a plate of cabbage and kale

We are officially snowed in!!!

In case you were wondering, yoga in the living room was my workout choice this morning, vs. going out for a walk.  I decided that listening to the radio while doing downward dogs and sun salutations in my pajamas sounded just about right for such a morning. 😉

But I still pulled on my boots and went outside to enjoy a bit of snow.  Which, by the way, is already up to my knees—and still climbing.  There’s at least 18 inches out there.  Maybe more! 

All I can say is, thank goodness today was my day off.

And thank goodness Dad didn’t mind going out and snowblowing the driveway in order to bury us out of the driveway for tomorrow’s commute (thanks dad!)

Yoga + shoveling + plowing my way through snow = fabulous workout.

I decided that today was a good day to clean out the fridge, while putting any and all of those lingering ingredients to good use. 

I bought a head of organic purple kale last week at the supermarket, just because I thought it looked too pretty to turn down.  It’s absolutely brimming with antioxidants and nutrients.  I couldn’t bare to walk past it, and so it ended up in my cart.  And in my fridge.  Until today, of course.

Also in the fridge, I had a couple of carrots and some onions (there are always onions!), along with a thick slab of tofu and a lemon.  Off to the side—on the kitchen counter—there were some tomatoes.  I’m pretty sure that if kitchens could talk, mine would have been screaming—demanding?—at me to make a warm kale salad. 

It was very much meant to be.

I’m pretty sure that people get the wrong idea when it comes to things like kale and tofu.  If it sounds a little hippy—a little too “far out” for both your mind and your kitchen—then you simply must rethink these things and move on.  Daring to try something new.

Kale, when it’s made just right, is earthy and sweet.  Tender but firm.  It will take on a whole new dimension, as it soaks up the olive oil that is lightly drizzled on top.  And in the end, it will practically beg you to add just a splash or two of lemon juice.  Finally—at last—the warmed kale salad will reward your tastebuds with a delicious flavor that’s both simple and complex, making you forget all of those silly little things that you ever had to say about kale.

Tofu is another thing altogether.

Thankfully, just like kale, tofu has the possibility of rewarding you with a depth of flavor and a delightful texture as well. 

The preparation of tofu is key, I think.  More specifically, the pressing

Getting rid of every last bit of liquid that you possibly can, so that the texture becomes nice and firm.  So that it can soak up every bit of sauce or liquid that you decide to add to it.  So that it can brown and crisp at the touch of a hot nonstick pan.  Yes.  The art of tofu is in the pressing.

Side Dish: Roasted Cabbage

A delightfully warm meal to warm up with after trudging through the snow. 😀

I hope you’re all staying warm and safe today!!!

Warm Kale Salad

This makes for a delightful side dish to any entree, but it can also serve as a main dish in and of itself.  Pine nuts, walnuts, and beans would make for a nice addition as well.  This dish is simple but satisfying, perfect for a chilly winter afternoon. 

  • 1 head of kale
  • 1 onion, diced
  • 1 T. olive oil
  • 1-2 tomatoes, chopped
  • 1 carrot, grated
  • garlic powder
  • lemon juice
  1. In a medium sized pan, heat 1 T. olive oil over medium heat.  Add onion and cook until onions are tender, about 5 minutes. 
  2. Add kale, stir, and lower heat to medium low.  Continue cooking until kale is tender but still slightly firm.  Add tomatoes, carrot, garlic powder to taste, and a few liberal splashes of lemon juice.  Lower heat to low and continue cooking until heated thorough.
  3. ENJOY! 😀

Simply Pan Fried Tofu

This is as simple as simple gets.  You can use any sauce that suits your fancy.  I’ve used peanut sauces, bbq sauce, and homemade thai sauces as well.  I’ve got to say though, soy sauce and garlic are one of my most favorite of combinations.  Sometimes you can’t mess with simple.

  • 1/4 a block of extra firm tofu, drained and pressed well
  • 1 T. soy sauce
  • garlic powder
  • red pepper flakes
  1. Blot tofu well with paper towels to remove any lingering liquids. 
  2. In a small bowl, mix together soy sauce, garlic powder and red pepper flakes.  Place tofu in bowl, flip over and let it sit in fridge at least 1 hr.
  3. Heat a nonstick cooking pan over medium heat.  Spray with cooking spray, place tofu in pan, and cook until browned and crisp.  Flip and continue cooking until browned on other side as well.
  4. Serve and ENJOY! 😀

Roasted Cabbage

This is one of my favorite ways to prepare any and all of my vegetables.  Cabbage is no exception.  Enjoy!

  • 1/2 a head of cabbage
  • salt and pepper
  1. Heat oven to 425. 
  2. Spray baking sheet with spray and set aside.  Slice cabbage into 1/2 inch slices and place in single layers on baking sheet.  Sprinkle with salt and pepper.
  3. Bake for 20 minutes, flipping once halfway through.  ENJOY!

Question: Do you eat anything now that you never in a million years would have thought you would *ever* enjoy?

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29 thoughts on “a plate of cabbage and kale

  1. I definitely used to be a little too apprehensive of tofu. Especially because everyone around me would grimace at just saying “tofu” out loud! Now that I’ve made it the right way, though? It’s love 😉
    Glad you enjoyed your snow day – have a safe commute tomorrow!

  2. I love the sound of this meal! The tofu looks so perfectly cooked.

    And shovelling and trudging through the snow definitely works some little-used muscles! It’s been snowing like crazy here in SW Ontario and I’ve been enjoying frolicking in the snowdrifts, haha.

    One thing that I thought I would NEVER eat are mushrooms – I still don’t like the thick, meaty ones but I have developed a taste for oyster and cremini mushrooms!

  3. I came over from Kath’s blog after seeing your comment on the GH Nashua post. I am a Northern NH resident, so I wanted to say hi!

    Honestly, I used to HATE bananas before I started blogging & now I still don’t love them, but I will eat them. 🙂

    • I usually press it for 30 minutes, freeze it and thaw it the night before that I’m ready for it. I find that the freezing does wonders for getting rid of all that extra liquid, and you’ll end up with a firmer piece of tofu.

      Once it’s thawed, press it for another 30 minutes, blot with paper towels, and you’re good to go! 😀

  4. That’s a lot of snow, but I love the first picture, it’s beautiful!!! I’ve only made tofu successfully one time, every other time it has been a soggy, spongey disaster. I need to try again, this time pressing as long as possible!!!

    Jen

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    • Shutter speed! And lighting. I found that too quick a shutter speed left not much steam. And too slow left the steam looking too foggy. In the middle somewhere was just about right.

      As for the lighting, having a dark color backdrop behind the plate with a light source coming in (to “shine” on the steam) from a nearby window/door/et cetera causes the steam to really pop. 😀

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