Roomie Sunday

J&J are dedicating one night a week to roomie bonding. It is far too easy to allow our hectic schedules to get in the way of quality time together. We decided to end our big day on the Cooking with Caitlin radio segment by making dinner together.

Julie even went to Target today to get us more plates... Ohh the small pleasures in life.

TONIGHT'S MENU

julie's first attempt at baked tofu (RECIPE OF THE WEEK)

roasted veggie medley - brussel sprouts, sweet potatoes, and onions

jo's quinoa with carrots and raisins (julie's first experience with quinoa)

Baked Tofu

The key to cooking tofu is to buy the correct consistency - Extra firm.

Before you bake, use paper towels to squeeze out all the water.

Cut into thin slices and lay on a sprayed cookie sheet.

Drizzle honey and salt over top.

Bake at 400 for 30-35 mins

Veggies

It is almost a shame how simple it is to whip up roasted vegetables.

Use j&j's 3 key items - it is hard to go wrong when using these ingredients

1. olive oil

2. onion

3. garlic

Toss vegetables together

Bake at 400 for 25 mins

Quinoa (pronounced keen-wa) - a grain and a complete source of protein, containing all essential amino acids. Jo introduced me to this grain and I love it! It's light, fluffy, and can be substituted in other starchy dishes. Jo prepared our quinoa tonight with carrots, raisins, and orange juice.

Julie's tofu and veggies

Jo stirring her quinoa

Finished Product...

The perfect Sunday night