Lasagna Soup

Inspired by the ease and success of a recent Tofu and Pork Skillet Lasagna, I opted to allow Pinterest to continue inspiring my kitchen creations and also to use up some lasagna noodles and complimentary ingredients I had at my finger tips.

As with the skillet lasagna, I opted to use tofu in this recipe simply because ricotta is difficult to track down in Korean markets and while I'm not opposed to either a) tracking it down nor b) making it from scratch, I'm equally satisfied with tofu as a substitute and since I was trying to put together a quick meal I figured the best bet was the ingredient which could be gathered from the small grocer at the bottom of the hill.

Directions/Ingredients:

Most of this is subject to change based on what's in the refrigerator and what your personal taste preferences are, that being said...

In a large pot, brown some ground or finely chopped pork (about 1 lb). Once browned, add a bit of olive oil if there is a lack of pork drippings and saute a chopped onion and bell pepper. As the onion and bell pepper begin to soften, add 2-3 minced garlic cloves shortly followed by about a cup of chopped mushrooms. Once this first set of ingredients is sufficiently sauteed and cooked add a jar and a half of pasta sauce and/or homemade tomato sauce (or tomatoes and tomato sauce would be a reasonable substitute about 4 cups total) and additional water or broth until ingredients are sufficiently covered and a bit of extra liquid remains. Bring to a boil.

Meanwhile, break apart 8 or so Lasagna noodles. Add noodles to boiling soup and let cook until al dente adding water or broth as necessary. While noodles are cooking, prepare one large package of tofu by draining off the water then crumbling as much or as little tofu as you like. Once noodles are cooked through add the tofu and cook for a couple of minutes until the entire dish is heated.

Serve with mozzarella cheese and crusty bread. Enjoy with the greatest of friends before enjoying some ruckus game-playing!

Easy Tofu and Pork Skillet Lasagna

A while back I inherited some lasagna noodles when saying farewell to more than a couple of friends who were departing the land of kimchi. However, lasagna and Korean toaster ovens aren't necessarily the best match-up. Nor is it possible to find ricotta or cottage cheese and while it's possible to make either of those without too much effort, it still requires effort and planning ahead...

Fast forward more than a couple of months to a dinner date with some Korean friends, one of whom enjoys cooking and baking and even knows a deal more than the typical Korean regarding western foods. During conversations of food I learned that her and her husband have come to enjoy lasagna on a relatively regular basis and have happily discovered that the ever ready and available tofu is a perfect substitute for ricotta!

With renewed inspiration and motivation I again pursued the making of a lasagna, sure that while it may fit in the oven, I didn't have an ideal pan, I dug from my memory brain box a post on Pinterest for a Skillet Lasagna and set forth on lasagna making adventures.

Ingredients/Directions:

Adapted from Easy Skillet Lasagna at Skip to my Lou

Squeeze the excess moisture out of 1 pkg of Firm Tofu and season with Salt, Basil, Oregano, Black Pepper, and 1/4 cup Grated Parmesan Cheese. Set aside.

In a large skillet brown 1 lb. Ground Beef or Pork and choice of veggies (onion, zucchini, etc) and 2 cups of Pasta Sauce (I used a couple baggies of home-made sauce from my once-a-month-adventures). Remove about half of the sauce from the skillet and set aside.

If you have no-boil Lasagna, use those, otherwise boil water and semi-prepare non-boil lasagna noodles while making the tofu/cheese mixture and sauce. 

Over the top of the sauce that remains in the skillet place 2-4 lasagna noodles, covering the sauce as completely as possible. Layer about 1/2 or 1/3 of the Tofu Cheese Mixture followed by sauce, noodles, etc. until the pan is filled. Top it off with shredded mozzarella cheese, cover the skillet, reduce to medium-low heat and cook for about 20 minutes, let set for 5 before serving.

Enjoy with a nice baguette.

Chocolate Tofu 'Pudding'

Easiest...Healthiest...Quikest....Desert.Ever.

Silken Tofu + 1/4 cup Cocoa + 1/4 cup Honey (or Agave Nector) + Banana (optional) + Food Processor = "Not exactly pudding, but not too shappy and so much quicker than any other pudding besides the ones already made in the cup which obviously aren't as healty this treat"

Top with additional honey, a touch of cinnamon and some sliced almonds and it's the perfect way to end an evening out in the countryside.

Sweet Potato, Apple and Tofu Muffins

I do some strange things sometimes. Strange, yet occassionally brilliant. I'll chalk this recipe up to strangely brilliant.

I had just made a pasta sauce using boiled and mashed sweet potatoes and apples which were then mixed with soft tofu. The dish was fabulous, but I had a bit of leftover sauce.

A few mornings later, craving some fresh baked bread product, I simply used the pasta sauce in place of bananas as if I were making banana bread and before you know it, I had my self these super Sweet Potato, Apple and Tofu Muffins!

Ingredients/Directions:

Cream together 1/2 cup margarine, softened and 1 cup white sugar. Add 2 eggs and1 1/2 cups apple/sweet potato/tofu puree. Stir in 2 cups all-purpose flour and 1 teaspoon baking soda. May add one or two  handfuls of craisins or nuts if so desired. Bake at 350 as cupcakes (10-15 minutes) or a loaf of bread (40-50 minutes) until golden brown and no longer gooey in the center.

Sweet Potato and Apple Pasta

Occassionally inspiration hits when there are just the right ingredients in the fridge, ingredients that need to be used within a day or two or tossed. I'm lucky to have the appropriate ingredients and inspiration for the creation of this dish, inspired by a Vegetarian Pumpkin Alfredo, this pasta dish is a little sweet and would definitely fit a fall evening with a cup of cider in the most beautiful of ways.

Ingredients/Directions:

In a saucepan boil 2 Apples, peeled and chunked with 4 small sweet potatoes, chopped with a small touch of water (maybe 1/4 cup). When the apples and potatoes are tender, drain about half of the liquid then use an immersion blender, food processor or blender to pure the potatoes and apples together. Add to the mix about 1/2 - 3/4 cups of soft Tofu. Meanwhile, prepare a couple cups of pasta, I used Penne. Season the sauce with cinnamon, nutmeg and a bit of brown sugar. When pasta is finished, add sauce to the pasta  until you reach the desired consistency, serve with a sprinkle of cinnamon and chopped almonds on top!