pho with broccoli and quinoa

http://www.nytimes.com/2012/04/26/health/nutrition/pho-with-broccoli-and-quinoa.html?ref=nutrition

1 recipe vegetarian pho broth

6 ounces firm tofu, cut in dominoes

Soy sauce to taste (optional)

3 cups cooked quinoa

3 broccoli crowns, broken into florets and cut in slices 1/4 inch thick

A 3-inch piece of white radish, peeled and cut in 1 1/2-inch julienne

1/2 cup Asian or purple basil leaves, slivered if large, left whole if small

4 scallions, chopped

1 cup chopped cilantro

2 to 4 bird or serrano chilies, sliced thin or finely chopped (to taste)

6 mint sprigs

3 to 4 limes, cut in wedges 

1. Have the broth at a simmer in a soup pot. Place the tofu in a bowl and season with soy sauce if desired.

2. Steam the broccoli for 1 to 2 minutes, just until crisp-tender.

3. Heat the quinoa and divide among 6 soup bowls. Add the tofu, steamed broccoli and radish julienne to the bowls and ladle in the hot broth. Sprinkle on half the cilantro, half the basil leaves and the green onions. Pass the chopped chilies, mint sprigs, the remaining basil and cilantro for guests to add as desired, and the lime wedges for guests to squeeze on.

broth recipe: 

http://www.nytimes.com/2012/04/23/health/nutrition/noodle-soups-from-the-garden-simple-vegetarian-pho-broth.html

pho with carrots, turnips, broccoli and tofu

http://www.nytimes.com/2012/04/27/health/nutrition/pho-with-carrots-turnips-broccoli-and-tofu.html?ref=nutrition

1 recipe vegetarian pho broth

1/2 pound firm tofu, cut in dominoes (optional)

Soy sauce to taste (optional)

12 ounces soba or wide rice noodles

1 broccoli stem, peeled and cut in 1 1/2-inch julienne, steamed for 1 minute

1 broccoli crown, sliced thin and steamed for 1 minute

1 large carrot (about 5 ounces) peeled and cut in 1 1/2-inch julienne

1 medium turnip, peeled and cut in 1 1/2-inch julienne

1/2 cup Asian or purple basil leaves, slivered

4 scallions, chopped

1 cup chopped cilantro

2 to 4 bird or serrano chilies, sliced thin or finely chopped (to taste)

6 mint sprigs

3 to 4 limes, cut in wedges 

1. Have the broth at a simmer in a soup pot. Place the tofu in a bowl and season with soy sauce if desired.

2. For soba: Bring 3 or 4 quarts of water to a boil in a large pot. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that they don’t stick together. Wait for the water to come back up to a rolling boil – it will bubble up, so don’t fill the pot all the way – and add 1 cup of cold water. Allow the water to come back to a rolling boil and add another cup of cold water. Allow the water to come to a boil one more time and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and divide among 6 large soup bowls.

For rice noodles: Bring a large pot of water to a boil and add the noodles. Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes). Drain and divide among 6 large soup bowls.

3. Add the turnips and carrots to the simmering broth and simmer until just tender, about 2 minutes. Divide the tofu and the steamed broccoli crowns and stems among the bowls. Ladle in the hot broth with carrots and turnips. Sprinkle on half the cilantro, half the basil leaves and the green onions. Pass the chopped chilies, the mint sprigs and the remaining basil and cilantro for guests to add as desired, and the lime wedges for guests to squeeze on. Serve with chopsticks for the noodles and soup spoons for the soup. 

broth recipe: 

http://www.nytimes.com/2012/04/23/health/nutrition/noodle-soups-from-the-garden-simple-vegetarian-pho-broth.html

pho with spinach and tofu

http://www.nytimes.com/2012/04/25/health/nutrition/pho-with-spinach-and-tofu.html?ref=nutrition

 1 recipe vegetarian pho broth

1/2 pound firm tofu, cut in dominoes

Soy sauce to taste (optional)

12 ounces soba or wide rice noodles

4 to 6 fresh shiitake mushrooms, stems cut away and discarded (can use stems in the broth), caps sliced thin

1 generous bunch spinach, stem ends trimmed away, washed thoroughly in 2 changes water, or 8 ounces baby spinach

1/2 cup Asian or purple basil leaves, slivered if large, left whole if small

4 scallions, chopped

1 cup chopped cilantro

2 to 4 bird or serrano chilies, sliced thin or finely chopped (to taste)

6 fresh mint sprigs

3 to 4 limes, cut in wedges 

1. Have the broth at a simmer in a soup pot. Place the tofu in a bowl and season with soy sauce if desired.

2. For soba: Bring 3 or 4 quarts of water to a boil in a large pot. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that they don’t stick together. Wait for the water to come back up to a rolling boil – it will bubble up, so don’t fill the pot all the way – and add 1 cup of cold water. Allow the water to come back to a rolling boil and add another cup of cold water. Allow the water to come to a boil one more time and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and divide among 6 large soup bowls.

For rice noodles: Bring a large pot of water to a boil and add the noodles. Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes). Drain and divide among 6 large soup bowls.

3. Add the thinly sliced mushroom caps and spinach to the simmering broth, and as soon as the spinach wilts (about 20 seconds) ladle the broth and spinach into the soup bowls. Divide the tofu among the bowls. Sprinkle on half the cilantro, half the basil leaves and the green onions. Pass the chopped chilies, the mint sprigs, the remaining basil and cilantro for guests to add as desired, and the lime wedges for guests to squeeze on. Serve with chopsticks for the noodles and soup spoons for the soup.

pho broth:
http://www.nytimes.com/2012/04/23/health/nutrition/noodle-soups-from-the-garden-simple-vegetarian-pho-broth.html?ref=nutrition

pho with asparagus and noodles

http://www.nytimes.com/2012/04/24/health/nutrition/vegetarian-pho-with-asparagus-and-noodles.html?ref=nutrition

1 recipe vegetarian pho broth

3/4 pound wide rice noodles

1 pound asparagus, woody stems trimmed away and cut on the diagonal into 2-inch pieces

1/2 cup Asian or purple basil leaves, slivered

4 scallions, chopped

1 cup chopped cilantro

2 to 4 bird or serrano chilies, finely chopped (to taste)

6 mint sprigs

3 to 4 limes, cut in wedges 

 1. Have the broth at a simmer in a soup pot.

2. Steam or blanch the asparagus for 2 to 3 minutes, just until crisp-tender. Set aside.

3. Bring a large pot of water to a boil and add the noodles. Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes). Drain and divide among 6 large soup bowls. Distribute the asparagus among the bowls and ladle in a generous amount of hot broth. Sprinkle on half the cilantro, half the basil leaves and the green onions. Pass the chopped chilies, mint sprigs and the remaining basil and cilantro for guests to add as desired, and the lime wedges for guests to squeeze on. Serve with chopsticks for the noodles and soup spoons for the soup.

Yield: 6 servings.

http://www.nytimes.com/2012/04/23/health/nutrition/noodle-soups-from-the-garden-simple-vegetarian-pho-broth.html?ref=nutrition

classic pho

Classic Pho

1 recipe broth, above

3/4 pound wide rice noodles

3 shallots, sliced paper-thin, separated into rings and soaked for 5 minutes in cold water, then drained and rinsed

1/2 cup Asian or purple basil leaves, slivered

4 scallions, chopped

1 cup chopped cilantro

Several sprigs fresh mint

2 cups mung bean sprouts

2 to 4 bird or serrano chilies, finely chopped (to taste)

3 to 4 limes, cut in wedges 

1. Have the broth at a simmer in a soup pot.

2. Bring a large pot of water to a boil and add the noodles. Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes). Drain and divide among 6 large soup bowls. Ladle in a generous amount of hot broth. Sprinkle on half the cilantro, the shallots, half the basil leaves and the green onions. Pass the bean sprouts, chopped chilies, the remaining basil and cilantro, mint sprigs and the lime wedges. Serve with chopsticks for the noodles and soup spoons for the broth. 

broth recipe:

http://www.nytimes.com/2012/04/23/health/nutrition/noodle-soups-from-the-garden-simple-vegetarian-pho-broth.html?ref=nutrition

tortilla soup

http://food52.com/recipes/17263_rick_bayless_chilied_tortilla_soup_with_shredded_chard

• 4 to 6 corn tortillas, preferably stale store-bought ones
• 1/3 cup plus 1 tablespoon vegetable oil
• 4 to 5 medium (about 1 1/2 ounces total) dried pasilla chiles, stemmed and seeded (also called chilles negros)
• 2 garlic cloves, unpeeled
• 1 medium-large round ripe tomato (drained canned tomatoes can be substituted -- see note)
• 1 medium white onion, peeled, halved, and sliced 1/8 thick
• 6 cups good broth, preferably chicken
• Salt, about 1/2 teaspoon, depending on saltiness of broth
• 2 cups (8 ounces) shredded Mexican Chihuahua cheese, or other melting cheese such as brick or Monterey Jack
• 1 large lime, cut into 6 wedges
• 4 cups loosely packed, thinly sliced (preferably red) chard leaves (you’ll need about 2/3 of a 12-ounce bunch)

1. Getting started. Slice the tortillas into 1/8-inch-wide strips. Heat 1/3 cup of the vegetable oil in a medium-size (8-to-9 inch) skillet over medium-high. When hot, add about 1/3 of the tortilla strips and fry, turning frequently, until they are crisp on all sides. Remove with a slotted spoon and drain on paper towels. Fry the remaining strips in 2 batches.
2. Cut chiles into rough 1-inch squares using kitchen shears. Reduce the heat under the oil to medium-low, let cool a minute, then fry the squares very briefly to toast them, 3 or 4 seconds; immediately remove and drain on paper towels. Place 1/3 of the chiles in a small bowl, cover with hot water and let rehydrate for 30 minutes, stirring regularly to ensure even soaking. Drain and discard the water. Set aside the remaining fried chiles.
3. Roast the garlic and tomato on a baking sheet 4 inches below a very hot broiler until blackened and blistered on one side, about 6 minutes; flip and broil the other side. Cool, then peel both, collecting any juices. Note: Alternately, substitute drained canned tomatoes and roast the garlic in a dry skillet on the stovetop.
4. Simmering the broth. In a medium-size (4-quart) pot, heat the remaining 1 tablespoon of oil over medium-low. Add the onion and fry until brown, about 10 minutes. Place the rehydrated chiles in a food processor or blender along with the roasted garlic, tomato and 1 cup of the broth; puree until smooth. Raise the temperature under the pot to medium-high, and, when noticeably hotter, press the tomato-chile puree through a medium-mesh strainer into the fried onion. Stir for several minutes as the mixture thickens and darkens. Mix in the remaining 5 cups of broth, then simmer uncovered over medium-low, stirring occasionally, for 30 minutes. Season with salt.
5. Finishing the soup. Set out the garnishes: Make mounds of the fried tortilla strips, fried chiles, cheese and lime on a large platter.  Just before serving, reheat the soup, add the sliced chard and simmer until the chard is tender, 5 or 6 minutes. Ladle into warm soup bowls and pass the garnishes for each guest to use al gusto.
6. Notes for advance preparation — The soup itself can be prepared several days ahead, but the chard will be freshest if you add it only as you're reheating the soup in the last few minutes. The fried tortillas will keep for a day wrapped in foil on the counter. Reheat the broth and set out the garnishes just before serving.

soba noodle soup

http://www.nytimes.com/2012/04/29/magazine/soba-noodle-soup.html?ref=magazine
http://www.nytimes.com/2012/04/29/magazine/japanese-soba-the-broth-of-life.html?_r=1&ref=style

Salt

3 cups lightly packed shaved bonito flakes

3/4 cup soy sauce, preferably light (not low-sodium but usukuchi)

1/4 cup mirin

2 tablespoons sugar

1 sheet nori

4 eggs

About 1 pound soba noodles

1/2 cup chopped scallions. 

1. Heat the oven (or a toaster oven) to 300. Bring a large pot of salted water to a boil. In another large pot, bring 10 cups of water to a boil; stir in the bonito flakes, turn off the heat and steep for 10 minutes, no more. Strain into a large bowl; discard the flakes.

2. Put the soy sauce, mirin, sugar and a pinch of salt in the pot you used to make the broth; bring to a boil. Let it boil for a minute, then add the bonito stock; bring it back to a boil, and transfer 6 cups to a separate pot and keep hot. (This will be the broth for the soup; what remains is for cooking the eggs.) Toast the nori in the oven until slightly crisp, about 5 minutes. Cut into quarters and set aside. Crack the eggs into a bowl or a large measuring cup with a spout and beat until frothy.

3. Cook the noodles in the boiling water until just tender, 3 to 4 minutes, then drain, quickly rinse under cold running water and drain again. Put a portion of noodles into each of four soup bowls. Using a circular pouring motion, slowly stream the eggs, 1/3 at a time, into the smaller amount of boiling broth; as the first third sets, add the second; as the second sets, add the third, then turn off the heat and let the eggs sit for a minute. In the meantime ladle the stock (the one without the eggs in it) over the noodles. Use a slotted spoon to scoop a portion of the egg into each bowl, garnish with the nori and scallions and serve.

Yield: 4 servings.

roasted cauliflower and herb sauce

 http://www.gojee.com/food/links/roasted-cauliflower-and-herb-sauce

The inspiration for the dressing is a 2006 Gourmet recipe which actually has capers and parsley in it. Grab a handful of parsley, a little oregano, some sage and a little thyme.

Preparation:
1 head of cauliflower
2 tablespoons olive oil
¼ teaspoon kosher salt

Dressing
⅟₂ cup mixed fresh herbs, such as parsley, oregano, sage, and thyme (a small handful, and primarily parsley), chopped fine
1½ tablespoons lemon juice
¼ cup olive oil
Salt and pepper

Preheat the oven to 425 degrees. Rinse the cauliflower head and cut out the stem section, but only enough to remove the greens and leaves. The remaining stems keep the florets intact, so don’t trim too deeply.

Place the head of cauliflower in a pie dish, or other baking dish and rub the 2 tablespoons of oil onto the surface of the head. Sprinkle the head with kosher salt, and place it in the oven to roast. Roast for approximately 1 hour and 15 minutes, or until the tip of a knife is easily inserted into the head. Check at 1 hour and if the head is browning too much, place a piece of tin foil over it for the remaining time.
Meanwhile, thoroughly chop and mix the fresh herbs. Place them in a small bowl (or lidded jar) and add the lemon juice. Add the oil and whisk (or shake) the dressing until it has emulsified.

When you remove the cauliflower from the oven, let it sit for a few minutes, especially if you are serving out of the baking dish.  But, if need be, carefully transfer the cauliflower to a serving dish and pour the lemon and herb dressing over it. Cut the cauliflower into wedges (like slices of pie) to serve.

roasted cauliflower

http://www.tastingtable.com/entry_detail/chefs_recipes/8217

the marxie will skip the bacon and the fish sauce

• INGREDIENTS
1 head garlic
¼ cup plus 1 tablespoon extra-virgin olive oil, divided
2½ teaspoons kosher salt, divided
Freshly ground black pepper
4 strips bacon (preferably double-smoked)
1 large head cauliflower, quartered
¼ cup fresh lime juice
2 teaspoons granulated sugar
¼ cup fish sauce
1 tablespoon salted capers, rinsed and coarsely chopped
1 teaspoon finely chopped flat-leaf parsley
2 teaspoons finely chopped red Fresno chile (about 1 small chile)

 














DIRECTIONS
1. Preheat the oven to 350°. Roast the garlic: Cutting crosswise, slice off the top third of the garlic head and drizzle with 1 tablespoon of the olive oil. Season with ½ teaspoon of the salt and pepper and wrap loosely in aluminum foil. Place in the oven and bake until golden-brown and tender, about 45 minutes. Remove the garlic from the oven, set aside to cool slightly, then squeeze the garlic head over a small bowl to release the roasted cloves.
2. Roast the cauliflower: In a large, ovenproof skillet or cast-iron pan set over medium heat, add the bacon and cook, flipping each piece once, until both sides are browned and crisp, about 8 minutes total. Transfer the bacon to a paper-towel-lined plate and set aside for another use. Add the cauliflower quarters cut-side down to the bacon fat in the pan. Place the pan in the oven and cook until browned and a paring knife easily slides into the center of a wedge, about 50 minutes (if roasting a smaller head of cauliflower, it will take less time to roast).
3. Make the vinaigrette: In a medium bowl, whisk together the lime juice, sugar and the remaining 2 teaspoons of the salt until the sugar and salt dissolve. Whisk in the roasted garlic and fish sauce. Whisking constantly, drizzle in the remaining ¼ cup of the olive oil. Stir in the capers, parsley and chiles.
4. To serve, place the cauliflower quarters on a platter and pour the vinaigrette over the top.

Pasta with Garlicky Broccoli Rabe

http://smittenkitchen.com/2012/04/pasta-with-garlicky-broccoli-rabe/

Adapted, just a smidge, from Gourmet, September 2006
The original recipe calls for spaghetti, but I prefer short, chunky pastas that are spear-able by toddler forks. I fell for a “toscani” shape, though it also looks like campanelle, “little bells.” I think it looks like pretty, pretty locks of hair.
So, unless I think the texture of a salt really makes a difference in a dish, I usually default to table salt in my recipes, because it’s cheap and everyone keeps it around (and, better that someone uses a coarse salt for a table salt volume and undersalts a dish than the other, irreversible, way around). But! Not here. Please don’t use table salt. Most table salt is iodized and that iodine can turn your garlic a weird bright blue/green color. It will still be safe to eat but look… disturbing. Trust me, I learned the hard way.

1 pound pasta, whatever shape you like (but chunky ones will match up better with the rabe)
1 pound broccoli rabe, heavy stems removed, remaining stems and leaves cut into 1- to 2-inch sections (I attempt to match my pasta in length)
1/2 cup olive oil
5 garlic cloves, peeled and minced or pressed
1/2 teaspoon red pepper flakes, or more or less to taste
About 1 heaping teaspoon Kosher salt (or more to taste)
To serve: Grated Parmesan or Romano cheese

Bring a huge pot of salted water to a boil. Add pasta and five minutes before its cooking time is up, add the broccoli rabe. It will seem like too much for the water, but with a stir or two, the rabe should wilt and cook alongside the pasta. Drain rabe and pasta together and pour into serving bowl. In the same pot or a tiny one, heat the olive oil with the garlic, pepper flakes and Kosher salt over moderate heat, stirring frequently for 3 to 4 minutes, or until the garlic becomes lightly golden. Pour mixture over pasta and toss to evenly coat. Shower with freshly grated cheese and eat at once.

roasted onions with pesto

http://www.tastingtable.com/entry_detail/chefs_recipes/8010

6 tennis-ball-size young red onions (preferably the kind with the green tops still attached)
Flaky sea salt
½ cup plus 3 tablespoons extra-virgin olive oil, divided, plus more if needed
2 cups sage leaves
½ medium garlic clove, roughly chopped
3 tablespoons pine nuts
5 tablespoons finely grated Parmigiano-Reggiano cheese (about 1 ounce)

DIRECTIONS 1. Preheat the oven to 350°. If using young onions with the greens still attached, trim the greens to within ½ inch of the onion. Peel the onion and trim the root without completely cutting it off (the root end keeps the onions intact while roasting). Halve the onions lengthwise and place in a large bowl with 4 large pinches of salt.
2. In a wide heavy-bottomed oven-safe skillet or flame-safe baking dish, heat 3 tablespoons of the oil over high heat until the oil begins to smoke, 2 to 3 minutes. Reduce the heat to medium and carefully add the onions cut-side down to the pan (they should fit in a snug single layer). Cook, using tongs to peek under the onions occasionally, until you see spots of golden brown, 8 to 12 minutes.
3. Place the pan in the oven and cook until the cut sides of the onions are deep golden-brown (without any black spots), about 30 minutes. Remove the pan from the oven and use tongs to turn the onions over. Increase the temperature to 450° and continue to cook until the onions are very soft but not falling apart, 10 to 15 minutes longer.
4. Meanwhile, make the sage pesto: In the bowl of a food processor, pulse the sage, garlic, pine nuts, Parmesan cheese and 4 large pinches of salt until roughly chopped. Add just shy of ½ cup of oil and run the processor, stopping to scrape the sides of the bowl as needed, until the mixture is well combined but still chunky (add more olive oil as needed). Taste and season with more salt if needed.
5. Remove the onions from the oven and arrange on a plate. Add a few dollops of sage pesto and serve.

leeks with mustard shallot vinaigrette

http://www.foodandwine.com/recipes/steamed-leeks-with-mustard-shallot-vinaigrette

1. 2 large leeks, cut into 2-by-1/2-inch strips
2. 1 small shallot, minced
3. 1 tablespoon Dijon mustard
4. 1 tablespoon red wine vinegar
5. 1 teaspoon balsamic vinegar
6. 1/4 cup extra-virgin olive oil
7. Salt and freshly ground black pepper
8. 1 tablespoon chopped parsley

1. In a saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add the leeks, cover and steam until just tender, about 5 minutes. Drain the leeks, pat dry and refrigerate until chilled, 10 minutes.
2. Meanwhile, in a small bowl, combine the shallot with the mustard and the red wine and balsamic vinegars. Whisk in the olive oil and season with salt and black pepper.
3. Mound the steamed leeks on plates. Drizzle them with the vinaigrette, sprinkle with the parsley and serve.

Make Ahead The steamed leeks and the mustard-shallot vinaigrette can be refrigerated separately overnight. Notes One Serving 169 cal, 14 gm fat, 2 gm sat fat, 10 gm carb, 0.8 gm fiber.

minestrone soup with black eyed peas

http://www.foodandwine.com/recipes/minestrone-with-black-eyed-peas-and-kidney-beans

1. 3 tablespoons extra-virgin olive oil
2. 2 ounces pancetta, finely diced
3. 1 large onion, finely chopped
4. 2 celery ribs, thinly sliced
5. 4 garlic cloves, thinly sliced
6. 1 leek—white and tender green parts thinly sliced, 1 dark top reserved
7. Salt and freshly ground pepper
8. 1/2 pound Savoy or other green cabbage, coarsely shredded
9. One 14-ounce can diced tomatoes
10. 1 cup dried black-eyed peas
11. 2 quarts water
12. 3 parsley sprigs
13. 1 bay leaf
14. 3 thyme sprigs
15. One 15-ounce can red kidney beans, drained and rinsed
16. 2 ounces penne
17. 1/2 cup shredded basil
18. 1/4 cup plus 2 tablespoons grated Parmigiano-Reggiano cheese

1. In a pot, heat 2 tablespoons of the oil. Add the pancetta, onion, celery, garlic and sliced leek and season with salt and pepper. Cook over moderate heat, until the vegetables are softened, 10 minutes. Add the cabbage and cook until slightly wilted, 1 minute. Add the tomatoes and cook for about 5 minutes. Add the black-eyed peas and water; bring to a boil. Wrap the parsley, bay leaf and thyme in the reserved leek top and secure with kitchen twine. Add to the pot.
2. Cover the pot and simmer over low heat until the black-eyed peas are tender, 45 minutes. Discard the herbs. Add the kidney beans and simmer for 10 minutes longer.
3. Meanwhile, in a pot of boiling salted water, cook the penne until al dente. Drain and cool under running water. Slice the penne crosswise into 1/4-inch rings.
4. In a nonstick skillet, heat the remaining 1 tablespoon of oil. Add the penne in a single layer and cook over moderately high heat, turning once, until golden, 5 minutes. Drain the penne rings on paper towels.
5. Stir the pasta and basil into the soup. Ladle the soup into bowls, sprinkle each with 1 tablespoon of the cheese and serve.

Notes One Serving 361 cal, 14 gm fat, 3.5 gm sat fat, 43 gm carb, 11 gm fiber.

shiitake and scallion lo mein

http://www.foodandwine.com/recipes/shiitake-and-scallion-lo-mein

1. 1 pound wide lo mein noodles
2. 1/4 pound snow peas, halved diagonally
3. 1/4 cup soy sauce
4. 1/4 cup mirin
5. 2 teaspoons toasted sesame oil
6. 3 tablespoons canola oil
7. 1 pound shiitake mushrooms, stems discarded and caps thinly sliced
8. 6 scallions, cut into 1-inch lengths
9. 1 tablespoon minced fresh ginger
10. 2 tablespoons water
11. 2 tablespoons chopped cilantro

1. In a large pot of boiling salted water, cook the noodles until tender; add the snow peas to the noodles in the last 2 minutes of cooking. Drain the noodles and snow peas and rinse under cold water until cool. In a small bowl, mix the soy sauce with the mirin and sesame oil.
2. In a very large, deep skillet, heat 2 tablespoons of the canola oil until shimmering. Add the shiitake and cook over moderately high heat, undisturbed, until browned, about 5 minutes. Add the remaining 1 tablespoon of canola oil, the scallions and ginger and stir-fry until the scallions soften, about 3 minutes. Add the water and cook over moderate heat, scraping up the browned bits from the bottom of the pan, 1 minute. Add the noodles, snow peas and soy sauce mixture to the skillet and cook, tossing the noodles until heated through, about 2 minutes. Add the cilantro, transfer to banana leaf cones or bowls and serve.

stracciatella

 http://www.nytimes.com/2012/04/11/dining/roman-egg-drop-soup-recipe.html?ref=dining

Adapted from “Zuppe,” by Mona Talbott

 

Time: About 20 minutes

12 cups homemade broth

Salt

6 large eggs

Nutmeg, for grating

Zest of 1 lemon, grated

Freshly ground black pepper

Parmesan for grating

2 to 3 tablespoons chopped Italian parsley. 

1. In a soup pot over high heat, bring VEGGIE broth to a boil. Season to taste with salt and reduce heat to a simmer.

2. Crack eggs into a medium-size bowl and beat lightly with a wire whisk. Whisk in about 1/2 teaspoon of grated nutmeg, the lemon zest, a large pinch of salt, several twists of the pepper mill and 1 3/4 ounces grated Parmesan.

3. Pour egg mixture into simmering chicken broth and stir gently until mixture forms “little rags.” Simmer for another minute or so.

4. Ladle the soup into individual bowls and sprinkle parsley over each serving. Pass more grated Parmesan separately. 

Yield: 6 servings.

soba with black eyed peas and spinach

 http://www.nytimes.com/2011/12/30/health/nutrition/soba-with-black-eyed-peas-and-spinach-recipes-for-health.html?ref=recipesforhealth

1 cup (6 ounces) black-eyed peas, rinsed
1 quart water
1 onion, cut in half
3 garlic cloves, minced
A bouquet garni made with a bay leaf, a Parmesan rind and a sprig each of parsley and thyme
Salt to taste
2 tablespoons extra virgin olive oil
1 red bell pepper, cut in small (1/4-inch) dice
1 12-ounce bunch spinach, stemmed and washed, or a 6-ounce bag of baby spinach
Freshly ground pepper
8 ounces soba
Freshly grated Parmesan

1. Combine the black-eyed peas and water in a large saucepan or soup pot and bring to a gentle boil over medium-high heat. Skim off any foam, then add the onion, 2 of the minced garlic cloves, the bouquet garni and salt to taste. Reduce the heat to low, cover and simmer 40 minutes, or until the beans are thoroughly tender but intact. Taste the broth and adjust salt. Remove the onion and bouquet garni and discard.
2. Fill a large pot two-thirds of the way full with water (soba will bubble up, and if you fill the pot too full the foamy water will overflow) and bring to a boil.
3. Meanwhile, heat the olive oil over medium heat in a large, heavy skillet and add the red pepper. Cook, stirring often, until it is just tender, 3 to 5 minutes. Add the garlic and cook, stirring, until it is fragrant, 30 seconds to a minute. Add the beans with their liquid to the pan and bring to a boil. Boil over medium-high heat until the broth reduces a bit, and stir in the spinach. Stir just until it is wilted, and remove the pan from the heat. Add salt and freshly ground pepper to taste.
4. When the soba water comes to a boil, add salt to taste and the soba. Let the water bubble up until it is just about to reach the top of the pot, then turn the heat down to low so that the water retreats. Turn the heat up again and let the water come back up, then turn the heat back down. Repeat one more time. The soba should be cooked by the end of the third round. If it is not, repeat one more time. Drain and toss with the bean and spinach mixture, either in the pan or in a wide bowl. Serve with freshly grated Parmesan.

Yield: 4 servings.
Advance preparation: The black-eyed peas can be cooked ahead through Step 1 up to 4 days ahead and stored in the refrigerator.
Nutritional information per serving (4 servings): 410 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 71 grams carbohydrates; 12 grams dietary fiber; 124 milligrams sodium (does not include salt to taste); 19 grams protein
 
Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

spinach and garlic omelet

http://www.nytimes.com/2012/01/19/health/nutrition/spinach-and-garlic-omelet-recipes-for-health.html?ref=recipesforhealth

For each omelet:
2 ounces baby spinach or stemmed, washed bunch spinach (2 cups, tightly packed)
1 large or 2 small garlic cloves, minced or puréed
Salt and freshly ground pepper
2 eggs
2 to 3 teaspoons low-fat milk
2 teaspoons extra virgin olive oil
2 teaspoons freshly grated Parmesan

1. Wash the spinach and wilt in a frying pan over medium-high heat. The water remaining on the spinach leaves after washing will be sufficient. Drain, allow to cool and squeeze out excess water. Chop medium-fine and toss with half the garlic and salt and pepper to taste.
2. Break the eggs into another bowl and beat with a fork or a whisk until they are frothy. Whisk in the remaining garlic, salt and pepper to taste and 2 to 3 teaspoons milk.
3. Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
4. As soon as the eggs are set on the bottom, sprinkle the spinach over the middle of the egg “pancake” and top with the Parmesan, then jerk the pan quickly away from you then back toward you so that the omelet folds over on itself. If you don’t like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate.
Another way to make a 2-egg omelet is to flip it over before adding the filling. Do this with the same motion, jerking the pan quickly away from you then back toward you, but lift your hand slightly as you begin to jerk the pan back toward you. The omelet will flip over onto the other side, like a pancake. Place the filling in the middle. Then use your spatula to fold one side over, then the other side, and roll the omelet out of the pan.

Yield: 1 serving.
Advance preparation: The wilted spinach will keep for about 4 days in a covered bowl in the refrigerator.
Nutritional information per serving: 259 calories; 5 grams saturated fat; 3 grams polyunsaturated fat; 11 grams monounsaturated fat; 375 milligrams cholesterol; 4 grams carbohydrates; 1 gram dietary fiber; 243 milligrams sodium (does not include salt to taste); 16 grams protein

black rice and lentil salad

 http://www.nytimes.com/2012/01/25/health/nutrition/black-rice-and-red-lentil-salad-recipes-for-health.html?ref=recipesforhealth

1/2 cup black rice, like Forbidden Rice or Lundberg Black Japonica

1 1/4 cups water

Salt to taste

1/2 cup fresh or frozen edamame

1/2 cup red lentils, soaked in cold water to cover for 2 or 3 hours and drained

1/4 cup broken walnuts

1 tablespoon seasoned rice vinegar

1 tablespoon fresh lime juice

Pinch of cayenne (optional)

1 teaspoon finely chopped or grated fresh ginger

Soy sauce to taste (optional)

1 tablespoon dark sesame oil or walnut oil (substitute olive oil or grapeseed oil if you are allergic to tree nuts or sesame seeds)

2 tablespoons grapeseed oil

2 tablespoons chopped cilantro 

1. Combine the rice, water and salt to taste in a small saucepan and bring to a boil. Cover, reduce the heat and simmer 40 to 50 minutes, until all of the liquid in the pan has been absorbed by the rice. Remove from the heat. Remove the lid, place a clean dish towel over the pan and return the lid. Let sit for 10 to 15 minutes.

2. Meanwhile, if using frozen edamame, cook it, following the directions on the package.

3. In a medium bowl, toss together the rice, edamame, lentils, walnuts and cilantro. In a small bowl or measuring cup, whisk together the rice vinegar, lime juice, ginger, soy sauce, cayenne, sesame or walnut oil and grapeseed oil. Toss with the salad. Refrigerate in a bowl or in containers until ready to take to work or eat. 

Yield: 3 to 4 generous servings.

Advance preparation: This will keep for 4 days in the refrigerator.

Nutritional information per serving (3 servings): 457 calories; 2 grams saturated fat; 13 grams polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 52 grams carbohydrates; 9 grams dietary fiber; 71 milligrams sodium (does not include salt to taste); 18 grams protein

Nutritional information per serving (4 servings): 343 calories; 2 grams saturated fat; 10 grams polyunsaturated fat; 3 grams monounsaturated fat; 0 milligrams cholesterol; 39 grams carbohydrates; 6 grams dietary fiber; 53 milligrams sodium (does not include salt to taste); 13 grams protein

 

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

pasta with tomatoes and kale

 http://www.nytimes.com/2012/02/01/health/nutrition/orecchiette-with-tomato-sauce-and-kale-recipes-for-health.html?ref=recipesforhealth

1 tablespoon extra virgin olive oil

2 garlic cloves, minced

Pinch of red pepper flakes (optional)

1 (14-ounce) can tomatoes with juice, pulsed a few times in a food processor or mini processor

Pinch of sugar

Salt to taste

A few sprigs of fresh basil, if available

1/2 pound curly green kale or black kale, stemmed and washed thoroughly

12 ounces orecchiette

1 ounce (1/4 cup) freshly grated Parmesan, pecorino Romano or a combination (more to taste) 

1. Heat the oil over medium heat in a wide skillet or saucepan and add the garlic and red pepper flakes. As soon as the garlic begins to smell fragrant (30 seconds to 1 minute), add the tomatoes, sugar, salt and basil sprigs and bring to a simmer. Cook, stirring often, until the mixture is thick and fragrant, 15 to 20 minutes. Remove from the heat, taste and adjust seasoning.

2. Bring a large pot of water to a boil, salt generously and add the kale. Blanch for 2 to 4 minutes, until tender but still bright green. Using a skimmer, transfer to a bowl of cold water. Do not drain the pot of water. Drain the kale and squeeze out excess water. Chop medium-fine and stir into the tomato sauce.

3. Bring the pot of water back to a boil and add the pasta. Cook al dente, 10 to 11 minutes, or according to the cooking directions on the package. Drain and toss with the tomato and kale mixture right in the pan. Add the Parmesan, toss again and serve. 

Yield: 4 servings.

Advance preparation: The tomato sauce and the blanched kale will keep for 3 or 4 days in the refrigerator and can be frozen. Don’t combine until ready to serve.

Nutritional information per serving:  426 calories; 2 grams saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 6 milligrams cholesterol; 75 grams carbohydrates; 5 grams dietary fiber; 297 milligrams sodium (does not include salt to taste); 16 grams protein

 

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

greens and squash with barley

 http://www.nytimes.com/2012/02/09/health/nutrition/skillet-collards-and-winter-squash-with-barley-recipes-for-health.html?ref=recipesforhealth

1 cup barley (regular or purple)

1 quart water

Salt to taste

2 tablespoons extra virgin olive oil

2 pounds butternut squash, peeled and diced

1 generous bunch collard greens (about 1 pound), stemmed, washed thoroughly in 2 changes of water and sliced crosswise in ribbons

2 garlic cloves, minced

Freshly ground pepper

2 teaspoons slivered fresh sage

Lemon juice to taste 

1. Combine the barley and water in a medium saucepan, add salt to taste and bring to a boil. Reduce the heat and simmer 50 minutes to an hour (longer for purple barley), until the barley is tender. There should still be plenty of water in the pot. Place a strainer over a bowl and drain the barley. Measure out 1 cup of the cooking water. Transfer the barley to a serving bowl and keep warm.

2. Heat 1 tablespoon of the oil over medium-high heat and sear the squash for 5 to 10 minutes, until it is lightly colored. Add the greens and cook, stirring, until they are wilted, about 5 minutes. Add the garlic, salt, pepper and sage and cook, stirring, for a couple of minutes, until the mixture is fragrant, then add the stock or barley water and bring to a simmer. Reduce the heat to low, cover and simmer 10 minutes, until the squash and greens are tender. Add lemon juice to taste, drizzle on the remaining olive oil, adjust seasoning and serve with the barley. 

Yield: 4 to 6 servings.

Advance preparation: You can cook and drain the barley a day ahead. Keep the barley and the barley water separate in the refrigerator.

Nutritional information per serving (4 servings): 347 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 66 grams carbohydrates; 15 grams dietary fiber; 110 milligrams sodium (does not include salt to taste); 9 grams protein

Nutritional information per serving (6 servings): 231 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 0 milligrams cholesterol; 44 grams carbohydrates; 10 grams dietary fiber; 73 milligrams sodium (does not include salt to taste); 6 grams protein

 

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

mushrooms and chard

http://www.nytimes.com/2012/02/10/health/nutrition/mushrooms-and-chard-recipes-for-health.html?ref=recipesforhealth

1 cup barley or brown rice

1 quart water

Salt to taste

1 generous bunch Swiss chard or rainbow chard

2 tablespoons extra virgin olive oil, or 1 tablespoon extra virgin olive oil and 1 tablespoon lemon- or mushroom-scented olive oil

1 pound mushrooms, trimmed and cut in thick slices

2 garlic cloves, minced

1 teaspoon roughly chopped fresh thyme leaves

Freshly ground pepper

1/2 cup barley water 

1. Combine the barley or rice and water in a medium saucepan and bring to a boil. Add salt to taste, reduce the heat and simmer the barley for 1 hour, brown rice for 35 to 40 minutes, or until tender. Set a strainer over a bowl and drain the grains. Retain the cooking water.

2. While the grains are cooking, stem the chard and wash thoroughly in two changes of water. Chop coarsely. If the stalks are merely thick, dice them; if they are stringy, discard them.

3. Heat 1 tablespoon of the oil over medium-high heat in a large, wide skillet or wok. Add the mushrooms and chard stems, if using, and cook, stirring often, until the mushrooms sear and begin to soften, about 3 minutes. Add the garlic, thyme and a generous pinch of salt and cook, stirring, until fragrant, about 30 seconds. Stir in the chard and raise the heat to high. Cook, stirring, until the chard wilts, which shouldn’t take more than 3 minutes (you may have to add the chard in batches, depending on the size of your pan). Season to taste with salt and pepper.

4. Once the chard has wilted, add 3/4 cup of the cooking water from the rice or barley. Cover and simmer over low heat for 3 minutes, or until the chard is tender. Uncover, stir and if you wish to have more sauce with the vegetables, add more cooking water from the grains and stir until it reduces to the desired consistency. Taste and adjust seasoning. Drizzle on the remaining oil and serve with the grains.

Yield: 4 servings.

Advance preparation: You can cook both the grains and the vegetables several hours ahead and reheat. Retain some barley water or rice water to add to the dish if desired. The cooked grains will keep for 3 or 4 days in the refrigerator, but the cooking water will keep for only a couple of days.

Nutritional information per serving: 279 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 46 grams carbohydrates; 10 grams dietary fiber; 193 milligrams sodium (does not include salt to taste); 10 grams protein

bibimbap with tofu, spinach, mushrooms and carrots

http://www.nytimes.com/2012/02/22/health/nutrition/bibimbap-with-tofu-cucumbers-spinach-shiitakes-and-carrots-recipes-for-health.html?ref=recipesforhealth

for the tofu:

1 tablespoon Asian sesame oil

1/4 cup soy sauce

2 tablespoons mirin (sweet Japanese rice wine)

1 tablespoon rice wine vinegar

1 tablespoon minced or grated fresh ginger

1 teaspoon sugar

3/4 pound tofu (to taste)

 

For the vegetables:

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 large garlic cloves, minced or puréed

2 to 3 scallions, minced

1 tablespoon toasted sesame seeds

Salt to taste

Korean red pepper paste (kochujang) to taste (available at Korean markets) (optional)

2 Persian cucumbers or 1/2 long European cucumber, thinly sliced

6 ounces carrots (1 large), peeled and cut in matchsticks or grated

1 large bunch spinach, stemmed, or 1 6-ounce bag baby spinach

6 fresh shiitake mushrooms, stemmed and sliced

Soy sauce to taste

1 tablespoon canola oil

 

For the rice and garnishes:

1 1/2 to 2 cups brown rice, barley, quinoa or another grain of your choice, cooked (keep hot)

4 eggs (optional)

Korean red pepper paste (kochujang) to taste (available at Korean markets)

2 sheets nori seaweed (kimgui), lightly toasted* and cut into thin strips (optional)

1 tablespoon toasted sesame seeds or black sesame seeds

* Toast nori sheets (if not toasted already) by quickly passing them over a gas flame (hold with tongs) until crisp.

 

1. Combine all of the tofu marinade ingredients in a 2-quart bowl. Whisk together well.

2. Drain the tofu and pat dry with paper towels. Cut into 1/2-inch-thick dominoes, blot again with paper towels and add to the bowl with the marinade. Gently toss to coat. Cover and refrigerate for 15 minutes to an hour, or for up to a day.

3. Mix together the rice vinegar, sesame oil, garlic, scallions, sesame seeds and salt to taste in a small bowl or measuring cup. Add red pepper paste if desired. Set aside.

4. While the tofu is marinating, toss the cucumber with salt to taste and place in a colander in the sink for 15 to 30 minutes. Rinse and squeeze dry. Place in a bowl and toss with 2 teaspoons of the vinegar and sesame oil mixture. In a separate bowl, toss the carrots with 1 tablespoon of the vinegar and sesame oil mixture. Refrigerate both the cucumbers and carrots while you cook the tofu, spinach and mushrooms.

5. Wash the spinach and wilt in a large frying pan over high heat. Remove from the heat, press out excess water and toss in a bowl with 1 tablespoon of the vinegar and sesame oil mixture.

6. Heat a wok or large, heavy skillet over medium-high heat until a drop of water evaporates immediately on contact and add the canola oil. Stir-fry the tofu for 3 to 5 minutes, until lightly browned, and remove to a plate. Add the shiitakes to the pan, let sit without stirring for 1 minute, then stir-fry for another minute or two, until tender. Remove to a plate.

7. Fry the eggs in the hot pan or in a separate nonstick skillet until the whites are set and the yolks are still runny. Season with salt and pepper.

8. Heat 4 wide soup bowls. Place a mound of hot grains in the middle of each one and surround with the tofu and vegetables, as well as kimchi if desired, each ingredient in its own little pile. Place a fried egg and a small spoonful of chili paste on top of the rice and garnish with the toasted nori and sesame seeds. Serve at once. Diners should break the egg into the rice. Pass the chili paste and add more as desired.

Note: You can also arrange the food on a large platter and serve family style.

Yield: 4 servings.

Advance preparation: You can do this in whatever order is convenient for you. The grains can be cooked ahead and reheated. The vegetables can all be prepared ahead and refrigerated, then reheated before serving. It’s best to cook the tofu and mushrooms just before serving so they’re nice and hot. But since this is often a way to use leftovers, you can also reheat.

Nutritional information per serving: 322 calories; 16 grams total fat; 2 grams saturated fat; 7 grams polyunsaturated fat; 6 grams monounsaturated fat; 0 milligrams cholesterol; 31 grams carbohydrates; 7 grams dietary fiber; 186 milligrams sodium (does not include salt to taste); 15 grams protein

 

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

giant beans with cabbage

http://www.nytimes.com/2012/03/22/health/nutrition/baked-giant-white-beans-with-cabbage-recipes-for-health.html?ref=recipesforhealth&pagewanted=print

This slow-baked bean and cabbage dish is luxurious in both taste and texture. The limas become soft and pillowy after their long, slow simmer, while releasing some of their starch into the bean broth; the cabbage sweetens over time and almost melts into the velvety broth. Baked beans with cabbage traditionally contain a ham bone or some salt pork for flavor, but I get that rich umami flavor with Parmesan rinds. 

2 tablespoons extra virgin olive oil

1 large onion, chopped

1 large carrot, finely chopped

1 pound cabbage, cored and chopped or shredded

4 garlic cloves, minced

1 pound large white beans or dried lima beans

7 cups water

A bouquet garni consisting of 2 Parmesan rinds, 4 parsley sprigs, 2 thyme sprigs and a bay leaf

Salt and a generous amount of freshly ground pepper

1/4 cup chopped fresh parsley (more to taste) 

1. Preheat the oven to 325 degrees.

2. Heat the olive oil over medium heat in a large, ovenproof casserole and add the onion and carrots. Cook, stirring often, until the onion is tender, about 5 minutes, and stir in the cabbage and half the garlic. Cook, stirring, for another 5 minutes, until the cabbage has wilted.

3. Add the beans, water, bouquet garni and salt and pepper. Bring to a simmer, cover and place in the oven. Bake 1 hour and add the remaining garlic; taste and adjust salt. Return to the oven and bake for another 1 to 1 1/2 hours, until the beans are very tender and creamy. Taste and adjust salt. Remove the bouquet garni. Stir in the chopped parsley. Serve hot or warm. 

Yield: 6 servings.

Advance preparation: These will keep for about 4 days in the refrigerator. The starch from the beans will continue to thicken the broth, so they may require thinning with additional water when you reheat.

Nutritional information per serving: 331 calories; 5 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 0 milligrams cholesterol; 55 grams carbohydrates; 14 grams dietary fiber; 44 milligrams sodium (does not include salt to taste); 19 grams protein

 

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

tofu with cabbage, carrots and peppers

Stir-Fried Tofu With Cabbage, Carrots and Red Peppers

By MARTHA ROSE SHULMAN

http://www.nytimes.com/2012/03/23/health/nutrition/stir-fried-tofu-with-cabbage-carrots-and-red-peppers-recipes-for-health.html?ref=recipesforhealth&pagewanted=print

This is a beautiful stir-fry using vegetables that are easy to keep on hand, as they all stay fresh for more than a week in the refrigerator. 

12 ounces firm tofu, sliced about 1/4 inch thick

1 tablespoon low-sodium soy sauce (more to taste)

1 tablespoon Shao Hsing rice wine or dry sherry

2 teaspoons dark Asian sesame oil

1/4 teaspoon salt (more to taste)

1/4 teaspoon ground pepper, preferably white pepper

1/4 teaspoon sugar

2 tablespoons peanut oil or canola oil

1 tablespoon minced garlic

1 tablespoon minced ginger

1 medium carrot, cut in 1/4-by-2-inch matchsticks (about 1 cup julienne)

1 medium red bell pepper, cut in 1/4-by-2-inch matchsticks (about 1 cup julienne)

1 pound cabbage, cored and shredded

1/4 cup coarsely chopped cilantro (optional) 

1. Place the tofu dominoes on paper towels. Place another paper towel on top and prepare the remaining ingredients.

2.  In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm’s length of your pan.

3. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Reduce the heat to medium and stir-fry 1 to 2 minutes, until the tofu begins to brown. Add the garlic and ginger and stir-fry for no more than 10 seconds.

4. Swirl in the remaining oil and add the carrots, red pepper and cabbage. Turn the heat to high and stir-fry for 1 minute, or until the vegetables begin to soften. Add the salt, pepper and sugar, toss together and add the soy sauce mixture.  Stir-fry for 1 to 2 minutes, until the vegetables are crisp-tender. Stir in the cilantro, and serve with grains. 

Yield: 4 servings.

Advance preparation: This is a last minute stir-fry, but you can have your ingredients prepared hours ahead of cooking. 

Nutritional information per serving: 208 calories; 13 grams fat; 2 grams saturated fat; 5 grams polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 14 grams carbohydrates; 5 grams dietary fiber; 279 milligrams sodium (does not include salt to taste); 10 grams protein

fava bean and vegetable soup

 http://www.nytimes.com/2012/04/02/health/nutrition/moroccan-fava-bean-and-vegetable-soup-recipes-for-health.html?ref=recipesforhealth

2 pounds fresh fava beans or 1/2 pound frozen double-peeled (2 cups)

2 tablespoons extra virgin olive oil

2 leeks, white and light green parts only, cleaned and sliced

1 large onion, chopped

2 medium or large carrots, peeled and diced

2 celery ribs, diced

2 medium turnips, peeled and diced

1 small potato (about 4 ounces), peeled and diced

2 quarts water, vegetable stock or chicken stock

Salt to taste

A bouquet garni made with a couple of sprigs of parsley, a bay leaf and several sprigs of cilantro

1/2 teaspoon ground white pepper

1/2 teaspoon turmeric

1/3 cup chopped cilantro plus additional leaves for garnish 

1. Skin the fresh favas: bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 5 minutes. Drain and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes, have a bowl for the shelled favas close at hand and this will not take very long.

2. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the leeks, onion, carrots and celery. Cook, stirring, until vegetables are just tender, about 5 minutes, and add the turnips, potatoes, favas, water or stock, salt and bouquet garni. Bring to a boil, reduce the heat, cover and simmer for 45 minutes, or until the vegetables are very tender. Remove and discard the bouquet garni.

3. Purée the soup using a hand blender or a food mill, or working in batches, in a blender, making sure that you place a towel over the top of the blender and remove the inner part of the lid to avoid hot splashes. Return to the pot, add the pepper, turmeric and chopped cilantro and bring to a simmer over medium-low heat. Turn the heat to low, cover and simmer, stirring often, for 30 minutes. Taste and adjust salt and pepper. Serve in wide soup bowls, garnished with cilantro leaves and with a drizzle of olive oil over each serving. 

Yield: 8 servings.

Advance preparation: You can make the soup through Step 2 up to two days before serving. Refrigerate before puréeing. When you wish to serve, purée the soup, then reheat and proceed with the recipe.

Nutritional information per serving: 161 calories; 4 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 0 milligrams cholesterol; 25 grams carbohydrates; 7 grams dietary fiber; 108 milligrams sodium (does not include salt to taste); 8 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

slow cooked spinach

http://www.nytimes.com/2012/04/08/magazine/spinach-is-a-dish-best-served-cooked.html?_r=1&src=me&ref=general

Slow cooked With Cream

Melt 2 tablespoons butter in a deep skillet over medium-low heat; add a quarter of the spinach and cook, stirring occasionally, until the spinach has absorbed the butter; then add another tablespoon butter and more spinach and stir; repeat until the spinach is all used. Add 1 cup cream and cook until the cream is thick, at least 15 minutes. Optional: Grated nutmeg to taste. 

Slow cooked With Indian Spices

Skip butter; use neutral oil. Sauté 2 onions and 1 clove minced garlic with 1 teaspoon each cumin, coriander and cardamom. Add 1 cup coconut milk, a few tablespoons at a time, alternating with handfuls of spinach. Cook, stirring occasionally, until coconut milk is thick, 1 hour. Add 1/2 cup chickpeas and heat through. 

Slow cooked With Rice and Carrots

Put 1/2 pound carrots and 6 cups water in a pan on high heat. Bring to a boil, then add 1/2 cup rice. When it returns to a boil, add spinach and simmer. Cook, stirring, until carrots are tender, 1/2 hour. Add 3 cloves minced garlic and 2 tablespoons butter.

braised spinach

  http://www.nytimes.com/2012/04/08/magazine/spinach-is-a-dish-best-served-cooked.html?_r=1&src=me&ref=general

Braised With Eggs

Put 4 tablespoons butter in a large saucepan over medium heat. When it melts, add spinach, one handful at a time, stirring, and sauté until it wilts, about 5 minutes. Form 4 nests in the spinach and crack an egg in each. Cover and cook until egg whites are set, about 4 minutes. Garnish: Shaved Parmesan. 

Braised With Soy and Ginger

Skip the butter. Put 2 tablespoons sesame oil in a large saucepan, along with 2 cloves minced garlic, 1 tablespoon freshly grated ginger and 1 tablespoon soy sauce. Add spinach and braise until completely wilted and soft, about 10 minutes.

Steamed spinach 3 ways

 http://www.nytimes.com/2012/04/08/magazine/spinach-is-a-dish-best-served-cooked.html?_r=1&src=me&ref=general

Steamed With Parmesan

Put washed-and-still-wet spinach in a covered pot over medium-high heat. Put 2 to 4 tablespoons butter in a small saucepan over medium heat; stir occasionally until foam subsides and butter turns nut brown. When spinach is tender, after 3 to 5 minutes, drain, drizzle with butter and add 1/2 cup each toasted bread crumbs and shaved Parmesan; toss to combine. 

Steamed With raisins and pine nuts

Toast 2 cloves garlic in the butter, then add 1/2 cup raisins and 2 tablespoons pine nuts. (Anchovy lovers: now’s your chance.) Toss the spinach with this mixture instead of the bread crumbs and cheese. 

Steamed With Cashews

Use 2 tablespoons sesame oil instead of butter, and stir in 1 chopped green chili. Add 3/4 cup cashews; cook until the cashews brown lightly. Toss with spinach, then add ¼ cup chopped scallions and 2 tablespoons lime juice. Garnish: Lime wedges. 

turkish spinach with tomatoes

http://www.nytimes.com/2012/04/05/health/nutrition/turkish-spinach-with-tomatoes-and-rice.html?ref=dining

By MARTHA ROSE SHULMAN

Some Sephardic Jews have traditionally allowed rice during Passover, whereas many Ashkenazi Jews do not. There isn’t much of it in this Turkish spinach dish, adapted from a recipe in Clifford A. Wright’s “A Mediterranean Feast,” just enough to add substance to the vegetables. 

2 pounds spinach, stemmed and washed in 2 changes water, or 1 pound baby spinach

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

1 can diced tomatoes in juice or, in season, 1 1/4 pound tomatoes, peeled, seeded and chopped

1 cup chicken stock, vegetable stock, garlic broth or water

2 to 3 tablespoons freshly squeezed lemon juice (to taste)

3 tablespoons long grain or basmati rice, rinsed in several changes of water, or 1/2 cup cooked brown rice

Salt to taste

2 teaspoons paprika

1/2 teaspoon cinnamon

3/4 to 1 teaspoon sugar (to taste) 

 1. Wash the spinach and, working in batches if necessary, steam for about 2 minutes above an inch of boiling water, just until wilted. Remove from the heat and set aside. 

2. Heat the olive oil over medium heat in a large, lidded skillet or casserole and add the garlic. Cook, stirring, until it begins to sizzle and smell fragrant, about 30 seconds, and stir in the tomatoes. Cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly. Add the stock or water, the lemon juice, rice, salt, paprika, cinnamon, sugar and steamed spinach and bring to a simmer. 

3. Cover, turn the heat to low and simmer 15 minutes. Uncover and continue to cook until the mixture has the consistency of a thick stew, about 15 minutes. Taste and adjust seasonings. Serve hot or warm. 

Yield: 4 to 6 side-dish servings.

Advance preparation: You can steam the spinach 1 or 2 days ahead. This dish makes a great leftover that I enjoyed for 3 days running.

Nutritional information per serving: 167 calories; 8 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 21 grams carbohydrates; 6 gram dietary fiber; 314 milligrams sodium (does not include salt to taste); 7 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

poached eggs with mint and yogurt

http://www.nytimes.com/2012/04/04/dining/poached-eggs-with-mint-and-yogurt-recipe.html?ref=dining

Adapted from “The Fresh Egg Cookbook” by Jennifer Trainer Thompson (Storey Publishing) 

Time: About 1 hour

1 cup plain Greek yogurt, 2 percent milk fat or whole

1 small garlic clove, finely minced

Salt and freshly ground black pepper

4 tablespoons butter

6 fresh mint leaves

1/2 teaspoon smoked paprika

1/2 teaspoon hot red-pepper flakes

1 tablespoon white vinegar

8 eggs

Toasted pita bread or another flatbread, for serving. 

1. In a small bowl, stir the yogurt and garlic together. Season to taste with salt and pepper and set aside for 30 minutes to 1 hour.

2. When ready to cook, use a large spoon to divide the yogurt on four serving plates, making large dollops. Use the back of a spoon to spread each dollop into a large oval, big enough to hold two eggs.

3. In a saucepan, melt the butter over medium heat until it foams. Add mint, paprika and red pepper flakes and stir until fragrant. Turn off the heat and keep warm.

4. In a large, deep skillet, combine two inches of water and the vinegar. Bring to a simmer. Crack the eggs gently into the water. Simmer until softly cooked, about 3 minutes. Using a slotted spoon, lift eggs out one at a time, holding a paper towel under the spoon to avoid dripping water onto the yogurt. Place two eggs on each plateful of yogurt. Remove mint leaves from the warm spiced butter, then use a spoon to drizzle butter over the eggs. Grind black pepper onto each egg, and serve immediately with hot toasted pita bread. 

Yield: 4 servings

egg lemon soup with matzo

http://www.nytimes.com/2012/04/04/health/nutrition/egg-lemon-soup-with-matzos.html?ref=dining

By MARTHA ROSE SHULMAN

Rather than making matzo balls for this comforting soup, I crumble matzos into the broth — no schmaltz required. In Greece the chicken that is later served as part of the main course for Passover is simmered in water with aromatic vegetables to create the broth. You can make a very tasty vegetarian version using garlic broth (my favorite) or vegetable broth. I like to add steamed Swiss chard when I stir in the egg-lemon mixture, but you could add another green spring vegetable, like fresh peas, spinach or asparagus. Steam them first until tender and add to the soup just before serving. 

2 quarts well-seasoned chicken stock, garlic broth or vegetable stock

2 cups chopped Swiss chard leaves (about half of a generous bunch)

1 tablespoon extra virgin olive oil

2 whole matzos, broken into small pieces

3 egg yolks

1/4 cup freshly squeezed lemon juice (more to taste)

2 tablespoons chopped fresh parsley

Salt and freshly ground pepper 

1. Bring the stock to a simmer. Meanwhile, steam the Swiss chard for 2 to 3 minutes above an inch of boiling water, just until tender. Remove from the heat and set aside. 

2. When the broth comes to a simmer, add the olive oil and the matzos and turn off the heat. Cover and let sit for 15 minutes, until the matzo is very soft. 

3. In a medium bowl, whisk the egg yolks until creamy. Whisk in the lemon juice. 

4. Heat the soup over medium-low heat, just to the simmer. Carefully whisk a couple of ladles of the hot soup into the egg yolks. It should not be boiling – you don’t want the egg yolks to curdle. Turn off the heat under the soup and stir in the egg-lemon mixture. Stir in the steamed chard and the parsley. Taste, adjust salt and pepper and serve. 

Yield: 4 servings.

Advance preparation: Chicken stock can be made weeks in advance and frozen, or refrigerated for a couple of days. Garlic and vegetable broths can be refrigerated for a day or two. The steamed chard will keep for a couple of days in the refrigerator.

Nutritional information per serving: 134 calories; 7 grams fat; 2 grams saturated fat; 1 gram polyunsaturated fat; 4 grams monounsaturated fat; 138 milligrams cholesterol; 14 grams carbohydrates; 1 gram dietary fiber; 46 milligrams sodium (does not include salt to taste); 4 grams protein

 

baked ricotta

 http://www.gojee.com/food/links/farmhouse-baked-ricotta

 

The ingredients

The tarts

500g ricotta

120g pecorino (or another sharp, hard cheese), grated

1-2  sweet potatoes, thinly sliced

Herb sauce

1/4 c extra virgin olive oil

2 handfuls basil leaves, washed and patted dry

1 Tbs lemon rind (or 1 tsp dried)

*Try to use organic ingredients when you can

The process

1. Preheat the oven to 200C (400F). Line 12 muffin cups with baking paper. Don't worry about them looking perfect!

2. Mix the ricotta with 1/2 the pecorino.

3. Basically, each tart will consist of 3 layers - cheese then sweet potato then cheese. Fill each baking-paper-lined cup with the layered mixture.

4. When you're done making the layers, top the tarts with the remaining pecorino.

5. Bake for 20-30 min, until the tops are golden and puffed. Then remove, and set aside.

6. Meanwhile, put all the sauce ingredients in a blender and whizz till smooth.

7. Let the tarts cool slightly before removing them from their baking paper shells. Or serve them in the baking paper ... they look pretty cute that way.

Enjoy with the herb sauce (or a derivation of ... feel free to substitute other herbs!) or tomato ketchup or chutney ...

curried lentil rice and carrot burger

http://www.nytimes.com/2012/03/30/health/nutrition/curried-lentil-rice-and-carrot-burgers-recipes-for-health.html?ref=health&pagewanted=print

2 tablespoons peanut or canola oil

1/3 cup finely diced onion

1 cup finely diced carrots

6 ounces mushrooms, sliced or finely chopped

1 tablespoon minced fresh ginger

1/2 teaspoon turmeric

2 teaspoons cumin seeds, lightly toasted and ground

1 teaspoon curry powder

1/2 teaspoon yellow mustard seeds

Pinch of cayenne (or to taste)

Salt and freshly ground pepper to taste

1 cup cooked brown rice

2 1/2 cups cooked brown lentils, drained

1 egg

 

1. Preheat the oven to 375 degrees. Heat 1 tablespoon of the oil over medium heat in a heavy ovenproof skillet and add the onion and carrot. Cook, stirring often, until just about tender, about 3 minutes, and add the mushrooms, ginger, turmeric, cumin, curry powder, mustard seeds and cayenne and a pinch of salt. Cook for another 3 minutes or so, until the vegetables are tender and fragrant and the spices aromatic. Remove from the heat and transfer to a large bowl. Add the rice. 

2. Purée the lentils with the egg and add to the vegetable and rice mixture. Stir together, season with salt and pepper, and shape into 6 patties. 

3. Heat the ovenproof skillet over medium-high heat. Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 2 minutes on one side, or until nicely browned. Carefully turn the patties over and place in the oven. Bake 10 to 12 minutes, until the patties are lightly browned and don’t fall apart. Remove from the heat and serve, with or without buns, chutney or ketchup and the works. 

Yield: 6 burgers.

Advance preparation: These can be put together and shaped up to 3 days before browning. They can also be cooked ahead and reheated in a low oven or in a pan on top of the stove. Keep them well wrapped in the refrigerator.

Nutritional information per serving (6 servings): 208 calories; 6 grams fat; 1 gram saturated fat; 2 grams polyunsaturated fat; 3 grams monounsaturated fat; 31 milligrams cholesterol; 29 grams carbohydrates; 8 grams dietary fiber; 33 milligrams sodium (does not include salt to taste); 11 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

quinoa vegetable burger

By MARTHA ROSE SHULMAN

http://www.nytimes.com/2012/03/29/health/nutrition/quinoa-and-vegetable-burgers-with-asian-flavors-recipes-for-health.html?ref=nutrition&pagewanted=print

This vibrant burger is made with both cooked and uncooked vegetables. The egg is optional; if you don’t use it, be careful when flipping the patty so that it doesn’t fall apart. 

2 cups cooked quinoa

2 tablespoons canola oil

6 fresh shiitake mushrooms, stemmed and sliced thin

1 tablespoon minced fresh ginger

2 garlic cloves, minced

1 cup finely chopped red bell pepper

1/4 cup chopped cilantro

1 cup finely chopped arugula

Salt to taste

1 15-ounce can white beans, drained and rinsed

1 to 2 tablespoons fresh lime juice (to taste)

1 egg (optional)

Soy sauce to taste (optional)

Freshly ground pepper

 

1. Preheat the oven to 375 degrees. Place the cooked quinoa in a large bowl. 

2. Heat 1 tablespoon of the oil over medium-high heat in a heavy skillet and add the sliced shiitakes in one layer. Cook, without stirring, for 1 minute, and then stir until the mushrooms are beginning to soften. Add the ginger, garlic and a generous pinch of salt and continue to cook for another minute. Remove from the heat and add to the bowl with the quinoa. Stir in the red pepper, cilantro and arugula. 

3. In a food processor fitted with the steel blade, or in a bowl using a fork or a potato masher, purée the white beans with the lime juice and, if using, the egg. Add to the quinoa mixture and stir everything together. Season to taste with soy sauce or salt and pepper. 

4. Begin heating a heavy ovenproof skillet over medium-high heat. Seasoned cast iron is good, and so is a heavy nonstick pan that can go into the oven. Moisten your hands lightly and shape 4 large or 6 smaller patties. Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 2 minutes on one side, until nicely browned. Carefully turn over and place in the oven. Bake 10 to 15 minutes, until the patties are lightly browned and don’t fall apart. Remove from the heat and serve, with or without buns, ketchup and the works. 

Yield: 4 to 6 burgers.

Advance preparation: These can be put together and shaped up to 3 days before browning. They can also be cooked ahead and reheated in a low oven or in a pan on the stove. Keep them well wrapped in the refrigerator.

Nutritional information per serving (4 servings): 250 calories; 9 grams fat; 1 gram saturated fat; 3 grams polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 38 grams carbohydrates; 8 grams dietary fiber; 398 milligrams sodium (does not include salt to taste); 11 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”