Roasted Cod and Scallions With Spiced Potatoes

This incredibly easy recipe cooks up in a snap!  Don't feel like you need to splurge on baby red potatoes (those things are so darn expensive!).  Just sift through the bulk reds to find some potatoes on the smaller side, and cut them a little thinner.

I only managed to use one bunch of scallions (green onions), not two.  But I guess it depends on the size of the bunch.  

And don't worry about the chili powder.  It provides a nice flavor without being too spicy.

Roasted Cod and Scallions With Spiced Potatoes

Ingredients

• 1 pound small red potatoes (about 12), sliced 1/4 inch thick
• 2 tablespoons olive oil
• 1/2 teaspoon chili powder
• kosher salt and black pepper
• 4 6-ounce pieces skinless cod, halibut, or striped bass fillet
• 2 bunches scallions, trimmed
• 1 lemon

Directions

1. Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the oil, the chili powder, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Roast, tossing once, until golden brown and tender, 20 to 25 minutes.
3. Meanwhile, place the fish and scallions on a second rimmed baking sheet. Drizzle with the remaining tablespoon of oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
4. Using a vegetable peeler, peel strips of zest from the lemon. Thinly slice them and sprinkle on the fish; reserve the lemon.
5. After the potatoes have cooked for 10 minutes, place the fish in the oven and roast until it is opaque throughout and the scallions are tender, 12 to 15 minutes.
6. Cut the reserved lemon in half and squeeze over the fish. Serve the fish and scallions with the potatoes.

Original link:

http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-cod-scallions-spiced-potatoes-00000000046447/

Ginger-Soy Roasted Cauliflower

There are so many great ways to roast cauliflower... and here's another!  I included the original link (or at least the link where I found this recipe) below, but I've modified it here based on my own tastes and observations.

Ginger-Soy Roasted Cauliflower

Ingredients

1 medium head cauliflower
1 tbsp oil
1 green onion, sliced
1 tablespoon low-sodium soy sauce
1 tablespoon water
a pinch of sugar
1 green onion, finely minced
1 tablespoon finely grated ginger
2 tablespoons toasted sesame seeds, divided

Directions

Preheat oven to 500F. Cut the cauliflower into florets and place on a glass baking dish. Drizzle with olive oil, sprinkle with sliced green onion, and toss.

Roast for 15 minutes, or until tops are browned and stems are easily pierced with a fork.

Whisk together the remaining ingredients (with only 1 tbsp sesame seeds) and pour over the cauliflower. Sprinkle with remaining sesame seeds and serve.


Original link:

http://audreysapron.wordpress.com/2013/04/18/ginger-soy-roasted-cauliflower/

Sesame Ginger Chicken

This recipe is based off of a proprietary spice blend, which usually would keep me from wanting to post it.  However, it turned out so tasty, I couldn't help but save it here.

If you don't have, or can't fine, the seasoning referenced, here's a list of some of the ingredients (as many as are listed on the package) if you want to attempt an approximation:
ginger, toasted sesame seeds, black sesame seeds, sea salt, sugar, garlic, red bell peppers, toasted coconut, soy sauce, and onion.

Sesame Ginger Chicken

Ingredients:

1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons Simply Asia® Sweet Ginger Garlic Seasoning
2 tablespoons vegetable oil
1 1/2 pounds boneless skinless chicken breasts or thighs

Cooking Instructions:

MIX soy sauce, brown sugar, Seasoning and oil in small bowl. Reserve 2 tablespoons for brushing. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.

REFRIGERATE 30 minutes or longer for best flavor. Remove chicken from marinade. Discard any remaining marinade.

BROIL or grill chicken over medium heat until desired doneness, brushing with reserved marinade halfway through cooking.


Original link:
http://www.simplyasia.com/recipes/Seasoning-Blends/Sesame-Ginger-Chicken.aspx

Grilled Tofu with Mediterranean Chopped Salad

So good and so easy you could take it camping!  (We almost did.)  It's best the day of, of course, but the salad even manages to stay crisp as leftovers.

Grilled Tofu with Mediterranean Chopped Salad

Grilled Tofu

Ingredients

• 1/4 cup lemon juice
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 1/2 teaspoon salt, or to taste
• Freshly ground pepper, to taste
• 14 ounces extra-firm tofu, preferably water-packed
• Mediterranean Chopped Salad, (recipe follows)
• 
  

Directions

1. Preheat grill.
2. Whisk lemon juice, oil, garlic, oregano, salt and pepper in a small bowl. Reserve 2 tablespoons of this mixture for basting.
3. Drain and rinse tofu; pat dry. Cut the block crosswise into eight 1/2-inch-thick slices and place in a shallow glass dish. Add remaining marinade and turn to coat. Cover and refrigerate for at least 30 minutes or for up to 8 hours.
4. Meanwhile, make Mediterranean Chopped Salad.
5. Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Drain the tofu, discarding marinade. Grill the tofu over medium-high heat, basting occasionally with reserved lemon juice mixture, until lightly browned, 3 to 4 minutes per side. Serve immediately, topped with the salad.

Mediterranean Chopped Salad

Ingredients

• 2 medium tomatoes, seeded and diced
• 1 cup diced seedless cucumber, (1/4 medium)
• 1/4 cup chopped scallions
• 1/4 cup coarsely chopped fresh parsley
• 1/4 cup Kalamata olives, pitted and coarsely chopped
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon white-wine vinegar
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper, to taste

Directions

1. Combine tomatoes, cucumber, scallions, parsley, olives, oil, vinegar, salt and pepper in a medium bowl; toss gently to mix. Serve within 1 hour.

Original links:

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

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

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