THANKSGIVING MENU

Thanksgiving has always been my mom's favorite holiday - she makes the best Thanksgiving dinner I've ever had.  I've posted a ton of our recipes to the blog and here is the "official" menu.  A lot of these recipes are almost 100 years old - family recipes from my Grandmother Peggy.  I'll make sure to add pictures after the holiday.

Dinner:
Simple Thanksgiving Turkey
Mom and Peggy's Thanksgiving Dressing
Turkey Gravy
Twice Baked Potatoes
Twice Baked Sweet Potatoes
Angel Biscuits
Roasted Veggies - no recipe here but roast brussel sprouts and/or asparagus to add some color to the table

Desert (serve both with fresh whipped cream!)
Sara and Peggy's Apple Pie
Pumpkin Pie

I hope everyone has a wonderful Thanksgiving with friends, family and really good food!

Peggy's Angel Biscuits

Makes 3 dozen.  Dough can be made several days ahead of time, and biscuits can be baked the day before though they are best hot out of the oven. 

Ingredients
5 cups flour
1/4 cup sugar
3 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt
1 cup Crisco
1 pkg dry yeast
2 cups buttermilk
2 tbsp melted butter

Mix together first 5 ingredients in a large bowl and set aside.  Dissolve yeast into 2 tbsp warm water, then add buttermilk.  Add buttermilk and yeast to dry ingredients and stir together.  Cover and refrigerate for at least a few hours.

Roll out dough on lightly floured surface to 1/4 inch thick.  Cut and re-roll scraps to create additional biscuits - can be done twice.  Place on lightly greased baking sheet and brush tops of biscuits with melted  butter.  Cover biscuits with wax paper and let rise in a warm place for 1 1/2 hours

Bake at 400 for 15 minutes until golden brown.

Sara and Peggy's Apple Pie

Our grandmother Peggy was the queen of apple pies (rumor has it she used to bake them fresh some mornings for my mom and uncles to have for breakfast before school).  My sister Sara has actually perfected this recipe (and I'm hoping she'll make corrections to this version if needed!) and taken over apple pie duties around the holidays.

Make the full Homemade Pie Crust Recipe - one will be used for the pie shell, and the other will be used to top the pie.  Do not pre-cook pie shell for this recipe.

Ingredients
12 apples of mixed varieties - granny smith, macintosh, and pink ladies are all favorites
2 tbsp tapioca
3/4 cup white sugar
1/2 tsp nutmeg
1 1/2 tsp cinnamon
1 stick of butter - cut up in small chunks

Pre-heat oven to 425

Peel and thinly slice apples and set aside in large bowl.  Mix all dry ingredients in a smaller bowl and set aside.  Start layering apples in uncooked pie shell and cover each layer with dry ingredients mix.  Apples will be piled high - but they shrink when they cook so don't get nervous you are using too much!  Once apples are completely layered and used, dot with butter chunks.  Top with second pie crust - use whole or cut into strips to decorate as you see fit.  Place pie pan on baking pan to catch any juices that over flow.  Bake for 60 minutes until pie is bubbling and crust is golden brown.

Pumpkin Pie

A Thanksgiving favorite!

Pre-bake Homemade Pie Crust as described.

Ingredients
1 15oz can pumpkin
1 12oz can evaporated milk
1/2 tsp salt
2 eggs
2/3 cup brown sugar
1/2 cup white sugar
3 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp ground cloves

Pre-heat oven to 425

Beat all ingredients together until thoroughly blended.  Pour into pie shell and bake at 425 for 15 minutes.  Reduce heat to 325 and continue baking 45 minutes.  Pie is done baking with center is fully set - check by inserting a knife in the middle and if it comes out clean its done!

Serve with fresh whipped cream.  Pie will keep in fridge for several days so feel free to make ahead and save yourself some time on turkey day!

Homemade Pie Crust

So easy and it tastes WAY better than store bought!

Makes two 10-inch pie crusts

Ingredients
2 2/3 cups flour
1 tsp salt
1 cup Crisco
8-10 tbsp cold water

Sift flour, and stir in salt with fork.  Cut Crisco into flour mix until large pearl size clumps form.  Stir in gently 8 tbsp water with fork until completely mixed in - add additional 2 tbsp of water if it seems too dry.  Using your hands, form a large ball of dough but do not over work the dough.  Cover with plastic wrap and chill for 20 minutes.

Remove from fridge, and divide dough in two.  Roll out on floured surface until its about 1/8 inch thick.  Place rolled dough in pie pan and press down lightly so that it forms to pan - trim edges as needed and reform trimmings and roll out again for decorations if desired.  Or sprinkle with cinnamon and sugar and bake as described below for a tasty treat.

If you have a recipe that you need to pre-bake the crust for, bake at 425 for 15 minutes until golden.

Turkey Gravy

I thought this was so gross when I was a kid but now I can't eat Thanksgiving Turkey and Dressing without it!

Ingredients
Neck and Giblets from Thanksgiving Turkey
Water
Chicken Bouillon
1 stick of butter
1/2 cup flour

Cover reserved giblets and neck from turkey with about 5 cups of water in a large sauce pan.  Add 2 chicken bouillon cubes.  Cover and slowly simmer for several hours - add more water as needed.  Once the turkey is about ready, strain the giblets and reserve the stock.  Discard all the giblets and neck with the exception of the liver which you can dice up and add to the gravy if that's your thing

Wipe out the sauce pan and melt a stick of butter in it.  Stir in 1/2 cup flour to make a roux.  Gradually add back in 2-3 cups of turkey stock, stirring constantly.  Once gravy simmers and has reached desired thickness (its up to you how thick you want it - the longer you stir it the thicker it gets) add chopped liver (if desired), cover and turn off heat but keep on oven to keep warm until ready to serve.

Simple Thanksgiving Turkey

I read all sorts of fancy cooking magazines that suggest some of the most beautiful but also complicated ways of cooking turkey.  My mom has never done any of these complicated techniques and her version turns out perfect every time - so here it is!

Cooks one 12 - 16lb turkey - preferably fresh from your local butcher shop - takes 4 - 5 hours

Pre-heat oven to 375.

Remove giblets and neck from turkey and reserve for Turkey Gravy.  Smear turkey with one stick of butter inside and out and season well with salt and poultry seasoning.  Criss-cross two slices of bacon on top of the breast.  Place in roasting pan and cover tightly with heavy duty aluminum foil.

After 1 1/2 hours remove turkey from oven and stuff with Mom and Peggy's Thanksgiving Dressing.  Turn heat down to 350 and recover turkey and stuffing with additional aluminum foil if needed.  Place back in oven for 3 more hours until done (check with meat thermometer).  Allow to rest for 10 minutes before serving.

Mom and Peggy's Thanksgiving Dressing

This is the most amazing dressing/stuffing I've ever had.  We look forward to it all year long in my family.

Ingredients:

Peggy's Cornbread - minus one or two slices
16 oz bag of Pepperidge Farm Herb Seasoned stuffing mix
2 sticks of butter
1 small bunch of celery - everything but the inside ribs
2 medium onions
1 large granny smith apple
8 oz package of mushrooms
1 tsp salt
2 tsp poultry seasoning
1 tsp Nature Seasoning

Crumble cornbread finely into a large bowl and mix with the whole package of Pepperidge Farm mix.  Heat two cups of water and two sticks of butter in microwave until butter has melted and fold into cornbread and breadcrumbs mixture. 

Slice celery, onions, apple and mushrooms into large chunks and finely chop using food processor.  Add to dressing mixture along with salt, poultry seasoning and Nature Seasoning and turn using hands to mix thoroughly. 

Dressing will be very moist, similar to a thick oatmeal texture.  Add broth if it feels too dry.

If cooking with the turkey, spoon dressing into and around the turkey after the turkey has been cooking for about 1 1/2 hours without packing as it will expand.  Rewrap the turkey with additional foil as needed and continue to bake at 350 until done.

If you do not want to cook this in the turkey, then bake in a well greased casserole dish at 350 until it is golden and crisp on top and fully baked throughout - about 1 1/2 hours. 

Twice Baked Sweet Potatoes

Another Turkey Day Favorite

Serves 12

6 medium sweet potatoes
6 slices of bacon, crisp and crumbled (potentially reserved from Peggy's Cornbread)
2 tbsp brown sugar
6 tbsp butter
1/4 cup sliced scallions (dark green part only)
3 tbsp whole milk
2 oz Gruyere, grated
Salt and Pepper

Preheat oven to 375.   Bake potatoes for 45 minutes.  Remove from oven and increase heat to 400.

Once the potatoes are cool, slice in half and scoop out meat into a large bowl.  Reserve potato skins on a baking sheet.

Combine potato meat with remaining ingredients until mixed but not entirely smooth.  Season to taste with salt and pepper, and fill potato skins with mixture evenly.  Place back in oven and bake for 15 minutes.  Garnish with left over bacon crumbles if desired.

Twice Baked Potatoes

A favorite Thanksgiving side dish.

Serves 12

Ingredients
6 large baking potatoes
1 cup sharp cheddar, grated
1/2 tsp salt
1/2 tsp pepper
1/2 cup whole milk
1/4 cup butter

Preheat oven to 375.  Bake potatoes for 45 minutes.  Remove potatoes from oven and turn heat down to 350.

Let cool, cut in half and spoon out meat of potatoes into a large bowl.  Reserve potato skins on a cookie sheet.  Add all ingredients to the bowl and mix until blended but not completely smooth.  Fill potato skins evenly with mixture.  Place back in oven for 20 - 30 minutes, until tops are slightly browned.

Potatoes can be made and stuffed a day ahead of time - just bake at 350 for 30 minutes and they are ready to serve!

Peggy's Cornbread

My grandmother Peggy made this cornbread, I think that her mom may have made this cornbread, and my mom now makes it every Thanksgiving.  It is the critical component of the Thanksgiving dressing!  Ideally you'd make this in an heirloom cast iron skillet but if you haven't got one I would recommend baking in a heavy bottomed Caphalon 12 inch skillet with deep rounded edges.

Ingredients
8 slices of bacon
2 cups white cornmeal
1/2 cup flour
1/4 cup sugar
1 tsp baking soda
1 tsp salt
2 tsp baking powder
2 cups buttermilk
2 eggs, slightly beaten

Pre-heat oven to 400

Heat skillet over medium high heat and place bacon in pan - fry until crisp and fat is rendered, then remove from pan and set aside for another use.  Reserve fat in pan and keep warm.

In a large bowl combine cornmeal through baking powder.  Stir in buttermilk and eggs and mix until smooth.  Pour majority of hot bacon fat into batter - leave some in the skillet to keep greased - and stir until mixed.  Don't worry if the batter sizzles when you pour the fat in - it does that.  Pour the batter in the skillet and bake for 35 - 40 minutes until top is golden brown.

Autumn Apple Cranberry Bake

Thanks to Carol for introducing me to this dish!  Ryan and I have an ongoing debate over whether this is a breakfast or dessert.  I argue that most items with fruit in it can be eaten for breakfast or desert (and any other hour between).  This includes but is not limited to apple pie, peach cobbler and carrot cake (yes the last is a veggie but it still counts).

Adapted from the Franklin TN Junior League Cookbook

Serves 6

Pre-heat oven to 325

Filling:
3 cups chopped, peeled green apples
1 12oz package fresh cranberries
2 tbsp flour
1 cup sugar
1/2 tsp cinnamon

Toss apples and cranberries with flour, sugar and cinnamon and pour into greased 9x13 baking dish.

Topping:
1/2 cup dark brown sugar, packed
1/2 cup all purpose flour
1/4 tsp cinnamon
1/2 cup butter
3/4 cup walnuts, chopped

Mix brown sugar, flour, cinnamon in a bowl.  Cut in butter and mix with fingers until crumbly.  Add walnuts and mix.  Spoon over apple mixture and bake 30-40 minutes until apples are tender and top is golden brown.

Veggie Sweet & Sour Soup

My attempt to get rid of the cough that has been plaguing Angelo this week. A little sweet, a little sour, a pinch of spice to knock that cold right from your chest.

Ingredients:
1 large carrot, sliced thin
3 celery stalks, julienned
Quarter onion, sliced thin
mushrooms, sliced thin
1/2 red pepper julienned
3 cloves garlic, minced
2 tbsp fresh ginger, minced
2-3 tbsp soy sauce
2 tbsp vinegar (rice or white)
1 tsp fish sauce
1 tbsp spicy sesame oil
1 cube vegetable bullion
2 tbsp brown sugar
Sriracha sauce to taste
4 cups water
Angel hair pasta

In large sauce pan, saute onion, celery, carrots, garlic, and ginger in the sesame oil till the celery and onions start to turn clear. Add 1 cup of water and vegetable bullion. Allow to simmer till bullion has incorporated (of course you can use stalk, but bullion was all I had and it worked well).

Add vinegar, fish sauce, soy sauce, brown sugar and Sriracha and bring the pot back to a simmer. Add the remaining three cups of water, 1 at a time. Test flavor, add more soy/sugar/spice/vinegar as desired. Add mushrooms and peppers (I like them a bit more crispy when the soup is finished so I wait till the end.) Add about a good fist full of angel hair pasta directly to the pot. Cook 8 more minutes. Garnish with cilantro and lime & eat!

I added some tofu for a little extra protein, but this would be good with shrimp or chicken.

Pumpkin-Walnut Muffins with Cinnamon Streusel Topping

Ingredients:
1/2 cup butter
2 eggs
1/2 cup packed brown sugar
1/2 cup white sugar
1 tsp vanilla extract
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 can of pumpkin puree
1/2 cup half-and-half
2 tbsp vegetable oil
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
2 cups sifted flour
3/4 cup chopped walnuts

Pre-heat oven to 375 degrees
Combine in large mixing bowl and cream together: butter, sugar, eggs, vanilla, cinnamon, ginger, and nutmeg. Fold in Pumpkin puree, and slowly add in half-and-half.
Sift together flour, baking powder, baking soda, and salt. Fold into wet mixture. Stir in vegetable oil. Add in chopped walnuts. In a lined muffin pan, fill cups full. Should make 12 very full muffins.

Streusel Top:
Combine 1/3 cup sifted flour, 1/2 cup sugar, 2 tsp cinnamon and 1/4 cup cubed chilled butter. Mix together with a fork and knife, until large pearl sized clumps are formed. Sprinkle topping over muffin batter.

Bake muffins for 20-25 minutes.

Roasted Vegetables with Hollandaise and Smashed Red Potatoes

Roasted Vegetables:

Pre-heat oven to 450 degrees
Combine 3/4 cup olive oil, juice of one lemon, and 1/4-1/2 cup fresh chopped herbs. I used fresh parsley, cilantro, thyme and sage from my new fall herb garden. Add 1- 2 tsp kosher salt, ground pepper, red pepper flakes, and 2 cloves of garlic crushed. Whisk these ingredients together and set aside.
In an oven safe roasting dish, Pyrex dish, or oven safe pot, chop and combine a variety of fresh vegetables. I used 1 lb Brussels sprouts, 1 head of cauliflower, 1 red pepper, 5 carrots, 3 stalks of celery, 1 medium yellow onion, and 3 shallots. Pour olive oil- herb mix over vegetables and toss. Take 1/4 cup butter, cut into to cubes, and distribute over vegetables. Bake for 35 minutes, stirring every 10 minutes.

Hollandaise Sauce:

Separate 4 egg yolks from the whites. Combine the 4 yolks with juice of one lemon in a metal bowl or a heat safe Pyrex bowl. Whisk in 1/8 tsp cayenne pepper, 1 tsp kosher salt, fresh ground pepper, and if desired 1 tsp tarragon. Melt 1/4 cup butter and set aside, re-heat if it starts to cool.
Over low heat bring one cup of water just to a simmer in a small saute pan and then remove from hot burner. Place yolk-lemon mix in its heat safe bowl over saute pan with hot water. Whisk in melted butter, and continue whisking until mixture has just started to turn a light yellow color about 1 minute. If kept over heat for too long the eggs will thicken and scramble.

Smashed Red Potatoes:

Boil 8 red potatoes till soft, about 20-25 minutes. Drain water. Roughly slice through potatoes with butter knife to break them up, leaving skin on. Add in 4 tbsp butter, 1/4 cup half-and-half, and beat together. Add in salt, pepper, and garlic to taste.

Mushroom and Barley Casserole

This is one of my favorite dishes I've tried in the last month.  I adapted this from 101 Cookbooks (which is one of my most favorite food blogs) and its just delicious.  I love how the barley and mushrooms create something so rich but healthy as well!

Serves 4

1/2 cup pearl barley (I love barley, but if you don't have it in your pantry sub brown rice)
1 1/2 cups water
1 veggie bouillon cube (optional)
1/2 tbsp olive oil
1 tbsp butter
6oz mushrooms (your favorite kind will do - I used baby bellas), chopped
1/2 large onion, diced
1 large clove of garlic, minced
1/4 cup mixed fresh herbs (basil, oregano, thyme - whatever you like best)
4 oz low fat cottage cheese
4 oz low fat sour cream
1 egg
2 oz fresh grated parmesan
Kosher salt
Pepper

Preheat oven to 350

Boil the water, barley and bouillon in a large pot uncovered.  Once boiling, reduce to a simmer for 30 minutes or until the liquid has been absorbed. 

In the meantime, heat butter and olive oil in a saute pan.  Once butter has melted add mushrooms and saute until soft and golden brown and season with a bit of salt.  Add onion and garlic, season with a bit more salt and saute until soft.  Turn off heat and stir in barley.

In a large bowl, combine basil, egg, cottage cheese and sour cream.  Once combined, mix in barley mixture.  Pour cheese and barley mixture into an 8x8 dish, and sprinkle evenly with parmesan and fresh cracked pepper.

Bake uncovered for 30 - 45 minutes until cheese on top is well browned.  Allow to rest for a few minutes before serving.  Sprinkle with additional parmesan as desired.

Enjoy!

"So wrong it's right" Potato Salad

This was my first time making my grandmother's famous potato salad, and when I read the ingredients I actually had to call Mom because the first ingredient on the list confused me so much.  It also explained why I loved this salad so much as a kid.  That's because the first ingredient is BUTTER - yes folks - a salad made with BUTTER.  According to Mom, my grandmother used to use a full cup of butter to make this recipe, but over the years Mom cut it back to 1/4 cup, and I think you could even cut this in half again to 1/8 cup. 

Anyway, that's why I'm renaming this from Peggy's Potato Salad to a more modern "So wrong its right" Potato Salad - because adding butter to any type of salad is so wrong, BUT it tastes soooo right.

Makes 5 lbs of potato salad - enough to feed an army

Ingredients
5 lbs red potatos
2 tbsp butter
1 medium Vidalia (sweet) onion, diced
2 celery stalks, sliced
1/2 green pepper, diced
4 oz jar pimientos, including juices
3/4 cup green olives, sliced
3 tsp mustard (any type will do)
1 tsp salt
1 tsp Nature's Seasoning
Several generous sprinkles of pepper and dried dill
1/2 cup mayonnaise

Boil potatoes in a large pot.  The easiest way to get evenly cooked large quantities of potatoes is to start them in cold water and once the water finally starts boiling (its going to take a while) boil them for 15 minutes.

While your potatoes are boiling, put the butter and the onions in a large bowl and microwave for 2 minutes until butter is melted and onions have started to soften.  Add all ingredients except mayo to bowl and set aside.

When potatoes are done boiling, drain water, then peel potatoes (the skin should pretty much come right off) and place them in the large bowl with other ingredients while they are still hot so they absorb the flavors.  Using two knives, cut the potatoes into large chunks and use hands to toss evenly with the other ingredients.  Allow to cool for 15 - 30 minutes on the counter, then add mayo and toss with hands to mix evenly.  Season with additional salt and pepper as needed, then chill until ready to serve.

Enjoy!

Grilled Tandoori Chicken

This recipe has a lot of spices that you may not have in your cupboard, but its worth the investment.  Besides, they last forever, and you may find a ton of new ways to spice your recipes!

Serves 4

1 chicken (3 to 3 1/2 lb), cut into 8 pieces and skin removed (Note - if you prefer all white meat, just buy 3 lbs of breasts)
3 tbsp fresh lemon juice
1 1/2 tbsp water
1 1/2 tsp salt
1/4 tsp ground turmeric
1/2 cup lowfat greek yogurt
2 garlic cloves, chopped
1 tbsp chopped fresh ginger
1 1/4 tsp ground coriander
3/4 tsp ground cumin
1/8 tsp cayenne


Using a sharp knife, cut shallow incisions in the chicken pieces at about 1/2-inch intervals. In a large, glass dish or stainless-steel pan, combine the lemon juice, water, salt, and turmeric. Add the chicken pieces and turn to coat. Let the chicken pieces marinate for 5 minutes.

Meanwhile, in a small bowl, combine the yogurt, garlic, ginger, coriander, cumin, and cayenne. Spread over the chicken; turn to coat. Let marinate for 10 minutes.

Grill the chicken over moderately high heat (425 - 450).  Grill for 10 minutes, then flip and cook for an additional 10 - 12 minutes.

Serve with toasted naan, hummus, and chick pea salad.

Enjoy!

Grilled Stuffed Portobello Mushroom Burgers

Serves 2

3 portobello mushrooms
1/2 yellow bell pepper
1 medium shallot
1 garlic clove
2 tbsp fresh dill - chopped
2 oz shredded gouda
Kosher Salt
Cayenne Pepper
1/4 cup mayo


2 Fresh hamburger buns from the bakery (Ryan and I like brioche buns from the local farmer's market)
1 small bunch of arugula or baby spinach
2 thin slices of fresh tomato

Take the mushroom caps and clean with a damp paper towel, brushing dirt off the cap.  Remove the stems from the inside of the cap, cut away any dirt, and set aside.  Scrape the gills out of the two prettiest caps using a small spoon.  Set aside.

Take the third cap (the not so pretty one) an chop it up along with the mushroom stems.  Grind in a food processor until coarsely mixed, then set aside in a bowl.  Next, chop the bell pepper, shallot, and half the garlic clove into large chunks, and grind in food processor until coarsely mixed.  Saute bell pepper mixture in a pan with a little bit of olive or grapeseed oil until soft - about 5 minutes.  Add chopped mushroom to bell pepper mix, and continue to saute until liquid is almost absorbed - about another 5 minutes.

Pour sauteed mixture into bowl, and add shredded gouda and 1 tbsp of dill.  Stir to combine and season to taste with kosher salt and cayenne.

Heat a grill to medium heat (about 400) and grill the whole mushroom caps stem side down.  This is very important - if you start with stem side up, the cap will collect juices and you'll have to drain it before you can continue.  Grill for 7 minutes, then transfer them to a plate and fill with sauteed cheese mixture.  Place back on grill, filling side up, for another 5 minutes.

While a friend takes care of the grilling, mix mayo, remaining garlic (pressed or minced), and last tbsp of dill in a small bowl.  Season with pepper, and keep in fridge until mushrooms are ready.  Toast buns in broiler, and when mushrooms are done, spread sauce on both sides of the bun.  Place mushroom on bottom side of bun, and add tomato, arugula and a bit more shredded gouda if you like.

Slice in half, and serve hot!

Enjoy!

Grilled Tofu Rice Bowl with Sauteed Greens and Egg

For this recipe, prepare the tofu as described in the Tofu Taco recipe (pressing the water out).  This time we'll lightly marinate the tofu in the sauce, rather than brushing the sauce on, but grilling instructions are also the same.

Serves 2

1/2 block of extra firm tofu, drained and pressed

2 tbsp low sodium soy sauce
1/2 tsp toasted sesame oil
1/2 tsp brown sugar (heaping)
1/2 tsp grated fresh ginger
1/8 tsp red pepper flakes
1 small garlic clove, minced

1 1/2 tsp grapeseed or canola oil
6 oz washed spinach, stems removed, torn to bite sized pieces (I do not like to use baby spinach for this type of dish as I find it gets mushy)
1/4 cup thinly sliced shallots
1/2 zucchini, sliced into 1/4 inch rounds
1 bell pepper, diced
2 eggs
Basmati Rice
Sliced green onion, sriracha, soy sauce, kimchi for garnish

Prepare tofu and set aside.  Mix the next 6 ingredients and pour into a shallow dish.  Dip the tofu in the marinade and allow to sit for 1 minute, then turn to coat other side.  Repeat 1x on each side, then grill for 3-4 minutes on each side at medium heat.  Dice tofu when finished and set aside.  Reserve leftover marinade for next step.

Go ahead and get the rice started (prepare as much as you want to your liking) before moving to the next step.

Add 1 tsp grapeseed oil to saute pan, heat on medium.  Once hot, add shallots and saute 2 minutes.

Add bell pepper and saute for another 2 minutes.  Add zucchini and tofu, then pour reserved marinade into pan and simmer for a final 3-4 minutes.  Finally, add spinach to mix, turn off heat, cover and move to final step.

Get out one last fry or saute pan.  Fry up two eggs - we like ours with the yolk really runny so that it cooks on the hot veggies and really adds flavor to the whole dish.

While you are frying your eggs, have a friend prep the dishes.  By now, your rice should be done, so portion it out into two shallow bowls.  Split the veggies and grilled tofu and pile on top of the rice.  Now the egg should be done - top both bowls with one fried egg.

Garnish with condiments to your liking.  I like mine topped with slide green onions, a bit of sriracha, and kimchi.

Enjoy!