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!).
Wednesday, January 27, 2016
Sunday, January 24, 2016
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.
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.
Thursday, January 21, 2016
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.
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.
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.
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