I’d like to open my birth month, June, with a recipe #fail. Otsu…which is now Yuck-su to me.
This is the first recipe from 101cookbooks.com that I have loathed. Hated it. Can’t stand it. Won’t make it again. I think I have made nearly every recipe Heidi Swanson has posted on her delightful website. It’s my “go-to” site. It’s the site that I direct people to when they are like, “you can’t eat anything good if you are a vegetarian” and it sucks them in every…single…time. I dare you not to like Heidi OR her website 101cookbooks.com. This recipe however, for me, didn’t suck me in. It. Just. Sucked. From the surface it looks like something I would eat myself into a food coma by; however, I felt it lacked a certain freshness I was expecting from the sauce. It just tasted salty to me and sorta, I don’t know, blah. The cucumber was a strange random addition at the end. I’m posting this because I think with a few additions or subtractions even, this might be a great dish…so go out there and tweak it to suit your tastes. Sorry Heidi, this one failed for me. I still love ya, but this one is getting black listed from my repeat list.
- Grated zest of 1 lemon
- Fresh ginger, cut into a 1-inch cube, peeled, and grated
- 1 tablespoon honey
- 3/4 teaspoon cayenne
- 3/4 teaspoon fine-grain sea salt
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup unseasoned brown-rice vinegar
- 1/3 cup shoyu sauce (wheat-free soy sauce)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons toasted sesame oil
- 12 ounces dried soba noodles
- 12 ounces extra-firm nigari tofu
- 1/4 cup chopped fresh cilantro
- 3 green onions, thinly sliced
- 1/2 cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced
- 1 small handful of cilantro sprigs, for garnish
- 1/4 cup toasted sesame seeds, for garnish
Make the dressing by combining the zest, ginger, honey, cayenne, and salt in a food processor (or use a hand blender) and process until smooth. Add the lemon juice, rice vinegar, and shoyu, and pulse to combine. With the machine running, drizzle in the oils.
Cook the soba in plenty of rapidly boiling salted water just until tender, then drain and rinse under cold running water.
While the pasta is cooking, drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (½ inch thick and 1 inch long). Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.
In a large mixing bowl, combine the soba, the ¼ cup cilantro, the green onions, cucumber, and about ⅔ cup of the dressing. Toss until well combined. Add the tofu and toss again gently. Serve on a platter, garnished with the cilantro sprigs and the toasted sesame seeds.
Posted in Uncategorized
Tagged 101 cookbooks, 101cookbooks.com, brown-rice vinegar, cayenne, cilantro, cook, create, cucumber, food processor, ginger, honey, lemon juice, lemon zest, noodles, onions, recipe, seasonal cooking, sesame oil, shoyu, soba, tofu, vegetarian
You will just have to take my word for it sans pictures this time. This stew is delightful. Here’s the recipe, go play in the kitchen while I look for my memory card full of delightful food pictures that I have misplaced somewhere…damn.
Coconut Red Lentil Stew
Adapted from 101Cookbooks.com Heidi Swanson
- 1 cup / 7 oz / 200g yellow split peas
- 1 cup 7 oz / 200g red split lentils (masoor dal)
- 7 cups / 1.6 liters water
- 1 medium carrot, cut into 1/2-inch dice
- 4 tablespoons fresh peeled and minced ginger
- 2 tablespoons curry powder
- 2 tablespoons butter or ghee
- 8 green onions (scallions), thinly sliced
- 1/3 cup / 1.5 oz / 45g golden raisins
- 1/3 / 80 ml cup tomato paste
- 1 14-ounce can coconut milk
- 2 teaspoons fine grain sea salt
- one small handful cilantro, chopped
- cooked brown rice or farro, for serving (optional)
Give the split peas and lentils a good rinse – until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/2 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.
In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don’t want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add half of the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.
Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency. The thicker this soup got, the more I liked it.
This stew freezes great. I took it over to Ben and Janna for emergency freezer meals after the birth of their very lovely Olivia.
Posted in Recipes, Soup, Vegetarian
Tagged brown rice, carrot, cilantro, coconut milk, curry, farro, ghee, ginger, red lentils, scallions, tomato paste, yellow split peas
Curry on the brain this week I guess. Monday I wrote about Curried Hash and now, we have the Curried Noodle Pot courtesy of the lovely Heidi Swanson from 101cookbooks.com. This recipe comes from her cookbook Super Natural Cooking. Why buy one of her books? Her photography. You can thank me later for the copious amounts of food porn present.
Curried Noodle Pot
- 8 oz whole-grain wide Asian noodles ( I used whole spelt udon)
- 2 T coconut oil
- 4 cloves garlic finely chopped
- 1 onion chopped
- 1-1/2 tsp red curry paste
- 12 oz extra firm tofu pressed and cubed
- 1-14 oz can coconut milk
- 2 C veggie stock
- 2 tsp ground tumeric or curry powder
- 2 T shoyu sauce (or any other type of soy sauce)
- 1T agave syrup
- juice of one lime
- 2/3 C peanuts (optional)
- 1/3 C slivered shallots
- 1/3 C chopped fresh cilantro
Cook noodles in plenty of water until just tender.
Start making curry while noodles cook. Heat coconut oil in large saucepan over medium-high heat. Stir in garlic, onion and curry paste and mash the paste around the bottom of the pan a bit to distribute evenly. Cook until fragrant – just a minute or two. Add the tofu stir until well coated with curry. Stir in the coconut milk, stock, shoyu and agave, bring to simmer for 5 minutes. Remove from heat, stir in the lime juice and add the noodles. Turn to coat.
To serve, heap big piles of noodles into individual bowls and top with a ladle or two of curry. Top with peanut and cilantro and shallots.
Note: I thought this needed a bit of salt because I used unsalted peanuts for garnish. From start to finish, this took me less than 20 minutes to make. Bonus points for quick dinner.
Posted in Quick Cooking, Recipes, Soup, Vegetarian
Tagged cilantro, coconut oil, curried noodle pot, curry, garlic, limes, noodles, quick cooking, red curry paste, shallots, shoyu sauce, tofu, tumeric, udon