Fish and Tofu Ole!

I was watching Simply Delicioso with Ingrid Hoffman the other day when she made this fantastic looking fish and rice recipe. I decided we had to try it. I altered mine by marinating tofu and baking it over the rice instead of the tilapia. It turned out absolutely fantastic and is hardly any work at all. The timing works out perfectly because the fish/tofu takes the same time to marinate as the rice does to cook. Then, you just have to bake the rice and protein together for about 30 minutes. And, the nice thing is that you have protein, fruit, vegetables, and grains all wrapped into one dish. We forgot to mix the salsa into the rice before baking as the recipe instructs, so we just topped our portions with it. It tasted wonderful both with and without the addition of the salsa. We will definitely be making this meal again!


Baked Costa Rican-Style Tilapia with Pineapples, Black Beans, and Rice (Simply Delicioso, Ingrid Hoffman)

1 cup long-grain rice
2 cups low-sodium chicken broth (or vegetable boullion)
1/4 cup freshly squeezed orange juice
1 lime, juiced
2 Tbs. olive oil
1/4 cup finely chopped fresh cilantro, plus more for garnish
2 garlic cloves, minced
1 tsp. sugar
Kosher salt and freshly ground black pepper
4 (5 to 7 oz.) tilapia filets, rinsed and patted dry (or tofu slices)
2 cups jarred or homemade tomato salsa
1 (15 oz.) can black beans, drained and rinsed
2 cups diced fresh pineapple
2 limes, thinly sliced

1. Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes
2. Preheat the oven to 400.
3. In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.
4. Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.

Lentil Burgers/Patties

My sister Melissa turned me on to this food blog (by a fellow San Franciscan foodie) called 101 Cookbooks. It is absolutely fantastic with healthful, interesting recipes. I ran into this recipe for Lentil Burgers and decided to try them out. In this recipe, the lentil burgers are actually used instead of bread--sort of an inside-out burger. We stuffed them with lettuce, tomato, avocado, and cilantro yogurt. They were so delicious; even Adam, who is a bit skeptical of lentils, absolutely loved them. As a side, we had a Grapefruit, Red Onion, and Spinach salad, whose freshness paired perfectly with the heartiness of the lentils. (Sharon: here's another way to use your lentils!) Enjoy!

Vegetarian Lentil Burgers (www.101cookbooks.com)

The recipe calls to cut the burgers in half, but we just used two patties to make our burgers rather than going through the hassle of cutting them. Also, we used brown lentils instead of the black lentils. Perhaps ours were a bit mushier than they would have been using black lentils, but the flavor was quite delicious. A fork and knife are necessary to eat them though.

3 cups cooked black lentils
4 large eggs
1/2 tsp. fine-grain sea salt
1 onion, finely chopped
1 cup toasted fine (whole-wheat) bread crumbs
1 Tbs. extra-virgin olive oil (or clarified butter)

1. Combine the lentils, eggs, and salt in a food processor. Puree until the mixture is the consistency of a runny yet textured hummus - it's o.k. if many of the lentils remain whole (see photo). Pour into a mixing bowl and stir in the onion. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a very moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.
2. Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.


Cilantro Yogurt

The cilantro yogurt was essential to these burgers. In the blog, it suggests using saffron yogurt, but since we didn't have any saffron, we decided to try out a cilantro version. I suggest using a non-fat Greek yogurt because it is thick, creamy, and extra delicious. Greek yogurt also has a high protein content, which is especially important for us vegetarians. We mixed the yogurt with frozen cilantro cubes from Trader Joe's. They sell little cubes of herbs that are frozen and can be popped out in small portions for your convenience. They don't have as much flavor as fresh cilantro, but they work well for us because we always have them on hand and we don't waste large amounts of fresh cilantro. Be creative with the yogurt; I'm sure there are many combinations that would go wonderfully with the burgers.

Grapefruit, Red Onion, and Spinach Salad

This salad is so refreshing and easy. It's perfect for an exciting lunch or dinner side dish.

1 grapefruit, peeled and sectioned
2 sliced red onion, diced
2 cups spinach
olive oil
salt and pepper

1. Plate the spinach and top with the grapefruit sections and red onion. Drizzle with olive oil and top with salt and pepper to taste.

Eggplant Parm Subs

The one bad thing about being married to Adam is that he absolutely abhors eggplant. It's the one thing he really won't eat. For some strange reason though, I was in the mood for an eggplant parmesan sub. To satisfy both of us, he made a chicken meatball sub while I prepared my eggplant. Other than the main stuffing, our meals included the same ingredients, so it was no problem to do double duty. To make a healthier alternative to the fried eggplant parmesan, I baked the eggplant until tender and then broiled them to add crispness. They turned out perfectly. Paired with a simple salad, we had a fantastically filling and comforting meal.

Eggplant Parm Sub

By really stuffing the sub, 1 medium-sized eggplant will feed 2 people, depending on the size of the sub roll.

1 medium-sized eggplant, sliced into rounds
1 egg, beaten
1 cup breadcrumbs
cooking spray
salt

marinara sauce (jarred is absolutely fine)
1/2 cup mozzarella cheese
2 sub rolls

1. Preheat the oven to 400. Prepare a baking sheet by covering it in aluminum foil and spraying with cooking oil.
2. Dip the eggplant slices into the beaten egg, then coat in breadcrumbs on both sides. Lay eggplant on the baking sheet and sprinkle with salt. Bake for 15 minutes, or until soft and tender. Then, broil for 2-3 minutes on each side until browned and crispy.
3. Meanwhile, heat the marinara sauce on the stove-top or in the microwave. Cut the sub rolls almost all the way through and scoop out some of the bread inside to make room for the filling. Layer a bit of mozzarella cheese on the bottom. Stuff the eggplant slices inside and top with more cheese. Broil until the cheese has melted. Top with marinara sauce. Have plenty of napkins at the ready.

Curry in a Hurry

For some strange reason, I had a craving for red curry. Naturally, I had to indulge. Curry takes hardly any time at all, and hardly any culinary skill; anyone can make it any night of the week. We used a Red Curry Paste for the base of the curry sauce. The only major change I would make would be to add a Thai red chile. The curry had fantastic flavor, but it was not nearly spicy enough for me and Adam. We added Sriracha hot sauce, but that masked the curry flavor too much. After making the basic curry sauce, add any vegetables or meats that you have laying around to create a unique dish that can't be beat. Serve with a side of rice, or switch things up and serve over noodles.


Red Curry Vegetables

Definitely add in a diced red chile pepper to add heat, which we did not use in this recipe. I plan on adding one to the leftovers for a meal later in the week. I used light coconut milk because it has much less fat and calories than it's regular counterpart but still has all the flavor.

12 oz. tofu, cubed
1 (15-oz.) can light coconut milk
3 Tbs. red curry paste
1 Tbs. brown sugar
1 Tbs. soy sauce (or fish sauce)
3 cups bok choy, chopped
1 small red bell pepper, chopped
1 can bamboo shoots
1/2 cup bean sprouts
1 lime, sliced
2 Tbs. cilantro, chopped
2 Tbs. basil, chopped
1 or 2 scallions, sliced

1. Saute the tofu in olive oil over medium-high heat in a large skillet until golden brown on all sides.
2. Pour in the coconut milk and mix in the red curry paste. Bring the skillet to a simmer, and allow to simmer for 5 minutes.
3. Add the brown sugar, soy sauce, bok choy, red peppers, and bamboo shoots; simmer for 10 more minutes or until the vegetables are tender. If you are adding meat, add after 10 minutes and continue to cook until done, approximately 3-5 minutes. Stir in the bean sprouts, cilantro, and basil, and squeeze in 1/2 a lime's juice. Garnish with scallions and extra lime slices; serve over rice.

Wontons for Everyone

One of the hardest things about being vegetarian (in my view) is not being able to eat soups in most restaurants. Most often, chicken, beef, or fish stocks are used rather than vegetable broth. Adam, Jeremy, and I went out to a Chinese restaurant a few weeks ago, and since then I've been yearning for some Wonton Soup. Because of this broth issue, I decided I should just make it myself rather than search the Bay Area for a vegetarian version. To accompany my Vegetarian Wonton Soup, we made absolutely fantastic Scallion Pancakes. What a perfect, comforting meal! (Although I must warn you that it leaves your kitchen looking a bit like a war zone.)


Vegetarian Wonton Soup

We did not do this, but I would add 1 Tbs. of soy sauce and a splash of rice wine vinegar to the broth for a more Asian touch. We added a bit of extra heat at the end by topping our soup with some Sriracha hot sauce. Also, these dumplings would be great as potstickers, if you want to make a huge batch and freeze the rest or later. And, the wonton wrappers, since you probably won't use them all, can be frozen up to 2 months in an air-tight container and saved for a later date (I'm sure I will have something soon using the rest of the wrappers).

8 cups water
3 vegetable bullion cubes (or your preferred vegetable stock option, equal to 6 cups of water)
10 thin slices of ginger
1 package oyster mushrooms, chopped
1 stalk bok choy, chopped
1/2 cup bean sprouts

12 to 15 wonton wrappers
2 to 3 oz. tofu, crumbled
1 tsp. garlic, minced or crushed
2 tsp. ginger, grated
1 stalk bok choy, minced
1 carrot, grated
2 scallions, sliced

1. Prepare the broth by bringing the water, bullion, and ginger to a boil.
2. While the broth is boiling, begin to prepare the wontons by heating a drizzle of olive oil in a skillet over medium heat. Saute the crumbled tofu, garlic, and ginger. Allow the tofu to brown slightly. Add the bok choy and carrot and saute for 2 minutes. Add the scallions and mix thoroughly. Take off the heat and allow to cool while prepping the wonton wrappers.
3. Have a small bowl filled with water handy for wetting the wrappers and making the dumplings. Place a damp paper towel over the unused wrappers to keep them from drying out. Take one wrapper and place it flat on a baking sheet covered in wax paper. Put a small Tbs. of the filling mixture into the center of the wrapper. Brush water along the edges of the wrapper. Pull two opposing sides together and press so that they stick. Pull the other two sides up to meet the others; press so that there are no holes or gaps. This style of wonton is called the beggar's bundle. (It doesn't matter how beautiful they look, they will taste fantastic.)
4. Meanwhile, reduce the broth to a simmer and add the mushrooms and bok choy. (You may want to add the mushrooms before the bok choy to help add more flavor to the broth.)
5. Once the bok choy has become tender, add the dumplings and bean sprouts to the soup. Cook for 5 minutes at a strong simmer, or until the dumplings have become translucent.


Scallion Pancakes (Ming Tsai, www.foodnetwork.com)

This recipe came with a recipe for a ginger dipping sauce. We took the basics of the sauce and made our own mixture of soy sauce, rice wine vinegar, scallions, and red pepper flakes.

2 cups flour
1 cup water
1/2 cup scallions, sliced
1 Tbs. sesame oil
1/2 cup canola oil (we only used 1/4 cup plus 1 Tbs. chili oil)
salt and pepper

1. In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough relax for about 30 minutes and cover with a damp cloth.
2. On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce.

It's Just Cookies Guys, Just Cookies!

Having just come back from L.A., where I participated in the Avon Walk for Breast Cancer (an amazing 2-day, 39.3 mile walk), and seeing Adam for the first time in a few days, we decided to do something we do best together--bake. Since this was an impromptu baking session, we had to use what we had. Luckily, we had butterscotch chips with a yummy recipe on the back of the bag for Oatmeal Scotchies. Maybe it's not the most high-class cookie recipe ever, but it sure is delicious (and the oatmeal makes you feel not so guilty for eating them all). We made only a half batch so that we could bake something else a little sooner, but I'm going to give you the recipe for the whole batch.


Oatmeal Scotchies (Nestle Tollhouse Butterscotch Morsels Bag)

1 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp. vanilla extract or grated peel of 1 orange (we used the vanilla)
3 cups quick or old-fashioned oats
1 2/3 cups (11-oz. package) Nestle Tollhouse Butterscotch Flavored Morsels

1. Preheat oven to 375.
2. Combine flour, baking soda, cinnamon, and salt in small bowl. Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoons onto ungreased baking sheets.
3. Bake for 7 to 8 minutes for chewy cookies; 9 to 10 minutes for crisp cookies. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.

Calzones

I just found out that Adam is a calzone fanatic. I never knew! So, last night for dinner we made some spectacular calzones. The great thing about calzones is that everyone can put exactly what they want into theirs. It makes it really easy for meat-eaters and vegetarians to feel completely fulfilled. Served with a side of tomato sauce, these calzones were absolutely perfect.


Calzones

Adam added his favorite calzone filling, pepperoni, to his, while I kept mine to the veggie fillings.

Dough:
1 1/4 cups water
1 big Tbs. yeast
1 Tbs. sugar
1 tsp. salt
3 cups flour

8 oz. mushrooms, sliced
3 cups spinach
1/4 cup sun-dried tomatoes, sliced
1/4 cup pepperoni, sliced and quartered
1 cup mozzarella

1. Prepare the dough in the bread machine on the dough setting by placing all of the ingredients, in order, in the machine.
2. Saute the mushrooms in a skillet on medium heat until softened. Add the spinach and continue sauting until wilted.
3. Divide the dough into four equal parts. Roll it out into about 5-inch circles. Place the fillings in the center of the circle. Fold the dough over to make the ends meet. Press together with your fingers and then again with a fork. Make a few slits in the top to allow steam to release during cooking. Spray with cooking spray (or top with an egg wash) and sprinkle Parmesan cheese and garlic salt on top.
4. Place the calzones in an oven preheated to 400. We baked the calzones on a pizza stone, but they could also be baked on a prepared baking sheet. Bake for 40 minutes or until golden brown.
5. Serve with tomato sauce and enjoy!

Lentil Question Answered!

Sharon asked me the other day what to do with a lentil craving. My answer is this:

My mom used to make this lentil salad, which I absolutely loved! The original recipe came from Vegetarian Planet (one of the best vegetarian cookbooks out there). My mom switched it up by adding caramelized onions and serving it over lettuce leaves to make it more of a meal, which I highly recommend. This salad is perfect for a light dinner or lunch. I hope you enjoy, Sharon!


French Lentils with Caramelized Balsamic Vinaigrette (Vegetarian Planet)

2 cups lentils
5 cups water
1/4 cup currants (my mom often used crasins)
5 Tbs. balsamic vinaigrette (or balsamic vinegar and olive oil to taste)
1 large tomato, chopped into cubes
2 Tbs. minced shallots (or onions)
1/4 cup walnuts, chopped
1/2 tsp. salt
freshly cracked black pepper, to taste
1/4 cup basil leaves, sliced, for garnish

1. Bring lentils and water to boil in a saucepan. Allow to simmer for about 20 minutes. Add more water if the lentils get too dry. When tender but chewy, add the currants and simmer for 2 more minutes. Drain and transfer to a bowl.
2. While the mixture is still hot, add the balsamic vinaigrette.
3. Mix in the remaining ingredients. Serve warm or chilled.

Roasted Red Pepper Pasta

My mom got me this cookbook, Pasta Harvest, about a year ago and I hadn't used it (until yesterday), despite all of the recipes looking absolutely fantastic. I decided that it was about time I used it. Of course, I altered the recipe a bit, but the recipe for Fusilli with Roasted Red Pepper Cream definitely wet my appetite for more of Pasta Harvest's recipes. I am going to share with you the original recipe and put in parenthesis my alterations, so you can choose to make it my way or their way. (My version is the much more healthy version that is still delicious.) We paired the pasta with roasted broccoli.

Fusilli with Roasted Red Pepper Cream (Pasta Harvest)

1 Tbs. olive oil
3 oz. pancetta, minced (omitted, much to Adam's dismay)
2/3 cup minced yellow onion
2 large garlic cloves, minced
2 large, heavy red bell peppers, roasted, peeled, seeded, and diced
1 cup chicken stock (veggie broth)
1/4 cup heavy cream (skim milk)
salt and cayenne pepper
1 lbs. dried fusilli
1 cup freshly grated Parmesan cheese
2 Tbs. minced parsley

1. Heat olive oil and pancetta in a 12-inch skillet over moderately low heat (I skipped this whole pancetta part). Cook, stirring occasionally, until pancetta begins to crisp, 3 to 5 minutes. Add onion and saute until softened, about 10 minutes. Add garlic and saute 1 minute to release fragrance. Add bell pepper, stock, and cream (or milk) and bring to a simmer. Reduce heat to low and simmer 5 minutes.
2. Puree sauce in a food processor (or blender) until almost completely smooth (a little texture is nice). Return to skillet and season with salt and cayenne to taste. Just before pasta is ready, reheat gently.
3. Cook pasta in a large pot of boiling salted water until al dente. Drain, reserving about 1/2 cup of the cooking water. Transfer pasta to a large warm bowl. Add sauce and toss to coat. Add 1/2 cup of the Parmesan and toss again, adding as much of the reserved water as needed to help the sauce coat the noodles nicely. Serve immediately on warm dishes. Top each serving with some of the remaining 1/2 cup Parmesan and the parsley. (Adam and I forgot to do most of this step, so we just put the noodles on the plates, which were not warm, and topped them with the sauce, Parmesan cheese, and parsley.)

Grains, and Veggies, and Beans, Oh My!

While shopping in Trader Joe's one evening, Adam and I found this mix of Harvest Grains with Israeli-style couscous, orzo, baby garbanzo beans, and red quinoa. Inspired by these hearty grains, I decided to make a fresh stew-like concoction to place over the grains. What I came up with was a combination of onions, mushrooms, kale, chickpeas, diced tomatoes, and spices that blended perfectly with the grains. If you don't want to use kale, any type of green would work: spinach, chard, or even broccoli. And, if you can't find the grain blend, use couscous, quinoa, or other favorite grain. This dish, with its many possible variations, will definitely be a healthy staple in our house.


Chickpea and Kale Stew over Harvest Grains
For a not-so-spicy version of this stew, omit the serrano chile.

8 oz. grains
1/2 onion, chopped
2 tsp. garlic, minced
1 tsp. ginger, grated
1 cup mushrooms, sliced
1 head kale, chopped (about 4 cups)
1 (15-oz.) can chickpeas, drained
1 serrano chile, thinly sliced
1 (15-oz.) can diced tomatoes
1 tsp. dried oregano

1. Cook the grains according to package directions.
2. Heat a large skillet on medium to medium-high heat. Add the onions and let soften. Add the ginger and garlic and saute until fragrant. Next, saute the mushrooms until tender. Add the kale and let the leaves wilt slightly. Add the remaining ingredients. Thoroughly combine. Let simmer for 5 minutes. Then serve over the grains with a dollop of yogurt.

Late-Night Blondies

Adam and I had a late-night craving for some blondies, so we fulfilled that craving and made some. We spiced up the Betty Crocker's Cookbook Butterscotch Brownies with walnuts, butterscotch chips, and chocolate chips. Absolutely scrumptious!

Butterscotch Brownies (Betty Crocker's Cookbook, Bridal Edition)

1/4 cup butter or stick margarine
1 cup packed brown sugar
1 tsp. vanilla
2 Tbs. milk
1 large egg
1 cup all-purpose flour
1/2 cup chopped nuts, if desired (we used walnuts)
1 tsp. baking powder
1/2 tsp. salt

Our indulgent additions:
1/2 cup butterscotch chips
1/2 cup chocolate chips

1. Heat oven to 350. Grease bottom and sides of square pan, 8 x 8 x 2 inches, with shortening.
2. Melt butter in 1 1/2-quart saucepan over low heat; remove from heat. Stir in brown sugar, vanilla, milk, and egg. Stir in remaining ingredients. Spread in pan.
3. Bake about 25 minutes or until golden brown. Cool 5 minutes in pan on wire rack. For brownies, cut into 4 rows by 4 rows while warm.

Unconventional Burritos

Friday night for dinner, we finally made these unconventional burritos I have been meaning to make for God knows how long. The Sweet Potato-Walnut Burritos lived up to their expectation for sure. With the lentils, sweet potatoes, walnuts, and intense spices, these burritos pack a hearty punch. Adam and I decided that we actually liked the filling better when not baked in a tortilla shell. Saturday for lunch we deconstructed the burrito by heating up the filling, turning it into a dip, and frying a tortilla into chips. Although the dip was not very attractive, I felt like it was more flavorful than it's burrito counterpart. Definitely worth trying!

Sweet Potato-Walnut Burritos (Three Bowls)

This recipe took a lot of pots and pans to make, but don't let that turn you off. All of the components complement each other so well, you really can't leave any of them (or the pots) out.

1/2 cup green lentils or split peas, rinsed well, and drained (we used lentils)
1 large sweet potato (about 1 pound), peeled and cut into 1-inch cubes
2 Tbs. olive oil
1 medium onion, chopped
1/2 tsp. sea salt
2 garlic cloves, minced
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. cayenne pepper, or more to taste
1/2 cup grated cheddar or Monterey Jack cheese
3/4 cup walnuts, toasted and ground or chopped, if desired
3/4 cup canned crushed tomatoes

Shredded green cabbage, for lining the baking pan, optional (we omitted this step and simply sprayed the baking pan with cooking spray)
6 8-inch flour tortillas
1 large tomato, halved and thinly sliced
1/2 cup grated cheddar or Monterey Jack cheese
Chopped fresh cilantro or parsley, optional

1. Place the lentils or split peas and 1 1/3 cups water for lentils or 1 1/2 cups water for peas in a medium saucepan and bring to a boil. Reduce the heat to low, cover, and simmer until tender yet firm, 25 to 35 minutes for lentils, 1 hour and 15 minutes for peas. Drain and set aside.
2. Place the sweet potato in a medium saucepan with just enough water to cover. Bring to a boil, reduce the heat to low, cover, and simmer until the cubes are soft but still hold their shape, about 20 minutes. Drain and mash them in a large bowl. Set aside.
3. Heat the oil in a large skillet over medium-high heat. Add the onion and salt and saute, stirring occasionally, until the onion begins to soften, about 2 minutes. Reduce the heat to medium and stir in the garlic, chili powder, cumin, coriander, and cayenne. Saute until the onion is translucent, about 6 minutes more. Add the onion mixture, lentils or split peas, 1/2 cup of the cheese, the walnuts, and crushed tomatoes to the mashed sweet potato and mix well.
4. To Assemble and Bake the Burritos: Preheat the oven to 350. Place a thin bed of shredded cabbage in a 9-x-13-inch baking dish, if desire, or lightly coat the dish with spray, oil, or butter. Fill a tortilla with about one-sixth of the filling and roll it securely. Place it seam side down in the baking dish. Continue with the remaining tortillas. Cover the dish tightly with foil. (You can prepare the burritos 1 to 2 hours ahead up to this point and store at room temperature.) Bake for 30 minutes, or until heated through.
5. Remove the foil from the baking dish. Place 1 or 2 tomato slices on each burrito. Sprinkle the remaining 1/2 cup cheese over them and return the dish to the oven for a few minutes to melt it. Place the burritos on a platter and sprinkle with the cilantro or parsley, if desire. Serve immediately.

Asian Inspiration

I was trying to get inspired for this week's meals by looking in various cookbooks and magazines. While searching, I found this recipe for Chilled Noodle Salad with Mango in Vegetarian Times, which looked absolutely amazing and perfectly refreshing for a warm September evening. Plus, we had a fair number of the ingredients, making it a definite meal for the week. We paired it with Grilled Marinated Asian Tofu for me and a big, juicy steak for Adam. He was in absolute heaven (as was I).


Chilled Noodle Salad with Mango (Vegetarian Times, June 2008)

The recipe calls for bean sprouts, but despite looking everywhere, we couldn't seem to find any. I'm sure the salad would be wonderful with them, but I didn't feel like anything was missing without them. Also, the dressing calls for a red jalapeno chile. We used a red serrano chile with some of the seeds to intensify the heat. In addition, we used walnuts instead of roasted peanuts. I think any type of nut would work well with this dish; they add just the perfect crunch. And, don't skimp on the green onions. The recipe only calls for one, but I added 5 for extra tang. One thing--don't leave out the mint, it truly makes the dish.

Dressing
1/2 cup light brown sugar
1/3 cup fresh lime juice
1/4 cup low-sodium soy sauce
2 cloves garlic, minced (2 tsp.)
1 red jalapeno chile, finely chopped

Salad
8 oz. dried rice-stick noodles
1 large carrot, cut into thin strips
1 1/2 cups thinly sliced leaf lettuce
1/2 cup thinly sliced fresh basil leaves
1/2 cup thinly sliced fresh mint leaves
1/2 English cucumber, halved lengthwise, thinly sliced crosswise
1 cup bean sprouts
1 green onion, thinly sliced
1 large ripe mango, peeled, pitted, and thinly sliced
1/2 cup cilantro leaves
1/2 cup roasted peanuts, crushed, optional

1. To make Dressing: Warm all ingredients in saucepan over low heat until sugar dissolves, stirring occasionally. Cool.
2. To make Salad: Soak noodles in hot water 15 minutes. Drain, and set aside.
3. Cook carrot in pot of boiling water 30 seconds. Transfer to colander with slotted spoon, and rinse under cold water. Add noodles to water and cook 5 minutes, stirring frequently. Transfer to colander with carrots, and rinse under cold water. Drain, and chill.
4. Toss noodles mixture with lettuce, basil, mint, and 1/2 cup Dressing. Divide among 4 bowls. Top with cucumber slices, bean sprouts, and green onion. Arrange mango slices on top, and drizzle with remaining Dressing. Sprinkle with cilantro and peanuts, if desired.


Grilled Marinated Asian Tofu

One of the greatest qualities about tofu is that it can take on any flavor. Just by putting in it in a bag with spices and letting it sit for an hour, you can create a fantastic, flavor-packed meal.

2 slices of tofu
2 tsp. crushed garlic
1 Tbs. soy sauce
1 Tbs. sesame oil

1. Place all of the ingredients in a plastic storage bag.
2. Mix the liquids and garlic around to ensure the tofu has been thoroughly coated. Be careful not to break the tofu. Let the tofu sit room-temperature for at least an hour.
3. Grill on medium-high heat for 5 minutes each side, or until there are nice grill marks.

Rachel's Here Too!

My friend Rachel arrived the day after Carly. Adam and I planned a nice, summery dinner for us all to celebrate being together in California. We ate: Risotto with Grape Tomatoes and Basil, Portobello Mushroom Caps, and Grilled Asparagus. With a fantastic bottle of wine, this meal can't be beat!

Risotto with Grape Tomatoes and Basil

We made alterations to typical recipes of risotto that call of chicken or beef stock and cheese. I, as a vegetarian, don't eat those stocks; however, vegetable broth makes a fine substitution. And, Carly can't eat any dairy, so we simply just eliminated the cheese. I don't think anyone noticed these elements missing from the risotto at all seeing as how we practically demolished it.

1/2 onion, chopped
1 cup aborio rice
4 cups vegetable broth
1/2 cup white wine
1 1/2 cups grape tomatoes, halved
1/4 cup basil, chopped

1. In a medium to large sauce pan on medium heat, saute the onion in a dollop of olive oil until translucent.
2. Add the arborio rice and stir to coat in the olive oil.
3. Add the wine and stir in. Then add the broth about 1/2 to 1 cup at a time, stirring constantly. Add more liquid once the previous amount has soaked into the rice. This is a relatively long process and will take in total about 30 minutes. Continue until the rice is soft and tender.
4. Next, mix in the grape tomatoes and basil.
5. Serve and enjoy!


Portobello Mushroom Caps

Portobello mushrooms are a great alternative to meat, even for the most avid meat-eaters. They have a steak-like quality, especially when grilled.

1 portobello mushroom cap per person
olive oil
salt
pepper

1. Rub the mushroom caps with olive oil; sprinkle with salt and pepper.
2. Place on a grill preheated to medium heat.
3. Grill on both sides, until tender and has grill marks, approximately 5 to 7 minutes a side.


Grilled Asparagus

The grilled asparagus has essentially the same process for cooking as do the mushrooms, which makes the combination perfectly simple while also being perfectly delicious.

2 bunches of asparagus, trimmed (about 1/2 bunch per person)
olive oil
salt
pepper

1. Toss the asparagus in olive oil; sprinkle with salt and pepper.
2. Place in a grill basket on the grill, which has been preheated to medium heat.
3. Grill for approximately 10 minutes, or until the asparagus chars slightly. Make sure to rotate the asparagus for more even cooking.

Carly Comes!

My friend Carly visited this past week (along with Rachel). One of her favorite foods that I make is Sweet Potato Fries. Naturally, I couldn't let her down. So, on the night she arrived, she was welcomed with Grilled Mole Chicken/Tofu, Sweet Potato Fries with Peanut Sauce, and a Sesame Cucumber Salad.


Grilled Mole Chicken/Tofu
All we did for the grilled mole chicken was to coat the chicken in Trader Joe's Mole sauce and grill it up on the hot grill. And, I must give Adam all the credit for that. If tofu is more of your style, make sure to press it with a paper towel to release some of the moisture before grilling. But, other than that, it can be grilled just like chicken. Delicious!


Sweet Potato Fries with Peanut Sauce

This is, I have to say, one of my specialties. Sweet potatoes are so wonderful because they are chock-full of nutrients and taste fantastic--what could be better?

2 sweet potatoes (about 1/2 a potato per person), sliced into wedges
olive oil
kosher or sea salt

1 clove garlic, minced
1/2 cup peanut butter
2 Tbs. soy sauce
1 Tbs. milk

1. Preheat the oven to 400. Line baking sheets with aluminum foil for easy clean-up.
2. Arrange sweet potato wedges on baking sheets. Brush on olive oil and sprinkle with salt.
3. Bake for approximately 10 minutes. Flip the potatoes and sprinkle with salt again.
4. Bake for another 10 to 15 minutes, or until tender. If you want the fries crispier, continue baking until desired crispiness has been reached (you may even want to turn up the oven temperature to 450).
5. In the last few minutes of baking, prepare the peanut sauce. Heat a small sauce pan over medium-low heat. Brown the garlic in a tiny bit of olive oil. Add the peanut butter and melt slightly. Then, add the soy sauce and milk. Mix until the peanut butter has completely melded with the other ingredients. Add more peanut butter if the sauce looks too thin or more of the liquids if the sauce is too thick.
6. Dip your sweet potato fries in the peanut sauce with abandon!


Sesame Cucumber Salad (Cooking Light, August 2005)

Although we used all of the ingredients for the salad as Cooking Light suggests, we did not follow the exact instructions for assembly. We just combined all of the ingredients and let it sit while we completed the rest of the meal--and, it was absolutely fantastic! Here is the true recipe though, so you can decide for yourself whether or not to follow it.

1 3/4 cups (2-inch) julienne-cut English cucumber (about 1 large)
1/4 tsp. kosher salt
1 cup red bell pepper strips
2 Tbs. rice vinegar
2 tsp. grated peeled fresh ginger
2 tsp. dark sesame oil
1/4 tsp. crushed red pepper
1/4 tsp. black pepper

1. Place cucumber in a colander; sprinkle with salt. Toss well. Drain 20 minutes. Combine cucumber and bell pepper in a medium bowl.
2. Combine vinegar, ginger, and oil, stirring with a whisk. Pour over cucumber mixture; toss gently to coat. Stir in crushed red pepper and black pepper.

Roasted Broccoli

It's been a while since I've had a chance to write, but I feel obligated to share this recipe for Roasted Broccoli. It's a really simple side for any meal. We made it this time as an accompaniment for leftovers.

Roasted Broccoli

Red pepper instead of the black pepper will give the broccoli an added kick that is quite wonderful.

1 medium-sized head of broccoli per 2 people, chopped
olive oil
salt
black or red pepper
sugar

1. Preheat oven to 400. Prepare a baking sheet by covering it in aluminum foil.
2. Place the broccoli pieces in a bowl. Coat with olive oil. Then, sprinkle with salt, pepper, and a dash of sugar. Toss to make sure that eat piece of broccoli is coated.
3. Put broccoli on the baking sheet and then into the oven for 15 to 20 minutes, or until browned and crispy.