Easy Apple Granola Crisp

You may think that because I blog about food that I come home every night and whip up some fancy shmancy meal for myself.

Wrong.wrong.wrong.

After a long day of work + babysitting + working out, I walk in the door and think about the energy I don’t have to cook.  And the energy I especially don’t have to clean up the crazy mess I make every single time I cook.

Some nights I’ll have leftovers for dinner, like last night when I had a greek veggie burger that I made on Tuesday.  I try to pair it with something I can get together quickly like sweet potato fries or roasted zucchini.  Then I feel like Sandra Lee from Semi-Homemade.

Some nights I’ll heat up a luna burger, throw it on some arugula, douse it in tahini sauce and call it a day.

Some nights I’ll microwave an Amy’s burrito for “dinner” and then eat a million chocolate covered pretzels dipped in peanut butter thirty minutes later because let’s be honest with each other here, that ain’t dinner.

Some nights, like tonight, I’ll have Trader Joe’s multi-grain roasted vegetable lasagna (which is DELICIOUS by the way).

Some nights, I staaaay up cashing in my bad luck. Some nights, I call it a draw.

Now we all know finally know the words to the first line of that grossly underplayed song.

Props if you’re super lazy and choose to microwave the lasagna for 16 minutes and throw it in the oven for 3. Major props if you put it in a glass dish because it’s more Sandra that way.

I don’t know what loser would ever do something like that.

Since I ate dinner from a box tonight, I wanted to end it on a homemade note.  Ya know, like Sandra.  This might be my favorite recipe on the blog thus far and it also happens to be BY FAR the easiest.  After I licked my ramekin clean, I ran back to the kitchen to make one for Danny and Ally.

I think they might both like me a tad more after tonight.

Easy Apple Granola Crisp for One

-inspired by this recipe

Ingredients:

  • 1 apple, sliced or diced thinly
  • 1/2 tsp cinnamon
  • 1/2 – 1 tsp sugar
  • 2-3 tbsp granola
  • 1 tsp melted butter
  • drizzle of pure maple syrup
  • cooking spray

Directions:

  1. Pre-heat oven to 350 degrees.
  2. Spray a ramekin with cooking spray.
  3. Combine thinly sliced apples, cinnamon and sugar in a small bowl.  Toss to coat.
  4. Place apple mixture into ramekin.  Top with granola.
  5. Pour melted butter over top of granola.
  6. Bake for 20 minutes.  Remove from oven, drizzle with maple syrup, and bake for 5 more minutes.
  7. Remove from oven and devour.

Some nights it’s all about the easiest dessert ever.

Crispy Tofu Fingers

Sweet baby cheezus these are tasty.

Suuuuuper tasty.

I was in a serious pickle trying to name these.

Tofu cutlets?

Tofu nuggets?

Tofu fingers?

Tofingers?

Toes and fingers with tofu?

All I know is that they’re chock full of healthified crispy deliciousness and you should probably buy some ‘fu and make them ASAP.

Try them with chicken if you’re feel carnivorous.

Crispy Tofu Fingers

-serves 2-3

Pinned Image

Ingredients:

  • 1 pound of tofu, drained
  • 1 1/2 to 2 tbsp olive oil
  • 1/2 cup whole wheat flour
  • 1/2 cup egg whites (or a couple eggs whisked together)
  • Whole wheat Italian bread crumbs (recipe below)

Whole Wheat Italian Bread Crumbs:

  • 2 slices of whole grain bread, toasted
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1/2 tsp salt
  • 1/4 tsp paprika
  • pepper to taste

First, let’s clarify how to drain tofu in order to achieve that fabulous chewiness. Draining tofu helps to remove the moisture that makes tofu mushy.  The more water drained, the more flavor and chewiness.

1)  Drain the water out of the pack of tofu.  Wrap the tofu in a layer of paper towels/dish cloth and place on a plate.

You will probably have to change out the paper towels two or three times (maybe every 30 minutes to an hour) to get out as much water as possible.

2) Put another plate upside down on top of the tofu. Place a few heavy objects on top of the plate. I used a heavy pot with tomatoes inside.

Directions:

  1. Drain and press tofu (see above for tutorial).
  2. Make bread crumbs: Toast bread.  Place toasted bread in food processor/blender along with garlic powder, salt, basil, oregano, and paprika.  Blend until the mixture resembles bread crumbs.
  3. Set up your dredging assembly line.  Place whole wheat flour, egg whites and bread crumbs in three separate large bowls.
  4. Slice tofu into 1/4-1/2 inch slices.
  5. Heat a large skillet with a tbsp of oil over medium heat.
  6. Dredge tofu in flour, then egg whites, then bread crumbs. Make sure to really press on those bread crumbs on both sides!
  7. Once pan is hot, add tofu slices.  Cook a few minutes on each side, until brown and crispy.
  8. Add more oil between batches to ensure even crispiness.

Dip in pesto or my favorite Trader Joe’s organic ketchup.

If you think you don’t like tofu, I really think these may make you a believer. But I’m sure these would be awesome with shrimp or chicken as well.

I love love love these tofingers with spicy sweet potato fries.  I discovered that it’s actually possible to make crispy ones, which is rather-earth shattering.

More on that later this week!