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Home » mini recipe

Sesame Crusted Tofu with Sweet Chili Sauce

January 4, 2015 by Samantha Leave a Comment

My Kitchen Love Blog - Sesame Crusted Tofu with Sweet Chili Sauce

I went on a bit of a personal journey a couple of months ago. It was a restorative yoga workshop held by two inspiring yoga teachers, Christine Price-Clark and Chantal Russell at Bowen Island Yoga. My time there, while doing yoga, was spent reflecting on some of my darker moments in life that surround grief. I am so thankful that I was surrounded by so many lovely women and two gifted teachers that filled my heart with more lightness and allowed me to sit more comfortably with my personal grief. More to the point of this blog however, I was lucky to break some seriously delicious bread with a lot of great ladies.

We had lunch at a cute cafe on Bowen Island – Artisan Eats. Although all of our lunch was delicious, there was one dish that really stood out to me. Here, I’ve taken my impression of the tofu with sweet chili sauce and recreated it to share with you all.

It’s incredibility simple to make and so very tasty. My minis love tofu like this! Crusted with sesame and pumpkin seeds, it is the perfect dish to have in my repertoire for those days when I have little reserves in the fridge to make a meal.

Serves 4 to 6 as an appetizer or snack 

Ingredients:

1 349 gr / 12.3 oz package of extra-firm tofu
2 tbsp white sesame seeds
2 tbsp black sesame seeds
4 tbsp raw pumpkin seeds
1 tbsp toasted sesame oil
Salt and pepper

Store-bought sweet chili sauce

Directions:

Open tofu package and gently put tofu into a strainer to drain.

Meanwhile, place all seeds in a shallow flat dish. Season with salt and pepper and stir to mix.

Cut tofu into 1/2″ wide pieces, but still keep the length. Roll tofu pieces in seeds. (Not all the seeds will adhere, but don’t worry about it as some white of the tofu will still shown.)

Heat oil in a non-stick pan on medium heat. Place the tofu sticks in the hot oil and briefly sear each side of the tofu, until golden brown, about 2 minutes. Be very careful when turing the tofu over, it is fragile.

Carefully remove from pan and briefly drain on a paper towel lined plate.

Serve with a sweet chili sauce on the side for dipping.

Enjoy!

Filed Under: Appetizer, Lunch, Mini Recipe, Side Dish, Vegetarian Tagged With: Appetizer, Easy, Healthy, Lunch, mini recipe, Side Dish, tofu, vegan, Vegetarian

Mini # 7: Orzo Pasta and Goat’s Cheese with Roasted Chicken and Broccoli

November 17, 2014 by Samantha Leave a Comment

Broccoli and Goat's Cheese Orzo with chicken sliced on top in a white bowl.

One pot creamy orzo pasta. Orzo Pasta and Goat’s Cheese with Roasted Chicken and Broccoli is a delicious meal for entire family and freezes well in small batches for infants and small children. 

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Filed Under: Mini Recipe, Pasta Tagged With: Goat's cheese, kids food, mini recipe, orzo, Pasta

Mini #6 – Green Eggs and ….

November 7, 2014 by Samantha 3 Comments

My Kitchen Love Blog - Mini Recipe: Green EggsGreen eggs. No ham, unless you’re talking about the one in the photo; she loves to make people laugh. Back to the food. This dish is a true staple in our house. My girls eat it almost every single day. The odd time we’ve attempted to change it up to something else, one of them actually cried until she got her green eggs. My kids didn’t like eggs or spinach until I stared them on this. Now, it’s without a doubt their favourite meal.

This recipe makes a lot of portions; it freezes wonderfully. I usually pull one serving out the night before and let it defrost overnight in the fridge. Not to mention the fact that this meal can be done for lunch or dinner as well. It’s an excellent fall back for us when we don’t have any food in the house and the littles are starving.

We start the meal with a piece of toast split between the two babes. Then we move onto their green eggs and follow it up with a bowl full of puréed fruit mixed with yogurt. It sounds like a lot of food, and it is. But it’s all chalked full of veggies, fruit, iron, calcium, and all the healthy nutrients they need to grow and sleep well. And this is just breakfast! I feel less guilty if a meal later on in the day falls sideways and they don’t get enough of something.

I recommend really scrambling the eggs. Use a small fork or small whisk to break the eggs up into smaller pieces. Primarily, it makes for smaller bits for any babies just starting to eat, making the dish easier to digest.

I’ve adapted this recipe over the year to make it work well for me. Read: to make it easier for me. It’s very time consuming making baby food, especially for two! I got the original recipe from French Kids Eat Everything {and yours can too} by Karen Le Billon. Karen is a Vancouver writer and there are a lot of excellent recipes and tips in this book (including local farms that her family day trips to).

Adapted from: French Kids Eat Everything {and yours can too} by Karen Le Billon, “Sophie’s Spinach Surprise”

Makes 8 x 70 ml servings (70 ml = 2 servings)

Ingredients:

3/4 water
2 small to medium zucchinis, peeled, halved and sliced into 1/2″ pieces (about 2 cups)
5oz./142g of spinach (about two large bunches or one plastic container)
2 eggs, scrambled

Directions:

Add water to a medium sauce pan with a lid over high heat and bring to a boil. Add zucchini, cover with lid, reduce heat to medium, and cook at a high simmer for 4-5 minutes (until zucchini is soft when pricked with a sharp knife).

Add spinach and cover again. Cook for 2-4 minutes until spinach is wilted. Remove from heat.

Purée in a blender until completely smooth.

Add one 70 ml portion to two scrambled eggs and serve.

Enjoy!

Filed Under: Breakfast, Mini Recipe, Vegetarian Tagged With: Eggs, Fast, healthy quick, mini recipe, spinach, zucchini

Mini #2: Beets and Yogurt with Mint

May 26, 2014 by Samantha Leave a Comment

 

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This recipe feels a bit like cheating. It’s VERY easy and almost completely hands off. You bake a couple of gorgeous beets, peel, blend with some mint, mix with yogurt … et voila! A protein and iron filled vegetarian meal for your little.

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As beets are a root vegetable, they are naturally high in nitrates, which can hurt your little’s tummy if they have any sensitivities or not exposed to root vegetables. Since everyone gives their baby sweet potatoes this generally isn’t much of a concern.That being said though, I’d recommend this recipe for 9-12 + month babies depending upon their exposure to solids and root vegetables.

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If you have any leftovers, the beets and mint blend freezes very easily (serve yogurt fresh). In addition, to being a great puree, add some pita bread to dip into this and you have an alternate snack!

Makes 6 to 8 servings

Ingredients:

3 medium sized red beets, trimmed
5 fresh mint leaves
Yogurt (I use thick 11% greek yogurt)

Directions:

Preheat oven to 400°F.

Wash beets leaving skin on. Place in two layers of foil on a baking tray. Fold up foil layers tightly. Bake for 1 hour.

Remove from oven and let cool. Gently peel skin from beets (the skin should almost completely fall off with some gentle peeling). Cut beets into quarters.

Place quartered beets and mint leaves in blender. Blend (adding a tablespoon of water at a time as needed) until well pureed.

Place desired amount in a bowl. Place an equal amount of yogurt in bowl. Mix and serve.

Filed Under: Mini Recipe Tagged With: Baby recipe, Beets, mini recipe, yogurt

Muffins with Minis in Mind – Pear and Vanilla Muffins

May 18, 2014 by Samantha 8 Comments

Dreamy easy muffin recipe with bold pear and vanilla flavours. Perfect for kids and lunch boxes! These muffins freeze well.

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Filed Under: Mini Recipe, Muffins, Snacks Tagged With: Baby recipe, Baked, mini recipe, pastry, pear

Samantha

AvatarHi! Thanks for coming by! I'm a mom with 3 young daughters, a wife, and a foodie trying to keep my head above water with simple, delicious, and nutritious food. Let me know if you have any questions or comments. I'd love to hear from you! Read More…

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