Monthly Archives: March 2017

23 March 2017 Spinach, Tofu & Sesame Stir-Fry

2017-Mar-23_FourNightsA-Week_0522Recipe created by Martha Rose Shulman.

The New York Times Food and Cooking sections are a great resource for home cooks whether adventurous or not.  As a subscriber, I receive a couple of weekly newsletters from the Times and this one caught my eye for its simplicity.

This recipe, Spinach, Tofu and Sesame Stir-Fry, comes from Martha Rose Shulman, one of the Times regular contributors, popped up recently and turned out to be quite quick (15 minutes!) to prepare. (And a bonus for subscribers, the recipes can be stored online in a personal recipe box).

Ms. Shulman makes a couple of serving suggestions – one of which is to use the stir-fry as a pita filling. Next time, I’ll try that!

INGREDIENTS

  • 1 tablespoon canola oil (I substituted coconut oil)
  • ½ pound tofu, cut in small dice (firm!)
  • 1 large garlic clove, minced
  • 1 teaspoon grated or minced fresh ginger
  • ¼ teaspoon red chili flakes
  •  Soy sauce to taste
  • 1 6-ounce bag baby spinach, rinsed (use fresh, readily available)
  • 2 tablespoons toasted sesame seeds
  • 1 teaspoon sesame oil

METHOD

  1. Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic and ginger. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
  2. Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles.  You may also use it as a filling for whole wheat pita bread.
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Cornmeal-Lime Cookies

2017-Mar-12_fournightsaweek_0494Original Recipe found in: Chang, J. Flour: spectacular recipes from Boston’s Flour Bakery + Cafe. (2010). San Francisco: Chronicle. p 118-119.

Joanne Chang says “Eat Dessert First” and frankly if my metabolism were a bit different, I would definitely follow that advice! Today I was looking for a cookie with a little bit of a spring hop to it (New England’s March weather is featuring 12-18 inches of snow starting in 24 hours). This delightful cookie has the crunch of cornmeal and the refreshing bite of limes.  I highly recommend Joanne Chang’s cookbook as Joanne offers lots of great baker’s tips to get things just right. And, if you’re in the Boston Metropolitan area, be sure to stop by one of the Flour Bakery’s cafe sites – be ready to be amazed.

Ingredients

For the cookie:

  • 1 cup unsalted butter at room temperature (2 sticks)
  • 3/4 cups plus 2 TBSP granulated sugar
  •  2 TBSP finely grated lime zest
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups unbleached all-purpose flour
  • 1/2 cup medium coarse yellow cornmeal (I used the polenta I had on hand)
  • 2 tsp baking powder
  • 1/2 tsp kosher salt

For Lime Glaze

  • 1 cup confectioners’ sugar
  • 2 tsp water
  • 2 TBSP fresh lime juice
  • 1 1/2 tsp finely grated lime zest

Method

  1. Position a rack in the center of the oven and heat the oven to 350 degrees.
  2. Using a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar on medium speed for about 5 minutes or until light and fluffy. Stop the mixer a few times and use a rubber spatula to scrape the sides and bottom of the bowl and paddle. Add the lime zest and beat on medium speed for about 1 minute to release the lime flavor. Add the eggs and vanilla and continue to beat on medium speed for 2 to 3 minutes, or until thoroughly combined. Scrape the bowl and paddle again to make sure the eggs are thoroughly incorporated.
  3. In a small bowl, stir together the flour, cornmeal, baking powder and salt. On low-speed slowly add the flour mixture and then mix until the flour is completely incorporated and the dough is evenly mixed.
  4. Drop the dough in scant 1/4-cup balls onto a baking sheet (I lined mine with parchment), spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand.
  5. Bake for about 25 minutes (I found I needed to pull the tray out at about 15 minutes, so keep your eye on the bake) or until the cookies are pale brown on the edges, still page in the center and just firm to the touch in the center. Be careful not to overbake the cookies and let the top brown. Let cool on the baking sheet on a wire rack for 15 to 20 minutes, then transfer to the rack to cool to room temperature or just a bit warmer before glazing.
  6. To make the glaze: while the cookies are cooling in a small bowl, whisk together the confectioner’s sugar, water, lime juice and lime zest until smooth. Your should have about 1/2 cup.
  7. Brush the cookies with a thin layer of the glaze then allow the glaze to set for about 10 minutes before serving or storing.
  8. Cookies can be stored in an airtight container at room temperature for up to 3 days. The unbaked dough can be stored in an airtight container in the refrigerator for about 1 week (Trust me, bake the entire batch!).

Yield: 14-16 cookies


02 March 2017: Shaved Brussel Sprout Salad with Apples and Walnuts

2017-mar-02_fournightsaweek_0462Adapted from Wholefully.

We love eating Brussel sprouts and usually steam them as a vegetable side dish.  Recently I started seeing shaved Brussel sprout salads, and when, to my great delight, I spotted a bag of sprouts already shredded…. well, I couldn’t resist. Here’s a vegan nod to this dish created by Cassie Johnston at Wholefully, a great resource for healthy eating.

Ingredients

For the salad:

  • 1 pound Brussel sprouts (if you can score pre-shaved ones, you will save yourself the scariness in Step 1 below)
  • 1 medium tart apple (Granny Smith)
  • 1 medium red onion
  • 1 cup chopped walnuts

For the Vinaigrette  2017-mar-02_fournightsaweek_0476

  • 1 TBSP Dijon mustard
  • 2 tsp maple syrup
  • 3 TBSP red wine vinegar
  • 1 clove garlic finely minced
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste

Method

  1. Trim the ends off the Brussel sprouts. Using a sharp knife or the thinest blade on a mandoline slicer (and a no-cut glove), slice eat sprout thinly. (you can skip this if you find already shaved Brussel sprouts as I did in our local Whole Foods Market).
  2. Slice the apple and red onion in the same manner. Combine in a large bowl.
  3. Toast the walnuts in a skillet over medium-high heat, stirring frequently, until fragrant and lightly browned, about two minutes. Add to the Brussel sprout mixture. Toss to combine.
  4. Combine the vinaigrette ingredients and mix thoroughly. Cassie recommends doing this in a jar with a tight fitting lid, I used a measuring cup and small whisk. Pour over the Brussel sprout mixture and toss to coat. Refrigerate for at least 30 minutes before serving.

Serves 6


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