Meatless Mondays

OK, so I know it's Wednesday, but I have to post something or I may lose my sister card!  I made the executive decision that I wanted to go with a meatless Monday.  It's not that we eat a ton of meat, but I thought it might be a little healthier and maybe cost effective.  I am thankful that Rudy is OK with a meal without meat.  So 2 weeks ago I made a Tuscan Bean soup by Pioneer Woman.  She served hers with shrimp which I think would be yummy, but since Rudy doesn't eat shrimp we had it without.  I was actually a bit nervous about this meal because we all know that I have 3 picky eaters!!!  But they really liked the soup.  What they didn't care for but I really loved were the goat cheese biscuits I made to go with it.  They thought that the goat cheese made it too sour, but I loved the tang.

This week I made a tofu fried rice.  Everyone ate it, but Rudy thought it had a bit too much ginger.  I do appreciate the feedback and I am trying to consider it when trying to figure out what's for dinner .

Tuscan Bean Soup (adapted from  Pioneer Woman)

3 cloves garlic minced
1 medium onion diced
3 cans great northern beans rinsed and drained
1 tsp red pepper flakes
1/4 c. tomato paste
1 28 oz can diced tomatoes (I used Italian style)
6 cups chicken stock
1 bag baby spinach

Basically saute onions until soft, add garlic and saute for 2 minutes more.  Add tomato paste and cook for 2 minutes then add red pepper flakes, add chicken stock, beans, and canned tomatoes and simmer for 20-25 minutes.

Before serving add 1 bag baby spinach and let wilt into the soup (the recipe called for kale, but baby steps...)

Shave parm over the top when serving.

SO good in leftovers the next day.

Goat Cheese Biscuits (Art Smith)

I have seen this recipe a couple of different ways with AP flour and SR flour.

2c self rising flour
1t salt
4T cold butter
2oz, goat cheese
1c. buttermilk
1/4 c. parmesan cheese

Cut the goat cheese and butter into the flour and salt.  Add buttermilk and mix until combined.

Place in cast iron pan and bake at 425 degrees for 15 minutes when they come out of the oven sprinkle with the grated parmesan.

Tofu Fried Rice ( cooking light)

2 cups cooked brown rice cooled
14 oz package of firm tofu drained
2 large eggs beaten
1 cup green onions in 1/2 inch slices
1 cup frozen peas and carrots
2 cloves garlic minced
1 t minced ginger
1 T rice vinegar
3 T soy sauce
1/2 t sesame oil

Combine garlic, ginger, vinegar, soy sauce and sesame oil in a small bowel and set aside.

Cube tofu and drain with paper towel saute in pan with 1 T vegetable oil and remove when browned, cook egg in pan until done breaking eggs into small pieces - remove from pan.

Add 1 T veg oil to pan and saute onions, peas and carrots for 2 minutes

add rice to pan and cook for 2 minutes.  Add tofu, eggs and sauce to pan and stir to combine.