chicken stock and 4 C. sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.
Working in batches, puree mixture in blender or processor. **NOTE: I used an emersion blender right in the pan...worked out beautifully.
Return soup to saucepan. Mix in orange juice, than half and half. Cook over low heat 5 minutes. Mix in ground cinnamon. Season soup to taste with salt and pepper.
Ladel soup into bowls, Top soup with carrot and giner strips if desired and serve.

Brown Rice Salad

Hi Ladies,
Sorry this is late. This recipe is from a beloved Juneau cookbook, which nearly every Juneau cook has in their kitchen. This is one of my favorite recipes, of those I've tried, and I particularly like the fact that it is a hearty one-dish, vegetarian meal. Of course you can cook up some chicken with it if you have an aversion to tofu. Also, the garnishes are a must! Enjoy!

Brown Rice Salad:
(serves 2 BIG servings)

2 TBL safflower oil
1/4 cup medium diced onion ( 1 small onion)
1/2 cup medium-diced green peppers (1/2 small pepper)
1/2 cup thinly sliced mushrooms
2.25 cups cooked brown rice (I think that's about 1 cup uncooked rice - I often cook up extra rice and add a few veggies so as to have leftovers)
2/3 cups diced, firm tofu
1/2 cup Fiddlehead vinaigrette (recipe below) or other good vinaigrette dressing
2 tsp tamari or soy sauce
4 cups cleaned and torn fresh romaine lettuce

Dressing:
(this makes 1 cup, only 1/2 cup is needed for recipe)

3/4 cup good quality olive oil
1/4 cup red wine vinegar
2 tsp Dijon mustard
1/2 tsp minced garlic (1 small clove)
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried thyme

1. Whisk all ingredients together in a small bowl.
2. Store covered at room temperature for up to 1 week, whisking thoroughly before each use.

Garnish:
3/4 cups grated Cheddar cheese (I like white cheddar with it)
tomato wedges
avocado slices

1. Heat safflower oil in a large deep pan over high heat. When oil is hot, add onion, peppers, and mushrooms and cook, stirring frequently until tender but not browned.
2. Add cooked rice, stirring thoroughly until combined and hot.
3. Gently stir in tofu, 1/4 cup vinaigrette and tamari sauce until well combined and warmed.
4. Plate lettuce in a very large salad bowl and toss with remaining 1/4 cup vinaigrette dressing. Divide lettuce mixture between plates and top with hot rice. Sprinkle rice with grated cheese and garnish with tomato and avocado slices. Serve immediately, with additional salad dressing and soy sauce if you wish.

Summer Squash/Zucchini Salad

I made this at a B-BQ the other day and I thought it was great! I had doubled the dressing thinking I should since I had doubled the squash amount but there really was no need and I wouldn't do that again. Such a great different way to use up all the yellow squash coming my way other then grilling it!

As a side note this is now one of my favorite search sites for recipes. (www.simplyrecipes.com) I've done lots of different bean and veggie salads from here this summer and have liked everyone!

Summer Squash Salad

Posted by Elise on Aug 30, 2006

Filed under Low Carb, Quick, Salad, Seasonal Favorites: Summer, Vegetable, Vegetarian, Wheat-free

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Summer Squash Salad Recipe

Ingredients

4 small zucchini or mixed yellow and green summer squash (1 lb total)
1/3 cup loosely packed mint leaves
3 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/4 teaspoon fine sea salt
Pepper to taste
1/4 cup toasted pine nuts (1 oz.)
Grana Padano, Parmesan or Asagio cheese for shavings
Fresh mint sprigs for garnish

Method

1 If you are starting with raw pine nuts, toast them first. Heat a small skillet on medium high heat. Add the pine nuts. Stir gently as the pine nuts start to brown. When slightly browned, remove from heat and let cool.

2 Slice the squash into paper-thin slices using a mandoline or other slicer. Set aside in a bowl.

3 Stack the mint leaves, roll them together lengthwise and slice crosswise to make very thin slivers. Add to squash in bowl.

4 Combine the oil and lemon juice in a small bowl and whisk together. Whisk in the salt and pepper and pour the dressing over the contents of the bowl. Add the pine nuts and toss all together, gently, but thoroughly. Let mixture stand for at least 10 minutes to soften the squash and develop the flavors.

5 Transfer salad to serving dish or to four individual salad plates. Garnish with shavings of cheese made with a vegetable peeler and a few sprigs of fresh mint.

Serves 4.

Blue Cheese & Pear Salad

I got this recipe off the Weight Watchers web site and love it! A few notes: If you don't prefer blue cheese try Gorgonzola, I used non fat plain yogurt instead of butter milk and added some regular milk to thin it a bit, I also added a few red grapes as I didn't have enough pear to go around, and lastly I used toasted sunflower seeds because I am allergic to walnuts. Delicious, light summer salad! I highly recommend!

Blue Cheese and Pear Salad

1 bunch arugula, torn
1 head romaine lettuce, torn
3 medium pears, cored and thinly sliced
1/2 cups buttermilk
1/2 cups blue cheese
1 medium garlic cloves, minced
1/4 tsp black pepper, ground
3/4 oz chopped walnuts, about 3 Tbsp, toasted


Divide arugula and romaine among plates. Arrange pears on greens.
Combine buttermilk, cheese, garlic and pepper. Toss salad in dressing.
Sprinkle with walnuts and serve.

Pan Seared Tofu with Thai Red Curry Sauce

Alright ladies, here it is! I decided to go with a recipe I already know, though next time I may pick one I've been meaning to try. I may really annoy some of you with my open-ended cooking style, obvious within all the parentheses. :) I like to be flexible, and usually view recipes as an outline rather than something to be followed exactly.
A few notes first: The Thai Red Curry Paste is easy to find. I even bought it in South Dakota (not a gourmet mecca). I buy the Thai Kitchen red curry paste found in most Asian sections and in all Asian grocery stores. Also, if you (or those you're feeding) really don't want tofu, I bet this would be delicious with chicken or shrimp. I serve this with edamame as a starter and a big green salad or veggies on the side. Edamame is found in the frozen veggie section . I boil it in the pods for about 3-5 minutes, drain, rinse with cold water and toss with some course kosher salt. Yum. Don't eat the pods. I only say this, because I had a friend who did and obviously hated edamame! :)
1/2 C unsweetened coconut milk
1/2 C veg. broth
2 Tbs soy sauce
2 Tbs fresh lime
1-2 tsp Thai Red Curry Paste (start with 1 tsp and add more as needed. We like it spicy, so sometimes I end up adding a lot more!)
2 tsp sugar
2 Tbs roasted peanut oil (I use whatever I have)
1 lb. extra-firm or firm tofu, cut crosswise into eight ½ inch thick slabs and blotted dry between several layers of paper towels or a cloth kitchen towel (I put a weight such as a pan on top)
1/4 C chopped salted peanuts (my kids like more)
cup fresh cilantro leaves (we use more)

Combine the coconut milk, broth, soy sauce, lime juice, curry paste, and sugar in a small bowl and set aside.

Heat the oil in a lrge nonstick skillet over medium heat until shimmering. Add tofu and cook until golden brown, 6-7 minutes. Turn the tofu and cook until golden brown on the second side, about 5 minutes.

Add coconut milk mixture to the pan and simmer, turning the tofu once, until the liquid reduces to a thick syrup and the tofu is glazed, about 2 minutes.
Garnish with cilantro and peanuts.

We love this on rice or as a side dish for sauteed veggies. Sometimes I double the sauce, so there's more for the rice and I have been known to add red pepper and green onion. Let me know if you have questions!