When I need some protein and I’m not willing to do much more than open a package of said protein, I reach for the tamari (that’s gluten-free soy sauce, for those who are unfamiliar) and make this superfast marinated treat.
Slice the tofu like so
Give it a quick bath in your superfast marinade
Place the tofu squares on a foiled baking sheet
Tangy Baked Tofu on PhD Kitchen!
Apple chips are one of my favorite snacks, but I hadn’t made them myself until this week. They’re essentially a dry, crunchy version of the dehydrated apples you get in health food stores. They can be eaten plain or seasoned, and made with any kind of apple you have on hand.
Apple Chips with cinnamon and sugar
Plain Apple Chips
Cut the bottoms off your apples
Put the slices in a bowl of lemon juice and water
Blot as much moisture as you can off the apple slices
Lay the slices on parchment paper
Give ’em a toss with some seasonings if you’d like!
The perfect apple chip.
These fritters are baked, not fried, and inspired by my new-found love of Southwest-inspired cooking. This recipe takes a bit of time, but is well worth it. It yields 20-25 fritters–perfect for a party snack!
Black Bean and Corn Fritters with Spicy Sour Cream Dip
They emerge crispy on the outside, and gooey on the inside!
The beans, onion, and spices get their groove on in the processor
A creamy filling
Hold the roasted corn by the husk and get ready to cut the kernels from it
Cutting the kernels
Corn kernels, cilantro, and bean mixture
Everything gets mixed
Scoop the mixture up with a small spoon
Use two small spoons to roll some of the mixture into a ball
Coat the ball in cornmeal
Once the ball is on the parchment paper, press the top down with a spoon
Ready for the oven
Black Bean and Corn Fritter