Japanese Tofu Salad (didn't try this last week due to a horrible sore in my mouth)
Prep Time: 35 Minutes
Cook Time: 5 Minutes
Ready In: 1 Hour 40 Minutes
Servings: 4
"Pressed tofu is tossed together with tomato, onion, and cilantro in an Asian-inspired vinaigrette providing a simple way of incorporating tofu into your diet. You can certainly play around with this recipe, adding whatever you like, I garnish mine with lime wedges."
Ingredients:
1 (14 ounce) package firm tofu, drained
3 tablespoons soy sauce
1 tablespoon mirin (sweetened rice wine)
2 teaspoons sesame oil, or to taste
1 tablespoon rice vinegar
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 large tomato, seeded and chopped
1 small red onion, thinly sliced
1/4 cup chopped cilantro
1 tablespoon sesame seeds
Directions:
1. Place tofu between two plates, and weigh down with a heavy book. Allow tofu to drain for 1 hour, pouring out the expelled liquid every 20 minutes.
2. Whisk together the soy sauce, mirin, sesame oil, and rice vinegar in a small bowl. Heat the oil in a small pan over medium heat, stir in the garlic and ginger, and gently cook until lightly golden; stir into the soy sauce mixture.
3. Cut tofu into bite-sized pieces, and toss together with the tomato, onion, and cilantro. Pour in the dressing and toss to coat. Garnish with a sprinkle of sesame seeds.
Serve with toasted bread
This is posted in response to a request for "skewer" recipes. A real coincidence as this was being prepared on the food network by Nick Makris from Nick's Diner in Regina Sask - it looked SO GOOD I just had to post it. Use pork or lamb - serving with pita bread is optional but tzatziki is a must! Prep time includes a minimum of 2 hours for marinating.
2¼ hours
2 hours prep
SERVES 4
1 1/2 lbs boneless leg of lamb or lamb shoulder or pork loin, cut into 1 inch cubes
1/4 cup extra virgin olive oil
1/3 cup red wine vinegar
2 cloves garlic, minced
1 onion, finely chopped
1 tablespoon dried Greek oregano
2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh mint coarse salt freshly cracked black pepper
Combine olive oil, red wine vinegar, garlic, onion, oregano, parsley, mint and black pepper in a bowl& mix well. Add meat, toss to coat, cover and refrigerate; marinate for a minimum of 2 hours but overnight for best results. If using wooden skewers soak them in water overnight or for at least 2 hours. Preheat the grill to medium high. Thread meat evenly onto 4 skewers& season with salt and pepper. Grill skewers 4 to 5 minutes per side for medium or cook a few minutes longer if you prefer well done (6 to 7 minutes). Serve with tzatziki sauce and pita bread.
Tzatziki
Prep Time:
15 minutes
Ingredients:
16 ounces (2 cups) of thick Greek yogurt
4 to 10 cloves of garlic, finely chopped
1/2 cup of diced or grated cucumber (Kirby or "English")
1 tablespoon of olive oil
2 teaspoons of lemon juice
Preparation: Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled. Yield: about 2 1/2 cups Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions! Shopping Tip: The thick, full-fat yogurts available at Greek, Middle Eastern, and specialty food markets - or a commercial full-fat strained yogurt - will give the best results. You can also make your own strained yogurt using full-fat, low-fat, or fat-free commercial yogurt.
Melitzanes me Feta
The classic combination of baked eggplant, tomato, and herbs is enhanced by the addition of feta cheese to create a delicious meatless appetizer, side dish, or meatless or main dish.
Cook Time: 45 minutes
Ingredients: 2 pounds of eggplants (long slender type)
olive oil for frying
5 tablespoons of fresh chopped basil
5 cloves of garlic, minced
1 pound of ripe tomatoes, diced
1/2 pound of feta cheese, crumbled
sea salt
freshly ground black pepper
Preparation: Wash the eggplants and remove stems. Cut lengthwise into 1/2 inch slices. Fry lightly (until soft and gently browned) in 1/4 inch of oil. Preheat the oven to 355°F (180°C). Layer the eggplant in the bottom of a baking dish. Combine the tomatoes, basil, garlic, and salt and pepper to taste, in a bowl, and spoon the mixture over the eggplant. Top with feta cheese, and bake at 355°F (180°C) for 45 minutes. Serve hot, warm, or at room temperature.
Wednesday
Poached Halibut with Oven-Roasted Vegetables & Mint Tea Broth
From Clean Eating Magazine
Serves 4
Hands-on time: 5 minutes
Total time: 35 minutes
INGREDIENTS:
Olive oil cooking spray
Sea salt and ground black pepper, to taste
1 baby eggplant, sliced into 1/4-inch rounds
1 pint grape tomatoes
4 cloves garlic, whole
1 small zucchini, sliced into 1/4-inch rounds
2 cups low-sodium chicken or vegetable broth
2 high-quality mint tea bags
1/2 bunch basil
4 6-oz halibut fillets
1/4 cup pine nuts, toasted
7 to 8 basil leaves, cut into thin strips, for garnish
INSTRUCTIONS:
Preheat oven to 400°F. Prepare 2 sheet pans by misting them with cooking spray, then sprinkle with salt. Arrange eggplant slices in a single layer on half of 1 sheet pan, and place tomatoes and garlic on other half. Spray tops lightly with cooking spray and season with salt and pepper. Place pan in oven for 10 to 12 minutes. Flip eggplant slices and toss tomatoes. (Tomatoes will blister as they cook.) Continue to cook for 5 to 7 more minutes. Remove pan from oven and place tomatoes on top of eggplant to flavor eggplant and keep slices moist.
Keep oven at same temperature. On second sheet pan, lay zucchini slices in a single layer. Sprinkle with salt and pepper and mist lightly with cooking spray. Place pan in oven for 10 to 12 minutes. Flip zucchini and cook for 5 more minutes.
While vegetables are in oven, pour broth into a 10-inch skillet and bring to a boil. Add tea bags and basil and season with salt. Allow to simmer for 7 minutes, then remove tea bags. When vegetables are close to being ready, bring broth to a simmer and place fish in skillet. Cover with parchment paper. Poach fish until it is white and a toothpick inserts very easily, about 12 minutes. Place fish on a plate and strain broth into a small bowl; adjust seasoning if necessary.
To serve, divide vegetables into 4 shallow bowls, place fish on top, then pour broth over fish. Garnish with pine nuts and basil leaves.
Toasted Pine Nut Couscous
Yield Makes 4 servings
Ingredients
1/4 cup pine nuts
2 1/4 cups reduced-sodium chicken broth or water
1/2 cup small pieces dried tomatoes (not oil-packed)
1 clove garlic, minced
1/2 teaspoon ground cumin
1 2/3 cups (10 oz.) couscous
2 tablespoons minced parsley
Salt
Preparation
1. In a 2 to 3 quart pan over medium-high heat, stir pine nuts until golden, about 2 minutes; remove from pan.
2. In the same pan, bring the broth, tomatoes, garlic, and cumin to a boil over high heat. Stir in the couscous, cover, remove from heat, and let stand 5 minutes. Add the pine nuts and parsley, and fluff with a fork. If desired, season to taste with salt.
Thursday
Tofu, Red Onions, Walnuts, and Blue Cheese
PREP TIME 15 Min
COOK TIME 20 Min
READY IN 35 Min
"I threw this together after wondering if blue cheese and tofu would go together well. The results were delicious! Non-blue cheese lovers can omit the cheese and still have a tasty dish." Ingredients:
1/2 cup uncooked long grain white rice
1 cup water
1/4 cup chopped walnuts
1-1/2 teaspoons butter
1/2 large red onion, sliced, separated into rings
1 clove garlic, minced
1/2 cup vegetable broth
1/4 teaspoon dried sage
1/4 teaspoon dried tarragon
salt and pepper to taste
1-1/2 teaspoons olive oil
1/2 (14 ounce) package firm tofu, drained and cut into 1/2 inch strips
1/2 cup crumbled blue cheese
Directions: You have scaled this recipe's ingredients to yield a new amount (3). The directions below still refer to the original recipe yield (6). 1. Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes. 2. Preheat oven to 350 degrees F (175 degrees C). Place the walnuts on a baking dish, and bake 10 minutes, stirring frequently, until lightly toasted. Remove from heat. 3. Melt the butter in a skillet over medium heat, and cook the onion until tender. Mix in garlic, and cook 1 minute. Stir in the broth, and season with sage, tarragon, salt, and pepper. Continue cooking 10 minutes, stirring often. 4. Heat the oil in a separate skillet. Dredge the tofu in the toasted walnuts, and cook in the skillet about 4 minutes on each side, until lightly browned. Mix any remaining walnuts and the onion and broth mixture into the skillet. Cook until heated through. Serve over rice, and top with blue cheese.
Thursday
GRILLED GINGERED CORNISH HENS
2 rock Cornish hens, split in half
1 tbsp. grated fresh ginger (or 1 tsp. ground ginger)
1/2 c. dry white wine
1 med. onion, chopped
1/2 c. soy sauce
Marinate hens at room temperature for 1 hour in onion, ginger, wine and soy sauce. Grill on low flame, 5" from heat with cover on grill. Baste and turn hens several times until golden brown.
Serve with grilled rosemary new potatoes and steamed broccoli
Friday
Homemade pizza (I keep meaning to make this and each time we get sidetracked.)
Saturday
Rosemary Garlic Pork Tenderloin
Prep time: 8 minutes
Cook time: 23 minutes
Other: 2 hours, 15 minutes
Ingredients
1/4 cup minced fresh rosemary
1/4 cup minced garlic
1 tablespoon olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper
2 pork tenderloins, trimmed
1. Combine first 5 ingredients in a small bowl, mixing well to make a paste.
2. Make several 1 inch slits in pork and stuff each slit with 1 teaspoon rosemary paste. Spread any remaining rosemary paste onto top and side pork. Cover and chill 2 hours.
3. Prepare grill
4. Place pork on grill rack coated with cooking spray. Grill pork 23 minutes or until a thermometer registers 155 turning once. Remove pork from grill; cover and let stand 15 minutes.
Note: While pork stands, it's internal temperature should reach 160.
Serve with new potatoes and grilled asparagus.
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