Wasabi Pea Tofu with Red Cabbage and Leeks

Ingredients

2 (14-ounce) packages water-packed extra-firm tofu, drained
1/4 cup canola oil, divided
12 ounces thinly sliced red cabbage
4 leeks, white and light green parts thinly sliced
1 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 cup wasabi peas, divided
1 large egg, lightly beaten

Method

  1. Cut each tofu block crosswise into 4 slices. Arrange tofu in a single layer on several layers of paper towels. Cover tofu with additional paper towels; let stand 15 minutes.
  2. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan and swirl to coat. Add cabbage and leeks to pan. Cook 8 minutes or until crisp-tender, stirring occasionally.
  3. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Keep warm.
  4. Place 3/4 cup peas in the bowl of a food processor. Process until very finely ground and powdery. Place ground peas in a shallow dish. Place egg in another shallow dish. Sprinkle tofu with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper, pressing gently to adhere.
  5. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan and swirl to coat. Dredge 1 side of each tofu slice in ground peas and dip in egg. Dredge same side of tofu a second time in the ground peas. Arrange tofu slices, dredged side down, in pan. Cook for 5 minutes or until browned.
  6. Add remaining 1 tablespoon oil to pan. Turn tofu slices over, and cook 2 minutes.
  7. Place remaining 1/4 cup peas in a zip-top plastic bag. Lightly crush with a rolling pin or a small heavy pan. Serve tofu with cabbage mixture. Sprinkle with crushed peas before serving.

Makes 4 servings.

Source: Cooking Light


Today’s Comic

Ginger Ricotta Naan Toasts with Balsamic Figs and Lentils

Ingredients

2 naan flatbreads
1 Tbsp canola oil
salt and ground black pepper, as needed for sprinkling
1 cup baby arugula

Figs and Lentils

3/4 cup dried figs, hard stems removed
1 Tbsp unsalted butter
3 Tbsp minced shallots or red onion
1/4 tsp freshly ground black pepper
1 tsp chopped fresh thyme
1/4 cup balsamic vinegar
3/4 cup cooked green lentils

Ricotta

3/4 cup ricotta cheese
1 tsp chopped fresh thyme plus more for garnish
1 tsp grated fresh ginger
salt, to taste

Method

  1. Preheat the oven to 350°F (180°C).
  2. Lightly brush the naan flatbreads with canola oil and season with salt and pepper. Cut each naan into 8 pieces. Place the pieces onto a tray and bake in the oven for 8-10 minutes, or until the pieces are lightly toasted. Remove from the oven and place on a cooling rack and reserve.
  3. Bring 2 cups of water to a boil. Pour over the dried figs and allow them to soften for 5 minutes. Drain the water completely and chop the softened figs into small pieces and set aside.
  4. Meltthe butter in a medium pan, add the shallots and sauté until soft. Add the chopped figs, pepper, and thyme. Sauté until lightly golden, then deglaze with balsamic vinegar and simmer until reduced.
  5. Add the cooked lentils and heat through.
  6. Combine the ricotta cheese in a small bowl with thyme and ginger, then season with salt.
  7. To assemble, lay a dollop of the ricotta mixture on top of each piece of naan, spreading the mixture out so that it nearly touches the edges. Lay a few leaves of arugula on top of the ricotta. Add a spoonful of the lentil and fig mixture and garnish each piece with fresh thyme leaves. Serve immediately.

Makes 16 toasts.

Source: Lentils


Today’s Comic

Orange Ginger Lamb Shanks with Barley

Ingredients

2 cups pearl barley
4 lamb shanks, about 4 pounds, preferably from the hind legs
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed or canola oil
2 large onions, roughly chopped
3 carrots, peeled and roughly chopped
3 celery stalks, roughly chopped
1 bottle dry red wine
5 large oranges, 4 quartered, one cut into 1/4-inch slices, for garnish
1/2 cup naturally brewed soy sauce
1 cup dark brown sugar
4 (1/4-inch slices) unpeeled ginger, cut lengthwise from a 2- to 4-inch piece
3 dried Thai bird chilies

Method

  1. In a large pot, cook the barley in an ample quantity of boiling water until tender, about 45 minutes.
  2. Using a large strainer, drain the barley, then run cold tap water through it until it’s cold. Drain and set aside at room temperature.
  3. Season the lamb with salt and pepper.
  4. Heat a stockpot over medium-high heat, add the oil, and when hot, add the lamb. Cook on all sides until brown, 8 to l0 minutes. Transfer to a plate.
  5. Add the onions, carrots and celery to the pot, season with salt and pepper, and cook, stirring, until the vegetables have softened, about 3 minutes.
  6. Add the wine, deglaze the pot, and simmer until the wine is reduced by a quarter, about 8 minutes.
  7. Add the orange quarters, soy sauce, brown sugar, ginger and chilies. Return the lamb shanks to the pot and add enough water to barely cover them. Season with salt and pepper. Bring the liquid to a simmer, cover, and reduce the heat to low. Cook until the meat is falling off the bones, about 3 hours.
  8. Mound the barley on four individual serving plates or a platter, top with the lamb, spoon the braising liquid over, garnish with the orange slices, and serve.

Makes 4 servings.

Source: Simply Ming One-pot Meal


Today’s Comic

Grilled Halibut with Asparagus and Leeks

Ingredients

4 (7-ounce) skinless halibut fillets
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 lemon, quartered
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 large yellow onion, cut into 1/2-inch pieces
3 garlic cloves, finely chopped
2 large leeks (white and pale green parts only), well rinsed and cut into 1/2-inch pieces (about 4 cups)
1 cup heavy cream
1-1/2 pounds asparagus, woody ends trimmed
3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped shallots
1 teaspoon sweet smoked paprika

Method

  1. Cook the Leak. Heat a medium heavy saucepan over medium-low heat. Add the butter and olive oil and swirl the pan to melt the butter. Stir in the onions with a generous pinch of salt and cook, stirring occasionally, for about 5 minutes, or until they begin to soften but do not take on any color.
  2. Stir in the garlic and cook, stirring occasionally, for about 2 minutes, or until fragrant.
  3. Stir in the leeks, add another pinch of salt, and reduce the heat to low. Cook, stirring often,for about 15 minutes, or until the leeks are translucet.
  4. Add the cream and raise the heat to medium-low. Simmer very gently about 12 minutes, or until the leeks are very tender and the cream has thickened slightly. Season with salt. Cover and keep hot over very low heat.
  5. Prepare the asparagus. Spread the asparagus on rimmed baking sheet. Drizzle with the extra-virgin olive oil, sprinkle shallots and paprika, and toss well. Set aside for about 15 minutes.
  6. Cook the halibut. Prepare an outdoor grill for medium-high cooking over direct heat.
  7. Coat the halibut with 1 tablespoon of the olive oil and season with salt and pepper. Place the halibut fillets on the grill with the top right corners at the 2-o’clock position. Grill, without moving the halibut, for 4 minutes. (This help give the fillets a good sear of nice grill marks and make it easier move.)
  8. Add the asparagus and grill, turning occasionally, for about 4 minutes or until crisp-tender and slightly charred, then transfer to a plate where the fish is ready.
  9. Starting at the corner of the fillet nearest to you, slide a metal spatula under each fillet, and turn it over. Cook for about 2 minutes or until the fish is just cooked through and all but the very center is opaque when flaked with the tip of a knife. Transfer to a platter.
  10. Divide the leeks among four dinner plates. Top each with a halibut fillet and the asparagus. Add a lemon quarter to each plate and serve hot.

Makes 4 servings.

Source: Curtis Stone – What’s for Dinner


Today’s Comic

Freekeh and Turkey Sloppy Joes

Ingredients

1/2 cup uncooked cracked freekeh
2 tablespoons canola oil
3/4 cup finely chopped onion
5 garlic cloves, minced
8 ounces ground turkey
1 tablespoon chili powder
1 tablespoon brown sugar
1/8 teaspoon ground red pepper
2 cups canned crushed tomatoes
1/2 teaspoon kosher salt
6 Bibb lettuce leaves (optional)
6 (1-1/2-ounce) whole-wheat hamburger buns, toasted
6 (1/8-inch-thick) slices red onion

Method

  1. Cook freekeh according to package directions.
  2. Heat a large skillet over medium-high heat. Add oil to pan. Swirl to coat. Add onion and garlic. Sauté 5 minutes.
  3. Add turkey to pan. Sprinkle with chili powder, sugar, and pepper. Cook 6 minutes or until turkey is done, stirring to crumble.
  4. Add cooked freekeh and tomatoes. Reduce heat to medium, and cook 10 minutes or until mixture thickens.
  5. Stir in salt. Remove from heat and let stand 5 minutes.
  6. Place 1 lettuce leaf on bottom half of each bun, if desired. Spoon about 2/3 cup freekeh mixture over lettuce. Top each sandwich with 1 onion slice and top half of bun.

Makes 6 servings.

Source: Everyday Whole Grains



Today’s Comic