NEVER not funny.
NEVER not funny.
I think of this now because we just started watching this week's new episode -- Battle Avocado. Yum! And, quite hilariously, Antonia Saboto, Jr., is a guest judge. Jagger! Where is Karen? Ha! (Brad just exclaimed, "I knew that's what it was!" He correctly identified a chimichurri sauce being made. Good job, hubby.)
Anyway, the new Food Network magazine inspired me this weekend and I sat down and actually mapped out a full week's worth of dinner menus. Last night we started with tofu Parmesan subs, also my first attempt at cooking solid tofu. I NEEDED to eat it the second I saw the pic + recipe. And guess what? I DELETED my pics. ME! I never do that. So, friends, I am sad to say I have nothing to show for myself (but the link has a little pic, the one that so inspired me).
The recipe was pretty simple (despite just narrowly avoiding disaster when I threw the tofu into the oil before coating it in egg and breadcrumbs -- luckily I caught it almost instantly. Duh!), and the tofu was perfectly easy to work with (* sigh of relief *). We quickly discovered these subs are the messiest meals of all time, so have a steady surface ready for eating if you make these! Taste wise, my first time around with this recipe, I give it a C+. I undercooked the tofu a little (my fault) and the sauce was actually really bland -- Meijer was out of fresh basil, so I had to use dry, but I can't imagine this was the total culprit. Next time I'd use a prepared spaghetti sauce, or maybe even a pizza sauce. Brad said "eh, I don't think I really like this." But, I got him to give me another chance, so we'll try this again soon and hopefully I can perfect it (I must note that I had a leftover one for lunch today and the flavor was improved some).
Tonight I took another stab at the Food Network mag's lightened mac. I've had good success with this recipe and the consistency -- super creamy. But I haven't gotten the cheese mixture quite right, so I wanted to try it out again (plus, I got to use my food processor to whiz the cauliflower! Woooo!). This time I used a little more Parmesan in the cheese mixture and a little more sharp cheddar and a little less muenster. Then for the top, for the broiling portion, I used sharp cheddar again instead of muenster. PLUS, I used an ENTIRE small can of chopped jalapenos (ha, oops. I wasn't thinking...). So this time, the cheese flavor was stronger, the creaminess was still there, and the peppers gave us a little bit of the mac and cheese sweats. I think I'm 95% there with this recipe. I WILL perfect you!