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

Baked Macaroni and Cheese

There is no better comfort food in the world than macaroni and cheese.  This recipe for baked macaroni and cheese is fantastic on it's own, or can also be an excellent base for any cheese pasta casserole.  Add in sauteed mushrooms or spinach or anything else your heart desires to make a really hearty meal.

Add-ins that I always put in, no matter what:  All sorts of cheeses (who wants to live in a world with only cheddar?); brewers yeast for some extra vitamins and a special cheesy, nutty kick. 

I'll admit I haven't tried the fried macaroni and cheese, as recommended in the recipes, but I'm not sure why not...

Baked Macaroni and Cheese

Ingredients

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

Topping:
3 tablespoons butter
1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese.

Original link:

http://www.foodnetwork.com/recipes/alton-brown/baked-macaroni-and-cheese-recipe.html

Fajita Seasoning

Fajitas are a great meal for any time - and it's always easy to make a big enough batch for a small dinner party.  You can buy packets of fajita seasoning at the store (perhaps not the most authentic method, but still very delicious) or you can use the recipe below to recreate the seasoning.

There are lots of ways to make fajitas.  I sometimes use leftover steak (leftover steak?  Who ever has leftover steak?), mixed with sauteed onions and bell peppers.  Simmer in the fajita seasoning with a little water - just enough to get everything flavorful and heated, but not enough to overcook the steak - then serve on small tortillas with sour cream.  Flour tortillas are great, or you can use corn tortillas that have been slightly fried in oil.

Fajita Seasoning

Ingredients

1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon white sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin

Directions

Stir cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin together in a small bowl.

Original link:

http://allrecipes.com/recipe/fajita-seasoning/

Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice

I can't believe I didn't like cauliflower as a kid.  Apparently I just never had it served the right way.

I've also tried a similar recipe to the one below that used balsamic and marjoram instead of garlic and lemon juice.  Also very delicious.

Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice

Ingredients

5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives, for garnish

Directions

Preheat the oven to 500 degrees F.

Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.



Original link:
http://www.foodnetwork.com/recipes/emeril-lagasse/oven-roasted-cauliflower-with-garlic-olive-oil-and-lemon-juice-recipe.html

Tandoori Tofu

You too can grill tofu!  It's very easy and very delicious with a recipe like this one.

The recipe doesn't say to press the tofu before grilling, but I always prefer to press my tofu first.  Pressing tofu is easy.  To press it, wrap it in a clean dish towel (preferably a flour-sack style towel that won't fuzz), and set a heavy pot on it while you prepare the rest of the ingredients.

Also make sure to oil the grill before cooking.  First heat the grill, then use tongs to wipe the grill with paper towels dipped in canola oil.

Tandoori Tofu

INGREDIENTS

2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 tablespoon lime juice
2 14-ounce packages extra-firm or firm water-packed tofu, drained
1/2 teaspoon salt
2/3 cup nonfat plain yogurt
6 tablespoons sliced scallions or chopped fresh cilantro for garnish

PREPARATION

Preheat grill to medium-high.

Combine paprika, 1/2 teaspoon salt, cumin, coriander and turmeric in a small bowl. Heat oil in a small skillet over medium heat. Add garlic, lime juice and the spice mixture; cook, stirring, until sizzling and fragrant, about 1 minute. Remove from the heat.

Slice each tofu block crosswise into 6 slices; pat dry. Use about 3 tablespoons of the spiced oil to brush both sides of the tofu slices; sprinkle with 1/2 teaspoon salt. (Reserve the remaining spiced oil.)

Oil the grill rack (see Tip). Grill the tofu until it has grill marks and is heated through, 2 to 3 minutes per side.

Combine yogurt with the reserved spiced oil in a small bowl. Serve the grilled tofu with the yogurt sauce, garnished with scallions (or cilantro), if desired.

TIPS & NOTES

Kitchen Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Original link:

http://www.eatingwell.com/recipes/tandoori_tofu.html