cauliflower alfredo

I found this in a Cooking Light magazine, and it was a huge hit with the kids. M's eaten this for either lunch or dinner now for more than a week! The cooked cauliflower makes for a more luscious, healthier, but still creamy alfredo sauce.

cauliflower alfredo
makes 8 servings

1 lb uncooked fettucine (or spaghetti/linguine)
6 cups chopped broccoli
6 cups chopped cauliflower, divided
2 tbsp flour
2 cups chicken stock or broth
6 garlic cloves
1 1/3 cup milk
3 tbsp unsalted butter
2 tsp freshly ground pepper
2 tsp grated lemon rind
2 tsp lemon juice
1 tsp salt
4 oz Parmigiano Reggiano cheese (divided, about 1 cup)

Cook pasta according to package directions. Add broccoli and 2 cups cauliflower during the last two minutes of cooking, drain.

Place flour in a large saucepan. Gradually add stock, stirring constantly with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Add remaining 4 cups cauliflower and garlic. Bring to a boil, cook 15 mins or until very tender.

Place cauliflower mixture in a blender (or use an immersion blender). Return cauliflower mixture to pan. Add milk, butter, pepper, juice, salt and 2 oz cheese. Reduce the heat to low and add pasta mixture and lemon rind; toss well to coat noddles. Sprinkle with remaining cheese.

Asian cabbage salad

something to make when you don't want to do too much work, but still want a scrumptious "Asian" salad.

asian cabbage salad
serves 12
 
1/2 head of cabbage, sliced thinly
3 green onions, sliced on bias
1/4 cup chow mein noodles
1/4 cup sliced almonds

For sesame miso vinaigrette
(makes 1 cup)

1 tbsp sesame seeds
2 tbsp white miso
2 tbsp toasted sesame oil
1/2 cup rice vinegar, preferably seasoned
6 tbsp (1/4 cup + 1/8 cup) neutral vegetable oil (like canola)
2-3 tsp honey
dash of soy sauce

Sprinkle the sesame seeds into a small skillet over medium heat. Cook, shaking the pan frequently, until the sesame seeds have darkened and become fragrant, just a few minutes. Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn.

Use a fork to whisk the miso and sesame oil in a small jar fitted with a lid until smooth. Add the vinegar, vegetable oil, sesame seeds, honey and soy sauce. Close lid tightly and vigorously shake to emulsify the dressing. Store it in the refrigerator for up to 2 weeks.

Toss the cabbage with 1/4-1/2 cup of the dressing until evenly coated. Sprinkle green onions, chow mein noodles and sliced almonds on top. (No need to mix, as you serve the salad, the smaller pieces will naturally get mixed in; otherwise they all end up on the bottom.)

vietnamese pork noodles (bun)

My latest craving is nothing but Vietnamese food, so this was my attempt at making it at home. So yummy!

Vietnamese Cold Pork Chop Noodles (bun)
serves 4

For pickled carrots/daikon:
1 cup distilled white vinegar
1/2 cup white sugar
2 small carrots, peeled and cut into matchsticks
1 small daikon radish, peeled and cut into matchsticks
1 tbsp fresh cilantro, chopped
1 thai chile pepper, seeded and chopped (optional)

For pork chops:
1 small shallot, finely chopped
1/3 cup (packed) light brown sugar
1/4 cup fish sauce
2 tbsp unseasoned rice vinegar
1 tsp freshly ground black pepper (optional)
4 1" thick-cut bone-in pork chops, (2.5 lbs total)
1 tbsp vegetable oil
kosher salt

For nuoc cham sauce:
6 tbsp fresh lime juice (3 limes)
3 tbsp fish sauce
1/4 cup sugar
1/2 cup warm water
1 garlic clove, forced through a garlic press or smashed, and finely minced
2 small, thin fresh red or green chiles, seeded and chopped (optional)

For noodles:
1/2 head lettuce, sliced thinly
1/2 cucumber, sliced
1/2 bunch cilantro, chopped
1/2 bunch scallions, chopped
1/2 cup peanuts, chopped
8 oz. white vermicelli noodles (rice sticks)

Prepare pickled vegetables: Heat vinegar and sugar in saucepan over low heat until sugar is dissolved. Remove from heat and refrigerate to cool. Place daikon and carrot in glass jar with the cilantro and optional chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.

Prepare pork chops:
Whisk shallot, brown sugar, fish sauce, vinegar and pepper in a shallow dish. Using a fork, pierce pork chops all over (to allow marinade to penetrate faster) and add in marinade in dish. Turn to coat. Cover and let pork chops marinate at room temperature, turning occasionally, for 20 mins, or refrigerate if not cooking until later.

Prepare nuoc cham sauce: Combine all ingredients in a jar until sugar is dissolved.

Cook pork chops: 
Remove pork chops from marinade, scraping off excess. Heat oil in a large skillet over medium-high heat. Lightly season pork chops with salt. Cook until browned and cooked through, about 4 mins per side. Let pork chops rest 10 minutes before serving. Slice into thin pieces to place on top of noodles.

Cook noodles:
Boil 3 quarts of water, add noodles and cook for 3 mins. Drain and rinse with cold water.

Assemble noodle bowl: Place toppings, slices of pork chop, and pickled vegetables on top of noodles. Pour 1-2 tbsp of nuoc cham sauce over, and mix to combine. Enjoy!

 

red bean nien gao (mochi cake)

happy chinese new year. This is about the only thing my family ever did/does to celebrate :)

red bean nien gao
makes one 9x13 pan, or 2 loaves

1 lb sweet glutinous rice flour (e.g. Mochiko, or the bag with the green text in Asian stores)
3 eggs
1/3 cup vegetable oil
2 cups milk or water
1 cup sugar
1 can sweetened red bean
1/2 cup chopped walnuts (optional)

Preheat your oven to 350 degrees and grease a 9x13 pan or 2 loaf pans with oil. Sprinkle some of the rice flour on the pan(s) as well.

Mix together all the ingredients except the red bean paste.

Stir in the red bean paste and walnuts, if using.

Pour into pan(s) and bake for 45-60 mins. Cake is done when you can insert a knife cleanly.

Slice into squares or rectanges (like a lemon bar) and serve. Best warm or at room temperature. Great to toast in the oven in the morning, too!

sweet soy chicken

made this on a whim the other night and it was a nice change from our usual chicken. 

sweet soy chicken
makes 4 servings

3-3 1/2 lbs chicken thighs, wings, or drums
1/4 cup packed dark brown sugar
1/4 cup soy sauce
2 tbsp dry sherry, white wine or sake
4 garlic cloves, minced

Place all ingredients except the chicken in a resealable plastic bag and stir to combine. Add the chicken, seal (pressing out any excess air), and turn the bag to coat the chicken evenly. Place in the refrigerator and marinate, turning occasionally for at least 2 hours or overnight.

Heat the oven to 375. Bake chickens for 45-60 mins or until 165 degrees (wings will cook much faster!).

tofu grain bowl

the husband scoffed at this meal's healthiness a bit when he first saw it, but he and both kids were stuffing their faces, it was so delicious!

tofu grain bowl (with kale and broccoli) - adapted from Sunset magazine
makes 10 servings

Grains
2 cups farro
6 cups water
1 tsp curry powder 1 tbsp olive oil

Toppings 16 oz (2 pkgs) extra-firm tofu, cut into 1 in cubes
1 1/2 tbsp soy sauce
1 1/2 tbsp canola oil
1 bunch tuscan kale, roughly chopped
4 small heads broccoli, chopped
2 tbsp toasted sesame oil, divided
1 1/2 tsp sea salt, divided
2 tbsp sesame seeds
2 firm-ripe avocado, peeled and cut into 4-5 wedges each (optional)
1/2 tsp smoked Spanish paprika (optional)
1/2 cup toasted pine nuts or pumpkin seeds
1/2 cup scallions, chopped (optional)

Miso Sauce
3/4 cup tahini
1/4 cup white miso
1 tsp toasted sesame oil
1 tsp cider vinegar
1 tbsp chives or scallions, finely chopped

Cook grains: Combine farro, water, curry powder and olive oil either in a medium saucepan or rice cooker and bring to a boil. Cover, reduce heat to a simmer (if using a saucepan) and simmer, covered, until tender for 1 hr.

Meanwhile, start toppings: Preheat oven to 400. On a small rimmed baking sheet, toss tofu with soy sauce and canola oil. Bake, turning once, until golden at edges, about 20 mins. Turn the oven to broil and then bake until browned and crisp, 5-10 mins.

Put kale and broccoli in steamer baskets in a saucepan (I put the kale on one side and the broccoli on the other) with 1/2 in water. (Use saucepans and water alone if you don't have steamer baskets). Bring kale and broccoli to a boil over high heat. Reduce heat to medium and cook until vegetables are bright green and tender-crisp, 3-5 mins. Drain.

Pour the kale into a medium bowl. Add 2 tsp sesame oil and 1/2 tsp salt. Toss to coat. Remove from bowl and set aside. Pour the broccoli into the same bowl you used for the kale. Add 3 tsp. sesame oil, 1/2 tsp salt, and the sesame seeds. Toss to coat.

Sprinkle avocado (if using) with paprika and remaining 1/2 tsp salt. Set aside.

Make miso sauce: In a medium bowl or food processor, whisk together sauce ingredients with 3/4 cup water until smooth. Set aside.

Spoon farro into bowls. Arrange separate portions of tofu, kale and broccoli in each and tuck in an avocado wedge (if using). Spoon about 1/4 cup sauce onto each bowl. Sprinkle bowls with pine nuts and any chopped fresh herbs, if you have some on hand.

minimalist's roasted salmon

was searching for a last-minute, new way to cook salmon and this was an amazingly delicious surprise.

butter roasted salmon
makes 8 servings

4 tbsp (1/2 stick) butter
4 tsp minced herbs (dill, thyme, ??)
1 1/2 - 2 lbs salmon fillet
salt, to taste
lemon wedges

Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 3-5 minutes, until the butter melts and the herb begins to sizzle.

Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven. Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.

Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Sprinkle lemon wedges over the fillet and serve.

sauteed kale with garlic

so simple, you probably don't need a recipe, but I always somehow don't get it quite right.

sauteed garlic kale
makes 6 servings

1/2 bunch of kale, chopped
4 cloves garlic, minced
1/2 lemon, juiced
salt, to taste

Heat oil in a pan over medium heat. When oil is hot, saute garlic until fragrant, about 1 minute.

Add kale and saute, using tongs to stir every so often until wilted. Season with salt, to taste. Squeeze lemon over the kale and mix to combine.

Remove from heat and serve.