Entries Tagged as 'Recipes'

Recipe: Artichoke Pasta Salad

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A delicious artichoke pasta salad for lunch? Why not!

We had the same thought here at Tri-Cal. Yes, we turned our office into the “Tri-Cal Kitchen” for the day as we happily tested some pasta salad ideas for finisher food at Pacific Grove this year.

The Tri-Cal staff quickly found out who the real “chef’s” were as we teach our fellow intern, Emily, how to chop onions correctly. I guess we can be a little hard on each other here and there, but we didn’t think our critique would actually make her cry… Oh wait, maybe that was just the onion.

As we dance our way around the kitchen cooking noodles and sautéing our add-ins, we brainstorm as a team to figure out other yummy toppings we can add in.

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Recipe of the Week: Sweet Potato-Peanut Bisque

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Is the cold weather starting to get to you? Try this new soup from EatingWell.com to warm you up! And the best part- it only takes 30 minutes to make!

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Recipe of the Week: Baked Apples

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Baked ApplesNothing says fall quite like the best apples of the season. These baked treats make a fantastic breakfast, hearty snack, or even better dessert. To top it off, your kitchen will smell heavenly in minutes.

 

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Recipe of the Week: General Tao's Tofu

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By: www.vegweb.com

Serves: 4

This recipe is perfect for vegans and vegetarians! We recommend making some extra sauce and serving it over jasmine or basmati rice. Not a vegan or vegetarian? Add your protein of choice instead of tofu for an equally delicious dish. YUM!

INGREDIENTSGeneral Tao's Tofu

1 (12 ounce) box firm tofu, in 1" cubes (frozen and thawed, if desired)

1 egg equivalent (e.g., EnerG Egg Replacer), prepared

3 tablespoons + 2 tablespoons water, divided

3/4 cup + 1 tablespoon cornstarch, divided

Vegetable oil for frying + 3 tablespoons vegetable oil, divided

3 green onions, chopped

1 tablespoon minced ginger

1 tablespoon minced garlic

2/3 cup vegetable stock

1/4 cup granulated sugar

2 tablespoons soy sauce

1 tablespoon white vinegar

1 tablespoon sherry, optional

Red pepper, to taste

Steamed broccoli, to serve

PREPARATION

1. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.

2. Heat oil in pan and fry tofu pieces until golden. Drain oil. Heat 3 tablespoons vegetable oil in pan on medium heat. Add green onions, ginger, and garlic; cook for about 2 minutes. Be careful not to burn garlic.

3. Add vegetable stock, sugar, soy sauce, vinegar, sherry, and red pepper.

4. Mix 2 tablespoons water with 1 tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.

5. Serve immediately with steamed broccoli over your choice of rice.

Find this recipe at http://vegweb.com/index.php?PHPSESSID=bbbe073a6e945e8a8ecef7a0d2eabb5e&topic=8769.0

Recipe of the Week: Pan-Seared Red Snapper

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By: Adam Kelinson, The Athlete’s Plate

Serves: 2

This hearty, and healthy, fish recipe is great by itself, but even better paired with soba noodles, steamed kale, or steamed snow peas.

INGREDIENTSRed Snapper

(2) 6-8 ounce fillets red snapper (or other firm whitefish, such as black sea bass)

sea salt

1 tablespoon olive oil

1 whole lime, sectioned, juices reserved

1 whole orange, sectioned, juices reserved

1 whole lemon, sectioned, juices reserved

¼ cup Nama Shoyu or low-sodium soy sauce

¼ cup brown rice vinegar

¼ cup raw honey

¼ cup water

2 tablespoons chopped cilantro

1-3 Thai chili peppers

2 tablespoons thinly sliced scallions

PREPARATION

Preheat oven to 425 degrees

Make the citrus sauce first. Roughly chop the sections of lime, orange, and lemon and place in a bowl, reserving as much juice as possible. In a small bowl, whisk together Nama Shoyu or soy sauce, vinegar, honey, and water. Add the chopped citrus and juices along with the cilantro, peppers, and scallions, and stir.

Heat an ovenproof sauté pan over medium-high heat on the stove. Sprinkle salt on both sides of the fish. When the pan is hot, add olive oil and swirl around bottom of pan. Place fillets, skin side down, in pan and gently shake to prevent from sticking. Cook untouched for 5-7 minutes while the skin crisps. When the fillets can be easily turned over, flip them with a spatula and cook 1-2 minutes. Remove pan from heat and place in oven for 5 minutes to finish. Transfer fillets to a platter or 2 plates.

For more recipes please see The Athletes Plate