Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Thu, 16 Apr 2015 20:35:08 +0000 en-US hourly 1 http://wordpress.org/?v=4.1.1 Tofu Prosciutto Panini http://steamykitchen.com/27918-tofu-prosciutto-panini-recipe-video.html http://steamykitchen.com/27918-tofu-prosciutto-panini-recipe-video.html#comments Wed, 24 Jul 2013 13:27:29 +0000 http://www.steamykitchen.com/?p=27918 You probably did a double-take on that recipe title. Tofu? In a Panini? Just try it and you’ll be surprised at how well it does work. Tofu is one of the most versatile foods out there, it plays nice with other foods and just blends in. I’ll be creating a series of tofu recipes, as I’m working with an American ...

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Tofu Prosciutto Panini Recipe

You probably did a double-take on that recipe title. Tofu? In a Panini? Just try it and you’ll be surprised at how well it does work. Tofu is one of the most versatile foods out there, it plays nice with other foods and just blends in.

Tofu Prosciutto Panini Recipe

I’ll be creating a series of tofu recipes, as I’m working with an American company called Morinaga, based in Torrance, California. Their tofu, Mori-nu is a silken-style tofu that comes in a sealed packaging* that allows the tofu to be free from the harmful effects of light, oxygen, and microorganisms without preservatives or irradiation. 

Tofu Prosciutto Panini Recipe

I love the packaging – it stores safely in the pantry (no refrigeration needed until you open it) so you can always have tofu handy.

*This modern packaging system was voted “the #1 food science innovation of the last 50 years” by the prestigious Institute of Food Technologists because it increases nutrient retention and flavor while ensuring food safety.

Tofu Prosciutto Panini Recipe

The recipes I’ll be creating will focus on unexpected ways you can use tofu, like in this Tofu Prosciutto Panini recipe. The silken tofu actually looks like melted fresh mozzarella!

Tofu Prosciutto Panini Recipe Video

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Tofu Prosciutto Panini Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 5 minutes
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For a gluten-free version, use gluten-free bread. The fresh mozzarella in the recipe is optional, I love the sandwich with or without it. Here's a tip - if you are not using fresh mozzarella, be generous in seasoning with salt and pepper to give the tofu some extra flavor.

Ingredients:

8 slices bread (I like good crusty Italian bread)
2 tablespoons olive oil
8 thin slices prosciutto
4 ounces silken tofu (firm) thinly sliced (I used Mori-nu brand)
2 medium tomatoes, sliced
4 ounces fresh buffalo mozzarella, sliced
8 leaves fresh basil
salt and pepper
4 teaspoons balsamic vinegar

Directions:

Heat panini press to medium-high heat. Brush one side of the bread with olive oil. For each sandwich, layer on the prosciutto, tofu, tomatoes, fresh buffalo mozzarella and basil. Generously season each sandwich with salt and pepper. Drizzle 1 teaspoon of balsamic vinegar on each sandwich. Close the sandwich, and brush the outside of both bread slices with olive oil. Place sandwich in panini press. Cook for 4 minutes or until the panini is browned.

Alternatively, you can grill these sandwiches in a grill or frying pan over medium-high heat until golden brown on both sides and heated through. Serve warm.

 

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15 Minute Japanese Mushroom Flatbread http://steamykitchen.com/7856-00-15-minutejapanese-mushroom-flatbread.html http://steamykitchen.com/7856-00-15-minutejapanese-mushroom-flatbread.html#comments Mon, 12 Apr 2010 10:45:25 +0000 http://steamykitchen.com/?p=7856 The intentions of making my own pesto sauce from scratch was certainly there, but something silly like I-killed-my-basil-plant got in the way of my plans. There’s nothing more sad than walking out to my mini-garden and seeing a sad, shriveled and shrunken herb. Oh poor little thing! You had such potential! I have a feeling that the mint got a ...

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Japanese Mushroom Flatbread Recipe

The intentions of making my own pesto sauce from scratch was certainly there, but something silly like I-killed-my-basil-plant got in the way of my plans. There’s nothing more sad than walking out to my mini-garden and seeing a sad, shriveled and shrunken herb.

Oh poor little thing! You had such potential!

I have a feeling that the mint got a bit jealous and decided the only way to win would be to overgrow and squeeze the poor little basil out. Bad mint! If it wasn’t for Sparkling Ginger Lime and Mint Cooler, I would surely punish by pruning.

So, off to the grocery store I went to buy enough fresh basil to make a batch of pesto.

That is, until I saw the price of fresh herbs at the market.

$3.99 for a small pathetic pinch of basil stems? That’s such a rip-off! Because I can grow herbs pretty much year round here in Florida (during the hot hot summers, the herbs grow on my covered lanai) I can’t remember the last time I bought fresh basil.

Too cheap to spend the money on enough basil to make pesto, I opted for plucking the 4 remaining leaves from my sad plant and bought a jar of prepared basil (same aisle as pasta sauce). Not quite the same as homemade, but cheap, satisfying and I ended up creating a 15 minute appetizer with a pre-baked naan flatbread, a package of Japanese Brown Beech Mushrooms (from client Hokto) and a half an onion in the refrigerator.

It’s the quickest gourmet-y appetizer ever and I love using naan flatbreads as the base. It’s pre-baked, which is a fantastic shortcut for when I don’t have time to roll out my own pizza dough. Naan is Indian-style flatbread, normally baked in a clay oven (though I doubt these commercials ones are) and I’m just in love with the irregular teardrop shapes. You can substitute with pita bread, double-stacked flour tortillas) if you can’t find naan.

The mushrooms are flexible too. I’m using brown beech mushrooms, but sub with any type of fresh mushroom you’d like.

And hey, if you’ve got better luck with basil than I have (just remember to keep the jealous mint plant away from the basil), feel free to make your home made pesto.

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Japanese Mushroom Flatbread Recipe

Servings: 4 Prep Time: Cook Time:
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Ingredients:

1 teaspoon olive oil
2 cups Japanese Brown Beech Mushrooms (or other Asian mushrooms like fresh shiitake)
1/2 small onion, very thinly sliced
1 large piece naan flatbread, about 8x14 inches
2 tablespoons prepared basil pesto sauce
1/2 cup shredded mozzarella cheese
1 tablespoon grated parmesan cheese
3 to 4 fresh basil leaves, chiffonade

Directions:

1. Preheat oven to 400F degrees.

2. Heat a skillet over medium high heat, when hot, add the olive oil. Add the mushrooms and the onions, and saute until slightly soft, about 2 minutes.

3. On the flatbread, spread the basil pesto, avoiding the outer one inch edge. Top the flat bread with the mozzarella cheese. Add the mushroom and onion mixture; and top with the parmesan cheese.

4. Bake for 7 to 10 minutes until the cheese has melted and the flatbread is toasted. Sprinkle with the fresh basil.

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Sundried Tomato Omelet with Creamy Basil Tomato Sauce http://steamykitchen.com/7383-vegetarian-omelet-recipe-rancho-la-puerta.html http://steamykitchen.com/7383-vegetarian-omelet-recipe-rancho-la-puerta.html#comments Tue, 23 Feb 2010 12:32:46 +0000 http://steamykitchen.com/?p=7383 This vegetarian omelet (or omelette to be fancy) is savory, rich with a creamy tomato basil sauce. And there’s not one ounce of cream. In fact, this breakfast is certified healthy, i.e. it’s a recipe directly from the chefs at the famous Rancho La Puerta, where they know how to make healthy taste goooooood. recipe for Rancho La Puerta’s vegetarian ...

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Rancho La Puerta Omelet Recipe

This vegetarian omelet (or omelette to be fancy) is savory, rich with a creamy tomato basil sauce.

And there’s not one ounce of cream.

In fact, this breakfast is certified healthy, i.e. it’s a recipe directly from the chefs at the famous Rancho La Puerta, where they know how to make healthy taste goooooood.

recipe for Rancho La Puerta’s vegetarian omelet at Steamy Kitchen on TLC.

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Caprese Salad with Basil Vinaigrette http://steamykitchen.com/5086-caprese-salad-with-basil-vinaigrette.html http://steamykitchen.com/5086-caprese-salad-with-basil-vinaigrette.html#comments Tue, 18 Aug 2009 15:52:52 +0000 http://steamykitchen.com/?p=5086 When tomato and fresh basil is THIS good, I hate to do anything other than enjoy it fresh in a salad. My Basil Vinaigrette is simple to make, takes 5 minutes in a blender. You’ll love it. I promise. First, the Basil Vinaigrette ingredients: fresh basil leaves, shallots (substitute with onion or garlic), sea salt, a couple slices of fresh ...

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Caprese Salad Recipe

When tomato and fresh basil is THIS good, I hate to do anything other than enjoy it fresh in a salad. My Basil Vinaigrette is simple to make, takes 5 minutes in a blender. You’ll love it. I promise.

First, the Basil Vinaigrette ingredients: fresh basil leaves, shallots (substitute with onion or garlic), sea salt, a couple slices of fresh chili pepper, good olive oil and a vinegar.

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First you gotta chop up the shallots (or substitute with onion or garlic) and the pepper in the blender.

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Next goes in the torn basil leaves, salt, vinegar and 2 tablespoons of water. You need that liquid to get things moving in the blender.

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Let that baby whirl while you slowly drizzle in the olive oil. Look at that gorgeous mossy green!

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Once it calms down a bit, the color turns bright vivid green.

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The makings of a Caprese Salad.

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Wait. Another beauty shot of the tomato.

Caprese Salad with Basil Vinaigrette

Since I’m stacking this Caprese Salad up, I want to make sure that the bottom layer (which uses the bottom of the tomato) is flat — so that the whole stack doesn’t fall over. So lop off the round butt of the tomato so that it has a flat ass to sit on.

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Start stacking and layering your Caprese Salad!

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Lastly…drizzle the Basil Vinaigrette over your Caprese Salad.

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Love that drizzle action!

Caprese Salad with Basil Vinaigrette Recipe

serves 4 as first course

4 large tomatoes, sliced into thick slices
1 pound fresh mozzarella, sliced into thick slices
1/2 cup loosely packed basil leaves
sea salt & freshly ground black pepper

For the Basil Vinaigrette
1 small shallot, roughly chopped (substitute with 1 tablespoon chopped onion or 1 garlic clove)
2 slices fresh chili pepper
1 cup loosely packed basil leaves, torn
2 tablespoons water
2 tablespoons good white wine vinegar
1 teaspoon kosher or sea salt (1/2 tsp table salt)
6 tablespoons extra virgin olive oil

1. To make the Basil Vinaigrette, add the shallot and chili pepper to the blender. Next add the basil leaves, water, vinegar and sea salt. Blend. Slowly drizzle in the olive oil as you are blending.

2. To assemble the Caprese Salad, layer the tomato, fresh mozzarella and basil leaves. In between each layer, season with a bit of sea salt and freshly ground black pepper. Drizzle the basil vinaigrette on top.

Store extra basil vinaigrette in the refrigerator for up to 2 weeks.

This is summer fest!

summerfest-badge

Summer Fest 2009 is a four-week, cross-blog celebration co-created (alphabetically listed) by A Way to Garden, Matt Armendariz of Mattbites, Jaden Hair of Steamy Kitchen, and Todd and Diane of White on Rice Couple, with guest appearances from Shauna and Daniel Ahern of Gluten-Free Girl, Simmer Till Done’s Marilyn Pollack Naron, and Paige Smith Orloff of The Sister Project.’ And from you that’s critical. Your contributions are desired, and needed.

Will you play along? Have a recipe or tip that fits any of our weekly themes? Starting today, with the subject of herbs, you can contribute in various ways, big or small. Contribute a whole post, or a comment, whatever you wish. It’s meant to be fun, viral, fluid. No pressure, just delicious. The possibilities:

Simply leave your tip or recipe or favorite links in the comments below a Summer Fest post on my blog, and then go visit my collaborators and do the same.

The cross-blog event idea works best when you leave your recipe or favorite links (whether to your own blog or someone else’s) at all the host blogs. That way, they are likely to be seen by the widest audience. Everyone benefits, and some pretty great dialog starts simmering.

Or think bigger: Publish entire entire posts of your own, if you wish, and grab the juicy Summer Fest 2009 tomato badge (illustrated by Matt of Mattbites).

Summer Fest 2009 Schedule:

  • Tuesday, August 18: TOMATO WEEK. How do you like them love apples? (this week!)

What did my co-hosts make for the Summer Fest Party?

simmer-till-done-tomato-bread Simmer Till Done Made a Savory Upside Down Tomato Basil Bread

matt-bites-tomatoes-ten-ways Matt Bites does Tomatoes 10 Ways

away-to-garden-frozen-sauce Away to Garden shows us her Quick Tomato Sauce Ever So Slowly

white-on-rice-tomato-jam-recipe White on Rice tells us about their kiddie tomato thieves and makes Tomato Jam!

sister-project What a cute little girl! Paige from The Sister Project makes Curried Carrot and Tomato Soup

smoked-tomato-salsa-glutenfreegirl Gluten Free Girl makes Smoked Tomato Salsa

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