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Stir-Fried Tofu and Veggies
Stir-Fried Tofu and Veggies
This is adapted from Mark Bittman's basic recipe, which I have put in the newsletter before. It is a pretty standard recipe and this week's share is perfect for a stir fry! You can choose among the veggies below, there's certainly plenty of variety to choose from. Serve over rice or just on it's own.
1 pkg Vt Soy Maple Ginger Baked Tofu
3 tablespoons peanut oil or neutral oil
1 large onion, halved and sliced (yellow if you have them, though red will be great too)
2-3 cups of veggies (carrots, cabbage, daikon, frozen zuch, peppers, or braising greeens)
1 tablespoon chopped peeled fresh ginger
1/4 cup Shaoxing wine, sherry, sake, white wine, or water
1/3 cup vegetable stock or water
2 tablespoons soy sauce
1/2 cup roughly chopped scallions
If using frozen veggies, thawing them and squeezing some of the water out before tossing them in the pan may help toward nice browned veggies.
Cut the tofu into 1/2-inch or slightly larger cubes. Put two tablespoons of the oil in a large skillet or wok, preferably nonstick, over high heat. When hot, add the onion and cook, stirring occasionally, until it begins to soften, a couple of minutes. Add vegetables according to cooking time. Carrots and daikon will be first into the pan, followed by frozen greens, frozen peppers, zucchini and cabbage. You want onions and veggies crisp-tender and a little charred at the edges, about 5 minutes in total time, maybe a bit more. Remove with a slotted spoon and set aside for a moment.
Add the remaining oil, then the garlic and ginger, and cook, stirring, for about 10 seconds. Add the wine and stock and cook, stirring, until about half of it evaporates; add the tofu to the pan and heat through, then return the pepper-onion mix to the pan and cook, stirring, for a minute or so to reheat.
Add the soy sauce and scallion and cook, stirring, until the scallion becomes glossy, about 30 seconds, Serve immediately.
Roasted Root Vegetables
Roasted Root Vegetables
1 pound red-skinned potatoes, unpeeled, washed well, cut into 1-inch pieces
1 pound Chiogga beets, tip and root top cut, washed, cut into 1-inch pieces
1 pound rutabagas, peeled, cut into 1-inch pieces
1 pound carrots, peeled, cut into 1-inch pieces
1 pound turnips, peeled, cut into 1-inch pieces
2 red onions, skinned, cut into 1-inch pieces
2 tablespoons chopped fresh rosemary or thyme
1/2 cup sunflower or olive oil
8 garlic cloves, peeled
Preheat oven to 400°F. Place 2 half sheet pans or cookie sheets in oven. Buy heating the pans first, it will prevent sticking of vegetables. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets for even cooking. Add 4 garlic cloves to each baking sheet. Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 30 minutes longer or until you can easily pierce the vegetables with a paring knife.
Celeriac Remoulade
Celeriac Remoulade
Here's another from the Cook's Garden recipe. If you look up celeriac you often find a remoulade recipe, but I don't think I have put one in for nearly a year. In honor of the book and the celeriac in the share this week, I thought it might be nice for you all to be reminded of the option. This is like a cole slaw, but with a zesty celeriac twist.
1/2 cup Mayonnaise
1 tbsp Dijon mustard
2 tbsp Parsley, finely minced
2 tbsp Tarragon, finely minced
1 Garlic clove, finely minced
2 Sweet pickles (opt'l.) finely chopped
2 Young celeriac knobs (around 2 to 2.5 cups) coarsely grated
In a medium size bowl, mix together all ingredients but celeriac. Add celeriac; toss until completely coated. Cover and chill until ready to serve.
Mushroom, Barley & Miso Stew
1 cup pearl barley
1.5 cups water
1 cup shiitake or oyster mushrooms, stemmed & sliced
1/2 copra onion, small dice
1 carrot, peeled, roughly chopped
1 tbsp. garlic, minced
1/2 cup sunflower oil
1 tbsp. fresh grated ginger
1.5 quarts vegetable stock
1/4 teaspoon cayenne
8 ounces tofu, cubed (optional)
4 ounces miso (or to taste)
2 cups braising greens, sliced thinly
1 bunch scallions, thinly sliced
Rinse barley and place in pot with the water. Cook until tender but not mushy.
In a large soup pot heat oil and add mushrooms, onions, garlic and ginger. Add vegetable stock. Add cayenne and tofu. Bring to a boil, reduce heat and simmer. Remove 1 cup of the broth and mix with miso, stir into soup. Add braising greens. Bring to a boil. Remove from heat. Add barley and scallions.
***Note: You can use some of the Gilfeather turnips or beets in this soup. Slice thinly and add them when you add the stock and cook until tender.
Not Your Grandmother’s Irish Lamb Stew
Not Your Grandmother's Irish Lamb Stew
4 links lamb sausage
3 tbsp. oil
2 cloves garlic, fine chop
1 copra onion, medium dice
2 carrots, peeled, cut into 1/2 inch rounds
2 Gilfeather turnips, washed, quartered and cut into medium chunks
6 Norland potatoes, washed and cut into medium chunks
4 cups beef broth
1/4 cup fresh mint, rough chop
Greens - beet, spinach or braising greens
Prepare all vegetables and set aside.
Heat oil in a heavy soup pot. Once hot, add the sausage links and brown evenly on all sides. Remove to a plate and add onions, carrots and garlic. Saute for 3 minutes. Add beef broth, turnips and potatoes. When the sausage in cool enough to handle, slice each link into one inch pieces. Add to pot, cover and lower heat to simmer. When vegetables are tender, remove from heat and stir in mint and season with salt and pepper.
In a separate pan, heat a small amount of oil and sauté greens until barely wilted. Place greens in the bottom of a bowl and ladle the stew on top.
Vegetarian Thai Lettuce Wraps
Vegetarian Thai Lettuce Wraps
1 bulb kohlrabi, sliced into thin matchsticks
1/2 cup carrots, shredded
1/2 cup mint, finely chopped
1/2 cup cilantro, finely chopped, with some stem
1/2 cup red onion, finely chopped
1 tsp. crushed red pepper
3 tbsp. fresh lime juice
2 tbsp. fish sauce
1 head Savoy, leaves separated
Lime wedges
Set up a blanching station. In a medium pot boil salted water. Add the leaves to the water and cook for 15 seconds. Do this in batches. Remove leaves to an ice bath to “shock. Remove to paper towels and let dry somewhat.
Mix mint, cilantro, carrots, kohlrabi, onion, red pepper, lime juice and fish sauce in la bowl. Place a small amount of mixture into each leave and roll, tucking the sides in as you get toward the end.
Serve with lime wedges.
Pac Choi Saute
Pac Choi Saute
1 bunch pac choi
1 bulb kohlrabi, sliced and cut into medium julienne
2 carrots, peeled and cut into thin sticks
1 bunch Ruby Streaks Mustard, rough chop
2 tbsp. ginger
2 tbsp. tamari
1 tsp. honey
1/4 tsp. sea salt
1/4 cup water
2 tbsp. sesame oil
2 tbsp. oil, any neutral oil works
Wash the pac choi shake excess water off.
Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across.
Heat wok or large sauté pan and add oil. When oil is ready, add ginger and toss for 30 seconds, until the ginger is aromatic. Add the pac choi, adding the stalks first, carrots and kohlrabi. Add the mustard and the pac choi leaves.
Stir in the tamari, honey, and salt and on high heat for 1 minute.
Add the water, cover the pan and simmer for about 2 minutes. Remove from heat and stir the sesame oil in.
Chicken or shrimp can be added to this to make it a complete meal. In a separate pan, sauté the protein and cook all the way through. Add it to the pan when you add the water to the vegetable mix.
Asian Joi Choi Slaw
Asian Joi Choi Slaw
Great with seared tuna, halibut or salmon. Also terrific on black bean burgers.
1/2 cup rice wine vinegar
2 tbsp. sesame oil
2 tsp. honey
2 tsp. dijon mustard
pinch of sea salt
3 cups Joi Choi, thinly sliced
1 cup salad turnips, halved and thinly sliced
2 carrots, peeled and shredded
2 scallions, thinly sliced
Whisk together wet ingredients. Add vegetables and toss will. Correct seasoning as necessary
Carrot-Zucchini Quick Bread
Carrot-Zucchini Quick Bread
3 egg whites, whipped until frothy
1/2 cup applesauce
1/2 cup freshly squeezed orange juice
2 tsp. vanilla extract
1 cup grated zucchini
1 cup grated carrots
3 cups AP flour
1/2 cup sugar
1 tbsp. cinnamon
1/2 tsp salt
1/2 tsp. baking powder
1/2 tsp baking soda
Preheat oven to 350°F.
Prepare 2 bread pans with cooking spray and flour.
In a large mixing bowl, combine the egg whites, applesauce, orange juice, vanilla, grated zucchini and grated carrots.
In another mixing bowl, combine the flour, sugar, cinnamon, salt, baking powder and baking soda. Mix wet ingredients with dry ingredients just until moistened. Pour the batter into your pan and bake for 60 minutes.
Roasted Purple Carrots with Fresh Thyme
Roasted Purple Carrots with Fresh Thyme
1 bunch carrots, scrubbed
3 sprigs fresh thyme
3 tbsp, olive oil
salt & pepper
Cut the carrots on the diagonal into roughly 1 inch pieces. Place in a bowl and drizzle with olive oil. Season with kosher salt, freshly ground black pepper and thyme leaves. Toss carrots until well coated and place on a baking sheet. Roast for about 25 minutes, stirring occasionally, until the carrots are nicely browned on the edges but not burned, and tender when you pierce one with a fork.
POLENTA & GREENS
POLENTA & GREENS
2 bunches cooking greens
1 large onion, chopped
2 garlic cloves, minced
2 tbsp olive oil
Dash red pepper flakes
2 carrots, halved and sliced (optional)
Italian seasoning herbs (optional)
Sliced shitake mushrooms (optional)
1 c grated cheese, provolone, cheddar, fontina, even feta, as you like
Wash and chop the greens. Sauté onion, garlic, and carrots and/or mushrooms in olive oil. Season with salt, pepper & red pepper and Italian herbs. Cook until browning and fragrant. Gradually add the greens, stir frying until all are incorporated and just wilted.
1 c polenta (coarse cornmeal)
3 c water
1 tsp salt
Boil water & whisk in polenta & salt. Turn down very low, watch out for sputters. Cook until thick, stirring often.
Brush a baking dish with olive oil. Pour in about 2/3 of polenta, spoon in the greens, top with remaining polenta & cheese. Take a butter knife and swirl through the top layers a bit. Bake @ 350 until bubbly and slightly browned, about 30 minutes.
A couple notes on this recipe. It is easily doubled, which makes a generous 10 x 14 pyrex baking dish. The polenta is easier to work with if it is poured right when it thickens. If you wait it will set up into a more solid form. Prep the vegetables and have all ingredients ready before you cook the polenta, so it will be ready at the right time, as the greens take just a few minutes.
