Welcome to the latest installment of “things to do when your due date is a week away with no baby in sight.”
1. Hit the gym. Be super tempted to stay on the elliptical until you go into labor.
2. Make bagels. Decide that while they’re pretty good, Peter Reinhart’s recipe is better, so they don’t deserve a blog post of their own.
3. Toast said bagels and top with cream cheese, capers, red onion, and heirloom tomatoes. Repeat more times than is probably healthy within a 24 hour period.
4. Practice changing diapers. Or take a picture of your husband while he practices.
5. Go see Our Idiot Brother. (It’s adorable)
6. Make this for dinner.
I hate it when people tell me “you HAVE to make this immediately, it’s SO good!!!!!!!” so I’m not going to do that to you. I will be thinking it very hard, however. It really was one of the best dinners we’ve had in awhile (yeah, I probably say that too often…)
I started with a recipe for swordfish with cilantro-coconut chutney. Obviously I don’t eat swordfish so I used slabs of tofu instead. Then I served it over quinoa, cooked in vegetable broth with a squeeze of lime. With a raw vegetable salad on the side (or mixed in), it’s a complete meal in a single bowl with a great mix of textures and flavors, and a nice amount of protein.
This was the first time I tried dredging the tofu slices in a little flour, corn starch, and salt before pan-frying them. Mike loved it, I wasn’t quite as sold, so that step is optional.
I know the ingredient list looks a little daunting because there are four different components to this meal, but it actually comes together pretty quickly.
2 small red bell peppers, julienned
2 Persian cucumbers (or 1 English cucumber), seeded and julienned
1 large carrot, juliened
1/4 red onion, very thinly sliced
1 tbsp olive oil
2 tsp apple cider vinegar
2 cups vegetable broth
1 cup quinoa
juice of half a lime
a drizzle of vegetable oil
2 tbsp all purpose flour (optional)
1 tbsp corn starch (optional)
pinch or two of salt (optional)
1 lb extra firm tofu, well drained, and cut crosswise into 1/2″ thick slices
about 2 cups fresh cilantro, chopped
1/2 tsp cumin seeds
1 serrano chile, roughly chopped
1 tbsp lime juice
1/2 tsp sugar
1/2 cup full-fat coconut milk
2 tbsp unsweetened, dried coconut
Start with the vegetables: Put the julienned vegetables, olive oil, vinegar, and salt in a medium bowl, toss to combine, and set aside.
Bring the broth and a pinch of salt to a boil in a medium saucepan, stir in the quinoa, cover, and cook over low until all the liquid is absorbed, 15-20 minutes. Stir in the lime juice and fluff with a fork.
If you’re using flour, cornstarch and salt for the tofu, place them in a shallow dish and mix well. Dip each slice of tofu in the mixture and brush off any extra. Heat a thin layer of oil in a skillet, and cook the tofu slices until golden brown. Set aside.
To make the sauce, combine the cilantro, chile, cumin seeds, sugar, and lime juice in a food processor and pulse a few times. Add the coconut milk and process until nearly smooth. Gently stir in the dried coconut, and adjust lime juice or sugar if necessary.
To assemble each bowl, put quinoa in the bottom, top with some vegetables, a slab or two of tofu, and drizzle with sauce.