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

    6th April 2010

    Salmon and Baby Bok Choy Ramen

    Here’s a dish we made a few weeks ago from The Ultimate Soup Bible. A salmon fillet is cut on the diagonal into thin slices which are seared and then placed into a bowl of steaming hot, richly-flavored broth and udon noodles. Baby bok choy adds color and some crunch.


    Lisa says:

    Oh my god, it’s a miracle.

    Chris says:

    What?

    Lisa says:

    Okay, two miracles. One, you’re updating the blog. Two, the recipe doesn’t include mushrooms.

    Chris says:

    Since when are mushrooms a problem?

    Lisa says:

    They’re not… it’s just… I’ve gotten comments. I’ve heard things.

    Chris says:

    Uh…

    Lisa says:

    Yeah. People are starting to think that’s all we eat.

    Chris says:

    Well we do like mushrooms.

    Lisa says:

    That’s true… but… I’m just saying. That last post has been up there for a while. I was wondering if we were going to change the blog’s name to WeHeartShrooms.com…

    Chris says:

    Hey if that’s not registered yet, I’m gonna grab it. So…

    Lisa says:

    …yeah?

    Chris says:

    You want to talk about this dish at all?

    Lisa says:

    Oh yeah, right! I loved it! Those really thin slices of salmon were awesome. And I just love a big bowl of soup.

    Chris says:

    Same here — I hadn’t grilled such thin slices like that before. It worked out well. And those thick udon noodles are great for slurping. You know how much I love the slurping.

    Lisa says:

    Yes. Yes I do. And I guess if the biggest complaint about a dish is how loud it is when your dining partner eats it… well that’s really not much to complain about at all.

    Salmon and Baby Bok Choy Ramen
    6 cups vegetable stock
    1 tbsp minced fresh ginger
    2 garlic cloves, crushed
    6 green onions, sliced
    3 tbsp soy sauce
    3 tbsp sake
    1 lb salmon fillet, skinned
    1 tsp peanut oil
    12 oz udon noodles
    4-5 baby bok choy, broken into leaves
    1 fresh red chili pepper, seeded and sliced
    1 cup bean sprouts
    salt and pepper

    Pour the stock into a pot and add the ginger, garlic, and a third of the green onions. Add the soy sauce and sake, and bring to a boil. Lower the heat and simmer for 30 minutes.
    Meanwhile, cut the salmon at a severe angle into 12 slices. Brush a grill pan with the oil and heat until very hot. Sear the salmon slices for 1-2 minutes on each side until tender. Set aside.
    Cook the udon noodles as per the directions, then drain and cool under cold running water. Drain again.
    Strain the broth into a clean pot, season, and bring to a low boil. Add the bok choy.
    Divide the noodles among 4 deep bowls, along with the salmon slices, green onions, chili, and bean sprouts. Ladle in the broth.

    4 Servings.

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    posted in Asian, Main Dishes, Soups and Stews, The Soup Bible | 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

    17th July 2009

    Rice Noodle Salad with Vegetables and Tofu

    veggietofunoodlesalad

    Lisa got tired of my experiments and just wanted to make a light, healthy asian-themed salad for dinner, and this one, featuring rice noodles, quick-stir-fried vegetables, and tofu was just what she wanted.  The vegetables are still nice and crisp when you place them on the platter, and the entire dish is incredibly refreshing.  The recipe comes from The Best of Cooking Light: Everyday Favorites.


    Lisa says:

    Now this is what I’m talking about.

    Chris says:

    Have to admit, it’s delicious — but how could it not be? The dressing is pretty good too.

    Lisa says:

    Yeah, I love dishes like these; I could eat them every day.

    Chris says:

    You basically do, don’t you? This is just a stir-fry over noodles, really.

    Lisa says:

    Ha — yeah, you’re right! I knew I liked it for a reason.

    Chris says:

    You could add anything you want to this. Snap peas… carrots… yum!

    Lisa says:

    As long as it’s eventually added to my plate…

    Rice Noodle Salad with Vegetables and Tofu
    4 oz rice sticks
    1/4 cup chopped mint
    1/4 cup low-sodium soy sauce
    3 tbsp sugar
    2 tbsp chopped dry-roasted peanuts
    6 tbsp rice wine vinegar
    2 serrano chiles, halved and thinly sliced
    2 garlic cloves, minced
    2 tsp sesame oil
    1 large yellow squash, halved and thinly sliced
    2 cups thinly sliced red/orange bell pepper rings
    1 medium zucchini, halved and thinly sliced
    3 cups sliced cabbage
    2 cups fresh bean sprouts
    1/2 cups chopped green onions
    12 oz baked tofu, cubed

    Cook noodles according to package directions and set aside.
    Combine mint, soy sauce, sugar, peanuts, rice wine vinegar, chiles, and garlic cloves; mix thoroughly. Pour half of the mixture over noodles in a large bowl.
    Heat the sesame oil in a large nonstick skillet over medium-high heat. Add squash, bell pepper and zucchini and saute for four minutes. Add the cabbage, bean sprouts, green onions, and tofu, and saute for an additional three minutes. Place the noodles on a platter, then top with the cabbage/veggie mixture.

    6 Servings

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    posted in Asian, Cooking Light, Main Dishes, Salads and Light Soups, Vegetarian | 2 Comments

    18th February 2009

    Everything’s Better with Pork: Japanese Salmon Burgers

    salmonpattie

    I came across this recipe a few days ago on the Mixed Greens Blog, and it really caught my eye. Not only because it can be completely made with local ingredients, but because of the addition of pork to the salmon. It seemed that the ground pork would make for a really juicy burger, and it certainly did! Interestingly, a single mashed potato also plays a role in this burger and provides additional texture. The recipe originally comes from Harumi’s Japanese Cooking.


    Chris says:

    These are awesome — so juicy!

    Lisa says:

    Wow, yeah, what’s in them?

    Chris says:

    Pretty simple, mostly salmon, onion, potato… ground pork…

    Lisa says:

    Ground pork? Hmmm… I like them better before you told me that.

    Chris says:

    What? Why? You know that directly contradicts the title of this post.

    Lisa says:

    I don’t know, it just sounds weird.

    Chris says:

    Well, just let your tastebuds be your guide.

    Lisa says:

    Obviously my tastebuds didn’t find it to be a strange combination. My plate’s looking pretty bare now.

    Chris says:

    Great success!

    Salmon Burgers
    12 oz. salmon
    4 oz. ground pork
    1/2 small onion
    1 tbsp butter
    1 small potato, peeled
    1 small beaten egg
    salt & pepper
    vegetable oil for frying

    Remove bones and skin from salmon and chop until it is almost ground.
    Chop the onion finely and cook lightly in the butter. Leave to cool.
    Steam the potato for 15-20 minutes until soft enough to mash. Mash with a fork and leave it to cool without adding anything.
    In a large bowl mix the chopped salmon and ground pork. Add cooked onion, mashed potato, beaten egg, salt & pepper.
    Shape the mixture into 8 small burgers. Heat oil in a frying pan and cook burgers for ~3 minutes on each sides. Serve with your favorite toppings. We enjoyed them with wasabi mayo and sweet/spicy chili sauce.

    4 Servings

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    posted in Asian, Main Dishes | 4 Comments


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