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Weekly Menu #660 And The Book Of The Week
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What I Read Last Week - May 18th
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Sunday Confessions #358
131/250 2026 Reading Challenge
Tofu Peanut Noodles
Ingredients
- 3 cups firm/ extra firm tofu cubes
- 1 teaspoon grated ginger
- 6 cloves garlic, grated
- 5 tbsp peanut butter
- 1 teaspoon sriracha/ any other hot sauce adjust as per taste
- 2 tbsp soy sauce
- 2 teaspoon sesame oil
- ½ tbsp maple syrup you can use any other sweetener of your choice
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper powder
- Salt as per taste
- 1 cup water
Ingredients for garnishing (optional)
- Chopped green onion
- Black sesame seeds
- Roasted peanuts, crushed
Instructions
- Put the tofu cubes in a bowl. Add 1 teaspoon sesame oil, salt, pepper, and garlic powder. Toss well. Bake in a pre-heated oven at 200 degrees Celsius for 12-15 minutes. Take out on a plate and keep aside.
- Put all the remaining ingredients, except water in a pot, mix and cook till peanut butter starts melting. Add water and allow to simmer for 2-3 minutes.
- Finally, add the tofu cubes, mix well and cook for 1-2 minutes. Switch off the gas.
- Garnish with chopped spring onion, sesame seeds, and crushed peanuts. Serve hot with jasmine rice and grilled vegetables of your choice.
Smoked Sausage Cajun Pasta
Ingredients
- 10 ounces smoked sausage Andouille or kielbasa
- 4 ounces pasta penne or rigatoni
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
- 1 cup diced bell peppers mixed colors
- ½ cup diced onion
- 2 cups low-sodium chicken broth (add more if needed)
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper optional, for extra spice
- 1 cup fresh spinach optional
- Chopped parsley for garnish
Instructions
Prep Your Ingredients:
- Slice the smoked sausage into thin rounds.
- Chop bell peppers and onions.
- Measure out Cajun seasoning, heavy cream, and cheese.
Cook the Sausage and Veggies:
- In a large skillet or pot, heat olive oil and sauté the sausage until browned.
- Remove the sausage and cook the bell peppers and onions in the same pot.
Create the Base:
- Add Cajun seasoning to the veggies
- Pour in chicken broth and bring to a simmer.
Cook the Pasta:
- Add the pasta directly to the pot and cook until al dente, stirring occasionally to prevent sticking.
Make the Creamy Sauce:
- Reduce the heat and stir in heavy cream and cheese until melted.
- Return the sausage to the pot and mix well.
Final Seasoning:
- Taste before adding any salt. Adjust only with a pinch of salt if truly needed, and add black pepper or cayenne to preference.
Serve and Garnish:
- Top with parsley, grated Parmesan, or red pepper flakes for extra flavor.
Sausage, Egg, and Cheese Biscuit
Ingredients:
- 4 large buttermilk biscuits (homemade or store-bought)
- 4 breakfast sausage patties
- 4 large eggs
- 4 slices cheddar cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Optional: sausage gravy for extra indulgence
Instructions:
Step 1: Preheat oven according to biscuit package directions if using store-bought.
Step 2: Bake biscuits until golden brown and cooked through, then set aside.
Step 3: Cook sausage patties in a large skillet over medium heat for 4-5 minutes per side until browned and cooked through (160°F internal temperature).
Step 4: Remove sausage from skillet and keep warm.
Step 5: Wipe out excess grease from the skillet.
Step 6: Melt butter in the same skillet over medium heat.
Step 7: Crack eggs into the skillet, keeping them separate.
Step 8: Season with salt and pepper.
Step 9: Cook eggs to desired doneness (2-3 minutes for over-easy, 4-5 for over-hard).
Step 10: Split biscuits in half horizontally while still warm.
Step 11: Place a sausage patty on the bottom half of each biscuit.
Step 12: Top sausage with a slice of cheddar cheese.
Step 13: Place a cooked egg on top of the cheese.
Step 14: If using sausage gravy, spoon a small amount over the egg.
Step 15: Top with the other biscuit half and serve hot.
Pork Carnitas Tacos
Ingredients
- 1½ pounds pork tenderloin, cut into small bite-sized pieces
- salt and freshly ground black pepper, to taste
- 2 tablespoons avocado oil, or olive oil
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon light brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon ancho chili powder
- ½ teaspoon ground cumin
- ¼ cup orange juice
- 1 small lime, juiced
Optional
- flour tortillas, for tacos
- diced avocado
- pico de gallo
- cilantro, for garnish
- Prep the pork. Cut up the pork tenderloin into small bite-sized pieces and season it with salt and pepper; set aside.
- Sauté the aromatics. Heat the cooking oil in a large skillet set over medium-high heat. Add the diced onions to the heated oil and cook for 2 minutes. Stir in the garlic and cook for 15 seconds or just until fragrant.
- Cook the pork. Add the diced pork to the skillet; season with brown sugar, oregano, chili powder, and cumin. Cook, stirring frequently, for about 10 minutes or until the pork is cooked through.
- Add the orange juice and lime juice. Stir in the orange juice, then continue stirring and scraping up the browned bits from the bottom of the pan. Add the lime juice and continue to cook for 2 more minutes.
- Finish and serve. Remove from heat. Taste for salt and pepper and adjust accordingly. Serve the pork in tacos, burritos, over rice, and/or on salads.
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