Holy hot avocados. Until this summer, I hated avocados (and guacamole). After a taste of my friend Christina‘s guac (just to be polite) this summer, I’ve converted.  Especially when they are hot. I toss cubed handfuls into eggs with cheddar cheese (green eggs no ham) and into stir fries. The few friends I’ve shared this discovery with have all had the same response: “What happens to the avocado? Does it melt?” Nope. It gets nice and soft and even richer in taste. And it imparts that richness to the rest of the dish. So yes, holy hot avocados.

After a relaxing child-free, spa-filled weekend at the Lodge at Woodloch with Christina [A lovely surprise present for each of us from our husbands], I came home armed with recipe ideas and creative juices flowing. We watched a cooking demo using fresh ingredients with natural medicinal properties like shitake mushrooms, asparagus, watercress and leeks. Nathanial Whitmore, a herbalist from Hawley, Pennsylvania, was on hand to explain to explain fascinating details like how shitake mushrooms have natural immune boosting properties.

The best take away from the entire weekend was this easy recipe for a soba noodle stir-fry sauce. And a discovery that Hoisin sauce is not non-vegetarian after all (read the label though just to be sure). It’s a perfect blend of salty and sweet and pairs really well with nutty sesame oil. This has become my go-to weeknight meal – especialy since all of the sauce ingredients are always stocked in my fridge.

I’ve been keeping Mac ‘n Cheese with Chili a secret from you for some time.  Mainly because it’s so so simple that I was embarrassed to share it with you.  And it involves a box and a can.  But I can’t in good conscience keep this combination of cheesy noodles, spicy soy protein and chewy, nutty kidney beans from you for any longer.

So why reveal this to you now you ask?  Well, I figure that if you’re celebrating Thanksgiving today, you could probably use a post-Thanksgiving meal that’s quick, comforting and hearty.  So here it is.  ”Recipe” is far too grand a word for this two step Macaroni and Cheese with Chili.

Ready?  Don’t laugh.  Here it is:

First, make a box of macaroni and cheese according to the instructions on the box.  Second, mix in a can of Amy’s Organic Spicy Vegetarian Chili.  That’s it.  Seriously.  Enjoy hot!

Rajat was a little skeptical the first time I made this for dinner, but it’s become such a favorite that I’m sure he thinks it was his idea.  It’s also his “speciality” now.  I’m pretty positive that our very-soon-to-be-born baby will be eating this for dinner when Rajat’s on cooking duty.  But as long as I get a bowl too, I won’t be complaining.

Happy post-Thanksgiving!

I’m sending this over to the 17th My Legume Love Affair hosted by When My Soup Came Alive and started by Susan of the The Well Seasoned Cook.

For those of you who don’t like tofu, I want to make a case for it.  If you are already sold on tofu, skip to paragraph 2 below.  Saying that tofu has no flavor is like saying an uncooked chicken breast tastes gross.  I’ve never had one, but I’m assuming you have to season and cook a piece of chicken for it to taste good.  Tofu is no different.  It picks up the flavor of just about anything you mix it with or coat it with and the texture is suitable for pan frying, deep frying, steaming, sauteing and so on and on. I use it a lot in our dinners because sometimes just a bowl of pasta or just stir fried veggies isn’t enough. I need a little extra oomph to chew on, to fill my belly up, to get a protein fix. You can use it like you would use ground beef in chili.  You can substitute it for paneer, Indian farmer’s cheese, or potatoes for a healthier alternative.  You can crumble it up and substitute it for scrambled eggs.  The possibilities are quite endless.

These tofu medallions are a mix of crumbled, chunky tofu and pureed creamy tofu, peppery arugula, bread crumbs, garlic, Italian seasoning and nutty garlic rounded off with a sprinkle of red pepper for a little kick. I love nothing more than slurping up a big bowl of saucy spaghetti.  But adding a few tofu medallions on top gives a nice crunchy/chewy addition that’s light on the waistline and provides you with some needed protein.

Removing water from tofu: If you don’t remove the excess water from tofu, you can end up with really bland, watery tofu.  There are a few different methods that I use to drain the water depending on how much time I have:

1 – The Long Method: Place the block of tofu on a plate with another plate on top it and a heavy-ish object (like a sugar bowl). Don’t weigh it down too much because you don’t the tofu to crumble.  Leave it to drain and periodically dump the water.  After about 30 minutes or so, place the tofu between two paper towels and gently squeeze out any remaining water.

2 – The Quick Method: Wrap the block of tofu in two paper towels.  Holding it over the sink, gently squeeze with both hands until all of the water comes out.