10th November 2012

    Toasted Coconut and Kale Salad with Baked Tofu

    Here’s a healthy and toddler-friendly meal (little tofu cubes for little hands!) inspired by a recipe in Heidi Swanson’s Super Natural Every Day. Baked, marinated tofu, along with crispy kale and toasted coconut sit atop a bed of warm farro. If you liked the kale chips recipe you’ll probably be all over this. I really didn’t measure the marinade ingredients, so taste as you go until you get to a flavor balance you like.


    Chris says:

    Well, the kiddo likes it…

    Lisa says:

    Yeah, he’s inhaling! It’s about time you started posting again, by the way. How many times have we made this?

    Chris says:

    First time!

    Lisa says:

    Okay, *I’ve* made this at least three times before, Buster Brown.

    Chris says:

    But never with the tofu.

    Lisa says:

    Sigh… really? Okay, yeah, never with the tofu. Which was my idea anyway.

    Chris says:

    I’m not taking credit for it — even though I want to… yumma.

    Lisa says:

    I’m taking credit for getting seconds.

    Toasted Coconut and Kale Salad with Baked Tofu
    1 16-oz package extra-firm tofu
    1/4 cup soy sauce/liquid aminos
    1/8 cup rice wine vinegar
    1 tbsp sesame oil
    1 tsp lime juice
    1 tsp sugar
    1/3 cup extra-virgin olive oil
    1 bunch kale, stems and stalks removed, chopped
    1 cup unsweetened large-flake coconut
    2 cups cooked farro

    Preheat the oven to 400°F.
    To prepare the tofu marinade, in a small bowl mix the soy sauce (or liquid aminos), rice wine vinegar, sesame oil, lime juice, and sugar; whisk until incorporated. Cut the tofu into bite-sized cubes, place in a shallow baking dish, and cover with the marinade, ideally for an hour or longer.
    When ready, line a shallow baking pan with parchment paper and, using a slotted spoon, transfer the tofu to the pan. Reserve the marinade.
    Bake the tofu for 30-40 minutes or until desired firmness, flipping the tofu once to brown evenly.
    While the tofu is baking, to prepare the kale and coconut, whisk the olive oil with 3 tbsp of the reserved marinade in a small bowl. Put the kale and coconut in a large bowl and toss well with about two-thirds of the olive oil mixture.
    Spread the kale evenly across two baking sheets. Bake in the oven for the last 12 or so minutes with the tofu, until the coconut is deeply golden brown, tossing once or twice along the way. If the kale mixture on the top baking sheet begins to get too browned, move it to the lower rack.
    Remove from the oven and transfer the kale mixture to a medium bowl to taste. If it needs a bit more dressing, add some and toss. Place the farro on a serving platter and top with the tossed kale and tofu. Serve warm.

    3-4 Servings

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    posted in Main Dishes, Vegetarian | 0 Comments

    30th May 2011

    Thanksgiving in May: Sweet Potato-Pecan Casserole

    This last side-dish from our Thanksgiving in May roundup comes from Ellie Krieger, who often features lower-fat versions of classic recipes.  Since we had about two gallons of butter in our stuffing, it was nice to pretend that we were having a light meal with the addition of this Sweet Potato and Pecan Casserole.  The pecan topping was delicious and crunch-tastic.


    Chris says:

    Well, it’s over, this Thanksgiving of ours… 

    Lisa says:

    Noooo, it can’t be! 

    Chris says:

    Don’t worry, it’ll live on in leftovers and blog posts. 

    Lisa says:

    Blog posts? Yeah, right… with the kid coming, we won’t have time for that. 

    Chris says:

    Don’t you see? It’s perfect! We probably won’t get to posting it until late spring, or even summer! Then we’ll be able to look back upon these dishes and salivate all over again! 

    Lisa says:

    Oh, so like instead of “Christmas in July”, we’ll have “Thanksgiving in May”? 

    Chris says:

    Exactly

    Sweet Potato-Pecan Casserole
    3 1/2 lbs sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
    1/3 cup honey
    1 large egg
    1 tsp ground cinnamon
    1/4 tsp ground nutmeg
    1/8 tsp ground ginger
    salt
    1 tbsp packed dark brown sugar
    1/3 cup finely chopped pecans

    Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray.

    Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.

    Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.

    Eat.

    8 Servings

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    posted in Sides, Vegetarian | 0 Comments

    21st May 2011

    Thanksgiving in May: Challah, Herb and Mushroom Stuffing

    Welcome back to Thanksgiving in May! This is the most buttery, herby, shroomy, deeeelish stuffing we’ve enjoyed in a long time. I went searching for a new stuffing recipe and when I stumbled upon this one at food52 I knew I found our winner. The most difficult part of this recipe was tracking down a loaf of challah in the days leading up to the holiday.


    Lisa says:

    Oh my god, I forgot about this one. 

    Chris says:

    Not me — I loved how buttery it was, and the texture was awesome — almost like a bread pudding. 

    Lisa says:

    Yeah! Crisped on top and soft inside, SO GOOD. 

    Chris says:

    Holla back, challah bread! 

    Lisa says:

    Unnecessary. 

    Chris says:

    Oh I don’t think so. 

    Challah, Herb and Mushroom Stuffing
    1 large loaf of challah
    2 cups celery, diced
    2 cups onion, diced
    2 cups cremini mushroom, diced
    8-10 sprigs thyme, chopped
    1/4 c chopped flat leaf parsley
    3 cups vegetable stock
    4 oz melted butter, plus more for buttering the baking dish and parchment
    1 tsp salt
    1 tsp black pepper, freshly ground

    Cut the challah into 1″ cubes. Leave the cubes out on a parchment lined sheet pan, on the counter, to get stale, at least overnight and preferably 3 days.

    Melt 3 oz of butter in a large heavy pan. Saute the onions until wilted, add the herbs, celery and mushrooms and cook until just slightly cooked thorough.

    In a large bowl, combine bread cubes, vegetables, melted butter and vegetable stock, and salt and pepper. Test for seasoning and adjust.

    Press stuffing into a large buttered baking dish. Cover with buttered parchment and then foil. At this point, the stuffing can be held for several hours, but should be at room temperature before baking.

    Bake at 350° for 45-55 minutes, the last 10-15 minutes without the foil and parchment, to crisp the surface.

    Devour and collapse into a butter-coma.

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    posted in Sides, Vegetarian | 3 Comments

    12th April 2010

    Mediterranean Eggplant and Barley Salad

    I find myself turning to epicurious more and more often when I have something sitting in the fridge that I just don’t feel inspired by. We had an eggplant from our CSA box hanging out for a few days, and a few minutes at epicurious turned up this recipe from Gourmet Magazine a couple years back. Eggplant, zucchini, and mushrooms are oven roasted and then tossed with barley cooked in stock, green onions, and spices, cooled, and tossed with a lemon vinaigrette. Delicious!


    Chris says:

    Oh, happy day!

    Lisa says:

    What? What?

    Chris says:

    I figured out what to make with the eggplant, and it ain’t baba ghanoush… not only that, you’re gonna love it.

    Lisa says:

    Why, is it some sort of grain salad with a bunch of veggies?

    Chris says:

    How the — what? Hey!

    Lisa says:

    Man, I’m good. Yum — so is this dish! You’re right, I love it.

    Chris says:

    I’m still trying to figure out…. whatever. Yeah — I really like the tomatoes… and I’m glad I threw in those mushrooms, too.

    Lisa says:

    That’s good for the blog, too. It missed featuring shrooms.

    Chris says:

    If we didn’t know so many picky eaters, I’d suggest we bring this to parties.

    Lisa says:

    Hey, more for us.

    Chris says:

    I love the way you think.

    Mediterranean Eggplant and Barley Salad
    1 1/2 lb eggplant, cut into 1/2″ cubes
    3/4 pound zucchini, cut into 1/2″ cubes
    6 oz cremini mushrooms
    10 tbsp extra-virgin olive oil
    1 tsp salt
    1 tsp black pepper
    1 cup chopped green onions
    1 1/2 tsp ground cumin
    1/2 tsp ground coriander
    1/4 tsp cayenne
    1 1/4 cups pearl barley (8 oz)
    1 14-oz can reduced-sodium chicken broth (1 3/4 cups)
    3/4 cup water
    2 tablespoons fresh lemon juice
    1 garlic clove, minced
    1/4 tsp sugar
    1/2 lb cherry tomatoes, quartered
    1/3 cup Kalamata olives, pitted and halved
    1/2 cup thinly sliced red onion, rinsed and drained if desired
    1 cup chopped fresh flat-leaf parsley
    1/2 cup chopped fresh mint

    Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

    Cook barley:
    Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot, then cook green onions, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes.

    Roast eggplant and zucchini:
    Meanwhile, toss eggplant, zucchini, and mushrooms with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.

    Transfer the barley to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

    Make dressing and assemble salad:
    Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Eat, eat, eat.

    4 Main-dish Servings

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    posted in Main Dishes, Mediterranean, Salads and Light Soups, Vegetarian | 5 Comments

    10th April 2010

    Tahini Brownies

    When I spotted this recipe for Tahini Brownies on Taste of Beirut, I knew it was just a matter of time before we would tackle it ourselves.  Actually, “tackle” is very much an overstatement; this is one of the easiest brownie recipes we’ve ever made.  It literally took more time to figure out the approximate grams-to-cups conversions than to throw everything together and get them baking.  A birthday party was the perfect excuse to make, and give away (lest we eat them all ourselves), these egg-free, butter-free, sesame-sweet treats.


    Lisa says:

    Yay, we’re finally making these!

    Chris says:

    I know it — the batter is awesome.

    Lisa says:

    You sure it’s a good idea to bring these to a party with kids? There’s rum in here.

    Chris says:

    Heck yes — I’m sure there will be plenty of kid-friendly treats. Besides, I’m sure most of the alcohol is gonna burn off during baking.

    Lisa says:

    True! Um, I think we should cut these before the party.

    Chris says:

    Well of course, how else are we gonna taste-test them?

    Lisa says:

    Wanna split one?

    Chris says:

    Yes please…

    Lisa says:

    Ooooh, they’re good… you can definitely taste the tahini!

    Chris says:

    Yeah, at the end… not overpowering, but you can definitely place it. Okay, these were a success.

    Lisa says:

    *Totally* — and so easy! Now let’s go before I eat any more of them.

    Tahini Brownies
    1 Bar of cooking chocolate, such as 60 or 70% bittersweet, 100 g
    1/2 cup, plus one tablespoon of tahini
    1 1/2 cup all-purpose flour
    1 heaping tsp baking powder
    1 cup powdered sugar
    ~ 2/3 cup combination of rum and orange juice

    Preheat the oven to 350F.
    Melt the chocolate in a double-boiler. Meanwhile, mix the tahini, orange juice and rum in a large bowl.
    Add the melted chocolate and the powdered sugar. Mix well.
    Sift the flour and baking powder into the mixture, and again mix well.
    Grease an 8 inch baking pan and line with parchment paper. Pour in the batter, spreading it as evenly as possible.
    Bake for 15 to 20 minutes, until the outside is crispy, and still slightly gooey inside.

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    posted in Desserts, Vegetarian | 15 Comments


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