Celebrate All Things Garlic with a Giveaway and a Recipe; Part 1: Black Garlic and Sun Dried Tomato Phyllo Bites – #4theLoveofGarlic

I’m beginning to think I need to rename my blog.  My kids aren’t so finicky anymore.  I mean, have you ever seen a 2 year-old, or a 10 year-old child with sensory issues, ever enjoy such grown up flavors like the bite of elephant garlic or the rich sweet molasses of black garlic?  I haven’t until I met my kids!  Lately they haven’t been afraid to try anything mommy has made in the kitchen.  I’m loving it!
And my entire family loved the Black Garlic and Sun Dried Tomato Phyllo Bites that I created.  Rich butter and sautéed elephant garlic cling to sheets of crispy phyllo pastry that is subtly filled with smears of smooth black garlic and cream cheese, chopped sun dried tomatoes and flecks of sweet basil.  All of this is sprinkled with savory feta cheese crumbles and a dash of parsley.
I have never had black garlic in my life, but when I sampled a piece from my collection from Melissa’s Produce, I knew it would go great in the Phyllo Bites I planned to make for the giveaway kick off.  It was mellow, and creamy, with a near roasted flavor that melted in your mouth.  Love!
 
And yes, I said giveaway!  What better way to kick off my birthday month with a giveaway that I was more than excited to collaborate in.  I mean, come on, it’s GARLIC!!!!!
#4theLoveofGarlic
In the days running up to National Garlic Day which is Wednesday, April 19th, a group of bloggers will be joining Camilla of Culinary Adventures with Camilla  in a veritable celebration of all things garlic!
The Garject
When Dreamfarm offered their new Garject to a group of bloggers to review*, and Camilla asked me to join, I was in!  Immediately.  And for six days, leading up to National Garlic Day which is Wednesday, April 19th, we’ll be sharing garlic creations, reviewing the Garject, and hosting a giveaway.  Six of our lucky readers will win their very own Garject.
Dude, it’s a nifty kitchen tool that I guarantee will not get shoved in the back of your kitchen drawer or given to the kids for Play-Doh projects.  You will not want to share it!
Melissa’s Produce is also sponsoring #4theLoveofGarlic and shipped all the bloggers a huge box of garlic, including elephant garlic and black garlic, to use in their recipes.  Can we say thanks!?!
 
The Bloggers
listed alphabetically
The Scoop
Here’s the schedule for the posts…if you’re a garlic fan, you won’t want to miss any of these recipes. Stay tuned! Oh, and several of us will be posting bonus recipes (like this one today!), so you’ll have more than enough inspiration for those garlic cloves.
April 14: Café Terra
April 19: event round-up with Culinary Adventures with Camilla
The Giveaway
One of our generous sponsors has contributed prizes for this event.
The giveaway runs from April 12th, ends on April 20th,
and is open to US residents only. No purchase necessary.

a Rafflecopter giveaway

The Event Sponsors
You can find Dreamfarm: on the web, on Facebook , on Twitter , and on Pinterest .
You can find Melissa’s: on the web, on Facebookon Twitter,  on Pinterest, and on Instagram

Black Garlic and Sun Dried Tomato Phyllo Bites

Prep Time: 35 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 15 minutes

Number of servings: 32

Per Serving 90 calories

Fat 7 g

Carbs 5 g

Protein 1 g

32


Black Garlic and Sun Dried Tomato Phyllo Bites

Rich butter and sautéed elephant garlic cling to sheets of crispy phyllo pastry that is subtly filled with smears of smooth black garlic and cream cheese, chopped sun dried tomatoes and flecks of sweet basil.  All of this is sprinkled with savory feta cheese crumbles and a dash of parsley.

Ingredients

  • 8 oz phyllo pastry sheets, thawed
  • 12 Tb salted butter
  • 1 clove elephant garlic (or 3 cloves regular garlic)
  • 1 bulb black garlic
  • 12 Tb cream cheese softened
  • 6 Tb chopped sun dried tomatoes in oil
  • 2 Tb lightly dried basil
  • 1/2 cup crumbled feta cheese
  • 2 tsp dried parsley

Instructions

  1. Preheat the oven to 350F.
  2. Prepare two 8x12 or 9x13 baking sheets by greasing with a smear of butter.
  3. Peel and press the elephant garlic with a garlic press and set aside. Peel the black garlic and set aside.
  4. In a small saucepan, melt all of the butter and the minced elephant garlic. Heat over medium low heat for about 3 minutes, until the butter is melted and the garlic is softened. Do not brown. Set aside.
  5. On a flat surface, unroll the phyllo pastry. Use a dampened paper towel to lay over the remaining pastry while working with each sheet.
  6. On each baking sheet, carefully lay out one sheet of pastry. If it breaks, just piece it back together. Using a pastry brush, brush on garlic butter, letting any pieces of garlic remain on pastry. Repeat with 3 sheets of pastry per baking sheet.
  7. On the third pastry layer and after the butter is brushed on, very carefully smear 2-3 black garlic cloves and 2 Tb cream cheese on each of the two layers, using the back of knife. Be careful not to pull the dough or break.
  8. Sprinkle each sheet with 1 Tb chopped sun dried tomatoes and 1 tsp lightly dried basil.
  9. Repeat the layers of three, then another layer of filling two more times, ending with 2-3 sheets of pastry on the top layer, depending how many sheets are in your box. You should have 3 filling layers with 3 sheets between each layer.
  10. Seal the final top layer with plenty of butter to keep edges down.
  11. Bake at 350F for 30-35 minutes.
  12. Remove from oven and sprinkle the pastries with the feta cheese and parsley, divided between the two.
  13. Cool slightly and cut into 16 triangles each, making a total of 32, using a pastry or pizza cutter. Serve immediately.
Featured savory flavors
*Disclosure: Bloggers received complimentary items from Dreamfarm for the purpose of review and complimentary ingredients from Melissa’s Produce for the purpose of recipe development. Dreamfarm also provided prizes for the rafflecopter free of charge. Comments are 100% accurate and 100% our own. We have received no additional compensation for these posts.

Snowflake Sesame Sweet Bread with Savory Goat Cheese – Blogger Recipe Challenge #sponsor

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

I never thought I’d be able to bake a bread so fancy dancy and swirly dirly, let alone taste amazingly so!!!

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

Simply Sesame has this awesome recipe contest going on right now and would you believe it!? I entered this gorgeous bread.

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

Yes, this is what I have created to showcase the most decadent sesame butter I have ever tasted. And to boot-I created a savory goat cheese and Gorgonzola cranberry spread to serve with it.

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

Of course, also laced with more Simply Sesame spread.

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

This gem of a snowflake is baked with layers of Simply Sesame’s Pistachio and Cardamom flavored spread and then adorned with chopped pistachios and a snow cloud of confectioner sugar. It is simply stunning for Simply Sesame.

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

I know, I know, there are a LOT of pictures, but I couldn’t get over how beautiful this bread turned out.  I literally did NOT want to cut it!

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

My kids could not stop eating it. I HAD to stop eating due to carb overload. But….you better believe I went and ordered MORE Simply Sesame so I can make this for CHRISTMAS!!! I mean, yum!!!

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

The bread alone is delightfully soft and subtly sweet, adapted from Taste of Home’s star bread. Anyone can make it.

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

If you’ve ever thought you can’t make fancy bread, think again. I’ve even got pictures for you!!  So when you read the recipe, refer to this pic and your bread will be gorgeous-I promise!

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

Thank you Simply Sesame for introducing to me the simplicity of roasted organic Sesame seeds and GMO free oils with one of a kind flavors. Move over chocolate hazelnut spread, there’s a new guy in the kitchen!! Holla!

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

For more about Simply Sesame, visit their Facebook, Twitter and Instagram pages.  For ordering direct, please check out their webpage.

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

Enjoy and Merry Christmas!

Snowflake Sesame Sweet Bread with Savory Goat Cheese

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours, 20 minutes

Number of servings: 16

Per Serving 297 calories

Fat 14 g

Carbs 35 g

Protein 10 g

16


Snowflake Sesame Sweet Bread with Savory Goat Cheese

A warm sweet bread with layers of sweet sesame paste and sweet cranberries with a sprinkling of pistachios and powdered sugar. Serve this beautiful snowflake with savory goat cheese spread and watch it soften over the bread.

Ingredients

    For the Bread

  • 1 package or 1/4 oz active dry yeast
  • 1/4 cup warm water, 110F-115F
  • 3/4 cup warm milk, 110F-115F
  • 1 large egg
  • 1/4 cup unsalted sweet cream butter, softened
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 tsp cardamom (optional)
  • 3 3/4 cups flour, divided
  • 3/4 cup Simply Sesame Pistachio and Cardamom flavor
  • 3/4 cup dried sweetened cranberries
  • 2 Tb unsalted sweet cream butter, melted
  • 2 Tb finely chopped pistachios
  • powdered sugar for dusting
  • For the Savory Goat Cheese

  • 8 oz soft goat cheese
  • 1/4 cup crumbled gorgonzola cheese
  • 1/4 cup dried sweetened cranberries
  • 1/4 cup Simply Sesame Pure Roasted Sesame flavor
  • 1 Tb lightly dried or fresh parsley
  • 1/4 tsp cardamom

Instructions

  1. Dissolve the yeast in the warm water in a small bowl or glass until foamy, about 5 minutes. Meanwhile, warm the milk in the microwave or stovetop and gather the remaining ingredients, bowls, pizza pan and silicone mat/rolling pin for rolling dough, and 2 1/2" round cookie cutter or similar marker.
  2. In a large bowl, combine the milk, softened butter, sugar, salt and optional cardamom. Mix well and then add yeast mixture and 3 cups flour. Mix until smooth.
  3. Turn dough out onto floured surface. Carefully knead in 1/4 cup flour, using more or less depending on humidity. Knead for 6-8 minutes until smooth and elastic, to allow the gluten to develop. Place dough into a lightly greased bowl. Cover and let rise in a warm place until doubled, about 1 hour.
  4. Meanwhile, combine the ingredients for the goat cheese in a large bowl. Using a mixer, combine well. Transfer to a dip or spread bowl and refrigerate until ready to serve.
  5. After dough has double in size, turn dough out onto floured surface. Using remaining 1/4 cup flour and adding as needed, continue as follows:
  6. Divide dough into 4 equal portions.
  7. Roll out one dough ball into a 12" circle, dusting as needing so dough does not stick.
  8. Transfer dough to greased pizza pan.
  9. Carefully spoon 4 Tb of Simply Sesame Pistachio and Cardamom flavor over dough and spread with back of spoon, being careful not to tear the dough. Sprinkle with 1/4 cup sweetened dried cranberries.
  10. Repeat with remaining 3 dough balls, ending with a layer of dough.
  11. Use a 2 1/2" round cookie cutter, place in the center over dough layers; do not press down. With the cookie cutter as a guide, use a sharp knife to make 16 even cuts from cookie cutter to outside of circle. Remove cookie cutter. Carefully take two strands and twist two times outwards. Pinch the two ends together. Repeat around the circle, two strands at a time, making 8 twists. After pressing seams together, tuck the outer corners of each pair down to bring each twist to a triangle, making the whole bread resemble a star, or snowflake.
  12. Preheat the oven to 375F. Cover with plastic wrap and let rise in a warm place for 30 minutes. Remove plastic wrap and bake for 18-22 minutes until golden brown.
  13. Brush tops gently with melted butter. Sprinkle with chopped pistachios and dust with powdered sugar.
  14. Serve warm with cold goat cheese spread.

Notes

Prep time includes, prep, rest, and rise. Feel free to substitute the branded ingredients with like for like products.

*This post was sponsored by Bonelli Fine Food®, the makers of Simply Sesame.  I received free product from the sponsor for participating in their Blogger Recipe Challenge.  No additional compensation was received by me.  All opinions, text, images, and adapted recipe are my own.  Feel free to substitute the branded ingredients as needed with a like for like product.

 

 

 

 

St. Nick’s Nightcap Cookies – #FillTheCookieJar

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

I must have a dang sweet tooth lately!!!  I have shared recipe after recipe of desserts!

You’re not complaining though right?

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

It’s another month to fill my cookie jar for our monthly Fill the Cookie Jar cookie exchange club.  Cynthia at Feeding Big is always so happy to help us get our recipes linked up.

I didn’t quite make last month’s posting at the beginning of the month, but I did finally make the Gobble Gobble Cookies I had planned to.

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

This month I made a nightcap cookie for Santa Claus.

I love the splash of pink the maraschino cherry juice adds to the cookies.  These cookies remind me of Santa’s red suit.  Bright jewels of cherry red for his suit and red cheeks, dark chocolate for his boots and buckle and then topped with plenty of snow!

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

And the nightcap…well, don’t tell my kids, but I soaked the cherries in a splash of amaretto.  And there may or may not be some more in the cookies.  Shhhh.

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

If that makes you squirm, just put some extra almond extract, I won’t tell anyone.

If you love cherry and amaretto, dark chocolate and sweet sugar cookies, you will love this cookie.  It’s what happens when I go crazy in the kitchen. 😉

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

I’m calling these after St. Nick, instead of Santa Claus or Kris Kringle, because of course, once I snapped this adorable photo of my very own Nicolas, I had to name them after him!  (I think he ate six of these!  I had four and then I did an extra session of PiYo®! #fatty :P)

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

These were really simple to put together, see!

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

 

St. Nick’s Nightcap Cookies - Cherry Amaretto Chocolate Chip Cookies

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Number of servings: 48

Per Serving 89 calories

Fat 4 g

Carbs 13 g

Protein 1 g

48


St. Nick’s Nightcap Cookies - Cherry Amaretto Chocolate Chip Cookies

Cherry Amaretto Chocolate Chip Cookies that will make St. Nick laugh with glee!

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 1/4 cup granulated sugar
  • 1 egg at room temperature
  • 1 Tb maraschino cherry juice
  • 1 Tb amaretto *
  • 1 tsp almond extract
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup mini semi sweet chocolate chips
  • 1/3 cup chopped maraschino cherries
  • 2 Tb powdered sugar, for dusting

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl or stand mixer, beat the softened butter until creamy. Add the sugar and beat until light and fluffy.
  3. Add the egg, amaretto, almond extract, and maraschino cherry juice. Mix well, scraping the sides of the bowl as needed. Add the flour, salt, and baking powder. Mix until just incorporated. Stir in the chocolate chips.
  4. Using a small cookie scoop, spoon onto an ungreased baking sheet. Top each cookie with a few chopped cherry pieces.
  5. Bake for 8-10 until just barely done. Remove from oven to cool on baking sheet briefly before transferring to a baking rack to cool. Dust with powdered sugar, if desired.

Notes

*You can soaked the chopped cherries in a splash of amaretto before adding to the cookies, if desired.

Gobble Gobble Cookies – Happy Thanksgiving!!!

Happy Thanksgiving fellow readers!!!

What are you all doing today to celebrate?

I started my morning with a hot cup of coffee and some cookie decorating while the family slept. Since we are going to families houses for the turkey, all I had to do was pop a mac n cheese in the oven.

I made a few yummy Lemon Chiffon pies to bring along too. You can find that recipe on yesterday’s post!

I had a lot of fun baking these cookies!  For the cookies I let the dough come to room temperature and then scooped them onto an ungreased cookie sheet. I patted them down slightly and baked for 11 minutes at 350F.

I gathered these ingredients when they were completely cool and made these cuties here!!

30 oz package sugar cookie dough

192 pieces candy corn (6 per turkey)

32 peanut butter chips (1 per turkey)

white pearl sprinkles (for the eyes)

1 1/2 cans chocolate frosting (1 Tb per cookie)

Gobble Gobble!!!!

Isn’t he cute???


Even Jack wanted to try one (of course I kicked him out 😉😽)

Happy Thanksgiving and enjoy those turkeys!!🦃🦃🦃

Easy Four Ingredient Key Lime Pie

Easy Four Ingredient Key Lime Pie | Famished Fish, Finicky Shark

Last week I took two of my littles to the store to get some grocery shopping done.  I took my little baby girl and my finicky shark.  My finicky shark loves to help me shop for food and will even help with my lists and picking out what I need.

Easy Four Ingredient Key Lime Pie | Famished Fish, Finicky Shark

As we were passing through the baking aisle, he spotted a packaged graham cracker crust with a picture of a delicious key lime pie on the front.  He told me how much he really wanted a key lime pie.

Easy Four Ingredient Key Lime Pie | Famished Fish, Finicky Shark

I told him I was pretty sure I could make one for him.

Easy Four Ingredient Key Lime Pie | Famished Fish, Finicky Shark

I can’t recall if I read a recipe with this version once before by browsing the many variations I’ve seen around the internet, or pulled it out of my cookbook engraved brain, but I grabbed a few packaged ingredients I thought would work and I took them home.  A box of lime jello.  A big can of sweetened condensed milk, a regular tub of whipped topping, and of course, the pie crust.  I mean really, this was just under $7 for the whole thing.  You can’t beat that for simplicity.

Easy Four Ingredient Key Lime Pie | Famished Fish, Finicky Shark

This-made-the-best-key-lime-pie-ever.  At least, for the amount of effort it took anyway.

This is the lightest, creamiest pie with the right amount of “lime” and the perfect sweetness.  I used a reduced sugar condensed milk for this recipe, but I think any type will do.

Easy Four Ingredient Key Lime Pie | Famished Fish, Finicky Shark

If you are looking for a last minute pie to bring the family for Thanksgiving this week, this could be your answer.  Or any family gathering.  Or heck, just make it and eat it in the closet when your kids aren’t looking.  I promise I won’t tell.

Easy Four Ingredient Key Lime Pie | Famished Fish, Finicky Shark

I myself planned to bring this pie to two separate functions.  Would you believe Target does NOT carry lime jello????  I looked at all the barcode skews and nada!  So I will be bringing Lemon Chiffon pies to the family.  I picked up some lemon jello.  Same diff right?

Easy Four Ingredient Key Lime Pie | Famished Fish, Finicky Shark

I hope you enjoy this pie as much as my family did.

Easy Four Ingredient Key Lime Pie | Famished Fish, Finicky Shark

Happy Thanksgiving!!!

Easy Four Ingredient Key Lime Pie

Prep Time: 5 minutes

Cook Time: 4 hours

Total Time: 4 hours, 5 minutes

Number of servings: 10

Per Serving 306 calories

Fat 14 g

Carbs 42 g

Protein 4 g

10


Easy Four Ingredient Key Lime Pie

An easy 5 minute key lime pie that is ready to serve after 4 hours of chill time. This versatile pie can be made as a Lemon Chiffon or even Strawberry or Raspberry Cream pie by swapping jello flavors.

Ingredients

  • 1 - 3 oz box lime jello
  • 1 cup WATER
  • 1 - 14.1 oz can sweetened condensed milk (not evaporated)**
  • 1 - 8 oz container whipped topping, thawed
  • 1 - 10" graham cracker pie crust***
  • 1 lime, sliced (optional for garnish)
  • whipped cream (optional for garnish)

Instructions

  1. Bring some water to boiling in a kettle. In a large bowl, whisk together the box of lime jello and 1/2 cup BOILING water. Stir until dissolved. Add 1/2 cup COLD water and stir well. Slowly stir in the sweetened condensed milk until thoroughly mixed. Gently fold in the whipped topping. Pour into graham cracker pie crust. Refrigerate at least 4 hours until firm. Garnish with lime wedges and whipped cream, if desired.

Notes

*You can swap the lime jello for lemon and make a Lemon Chiffon pie. **Use any sweetened condensed you would like, reduced sugar or low fat or regular. ***If you cannot find a 10" pie crust, you can use a 9" but you will have extra filling you can make parfait cups with.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze #TastyParTea #InspiredByNature

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Decisions, decisions.  Just yesterday I saw a friend trying to decide which picture of her kids she should copy for Christmas.  I mean, they were ALL cute!

I couldn’t even decide which delicious picture to choose from of these gorgeous brunch displays I get to share with you!

 

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

And what kind of tea do make with these?

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Do I do cardamom, or cinnamon, earl grey, or raspberry?  Loose leaf or tea bags??  Oh my goodness, I can’t decide!!!!!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Except I did decide.  And I brought you this delicious meal.  Well, okay, I brought it for you to look at, but by all means, please make it, because you know who was sampling this deliciousness while the family was in snooze land.  It may or not may not have been me.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Because the orange tea infused into every bite of this meal was perfection!  I’m sure you can use any other kind.  But this worked!

I’m talking about tea in the salad dressing.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Tea in the biscuits.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Tea ON the biscuits.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

And tea on the side.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Did you know there are many cooking uses for tea?  That’s why myself and 11 other bloggers are sharing our tips for cooking with tea-with a giveaway to boot!  Check it out here!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Oh, and if you are waiting for a reipe, you can find it below!  And don’t forget to visit our sponsors!!  Charles Viancin and The Replublic of Tea!!!

The Giveaway…

Our generous sponsors have contributed prizes for this event.

The giveaway will begin on November 12th and end on November 21st

and is open to US residents only.

a Rafflecopter giveaway

 

Our Sponsors*…

and how you can find them around the internet

 

Charles Viancin

on the web, on Twitter, on Facebook, on Instagram, on Pinterest

 

 

 

The Republic of Tea

on the web, on Twitter, on Facebook, on Pinterest, on Instagram

 

The trick to these biscuits is letting the dough rest while you prepare the salad dressing, then gently folding in the blueberries as you knead the dough.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

See, layer after layer the berries are folded in.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Then ever so carefully, cut the biscuits into rounds.  It’s okay if some berries get cut too.  They will still taste wonderful!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Place the biscuits on a baking sheet and bake for 10-14 minutes at 425F.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

They look like this after baking…

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

But after a double dunk in powdered sugar and warm tea, they look like this…

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

And we enjoy them with this…(or just eat three in one sitting like my finicky shark did!)

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Enjoy!!!  And I hope you win, because the prizes are just way cool!!!!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze #TastyParTea #InspiredByNature

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Number of servings: 6

Per Serving 682 calories

Fat 34 g

Carbs 86 g

Protein 12 g

6


Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze #TastyParTea #InspiredByNature

A delicious brunch infused with tea throughout.

Ingredients

    For the Biscuits

  • 2 ½ cups all-purpose flour
  • 2 Tb baking powder
  • 1 tsp salt
  • ¼ tsp nutmeg
  • 1 Tb orange zest
  • 6 Tb vegetable shortening
  • 1 cup buttermilk
  • ¼ cup orange spice tea (brewed liquid)
  • 1 Tb honey
  • 1 cup fresh blueberries, rinsed and dried
  • For the Glaze

  • 1 cup powdered sugar
  • 2-3 Tb orange spice tea (brewed liquid)
  • For the Orange Vinaigrette

  • 6 Tb light olive oil
  • 2 Tb orange juice
  • 2 Tb white wine vinegar
  • 2 Tb orange spice tea (brewed liquid)
  • 1 clove garlic, grated on a microplane
  • Pinch salt
  • Pinch pepper
  • 2 pinches thyme
  • For the Salad

  • 12 cups mixed baby greens
  • 1 red onion, sliced thinly
  • 1 cup blueberries
  • 1 orange, peeled and cut into cubes
  • ¾ cup walnuts, lightly chopped
  • ¾ cup crumbled feta cheese

Instructions

  1. In a large bowl whisk together the flour, baking powder, salt, nutmeg, and orange zest. Cut in the shortening with a pastry cutter until mixture resembles small peas. Stir the buttermilk and spiced tea together with the honey in a small bowl and add to the flour mixture. Stir gently to combine, just until incorporated. Set aside to rest, covered with a paper towel.
  2. Preheat the oven to 425F.
  3. In a small glass jar fitted with a tight lid, or a glass bowl with a whisk, combine all dressing ingredients. Shake or whisk to combine until emulsified (thickened).
  4. Prepare the salad ingredients and set aside for plating.
  5. Prepare the biscuits. Dust a bread board with about ¼ cup flour and turn dough out. Pat gently. Add about ¼ cup of the blueberries on top and press gently. Fold the berries into the dough while turning one quarter turn to knead. Repeat until all berries and flour are folded in, about 6 turns. Pat dough gently to 3/4” high. Cut into 2 1/2” rounds with a biscuit cutter, making up to 12 biscuits.
  6. Place biscuits onto an ungreased baking sheet, spacing evenly and bake for 10-14 minutes until just golden brown and berries are somewhat bursting. Cool just slightly on the baking sheet.
  7. Meanwhile prepare glaze by combing the powdered sugar and spiced tea. Carefully dip tops of warm biscuits into warm glaze, using all the glaze. Transfer to a cooling rack or immediately to a bread basket.
  8. Plate the salad, dividing the ingredients among six salad plates or tossing together in a large salad bowl. Drizzle with dressing (2 Tb per serving) and serve with 1 or 2 biscuits.

*Disclosure: Bloggers received complimentary products from sponsors for the creation of this event. This is a sponsored post that contains affiliate links.

Although this post is sponsored, all opinions are our own.*

Peanut Butter Banana Honey Granola Blondies – Fill the Cookie Jar

Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark

Oh my gosh, is it almost fall???  And where the heck did summer go?  I spent most of my summer broken.  Literally.  I broke my little baby toe on a baby gate the morning of my oldest son’s 6th grade graduation!!!  I literally hobbled around on crutches with my toe buddy-taped until the ceremony was over so I could get to the doctors.

Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark

And then, wouldn’t you know, they just buddy taped it again.  Of course, after they “set” the bone.  Did you know they could do that for a toe?!  Then after a week of it feeling a bit better, I finally get to see the podiatrist, only to hear I had to have surgery on it because it was that bad!

So ten days after this little toe stub, which led to a darn LETTER L toe, which led to a reset toe and then surgery, I had a pin sticking out of my toe.  It was broken AND fractured in 3 places.

Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark

I’m all better now.  But my toe is a bit crooked.  And it swells randomly.  And then I remind myself that at least I have a toe.  So I basically went from the end of the school year to the beginning of the school year, with no fun to be had all summer.

Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark

I’ve been missing my kitchen and baking, and I may have lost some of my creative mojo.  Hey, I said some.  These Peanut Butter Banana Honey Granola Blondies had my kids returning to the kitchen over and over and over and over and …well you get the picture.

Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark

And the icing on top (literally the icing on top-badumcha!) tastes like a peanut butter cup.  So much so, that my oldest decided to have more bars after school with a side of actual peanut butter cups.  Boy, I hope he runs that off tomorrow during gym class.

Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark

I had one of these after they came out of the oven and they were so tender and moist.  I especially love how the icing sets up on the top. I decided on these bars because I really just wanted to make something with brown sugar and brown butter. And then I had ripe bananas. And I love peanut butter. And I have lots of granola from last year’s winning of Golden Girl Granola. (I’m in the top 8 again this year!) And of course fall brings school lunches, which brings PB sandwiches and granola bars. So yea, that’s what I came up with.

Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark

But today my son let me have a nibble of them straight from the fridge.  Oh-my-word!  The banana flavor was insane!  After a night of sitting in the refrigerator, that banana really took center stage.  So delicious!!!  I could eat these warm or cold, but either way I gobble it up, I’ll take it with a cold glass of milk.

Peanut Butter Banana Honey Granola Blondies | Famished Fish, Finicky Shark

And now, my contribution to this month’s Fill the Cookie Jar, led by the lovely Cynthia.  Check below for more fall cookie and bar recipes from other bloggers too!

Pour browned butter mixture over brown sugar.

Peanut Butter Banana Honey Granola Blondies

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Number of servings: 16

Per Serving 226 calories

Fat 10 g

Carbs 31 g

Protein 4 g

16


Peanut Butter Banana Honey Granola Blondies

Ingredients

    For the Blondies

  • 1/2 cup unsalted butter (one stick)
  • 2 Tb creamy peanut butter
  • 1 Tb honey
  • 1 cup packed brown sugar
  • 1 1/2 large over ripe bananas, mashed
  • 1 tsp vanilla
  • 1 egg
  • 1 cup flour
  • 1 cup honey granola
  • For the Peanut Butter Icing

  • 2 Tb creamy peanut butter
  • 3 Tb milk
  • 1 cup powdered sugar

Instructions

  1. Preheat oven to 350F. Line a 8"×8″ baking dish with foil and spray with cooking spray.
  2. In a small sauce pan, melt the butter with the peanut butter and bring to a low boil, stirring constantly. Stir in the honey and continue to stir until golden brown, about 5 minutes, over medium low heat.
  3. Add the brown sugar to a large bowl and stir in the butter mixture. Mix well. Add the bananas and mash well with a fork to incorporate. (A few chunks are okay.) Stir in the egg and vanilla and mix until smooth.
  4. Add the flour and granola and stir until combined. Pour the batter into the foil lined pan and bake for 25-30 minutes until set and golden just around the edges. Remove from oven and cool slightly.
  5. In a small bowl melt 2 Tb peanut butter in the microwave for 30 seconds. Stir in 3 Tb milk. Whisk in the powdered sugar until smooth. Spread onto slightly cooled bars. Cool completely before cutting into 16 bars. Note-lift foil out of pan to cut easily.

Notes

Store in refrigerator up to one week, in a covered container.

Asian Infusion Strawberry Feta Cold Noodle Salad for JSL Foods, Inc. Blogger Recipe Challenge #sponsor

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

If I could think of one style of food that never fails to deliver freshness, I would have to say Asian food.  I’ve been eating a 95% ovo-lacto-vegetarian diet, which means burgers are out of the question on weekly date nights.  I tend to lean towards fresh stir fried vegetables, savory plates of Thai noodles and steaming bowls of egg-topped ramen.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

JSL Foods, Inc.® does not fail to deliver when it comes to freshness.  I was invited to participate in JSL Foods, Inc.’s Blogger Recipe Challenge by developing a new recipe with their precooked noodle products.  Before this challenge I had never tried their noodles before.  I had no idea what I had been missing!  These noodles are tender and made with simple ingredients, fortified with ALA Omega 3 and contain absolutely no MSG’s.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

The noodles I chose to use for this challenge were the Udon Mushroom Flavor noodles by Fortune® from JSL Foods, Inc.®.  So delicious.  They are easily microwaveable or can be placed in a pot of boiling water, with the provided packet of seasoning.  These noodles can be served in a soup, stir fried with vegetables, or simply served as a cold noodle salad.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

I decided to serve my noodles as a cold salad.  I simple soaked two packages in a bowl of hot water and one packet of seasoning mix while I prepared the rest of the salad ingredients.  Each bag of fresh packed noodles provides two healthy servings.

My challenge for this recipe was to come up with a type of Asian infusion.  We’ve seen these in restaurants, with Mexican and Asian infusion meals and even Indian and Thai (one of my favorites!).

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

I opted to blend the flavors of Italy with simple Thai flavors, as those are both my favorites!  I left the meat out of this one, like most of my recent dishes.  This Asian Infusion Strawberry Feta Cold Noodle Salad begins with thick and flavorful udon noodles that have been soaked with their own mushroom flavor.  The noodles are then tossed with an olive oil and black sesame seed drizzle, that has also been infused with the Fortune® mushroom flavor.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

Bright red strawberries, spicy red onions and a chiffonade of bold basil, along with chunks of salty feta cheese are paired with the thick noodles.  All of this is then drizzled with a sweet and zangy strawberry balsamic glaze that is laced with Asian flavors like soy sauce, mirin and lemon grass.  I was literally dipping strawberries in this glaze when it was finished!

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

And the kicker is, this recipe takes only about 30 minutes to prepare from start to finish.  You will be satisfying your taste buds in no time.

It is definitely hard not to load up on the balsamic glaze, but a little goes a long way with flavor.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

I hope you take the time to look for JSL Foods, Inc.® products in your local market.  You can find them at Albertsons, Bashas, Bel Air, Food 4 Less, Food Maxx, Lucky’s, Jewel, Nob Hill Foods, Raley’s, Randalls, Safeway, Savemart, Shaws, , Stater Bros, Star Market, Target and Winco.   I am definitely buying more of these!

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

You can also find JSL Foods, Inc. on Twitter and Facebook.  And here is my entry for the Blogger Recipe Challenge with instructional photos to start!!

Look at those delicious noodles!

Asian Infusion Strawberry Feta Cold Noodle Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 6

Per Serving 200 calories

Fat 9 g

Carbs 25 g

Protein 4 g

6


Asian Infusion Strawberry Feta Cold Noodle Salad

Ingredients

    For the Noodles

  • 2 - 7.25 oz packages mushroom flavor Fortune fresh cooked udon noodles, including seasoning
  • 2 cups fresh strawberries, sliced
  • 2/3 cup reduced fat crumble feta cheese
  • 1/3 cup red onion, sliced thinly
  • 1/3 cup fresh Thai basil or basil, chiffonade
  • 2 Tb extra virgin olive oil
  • 1 Tb black sesame seeds
  • For the Glaze

  • 3/4 cup balsamic vinegar
  • 1/4 cup seasoned rice vinegar
  • 1/2 cup fresh strawberries, sliced and pureed
  • 1/4 cup brown sugar
  • 1 Tb honey
  • 1Tb mirin
  • 1/2 Tb low sodium soy sauce
  • 2 tsp lemon grass puree from a tube or finely minced lemon grass

Instructions

  1. Bring a pot of water to boiling. In a large bowl, add the refrigerated noodles and ONE packet of mushroom seasoning. Pour boiling water over the noodles to cover and stir gently. Stir occasionally to loosen the noodles and set aside.
  2. In a medium saucepan, combine the brown sugar, vinegars and strawberry puree. Whisk to combine with a wire whisk. Add remaining glaze ingredients. Bring to a low boil, whisking constantly. Reduce to a low simmer, whisking occasionally, until reduced by half, about 20 minutes.
  3. When the glaze is reduced to half cup, remove from heat. Drain the noodles in a colander and rinse with cold water. Return to bowl. Combine olive oil, remaining ONE mushroom seasoning packet and black sesame seeds in a small bowl. Pour over cold noodles and toss. Add sliced onions and strawberries, basil chiffonade and crumbled feta. Toss well.
  4. Serve with balsamic glaze on the side for drizzling.

Notes

Makes 4 main dish servings or 6 side dish servings.

*This post was sponsored by JSL Foods, Inc.®. I received free product from the sponsor for participating in their Blogger Recipe Challenge. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

Grilled Corn Guacamole on Sofritos Tacos #GuacSquad12

Grilled Corn Guacamole | Famished Fish, Finicky Shark

This is a sponsored post written by me on behalf of Casabella, Gourmet Garden Herbs & Spices and Melissa’s Produce.  All opinions are 100% mine.

Please don’t miss the Giveaway here and other amazing Guacamole recipes below!

Grilled Corn Guacamole | Famished Fish, Finicky Shark

This week my husband and I went out on our weekly date night (toting along the two littlest ones of course).  We had our usual no-idea-what-to-eat dilemma, him no longer eating red meat and myself very rarely eating any meat.  We went to the food court at our local mall as I was off on a search for new shoes to fit my finally repaired and healing broken toe.  (Can you believe how much pain one little broken toe can produce!?)

Grilled Corn Guacamole | Famished Fish, Finicky Shark

After almost ordering a walnut and goat cheese salad from the sandwich place, I spotted a well know Mexican grill that sells the famous sofritos which inspired this meal.  Actually their entire menu inspired this dish of Tofu Sofritos Tacos with Citrus Cilantro Coleslaw and Grilled Corn Guacamole.  We used to order from this grill at least once a month during our company lunch meals at my workplace.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

Despite the fact that I never actually had the sofritos from this popular place (I used to get the chicken), I wanted to make them because of a) my craving for tacos and b) my desire to remove meat from my diet.  Let me just say that I LOVED my sofritos at least 10 times more.  I braised mine to perfection, ridding all traces of “soy” taste from these tacos.  And the guacamole…okay that is what we are here for.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

The guacamole at this famous Mexican grill is so delicious that they charge nearly $2 more to add it to your meal.  I love that they give large portions, so that’s good.  They also serve this wonderful corn pico de gallo.  These two toppings together make any taco or burrito bowl supreme.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

So when I was given the opportunity to create a recipe for Casabella’s newest innovation, the Guac-Lock guacamole container, I knew I had to make a Grilled Corn Guacamole.  The fresh avocados shipped direct to me from Melissa’s Produce went divinely with the purees and dried herbs from Gourmet Garden.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

And love the Guac-Lock I did!  I ate guacamole for a week.  On everything!  This photo was actually taken on day 5 of storing this guacamole.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

Please note the freshness!  And it didn’t even taste sour or overwhelmed with onion, as most avocado dips do when they contact air.  I didn’t have to scrape off any grey unappealing discoloration from the top of the guacamole each day I ate it.

I just spooned out what I wanted and smoothed out the top.  The handy pusher tool provided made it simple to “squeeze” all the air out and seal the lid.

Love this thing!!

Grilled Corn Guacamole on Sofritos Tacos #GuacSquad12

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 12

Per Serving 106 calories

Fat 8 g

Carbs 10 g

Protein 2 g

12


Grilled Corn Guacamole on Sofritos Tacos #GuacSquad12

Ingredients

  • 3 avocados, peeled, pitted and diced
  • 2 ears corn
  • 1 jalapeño, seeded and diced
  • 1/3 cup diced red onion
  • juice of one lime
  • 1/2 tsp cumin
  • 1/2 smoked paprika
  • 1 tsp garlic salt (or 1 tsp Gourmet Garden garlic puree)
  • 1/4 tsp chili powder (or pinch Gourmet Garden red chili flakes)

Instructions

  1. Spray a griddle with nonstick cooking spray. Place 2 shucked ears of corn on the grill, sprinkling with salt and pepper if desired. Grill over medium heat, rotating to grill each side, about 10-15 minutes until corn is tender. Set aside to cool slightly.
  2. Place diced avocado in a medium bowl and smash lightly with a fork or masher.
  3. Cut corn kernels off cob using a sharp knife, catching the kernels into a medium bowl.
  4. Add corn and remaining ingredients to mashed avocadoes and mix well, mashing while mixing.
  5. Transfer mixture to an airtight container (such as the Guac-Lock) and store up to 6 days in the refrigerator.

Check these recipes out too!

Blog Tour | Famished Fish, Finicky Shark

Grilled corn guacamole-say what!?

This post was sponsored by Casabella, Gourmet Garden, and Melissa’s Produce. I received a Guac-Lock container, fresh herbs and pastes, and fresh avocados from the sponsors for participating in #GuacSquad12. All opinions, text, images, and recipes are my own. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.

An InLinkz Link-up

 

Tofu Sofritos (Tofu in Spicy Adobo Sauce)

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

Taco Tuesdays aren’t just for Tuesdays. And tofu isn’t just for stir fry. When I made this sofrito sauce to pair with tofu for tacos, I had no idea I would create a new craving.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

I based this sofrito recipe on my chicken mole skewers. It is so good! Something I need to make quite often. Hmm, maybe again today.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

This spicy adobo sauce know as sofritos, is a rich and moderately spicy, yet flavorful sauce that can be paired with any protein base. It’s base of chiles and tomatoes makes it a perfect accompaniment to any meal.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

For this recipe, I paired it with diced and cooked tofu for a delicious taco filling.  Then I topped it with Citrus Cilantro Coleslaw and Grilled Corn Guacamole.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

Let me tell you, I first made this into 4 servings of two tacos each, but it was good, that I portioned it out into three tacos per serving, even without the optional black beans. These are so addicting.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

Just look at all that saucy goodness!

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

I think I could eat this whole bowl.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

I mean, that spoon isn’t in this bowl for fun. It’s in there for EATING these sofritos!!!!

Excuse me while I control myself…

Oh, and hey, if you happen to get your hands on Gourmet Garden’s fresh tubes of garlic or fresh dried cilantro, try it in this recipe!! There may or not be a giveaway attached to this post 😉 wink, wink

Tofu Sofritos (Tofu in Spicy Adobo Sauce)

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Number of servings: 4

Per Serving 295 calories

Fat 25 g

Carbs 8 g

Protein 14 g

4


Tofu Sofritos (Tofu in Spicy Adobo Sauce)

Ingredients

  • 12 oz organic extra firm tofu
  • 2 Tb canola oil, for frying
  • 1/4 large onion, diced
  • 2 cloves garlic, minced
  • 3 Tb canola oil, divided
  • 1 green California or Hatch chile, roasted, peeled, seeded and stemmed
  • 2 adobo chiles, stems removed
  • 3 Tb jarred or canned adobo sauce
  • 3/4 cup fire roasted diced tomatoes
  • 1/4 cup water
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp smoked paprika
  • 1/4 black pepper
  • 1/4 tsp red pepper flakes (optional)
  • juice of half a lime

Instructions

  1. Drain the tofu by placing on a few paper towels and letting liquid drain for about 20 minutes.
  2. Prepare the sofrito sauce. In a large medium skillet, saute the diced onion and minced garlic with all the spices and seasonings in 1 Tb of the canola oil, until onion is translucent, about 4-5 minutes.
  3. Meanwhile, roast the green chile over an open flame or under a broiler, then place in plastic bag when skin is charred for a couple minutes to loosen the skin. Scrape the charred skin off with a paper towel.
  4. Process the adobo chiles, adobo sauce, and roasted green chile in a food processor or blender until smooth. Add the onion mixture and tomatoes and process until smooth. With processor or blender running, add water 1 Tb at a time until desired consistency. Set aside.
  5. Heat 2 Tb oil in a large skillet. Dice the tofu into 1/4" pieces and fry in oil until browned on all sides, about 8 minutes, stirring to cook.
  6. Drain on a paper towel once more.
  7. Heat remaining 2 Tb oil in the same skillet. Add the sofrito sauce and heat through about 3 minutes. Add cooked tofu (or other cooked meat) to sofrito sauce to braise about 10 minutes, covered, stirring occasionally.
  8. Remove from heat and squeeze lime over tofu sofritos. Serve over rice or tortillas.

 

Tofu Sofritos are full of protein and pack a spicy delicious punch.