Whatcha Got Cookin'?

Well, it appears that all of the excitement (stress) of the past couple of weeks in the adventures in home buying has caught up with me because I feel very much like I was hit by some sort of truck. Specifically a really large one that likes to back up and re-run over people. 
I am not sick, really, but my stomach is not being my friend and I would really just love to lay in the sun and take a looooong nap; well, more so than I usually feel the need to.

There were some serious days of stress eating last week, especially when we thought we were not going to be able to go through with buying the house we wanted, and we ended up getting take-out twice in one week, which is a super rare occurrence in our house with two people that love to cook. So, with things (kind of) less hectic we are back on track and last night I made a really yummy dinner AND homemade "ice cream" which I will get to in a minute.

If I could eat one food every single day it would probably be avocado, but it has to be ripe and that is not something that you can get year round in the Northeast, so this time of year is avocado-o-rama! I have been smashing them it toast, putting it on top of salads for lunch and looking for every excuse to put them in recipes for dinner. My favorites at Real Simple were my muse for doing just that last night:

Tofu and Avocado Rice Bowl (source: Real Simple)
Serves 4| Hands-On Time: 20m| Total Time: 50m

1 cup brown rice (I used jasmine; the family consensus is against brown these days)
1/4 cup canola oil
14 ounces extra-firm tofu, cut into 1-inch pieces
kosher salt
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
2 tablespoons white miso (soybean paste, found in the refrigerated section of the supermarket)
1 15.5-ounce can pinto beans, rinsed
1 avocado, sliced
sliced scallions and sliced red chilies, for serving (I used jalapeno and maybe didn't take enough seeds out)

Cook the rice according to the package directions.
Meanwhile, heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Season the tofu with ½ teaspoon salt. Cook, tossing occasionally, until golden, 12 to 15 minutes.
Combine the vinegar, soy sauce, miso, and the remaining 2 tablespoons of oil in a small bowl.
Serve the tofu, beans, avocado, scallions, and chilies over the rice, drizzled with the dressing.

Picture from Real Simple's site; I devoured mine before I thought of snapping a pic.
Seriously, it was SO GOOD. Even my dear, carnivorous husband was stoked on it and we are definitely adding it to our rotation. Even better, it is super quick. I made the rice in the morning so that we could spend more time at the park and less time in the kitchen after work and was able to throw everything else together, reheat the rice and get dinner on the table in pretty record time (even during a "I want to sit outside and watch the planes" toddler meltdown). 

For dessert I finally got around to make up the fake ice cream that everyone has been raging about and OMG how have I not done this before? Two frozen bananas, a spoonful of peanut butter and some food processing and BAM. Cool, delicious treat without worrying about a certain someone spinning off the rails before bedtime. Genius. I can't wait to try it with some different add-ins like berries or vanilla bean.

Happy summer dinnertime! 


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