Inspired Cooking: 5 Recipes I Plan to Update in 2013
The holidays are over and there is no better time to get my act together in the kitchen. Like many people, I have an arsenal of recipes that can be found on the dinner table on a weekly basis. My husband loves them, my kids don’t fight them and they’re a quick answer to the pesky question, “what’s for dinner?”. But, I’m so bored! Inspired cooking? Not lately.
While pursing the website for the United Soybean Board, www.soyconnection.com, a few recipes caught my eye and I got to thinking: what if I just updated my existing arsenal of recipes? Same classic main ingredients that my family loves, but with a twist on spices and flavors. Also, soybean oil is a versatile ingredient and helps create all my traditional meals without compromising taste.
This Turkey, Tofu & Zucchini Lasagna Recipe omits most of the cheese I use in my lasagna recipe and adds a layer of thinly sliced zucchini. I would still use my homemade marinara (as opposed to the jarred the recipe calls for), but I love the idea of using tofu instead of ricotta!
Daddy D loves my 3 bean turkey chili. I like it too, but….
This Mediterranean Soup Recipe reminds me of my chili recipe but differs in spices and is more hearty with vegetables. I am really looking forward to serving this one up very soon!
Speaking of Daddy D, he makes us blueberry pancakes every weekend. I’ve been nagging him about finding a more wholesome recipe to use. This Wholesome Soy Berry Pancake Recipe is packed with whole wheat and oatmeal, which I love, and uses soymilk. It will definetly be on our menu this weekend!
I love love zucchini fries, but this Eggplant Fries with Zesty Lemon Yogurt Recipe sounds enticing too. I’m intrigued by the combination of eggplant and rice flour coating paired with the lemon and Greek yogurt. And with soybean oil’s high smoke point, this recipe wouldn’t take a long time. Can these Eggplant Fries revile my love for its zucchini counterpart? At the very least, I am inspired to get in my kitchen and find out!
Almost every night I crave something chocolate. Most of the time I either forgo the guilt or eat way too many sweet treats. There isn’t a middle ground with me. I’m excited to try out this more healthy alternative that uses silken tofu and cocoa powder to whip up a tempting Dark Chocolate Pudding. Looks delicious, right?
To find out more about soybean oil and inspiration for more recipes, check out United Soybean Board on Facebook.
*Disclosure: This is part of a sponsored campaign with Latina Mom Bloggers and the United Soybean Board.
However, all opinions expressed are my own.