Warm Chicken and Asparagus Salad

Jicama, Orange, Avocado Salad

 
 

Orange, Avocado, Jicama Salad

Bean thread mango pic

Baked Spicy Tofu with Bean Thread Noodles, Corn, and Mango

Marinade
1/4 cup toasted-sesame oil
1 t ground fennel seed
1/2 t salt
1 t red chili paste, or more to taste
2 T honey
1/4 cup freshly squezed lime juice

One 16-oz block tofu, soft or firm

1 package (3 1/2 oz) bean thread noodles (aka cellphane or mung bean noodles)

2 sweet onions, thinly sliced
2 ears corn, kernels cut off the cob (about 2 cups)
1/2 cup vegetable stock or purified water
2 T natural soy sauce (tamari)
2 mangoes, peeled, pitted and cubed
1 bunch cilantro, washed

Garnish
1 bunch mint

Toor Daal pic

Toor Daal

You need:
1 cup daal (yellow lentils)

1 t red chili powder
1 t tumeric powder
1 t garam masala
1 t ground cumin seeds
salt to taste
1/2 cup water

1 14 oz can chopped/diced tomatoes
1 T ginger paste
1 chopped onion (med)
Oil
curry leaves

jasmine rice


Put up jasmine rice, which doesn't require as much water.

Rinse 1 cup daal (yellow lentil). Soak in water for 30 minutes. Then boil on medium for 20 minutes. Beat them to make soft and mushy.

Combine the following to make paste:
1 t red chili powder
1 t tumeric powder
1 t garam masala
1 t ground cumin seeds
salt to taste
1/2 cup water

Heat oil or ghee in saucepan, add cumin seeds. Then add tomatoes, ginger paste, and curry leaves. Fry for a minutes then add the paste from above. Fry again briefly. In large pot, add lentils.


Serve next to jasmine rice.

Sushi & Tofu pic

 
 

Sushi

First, the sushi rice:

* 3 cups Japanese sushi rice (get in Japanese store)
* 1/3 cup rice wine vinegar
* 2 tbsps sugar
* 1 tsp salt
* 3 1/4 cups water

1. After washing the rice well, cook it by pan or rice cooker. How to Cook Japanese Rice

2. Make sushi vinegar (sushi-zu) by mixing rice vinegar, sugar and salt in a pan. Put the pan on low heat and cook until the sugar dissolves.

3. Cool the vinegar mixture.

4. Spread the cooked hot rice into a large plate (if you have it, use a wooden bowl called sushi-oke) by spatula

5. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji very quickly. Be careful not to smash the rice.
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6. To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look.

7. The sushi rice is ready! It's best to use it right away.
Tips:

Japanese rice is a medium grained and gets sticky when it is cooked. The long grained American rice isn't proper for sushi because it is drier and doesn't stick together well.

Source: About.com

Next the rolling of the sushi. Cut the square seaweed in exactly half, which on my sheets are actually in the middle of a perforation. Put avocado and cucumber in the middle and roll, square off, sprinkle with sesame seeds, and cut. Cutting should be done with a quick sawing motion while sushi roll is held on both sides by fingers of the left hand and the knife in the middle, running through the fingers.

Tofu Block with Soy and Ginger Dipping Sauce
1 T natural soy sauce (Tamari)
2 T sake wine
1 T rice vinegar
1 t finely grated ginger
1/4 t chili paste
2 T chopped mango

Mix together and reduce over heat. Let cool and serve over block of silken tofu.

Mushroom Couscous pic

Mushroom Couscous

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Warm Quinoa pic

Warm Quinoa and Zucchini-Stuffed Tomatoes

INGREDIENTS

	1/2 cup quinoa
	2 tablespoons olive oil
	1 1/2 cups purified water or vegetable stock
	1/4 teaspoon salt
	1/4 teaspoon freshly ground black pepper
	1 teaspoon Italian seasoning
	1/2 medium onion, chopped
	1 cup grated zucchini
	2 tablespoons currants or raisins
	1 tablespoon chopped fresh parsley or basil
	1/2 teaspoon ground curry (or cumin)
	1/4 teaspoon paprika
	2 tablespoons freshly squeezed lemon juice
	6 medium tomatoes
	2 teaspoons bread crumbs
	2 tablespoons freshly grated Parmesan cheese

Preheat oven to 350°F. In a small saucepan, toss the quinoa in, add one tablespoon olive oil, stir, pour in the water, salt, black pepper and Italian seasoning, and bring to a boil. Cover and simmer over low heat for 20 minutes. Remove from the heat.

Pour one tablespoon olive oil into a nonstick pan and sauté the chopped onions, zucchini, currants, parsley or basil, curry, paprika and lemon juice over medium heat for about 2 minutes. Scoop the quinoa into the sauté pan and mix thoroughly with a spoon until it is blended with the vegetables to make an aromatic stuffing. Remove from heat.

Create a lid for each tomato by cutting a star shape around the stem about 1/4-inch deep. Remove the top and set it aside. Scoop out the seeds of each tomato and some of the loose pulp, being careful to leave a strong wall of tomato all around. Spoon equal amounts of the stuffing into the cavities of each tomato, filling them up generously. Put the tomatoes in a small ceramic or glass baking dish and garnish with a sprinkle of bread crumbs and one teaspoon Parmesan cheese per tomato. Cover the baking dish with a glass lid or foil and bake for 25 minutes. Tomatoes should be firm and easy to transfer from the baking dish to the serving plates. Garnish by putting the star-shaped tomato lids back on top of each tomato.

Note: If you don't have quinoa on hand, you can make this recipe using millet or amaranth. Amaranth tends to have a slightly sweet flavor, while millet and quinoa tend to taste like natural rice, with a delicate, nut-like flavor.

Nutritional information 164.1 calories, 3.4g fat, 0.7g saturated fat, 5.9g protein, 30.6g carbohydrate, 1 mg cholesterol, 4.2g fiber

Source: Rosie Daley

Pan Roasted Chicken, Potato Latke

 
 

Pan-Roasted Chicken Breasts with Onion and Ale Sauce

Chicken
1	cup kosher salt (or 1/2 cup table salt)
2	whole bone-in, skin-on chicken breasts about 1 1/2 pounds each, prepared according to
	Ground black pepper
1	teaspoon vegetable oil
Onion and Ale Sauce
1/2	medium onion , sliced very thin
3/4	cup low-sodium chicken broth
1/2	cup brown ale
1	sprig fresh thyme leaves
1	bay leaf
1	teaspoon brown sugar
3	tablespoons unsalted butter , cut into 3 pieces
	Table salt and ground black pepper
1/2	teaspoon cider vinegar

1. Dissolve salt in 2 quarts cold tap water in large container or bowl; submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes. Rinse chicken pieces under running water and pat dry with paper towels. Season chicken with pepper.

2. Adjust oven rack to lowest position and heat oven to 450 degrees.

3. Heat oil in heavy-bottomed 12-inch ovenproof skillet over medium-high heat until beginning to smoke; swirl skillet to coat with oil. Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer. Turn chicken skin-side down and place skillet in oven. Roast until juices run clear when chicken is cut with paring knife, or thickest part of breast registers 160 degrees on instant-read thermometer, 15 to 18 minutes. Transfer chicken to platter, and let rest while making sauce. (If not making sauce, let chicken rest 5 minutes before serving.)

4. Using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add onion, then set skillet over medium-high heat and cook, stirring frequently, until onion is softened, about 3 minutes. Add chicken broth, ale, thyme, bay, and brown sugar; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes. Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper, add vinegar and discard bay. Spoon sauce around chicken breasts and serve immediately.

Source: America's Test Kitchen