6th September 2010

    Sushi Bowl with Grilled Shrimp, Tofu, and Avocado

    This recipe is an adaptation of an all-veggie version in Super Natural Cooking. We wanted to bump up the protein so we added shrimp; we also cut the amount rice in half to make the toppings-to-base ratio more to our liking. The dish has the ingredients and taste of a sushi roll, without the need for a bamboo rolling mat.


    Lisa says:

    Wahoo! This does taste like a sushi roll when you get a little bit of everything in one mouthful.

    Chris says:

    Totally — and I like the citrusy rice seasoning. It’s obvioulsy a bit stronger than what you’d find in your usual sushi roll, but adds just a bit of sweet and tart.

    Lisa says:

    I’d order this in a restaurant.

    Chris says:

    Well if we were in a sushi restaurant, I’d be ordering … sushi.

    Lisa says:

    Smartass.

    Chris says:

    Just sayin’.

    Lisa says:

    Well I’m just sayin’ I love this dinner.

    Sushi Bowl with Grilled Shrimp, Tofu, and Avocado
    1 cup brown rice (short-grain, if on hand)
    1 1/2 cups water
    1 tsp sea salt
    1/2 lb shrimp
    6 oz extra-firm tofu
    zest and juice of 1 orange
    zest and juice of 1/2 lemon
    2 tbsp cane sugar
    2 tbsp soy sauce
    2 tbsp rice vinegar
    2 4″ squares of toasted nori, chopped coarsely
    2 green onions, choped
    1 avocado, peeled and sliced into thin wedges
    toasted sesame seeds

    Rinse and drain the rice, then combine the rice, water, and salt in a medium saucepan and bring to a boil. Lower the heat, cover, and simmer for about 45 minutes, or until all the water is absorbed.
    Meanwhile, clean and peel the shrimp, then grill or saute until opaque and cooked through. Set aside.
    Drain the tofu and pat dry. Cut the tofu into 1/2″ wide slices. Cook two at a time in a dry nonstick skillet over medium-high heat for a few minutes until browned. Flip, then continue cooking until browned on the other side and firm. Remove and set aside. When cool, cut crosswise into matchsticks.
    To make the dressing for the rice, combine the orange juice, lemon juice, and sugar in a small saucepan and bring to a slow boil. Cook for a couple of minutes, then add the soy sauce and vinegar. Return to a boil and cook for another minute or so until slightly thickened. Remove from the heat and stir in the lemon and orange zests.
    When the rice is done, stir in 3 tbsp of the dressing and add more to taste. Divide the rice into separate bowls and top with the nori, green onions, tofu, avocado, and shrimp. Sprinkle with sesame seeds.

    2-3 Servings

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    posted in Asian, Main Dishes, Super Natural Cooking | 2 Comments

    14th November 2009

    Big Curry Noodle Pot

    bigcurrynoodlepot

    Here’s a quick & easy, packed-full-of-flavor slurpy bowl of goodness from Super Natural Cooking: Noodles, tofu, and onions swimming in a rich, creamy coconut curry broth. Just the right amount of spice, and a garnish of cilantro and shallots provide nice color contrast to the yellow broth.


    Lisa says:

    Ooooh, good choice! This is different than what we usually make.

    Chris says:

    Yeah, I’m usually not in the mood for coconut-broth-type dishes like this. I certainly never order them out.

    Lisa says:

    Well I’m glad you made this one; and I actually like the spiciness level.

    Chris says:

    Yeah it’s perfect — could always kick in additional hot sauce if you want it hotter.

    Lisa says:

    What makes it yellow, the curry paste?

    Chris says:

    It was a little closer to orange before the turmeric. Adding that and the coconut milk gave it the nice yellow color. I think the only thing I don’t think the recipe as shown in the book needs is the peanuts. I’ll leave them out when I make this next time.

    Lisa says:

    Agreed — they don’t really add much. It’s plenty awesome without them!

    Big Curry Noodle Pot
    8 1/2 oz. dried whole wheat udon noodles
    2 tbsp coconut oil
    3 cloves garlic, minced
    1 onion, chopped
    1 1/2 tsp red curry paste
    12 oz. extra firm tofu, cut into 1″ long columns
    1 14 oz can coconut milk
    2 cups vegetable broth
    2 tsp turmeric
    2 tbsp soy sauce
    1 tbsp sugar
    Juice of 1 lime
    2 shallots, sliced into rings
    1/3 cup chopped fresh cilantro

    Cook noodles according to package directions in lots of boiling water with a dash of salt. Drain, stop the cooking by running cold water over, and set aside.
    Meanwhile, heat the coconut oil in large saucepan over medium heat. Stir in the garlic, onion and curry paste, stirring until the curry paste is well incorporated, 1-2 minutes. Add the tofu and gently stir until coated. Stir in the coconut milk, broth, turmeric, soy sauce and sugar. Bring to a slow simmer and keep it there for about 5 minutes. Remove from the heat, add the lime juice and noodles, and stir.
    Add the noodles and some extra both to each of 4 bowls. Top with the shallots and cilantro.

    4-6 Servings

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    posted in Asian, Main Dishes, Soups and Stews, Super Natural Cooking | 10 Comments

    13th February 2009

    Otsu

    otsu
    Here’s another recipe from Super Natural Cooking: Five Ways To Incorporate Whole and Natural Ingredients into Your Cooking: this one a cold noodle salad with a spicy dressing and browned tofu. We got impatient for dinner and didn’t brown the tofu as long as recommended, but it was delicious nonetheless. Leftovers were great the next day. Keep them cool — heating them up will make the noodles and tofu mushy.


    Lisa says:

    Hmmm, I don’t know about cold noodles for dinner…

    Chris says:

    Wait; but you’re the one who cooked!

    Lisa says:

    Yeah, I just didn’t realize this was a cold dish.

    Chris says:

    I’m sure it’ll be good.

    Lisa says:

    Oooh… that sauce is a little spicy!

    Chris says:

    Yum, yeah it is! There’s a little kick there. It’s really good. So what do you think about the fact that it’s cold?

    Lisa says:

    Well I thought it would be weird, but I actually really like it. The buckwheat noodles rule.

    Chris says:

    Ditto. I think we could have cooked the tofu a little more, but other than that it’s pretty awesome. Let’s make this again for sure!

    Otsu
    Grated zest of 1 lemon
    Fresh ginger, cut into a 1-inch cube, peeled, and grated
    1 tbsp honey
    3/4 tsp cayenne pepper
    3/4 tsp fine-grain sea salt
    1 tbsp freshly squeezed lemon juice
    1/4 cup rice vinegar
    1/3 cup soy sauce
    3/4 tbsp extra-virgin olive oil
    3/4 tbsp toasted sesame oil

    12 oz dried buckwheat soba noodles
    12 oz extra-firm nigari tofu
    1/4 cup chopped fresh cilantro
    3 green onions, thinly sliced
    1/2 cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced
    1 small handful of cilantro sprigs, for garnish
    1/4 cup toasted sesame seeds, for garnish

    Make the dressing by combining the zest, ginger, honey, cayenne, and salt in a food processor and process until smooth. Add the lemon juice, rice vinegar, and soy sauce, and pulse to combine. With the machine running, drizzle in the oils.

    Cook the soba in plenty of rapidly boiling salted water just until tender, then drain and rinse under cold running water.

    While the pasta is cooking, drain the tofu, pat it dry, and cut it into cubes. Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.

    In a large mixing bowl, combine the soba, the ¼ cup cilantro, the green onions, cucumber, and about ⅔ cup of the dressing. Toss until well combined. Add the tofu and toss again gently. Serve on a platter, garnished with the cilantro sprigs and the toasted sesame seeds.

    Serves 4-6.

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    posted in Asian, Main Dishes, Super Natural Cooking, Vegetarian | 0 Comments

    10th February 2009

    Ultimate Veggie Mini-Burgers

    sproutburgers

    This recipe from Super Natural Cooking: Five Ways To Incorporate Whole and Natural Ingredients into Your Cooking sounded pretty interesting — it’s not your Garden(burger) variety veggie patty. With this recipe, the veggie patty is the bun, so you don’t end up with such a dry burger. You can then fill it with whatever strikes your fancy: we used avocado, sauteed shrooms, tomato, and sprouts.


    Chris says:

    Ha, these are awesome! It’s like an inside-out burger.

    Lisa says:

    I know — not only do they taste delicious, they look pretty fancy. We should make them for our next party.

    Chris says:

    I could totally see that — have a tray filled with these guys already assembled. Yum.

    Lisa says:

    I bet these would be good with guacamole…

    Chris says:

    That holds true with most things, IMHO.

    Lisa says:

    …or crispy shallots.

    Chris says:

    Did you bring that up just because I burned that one batch?

    Lisa says:

    Hmmmm… now why would I do that? Just saying they’d probably be so delicious on these mini-burgers… mmmm, so goood….!

    Chris says:

    O burnt shallots! Why must ye torment me so, cruel devils!?

    Lisa says:

    Whoa. What was that?

    Chris says:

    Not sure.  I just really want those on my burger now.



    Ultimate Veggie Mini-Burgers

    2 1/2 cups canned garbanzos, drained and rinsed (a little less than 2 15-oz cans)
    4 large eggs
    1/2 tsp fine-grain sea salt
    1/3 cup chopped fresh cilantro
    1 onion, chopped
    zest of one large lemon
    1 cup alfalfa sprouts, chopped
    1 cup toasted bread crumbs
    1 tbsp extra-virgin olive oil

    Combine the garbanzos, eggs, and salt in a food processor. Puree until the mixture is the consistency of a thick, slightly chunky hummous. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. Form into twelve 1 1/2″-thick patties. (Remember, these are mini-burgers, so they’re not very wide). If the batter seems too moist to form into patties, add more bread crumbs a bit at a time to firm it up. Or, if too dry, add a bit of water to moisten the batter.

    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. Raise the heat if after 10 minutes there is no browning. 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. Cut each patty in half — like a bun! — fill with your favorite treats, and eat!

    Makes ~12 mini-burgers

    Update: As suggested by one commenter, I’m submitting these little guys to Equal Opportunity Kitchen’s Tried, Tested and True 3: Wedding Edition .

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    posted in Appetizers, Main Dishes, Super Natural Cooking, Vegetarian | 5 Comments

    28th December 2008

    Barley Risotto with Grapefruit and Arugula

    barleyrisotto
    We’re trying to eat lighter meals now that we’re back from vacation, and this one from Super Natural Cooking seemed to be on the lighter side, yet filling. Rather than arborio rice, this risotto uses pearl barley, and get its citrusy flavor from lemon zest and grapefruit.


    Chris says:

    Not going to get scurvy from this dish — the citrus flavor is subtle, but there…

    Lisa says:

    I actually think it could use a little more flavor — maybe next time I’ll use chicken or veggie broth instead of the water and a little more wine.

    Chris says:

    I’m always on board for more wine!

    Lisa says:

    I do like that she’s pretty accurate with the number of servings for recipes in her book.

    Chris says:

    That’s always a bonus; nothing worse than making a recipe and realizing the dish that’s supposed to serve six would barely serve the two of us…

    Lisa says:

    This would also work well as a side to something else. I’m enjoying it okay, but I want something else with it.  I’m not sure I’d make it again as a main course.

    Chris says:

    Maybe next time we’ll try the barley risotto recipe I found with pancetta — should be a lot of flavor in that one!


    Barley Risotto with Grapefruit and Arugula
    1 1/2 tbsp extra-virgin olive oil
    1 yellow onion, chopped
    2 shallots, chopped
    3 cloves garlic, chopped
    1 tsp fine-grain sea salt
    2 cups pearl barley
    1 cup dry white wine
    6 cups water
    1 grapefruit
    Grated zest of 1 lemon
    1/2 cup light sour cream
    2 big handfuls arugula, coarsely chopped
    Handful of chopped toasted walnuts, to garnish

    Heat the oil in a large dutch oven over medium heat, then add the onion, shallots, garlic, and salt and saute, stirring constantly, for about 4 minutes, or until the onion begins to soften.
    Add the barley and stir until totally coated. Add the white wine and simmer 3 or 4 minutes, until the barley has absorbed the liquid a bit. Adjust the heat to maintain a simmer.
    In stages, add about 6 cups of water, 1 cup at a time, letting the barley absorb most of the liquid between additions; this should take around 40 minutes altogether. Stir regularly so the grains on the bottom of the pan don’t scorch, and continue until the barley is cooked through and tender-chewy.
    Meanwhile, grate the zest of the grapefruit, then peel and cut the grapefruit into segments. Cut the segments in half, reserving any juice that leaks out. When the barley is tender, stir in the zest, segments and juice, Parmesan, and sour cream. Taste and adjust the seasoning, then stir in the arugula. Garnish with the toasted walnuts before serving.

    4-6 Servings

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    posted in Main Dishes, Super Natural Cooking, Vegetarian | 4 Comments


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