Soy-Glazed Tofu and Carrots

Well, as much as he tried, he finally had to eat the tofu dish tonight.  The comments I got on the dish were, “the carrots don’t taste like cooked carrots” and “pretty good for tofu.”  The first comment is a comparison to his mother’s cooking.  You’d think that after being married for 47 years, he might get the idea that my cooking is not as bad as mama used to make.   This dish serves four and is from Martha’s Everyday Food Light. 

Ingredients:

2 T vegetable oil

3 T soy sauce

1 t coarse salt

1 ½ # carrots, cut into 2” lengths (thick pieces halved lengthwise)

2 packages (12-14 oz. each) extra-firm tofu, drained, each block cut into 16 equal pieces.

4 scallions

2 T rice vinegar (unseasoned)

1 t toasted sesame oil

Directions:

1.      Heat broiler, with rack 4” from heat.  In a large bowl, whisk together vegetable oil, soy sauce, and salt.  Add carrots; toss to coat. 

2.      Wish a slotted spoon, transfer carrots to a rimmed baking sheet.  Push carrots to one side.  Reserve bowl with marinade.

3.      A few pieces at a time add tofu to marinade in bowl; turn gently to coat, then transfer to sheet, arranging in a single layer.  Reserve bowl with marinade.

4.      Broil until carrots and tofu are browned, turning tofu halfway through cooking time and tossing carrots occasionally (more frequently toward end of cooking time), 20-25 minutes.

5.      While the tofu and carrots are cooking add the rice vinegar, scallions, and sesame oil to the marinade in the bowl. 

6.      Transfer tofu and carrots to reserved bowl with marinade, rice vinegar and sesame oil.  Add scallions along with vinegar and sesame oil to taste; toss gently to combine.   

Stir-Fried Bok Choy

I was going to make a tofu recipe last night until Jim cried and said it is Saturday night!  So I give in and told him to get the two remaining fillets out of the freezer.   Later I heard him whisper to Max, “Maybe we can postpone the tofu indefinitely”.  Fat chance Mr. Marler!  With the fillets I served the premade brown rice with flax I buy at Costco and made the following bok choy recipe.  This recipe comes from The Key to Chinese Cooking by Irene Kuo.  Having been to China in 2006 I can testify that this is indeed a real Chinese recipe.  Sometime years ago, I made a note in this book that the recipe was too oily.  That is exactly my opinion of real Chinese food in China.  They use a ton of oil.  So next to the quantities of oil, I will put in (  ) my Americanized adoption.  My electric wok is packed somewhere and this electric stove does not get hot enough, so I had to cook the bok choy longer than the recipe says.

Ingredients:

1 ½ # Bok Choy or other celery cabbage

3 T oil (I used 1T of peanut oil) The Chinese use a lot of saffron oil. 

2 quarter-sized peeled ginger

1 t salt, to taste

¼ t sugar

2 t sesame oil (1 t)

Directions:

1.      Cut off the root end and cut the cabbage crosswise into 1” sections.  Toss them into a colander, loosening the folds.  Spray with cold water, rinsing well, and drain.  (I washed and drained the bok choy, but left it whole.)

2.      Heat a wok or large, heavy skillet over high heat until hot; add the oil, swirl, and heat for a second.

3.      Throw in the ginger, and press slices around the pan. 

4.      Shower in the cabbage and toss rapidly to turn and tumble it in the hot oil for 30 seconds.  (I did not have the luxury of 30 seconds, but watch when adding the cabbage as the oil pops.)

5.      Sprinkle in the salt and sugar, then stir vigorously for about 2 minutes until the stalks are translucent and shinny. And leaves are green.  (This shimmer looks great on the whole bok choy)

6.      Add the sesame oil, toss a few times, and pour into a hot serving dish.  (I lifted them out whole onto a serving dish.)

Jim’s hip is hurting so I cooked the fillets inside.  Not as good as the grille.  Nothing like 2 cripples in the family.

Saucy Shrimp and Grits

Another great meal from Martha’s Food Light.  It serves 4, but Jim decided that he was 3 people last night.  For grits, I always use Anson Mills.  You can order them on line and it is worth it.  I never liked grits until I tasted these. 

Ingredients:

4 ¾ C water

1 C coarse grits (not quick-cooking)

Kosher salt and ground pepper

2 T unsalted butter

2 slices bacon, cut crosswise into ½” pieces

1 medium onion halved and thinly sliced.  I used red. 

2 garlic cloves, thinly sliced

1 can (14.5 oz) diced tomatoes in juice

1 # large shrimp, peeled and deveined

¼ t hot sauce

Directions:

1.      In a medium saucepan, bring 4 ½ C water to a boil.  Whisk in grits; season with salt and pepper.  Reduce heat to medium-low.  Cover and cook, whisking occasionally, until grits are creamy and tender, about 30 minutes; stir in butter.  (If using Anson Mills follow their directions.  They take a little longer. 

2.      After grits have cooked 15 minutes, cook bacon in a medium skillet over medium heat until browned, 4-6 minutes.  Using a slotted spoon, transfer to a paper-town-lined plate.   Add onion and garlic to rendered fat in skillet; season with salt and pepper.  Cook stirring occasionally, until onion is tender and browned, 8-10 minutes. 

3.      Add tomatoes, their juice and the remaining ¼ C water to skillet; bring to a boil.  Add shrimp; cook, stirring until opaque throughout, 2-4 minutes.  Stir in hot sauce.

4.      Serve immediately over grits.  Sprinkle with bacon.

Jim served a Sauvignon Blanc from Marlborough, NZ, Nobilo Icon.  It tasted great with the

shrimp, but I had a glass later and didn't like it on it's own. 

Gateau de Beaumes-De Venise aux Raisins

This is a French grape cake.  It is popular in wine country.  The town named, produces a sweet fortified wine, in the Vaucluse area.   I obtained this recipe from Epicurious as the cookbook I know it is in is packed.  Jim spent hours uncovering my 10”springform pan so I know looking for a cookbook would send him over the edge.  They said it was published in Bon Appétit in May 1999.  I may have made that recipe also, but the magazine is also packed in the dungeon.   This recipe is very good, serves 10.  Jim said it needs whipped cream. 

Ingredients:

1 ½ C all purpose flour

1 t baking powder

1 t salt

¼ t baking soda

¾ C plus 2 T sugar

8 T unsalted butter, room temperature, divided

3 T EVOO, plus brushing of pan

2 large eggs

1 t grated lemon peel

1 t grated orange peel

1 t vanilla extract

1 C Muscat wine

1 ½ C red seedless grapes

Directions:

1.      Preheat oven to 400 degrees.  Bruch a 10” diameter spring form pan with EVOO.  Line bottom of pan with parchment; brush parchment with EVOO.

2.      Sift flour and next 3 ingredients into a bowl.

3.      In another bowl, whisk ¾ C sugar, 6 T butter and 3 T EVOO until smooth.  Whisk in eggs, both peels and vanilla. 

4.      Add flour mixture alternately with wine in 3 additions each, whisking just until smooth after each addition. 

5.      Transfer batter to prepared pan; smooth top.  Sprinkle grapes over batter. 

6.      Bake cake until top is set, about 20 minutes.

7.      Dot top of cake with 2T butter; sprinkle 2 T sugar over. 

8.      Bake until golden and tester inserted into center comes out clean, about 20 minutes longer. 

9.      Cool in pan on rack 20 minutes.  Release pan sides. 

10.  Serve slightly warm or at room temperature. 

Sauteed Escarole with Toasted Pearl Couscous and Poached Eggs

This dish was so good and I could have eaten it all, but it was too filling.  This is also from Sunset magazine.  I encourage all to make this recipe.  It takes two skillets and not a lot of time.  Serves 4.

Ingredients:

1 C pearl couscous

5 T EVOO, divided

¾ t kosher salt, divided

2 garlic cloves, thinly sliced

2 large heads of escarole, stem ends trimmed, leaves rinsed and drained. (leave some water on leaves)

½ C chicken broth

½ t pepper

¼ C distilled white vinegar

4 large chicken eggs

½ C finely grated parmesan cheese

Directions:

1.      Toast couscous in 1 T EVOO in a medium saucepan over medium heat, stirring occasionally until mostly golden, 7-8 minutes.  Careful as it burns easily.  Add ¼ t salt and 2 C water.  Bring to a boil, reduce heat and simmer until barely tender, 8-10 minutes until water absorbed, but damp looking. 

2.      In a large skillet, cook garlic in remaining ¼ C EVOO until softened but still pale, 2-3 minutes.

3.      Add escarole and cook until it begins to wilt, about 4-5 minutes.  Add cooked couscous and stir to coat, then add broth and ½ t pepper.  Cook 2-3 minutes more.  Season with ¼ t salt and keep warm.  I put the burner on low and covered the skillet.

4.      Fill the smaller skillet used for the couscous with water about ¾ full.  Add the vinegar and warm over high heat until bubbles barely break the surface.  Reduce the heat to medium low.  Crack each egg into a cup and slowly pour into the water near the surface.  This will keep the egg together.  Keep gently nudging each egg to make sure it is not sticking to the bottom.  Cook for about 3 minutes for runny eggs. 

5.      Divide the escarole mixture between 4 plates and set an egg on each.  Sprinkle wach with 2 T cheese. 

I thought it had plenty of salt.  Jim added more.  One serving was very filling to me.  Jim ate three servings and he really liked it. 

Lighter Beef Chili

This is just what we needed on a cool night.  The recipe is from Everyday Cooking Light and is 221 calories per serving.  I made corn bread and served it with sliced scallions, sour cream, baked tortilla chips, and cheddar cheese.  It is 6 very large servings.  And yes, we have leftovers again.  I have to start learning to cut recipes in half.  I use Jiffy for my cornbread.  I think it is better than I have ever made from scratch.

Ingredients:

1 T vegetable oil

1 medium onion, chopped

4 garlic cloves, chipped

Salt and ground pepper

2 T tomato paste

2 T chili powder

2 T unsweetened cocoa powder

1 # ground beef sirloin

2 (14.5 oz) cans diced tomatoes in juice

2 cans pinto beans, rinsed and drained (15.5 oz)

Directions:

1.      In a large saucepan heat the oil over medium heat.  Add onion and garlic and cook, stirring frequently until softened, 3-5 minutes.  Season with salt and pepper.

2.      Add tomato paste, chili powder, and cocoa powder.  Cook, stirring until mixture is fragrant, about 1 minute. 

3.      Add the beef and cook, breaking up meat with a spoon, until no longer pink.  3-5 minutes. 

4.      Add tomatoes, with juice, and beans.  Bring to a boil over high heat; reduce to a simmer and cook until chili is slightly thickened, 10-15 minutes.

5.      Can be kept warm until ready to serve. 

These are very hearty servings for such a light recipe.  With the amount of chili powder and cocoa, you could uses ground turkey.     

Quinoa Salad with Chicken, Avocado, and Oranges

Why am I making salads in the winter?  Well, it is warming back up down here.   This recipe is from the January issue of Sunset magazine.  Serves 6 definitely and I’d say that you could serve 8.

Ingredients:

1 ¼ C quinoa

1 t chili powder

3 t minced garlic, divided

Zest of 1 lime

2 t plus 3 T EVOO

1 t kosher salt and pepper, divided

1 # boned, skinned chicken thighs

¼ C lime juice (2 limes)

¼ C chopped fresh cilantro (I used Italian parsley)

4 large oranges, peeled and segmented

2 ripe avocados, peeled and cubed

Directions:

1.      Cook quinoa according to package directions and fluff with a fork.  Transfer to a large bowl and let cool. 

2.      Preheat broiler with a rack set 4-6” from heat.

3.      In a large bowl, combine, chili powder, 2 t garlic, the lime zest, 2 t EVOO and ½ t each of salt and pepper.

4.      Add chicken and toss to coat.  Put the chicken on a rack on a baking sheet and broil, turning once, until browned and cooked through, about 12 minutes total.  Let cool slightly, then slice and add to reserved quinoa. 

5.      Add the oranges and avocados to the mixture. 

6.      Mix the EVOO, lime juice, garlic and salt and pepper in a jar.  Pour over the salad and toss.

7.      Top with the cilantro or parsley and serve. 

This was excellent.  We definitely have another meal out of this recipe.  This salad would be great winter or summer.  I could see taking it to a picnic.   

Cauliflower and Roasted Garlic Puree Soup

I bought a new cookbook from Williams-Sonoma called Soup of the Day.  It has 365 recipes, one for every day.  I chose one from January 3, Serves 4-6.

Ingredients:

1 large head garlic

1 t EVOO

3 T unsalted butter

½ yellow onion, chopped

¼ C dry sherry

4 C vegetable broth

1 head cauliflower, stemmed and cut into small florets

3 T heavy cream (I used sour cream)

Salt and ground white pepper

Chopped chives for garnish

Directions:

1.      Preheat the oven to 400 degrees.  Cut the top of the head of garlic, drizzle with the EVOO and wrap loosely in foil.

2.      Roast until tender when pierced with a knife, about 45 minutes.  When it is cool enough to handle, squeeze the garlic flesh from the skins and set aside. 

3.      In a large saucepan, melt the butter over medium heat.  Add the onion and sauté until soft, 5 minutes. 

4.      Add the roasted garlic and using a wooden spoon, mash it into the onions.  Cook until the mixture is bubbly and starting to caramelize, about 3 minutes.

5.      Add the sherry and bring to a boil, stirring to scrape up any browned bits on the bottom of the pot and let it boil for 2 minutes. 

6.      Add the broth and bring to a boil. 

7.      Add the cauliflower and reduce the heat to low.  Simmer, uncovered, until the cauliflower is very tender, 25 minutes. 

8.      Cool slightly if using a blender.  I used an immersion blender. 

9.      Add the cream and return to a gentle boil. 

10.  Season with salt and pepper and garnish with the chives. 

I thought it was a very strong, but good soup.  For a lighter soup, I would use one that I wrote about earlier, maybe a year ago.  I am still looking for a way to index these recipes.  Anyway I plan on pulling it off the shelf about once a month for the next 30 years.    

Couscous Salad with Roasted Vegetables and Chickpeas

At Costco I picked up the cookbook called Everyday Food Light.   It is all light recipes compiled from Martha’s Everyday Food magazine.  Based on this first recipe I tried, this is a winner of a cookbook.  It says serves 4 @ 372 calories.  If you are looking for quantity along with quality, this is your meal.   

Ingredients:

1 # carrots, sliced ¾ “thick on the diagonal

1 head cauliflower (3#) trimmed and cut into florets

1 ½ t ground cumin

3 T EVOO

Coarse salt and ground pepper

1 1/4 C water

1 C whole-wheat couscous

1 T lemon zest, plus ½ C fresh lemon juice (from 3 Lemons) It took 3 lemons to get the zest, but 5 ½ to get the juice.

1 can (15.5 oz) chickpeas, rinsed and drained

6 scallions, trimmed and thinly sliced

5 oz baby arugula

Directions:

1.      Preheat oven to 450 degrees.  Place carrots and cauliflower on a rimmed baking sheet; toss with cumin and 2T EVOO.   Season with salt and pepper.  Make sure you have a big enough pan to have the vegetables in a single layer.  Roast until browned and tender, 25-30 minutes, rotating sheets and tossing vegetables halfway through.  Let cool to room temperature. 

2.      Meanwhile, in a medium saucepan, bring the water to a boil.  Stir in couscous and season with salt; cover and remove from heat.  Let stand until tender, 5 minutes.  Fluff with a fork; set aside to cool, uncovered.

3.       Make dressing.  In a small bowl, whisk together lemon zest and juice and remaining 1 T EVOO.  Season with salt and pepper.

4.      In a large bowl, combine roasted vegetables with couscous, chickpeas, and scallions.  Place arugula on a serving platter, and drizzle with 1T dressing.  Add remaining dressing to couscous mixture and toss; serve on top the arugula. 

Knowing how Jim feels about all vegetarian meals, I also tried this recipe called Jazzy Oven-Baked Chicken that I heard about on the Dr. OZ TV show.  This recipe is from the Orleans Parish School Board Child Nutrition Department.  The Cajun seasoning and garlic delight had to be ordered from a special vendor in LA.  It took a month for the spices to arrive.  I was a little surprised that children would eat something this spicy, but it did not fail to support my feelings on Cajun cooking, “Looks like dirt, and tastes like fire.”  As this recipe Serves 100 and covers 54# of chicken, anyone wanting to try this recipe, email me and I will send you the spices.  I have enough left unmixed to support 162# of chicken.   My mixed amount can cover 51# of chicken.

Ingredients:  (Serves 100)

54 # chicken

¾ C Cajun Creole seasoning

¾ C garlic delight blend

½ C white pepper

Cooking spray

Directions:

1.      Clean, wash and remove skin on chicken.  I used boneless as it is what I had.  I used white meat and thighs, 1# each, as that was the package sizes.  Jim like breast meat and I like thigh meat. 

2.      Mix all dry ingredients together and season the chicken.

3.      Place in a covered pan and refrigerate for 2 hours or overnight.  The longer it marinates, the more the spices will enhance.  

4.      Heat oven to 350 degrees.

Place parchment on rimmed baking sheets.  Place chicken on the pan and spray with cooking spray. Bake 40-45 minutes.  I baked the large breasts for 45 and the boneless thighs for 30.  It is a good idea to place different size pieces on different pans.          

Andouille and Sweet Potato Pie

I found this dinner pie on the internet.   I had the ingredients and so dinner.  You have to make the crust and not buy it as it has yellow cornmeal in it.  However with a Cuisinart, it is easy.  Baking take most of the time your time is minimal. 

Ingredients:

1 # small sweet potatoes, pierced with a fork (2)

1 C yellow cornmeal

1 C all-purpose flour

1 t salt, plus more for seasoning

1 stick unsalted butter plus 2 T

¼ C plus 2 T ice water

1 T EVOO

½ # Andouille sausage cut in 1” pieces (actually, I would cut them smaller.  They would distribute better.  I used Adele.)

½ small onion, finely chopped

1 T minced garlic

½ t dried sage, crumbled

1 C heavy cream

Freshly ground pepper

3 large egg yolks

Directions:

1.      Preheat the oven to 350 degrees.  I cooked my sweet potatoes in the microwave.  If you use the oven the recipe says 45 minutes.  Let the potatoes cool. 

2.      In a food processor, combine the cornmeal and flour with 1 t salt.  Add the chilled butter cubes and pulse until th mixture resembles coarse meal.  Add the ice water and pulse until the dough comes together.  Turn the dough out on a work surface and knead until smooth. 

3.      Lightly flour the work surface and roll out the dough into a 13” round, about 1/4 “thick.  Ease the dough into a 9” pie plate.  Trim the overhang to 1”, fold under and crimp decoratively.  Prick the bottom crust several times with a fork.  Line the dough with foil and fill with pie weights.  Bake for about 30 minutes, until the crust is barely set.  Remove the foil and weights and bake for 10 minutes longer, until the crust is dry and very lightly browned. 

4.      Meanwhile in a large skillet, heat the EVOO.  Add the andouille sausage and cook over high heat, stirring occasionally, until it is lightly browned, about 5 minutes.  Add the onion, garlic and sage and cook until the onion is softened, another 5 minutes.  Let cool slightly.

5.      Peel the sweet potatoes and transfer them to a food processor.  Add the cream and puree until very smooth.  Season with salt and pepper.  Add the egg yolks and process until incorporated.  Transfer the filling to a large bowl and stir in the andouille mixture.  Scrape the filling into the crust and bake for about 45 minutes, until the custard is set.  Let cool for 20 minutes, then cut the pie into wedges and serve. 

The recommendation to serve with it was a Tangy Apple Salad.  I could not find the recipe so I cut up Romaine, added a chopped apple and walnuts.  Jim ate a lot of appetizers waiting for all the baking time, so we have ½ a pie left.  He served a new wine he has found called Primal Roots, a CA red blend.  I was skeptical, but it was pretty decent. 

Eggs Jeannette

This comes from my new Jacques Pepin Cookbook called Essential Pepin.  This would make a great first course or a luncheon meal on spring greens.  Jacque gives other ideas of stuffing.  He named this dish after his mother as he says that as a child she served it often.  I was very easy to make.  I served it with green beans.  We spread the sauce on the green beans also.  As a first course it serves 6.  We ate it all. 

Ingredients:

6 large eggs, hard cooked and peeled

2 T milk

2 garlic cloves, finely chopped

2 T finely chopped parsley

¼ t salt

¼ t pepper

1 ½ T peanut oil

Dressing:

2 T reserved egg yolk mixture

2 t Dijon mustard

2 t red wine vinegar

Pinch of salt and pepper

¼ C EVOO

Directions:   

1.      Cut the eggs crosswise in half at the widest point.  Remove the yolks and mash them with a fork.

2.      Mix the eggs with the milk, garlic, parsley salt and pepper. 

3.      Reserve 2 T of the mixture for the dressing.

4.      Stuff the whites with the remaining mixture.

5.      Heat a non-stick skillet with the peanut oil.  When it reaches 350 degrees or very hot then add the eggs yolk side down.  Cook about 2 minutes and remove with a spatula to a gratin dish.   They will be nicely browned.

6.      For the dressing, put all the ingredients in a small processor.  With the motor running, slowly add the oil. 

7.      Pour the dressing on top of and around the eggs and serve. 

This is one that I am going to make over and over.  People seem to be afraid of eggs.  Eggs are inexpensive and a geat source of protein.   

Carrot Pineapple Orange Juice

Since I have a horrible cold, I decided to make this drink I found at the Williams-Sonoma site.   I tasted it straight out of the juice extractor and decided it had to be cold.  The jury is still out here.  It was good, but was it worth the mess and the noise of the extractor. 

Ingredients:

1 small orange, including rind, seeded and cut into pieces

1/8 small, ripe pineapple, peeled, cored, and cut into pieces

2 carrots, scrubbed clean and cut into pieces

¼ small lemon, including rind, seeded

Directions:

In an extractor, juice the orange, pineapple, carrots and lemon, in that order, according to the manufacturer’s instructions, Stir and serve.  Serves 1

I made a double amount.   

Smoke Salmon Soup

I really needed soup today.  I have a cold.  They even threw me out of therapy due to my cold.  I needed to use up some smoked salmon and found this in my Alaska salmon cookbook.  I did not know what to expect, but it was wonderful and for the first time is days I could actually taste what was in front of me.  Serves 4

Ingredients:

2 T butter

2 medium onion, I used red

1 green pepper

1 large garlic clove, minced

2 cans of stewed tomatoes

12 oz smoked salmon, chopped

2 T minced parsley

1 bay leaf

½ t thyme leaves

1 T Worcestershire

¼ t liquid hot pepper

2 T lemon juice

½ C red wine

½ C chicken broth

Directions:

1.      Melt butter in a large pan.  Add onions, green pepper, and garlic.  Cook until tender.

2.      Add tomatoes, parsley, bay leaf, thyme, Worcestershire and hot pepper seasoning.

3.      Cover and simmer 15 minutes.

4.      Stir in lemon juice and salt and pepper.