Super Simple Baked Tofu

IMG_4499Many people are either scare of tofu or buy it and have no idea what to do with it!  I use it all the time, as scrambled eggs, on loaded nachos, in burritos and in stir fries, but this is a super simple way to prepare tofu: baked.

What You’ll Need:

  • 1 16 oz package firm/extra firm tofu
  • 3 Tbsp tamari or soy sauce
  • 2 Tbsp honey
  • 1 Tbsp rice wine vinegar
  • 1/2 tsp sesame oil
  • 1 inch of fresh ginger, grated
  • 1 clove garlic, crushed
  • olive oil spray
  • Sea Love Sea Salt
What You’ll Do:
  1. Preheat oven to 375°. Lightly spray a non-stick baking sheet with oil.
  2. Gently press excess water out of tofu (I wrap in kitchen towel with book on top for 10 minutes).
  3. While tofu is draining… stir together all of the above ingredients in a bowl.
  4. Cut sliced tofu into 1/2-inch cubes. Gently stir tofu cubes into sauce. Cover, and marinate at least 5 minutes.
  5. Place the tofu on the baking sheet in a single layer. Spray tops with olive oil and bake in a preheated oven for 20 minutes. Turn tofu, and bake until the tofu turns golden brown, about 20 minutes more or until develops a nice crisp crust.
  6. After you pull out of oven, sprinkle with a bit of Sea Love finishing salt.  Now you’re ready to add to salads, stir fries, burritos or save for an easy snack.  I personally like to top with some chopped green onions and add to a rice salad.

TIP:  If you like things a bit spicy, add a dash of red pepper flakes to the your mixture.

This baked tofu is especially yummy in this raw noodle salad.  However you chose to use your baked tofu, you have a delish, protein-packed meal/snack; an awesome food to keep on hand in your fridge.
Enjoy,
xo

Dog Walk Workout

You may live under a rock to not know that LOVE my dogs, Daisy and Norman…

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I love them more than some people, actually.  So, in honor of National Dog Day, I present the Dog Walk Workout…

Sometimes when I’m feeling burned out and don’t feel like hitting the gym, I do my dog walk workout and feel better three miles later.

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It’s quite simple. Walk your dog (we usually go three miles).  Each time your dog stops to sniff or tinkle, do 10 reps of one of the following exercises, rotating through with each new sniff/tinkle break:

  • squats
  • walking lunges
  • crunches
  • sit-ups
  • a plank
  • push-ups
  • tricep dips

Don’t worry, if you don’t have a Fido friend, just integrate these into your solo walk, every 3 minutes or so.  Yes, people may look at you, but just imagine how fab your butt will look after a few dog walks!

And remember to allow yourself and Fido to cool down post workout…

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Happy National Dog Day!

xo

Homemade Croissants

Joe, my stepson, has always been a good baker… a skill that no one else in our household possesses.  Lately, he has been on a croissant kick and we have been reaping the bennies.  I asked him to write a guest blog documenting how on earth to make these beauties, so here you have it…

IMG_4769What’s the first thing that comes to your mind when you hear French Baking? Probably Croissants (or baguette), they are a staple in French baking and, baking in general.  They can be found in any store or café.  Usually they have some chocolate, or cheese, or are just plain.  Unless you’re in the back country of France, the croissants are going to be pretty mediocre.  Oh they may taste good, put enough butter in anything and it will taste good, but once you make your own, you will truly bask in the soleil.

Croissants aren’t hard make, it’s more form than anything. Ingredients are simple.  The recipe which I will be referencing is this one.  Learn it.  Live it.  Love it.

For the dough:

  • 1 lb. 2 oz. (4 cups) unbleached all-purpose flour; more for rolling
  • 5 oz. (1/2cup plus 2 Tbs.) cold water
  • 5 oz. (1/2 cup plus 2 Tbs.) cold whole milk
  • 2 oz. (1/4 cup plus 2 Tbs.) granulated sugar
  • 1-1/2 oz. (3 Tbs.) soft unsalted butter
  • 1 Tbs. plus scant 1/2 tsp. instant yeast
  • 2-1/4 tsp. table salt

For the butter layer:

  • 10 oz. (1-1/4 cups) cold unsalted butter

For the egg wash:

  • 1 large egg

The only notes I want to add for ingredients:

For the flour, I prefer to use King Arthur all-purpose, they came out great.  Don’t use common butter like Land-o-lakes etc, get some high quality butter or make it yourself by putting heavy cream in a food processor and run it for 10 minutes or so.

In general for the other ingredients, get the highest possible quality available (organic, fresh, et cetera)

Follow the recipe CAREFULLY! One misstep and it’s all over now baby blue. I jest, but croissants are all about following the procedure correctly.

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Notes:

Mixing:

The dough should come out as a large clump easily, mine did, and you shouldn’t have to scrape the sides of the mixing bowl.  It should be easily malleable, but still tough.  Make sure when you cover it and refrigerate it overnight it is sealed TIGHT.  Dry dough=no

Laminating:

When folding the 1/3’s… brush off the flour and I moistened the inside a little to help them stick and hold. It’s not mandatory, I thought my dough was a little dry so I did this and it came out fabulous.

Rolling:

It’s all right if they get a little wide you want it to be about 8-10 inches wide.

Cutting:

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You will probably not get the perfect amount that the recipe says it will yield. It’s alright, you can take the scraps and make little croissants or combine all together and make one giant one like I did.

Cooking:

400° on Convection, 425° normal, follow what the recipe says to do.

Personal Variations:

Chocolate and Toffee: Put shaved chocolate and toffee bits in the croissant before you roll them into their final shape.

Olive oil and Rosemary: Brush some olive oil and put some rosemary leaves in it before you roll them into their final form. Pesto could be good as well, French Remoulade would also be fantastic. Basically anything that tastes good on bread you can put in these, especially Sea Love Sea Salt!

Cheese: Shave some cheese and put it on them before you roll them into their final form.

There you have it!  Enjoy.

Joe Jacobs

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BIG Anniversary Love!

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I am lucky to be married to my best friend and biggest cheerleader.  My hubs, Dave, is a strong, supportive, talented, handsome man, who I knew I loved pretty much instantly when we meet 10 years ago (yes, at a Journey concert).  Well, today is our anniversary and while we are apart with him working in NY, he is not far from my mind.  An anniversary is a great time to reflect on your relationship.  I love doing this by looking back on our year together and reminding myself of the vows that I wrote for him…

We laugh a lot!

We laugh a lot!

 

Chateau LaFayette Reneau Winery, Seneca Lake, NY

Chateau LaFayette Reneau Winery, Seneca Lake, NY

Vows (August 20, 2011)

I first began to appreciate you, when you and Daisy girl had a relationship break-thru in Ocracoke.

I knew I loved you when I made to move to Corning with you and the boys (and I’m so glad I did).

I savor creating a home-cooked meals together paired with an amazing Anti Rangi.

I adore having you as a travel partner, including all of your organized labeled envelopes.

Because of you, I see the world through new eyes with a partner by my side.

You are such a part of me that when you’re gone, I miss our morning coffee chats and toes touching in bed.

I look forward to:

  • Letting you be you
  • Many years of cute-post it notes left for each other
  • You always taking my hand when crossing the street
  • Always carrying your reading glasses
  • Having stupid fights that make Joe laugh
  • Forever giggling as you babble with your bro on the phone 5x a day
  • Making up little songs about you
  • Being married to my best friend who always has my back

When thinking about my fave saying, “The main thing is to keep the main thing, the main thing”, I vow to always keep you “my main thing”

My main thing.

My main thing.

We have awesome friends and fam.

We were lucky to celebrate with awesome friends and fam.

Love you Dave.  Cheers to many more!

xo

Tomato Rosa Bisque

I love Sea Love’s customers.  I get amazing feedback about packaging, flavors or I get to hear how people are using the products.  Recently, a friend of mine posted this amazing picture of a soup that she made (with Sea Love Rosemary Salt).  Well, it was a hit and multiple people have requested the recipe.  Thanks to Allison, I present… 10541065_837653926268092_2598854670402981342_o Not only does she cook, style and take amazing photos, but she is also a super creative graphic designer and you are lucky enough to find her on Etsy, so be sure to check out her store. Thanks for sharing, Allison! xo

Cutest Sea Love Customer…

I know, I know, you’re thinking… “But I’m cute” and “I’m a Sea Love customer”.  But now that you’ve laid your eyes on Mason, you understand why you didn’t win this award.  Thanks to my friend (and super speedy runner) Leslie, for sharing this adorbs pic of her son.

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As soon as this humidity lifts and I have more salt, Mason, you will be the first to receive!

I knew this post would make you smile on this rainy Sunday.

xo