Cream of the Crop

It isn't very often Adam chooses to have soup, but he did twice in two weeks! I take every advantage of it that I can too. This soup was definitely a winner with an avocado and sweet corn base topped with chicken and/or baked tofu. Before avocado season ends, you must try this recipe as it is a completely healthy and perfectly summery soup.

Avocado-Corn Chowder with Grilled Chicken (Cooking Light, August 2011)

Baked tofu is a great, flavorful, and chewy meat-substitute. I replaced my chicken with savory-flavored tofu, which worked perfectly!

2 ripe avocados, divided

1 1/2 cups water

1/2 cup fresh orange juice

1 tsp. honey

1 tsp. kosher salt, divided

1/2 tsp. freshly ground black pepper, divided

1/4 tsp. ground red pepper (optional)

12 oz. skinless, boneless chicken breast

1 tsp. olive oil

1 small garlic clove, cut in half

1 1/2 cups fresh corn kernels (about 3 ears)

1 cup chopped red bell pepper

1/3 cup chopped green onions

1/4 cup chopped fresh cilantro

4 lime wedges

1. Peel and coarsely chope 1 avocado; place in a blender. Add water, orange juice, honey, 3/4 tsp. salt, 1/4 tsp. black pepper, and red pepper, if desired; blend until smooth. Place in freezer to chill while chicken cooks.

2. Heat a grill pan over medium-high heat. Brush chicken with oil; sprinkle with remaining 1/4 tsp. salt and 1/4 tsp. black pepper. Place chicken in pan; cook 4 minutes on each side or until done. Remove chicken from pan; rub chicken with cut sides of garlic halves. Let chicken stand 10 minutes; cut or shred into bite-sized pieces.

3. Peel and dice remaining avocado. Stir diced avocado, corn, bell pepper, and onions into chilled avocado puree. Spoon chowder into bowls; top with chicken and cilantro. Serve with lime wedges.

Fantastic Fusion

Don't let the number of steps daunt you. This recipe is a must-try. None of the steps are difficult, and you end with a fantastic meal of crunchy rice cakes with flecks of vegetables and the most perfect coconut-sweet potato-ginger sauce that is literally plate-licking good. We added pan-fried tofu and a bed of spinach to the dish, as Didi Emmons suggests in her variations, to create a well-balanced meal.

Golden Rice Cakes with Sweet Potato-Ginger Sauce (Vegetarian Planet, Didi Emmons)

Rice:

3 Tbs. canola or corn oil

2 garlic cloves, minced

2 cups uncooked jasmine rice

2 1/2 cups water

1 tsp. salt

Sweet Potato-Ginger Sauce:

1 medium sweet potato (about 3/4 lb.)

14 oz. coconut milk

1/2 cup water or orange juice

1 Tbs. minced fresh ginger

salt and fresh-ground black pepper to taste

1 carrot, coarsely chopped

1/2 red bell pepper, seeded and coarsely chopped

4 scallions, both green and white parts, coarsely chopped, and 2 scallions, finely chopped

2 eggs, beaten

1. In a saucepan with a tight-fitting lid, heat 1 Tbs. of the canola or corn oil with the garlic over medium heat for 1 minute, stirring constantly. Add the jasmine rice, and stir constantly for 1 minute more. Add the water and salt. Bring the rice to a boil, then reduce the heat to low, cover the pan, and cook the rice for 15 minutes. Transfer the rice to a large bowl, and let it cool for 15 minutes.

2. While the rice cooks, cut the sweet potato into thirds. Place the pieces in a pot, and cover them with cold water. Bring the potatoes to a boil, and cook them until they are tender, about 20 minutes. Drain them, and let them cool.

3. In a saucepan, bring the coconut milk, the water or orange juice, and the minced ginger almost to a boil, then turn the heat to low, and cook for 5 minutes. Remove the pan from the heat.

4. Slip the skin off the cooled sweet potato, and puree the flesh with the coconut-ginger liquid in a blender or food processor. Pour the sweet potato puree back into the saucepan, and add salt and pepper. Keep the sauce warm.

5. Mince the carrot, the red pepper, and the coarsely chopped scallions in a food processor. Add half of the jasmine rice and the 2 beaten eggs, and run the machine in spurts until the mixture has a mealy consistency. Put this mixture back into the bowl with the rest of the jasmine rice, and mix well. Put half of this mixture into a clean bowl.

6. Heat two skillets or a large griddle over medium-high heat. Divide the remaining canola or corn oil between the skillets, or spread it all on the griddle. Divide the rice mixture in each bowl into thirds. Form each of the six parts into a ball, then place each ball in a skillet or on the griddle, and pat the ball down to form a cake about 1 1/2 inches thick. Fry the cakes for 3 to 4 minutes per side, or until they are golden brown.

7. Reheat the sauce, and ladle it onto plates. Place a rice cake on each plate, and top with the finely chopped scallions.

Variations: To make this entree heartier, embellish it with some pan-fried tofu. Or rest the rice cake on some spinach that has been pan-fried in olive oil and formed into a round slightly larger than the rice cake, and ladle the sauce around the spinach.

Finally!

It has been ridiculously long since I've had the chance to update my blog. And, it hasn't been for not wanting to write, it's been for having literally zero time. I am hoping that I will have more time in the future to share my love of food with those who I love (and the very few who read this who I don't know). Because it has been so long since I've written, the recipes will definitely not be in the order that I made them.

One recipe Adam and I recently tried out was Sauteed Chicken with Sage Browned Butter. I, of course, used tofu instead of chicken. We decided that chicken is a great protein for Adam that we just don't feel very confident cooking. To fix this problem, we just need to experiment, which is exactly what we did. It turned out wonderfully especially since we paired it with Braised Fennel with Parmesan and a simple salad!


Sauteed Chicken with Sage Browned Butter (Cooking Light, January/February 2011)

4 (6-oz.) skinless, boneless chicken breast halves
1/4 tsp. salt
1/4 tsp. black pepper
cooking spray
1/2 cup all-purpose flour
3 Tbs. butter
2 sage sprigs
1 Tbs. minced shallots
1 tsp. chopped fresh thyme
2 Tbs. lemon juice
fresh sage leaves (optional)

1. Place each breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat; coat with cooking spray. Place flourr in a shallow dish; dredge chicken in flour. Add chicken to pan; saute for 4 minutes on each side or until done. Remove chicken from pan.
2. Add butter and sage sprigs to pan; cook over medium heat until butter browns. Discard sage. Add shallots and thyme; cook for 30 seconds. Add lemon juice; cook for 30 seconds. Serve with chicken. Garnish with sage leaves, if desired.

Braised Fennel with Parmesan (Moosewood Restaurant: New Classics, The Moosewood Collective)

I was skeptical about fennel before this dish, but now I want to make this side dish all the time. I actually think this was the highlight of the meal, so you should definitely try this one out.

Saute
2 fennel bulbs
2 Tbs. olive oil
3 garlic cloves, chopped
1 tsp. freshly ground fennel seeds
1 tsp. salt
3 Tbs. water

Seasoned Bread Crumbs
2 Tbs. olive oil
1 garlic clove, chopped
1/2 cup bread crumbs

Topping
1/3 cup Parmesan cheese
freshly ground black pepper to taste
1 to 2 Tbs. chopped fennel fronds

1. Slice the tops off the fennel bulbs, reserving several fronds for garnish. Remove the outer layers of the bulbs if bruised or soft. Slice the bulbs lengthwise into narrow wedges about 1/8 inch wide.
2. In a large skillet, heat the olive oil and saute the garlic and ground fennel for several seconds. Stir in the salt and the sliced fennel and saute for 1 to 2 minutes. Add the water, cover, and increase the heat slightly. Simmer, stirring occasionally, for 10 to 15 minutes, until tender.
3. Meanwhile, make the seasoned bread crumbs. Warm the olive oil in a small heavy skillet. Add the garlic and saute for a few seconds. Add the bread crumbs and stir until golden and crunchy, about 5 minutes. When the fennel is tender, transfer it to the serving dish and evenly sprinkle with the bread crumbs.
4. Serve topped with grated Parmesan, pepper, and chopped fennel fronds.

Chili and Cornbread

Chili and corn bread is the ultimate in comfort food meals for me. So when a slight wind picked up in the Bay Area, I immediately wanted to make chili. I wanted to make a different version of this comfort food than I usually do, so I looked to Moosewood for help. Their version of chili turned out to be not so different than mine, but their cornbread included additions that I had never thought of. When in need of a warm, comforting meal, this one is sure not to disappoint.

Chili with Tofu or TVP (Moosewood Restaurant New Classics, The Moosewood Collective)

3 Tbs. olive oil
1 Spanish onion, chopped
2 garlic cloves, minced or pressed
1 Tbs. ground cumin
1 Tbs. ground coriander
1 to 2 tsp. chili powder
1 medium zucchini or yellow summer squash, diced
1 large red or green bell pepper, stemmed, seeded, and chopped
1 cake tofu, frozen, thawed, and ground, or 12 to 14 oz. prepared textured vegetable protein
3 cups diced tomatoes with juice (28-oz. can)
2 cups cooked pinto beans with liquid (15-oz. can)
2 cups cooked red kidney beans with liquid (15-oz. can)
2/3 cup tomato paste (6-oz. can)
2 Tbs. minced fresh parsley
your favorite salsa and/or Tabasco sauce or other hot sauce to taste
salt to taste
shredded Cheddar or Monterey Jack cheese, or sour cream

1. Heat the oil in a large nonstick skillet on medium-high heat. Add the onions and garlic and saute on medium-high heat until soft. Add the cumin, coriander, and chili powder and stir well. Mix in the diced squash and peppers, cover, and continue to cook for about 3 minutes. Stir in the ground tofu or textured vegetable protein and cook for several more minutes until heated through.
2. Meanwhile, in a soup pot, heat the tomatoes and beans on medium heat. Stir in the tomato paste. Transfer the hot skillet ingredients to the pot and stir well. Add the parsley and season with salsa or Tabasco sauce and salt.
3. Serve in bowls or mugs, topped with sprinklings of cheese or dollops of sour cream.


Blue Cornmeal Muffins (Moosewood Restaurant New Classics, The Moosewood Collective)

I could not find blue cornmeal at my local grocery store, so I just used yellow cornmeal.

1 cup blue cornmeal
1 1/2 cups unbleached white flour
2 tsp. baking powder
1 tsp. salt
2 Tbs. sugar
1 1/2 cups shredded Cheddar or Monterey Jack cheese, lightly packed
2 eggs
1/2 cup vegetable oil
1 1/4 cups milk
1 1/2 cups minced red bell peppers
1 fresh green chile, seeded and minced

1. Preheat the oven to 350. Prepare a standard 12-cup muffin tin by either lightly brushing the cups with oil or lining them with paper liners.
2. In a large bowl, sift together the cornmeal, flour, baking powder, salt, and sugar. Stir in the cheese. In a separate bowl, lightly beat the eggs. Stir in the oil, milk, peppers, and chiles. Make a well in the dry ingredients and pour in the liquid mixture. Stir just to combine without overmixing. Spoon about 1/3 cup of batter into each muffin cup.
3. Bake for 20 to 30 minutes, until golden brown and a knife inserted in the center of a muffin comes out clean. Cool on a rack.

Hearty Fall Salad

September's Cooking Light included a series of vegetarian grain salads that all looked fantastic. The previously posted quinoa salad was one of them, and here is another. This Toasted Barley, Green Bean, and Shiitake Salad with Tofu was also delicious and worth trying. The toasted barley has a nutty flavor and chewy texture that melds well with the shiitakes and tofu. Adam is not a fan of green beans, so we exchanged them for asparagus spears. The dressing was a bit sweet for our taste, but that could easily be toned down. And, this salad does take quite a long time to make. I would make it over the weekend and pack it for lunches. All in all though, a nice, hearty fall salad for a brisk, sunny day.

Toasted Barley, Green Bean, and Shiitake Salad with Tofu (Cooking Light, September 2010)

Tofu:
1 (12-oz.) package extra-firm tofu, drained and cut into 5 (1-inch-thick) slices
1 Tbs. brown sugar
2 Tbs. lower-sodium soy sauce
1 tsp. grated peeled fresh ginger
1 tsp. dark sesame oil
1 garlic clove, grated
cooking spray

Salad:
2 Tbs. dark sesame oil, divided
1 cup uncooked pearl barley
5 cups water
3/4 tsp. salt, divided
1 lbs. green beans, trimmed and cut into 2-inch pieces
10 oz. large shiitake mushrooms, stems removed
1 1/2 cups thinly sliced green onions
1/4 cup rice wine vinegar
2 Tbs. lower-sodium soy sauce
2 Tbs. agave nectar or honey
2 tsp. finely grated peeled fresh ginger
1 garlic clove, minced

1. To prepare tofu, place tofu slices on several layers of paper towels; cover with additional paper towels. Top with a cutting board; place a heavy skillet on top of cutting board. Let stand 45 minutes, pressing down occasionally. Cut each tofu slice into 10 cubes; arrange in a single layer in a shallow dish.
2. Preheat oven to 375.
3. Combine brown sugar and next 4 ingredients (through garlic) in a small bowl. Pour sugar mixture over tofu in dish, and turn to coat. Let stand for 25 minutes. Arrange tofu in a single layer on a baking sheet coated with cooking spray. Bake at 375 for 35 minutes, turning after 15 minutes. Cool completely.
4. To prepare salad, heat 1 tsp. sesame oil in a heavy saucepan over medium-high heat. Add barley to pan; cook 3 minutes or until lightly toasted, stirring frequently. Add 5 cups water and 1/2 tsp. salt; bring to a boil. Reduce heat, and simmer 45 minutes or until barley is tender. Drain; cool completely. Place barley in a large bowl.
5. Cook green beans in boiling water for 4 minutes or until crisp-tender. Drain and plunge green beans into ice water. Drain well; pat dry. Add beans to barley.
6. Heat a grill pan over medium-high heat. Brush tops of mushrooms with 2 tsp. oil. Add mushrooms to pan, oiled side down. Cook 5 minutes or until browned. Sprinkle evenly with remaining 1/4 tsp. salt. Cool slightly; slice mushrooms thinly. Add tofu, mushrooms, and green onions to barley mixture.
7. Combine remaining 1 Tbs. oil, rice wine vinegar, 2 Tbs. soy sauce, agave nectar or honey, grated ginger, and minced garlic in a small bowl, stirring with a whisk. Drizzle over barley mixture in bowl; stir well to combine. Serve at room temperature or chilled.

One of the Best

This was a meal that was absolutely fabulous. We actually deemed it one of our best meals that we have made recently. And, to top it all off, it was pretty fast. We changed the recipe ever so slightly to Salmon and Tofu with Mint-Yogurt Sauce instead of Arctic Char with Cilantro-Yogurt Sauce, but we still accompanied it with the Red Pepper-Coconut Rice that Cooking Light suggested and sauteed broccolini. Delish! Definitely worth trying this week.

Arctic Char with Cilantro-Yogurt Sauce (Cooking Light, September 2010)

1/2 cup 2% Greek-style plain yogurt
1/4 cup finely chopped peeled cucumber
2 Tbs. chopped fresh cilantro
1/2 tsp. fresh lime juice
1/8 tsp. salt
2 tsp. olive oil
4 (6-oz.) arctic char or salmon fillets, skinned
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
lime wedges (optional)

1. Combine first 5 ingredients; chill.
2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fillets with 1/2 tsp. salt and pepper. Add fillets to pan; cook 3 minutes on each side or until done. Serve fillets with sauce and lime wedges, if desired.


Red Pepper-Coconut Rice

Bring 1 cup jasmine rice, 1/4 tsp. salt, 1/4 tsp. crushed red pepper, and 1 (14-oz.) can light coconut milk to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat. Stir in 1/2 cup diced red bell pepper; cover and let stand 5 minutes.

Party in Your Mouth

This meal had such an amazing combination of flavors from sweet to salty to tangy. The Pork Chops (or tofu chops) with Maple Mustard Glaze accompanied by an asparagus, spinach, orange, and avocado grain salad was a meal that I will definitely try to re-create. Adam tasted both the pork chop and tofu versions of the meal and stated that they had completely different flavors but that both were fantastic in their own ways. So, whether you are vegetarian or not, you can have a fabulous meal.

I wasn't able to take a picture of this dinner because my battery ran out in my camera, but it looked pretty beautiful.


Pork Chops with Maple Mustard Glaze (Cooking Light, May 2006)

1 tsp. butter
4 (4-oz.) boneless pork loin chops, trimmed
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 cup fat-free, less-sodium chicken broth [or veggie broth]
1/4 cup pure maple syrup
2 Tbs. Dijon mustard
1 tsp. chopped fresh sage
1 tsp. chopped fresh thyme
2 tsp. heavy cream

1. Melt butter in a large nonstick skillet over medium heat. Sprinkle pork chops evenly with salt and pepper; add pork to pan. Cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.
2. Add broth and next 4 ingredients to pan. Bring to a boil, and cook 3 minutes or until slightly thick. Stir in cream, and reduce heat to medium. Return pork to pan; simmer 3 minutes or until pork is done, turning once.


Asparagus, Orange, and Avocado Grains

1 1/2 cups Great Grains from Trader Joe's or a grain of your choice
1 cup vegetable broth
1 bunch asparagus, chopped into big bites
3 handfuls of spinach
2 oranges, 1 supremed, the other juiced
1 avocado, chopped
salt and pepper to taste

1. Prepare the grains according to package directions with the vegetable broth. Add the chopped asparagus and spinach in the last 3 minutes of cooking, placing a lid on top of the grains. Once the grains are cooked and the asparagus is tender, remove the grains from the stove and put into a bowl.
2. Supreme the orange by cutting off the peel and cutting each section separately from the orange. Mix the sections, orange juice, avocado, and salt and pepper with the grains. Enjoy!

A Vegetarian's Springtime Delight

Food and Wine often has complicated recipes with expensive ingredients. But, this month there were a few recipes that caught our eye that seemed simple enough, which they were! The tofu Caesar salad and eggplant dip made for a perfect vegetarian spring-time meal.


Caesar Salad with Crispy Tofu Croutons (Food and Wine, May 2010)

This salad is a healthier version than the original with the tofu-based salad dressing. The recipe calls for anchovies, but to make it vegetarian I added approximately 1 Tbs. of capers instead. I also omitted the Worcestershire sauce

6 oz. soft silken tofu, drained
1 1/2 Tbs. extra-virgin olive oil
1 1/2 Tbs. fresh lemon juice
1 1/2 Tbs. freshly grated Parmigiano-Reggiano cheese, plus a little more for serving
1 oil-packed anchovy fillet, drained
1 small garlic clove
1/2 tsp. Worcestershire sauce
1/2 tsp. Dijon mustard
salt and freshly ground pepper
one 14-oz. package firm tofu, drained and cut into 3/4-inch cubes
vegetable oil, for frying
1/2 cup cornstarch
2 romaine hearts (1 lbs.), torn into bite-size pieces

1. In a blender, puree the silken tofu with the olive oil, lemon juice, and 1 1/2 Tbs. of Parmigiano-Reggiano, the anchovy, garlic, Worcestershire and mustard; season the dressing with salt and pepper.
2. Wrap the firm tofu in paper towels and press out some of the water. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. In a bowl, toss the tofu with the cornstarch until coated. Add the cubes to the oil and fry over moderately high heat, turning once, until crisp, about 8 minutes. Using a slotted spoon, transfer the croutons to a paper towel-lined plate; season with salt.
3. In a large bowl, toss the romaine with the dressing and two-thirds of the croutons. Transfer the salad to plates and top with the remaining croutons. Sprinkle with Parmigiano and serve.



Pot-Roasted Eggplant with Tomatoes and Cumin (Food and Wine, May 2010)

This recipe takes a while because the eggplant roasts in a pot for 40 minutes. However, there isn't a lot of hands-on time, which makes this recipe pretty simple. We did decide that we would add a little bit more heat to the dip with more cayenne or a serrano pepper, but the flavor was still awesome without it.

1 large eggplant (1 1/4 lbs.)
4 garlic cloves, minced
kosher salt
1 cup drained, canned diced tomatoes
3 Tbs. extra-virgin olive oil
3 Tbs. chipped parsley
1 Tbs. cilantro leaves
2 tsp. sweet smoked paprika
3/4 tsp. ground cumin
pinch of cayenne pepper
1 Tbs. fresh lemon juice
freshly ground black pepper

1. Heat a large enameled cast-iron casserole. Using a fork, prick the eggplant in a few places. Add the eggplant to the casserole, cover and cook over moderately low heat, turning once, until charred on the outside and soft within, about 40 minutes.
2. Transfer the eggplant to a colander set in the sink. Using a sharp knife, make a lengthwise slit in the eggplant; let drain for 10 minutes. Scrape the flesh into a bowl, discarding the skin and any hard seeds; mash to a puree and transfer to a large skillet.
3. Using the side of a large knife, mash the garlic to a coarse paste with 1 tsp. of salt. Add the paste to the skillet along with the tomatoes, olive oil, parsley, cilantro, paprika, cumin and cayenne. Cook over moderate heat, stirring occasionally, until all the liquid has evaporated, about 10 minutes. Stir in the lemon juice and season with salt and pepper. Serve warm or at room temperature.

Middle Eastern Monday

Middle Eastern food is fresh, light, and perfect for a warm spring evening. And this meal was exactly that. The Spicy Chicken Shawarma was easy to change into a vegetarian dish by substituting the chicken with tofu. Both the chicken and tofu versions were absolutely delicious, especially for a quick and filling weeknight meal.


Spicy Chicken Shawarma (Cooking Light, April 2010)

2 Tbs. finely chopped fresh parsley
1/2 tsp. salt
1/2 tsp. crushed red pepper
1/4 tsp. ginger
1/4 tsp. cumin
1/8 tsp. coriander
5 Tbs. plain low-fat Greek-style yogurt, divided
2 Tbs. fresh lemon juice, divided
3 garlic cloves, minced and divided
1 lbs. skinless, boneless chicken breast halves, thinly sliced
2 Tbs. extra-virgin olive oil
1 Tbs. tahini
4 (6-inch) pitas, halved
1/2 cup chopped cucumber
1/2 cup chopped plum tomato
1/4 cup prechopped red onion

1. Combine first 6 ingredients in a large bowl; stir in 1 Tbs. yogurt, 1 Tbs. juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; saute 6 minutes or until browned and done, stirring frequently.
2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 Tbs. lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 tsp. tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 Tbs. cucumber, 1 Tbs. tomato, and 1 1/2 tsp. onion.

Salad Suggestions

This isn't so much of a recipe as a suggestion for salad toppings. Adam's parents had come for a visit and we ended up buying way too much food for our fondue night and picnic in wine country. We had to be creative in finding ways to use the food in new and interesting ways. The first of these was a salad. We topped salad greens with apple pieces, sliced watermelon radish, blue cheese, steamed asparagus, and homemade croutons. I had a little bit of cubed tofu on my salad for some protein while Adam had sauteed shrimp. Adam sauteed the shrimp with minced garlic, then added a splash of white wine and chopped parsley. The croutons were made in a similar way by placing cubed bread in a saute pan with olive oil and a pad of butter, a bit of garlic, a splash of white wine, and parsley. All I can say is that the options for salad are endless, and here are just a few more suggestions that you may want to add to your repertoire.

Awesomeness

This meal is not for the faint of heart. You must like spice and you must like flavor. All those who do not like these things, please, do not make this meal. You will not like it. For those of you who do, this coconut rice with tomato sambal and carrot salad meal is just what you need to spice up your night. I thought about eating the leftovers for lunch from the moment I woke up to the time lunch finally came. If this description doesn't sell you, I don't know what else to say other than MAKE IT!


Carrot and Cilantro Treat for All (Jamie's Dinners, Jamie Oliver)

We added slices for extra-firm tofu for some added protein to this meal, but the carrots totally spoke for themselves and don't need anything else.

6 medium carrots, washed and peeled
a large handful of fresh cilantro, leaves picked
4 tsp. sesame seeds, toasted, or poppy seeds

For the dressing
zest and juice of 1 orange
2 lemons
extra virgin olive oil
2 heaping Tbs. sesame seeds, toasted
sea salt and freshly ground black pepper

First of all, slice the carrots or cut them up into fine ribbons, matchsticks or batons. Put them into a salad bowl with the cilantro leaves and the sesame or poppy seeds. To make the dressing, finely grate the zest of the orange into a bowl. Add the orange juice, the juice of 1 1/2 lemons and about 4 times that amount of extra virgin olive oil. Pound your toasted sesame seeds to a pulp in a pestle and mortar, then add to the dressing. Mix well, then season to taste with salt, pepper and possibly more lemon juice to make it nice and zingy so that you can taste it once you've dressed the salad. Once the salad is dressed, the flavor of the lemon will lesson, so get eating straight away.


Coconut Rice with Spicy Tomato Sauce (Nasi Lemak with Sambal Tomat) (Cooking Light, March 2008)

Rice:
3 cups light coconut milk
2 cups uncooked long-grain white rice
2 bay leaves
1/2 tsp. kosher salt

Sambal:
8 red Thai chiles [we used serranos]
1 Tbs. peanut oil
1 cup peeled and quartered shallots (about 4 large)
2 tsp. minced garlic
1 Tbs. brown sugar
1 tsp. grated lime rind
2 Tbs. fresh lime juice
1 (14.5-oz.) can whole plum tomatoes, undrained, seeded, and chopped
1/4 tsp. kosher salt

1. To prepare rice, combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Let stand 5 minutes; discard bay leaves. Fluff rice with a fork. Stir in 1/2 tsp. salt.
2. To prepare sambal, seed 7 chiles; leave seeds in 1 chile. Mince chiles. Heat oil in a large saucepan over medium-high heat. Add shallots and garlic to pan; saute 3 minutes or until lightly browned. Add chiles and sugar to pan; saute 1 minute or until fragrant. Add rind, juice, and tomatoes to pan; cover, reduce heat, and simmer 20 minutes or until thickened. Stir in 1/4 tsp. salt. Serve sambal over rice.

Asian Fusion Soup

I always love the idea of pho, the Vietnamese soup with meat and toppings such as bean sprouts and hot sauce. But, I can never eat it because of the broth and, obviously, the meat that makes up the main component of the soup. So, Adam and I decided to make our own version. We cheated a little bit by using a prepared mushroom soup mix that came along with the udon noodles, but you could definitely make your soup with veggie broth. With the mix of the Japanese udon noodles, shiitake mushrooms, bean sprouts, sriracha, and lime juice, the soup is definitely not a pure pho, but it certainly satisfied the pho craving.


Asian Fusion Mushroom Noodle Soup

I am not going to include amounts, because you might want to alter them depending on your preferences and the size of the noodle packets. Feel free to use your imagination with this soup.

packets of fresh udon noodles with broth packets(we used packets that came from the fresh noodle section)
bok choy, sliced
shiitake mushrooms, sliced
tofu, cut in 1/2-inch cubes
bean sprouts
cilantro
lime wedges
Sriracha hot sauce

1. Bring water to a boil. Use the noodle packages to determine the amount of water needed. Add the broth packets, bok choy, mushrooms, and tofu. When the vegetables and tofu have softened, add the noodles. Cook until the noodles are tender.
2. Ladle the soup into bowls. Top with bean sprouts, cilantro, lime wedges, and hot sauce.

Veggie and Polenta Perfection

This meal, once again, took no time to prepare. It's a perfect weekday dinner that gives you all the nutrients you need after a hard day's work. Polenta is covered with an array of sauteed vegetables and baked tofu. You can use any vegetables you have on hand, these just happened to be what we had in the fridge.

Polenta with Sauteed Vegetables and Savory Baked Tofu


4 cups water
1 cup Polenta
1 tsp. salt
1 Tbs. butter
2-3 small zucchini, sliced into rounds
1/2 red onion, chopped
1 portobello mushroom, sliced
2 cloves garlic, minced
1 package Savory flavored baked tofu, cubed
3/4 cup cherry tomatoes, halved
salt and pepper to taste

1. Prepare polenta by boiling and salting the water. Add the polenta and stir until slightly thickened. Lower the temperature to medium-low and allow the polenta to completely thicken, stirring occasionally. This will take 20-25 minutes. Stir in the butter.
2. Meanwhile, saute the zucchini rounds in a large skillet with a bit of olive oil over medium-high heat. Once the rounds are slightly browned, turn them and add the onion and mushroom. Once the onion and mushroom have softened, add the garlic and tofu. Saute until everything is at its desired doneness. Add the cherry tomatoes and heat through. Season to taste. Serve over the polenta, and enjoy!

Protein-packed Enchiladas

These enchiladas have a wonderfully smokey flavor to them because of the chipotles in the sauce. And, not only do they have wonderful flavor, they are also packed with protein. The filling has beans, tofu, and cottage cheese, and the sauce is full of almonds. Healthy and delicious?! What could be better?


Nutty Enchiladas with Spicy Chile Sauce (Vegetarian Planet, Didi Emmons)

Filling:
1 Tbs. olive oil
2 carrots, chopped fine
1 1/2 cups minced onions
1 garlic clove, minced
1 tsp. chopped fresh oregano, or 1/2 tsp. dried oregano
1 16-oz. package firm tofu
10 oz. fresh spinach, large stems removed (optional)
1 1/2 cups (1 15-oz. can) cooked, rinsed, and drained black beans
1 cup low-fat or nonfat cottage cheese
1/2 tsp. salt
fresh-ground black pepper to taste

Sauce:
1 Tbs. olive oil
1 large garlic clove, minced
2 tsp. chili powder
1 tsp. cumin seeds
3 cups (about 8) finely chopped plum tomatoes
1/4 cup sherry
1 Tbs. red or white wine vinegar
1 1/3 cups water
1 pinch ground cloves
1 [or 2] chipotle pepper (dried and soaked in hot water 30 minutes, or canned in adobo sauce), or 1/4 tsp. liquid smoke
1/4 cup chopped almonds, lightly toasted
1/2 tsp. salt
fresh-ground black pepper to taste

4 10-inch or 8 6- to 8-inch flour tortillas

1. Make the filling: In a large skillet, preferably non-stick, heat the olive oil over medium heat. Add the carrots, onions, garlic, and oregano. Saute for about 8 minutes, stirring frequently. Meanwhile, take the tofu out of its water, and put it into a bowl. With your hands, break up the tofu by squeezing it through your fingers. Stir the spinach, if you're using it, into the onions and carrots, and cook until the spinach wilts. Stir in the black beans, and then the cottage cheese, tofu, salt, and pepper. Take the pan off the heat.
2. Make the sauce: In a medium-sized saucepan, heat the olive oil over medium heat. Add the garlic, chili powder, and cumin seeds. Stir constantly for 30 seconds, making sure the garlic does not brown. Add the tomatoes, then the sherry, vinegar, and water, and let the mixture simmer for 4 minutes. Add the cloves and chipotle pepper, and simmer 6 to 8 minutes more, sitrring once or twice. Remove the pan from the heat.
3. Grind the almonds fine in a food processor or blender. If you used a dried chipotle, remove it from the sauce. Add half of the sauce to the blender or food processor, puree the mixture, and transfer it to a bowl. Puree the second half of the sauce, and add it to the first half. Season the sauce with salt and pepper. If you used a dried chipotle and you'd like a hotter sauce, chop the chipotle fine, and stir it in.
4. Assemble the dish: Preheat the oven to 350. On your work surface, lay out 1 large tortilla or 2 small ones. Fill the tortilla(s) with one-quarter of the filling. Roll the tortilla(s) tight, folding in the sides as you roll. Fill the remaining tortillas the same way. Place the filled tortillas in a casserole dish large enough to hold them snugly. Pour the sauce over the enchiladas, then cover the dish with foil. Bake the enchiladas for 20 minutes. Serve the enchiladas hot.

Asian Pasta Perfection

I love anything with peanut butter; sweet, savory, it doesn't matter to me. So when I saw this recipe for Cold Peanut Noodles with Shrimp in Cooking Light, I knew I had to adapt it so that Adam and I would both enjoy it. And we certainly did enjoy it. We followed the recipe except for when they added the shrimp, we omitted that step and stir-fried some tofu and seared some scallops instead. All I can say is delish!


Cold Peanut Noodles with Shrimp (Cooking Light, December 2009)

1 Tbs. chopped fresh basil
2 Tbs. rice vinegar
2 Tbs. low-sodium soy sauce
2 Tbs. creamy peanut butter
1 Tbs. dark sesame oil
1 tsp. bottled ground fresh ginger
1 tsp. chile paste with garlic
1/4 tsp. salt
1 garlic clove, minced
12 oz. fresh Chinese egg noodles
1 cup matchstick-cut carrots
8 oz. peeled and deveined medium shrimp
1 1/2 cups julienne-cut red bell pepper
1/2 cup thinly sliced green onions, divided
1/2 cup chopped dry-roasted peanuts

1. Combine first 9 ingredients in a large bowl; set aside.
2. Cook noodles in boiling water 1 minute. Add carrots and shrimp; cook 2 minutes or until shrimp are done. Drain in a colander over a bowl, reserving cooking liquid. Rinse noodle mixture under cold water; drain. Add noodle mixture, bell pepper, and 1/4 cup onions to peanut butter mixture, tossing to combine. Add enough of reserved cooking liquid to keep sauce creamy. Sprinkle with remaining 1/4 cup onions and peanuts.

So Stew Me

This Indonesian Bean-Curd Stew from Vegetarian Planet has a great combination of flavors from the coconut milk to the lime juice and coriander. We used the vegetables the recipe calls for, but any veggie substitution would work. I think broccoli would soak up the sauce incredibly well, and I think Adam would like that better than the green beans anyway. We served this like a chili, but serving the stew over rice or quinoa would be a more filling option.


Indonesian Bean-Curd Stew (Vegetarian Planet, Didi Emmons)

2 Tbs. lime juice (from about 1 lime)
2 tsp. minced fresh ginger
1 tsp. salt, or more, to taste
8 oz. tofu, cut into 1/2-inch cubes
1 Tbs. canola or corn oil
2 cups chopped onions
1 large garlic clove, minced
1 tsp. ground coriander seeds
1/2 tsp. ground cumin seeds
1/4 tsp. ground cloves
1 cup coconut milk (you can freeze any left in the can for later use)
2 cups water or vegetable stock
3 small carrots, peeled and cut into 1/4-inch rounds
1/4 tsp. chile flakes
1 1/2 cups 1-inch-long pieces green beans
1 small zucchini, cut into 1/2-inch cubes
2 Tbs. chopped cilantro (optional)
fresh-ground black pepper to taste

1. Marinate the tofu: In a bowl, combine the lime juice, fresh ginger, and 1/2 tsp. salt. Stir, and add the chopped tofu. Leave the tofu in the marinade or 30 minutes, tossing it once or twice.
2. Heat the oil in a large skillet over medium heat. Add the onions, and saute them until they have softened, stirring frequently. Add the garlic, coriander, cumin, and cloves, and cook, stirring constantly, for 2 minutes. Add the coconut milk, water or stock, and 1/2 tsp. salt, and bring the stew to a simmer. Simmer it for 10 minutes, uncovered.
3. Add the carrots and chile flakes, and simmer the stew for 5 minutes. Then add the tofu and its marinade, the green beans, and the zucchini, and simmer the stew 8 minutes more.
4. Stir in the cilantro, if you're using it. Add salt and pepper to taste, and serve the stew.

Change of Mind

Adam and I had both made up our minds that cooked carrots were just no good. But, we decided to branch out and give them a try after looking in this month's Food and Wine Magazine. And I am glad we did! Apparently cooked carrots doused in butter and herbs are fantastic; we couldn't get enough of them. Adam followed the recipe and had seafood with his carrots, but he changed it from bass to scallops which he just seared with some salt and pepper on each side. We also made some quinoa with arugula and savory-spiced baked tofu stirred in at the end. I was more than happy that we had leftovers and that we had changed our mind about cooked carrots!


Striped Bass with Sweet Carrots and Cider Glaze (Food and Wine, November 2009)

1/2 cup apple cider
1/2 cup cider vinegar
1 Tbs. unsalted butter
3 Tbs. extra-virgin olive oil
1 1/2 lbs. carrots, peeled and sliced on the diagonal, 1/8 inch thick
2 garlic cloves, crushed and peeled
2 rosemary sprigs
salt and freshly ground black pepper
1 Tbs. chopped parsley [we used cilantro]
1 Tbs. vegetable oil
4 (6-oz.) skinless striped bass fillets or other sustainable meaty white fish fillets

1. In a nonreactive saucepan, boil with cider and cider vinegar over high heat until reduced to 2 Tbs., 15 minutes. Remove from the heat and stir in the butter.
2. Meanwhile, in a nonstick skillet, heat the olive oil. Spread the carrots in an even layer and add the garlic and rosemary. Cook over moderately high heat, without stirring, for 3 minutes. Reduce the heat to moderate and cook, stirring until the carrots are just tender and richly caramelized, 5 minutes longer. Discard the garlic and rosemary. Season the carrots with salt and pepper. Stir in parsley and half of the cider glaze.
3. In a nonstick skillet, heat the vegetable oil. Season the fish with salt and pepper and add to the skillet. Cook over moderately high heat until the fillets are lightly browned, 4 minutes. Turn and cook until the fish is just white throughout, 2 minutes longer.
4. Transfer the caramelized carrots to plates and set the fish on top. Drizzle with the remaining cider glaze and serve.

Spice is Nice

Adam picked out this meal. And, I must say that he picked a mighty good one. This Halibut (or tofu) with Spicy Mint-Cilantro Chutney was fantastic! The chutney was creamy and spicy all at the same time; I couldn't get enough of it. To round out the meal we roasted some sweet potatoes and broccoli in the oven on 400 for 30 minutes. For lunch the next day I piled the chutney on top of the extra veggies to get the most possible chutney I could.

Halibut with Spicy Mint-Cilantro Chutney (Cooking Light, November 2009)

To make vegetarian, simply substitute tofu for the halibut. Adam and I each loved our respective versions.

1 serrano pepper, halved
1/2 cup fresh cilantro leaves
1/2 cup chopped green onions
1/4 cup 2% Greek-style yogurt
4 tbs. 1/3-less-fat cream cheese
1 1/2 tsp. fresh lemon juice
1/2 tsp. minced peeled fresh ginger
1/8 tsp. salt
1/8 tsp. sugar
1/8 tsp. cumin seeds
1 garlic clove, crushed
2 Tbs. chopped fresh mint
1/2 tsp. garam masala
1/4 tsp. salt
4 (6-oz.) skinless halibut fillets
1 Tbs. canola oil
1 Tbs. butter

1. Remove seeds from half of serrano pepper; leave seeds in other half of pepper. Place both pepper halves in a mini food processor; pulse 5 times or until minced. Add cilantro and next 9 ingredients (through garlic); process until smooth. Stir in mint.
2. Heat a large nonstick skillet over medium-high heat. Combine garam masala and 1/4 tsp. salt; sprinkle evenly over fish. Add oil and butter to pan; cook 3 minutes on each side or until desired degree of doneness. Serve chutney with fish.

Wasabi!

One of my absolute favorite foods is sweet potatoes. They are both savory and sweet, can be made creamy or crunchy, and are all around just perfect. As I was flipping through cookbooks, I was instantly attracted to the recipe for Wasabi Mashed Sweet Potatoes in Moosewoods Restaurant New Classics. To create a complete meal, I made tofu seasoned with Chinese Five-Spice Powder and greens with ginger and garlic. To prepare the tofu, I patted the tofu with paper towels to release the extra moisture, then sprinkled salt, pepper, and Chinese Five-Spice on both sides. I proceeded to brown the tofu in a skillet over medium-high heat. To prepare the greens (they can be any type of green you prefer or have on hand), I simply sauteed garlic and ginger until fragrant in a bit of olive oil, then added the greens and continued to saute until wilted. The ginger from the greens, the Five-Spice from the tofu, and the wasabi and brown sugar from the potatoes complemented each other perfectly to create a harmonous meal of spice and flavor.


Wasabi Mashed Sweet Potatoes (Moosewood Restaurant New Classics)

6 cups cubed peeled sweet potatoes
water to cover
1 tsp. salt
1 Tbs. wasabi powder
1/4 cup butter
salt to taste
pure maple syrup or brown sugar to taste

1. In a covered pot, bring the sweet potatoes, water, and salt to a boil. Lower the heat and simmer until the sweet potatoes are very soft and easily pierced with a fork. Drain, reserving some of the cooking water.
2. Mix the wasabi powder with about 1 1/2 Tbs. of the potato cooking water to make a paste. Combine the drained sweet potatoes, wasabi paste, and butter and mash well. Add a little more of the cooking water, if needed. Add salt and maple syrup or brown sugar to taste.

Deliciously Healthy

Quinoa is one of my favorite new grains. It's packed with protein and adds great texture to any dish. As I was searching 101cookbooks, I found this amazing looking recipe for quinoa mixed with kale, corn, tofu, and then topped with pesto. Coincidentally, I had most of these ingredients. We ended up adding mushrooms and forgetting the tofu, but other than that we kept the recipe pretty much the same. With a meal like this, you know that you truly can get a healthy meal without losing any flavor.

Heather's Quinoa Recipe (Heidi Swanson, www.101cookbooks.com)

a splash of extra-virgin olive oil
a pinch of fine grain sea salt
1 shallot, minced
3 cups cooked quinoa* (or brown rice, or other grain)
1 cup corn, fresh or frozen
1 1/2 cups kale, spinach or other hearty green, finely chopped
2 cups extra-firm nigari tofu, browned in a skillet a bit
1/3 cup pesto
1/3 cup pumpkin seeds, toasted
1/4 cup roasted cherry tomatoes (or chopped sun-dried tomatoes) [we used sun-dried tomatoes]

1. In a big skillet or pot heat the olive oil and salt over medium-high heat. Stir in the shallot and cook for a minute or two. Stir in the quinoa and corn and cook until hot and sizzling. Stir in the kale and then the tofu, cooking until tofu is heated through. Remove the skillet from heat and stir in the pesto and pumpkin seeds. Mix well so the pesto is spread throughout. Turn everything out onto a platter and top with the cherry tomatoes.