Crispy tofu cutlets to replace your chicken katsu

...or whatever you like to do with chicken cutlets. I haven't been able to get over my plate lunch craving lately but didn't want to bring dead animal flesh into it, so I decided tofu would fit the bill just fine. Serve with proper macaroni salad (see link above) and some brown rice and you'll barely miss Hawaii. Well, I can't promise that, actually.

Crispy Tofu Cutlets

Serves 4 (1 cutlet each)

1/3 cup canola oil
Kosher salt & ground black pepper
1 large egg

1 teaspoon of finely torn seaweed (use the nori you get in sheets to make sushi)
1 cup panko
One 14-ounce package firm tofu, drained and sliced 1 inch thick, then cut in half (2 make 4 rectangular cutlets)

Season tofu with salt and pepper on both sides. Beat the egg in a medium bowl. Spread the panko, combined with the nori and about 1/2 teaspoon salt, on a plate. Dip the tofu slices in the egg, then coat in the panko. In a large nonstick skillet, heat the oil. Fry the tofu over moderate heat, turning, until golden and crispy, about 8 minutes. Serve piping hot with Sriracha mayo on the side. 

Spring Road Trips: Utah

Bryce Canyon NP

My husband and I both teach, and so, as grown adults, we are still able to enjoy that magical invention known as "spring break".  When I was growing up in the Great Lakes region, that title was often a cruel joke, and I recall more than one college-era spring break spent snowed in at my apartment  watching movies on PBS and eating chocolate chips right out of the bag because I had given up on life.

Thanks to global warming, and also moving out West where life is so much easier, I can hit the road and enjoy a multitude of scenery and climates.  I'm focusing on Western states here because they truly are road trips for me, but it's not terribly expensive to fly out and rent a car for a few days if you want to join along in the fun.  Remember to  book on Tuesdays or Wednesdays for the cheapest flights. And whether you're flying or driving, review some of my very basic tips here for making it as fun as possible.

You don't have to be a Mormon to love Utah. Obviously, you'll fly in to SLC if you're too far to drive. Or if you're driving, SLC is still a terrific little city to visit, and it will definitely be your best chance at eating and drinking well. I have extolled its virtues before, and I still think it's a good place to visit. Check out Gastronomic Salt Lake City for more restaurant reviews, if you're into that sort of thing. Honestly, the rest of the time I just like to hang out in the downtown area and marvel at its utter weirdness (and of course, its progressive public transportation system). Then, get out of town...

Did you know how many stunning national parks there are in Utah? And every single one of them is, like, the most insane, Mars-looking place you've ever seen.  And you can't stop taking pictures, which turn out to be useless because they cannot capture the pure amazingness that is Utah. Here's a short write-up of the big ones, but I really cannot do any better than National Geographic's guide, handily published for free right here.

(stolen from National Geographic)

Capitol Reef National Park

Although less popular than some of the other Utah parks, Capitol Reef National Park. has consistently fewer crowds, meaning you’ll get a far more intimate experience with nature than previously afforded.

Two miles east of the visitor center is the park’s most popular hike, the Hickman Natural Bridge. One of the best hikes in the state, the natural bridge traverses 133 feet over a small stream. From the trail, you’ll be able to view one of the white sandstone domes that lends the park its namesake.

After exploring the rocky terrain all day, take the scenic byway to the small Mormon town of Fruita. Venture into the orchards, and spend the afternoon picking fresh fruits. For a small donation, you can take some of your harvest on the road to fuel your next adventures.

Arches National Park

Known internationally for the dramatic Delicate Arch, Arches National Park will have you spinning in circles while thinking, “Huh, I’ve seen pictures of that before.” Arches boasts over 2,000 naturally-formed arches, forming red monolithic bridges and awe-inspiring windows in the rock.

Some hire a guide to help you navigate through the labyrinth of spires and hoodoos that comprises the Fiery Furnace. This hike, named for both the heat the canyon retains and the bright red color of the walls and pillars, leads you through narrow passages of swirling and towering rock.

For family groups, the easy 1-mile Arches Window Primitive Loop will take you to see the north and south window arches that serve to frame the outlying scenery.

Zion National Park

A short 2.5 hour drive from Las Vegas is Utah’s most popular park, Zion.

Experienced hikers will want to experience Zion’s most popular trail, the Narrows. The hike will take you between the 1,000 foot cliff sides and into the shallow waters of the Virgin River below. Yes, you will get wet. But spring means the waters will be warmer than they will be the rest of the year. For those not willing to get wet, you can also view the Narrows from the wheelchair accessible Riverside Walk. Emerald Pools is a fun 3-mile hike, perfect for families with kids.

If hiking isn’t your thing, you can appreciate Zion’s natural beauty from the Zion Park Scenic Byway. You might even spot some of the local wildlife like the Peregrine falcon or bald eagle that call Zion home. More advanced adventurers can take on the sheer rock walls with rock climbing. And many canyoneering outlets in the area can take you rapelling, bouldering and exploring.


Bryce Canyon National Park

From Zion, it’s a 2 hour drive to your next destination, Bryce Canyon. Made popular by its brilliant colors and awe-inspiring “hoodoos,” Bryce will prove to be a treat to hikers and campers, alike.

Although many of the popular hikes will require investing a few days, Bryce’s trail system often intersects, meaning you can combine trails to make your hike as long or as strenuous as you like. Their shuttle service will actually pick you up and drop you off at the trailheads, meaning there’s no need to retrace your steps.

Due to Bryce Canyon’s high elevation, amateur astronomers will want to camp out at one of the two campsites and stargaze. The park’s stargazing programs provide telescopes that allow you to see thousands of stars in the night sky, the Milky Way reaching across the sky, and on moonless nights, even Venus and Jupiter.

Canyonlands National Park

Just 45 minutes outside of Arches, and the largest National Park in Utah,Canyonlands offers something for every kind of adventurer.

Two rivers divide the massive park into three distinct districts: Needles, The Maze and Island in the Sky. The Needles District, named for its abundance of pinnacles and spires, provides the most trails for day hikers and enough variety to suit any skill level. The Maze, a labyrinth of rock and stone, is only properly suited to experienced travelers who can take care of themselves out in the wilderness. This area is more remote than any of the aforementioned hiking spots.

You’ll probably want to start in the most popular district, Island in the Sky. The mesa protrudes 1,000 feet up out of the deep canyons, providing stunning and ethereal views of the surrounding desert, red rocks, and flowing Colorado River. Want to skip the hiking? Take to the road and drive the 20 miles of scenic roadway. Early mornings and late afternoons will provide you with complimentary warm sunlight to capture photographs with the best light you can't buy.

Darling SLC in the summertime.

Fried potatoes with "things"

If, as Mark Bittman reports, a poorly done paella is "rice with things", does that make my play on patatas bravas "potatoes with things"? I used to love getting a little bowl of the classic Spanish snack at The Astoria in Fort Collins, that crusty old Cuban bar on College Ave. that really had the whole "decaying Havana" look down.  It was a perfect tummy buffer after too many cocktails, but sadly, The Astoria is no more, and now I must make my own comforting potato dishes at home. I didn't actually whip this up in a drunken stupor, though the leftovers could certainly serve that purpose; I made it to go with black bean tacos, and the leftovers worked equally well with fried eggs for breakfast. I added some vegetables, because I usually do, and that is how my patatas bravas became "Potatoes with Things".

Potatoes with Things

Serves 4 as a side

1 tablespoon olive oil

2 medium Russet potatoes, thinly sliced and cut into thumb-sized pieces

1 packet Goya Sazón

1 small yellow onion, chopped

½ red bell pepper, chopped

1 small zucchini, cubed

½ cup frozen or fresh corn kernels

1 small serrano chile, minced

2 garlic cloves, minced

1 tablespoon chopped fresh cilantro

Black pepper to taste

Sour cream and lemon wedges for serving

Heat the oil in a large frying pan over medium heat.  Add the onion and cook, stirring occasionally, until soft, about 5 minutes.  Add the potatoes and the Sazón and stir to combine and coat with the oil.  Add about 1/8 cup of water to the pan, lower the heat to medium-low, and cover.  Cook until potatoes begin to soften, about 10 minutes.  Add the garlic, serrano, and remaining vegetables, stir, and cover again; cook another 5-10 minutes or until vegetables are tender.  Season with cilantro and black pepper and serve hot with sour cream and lemon wedges on the side. 

Gingery fried rice with kale and mushrooms

I love recipes that utilize leftovers.  In fact, I love creating new things with leftovers so much that it's even a category on this blog "leftover recipes".  Fried rice is about as classic a leftover dish as lasagna, and I can never get enough. And leftover fried rice, in turn, makes an excellent breakfast. (what?! there's egg in it!)

Ginger Fried Rice with Kale and Mushrooms

Serves 4-6

1 tablespoon peanut oil

4 large eggs, beaten

Salt

Pepper

½ yellow onion, chopped

2 cups finely chopped kale

2 cups mixed mushrooms, chopped

4 garlic cloves, minced

2 tablespoons minced fresh ginger

4 cups cooked white or brown rice

1 tablespoon distilled white vinegar

1-2 tablespoons soy sauce (to taste)

3-4 sliced scallions

2 tablespoons chopped fresh cilantro

Lime wedges for serving

In a large nonstick skillet, heat the oil. Add the eggs and season with salt and pepper. Cook the eggs over moderate heat, stirring, until just set, about 2 minutes. Transfer to a cutting board and coarsely chop.

Return the skillet to the heat and add a little more oil if it’s dry.  Add the yellow onion, kale, and mushrooms and season with salt. Cook over moderate heat, stirring occasionally, until kale is wilted and mushrooms have released their water, about 12 minutes. Add the garlic and ginger and cook, stirring, for 2 minutes. Add the rice, vinegar and eggs, soy sauce, and cook, stirring, until well mixed. Spread the rice evenly in the skillet and cook without stirring until golden and crispy on the bottom, 4 to 5 minutes. Stir in the scallions and cilantro and serve with lime wedges and hot sauce on the side.