Revival of NomNomNom friend recipe blog??

Can we use this as a place to share yummy recipes? I promised Kayley I would share some recipes so here are a bunch.... Lentil Bake Prep time: 30 minutes Cook time: 30 minutes Tomato Topping 1 6-oz can tomato paste 1 tbsp sugar 1/2 tbsp apple cider vinegar 1 tbsp onion flakes (or 1/2 tsp onion powder) 1 tsp garlic salt Loaf 1 cup old fashioned oats 1/2 block extra firm tofu 1 cup onion, chopped 1/2 cup green pepper, chopped 1/2 cup red pepper, chopped 1 tbsp Tomato Topping (recipe above) 3 tbsp yellow cornmeal 3/4 cup lentils, cooked and drained (I used black lentils!) 1 tbsp balsamic vinegar 1 tbsp soy sauce or tamari 2 tbsp olive oil 1/4 tsp thyme 1/4 tsp cumin 1 tsp chili powder 1 tsp dried parsley 1/2 tsp salt 1 tsp sugar 1/2 tsp garlic salt 1/4 tsp onion powder 1/4 tsp ground mustard 1. Preheat oven to 375° F. Mix the tomato topping together first because you're going to need a tablespoon to mix into the lentil loaf. The rest will be set aside to coat the loaf when its assembled. 2. Add 1 tablespoon of the olive oil to a skillet on medium heat. Add chopped onions and the peppers. Let cook until onions are transparent, about 5 minutes, stirring frequently. Cool. 3. In a food processor, chop oats for 5 quick pulses. Set aside. 4. Drain tofu well and press with hands until all excess water comes out. In a mixing bowl, mash tofu with a fork or use grater to coarsely grate. In the same mixing bowl combine cooked onions and peppers, 1 tablespoon of tomato mixture, oats, corn meal, lentils, balsamic vinegar, soy sauce, 1 tablespoon olive oil, thyme, cumin, chili powder, parsley, salt, sugar, garlic salt, onion powder, ground mustard and mix until well combined. 5. Spray a large sheet of foil with cooking spray to form loaf on, place on cookie sheet. On top and in the middle of tin foil form loaf mixture into loaf that is 2 1/2 inches high and 4 1/2 inches square. Coat top and sides with tomato mixture. Cook loaf for 20 minutes, then cover with tin foil and cook for another 10 minutes. Remove from oven and let cool for 10 minutes before cutting.

Spinach Salad with Warm Dressing and Tofu

I'm bringin the NomBlog BACK!! (help me out)

Spinach Salad with Warm Dressing and Tofu

Salad:
spinach leaves
shelled edemame
grilled, baked, or browned tofu patties

Dressing:
3 TBS neutral oil
1 TBS peeled, minced ginger
1 TBS minced garlic
1/2 cup sliced scallions
a bit of grated carrot
1 TBS sugar
2-3 TBS rice wine vinegar
2 TBS water
1 TBS soy sauce
1 tsp sesame oil
lots of hot red pepper flakes
black pepper

Once oil is hot, cook ginger and garlic over medium-high heat for about one minute. Add scallion and carrot, cooking another minute. Stir in sugar, vinegar, and water. Turn down heat and stir until mixture becomes a little syrupy (a couple minutes). Stir in soy sauce, sesame oil, red pepper flakes, and black pepper. While dressing is still warm, toss with spinach and edamame. SErve salad with slices of tofu on top.

The Perfect Thin-Crust Pizza Dough

Literally, THE PERFECT thin-crust pizza dough. This rivals The Med's margarita pizza.

Thin-Crust Pizza Dough
makes two 13-inch pizzas


3 cups bread flour (16.5 ounces) , plus more for work surface
2 tsp sugar
½ tsp instant or rapid-rise yeast
1 1/3 cups (10.5 ounces) ice water
1 TBS vegetable oil, plus more for work surface
1 ½ tsp table salt

1. In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.

2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of work bowl, 30 to 60 seconds, Remove dough from bowl, knead briefly on lightly oiled counter-top until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.

3. One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches blow broiler), set pizza stone on rack, and heat oven to 500 degrees. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.

4. Coat 1 ball of dough generously with flour and place on well-floured counter-top. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thinker than center. Using hands, gently stretch disk into 12-in round, working along edges and giving disk quarter turns as you stretch. Transfer dough to well-floured peel and stretch into 13-inch round. Using back of spoon or ladle, spread ½ cup tomato sauce in thin layer over surface of dough, leaving ¼-inch border around edge. Sprinkle with cheese and other toppings. Slide pizza carefully on to stone and bake until crust is well browned and cheese is bubbly and beginning to brow, 10 to 12 minutes, rotating pizza half way through. Remove pizza and place on wire rack for 5 minutes before slicing and serving.

Welcome

Hi friends. This is our new recipe food namnam blog (among other things). A place to share fantastic recipes and any other fun things you find necessary. I love you all!