Sesame-Grilled Tofu with Sesame Dipping Sauce

This is another sesame tofu recipe, but it's very different from the last one.  Ironically, the sauce for this dish got mixed reviews.  Andrew wasn't a fan (although he loved the tofu itself); 3-year-old Nadia loved the sauce and dipped everything in it.  Either way, I think I'll try a different brand of tahini and see if that makes a difference.

Sesame-Grilled Tofu

Ingredients

2 (14 to 16 oz) blocks firm or extra-firm tofu
2 tbsp toasted sesame oil
2 tbsp canola oil
2 tbsp mirin (rice wine)
1 tbsp low-sodium soy sauce
1 to 3 tsp chili paste with garlic
2 garlic cloves, minced
1 tsp minced fresh ginger
Sesame Dipping Sauce (recipe below)

Directions

Wrap tofu in paper towels and squeeze gently to remove excess water.  Pat dry.

Combine sesame oil, canola oil, mirin, soy sauce, chili past, garlic and ginger.  Mix well.

Cut each block of tofu lengthwise into 4 slices and brush on marinade.  Let marinate for at least 1 hour at room temperature or up to 8 hours in the refrigerator.

Prepare a medium-hot fire in the grill.  Lightly oil grill grate or a vegetable grill rack.

Grill tofu until browned and crusty, about 5 minutes per side.  Serve hot with sesame dipping sauce.

Sesame Dipping Sauce

Ingredients

1/2 cup tahini (sesame paste)
1/4 cup warm water, or more if needed
2 tbsp low-sodium soy sauce
2 tbsp rice vinegar
2 tbsp mirin (rice wine)
2 garlic cloves, minced
1 tbsp minced fresh ginger

Directions

Combine ingredients and mix well.  Add more water, if needed, to achieve desired consistency.

Let stand for at least 30 minutes before serving to allow flavors to blend.  Store in an airtight container in the refrigerator for up to 3 weeks.  Mix well before serving.

Sesame Crusted Tofu

The sauce is definitely what makes this tasty dish so tasty. According to the original link: "It’s called nuoc cham, a Vietnamese dipping sauce made from little more than lime juice, fish sauce, sugar, garlic, and spicy red pepper. If you’ve ever been to a Vietnamese restaurant, this is the sauce they serve with their crispy egg rolls that makes them so irresistible."

Sesame Crusted Tofu

Ingredients

For Tofu:
1 (16oz) package extra-firm tofu
1 egg
3 tablespoons panko bread crumbs
2 tablespoons white sesame seeds
1 tablespoon black sesame seeds
canola oil for frying
green onions, sliced

For Dipping Sauce:
2 tablespoons sugar
3 tablespoons lime juice
1 1/2 tablespoons fish sauce, or to taste
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes, optional

Directions

Slice the tofu into 8 half-inch-thick slices. Arrange on a layer of paper towels in a baking dish. Top with more paper towels, then another baking dish and some heavy objects, soup cans, or books. Let sit for at least one hour to allow as much moisture to drain from the tofu as possible.

While tofu is draining, prepare dipping sauce by combining sugar, lime juice, fish sauce, garlic, and red pepper flakes in a small bowl. Add more fish sauce, to taste, if desired.

In a shallow dish, beat the egg 1 teaspoon of water. In another shallow dish, stir together the panko and sesame seeds.

Working with one piece at a time, dip the tofu into the egg, then dredge it in the sesame-panko mixture until completely coated. Repeat with the remaining slices.

Heat a large nonstick frying pan over medium-high heat. Add about 2 to 3 teaspoons of oil, enough to form a thin layer on the bottom of the pan. Arrange tofu slices in pan and cook for about 3 to 4 minutes per side or until golden brown. Transfer to serving dishes; garnish with scallions and serve with dipping sauce.



Original link:
http://www.loveandoliveoil.com/2013/06/sesame-crusted-tofu-2.html

Fried Mac and Cheese Balls

You can use this recipe with just about any leftover mac and cheese you happen to have.  I used my leftover Spinach Mac and Cheese.  The original link below also includes a mac and cheese recipe, if you prefer to use that.

If you don't have a deep fryer, you can use a deep pot (like a dutch oven or small stock pot) with an inch or two of oil - enough to cover whatever you're frying - on the stove top.

Don't be afraid of getting the oil too hot.  I made the mistake of having oil that was too cool and my first batch fell apart.  Later batches turned out perfect, after I turned the stove up on high.

Definitely heat up a marinara or other sauce to serve up with.  

Fried Mac and Cheese Balls

Ingredients

Cold leftover mac and cheese
2 large eggs
3 cups seasoned bread crumbs
Vegetable oil, for frying
Marinara or Alfredo sauce, to serve

Directions

Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.

Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Put the bread crumbs into another shallow bowl. Remove the mac and cheese balls from the freezer. Dip the frozen balls into the egg wash then into the bread crumbs. Put the balls back into the freezer until you are ready to fry.

Heat the oil in a deep-fat fryer to 350 degrees F. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping.



Original link:
http://www.foodnetwork.com/recipes/fried-mac-and-cheese-balls-recipe.html

Easy Crunchy Garlic Croutons

It really is very easy to make your own croutons, and this recipe is delicious.  We used an old baguette (we're talking, super stale, hard to cut, but not moldy, old), and they were amazing.  What a great way to use old bread.

Keep an eye on them so you don't overcook them.  Our croutons were done in only ten minutes.

Easy Crunchy Garlic Croutons

Ingredients

3/4 lb loaf of bread, (5 cups of bread cubes)
2 Tbsp unsalted butter
2 Tbsp Extra Virgin Olive Oil
2 medium garlic cloves, pressed
1 Tbsp fresh parsley, finely chopped, or 1 tsp dried parsley
1/4 tsp salt
1/4 tsp freshly ground black pepper

Directions

In a small sauce pan, combine: 2 Tbsp butter, 2 Tbsp extra virgin olive oil, 2 pressed garlic cloves, 1 Tbsp chopped parsley, ¼ tsp salt and ¼ tsp pepper. Heat over medium heat until butter is melted. Stir to combine then set aside and let the flavors infuse into the oil while you chop your bread.

Cut your bread into ¾" cubes. For goodness sake, don't remove the crust! It adds variety and great crunch to these croutons. Transfer to large mixing bowl.

Drizzle the seasoned olive oil over your chopped bread and toss until bread crumbs have an even coating of oil.

Spread the bread in a single layer on a baking sheet and bake at 375˚F until they are golden brown and crunchy (about 10-20 minutes).

Serve these up with your favorite green salad.



Original link:
http://natashaskitchen.com/2014/03/07/easy-crunchy-garlic-croutons-recipe/

Spinach Mac and Cheese

This is a great mac and cheese recipe, and it's also got a healthy kick with all that spinach.  When I made it, I used whole wheat flour and whole wheat noodles.

Spinach Mac and Cheese

Ingredients

3 tablespoons unsalted butter
1/2 cup minced yellow onion
1/3 cup all-purpose flour
4 cups whole milk, room temperature
Coarse salt and ground pepper
2 bunches curly- or flat-leaf spinach (about 1 3/4 pounds total), trimmed, washed, and cut crosswise into 1/2-inch-thick strips
5 ounces Gruyere cheese, grated (2 cups)
3/4 pound elbow macaroni, cooked according to package instructions

Directions

In a large saucepan, melt butter over medium. Add onion and cook until translucent, 6 minutes.

Whisk in flour and cook, stirring frequently, until mixture is pale golden and has a slightly nutty aroma, about 2 minutes. 

Whisking constantly, add 2 cups milk. Add remaining 2 cups milk, raise heat to medium-high, and whisk until smooth; season with salt and pepper. Cook, whisking constantly, until sauce comes to a boil, 8 to 10 minutes. 

Reduce heat to low and simmer gently, stirring occasionally, until sauce thickens, 13 to 15 minutes.

Add spinach and cook, stirring constantly, until wilted, about 3 minutes. Add cheese and stir until melted, about 2 minutes. Add cooked macaroni and stir to combine. Serve immediately.


Original link:
http://www.marthastewart.com/344920/spinach-mac-and-cheese

Spicy Green Beans with Pork

What once was lost now is found!  I've been going through old recipes today and finally found this favorite.  It's good enough to be takeout.

Spicy Green Beans with Pork

Ingredients

1 pound pork tenderloin
3 tablespoons soy sauce
2 tablespoons rice wine
1/4 teaspoon black pepper
1/4 cup chicken stock
1 tablespoon spicy bean sauce
1 tablespoon hoisin sauce
1 1/2 teaspoons chili garlic sauce
1 1/2 teaspoons sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
1/4 cup peanut or vegetable oil
1 pound green beans, trimmed and snapped in half
3 garlic cloves, minced
1 (1-inch) piece of fresh ginger, peeled and minced
4 green onions, thinly sliced
1/4 cup toasted white sesame seeds

Directions

Shave the pork into thin strips. (Tip: first partially freeze it for 30 to 90 minutes.) In a small bowl, toss the shaved pork with 2 tablespoons of soy sauce, 1 tablespoon of rice wine, and the pepper. Marinate the pork at room temperature while assembling the rest of the ingredients.

In a separate bowl, combine the remaining tablespoon of soy sauce, the remaining tablespoon of rice wine, the stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil, and cornstarch, and set aside.

Heat a wok or large frying pan over medium-high heat and add the oil. When the oil is hot, add the beans and stir-fry them until they begin to brown or blister, about 10 minutes. Remove the beans from the pan using a slotted spoon and pour off all but 2 tablespoons of the oil.

Return the pan to the heat and add the pork, garlic, and ginger. Stir-fry the mixture until the pork is no longer pink, about 3 minutes. Add the green onions and cook for 1 minute.

Add the reserved sauce and green beans, mix well, and cook until the sauce begins to thicken, about one minute. Finally, sprinkle with the sesame seeds before serving.

Strawberry-Rhubarb Crisp

Consider this a quick and easy substitute for strawberry-rhubarb pie.  Plus you can add variety by adding different types of granola for the topping.

Strawberry-Rhubarb Crisp

Ingredients

1 cup chopped fresh or frozen rhubarb (1/2 inch pieces)
2 cups fresh strawberries, halved
2 tsp lemon juice
1/4 cup sugar
2 tbsp cornstarch
2 cups granola
2 tbsp butter, cut into small pieces

Directions

Preheat oven to 350.  In a large bowl, sprinkle lemon juice over rhubarb and strawberries.  Add sugar and cornstarch.  Toss to combine.

Transfer mixture to a glass baking dish.

Top with granola.  Dot butter evenly over top.

Cover and bake for 20 mins.  Uncover and back for an additional 10 minutes or until fruit is bubbly around the edges and granola topping is browned.

Spinach and Cheddar Strata

The original recipe says this serves 4, but I'd say that's a bit of a stretch.  But it was an incredibly easy to make recipe that took almost no time at all.  Serve it with a salad or appetizers to make a full meal.

(Feel free to play around with the ingredients and make your own strata - like I did with my leftover stuffing from the Five-Cheese "Kalezones".)

Spinach and Cheddar Strata

Ingredients

1 teaspoon extra-virgin olive oil
10 ounces spinach
3 cups day-old bread cubes (1 inch)
5 large eggs, lightly beaten
1 cup whole milk
1 1/4 cups grated sharp white cheddar (3 ounces)
Coarse salt and ground pepper

Directions

Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add spinach and cook, stirring constantly, until wilted, about 2 minutes. Transfer to a colander and drain, pressing with a rubber spatula to release as much liquid as possible. Divide bread and spinach among four small, shallow 8-ounce baking dishes.

In a medium bowl, whisk together eggs, milk, and 3/4 cup cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide mixture evenly among baking dishes and top with 1/2 cup cheese. Set dishes on a rimmed baking sheet and bake until set in middle and golden brown on top, 20 to 25 minutes.

Original link:
http://www.marthastewart.com/340991/spinach-and-cheddar-strata