Tropical Tofu Wrap
A Hello Delicious! Original
Ingredients:
1 block Extra Firm Tofu
Cornstarch (enough to coat tofu)
1 tsp Cinnamon
Honey
Sunflower Oil (or any other type)
1 Small can of pineapple slices
Coconut flakes
Large Whole Wheat Tortillas
Ken’s Steakhouse Honey Mustard Dressing
veggies as desired
Italian Cheese Blend
Directions:
Measure out enough cornstarch to coat the amount of tofu you wish to use. Add cinnamon and coconut flakes as desired. poor in a little of the pineapple juice and warm honey and add as desired. Stirring will be VERY difficult, but do it until the batter is mixed well.
Coat the bottom of a small frying pan in oil and heat.
Cut your tofu into long, thin pieces or large cubes, making sure that the slices are no more than 1/4 to 1/2 an inch thick. Coat with batter (also difficult) and fry until golden brown.
When finished, remove and place on paper towel to drain. Remove pan from heart and warm your tortilla on both sides. Place cheese and desired veggies (I used spinach, cucumber, and bell pepper) on tortilla then slice one of the pineapple slices into small pieces and add as well. Add tofu and desired amount of Honey Mustard Dressing, wrap and enjoy!
Chai Green Tea Icecream
A Hello Delicious! Original
Ingredients:
1 Green Tea Bag*
1 Spiced Chai Tea Bag*
1 Cup Milk
1/4 Cup Heavy Cream
3 Egg Whites from Large Eggs
1 tbsp Clover Honey (+more to taste)
1/2 tbsp ground Cinnamon
*If you don’t have 1 of each, using 2 Chai Green Tea Bags from Stash will work just fine.
Directions:
In a medium sauce pan add the milk. Allow to heat over high heat until it starts to foam and rise, quickly reduce to low heat. Add the honey and cinnamon. Carefully remove the strings from the tea bags and place the bag in the milk.
Allow to simmer over low heat, whisking constantly, for about 5 to 10 minutes, or until desired flavor is reached. When stirring, stir gently and be careful not to break open the tea bags. When finished, gently remove the bags and press between two spoons until all of the liquid is removed. Set aside.
The liquid should still be simmering on low heat. Separate the whites from 3 large eggs and toss the shells and yolk. Adding a little at a time, whisk the egg whites into the mixture until incorporated. Stir in the heavy cream and allow to simmer a while longer while whisking.
Remove the liquid from the stove and blend in a food processor or blender for a bit to make sure the base is smooth. Poor into a heat proof container and freeze overnight.
I separated the mixture into two empty 8oz philidelphia cream cheese containers that I had saved and got two 8oz servings for different days.
Makes a little over 2 cups or 2 servings.
Tofu with Sweet Golden Curry Sauce
A Hello-Delicious Original
Ingredients:
1 Package Extra Firm Tofu, Drained
1 small can of pineapple slices
Fresh Spinnach
Brown Rice
1 Tbsp Organic Honey
1 Tbsp Light Brown Sugar
1 cube Golden Curry
Directions:
Begin to prepare your desired amount of brown rice according to directions on package.
Open pineapple and poor into a storage container. Measure out about 1/4 cup of the juice into a small frying pan over medium heat. Allow to heat and add 1 small cube of the Golden Curry. Stir until dissolved and then add the honey and light brown sugar.
When sauce is completely mixed, reduce heat to low and allow to simmer. Open and drain the Tofu and cut off two 1/2 inch thick slices and store the rest. Cube the amount you cut off and add to the sauce. Cube 2 slices of the pineapple and add as well.
Allow to simmer on medium to low heat for a few minutes, stirring to coat. When the tofu and pineapple is warm, add spinach as desired. Cook until spinach is wilted, remove from heat and serve over prepared rice.
Optional: Coat the Tofu in corn starch and fry in a bit of oil before hand. Then add after pineapple.
Makes 1 serving
Cheese Stuffed Shells
A Hello Delicious Original Adaptation
Ingredients:
1/2 a 15oz container of Ricotta Cheese
1 package of 6 Cheese Italian Blend Shredded Cheese
2/4 cup shredded Carrot
1/4 Cup diced white onion
4 diced Green Onions
2 Egg Whites
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp Oregano
1/4 tsp Basil
1/4 tsp Parsley
1 can premade tomato sauce of choice
1 box of Jumbo pasta shells
1 tbsp Olive Oil
1/4 tsp Garlic Powder
Grated parmesean cheese
Directions:
Preheat oven to 350 degrees.
Cook about 20 pasta shells according to box instructions. Strain and shock with cold water until shells are cool.
In a small pan, add 1tbsp olive oil and cook shredded carrot and white onion for about 10 minutes, or until onion is carmalized and carrots are semi-soft. Remove from heat and let sit.
In a medium or large bowl combine 1/2 a 15oz container of ricotta cheese, 2 cups of the 6 cheese Italian blend of shredded cheese and salt, pepper, garlic salt, oregano, basil and parsley together. Mix thoroughly. Add sliced green onion and the carrot and onion mixture and mix again. Add more spices to taste if preferred.
Make sure Jumbo shells are well rinsed and stuff shells individually with 1 tbsp of the cheese mixture, setting them in an ungreased glass baking pan. When the bottom later is finished, top with premade tomato or spaghetti sauce and parmesean cheese. Repeat until all of the shells are stuffed or the cheese mixture is gone.
Bake in the oven at 350 degrees for 20 to 30 minutes depending on dish size.
Pan Cooked Tilapia and Pineapple
A Hello Delicious! Original Recipe
Ingredients:
1 8oz can of Pineapple chunks in juice
1 tsp Vanilla extract (used for baking)
1 tsp Clear Vanilla flavoring syrup
2 tbsp Butter
1 individually packaged Tilapia fillet, defrosted
1/4 tsp garlic salt and pepper combined
1/2 cup wild brown rice
7 or 8 fresh snap peas still in pods
Directions:
In a small saucepan bring adequate water for rice to a boil and add rice. Turn the heat down, add rice and allow to cook. I flavored the water with 1 tbsp butter and a bit of pineapple juice.
Heat a medium skillet over high flame until pan is hot. Add 2 tbsp butter, 1 tsp vanilla extract, 1 tsp clear vanilla flavoring syrup and 1/4 tsp garlic salt and pepper combination. Allow butter to melt and ingredients to mix.
When butter is melted, turn heat to low and add 2 tbsp pineapple juice to mixture along with a few pineapple chunks. (I used 7). Put remaining pineapple juice and chunks in an airtight container and store in refrigerator. Once Pineapple chunks begin to carmalize, add the Tilapia fillet. Cover and allow to cook on low heat, flipping and repeating occasionally until both sides are cooked.
Make sure you turn the pineapple chunks too! You want them to be a deep golden brown/yellow on all sides. While this is cooking, prepare the snap peas however you want. I just boiled them with the rice for a bit and then threw them in with the Tilapia on the other side of the pan.
When Tilapia and pineapple are finished cooking, remove from heat. Rice should have finished by now. Place rice on the bottom of the plate and place the Tilapia fillet over it. Poor the butter/pineapple mixture over rice and Tilapia, garnish with snap peas and serve.
Serving: 1 person. To make a meal, add 1 incrememnt to each measurement, per every person eating. 2 tbsp butter = 4 tbsp for 2 people. 1 tsp vanilla = 2 tsp for 2 people. ETC.
Sun-dried Tomato and Spinach Pasta with Marinated Shrimp
A Hello Delicious! Original Adaptation
Ingredients:
For Marinated Shrimp:
1 cup olive oil
1/2 cup fresh chopped parsley
3 tablespoons lemon juice
1 tablespoon hot chilli sauce
3 cloves minced garlic
2 1/2 tablespoons tomato paste
2 teaspoons dried and chopped oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds large shrimp peeled and deveined
For Pasta:
1 package of halved, dehydrated, sun-dried tomatoes
1 8ounce package of Penne pasta noodles
1 tablespoon olive oil
1/4 teaspoon cayenne pepper
1 1/2 cloves minced garlic
2 bundles fresh spinach
2 cups water
Grated Parmesean Cheese
Directions:
Peel and devein shrimp. Mix parsley, lemon juice, olive oil, chili sauce, tomato paste, oregano, salt, minced garlic salt and black pepper in a bowl. Stir until integrated. Poor into a large plastic bag and dump in shrimp. Seal and refrigerate for 2 hours to marinate. Shake every so often to re-coat shrimp.
About 20 minutes before shrimp are finished marinating, bring a saucepan of water to boil. Place sundried tomatoes in the pan and allow to simmer until tomatoes are softened. Remove from heat and drain. Save water for later and coarsely chop the tomatoes.
Bring a large pot of salted water to a boil. Cook pasta until done and remove from heat, strain and set aside.
Heat olive oil and cayenne pepper in skillet. Saute minces garlic until soft. Add spinach and cook until almost wilted. Poor in reserved water (If a lot, then halve water) and sundried tomatoes. Continue cooking for one minute.
Remove shrimp from the refrigerator, and spoon into simmering mixture in skillet. Continue to cook until shrimp is finished. Remove from heat, let cool slightly to thicken and mix in large bowl with penne pasta.
To serve garnish with fresh grated parmesean cheese and garlic bread.
Feeds about 6 people.
