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

    17th November 2009

    African Peanut Stew

    peanutstewchicken

    Here’s another good one from Almost Meatless: okra, chard, onions, and just a bit of chicken in a richly-flavored broth made with peanut butter and chicken stock. The recipe makes quite a bit, and was so good that in addition to Lisa, I brought in leftovers for lunch the following day! (Those of you who know us realize how monumental that is!) The original recipe calls for dark-meat turkey (attention to those of you looking for ideas for Thanksgiving leftovers!), which we substituted for chicken.


    Lisa says:

    Yum, this sauce is so good — and the rice just soaks it all up.

    Chris says:

    Yeah, I really like this — and even though you’re not the biggest fan, I heart the okra in it.

    Lisa says:

    Hey, I guess I won’t have to have my ritual spoon of peanut butter tonight!

    Chris says:

    Ha, guess not — and although you definitely taste the peanut flavor in here, it’s not like those Thai peanut sauces that are *super* peanutty.

    Lisa says:

    Nope — definitely not… not that I’d mind. I’m glad this is “almost” meatless, I’m almost ready for another vegetarian week.

    Chris says:

    …I’ll gladly eat whatever you aren’t in the mood for!

    Lisa says:

    Hey, fork off! I didn’t say I was ready for vegetarian week just yet…!

    African Peanut Stew
    2 tbsp oil, divided
    1 boneless, skinless chicken breast (about 3/4 lb), cut into strips
    4 oz okra, sliced thinly
    1 onion, sliced into strips
    4 cups chicken stock
    2 cloves garlic, chopped
    1/4 tsp cayenne pepper
    2 tsp garam masala
    1 cup canned diced tomatoes (or fresh, if you have ‘em)
    1/2 cup smooth peanut butter
    4 cups thinly-sliced rainbow chard
    1 small red bell pepper, chopped
    1/4 cup roasted salted peanuts, coarsely chopped
    6 green onions, thinly sliced

    Heat one tablespoon of the oil in a dutch oven over medium-high heat. Add the chicken and cook for five minutes, until lightly browned. Transfer meat and juices to a plate.
    Add the 1/4 cup water and deglaze the pot, scraping up the bits from the bottom. Pour the liquid and bits over the chicken and set aside.
    Add the remaining tablespoon of oil to the pot, add the okra, and saute for five minutes on medium heat, until it starts to look sticky. Add the onion and saute another five minutes. Pour in 1/2 cup of the stock and deglaze the bottom of the pot.
    Add the garlic and cook until fragrant, about a minute. Stir in the spices, tomatoes, peanut butter, reserved meat and juices, remaining stock, and chard. Lower heat to medium-low and simmer for 45 minutes.
    Serve over brown rice and garnish with red bell peppers, chopped peanuts, and green onions.

    6 Servings

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    posted in Almost Meatless, Main Dishes | 3 Comments

    2nd May 2009

    Toasted Coconut Cilantro Rice

    cilantrococonutrice

    This rice was fantastic! We heart cilantro — added to the combination of the toasted coconut and the hint of spice from the jalapeño, this rice has a great burst of flavor. It was the perfect accompaniment to a shrimp and mango salad. I scaled down this recipe from the one posted at epicurious.


    Chris says:

    Hey, come here and taste this!

    Lisa says:

    Whoa, that’s awesome… the toasted coconut adds a nice crunch.

    Chris says:

    It does — I was a little leery about using the sweetened coconut, but it didn’t end up making the rice overly sweet.

    Lisa says:

    So it’s basically just the rice, coconut, and cilantro?

    Chris says:

    Pretty much… the rice is cooked with some ginger and jalapeño, and then you just stir in the rest after it’s cooked. Really easy. Some reviewers suggested cooking the rice with a little coconut milk to add even more flavor, but I like it as is.

    Toasted Coconut Cilantro Rice
    1 cup basmati rice
    1/4 cup sweetened flaked coconut
    1 tsp finely chopped peeled fresh ginger
    1 tsp finely chopped fresh jalapeño including seeds
    3 tsp vegetable oil, divided
    1 1/3 cups water
    1/2 tsp salt
    2/3 cups packed fresh cilantro sprigs
    2 scallions, chopped (1 cup)

    Put oven rack in middle position and preheat oven to 350°F.
    Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 30 minutes, then drain well in a sieve.
    Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 6-7 minutes. Watch carefully to make sure it doesn’t burn, then cool completely.
    Cook ginger and jalapeño in 1 tsp oil in a 4-quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes. Stir in water and 1/4 tsp salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes.
    Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl.
    While rice cooks, pulse together coconut, cilantro, scallions, and remaining 2 tsp and 1/4 teaspoon salt in a food processor until finely chopped.
    Add cilantro mixture to cooked rice and stir gently until combined well.

    3 Servings

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    posted in Main Dishes | 8 Comments

    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

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

    29th January 2009

    Broccoli and Tempeh Rice Bowl

    broctempehstirfry

    Tonight’s Vegetarian Week feature comes from the Washington Local and Seasonal Cookbook: tempeh, broccoli, and peppers are quickly stir fried with a sesame-soy marinade and served over a bowl of brown rice. This recipe is really quick to make — the longest part will be waiting for your rice to cook, so get that going right away.


    Lisa says:

    I heart stir-frys. And it looks like you didn’t sneak any chicken broth this time.

    Chris says:

    Totally vegetarian, this one. How do you like the tempeh?

    Lisa says:

    It’s certainly better than seitan… I didn’t like that stuff at all. I think I like tofu the best though…hey, this tempeh has more calories!!!

    Chris says:

    You’re not going to have a tempeh tantrum, are you? It might have more calories, but it’s also less processed than tofu.

    Lisa says:

    No, I’m just sayin’.

    Chris says:

    I wonder how popular this stuff is in Tempe, Arizona.

    Lisa says:

    Do you really? Come on.

    Chris says:

    No, I’m just sayin’.

    Broccoli and Tempeh Rice Bowl
    2 tbsp soy sauce
    1 tbsp Mirin
    2 tbsp miso
    1 tsp sesame oil
    1/4 tsp cornstarch
    2 tsp olive oil
    1 tbsp finely chopped ginger
    2 tsp chopped lemongrass
    2 cloves garlic, minced
    1 package tempeh, cut into 1/4″ strips
    1 head of broccoli, cut into florets
    1/2 red bell pepper, cut into strips
    1/2 yellow bell pepper, cut into strips
    1/4 cup snow peas
    1/4 cup green onions, cut 1/4″ wide
    2 tsp black sesame seeds
    1/4 tsp sea salt
    2 cups hot, cooked brown rice

    In a small bowl, combine the soy sauce, mirin, miso, sesame oil, and cornstarch. Whisk until well blended and set aside.
    Heat the oil in a large skillet over medium-high heat. Add the ginger, garlic, and lemongrass and saute for 1 minute or until it just starts to brown. Add the tempeh and saute for 2 minutes, then add teh broccoli, peppers, and snow peas and saute for an additional 2 minutes. Add the reserved marinade and cook for 1 minute, until sauce thickens a bit. Remove from the heat and stir in green onions, sesame seeds, and salt. Serve over rice.

    2-3 Servings

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    posted in Main Dishes, Vegetarian, Washington Local and Seasonal | 3 Comments


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