Glazed Tofu With Bok Choy

Another tasty tofu dish.  By the way, if anyone needs any fish sauce, my husband bought an enormous bottle for cheap from the Asian market and lord knows how I'm going to use it all...

Glazed Tofu With Bok Choy

Ingredients

2 tablespoons canola oil
2 heads bok choy, cleaned and cut into 1-inch pieces (about 6 cups)
3 garlic cloves (1 thinly sliced, 2 minced)
1 14-ounce can vegetable broth
1 1-inch piece fresh ginger, peeled and grated
2 teaspoons fish sauce or tamari
1/4 cup soy sauce
4 teaspoons dark brown sugar
2 teaspoons toasted sesame oil
1 14-ounce package firm tofu, cut into 1/2-inch-thick slices and drained on paper towels
2 tablespoons cornstarch

Directions

1. Heat half the canola oil in a large skillet over medium-high heat. Add the bok choy and sliced garlic. Cook, stirring, until wilted, about 4 minutes.
2. Add 1 ½ cups broth and simmer until reduced by half. Meanwhile, combine the minced garlic, ginger, fish and soy sauces, brown sugar, and sesame oil.
3. Heat the remaining canola oil in another skillet over high heat. Add the tofu and brown, about 3 minutes per side.
4. Add the soy mixture and coat the tofu with it. Simmer, uncovered, until the sauce is syrupy, about 4 minutes.
5. Stir the cornstarch into the reserved broth and add to the bok choy. Stir gently until thickened, about 2 minutes.
6. Divide the bok choy among 4 plates. Layer the glazed tofu on top.

Original link:
http://www.realsimple.com/food-recipes/browse-all-recipes/glazed-tofu-bok-choy

Mashed Sweet Potatoes with Greek Yogurt

In case you haven't noticed, I'm catching up on entering all my holiday recipes.  We had an amazing meal, with Slow-Roasted Glazed Pork Shoulder, and a ton of amazing sides.  This was a particular favorite.

If you have the time, there is a fancy trick you can do that eliminates peeling sweet potatoes.  Essentially if you cut them in half (unpeeled) and then boil them, the skins will slide right off.  They take longer to boil, but you won't have to destroy your peeler in the process (like I did).

Mashed Sweet Potatoes with Greek Yogurt

Ingredients

2 pounds sweet potatoes or yams, peeled and cut into 1/2 inch pieces
1 tablespoon brown sugar
1 tablespoon maple syrup
1/2 teaspoon ground cinnamon
1/2 cup Greek yogurt

Directions

Place the sweet potatoes in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the sweet potatoes are tender when pierced with a fork.

Drain the sweet potatoes in a colander, shaking the colander to help remove excess water. Pour the potatoes into a large bowl.

Add the brown sugar, maple syrup, cinnamon, and Greek yogurt to the sweet potatoes. Mash to your desired texture and serve warm.

Original link:

http://www.foodandwine.com/recipes/mashed-sweet-potatoes-with-greek-yogurt

Goat Cheese-Stuffed Mushrooms with Bread Crumbs

This is, without a doubt, the best stuffed mushroom recipe I have ever tried.  It's so easy to make and so incredibly delicious.

Goat Cheese-Stuffed Mushrooms with Bread Crumbs

Ingredients

24 large cremini mushrooms (1 1/2 pounds), stems discarded
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon rosemary leaves, plus one 3-inch sprig of rosemary
Kosher salt and freshly ground pepper
3 tablespoons fine bread crumbs
6 ounces fresh goat cheese, cut into 24 pieces

Directions

Preheat the oven to 400°. In a bowl, toss the mushrooms with 3 tablespoons of the oil and the rosemary leaves and season with salt and pepper. Transfer the mushrooms to a baking sheet, rounded side up. Roast for about 30 minutes, until tender and browned around the edges. Let cool to room temperature, about 15 minutes.

In a skillet, heat the remaining 3 tablespoons of oil. Add the rosemary sprig and cook over moderately high heat until the leaves are crisp, 30 seconds. Drain on paper towels, then strip off the leaves. Pour off all but 1 teaspoon of the rosemary oil and reserve it for another use.

Add the bread crumbs to the skillet and toast over moderate heat until golden and crisp, 2 minutes. Stir in the fried rosemary leaves and season with salt and pepper.

Gently press a piece of goat cheese in the center of each mushroom, sprinkle with the bread crumbs and serve.


MAKE AHEAD The goat cheese–filled mushrooms can be refrigerated for up to 1 day. Bring to room temperature and sprinkle with the bread crumbs just before serving.


Original link:
http://www.foodandwine.com/recipes/goat-cheese-stuffed-mushrooms-with-bread-crumbs

Acorn Squash and Roasted Garlic Strudel

This recipe takes a little while to put together but... it's delicious, it's vegetarian, it makes three strudels (which can easily translate into three meals), and it's easy to reheat and serve again. 

Acorn Squash and Roasted Garlic Strudel

Ingredients

1 head garlic, roasted (see below for directions)
2 small acorn squash
Salt and pepper
Olive oil
1/4 cup fresh sage leaves, chopped
1/4 teaspoon fresh nutmeg
1 cup whole milk ricotta
1/3 cup pinenuts, toasted
1/2 package (about 30 sheets) of frozen phyllo dough, defrosted
1 tablespoon butter
3 tablespoons olive oil

Directions

Split the acorn squash in half, scoop out the strings and seeds, and put the halves in a glass baking dish. Drizzle with olive oil and a little salt and pepper, then either bake in a 350°F oven for about 50 minutes, or in a microwave for about 20 minutes, until the flesh is very soft and can be removed from the skin with a fork.

Scrape the acorn squash out of its skin and mash very well with a fork. Squeeze the garlic out of out of the cloves and mash with a fork. Put the garlic in a large frying pan over medium heat and add the sage leaves. Fry until fragrant, then add the acorn squash and cook until squash is warmed through. Set aside until slightly cooled.

In a large bowl, combine the cooked squash and garlic with the nutmeg, ricotta, and pinenuts. Stir well and taste. Add more salt and pepper if it needs it.

Preheat the oven to 400°F. Melt the butter in a small bowl and add the olive oil. On a large piece of wax paper, lay out your first sheet of phyllo dough. Brush it with the butter, then stack another sheet on top. Repeat until you have about 10 layers. (You can use less than this; I just like to make mine a little thicker.) Spread about a third of the squash mixture over the sheet of phyllo, leaving an inch of room at the edges, then roll up from the long side, tucking the ends in. Pick up the wax paper and carefully roll the strudel off the paper and on to a large baking sheet.

Repeat to make two more strudels. Bake for about 20 minutes, or until they are golden and crispy. Cut into slice and serve right away. Or, if these have to wait a little, you can recrisp them in the oven at 400°F.

Roasting Garlic - Directions

What You Need

Ingredients
1 or more heads of garlic
Olive oil

Equipment
Knife
Aluminum foil

Instructions

1. Heat the oven to 400°F: Set a rack in the middle position.
2. Peel (most of) the paper off the garlic: Use your fingers to peel away all the loose, papery, outer layers around the head of garlic. Leave the head itself intact with all the cloves connected.
3. Trim the top off the head of garlic: Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves.
4. Drizzle with olive oil: Drizzle 1 to 2 teaspoons of olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves.
5. Wrap in foil and bake: Wrap the garlic aluminum foil and roast in the oven for 40 minutes.
6. Begin checking the garlic: After 40 minutes, begin checking the garlic. The garlic is done when a center clove is completely soft when pierced with a paring knife. Even once soft, you can continue roasting until deeply golden for a more caramelized flavor — check the garlic every 10 minutes. Exact roasting time will depend on the size of your garlic, the variety, and its age.
7. Use or store the garlic: Let the garlic cool slightly, and then serve. Press on the bottom of a clove to push it out of its paper. Roasted garlic can also be refrigerated for up to 2 weeks or frozen for up to 3 months.

Recipe Notes

• Speedy Roasted Garlic Trick: While less visually stunning, separating the head of garlic into individual cloves will make the cloves roast more quickly. Leave the cloves intact and covered with their paper skin, toss with olive oil, and roast in a foil packet until soft.

Original link:

http://www.thekitchn.com/recipe-acorn-sq-15793

Garlic link - http://www.thekitchn.com/how-to-roast-garlic-in-the-oven-cooking-lessons-from-the-kitchn-5341

Chicken Curry in a Hurry

This is another super quick recipe.  However, it calls for a rotisserie chicken, which is not a particularly quick ingredient (or inexpensive if you go buy one).  So I've thought of a few alternatives to try...

1. Buy/bake a rotisserie chicken for one meal, then use leftover chicken for this recipe later.  Supplement with other ingredients for this meal.  For example, we had about a full breast plus other pickings (probably about 1 cup of chicken).  I supplemented this with 3 red potatoes, cut into small cubes and boiled for 10 minutes.
2. Use tofu instead of (or in addition to) chicken.  I haven't tried this yet, but I think it would work great.  When I do, I'll probably prepare the tofu in a manner similar to the Tofu with Mustardy Leeks recipe, cooking the tofu cubes in a buttery spice saute.

If nothing else, this recipe is a great way to make a quick curry sauce.  I opted to include the optional canned diced tomatoes, and I was glad I did.

Chicken Curry in a Hurry

Ingredients

1 cup white rice
1 1/2 tablespoons olive oil
1 small yellow onion, thinly sliced
2 teaspoons curry powder
1/2 cup plain yogurt
3/4 cup heavy cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 14.5-ounce can diced tomatoes, drained (optional)
meat from 1 rotisserie chicken, sliced or shredded
1/4 cup fresh cilantro leaves, roughly chopped

Directions

1. Cook the rice according to the package directions.
2. Heat the oil in a skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes.
3. Sprinkle with the curry powder and cook, stirring, for 1 minute.
4. Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if desired). Remove from heat.
5. Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.

Original link:

http://www.realsimple.com/m/food-recipes/browse-all-recipes/chicken-curry-hurry

Shrimp, Leek, and Spinach Pasta

While searching for "super quick dinner recipes" this one came up quick.  It's super easy and very tasty.

Shrimp, Leek, and Spinach Pasta

Ingredients

3/4 pound gemelli, fusilli, or other short pasta
2 tablespoons unsalted butter
2 leeks (white and light green parts only), halved lengthwise then crosswise
kosher salt and black pepper
1 pound peeled and deveined medium shrimp (raw)
finely grated zest of 1 lemon
3/4 cup heavy cream
10 ounces baby spinach (about 12 cups)

Directions

1. Cook the pasta according to the package directions; drain and return it to the pot.
2. Meanwhile, heat the butter in a large skillet over medium heat. Add the leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3 to 5 minutes.
3. Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.
4. Add the cream and ½ teaspoon salt to the pasta in the pot and cook over medium heat, stirring, until slightly thickened, 1 to 2 minutes. Add the shrimp mixture and the spinach and toss to combine.

Original link:
http://www.realsimple.com/food-recipes/browse-all-recipes/shrimp-leek-spinach-pasta

Tofu with Mustardy Leeks

This recipe can be made with either chicken or tofu.  I haven't tried the chicken version, but the tofu is delicious!  It's quick and easy too.

If you want to try the chicken version, click the link below.  Otherwise, here's how to make this recipe with tofu.  The true vegetarian version uses vegetable broth instead of chicken broth, but I really liked the flavor of the chicken broth, so I kept that in.

I served this with a healthy helping of wild rice on the side.

Tofu with Mustardy Leeks

Ingredients

4 cups leek greens julienned to between ¼ and ½” wide and 2” long (white and light green portions only)
1 Tbsp. olive oil
16 oz. firm tofu
2 Tbsp. butter (divided)
¼ tsp. ground cumin
½ tsp. turmeric
¼ tsp. salt
2-4 shakes cayenne pepper (to taste)
1 ½ Tbsp. stoneground mustard (or Dijon in a pinch)
1 ½ cup chicken broth
Sea salt and freshly ground pepper, to taste

Directions

Saute Leeks. LOW-HEAT SAUTE leek greens in a large saute pan for just 10 to 12 minutes, until tender and sweet, but not mushy. Remove to a bowl and reserve.

Prepare tofu. Cut tofu into strips ½” thick and 2” long, then press to remove excess water. Once leeks are cooked, warm 1 Tbsp. butter in same saute pan until lightly sizzling, then stir in ground cumin, turmeric, 1/4 tsp. salt and cayenne pepper.

Cook spices over medium heat for 1-2 minutes, until fragrant. Spread butter-spice mixture evenly over bottom of pan and lay tofu slices in it. Cook for about 4-5 minutes per side, until nicely browned. Remove to a plate.

Make Sauce. While tofu is cooking, put mustard in a small mixing bowl. Gradually whisk in broth to form a smooth sauce.

Once tofu is removed from pan, pour in mustard sauce and whisk to combine with any remnants from tofu cooking. Turn heat to medium high and boil sauce until reduced by about 1/3, stirring frequently. Then add 1 Tbsp. butter and whisk until melted and sauce is smooth. Now return leeks to pan and cook and stir thoroughly for a minute or two, until leeks are warmed through. Taste and add salt and pepper, to taste.

Finish and Serve. Place one or two tofu pieces on each plate and top with a portion of mustardy leeks.


Original link:
http://vegetableamonthclub.com/chicken_tofu_mustardy_leeks.html