Tofu Scramble

My sister-in-law came to visit us recently and offered to do some of the cooking while she was here. I admit I was a little skeptical when she said she wanted to make a recipe with tofu, but I'm trying to learn to like as many foods as possible so we gave it a shot. It was amazing! The tofu picks up the flavors of all the rest of the ingredients and the nutritional yeast gives it a scrambled egg like texture. (We found nutritional yeast on the bulk aisle at Whole Foods.) Whether you serve this for breakfast or for dinner, the simple yet delicious flavors of this dish are sure to be a hit.

Tofu Scramble


  • 2 tablespoons extra virgin olive oil
  • 1 cup onions, diced
  • 2 medium-sized carrots, sliced thinly
  • 2 zucchini, diced
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1 16 ounce package of extra-firm tofu, cubed into 1/2 inch cubes
  • 1 6 ounce bag baby spinach
  • 2 tablespoons soy sauce
  • 1/2 cup nutritional yeast
  • salt and pepper
  • hash browns, cooked and ready to serve


  1. Heat the olive oil in a large wok or deep sauté pan over medium-high heat. When the oil begins to smoke, add the onions and sauté for 2-3 minutes, or until translucent.  Add a couple shakes of salt and pepper.
  2. Add the garlic, carrots and zucchini and sauté for another 2 minutes.  
  3. Add in the mushrooms and cook until the mushrooms reduce in size and the vegetables begin to soften. 
  4. Slowly fold in the tofu into the mixture along with the soy sauce and raise the heat to high. Sauté the tofu mixture for 5-10 minutes until the tofu begins to firm up or brown.  
  5. Add the nutritional yeast and stir to combine.  If mixture becomes too dry and starts to stick add in a splash or two of water.  
  6. Stir in the spinach in two batches, allowing the first batch to wilt down before adding the rest.  Check the seasoning and add more salt and/or pepper if desired.  
  7. Serve scramble over hash browns.

Honey Lime Tilapia

I'm not a seafood person.  I'd like to be, but I'm just not.  However, I have decided to put some concerted effort into learning to like at least some kinds of fish since we live in Charleston and seafood is a pretty big deal around here.  I knew I needed to start with something simple and mild so when I found this recipe on Mel's Kitchen Cafe I knew it was time to take the plunge.  Mel has never steered me wrong when it comes to trying new things and the method couldn't be easier.  If you're looking for a gateway recipe into liking fish, this is a good one to try.

Honey Lime Tilapia


  • 4 tilapia fillets (about 4-5 ounces each)
  • 2 tablespoons lime juice
  • Zest of 1 lime
  • 1 tablespoon olive oil, plus more for cooking
  • 1 1/2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon minced garlic
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  1. In a small bowl, whisk together the lime juice, lime zest, olive oil, honey, salt, pepper and garlic. 
  2. Place the tilapia in a gallon-sized ziploc bag and pour the marinade on top of the fish. Press the air out of the bag and seal. Refrigerate the fish for at least an hour and up to 4 hours, flipping the bag over once or twice. 
  3. Before cooking, whisk together the flour, salt and pepper in a shallow dish. 
  4. Heat 1-2 tablespoons of olive oil in a large non-stick skillet over medium heat until rippling and hot. 
  5. Dredge each tilapia fillet in the flour, coating both sides lightly. 
  6. Cook the fillets for 3-5 minutes per side without moving the fish while it cooks on each side.
  7. Serve immediately with lime wedges.

Almond Pie Crust

I've had a surprising number of friends find out they're gluten intolerant lately so this week's post is in honor of everyone who is having to make dietary adjustments right now. This pie crust is raw, vegan, gluten free, and so delicious I ate quite a few spoonfuls straight from the food processor.  The mildly sweet flavor makes it a perfect compliment to any fresh fruit pie or no-bake cheesecake.

Almond Pie Crust


  • 1 cup almonds
  • 1 cup pitted dates
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt


  1. Place all the ingredients in a food processor and pulse until the almonds and dates are finely chopped and the mixture begins to stick together.
  2. Press the mixture to the bottom and sides of a pie dish until evenly covered.

Frito Pie

I have a rather low tolerance for spicy foods so I've always avoided jalapeños whenever possible. If a recipe called for them, I'd either skip that step or substitute it with a dried spice I felt more comfortable with. I recently decided that if I truly want to be a food blogger I can't let an ingredient intimidate me like that anymore. (I can dislike anything I want to, but fear is not an option!) I found this recipe on Bev Cooks and it has become a family favorite. It turns out jalapeños aren't nearly as spicy as I thought they were, at least not when you remove the seeds and ribs before mincing them.

Frito Pie


  • 2 teaspoons olive oil
  • 1 pound ground turkey
  • 1/2 red onion, finely diced
  • 1 jalapeño, minced
  • 2 teaspoons minced garlic
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 14.5 ounce can diced tomatoes
  • 1 14.5 ounce can pinto beans, drained and rinsed
  • 1 14.5 ounce can kidney beans, drained and rinsed
  • 1 4 ounce can diced chiles
  • 1 11 ounce can Mexi-corn, drained
  • 1-2 cups Frito chips
  • 1-2 cups shredded cheddar cheese


  1. Preheat the oven to 375 degrees.
  2. Heat the oil in a large sauté pan over medium-high. Add the ground turkey; cook until browned all over, about 6 minutes.
  3. Add the onion, jalapeño, and garlic. Sauté until veggies have softened, about 4 minutes. 
  4. Add the cumin and chili powder; sauté another minute.
  5. Add the tomatoes, beans, chiles and corn, then cook for 5 to 10 minutes.
  6. Pour the chili into a 13x9 baking dish, then top with the Fritos and shredded cheese and bake for 30 minutes, or until the cheese is melted and slightly bubbling.

Curry Chicken

Have I mentioned we eat a lot of curry at our house?  I've already shared Japanese and Indian curry dishes with you, but this one is a very American take on curry.  It's another recipe from my husband's childhood and it's really more sweet than spicy so it's easy for the whole family to like.

Curry Chicken


  • 4-6 chicken breasts
  • 1 1/2 cups honey
  • 3/4 cup yellow mustard
  • 3/4 cup milk
  • 7 teaspoons curry powder
  • 3 teaspoons salt
  • 1/8 teaspoon white pepper
  • Raisins and shredded coconut to taste
  • Rice for serving


  1. Preheat the oven to 350 degrees. 
  2. Trim any fat from the chicken breasts and arrange them smooth side down in a 13x9 baking dish. 
  3. Mix the honey, mustard, milk, curry powder, salt and white pepper in a medium bowl until well blended.
  4. Pour the sauce over the chicken breasts, lifting each piece to be sure the sauce gets under each one. 
  5. Bake for 1 hour, basting every 15 minutes and flipping the chicken breasts after the first 30 minutes.
  6. Remove the dish from the oven, baste, then sprinkle the raisins and coconut over the chicken and bake for an additional 15 minutes. 
  7. Serve over rice.