Asian Quinoa Salad

I was looking for a good side to go with the Grilled Tofu and Sauteed Asian Greens, and this quickly popped to the top of my list.

Asian Quinoa Salad

Ingredients

1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup shelled and cooked edamame
1 red bell pepper, chopped
1/2 cup shredded carrots
1 cup diced cucumber

For the dressing:
1/4 cup lite soy sauce or tamari sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste

Directions

1. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

2. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.

3. In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.

4. Pour the dressing over the quinoa salad and stir to combine.

This salad is good served at room temperature or chilled.

Original link:
http://www.twopeasandtheirpod.com/asian-quinoa-salad/

Grilled Tofu and Sauteed Asian Greens

I'm really into grilled tofu this summer.  It's very easy to work with - no worries about germs or other undesirables usually associated with meats, and it's very difficult to burn.  Plus, it's so versatile, there are so many options out there.

I served this with the Asian Quinoa Salad and it made for a very filling meal.

Grilled Tofu and Sauteed Asian Greens

Ingredients

1 (14-ounce) block firm tofu, drained and pressed
1/4 cup low-sodium soy sauce
1 teaspoon Asian sesame oil
1 1/2 teaspoons packed dark brown sugar
1 1/2 teaspoons finely grated peeled fresh ginger
1 small garlic clove, minced
1/4 teaspoon Tabasco or dried hot red pepper flakes
1 tablespoon plus 1 teaspoon vegetable oil
2 (5-ounce) bags Asian greens or baby spinach

Directions

Cut tofu crosswise into 6 slices. Arrange in 1 layer on a triple layer of paper towels and top with another triple layer of towels. Weight with a shallow baking pan or baking sheet and let stand 2 minutes. Repeat weighting with dry paper towels 2 more times.

Stir together soy sauce, sesame oil, brown sugar, ginger, garlic, Tabasco, and 1 tablespoon vegetable oil in a glass pie plate. Add tofu slices in 1 layer and marinate, turning over every couple of minutes, 8 minutes total.

Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking. Lift tofu from marinade with a slotted spatula (reserve marinade) and grill, turning over once carefully with spatula, until grill marks appear and tofu is heated through, 4 to 6 minutes total.

While tofu grills, heat remaining teaspoon vegetable oil in a 12-inch skillet over moderately high heat until hot but not smoking, then sauté greens, tossing with tongs, until beginning to wilt. Add reserved marinade and sauté, tossing, until greens are just wilted, about 1 minute. Lift greens from skillet with tongs, letting excess marinade drip off, and divide between 2 plates.

Serve greens with tofu slices.

Original link:

http://www.epicurious.com/recipes/food/views/Grilled-Tofu-and-Sauteed-Asian-Greens-108684

Chardonnay-Braised Chicken Thighs with Parsnips

Words cannot describe how delicious this meal is.  It's fancy, yet simple.  

If you don't have an oven-proof skillet, simply do the stove-top portion with a skillet, then transfer to an oven-proof dish for the oven portion.

Chardonnay-Braised Chicken Thighs with Parsnips

Ingredients

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
8 medium chicken thighs (about 2 3/4 pounds)
Salt
Freshly ground black pepper
1/4 cup all-purpose flour
4 small shallots, peeled and quartered
1 pound parsnips, peeled and cut into 3-by- 1/2-inch batons
1 rosemary sprig (about 6 inches)
1 cup California Chardonnay or other dry white wine
1 1/2 cups low-sodium chicken broth
Chopped flat-leaf parsley, for garnish

Directions

1. Preheat the oven to 425°. In a large, deep ovenproof skillet, melt the butter in the oil. Season the chicken with salt and pepper and dust with the flour, tapping off the excess. Add the chicken to the skillet skin side down and cook over high heat, turning once, until browned, 6 minutes. Transfer to a plate.
2. Add the shallots, parsnips and rosemary to the skillet and cook, stirring, for 1 minute. Add the wine and boil until reduced by half, about 3 minutes. Add the broth and bring to a boil. Nestle the chicken skin side up in the skillet, tucking it between the parsnips. Transfer the skillet to the middle rack of the oven and braise the chicken uncovered for about 25 minutes, until cooked through.
3. Turn the broiler on. Broil the chicken for 3 minutes, until the skin is crisp. Return the skillet to high heat and boil until the sauce is thickened, 3 minutes. Discard the rosemary sprig. Transfer the chicken and vegetables to bowls, garnish with parsley; serve.

Original link:
http://www.foodandwine.com/recipes/chardonnay-braised-chicken-thighs-with-parsnips