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Vermont Soy Sesame Noodles w/ Greens and Cilantro
This is a dinner idea rather than a recipe and quantities of ingredients could vary widely according to taste. I think it could be very good dressed and served cold as well.
1 TB oil
1/2 onion, chopped
1 clove garlic, minced
1 -2 bunches greens (Pac Choi or Kale would be my first choices), stemmed and chopped saving the chopped Pac Choi stems
Asian soba noodles or other pasta (or brown rice)
Vermont Soy Sesame Dressing
3-4 chopped Scallions
2-4 TB Cilantro
Start a pot of water boiling for rice or pasta. Add your rice or pasta and cook according to directions. In the final 10 minutes before your rice or pasta is finished, add oil to a skillet. When hot, add onion and garlic and simmer until soft being careful not to burn the garlic. Add the greens according to which parts need the most cooking time (Pac Choi stems first, kale a few minutes later, and Pac Choi greens last). In last 2 minutes toss in the scallions. Remove from heat. Drain pasta and put back in pot. Add the greens to the pasta (or rice), add Vermont Sesame Soy Dressing and cilantro to taste.
Braised Tofu and Greens in Curried Coconut Milk
Adapted from a recipe in Mark Bittman's How to Cook Everything Vegetarian.
3 large onions
1 28 oz can tomatoes
2 TB sunflower oil
salt and black pepper
2 TB garam masala or curry powder
14 oz tofu
2 cups potatoes, 1/2 inch dice
3 cups shredded or chopped greens (kale, pac choi, chard, beet greens)
Cilantro
In a food processor, puree the tomatoes and onion. Put the oil in a deep skillet over medium heat. When hot, add the onion tomato mixture and the potatoes, along with some salt and pepper and the spice mixture, and cook stirring occasionally until the potatoes are tender, about 15 minutes. Stir in the greens and the coconut milk and bring to just about a boil (but try not to boil much) and then simmer gently until greens are wilted and tender (Kale will take a bit longer than the others). Serve over rice and garnish with freshly chopped cilantro.
Oven-Baked Polenta
By Martha Rose Shulman and published in the NYT June 9, 2009
Polenta is traditionally made on the stovetop. The classic recipe is to stir 1 cup of polenta (a coarse grind cornmeal) into 4 cups water boiling water with one tsp of salt addes. Then polenta is simmered and stirred constantly or at very regular intervals until it is a thickened gruel. It takes 50 minutes or so and requires watchfulness. Martha's oven baked method simplifies the process.
1 cup polenta
1 quart water
1 teaspoon salt
1 tablespoon unsalted butter
Preheat the oven to 350 degrees. Combine the polenta, water and salt in a 2-quart baking dish. Stir together, and place in the oven. Bake 50 minutes. Remove from the oven, and stir in the butter. Use a fork or a spatula to stir the polenta well, and return to the oven for 10 minutes. Remove from the oven, and stir again. Carefully taste a little bit of the polenta; if the grains are not completely soft, return to the oven for 10 minutes.
Serve right away for soft polenta, or let sit five minutes for a stiffer polenta. Spoon onto a plate. Make a depression in the middle, and serve with the topping of your choice or plain, as a side dish.
Alternatively, for grilling or use in another recipe, allow to chill and stiffen in the baking dish, or scrape into a lightly oiled or buttered bread pan and chill.
Polenta With Parmesan
When you remove the polenta from the oven, stir in 1/3 cup freshly grated Parmesan. Serve at once. I like to grind a little black pepper over the top.
Grilled Polenta Squares
Prepare a medium grill or heat an electric griddle on medium. Cut the polenta into squares, and brush the squares on both sides with olive oil. Place on the grill or griddle. When grill marks appear or when nicely browned, usually in about two to three minutes, turn and brown the other side. Serve hot.
Pan-Seared Polenta Squares
Heat a tablespoon of olive oil in a heavy non-stick skillet over medium-high heat, and sear the polenta squares on both sides oil until lightly colored. The surface should be slightly crisp.
Herbed Roast Chicken
For a really delicious roasted bird, try this method of flavoring your roast chicken. I have given herb quantities but you can add lots more to even more flavor effect. Leftover chicken sandwiches from birds cooked this way are amazingly good.
3-6 cloves garlic
dried rosemary
dried thyme
salt
black pepper
Rinse your bird well under cold water. After rinsing, salt the skin of the bird and the cavity. Then, mince 3-6 cloves of garlic and place in a small bowl. Add 1 tsp sea salt, 1 tsp black pepper, 1-2 tsp dried rosemary minced, 1 tsp dried thyme. Mix this together. Crushed red pepper is great too, but maybe not for the kids. Lift the skin of the bird at the base of the breast bone and separate from the meat so that you can slide your hand under the skin. Then stuff this mixture on top of the breast meat under the skin. Finally brush olive oil onto the skin of the bird and roast in 400 degree oven until done. The herbs add loads of flavor to the already delicious meat!
Whole Trout Baked in Foil
by Martha Rose Shulman and NYT May 13, 2009
I like this recipe for its simplicity. You could fill the fish with lots of different greens and spice combos. I just made some great fresh salsa and this recipe has inspired me to serve the fish simply with rice and fresh salsa and maybe some black beans.
Extra virgin olive oil
2 small rainbow trout, boned
Salt and freshly ground pepper
1 lemons, one sliced, one cut in wedges
4 fresh tarragon or dill sprigs, or 2 rosemary sprigs
Chopped fresh tarragon, dill or parsley for serving
1. Preheat the oven to 450 degrees. Cut two sheets of heavy duty aluminum foil or four sheets of lighter foil into squares that are three inches longer than your fish. If using lighter foil, make four double-thick squares. Oil the dull side of the foil with olive oil, and place a trout, skin side down, on each square. Season both sides with salt and pepper, and open them out flat. Place two tarragon or dill sprigs (or one rosemary sprig) and two lemon slices down the middle of each, and fold the two sides together. Drizzle 1/2 teaspoon olive oil over each fish.
2. Making sure that the trout are in the middle of each square, fold up the foil loosely, grabbing at the edges and crimping together tightly to make a packet. Place on a baking sheet, and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
3. Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet, and pour the juices over it. Sprinkle with fresh tarragon, dill or parsley. Serve, passing the lemon wedges.
Yield: Serves two.
Advance preparation: You can prepare the fish and make the foil packets several hours ahead. Keep in the refrigerator until shortly before cooking.
Variation: Fill the trout with sauteed Swiss chard or other greens with garlic and olive oil and serve with more on the side.
Bruschetta
Such a great bruschetta week with all the tasty things in the share! There are lots of ways to make great bruschetta. I have an easy way that works great for me that I'll share here.
1 Baguette, sliced on the diagonal (for larger slices) or in rounds 1/2 inch thick.
1-2 fresh chopped tomatoes (seeds pushed out with your thumbs first to lose some of the juice)
a clove or two of garlic minced
small handful of basil chopped
olive oil
black pepper
balsamic vinegar
optional - fresh mozz, goat cheese or feta
Toast the baguette slices in the toaster lightly. Lightly is important because you will toast them again. After toasting the first time, brush them with olive oil. Then spoon some of the tomato mixture onto the toasts. At this point you can also place some torn fresh mozz slices or some crumbled feta or goat cheese on top of the tomato mix. Return the toasts either to a preheated oven or toaster oven and bake at 400F for 5-10 minutes until everything is heated through but before toasts start to burn.
Chop the veggies and mix them all together. Taste a spoonful and decide if it needs zing. A bit more black pepper or a drizzle of good balsamic will go a long way.
