Sesame Tofu Stir-Fry


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This meal is one of my staples when I’m too tired to think of something else to cook, or when I really need some vegetables.

It’s an Asian stir fry made with whatever vegetables you wish (though carrot and broccoli are always good to start with), tofu, and sesame-soy-ginger sauce.

Ingredients:

  • Veggies (any and all!) – I used broccoli, carrots, and mushroo
    IMG 3412 300x225   Sesame Tofu Stir Fry

    Garlic, leek, jalepeno, carrots, broccoli

    ms (and jalepeno for spice)

  • Trifecta of Awesomeness (Garlic, Ginger, Leek) – diced
  • Tofu (firm/extra-firm) – cubed
  • Can of assorted Asian stir-fry vegetables (baby corn, water chestnut, etc.)

    IMG 3414 300x225   Sesame Tofu Stir Fry

    Mushrooms and Asian stir-fry veggies

  • Fresh Thai Basil
  • Sesame Seeds
  • Sauce: Soy sauce, sesame oil, chili oil, paprika, salt, pepper, cornstarch (if desired, to make a thicker sauce)

Directions:

Saute garlic and leek in olive or grapeseed oil.

Add veggies (firmest first) and saute until slightly tender.  Add drained can of Asian stir-fry veggies.

Squeeze all excess water from the tofu and cube.  Season tofu with paprika, salt, pepper, soy sauce and a drizzle of sesame oil.  Coat with sesame seeds.

IMG 3415 300x225   Sesame Tofu Stir Fry

Tofu with sesame seeds

While veggies are cooking, saute tofu in a separate pan.

Mix the sauce together– 4 tbsp  soy/1 tsp sesame/chili oil if you have it.  Add a teaspoon of cornstarch if you would like a thicker sauce (and a little water if you like)

IMG 3416 300x225   Sesame Tofu Stir Fry

stir-fry

Add sauce and tofu to the veggie stir fry and cook for a minute to combine.  Add fresh thai basil for the last minute or so.  Enjoy!

IMG 3418 300x225   Sesame Tofu Stir Fry

Sesame Tofy Stir-Fry

October 2, 2011
Food, Recipe

 
 

Almond-Encrusted Ginger Honey Soy Salmon


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Hurricane Irene was approaching, and I wasn’t about to head out to the grocery store.  Luckily I found a large piece of salmon in the freezer to cook with.

This is a simple, quick recipe for when you are short on time.  It’s delicious and has a lot of flavor and can be served with any vegetable or starch you please.  In my case I had it with sauteed kale.  Salmon is a great source of healthy omega-3 fatty acids.

IMG 3314 300x225   Almond Encrusted Ginger Honey Soy Salmon

Almond-Encrusted Honey-Ginger-Soy Salmon with Sauteed Kale

Almond-encrusted ginger/honey/soy salmon

Ingredients:

  • 1 large salmon fillet or multiple small ones.  This was big enough for 2
  • 1 tsp honey
  • 5 tsp soy sauce
  • 2 tbsp minced fresh ginger
  • small handful of almond slivers, smashed into tiny pieces

Directions:

Defrost the salmon if frozen.

Combine honey, soy, and minced ginger in a small bowl.
Line a pan with aluminum foil and lightly spray it with oil.
Place salmon on the foil and brush generously with the honey/soy/ginger mixture, making sure that the ginger is distributed across the fish.

Smash your almond pieces (in a plastic baggie, using a beer bottle, or whatever works for you) and sprinkle them across the top of the fish.

IMG 3303 300x225   Almond Encrusted Ginger Honey Soy Salmon

Ginger-Honey-Soy Salmon before cooking

Broil salmon for 8-10 minutes, checking to make sure the almonds don’t burn.

Serve with sauteed kale or vegetable of choice.

September 12, 2011
Food, Recipe

 
 

Ginger-Pickled Cucumbers


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With too many cucumbers to keep up with from the garden, I made batches of ginger-pickled cucumbers!

IMG 3202 300x225   Ginger Pickled Cucumbers

ginger-pickled cucumbers!

This is an excellent snack to keep on hand in the fridge or at work.

Ingredients:

  • 1-2 Cucumbers
  • 1/4 cup Rice Vinegar
  • Splash of filtered water
  • 1/2 – 1  tsp sugar
  • 1″ piece of fresh ginger, grated
  • Salt, Pepper

You can either peel the cucumbers or leave the skins on.  I like to peel them in stripes because I think I’m fancy.

Combined the sliced cucumbers and all other ingredients in a shallow dish.

You only need splash of water, but you can adjust the vinegar/water/sugar ratio to taste.

Shake the container to coat cucumbers in the mixture and allow to sit at least a few hours in the refrigerator.  The longer these sit the softer and more pickled-tasting they get.  The ginger flavor is so good!!

August 12, 2011
Food, Recipe

 
 

Chana Masala


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I absolutely LOVE this simple dish!  I’ve adapted it from Rabbit Food, Dan’s favorite vegetarian cookbook.

Note two important things:

–  Canned beans and tomato paste have a LOT of salt in them.  If you have time to rehydrate your own chickpeas or can find a no-salt-added variety, that would be a good idea.

–  All spice amounts are subjective.  I use the amounts given in Rabbit Food to get an idea of proportion (a little of this, a lot of that), but I don’t really measure anything.  The flavor I go for is bold but not painful, whereas Dan prefers to sweat when he eats.

Ingredients

2 cans chickpeas, drained and liquid reserved

1 in. piece of ginger, peeled and chopped

1 onion, finely chopped

3-6 garlic cloves

1 Tbs lemon juice

1 small can tomato paste

2 Tbs olive oil

Spices: 1tsp garam masala, 2 tsp coriander, 1/4 tsp cayenne powder, 1 tsp cumin, 1/2 tsp turmeric, 1 tsp amchur (optional)

photo 11 300x225   Chana Masala

 

 

 

 

 

 

 

 

Directions

Heat the EVOO with the spices (adjusted to taste), ginger, and garlic.

photo 13 300x225   Chana Masala

 

 

 

 

 

 

 

Add the onion, 2-3Tbs of the tomato paste, lemon juice, and about 1 cup of the leftover bean liquid.  You could probably substitute the liquid with something less salty like water or low sodium broth.  If I’m going to add in other things to this dish, which I often do, I’ll add in more tomato paste and more liquid.  I’d suggest adding peas, potatoes, or any veggies you really like but adjust the cooking times accordingly.

photo 14 300x225   Chana Masala

 

 

 

 

 

 

 

Let this simmer briefly.

Next, add the chickpeas.  Cook covered about 20 minutes.  Add in your ad-libbed veggies as appropriate.  The chickpeas will be soft and have soaked in the flavor of the sauce when they are done.

photo 15 300x225   Chana Masala

 

 

 

 

 

 

 

You probably want to cook some rice to go with this.  I like to garnish it with tomatoes (today, kumatos) and cilantro.

 

July 12, 2011
Food, Recipe

 
 

Ginger-Basil Simple Syrup


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My love of ginger causes me to experiment with it not only in food, but also in drinks and cocktails.
Tonight I decided to attempt a ginger simple syrup.

Ingredients:
1/4 cup thinly sliced or diced fresh ginger
handful of fresh basil
2 cups water
1/2 cup sugar

ginger basil simple syrup 300x225   Ginger Basil Simple Syrup

ginger basil simple syrup

Usually simple syrup is 1 part water to 1 part sugar.  I toned it down in sweetness in order to get more ginger/basil flavoring in the syrup.  This way you can add more syrup without over-sweetening your beverage.

  • Heat the water over the stove in a small sauce pan.
  • Add ginger and simmer for 5 minutes.
  • Add basil and continue to simmer for another 5 minutes or so.
  • Add the sugar and stir constantly.
  • You may leave the ingredients on the heat for as long as you like while the flavors soak in, so long as the sugar doesn’t burn, so add that last.
  • Remove from heat.

I put mine in a mason jar once cooled and refrigerated it.

Add a few teaspoons or tablespoons to cocktails or even food.  This may be good in or on waffles or as a sweet glaze or salad dressing.

strawberry ginger basil mint cocktail 225x300   Ginger Basil Simple Syrup

strawberry ginger basil mint cocktail

I added it to muddled strawberry, mint, and vodka (or gin) with club soda.  Yum!

June 14, 2011
Drink, Recipe