23rd February 2010

    Bulgogi-Style Salmon with Bok Choy and Mushrooms

    I was looking for a dish that would go well with our Korean pancakes, and after a quick interwebs search I came across this dish at epicurious. Rather than the usual sirloin, this recipe uses salmon as the lucky recipient of a tasty, spicy marinade made with soy sauce, onions, ginger, sesame oil, and more. It’s served over a bed of baby bok choy and shiitake mushrooms. I only made slight modifications to the recipe — I doubled the marinade and upped the number of mushrooms. The sauce/glaze is deeelicious.


    Lisa says:
    Yum, this is really good!

    Chris says:

    Yeah, I really like how the salmon is cooked.. super tender on the inside. And I think that’s the first time our oven’s been set at 500.

    Lisa says:

    Well mark it in the calendar.

    Chris says:

    … anyway … I loves me that marinade/glaze. It’s good on the veggies and the salmon.

    Lisa says:

    You know, that spicy red sauce from the pancakes is good on my salmon, too.

    Chris says:

    I’m sure that’s good on cardboard. I think we’re going to have to do more Korean recipes soon.

    Bulgogi-Style Salmon with Bok Choy and Mushrooms
    2 large garlic cloves, peeled, divided
    1/3 cup chopped green onions
    1/4 cup soy sauce
    1 tbsp Chinese rice wine or dry Sherry
    1 tsp minced fresh ginger
    2 tsp sugar
    1 tsp Asian sesame oil
    1 tsp chili-garlic sauce
    2 6-oz center-cut skinless salmon fillets
    1 tbsp olive oil
    5-6 baby bok choy, cut crosswise into 1/2-inch-wide strips (about 3 1/2 – 4 cups)
    8 large fresh shiitake mushrooms, stemmed, caps sliced

    Blend 1 garlic clove and next 7 ingredients in mini processor. Arrange salmon in a small glass baking dish. Spoon marinade over, and let marinate 5 minutes.
    Preheat oven to 500°F. Transfer the fish, with some marinade still clinging, to a rimmed baking sheet. Roast the fish until just opaque in center, about 8 minutes. Meanwhile, transfer any remaining marinade to a small saucepan. Bring marinade in saucepan to boil; set aside and reserve for glaze.
    Heat oil in large nonstick skillet over high heat. Add bok choy and mushrooms; using garlic press, press in 1 garlic clove. Stir-fry until mushrooms are tender and bok choy is wilted, about 4 minutes. Season with salt and pepper.
    Divide vegetables among two plates, top with the salmon, and brush with the glaze.

    2 Servings

    Print This Recipe

    posted in Korean | 7 Comments

    14th June 2009

    Catch-Up Post #3: Portobello Salad with Spicy Mustard Dressing, and an award

    portobellosalad

    Here’s a recipe from Veganomicon: The Ultimate Vegan Cookbook that’s been sitting in the “need to post” pile for a while… we broke out the grill for this one a few months ago. We love the taste and texture of grilled portobellos, and when placed over a bed of greens and garbanzos with a slightly spicy, tangy mustard dressing, they make for a great healthy meal.

    Portobello Salad with Spicy Mustard Dressing
    Roasted Portobellos:
    1/2 cup white wine
    1 tbsp olive oil
    2 tbsp soy sauce
    2 tbsp balsamic vinegar
    2 cloves garlic, minced
    2 large portobello caps

    Dressing:
    1/4 cup prepared spicy, smooth mustard
    3 tbsp olive oil
    1/4 cup red wine vinegar
    2 tbsp pure maple syrup

    Salad:
    8 cups mixed greens
    1 avocado, peeled, halved, pitted, and thinly sliced
    1 small red onion, sliced into very thin half-moons
    1 15-oz can chickpeas, rinsed and drained

    Combine the mushroom marinade ingredients in shallow glass dish, then place the portobellos upside down in the marinade. Spoon a bunch of the marinade into the mushroom caps to form a small pool. Preheat a grill to high heat and marinate for 20 minutes.
    Grill the mushrooms over direct heat, about 4 minutes per side. When done, remove from heat, and when cool enough to handle, slice and set aside.
    Whisk the dressing ingredients together in a bowl, then throw all the salad ingredients in a large bowl and pour the dressing over. Toss to coat.
    Place the greens on a plate, top with the portobellos, and serve.

    4 main-dish/8 side-dish servings

    And now, award time!
    I’d like to thank Margot from Coffee and Vanilla for presenting We Heart Food with a Beautiful Blog Award!

    Click here to check out the other recipients of BB!

    Print This Recipe

    posted in Main Dishes, Salads and Light Soups, Veganomicon | 2 Comments

    7th June 2009

    Catch-Up Post #2: Tilapia with Shiitake Mushrooms

    img_5595
    A month or so ago, we made this easy fish dish, adapted from a recipe in Fitness Food: The Essential Guide to Eating Well and Performing Better. The original used fish steaks (snapper, halibut, swordfish…) but we had a few tilapia fillets on hand and it sounded like a good match to me! We paired it with brown rice mixed with shaved carrot, ginger, green onion, and soy.


    Lisa says:

    Is there anything that doesn’t go with cilantro?

    Chris says:

    In our house? No.

    Lisa says:

    Haha — true! Is this the dish you made because we happened to have everything in the house already?

    Chris says:

    You know, I’m not sure. It’s been a long while. Damn catch-up posts… I do remember liking it though.

    Lisa says:

    I barely remember it, but I’m thinking the fact that it’s slathered with stir-fried mushrooms means I hearted it a whole lot.

    Chris says:

    You have a way with words… but I’m guessing you’re right. Okay, on to the recipe…

    Tilapia with Shiitake Mushrooms
    2 tbsp reduced sodium soy sauce
    1 tbsp canola oil
    2 tbsp Chinese rice wine
    pinch sugar
    zest and juice from 1 lemon
    4 large tilapia fillets
    1 tsp sesame oil
    6 oz fresh shiitake mushrooms, sliced
    2 scallions, chopped

    Mix the soy sauce, oil, rice wine, sugar, lemon zest, and lemon juice together in a shallow glass baking dish. Place the fish in the dish and turn to coat. Cover and refrigerate for at least 4 hours or overnight, turning over a couple of times.
    Remove from the fridge and allow to return to room temperature. Preheat the oven to 350F.
    Heat the sesame oil in a frying pan over medium heat and when hot add mushrooms. Stir-fry for 3-4 minutes or until they start to soften, then add in the scallions, stir, and remove from the heat.
    Sprinkle the mushroom mixture over the fish and bake, covered with foil, for 20 minutes, or until the fish is opaque and firm.
    Garnish with cilantro and serve with rice.

    4 Servings

    Print This Recipe

    posted in Fitness Food | 1 Comment

    8th March 2009

    Mushroom-and-Spinach Stuffed Vegetables and Garlicky Cauliflower

    zukeboats

    As we neared the end of our week, we still had a few different vegetables left over from ye olde CSA box to use up, and these two recipes allowed us to do that without having to go grocery shopping: we pretty much had the rest of the ingredients on hand. The stuffed vegetables were adapted from a recipe in Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals; the original uses medium-sized zucchini — we only had a few small ones, but we also had a bell pepper that seemed like it would work well to receive the leftover filling. The cauliflower recipe comes from Fresh Spanish: Over 80 Healthy Spanish Recipes, and has a nice bite to it from the vinegar, garlic, and paprika. Leftovers were easily reheated and tasted great the next day.


    Lisa says:

    I like these tag-team nights.

    Chris says:

    You mean where we’re both cooking?

    Lisa says:

    Yep!

    Chris says:

    Same here. Although I could do without having to do half the dishes… ha!

    Lisa says:

    Hey! Comes with the territory…

    Chris says:

    Anway, good job on the zucchini boats. They’re really good.

    Lisa says:

    I know, I like them! That filling is so delicious with those mushrooms… good idea on using the red pepper to use up the rest of the stuffing.

    Chris says:

    Even if we hadn’t had that pepper, the stuffing wouldn’t have gone to waste; I’m sure we just would have had it on its own.

    Lisa says:

    That’s true… this cauliflower rules by the way.

    Chris says:

    Yeah I love the garlic… we should try this same recipe with broccoli and see how that works.

    Lisa says:

    Yum… I’m sure it would be just as delicious.

    Chris says:

    Guess we’ll see what the CSA fairy brings next time…

    Mushroom-and-Spinach Stuffed Vegetables
    5 small zucchini
    1 medium red bell pepper
    1/2 large onion, minced
    3 garlic cloves minced
    1/2 tsp salt
    1 tsp extra-virgin olive oil
    3 cups chopped portabella mushrooms
    1 tsp dried dill
    1 tbsp dry sherry
    2 tsp soy sauce
    5 oz Spinach
    1 cup cooked brown rice
    Salt and ground black pepper
    3/4 cup tomato juice
    1/2 cup grated fontina cheese

    Slice the zucchini in half lengthwise and, using a small spoon, scoop out the insides leave a canoe-shaped shell. Slice the red bell pepper in half lengthwise and remove the inner membranes and seeds. Set aside.
    In a skillet, saute the onions, garlic, and salt in the oil on low heat, stirring often, until the onions soften. Add the mushrooms, dill, sherry, and soy sauce and cook for about 5 more minutes. When the mushrooms are just tender, remove from heat and set aside.
    Preheat the oven to 350 F. While the mushrooms are cooking, rinse and stem the spinach. In a saucepan, steam the spinach leaves in enough water to cover until wilted but still bright green. Drain and add it to the sauteed vegetables. Stir in the rice and add salt and pepper to taste.
    Pour the tomato juice evenly around the bottom of an 9×12 inch glass baking dish. Distribute the filling between the zucchini boats and red bell pepper. Sprinkle on the grated cheese, cover the pan tightly with foil, and bake for about 30 minutes, until the zucchini are tender and easily pierced with a fork.
    Uncover and bake for another 5 to 10 minutes, until the tops are browned.

    3-4 Servings

    Garlicky Cauliflower
    1 head of cauliflower, cut into bite-sized florets
    4 tbsp olive oil
    4 garlic cloves, finely chopped
    1 tbsp mild paprika
    2 tbsp white wine vinegar
    salt and freshly ground pepper
    flat leaf parsley, finely chopped

    Bring a large pot of salted water to a boil. Add the cauliflower and cook for 6-8 minutes. Drain and set aside.
    Heat the oil in a large, nonstick skillet. Add the garlic and cook over a medium heat, stirring for 2 minutes. Add the cauliflower, paprika, and vinegar. Season to taste with salt and pepper. Cook over very high heat, stirring, for 3-4 minutes, then remove to a serving platter. Garnish with parsley and serve immediately.

    3-4 Servings

    Print This Recipe

    posted in Fresh Spanish, Main Dishes, Moosewood Low-Fat Favorites, Sides, Spanish, Vegetarian | 3 Comments

    27th February 2009

    Attention Shroom Lovers: Eat this! French Dip, à la Cafe Flora

    frenchdip

    A few weeks ago, when Cathy and Chris were in town, we headed on over to Cafe Flora to celebrate Cathy’s birthday. Cafe Flora is a vegetarian restaurant that I had previously only visited for brunch; I remember the french toast being delicious, but when we’d go through the options for dinner places, veggie-centric locales rarely made the cut. I never realized what we had been missing! I had the vegetarian equivalent of a French Dip, with portobello mushrooms standing in for the beef. It was absolutely amazing, and seems to be universally beloved; search for it on the Google™ and you’ll find the following:
    “The portobello mushroom French dip was worth fighting over, better than any beef version I have ever had.”
    “…the best French dip sandwich I’ve ever deigned to dunk.”
    “That f***ing French Dip is incredible.”

    I was happy to find that the recipe for the sandwich appears in Cafe Flora Cookbook — and it was VERY close to the original. To get closer next time, we’ll use a more “rustic” baguette, like that made by Grand Central. This sandwich is sure to please vegetarians and meat-eaters alike!


    Lisa says:
    This recipe seems like a lot of work!

    Chris says:

    There are a bunch of steps, but you can do a lot ahead of time. It’s actually not too bad.

    Lisa says:

    I can’t wait to eat it — here goes!

    Chris says:

    Wow; I’m in heaven.

    Lisa says:

    This is *so* delicious… and I heart that dipping sauce.

    Chris says:

    Yeah I could totally drink it straight!

    Lisa says:

    I wouldn’t go that far, but it does pretty much rule the planet.

    Chris says:

    Now all we need are those super thin-cut sweet potato fries they serve and we’ll be set!

    Lisa says:

    I don’t need them… this is so awesome on its own.

    Cafe Flora French Dip Sandwich
    The Sandwich:
    3 tbsp olive oil
    2 tsp minced garlic
    3 portobello mushrooms (reserve stems for au jus)
    salt and freshly ground pepper
    1 large yellow onion, halved and sliced thinly
    1 rustic baguette
    4 slices Swiss, mozzarella, or provolone
    French Dip Spread (recipe below)
    1 1/2 cups Mushroom au jus (recipe below)

    Preheat the oven to 350 degrees. Mix 2 tbsp of the olive oil and the garlic together in a small bowl. Brush the portobello caps on both sides with the mixture, and sprinkle each side with salt and pepper. Place them gill sides down on a baking sheet, and roast for 25 minutes.
    When the mushrooms are cool enough to handle, slice each cap thinly at an angle, netting 8-10 slices per cap.
    While the portobello caps are cooking, heat the remaining 1 tbsp olive oil in a pan over medium heat. Add the onion and cook for about 5 minutes, until it begins to soften. Turn the heat to low and cook the onion for 15-20 minutes, stirring occasionally. If it begins to stick, deglaze the pan with some cooking sherry or water.
    Cut the baguette into 4 equal portions 5-6 inches long, avoiding the rounded ends. Slice each in half lengthwise.
    Spread each of the 8 halves with 1 tbsp of the French Dip Spread. Heat a large skillet over medium heat. Place as many of the halves that will fit, spread-side down, for 3 minutes. Repeat for all the halves.
    Place 4 baguette bottom-halves, griddled side up, on a baking sheet lined with parchment paper. Top each with 1/4 of the sliced mushrooms and grilled onions. Top with cheese.
    Place in the 350 degree oven for about 10 minutes, until heated through and cheese melts. Top with the remaining halves and bake for 3 minutes more.
    Slice each sandwich in half at an angle and serve with ~1/3 cup of Mushroom Au Jus.

    4 Sandwiches

    French Dip Spread:
    1/2 tsp olive oil
    1 small shallot, minced
    1/2 tsp minced garlic
    1 tbsp chopped fresh herbs (basil, thyme…)
    2 tbsp white wine
    1/4 lb (1 stick) unsalted butter at room temperature
    salt and freshly ground pepper

    Heat the olive oil in a small skillet over medium heat. Add the shallot, garlic, and herbs and cook for two minutes, stirring as you go. Add the wine and cook until mostly evaporated, but still moist. Remove from the heat and cool to room temperature.
    Add the cooled shallot mixture to the softened butter and mix well. Add salt and pepper to taste.

    Makes 1/2 cup.

    Mushroom Au Jus:
    1/2 lb whole mushrooms and/or stems
    6 cloves garlic, lightly crushed
    1 1/2 tbsp tamari

    Combine the mushrooms, garlic, and 6 cups of water in a 3 quart saucepan. Bring to a boil, then lower the heat and simmer for about 1 1/2 hours, until the liquid has been reduced to 1 1/2 – 2 cups.
    Strain the liquid and add the tamari. Keep warm if using immediately, or refrigerate/freeze.

    Print This Recipe

    posted in Main Dishes, Vegetarian | 7 Comments


    Page optimized by WP Minify WordPress Plugin