Healthy spring rolls with peanut sauce

I always forget how much I enjoy these easy to make spring rolls. The last time we made them was for a party at our house, everyone loved them. I came across a partial package of spring roll wrappers while cleansing my cupboard of all the bad things I should no longer eat. Although the spring roll wrappers are essentially rice flour, they are thin and healthy when filled with plenty of veggies.

Although I planned to manipulate a recipe we've used before, I couldn't find which cookbook it was in. Hmmm, next on my list should be a cleansing of my bookshelves. I mainly wanted the dipping sauce recipe but decided to improvise. My improvisation turned out just as good, if not better.

Peanut Sauce
1/3 cup reduced fat peanut butter
1/3 cup water
2 tablespoons reduced sodium soy sauce
1 teaspoon honey
1 teaspoon sesame oil
1/2 teaspoon chili oil
2 tablespoons fresh cilantro
1 clove minced garlic

I used an immersion blender to puree all of these ingredients. You can also use a blender or food processor. The sauce is slightly thin and is loaded with a spicy, peanuty flavor. I could drink it with a straw!

For the peanut butter, I used the Smart Balance brand which has a better blend of poly-unsaturated and mono0unsaturated fats along with a boost of omega-3. Surprisingly, it tastes really good :-)

Last time we made the spring rolls we filled them with cooked vermicelli, beef, mint, and bean sprouts. Tonight, I decided to use beef, cilantro, lettuce, and roasted vegetables. There are so many combinations you can create -- I love meals like this.

I started by roasting 1/2 lb. asparagus, 1/2 red onion, and a couple carrots. I drizzled with a teaspoon or two of olive oil and roasted for 15-20 minutes in a 400 degree oven, until tender. Allow the roasted vegetables to cool before using.

For the meat, I used a lean 3/4 lb. flank steak which I marinated with a tablespoon of minced garlic, tablespoon of minced ginger, a couple tablespoons of the peanut sauce (see above). I let it set while the vegetables roasted, then turned the oven on to broil. Depending on the thickness of your flank steak, it may take 3-5 minutes per side to achieve medium. Allow the meat to cool for 10 minutes before slicing across the grain. And if you don't want to use meat, just substitute plain or roasted tofu.

You'll also need some fresh cilantro and lettuce to add to the rolls, just wash and pat dry. I used a mix of baby greens and they worked quite well.

So, once you have your veggies, meat, lettuce, and cilantro it's time to begin assembly. The spring roll wrappers are a Vietnamese dried version, which you can find in most Asian markets. Our Vietnamese friends have always advised us to 'buy the brand with the rose on the package'.



If you haven't worked with these wrappers before, you're in for a treat. You dip them one at a time into warm water for about 10 seconds. They begin to soften and by the time you're ready to roll it up, the wrappers are the perfect consistency (fully reconstituted). The package cost only .99 cents and probably contains 50 or so wrappers -- a bargain meal!



Wet a wrapper and place on your work surface. I begin by adding about 4 or 5 leaves of cilantro, two pieces of asparagus, a piece of carrot, a piece of onion, a strip of meat and a few leaves of lettuce. Place the mix on one half of the wrapper, leaving an inch of space all the way around. Begin rolling and fold the edges inward as you roll. The wrapper will automatically seal itself since the wrapper becomes a bit tacky as it dries. Repeat process about 20 or so times until you're out of filling.

If you don't plan to eat the rolls immediately, cover and store in the refrigerator. The spring rolls will dry out pretty quickly if left sitting out for too long.

Joe was happy when he came home and found this meal waiting for him. I served the spring rolls with a bit of fresh mango on the side. The spring rolls are satisfying, a nice mix of textures and flavors. It's a great way to add a bit of meat without going overboard, you get just a little in each bite.

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Citrus Quinoa with Roasted Vegetables

I've been meaning to cook with quinoa for quite some time. I bought a small amount of it in the bulk bin at Whole Foods a few weeks ago and hadn't gotten around to trying it out. With my recent focus on eating healthier, I figured it would make for a nice light supper along with some roasted veggies.

It's as though quinoa is becoming more popular as I'm seeing it popping up on more blogs. I didn't know much about it other than many vegetarians and gluten-free folks use it as an alternative grain. Until I researched it, I did not know that quinoa is considered to be a well-rounded food. In addition to containing a balanced set of amino acids, it is also high in protein, fiber, magnesium, and iron.

We go through a large amount of white rice in our house. We buy it in 10lb bags and eat it for nearly every dinner. My doctor mentioned that such starchy foods, especially in quantity, can negatively effect blood sugar and cholesterol. I've decided to remove white rice from my diet entirely. Quinoa is a perfect substitution for either white rice or couscous and is much healthier for you.



I didn't use a particular recipe for this dish, but instead went with what I had in the house. Feel free to use different vegetables or to change up the dressing ingredients.

Citrus Quinoa with Roasted Vegetables
1/2 lb. asparagus, trimmed & cut into 2" pieces
1/2 c. red onion, coarsely sliced
1 small bulb fennel, cored and sliced crosswise
1 clove garlic, minced
cooking spray (or olive oil)
3/4 c. quinoa
1 1/2 c. water
1 orange, zested and juiced
1/2 lemon, juiced
2 teaspoons honey
1 teaspoon low-sodium soy sauce
1 teaspoon olive oil

Preheat oven to 400 degrees. Spray a sheet pan with cooking spray and add aspragus, fennel, red onion, and garlic. Spray vegetables with cooking spray and bake for 12-18 minutes until vegetables are tender and beginning to brown/caramelize.

While vegetables are roasting, rinse the quinoa in water for 1-2 minutes. The outer layer of the quinoa can be bitter and thoroughly rinsing will remove this bitterness.

Place quinoa and water into a pan on the stovetop and bring to a boil. Cover and reduce heat, simmering for 15 minutes or until water is fully absorbed. Turn off burner and allow to cool for 5 minutes.

To prepare the citrus dressing, combine the orange juice, orange zest, lemon juice, honey, soy sauce, and olive oil. Whisk to combine.

Add the dressing to the quinoa then toss in the roasted vegetables, sprinkle with a few chopped fennel fronds before serving. Although I ate this immediately, allowing it to sit for a few hours or overnight will greatly enhance the flavors.

The quinoa reminded me of caviar. As it cooks, the grain becomes almost transparent like little fish eggs. Thank god it doesn't taste like fish eggs (I'm not a fan)!

The citrus dressing went well with the roasted vegetables I used. I liked the savory-sweet flavors in this dish, especially the fennel and orange combination. The clove of garlic was a bit overpowering for the quantity of quinoa, so I would likely reduce this by half or remove altogether.

Unfortunately, Joe was traveling for work and missed out on this creation. I think he would have enjoyed it, although he would have questioned why there wasn't any meat. The fennel and citrus would go well with a nice piece of grilled salmon. I'll have to try this next time!

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Strawberry Beet Green Salad with Roasted Tofu

Thank you to everyone for your recent kind words of support! I've been a mopey and grumpy person since learning of my high cholesterol and am starting to snap out of it. Today's weekly produce delivery gave me much needed inspiration and I crafted this wonderfully simple dinner tonight.

Tonight's star ingredient is the golden beet, sweet and earthy. My produce shipment also contained fennel, strawberries, oranges, baby lettuce, red onion, rhubarb, spinach, and asparagus all of which you'll see in the coming week.


My mother used to pickle red beets and to be honest it's how I think of beets ... pickled in a sweet/sour brine. Although I do enjoy my mom's pickled beets, my goal in using it tonight was to focus on the natural flavor and not to mask it with any flavoring.

I was happy to see the these wonderfully golden beets arrived with their leaves attached, so I decided to prepare the greens as well. For me, any type of green is best when it's blanched and tossed with a bit of balsamic vinegar. (a few strips of crumbled bacon pair well with greens too, but no bacon for me - at least not tonight)

I cleaned the greens and blanched for 30 seconds in boiling water then placed immediately into an ice water bath. Once cooled, I removed the greens to a colander to drain.

I peeled the beets and thinly sliced crosswise to create golden coins. The color is magnificent, truly a vibrant yellow. I blanched the beets for about 2 minutes or until they begin to become tender but still have some 'bite'. Place the beets into an ice water bath, then remove and drain. Using paper towel, pat them dry.

I squeezed the greens in my hand to remove any excess water then placed into a small mixing bowl. I added 1/4 cup thinly sliced red onion and a couple thinly sliced strawberries. Add about a tablespoon or so of balsamic vinegar and lightly toss to coat. I love the slightly sweet flavor of balsamic with the earthly greens and sweet strawberries. The onion adds a bit of crisp savoriness.

Mark of No Special Effects recently suggested that I use a ring mold for plating, so I decided to give it a try. I'm not one to get fancy with such things ... but figured why not. Unfortunately, I don't have a ring mold. And as luck would have it, I had emptied my recycling bin earlier in the morning. I made a tinfoil ring but then decided it was too flimsy and wouldn't work. So, I did what anyone else would do (at least, I hope so) ... I ran outside to my recycling bin and fished out a recently discarded tin can. I took it inside and thoroughly washed it, then removed the bottom to form a ring mold.

I filled the ring with the beet green salad then topped with a couple slices of the beets and a bit of strawberry as garnish. I added a few more beets to the plate and topped with a wonderfully good roasted tofu.



I've cooked with tofu a fair amount but have never roasted it. I looked through a few sites and saw that most people marinated it before baking.

Roasted Tofu

2 tablespoons reduced salt soy sauce
1 tablespoon canola oil
1 teaspoon sesame oil
1/2 teaspoon chili oil
2 cloves minced garlic
1 tablespoon minced ginger (I used pickled ginger)
1 green onion, just the white part minced
1/4 cup water
1 lb extra-firm tofu

Mix all the ingredients except the tofu in a small bowl. Slice the tofu in 1/2" slices and pat dry. Lay in the bottom of a baking dish in a single layer then pour the marinade over the top. Let it marinate in the refrigerator for at least 1-2 hours or overnight if you can. Half-way through marinating, flip the tofu.

Heat an oven to 400 degrees. Bake the tofu for 30 minutes, then flip the tofu pieces and bake an additional 30 minutes. The marinade will reduce and caramelize on the tofu.

Overall, it was a satisfying and flavorful meal. The vibrant colors made it even more enjoyable -- when food is pretty, it does taste better!

The beet green salad might be too simple for some. I liked the simplicity of it and felt the strawberries added a nice balance to the beets and greens. The tofu is fricken' incredible though -- a perfect dish for tofu newbies. Sometimes, the brand of tofu has a lot to do with whether you enjoy a tofu meal. I've noticed a great variance in flavor and texture from brand to brand. I used Mori-Nu and like it the best. It's silky smooth with minimal soybean flavor.

So, there you have it. A healthy meal that is quick to make and even tastes good!

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Braised Pork Chops & Granny Smith Apples

I rummaged around in my freezer to see what sort of meat might be lurking in the chilly bin. I found a package of pork chops which I don't remember buying recently, which meant it was time to use them up.

Normally, I fry pork chops with a few spices or fresh herbs but wanted to do something different. I like the sweet and savory combination of pork with apples, so decided to combine them in a braised dish.

I'm not sure why I bought granny smith apples last week. Actually, I shouldn't say that ... I do know why I bought them. I'm embarrassed to admit I like the color of them and how nicely they look in a bowl on my kitchen counter ... *sigh* ... I bought them purely for aesthetics and then felt guilty I might waste them.

Fortunately, this meal gets me one apple closer to ridding my kitchen of the granny smith's. Unfortunately, it gets me one apple closer to a bowl void of vibrant green color. On my kitchen counter I keep 3 bowls which hold a mix of potatoes, sweet potatoes, onions, garlic, and fruits. I love having everything on display -- I *love* looking at my food. Somehow, Joe puts up with me and my little quirks. However, he does take issue when I sometimes decide to mix bananas and garlic in the same bowl. He can be such a separatist at times.

I'm sure you're wondering from the photo of this meal if I'm going to consider it a success or failure. I'll admit that this dinner doesn't look appetizing ... kind of a brownish mess. But sometimes things that are ugly actually taste quite lovely. Lucky for me this is one of those times.

I internally debated about which spices to use with the pork and apples. Cinnamon leapt to mind first but seemed too blah, too much like apple pie (and nobody wants pork in their apple pie). I decided to go with a simple pre-mixed blend that I love with pork and figured would work perfectly with apples too, chinese five spice. The brand I use contains cinnamon, anise, star anise, cloves, and ginger. I decided to further bolster the flavors by including a bit of molasses and soy sauce with just a bit of sweetness from honey.

2 pork chops
2 tablespoons olive oil
1-2 tsp. chinese five-spice
1 granny smith apple (cored & cut in 12 slices)
1/2 onion, chopped
1 cup chicken stock
1 tablespoon dark soy sauce
1 teaspoon molasses
1 teaspoon honey
2 tablespoons butter
black pepper to taste

Begin by preheating the oven to 375 degrees. Rub both sides of pork chops with the five-spice blend and sprinkle with freshly cracked black pepper.

Heat a dutch oven on the stove. Add the olive oil, then add the pork chops. Allow the chops to get a nicely browned color. Cook for 2-3 minutes on each side then remove from pan.

Add onion and apples to the pan. Cook for 4-6 minutes until they begin to soften. Add remaining ingredients and scrape any stuck on bits from the bottom of the pan. Place the pork chops into the pan and cover with the apples.

Place covered pan into the oven and bake for 15 minutes or until pork chops are done. If you'd like the sauce a bit thicker, remove pork chops and reduce the sauce on the stovetop. I didn't mind the somewhat thin sauce (and was hungry, so didn't want to spend the time), but taking a few more minutes to thicken the sauce is definetly an option. Remember to check the seasonings to see if you need any further salt or pepper. The soy sauce added enough salt for me so I didn't add any extra.



I enjoyed how this turned out - finally, something I can do with granny smith apples! When I first added the ingredients to the pan, the flavors hadn't yet combined and I worried whether I was making a disaster. It smelled mostly of molasses and didn't seem all that appetizing. However, as the dish cooked in the oven the flavors blended to form a lightly sweet and rich sauce (the butter really pulls it all together).

It's important to note that I used dark soy sauce in this recipe. Dark soy sauce is thicker and richer than normal soy sauce. It reminds me of molasses and that's why I decided to combine the two. They both offer a richer and bolder flavor, but use in small doses.

I served the chops and apples over a bed of steamed rice. Overall, it also made for a quick and delicious one-pot dinner. The only thing I would try next time is to make it somehow 'prettier'.

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Empanadas filled with beef picadillo

Last night, dinner wasn't planned and in all honesty I anticipated reheating leftover pasta. As I finished up my work day, a StumbleUpon friend from Uruguay twittered that he had just eaten spicy empanadas. My stomach grumbled as my eyes lit up. I pinged him for more information. He pointed me to a recipe and I set to work making them :-)


I'm not sure why I am so 'shoot from the hip' with my cooking lately. I haven't been in the mood to plan or think things out, so seem to make whatever strikes me as interesting at a particular moment. I am totally disregarding my bookmarked recipes and am following a stream of consciousness approach. Not sure where this will lead me, but today it brings empanadas.

Every culture has a meat-filled pastry and so far I've made pirojki and my home state favorite, the pasty. Empanadas are common in Spain, Portugal, Caribbean, Latin America, and the Philippines. Each region creates its own version, some are fried while others are baked. The filling can consist of any type of meat and vegetable mixture, some even have sweet fillings. In all honesty, I've never met a pastry I didn't like.

The empanada is surprisingly easy to make, consisting of a simple dough and filling. I used a dough recipe which had high reviews from other users. Instead of making it by hand, I used my mixer to blend the ingredients and to knead the dough. In a matter of minutes I had a beautiful soft dough. The dough must rest for 1 hour before using and will amke ten 6" empanadas.

From the same site with the dough recipe, I found a beef picadillo filling that caught my eye. I searched around to understand what exactly constituted a picadillo -- basically, beef, onion, green pepper, tomatoes, spices, sometimes raisins, sometimes olives. Even Rachel Ray made a 30-minute version. Fortunately I had everything on hand. I adapted a recipe into the following:

Beef Picadillo

1 lb. beef, cut in 1/2" cubes
1 tsp ground cumin
1 tsp oregano
2 tablespoons olive oil
4 cloves garlic, minced
1 onion, chopped
1 small green pepper, diced
1/2 jalapeño, finely diced
2 tablespoons pimento, diced
1/2 c. water
3/4 c. tomato sauce (8oz can)
1 large potato, diced
1/4 c. chopped green olive
1/2 c. currants
salt/pepper to taste

Heat oil in a pan over medium heat. Add onion, green pepper, garlic, pimento and jalapeño. Saute for 4-5 minutes. Add beef, oregano, cumin, water, and tomato sauce. Cover and simmer on medium-low heat for 15 minutes.

Add potato and cover again, cooking an additional 15 minutes or until potato is cooked through. Remove cover and stir in chopped olives and currants. Boil until liquid is evaporated and mixture thickens. This took only 2-3 minutes, but the time will vary based on your cooking conditions. Season to taste. Set filling aside and allow to cool completely before using.

I removed the dough from the refrigerator and cut into 10 pieces. I rolled each piece into a 6" circle on a floured surface. The dough is soft and extremely easy to roll. Place 1/4 cup or so of the mixture onto one side of the circle. Fold the empty side of the circle over the top. Moisten the edge of the dough with a wet finger, then press the edges together. Using a fork, press down on the edges to crimp and to give them their trademark look.



Place empanadas onto a baking sheet and into a preheated 425 degree oven. Bake for 20-25 minutes or until golden brown. Cool on a baking rack.

The empanadas did not disappoint. The crust is thin, yet firm and tastes similar to a calzone dough. The filling is the star though, spicy and savory, with just a hint of sweetness from the currants. The garlic and bit of olive provide plenty of flavor to the tomato base. I couldn't have been happier and promptly ate a couple (or so) empanadas.

Fortunately, we had plenty left over so I just had one for breakfast with my coffee -- they are good at any time of the day!

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Spinach & paneer, a healthy vegetarian meal

Yesterday, I wrote about how to make paneer so today I'm going to show a dish using it as the main ingredient. Once again, I turn to Ms. Anjum Anand for inspiration and guidance. I've had a similar dish before in restaurants so was eager to try it at home. It is a combination of spinach and paneer in a creamy sauce with garlic, ginger, and spices. I also made a batch of naan to accompany it.

When Erin noticed the paneer recipe yesterday, she pinged me on Twitter to inquire about where I found the time to make these things during the week. I confessed about working from home, so I do have extra time that I would have otherwise sacrificed for a commute.

Last night, I was quite ambitious. I started cooking with the intent of only making the paneer, then I decided to make this spinach dish with it for dinner. Mid-way through I realized how good it would taste with naan, so I started a batch of that as well. I began cooking around 7pm and didn't finish until 10pm. A late dinner, but I had fun making it :-)

Once you have the paneer ready, this dish comes together quickly. Make sure to have all of the vegetables prepped and ready to go.

Spinach and Paneer
adapted from Indian Food Made Easy by Anjum Anand

2 12 oz. bags fresh baby spinach (approximately)
2 tablespoons vegetable oil
1 tsp cumin seeds
1 large onion, chopped
1 tablespoon fresh ginger, minced
1-2 green chilies, whole
2 cloves garlic, minced
2 tsp ground coriander
1 batch paneer cheese cut into 1" cubes
1 tsp garam masala
2/3 cup whole milk (or 1/2 cup heavy cream)

Heat a pot of water until boiling. Add spinach and cook for 2-3 minutes until fully wilted. Remove and drain. Blend the spinach until it is a smooth paste. I didn't do a very good job on this step and therefore my dish didn't turn out with quite the right consistency. Next time I will make it more smooth.

Heat a pan over medium heat. Add oil and cumin seeds, cook for 30 seconds. Add onion and cook 5 minutes or until translucent. Add garlic, ginger, and chillies (I used only one) - cook for an additional minute. The chili adds flavor but didn't make it spicy.

Add coriander, and salt to taste. Add spinach and stir. Add a few tablespoons of water if necessary to keep the mixture loose but not watery. I used about 1/4 cup water. Boil for 3 minutes.

Add paneer, garam masala, and milk. Stir and cook for a few minutes or until the spinach is creamy. Serve with naan or rice.



Aside from the flaw in not making the spinach smooth enough (which resulted in a not quite creamy consistency), it tasted great. I liked the punch of garlic and ginger in combination with the spinach. A healthy vegetarian meal that was filling but not too heavy. Oh, and the naan worked perfectly to scoop up chunks of paneer slathered in spinach!

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Vegetarian lasagna with sweet italian sausage

The title is a bit misleading, eh? Well, I had the best of intentions and set out to build a delightfully vegetarian lasagna. I ran to the store to buy missing ingredients and immediately set to work on the lasagna assembly. Mid-way through my tummy began to growl and before I knew it, I was crumbling sweet italian sausage on the top, as though covering it in a blanket of meat.


Lasagna is one of my favorite foods. I prefer using a combination of noodles and vegetables to create the lasagna's structure. This makes for a wonderful vegetarian lasagna (also a great way to sneak veggies to kids), but you can also dress it up with a bit of sausage if that suits your mood.

Over time I've slowly morphed my lasagna making process into an abbreviated version that I feel gives the same end result. I use 60% fewer pans and the lasagna is made 75% more quickly.

My 3 principles to making a quick, no-mess, delicious lasagna:

1. Don't precook the pasta -- no need to cook them and dirty another pan. Using a slightly thinned sauce along with fresh vegetables will provide enough liquid for the pasta to cook while baked.

2. Cut back on carbs and replace a few pasta layers with thin slices of sturdy vegetables like zucchini and eggplant. Slice vegetables thinly so they are able to cook during the lasagna baking time.

3. Crumble the raw meat on top so it cooks quickly and during the lasagna's baking time. As an added bonus, placing the meat on top has a delicious gravity effect. Juices from the cooking meat will go downward into the lasagna. This means more flavor in the lasagna!

Here are the ingredients I used to make this lasagna for dinner. Feel free to mix it up with your favorite ingredients, lasagna is fairly forgiving.

Vegetarian lasagna
1/2 lb. lasagna pasta (uncooked)
1 large eggplant, thinly sliced (1/8")
4 small zucchinis, thinly sliced (1/8")
3 cups shredded mozzarella
1 jar spaghetti sauce of your choice
1 cup milk
1 cup grated parmesan
2 cups ricotta
1 egg
1 tsp. dried basil
1/2 tsp. dried orgeano
3 sweet italian sausages with casings removed (optional)

The lasagna is constructed of alternating layers of sauce, cheese, pasta or veggies. For the sauce, in a bowl I mix 1 jar of spaghetti sauce with a cup of milk and 1/2 cup of grated parmesan. This creates a basic creamy tomato sauce that I like to think of as the rosé of pasta sauces.

In another bowl, prepare the creamy cheese layer by adding the ricotta, egg, basil, and oregano. Stir until blended.

Now, it's time to begin layering. I always begin with a thin scoop of sauce on the bottom of the pan, then a layer of pasta. For my pan, 3 and a half strips of pasta fit in one layer. I then topped with a thin layer of the ricotta mixture and sprinkled with a 1/2 cup of mozzarella, and finally a couple scoops of sauce.

I repeated these steps and created the following layers - remember between each layer you spread with ricotta, sprinkle 1/2 cup mozzarella, and coat with a couple scoops of sauce.

1. pasta
2. eggplant
3. pasta
4. zucchini
5. mix of any leftover pasta, eggplant, zucchini

As you go from layer to layer, keep an eye on how much cheese and sauce you have left so that you use it evenly throughout the layering process. You should have an excess 1 cup mozzarella to top the lasagna. I crumbled the sausage which had been removed from its casing on top of the lasagna. I then topped with my remaining mozzarella cheese and 1/2 cup parmesan cheese.



Bake in a preheated 350 degree oven for 1 hour. I like the top to be golden so I do not cover it at all while baking. Since cooking time may vary based on your ingredients, use a sharp knife to poke through the lasagna to see if it feels done. If the knife slides in easily without having to push through any uncooked layers, then it's done. Otherwise, bake an additional 15 minutes and check again.

It's important to allow the lasagna to sit for 15-20 minutes before cutting. The juices are still dancing around and haven't settled. The waiting time allows the lasagna to settle and makes serving it much easier.

I ate a huge piece and it was wonderful. The addition of sausage on top turned out to be a rather satisfying last minute addition!

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Fried tofu with pea shoot salad

I'm going to be honest and tell you that I did not want to cook anything tonight for dinner.

I woke up this morning with a stuffed up nose and throbbing headache. I forced myself to work today and when it came time for dinner, I didn't know what to do. I felt guilty about the 1/2 package of tofu I knew was sitting in the fridge for the past few days, so decided to muster the energy and make use of it.

When I opened the refrigerator I discovered an unopened bag of pea shoots staring back at me, begging for release from its confinement.


So, I decided not think about how tired I felt or how yucky I looked. I put on my happy face and threw up a pot of rice to begin cooking. I also started a cast-iron pan with about an inch or so of vegetable oil in which to deep fry the tofu.

Fried tofu is something we order quite often while dining out. My favorite is when it's fried then tossed with garlic, jalapenos, and plenty of salt. It's crispy, salty, and spicy ... very tasty.

I used firm tofu and sliced it into 1/4" slices then patted dry on paper towel. I cracked an egg into a bowl and whisked it with a tablespoon of water. On a plate, I placed about 1/4 cup of flour to dredge the pieces of tofu.

While I waited for the pan to heat up, I sliced a jalapeno and green onion for garnish. The oil looked about ready and I dropped half of the green onion (white part) and a few pieces of japapeno into the oil to season it. I then dipped each piece of tofu into the egg mixture, then into the flour. I coated it generously with flour then shook lightly to remove any excess.

Carefully place tofu into the hot oil. Fry for several minutes on each side until it is golden brown. Remove from pan and place onto paper towel to drain.

Next, I moved on to the pea shoots. We find them readily available in our Asian market. As the name implies, they are the small shoots of a green pea plant, tender and crisp with a sweet pea flavor. I absolutely love them.



I rinsed and drained the pea shoots. Normally, we stir-fry the pea shoots but I didn't want to mess up another pan. Instead, I tossed them with a drizzle of soy sauce and sesame oil. I like this combo as a simple dressing. You could also add a bit of rice vinegar, minced garlic or ginger.

I placed the salad and a scoop of rice on a plate, then topped with the tofu. I sprinkled the tofu with the sliced jalapeno, green onion, and some salt. I stood there and looked at the final product and it instantly made me feel better. After a bit of photography, I took my first bite. The light, fresh pea shoot salad balanced the fried tofu, so it didn't feel heavy. I missed not tossing the tofu with a bit of garlic, but it was good regardless.

You'll find an instructive and fun video on frying tofu from the White On Rice Couple. Todd and Diane walk you through the steps and also show you how to make tofu fries and mojo tofu! They are definetly my latest 'food blog crush'.

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Creamy lentils and rice (khicheri)

Another Anjum Anand recipe - shocking, isn't it?

In my Internet travels this morning, I discovered Is My Blog Burning? made a massive overhaul to the site design. It's so much easier to use when finding blog events and now offers forums/foodie search engine. I noticed Cook Sister! is hosting this month's Waiter, there's something in my ... food event and it's focused on Pulses (i.e. legumes). It reminded me of an Anjum recipe I wanted to try, so I decided to whip it up for lunch today and to submit it for the food blog event.

The dish is called Khicheri and is a common Indian dish, a porridge-like dish made of rice and lentils. It's healthy and easy on the digestive system, often used for both the elderly and young, as well as part of a detoxification diet. Eating this dish as every meal for 3 days is said to cleanse and purify your body.

The recipe can be found on the BBC website and I've posted the ingredients below with my instructions.

Khicheri
35g/ 1 1/4 oz white basmati rice
35g/ 1 1/4 oz mung beans/lentils
1 rounded tsp ghee (or butter)
1/2 tsp cumin seeds
1/2 small onion, chopped
1 green chilli, whole
1/2 tsp chopped fresh ginger
1/2 garlic clove, minced
salt, to taste
1/4 tsp ground turmeric
400ml/14fl oz water
1/4 tsp garam masala
1/2 tsp freshly ground black pepper

Begin by rinsing your rice and lentils until the water runs clear. Cover with water and soak for 30 minutes, then drain. I buy my dried legumes in bulk and when I have only a small quantity left, I throw them into a common jar. It creates a mixed lot of legumes that I eventually toss into a soup. I dipped into my jar for this dish and used a mix of lentils and split peas.



Heat a pan over medium heat and melt the ghee/butter. Add cumin and toast for 20 seconds or until they begin to change color. Add onion, garlic, ginger, and chilli (just toss the whole chilli into the pan). Cook until onions begin to turn translucent. Add water and turmeric, simmer for 20 minutes, stirring occasionally.

The ingredients will thicken as the rice and lentils cook to form a risotto/porridge-like consistency. Stir in garam masala and pepper to finish. Makes 1 serving, about 1 cup.



Since the peas have a slightly longer cooking time than lentils, they were a tad al dente but I didn't mind. Adding a bit more water and cooking for a few extra minutes would have resolved this.

I served with a bit of fresh cilantro and an extra pinch of garam masala on top. The kicheri is creamy and wonderfully flavorful. The chilli pepper adds a nice spicy heat that fills your mouth. I found it to be a pleasant level of spice, not too much but enough to warm things up! It made for a perfect sized lunch, filling yet not too heavy. I always feel satisfied after eating food with plenty of spice.

I can see how khicheri could be used to detoxify the body. While I realize a single serving may not erase my poor eating habits this past week, I certainly hope it's enough to negate the 1/2 roll of Girl Scout Thin Mint cookies I had for breakfast :-)

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Savory green rice makes a perfect meal

This week I've been thumbing through another cookbook, formerly lost on my bookshelves. I received it several years ago as a gift and remember reading through it at the time. I'm not sure why it never clicked with me back then, but this week I've been intrigued by quite a few of its recipes. Written by Ken Hom of PBS/BBC series called "Great Food", Travels with a Hot Wok explores Asian fusion cooking.

Although the book has a few editorial issues (many incorrect page number references), it does deliver many interesting dishes like Broiled Asian Crepinettes, Malaysian-inspired Vegetable Pancakes, and Crackling Rice-Paper-Wrapped Fish. Published in 2000, you can buy slightly used copies for a mere dollar or two via Amazon.

I've earmarked several pages and decided to make this one last night for dinner. It's one of a few recipes in the book which did not have a picture, so my curiousity got the best of me. The recipe is packed with a variety of savory items and is cooked in a fried-rice style.

Green Rice
2 tablespoons peanut oil (or vegetable oil)
1/2 lb. onion, finely chopped
2 tablespoons minced garlic
3 tablespoons finely chopped shallots
6 tablespoons finely chopped scallions (green onions)
2 green chilies seeded and finely chopped
2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon freshly ground pepper
4 tablespoons finely chopped fresh cilantro
2 cups uncooked long-grain rice
2 1/2 cups water

Using the rice and water, prepare rice either in a steamer or on the stovetop. Ken recommends preparing the rice at least 2 hours before it is needed or even the night before. When making a fried rice like this, it's best if the rice has had time to cool and firm up a bit, so it doesn't turn to mush. I prepared mine in a rice cooker and used it within 45 minutes.

This dish comes together quickly once you begin cooking. Begin by prepping all of your ingredients. I used one small bowl for my spices and a larger bowl for all of the chopped items.

Heat a wok or large frying pan over high heat until hot. Add oil. Once it begins to smoke add the onions, garlic, shallots, scallions, chilies, sugar, salt, and pepper. Stir-fry for 3 minutes. Then add rice and stir-fry for 5 minutes longer. Toss in cilantro and serve.

The rice can be served hot and works nicely with grilled meat. If allowed to cool, the rice makes for a wonderful cold salad as well.



We enjoyed this dish quite a bit, Joe told me several times how much he liked it. The rice is visually appealing with the contrast of white rice against the vibrant green of onions, peppers, and cilantro. Although it may appear subtle, the flavor is strong and savory. My taste buds tingled as the first bite passed my lips. Garlic, onions, shallots ... slightly mellowed by the addition of sugar. The cilantro added a bit of brightness to the overall dish.

Tonight, we will be having the green rice leftovers but I expect it to taste even better now that the flavors have had a chance to further lock themselves into the rice.

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Classic northern chicken curry

For last night's dinner, I decided to try a curry dish from Anjum Anand and selected the classic northern chicken curry from her website. I love chicken and just like Peter from Kalofagas, I am also a thigh man and used this particular cut in creating this wonderful dish.

One of the mysteries for me about Indian food has always been, "what's in it?". The spices tend to be warmer spices like cinnamon and cloves, but I never really understood what else went into the pot. I've come to discover that freshly pureed tomatoes are a common component to making a curry. Aside from this, it's really a matter of spices, cooking method, and the meat.

Classic northern chicken curry
view recipe at AnjumAnand.co.uk

This curry starts by heating a pot with oil and adding the whole spices to snap and pop around for a few seconds before adding the onions to brown. Anjum provides clear instructions, "cook until a rich golden brown, stirring often, around 10 minutes." I found that the timing she provided to be 100% accurate, which isn't always the case when following a recipe. It was clear that these recipes were tried and true.

If I overly simplify the approach to making curry, it goes something like this:

1. Quickly toast whole spices in oil
2. Add and brown savory items, like onions and garlic
3. Add tomatoes and powdered spices, allow to reduce until dry
4. Add meat and water, cook until done and liquid reduced by half
5. Stir in aromatic spices, like garam masala and fresh coriander/cilantro

During step #4, the curry looked something like this as it bubbled away:


I took Anjum's suggestion and allowed the curry to cook slowly over a lower heat. She stated the slower it cooked, the better it would taste. Instead of 30 minutes or so, I let it cook for nearly an hour. The sauce thickened and took on a deep, rich color. The entire house smelled absolutely amazing.



The resulting dish was delicious. The chicken was tender and blanketed in the spiced curry. I think the reason I enjoy Indian food so much is that the 'warm' spices are so soothing while also providing a punch of flavor. It's exciting and comforting all in one bite.

I served the curry with both steamed rice and my freshly made naan. I don't know what else to say ... Anjum remains my new food crush. There are a few other interesting recipes I've seen which I'll be trying in the weeks ahead. Hopefully, I won't bore you with my Indian food fascination. I'll make sure to throw in a few other dishes here and there to mix it up :-)

You might also like these posts:
Naan two ways
Anjum Anand is my new food crush

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Adventures in Indian cookery, Egg Korma

I haven't participated in any food blog events for awhile and have been feeling a bit rusty. I came across Taste & Create hosted by For the Love of Food and fell in love with the idea. The event pairs two food bloggers together and each must visit the other's blog. You find a recipe from the other person's blog and make it, then blog about it.

This month I am paired with Shella from Kitchen Art. I visited her site and found many interesting Indian dishes all of which are new to me. I love Indian food but aside from a few prepared mixes have not cooked Indian food from scratch previously. My mouth watered as I clicked through the recipes but when I came across the Egg Korma I knew I had found the recipe for me.

Shella admits that she 'stole' this recipe from a colleague's wife and I'm glad she did. Boiled eggs are the heart of this dish and I love using eggs. I've already had a few people point out the fact that I tend to favor eggs. I can hardly wait to find out my cholesterol level when I visit the doctor next.

The ingredients for the dish are common to most kitchens. I did not have garam masala and had to pick that up. It's an amazing spice blend that I will be using alot in the coming months. I used some to season a soup the other day and it a great flavor. You'll also need onions, tomatoes, boiled eggs, a few spices, fresh ginger, and garlic. The full recipe and instructions can be found on Kitchen Art's site.



The only ingredient I substituted was the mustard seed. I thought I had some but when I started to cook, I did not. I used an equivalent amount of ground mustard.

I felt as though I was cooking a bit blindly, not knowing how this dish was to come together. As I cooked the onions and tomatoes, I started to doubt how it would turn out. At this point, it's a pinkish mess and unlike anything I've seen before. But once I added the ground spices, it took on a magical vibrant yellow from the turmeric. The aroma given off by the garam masala was warm and intoxicating.

Then, it was time to add the eggs. I feared the yolks would all fall out but surprisingly none of them did. I gently tossed it all together and it was quite beautiful to behold.



The real test came when I took a bite. The warmth of the spices relaxed me and put a smile on my face. I used one chili pepper and could have used much more. It wasn't too spicy and I like hot food. The eggs absorbed the spices and worked well with the spices used. Plenty of garlic and onion added to the savory mix.

I will try this again and will explore more of the recipes at Kitchen Art.

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Rigatoni, white beans and browned butter

Last night's dinner turned out phenomenally well, a creamy mix of rigatoni and white beans. The most amazing part was the sauce naturally created from the starchy pasta and beans combined with browned garlic butter.


I intended to make this using penne but realized the penne I recently bought was very small for some reason. I wanted a larger shape and found a bag of rigatoni instead. I cooked it to al dente and drained, reserving about 1 cup of the hot pasta water.

In a large pan, I melted 4 tablespoons butter with 1 tablespoon extra-virgin olive oil. I let the butter cook over medium heat until it bubbled and turned a light shade of brown, then I added a clove of minced garlic and 1 can drained (but not rinsed) white beans. Stir to combine and allow to cook for 1-2 minutes.

Add 3 tablespoons roughly chopped fresh sage and 1/2 cup sliced roasted peppers. Add the pasta to the pan and toss to combine. Add the reserved pasta water and stir pasta until the water is reduced. Season to taste.

The creamy bean texture combined with the browned butter made for a flavorful and wonderful sauce - with sage and garlic, you can't go wrong. Unfortunately, there aren't any leftovers ... mostly because I kept picking pieces of pasta out of the pan each time I walked through the kitchen after dinner. I really REALLY liked this.

Rigatoni, white beans and browned butter
3/4 lb. rigatoni*
1 can white beans, drained but not rinsed
4 tablespoons butter
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
3 tablespoons chopped fresh sage
1/2 cup sliced roasted peppers (from jar, packed in oil)

*I used about 3/4 of a 1lb bag -- I think you could round this up and use the whole pound.

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Do not call my sandwich a 'McPanini'!

Do not call this an 'Egg McPanini' or I'll kick you in the bum! This panini is a culmination of all the things I craved yesterday and is not my interpretation of a McDonald's breakfast sandwich.

The sandwich consists of fresh herbs, cheese, veggies, and eggs on a strong chewy bread. I used my freshly made ciabatta and it worked perfectly. The sandwich turned out to be a whole basket full of adjectives ... sweet, savory, soft, salty, crispy, crunchy, juicy, creamy, etc.

And, I love that paninis make for such an easy to make meal, whether it's breakfast, lunch or dinner! Here's a photo of my chubby sandwich before it hit the grill:



As you can see, the goal is to slice your bread in half, then begin layering in the ingredients. Paninis do require the use of a sturdy European style bread, so don't attempt this with Wonder Bread. Ciabatta is the traditional bread for panini and it does work the best.

When layering the panini ingredients, I only have one main rule. I think of cheese as the melty glue that holds everything together as it cooks. Due to this, I place half the cheese on each slice of bread. After this point, it's a free for all on how you wish to stack it up.



I have a hard time calling a sandwich a 'recipe', so here are the ingredients I used to construct my panini:

Breakfast (or anytime) panini
2 eggs
1 green onion
2 slices bacon, cooked
8 fresh basil leaves
4 cherry tomatoes (or a few tomato slices)
6 slices mozzarella
1 tablespoon grated parmesan
1/4 cup roasted red peppers (in oil)
1/2 cup fresh greens (arugula, sprouts, spinach, etc.)
2 tablespoons extra-virgin olive oil
1 4" wide section of ciabatta, sliced horizontally
Salt and pepper to taste

To create the egg omelet, I beat two eggs with a fork and added a chopped green onion. Fry in a skillet until cooked. You can flip it like an omelet or scramble, just try to keep it in a few pieces at most. If you scramble it into small pieces then it will be hard to stack in your panini.



Before closing the sandwich, I sprinkle with salt and pepper, then give a good drizzle of extra-virgin olive oil - about 1 tablespoon. Slap the two sides of the sandwich together and prepare to grill it up.

The secret here is that you don't need a panini maker. Yes, I have one but let's face it, this isn't rocket science. A panini is a pressed, grilled sandwich. You can place the sandwich in a skillet while using another heavy skillet to place on top of the sandwich while it cooks, you can use a bacon press if you have one, or you can even exert force with the back of your spatula.

I preheated the panini maker, then drizzled the top of the bread with a tablespoon of olive oil before shutting the lid. Sometimes, I sprinkle the top with fresh rosemary or minced garlic before closing the lid. I pressed down for 30 seconds to flatten the panini. Juices that aren't captured by the bread run out and sizzle on the grill -- from the sound, you know it's going to be good. It took about 3-4 minutes to get all melted and crispy. Remove, slice and EAT!

The panini started off as a quick dinner idea last night, but the end result caught me off guard. It tasted so much better than anticipated and that's why I'm writing about it here. The combination of flavors and textures were gratifying after a long day of work. My favorite toppings are the basil (it's a must-have) and the roasted red peppers. These two flavors worked so well with the egg and cheese.

Unfortunately, last night's panini was the last of ciabatta bread. Sad. I need to make a grocery run before I can make any more bread -- maybe, I'll do that tonight, so I can make more paninis!

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My fish finale: chinese-style steamed fish

Tonight was the final night of dining on our Kampachi. I felt inspired by Chinese-style steamed fish dishes and wanted to try my best to replicate the technique. Just last weekend, we had a steamed Rock Cod and I loved how it was prepared, simple and full of flavor. The secret is in the soy-based sauce which uses green onions, cilantro and ginger.

I prepared a bamboo steamer with a layer of romaine lettuce, any type of leafy green would work well. The goal is to create a layer beneath the fish so that it does not stick, yet steam is allowed to pass through. On top of the romaine, I place chopped green onions, cilantro and ginger, about 1/4 cup of each. I took this photo before the cilantro was added, but I did add it eventually :-)



Place the fish filet on top of the prepared bed, then steam for 5-8 minutes or until opaque. It's just that simple.

Now for the secret sauce. When eating dim sum and last weekend while having the steamed fish, I've come across this special soy dipping sauce served with some dishes. It tastes so good that I could drink it with a spoon. It's soy sauce, but it has onion and other flavors in it too -- as Emeril would say, it's kicked up a notch.

When preparing steamed fish, the sauce is poured over the cooked fish, then hot oil with onion and ginger is poured over the fish. This mix of onion and ginger blends with the sauce to create an amazing flavor. It seems that the sauce is prepared from basic ingredients, each person putting their own spin on it. Here's mine:

Secret sauce
3 tablespoons soy sauce
2 tablespoons dark soy sauce
1/2 tsp. sesame oil
2 tablespoons sugar
1/2 tsp. red pepper flakes
1/4 cup loosely packed cilantro

Heat this mixture, either in a microwave or on the stove, until hot. Place cooked fish on a platter and pour this sauce over the top. In retrospect, this made alot more sauce that needed for my little filet. If steaming a whole fish, this would be the perfect amount.

In a sauce pan, heat 2 tablespoons vegetable oil until smoking hot. Add 1 chopped green onion and 1 tablespoon minced ginger. The flavors will burst into the oil, cook for 10-15 seconds then pour immediately over the top of the fish. Serve and enjoy!



The fish turned out perfectly -- it was firm to the touch. At first, I worried that it was overcooked because it did feel really firm. I wondered if I had screwed it up (and feared a ruined meal). However, when I took my first bite all of my fears vanished. The fish was tender and soft, practically melting in my mouth. The sweet and savory sauce matched nicely with the mild fish. I served the meal with steamed rice and my infamous stir-fried romaine.

The sauce turned out pretty good too -- not quite the same as the restaurant, so I'll work on it a bit more. Maybe a little less dark soy sauce. Don't get me wrong, I still scooped up extra sauce and slathered it over my rice. It was still pretty dang good.

The steamed preparation was the perfect end to a wonderful fish experience. I've enjoyed exploring my little Kampachi friend and would gladly use it again. It's mild, buttery, and rich. Next time tough, I might just buy the fillets and not go through the hassle of filleting the fish myself. Rachael Ray would agree that this would be a shortcut opportunity to save me time in preparing a quick and simple dinner. And, I'm not gonna argue with her -- she would clearly be able to kick my butt.

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Kampachi sampler trio: nigiri, spicy roll, and ceviche

As I mentioned in an earlier post, I received a Kona Kampachi to review and I'm doing my best to try it as many ways as possible. Tonight's dinner took advantage of the fish's freshness and used the Kampachi in its raw form. I made sushi nigiri, a spicy Kampachi roll, and a mixed citrus ceviche.

The fish arrived today and I wanted our first meal to be sushi. Joe loves his raw fish so I knew he wouldn't complain. I figured I could also throw in a ceviche (and use up some of our lemons/oranges).

The ceviche came together based on ingredients we had in the house. It's simple and doesn't require a recipe, just a mix of acidic juice and raw fish. The end result was tangy with a sweet edge. Joe loved it.

Mixed citrus ceviche
2 lemons
1 lime
1 orange
2 tablespoons minced fresh ginger
1/4 cup thinly sliced sweet onion
1 small red chili, seeded and sliced
1/4 cup fresh cilantro
1 cup chopped raw Kampachi (or other quality fish)

Juice the citrus fruit and place into a glass bowl. Add the ginger, chili and fish. Allow to sit for 2 hours. Add cilantro and serve.



The ceviche was primarily for Joe, but the spicy roll was for me. When we go out for sushi I always get a spicy tuna roll. My preference is when the roll contains a chunk of crunchy cucumber. The roll is spicy, sweet, crunchy and soft. I love the mix of flavors and textures. I adapted a recipe from Emeril and it turned out just as I wanted (aside from the poor rolling). Alton provided the sushi rice recipe that I used to roll the fish.

Spicy Kampachi sushi roll
1/4 cup mayo
1 tablespoon chili sauce
1/2 tsp. sesame oil
1/2 tsp. chili oil
1 Japanese cucumber, quartered lengthwise
2 sheets Nori
3/4 cup chopped Kampachi (sushi-grade fish)
2 tablespoons toasted sesame seeds
2 cups prepared sushi rice

Mix the ingredients together to blend. Using a half piece of Nori, cover it with the sushi rice, then flip over. Place a piece of cucumber lengthwise on the Nori then place 3 tablespoons of the spicy tuna mixture along the cucumber. Roll to form, then sprinkle with sesame seeds. Makes 3-4 rolls.