14th April 2008

    Tofu with Greens & Noodles


    Lisa made this excellent vegetarian stir-fry tonight, based on a recipe in the always wonderful Fitness Food. Tofu is cubed and marinated in a mix of sauces and spices, and then quickly stir-fried with a plethora of veggies — we altered the recipe to suit what we had on hand — and thin egg noodles. This one will definitely make it into the regular rotation.

    Chris says:

    Ooooh, now this is a good stir-fry!

    Lisa says:

    Of course it’s good, it’s from Fitness Food — I love that book.

    Chris says:

    This might be one of my favorites — even though it’s meat-free…

    Lisa says:

    I obviously feel the same way — I inhaled!

    Chris says:

    You might want to retract that if you ever want to run for President.

    Lisa says:

    Totally worth it. I’ll even admit to “doing shrooms”, as long as people realize it’s in the context of this dinner. Tofu with Greens & Noodles in ’08!

    Chris says:

    Gets my vote!

    Tofu with Greens & Noodles
    —————————
    Marinade
    3 tbsp spicy oyster sauce
    3 tbsp hoisin sauce
    2 tbsp soy sauce
    1 1/2 tbsp brown sugar
    3 tsp grated ginger
    3 cloves garlic, crushed

    Stir Fry
    10 oz firm tofu, drained and cubed
    10 oz dried thin egg noodles
    1 tsp canola oil
    2 shallots, thinly sliced
    1 leek, thinly sliced
    2 stalks celery, thinly sliced
    1 red bell pepper, seeded and thinly sliced
    4 oz green beans, trimmed
    4 oz mushrooms, sliced
    1 bunch broccolini, trimmed
    1/2 cup veggie broth

    cilantro leaves to garnish

    Combine the marinade ingredients in a non-metallic bowl, add the tofu and gently stir through. Cover and refrigerate for at least 30 minutes.
    Cook the noodles according to the package and set aside.
    Heat the oil in a large wok. Add the shallots, red pepper, and leeks and stir-fry for 2 minutes, or until lightly softened. Add the rest of the vegetables and broth. Cover and cook for 2-3 minutes, or until the vegetables are just tender, stirring occasionally.
    Add the tofu with the marinade and the noodles. Gently combine and stir until heated through. Garnish with the cilantro and serve.

    4 Servings

    This obviously needs to go to Presto Pasta Nights!

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    posted in Fitness Food, Main Dishes | 3 Comments

    13th April 2008

    Mango Chicken with Red Peppers

    One of the great things about subscribing to a CSA program is that it forces you to “use up” the fruits and veggies that you’ve been allocated, making it a lot easier to decide what to make for dinner. As Lisa will tell you, I can easily spend an entire afternoon poring over cookbooks, trying to decide on recipes. Having ingredients on-hand is a great way to narrow that scope. This easy, quick recipe from Hooked on Heat was a great way to utilize the mangoes that arrived this week. Chicken is stir-fried with onions, red bell peppers, and spices; mangoes are stirred in at the end to create a nice balance of sweet and spice.

    Chris says:

    You know, I think this is the first time I’ve actually cooked something with mango in it.

    Lisa says:

    Oh yeah, I usually just have it by itself.

    Chris says:

    Pickapeppa Hot is really good in spicing this up… it has that tropical fruit taste that goes really well with the — hey, what are you doing?.

    Lisa says:

    Getting more — this is good!

    Chris says:

    Save me some for lunch tomorrow…

    Lisa says:

    We’ll see if there are leftovers, sucka!

    Mango Chicken with Red Peppers
    ——————————
    2 large boneless chicken breasts, cut into bite-sized pieces
    2 large mangoes, diced into cubes
    1 red bell pepper, sliced
    1 medium-sized onion, sliced
    1-2 red chilies, finely chopped
    1 tsp ginger-garlic paste
    1/4 cup chicken stock
    1/4 tsp turmeric
    1/2 tsp chili powder
    1/2 tsp ground cumin
    1/2 tsp ground coriander
    2 tbsp canola oil
    salt, to taste
    cilantro, chopped for garnish

    Heat the oil in a large non-stick wok over medium-high heat and saute the chopped chilies, ginger-garlic paste and onions until lightly browned. Add in chicken, peppers and spices, and stir-fry till chicken is cooked through. Stir in chicken stock and mango, and simmer for a few minutes.
    Season with salt, and garnish with fresh coriander leaves. Serve with rice.

    4 Servings

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    posted in Main Dishes | 9 Comments

    12th April 2008

    Roasted Beet Salad with Orange and Cumin

    I had saved off this recipe I ran across on 64 sq ft kitchen, and when the CSA box came with a load of beets, I knew exactly how I was going to prepare them. Beets are roasted in a packet with shallots and cumin, and then tossed in a light citrus vinaigrette. The only modification I made to the original recipe was the citrus to olive oil ratio in the vinaigrette.

    Lisa says:

    I always think beets taste like dirt… but this is so good!

    Chris says:

    You’re not alone… they definitely have an earthy-taste, but that’s what I love about them.

    Lisa says:

    I’ve never really made beets… I really like the golden ones, but I could see having these more often.

    Chris says:

    What I really love the citrus in this dressing.

    Lisa says:

    Me too — it’s really light.

    Chris says:

    Fun fact of the day: Did you know that 10-14% of the population will see red after having this dish?

    Lisa says:

    “See” red? I thought… ah. Could we just end with how much we enjoyed this?

    Roasted Beet Salad with Orange and Cumin (via 64 sq ft kitchen)
    —————————————-
    The Beets:
    4 to 5 medium beets, rinsed and quartered
    5 shallots, peeled and quartered
    1 tbsp cumin seeds
    Olive oil

    The Vinaigrette:
    4 tbsp Meyer lemon juice (or a mix of orange juice and lemon juice)
    1 tsp honey
    2 tbsp extra virgin olive oil
    1 tsp orange zest
    1/4 tsp salt
    A pinch of freshly grated black pepper
    Silvered Almonds, lightly toasted
    1 tbsp chopped Parsley

    Preheat the oven to 400F. Line a large baking sheet with foil. Put the beets, shallots, and cumin seeds in the middle of the foil. Season the mixture lightly with salt and pepper and drizzle with some olive oil. Toss to coat. Fold the the sides of the foil to make a sealed packet, and bake about 45 minutes, until the beets are tender.
    Meanwhile, whisk the honey with the Meyer lemon juice, half the chopped parsley, salt, pepper and the orange zest. Whisk in the olive oil and set aside.
    Toss the hot roasted beets with the vinaigrette. Sprinkle the toasted silvered almonds on top, the remaining parsley, and a little bit of orange zest.
    Serve warm.

    4 Servings

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    posted in Salads and Light Soups, Sides, Vegetarian | 6 Comments

    7th April 2008

    Fisherman’s Rice


    A few nights ago I made this surprisingly easy and quick rice dish — somewhere between a paella and fried rice — found in The Border Cookbook. We used chicken chorizo instead of pork/beef to lower the fat content, and considering there’s only a teaspoon of oil added, it was pretty healthy.

    Chris says:

    Yay for sausage!

    Lisa says:

    That chicken chorizo is pretty spicy…

    Chris says:

    Yeah, it’s good. The dish itself is pretty subtle, so I think it works well to have the distinct spices from the sausage and the contrasting cool avocado.

    Lisa says:

    I really like this dish — you’re right, it’s reminiscent of both fried rice and paella.

    Chris says:

    This would be good topped with some of that tomatillo-chipotle salsa that we made with the Arroz Con Pollo.

    Fisherman’s Rice
    —————-
    4 oz bulk chorizo (I used chicken chorizo)
    1 tsp vegetable oil
    1/2 medium onion, chopped
    2 garlic cloves, minced
    1 cup uncooked rice
    2 cups chicken stock
    1 tsp soy sauce
    1/2 tsp white vinegar
    1 bay leaf
    12 oz shrimp, cooked as desired
    1/2 Haas avocado, diced
    2 medium tomatillos, husked, roasted, and pureed

    In a heavy skillet, fry the chorizo in oil over medium heat. When just browned, add the onion, garlic, and rice and saute briefly until the rice is translucent. Pour in the stock, soy sauce, vinegar, add the bay leaf, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 to 18 minutes until most of the liquid is absorbed.
    Stir in the cooked shrimp, avocado, and pureed tomatillos, cover again, and continue cooking for 2 more minutes. Remove the pan from the heat and let the rice steam, covered, for at least 10 minutes. Stir and serve.

    3-4 Servings

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    posted in Main Dishes, The Border Cookbook | 7 Comments

    6th April 2008

    Vegetarian Carbonada


    Tonight Lisa made a vegetarian version of Carbonada, an Argentinian stew. The recipe comes from the Moosewood Low-Fat Favorites cookbook. This stew is loaded with veggies, spices, rice, and… evil?

    Chris says:

    Oh. When you said we were having Satan for dinner I thought you had somehow secured an audience with our President.

    Lisa says:

    Um, yeah… it’s seitan, not Satan. Although Satan might have a better texture; this stuff is pretty weird.

    Chris says:

    Seems fine to me; a little like soggy bread.

    Lisa says:

    Well, it is “wheat gluten”… makes sense. But you didn’t see me pour it out of the package… yikes.

    Chris says:

    Pretty hellish, that seitan?

    Lisa says:

    You are just so amused by that, aren’t you? Anyway, I probably wouldn’t make this again…

    Chris says:

    The flavors are okay, but you’re right, there are definitely a lot of stews we’ve had that I like better.

    Vegetarian Carbonada
    ——————–
    1 medium onion, chopped
    2 celery stalks, chopped
    3 garlic cloves, minced
    2 tsp olive oil
    1 tsp paprika
    1 tsp dried dill
    1/2 tsp dried oregano
    1 bay leaf
    4 cups vegetable stock
    1/2 cup dry white wine
    1 medium potato, diced
    1 carrot, peeled and diced
    1 red bell pepper, seeded and diced
    3/4 cubed seitan
    1/2 cup cooked brown rice
    1 medium tomato, chopped
    1 tbsp fresh lemon juice
    salt and pepper to taste

    Combine the onion, celery, garlic, and oil in a heavy soup pot, cover, and saute for about 10 minutes, until the onions soften, stirring to prevent sticking. Add in the spices and the bay leaf and saute for another minute. Stir in the stock, wine, potatoes, carrots, and bell pepper. Bring to a boil, cover, and lower the heat to simmer the veggies and broth for 10 minutes.
    Add the seitan, rice, and tomatoes and simmer until all the vegetables are tender, 5 to 10 minutes. Add the lemon juice and salt and pepper to taste.

    4 Hellish Servings

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    posted in Main Dishes, Moosewood Low-Fat Favorites, Vegetarian | 1 Comment


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