I want to make Korean tacos again but want to use tofu instead of beef. I will try this recipe tomorrow.
Korean BBQ Short Ribs:
3 pounds flanken-style beef short ribs
1 cup soy sauce
1/2 cup brown sugar
1/3 cup mirin
1/4 cup sesame oil
6 cloves garlic
6 scallions
2 teaspoons fresh peeled ginger
Korean-Style Slaw:
3 cups Napa cabbage, chopped
1 cup daikon, diced into matchsticks
1 cup bean sprouts
6 scallions, diced
3 tablespoons cilantro, chopped
1 lime, juiced
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon sriracha or chili pepper sauce
1 tablespoon extra virgin olive oil
For assembly:
10-15 yellow corn tortillas
sriracha
Begin by cutting off excess fat from the short ribs. You can also remove the membrane under the bone side of the rib. Place in a large flat dish or in a zip-top bag.
In a food processor, blend together soy sauce, brown sugar, mirin, sesame oil, garlic, scallions and ginger. Reserve 1/2 cup of sauce and store in an airtight container in the refrigerator. Pour the rest of the sauce over the short ribs, ensuring all ribs are covered. Seal tightly and allow to marinate in the refrigerator for up to 24 hours.
To prepare the slaw: Place Napa cabbage, daikon, spouts, scallions and cilantro together in a medium to large bowl. In a small bowl, whisk together lime juice, soy sauce, mirin and sriracha. Slowly whisk in olive oil. Pour dressing over vegetables and toss to coat. Store covered in the fridge until ready to serve.
Reduce the extra marinade ingredients in a small saucepan over medium heat, stirring occasionally, until the mixture is thick. Place in a serving bowl to drizzle on tacos.
Heat your grill to 550° F or so**. The intent here is to flash cook the meat while simultaneously caramelizing the marinade. Place your short ribs on the grill. Cook for three minutes and flip. Cook an additional three minutes, wrap in foil and set aside.
Lower grill heat to medium. Place corn tortillas on the grill. Flip after 45 seconds. Grill for another 45 seconds and remove.
Cut short ribs into strips, avoiding the bones. Assemble your Korean tacos: Corn tortilla, barbecued short ribs, a drizzle of Korean barbecue sauce, Napa cabbage slaw and extra sriracha to match your tastes. Serve immediately.
**If you are doing chicken, you will want to lower the heat a bit and extend the cooking time.
Makes 10-15 Korean BBQ tacos.
Tuesday, June 28, 2011
Sunday, June 26, 2011
Zucchini-Potato Frittata
Since my partner decided to turn vegetarian two weeks ago, I'm always searching for vegetarian recipes. Normally, I would prepare a week's worth of menu, but now I just decide a day before what to cook the next day. Today though I had didn't know what to cook for dinner, then decided to try this frittata recipe that is similar to a recipe I made last week from Heidi Swanson's cookbook, Cook 1.0. I wanted to make use of the potato and zucchini I had in the pantry.
serves 4-6
from Andrea Chesman's Serving Up the Harvest
1 medium zucchini or yellow summer squash, sliced
Salt
4-5 tablespoons extra-virgin olive oil, or more as needed
1 1/2 pounds waxy potatoes, thinly sliced
1 large onion, halved and thinly sliced
1/4 pound smoked Canadian bacon or ham, diced
6 eggs
Freshly ground black pepper
1 cup grated Cheddar
1. Combine the zucchini and 1 teaspoon salt in a colander and toss well. Set aside to drain for 30 minutes.
2. Heat 3 tablespoons of the oil over medium-high heat in a large, well-seasoned cast-iron skillet or ovenproof nonstick skillet. Add the potatoes and onion, reduce the heat to medium-low, and cook, flipping and stirring occasionally, until the potatoes are soft, about 20 minutes. Increase the heat to medium-high and continue cooking, tossing occasionally, until the potatoes are are brown, about 5 minutes. Remove the potatoes with a slotted spoon but keep the skillet on the burner.
3. Transfer the zucchini to a clean kitchen towel and pat dry. Add the zucchini and Canadian bacon to the skillet and sauté over medium-high heat, until the zucchini is just tender, about 4 minutes. Remove the zucchini and Canadian bacon with a slotted spoon. Keep the skillet over the heat.
4. Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini and Canadian bacon, and cheese.
5. Preheat the oven to 350°F. Add 1 to 2 tablespoons of the remaining oil to the skillet as needed to lightly coat the bottom. Pour in the egg mixture, reduce the heat to medium-low, and cook without stirring until the bottom is set, about 10 minutes.
6. Transfer the skillet to the oven and bake until the top is set, 5 to 15 minutes, checking every 5 minutes.
7. Place a serving plate on top of the skillet and carefull invert. The frittata should fall out of the pan. Cut into wedges and serve.
• We found the initial step of salting the zucchini to be interesting. Was this to remove bitterness? This is the only salt added in the recipe and we were afraid it would be bland, but apparently the salted zucchini juice oozed out into everything else and made it taste great. We also didn't notice the watery texture we've experienced in other veggie quiches.
• Cooking the bacon and zucchini together really enhanced the flavor of both.
• Cooking the potatoes and onions did take longer than we expected - about 30 minutes. We may have just cut the potato slices too thick.
All in all, this was a great recipe - delicious, easy, and foolproof. We highly recommend it - along with the book.
serves 4-6
from Andrea Chesman's Serving Up the Harvest
1 medium zucchini or yellow summer squash, sliced
Salt
4-5 tablespoons extra-virgin olive oil, or more as needed
1 1/2 pounds waxy potatoes, thinly sliced
1 large onion, halved and thinly sliced
1/4 pound smoked Canadian bacon or ham, diced
6 eggs
Freshly ground black pepper
1 cup grated Cheddar
1. Combine the zucchini and 1 teaspoon salt in a colander and toss well. Set aside to drain for 30 minutes.
2. Heat 3 tablespoons of the oil over medium-high heat in a large, well-seasoned cast-iron skillet or ovenproof nonstick skillet. Add the potatoes and onion, reduce the heat to medium-low, and cook, flipping and stirring occasionally, until the potatoes are soft, about 20 minutes. Increase the heat to medium-high and continue cooking, tossing occasionally, until the potatoes are are brown, about 5 minutes. Remove the potatoes with a slotted spoon but keep the skillet on the burner.
3. Transfer the zucchini to a clean kitchen towel and pat dry. Add the zucchini and Canadian bacon to the skillet and sauté over medium-high heat, until the zucchini is just tender, about 4 minutes. Remove the zucchini and Canadian bacon with a slotted spoon. Keep the skillet over the heat.
4. Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini and Canadian bacon, and cheese.
5. Preheat the oven to 350°F. Add 1 to 2 tablespoons of the remaining oil to the skillet as needed to lightly coat the bottom. Pour in the egg mixture, reduce the heat to medium-low, and cook without stirring until the bottom is set, about 10 minutes.
6. Transfer the skillet to the oven and bake until the top is set, 5 to 15 minutes, checking every 5 minutes.
7. Place a serving plate on top of the skillet and carefull invert. The frittata should fall out of the pan. Cut into wedges and serve.
• We found the initial step of salting the zucchini to be interesting. Was this to remove bitterness? This is the only salt added in the recipe and we were afraid it would be bland, but apparently the salted zucchini juice oozed out into everything else and made it taste great. We also didn't notice the watery texture we've experienced in other veggie quiches.
• Cooking the bacon and zucchini together really enhanced the flavor of both.
• Cooking the potatoes and onions did take longer than we expected - about 30 minutes. We may have just cut the potato slices too thick.
All in all, this was a great recipe - delicious, easy, and foolproof. We highly recommend it - along with the book.
Friday, June 24, 2011
Eggplant Lasagne
I recently discovered this website called Culinate.
For the person who makes lasagne, the task is not difficult, but it does take time. For the person who eats lasagne, it always feels like a gift. This can be made a day ahead, covered and refrigerated, then baked the next day.
Ingredients
2 lb. eggplant, peeled and sliced into ¼-inch-thick slices
~ Kosher or coarse salt
~ Olive oil
1 small onion, chopped
2 red bell peppers, chopped
2 garlic cloves, chopped
2 cans (28 ounces each) plum tomatoes, chopped, juice reserved
1 small bunch basil, washed and chopped
~ Freshly ground black pepper
3 sheets fresh egg pasta, or substitute 1 box (8 ounces) dried lasagne noodles, cooked and drained
8 oz. part-skim mozzarella cheese, thinly sliced
8 oz. provolone cheese, thinly sliced
¾ cup grated Parmesan cheese
Steps
1. Place the eggplant slices in a colander and sprinkle with the salt; let stand for 30 minutes.
2. Meanwhile, prepare the tomato sauce. In a large sauté pan, pour in enough oil to cover the bottom. Over medium heat, sauté the onion and red bell peppers until they begin to soften. Add the garlic, stir, and cook for 1 minute. Add the chopped tomatoes and their juices and bring the sauce to a boil. Lower the heat and cook for 20 to 30 minutes, until the vegetables are tender and the sauce is fairly thick. Turn off the heat and stir in the chopped basil; season to taste with salt and pepper.
3. Preheat the oven to 400 degrees. Blot the eggplant slices dry, then place them on a large baking sheet and brush both sides of the slices with olive oil. Bake for 15 minutes, then turn the slices and bake for another 15 minutes.
4. Reduce the oven temperature to 350 degrees. Oil a 9-by-12-inch baking dish. Spread ½ cup of the tomato sauce over the bottom of the pan, then cover with a layer of pasta. Distribute a third of the cooked eggplant slices over the pasta, spoon a little sauce over the eggplant, then cover with a third of the mozzarella and provolone slices. Top with another layer of pasta, and repeat the layering process to form three layers in all. To finish the top layer, scatter the grated Parmesan over the provolone and mozzarella cheeses.
5. Bake 30 to 40 minutes, checking periodically to make sure that the cheeses are not overbrowning on top; if so, cover the pan with foil and continue baking. Allow to sit for 5 minutes before serving.
For the person who makes lasagne, the task is not difficult, but it does take time. For the person who eats lasagne, it always feels like a gift. This can be made a day ahead, covered and refrigerated, then baked the next day.
Ingredients
2 lb. eggplant, peeled and sliced into ¼-inch-thick slices
~ Kosher or coarse salt
~ Olive oil
1 small onion, chopped
2 red bell peppers, chopped
2 garlic cloves, chopped
2 cans (28 ounces each) plum tomatoes, chopped, juice reserved
1 small bunch basil, washed and chopped
~ Freshly ground black pepper
3 sheets fresh egg pasta, or substitute 1 box (8 ounces) dried lasagne noodles, cooked and drained
8 oz. part-skim mozzarella cheese, thinly sliced
8 oz. provolone cheese, thinly sliced
¾ cup grated Parmesan cheese
Steps
1. Place the eggplant slices in a colander and sprinkle with the salt; let stand for 30 minutes.
2. Meanwhile, prepare the tomato sauce. In a large sauté pan, pour in enough oil to cover the bottom. Over medium heat, sauté the onion and red bell peppers until they begin to soften. Add the garlic, stir, and cook for 1 minute. Add the chopped tomatoes and their juices and bring the sauce to a boil. Lower the heat and cook for 20 to 30 minutes, until the vegetables are tender and the sauce is fairly thick. Turn off the heat and stir in the chopped basil; season to taste with salt and pepper.
3. Preheat the oven to 400 degrees. Blot the eggplant slices dry, then place them on a large baking sheet and brush both sides of the slices with olive oil. Bake for 15 minutes, then turn the slices and bake for another 15 minutes.
4. Reduce the oven temperature to 350 degrees. Oil a 9-by-12-inch baking dish. Spread ½ cup of the tomato sauce over the bottom of the pan, then cover with a layer of pasta. Distribute a third of the cooked eggplant slices over the pasta, spoon a little sauce over the eggplant, then cover with a third of the mozzarella and provolone slices. Top with another layer of pasta, and repeat the layering process to form three layers in all. To finish the top layer, scatter the grated Parmesan over the provolone and mozzarella cheeses.
5. Bake 30 to 40 minutes, checking periodically to make sure that the cheeses are not overbrowning on top; if so, cover the pan with foil and continue baking. Allow to sit for 5 minutes before serving.
Frittata
From the book Super Natural Every Day by Heidi Swanson
Serves 8. For a smaller crowd, use the same technique but halve the amount of eggs, cheese, and vegetables.
2 Tbsp. extra-virgin olive oil or melted clarified butter, plus more for drizzling
2 small onions, chopped
8 oz. (225 g) new potatoes, unpeeled, sliced into paper-thin rounds
2 shallots, chopped
~ Fine-grained sea salt
8 oz. (225 g) seasonal vegetables, such as summer squash, broccoli, or asparagus,
cut into ½-inch (1 cm) pieces
10 large eggs, well beaten
¼ cup (1 oz. or 30 g) crumbled goat or feta cheese
~ Small bunch of chives, chopped
1. Heat the oil or butter in a heavy ovenproof 12-inch (30 cm) skillet over medium-high heat. Stir in the onions, potatoes, half of the shallots, and two big pinches of salt. Cover and cook, stirring occasionally, until the potatoes are just cooked through, about 5 minutes. Stir in the vegetables and cook for another minute or two, until they soften up a bit. Set aside half of this mixture on a plate.
2. Whisk ½ teaspoon salt into the eggs and pour the eggs into the skillet. Cook over medium-low heat until the eggs are just set and there isn’t a lot of liquid in the pan, about 5 minutes. To facilitate this, run a spatula underneath the perimeter of the frittata and tilt the pan so the uncooked eggs run to the underside. The key is to avoid browning on the bottom. Top with the reserved vegetable mixture and sprinkle with the cheese and the remaining shallot.
3. Place under a broiler (a low setting will give you more control, if you have that option) for a couple of minutes, or just until the top of the frittata is puffed up and set. Resist the urge to walk away — the frittata can go from perfect to burned in just a few seconds. Remove from the broiler and let sit for a minute or two. Sprinkle with the chives, drizzle with a bit of olive oil, and serve warm or at room temperature, right out of the pan.
Notes
I make dozens of variations on this recipe, using whatever vegetables are in season. I do one variation where I whisk 2 teaspoons of Thai curry paste into the eggs, and use broccoli as the vegetable. In another version, curry powder is the spicing and cauliflower is the vegetable.
Serves 8. For a smaller crowd, use the same technique but halve the amount of eggs, cheese, and vegetables.
2 Tbsp. extra-virgin olive oil or melted clarified butter, plus more for drizzling
2 small onions, chopped
8 oz. (225 g) new potatoes, unpeeled, sliced into paper-thin rounds
2 shallots, chopped
~ Fine-grained sea salt
8 oz. (225 g) seasonal vegetables, such as summer squash, broccoli, or asparagus,
cut into ½-inch (1 cm) pieces
10 large eggs, well beaten
¼ cup (1 oz. or 30 g) crumbled goat or feta cheese
~ Small bunch of chives, chopped
1. Heat the oil or butter in a heavy ovenproof 12-inch (30 cm) skillet over medium-high heat. Stir in the onions, potatoes, half of the shallots, and two big pinches of salt. Cover and cook, stirring occasionally, until the potatoes are just cooked through, about 5 minutes. Stir in the vegetables and cook for another minute or two, until they soften up a bit. Set aside half of this mixture on a plate.
2. Whisk ½ teaspoon salt into the eggs and pour the eggs into the skillet. Cook over medium-low heat until the eggs are just set and there isn’t a lot of liquid in the pan, about 5 minutes. To facilitate this, run a spatula underneath the perimeter of the frittata and tilt the pan so the uncooked eggs run to the underside. The key is to avoid browning on the bottom. Top with the reserved vegetable mixture and sprinkle with the cheese and the remaining shallot.
3. Place under a broiler (a low setting will give you more control, if you have that option) for a couple of minutes, or just until the top of the frittata is puffed up and set. Resist the urge to walk away — the frittata can go from perfect to burned in just a few seconds. Remove from the broiler and let sit for a minute or two. Sprinkle with the chives, drizzle with a bit of olive oil, and serve warm or at room temperature, right out of the pan.
Notes
I make dozens of variations on this recipe, using whatever vegetables are in season. I do one variation where I whisk 2 teaspoons of Thai curry paste into the eggs, and use broccoli as the vegetable. In another version, curry powder is the spicing and cauliflower is the vegetable.
Catalan Mushrooms with Garlic & Parsley
Serve these as a starter or perhaps as an accompaniment to the baked chicken. Leftovers are great on pizza or added to pasta sauce.
Serves six.
1 lb. medium-size white mushrooms, stems trimmed to 1/2 inch, and quartered
1/4 cup extra-virgin olive oil
1/4 cup finely chopped flat-leaf parsley
2 Tbs. finely chopped fresh garlic
1 to 2 tsp. coarse salt or sea salt
Put the mushrooms in a large bowl of cold water to soak for 10 min. Rinse them well and then drain.
Heat a large sauté pan with a tight-fitting lid over medium heat. Add the drained mushrooms to the dry pan, cover immediately, and cook until all the moisture from the mushrooms is leached out, about 20 min. You'll know this has happened when you lift the lid for a peek and see the once-dry pan filled with liquid.
Remove the lid, raise the heat to medium high, and boil until the liquid evaporates and the mushrooms begin to sizzle in the dry pan but haven't browned; they'll have shrunk considerably and should be firm when poked with a fork. Lower the heat to medium and stir in 1 Tbs. of the olive oil, the parsley, and the garlic. Sauté, stirring frequently, until the garlic softens, another 3 to 4 min. Transfer the mushrooms to a serving bowl, stir in the remaining 3 Tbs. olive oil, and season with salt to taste (I like to salt them liberally). Serve while hot.
nutrition information (per serving):
Calories (kcal): 100; Fat (g): 9; Fat Calories (kcal): 80; Saturated Fat (g): 1; Protein (g): 2; Monounsaturated Fat (g): 7; Carbohydrates (g): 4; Polyunsaturated Fat (g): 1; Sodium (mg): 320; Cholesterol (mg): 0; Fiber (g): 1;
Serves six.
1 lb. medium-size white mushrooms, stems trimmed to 1/2 inch, and quartered
1/4 cup extra-virgin olive oil
1/4 cup finely chopped flat-leaf parsley
2 Tbs. finely chopped fresh garlic
1 to 2 tsp. coarse salt or sea salt
Put the mushrooms in a large bowl of cold water to soak for 10 min. Rinse them well and then drain.
Heat a large sauté pan with a tight-fitting lid over medium heat. Add the drained mushrooms to the dry pan, cover immediately, and cook until all the moisture from the mushrooms is leached out, about 20 min. You'll know this has happened when you lift the lid for a peek and see the once-dry pan filled with liquid.
Remove the lid, raise the heat to medium high, and boil until the liquid evaporates and the mushrooms begin to sizzle in the dry pan but haven't browned; they'll have shrunk considerably and should be firm when poked with a fork. Lower the heat to medium and stir in 1 Tbs. of the olive oil, the parsley, and the garlic. Sauté, stirring frequently, until the garlic softens, another 3 to 4 min. Transfer the mushrooms to a serving bowl, stir in the remaining 3 Tbs. olive oil, and season with salt to taste (I like to salt them liberally). Serve while hot.
nutrition information (per serving):
Calories (kcal): 100; Fat (g): 9; Fat Calories (kcal): 80; Saturated Fat (g): 1; Protein (g): 2; Monounsaturated Fat (g): 7; Carbohydrates (g): 4; Polyunsaturated Fat (g): 1; Sodium (mg): 320; Cholesterol (mg): 0; Fiber (g): 1;
Saturday, June 18, 2011
Pasta e Ceci (Pasta With Chickpeas)
I would like to try this recipe for tomorrow's dinner. I finally got around to cooking chickpeas from scratch.
Chickpeas – 1½ cups, cooked or 1 16-ounce can
Onion – 1, chopped
Garlic – 2 cloves, chopped
Tomatoes – 3, chopped or 1 small can of chopped tomatoes
Fresh rosemary – 1 tbsp, chopped
Red pepper flakes – 2-4 tsp
Short Pasta – ½ pound
Oil – 2 tsp
Salt
Pepper
Crumbly cheese such as queso fresco, feta or paneer – for garnish
Chopped parsley – for garnish
Heat oil in a deep pot, sauté onion, and garlic until soft. Stir in rosemary, and cook for another minute. Stir in tomatoes, red pepper flakes and salt and cook until tomatoes are softened. Stir in 1 cup of chickpeas (reserve the rest for later), 1 cup if water and heat through. Remove from heat, and blend the mixture until smooth. A hand blender is very handy for this job. Return to heat, keep warm.
While you are preparing the sauce on one side, bring a pot of water to boil and cook pasta following package instructions. Pasta should be cooked, but still firm. Drain pasta and reserve 1 cup of cooking water.
Mix cooked pasta with the chickpea sauce, along with the reserved whole chickpeas. The pasta should be slightly soupy, as it will absorb more water. Add some of the reserved pasta water, until desired consistency is reached.
Serve with a garnish of crumbled cheese and fresh herbs. Omit cheese for a vegan version.
Serves 2.
Here's another version using spaghetti.
Chickpeas – 1½ cups, cooked or 1 16-ounce can
Onion – 1, chopped
Garlic – 2 cloves, chopped
Tomatoes – 3, chopped or 1 small can of chopped tomatoes
Fresh rosemary – 1 tbsp, chopped
Red pepper flakes – 2-4 tsp
Short Pasta – ½ pound
Oil – 2 tsp
Salt
Pepper
Crumbly cheese such as queso fresco, feta or paneer – for garnish
Chopped parsley – for garnish
Heat oil in a deep pot, sauté onion, and garlic until soft. Stir in rosemary, and cook for another minute. Stir in tomatoes, red pepper flakes and salt and cook until tomatoes are softened. Stir in 1 cup of chickpeas (reserve the rest for later), 1 cup if water and heat through. Remove from heat, and blend the mixture until smooth. A hand blender is very handy for this job. Return to heat, keep warm.
While you are preparing the sauce on one side, bring a pot of water to boil and cook pasta following package instructions. Pasta should be cooked, but still firm. Drain pasta and reserve 1 cup of cooking water.
Mix cooked pasta with the chickpea sauce, along with the reserved whole chickpeas. The pasta should be slightly soupy, as it will absorb more water. Add some of the reserved pasta water, until desired consistency is reached.
Serve with a garnish of crumbled cheese and fresh herbs. Omit cheese for a vegan version.
Serves 2.
Here's another version using spaghetti.
Egg, Avocado, and Spicy Mayo Sandwich
This is what we had for breakfast today, thanks to Men's Health.
pinch of cayenne pepper
1 teaspoon mayonnaise
1 whole-wheat english muffin
1 egg
1 avocado
Mix a pinch of cayenne pepper into 1 teaspoon of mayonnaise. Split and toast a whole-wheat English muffin, and then spread each piece with the spicy mayo. Fry an egg until the yolk is still a little bit runny and place it on a muffin half. Top with a few slices of avocado and close the sandwich.
pinch of cayenne pepper
1 teaspoon mayonnaise
1 whole-wheat english muffin
1 egg
1 avocado
Mix a pinch of cayenne pepper into 1 teaspoon of mayonnaise. Split and toast a whole-wheat English muffin, and then spread each piece with the spicy mayo. Fry an egg until the yolk is still a little bit runny and place it on a muffin half. Top with a few slices of avocado and close the sandwich.
Smashed Black Bean Quesadillas
Here's another recipe from Heidi Swanson's Cook 1.0. I intended to follow this recipe, but ended up making my own filling using leftovers from the pantry and refrigerator: diced tomatoes and zucchini, salsa, shredded chicken, avocado, and cheese.
I cooked the quesadilla this way. Here's a link to more recipes.
In a medium bowl, gently toss together:
1 (15-oz) can black beans, drained (smash the beans a bit against the side of the bowl)
1 cup corn kernels
1 red bell pepper, minced
1 avocado, cut into small cubes
1 cup crumbled queso fresco
A squeeze of lime juice
Place a skillet over medium-low heat. Run a stick of butter quickly across the bottom of the pan. Place one tortilla in the pan and add enough of the cheese and bean mixture to create a thin layer across the bottom of the tortilla.
Place another tortilla on top, forming a sandwich.
Cook the quesadilla until the bottom is golden brown. Flip, and cook the other side until browned - the second side always cooks faster. Use the remaining filling to make more quesadillas.
I cooked the quesadilla this way. Here's a link to more recipes.
In a medium bowl, gently toss together:
1 (15-oz) can black beans, drained (smash the beans a bit against the side of the bowl)
1 cup corn kernels
1 red bell pepper, minced
1 avocado, cut into small cubes
1 cup crumbled queso fresco
A squeeze of lime juice
Place a skillet over medium-low heat. Run a stick of butter quickly across the bottom of the pan. Place one tortilla in the pan and add enough of the cheese and bean mixture to create a thin layer across the bottom of the tortilla.
Place another tortilla on top, forming a sandwich.
Cook the quesadilla until the bottom is golden brown. Flip, and cook the other side until browned - the second side always cooks faster. Use the remaining filling to make more quesadillas.
Friday, June 17, 2011
Mushroom Chicken
Here's another recipe from Rasa Malaysia that I should try.
INGREDIENTS:
10 oz. boneless and skinless chicken breast (cut into cubes)
8 oz. zucchini (cut into pieces)
4 oz. mushroom (cut into halves)
1 teaspoon corn starch (to marinate the chicken)
1 teaspoon Shaoxing wine
2 tablespoons oil
4 slices peeled ginger
SAUCE:
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
3 dashes white pepper powder
1/8 teaspoon sesame oil
Salt to taste
2 tablespoons water plus 1 teaspoon corn starch (to thicken the sauce)
METHOD:
Marinate the chicken with wine and corn starch. Set aside for 15 minutes. Mix the sauce ingredients and set aside.
Heat up a wok and add oil. Add ginger and saute until aromatic. Add chicken into the wok and stir until the chicken is half-cooked. Add mushrooms and zucchini into the wok and continue to stir-fry. Add the sauce into the wok and do a few quick stirs until the sauce nicely coat the chicken, mushrooms, and zucchini. Cook for 1 minute or until the chicken is cooked. Dish out and serve immediately.
INGREDIENTS:
10 oz. boneless and skinless chicken breast (cut into cubes)
8 oz. zucchini (cut into pieces)
4 oz. mushroom (cut into halves)
1 teaspoon corn starch (to marinate the chicken)
1 teaspoon Shaoxing wine
2 tablespoons oil
4 slices peeled ginger
SAUCE:
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
3 dashes white pepper powder
1/8 teaspoon sesame oil
Salt to taste
2 tablespoons water plus 1 teaspoon corn starch (to thicken the sauce)
METHOD:
Marinate the chicken with wine and corn starch. Set aside for 15 minutes. Mix the sauce ingredients and set aside.
Heat up a wok and add oil. Add ginger and saute until aromatic. Add chicken into the wok and stir until the chicken is half-cooked. Add mushrooms and zucchini into the wok and continue to stir-fry. Add the sauce into the wok and do a few quick stirs until the sauce nicely coat the chicken, mushrooms, and zucchini. Cook for 1 minute or until the chicken is cooked. Dish out and serve immediately.
Chap Chae (Korean Glass Noodles)
Here are two versions of this Korean dish.
From Rasa Malaysia.
INGREDIENTS:
8 oz noodles (sweet potato noodles)
4 oz spinach
1 1/2 tablespoons oil
2 cloves garlic, minced
1/2 small onion, thinly sliced
3-4 dried shiitake mushrooms, soaked in warm water, stem removed and sliced
1 small carrot, cut into thin strips
1 stalk scallion, cut into 1-inch lengths
1/2 tablespoon sesame oil
Salt to taste
1 heaping teaspoon toasted white sesame
SAUCE:
4 tablespoons soy sauce
2 1/2 tablespoons sugar
METHOD:
Cook the sweet potato noodles in a large pot of boiling water for about 5 minutes. Drain the water and rinse the noodles under cold running water. Cut the noodles using a pair of scissors into about 6-inch lengths. Set aside.
Heat up a pot of water and bring it to boil. Blanch the spinach until they are wilted, about 1 minute. Drain the water and rinse the spinach under cold running water. Form the spinach into a ball and squeeze it to discard the remaining water. Cut the spinach ball into half.
Heat up the oil in a skillet or wok and add the garlic, onion, mushroom, and carrot and cook for about two minutes. Add the scallion and stir-fry for another minute. Turn the heat to low and add the noodles and spinach into the skillet or wok, follow by the sesame oil, the Sauce, and salt to taste. Stir to combine well. Dish out, sprinkle with the sesame seeds, and served at room temperature.
From The Kitchn
From Rasa Malaysia.
INGREDIENTS:
8 oz noodles (sweet potato noodles)
4 oz spinach
1 1/2 tablespoons oil
2 cloves garlic, minced
1/2 small onion, thinly sliced
3-4 dried shiitake mushrooms, soaked in warm water, stem removed and sliced
1 small carrot, cut into thin strips
1 stalk scallion, cut into 1-inch lengths
1/2 tablespoon sesame oil
Salt to taste
1 heaping teaspoon toasted white sesame
SAUCE:
4 tablespoons soy sauce
2 1/2 tablespoons sugar
METHOD:
Cook the sweet potato noodles in a large pot of boiling water for about 5 minutes. Drain the water and rinse the noodles under cold running water. Cut the noodles using a pair of scissors into about 6-inch lengths. Set aside.
Heat up a pot of water and bring it to boil. Blanch the spinach until they are wilted, about 1 minute. Drain the water and rinse the spinach under cold running water. Form the spinach into a ball and squeeze it to discard the remaining water. Cut the spinach ball into half.
Heat up the oil in a skillet or wok and add the garlic, onion, mushroom, and carrot and cook for about two minutes. Add the scallion and stir-fry for another minute. Turn the heat to low and add the noodles and spinach into the skillet or wok, follow by the sesame oil, the Sauce, and salt to taste. Stir to combine well. Dish out, sprinkle with the sesame seeds, and served at room temperature.
From The Kitchn
Vegetarian Chap Chae (Korean Noodles With Vegetables)
Serves 4 as a side dish or 2 as a main dish
Serves 4 as a side dish or 2 as a main dish
6 ounces sweet potato vermicelli noodles (dang myun)
2 tablespoons sesame oil
1/2 white onion, thinly sliced
2 scallions (white and green parts), chopped
2 cloves garlic, minced
1/2 cup dried shitake mushrooms, soaked in water for 30 minutes, drained, and sliced
1 small carrot, julienned
1 small zucchini, julienned
2 cups spinach leaves
2 tablespoons soy sauce
2 teaspoons rice vinegar
1 teaspoon sugar
1 tablespoon toasted sesame seeds
Salt, to taste
2 tablespoons sesame oil
1/2 white onion, thinly sliced
2 scallions (white and green parts), chopped
2 cloves garlic, minced
1/2 cup dried shitake mushrooms, soaked in water for 30 minutes, drained, and sliced
1 small carrot, julienned
1 small zucchini, julienned
2 cups spinach leaves
2 tablespoons soy sauce
2 teaspoons rice vinegar
1 teaspoon sugar
1 tablespoon toasted sesame seeds
Salt, to taste
Bring a large pot of water to boil and cook the noodles until al dente, about 5 minutes. Drain, rinse under cold water, drain again, and set aside.
Heat the sesame oil in a large skillet over medium heat. Add the onions, scallions, garlic, mushrooms, carrots, and zucchini, and stir fry until softened, about 5 minutes.
Add the spinach, noodles, soy sauce, rice vinegar, and sugar. Turn the heat down to low and stir-fry for another 2 minutes. Turn off heat, toss in the sesame seeds, and season to taste with salt.
Serve hot or cold.
Wednesday, June 15, 2011
Caramelised Roast Pumpkin
My partner suddenly decided to turn vegetarian last week so I'm scrambling to find vegetable recipes. This recipe looks delicious.
Tuesday, June 14, 2011
Cannellini Bean Salad With Shaved Spring Vegetables
From New York Times.
Time: 30 minutes
FOR THE VINAIGRETTE:
3 tablespoons lemon juice, or as needed
Finely grated zest of half a lemon
1 teaspoon Dijon mustard
1/2 teaspoon ground fennel seed
4 to 6 anchovy fillets, rinsed and chopped
Salt and pepper
1/2 cup extra virgin olive oil
FOR THE SALAD:
2 cups cooked cannellini beans, drained
Salt and pepper
Pinch red pepper flakes
6 to 8 large, fat asparagus spears, snapped and peeled
6 radishes
1 small fennel bulb, trimmed
1 small sweet spring onion, or a few scallions, finely chopped
Chopped parsley, basil or dill, for garnish.
1. To make the vinaigrette, whisk together the vinaigrette ingredients. Adjust lemon juice, salt and pepper to taste.
2. To assemble the salad, place the beans in a large bowl. Pour half the vinaigrette over the beans and toss lightly. Season with salt, pepper and
red pepper flakes.
3. Using a sharp mandolin — and a hand guard — carefully slice the asparagus spears lengthwise to about the thickness of a penny. Slice the radishes and fennel to the same thickness. Lay the shaved vegetables and chopped onion or scallions in a shallow bowl. Season with salt and pepper, and dress them very lightly with a few spoonfuls of vinaigrette, turning gently to coat.
4. Spoon the beans onto a serving platter or individual plates, then cover the beans with the shaved vegetables. Add a little more vinaigrette over the top. Sprinkle with chopped parsley, basil or dill.
Yield: 4 to 6 servings.
In Italy, where cooks have long known that beans are versatile as well as delicious, the bean repertory runs the gamut from glorious soups laden with garlicky greens to platters of steaming beans adorned with fat, juicy fennel sausages. But perhaps the real bean pinnacle is a plate of cool beans eaten with sweet onions, drizzled with fruity olive oil and sprinkled with salt. This is the simplest white bean salad — all you add is bread and wine.
To take the elemental white bean salad a bit further, you can customize it according to the season. Though spring seems to be rapidly becoming summer, we’re at the height of asparagus season now, and a few fat spears are all that’s needed for this dish. First, make thin ribbons of raw asparagus, fennel and radish. Then make a lemony, anchovy-inflected vinaigrette. Lightly dress the ribbons and pile them over the (also dressed) white beans. Add basil, parsley or dill. Serve this salad on its own or with the addition of grilled chicken or fish, or hard-cooked eggs. Over the course of the summer, you can reinvent the dish with other vegetables. Imagine the beans with shaved tender zucchini, chopped capers and good quality canned tuna, or with roasted peppers, sweet tomatoes and a splash of red wine vinegar.
However you dress them up, you’ll get best results if you buy your cannellini beans from an Italian grocer or another good purveyor who is likely to carry new-crop beans. Recently harvested beans cook more quickly and evenly, and hold their shape when cooked.
To cook them, rinse a pound of beans and put them in a pot. Cover with cold water and add a few aromatics — half an onion, a peeled carrot, a bay leaf, a clove, a few fennel seeds. Bring the pot to a boil, then reduce the heat to the barest simmer. Add a large spoonful of olive oil and a small spoonful of salt. Let the beans simmer, uncovered, for an hour or so, checking on them occasionally. Depending on their age and other variables, they may take up to 30 minutes more. When they are truly tender, turn off the heat and let them cool completely in their broth before refrigerating. A pound of beans will give you twice enough for the recipe below, so plan on a bean dish once more this week.
Thursday, June 09, 2011
Roasted Asparagus With Hard-Cooked Eggs and Sesame Salt
From the New York Times
Time: 20 minutes
2 large eggs
1 1/2 pounds asparagus, ends trimmed
4 tablespoons unsalted butter
Salt and black pepper
3/4 teaspoon black sesame seeds
3/4 teaspoon white sesame seeds
1 teaspoon coarse sea salt
Chopped chives, for garnish
1. Place eggs in a heavy pot. Cover with 4 cups cold water. Bring to a boil over high heat; cover, immediately reduce to a bare simmer, and cook eggs 9 minutes. Crack the shells and put in a bowl of ice water for 10 minutes, then drain.
2. Heat oven to 400 degrees. Spread asparagus on a large baking sheet. Dot with 2 tablespoons butter; sprinkle with salt and pepper. Roast, turning occasionally, until crisp-tender, about 10 minutes, and transfer to a platter.
3. Meanwhile, in a small skillet over medium heat, toast the black and white sesame seeds until fragrant, about 1 minute. Pour into a bowl and toss with coarse sea salt.
4. Peel the eggs and finely chop. Melt remaining 2 tablespoons butter in the skillet and cook until it starts to smell nutty, about 2 minutes. Turn off the heat and stir in the chopped eggs.
5. To serve, spoon the egg mixture over the asparagus, then sprinkle with sesame salt and chives.
Yield: 3 to 4 servings.
Time: 20 minutes
2 large eggs
1 1/2 pounds asparagus, ends trimmed
4 tablespoons unsalted butter
Salt and black pepper
3/4 teaspoon black sesame seeds
3/4 teaspoon white sesame seeds
1 teaspoon coarse sea salt
Chopped chives, for garnish
1. Place eggs in a heavy pot. Cover with 4 cups cold water. Bring to a boil over high heat; cover, immediately reduce to a bare simmer, and cook eggs 9 minutes. Crack the shells and put in a bowl of ice water for 10 minutes, then drain.
2. Heat oven to 400 degrees. Spread asparagus on a large baking sheet. Dot with 2 tablespoons butter; sprinkle with salt and pepper. Roast, turning occasionally, until crisp-tender, about 10 minutes, and transfer to a platter.
3. Meanwhile, in a small skillet over medium heat, toast the black and white sesame seeds until fragrant, about 1 minute. Pour into a bowl and toss with coarse sea salt.
4. Peel the eggs and finely chop. Melt remaining 2 tablespoons butter in the skillet and cook until it starts to smell nutty, about 2 minutes. Turn off the heat and stir in the chopped eggs.
5. To serve, spoon the egg mixture over the asparagus, then sprinkle with sesame salt and chives.
Yield: 3 to 4 servings.
Pan-Seared Asparagus Salad With Frisée and Fried Egg
From the New York Times
Time: 15 minutes
1 small garlic clove, finely chopped
Salt
3/4 teaspoon finely chopped anchovy
2 teaspoons lemon juice
6 tablespoons extra virgin olive oil
1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
3 cups (packed) torn frisée lettuce
2 large eggs
Black pepper
1. Mash the garlic and a pinch of salt into a paste with the side of a knife. Mix it in a small bowl with the anchovy, lemon juice and 2 tablespoons oil.
2. Place a large skillet over medium-high heat for 20 seconds. Add 3 tablespoons oil. When it shimmers, add the asparagus. Toss occasionally until golden brown and almost tender, 2 to 3 minutes. Add a pinch of salt and cook until tender, 1 to 2 minutes longer. Transfer to a large bowl; add the frisée and the garlic-anchovy dressing and toss gently.
3. Return skillet to medium heat and add the remaining 1 tablespoon oil. Crack in the eggs; season lightly with salt and pepper. Cook until the eggs are just set, about 3 minutes.
4. Divide the salad between two serving plates. Top each with an egg.
Yield: 2 servings.
Time: 15 minutes
1 small garlic clove, finely chopped
Salt
3/4 teaspoon finely chopped anchovy
2 teaspoons lemon juice
6 tablespoons extra virgin olive oil
1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
3 cups (packed) torn frisée lettuce
2 large eggs
Black pepper
1. Mash the garlic and a pinch of salt into a paste with the side of a knife. Mix it in a small bowl with the anchovy, lemon juice and 2 tablespoons oil.
2. Place a large skillet over medium-high heat for 20 seconds. Add 3 tablespoons oil. When it shimmers, add the asparagus. Toss occasionally until golden brown and almost tender, 2 to 3 minutes. Add a pinch of salt and cook until tender, 1 to 2 minutes longer. Transfer to a large bowl; add the frisée and the garlic-anchovy dressing and toss gently.
3. Return skillet to medium heat and add the remaining 1 tablespoon oil. Crack in the eggs; season lightly with salt and pepper. Cook until the eggs are just set, about 3 minutes.
4. Divide the salad between two serving plates. Top each with an egg.
Yield: 2 servings.
Skillet-Baked Eggs and Asparagus
From the New York Times
Time: 20 minutes
3 tablespoons olive oil, more for drizzling
3/4 pounds asparagus, trimmed and cut into 1/2-inch pieces
2 scallions, white and light green parts, thinly sliced
8 large eggs
6 tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley (use at least 2)
1/3 cup heavy cream
2 tablespoons grated Parmesan
Salt and black pepper, to taste
Lemon wedges, for serving
Flaky sea salt for sprinkling
1. Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
2. Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
3. Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
4. Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.
Yield: 4 servings.
Time: 20 minutes
3 tablespoons olive oil, more for drizzling
3/4 pounds asparagus, trimmed and cut into 1/2-inch pieces
2 scallions, white and light green parts, thinly sliced
8 large eggs
6 tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley (use at least 2)
1/3 cup heavy cream
2 tablespoons grated Parmesan
Salt and black pepper, to taste
Lemon wedges, for serving
Flaky sea salt for sprinkling
1. Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
2. Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
3. Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
4. Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.
Yield: 4 servings.
Sunday, June 05, 2011
Roasted Asparagus
Here's a recipe from Whole Foods for one of our favourite vegetables.
Serves 4
It's the quintessential seasonal side dish to bring Spring to your table. This same method also works for roasting slices of Spring root vegetables and onions. And the recipe easily doubles for company, so long as the vegetables are not crowded in the roasting pan. For your health and the planet's, go organic when available!
Ingredients
1 bunch asparagus
Juice of 1/2 orange or 1 tablespoon balsamic vinegar
1/4 teaspoon ground black pepper
2 tablespoons chopped mixed fresh herbs, such as parsley, thyme and mint
Method
Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper. Trim off the tough end from each stalk of asparagus (about the last 1 1/2 inches or so) and arrange spears on baking sheet. Squeeze orange or drizzle vinegar over asparagus, toss to coat and season with pepper. Roast, shaking the baking sheet occasionally, until just tender, 8 to 10 minutes, watching carefully after 5 minutes to avoid overcooking. Transfer to a platter, scatter herbs over the top and serve.
Nutrition
Per serving: 30 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 5mg sodium, 6g total carbohydrate (3g dietary fiber, 2g sugar), 3g protein
Saturday, June 04, 2011
Citrus Risotto
In my continuing quest to be a vegetarian again, I borrowed this book by Heidi Swanson called Cook 1.0: A Fresh Approach to the Vegetarian Kitchen. I had leftover arborio rice from my sister-in-law and a piece of lemon that's been waiting to be used, so the first recipe I tried was Citrus Risotto. I thought it was going to taste weird, but it was a refreshing dish that even the husband liked.
To a thick-bottomed saucepan over medium heat, add:
Stir 2 cups Arborio rice into the saucepan. Stir continuously for about 3 minutes, coating the rice grains with butter. You want the grains to begin to look translucent around the edges.
Stir in: 1 cup dry white wine (Sauvignon Blanc or Chardonnay). When the wine is absorbed, add: 2 cups water. Add about 3 more cups of water, 1 cup at a time, letting the rice absorb the liquid between each addition. Keep stirring. When your risotto is creamy but still has a bite to it (al dente), after about 23 minutes, you're ready for the next step.
Stir in:
To a thick-bottomed saucepan over medium heat, add:
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 onion, minced
- A pinch of salt
Stir 2 cups Arborio rice into the saucepan. Stir continuously for about 3 minutes, coating the rice grains with butter. You want the grains to begin to look translucent around the edges.
Stir in: 1 cup dry white wine (Sauvignon Blanc or Chardonnay). When the wine is absorbed, add: 2 cups water. Add about 3 more cups of water, 1 cup at a time, letting the rice absorb the liquid between each addition. Keep stirring. When your risotto is creamy but still has a bite to it (al dente), after about 23 minutes, you're ready for the next step.
Stir in:
- grated zest and juice of 1 lemon
- grated zest, segments and juice of 2 small oranges (for segments, cut out the pitch and membranes with a serrated knife and tear segments up a bit before adding)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup mascarpone
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