Baby Kale Saute

Baby Kale Saute

3 large garlic cloves, thinly sliced (about 0.6 ounce)
1 large shallot, thinly sliced (about 2.2 ounces)
1-1/2 pounds baby kale

3/4 teaspoon salt
3/4 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1-1/2 tablespoons sherry or red wine vinegar

Heat a 12-inch deep skillet or large dutch oven over medium-high heat (8.0 on induction cook top). When skillet is hot, add 2 tablespoons olive oil and swirl around bottom of pan. Add the garlic and shallots to the pan and cook until garlic and shallots are beginning to brown. 

Taylor Farms brand 1.5-pound package Organic Baby Kale can be purchase at Costco.

Working in batches, add several handfuls of baby kale to the pan at a time. Using 2 spoons, toss the kale to mix with the garlic and shallots. As kale begins to wilt down, add more handfuls of baby kale to the pan.

Continue to cook and toss with 2 spoons and adding more baby kale to the pan as each batch wilts down. When all the kale is added to pan, add salt, pepper and red pepper flakes. Continue to cook, stirring frequently, for about 5 minutes or until kale wilts down completely, adding more olive oil, if needed. If pan still seems dry, add just a splash of water. When kale is cooked, toss in vinegar and remove from heat.

Transfer to a serving dish.

Yield 4 to 6 servings

Roasted Broccolini

Roasted Broccolini

Broccolini is a hybrid between broccoli and Chinese broccoli (Gai Lan). I first tasted broccolini when Earthbound Farm came out with "Broccolette." I purchased a 2-pound bag of "Broccolette" at Costco for $5.99 (now $4.99), where it is the most reasonably priced. I roasted the broccolini in the oven the same way I roast broccoli, only at a slightly lower temperature. Since then, it's been my favorite roasted vegetable. I prefer broccolini over broccoli. There is no trimming/peeling necessary in broccolini. I only trim away very little of the stalk ends because it looks dry (but that is not necessary). Just wash, dry, and cook. Broccolini is very versatile to cook with. You can boil, steam, saute, grill and roast broccolini, which roasting is my favorite way to prepare broccolini. Each stalk has a broccoli floret and a few long leaves. Some stalks will be thicker than others, so I vertically cut the thicker stalks in half for even cooking. It's that simple. Broccolini is very nutritious: high in Vitamin C, Vitamin A, potassium, iron and fiber.

1 pound broccolini

2 tablespoons olive oil

1/4 teaspoon plus 1/8 teaspoon salt

1/4 teaspoon ground black pepper

Preheat oven to 400 degrees. Position oven rack to the center of the oven.

Trim very little of each stalk ends if it looks dry and ugly. Cut thicker stalks in half, vertically, for even roasting. Plunge broccolini in a very large bowl of cold water to wash well. Drain well and towel dry. In a very large bowl, toss broccolini with olive oil, salt and pepper. Place broccolini in one even layer on a shallow-rim baking sheet. Roast in the oven for about 20 to 25 minutes. I like to roast mine for exactly 22 minutes. Remove from oven and let cool slightly in the pan. Transfer to a serving dish and ready to eat.

Yield 2 to 4 servings

Bulgur Salad with Chickpeas, Roasted Red Peppers and Spiced Cumin Dressing

Bulgur Salad with Chickpeas, Roasted Red Peppers and Spiced Cumin Dressing
Adapted from Jack Bishop, A Year in a Vegetarian Kitchen

Bulgur is a whole-wheat grain that have been cracked and partially-cooked. The grains are high in protein and high in fiber. Bulgur is a staple of the Middle Eastern and is used in dishes like Tabbouleh, Kibbeh or pilafs. You can substitute bulgur where recipes calls for couscous, quinoa or rice. The grains are light with a slight chewy texture and a nutty flavor. Bulgur comes in different grades ranging from #1 fine, #2 medium, #3 coarse and #4 extra course. Since bulgur is becoming more popular, you can easily find them in your local supermarket.

1-1/2 cups fine-grain bulgur (9.0 ounces)
3 cups boiling water (24 ounces)
3 tablespoons fresh lemon juice (1.2 ounces)
1 teaspoon honey
1 teaspoon ground cumin
1/2  teaspoon cayenne pepper
1 teaspoon salt
1/4 cup extra-virgin olive oil (1.7 ounces)
One 15.5-ounce can garbanzo beans, rinsed and drain well
1 cup finely diced roasted red pepper (6 ounces or two homemade roasted red peppers)
1/4 cup minced fresh Italian parsley (0.4 ounce)

 

Place bulgur in a large bowl. Add the boiling water and immediately cover with a lid or plastic wrap. Allow the bulgur to sit for 45 minutes, undisturbed.

 

Meanwhile, in a separate small bowl, whisk together the lemon juice, honey, cumin, cayenne and salt. Slowly whisk in the olive oil until the dressing is well blended. Set aside.

 

After the bulgur sits for 45 minutes, uncover. The bulgur have tripled in volume. You will notice excess water sitting in the bottom of the bowl.

 

Drain the bulgur through a fine sieve, pressing out all the excess water from the bulgur.

In a large mixing bowl, add the bulgur, garbanzo beans, roasted red peppers and parsley. Toss well until thoroughly combined.

 

Add the dressing and give the bulgur mixture another toss until thoroughly combined. Transfer bulgur to an airtight container and refrigerate for at least 2 to 3 hours before serving, allowing the flavors to bloom.

 

The salad can be eaten on its own along with some pita wedges or as a lettuce wrap. I like to serve this salad as a side dish to salmon or grilled chicken breast.

 

Yield 6 to 8 servings as a side dish or 4 as a main course

Enjoy!

Seasoned Seaweed

Seasoned Seaweed
Adapted from www.maangchi.com

I seem to have a lot of favorite Korean side dishes that I love to make repeatedly. This seaweed side dish is another favorite I love to eat with brown rice and kimchi. This recipe makes about a 4-cup quantity and can be stored in the refrigerator for about 1 week. If you like to eat the seaweed wrap of a sushi, you will love this side dish.

3.4 ounces dried seaweed or dolijaban**
3 thick stalks green onions, thinly slice entire stalks (about 1.4 ounces)
3 cloves garlic, finely minced (0.5 ounce)
3 tablespoons Bragg Liquid Aminos or any low-sodium soy sauce (1.2 ounces)
1/2 cup water (4.0 ounces)
2 tablespoons organic brown rice syrup or agave nectar (1.0 ounce)
3 tablespoons sesame oil (0.9 ounce)**
3 tablespoons roasted sesame seeds (0.6 ounce)**

**These items can be purchased at a Korean market or any Asian stores that carries Korean products.

 

Measure out 3.4 ounces of dried seaweed. Set aside.

 

A closer look at the dried seaweed. This seaweed is very different from the flat square nori sheets that are used in rolling up sushi. This dried seaweed or laver looks like strands of seaweed woven together into large thick sheets or rounds. This type of seaweed are used for soups, stews and salads.

 

In a very large mixing bowl, combine the green onions, garlic, liquid aminos, water, brown rice syrup, and sesame oil.

 Whisk ingredients until thoroughly blended.
 

Crush, pull and tear the seaweed apart into small pieces over the sauce.

Wearing a disposable vinyl glove, toss the seaweed and the sauce until all the seaweed are saturated with the sauce and thoroughly coated.

 

Sprinkle in the sesame seeds and toss well until thoroughly combined.

Transfer seasonsed seaweed into an airtight container and store in the refrigerator. Best to allow the seasonsed seaweed to sit in the refrigerator for several hours before consuming as the flavors will deepen with time.
Serve as a side dish alongside with brown rice and other side dishes.

Yield about 4 cups

Spicy Shredded Cabbage MuChim

Spicy Shredded Cabbage MuChim

Here is another favorite Korean side dish recipe adapted from www.aeriskitchen.com. I am addicted to this cabbage side dish. It has a nice balance of spicy, salty, tangy, and a touch of sweetness all in one. It is delicious eaten as a side dish alongside with rice, meats, seafood, and/or other vegetable side dishes. I'm satisfied just eating this with rice all by itself. It doesn't keep too long in the refrigerator, so you do want to consume it within a few days. I had mine for about three days and it was still delicious on the third day.

Half of a medium-size green cabbage, core removed, thinly sliced to fine shreds (1 pound, 453g)
2 thick stalks green onions, finely chopped (40g)
3 tablespoons Korean coarse red pepper powder (17g)**
2 tablespoons apple cider vinegar (21g)
1-1/2 tablespoons roasted sesame seeds (9g)**
1 tablespoon sesame oil (9g)**
1 tablespoon organic brown rice syrup (14g) or agave nectar
1 large garlic clove, finely minced (6g)
1 teaspoon salt (5g)

**These items can be purchased at a Korean market or any Asian stores that carries Korean products.

In a large mixing bowl, combine the cabbage and green onions. Set aside.

In a separate small bowl, combine the red pepper powder, vinegar, sesame seeds, sesame oil, brown rice syrup, garlic and salt. Stir the sauce with a spoon until thoroughly blended.

Add the red pepper powder sauce to the cabbage. Wearing a disposal vinyl glove, toss the cabbage and sauce until cabbage is thoroughly coated with the sauce.

Salad can be eaten right away or transfer to an airtight container and store in the refrigerator for up to a few days.

To serve, transfer desired amount to serving dish. Sprinkle with roasted black sesame and white sesame seeds for garnish. Eaten as a side dish alongside with any meat or seafood dishes and, of course, BROWN RICE.

Yield about 6 cups

Sauteed Greens with Tomatoes and Garlic

Sauteed Greens with Tomatoes and Garlic

One 16-ounce package Trader Joe's brand Southern Greens Blend OR 16 ounces of your own blend of mustard greens, turnip greens, collard greens, spinach, and/or kale, large tough stems already discarded, washed well and cut up into bite-size pieces
8 ounces grape or cherry tomatoes, sliced vertically in half
2 large garlic cloves, minced (0.6 ounces)
1/2 teaspoon salt
1/4 teaspoon ground black pepper

 

Heat a 12-inch deep skillet (will need a cover for later on) over medium-high heat (7.0 for induction cook top) until hot, but not smoking. When skillet is hot, add 2 tablespoons olive oil to the pan. Swirl the pan to evenly coat the bottom. Add all the southern greens to the pan.

 

 

Cover with the lid and continue to cook, stirring occasionally, for 6 to 8 minutes. Greens will also cook down significantly. If pan becomes dry, add more olive oil as needed.

 

When 6 minutes of cooking is done, uncover pan and add the tomatoes, garlic, salt and pepper. Continue to cook, uncover, stirring frequently for 1 minute.

Remove from heat and transfer to a serving dish.

Yield 4 to 6 servings

Roasted Carrots with Thyme and Honey

Roasted Carrots with Thyme and Honey
Adapted from Pastor Ryan and Pioneer Woman

Ree Drummond from http://thepioneerwoman.com first posted this recipe on her food blog November 2009. She pinky swears that you will always crave for carrots cooked this way from now on and she is right! Up until now. roasting carrots is my favorite way to eat carrots. Prepping and roasting carrots in one baking pan couldn't be easier and cleanup is not much at all. The oven is doing most of the work so it's easy to multi-task in the kitchen. One thing I do differently is that I drizzle some honey at the end of roasting just to give it a touch of sweetness which gives good balance of sweet and savory to the carrots. Here is the recipe:

12 whole medium-thickness carrots, peeled (about 4 pounds at purchase)
2 tablespoons fresh chopped thyme (0.2 ounce)
OR 1 teaspoon dried thyme
1/4 cup olive oil (1.7 ounces)
2-1/4 teaspoons kosher (coarse) salt
1 teaspoon ground black pepper
3 tablespoons honey

Preheat oven to 400 degrees. Position the oven rack to the center of the oven.

Cut each carrot in half, lengthwise, and transfer to a shallow baking sheet. Drizzle carrots with olive oil and toss to coat evenly.

Sprinkle the thyme, salt and pepper over carrots and give another toss to coat evenly. Arrange the carrots in one layer on the baking sheet.

Roast for 35 to 40 minutes. The carrots should be tender and wrinkly.

Drizzle some honey over carrots for a touch of sweetness. Transfer carrots to a serving platter.

 

Note: There are times when I buy carrots in a 10-pound bag at Costco. When you buy carrots in bulk, you will find that the carrot are not uniform in size. I had carrots that were thicker on the root end and pencil thin half way towards the tip. To make the carrots more uniform in size during roasting is to cut the carrots in half, horizontally. I leave the pencil thin end whole and cut the thicker root end in half, vertically. Some carrots are so thin that I don't bother to cut them in half, vertically at all. I decrease the roasting time to 25 to 30 minutes, depending on the thickness, and the carrots turns out perfect.

Yields 6 to 8 servings

Roasted Brussel Sprouts

Roasted Brussels Sprouts

Recipe from The Barefoot Contessa Cookbook

I remember when I first watched Ina Garten roast Brussels sprouts on her show, Barefoot Contessa, aired on the Food Network in 1999. Since then, this have been my favorite way to enjoy Brussels sprouts. I like to roast a large batch of these Brussels sprouts so I can refrigerate the leftovers and snack on these straight from the fridge. I acutally crave for these.

2 pounds Brussels sprouts, ends trimmed and outer bad leaves discarded
3 tablespoons olive oil (1.2 ounces)
3/4 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 400 degrees. Position oven rack to the center of the oven.

Place Brussels sprouts in a very large bowl. Toss with olive oil, salt and ground black pepper. Transfer to a shallow baking sheet in one layer. Bake in the oven for about 25 to 30 minutes, or until browned and crisp on the outside and tender on the inside. Shake the roasting pan halfway of baking time to brown the Brussels sprouts evenly. When done, transfer the Brussels sprouts to a serving bowl.

Yield 6 servings

Baked Tofu

Baked Tofu

Here is an ingenious kitchen tool which I cannot stop talking about. It's a tofu press which I think is a great handy kitchen tool to have. I purchased my tofu press from Amazon.com. What I love about this tofu press is that it easily presses out all the water from the tofu without wasting a lot of paper towel and finding heavy plates/objects to balance on top of your tofu to press out the water. The tofu press is one gadget I am so glad I had purchased. You can learn more about the tofu press from the maker of this press: TofuXpress.com. I bake a lot of tofu, so I really love this gadget.

There are various ways to bake tofu, but I like my tofu very simple and plain where the tofu is versatile in any grain salads, pasta or rice dishes. You can purchase baked tofu in most supermarket or health food stores, but baked tofu are a pit pricey. Baking your own tofu tastes better and has a better texture, besides being inexpensive to making your own. Well...the tofu press may be a bit pricey, but well worth the investment. Here's how the tofu press works:
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The tofu press consists of a container (to contain the tofu) and a top (presses down on the tofu). The top consists of 3 parts which easily comes apart.

Remove the tofu from its packaging (I purchase a 14-ounce package of extra-firm tofu and it fits perfectly into the tofu press). Then place the tofu into the container. After attaching the top to the container, you can see immediately that the water is starting to press out of the tofu. I usually let this sit overnight in the refrigerator.

The next day, you can see a lot of water pressed out of the tofu. Pour out all the water into the sink and your tofu is now ready for cooking.

Here is a basic recipe for baked tofu. I like to cut my tofu into cubes and then toss with a tablespoon of olive oil (or Garlic-Infused Olive Oil) and some salt to taste.

Bake in the center of a preheated 400-degree oven. Bake for 20 minutes, turn each cube over and bake for additional 15 to 20 minutes or until golden brown. I can eat the tofu just baked this way as a snack and other times I like to toss them with Maangchi's seasoned sauce (yangnyeomjang) which is great eaten with rice or soba noodles.

What is your favorite way to bake tofu?