Ellen Britt - A Teenage Foodie who Explores Dinner, Dessert and Salad Ideas
I planned this meal on my own over the weekend and was super excited to try the finished dinner. It was a huge success and total comfort food. You can’t go wrong with mashed potatoes and bacon! Below is my cooking creation at Ellen Cooks – ellencooks.ca
4 peeled medium russet potatoes
2 tbsp of melted butter
1 cup milk
6 slices of crispy bacon
½ cup green onions chopped
Salt and pepper to taste
Peel and cut into medium sized pieces the potatoes. Cover them with water and bring to a boil and cook until tender. This takes approximately 15 minutes. Once cooked drain.
Add the melted butter and milk and using either a potato masher or an eclectic beater mashes the potatoes. I find the electric beater gives you smoother mashed potatoes.
Next chop the bacon and green onion into small pieces and add to the mashed potatoes.
1 500-gram package of firm tofu. This makes 4 cups of chopped tofu. Remove 1 cup for the Miso Soup
2 tbsp of olive oil
1 43-gram package of dried Beef Stew from Club House.
2 tbsp of yeast flakes
1 tsp crushed garlic.
Cube the tofu and thoroughly mix with the olive oil, dried beef stew seasoning and yeast flakes in a medium sized bowl. Marinate for about 2 hours.
Once marinated cook your seasoned tofu in a frying pan over medium heat and add crushed garlic. You will start to smell the amazing aroma of your seasoned tofu and garlic.
4 cups of water
3 to 4 tbsp of miso paste
1 cup pf cubed tofu
6 sheets of dried kelp
2 tbsp of chopped green onion
Bring water to boil and add the miso paste and dried kelp. Stir the miso paste until fully dissolved. The dried kelp is done when tender. The final touch is to add the green onions to give a splash of colour and extra flavour.
Add 1 cup of your miso soup to the cooked and seasoned tofu. The miso soup adds extra flavour.
1.5 cups of slivered carrots
3 cups of snap peas
Add carrots to a pot of boiling water and cook until done. Because they have been cut into slivers they won’t take long to cook.
Three to four minutes before serving add the snap peas to a pot of boiling water. They only take a couple of minutes. You want them to be hot but still crispy. You can also do them in a frying pan with a small amount of virgin olive oil.
Choose a bowl and shape your mashed potatoes into a nest. Fill your mashed potato nest with the seasoned tofu and surround the bowl with carrots and snap peas
Serve with miso soup on the side.
Total comfort food! A taste of home cooking.
These were whipped with melted butter and whole milk for that creamy taste.
Bacon is a meal favorite of mine for almost everything. I like to have crispy bacon when blending with mashed potatoes.
These add a wonderful taste plus the little bit of green color for a nice enhancement.
The perfect combination for taste and color.
Important to have the seasoning thoroughly mixed.
Guaranteed it will give your tofu a yummy meaty flavor.
I totally love all things to do with cooking. This part is the cooking of the tofu. You can see I have prepared the carrots in advance so they are ready to be cooked
The aroma was wonderful! the garlic brought all the amazing flavors together.
I used organic Miso with low sodium but I am sure there are many other products you can also choose from. Miso can be found in the refrigerated department of Asian grocery stores.
I have added the dried kelp and green onions. Totally yummy!
Sometimes cooking involves a messy kitchen. Also be careful when using a large sharp knife!!
Believe it or not - this was the hardest part of the dinner.
These add a wonderful crunch to your dinner not to mention color.
First add the potatoes in the shape of nest. You will need to use a bower this plating presentation.
I like to add the green onions before pouring in the soup.
It was totally delicious!
Wonderful textures not to mention mashed potatoes!
Check out more amazing recipes at ellencooks.ca
These nutrition values do not include the beef stew packet nor the miso soup.
The generally recommended calorie take for a given day is 2000. The salt of course can be reduced by limiting the bacon - but its so yummy......
Disclaimer: I am not a certified nutritionist and the numbers provided on the nutrition facts sheet are estimates. Even within natural produce there will be some expected variance depending on ripeness and size. Processed ingredients will also vary depending on manufacture. These numbers will however give some guidance when making healthy food choices. They will also help to determine if salt should be reduced based on your personal diet needs.
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By Ellen Britt