MONDAY
Eggplant Tofu stir fry
We've made something like this before but this time we're going out more on our own.
2 to 3 Japanese eggplants, skin peeled off
1 block tofu, cut into square chunks
2 carrots
2 stalks celery
handful mushrooms
onion, sliced
2 cloves garlic, diced
2 tsp, ginger, diced
soy sauce
Thai chili sauce
sesame oil
peanut oil
chicken broth
cornstarch
This is actually very simple. Saute the celery, carrots and garlic in the peanut oil until slightly tender. Add the chopped onions, and eggplant and mushrooms. Saute until eggplant and mushrooms are slightly wilted. Add tofu and allow to cook fully. Remove everything from wok. Now add the sesame oil, ginger, thai chili sauce, soy sauce, chicken broth and cornstarch. Allow to thicken some. Add celery, carrot, garlic, tofu and eggplant mixture and toss lightly to thoroughly coat. Serve over jasmine rice.
Showing posts with label asian. Show all posts
Showing posts with label asian. Show all posts
Saturday, August 6, 2011
Saturday, June 25, 2011
Asian Orange Tofu Stir Fry
TUESDAY
Asian Orange Tofu Stir Fry
For the sauce:
3/4 cup water
1 tablespoon orange juice
2 tablespoons lemon juice
2 1/2 tablespoons rice vinegar
1 1/2 tablespoons gluten-free soy sauce
3 tablespoons brown sugar
1 1/2 tablespoons orange zest
1 1/2 tablespoons minced ginger
2 garlic cloves, minced
dash of cayenne pepper
1 tablespoon corn starch
1 tablespoon water
Everything else:
8 ounces extra firm tofu, pressed and cut into small cubes
1 small head of broccoli, cut into bite-sized pieces
2 small zucchini squash cut into bite-sized pieces
1 tablespoon vegetable oil
Pour all the sauce ingredients, except the corn starch and tablespoon of water, into a medium saucepan, and set it over medium-high heat. Once it starts boiling, turn off the heat, and set aside.
Heat the vegetable oil in a large frying pan (or wok if you have one) over medium-high heat. Add the tofu and fry until crispy and brown, about five minutes. Remove the tofu from the pan.
Mix the cornstarch and water. Make sure the cornstarch is not lumpy. Put the broccoli and peppers into the pan and fry for a minute or two; then add the sauce. Add the tofu back into the pan. Then stir in the cornstarch slurry. Cook for a minute or two longer until the sauce has thickened. Serve over rice.
Asian Orange Tofu Stir Fry
For the sauce:
3/4 cup water
1 tablespoon orange juice
2 tablespoons lemon juice
2 1/2 tablespoons rice vinegar
1 1/2 tablespoons gluten-free soy sauce
3 tablespoons brown sugar
1 1/2 tablespoons orange zest
1 1/2 tablespoons minced ginger
2 garlic cloves, minced
dash of cayenne pepper
1 tablespoon corn starch
1 tablespoon water
Everything else:
8 ounces extra firm tofu, pressed and cut into small cubes
1 small head of broccoli, cut into bite-sized pieces
2 small zucchini squash cut into bite-sized pieces
1 tablespoon vegetable oil
Pour all the sauce ingredients, except the corn starch and tablespoon of water, into a medium saucepan, and set it over medium-high heat. Once it starts boiling, turn off the heat, and set aside.
Heat the vegetable oil in a large frying pan (or wok if you have one) over medium-high heat. Add the tofu and fry until crispy and brown, about five minutes. Remove the tofu from the pan.
Mix the cornstarch and water. Make sure the cornstarch is not lumpy. Put the broccoli and peppers into the pan and fry for a minute or two; then add the sauce. Add the tofu back into the pan. Then stir in the cornstarch slurry. Cook for a minute or two longer until the sauce has thickened. Serve over rice.
Saturday, December 4, 2010
Stir Fry Beef and Peppers
THURSDAY
2tbsp sesame oil
2 large red or green bell peppers
1 celery stalks, thinly sliced
2 large cloves garlic, minced
2 tbsp sake
1/2 lb. fresh mushrooms
STIR FRY BEEF AND PEPPERS
INGREDIENTS
1 lb. steaks, 3/4" thick
1 large sweet onions, thinly sliced2tbsp sesame oil
2 large red or green bell peppers
1 celery stalks, thinly sliced
2 large cloves garlic, minced
2 tbsp sake
1/2 lb. fresh mushrooms
1/2 cup water or beef broth
1 tbsp oyster sauce
1 tbsp oyster sauce
1 tsp fish sauce
1 tablespoon soy sauce
1 tablespoon soy sauce
1 tbsp cornstarch
salt, pepper, seasonings (optional)
Using a sharp slicing knife, slice the steaks as thinly as possible into strips, cutting across to make thin strips about 3/4" in width. Trim away and discard fat and sinew. Tough cuts of meat may also be used for this recipe; just simmer the sliced beef a bit longer before adding in the remaining ingredients. Alternatively, purchase pre-sliced stir-fry beef or have your butcher cut it for you (but this convenience will come at a premium - be your own butcher for the most economy!)
Sauté steak strips with thinly sliced onions in a few tablespoons olive oil and a tablespoon of butter, stirring often. Add cored and diced peppers and sliced celery.
Add garlic after meat has browned. Add a few tablespoons of sake to deglaze the bottom of the pan. Sprinkle cornstarch over meat and stir. As sauce thickens, add a few tablespoons of water or beef broth to thin out to desired consistency. Stir in soy sauce.
Note: Be sure to taste what you're cooking! Adjust seasonings, adding beef soup base or bouillon, garlic powder, salt, pepper, and hot pepper, optionally, if more flavor is desired.
Cover and simmer over low heat until meat is tender (about 20-30 minutes); stir in mushrooms and cook 1-2 more minutes (only until mushrooms are heated through).
Serve over steamed rice.
salt, pepper, seasonings (optional)
Using a sharp slicing knife, slice the steaks as thinly as possible into strips, cutting across to make thin strips about 3/4" in width. Trim away and discard fat and sinew. Tough cuts of meat may also be used for this recipe; just simmer the sliced beef a bit longer before adding in the remaining ingredients. Alternatively, purchase pre-sliced stir-fry beef or have your butcher cut it for you (but this convenience will come at a premium - be your own butcher for the most economy!)
Sauté steak strips with thinly sliced onions in a few tablespoons olive oil and a tablespoon of butter, stirring often. Add cored and diced peppers and sliced celery.
Add garlic after meat has browned. Add a few tablespoons of sake to deglaze the bottom of the pan. Sprinkle cornstarch over meat and stir. As sauce thickens, add a few tablespoons of water or beef broth to thin out to desired consistency. Stir in soy sauce.
Note: Be sure to taste what you're cooking! Adjust seasonings, adding beef soup base or bouillon, garlic powder, salt, pepper, and hot pepper, optionally, if more flavor is desired.
Cover and simmer over low heat until meat is tender (about 20-30 minutes); stir in mushrooms and cook 1-2 more minutes (only until mushrooms are heated through).
Serve over steamed rice.
Thursday, November 11, 2010
Broccoli Tofu Stirfry with Almonds
THURSDAY
Broccoli-Tofu Stirfry with Almonds
Ingredients:
* 500 g broccoli
* 150 g firm seasoned tofu
* 50 g chopped almonds
* 4-5 spring onions
* 1-2 cloves garlic
* 3 tablespoon soy sauce
* 2 tablespoon sake or dry sherry
* pepper or cayenne pepper to taste
* 1 teaspoon vegan sugar
* vegetable oil
* sesame oil
Directions:
Cut broccoli into small florets, peel the stalks and cut into cubes.
Cut tofu into small cubes and spring onions into 2-cm (1-inch) pieces.
Cut garlic into very small pieces.
Mix soy sauce with sake/sherry and vegan sugar.
Heat a wok or large saucepan. Add three tbsp. of vegetable oil and 1
tbsp. of sesame oil. Stirfry broccoli first, then add tofu, then
garlic, almonds and spring onions. Stir until everything is done. Add
the soy sauce mixture, season with pepper/cayenne pepper.
Serve with pasta or rice.
Serves: 4
Preparation time: 20 min
Broccoli-Tofu Stirfry with Almonds
Ingredients:
* 500 g broccoli
* 150 g firm seasoned tofu
* 50 g chopped almonds
* 4-5 spring onions
* 1-2 cloves garlic
* 3 tablespoon soy sauce
* 2 tablespoon sake or dry sherry
* pepper or cayenne pepper to taste
* 1 teaspoon vegan sugar
* vegetable oil
* sesame oil
Directions:
Cut broccoli into small florets, peel the stalks and cut into cubes.
Cut tofu into small cubes and spring onions into 2-cm (1-inch) pieces.
Cut garlic into very small pieces.
Mix soy sauce with sake/sherry and vegan sugar.
Heat a wok or large saucepan. Add three tbsp. of vegetable oil and 1
tbsp. of sesame oil. Stirfry broccoli first, then add tofu, then
garlic, almonds and spring onions. Stir until everything is done. Add
the soy sauce mixture, season with pepper/cayenne pepper.
Serve with pasta or rice.
Serves: 4
Preparation time: 20 min
Serve with Jasmine Rice
Saturday, November 6, 2010
Broccoli Beef Stir Fry
TUESDAY
Broccoli Beef Stir Fry
Time 15 minutesServes 4
Ingredients
1/4 cup all-purpose flour
1 (10.5 ounce) can beef broth
2 tablespoons sugar
2 tablespoons soy sauce
1 pound round steak, cut into bite size pieces
1/4 teaspoon chopped fresh ginger root
1 clove garlic, minced
4 cups chopped fresh broccoli
How to make it
In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved.
In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.
Serve with hot rice!
Broccoli Beef Stir Fry
Time 15 minutesServes 4
Ingredients
1/4 cup all-purpose flour
1 (10.5 ounce) can beef broth
2 tablespoons sugar
2 tablespoons soy sauce
1 pound round steak, cut into bite size pieces
1/4 teaspoon chopped fresh ginger root
1 clove garlic, minced
4 cups chopped fresh broccoli
How to make it
In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved.
In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.
Serve with hot rice!
Friday, September 17, 2010
Eggplant tofu stir fry
WEDNESDAY
Eggplant Tofu stir fry
We've made something like this before but this time we're going out more on our own.
2 to 3 Japanese eggplants, skin peeled off
1 block tofu, cut into square chunks
2 carrots
2 stalks celery
handful mushrooms
onion, sliced
2 cloves garlic, diced
2 tsp, ginger, diced
soy sauce
Thai chili sauce
sesame oil
peanut oil
chicken broth
cornstarch
This is actually very simple. Saute the celery, carrots and garlic in the peanut oil until slightly tender. Add the chopped onions, and eggplant and mushrooms. Saute until eggplant and mushrooms are slightly wilted. Add tofu and allow to cook fully. Remove everything from wok. Now add the sesame oil, ginger, thai chili sauce, soy sauce, chicken broth and cornstarch. Allow to thicken some. Add celery, carrot, garlic, tofu and eggplant mixture and toss lightly to thoroughly coat. Serve over jasmine rice.
Honey Lime Glazed Grilled Ahi with Benihana style salad
MONDAY
Honey Lime Glazed Grilled Ahi Tuna
This very simple glaze recipe is great paired with meaty Ahi tuna fillets. The tangy limes and the sweet honey work so well with the subtle smokiness from the grill. This grilled Ahi tuna recipe is best if the fish is cooked medium-rare.
Makes 4 Honey Lime Glazed Grilled Ahi Tuna Fillets
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients:
2 limes, juiced
1/4 cup olive oil
2 tbsp rice vinegar
2 cloves garlic, crushed and minced
1 tablespoon grated fresh ginger
4 six-ounce Ahi tuna fillets
salt and fresh ground black pepper to taste
1/4 cup honey
vegetable oil, as needed for grill
Preparation:
In a bowl, whisk together the lime juice, olive oil, rice vinegar, garlic, and ginger. Lay the tuna fillets on a plate, season with salt and fresh ground black pepper to taste, and spoon over 1/2 of the glaze, turn to coat evenly. Let marinate for 30 minutes in the refrigerator. Add the honey to the remaining half of the glaze and mix well.
Heat an outdoor grill on high. When the grates are hot, lightly oil, and place tuna fillets on grill. Cook for about 2 minutes, and turn over, brushing the glaze over the cooked side. Grill 2 minutes more for medium-rare to medium. When fish is cooked transfer to a plate and brush the honey lime glaze over the other side of fillet.
Serve immediately with any remaining glaze with white steamed rice.
We're going to have this with a salad Benihana style.
The salad will be rather simple, romaine lettuce, carrots sliced thin or shredded, green onion, sliced. Maybe a tomato or two chopped.
Benihana Salad dressing recipe
Ingredient
¾ cup Chopped onion
¾ cup Peanut oil
6 tablespoons Rice wine vinegar
6 tablespoons Water
3 tablespoons Fresh chopped ginger root
3 tablespoons Chopped celery
3 tablespoons Soy sauce
4½ teaspoon Tomato paste
4½ teaspoon Sugar
4 teaspoons Lemon juice salt and pepper to taste
Combine all ingredients in a blender or food processor and process until very smooth. Makes enough to fill a tupperware squeeze bottle. Refridgerate. *Note...I found the 3 Tablespoons of fresh ginger root to be a little hot, so you might try using the chopped ginger in a jar because it is a little milder than the fresh. Also, you can add a little more soy sauce if you would like! It has the best flavor after it has been refrigerated a day or two! Michael Kapps (almcepud@...) said that the chef at Benihana's San Fransisco gave him a xerox copy of his secret recipe book for his birthday so, this is the real one-and-only Benihana's ginger dressing straight from the guys in charge. NOTES : (This is supposed to be the true one!)
Honey Lime Glazed Grilled Ahi Tuna
This very simple glaze recipe is great paired with meaty Ahi tuna fillets. The tangy limes and the sweet honey work so well with the subtle smokiness from the grill. This grilled Ahi tuna recipe is best if the fish is cooked medium-rare.
Makes 4 Honey Lime Glazed Grilled Ahi Tuna Fillets
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients:
2 limes, juiced
1/4 cup olive oil
2 tbsp rice vinegar
2 cloves garlic, crushed and minced
1 tablespoon grated fresh ginger
4 six-ounce Ahi tuna fillets
salt and fresh ground black pepper to taste
1/4 cup honey
vegetable oil, as needed for grill
Preparation:
In a bowl, whisk together the lime juice, olive oil, rice vinegar, garlic, and ginger. Lay the tuna fillets on a plate, season with salt and fresh ground black pepper to taste, and spoon over 1/2 of the glaze, turn to coat evenly. Let marinate for 30 minutes in the refrigerator. Add the honey to the remaining half of the glaze and mix well.
Heat an outdoor grill on high. When the grates are hot, lightly oil, and place tuna fillets on grill. Cook for about 2 minutes, and turn over, brushing the glaze over the cooked side. Grill 2 minutes more for medium-rare to medium. When fish is cooked transfer to a plate and brush the honey lime glaze over the other side of fillet.
Serve immediately with any remaining glaze with white steamed rice.
We're going to have this with a salad Benihana style.
The salad will be rather simple, romaine lettuce, carrots sliced thin or shredded, green onion, sliced. Maybe a tomato or two chopped.
Benihana Salad dressing recipe
Ingredient
¾ cup Chopped onion
¾ cup Peanut oil
6 tablespoons Rice wine vinegar
6 tablespoons Water
3 tablespoons Fresh chopped ginger root
3 tablespoons Chopped celery
3 tablespoons Soy sauce
4½ teaspoon Tomato paste
4½ teaspoon Sugar
4 teaspoons Lemon juice salt and pepper to taste
Combine all ingredients in a blender or food processor and process until very smooth. Makes enough to fill a tupperware squeeze bottle. Refridgerate. *Note...I found the 3 Tablespoons of fresh ginger root to be a little hot, so you might try using the chopped ginger in a jar because it is a little milder than the fresh. Also, you can add a little more soy sauce if you would like! It has the best flavor after it has been refrigerated a day or two! Michael Kapps (almcepud@...) said that the chef at Benihana's San Fransisco gave him a xerox copy of his secret recipe book for his birthday so, this is the real one-and-only Benihana's ginger dressing straight from the guys in charge. NOTES : (This is supposed to be the true one!)
Thursday, September 2, 2010
Stir Fried Eggplant and Tofu
THURSDAY
Stir-Fried Eggplant and Tofu
This was a really big hit with hubby and I last week so since our CSA share this week will include eggplant hubby has asked me to make it once again. Normally I stir fry tofu until it's crisp but this time I allowed it to stay soft. It was really wonderful!
INGREDIENTS
1 green onion
2 cloves garlic, minced
1 teaspoon fresh ginger, finely chopped
1/2 teaspoon sesame oil
4 ounces firm tofu
1/2 teaspoon cornstarch
1/2 cup chicken broth
1 pound Asian eggplants
2 tablespoons peanut oil
1 tablespoon soy sauce
1 teaspoon Chinese chili sauce
1/2 teaspoon sugar
PREPARATION: 1.Mince white part of green onion. Cut green part of onion diagonally into 1-1/2-inch lengths; reserve for garnish. 2.Combine chopped green onion, garlic, ginger and sesame oil in small bowl. 3.Drain tofu on paper towels. Cut into 1/2-inch cubes. 4.Combine cornstarch and chicken broth in small bowl; set aside. 5.To prepare eggplant, trim off cap and stem end; cut lengthwise in half, then into 1-inch-thick spears. Cut spears diagonally into 1-inch pieces. 6.Heat peanut oil in wok or large skillet over high heat. Add eggplant; stir-fry 5 to 6 minutes or until tender. Add tofu; stir-fry 1 minute. Remove eggplant and tofu from wok; set aside. 7. Add soy sauce, chili sauce and sugar; cook and stir until heated through. 8.Return eggplant and tofu to wok. Stir cornstarch mixture; add to wok. Cook and stir until sauce is clear and thickened.
Serve with rice
Stir-Fried Eggplant and Tofu
This was a really big hit with hubby and I last week so since our CSA share this week will include eggplant hubby has asked me to make it once again. Normally I stir fry tofu until it's crisp but this time I allowed it to stay soft. It was really wonderful!
INGREDIENTS
1 green onion
2 cloves garlic, minced
1 teaspoon fresh ginger, finely chopped
1/2 teaspoon sesame oil
4 ounces firm tofu
1/2 teaspoon cornstarch
1/2 cup chicken broth
1 pound Asian eggplants
2 tablespoons peanut oil
1 tablespoon soy sauce
1 teaspoon Chinese chili sauce
1/2 teaspoon sugar
PREPARATION: 1.Mince white part of green onion. Cut green part of onion diagonally into 1-1/2-inch lengths; reserve for garnish. 2.Combine chopped green onion, garlic, ginger and sesame oil in small bowl. 3.Drain tofu on paper towels. Cut into 1/2-inch cubes. 4.Combine cornstarch and chicken broth in small bowl; set aside. 5.To prepare eggplant, trim off cap and stem end; cut lengthwise in half, then into 1-inch-thick spears. Cut spears diagonally into 1-inch pieces. 6.Heat peanut oil in wok or large skillet over high heat. Add eggplant; stir-fry 5 to 6 minutes or until tender. Add tofu; stir-fry 1 minute. Remove eggplant and tofu from wok; set aside. 7. Add soy sauce, chili sauce and sugar; cook and stir until heated through. 8.Return eggplant and tofu to wok. Stir cornstarch mixture; add to wok. Cook and stir until sauce is clear and thickened.
Serve with rice
Friday, August 27, 2010
Stir fried Eggplant and Tofu
MONDAY
Stir-Fried Eggplant and Tofu
INGREDIENTS
1 green onion
2 cloves garlic, minced
1 teaspoon fresh ginger, finely chopped
1/2 teaspoon sesame oil
4 ounces firm tofu
1/2 teaspoon cornstarch
1/2 cup chicken broth
1 pound Asian eggplants
2 tablespoons peanut oil
1 tablespoon soy sauce
1 teaspoon Chinese chili sauce
1/2 teaspoon sugar
PREPARATION:
1.Mince white part of green onion. Cut green part of onion diagonally into 1-1/2-inch lengths; reserve for garnish.
2.Combine chopped green onion, garlic, ginger and sesame oil in small bowl.
3.Drain tofu on paper towels. Cut into 1/2-inch cubes.
4.Combine cornstarch and chicken broth in small bowl; set aside.
5.To prepare eggplant, trim off cap and stem end; cut lengthwise in half, then into 1-inch-thick spears. Cut spears diagonally into 1-inch pieces.
6.Heat peanut oil in wok or large skillet over high heat. Add eggplant; stir-fry 5 to 6 minutes or until tender. Add tofu; stir-fry 1 minute. Remove eggplant and tofu from wok; set aside.
7. Add soy sauce, chili sauce and sugar; cook and stir until heated through.
8.Return eggplant and tofu to wok. Stir cornstarch mixture; add to wok. Cook and stir until sauce is clear and thickened.
Serve with rice
Stir-Fried Eggplant and Tofu
INGREDIENTS
1 green onion
2 cloves garlic, minced
1 teaspoon fresh ginger, finely chopped
1/2 teaspoon sesame oil
4 ounces firm tofu
1/2 teaspoon cornstarch
1/2 cup chicken broth
1 pound Asian eggplants
2 tablespoons peanut oil
1 tablespoon soy sauce
1 teaspoon Chinese chili sauce
1/2 teaspoon sugar
PREPARATION:
1.Mince white part of green onion. Cut green part of onion diagonally into 1-1/2-inch lengths; reserve for garnish.
2.Combine chopped green onion, garlic, ginger and sesame oil in small bowl.
3.Drain tofu on paper towels. Cut into 1/2-inch cubes.
4.Combine cornstarch and chicken broth in small bowl; set aside.
5.To prepare eggplant, trim off cap and stem end; cut lengthwise in half, then into 1-inch-thick spears. Cut spears diagonally into 1-inch pieces.
6.Heat peanut oil in wok or large skillet over high heat. Add eggplant; stir-fry 5 to 6 minutes or until tender. Add tofu; stir-fry 1 minute. Remove eggplant and tofu from wok; set aside.
7. Add soy sauce, chili sauce and sugar; cook and stir until heated through.
8.Return eggplant and tofu to wok. Stir cornstarch mixture; add to wok. Cook and stir until sauce is clear and thickened.
Serve with rice
Saturday, August 7, 2010
Spicy Eggplant with rice
MONDAY
Spicy Eggplant
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 35 Minutes
Servings: 6
"Eggplant cubes are stir-fried until browned, then simmered in a spicy Asian-inspired sauce with onion and garlic until meltingly tender. "
Ingredients:
2 tablespoons vegetable oil
4 Japanese eggplants, cut into 1-inch cubes
2 tablespoons vegetable oil
2 onions, thinly sliced
1 tablespoon minced garlic
2 tablespoons soy sauce 2 tablespoons water
1 1/2 tablespoons oyster sauce
1 tablespoon chili garlic sauce
1 teaspoon white sugar
ground black pepper to taste
1/2 teaspoon Asian (toasted) sesame oil
Directions:
1. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
2. Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine
Spicy Eggplant
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 35 Minutes
Servings: 6
"Eggplant cubes are stir-fried until browned, then simmered in a spicy Asian-inspired sauce with onion and garlic until meltingly tender. "
Ingredients:
2 tablespoons vegetable oil
4 Japanese eggplants, cut into 1-inch cubes
2 tablespoons vegetable oil
2 onions, thinly sliced
1 tablespoon minced garlic
2 tablespoons soy sauce 2 tablespoons water
1 1/2 tablespoons oyster sauce
1 tablespoon chili garlic sauce
1 teaspoon white sugar
ground black pepper to taste
1/2 teaspoon Asian (toasted) sesame oil
Directions:
1. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
2. Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine
Friday, June 18, 2010
Crockpot Chinese Chicken with pineapple and sauteed vegetables with rice
WEDNESDAY
Crock Pot Chinese Chicken With Pineapple
ByJewelies at RecipeZaar
½ day 15 min prep
SERVES 4
4 chicken thighs
salt and pepper, to taste
2 tablespoons oil
1 onion, chopped
1 red pepper, seeded and chopped
300 ml chicken stock
1 tablespoon brown sugar
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 (300 g) can pineapple chunks, drained
2 teaspoons cornstarch
1.Preheat crock pot on high.
2.Season chicken with salt and pepper.
3.Heat oil in skillet and brown chicken on all sides, transfer to crock pot.
4.Mix all remaining ingredients, except the cornstarch, into the skillet and heat through, stirring well, transfer to crock pot.
5.Turn crock pot to low and cook for 8 hours until chicken is tender, depending on your crock pot.
6.Half an hour before serving, blend the cornstarch with a little water and stir into the crock pot to thicken sauce.
7.Serve on rice with some sauteed asian veggies.
Crock Pot Chinese Chicken With Pineapple
ByJewelies at RecipeZaar
½ day 15 min prep
SERVES 4
4 chicken thighs
salt and pepper, to taste
2 tablespoons oil
1 onion, chopped
1 red pepper, seeded and chopped
300 ml chicken stock
1 tablespoon brown sugar
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 (300 g) can pineapple chunks, drained
2 teaspoons cornstarch
1.Preheat crock pot on high.
2.Season chicken with salt and pepper.
3.Heat oil in skillet and brown chicken on all sides, transfer to crock pot.
4.Mix all remaining ingredients, except the cornstarch, into the skillet and heat through, stirring well, transfer to crock pot.
5.Turn crock pot to low and cook for 8 hours until chicken is tender, depending on your crock pot.
6.Half an hour before serving, blend the cornstarch with a little water and stir into the crock pot to thicken sauce.
7.Serve on rice with some sauteed asian veggies.
Saturday, June 12, 2010
Bok Choy and Shiitake Mushroom Stir Fry with rice
WEDNESDAY
Bok Choy and Shiitake Mushroom Stir Fry
Combine bok choy and shiitake mushrooms stir-fried in a garlic sesame sauce for a healthy vegetarian vegetable stir-fry recipe. If you like like bok choy or just want to try out a simple bok choy stir-fry recipe, this is a simple one to try.
Ingredients:
•3-4 cloves minced garlic
•1/2 cup button mushrooms, sliced
•1/2 cup shiitake mushrooms, sliced
•1 tbsp soy sauce
•1 bok choy, chopped
•5-6 scallions (green onions), sliced
•1/4 cup vegetable broth
•2 tsp fresh ginger, minced or grated
•2 tsp sesame oil
•2 tbsp sesame seeds (optional)
Preparation:
Sautee the garlic and mushooms in soy sauce for 3 to 5 minutes. Add the bok choy and scallions, and cook for a few more minutes.
Reduce heat to medium low and add vegetable broth and ginger. Simmer for another 3 to 5 minutes.
Stir in remaining ingredients and serve hot over rice.
Bok Choy and Shiitake Mushroom Stir Fry
Combine bok choy and shiitake mushrooms stir-fried in a garlic sesame sauce for a healthy vegetarian vegetable stir-fry recipe. If you like like bok choy or just want to try out a simple bok choy stir-fry recipe, this is a simple one to try.
Ingredients:
•3-4 cloves minced garlic
•1/2 cup button mushrooms, sliced
•1/2 cup shiitake mushrooms, sliced
•1 tbsp soy sauce
•1 bok choy, chopped
•5-6 scallions (green onions), sliced
•1/4 cup vegetable broth
•2 tsp fresh ginger, minced or grated
•2 tsp sesame oil
•2 tbsp sesame seeds (optional)
Preparation:
Sautee the garlic and mushooms in soy sauce for 3 to 5 minutes. Add the bok choy and scallions, and cook for a few more minutes.
Reduce heat to medium low and add vegetable broth and ginger. Simmer for another 3 to 5 minutes.
Stir in remaining ingredients and serve hot over rice.
Saturday, June 5, 2010
Bok Choy stir fried in Thai Garlic Sauce
MONDAY
Bok Choy Stir-Fried in Thai Garlic Sauce
By Darlene Schmidt, About.com Guide
This bok choy recipe is terrific to serve as a side vegetable dish - or add tofu or your choice of chicken, pork, or seafood for a delicious mixed stir fry dish. With a rich garlic taste, the stir fry sauce is easy to make and goes well with other vegetables (if you don't have bok choy on hand), such as broccoli or Chinese vegetables such as baby bok choy, yu choy, gailan (Chinese broccoli), or any Chinese cabbage. Easy and quick to make, this bok choy recipe will fast become one of your vegetable favorites!Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutesIngredients:
•SERVES 4 (as a Side Dish)
•5-6 "heads" of bok choy or baby bok choy (OR substitute broccoli, or any Chinese-style vegetable)
•1 Tbsp. oil for stir-frying
•STIR-FRY SAUCE:
•2 Tbsp. oyster sauce (or vegetarian oyster sauce)
•2 Tbsp. soy sauce
•2 Tbsp. fish sauce (or vegetarian fish sauce - available at Vietnamese food stores)
•2 Tbsp. sweet Thai chili sauce (available by the bottle at larger grocery stores OR Asian/Chinese foods stores)
•2 Tbsp. brown sugar
•squeeze of lime juice (about 2 tsp.)
•1 Tbsp. pureed garlic, OR 7-8 cloves minced garlic
Preparation:
1.Rinse the bok choy and cut off the white stem section at the base of each head (if there is one). Separate the heads into individual leaves. If the white sections of these leaves are very wide or large, you can slice them in half lengthwise, or into thirds. Tip: If stir-frying larger Chinese cabbage than bok choy or baby bok choy, slice off the green leaves. Add the thicker white sections to the wok first, then throw in the leaves at the end (these will cook very fast).
2.Mix all the stir-fry sauce ingredients together in a bowl or cup. Stir well to dissolve the sugar.
3.Heat a wok or large frying pan over medium-high to high heat for 30 seconds to 1 minute. Add oil and swirl around.
4.Now add the bok choy plus 2-3 Tbsp. stir-fry sauce. Stir-fry 1-2 minutes, or until pan/wok starts to become dry.
5.Now add another 2-3 Tbsp. sauce and continue stir-frying another 2-3 minutes, or until the bok choy is bright green and the white stems are softened but still crunchy.
6.Taste-test the bok choy with the sauce. Add more sugar if too sour for your taste, or more lime juice if too salty. Also, fresh minced chili or dried chili can be added if you prefer it spicier. If you prefer more sauce, add a little more, as desired.
7.To serve, lift out the bok choy and place on a serving platter or in a serving bowl, then pour the sauce (from the bottom of the wok or pan) over. Serve immediately with plenty of Thai jasmine-scented rice. ENJOY!
Bok Choy Stir-Fried in Thai Garlic Sauce
By Darlene Schmidt, About.com Guide
This bok choy recipe is terrific to serve as a side vegetable dish - or add tofu or your choice of chicken, pork, or seafood for a delicious mixed stir fry dish. With a rich garlic taste, the stir fry sauce is easy to make and goes well with other vegetables (if you don't have bok choy on hand), such as broccoli or Chinese vegetables such as baby bok choy, yu choy, gailan (Chinese broccoli), or any Chinese cabbage. Easy and quick to make, this bok choy recipe will fast become one of your vegetable favorites!Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutesIngredients:
•SERVES 4 (as a Side Dish)
•5-6 "heads" of bok choy or baby bok choy (OR substitute broccoli, or any Chinese-style vegetable)
•1 Tbsp. oil for stir-frying
•STIR-FRY SAUCE:
•2 Tbsp. oyster sauce (or vegetarian oyster sauce)
•2 Tbsp. soy sauce
•2 Tbsp. fish sauce (or vegetarian fish sauce - available at Vietnamese food stores)
•2 Tbsp. sweet Thai chili sauce (available by the bottle at larger grocery stores OR Asian/Chinese foods stores)
•2 Tbsp. brown sugar
•squeeze of lime juice (about 2 tsp.)
•1 Tbsp. pureed garlic, OR 7-8 cloves minced garlic
Preparation:
1.Rinse the bok choy and cut off the white stem section at the base of each head (if there is one). Separate the heads into individual leaves. If the white sections of these leaves are very wide or large, you can slice them in half lengthwise, or into thirds. Tip: If stir-frying larger Chinese cabbage than bok choy or baby bok choy, slice off the green leaves. Add the thicker white sections to the wok first, then throw in the leaves at the end (these will cook very fast).
2.Mix all the stir-fry sauce ingredients together in a bowl or cup. Stir well to dissolve the sugar.
3.Heat a wok or large frying pan over medium-high to high heat for 30 seconds to 1 minute. Add oil and swirl around.
4.Now add the bok choy plus 2-3 Tbsp. stir-fry sauce. Stir-fry 1-2 minutes, or until pan/wok starts to become dry.
5.Now add another 2-3 Tbsp. sauce and continue stir-frying another 2-3 minutes, or until the bok choy is bright green and the white stems are softened but still crunchy.
6.Taste-test the bok choy with the sauce. Add more sugar if too sour for your taste, or more lime juice if too salty. Also, fresh minced chili or dried chili can be added if you prefer it spicier. If you prefer more sauce, add a little more, as desired.
7.To serve, lift out the bok choy and place on a serving platter or in a serving bowl, then pour the sauce (from the bottom of the wok or pan) over. Serve immediately with plenty of Thai jasmine-scented rice. ENJOY!
Saturday, May 29, 2010
Sweet and sour tofu with rice
WEDNESDAY
Sweet and sour tofu
serves 4 - 6
2 cups bell pepper cut into 3/4" squares (mix the colors)
1 carrot, thinly sliced
3/4 cup scallions, cut on the diagonal into 3/4" long pieces (about 1 bunch)
1 generous teaspoon fresh ginger root, finely minced or grated
2 - 3 teaspoons minced garlic
1 - 8 ounce can unsweetened pineapple chunks with juice
1/2 cup apricot fruit spread (use the fruit only, fruit sweetened kind)
1 cup vegetable stock
1 tablespoon tamari or soy sauce
1/4 cup balsamic vinegar or dry sherry
1/4 cup apple cider vinegar
1 tablespoon cornstarch dissolved in 1/4 cup dry sherry or water
1 pound firm tofu cut into 1/2 inch cubes.
In a large nonstick skillet saute the bell pepper in the balsamic vinegar or
dry sherry for about 5 minutes.
Add ginger and garlic to skillet, stir for about 2 minutes. Add pineapple
chunks with their juice.
Add soy sauce, jam, cider vinegar, tofu adn scallions.
Stir and simmer gently for 5 - 10 minutes.
Remove from heat. Stir in the dissolved cornstarch to blend well, return to
heat and stir constantly until the sauce thickens. Serve with steamed rice.
**We may have some snow peas with this from our garden. Just depends how much output our garden gives us.
Sweet and sour tofu
serves 4 - 6
2 cups bell pepper cut into 3/4" squares (mix the colors)
1 carrot, thinly sliced
3/4 cup scallions, cut on the diagonal into 3/4" long pieces (about 1 bunch)
1 generous teaspoon fresh ginger root, finely minced or grated
2 - 3 teaspoons minced garlic
1 - 8 ounce can unsweetened pineapple chunks with juice
1/2 cup apricot fruit spread (use the fruit only, fruit sweetened kind)
1 cup vegetable stock
1 tablespoon tamari or soy sauce
1/4 cup balsamic vinegar or dry sherry
1/4 cup apple cider vinegar
1 tablespoon cornstarch dissolved in 1/4 cup dry sherry or water
1 pound firm tofu cut into 1/2 inch cubes.
In a large nonstick skillet saute the bell pepper in the balsamic vinegar or
dry sherry for about 5 minutes.
Add ginger and garlic to skillet, stir for about 2 minutes. Add pineapple
chunks with their juice.
Add soy sauce, jam, cider vinegar, tofu adn scallions.
Stir and simmer gently for 5 - 10 minutes.
Remove from heat. Stir in the dissolved cornstarch to blend well, return to
heat and stir constantly until the sauce thickens. Serve with steamed rice.
**We may have some snow peas with this from our garden. Just depends how much output our garden gives us.
Saturday, November 14, 2009
Soy chicken with pickled ginger soba noodles
Monday
1/3 cup soy sauce
1/4 cup brown sugar
2 tbs mirin
2 tbs rice vinegar
2 3oz chicken breasts; skinless & boneless
soba noodles
1/3 cup sliced pickled ginger
2 tsp sesame oil
3 spring onions
Method
Heat an oiled chargrill or barbecue to medium high heat. Whisk sugar, soy, mirin, and vinegar in a bowl. Add chicken and toss to coat. Reserve marinade and cook chicken on barbecue or grill for about 4 minutes each side until cooked through.
Meanwhile cook noodles according to packet instructions, then drain. Toss with the pickled ginger, sesame oil and spring onions.
Bring marinade to boil in small pan. Simmer on medium heat for 2-3 minutes until thickened. Place noodles in bowls with thickly sliced chicken and sauce. Garnish with reserved spring onions.
Serve with sauteed snow peas
1/3 cup soy sauce
1/4 cup brown sugar
2 tbs mirin
2 tbs rice vinegar
2 3oz chicken breasts; skinless & boneless
soba noodles
1/3 cup sliced pickled ginger
2 tsp sesame oil
3 spring onions
Method
Heat an oiled chargrill or barbecue to medium high heat. Whisk sugar, soy, mirin, and vinegar in a bowl. Add chicken and toss to coat. Reserve marinade and cook chicken on barbecue or grill for about 4 minutes each side until cooked through.
Meanwhile cook noodles according to packet instructions, then drain. Toss with the pickled ginger, sesame oil and spring onions.
Bring marinade to boil in small pan. Simmer on medium heat for 2-3 minutes until thickened. Place noodles in bowls with thickly sliced chicken and sauce. Garnish with reserved spring onions.
Serve with sauteed snow peas
Sunday, August 16, 2009
Menu Plan
Spanish braised beef cheeks with tomato bread
serves 4
Adapted from a recipe by Emma Knowles & Lisa Featherby published in the April 08 Australian Gourmet Traveller.
If you aren’t able or willing to track down beef cheeks feel free to substitute in osso buco or large chunks of stewing steak. Smoky paprika adds a lovely complexity and is now available in the spice section of most supermarkets but I’m sure it would still be pretty tasty without it.
This is a great dish for entertaining as you can cook the cheeks in advance and then just reheat and serve with some crusty bread bought on your way home from work.
3T olive oil
2 red onions, peeled & diced
4 beef cheeks, approx 250g each
4 cloves garlic, peeled & smashed
400g can tomatoes
1T ground cumin
2T smoky paprika
1 1/2C (375mL) red wine
2C (500mL) chicken stock
3 bay leaves
large handful green olives
for the tomato bread:
4 large slices sourdough
1 clove garlic, halved cross wise
handful cherry tomatoes, torn in half
extra virgin olive oil
Preheat the oven to 150C. Heat a large heavy based flame proof casserole dish over a medium low flame. Add oil and onions and cook covered stirring occasionally for approx 15mins or until onions are softened but not browned. Add cheeks, garlic, tomatoes, spices, wine, stock and bay leaves and bring to a simmer.
Cover and place in the oven for 4 hours, turning cheeks occasionally. Season and add olives and continue to cook for another 2 hours or until the meat is meltingly tender. If the sauce is too brothy, remove cheeks and set aside and simmer sauce until it reaches the desired consistency. Return cheeks and warm through.
For the tomato bread, lightly toast the sourdough slices on one side and rub the toasted side of each with the cut surface of the garlic. Smash halved tomatoes over the bread and drizzle with oil. Serve cheeks hot with bread for mopping up the juices passed separately.
Serve with pasta.
Parsley and anchovy salad
2 red shallots, thinly sliced
2 anchovy fillets, coarsely torn
1 cup coarsely chopped flat-leaf parsley leaves
½ lemon, juice and finely grated rind only
60 ml (¼ cup) extra-virgin olive oil
Monday
Greek Grilled Chicken Salad
Grill chicken breasts that have been marinated in olive oil, lemon juice and rosemary.
Handful of cherry or grape tomatoes
Kalamata olives
feta cheese
green onions
Serve with flat bread and hummus.
Tuesday
Japanese Tofu Salad
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
Wednesday
Slow Cooker Chicken Alfredo
Prep Time: 15 Minutes
Cook Time: 4 Hours
Ready In: 4 Hours 15 Minutes
Servings: 3
"Try this recipe for super easy chicken made with tasty Alfredo sauce, Swiss cheese and Parmesan cheese. It is very good served over egg noodles or rice."
Ingredients:
2 skinless, boneless chicken breast halves -cubed
1 (16 ounce) jar Alfredo pasta sauce
2 slices Swiss cheese
1 tablespoon and 1-1/2 teaspoons grated Parmesan cheese
1/2 teaspoon garlic powder
salt and pepper to taste
Directions:
1. In the crock of a slow cooker, stir together the chicken cubes and Alfredo sauce. Cover, and cook on Low for 2 hours. Add Parmesan cheese and Swiss cheese; cover and cook for another 30 minutes, or until chicken is cooked through. Season with garlic powder, salt and pepper and stir in cheeses before serving.
Serve with noodles and steamed broccoli
Thursday
Tofu, Red Onions, Walnuts, and Blue Cheese
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 3
"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.
Friday
Homemade pizza
Goat cheese, bell peppers, onions and mushrooms.
Saturday
Greek Souvlaki Recipe
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.
serves 4
Adapted from a recipe by Emma Knowles & Lisa Featherby published in the April 08 Australian Gourmet Traveller.
If you aren’t able or willing to track down beef cheeks feel free to substitute in osso buco or large chunks of stewing steak. Smoky paprika adds a lovely complexity and is now available in the spice section of most supermarkets but I’m sure it would still be pretty tasty without it.
This is a great dish for entertaining as you can cook the cheeks in advance and then just reheat and serve with some crusty bread bought on your way home from work.
3T olive oil
2 red onions, peeled & diced
4 beef cheeks, approx 250g each
4 cloves garlic, peeled & smashed
400g can tomatoes
1T ground cumin
2T smoky paprika
1 1/2C (375mL) red wine
2C (500mL) chicken stock
3 bay leaves
large handful green olives
for the tomato bread:
4 large slices sourdough
1 clove garlic, halved cross wise
handful cherry tomatoes, torn in half
extra virgin olive oil
Preheat the oven to 150C. Heat a large heavy based flame proof casserole dish over a medium low flame. Add oil and onions and cook covered stirring occasionally for approx 15mins or until onions are softened but not browned. Add cheeks, garlic, tomatoes, spices, wine, stock and bay leaves and bring to a simmer.
Cover and place in the oven for 4 hours, turning cheeks occasionally. Season and add olives and continue to cook for another 2 hours or until the meat is meltingly tender. If the sauce is too brothy, remove cheeks and set aside and simmer sauce until it reaches the desired consistency. Return cheeks and warm through.
For the tomato bread, lightly toast the sourdough slices on one side and rub the toasted side of each with the cut surface of the garlic. Smash halved tomatoes over the bread and drizzle with oil. Serve cheeks hot with bread for mopping up the juices passed separately.
Serve with pasta.
Parsley and anchovy salad
2 red shallots, thinly sliced
2 anchovy fillets, coarsely torn
1 cup coarsely chopped flat-leaf parsley leaves
½ lemon, juice and finely grated rind only
60 ml (¼ cup) extra-virgin olive oil
Monday
Greek Grilled Chicken Salad
Grill chicken breasts that have been marinated in olive oil, lemon juice and rosemary.
Handful of cherry or grape tomatoes
Kalamata olives
feta cheese
green onions
Serve with flat bread and hummus.
Tuesday
Japanese Tofu Salad
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
Wednesday
Slow Cooker Chicken Alfredo
Prep Time: 15 Minutes
Cook Time: 4 Hours
Ready In: 4 Hours 15 Minutes
Servings: 3
"Try this recipe for super easy chicken made with tasty Alfredo sauce, Swiss cheese and Parmesan cheese. It is very good served over egg noodles or rice."
Ingredients:
2 skinless, boneless chicken breast halves -cubed
1 (16 ounce) jar Alfredo pasta sauce
2 slices Swiss cheese
1 tablespoon and 1-1/2 teaspoons grated Parmesan cheese
1/2 teaspoon garlic powder
salt and pepper to taste
Directions:
1. In the crock of a slow cooker, stir together the chicken cubes and Alfredo sauce. Cover, and cook on Low for 2 hours. Add Parmesan cheese and Swiss cheese; cover and cook for another 30 minutes, or until chicken is cooked through. Season with garlic powder, salt and pepper and stir in cheeses before serving.
Serve with noodles and steamed broccoli
Thursday
Tofu, Red Onions, Walnuts, and Blue Cheese
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 3
"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.
Friday
Homemade pizza
Goat cheese, bell peppers, onions and mushrooms.
Saturday
Greek Souvlaki Recipe
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.
Saturday, May 30, 2009
Saturday
Posole
Ingredients
2 T. canola oil
2 medium onions, chopped
2 red bell peppers, chopped
8 cloves garlic, minced
1 T. cumin powder
1 T. Chili powder
1 T. oregano, dried
2 cans yellow corn
2 cans hominy
2 cans Rotel tomatoes
4 cups chicken broth or bullion
2 pounds lean Pork loin, cut up in cubes
Nutritional Info
Fat: 9.0g
Carbohydrates: 14.0g
Calories:189.0
Protein: 13.9g
Brown pork in oil. Remove from pan. Saute onions, bell pepper and garlic in leftover oil. Add cumin, oregano, chili powder. Add back in the pork, broth, and canned tomatoes. Let simmer on low for an hour (or until tender). Add corn and hominy and let simmer another 30 min or so til flavors blend.
Serves 16
Sunday
Grilled Shrimp Salad
Ingredients
1/2 pound large shrimp, peeled and deveined
2 teaspoons olive oil, divided
4 teaspoon kosher salt
4 teaspoon freshly ground black pepper, plus more to taste
Olive oil cooking spray
2 tablespoons fresh lime juice
1 teaspoon honey
1 small red onion, thinly sliced
2 ounces crumbled feta cheese
4 cups salad mix
1 jalapeno pepper
1 tsp minced or grated fresh Ginger
Nutritional Info
Fat: 13.6g
Carbohydrates: 10.5g
Calories:222.0
Protein: 14.9g
Instructions:
1. Preheat grill or grill pan to medium-high.
2. Toss shrimp with 2 teaspoons olive oil. Stir in teaspoon salt and teaspoon pepper. Lightly spray grill or grill pan with olive oil spray, and cook shrimp about 2 minutes per side or until just cooked through. Transfer shrimp to a plate to cool.
3. Dice jalapeno, grate ginger. In a small bowl, whisk together lime juice, honey, jalapeno, ginger, remaining teaspoon salt, and more pepper to taste.
4. In a medium bowl, combine red onion and dressing To serve, place 2 cups salad mix on each plate and the onion mixture; sprinkle with equal amounts of feta, top with about 6 shrimp. Serve immediately.
Number of Servings: 2
Serve with bolillo
Monday
Bratwurst, fried apples and spaetzle
Tuesday
Shrimp and Mango Salad
Prep Time: 20 minutes
Ingredients:
3/4 pound cooked shrimp
1 large mango, deseeded, peeled and cubed
1/4 cup sliced green onions
1 tbsp fish sauce
1 tbsp soy or tamari sauce
Juice of 1 large lime
2 tbsp water
1 tbsp brown sugar
1 tsp minced jalapeno pepper
4 cups arugula
4 small vine-ripe tomatoes, cut into wedges
Preparation:Place shrimp, mango and green onions in a medium bowl. Whisk fish sauce, soy/tamari, lime juice, brown sugar and minced pepper. Pour over shrimp and mango mixture. Cover and refrigerate for 10 minutes.
Divide arugula between four salad plates or bowls. Top with one-fourth of the shrimp and mango. Garnish edge of salad plate with tomatoes.
Serves 4
Wednesday
Use up Albondigas soup. Serve with bolillo rolls
Thursday
Use up pesto. Serve with pasta and simple salad.
Friday
Avocado and Papaya Salad recipe
Ingredients:
2 large avocados.
1 small papaya fruit.
1 ruby red grapefruit.
1 small head of lettuce.
2 tablespoons of olive oil.
1 tablespoon of lemon juice.
Salt and black pepper, to taste.
Preparation Instructions:
Peel the avocados and the papaya, then remove the pits and seeds.Cut the fruit into one inch pieces and mix them together in a suitably sized bowl.Using a sharp knife, peel the grapefruit, then segment it, removing the thin membrane from each of the segments.Cut the segments in half then add to the fruit mixture.Wash the lettuce and break into leaves.Place the the leaves on a platter and put the fruit mixture on top of them.Whisk the olive oil, lemon juice, salt and pepper together in a suitably sized bowl to produce the dressing.Drizzle the dressing over the salad.
Serve.
Saturday
Low Fat Asian Crockpot Chicken
Prep Time: 10 minutes
Cook Time: 8 hours
Ingredients:
1 large onion, chopped
2 sticks celery, chopped
2 medium to large carrots, cut into thirds, then quartered lengthwise
1 red pepper, chopped
1 pound boneless, skinless chicken breasts, cut into pieces
1 tbsp fresh ginger, finely chopped
2 garlic cloves, crushed
1/4 cup reduced sodium soy sauce or tamari
1/4 cup orange juice
1 tsp cornstarch dissolved in 1 tsp water
Preparation:Coat the inside of a 3-4 quart crockpot with nonstick cooking spray. Place vegetables on the bottom, then lay chicken pieces on top. Combine ginger, garlic, orange juice and soy sauce. Pour over chicken and vegetables. Cook for 6-8 hours on low. Add cornstarch slurry about 30 minutes before the end of cooking to thicken the juices.
Sunday
Apple, Pecan, Cranberry, and Avocado Spinach Salad with Balsamic Dressing
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 1
Ingredients:
1 cup baby spinach leaves
1 tablespoon dried cranberries
1 tablespoon chopped salted pecans
1/2 apple, cored and diced
1 tablespoon diced red onion
2 tablespoons grated carrot
1/4 avocado, peeled and diced
1 tablespoon balsamic vinaigrette salad
dressing, or to taste
Directions:
1. Place spinach, cranberries, pecans, apple, onion, carrot, and avocado into a bowl. Drizzle with balsamic vinaigrette, and toss to coat.
Posole
Ingredients
2 T. canola oil
2 medium onions, chopped
2 red bell peppers, chopped
8 cloves garlic, minced
1 T. cumin powder
1 T. Chili powder
1 T. oregano, dried
2 cans yellow corn
2 cans hominy
2 cans Rotel tomatoes
4 cups chicken broth or bullion
2 pounds lean Pork loin, cut up in cubes
Nutritional Info
Fat: 9.0g
Carbohydrates: 14.0g
Calories:189.0
Protein: 13.9g
Brown pork in oil. Remove from pan. Saute onions, bell pepper and garlic in leftover oil. Add cumin, oregano, chili powder. Add back in the pork, broth, and canned tomatoes. Let simmer on low for an hour (or until tender). Add corn and hominy and let simmer another 30 min or so til flavors blend.
Serves 16
Sunday
Grilled Shrimp Salad
Ingredients
1/2 pound large shrimp, peeled and deveined
2 teaspoons olive oil, divided
4 teaspoon kosher salt
4 teaspoon freshly ground black pepper, plus more to taste
Olive oil cooking spray
2 tablespoons fresh lime juice
1 teaspoon honey
1 small red onion, thinly sliced
2 ounces crumbled feta cheese
4 cups salad mix
1 jalapeno pepper
1 tsp minced or grated fresh Ginger
Nutritional Info
Fat: 13.6g
Carbohydrates: 10.5g
Calories:222.0
Protein: 14.9g
Instructions:
1. Preheat grill or grill pan to medium-high.
2. Toss shrimp with 2 teaspoons olive oil. Stir in teaspoon salt and teaspoon pepper. Lightly spray grill or grill pan with olive oil spray, and cook shrimp about 2 minutes per side or until just cooked through. Transfer shrimp to a plate to cool.
3. Dice jalapeno, grate ginger. In a small bowl, whisk together lime juice, honey, jalapeno, ginger, remaining teaspoon salt, and more pepper to taste.
4. In a medium bowl, combine red onion and dressing To serve, place 2 cups salad mix on each plate and the onion mixture; sprinkle with equal amounts of feta, top with about 6 shrimp. Serve immediately.
Number of Servings: 2
Serve with bolillo
Monday
Bratwurst, fried apples and spaetzle
Tuesday
Shrimp and Mango Salad
Prep Time: 20 minutes
Ingredients:
3/4 pound cooked shrimp
1 large mango, deseeded, peeled and cubed
1/4 cup sliced green onions
1 tbsp fish sauce
1 tbsp soy or tamari sauce
Juice of 1 large lime
2 tbsp water
1 tbsp brown sugar
1 tsp minced jalapeno pepper
4 cups arugula
4 small vine-ripe tomatoes, cut into wedges
Preparation:Place shrimp, mango and green onions in a medium bowl. Whisk fish sauce, soy/tamari, lime juice, brown sugar and minced pepper. Pour over shrimp and mango mixture. Cover and refrigerate for 10 minutes.
Divide arugula between four salad plates or bowls. Top with one-fourth of the shrimp and mango. Garnish edge of salad plate with tomatoes.
Serves 4
Wednesday
Use up Albondigas soup. Serve with bolillo rolls
Thursday
Use up pesto. Serve with pasta and simple salad.
Friday
Avocado and Papaya Salad recipe
Ingredients:
2 large avocados.
1 small papaya fruit.
1 ruby red grapefruit.
1 small head of lettuce.
2 tablespoons of olive oil.
1 tablespoon of lemon juice.
Salt and black pepper, to taste.
Preparation Instructions:
Peel the avocados and the papaya, then remove the pits and seeds.Cut the fruit into one inch pieces and mix them together in a suitably sized bowl.Using a sharp knife, peel the grapefruit, then segment it, removing the thin membrane from each of the segments.Cut the segments in half then add to the fruit mixture.Wash the lettuce and break into leaves.Place the the leaves on a platter and put the fruit mixture on top of them.Whisk the olive oil, lemon juice, salt and pepper together in a suitably sized bowl to produce the dressing.Drizzle the dressing over the salad.
Serve.
Saturday
Low Fat Asian Crockpot Chicken
Prep Time: 10 minutes
Cook Time: 8 hours
Ingredients:
1 large onion, chopped
2 sticks celery, chopped
2 medium to large carrots, cut into thirds, then quartered lengthwise
1 red pepper, chopped
1 pound boneless, skinless chicken breasts, cut into pieces
1 tbsp fresh ginger, finely chopped
2 garlic cloves, crushed
1/4 cup reduced sodium soy sauce or tamari
1/4 cup orange juice
1 tsp cornstarch dissolved in 1 tsp water
Preparation:Coat the inside of a 3-4 quart crockpot with nonstick cooking spray. Place vegetables on the bottom, then lay chicken pieces on top. Combine ginger, garlic, orange juice and soy sauce. Pour over chicken and vegetables. Cook for 6-8 hours on low. Add cornstarch slurry about 30 minutes before the end of cooking to thicken the juices.
Sunday
Apple, Pecan, Cranberry, and Avocado Spinach Salad with Balsamic Dressing
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 1
Ingredients:
1 cup baby spinach leaves
1 tablespoon dried cranberries
1 tablespoon chopped salted pecans
1/2 apple, cored and diced
1 tablespoon diced red onion
2 tablespoons grated carrot
1/4 avocado, peeled and diced
1 tablespoon balsamic vinaigrette salad
dressing, or to taste
Directions:
1. Place spinach, cranberries, pecans, apple, onion, carrot, and avocado into a bowl. Drizzle with balsamic vinaigrette, and toss to coat.
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