Wednesday, December 24, 2008
Saturday, December 20, 2008
Orange Pepper Tofu
I have recently discovered the Kroger near me. On my last shopping trip, I found a brick of my favorite tofu brand (Nasoya Organic) for 88 cents because the expiration date was five days away. This is the tofu that's almost $4 at Whole Foods. Score!
1 brick extra firm tofu
1 red onion
1 each red, yellow, green bell pepper
1 Anaheim pepper
1 tsp red pepper flakes (optional)
------------------------
2 TBSP good horseradish mustard
juice of two oranges, with some pulp
1/4 soy sauce
1/4 seasoned rice wine vinegar
1/2 tsp cinnamon
1/2 tsp cumin
Cut tofu into 1" blocks, coat in oil and place on parchment lined baking sheet. Bake at 450 degrees for about 15-20 minutes, depending on oven. Turn half way through.
Slice all veggies into 1/4" slices. Be sure to remove seeds and ribs from peppers.
Juice oranges, adding mustard, soy, vinegar, cinnamon, and cumin. Mix well with whisk.
Saute peppers and onion on high for five minutes. Add tofu and saute for another two minutes. Add sauce and toss well. Use 1 TBSP cornstarch mixed with 1 TBSP of water to thicken sauce.
Serve immediately over steamed rice.
Notes:
I have recently discovered that baking tofu gives a nicer texture and makes the tofu easier to saute. You may want to double the sauce and marinate the tofu overnight before baking. I've said before I have a wacky oven. The temperature is dead on, but for some reason stuff takes longer to cook. You're baking this until the tofu is golden brown and crispy on the top and bottom.
This came out spicer than I was expecting, but I like it. In Googling chile pepper varieties to jog my memory about the kind I used here, I found this database. Impressive!
I only had a grainy, deli mustard on hand. It has a nice horseradish quality to it. If you have a real Chinese yellow mustard, you may want to reduce the amount to 1 TBSP since they are usually more potent.
I am not a fan of five-spice powder. If you are, skip the cinnamon and cumin and use that instead.
The Chinese typically use peanut oil for stir-fry, since it has a much higher smoke point that other oils.
This is so good, I'm going back for seconds.
1 brick extra firm tofu
1 red onion
1 each red, yellow, green bell pepper
1 Anaheim pepper
1 tsp red pepper flakes (optional)
------------------------
2 TBSP good horseradish mustard
juice of two oranges, with some pulp
1/4 soy sauce
1/4 seasoned rice wine vinegar
1/2 tsp cinnamon
1/2 tsp cumin
Cut tofu into 1" blocks, coat in oil and place on parchment lined baking sheet. Bake at 450 degrees for about 15-20 minutes, depending on oven. Turn half way through.
Slice all veggies into 1/4" slices. Be sure to remove seeds and ribs from peppers.
Juice oranges, adding mustard, soy, vinegar, cinnamon, and cumin. Mix well with whisk.
Saute peppers and onion on high for five minutes. Add tofu and saute for another two minutes. Add sauce and toss well. Use 1 TBSP cornstarch mixed with 1 TBSP of water to thicken sauce.
Serve immediately over steamed rice.
Notes:
I have recently discovered that baking tofu gives a nicer texture and makes the tofu easier to saute. You may want to double the sauce and marinate the tofu overnight before baking. I've said before I have a wacky oven. The temperature is dead on, but for some reason stuff takes longer to cook. You're baking this until the tofu is golden brown and crispy on the top and bottom.
This came out spicer than I was expecting, but I like it. In Googling chile pepper varieties to jog my memory about the kind I used here, I found this database. Impressive!
I only had a grainy, deli mustard on hand. It has a nice horseradish quality to it. If you have a real Chinese yellow mustard, you may want to reduce the amount to 1 TBSP since they are usually more potent.
I am not a fan of five-spice powder. If you are, skip the cinnamon and cumin and use that instead.
The Chinese typically use peanut oil for stir-fry, since it has a much higher smoke point that other oils.
This is so good, I'm going back for seconds.
Fall Harvest Ravioli
This was inspired by a pack of mixed mushrooms at the Kroger. I saw them and instantly thought "ravioli!" As usual, the end result is far different from what I pictured, but very tasty all the same.
4 oz. mixed mushrooms I used oyster, shiitake, and white button
1 small apple, peeled
1 small fennel bulb
1/4 cup red onion
2 cloves garlic
12-15 fresh sage leaves
1 tsp salt
1 tsp black pepper
-------------------
1 egg
15 oz. whole milk ricotta
1 tsp salt
1 tsp pepper
-------------------
1 package small wonton wrappers
Rough chop all ingredients. Don't worry how it looks, you're going to whiz it up in the food processor when it's cooked. Saute until soft, transfer to food processor and puree until fairly smooth. Mix egg, ricotta, salt and pepper together in bowl. Add mushroom mixture and mix well.
Lay out wonton wrappers on cutting board, working with a few at a time so they don't dry out. Place about a tablespoon of filling on a wonton square. Wet the sides of wonton and top with a second square. Press out air and press edges well to seal. Repeat untill all filling is used.
In pot of salty water, boil ravioli until they float to top. Drain and serve with sauce of choice.
Notes:
The filling has a delicate flavor, so I am imagining this served with a light sauce, like a white wine cream or a slightly thickened vegetable broth. I think it would be lost to a red sauce or a heavy alfredo.
I think I used a Gala apple. I bought a bag of apples for lunches and tossed out the bag when I brought them home. Use an "eating" apple rather than a "cooking" apple. In other words, stay away from Granny Smith or any other tart apple.
Even for those watching their weight, use the whole milk ricotta. It doesn't have that much more fat or calories than the skim milk variety but it does have a better flavor.
If you are adding the mushroom mix to the ricotta and egg while still hot, be sure to mix the egg and ricotta very well. You don't want scrambled egg ravioli. Well, maybe you do, but not here.
When making ravioli, you want the filling to be pretty smooth so that nothing pokes out of the pasta.
If you want to make your own pasta dough for this, knock yourself out. Me? I couldn't be bothered tonight. I feel okay with using the wonton wrappers since Giada did it on her show a couple weeks ago. If she says it's okay, then it's okay.
4 oz. mixed mushrooms I used oyster, shiitake, and white button
1 small apple, peeled
1 small fennel bulb
1/4 cup red onion
2 cloves garlic
12-15 fresh sage leaves
1 tsp salt
1 tsp black pepper
-------------------
1 egg
15 oz. whole milk ricotta
1 tsp salt
1 tsp pepper
-------------------
1 package small wonton wrappers
Rough chop all ingredients. Don't worry how it looks, you're going to whiz it up in the food processor when it's cooked. Saute until soft, transfer to food processor and puree until fairly smooth. Mix egg, ricotta, salt and pepper together in bowl. Add mushroom mixture and mix well.
Lay out wonton wrappers on cutting board, working with a few at a time so they don't dry out. Place about a tablespoon of filling on a wonton square. Wet the sides of wonton and top with a second square. Press out air and press edges well to seal. Repeat untill all filling is used.
In pot of salty water, boil ravioli until they float to top. Drain and serve with sauce of choice.
Notes:
The filling has a delicate flavor, so I am imagining this served with a light sauce, like a white wine cream or a slightly thickened vegetable broth. I think it would be lost to a red sauce or a heavy alfredo.
I think I used a Gala apple. I bought a bag of apples for lunches and tossed out the bag when I brought them home. Use an "eating" apple rather than a "cooking" apple. In other words, stay away from Granny Smith or any other tart apple.
Even for those watching their weight, use the whole milk ricotta. It doesn't have that much more fat or calories than the skim milk variety but it does have a better flavor.
If you are adding the mushroom mix to the ricotta and egg while still hot, be sure to mix the egg and ricotta very well. You don't want scrambled egg ravioli. Well, maybe you do, but not here.
When making ravioli, you want the filling to be pretty smooth so that nothing pokes out of the pasta.
If you want to make your own pasta dough for this, knock yourself out. Me? I couldn't be bothered tonight. I feel okay with using the wonton wrappers since Giada did it on her show a couple weeks ago. If she says it's okay, then it's okay.
Friday, December 19, 2008
Here's Johnny!
It would appear that I have some new visitors here at Chez Meg In The Kitchen. Welcome one and all! I actually have another blog that I update more frequently. I haven't been cooking that much in the past few days, except for some baking therapy. I got some bad work news this week. You know, that news we're all hoping to not get, especially this time of year.
Fear not, loyal foodies! I have a lovely fennel and mushroom ravioli I plan on making tonight. Or maybe a pepper tofu stir fry.
Fear not, loyal foodies! I have a lovely fennel and mushroom ravioli I plan on making tonight. Or maybe a pepper tofu stir fry.
Flying Biscuit Cafe
Flying Biscuit Cafe
I'm not normally one for chain restaurants, but I have to tell you how excited I am about this. I love breakfast food, especially at non-breakfast times of the day. I'm not sure when it opens, but it'll be in Cameron Village which is a 10 minute walk from my apartment. The menu looks great. I am pleased to see so many vegetarian choices, especially on the menu of a (smaller) national chain. Has anyone been to a Flying Biscuit?
I'm not normally one for chain restaurants, but I have to tell you how excited I am about this. I love breakfast food, especially at non-breakfast times of the day. I'm not sure when it opens, but it'll be in Cameron Village which is a 10 minute walk from my apartment. The menu looks great. I am pleased to see so many vegetarian choices, especially on the menu of a (smaller) national chain. Has anyone been to a Flying Biscuit?
Monday, December 15, 2008
Sunday, December 14, 2008
Cream of Mushroom Soup
1 small white onion
2 small carrots
3 ribs of celery
12 oz. mushrooms
1 small acorn squash
1 large baking potato
1 quart 2% milk
2 cups half and half
1 tbsp butter (optional)
salt and pepper to taste
Peel carrots, potato, and acorn squash. Chop all veggies into even 1/2" pieces. Saute in large stock pot with olive oil for 10 minutes. Add milk, half and half and butter. Simmer over low heat, stirring occasionally. When all veggies are soft, whiz up with stick blender until smooth.
Notes:
You could season with fresh sage, marjoram or oregano, if you had any. I did not. I was also going for a fast and simple mushroom soup.
The potato thickens this allowing you to use the lower fat dairy products, rather than the traditional whole milk and cream.
Leave out the acorn squash for a more traditional mushroom soup.
Keep a watchful eye on this. If you burn dairy in or on the stove, the only solution usually is to buy another pot or stove. It makes an awful mess.
2 small carrots
3 ribs of celery
12 oz. mushrooms
1 small acorn squash
1 large baking potato
1 quart 2% milk
2 cups half and half
1 tbsp butter (optional)
salt and pepper to taste
Peel carrots, potato, and acorn squash. Chop all veggies into even 1/2" pieces. Saute in large stock pot with olive oil for 10 minutes. Add milk, half and half and butter. Simmer over low heat, stirring occasionally. When all veggies are soft, whiz up with stick blender until smooth.
Notes:
You could season with fresh sage, marjoram or oregano, if you had any. I did not. I was also going for a fast and simple mushroom soup.
The potato thickens this allowing you to use the lower fat dairy products, rather than the traditional whole milk and cream.
Leave out the acorn squash for a more traditional mushroom soup.
Keep a watchful eye on this. If you burn dairy in or on the stove, the only solution usually is to buy another pot or stove. It makes an awful mess.
Chocolate Crackles
When I get sick, I crave two things. Kettle cooked potato chips and chocolate cookies. These are the cookies I crave. A little crunchy on the outside, a little soft on the inside. I think what I like most about this recipe is that you have everything you need to make these cookies in your kitchen right now.
Many years ago, when I was working in professional kitchens, my aunt and uncle gave me a cookbook called Light Cooking. It doesn't seem to be written by anyone in particular, and it uses ingredients by Dannon, Dole, Borden, and many other household brands. It includes some nutritional information at the end of each recipe. Since not everyone (read: my family) wants to try Olive Lemon Cookies, this is a nice option for healthier stuff that everyone will like. This might be my favorite cookie. Observe:
You can see where this is going, right? I only took 2 dozen of these to the swap. I got about 3 dozen out of this recipe, which claims to make 4 dozen. My first batch were definitely a bit too big.
Chocolate Crackles (yield 4 dozen), from Light Cooking
-----------------------------------------------
1/3 cup Crisco vegetable oil
1 1/2 cup granulated sugar
1 1/2 tsp vanilla
1 egg
2 egg whites
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup powdered sugar
1. Heat oven to 350 degrees
2. Combine Crisco oil, granulated sugar and vanilla in large bowl. Beat a medium speed of electric mixer until blended. Add egg and egg whites. Beat until well blended. Stir in flour, cocoa, baking powder and salt with spoon.
3. Place powdered sugar in a shallow dish or plastic food storage bag.
4. Shape dough into 1" balls. Roll or shake in powdered sugar until coated. Place about 2" apart on an ungreased baking sheet.
5. Bake at 350 degrees for 7 to 8 minutes or until almost no indention remains when touched lightly. (Do not overbake.) Cool on baking sheet 2 minutes before moving to cooling rack.
Nutrients per serving (1 cookies):
60 calories
2g fat
5mg cholesterol
35 mg sodium
Notes:
I always use parchment paper for baking. I hate silicon baking mats. They don't work as well as parchment, they are hard to clean and hard to store. Many people like them. More power to them, but I'm old school. That's how I roll.
Many years ago, when I was working in professional kitchens, my aunt and uncle gave me a cookbook called Light Cooking. It doesn't seem to be written by anyone in particular, and it uses ingredients by Dannon, Dole, Borden, and many other household brands. It includes some nutritional information at the end of each recipe. Since not everyone (read: my family) wants to try Olive Lemon Cookies, this is a nice option for healthier stuff that everyone will like. This might be my favorite cookie. Observe:
You can see where this is going, right? I only took 2 dozen of these to the swap. I got about 3 dozen out of this recipe, which claims to make 4 dozen. My first batch were definitely a bit too big.
Chocolate Crackles (yield 4 dozen), from Light Cooking
-----------------------------------------------
1/3 cup Crisco vegetable oil
1 1/2 cup granulated sugar
1 1/2 tsp vanilla
1 egg
2 egg whites
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup powdered sugar
1. Heat oven to 350 degrees
2. Combine Crisco oil, granulated sugar and vanilla in large bowl. Beat a medium speed of electric mixer until blended. Add egg and egg whites. Beat until well blended. Stir in flour, cocoa, baking powder and salt with spoon.
3. Place powdered sugar in a shallow dish or plastic food storage bag.
4. Shape dough into 1" balls. Roll or shake in powdered sugar until coated. Place about 2" apart on an ungreased baking sheet.
5. Bake at 350 degrees for 7 to 8 minutes or until almost no indention remains when touched lightly. (Do not overbake.) Cool on baking sheet 2 minutes before moving to cooling rack.
Nutrients per serving (1 cookies):
60 calories
2g fat
5mg cholesterol
35 mg sodium
Notes:
I always use parchment paper for baking. I hate silicon baking mats. They don't work as well as parchment, they are hard to clean and hard to store. Many people like them. More power to them, but I'm old school. That's how I roll.
Olive Lemon Cookies
I had a tough day at work a couple weeks ago, so I amused myself by brainstorming sweet-savory cookie recipes. One idea I had was a cookie with oil-cured olives, herbes de Provence, and lemon. I thought it should have honey in it, maybe some brown sugar. Imagine my delight and surprise when Gourmet published their favorite cookie recipes online and included this fine specimen, the Honey Refrigerator Cookie. Rather than take the time to experiment, which I did not have with a cookie swap looming on the horizon, I figured I would just modify that recipe. With some good luck, it worked out well. There were many people both at work and the swap party who claimed to not like olives but they loved these cookies. At some point, I will play around and create my own recipe, but for now this recipe works well. You are free to use this recipe, however please be sure to give Gourmet some credit.
I am proud to report that everyone who tried these cookies raved about them!
Olive Lemon Cookies (yield about 4 dozen cookies)
------------------------------------
1/2 cup honey
1/2 cup light brown sugar
1/2 cup shortening
1 egg
2 1/2 cup flour
1/4 tsp soda
1/2 tsp salt
zest of 2 lemons
1 tbsp dried herbes de Provence, finely minced
1/2 cup minced oil-cured olives (smaller, wrinkly kind)
-------------------
juice of one lemon
1 cup powdered sugar, sifted
Preheat oven to 350 degrees.
Add honey, brown sugar, and shortening to mixing bowl and cream. Add egg and mix until combined. Sift flour, soda and salt and add to wet ingredients. Add lemon zest, herbes, and olives to wet ingredients and mix all until combined. Shape the dough into a roll about 1 1/2" in diameter. Allow the dough to ripen for a day or two in the refrigerator. Freeze for one hour before you slice with a very sharp knife. Slightly reshape into rounds and bake for about 10 minutes, depending on oven, or until cookie is slightly golden on edges. Underbake these slightly.
Mix lemon juice and powdered sugar to make glaze. When cookies are cooled, drizzle glaze and let dry. Explain to your friends these cookies aren't as weird as they think. Enjoy.
Notes:
My oven temperature is spot on, but it seems to be a little slow, unless my oven and oven thermometer are in cahoots. Things always seem to take a little longer to bake. Bake one or two cookies first to get an idea of how wacky your oven might be.
Olives are salty. Really salty. I highly recommend that you soak your olives in cold water for a couple hours ahead of time. Also, be sure the olives you buy are just oil cured olives, no fancy pants marinade. If they do have some crazy marinade, soak for a couple more hours.
The Gourmet recipe calls for a hot oven, 400 degrees and 10-12 minutes. My first batch was overcooked.
I am proud to report that everyone who tried these cookies raved about them!
Olive Lemon Cookies (yield about 4 dozen cookies)
------------------------------------
1/2 cup honey
1/2 cup light brown sugar
1/2 cup shortening
1 egg
2 1/2 cup flour
1/4 tsp soda
1/2 tsp salt
zest of 2 lemons
1 tbsp dried herbes de Provence, finely minced
1/2 cup minced oil-cured olives (smaller, wrinkly kind)
-------------------
juice of one lemon
1 cup powdered sugar, sifted
Preheat oven to 350 degrees.
Add honey, brown sugar, and shortening to mixing bowl and cream. Add egg and mix until combined. Sift flour, soda and salt and add to wet ingredients. Add lemon zest, herbes, and olives to wet ingredients and mix all until combined. Shape the dough into a roll about 1 1/2" in diameter. Allow the dough to ripen for a day or two in the refrigerator. Freeze for one hour before you slice with a very sharp knife. Slightly reshape into rounds and bake for about 10 minutes, depending on oven, or until cookie is slightly golden on edges. Underbake these slightly.
Mix lemon juice and powdered sugar to make glaze. When cookies are cooled, drizzle glaze and let dry. Explain to your friends these cookies aren't as weird as they think. Enjoy.
Notes:
My oven temperature is spot on, but it seems to be a little slow, unless my oven and oven thermometer are in cahoots. Things always seem to take a little longer to bake. Bake one or two cookies first to get an idea of how wacky your oven might be.
Olives are salty. Really salty. I highly recommend that you soak your olives in cold water for a couple hours ahead of time. Also, be sure the olives you buy are just oil cured olives, no fancy pants marinade. If they do have some crazy marinade, soak for a couple more hours.
The Gourmet recipe calls for a hot oven, 400 degrees and 10-12 minutes. My first batch was overcooked.
Thursday, December 11, 2008
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