Sometimes desperation comes in the form of “I don’t want to go to the grocery store or farmer’s market today.” And so, this modification of a 101cookbooks.com recipe was born…from the stuff I already had in my fridge and herb garden.
Green, Spring Stir Fry
- toasted sesame oil
- 8 ounces extra-firm tofu, cut into slices thick as a pencil
- 4 green onions, thinly sliced
- scant 1 tablespoon freshly grated ginger (peeled)
- 1/2 teaspoon crushed red pepper flakes
- 1 # asparagus, trimmed and cut into 1-inch pieces
- a couple big pinches of fine-grain sea salt
- 4 cloves garlic, chopped
- a few handfuls of chopped kale
- zest and juice of one lemon and one lime
- 2 tablespoons Hoisin sauce
- 1 small handful fresh mint, slivered
- 1 small handful fresh basil, slivered
When you are frying, stir-fry, the biggest advantages you can give yourself to combat ending up with a soggy-fry is to have all your ingredients prepped and within arms reach of the stove AND a smoking hot pan ready to dump them in to…sometimes a non-stick wok is not the best for this…but do the best you can with what you have.
Heat a splash of sesame oil in a large pan, or well-seasoned wok over medium high heat. When it is hot, add the tofu, and cook until golden – a few minutes. Remove the tofu from the pan and set aside.
Add another (generous) splash of oil to the pan and, as soon as it is hot, add the onions, ginger, red pepper flakes, asparagus, and salt. Stir fry for about a minute, then add the garlic, kale and stir-fry for another minute, or until the spinach wilts. Return the tofu to the pan. Stir in the lemon zest and juice and the Hoisin sauce. Cook for another 10-20 seconds, stirring all the while. Serve immediately. My favorite way to serve this is over cold Soba noodles.
Posted in Dinner, Noodles, Recipes, Stir Fry, Vegetarian
Tagged asian, asparagus, balsil, coconut oil, ginger, Hoisin, kale, lemon, lime, mint, on hand, onions, recipe, red pepper flakes, seasonal cooking, soba, Stir Fry, toasted sesame oil, tofu, vegetarian, yum
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
Fall is my favorite food season. Tailgating and soup making are really the highlights in my humble opinion. Mr. Wonderful did all the grocery shopping for the week after we picked out our recipes for the week over a blueberry pancake breakfast (yes, some of THOSE blueberries). So this evening, all I had to do was pull together this easy, soul warming soup.
Black Bean Corn Chowder
- 1 T EVOO
- 1 medium sweet onion, diced
- 1 medium carrot, diced
- 1 baking potato, peeled and diced
- 1 package frozen corn kernels
- 2 C black beans, cooked
- 4 C veggie broth
- 2 C skim milk
- 1/4 C sweet red pepper, diced
- 1 poblano pepper, diced
- 1 jalapeno pepper, diced
- 1/2 T onion powder
- 1/2 T garlic powder
- 1 T chili powder
- 1 T cumin
- 1 T fresh oregano
- 1 tsp salt, to taste
Saute’ veggies (not corn) in EVOO, cook until soft. Add spices, cook 1-2 more minutes, stirring. Add liquids bring to boil. Drop in frozen corn and beans. Bring back to boil. Serve hot with toppings of your choice. We like sour cream, avocado and a squeeze of lime.
My black beans generally do not come from a can, except for when I am in a super duper hurry and haven’t done a good job of planning ahead. Tonight I made a two pound bag of black beans before putting together the soup so that I had a few bags in the freezer ready to go for the next few weeks. To quickly cook black beans, in a large pot, dump rinsed and picked over beans, cover with water plus 2 inches up the side of the pan and boil until al dente. They will cook the rest of the way in whatever you cook them in, soup, tacos, etc. Yeah, that’s it. You don’t have to do all that soaking if you have about 45 minutes to boil the crap out of them. This way, you save money, they taste WAAAYYYY better and the sodium content is much lower. I then take the beans and freeze them in plastic bags. They don’t last long, so I’m not sure how long they keep. Hispanic food stores have the BEST deals on dried black beans. I once bought a 10 pound bag for $4.00. Seriously. I just finished that bag a few weeks ago, it lasted about 6 months.
Posted in Fall Food, Make Ahead, Recipes, Seasonal Ingredients, Soup
Tagged blueberries, carrots, create, Fall Food, freezer, Mr. Wonderful, onions, recipe, seasonal cooking, Soup, southwestern, tailgating, vegetarian, yum