Blogs, Recipes

Black Bean Tacos with Roasted Corn Salsa

Healthy tacos made with seasoned black beans, an easy corn salsa and a delicious cilantro pesto.

These Black Bean Tacos served in a tortilla or even a zucchini boat are so good that you definitely won’t miss the meat. It is a healthy meatless meal that not only tastes great, it’s budget-friendly too! 

I love making tacos! One of our favorite things about tacos is how versatile they are. There are literally hundreds of taco recipes out there to choose from.  It’s good to have variety! There is nothing boring about these tacos, the black beans are full of flavor and completely filling, the corn salsa adds a sweet twist and the cilantro pesto brings it all home! Trust me you will go back for seconds!

I’ve been trying to cut out carbs so instead of a tortilla, I made a zucchini boat as my vessel. You can even serve this on top of a salad. This recipe is that versatile!

Wine Pairing? Scout and Cellar GALLIVANT ROSÉ! Lively and refreshing with strawberry, red cherry and fresh melon balanced by limestone on a dry, well-textured frame with a clean finish. Click the link under the photo to order a bottle!

INGREDIENTS

Corn Salsa:

  • 1 can Roasted Corn, drained
  • 1/4 cup chopped cilantro
  • 3/4 cup thinly sliced radishes, cut into quarters
  • 1 tablespoon extra virgin olive oil
  • Juice of 1 lime and zest

Cilantro Pesto:

  • 1 cup tightly packed cilantro leaves 
  • 1 small shallot
  • 2 garlic cloves
  • 1 tablespoon jalapeno pepper
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • Salt & Pepper to taste

Black Beans:

  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 2 cans (14.5 ounces) black beans, drained
  • 1 cup fresh mild salsa
  • 1 teaspoon chili powder
  • 1 and 1/2 teaspoon ground cumin

INSTRUCTIONS

Corn Salsa:

Combine all ingredients. Stir, adjust seasoning to taste, and set aside to marinate while preparing the rest of the tacos.

Cilantro Pesto

Add all the ingredients except the olive oil and pulse in a blender until combined. Once it is all combined, add olive oil and pulse a few times quickly until combined. Season to taste with salt and pepper. Set aside to marinate while preparing the rest of the tacos.

Black Beans:

Heat a skillet over medium heat. Add1 tablespoon olive oil. Add in the chopped onion and saute for 3 minutes over medium high heat. Add in the garlic and stir for another 30 seconds. Add in the black beans, salsa, chili powder and cumin. Simmer mixture for about 5 -10 minutes, stirring occasionally. Slightly mash half of the beans if desired. Season to taste with salt and pepper.

Putting it all together!

Warm tortillas or a zucchini boat, and add a generous amount of the black beans mixture topped by the corn topping, and a spoonful of the pesto. 

Add the rest of your favorite taco toppings like cheese, guacamole or sour cream.

http://www.scoutandcellar.com/whiskawaykitchen
Blogs, Recipes

Citrus Tuna Steak

Grilled Tuna is super easy to cook. Throw it in a hot pan or on the grill, flip after a couple minutes and voila – you’re done.

In this recipe, I start by marinating the tuna in a mixture of olive oil, soy sauce, ginger, garlic, cilantro, and lime juice. The trick is to marinate the tuna for only 15 minutes. If you’ve ever made ceviche, you know that acid from the citrus can cook the fish. You want to avoid that in this recipe. Don’t discard the marinade! Instead, transfer it to a small sauce pan and reduce. You will want to drizzle this over the seared ahi at serving time.

There are several ways to sear ahi tuna. A nonstick skillet will do the trick, but I like to use a grill pan, to get those nice grill marks. Either way, medium-high heat will produce a good sear.

Since the goal is to serve the tuna with a good sear on the outside but still raw in the center, the tuna doesn’t need to be cooked any longer than 2 to 3 minutes per side. That being said, if you’d like your tuna a little more well done, feel free to increase the cooking time. I love to serve this over garlic sauteed spinach but it is also tasty over rice. 

For the wine, this pairs perfectly with Scout and Cellar GALLIVANT SAUVIGNON BLANC! This wine is lively and fruit-forward with white peach, guava, key lime and candy balanced by a subtle minerality on a bright frame with a juicy finish. Pairs perfectly with Thai or Vietnamese takeaway and a few episodes of your new favorite series.

Ingredients

  • 2 tuna steak (ahí or yellowfin)
  • pinch of salt and pepper
  • 6 Tbs. extra-virgin olive oil, divided
  • 4 Tbs. Liquid Aminos or Soy sauce
  • 2 tsp freshly minced ginger
  • 4 cloves garlic, minced
  • 1 cup chopped cilantro
  • juice of 1 lime, plus the zest
  • 2 tsp sugar
  • 1 teaspoon Red Pepper flakes
  • 1 avocado, thinly sliced
  • 8 cups spinach

Instructions

Season both sides of the tuna with salt and pepper.

In a small bowl, whisk together 3 tablespoons olive oil, soy sauce, ginger, garlic, cilantro, lime juice, zest and sugar. Add the fish and marinate for at least 15 minutes. 

In a small skillet heat the last 3 tablespoons of oil. Add the spinach and wilt slightly. Toss in a teeny pinch of salt and pepper. Remove from heat and set aside.

Remove the fish from the marinade and grill (or sear) for 2 minutes on each side. Keep it rare in the center. PLEASE!

Pour the remaining marinade into a small saucepan and reduce until it becomes thick, 2 minutes.

Place the wilted spinach on a plate and top with the grilled fish, followed by the sliced avocado and a nice drizzle of the reduction.

Blogs, Recipes

Spicy Tofu Tacos

Spicy, crumbly, and packed with protein and fiber, these tasty healthy tacos are ready in less than 30 minutes!

It’s super easy to make these delicious healthy tacos! Just crumble up a block of extra-firm tofu, coat it in spices, and then bake  in the oven. The crumbles darken and get dry and crunchy. Just layer on a tortilla, with your favourite toppings. 

These tacos are spicy! You will want a refreshing glass of Scout and Cellar FIDDLENECK MUSCAT BLANC, it’s sweet with hints of mango, pineapple and honeysuckle. It’s the perfect pairing for these spicy tofu tacos!

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons Liquid Aminos, or low sodium soy sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon lite maple syrup
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon Red Pepper Flakes
  • 2 teaspoons chili powder
  • 14-16 ounce extra-firm tofu, patted dry

Instructions

Preheat the oven to 350 degrees F 

Line a baking sheet with parchment paper.

In a large bowl, mix together the olive oil, soy sauce, tomato paste, maple syrup, onion powder, garlic powder, smoked paprika and chili powder. 

Now crumble the tofu into the bowl with your hands, and mix together using a large spoon until well combined.

Spread the tofu mixture evenly on the parchment lined pan. 

Place in the oven and bake for 15 minutes, then give it a little stir and bake for 15 more minutes, until the tofu is golden, crispy in places and chewy.

Remove from the oven and serve immediately in corn/flour tortillas with desired toppings.

http://www.scoutandcellar.com/whiskawaykitchen
Blogs, Recipes

White Wine & Saffron Cod

This Cod with White Wine Saffron Sauce is truly an incredible dish! It sounds fancy, but you can make this dish in under an hour. Saffron is a favorite of mine. I will admit that it is kind of expensive, but a little goes a long way and it is delicious!

What is saffron?

You know I love reading the history of the food I make so when I started my research on Saffron, I was amazed! Saffron is one of the most precious spices in the world. The threadlike red stigmas and the yellow color they impart are quite literally the stuff of legend

Each flower produces only three threads (stigmas) of saffron, and it blooms for only one week each year. The saffron must be harvested—by hand!—in the mid-morning, when the flowers are still closed in order to protect the delicate stigmas inside. It takes about 1,000 flowers to produce just one ounce of saffron. That’s why it’s a little pricey! 

The deep reddish threads (stigma) of the crocus turn a deep yellow when they come in contact with liquid. Saffron is used mainly in Persian and Mediterranean cuisine. You can’t possibly make a paella without saffron.  

Interesting & Fun Facts

In ancient Egypt it was used as a perfume dye and  medicine. It also had a religious use: saffron cakes were used as offerings to the gods.  In ancient Mesopotamia, saffron was used as both an aromatic and an aphrodisiac.  According to Greek mythology, the god Hermes accidentally struck his friend Croco lethally wounding him. In the spot where blood dripped, Hermes touched his sword and flowers began to grow.  These flowers were, well… crocuses! Another reference in Greek mythology has Zeus sleeping on a bed of saffron. It was also thrown on the beds of newlyweds in Ancient Rome (Remember saffron’s aphrodisiac use in ancient Mesopotamia?) LOL. 

I really think you will enjoy this dish, the combination of flavors is absolutely amazing! It makes for a beautiful dish on a special occasion or a regular weeknight dinner! I served it on Christmas Eve with homemade pasta. And on a weeknight, over a bed of sautéed garlic spinach! 

Now for the wine pairing?

Scout & Cellar 2019 GALLIVANT ROSÉ, it is 35% Syrah, 65% Zinfandel. Lively and refreshing with strawberry, red cherry and fresh melon balanced by limestone on a dry, well-textured frame with a clean finish. For this rosé, grapes were hand-picked from 30-year-old vines. The juice began fermentation in temperature-controlled stainless steel tanks and finished in neutral French Oak barrels. The wine then aged for 3 months in stainless steel before bottling, unfined and lightly filtered.

INGREDIENTS

  • 1 lb cod fillet 
  • 2 tbsp extra virgin Spanish olive oil
  • ½ small onion, diced
  • 3 shallots, diced
  • 4 garlic cloves, minced 
  • 1 small red habanero, diced 
  • 1 medium size red bell pepper, cut into strips
  • 1 tsp saffron threads
  • 1 teaspoon lemon zest
  • ½ cup white wine
  • 1 cup chicken broth 
  • 1 tablespoon tomato paste 
  • Salt & pepper to taste 
  • Fresh chives, optional 

INSTRUCTIONS

Cut the cod fillet into 3 or 4 evenly sized pieces and season them with salt and black pepper. 

Heat a large pan over a medium-high heat and add 2 tablespoons of extra virgin olive oil, 

Add the onions and cook until translucent.

Add the garlic and shallots, sauté for 3 minutes.

Add red pepper and habanero, sauté for 3 minutes.

Add lemon zest and saffron threads, stir to coat the sauteed vegetables. 

After mixing it all together add 1/2 cup of white wine and broth, give it a gentle mix. 

Once the wine/broth comes to a boil add the tomato paste and stir to combine. 

Place the cod fillets into the pan and place a lid on the pan, 4 minutes later remove the lid and flip the cod fillets and place the lid back on the pan. 

After another 3-4 minutes remove the pan from the heat, add the cod fillets to a dish and spoon the white wine saffron sauce over the fillets. 

Garnish with fresh chives, enjoy!

http://www.scoutandcellar.com/whiskawaykitchen
Blogs, Recipes

Sticky Salmon in Parchment Paper

If you’re looking for an easy, delicious and healthy dinner, this salmon in parchment paper is the perfect recipe. The salmon is cooked in a parchment paper pouch creating an almost mess free dinner that’s not only easy, but yummy! Best part? It’s ready in just about thirty minutes. Just mix up a handful of pantry staples, pour over top, fold up the parchment paper, and bake. Every bite is sweet and savory!

We’ve been looking for ways to reduce our calories and eat healthier. In this recipe, you’ll notice Liquid Aminos and may be asking yourself, what is that? 

Liquid Aminos look and taste similar to soy sauce. It is made by fermenting coconut sap with salt and water or treating soybeans with an acidic solution to break them down into free amino acids. It adds a savory, salty flavor to meals and is naturally vegan and gluten-free. You can find it at most grocery stores. Can’t find Liquid Aminos, you can use Soy sauce. 

So here’s the story behind the parchment paper. I wanted to make an easy clean up dish- it’s been a crazy week. So I thought I’d make salmon in a foil packet. I opened my pantry and to my surprise… No foil! I’ve been reading about French cuisine and I remember reading about Salmon en Papillote, which translates to Salmon enveloped in paper! I had plenty of parchment paper and so this recipe was born!

By cooking the salmon in a parchment paper packet, you’re creating an envelope for your food to cook inside of. Not only does this save on mess and dishes, but cooking your food in parchment steams the food and cooks everything in their own juices. Cooking food this way preserves nutrients and creates an insane amount of flavor because all of the aromas are trapped inside. You can add vegetables into the packet with the salmon. I served mine with side salad.

How to make the parchment paper packet?

  1. Creating the packet isn’t difficult, but it requires a particular shape and folding technique. 
  2. Fold a 12-by-16-inch piece of parchment in half, then cut it so that it’ll be shaped like a heart when you unfold it.
  3. Cut a 12-by16-inch piece of parchment paper for each piece of salmon you’re cooking and fold it in half. Using scissors, cut the folded paper into half of a heart, then unfold. 
  4. Brush both sides of the paper lightly with olive oil.
  5. Place your salmon to one side of the creased line down the middle of the heart. Pour the sauce over the salmon. 
  6. Fold the other half of the heart over the salmon. Starting at the pointy end—the bottom of the heart—fold the edge of the parchment paper in small, overlapping triangles. This helps create a tight seal, making sure that the salmon will cook in its own juices and not dry out or lose flavor.
  7. And that’s it! Just transfer each packet to a dinner plate, cut a small opening in the paper, pull apart the packet and devour the contents. You’ll barely even need to wash the plates.

Looking for a wine?

Scout & Cellar Hushkeeper Pinot Gris is the perfect pairing! Zippy-yet-balanced with lemon, pear, and underripe pineapple on a medium-bodied frame with a bright finish. For this Pinot Gris, grapes were picked by hand from dry-farmed vines planted over 30 years ago. After harvest, the grapes were pressed and placed in stainless steel vessels where they fermented for 3 weeks. The wine then aged in stainless steel until bottling, unfined and lightly filtered with natural bentonite clay.

Now that you know all the whys and hows, let’s get cooking!

INGREDIENTS:

  • 1 pound salmon
  • 1/4 cup Lite Maple syrup (yes the kind for pancakes)
  • 3 cloves garlic, minced
  • 1 shallot, finely diced
  • 2 tablespoons Liquid Aminos (or reduced sodium soy sauce)
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Sriracha, optional
  • 1 teaspoon red pepper flakes
  • Freshly ground black pepper, to taste
  • Parchment paper

INSTRUCTIONS:

Preheat the oven to 375 degrees F. 

Line a baking sheet with foil.

In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste.

Take two pieces of parchment paper, fold in half, and cut a half-circle starting at each crease. They should look similar to a heart-shape when unfolded. 

Brush each piece of parchment with olive oil on both sides.

Place the one piece of salmon in the middle of one side of a prepared parchment paper. 

Pour the ginger syrup mixture over the salmon. Save the rest of the sauce for serving. 

Fold the other half of the circle over and seal the parchment edge by making overlapping folds around the edge. At the end, fold the last crease in the opposite direction of the rest to ensure it seals. 

Repeat with the second piece of prepared parchment and remaining ingredients. 

Place pouches on a baking sheet.

Place into the oven and bake until cooked through, about 15 minutes.(Baking time may need to be adjusted depending on the thickness of the salmon).

Remove from the oven and allow to sit for 5 minutes before cutting open parchment. 

The salmon is done when it flakes easily with a fork.

Drizzle the salmon with the leftover sauce. 

Serve immediately.

http://www.scoutandcellar.com/whiskawaykitchen

Recipes

Honey Orange Glazed Grouper

This Honey Orange Glazed Grouper is a citrusy sweet recipe that I guarantee you’ll have on repeat. A quick and delicious dinner that will be  on the table in no time! Perfect for a healthy lunch, weeknight dinner or a dinner party! To make this easy fish dinner you need less than 30 minutes, isn’t it great?

And it keeps getting better and better! You can use this sauce for just about anything from fish, shrimp, chicken or as a salad dressing. It’s very versatile and delicious!

I love experimenting with new marinades and sauces. And really love using orange marmalade in my homemade salad dressings so I figured it would be great in this recipe. The outcome? Amazingly delicious! You’ll want to drizzle the sauce on all your side dishes too. So I recommend pouring about ¼ cup of the prepaped sauce into a separate bowl and save for the table. 

What to serve with this dish?

Cold Zucchini noodle salad or steamed Broccoli, pan fried Asparagus.

Want a starch? Couscous or rice are also great choices, but anything will do as long as you like it.

Grab a bottle of Scout and Cellar 2019 FIELDHOUSE WHITE BLEND and you have yourself one delicious meal! The taste? Under ripe peach, under ripe apricot and white flowers with refreshing acidity that hangs on so the wine finishes clean; as the wine warms, notes of pear and honey emerge.

TIP:

I covered my broiler pan with foil then sprayed it with non-stick Olive oil spray, which is a real clean up saver.  The honey makes the grouper crispy and crackly and tastes like heaven, but makes cleaning up no fun.  What good is a quick dinner if you are scrubbing the pan all night, right? 

Ingredients 

  • 1 pound grouper fillets
  • 2  tablespoon honey
  • 1 tablespoon orange marmalade
  • 1 tablespoon freshly squeezed Orange Juice
  • ¾  teaspoon Dijon mustard
  • 1 teaspoon light soy sauce
  • ½ teaspoon Red Pepper Flakes
  • 2 teaspoon orange zest
  • 2 teaspoon dried parsley

Instructions

Preheat broiler.

Combine all ingredients except grouper, mixing well.

Season filets with salt and pepper on both sides.

Place fillets on an oiled broiler pan and brush fillets with honey glaze to cover.

Broil or 4 to 5 minutes, until lightly browned. Flip fillets, brush with honey glaze and broil for an additional 2 minutes, then brush with honey glaze and broil for additional 1-2 minutes, or until the fish flakes easily.

*Don’t have a broiler pan? No worries! You can use a baking sheet. Don’t forget to cover it with foil and oil it for easy clean up!

Blogs, Recipes

Zucchini Salad with Honey Orange Dressing

Light, Fresh & Easy! I swear that could be a song title! LOL!!

This zucchini noodle spaghetti salad is tossed in a homemade honey orange dressing and loaded with flavor! Perfect for summer cookouts, or a light lunch! 

If you haven’t spiralized zucchini yet, you’ve got to. In addition to it being a fun thing to do, the noodle shape somehow transforms raw zucchini into something absolutely delicious. 

If you do have a vegetable spiralizer, great. If not no worries. I didn’t use one, just cut the zucchini into long strips. You can even buy zucchini already spiralized at some grocery stores. 

When I was first preparing this dish, I thought I would saute the zucchini noodles in the sauce. But as I tossed the noodles in the sauce and tasted it, I decided this would be delicious as a cold salad with the tangy fish I was planning to serve as the main dish. So my point being, this dish can be served hot or cold. Totally up to you!

In a few steps, you have yourself a delicious side dish or even a lunch!

Ingredients

  • 2 zucchini 
  • 2 garlic cloves, minces
  • 2 tablespoon Olive Oil
  • ¼ cup Light Soy Sauce
  • 2 teaspoon White Vinegar
  • 2 tablespoon Honey
    1 tablespoon Orange Marmalade 
  • 1 teaspoon Red Pepper Flakes
  • Salt and Pepper to taste.

Instructions

Cut zucchini into long strips like noodles.

Whisk the rest of the ingredients in a bowl.

Toss zucchini noodles in sauce and let sit in the refrigerator for at least ten minutes.

Salt and pepper to taste.

Serve.

Blogs, Recipes

Chili Lime Cod with Fresh Pico de Gallo over Slaw

You know it’s funny, I’m a huge seafood fan. But I don’t cook it near enough as I should. Well, today I took one step closer to changing that, in the form of a quick, easy and healthy weeknight dinner.

There are so many different methods to make cod. From baking cod to fried cod. 

In this recipe, I pan fried it in a small amount of olive oil. Pan-fried cod pairs wonderfully with so many different side dishes. If you are trying to keep things light, whip up my slaw and Pico de Gallo recipe below. If you’re feeling a little more indulgent, make a batch of angel hair pasta with a creamy sauce. The possibilities are endless. 

And, if you want to pair this dish with a Clean-Crafted™ wine, try Scout and Cellar’s 2017 GALLIVANT CHARDONNAY. Opulent and plush with aromas of yellow apple, vanilla and baking spices and flavors of baked pear and brioche on a medium-bodied frame with a bright finish. It’s delish!

What about a light beer? Try 7venth sun Kolsch- Crisp, sparkling, and slightly fruity. 

Ingredients

  • 1 lb Cod Fillet
  • 1 Teaspoon Paprika
  • 1 Teaspoon Italian Seasoning
  • ⅛ Teaspoon Cayenne 
  • ½ Teaspoon Garlic Powder
  • ¼ Teaspoon Cumin
  • ¼ Teaspoon Salt
  • ¼ Teaspoon Freshly Ground Black Pepper
  • 2 Tablespoons Extra-Virgin Olive Oil, divided
  • Zest and Juice of 2 Limes

Fresh Pico de Gallo Ingredients 

  • 1 cup chopped tomatoes
  • 1/4 cup chopped red onion
  • I clove garlic, minced 
  • 2 tablespoons fresh lime juice
  • 3 tablespoons chopped fresh cilantro
  • Salt & Pepper to taste 

Slaw Ingredients

  • 1 bags ColeSlaw mix
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped green onions
  • Juice of 2 limes
  • 1 Tbsp olive oil
  • 1 tsp honey
  • Pinch of salt

Instructions

To make the coleslaw, combine cabbage, carrots, green onions and cilantro in a large bowl. In a smaller bowl, whisk together lime juice, olive oil, honey and salt and toss together with slaw mixture. Set aside. 

To make Pico de Gallo, stir all ingredients together in a bowl. Set aside.

For the cod…

In a small bowl combine all of the spices with lime zest and mix well.

Rub the filets with the spice mixture. You will use the entire rub – so make sure to coat them very well.

Heat the olive oil in a large non-stick pan.

Add the seasoned cod to the pan, cooking until lightly golden on one side – about 4/5 minutes.

Carefully turn the cod over and cook until opaque and completely cooked through.

Place the slaw in the middle of a plate, place the cod on top of the slaw, spoon Pico de Gallo over top and sprinkle with Cilantro.

www.scoutandcellar.com/whiskawaykitchen
Blogs, Recipes

Chili Lime Tofu Bowl

In this recipe, we have crispy tofu that has been pan-fried until golden brown, coated with a chili lime seasoning. Tofu can taste great if well prepared, but if you are one of the few tofu haters who think it’s a mushy, tasteless piece of cardboard you haven’t tried this recipe yet.

It’s easy to make, doesn’t require hard to find ingredients, and it’s ready in less than 30 minutes!

The key is to start by draining the tofu to remove excess water, this step is essential to get it crispy on the outside. Make sure to use firm, or extra firm tofu. Once this is done, we cut it into cubes and coat it with cornstarch, and chili lime seasoning, I use Trader Joe’s Chile Lime Seasoning Blend but any Chili Lime seasoning works! Cornstarch helps make the tofu extra crispy.

Then pan-fry the tofu in a small amount of oil, you can use vegetable oil or coconut oil- you want to make it healthier!

Next, sauté the onion, pepper and garlic.

While the veggies are in the pan, prepare the sauce. 

The sauce is super easy, savory, sweet, and  slightly spicy. The base of the sauce is lime juice, soy sauce, cumin, paprika, brown sugar and red pepper flakes.

I recommend returning the tofu to the pan and coating it with the sauce just before serving if you want to keep its crispiness. 

These bowls are healthy, filling and packed with nutrients. You get healthy fats from the avocado, carbs from the rice, and protein coming from the tofu!

Trust me! You will love it, even those of you unsure of tofu! 

Ingredients

1/4 cup lime juice

2 tablespoons soy sauce

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon red pepper flakes

½ teaspoon brown sugar

1/2 teaspoon black pepper

2 tablespoons Cornstarch 

1 tablespoons Chili Lime seasoning,

2 tablespoons vegetable oil (or another high heat cooking oil)

1 (14 ounce) package extra firm tofu, drained and pressed, then cut into cubes or small strips (1-2 inch sides)

1 large bell peppers (any color), sliced into strips

1 medium red onion, sliced into strips

3 garlic cloves, chopped

1/4 cup finely chopped fresh cilantro

1 Avocado, pitted and sliced 

1 cup cooked white rice

Sour cream

Instructions

Stir the lime juice, soy sauce, garlic, cumin, paprika, red pepper flakes, brown sugar, and black pepper together in a small bowl. Set aside.

In a bowl, mix together the cornstarch and Chili Lime seasoning. 

Toss the tofu in the cornstarch and Chili lime seasoning. 

Coat the bottom of a large skillet with the oil and place it over medium heat. When the oil is hot, add the tofu in an even layer. Cook for about 10 minutes, flipping once or twice, until the pieces are browned on multiple sides. Remove the tofu from the pan and transfer it to a plate.

Raise the heat to high and add a dash more of oil to the skillet if it seems too dry. Add the peppers and onions, and cook, stirring frequently, until browned in spots and tender-crisp, 1-2 minutes. Add the garlic and saute for another minute. 

Remove saute veggies from pan.

Return the tofu to the pan and pour the sauce over the tofu. Cook for 1-2 minutes more, until most of the liquid has evaporated. Remove from heat.

Scoop white rice into a bowl and top with tofu,

sautéed veggies and avocado slices. Sprinkle cilantro on top and a dollop of sour cream.

Enjoy!

Looking for a wine to pair with this dish?
Scout & Cellar 2017 CAN SUMOI LA ROSA
Fresh and lively with notes of red cherry, Meyer lemon and wild strawberry with a balanced minerality and refreshing finish.
www.scoutandcellar.com/whiskawaykitchen
Recipes

Creamy Garlic Parmesan Cauliflower Mash

Creamy Garlic Parmesan Cauliflower Mash

This Cauliflower mash recipe is an easy way to cut down on carbs without sacrificing flavor. I mean, what’s the point in eating something at all if it doesn’t taste good, right?

In my opinion, food should be all about balance, so this recipe is a great way to cut out the carbs from regular mashed potatoes, but keep all the amazing flavor. And if you really want to be healthy, the cheese is totally optional. Either way, you’re going to love this tasty Cauliflower Mash recipe!

And Cauliflower mash is actually so easy to make. It’s basically the same process as making mashed potatoes, but with cauliflower instead! Boil the cauliflower, blend it into a creamy consistency, then add in the extras. 

You can use a food processor or blender and pulse until smooth. (Or smash by hand!)

Ingredients

  • 1 Large Head Cauliflower leaves removed and broken into large florets
  • 4-6 Garlic Cloves finely chopped and divided
  • 2 cups Chicken or vegetable broth
  • 4 cups Water
  • 4 tablespoons butter
  • ¼ cup Parmesan cheese, grated 
  • ¼ cup cup milk
  • 1 teaspoon Chopped Thyme 
  • 1 teaspoon Chopped Rosemary 
  • Salt and pepper, to taste

Instructions

Place the cauliflower florets in a large pot and cover with broth and water.

Add in half of the garlic and a good pinch of salt and pepper. 

Bring to a boil, then reduce the heat and simmer for 15-18 minutes, or until cauliflower is fork-tender.

Using a colander, strain the cooked cauliflower and place it into a food processor. 

Add in the remaining garlic, herbs, grated cheese and butter. As the food processor is processing, slowly add in the milk. 

Process until smoothly pureed.

Taste and adjust the seasoning if needed.

Sprinkle with fresh chopped herbs.

Enjoy!

Tip: The cauliflower is not covered fully by the water and broth, this way it will get steamed. 

Cauliflower Mash is a great side with Steak and a glass of Scout and Cellar The Resident Zinfandel!

www.scoutandcellar.com/whiskawaykitchen