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Jerk Tofu (or Chicken) Stir Fry January 31, 2011

Posted by Angela @ Making Food for Friends in meat, vegan.
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Whoa, a new post!!!!! I swear, I have been cooking. Just not anything new or exciting. The old standbys. Which are great, but not great for blog entries. I spent some time in the kitchen this weekend have three new posts to write now! The first, our Friday night dinner. This is kind of like one of those Sandra Lee “semi homemade” recipes. I didn’t make my jerk sauce from scratch. I know. Kind of cheated on this one. But I made the rest of it from scratch! So it kind of counts. Get yourself a nice bottle of jerk marinade, and you will be all set.

I made two pans of this, one with tofu and one with chicken.  If you are just doing one or the other, it’ll be easier for you.

Jerk Tofu (or Chicken) Stir Fry
(Printable Recipe)

Jerk Tofu Stir Fry

Jerk Tofu Stir Fry


1 cup brown rice
2 cups water
1 lb tofu, extra firm, drained and pressed OR 1 lb chicken, cut into stir-fry sized chunks
1 medium onion, diced
3 carrots, diced
1 red pepper, cut into thin strips
1/2 bunch kale, leaves pulled from the thick stem and diced
1 can black beans, drained
3/4 cup jerk marinade

Jerk Chicken Stir Fry

Jerk Chicken Stir Fry


Start your rice, cooking either in a rice maker or on the stove top, covered, over medium-low heat. While the rice is cooking, prep the rest of the meal.

Dice your onion, carrots, and bell pepper.  In a hot saute pan, saute the onion in a little olive oil over medium high heat until translucent.  Add the carrot, saute another 2-3 minutes, add the bell pepper, and cook for another 3-4 minutes.

Remove the veggies from the pan, and place to the side in a bowl.  In the same pan, heat a little more olive oil and cook the tofu (or chicken) until browned and cooked through.  The tofu should be crispy on the outside, and the chicken shouldn’t be pink in the middle. Add the veggies back to the pan, add in the chopped kale, drained black beans (don’t leave the beans out!  They are a really nice addition) and stir in the marinade.

Serve over brown rice.

Really Easy Baked Parmesan Shrimp January 4, 2011

Posted by Angela @ Making Food for Friends in dinner, fish, quick meal.
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Sometimes, I am a nice wife and make a fish or chicken dinner for Ryan.  This one was incredibly easy and used ingredients that I always have on hand.  The best kind of meal!  I usually keep a bag of Trader Joe’s large pre-cooked shrimp in the freezer.  Sometimes I’ll add them to pasta or stir fry for Ryan but this was a little departure from the shrimp-norm around our house.  The verdict?  Ryan said he’d “eat ten more plates of this” so I take that to mean it is a keeper.

Baked Parmesan Shrimp

baked parmesan shrimp

Ingredients (to serve one):

8-10 medium or large pre-cooked shrimp
2 tablespoons lemon juice
3 tablespoons olive oil
2 cloves minced garlic
Salt & pepper
1/4 cup breadcrumbs
1/4 cup parmesan cheese


Pre-heat the oven to 425 Fahrenheit. If you are using frozen shrimp, thaw them in a bowl of room temperature water for 10-15 minutes.  While they are thawing, prep your marinade and breading.

In a medium bowl, combine the olive oil, lemon juice, and garlic.  In another bowl, combine the breadcrumbs and parmesan cheese.  When the shrimp are thawed, toss them in the olive oil and lemon marinade, and season with salt and pepper.

One by one, remove them from the olive oil and lemon marinade, and toss them in the breadcrumb mixture.  Place them in a single layer on a baking sheet that has been sprayed lightly with cooking spray.  When all of the shrimp are on the sheet, spray the tops lightly again with the spray, and then bake in the oven for about 7-8 minutes, or until the tops start to turn golden.