15th March 2008

    Mushroom and Tofu Stir Fry


    A few nights ago Lisa raided the CSA box and made this stir fry, based on one she found on Elise’s site. She changed up the vegetables a bit and cut the oil almost in half (Elise loves her oil)! ;)

    Chris says:

    Wow the sauce on this is fantastic.

    Lisa says:

    Yeah, and spicy! I got to use your rooster sauce.

    Chris says:

    Everything’s better with rooster sauce…

    Lisa says:

    The tofu and the rice make this a lot more filling than I thought it would be.

    Chris says:

    I know! I’m kind of full but I’m going to eat more anyway — it’s all veggies so I know I’ll just be hungry later on.

    Lisa says:

    I’m going to save the rest for my lunch.

    Chris says:

    Sorry sucka — “the rest”? “The rest” is already in my belly.

    Mushroom and Tofu Stir Fry
    ————————–
    Glaze
    2 Tbsp soy sauce
    2 Tbsp honey
    1/4 cup of chickenbroth

    Sauce
    3 Tbsp soy sauce
    3/4 cup chicken or vegetable broth
    2 Tbsp honey
    1 Tbsp rice wine
    1 teaspoon Sriracha
    1 Tbsp corn starch

    Vegetables
    4 teaspoons minced garlic
    4 teaspoons minced fresh ginger
    2 Tbsp vegetable oil
    1 lb of cremini or button mushrooms, quartered
    1 cup onion
    4 oz extra-firm tofu
    1 cup broccoli, roughly chopped
    1 cup carrots, in 1/2-inch dice
    1/2 cup chicken broth
    1/2 red bell pepper, diced
    1/2 green bell pepper, diced
    1 1b bok choy stems, in 1/2-inch dice
    1 Tbsp toasted sesame seeds

    Whisk the glaze ingredients together in a bowl and the sauce ingredients together in a different bowl. In a third bowl, mix the garlic, ginger and 1 teaspoon of vegetable oil.
    Heat 1 Tbsp of vegetable oil in a large, stick-free skillet on medium-high heat. Add mushrooms, onion, and tofu, and cook, without stirring, until browned on one side, about 2 to 3 minutes. Reduce heat to medium and use tongs to turn the mushrooms to brown the other side. When mushrooms are browned and tender, about 5 minutes, increase the heat to medium-high and add the glaze. Cook, stirring to coat the mushrooms, 1 to 2 minutes more. Transfer mushrooms to a large bowl. Wipe out skillet with a paper towel.
    Heat a teaspoon of vegetable oil in the skillet on medium-high heat until the pan begins to smoke. Add carrots and broccoli and cook, stirring occasionally, until they begin to brown, 1 to 2 minutes. Add 1/2 cup broth and cover skillet. Cook until carrots are tender, 2 to 3 minutes. Uncover and cook until liquid evaporates. Transfer carrots to bowl with mushrooms. Wipe skillet clean with paper towel.
    Heat a teaspoon of vegetable oil in the skillet on medium high heat until it begins to smoke. Add the bell pepper and bok choy stems and cook, stirring occasionally, until the vegetables begin to brown and soften, about 1 to 2 minutes. Add leafy greens and cook for a minute further. Push the veggies to the side of the pan and add the garlic-ginger mixture in the clearing. Cook 15 seconds, until fragrant, and then mix in with the other vegetables.
    Add all the vegetables back into the pan (mushrooms, carrots, etc.). Add the sauce to the pan. Mix well and cook, stirring, until the sauce has thickened and all the vegetables are coated with the sauce, about 2 to 3 minutes. Transfer to a serving platter. Sprinkle with toasted sesame seeds if desired. Serve immediately with rice.

    4 Servings

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    posted in Main Dishes | 0 Comments

    11th February 2008

    Thai Vegetable Curry


    Lisa was looking for a recipe to utilize the rest of our veggies from the CSA box, and came across this recipe from Food & Wine Magazine. Potatoes and broccoli are the big players here, with a supporting cast of mushrooms, tomatoes, and basil. The green curry paste we had on hand was pretty subtle, but still added a nice flavor to the dish.

    Chris says:

    Hot damn, I like this!

    Lisa says:

    What? It’s not hot at all. The flavor is really good though.

    Chris says:

    I didn’t mean “spicy” damn… I really like the flavors, too, and you can always make it spicier with the ol’ rooster…

    Lisa says:

    I like these generous portions… Hm, guess what I’m having for dinner tomorrow night while you’re at school?

    Thai Vegetable Curry
    ——————–
    1 1/2 tablespoons cooking oil
    1 onion, sliced thin
    1/2″ ginger, sliced thin
    1 to 1 1/2 teaspoons Thai green curry paste
    14 oz can light coconut milk
    1 cup chicken broth
    1 1/2 tablespoons soy sauce
    1 teaspoon brown sugar
    1 teaspoon salt
    1/3 cup drained canned bamboo shoots, halved
    1 pound potatoes, peeled and cut into 1-inch cubes
    1 pound broccoli, thick stems removed, tops cut into small florets (1 quart)
    8 oz mushrooms, sliced
    1 tomato, chopped
    1 1/2 teaspoons lime juice
    1/3 cup thin-sliced basil leaves

    In a large saucepan, heat the oil over medium heat. Add the onion and ginger and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the curry paste and fry, stirring, for 1 minute.
    Add the coconut milk and broth and bring to a boil. Stir in the soy sauce, brown sugar, salt, bamboo shoots, potatoes, broccoli, and mushrooms. Reduce the heat and simmer, partially covered, until the vegetables are tender, about 10 minutes.
    Stir in the tomato and heat through, about 2 minutes. Remove from the heat and add the lime juice and basil.

    Serve with rice.

    4 Servings

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    posted in Main Dishes, Thai | 2 Comments

    28th January 2008

    Garden-Style Lasagna

    Tonight Lisa made this labor-intensive lasagna based on a Cooking Light recipe, and added extra spices and mushrooms. I’m usually a bigger fan of tomato-sauce based lasagna, but this one hit the spot with its variety in textures and sheer number of sauteed vegetables.

    Chris says:

    Wow you’re on a roll with these Cooking Light recipes. Good picks.

    Lisa says:

    This one is delicious — and actually has portion sizes that are relatively generous for a “light” recipe…

    Chris says:

    I heart this lasagna.

    Lisa says:

    Me too! I still can’t believe it’s low fat.

    Chris says:

    I love that we have enough leftovers for like three more meals.

    Lisa says:

    Good thing we liked it, then!

    Garden-Style Lasagna
    ——————–
    Cooking spray
    2 cups chopped onion
    4 garlic cloves, minced
    2 teaspoons olive oil, divided
    2 cups chopped zucchini (about 8 ounces)
    2 cups chopped yellow squash (about 8 ounces)
    2 cups thinly sliced carrot (about 8 ounces)
    2 cups chopped broccoli (about 6 ounces)
    1 cup sliced mushrooms
    1 teaspoon salt, divided
    1 tsp oregano
    1/2 cup all-purpose flour (about 2 1/4 ounces)
    3 1/2 cups 1% low-fat milk
    1 cup (4 ounces) grated fresh Parmesan cheese, divided
    1/4 teaspoon freshly ground black pepper
    Dash of nutmeg
    1 (10-ounce) package frozen chopped spinach, thawed and drained
    1 1/2 cups 1% low-fat cottage cheese
    2 cups (8 ounces) preshredded part-skim mozzarella cheese, divided
    12 precooked lasagna noodles, divided

    Preheat oven to 375°.
    Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl. Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini, mushrooms, and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to onion mixture. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot; sauté 4 minutes or until tender. Add chopped broccoli; sauté 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 teaspoon salt and oregano; toss well to combine.
    Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. Stir in spinach.
    Combine cottage cheese and 1 1/2 cups mozzarella; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.
    Cover and bake at 375° for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.

    12 Servings

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    posted in Cooking Light, Main Dishes, Vegetarian | 10 Comments


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