maple miso tofu with broccoli and squash

http://catesworldkitchen.com/2011/11/maple-miso-tofu-with-broccoli-and-delicata-squash/

(adapted from Joanne Bruno for Marcus Samuelsson)
1/4 cup white miso
1/4 cup maple syrup
1/4 cup soy sauce
2 tbsp rice vinegar
2 tbsp mirin
1 tbsp sesame oil
1 16-oz block extra-firm tofu, pressed and cut into dice
3 small delicata squash, cut in half lengthwise and seeded
3 tbsp vegetable oil, divided
1 bunch broccoli, cut into florets

Whisk together the miso, maple syrup, soy sauce, rice vinegar, and mirin in a medium bowl. Add the tofu and stir well. Cover and refrigerate for 1-4 hours.

Preheat the oven to 425 F. Cut the squash into 1/2″-thick slices. Toss with 1 tbsp oil and spread on a rimmed baking sheet. Bake for about 25 minutes or until tender.

Heat 1 tbsp oil in a skillet and add the broccoli. Saute until crisp-tender (you should be able to pierce it with a fork without too much trouble, but it shouldn’t be mushy), about 10 minutes. Set aside.
Heat the last tbsp oil in the skillet and add the tofu (remove it from the marinade with a slotted spoon and reserve the mardinade). Stir-fry until golden brown.

Toss the squash, broccoli, and tofu together in a large bowl and add reserved marinade to taste (I added about half).

quinoa cakes

http://www.gojee.com/food/links/basil-parmesan-quinoa-cakes

(adapted from Super Natural Every Day)

2 1/2 cups cooked quinoa
4 eggs, beaten
1/2 tsp sea salt
1/4 cup chopped fresh basil
1 white onion, finely chopped (yellow would be fine too)
1/3 cup freshly grated parmesan cheese
3 cloves garlic, finely chopped
1 cup bread crumbs (plus a few extra tablespoons if needed)
1-3 tbsp olive oil

Stir the quinoa, eggs, and salt together in a medium bowl. Add the basil, cheese, garlic, and onion.
Stir in the bread crumbs and let stand so the crumbs can absorb some moisture. The mixture should be easily formed into balls without falling apart. If needed, add a couple tablespoons of breadcrumbs and let stand a few minutes more.

Heat the olive oil (enough to coat the bottom of the pan – the exact amount will depend on the size of the pan you use) in a skillet or wide frying pan over medium. Pat the mixture into patties and cook in batches, about 10 minutes on each side, flattening so they’re about 1/2″ thick. Flip carefully! They should be browned on one side after 10 minutes – if not, adjust the heat.

Repeat with remaining quinoa mixture.

stracciatella

Roman Stracciatella (Egg Drop Soup)

Recipe adapted from Brandon McGlamery, Prato, Winter Park, FL

Yield: 4

Cook Time: 35 minutes

• INGREDIENTS
6 cups good quality store-bought low-sodium chicken broth or homemade broth
5 black peppercorns
1 sprig thyme
1 small dried bay leaf or ½ small fresh bay leaf
2 large eggs
¼ cup finely grated Parmigiano-Reggiano cheese
4 basil leaves--stacked, rolled and thinly sliced crosswise
Freshly ground black pepper
1 lemon, quartered

DIRECTIONS 1. In a medium saucepan set over medium-high heat, bring the chicken broth to a simmer. Reduce the heat to medium-low, add the peppercorns, thyme and bay leaf and cook gently to concentrate the flavors, about 30 minutes.
2. In a small bowl, use a fork to beat the eggs with the Parmesan cheese. Return the soup to a simmer and while whisking the hot broth with a fork, slowly pour in the egg-cheese mixture, stirring until the eggs are set, 30 seconds to 1 minute.
3. Stir in the basil and black pepper and serve the soup with a squeeze of fresh lemon juice.

batali's pasta with spicy squash

http://www.foodandwine.com/recipes/cavatelli-with-spicy-winter-squash

Ingredients

1. 1/4 cup plus 2 tablespoons extra-virgin olive oil
2. 6 large garlic cloves, thinly sliced
3. 1 large red onion, thinly sliced
4. 2 teaspoons crushed red pepper
5. 2 pounds butternut squash—peeled, seeded and cut into 1/2-inch cubes
6. 1 tablespoon finely chopped thyme
7. Salt and freshly ground pepper
8. 1 1/2 pounds cavatelli or small shells
9. 3/4 cup freshly grated caciocavallo, pecorino or Parmesan cheese, plus more for serving

1. Bring a large pot of salted water to a boil. In a large, deep skillet, heat the olive oil. Add the garlic, onion and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic and onion are softened, about 5 minutes. Add the squash and thyme, season with salt and pepper and cook for 5 minutes, stirring occasionally. Cover and cook over moderately low heat, stirring occasionally, until the squash is tender, about 5 minutes.
2. Meanwhile, add the cavatelli to the boiling water and cook until al dente. Drain, reserving 1 cup of the pasta cooking water. Add the cavatelli to the squash mixture in the skillet, then stir in 1/2 cup of the pasta cooking water and toss gently to combine. Add the 3/4 cup of caciocavallo, season with salt and pepper and stir gently; add a little more pasta water if necessary. Serve the pasta right away, passing more cheese at the table.

 

Steamed Carrots with Lemon-Tahini Dressing

Recipe adapted from Sam Mogannam, Bi-Rite Market, San Francisco

Makes 4 servings

INGREDIENTS

2½ pounds carrots, peeled and cut on the bias into ½-inch pieces (about 5 cups) 3 tablespoons fresh lemon juice, plus more to taste
2 tablespoons tahini (preferably MaraNatha or Joyva brand)
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic clove
1 teaspoon salt, plus more to taste
1 tablespoon finely chopped flat-leaf parsley

Start to finish: 40 minutes

DIRECTIONS

1. Fit a steamer basket in a wide-bottomed pot (such as a Dutch oven) and add enough water to just reach the bottom of the steamer. Bring the water to a boil and add about a quarter of the carrots in a snug layer. Cover the pot and steam the carrots until just tender, about 6 minutes. Transfer the carrots to a bowl and, working in batches, steam the remaining carrots. Set aside to cool slightly. 2. Meanwhile, in a medium bowl, whisk the lemon juice with the tahini, olive oil, garlic and salt. Dip a carrot into the dressing and taste. Season with additional salt and lemon juice if desired.

3. Drizzle the dressing over the carrots and add the parsley. Toss until the carrots are thoroughly coated with the dressing and transfer to a serving plate or bowl. Serve immediately or at room temperature.

vegetable and bean soup

 http://www.gojee.com/food/links/vegetable-and-bean-soup

Vegetable and Bean Soup
1 tablespoon olive oil
1 cup chopped onion
1/2 teaspoon dried thyme
6 cups organic lower sodium chicken or vegetable broth
1 28-ounce can diced tomatoes
1 pound kale or collard greens, torn in 3-inch pieces
2 carrots, halved lengthwise and cut across in 1/2-inch slices
12 ounces baking potatoes, peeled and cut in 1/2-inch dice
1 8-ounce zucchini, quartered lengthwise and cut across in 1/2-inch slices
1 8-ounce yellow summer squash, quartered lengthwise and cut across in 1/2-inch slices
1 19-ounce can red kidney beans, drained and rinsed

1. Heat oil in a soup pot over medium high. Add the onion and thyme and cook, stirring occasionally, 4 minutes, until softened. Add the broth, tomatoes, greens, carrots, and potato and bring to a boil. Reduce heat and simmer 15-20 minutes, or until potatoes are nearly cooked through.
2. Stir in the zucchini, yellow squash and kidney beans and cook another 5-7 minutes, or until squash is tender. Season to taste with salt and pepper.

Makes 4 servings
340 calories, 16 g protein, 62 g carbohydrates, 13 g fiber, 5 g fat, 1 g saturated fat, 585 mg sodium

caprese omelet

 http://www.gojee.com/food/links/caprese-flat-omelet

Recipe for Caprese Flat Omelet

Use an 8 1/2" nonstick skillet with an ovenproof handle to make this simple summer omelet.  (If the handle isn't ovenproof, wrap it with heavy duty aluminum foil.)  It serves one hungry person, or, if serving toast and fruit alongside, it just may serve two.  Sharing is friendly.

1 tablespoon extra-virgin olive oil, plus additional for drizzling, if desired
2 large eggs, beaten with a fork
1 1/2 ounces mozzarella, cut into 5 or 6 thin slices
1/2 cup cherry tomatoes (mixed colors), halved
Small fresh basil leaves and coarse salt, for serving

Heat skillet over medium heat.  Add the olive oil and allow to warm for one full minute, swirling the pan to coat.  Add the eggs.
Swirl the pan above the heat a few times.  As the eggs begin to set, lift up one side of the omelet with a small heatproof spatula and allow the oozy eggs to run underneath.  After about two minutes, when only a bit of jiggle remains, scatter the cheese slices and tomato halves (cut side up) atop the eggs.  Cook 1 minute longer.
Slip the eggs under a hot broiler for 2 to 3 minutes, until the cheese melts, the eggs turn golden brown in the center, and the edges crisp.  Remove from the oven and sprinkle with fresh basil leaves and coarse salt.  Drizzle with a thin stream of additional olive oil, if desired.

lentil curry

http://www.drweil.com/drw/u/RCP00172/pink-lentil-curry.html

1 pound pink lentils 1 tablespoon expeller-pressed canola oil 1/2 cup carrots, chopped 1/2 cup celery, chopped 1 cup onion, chopped 2 cup cabbage, chopped Curry powder to taste 4 cloves garlic, mashed 1 tablespoon chopped gingerroot 1 tablespoon soy sauce, or to taste 4 cups hot cooked rice

Instructions

1. Pick over lentils, removing any stones or foreign matter. Place in a bowl or colander and rinse thoroughly. Place lentils in pot with enough cold water to cover well. Bring to a boil, lower heat, and cook, partially covered, until lentils become a thick mush (about one hour). 2. Meanwhile, heat canola oil in skillet, add vegetables and a little water, stir and cover. Cook, stirring occasionally, until vegetables are barely tender. 3. Add curry powder, garlic and ginger. Stir, then replace cover and simmer until vegetables are tender. 4. Add vegetables and soy sauce to lentil mixture. Toss together, correct seasonings, and simmer for 10 minutes to blend flavors. 5. Serve with rice.

brussel sprouts with cashews and parmesan

Brussels Sprouts with Cashews and Parmesan
Ingredients:

3 or 4 pounds fresh Brussels sprouts
1 cup raw cashews
Hard cheese (Parmigiano-Reggiano, aged Gouda, etc)—enough to yield 1/2 cup grated
3 tablespoons grapeseed oil
2 teaspoons allspice or pumpkin pie spice mix (allspice, nutmeg, cinnamon, cloves)
1 teaspoon red pepper flakes (optional)
Salt to taste

Directions:
Grate the cheese. The sprouts should be dry, so if you washed them, dry them completely with paper towels. Cut off the stem ends and make them into quarter-inch slices. (Don't worry if some of them fall apart and you have loose bits—the goal is to give the vegetables a lot of surface area.)

Heat one-half of the oil to medium heat and throw in the cashews. Fry until nicely browned, turning constantly to avoid burning (perhaps three minutes). Scoop the cashews out into the heatproof bowl. (Make sure you get all the pieces of nut, or they will burn in the pan and ruin the flavor.) Leave some of the nut-flavored oil in the pan. Add the cheese to the hot cashews and stir quickly. Set the nut mixture aside.

Add the remaining oil to the pan and increase the heat to high. Before the oil starts to burn, toss in the Brussels sprouts. You want to cook them quickly, turning several times to lightly brown the cut surfaces, until they are softened slightly and a bit brightened in color. They should release a nutty aroma. You don't want them to start cooking down and releasing a lot of liquid. On my stove this took three minutes or so, but your stove may vary. Add the allspice and red pepper flakes about halfway through cooking. Add the cashew/cheese mixture and mix. Add salt to taste. (I threw in only a small amount, perhaps a quarter teaspoon.) Serve immediately.
From Paul R. Potts.

spicy brussel sprouts

Spicy Sautéed Brussels Sprouts
Ingredients:1/2 pound Brussels sprouts, removed from stems
2 tablespoons plus 1 teaspoon butter
1/8 teaspoon red pepper flakes
Large pinch of cayenne pepper (or to taste)
1 tablespoon hickory-flavored liquid smoke
1 tablespoon capers, roughly chopped
1 tablespoon balsamic vinegar

Directions:
Remove rough outer leaves from Brussels sprouts and chop each in half. Rinse sprouts in colander and drain, cut side down, on a clean towel.
Heat a nonstick skillet over medium heat. Add two tablespoons butter and stir frequently until bubbling stops. Add red pepper flakes, cayenne pepper, and approximately a quarter teaspoon of liquid smoke; stir to mix. Add Brussels sprouts, toss to coat in butter mixture and then arrange cut side down. Allow to cook undisturbed over medium heat for approximately five minutes until cut sides of sprouts are deeply browned. Stir sprouts and continue to cook until sprouts are slightly charred on exteriors.
Add remaining liquid smoke, capers, balsamic vinegar, and salt and pepper (to taste) to pan. Stir to mix before adding remaining teaspoon of butter. After butter is melted and incorporated into dish, remove from heat and serve immediately.
From R. Kirk Guy.

beans with kale and adobo sauce

At the newly opened Rye in Louisville, Kentucky, chef Tyler Morris champions underrated ingredients. His take on pinto beans, inspired by his time in New Mexico, involves folding the robust legumes together with garlicky kale and spicy adobo sauce. The result, which is finished with lime juice, feta cheese and cilantro, is a dish that celebrates varied textures and flavors. At Rye, Morris uses local butter beans and serves the dish as a side. We also like it as a fortifying stand-alone lunch.

Pinto Beans with Kale and Adobo Sauce Recipe adapted from Tyler Morris, Rye, Louisville, KY

• INGREDIENTS
Beans
1 pound dried pinto or butter beans
1 medium carrot, sliced into 1-inch pieces
1 medium celery rib, sliced into 1-inch pieces
½ medium yellow onion, coarsely chopped
1 bay leaf
1 sprig fresh thyme
Salt

Adobo Sauce
5 ounces dried chipotle chiles (12 to 15 chiles)
1 cup water
1 garlic clove, finely chopped
1 teaspoon apple cider vinegar
¾ teaspoon kosher salt
¾ teaspoon granulated sugar
¾ teaspoon ground cumin
1½ teaspoons tomato paste

Braised Kale
1 tablespoon extra-virgin olive oil
½ medium yellow onion, sliced
1 bunch kale, washed and stemmed
5 garlic cloves, finely chopped
½ cup vegetable stock
Salt and freshly ground black pepper

Juice from 1 medium lime
½ cup vegetable stock
½ cup crumbled feta cheese
Fresh cilantro, stems removed and discarded

DIRECTIONS 1. Make the beans: Place the beans in a large bowl and cover with 6 cups of cold water. Set aside to soak overnight.
2. Drain and rinse the beans and place in a large stockpot. Add the carrots, celery, onion, bay leaf and thyme. Cover with enough cold water to come three inches above the bean-and-vegetable mixture. Place over medium-high heat. Bring to a boil, then reduce the heat to medium. Cook the beans until they are tender but not exploded, about 45 minutes, depending on the age of the beans. Strain the beans in a fine-mesh strainer, reserving ¼ cup of the liquid. Place the beans on a sheet pan to cool.
3. Pick out the carrots, celery and onion and add a third of the beans to a blender. Add the reserved cooking liquid and blend until a smooth purée forms. Season with salt and fold in the remaining beans. Set aside.
4. Make the adobo sauce: In a large skillet over medium-high heat, toast the chipotle chiles until fragrant, about 2 minutes. Fill a large bowl with hot water and add the toasted chiles. Soak until soft, about 30 minutes.
5. Make the kale: In a skillet set over medium heat, warm the olive oil and add the onions. Cook until tender and translucent, 5 to 7 minutes, then add the kale. Cook 4 minutes, then add the garlic. Cook another 2 minutes. Stir in the vegetable stock and simmer until tender, about 6 minutes.
6. Drain the rehydrated chiles, discard the soaking liquid and, in a blender, combine the chiles, water, garlic, apple cider vinegar, salt, sugar, cumin and tomato paste. Purée until smooth, adding more water as necessary. Season with salt and reserve.
7. To finish: In a medium saucepot set over medium heat, combine the beans, kale, adobo sauce, lime juice and vegetable stock and heat, stirring occasionally, until hot. Place into serving bowls, sprinkle with feta and cilantro and serve immediately.

unfried rice

http://www.gojee.com/food/links/healthy-un-fried-rice

Ingredients (serves 4)

• 1 cup dry brown rice
• 2 tbsp sesame oil (divided)
• 2 medium carrots, diced
• 1 cup shelled edamame
• 2 tbsp soy sauce or liquid aminos
• 1 fresh egg
• salt to taste

Instructions

1. Start by preparing the brown rice. If you are making it on the stovetop, add 1 cup dry brown rice and 2 cups water to a sauce pan. Cover and simmer for 20-25 minutes, or until the rice is tender and the water has cooked away.
2. In a small bowl, prepare the dressing by whisking together 1 tbsp sesame oil and 2 tbsp liquid aminos or soy sauce. Set aside until ready.
3. Once the rice is cooked, add 1 tbsp sesame oil to a large non-stick skillet on medium-high heat.
4. Then add the rice to the skillet and stir often. “Fry” the rice for about 5 minutes to help give it that great fried rice texture, and to incorporate the great flavors of the sesame oil.
5. Next add the diced carrots and the edamame,and stir to combine.
6. Stir the edamame and carrots in, mixing frequently so that everything is cooked through. After a few minutes, add the sesame-soy mixture…
7. And quickly stir to coat – the sauce should sizzle and steam!
8. Using your spatula, push the rice to the sides of the skillet, forming a hole in the middle of the pan.
9. While the pan is still nice and hot, crack an egg right in the center of that space – it should start to scramble right away.
10. Use a spatula to break the yoke and quickly scramble the egg.
11. If needed, season to taste with additional salt (probably not needed though because of the soy sauce), and serve in your favorite Asian-style bowl!

cabbage casserole

Cabbage Casserole

Recipe adapted from Justin Simoneaux, Boxing Room, San Francisco

Yield: One 9-inch-by-13-inch casserole

Cook Time: 1 hour

• INGREDIENTS
¼ cup white rice, uncooked
1 head cabbage, sliced into ½-inch slices
1 pound veggie beef
¾ stick unsalted butter
1 small yellow onion, chopped (about 1 cup)
1 green bell pepper, chopped (about ½ cup)
1 red bell pepper, chopped (about ½ cup)
2 celery stalks, chopped (about ½ cup)
3 garlic cloves, finely chopped
1 cup heavy cream
½ pound sharp cheddar cheese
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

DIRECTIONS
1. Preheat the oven to 350°. In a medium bowl, soak the white rice in enough cold water to cover; set aside. Bring a large stockpot full of salted water to a boil and add the cabbage slices. Cook until tender, 2 minutes. Drain the cabbage, place in a medium bowl and set aside.
2. In a large skillet set over medium-high heat, add the beef and cook until browned, 8 to 10 minutes. Transfer the beef to the bowl with the cabbage and set aside.
3. Drain the fat from the skillet and add the butter. Turn the heat down to medium. When the butter is melted, add the onion, green pepper, red pepper and celery. Cook until translucent, 5 to 10 minutes. Add the garlic and cook for 5 minutes. Stir in the cream and cheddar and heat, stirring constantly, until the cheese is melted. Drain the rice then add it to the vegetable mixture. Stir in the reserved cabbage and ground beef and season with salt and pepper. Pour the mixture into a 13-inch-by-9-inch casserole dish and place in the oven. Bake until golden brown on top and set, about 40 minutes. Serve hot.
 

quinoa mushroom salad

http://www.tastingtable.com/entry_detail/chefs_recipes/7056

• INGREDIENTS
½ cup red quinoa
1½ cups water
4 tablespoons extra-virgin olive oil, divided
1 cup Maitake (hen of the woods) mushroom pieces (or any other variety of mushroom, cut into bite-size pieces)
6 shiitake mushroom caps, thinly sliced
1 tablespoon roughly chopped dill
5 leaves flat-leaf parsley
5 thin slices of red onion
½ apple, thinly sliced
1 tablespoon finely-grated Parmesan cheese
1 tablespoon sherry vinegar
Salt and freshly ground pepper

DIRECTIONS
1. In a medium saucepan set over high heat, combine the quinoa with the water and bring to a boil. Once boiling, reduce the heat, cover and simmer until at least half of the quinoa blooms (the white germ pops from the grain), about 8 minutes. Strain the quinoa through a fine-mesh strainer and spread the grains onto a baking sheet in a thin layer. Set aside to cool to room temperature.
2. In a medium skillet set over medium-high heat, warm 1 tablespoon of the olive oil and add the Maitake mushrooms. Cook until softened and lightly browned, about 4 minutes. Add the shiitake mushrooms and reserved quinoa to the pan and stir to toss. Warm for 1 minute, then transfer the mixture to a medium mixing bowl.
3. Add the dill, parsley, onion, apple and Parmesan to the quinoa mixture and toss to mix. In a small bowl, whisk together the sherry vinegar and the remaining 3 tablespoons olive oil. Season liberally with salt and pepper, and add to the quinoa. Serve warm.