Mushroom Udon Noodles

I've never been in Australia during the April/May months, which is Autumn here, and keep reminding myself that things are sprouting and greening and defrosting back home. The Midwest extremes of humid summers and frozen winters is a thing of the past for me and the seasons here seem to shift gently into one another. Even though it is only slightly cooler than it has been, especially at night, I can feel myself beginning to crave some comfort foods.

For me, a heaping pile of noodles tends to satisfy that craving. I love thick, chewy udon noodles and the two kinds of mushrooms add another layer of chew to the dish. They are lightly seasoned with ginger, garlic, soy and sesame.

The list of ingredients may look long but don't be wary, this is meant to come together fast and minimal effort is needed. Besides a bit of chopping and measuring, the ingredients are sauteed while the noodles cook. A big bag of baby spinach is called for here and it will all cook down nicely. Just stir it in in batches.

For 2-3 servings:

• 6 ounces (180 grams) udon noodles
• 1 tablespoon peanut oil
• 2 garlic cloves, chopped
• 1 teaspoon finely chopped peeled fresh ginger
• 3.5 ounces (100 grams) oyster mushrooms, tough stems trimmed
• 3.5 ounces (100 grams) shiitake mushrooms, tough stems trimmed and caps thickly sliced
• 6 ounces (160 grams) bagged baby spinach
• 1/4 cup Shaoxing cooking wine or dry white wine
• 7 ounces (200 grams) baked tofu, cut into small cubes*
• 1½ tablespoons reduced sodium soy sauce
• 1 teaspoon toasted sesame oil
• 1 tablespoon chopped fresh chives or scallions

Place the noodles in a pot of salted boiling water and cook according to package directions.

While the noodles are cooking, heat the oil over medium high heat in a large skillet or wok. Add the garlic and ginger and saute for 30 seconds. Add the mushrooms and cook, stirring frequently for about 5 minutes. Add the spinach in large handfuls at a time until it cooks down. When all the spinach has been cooked, add the wine and cook until nearly evaporated, a couple minutes more. Add the tofu and noodles and stir to incorporate with the vegetables. Add the soy sauce and sesame oil and toss again. Tongs are helpful for this task. 

Spoon the noodles into bowls and top with the chives or scallions and serve sriracha on the side for those who like it spicy.

*I like a baked tofu that is "honey soy" flavored but use whatever you prefer and is available.

Spinach Feta Pie

Here's one of my favorites from Guestblogger Alita. I've been eating and making this recipe for years. The variations are endless, everyone seems to love it, and it's great as an unusual brunch dish or a vegetarian main course. Leftovers reheat perfectly too. --A Crafty Lass

Years ago I was invited to a 3-day creative retreat which was held at a spa located on a serene old farm about an hour West of Minneapolis.The retreat may have been informative, I don't really recall - because the most memorable thing I took away from that retreat were recipes for two items that my cooking repertoire would suffer without!

The chef on staff thankfully introduced me to this amazing rice and egg-based pie, and also a "healthy" wheat germ brownie, that may appear here soon. I make this pie pretty regularly and never hear complaints. To keep us from getting bored of this menu staple, I've taken liberties with the recipe over the years. We all quickly decided that this one, filled with Greek flavors, is our favorite version.

The original recipe was basically white rice, spinach, feta and eggs, topped with cheddar cheese but for this post I wanted to mix it up a bit. Erin and I often bounce ideas off of one another, sharing recipes frequently, and after brainstorming together decided that some added Greek-oomph would make this dish shine.

I upgraded the white rice to brown rice for the added fiber and other nutritional benefits and mixed in lemon, herbs and olives. I did struggle with the topping, thinking that cheddar was a little off-theme, but the bubbly, gooey cheese on this is a must, so I went with it. Enjoy this served with a spinach or Greek salad on the side.

For 6 Servings:

• 1 tablespoon butter
• 1/2 cup chopped onion
• 2 cloves of garlic, minced
• 2 teaspoons flour
• 1/2 teaspoon salt
• 1-1/3 cups milk
• 1/4 cup lemon juice
• 2 cups cooked brown rice
• 4 ounces (115 grams) crumbled feta cheese
• 3 eggs, lightly beaten
• 2 teaspoons chopped fresh parsley
• 1 teaspoon chopped fresh oregano
• 1/2 teaspoon chopped fresh thyme
• 10 ounces (280 grams) frozen chopped spinach, thawed and drained
• 10 kalamata olives, sliced
• 1 cup shredded cheddar cheese

Preheat oven to 400f (200c). Melt the butter in a pan over medium heat and saute the onions and the garlic for 3-5 minutes. Stir in the flour and salt. Gradually add the milk, stirring with a whisk until well-blended. Stirring constantly, bring to a simmer and cook until slightly thickened, 1-2 minutes. Remove pan from the heat and gently stir in the cooked rice, feta, eggs, lemon juice, herbs, spinach and olives.

Pour the mixture into a 9-inch pie plate coated with cooking spray. Sprinkle the cheddar cheese over the top and bake for 30-35 minutes.

Chicken with Spicy Date Couscous

When I get home from work, I immediately shed my work clothes which just feels so good, doesn't it? Then it's off to the kitchen to whip up something for dinner. I've had quick dinners on the brain lately and have been bookmarking and writing down ideas that will result in me being fed and relaxing on the couch by 7pm. The other day I stared vacantly into the refrigerator and was confronted with the familiar puzzle: all sorts of food, nothing to eat. I suspect this goes hand in hand with a closet full of clothes yet nothing to wear.

I persevered and came up with this superquick, very tasty weeknight dinner. I had the chicken ready to go which, when pounded thin, cooked in no time flat. I cooked the couscous in some stock with frozen peas, sweet chopped dates, toasted pine nuts and a good pinch of deeply spicy garam masala. The entire dish gets garnished with fresh basil. It's spicy, fresh and interesting all at once.

Speaking of good, fast recipes, I've been catching Jamie Oliver's show 30 Minute Meals lately for some inspiration. I've always liked him but now that I'm a regular viewer I sort of love him. His enthusiasm for cooking is infectious and the man can definitely throw together a fantastic looking meal. I recently downloaded his free iPhone app as well and am blown away by the innovative design and functionality of it. If you don't have it, get it.

For 2-3 servings:

Chicken:

• 1 large boneless, skinless chicken breast
• 2 teaspoons peanut oil
• Coarse salt and freshly ground black pepper to taste

Couscous:

• 1¼ cup chicken stock
• 1 teaspoon peanut oil
• 3/4 cup couscous
• 1¼ teaspoons garam masala
• 1/4 teaspoon salt
• 1/3 cup pitted, chopped dates
• 1/3 cup peas
• 1 tablespoon toasted pine nuts
• 1/4 cup chopped fresh basil

Place the chicken in a large ziploc bag. Pound the chicken until it is about 1/2-inch thick. Coat with the peanut oil and season generously with coarse salt and freshly ground black pepper. Preheat a grill on high heat or alternatively, heat a non-stick skillet over medium-high heat. Cook the chicken until just cooked through, about 3 minutes per side. Set aside and keep warm.

In a medium saucepan, combine the chicken stock and peanut oil over high heat. When it comes to a boil, stir in the couscous, garam masala, salt, dates, and peas. Remove from the heat, cover, and set aside for 5 minutes. Uncover and stir.

Divide the couscous amongst two plates. Sprinkle the pinenuts over the top. Thinly slice the chicken and place on top of the couscous. Garnish with the fresh basil and serve.

Gnocchi with Roasted Cauliflower & Hazelnuts

Here's a comforting, creamy gnocchi dish from Guestblogger Alita. Mmmmmm, cauliflower and hazelnuts! This recipe should warm up all my coldweather pals. ---A Crafty Lass

It's January in Minnesota which means we see gray skies or snowflakes every day while our beautiful landscape is laying dormant, buried under a thick blanket of snow and ice. And as crazy as it sounds, I

love Minnesota, so I've adapted to the cold. The key is to be well equipped to survive and possibly even enjoy a Minnesota winter: down jacket, hat, scarf, mittens, and tall boots are all required but maybe most important: some good comfort food!

My family's favorites include grilled cheese with a bowl of roma tomato soup, a pan of lasagna to share with friends, a steaming bowl of wild rice soup with homemade bread and of course, creamy macaroni and

cheese. These nourishing recipes all help us get through the long months of cold and ice.

This gnocchi recipe will be added to that list of favorite comforts from this day forward. The fluffy potato gnocchi paired with the sweet, nutty flavor of roasted cauliflower and bright red peppers are sauced with light cream and topped with the delicious crunch of toasted hazelnuts. It is just what you need on those cold, dark January nights.

So, here's to the days getting longer again, and hope for the annual, but too short lived "January Thaw" to arrive very soon.

For 4 servings:

• Half of a red bell pepper, chopped in large chunks
• Half a head of cauliflower, broken into small florets
• 4 teaspoons olive oil, divided
• 2 cloves garlic, chopped
• 1/4 cup chopped onion
• 3/4 cup cream
• 1/2 cup vegetable broth
• 1 package of gnocchi (approx. 1 pound (.45 kg), depending on brand)
• 1/2 cup chopped hazelnuts

Toss the cauliflower florets & red pepper chunks with 2 teaspoons of the olive oil along with a generous pinch of salt & pepper. Roast for about 15-20 minutes at 400 degrees. Roast the hazelnuts in a separate pan for the last 5 minutes of this process. While the cauliflower is roasting, saute the garlic and onions in a skillet with the two remaining teaspoons olive oil over medium heat. Remove from the heat and add the vegetable broth. Slowly whisk in the cream and return to the heat. Simmer gently until the sauce thickens.

Meanwhile, cook the gnocchi according to the package directions (drop in boiling water & cook approx 3 minutes). Drain and gently toss the gnocchi with the roasted cauliflower, peppers and sauce. Plate and sprinkle with roasted hazelnuts. Enjoy and stay warm!

Prawn & Potato Pie

Happy New Year everyone!

Normally I like to be able to say - "don't be alarmed by the long list of ingredients" or something along those lines but that sentiment does not apply here. This is fussy to make, there's no getting around it. But look! Cubes of potatoes are combined with sweet, chopped prawns, creamy leeks, mellow gruyere and laced through with fresh dill.

If you’re feeling chipper one morning, the radio is on, and you’ve got a mimosa at the ready then making this pie isn’t really a burden at all. Paired with some sparkling and fresh fruit this made for a delicious brunch. I can also see it served for dinner alongside a lettuce salad dressed with mustard vinaigrette. I love brunch, perhaps because brunch often involves morning cocktails, and am eager to encounter the next great strata or coffee cake or quiche recipe. This pie flirts with being a quiche but doesn't contain enough eggs for such a classification in my book.

This dish is based on an old Cooking Light recipe but I’ve changed it so much that it barely resembles the original. I liked the idea though: a prawn (or shrimp) pie filling in an easy pat-in-the-pan crust. I make my crust with half quinoa flour and really enjoy the subtle nutty note it imparts. That, plus the touch of cornmeal, makes for a sturdy crust.

Leftovers reheated nicely the next day.

For the crust:

• ¾ cup all-purpose flour
• ¾ cup quinoa flour
• 2 tablespoons coarse cornmeal
• ¼ teaspoon salt
• 4 tablespoons cold unsalted butter, cut into cubes
• ¼ cup ice water
• ½ teaspoon white vinegar

Whisk together the flours, cornmeal, and salt. With a pastry blender, work in the butter until pea-sized crumbs form. Stir in the ice water and vinegar. The dough will be crumbly. 

Spray a pie plate with cooking spray. Pour in the crust and press it evenly along the bottom and up the sides of the plate. Bake for 5 minutes at 375f (190c). Set aside on a cooling rack while the filling is being prepared. Leave the oven on.

For the filling:

• 4 small fingerling or other yellow-fleshed potato
• 2 eggs
• 2 ounces (50 grams) cream cheese, softened
• 2 teaspoons flour
• 1 teaspoon dijon mustard
• 1 cup evaporated milk
• 9 ounces (.25 kg) uncooked prawns, tails removed and coarsely chopped
• ½ cup grated gruyere
• 2 tablespoons chopped fresh dill
• ¼ teaspoon salt
• 1 tablespoon unsalted butter
• 1 large leek, white and light green parts only, thinly sliced

Cook 4 small yellow potatoes in boiling salted water until just tender. Drain and set aside. When cool enough to handle, cut into cubes. Set aside.

In a large bowl, beat together the eggs and cream cheese with a mixer until blended. On low speed, beat in the flour, mustard and evaporated milk. Stir in the prawns, gruyere, dill, salt, and reserved potatoes.

In a nonstick skillet, melt the butter over medium heat. Add the leeks and cook, stirring frequently, until just soft, about 10 minutes. Stir the leeks into the filling.

Pour the filling onto the crust, evenly distributing the ingredients. Place in the center of the oven and bake for 40 minutes so that the filling is set and the top is golden. Remove from the oven and allow to cool on a wire rack for 10 minutes. Slice and serve.

Green Tea Soba Noodles with Fragrant Soy Broth

At this time of year, it's nice to take a break from the constant stream of unhealthy (but supremely delicious) holiday edibles and eat something that makes you feel good afterwards. I've had my share of Christmastime binges in the past where I honestly felt as if my main food group was...well...cookies. Speaking of, if you're still looking for some cookie recipes, check out the index at the top of the page. I've got a bunch of my favorites on there.

This recipe is the perfect antidote to the December madness. Green tea soba noodles with their moss-tinged earthiness are fantastic steeped in a highly flavorful broth that's been infused with notes of orange, chile and ginger. It's comforting and healthy all at once and makes for a substantial meal when topped with shrimp, silken tofu and some crisp broccolini.

Don't be put off by the long ingredients list. The first eight are for the broth which doesn't take much effort - it will be simmering in no time. The last three ingredients are garnishes which I don't recommend skipping. A generous squeeze of lemon juice amplifies the other flavors while the toasty sesame seeds and oil provide an appealing nuttiness.

If the broth is made in advance and the other ingredients are prepped, this can be a quick weeknight dinner.

For 4 servings:

• 3 cups water
• 1/2 cup reduced sodium soy sauce
• 1/2 cup shao sing (Chinese wine) or sake
• 1/4 cup mirin
• 3 scallions sliced into 3-inch lengths
• A 4-inch slice of orange rind with no or very little pith attached
• 5 thin slices of peeled fresh ginger
• 1-2 Thai chiles, stemmed and roughly chopped
• 7 ounces (200 grams) green tea soba noodles (cha soba)
• 1 bunch brocollini
• 12 large cooked shrimp
• 3.5 ounces (100 grams) firm silken tofu, cubed
• 1 tablespoon toasted sesame seeds
• 1 lemon, cut into wedges
• 4 teaspoons sesame oil

In a large saucepan combine the water, soy sauce, shao sing or sake, mirin, scallions, orange rind, ginger, and chiles. Bring to a boil over high heat and then reduce the heat to a simmer. Allow to simmer for 30 minutes. Pour the broth through a strainer into a bowl, discarding the solids. Return the broth to the saucepan and keep warm until ready to use. The broth can be made a day or so ahead and kept in a covered container in the refrigerator.

Meanwhile, cook the soba according to package directions. Blanch the broccolini in boiling salted water until just tender, about 3-4 minutes. Drain and set aside.

To assemble: divide the soba amongst 4 bowls. Pour a 1/2 cup of the broth over the noodles. Place the broccolini, shrimp and tofu in each bowl. Garnish with a generous squeeze of fresh lemon juice, a sprinkling of sesame seeds, and a teaspoon of the sesame oil. Serve additional broth on the side to add to the noodles if desired.

Adapted, a whole lot, from On-the-Fly Noodles with Shrimp in the Best American Recipes 2000 book.

Curried Chicken Satay

When M & I were eating our way through Singapore back in June, we sought out a hawker stand that apparently served the best Roti John anywhere around. Roti John is this incredibly simple, decadent sort of omelet sandwich which essentially consists of a French baguette coated in butter and then fried in onions and scrambled eggs. It was hot, eggy, crusty and just plain good. Served with sweet chili sauce and a few slices of cucumber, we ate it up quick. Even though we wanted to, the idea of getting another Roti John seemed a bit over the top so we surveyed the other food vendors and spotted some tasty looking satay.

This satay was slightly different from any version I had eaten in the U.S. and I detected that the subtle Indian curry flavor was what set it apart. There was less emphasis on the typical peanut flavors and more of a vibrant sweet curry essence that was really wonderful and aromatic.

This is my attempt at recreating those flavors and I think I did a pretty good job. I love the turmeric yellow the curry powder gives the chicken and the underlying hints of coconut, crunchy peanut butter and soy come together nicely. I let this marinate for a full 24 hours and it was fantastic. There's no doubt that this sauce would compliment tofu, pork, beef, or prawns as well. I didn't do it this go around but I can see saving a little of the marinade before the meat was added to dip the skewers in after they're grilled.

For 8 skewers:

• 2 tablespoons chunky peanut butter
• 3 ounces (80 ml) coconut milk
• 1 tablespoon sweet curry powder
• 2 teaspoons reduced sodium soy sauce
• 2 teaspoons brown sugar
• 2 garlic cloves, minced
• 1 pound (.5 kg) boneless, skinless chicken breasts

In a medium bowl stir together all the ingredients except the chicken. Set aside. Cut the chicken into bite-sized cubes and toss with the curry mixture. Cover and refrigerate for at least one hour or overnight.

Thread the chicken onto about 8 skewers. Grill, turning occasionally over a medium-hot grill until evenly cooked and charred in some spots, about 7-8 minutes. Alternatively, the skewers can be cooked in batches in a hot non-stick skillet until browned on all sides and cooked through.

Serve the skewers with steamed jasmine rice, grilled asparagus, lime wedges, chopped chiles, and some fresh herbs such as mint, basil or --if you must--cilantro (but not near me, because I can smell it from here).

Grilled Honey Pork with Pickled Apple Slaw

Back in the olden days (last year), when I worked at a regular desk job in marketing/graphic design, I was fortunate to have co-workers that were cool and funny and fun. We worked hard most of the time but there were the inevitable slow days and to quell our boredom we would play the Question Game. This was done via email of course so that we looked appropriately occupied and it should come as no surprise that the questions I came up with often centered around food. The top 2 were: if you had to choose only ONE side dish to have with Thanksgiving dinner, what would it be? And if you had to pick only one fruit to eat for the rest of your life, what would you pick? Please, do tell.

The amount of thought that went into people's responses was amazing. I personally went with stuffing for Thanksgiving and the apple for my fruit. The apple reasons are endless: cider, pies, sauce, good shelf-life, portable, and so on. Today when I somewhat randomly decided to quick-pickle sticks of apples, the result ended up being so terrific that it really became one more reason they are my fruit for life.

For this dish as a whole I thought about two classic pairings: pork and apple and apple slices with peanut butter (my favorite snack). The honey-spiked pork marinade is an easy no-brainer while the sharp astringency of the lightly pickled apples plays off the oiliness of the peanuts beautifully. I love the contrasts.

On an administrative note: I created a recipe index (yay!) so please, check it out. It can be accessed at the top right of the page under the header.

For the Pork:

• 1 pork tenderloin, about 1 pound (.45 kg)
• 1 tablespoon peanut oil
• 1/4 cup apple cider or juice
• 2 tablespoons honey
• 3 scallions, chopped into 2-inch pieces
• 1 large clove garlic, chopped

For the Pickled Apples:

• 1 cup water
• 1/2 cup rice vinegar
• 1/4 cup sugar
• 1 teaspoon salt
• 2 medium apples, julienned

For the Slaw:

• Pickled apples, drained
• 1 hot red chili pepper, minced
• 1/4 cup roasted, salted peanuts, roughly chopped
• 2 teaspoons toasted sesame oil
• 2 tablespoons chopped fresh mint

Combine peanut oil, cider, honey, scallions, garlic and a generous sprinkling of salt and pepper in a large ziploc bag. Add the pork and coat. Seal and refrigerate for at least one hour.

Prepare a hot grill. Remove the pork from the marinade and uniformly season with salt and pepper. Grill the pork on all sides, about 3-4 minutes per side, then turn the grill down to low and cook, turning once until the internal temperature reaches 150 degrees Fahrenheit. Remove from the heat and allow to rest for 5 minutes. Slice into 1-inch medallions.

While the pork is marinating, whisk together the water, rice vinegar, sugar and salt in a medium bowl. Add the apples and stir to coat. Cover the bowl and refrigerate for 1 hour.

To prepare the slaw, stir together the drained, pickled apples with the chile, peanuts, and mint. Drizzle with the sesame oil and toss again.

On a plate, place about a cup of the slaw and 2-3 medallions of pork. Serve immediately.

Grilled Mediterranean Flatbread

I've been loving the market's here in Western Australia where the fresh fruit and vegetables are abundant and grown locally in most cases. Having spent my whole life between Minneapolis and the Chicago-land area where the climate shifts dramatically and the growing seasons are sweet but short, I am enamored with what the down under markets have to offer year round.

The other day there was a heaping pile of glossy grape-colored eggplants - the long skinny ones, not the large roundish ones, and I loved the sight of them so much I bought a bunch to make something with later. As I browsed, I grabbed some Roma tomatoes and a beautiful basil bouquet and thought I would make an Italian something or other. However, a zucchini ended up in my basket along with a variety of mint I'm not familiar with and so things took a Mediterranean turn. Some salty feta cheese was the missing component and so I got a block and headed home.

M has become sort of a master pizza griller. I wanted to make a flatbread on the grill and so became a director rather than a cook and watched him do all the work. His technique works great...preheat the grill to low, stretch the dough out on a piece of oil-brushed foil, and then transfer the foil to the grill for about 15 minutes. The foil makes the pizza easier to maneuver and yields even cooking results.

I call this a flatbread rather than a pizza because to me pizza is something slathered with red sauce and melted, gooey cheese. This recipe is all about layers of subtle flavors: the thin crisp crust brushed with garlic-infused oil, the smoky grilled vegetables, the sharp feta, and the fresh herbs.

For 2 flatbreads:

• 1 recipe pizza dough (I like this one from Gourmet), divided into two balls
• 1 cup 1/4-inch slices eggplant
• 1 cup 1/4-inch slices zucchini
• 8 slices Roma tomatoes, sliced 1/2-inch thick
• olive oil, divided
• 1 large garlic clove, thinly sliced
• 1/3 cup crumbled feta cheese
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh mint

Heat 3 tablespoons of olive oil in a small saucepan over medium heat. Add the garlic and cook until the garlic turns barely golden. Remove from the heat and set aside.

Preheat a grill to medium-high. In a large bowl, combine the eggplant, zucchini and tomatoes. Coat them with 2 tablespoons of the olive oil and a generous sprinkling of salt and freshly ground black pepper. Grill the vegetables for about 2 minutes per side. Remove and set aside. Turn the grill down to low.

Lightly oil a piece of aluminum foil. Pat out one ball of the pizza dough into an oval. Drizzle half of the garlic-infused oil over it and then lay half of the grilled vegetables on top. Sprinkle with half of the feta cheese, half of the chopped herbs, and a light sprinkling of  sea salt.

Transfer the flatbread with the foil to the grill and cook, covered for about 5-6 minutes. Check on it, rotating it if there's a hotter part of the grill, and cover again. Cook for an additional 5-6 minutes, keeping in mind that because grills vary, the cooking times can range from 10-20 minutes. Peek at the bottom of the crust every now and again to gauge when it's ready. It should be golden, crisp, with nice grill marks.

Repeat the same procedure with the remaining ingredients. Cut into slices and serve.

Seared Tuna with Summery White Beans

I had a bowl of fabled San Marzano Tomatoes sitting on my counter alarmingly going bad that had come from the local co-op. I've actually never seen them outside of a can and their smallish, almost peanut-shaped bodies were demanding that I eat them up quick.

I had already been conjuring up some sort of a fresher version of the classic tuna and white bean salad recipe which is one of my go-to quick meals. I thought that perhaps the beans could be livened up with some perfect summer tomatoes and topped with fresh, instead of canned tuna. I had baby spinach in the fridge that needed eating and so it all sort of came together out of both necessity and my nearly constant food daydreaming.

I was going to finish things with a squeeze of fresh lemon but made some super delicious seasoned bread crumbs instead, infusing them with zest and garlic. That added bit of boldly flavored crunch is the key to taking this meal from something really good to something extra great.

This was a cinch to make and was done in less than half an hour. It's quick enough to be a weeknight meal but pretty enough to serve to guests.

• 1/3 pound fresh tuna steak
• 1 tablespoon minced garlic
• 2 tablespoons + 2 teaspoons olive oil
• 1 cup plum tomatoes, cut into small dice
• 15 ounce can Cannellini Beans, drained and rinsed
• 2 cups packed baby spinach
• 2 tablespoons panko bread crumbs
• 1 teaspoon finely grated lemon zest

Season the tuna on both sides with salt and pepper. Heat a small, heavy skillet over medium-high heat and add one teaspoon of the olive oil. Add the tuna steak and sear on both sides for a minute or two until. Remove from the skillet and set aside.

Meanwhile, add 2 tablespoons of the olive oil over a large skillet set over medium heat. Add all but one teaspoon of the minced garlic clove and saute until just fragrant, about 30 seconds, and then add the tomatoes. Cook the tomatoes for a couple minutes, then add the spinach. Saute until the spinach is wilted. Add the beans, season with salt, and cook for a minute more, until the beans are heated through.

Place the remaining teaspoon of olive oil in a small skillet over medium heat and add the reserved teaspoon of garlic. Cook until the garlic is just starting to turn golden, then add the panko. Cook, stirring frequently until the mixture starts to turn toasty brown then transfer to a small bowl. Add the lemon zest and a pinch of salt to it.

Spoon the bean mixture between two plates. Thinly slice the tuna and arrange on top of the beans. Sprinkle the breadcrumbs evenly over the tuna and serve immediately.

Smoky Grilled Salmon with Pickled Fennel

This is dish is all about contrasts: sweet and smoky grilled salmon, chilled, crisp pickled fennel with a touch of rich and spicy ginger mayonnaise. Although the list of ingredients and steps may seem fussy, it really was a breeze to put together.

I started out by wanting to quickly pickle a perfect summer bulb of fennel but wasn't sure what to pair it with until I saw some beautifully coral-hued sockeye salmon at the store. I thought that the natural sweetness of the salmon would be the perfect foil for the vinegary bite of the fennel.

The smokiness of the salmon is achieved by rubbing the fillet with pimentón, a smoked Spanish paprika and one of my favorite ingredients. The salmon cooks quickly on a hot grill and the brown sugar in the dry rub creates a caramelized crust on the exterior. The plate is finished with a touch of some mayonnaise and a scattering of fresh chopped herbs.

For 4 servings:

Pickled Fennel:

• 1 small bulb fennel
• 2 teaspoons kosher salt
• 1/4 cup sugar
• 1/4 cup water
• 1/3 cup rice vinegar

Trim both ends of the fennel and thinly slice it on a mandoline. Place the fennel in a colander and sprinkle the salt over it. With your hands, toss the salt with the fennel and place the colander in the sink to drain for 30 minutes.

Meanwhile, whisk together the sugar, water and vinegar. Rinse the fennel with cold water very thoroughly to remove the salt. Place the fennel in the bowl with the vinegar mixture and refrigerate for one hour or up to 2 days.

Salmon:

• 1 pound salmon fillet
• 1 tablespoon brown sugar
• 1/2 teaspoon pimentón
• 1/4 teaspoon salt
• 1/8 teaspoon turmeric
• 2 teaspoons canola oil

In a small bowl, stir together the brown sugar, pimentón, salt, and turmeric. Coat the salmon with the oil and then rub the sugar mixture into the flesh of the fish.

Preheat a grill until hot. Add the salmon, skin side down and cook for about 3 minutes. Flip and cook for a couple minutes more, depending on thickness, or until just cooked through.

Ginger Mayonnaise:

• 1 tablespoon mayonnaise
• 1/2 teaspoon fresh grated ginger + juice
• 2 tablespoons chopped fresh mint or basil

Stir together the mayonnaise and ginger. Set aside.

To assemble: Place the fish onto 4 plates and spoon a little of the mayo amongst each plate. Top with the fennel and sprinkle with the herbs. Serve immediately.

Heat Wave Spaghetti

The other day the heat index was approaching 110 degrees and the sky was that tornadoey yellow-green color that is always a bit alarming. A somewhat brief dog walk around the neighborhood resulted in my shirt clinging to my back with sweat (gross) so I quickly proclaimed it an inside day after that.

After I spent the day not moving and not cooking, instead consuming peaches, cheez-its, kalamata olives, cereal, and frozen yogurt, I thought it was time to be resourceful and actually make something for dinner. I had this great spicy Capicola ham I had used as part of a cheese platter earlier in the week, bunches of fresh basil in the garden, and a few other ingredients I figured would compliment both.

The cooking here is minimal which was the whole point. A quick boil of the pasta, some olive oil warmed enough to make it aromatic with the garlic and ham, and the rest tossed together is all it takes. I was eating good in about 15 minutes. The golden raisins may seem an odd touch but they elevate the dish and work well with the savory flavors.

For 2 main dish servings:

• 2 tablespoons golden raisins
• 2 tablespoons Marsala wine or sherry
• 8 ounces whole wheat thin spaghetti
• 1/3 cup olive oil
• 3 garlic cloves, chopped
• 4 thin slices hot Capicola ham
• 1/4 teaspoon crushed red pepper flakes
• 2 cups fresh basil leaves + 8-10 small basil leaves for garnish
• 1 tablespoon pine nuts, toasted
• Shavings of Parmesan, to taste

In a small bowl, combine the raisins and marsala or sherry. Set aside to soak. Boil the pasta until just al dente. While the pasta is boiling, heat a skillet over medium heat. Add the olive oil and when warm, add the garlic and capicola. Sprinkle with a pinch of salt and the red pepper flakes. Cook for a couple minutes, then add the raisins, along with the marsala or sherry. Keep the oil warm over low heat until the pasta is cooked.

When the pasta is done, drain it and return it to the pot it was cooking in over medium heat. Pour the oil mixture over the pasta and toss to coat. Add in the 2 cups of basil leaves and toss the pasta until the basil is wilted, about a minute or two. Season it with freshly ground black pepper and another pinch of salt if necessary.

Pour the pasta onto a serving platter. Scatter the pine nuts and small basil leaves over the top. Shave some parmesan over each serving.

Quinoa & Sweet Corn with Crispy Potatoes & Pesto

This might be one of the best things I've ever created. It took a few tries to get it right: the first time it was just corn sauteed quickly with shallots and topped with some fresh chopped basil; the second time the quinoa came into play, as well as the fried cubes of yukon gold potatoes; this last time though, I nailed it by adding some sweet, tangy summertime tomatoes and a bold pesto.

The potatoes act as a sort of vegetable crouton and they work great as a final garnish. The quinoa, shallots and corn are all sweet and mild so that the cherry or grape tomatoes shine through. The pesto is enlivened with some lemon juice and zest and I used the remaining amount tossed with some whole wheat spaghetti the next day. Good, crisp sweet corn is essential here and it should be easy to find this time of year. It doesn't need to be cooked for more than a minute or two.

I served this on its own as a vegetarian meal but it would be a welcome, unique side to any variety of grilled fish, steak or chicken. Leftovers are great the next day although the potatoes lose their crispiness. Make this now. Do it.

Serves 4 as a main course or 6-8 as a side:

For the pesto:

• 1/3 cup olive oil
• 2 cups loosely packed basil
• 1/3 cup grated Parmesan
• 1/4 cup chopped walnuts
• 1 clove garlic chopped
• The juice of 1 lemon
• 1 teaspoon lemon zest
• Large pinch kosher salt

In a blender or food processor, add all the ingredients and blend until smooth. Taste and adjust the seasonings if necessary. The pesto can be made a couple days in advance and stored, tightly covered, in the refrigerator.

For the quinoa and sweet corn:

• 3 tablespoons olive oil, divided
• 1 medium yukon gold potato, cut into quarter-inch cubes
• 1 cup sliced shallots
• 4 ears corn, cut off the cob
• 1/2 teaspoon sugar
• 2 cups cooked quinoa
• 1 cup quartered cherry or grape tomatoes

In a skillet add one tablespoon of the oil over medium-high heat. Add the potatoes and toss to coat. Cook, stirring occasionally until golden on all sides, about 8-10 minutes. Season to taste with salt and pepper and keep warm until ready to use.

Meanwhile, in a large skillet, add the remaining two tablespoons olive oil over medium heat and add the shallots. Stir occasionally until just soft, about 5 minutes. Add the corn and toss to coat with the oil and shallots. Sprinkle the sugar over and stir again. Cook for 2 minutes. Stir in the quinoa and season to taste with salt. Folde in the tomatoes and take the pan off the heat.

Transfer the quinoa/corn mixture to a serving dish and spoon the crisp potatoes over the top. Drizzle with the pesto. Serve warm with more pesto on the side.

Almond Noodles with Summer Squash

This recipe is sneaky. Chewy noodles are tossed in a slightly spicy almond dressing and all the while you are eating them up you probably wouldn't guess that there are bits of raw summer squash mixed in.

I was thinking of new ways to eat and use up the overabundance of squash that are everywhere this time of year and wondered how it would go to just grate it up and toss it with some noodles and other veggies. Because the almond butter dressing is boldly flavored, the flavor of the squash doesn't come through, but the benefit of (a) using the squash harvest and (b) sneaking a vegetable into a dish is fantastic.

I used the buttery yellow variety of summer squash which is barely detectable against the other colors of the recipe but feel free to substitute zucchini and add some pretty green flecks to the dish. Some grilled chicken or fried tofu makes it even more substantial.

For 4 servings:

• 10 ounces soba or udon noodles
• 2 tablespoons toasted peanut or canola oil
• 1 teaspoon toasted sesame oil
• 2 tablespoons soy sauce
• 1/3 cup almond butter
• 1/4 cup reserved hot water from cooking the noodles
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon sri racha
• 3/4 cup finely grated summer squash, squeezed dry
• 1/2 cup finely chopped red bell pepper
• 2 tablespoons chopped chives
• 1/4 cup toasted flaked almonds

Cook the noodles according to package directions and set aside, remembering to reserve 1/4 cup of the cooking water. In a large bowl, whisk together the oils, soy sauce, almond butter, hot water, rice vinegar, sugar and sri racha until smooth. Add the cooked noodles to the bowl and coat thoroughly with the dressing.

Add in the grated squash and bell pepper and toss to distribute the vegetables throughout the noodles. Garnish with the chives and almonds and serve while its still warm.

Spicy Penne with Broccoli

Thankfully, I have great friends like Guestblogger Eric M to come through for me when I haven't been able to be a very regular poster. He is adept at serving simple, elegant meals that are as beautiful to look at as they are delicious to eat. I will be adding this pasta dish to my "quick dinners" repertoire. --A Crafty Lass

Sometimes you don’t have much time to make dinner, but you don’t want to give in and heat up a frozen pizza. This recipe is for days like that.

It takes almost no time to prepare, and while it might not be a dish you serve to company, it’s a satisfying weeknight supper for you and yours.

This dish relies upon pantry staples--the only fresh ingredient you need to have on hand is our friend, broccoli. And don’t skimp on the broccoli; the florets soak up the flavors of garlic and anchovies and transform into the star of the dish. If you have some leftover chicken that works well in this dish, too.

To serve 4 people with leftovers:

• 2-3 pounds of broccoli, trimmed into florets (reserve stems for another use)
• 8-10 cloves of garlic, minced (you can use more or less, depending on taste)
• 6 anchovies, minced
• 1-2 teaspoons red pepper flakes
• 1 pound penne rigate
• 2 tablespoons olive oil

Cook the penne in salted water until al dente. Drain and return pan to stove.

While the pasta’s cooking, steam the broccoli until almost tender, 4-5 minutes. Drain well and set aside.

In the pasta pot, heat the oil over medium and add the garlic, anchovies and red pepper flakes. Cook for 30 seconds, stirring. Add the broccoli and saute for 2-3 minutes or until broccoli is tender. Add the pasta and stir well to coat. You can add more olive oil if you like.

Top with pepper and parmesan, if desired.

Chicken Tinga Tostadas

I am so thrilled to bring you my favorite dish that my great friend and Guestblogger Manda makes. She is married to a handsome Mexican fellow who has given her insight into his culture which in turn has provided the rest of us with some good, authentic eats. I love Manda's tinga and have requested she make it for me on many occasions. -- A Crafty Lass

I want the Mexicans to love me so I try to cook food they like. I did my best to make Tinga based off of a Mexican recipe written in Spanish back in the day where I really wasn’t able to call myself fluent in the language. One time, my then boyfriend and future husband came home from work and I was proud to present him with Tinga. He was kind about my attempt but didn’t go crazy for it. I was disappointed. I then tasted it and realized...the heat.

Trying to figure out what had gone wrong I retraced my steps, reread the recipe and realized I had put in 3 latas (cans) of chipotles en adobo sauce instead of 3 chipotles. A small detail I overlooked - one little word - lata. My boyfriend spent the next couple days daring his friends to eat as much as possible to see who would have the most fierce stomach and who could prove his manhood by eating intensely hot food.

My next attempts were much more mindful of the chile quantity and I have had many compliments since. My proudest moment being when I overheard my husband’s cousin telling him that I cook Mexican food better than his wife who is from their beautiful country. I tend to still want to put in more chiles than the recipe calls for because it seems like a waste to toss the rest of the can but I recommend sticking to the recipe - don’t overdo it and the results will have your friends begging for a take home bag.

I cook my Tinga until it “becomes” Tinga. The best way to describe what “becoming” Tinga is is this- when all the spices have had enough time to settle into the chicken and your house smells nice and rich. If I had to estimate how long it simmers/becomes Tinga I would say about 45-60 minutes but you must make sure it doesn’t go dry. I like to keep a little of the chicken broth from the boiled chicken on the side of the stove and add broth as I simmer if I see the sauce is getting too dry. Also, when you pull the chicken off the bone, don’t shred it to fine pieces. Pull it off in big chunks and throw them into the tomato mixture. After the mess simmers for a while it will break into smaller pieces. It should not be a hash when done, it should be more like a tomato sauce with hunks of chicken in it.

For 4-6 Servings:

• 2 cups tomato sauce
• 3 chipotle chiles in adobo sauce from one can
• ¼ cup chicken stock
• 1/3 cup vegetable oil
• 4 large cloves of garlic, chopped
• 1 large onion cut into half moons
• 2 teaspoons cumin
• 1 teaspoon nutmeg
• 6 cups shredded cooked chicken (I boil mine, it keeps it moist)

Accouterments:

• Tostadas
• Beans
• Lettuce
• Tomato
• Avocado
• Sour cream and/or crema mexicana
• Cotija cheese

Puree tomato sauce, chipotles and chicken stock in a blender. Set aside.

In a large sauce pan, sauté the onion in the oil until soft. Add the tomato mixture to the pan, along with the cumin, nutmeg and shredded chicken. Simmer for about one hour, until thickened. Add salt and pepper to taste, along with more stock and seasonings if needed.

When you plate up your food, place your tostada on a pretty saucer, then beans if you like (not necessary if you don’t) then the Tinga, lettuce, a ¼” slice of tomato, a couple slices of avocado, a dollop of sour cream, and a sprinkling of Cotiga cheese and serve.

Thai Fried Rice with Green Mango & Tofu

There is an amazing family-owned Thai restaurant here in Minneapolis called Sen Yai Sen Lek where I had the best fried rice of all time. It had all the amazing flavors that Thai food is known for: sweet, salty, spicy...delicious. This particular fried rice dish stuck out because it incorporated two ingredients I hadn't had in this manner before: green, unripe mango and long beans cut into short lengths. Their version also incorporates fried, dried shrimp (so good!) and sweet caramelized pork.

My version took a few tries to get right and uses more conventional ingredients. I substituted standard green beans for the long beans and omitted the pork and dried shrimp using only tofu instead. The mango, because it isn't ripe, acts like an unusual vegetable, slightly sweet and fragrant.

I think the trick with this dish is to cut all the ingredients into uniform, small pieces so that every bite is a perfect bite. The crispiness of the shallots and the tart lime are perfect, and necessary, final touches. I find this fried rice to be totally addicting and without question, I could eat this often without ever tiring of it.

For 2-3 servings:

• 4 tablespoons canola oil, divided
• 6 ounces extra firm tofu, cut into half-inch cubes and blotted with paper towels
• 1/2 cup thinly sliced shallots
• 1 egg, lightly beaten
• 2 cups cooked jasmine rice (preferably day old, cold)
• 1-2 serrano or thai bird chiles, chopped
• 1 cup green beans cut into 1/2 inch pieces
• 1 tablespoon soy sauce
• 2 teaspoons fish sauce
• 1 teaspoon sugar
• 1 unripe mango, peeled and cut into thin slices
• 1 lime, quartered

In a small bowl, stir together the soy sauce, fish sauce and sugar. Set aside.

In a large non-skillet or well-seasoned wok, heat 3 tablespoons of the oil over medium-high heat. Add the tofu and saute, stirring occasionally, until golden on all sides. While the tofu is cooking, heat the remaining tablespoon of oil in a smaller skillet over medium heat. Add the shallot until deep golden brown, stirring often, being cautious to not let them burn.

When the tofu is done, remove it with a slotted spatula into a bowl and set aside. When the shallots are done, lay them out on a paper towel to drain and set aside. They will crisp up as they cool.

Add the egg to the large skillet or wok and scramble, breaking it up into small pieces as it cooks. Push it to one side and add the chiles and green beans, stir-frying until the beans are bright green, about 3 minutes. Add the rice and stir the ingredients together, cooking for an additional 3-4 minutes. Add the tofu back to the wok and stir everything together again. Pour the soy sauce mixture over the rice and stir, cooking for a couple minutes more. Taste, and add a bit more fish sauce if desired.

To serve, spoon the rice onto 2-3 plates, add the mango and limes on the side, sprinkle the shallots over the top and serve immediately.

Asparagus, Tofu, & Orange Stir Fry

Usually around June I suspect that I start to turn a slight shade of green from all the asparagus I eat all spring long. I just love it and find it to be a very versatile vegetable, standing up to many cooking methods and holding its own in a variety of ethnic dishes. Asparagus grilled simply with some olive oil and sea salt is my go-to summery side. I'm not sure I've ever used it in a stir-fry though and so gave it a shot. Unsurprisingly, it was delicious.

This dish came together quickly and didn't require much preparation or cooking time. I bought the tofu and asparagus but had a random can of mandarin oranges in the pantry, as well as the sauce ingredients, and the chives were freshly clipped from my garden. I served it with some frozen Whole Grain Mix that I defrosted in the microwave which made it a very complete meal.

The key to nicely browned tofu is two-fold: it needs to be blotted with lots of paper towels to remove excess water and then when it's cooking, don't mess with it too much so it can achieve that crusty golden glow.

For 2 Servings:

• 12 ounces extra firm tofu
• 2 tablespoons + 1 teaspoon canola oil
• 2 cups asparagus, halved lengthwise and cut into 3-inch lengths
• 2 tablespoons hoisin sauce
• 2 tablespoons orange juice
• 2 teaspoons soy sauce
• 1/2 cup Shao Xing cooking wine
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup mandarin oranges, drained
• 1 teaspoon cornstarch mixed with 1 tablespoon warm water
• 1 tablespoon chopped chives

Rinse the block of tofu under cool running water. Blot with paper towels. Slice lengthwise into 3 slabs and then cut each slab into 3-4 inch triangles. Set the triangles on a long sheet of paper towels, lay more paper towels on top and press down gently. Set aside.

Whisk together the hoisin, orange juice, soy sauce, and cooking wine. Set aside. In a wok or large non-stick skillet, heat 2 tablespoons of the oil over medium-high heat. When the oil is very hot, add the tofu. Cook, without touching it, until the edges are a nice golden color. Flip and do the same on the other side. With a spatula, remove the tofu to a bowl and set aside.

If needed, add the additional teaspoon of oil to the skillet. Add the asparagus and cook just until bright green and browned in spots but still crisp. Add the tofu back in and then pour the sauce over. Stir so that the ingredients are evenly coated for a minute or two. Turn the heat down to medium-low and gently stir in the oranges and red pepper flakes. Pour the cornstarch mixture over and cook, stirring, for another minute until the sauce has thickened.

Serve immediately, garnishing with the chives right before serving.

Red Curry Sweet Potato Croquettes

I was looking through one of the classic vegetarian cookbooks, Vegetarian Cooking for Everyone by Deborah Madison and came across a recipe for Quinoa and Potato Croquettes. The croquettes were infused with Mexican flavors and I was inspired by the concept. I poked around my kitchen and saw that I was all out of quinoa but did have some brown rice and a sweet potato.

I used the same basic method for making my version of these croquettes, adding red curry paste and fish sauce for a Thai-inspired dish. They turned out quite nice with sweet/spicy flavors, a hint of salty sourness from the fish sauce and a little nuttiness from the brown rice. I served them with the Asian Pear Slaw which was a nice counterpoint.

I must warn you, these aren't the easiest to work with. The "batter" is pretty delicate and was particularly hard to flip without breaking them in half. My advice is to keep the croquettes small, and don't flip them before they're ready. I found they were like pancakes, I really screwed up the first two but got the hang of it after that. I refrigerated the rest of the croquettes and they reheated perfectly in the microwave the next day.

For 4 servings:

• 1 cup cooked, mashed sweet potato
• 1 cup cooked short grain brown rice
• 1/2 cup mashed extra firm tofu
• 1 tablespoon red curry paste
• 1 egg
• 1 tablespoon fish sauce
• 2 teaspoons packed brown sugar
• 1/4 cup chopped shallots
• 1 tablespoon peanut oil
• 1 cup panko bread crumbs

In a bowl, combine the sweet potato and brown rice. Blot the mashed tofu with some paper towels to remove the excess moisture and add it to the potato mixture. Add the curry paste, egg, fish sauce and brown sugar. Taste the mixture and add more curry paste if desired.

In a small skillet, heat the peanut oil over medium heat. Add the shallot and saute until soft, about 5 minutes. Add the shallot and oil to the bowl containing the rest of the ingredients. Stir thoroughly so that everything is well-combined.

Place the panko in a bowl. Take a heaping 1/4 cup of the croquette batter, gently form it into a round patty and coat in the panko. Repeat with the remaining batter.

In a non-stick skillet over medium-high heat, add enough oil to lightly coat the bottom. When the oil is hot, place the croquettes in the skillet in batches, without overcrowding, and cook for 5 minutes per side, adding more oil if needed.

Sesame Lime Salmon & Bok Choy

New Year's Resolutions: eat more vegetables, throw out Hershey's kisses, start doing yoga (again), drink green tea every day, stop finishing a bottle of wine just because it's there, and eat more healthy fish and seafood. Which brings us to this weeknight dinner I made myself.

I was scouring through my big binder of recipes I've torn out of magazines over the years and came across an article in an old Martha Stewart Living about cooking in parchment. The method was essentially the same no matter what you filled the parchment pouch with so I bought some salmon and improvised with ingredients I already had on hand.

It turned out really nice and was a snap to make. There was hardly any clean up too. I just plopped some steamed brown rice in a bowl and transferred the salmon, bok choy, and juices from the parchment to the rice and it was a perfect, healthy meal.

For one serving:

• 4 ounces salmon, skinned
• 1 baby bok choy, chopped
• 1 tablespoon light soy sauce
• 2 tablespoons rice wine
• 1 teaspoon toasted sesame oil
• 2 teaspoons honey
• 3 very thin lime slices
• 1/2 a Serrano pepper, thinly sliced
• Pinch of black sesame seeds
• Avocado slices
• Steamed rice or rice noodles, for serving

Place a baking sheet in the oven and heat it to 400 degrees.

In a shallow bowl, whisk together the soy sauce, rice wine, sesame oil, and honey. Combine the bok choy with 2 tablesoons of the sauce and set aside. Place the salmon in the bowl with the remaining sauce and turn to coat. Set aside.

When the oven is heated, tear off a piece of parchment about 17-inches long. fold it in half and then spoon the bok choy up against the crease. Place two lime slices on top of the bok choy. Remove the salmon from the marinade and place it on top. Top the salmon with the remaining lime slice. Sprinkle the pepper slices over the salmon. Making small folds, fold the parchment into a half-moon shape. Place it in the oven on the pre-heated baking sheet.

Bake for 12-17 minutes depending on how done you want your salmon. Remove from the oven, and serve over the rice or rice noodles. Sprinkle the sesame seeds over the top and garnish with the avocado slices. Serve immediately.