Ginger Tofu Noodle Bowl

This recipe is nothing special in terms of sauce (your basic ginger-garlic-soy), but it did introduce me to an awesome way of cooking tofu that I've never been able to do before because I didn't own a really nonstick pan. Browning without oil is results in a tofu that is not only super healthy, but also super chewy and delicious. This recipe then adds a sweet, sticky sauce, but just the browned tofu would be great in all kinds of noodle dishes and salads (especially for those who are wary of raw tofu).



Ginger Tofu Noodle Bowl
Makes ~3 servings

1 block tofu, sliced however you like and DRAINED THOROUGHLY

1/2 cup soy sauce
~3 tbs brown sugar
2-3 tbs rice wine vinegar
1 clove garlic
a hefty chunk of ginger

3 servings thin rice noodles (read the package)
1-2 tsp sesame oil
1 tbs soy sauce

3 small carrots, cut into matchsticks
1 small cucumber, cut into matchsticks
cilantro

Heat up a wide nonstick pan on medium-high. Place the drained tofu slices on it and brown on both sides (it will take a while, so you can do other stuff while you wait, just check periodically).

Meanwhile, whizz together the soy sauce, sugar, vinegar, garlic, and ginger in a food processor, or if you don't have one, mince up the garlic and ginger and stir them together with the other ingredients. Adjust to taste, then put it in a pot over medium-high and simmer until the sugar is dissolved and it is slightly reduced.

Make the noodles according to the package - some soak in hot water, some need to be boiled. When they're done, toss them with the sesame oil and soy sauce. You can also lightly steam the carrots if you want them to be less crunchy.

When the tofu is browned, add a little bit of the sauce to the pan and flip the tofu around in it to coat both sides. You want enough sauce to thoroughly coat the tofu, but it shouldn't be filling up the pan (I added a bit too much and my tofu was very sour-sweet). Turn the heat down to medium and let the sauce bubble and disapear, flipping the tofu when the sauce has carmelized on one side (you want it brown, not black). Serve the tofu alongside the noodles, carrots, and cucumbers, with cilantro on top (forgot it in the picture, oops) and extra sauce for dipping on the side (or just be lazy and pour it over everything). Enjoy!

Dill-licious Matzo Ball Soup

Some food are hard to vegetarianize. I was worried when I started this soup that without the traditional fatty chicken broth it would be bland and boring. The solution I arrived at was to kick up the other flavors in the dish - specifically the onions, black pepper, and dill - in order to make an intense, spicy broth. The result was delicious (can't bring myself to make the pun twice). This recipe is also paradoxical because it makes a traditional passover soup that you can't eat for passover, due to the addition of baking powder. The original recipe didn't call for it, so you probably don't need it, but I decided to add it in just to make sure that my matzo balls were very light and fluffy.



Matzo Ball Soup
(makes about 10 matzo balls or 3ish servings)

1/2 cup matzo meal
2 eggs
2 tbs oil
2 tbs broth, water, or seltzer
1/2 bunch dill, finely chopped*
1 tsp baking powder
salt & lots of pepper

3 cans (~6 cups) vegetable broth
1/2 bunch of dill, roughly chopped*
1 medium onion, diced
~5 carrots, diced

*if you didn't buy it in a pre-packaged grocery store bunch, use your judgment but don't skimp.

Make the matzo dough by combining all of the first list of ingredients. taste and adjust the seasoning. Cover with plastic wrap and refrigerate for at least 30 minutes.

Heat up the vegetable broth. Add in the onions and dill and simmer for a few minutes. Add in the carrots and simmer until they're soft (don't overcook them, mushy carrots suck!).

Heat up a largish pot of water. When it's boiling, turn it down to a gentle boil. Roll the matzo dough into small balls (they double or triple in size when cooked. aim to make around 10) and drop them into the water. Cover and simmer about 20 minutes, or until cooked through. All the matzo balls to the soup and serve. Enjoy!

Carly's Birthday Dinner

Some recipes at the bottom! No recipe for the raviolis this time, but, an important discovery: wonton wrappers! they have them frozen at Asian markets. They taste almost as good as fresh pasta dough and they are an ENORMOUS time saver.

Menu:

Bread & Antipasti (including my favorite type of olives!)



Salad with Risotto Cakes and Tomato-Basil Dressing (recipe here)



Basil, Arugula, & Pea Ravioli with Lemon Butter



Torta Caprese (a totally rich and delicious chocolate-almond cake)



Recipes


Balsamic Pears & Gorgonzola

1 tbs butter
3 pears, on the firmer side, peeled and sliced
1/4 cup sugar
few dashes cinnamon (or spices of your choice)
1/2 cup balsamic vinegar

Heat up some butter on medium. Toss in your pears, add sugar & cinnamon, and saute until they soften up a bit. Add the balsamic and simmer for a few minutes, until it has reduced and become more thick & gooey (but keep it mind it will firm up a lot more as it cools). Let cool a bit, then plate with some slabs of gorgonzola and serve with bread or crackers. You could also strain the pears and put them in a salad with crumbled blue cheese and walnuts, then use the reduced balsamic to make a dressing.


Torta Caprese


9 ounces dark chocolate, chopped
1 cup butter
¼ cup cocoa powder
1 tablespoon almond extract
1 ¼ cup sugar
1 ½ cups ground almonds*
6 eggs

*on grinding almonds, if you don't already have them pre-ground: don't just put them in a food processor and grind! they will turn into almond butter... i have learned from experience. add a little bit of flour and sugar to absorb some of the oil so you can grind it up fine without it forming a paste, and stir frequently to shake up the stuff clumping at the bottom.

Preheat to 350. Line and/or grease a spring-form pan.

Melt the chocolate and butter together over a double-boiler. Take off the heat and whisk in the cocoa powder, almond extract, and sugar. Mix in the ground almonds, then beat in the eggs one at a time. Pour into the pan and bake for about 45 minutes - take it out RIGHT when its firm on top, because it will be extra delicious if it's slightly gooey in the middle (like brownies). Cool and serve with almond whipped cream or icecream. Store at room temperature to preserve the texture - it will get much thicker and drier if you refrigerate it. Enjoy!

Spicy Sweet Potato Hash

Ok, so an improvised use-whatever-is-in-the-house vegie hash is not exactly haute cuisine, but this was so surprisingly delicious that I had to record it so I do it exactly the same way next time.



Spicy Sweet Potato Hash

1 sweet potato, diced into 1/2"ish cubes
1 small onion, diced
1/2 can black beans, drained of the gooey grossness
kale, chopped, a few big handfuls (it will reduce a lot when it cooks)
lots of regular chili powder
few dashes chipotle chili powder
moderate amount of cumin
moderate amount of cinnamon
salt & pepper
chopped cilantro/parsley
sour cream

Heat up just a little bit of oil in a nonstick skillet or preferable a cast-iron. Start the potatoes cooking on medium until they start to soften up (NOT fully done). Add the onions, turn up the heat, and cook for a few minutes until things start to get browned. add the black beans, kale, spices, and salt & pepper and cook until you've got a nice dark char on the potatoes, tasting and adjusting spices. at the last minute, stir in some cilantro (or parsley, for those unfortunate genetically challenged individuals for whom cilantro tastes like soap). Top with sour cream and enjoy!

Dilled Cous Cous Cakes with Artichoke Salad

The original recipe for this called for bulgur rather than cous cous, no mustard, and raw veggies rather than charred. I'm sure it would be good that way too... but not AS good. it also called for breading the cakes before frying, but I tried it both ways and found the sans-breading version more delightfully crunchy - just make sure you have a serious pan that won't stick (OMIGOSH I AM SO IN LOVE WITH MY NEW CAST IRON). The artichoke salad part of this was awesome and would be great stirred into pasta or cous-cous directly with some extra dill or mint.



Dilled Cous Cous Cakes with Artichoke Salad

1 cup water or veggie broth
2 tsp dried dill or 4 tsp chopped fresh dill
1 cup cous-cous
1 whole egg + 1 yolk
2 tbsp mayonnaise or yogurt
1 tbs grainy mustard
salt and pepper

1 can artichoke hearts, chopped
1/2 red bell pepper, cut into smallish chunks
1/2 medium onion, cut into smallish chunks
some feta, use your judgment but don't skimp

small bunch fresh mint AND/OR dill, chopped

1/2 cup plain yogurt (Greek would be good but not necessary)
2 tsp fresh lemon juice

Bring your liquid to a boil with the dill in it. Stir in the cous-cous, remove from heat, cover, and let sit for a few minutes, then fluff with a fork. Mix in egg, mayo/yogurt, mustard, salt & pepper. If it seems too wet to form into patties, stir in some breadcrumbs or flour. Pop it in the refrigerator while you prep the veggies, which will help it stick.

Heat up some oil in a nonstick pan (pref cast iron!!) Toss in the peppers and onions , salt and pepper them, and adjust the heat - you want it hot enough to char the veggies while maintaining some crunch, so don't stir them very often. Grilling a whole pepper and some onion slices and then chopping them would also be a good way to go. When they're ready, take off the heat and stir in the artichoke hearts and feta. You can stir some fresh chopped dill or mint into the salad, or save it to top the fritters.

Mix the lemon juice and yogurt.

Heat up some more oil in a pan on medium-high - if it's very nonstick use just a thin coating, if it's not so much add about a quarter inch layer. When its ready, take out your dough and form it into small patties, squishing to make them hold together. fry as many as will fit in the pan on both sides until brown (I found the almost black ones the most crunchy and delicious). drain a bit on papertowel if they're oily. Make a pile of artichoke salad, put some fritters on top, add some dollops of lemon yogurt and top with chopped fresh dill and/or mint. Enjoy!