Plated + Served: Baked Teriyaki Tofu

October29

My love affair began earlier this year shortly after my doctor told me my cholesterol level was through the roof. Uh, get your mind out of the romance novel… this is a family blog.

I’m talking about my love affair with tofu.

Not everyone in the fam likes tofu, unless it’s deep-fried (but really, even a shoelace tastes good if it’s deep fried). But don’t you think frying tofu somehow negates its healthy attributes? I do.

So, I’ve been baking it and, I’ve got to tell you, it is dee-lish-ous. Once I gussy it up with a little teriyaki, even Miss Picky-Nicky will eat it. Now, that’s saying something!

Give this a go for your Meatless Monday. Stir-fry some veggies and serve it with a little Jasmine or steamed rice. You can make this ahead of time and store it in the fridge in a sealed plastic container for up to week.

OK… the healthy eating lesson is now over. You can go back to that romance novel.

Baked Teriyaki Tofu (with a little Sriracha on the side)

 

 

How to Pick The Perfect Potato For A Recipe

August14

Shelly asks: I used regular baking potatoes for my potato salad and they basically turned into mush. Are certain potatoes better for certain recipes?

Most of us learn the hard way (or I should say the mush way?) that you can’t use the same type of potato for every recipe. But you should still use the same criteria when you go about selecting potatoes for whatever you’re making:

1. Potatoes should be smooth and they should all be about the same shape and size so they’ll cook evenly.
2. Pass up potatoes that have bad spots, wrinkled skins, cuts, bruises or green coloring.
3. Store fresh potatoes in a cool, dark place… NOT the refrigerator.

Each variety of potato has a “best way” to cook it. Here’s some guidance on how to pick the perfect potato for your particular recipe:

Russet
Bake, mash, French fry, roast

 Red
Boil, steam, roast, sauté, soups, salads, scalloped and au gratin 

 White
Boil, steam mash, French fry, roast, soups, salads, au gratin

Yellow
Mash, steam, bake, boil, roast, French Fry 

Blue/Purple
Boil, steam, bake 

 Fingerling
 Boil, bake, steam

We tend to think of potatoes as villains when it comes to healthy eating. Potatoes aren’t the bad guys, it’s the oil they’re fried in or the sour cream and cheese that they’re topped with… and that has less to do with the potato and more to do with the person eating it!

Potatoes are rich in vitamin C and potassium and loaded with soluble and insoluble fiber (which keeps the digestive tract working and slows down digestion so you feel full longer). A medium baked potato only has 161 calories!

Tomorrow, a yummy delish recipe for your next picnic: All-American Potato Salad (hey, summer’s not over yet!)

(A big shout out to my pals at the United States Potato Board and the Washington State Potato Commission!)

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Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com