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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.

Soy Ginger Turkey Burger November 5, 2010

Posted by Angela @ Making Food for Friends in BBQ, dinner, meat.
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I can’t believe I’ve been writing this blog for 6 months and haven’t yet posted the recipe for our much-loved turkey burger!!  This turkey burger has been hugely popular whenever we make it, and although I cannot vouch for it myself (being a vegetarian), I have heard enough people rave about it to know that this recipe is a keeper.  The ingredients list might seem strange but just trust me on this one–orange juice and soy sauce go together better than you could’ve ever imagined.  Ryan and I make this together–I prepare the mixing bowl with all of the ingredients that go into the turkey burger, then he mixes in the meat and grills the burgers to perfection while I make myself a veggie burger.  It’s nice teamwork.  🙂

Soy Ginger Turkey Burger

turkey burger

16 oz. ground mixed turkey
3 tablespoons no-pulp orange juice
2 tablespoons soy sauce
1 tsp minced fresh ginger
2 cloves garlic, minced
2 scallions, finely chopped
Salt and pepper to taste


Thoroughly mix all ingredients except turkey in a large bowl.  Mix in the turkey.  Form the meat into four even-sized patties, and grill over medium-high heat until the middle of the burgers reach at least 165F. 

Fajitas, Courtesy of Dr. AP! September 27, 2010

Posted by Angela @ Making Food for Friends in dinner, meat, vegetarian.
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We have another “cooking with my brother” post today!  You may remember back in the summer, when my brother Adam and his wife Jen came to visit and we grilled chicken pitas outside.  They were in town again this past weekend, and we spent Saturday night having a few drinks and making delicious fajitas (meat and non-meat for me).  At our house, we eat more than our share of burritos, tacos, and enchiladas, but for some reason, never fajitas.  This shall not be the case going forward!  They were so good, and even though a fajita is similar to a taco and a burrito, the taste is still so different that it provides a nice changes of pace from our usual meals.  We picked up a skirt steak for the carnivores and I grabbed a package of Lightlife Chick’n Strips for myself, and headed home to cook.

Doesn’t Adam wear that Anthropologie apron so well?

Steak and Vegetarian Chick’n Fajitas

1 lb skirt steak
1 package Lightlife Chick’n Strips
2 packets of fajita seasoning (or a mix of your favorite taco spices–chipotle, red pepper flakes, cumin, etc)
2 tbs oil
1/4 cup water
1 green pepper, julienned
1 red pepper, julienned
1 small onion, julienned
8 soft tortillas
Salsa or other sauce as desired
Shredded cheese (not authentic, but delicious!)


Prep your marinades (one for meat, one for veggie, if you are cooking both): in small bowls, combine the fajita seasoning, 1/4 cup of water, and 1 tbs vegetable oil.  Whisk thoroughly.

Thinly slice the skirt steak into bite-sized strips and put in the bowl to marinate while you prep the rest of your ingredient.  Do the same with the fake chick’n.

While this is happening, slice up your peppers and onions.

Heat two skillets on the stove over medium-high.  When they are nice and hot, add the marinated proteins to the skillets.  When the steak is cooked, and the marinade has simmered down (you might need to drain it a bit if you have too much marinade in there–you don’t want the pan to be watery), add the sliced peppers and onions and continue to cook with the proteins.

While that is happening, get your tortillas ready.  I like to steam mine in the microwave, wrapped in paper towels with a sprinkling of water on the towels.

When everything is ready, it’s time to assemble and eat!  We ate ours with sour cream:

and salsa, and cheese!  DELICIOUS!  Thanks, Adam and Jen!

Grilled Chicken Pitas, courtesy of Dr. AP! July 13, 2010

Posted by Angela @ Making Food for Friends in dinner, lunch, meat, quick meal.
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My brother and sister-in-law were in town staying with us for the past few days.  We spent one evening grilling a complete meal outside, with grilled chicken pitas, a HUGE zucchini from their garden cut up and grilled with some tomatoes (also from their garden!), and grilled potatoes/brussels sprouts.  I always find that grilling potatoes takes longer than anything else, so I’ve taken to cheating—I cut the potatoes and pre-cook them a little in the microwave, using one a steam-cooking bag.  Then I put them on the grill (or in the oven) for a shorter period of time to get them nice and crispy.

The grilled chicken pitas were a big hit with everyone eating them.  Adam grilled the chicken breasts on aluminum foil to capture the juices (and keep the juices off my veggie dog!!  ha!) and the resulting product was, by all counts, tender and flavorful.  He used a few shakes of Frankenmuth Chicken Seasoning, shown here, on the meat:

Frankenmuth Chicken Seasoning

Here’s Adam’s recipe:

Grilled Chicken Pitas

grilled chicken pitas


Four boneless, skinless, trimmed chicken breasts
Olive oil
Salt & pepper
Frankenmuth chicken seasoning
4 pita breads
Chopped green leaf lettuce
Diced tomatoes
Shredded cheddar
Ranch dressing


Season the chicken with a little olive oil, salt & pepper, and Frankenmuth chicken seasoning.  Grill on a piece of aluminum foil, flipping occasionally, until the chicken is white in the middle and cooked throughout.  Slice the grilled chicken into strips and serve in a pita with lettuce, tomato, shredded cheese, and a little ranch dressing.