Lime Curd
I was leafing through epicurious, distraught that I couldn't remember which curd recipe I used to use... I think it's this one and am cut and pasting so that I don't forget... though, I usually do lime curd instead... now, if only I could remember which chocolate molten cake was the right one and which was the gross one... sigh.
1/2 cup fresh lemon juice
2 teaspoons finely grated fresh lemon zest
1/2 cup sugar
3 large eggs
3/4 stick (6 tablespoons) unsalted butter, cut into bits
Preparation
Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.
Sunday, September 21, 2008
bulgur veggie burgers with lime mayonnaise
Gourmet | June 2008
by Andrea Albin
BULGUR VEGGIE BURGERS WITH LIME MAYONNAISE
Most veggie burgers must have self-esteem issues, since they're always pretending to be something they're not. But these bulgur burgers don't try to hide their meatless nature and instead celebrate their grain- centric origins with wonderful texture and a hint of Middle Eastern spice.
Active time: 20 min Start to finish: 1 hr
Servings: Makes 4 servings
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Ingredients
1/2 cup chopped onion, divided
1 Tbsp olive oil plus additional for brushing
1/2 cup bulgur
1 cup water
1 cup canned pinto beans, rinsed and drained
11/2 Tbsp soy sauce
3/4 cup walnuts (2 1/2 oz)
2 garlic cloves, coarsely chopped
1/2 cup packed cilantro sprigs
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 cup mayonnaise
1/4 teaspoon grated lime zest
1/2 teaspoon fresh lime juice
4 slices multi-grain bread toasted
Equipment: a perforated grill sheet
Accompaniments: lettuce; sliced tomato
Preparation
Cook half of onion with 1/4 teaspoon salt in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Add bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Transfer to a bowl and stir in beans and soy sauce.
Pulse bulgur mixture, walnuts, garlic, cilantro, cumin, cayenne, a rounded 1/4 tsp salt, 1/2 teaspoon pepper, and remaining onion in a food processor until finely chopped.
Form rounded 1/2 cups of mixture into 4 (3 1/2-inch-diameter) patties. Chill at least 10 minutes.
While patties chill, stir together mayonnaise, zest, and juice.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Put perforated grill sheet on grill and preheat 10 minutes.
Brush patties all over with oil.
Oil grill sheet, then grill burgers on grill sheet, covered only if using a gas grill, carefully turning once, until golden brown, about 8 minutes total.
Serve burgers open-faced on toast with lime mayonnaise.
Cooks' notes:
•Burgers can be cooked on the stove. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook patties, carefully turning once, until golden brown, about 8 minutes total.
•Uncooked patties can be chilled, covered, up to 4 hours.
Nutritional Information
Per serving: 399 calories, 22 g fat (3 g saturated), 4 mg cholesterol, 768 mg sodium, 43 g carbohydrates, 10 g fiber, 12 g protein (nutritional analysis provided by Nutrition Data)
Gourmet | June 2008
by Andrea Albin
BULGUR VEGGIE BURGERS WITH LIME MAYONNAISE
Most veggie burgers must have self-esteem issues, since they're always pretending to be something they're not. But these bulgur burgers don't try to hide their meatless nature and instead celebrate their grain- centric origins with wonderful texture and a hint of Middle Eastern spice.
Active time: 20 min Start to finish: 1 hr
Servings: Makes 4 servings
subscribe to Gourmet
Ingredients
1/2 cup chopped onion, divided
1 Tbsp olive oil plus additional for brushing
1/2 cup bulgur
1 cup water
1 cup canned pinto beans, rinsed and drained
11/2 Tbsp soy sauce
3/4 cup walnuts (2 1/2 oz)
2 garlic cloves, coarsely chopped
1/2 cup packed cilantro sprigs
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 cup mayonnaise
1/4 teaspoon grated lime zest
1/2 teaspoon fresh lime juice
4 slices multi-grain bread toasted
Equipment: a perforated grill sheet
Accompaniments: lettuce; sliced tomato
Preparation
Cook half of onion with 1/4 teaspoon salt in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Add bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Transfer to a bowl and stir in beans and soy sauce.
Pulse bulgur mixture, walnuts, garlic, cilantro, cumin, cayenne, a rounded 1/4 tsp salt, 1/2 teaspoon pepper, and remaining onion in a food processor until finely chopped.
Form rounded 1/2 cups of mixture into 4 (3 1/2-inch-diameter) patties. Chill at least 10 minutes.
While patties chill, stir together mayonnaise, zest, and juice.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Put perforated grill sheet on grill and preheat 10 minutes.
Brush patties all over with oil.
Oil grill sheet, then grill burgers on grill sheet, covered only if using a gas grill, carefully turning once, until golden brown, about 8 minutes total.
Serve burgers open-faced on toast with lime mayonnaise.
Cooks' notes:
•Burgers can be cooked on the stove. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook patties, carefully turning once, until golden brown, about 8 minutes total.
•Uncooked patties can be chilled, covered, up to 4 hours.
Nutritional Information
Per serving: 399 calories, 22 g fat (3 g saturated), 4 mg cholesterol, 768 mg sodium, 43 g carbohydrates, 10 g fiber, 12 g protein (nutritional analysis provided by Nutrition Data)
Tuesday, September 16, 2008
Monday, August 25, 2008
Banana chocolate chip oatmeal bread with strawberry coconut filling...
Mmmm... modified the recipe below a little and changed the milk to 1/4c skim and 1/4c soy yogurt to get less fat and more protein in...took away all sugar. Also took away the blueberries and put a middle layer of strawberries, shredded coconut, ginger, cinnamon and nutmeg. Good stuff. Oh, and used semisweet chocolate chips instead of the white.
Getting to be a healthy convenient breakfast...yay!
Mmmm... modified the recipe below a little and changed the milk to 1/4c skim and 1/4c soy yogurt to get less fat and more protein in...took away all sugar. Also took away the blueberries and put a middle layer of strawberries, shredded coconut, ginger, cinnamon and nutmeg. Good stuff. Oh, and used semisweet chocolate chips instead of the white.
Getting to be a healthy convenient breakfast...yay!
Saturday, August 02, 2008
OH's Blueberry Oatmeal Bread Surprise...extremely modified from a Cooking Light--orig posted at end...differences are in bold face
Ingredients
1 cup packed brown sugar
4T vegetable oil
3T butter
2 medium eggs
2 mashed ripe bananas plus enough natural unsweetened apple sauce to make 1 1/3 cups collectively [about 2/3 cup of bananas and rest was applesauce]
1 cup regular oats
1/2 cup whole milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup cinnammon chips
handful of white chocolate chips
about a cup of blueberries, picked over
Preparation
Preheat oven to 350°.
Cream butter and sugar, add vegetable oil, and then the eggs. Combine banana/apple sauce, oats, and milk; add to sugar mixture, beating well. Combine flour, baking powder, baking soda, salt, and cinnamon; mix well. Add to sugar mixture; beat just until moist. Add in cinnamon chips, white chocolate chips, blueberries and gently fold over. Leave overnight in fridge. Spoon batter into a greased loaf pan. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan.
-----------
Original Cooking Light Version:
Ingredients
1 cup packed brown sugar
7 tablespoons vegetable oil
2 large egg whites
1 large egg
1 1/3 cups mashed ripe banana (about 2 large)
1 cup regular oats
1/2 cup fat-free milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Cooking spray
Preparation
Preheat oven to 350°.
Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Ingredients
1 cup packed brown sugar
4T vegetable oil
3T butter
2 medium eggs
2 mashed ripe bananas plus enough natural unsweetened apple sauce to make 1 1/3 cups collectively [about 2/3 cup of bananas and rest was applesauce]
1 cup regular oats
1/2 cup whole milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup cinnammon chips
handful of white chocolate chips
about a cup of blueberries, picked over
Preparation
Preheat oven to 350°.
Cream butter and sugar, add vegetable oil, and then the eggs. Combine banana/apple sauce, oats, and milk; add to sugar mixture, beating well. Combine flour, baking powder, baking soda, salt, and cinnamon; mix well. Add to sugar mixture; beat just until moist. Add in cinnamon chips, white chocolate chips, blueberries and gently fold over. Leave overnight in fridge. Spoon batter into a greased loaf pan. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan.
-----------
Original Cooking Light Version:
Ingredients
1 cup packed brown sugar
7 tablespoons vegetable oil
2 large egg whites
1 large egg
1 1/3 cups mashed ripe banana (about 2 large)
1 cup regular oats
1/2 cup fat-free milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Cooking spray
Preparation
Preheat oven to 350°.
Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Thursday, July 17, 2008
International Experiments from the past two weeks:
-shrimp wontons...could use a 'lil help
-Chinese vegetarian dumplings...coulda used a bit more salt and practice with forming perfectly round pieces of dough... but getting there...
-samosas...filling worked, need to remember to cut the dough into semi-circles instead of circles
-scallion pancakes (!)--perfect! :D :D :D
-pasta salad with grilled Japanese eggplant, roasted red peppers, and homemade Italian-style paneer...will tell ya tomorrow how this fusion creation works
-spoon bread...needed salt but will be great for putting eggs over, or for a casserole bake
Toldya I was keeping busy! ;)
-shrimp wontons...could use a 'lil help
-Chinese vegetarian dumplings...coulda used a bit more salt and practice with forming perfectly round pieces of dough... but getting there...
-samosas...filling worked, need to remember to cut the dough into semi-circles instead of circles
-scallion pancakes (!)--perfect! :D :D :D
-pasta salad with grilled Japanese eggplant, roasted red peppers, and homemade Italian-style paneer...will tell ya tomorrow how this fusion creation works
-spoon bread...needed salt but will be great for putting eggs over, or for a casserole bake
Toldya I was keeping busy! ;)
The perfect chocolate chip cookie
I'm still here. Still cooking too. I've just been a bit distracted by long car trips to Canada and drama. But drama is correlated with stress. And stress is correlated with cooking. Insane amounts of cooking. Which leads me to this post.
There was a great NYTimes article about the perfect chocolate chip cookie, if such a thing exists.
Of course, I was naturally curious and skeptical. And so I began to take steps in achieving my new goal for the summer (either in addition to or instead of my dissertation proposal). The overarching aim is to find "the perfect chocolate chip cookie" that does not require buying mail-order gourmet $30 chocolate feves. In fact, it would be great if making a batch of cookies could cost $10 or less.
Aim 1. Compare the texture of cookies after dough has sat out at 0h, 24h, 36h, and 48h
Hypothesis 1, based on the NYTimes test: Cookies will have the best texture at 36h.
Result. Cookies at 24h had the best texture after baking. 36h and 48h Cookies have better texture than 0h cookies while warm. 0h cookies have better texture than 48h cookies the next day. Results on next-day quality could not be obtained for the 36h cookies due to consumption. This is a limitation to be considered for future studies. Next-day results on the 24h cookies have yet to be determined.
Aim 2. Compare the taste of cookies after dough has sat out at 0h, 24h, 36h, and 48h.
Hypothesis 2. The longer the tastier
Results. Hypothesis 2 was confirmed by three taste testers. This pattern of results remained the next day for 0h and 48h cookies.
Aim 3. Compare the taste of cookies made with Cabot butter and Land O Lakes butter.
Hypothesis 3. Cookies made with Cabot all natural butter will taste better
Aim 4. Compare the taste of cookies made with Gold Medal and King Arthur flour.
Hypothesis 4. Cookies made with King Arthur flour will taste better.
Aim 5. Compare the taste of cookies made with all coarse kosher salt, sea salt, 50-50 coarse kosher and sea salt, and regular NaCl
Hypothesis 5. Cookies made with a mix of coarse and sea salt will taste best. Regular table salt can continue to live outside the house.
Aim 6. Compare the taste of cookies made with hormone-free eggs and regular eggs
Hypothesis 6. Cookies made with the good eggs will taste better.
Aim 7. Compare chocolate chip cookie recipes that use reasonable ingredients. Accepting submissions. Received so far: 2
Aim 8. Compare results of softened butter and melted butter.
Aim 9. Compare cookies that are baked, frozen, and reheated with frozen cookie dough that is then baked.
Aims 1 and 2 were tested with the following recipe adapted from Ghiradelli
1 1/4 cup King Arthur flour
1/2 tsp baking soda
1/8 tsp Hain sea salt
1/8 tsp Morton coarse kosher salt
1 stick Cabot butter, softened
1/2c Florida natural sugar
1/2c Domino light brown sugar
vanilla extract
1 large egg
1c Ghiradelli semi-sweet chocolate chips
Best results were made with balls about 2-3 in in diameter and slightly flattened. Our oven temp is off. The recipe says 375...our oven does cookies best at about 315.
Aims beyond 1 and 2 have yet to be fulfilled... taste testers who are willing to travel and donations are welcome
I'm still here. Still cooking too. I've just been a bit distracted by long car trips to Canada and drama. But drama is correlated with stress. And stress is correlated with cooking. Insane amounts of cooking. Which leads me to this post.
There was a great NYTimes article about the perfect chocolate chip cookie, if such a thing exists.
Of course, I was naturally curious and skeptical. And so I began to take steps in achieving my new goal for the summer (either in addition to or instead of my dissertation proposal). The overarching aim is to find "the perfect chocolate chip cookie" that does not require buying mail-order gourmet $30 chocolate feves. In fact, it would be great if making a batch of cookies could cost $10 or less.
Aim 1. Compare the texture of cookies after dough has sat out at 0h, 24h, 36h, and 48h
Hypothesis 1, based on the NYTimes test: Cookies will have the best texture at 36h.
Result. Cookies at 24h had the best texture after baking. 36h and 48h Cookies have better texture than 0h cookies while warm. 0h cookies have better texture than 48h cookies the next day. Results on next-day quality could not be obtained for the 36h cookies due to consumption. This is a limitation to be considered for future studies. Next-day results on the 24h cookies have yet to be determined.
Aim 2. Compare the taste of cookies after dough has sat out at 0h, 24h, 36h, and 48h.
Hypothesis 2. The longer the tastier
Results. Hypothesis 2 was confirmed by three taste testers. This pattern of results remained the next day for 0h and 48h cookies.
Aim 3. Compare the taste of cookies made with Cabot butter and Land O Lakes butter.
Hypothesis 3. Cookies made with Cabot all natural butter will taste better
Aim 4. Compare the taste of cookies made with Gold Medal and King Arthur flour.
Hypothesis 4. Cookies made with King Arthur flour will taste better.
Aim 5. Compare the taste of cookies made with all coarse kosher salt, sea salt, 50-50 coarse kosher and sea salt, and regular NaCl
Hypothesis 5. Cookies made with a mix of coarse and sea salt will taste best. Regular table salt can continue to live outside the house.
Aim 6. Compare the taste of cookies made with hormone-free eggs and regular eggs
Hypothesis 6. Cookies made with the good eggs will taste better.
Aim 7. Compare chocolate chip cookie recipes that use reasonable ingredients. Accepting submissions. Received so far: 2
Aim 8. Compare results of softened butter and melted butter.
Aim 9. Compare cookies that are baked, frozen, and reheated with frozen cookie dough that is then baked.
Aims 1 and 2 were tested with the following recipe adapted from Ghiradelli
1 1/4 cup King Arthur flour
1/2 tsp baking soda
1/8 tsp Hain sea salt
1/8 tsp Morton coarse kosher salt
1 stick Cabot butter, softened
1/2c Florida natural sugar
1/2c Domino light brown sugar
vanilla extract
1 large egg
1c Ghiradelli semi-sweet chocolate chips
Best results were made with balls about 2-3 in in diameter and slightly flattened. Our oven temp is off. The recipe says 375...our oven does cookies best at about 315.
Aims beyond 1 and 2 have yet to be fulfilled... taste testers who are willing to travel and donations are welcome
Sunday, May 11, 2008
Pizza dough
from epicurious that I tried on Friday... I'm a fan... been looking for a good dough recipe
Bon Appétit | March 2007
Giada DeLaurentiis
This dough is easy to handle and will give you a crispy crust that's also tender.
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Ingredients
3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast
2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil
Preparation
Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)
from epicurious that I tried on Friday... I'm a fan... been looking for a good dough recipe
Bon Appétit | March 2007
Giada DeLaurentiis
This dough is easy to handle and will give you a crispy crust that's also tender.
subscribe to Bon Appétit
Ingredients
3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast
2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil
Preparation
Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)
Tuesday, April 15, 2008
The Perfect Hard Boiled Egg
Juuuuust in case they ever take the site down and so that I don't always have to google it, I'm cut and pasting this "recipe" here...I'm a fan... I love hard boiled eggs but hate it when you get that icky green around the yolk. I've never gotten the icky green since following these instructions
* Exported from MasterCook *
Recipe By : Julia Child, "The Way to Cook"
Serving Size : 1 Preparation Time :0:40
Categories : Cheese/Eggs Family Recipes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For 1-4 Eggs:
1 to 4 Eggs
2 quarts water -- * see note
For 12 Eggs:
12 Eggs
3 1/2 quarts water -- * see note
For 24 Eggs:
24 Eggs
6 quarts water -- * see note
Special Equipment_________________________
High (not wide) Saucepan with cover
Bowl w/ice cubes & water (large enough to
completely cover eggs)
*note: water should cover the eggs by 1 inch, so use a tall pan, and limit
cooking to 2 dozen eggs at a time.
1. Lay the eggs in the pan and add the amount of cold water specified. Set
over high heat and bring just to the boil; remove from heat, cover the pan,
and let sit exactly 17 minutes.
2. When the time is up, transfer the eggs to the bowl of ice cubes and
water. Chill for 2 minutes while bringing the cooking water to the boil
again. (This 2 minute chilling shrinks the body of the egg from the shell.)
3. Transfer the eggs (6 at a time only) to the boiling water, bring to the
boil again, and let boil for 10 seconds - this expands the shell from the
egg. Remove eggs, and place back into the ice water.
Chilling the eggs promptly after each step prevents that dark line from
forming, and if time allows, leave the eggs in the ice water after the last
step for 15 to 20 minutes. Chilled eggs are easier to peel, as well.
The peeled eggs will keep perfectly in the refrigerator, submerged in water
in an uncovered container, for 2 to 3 days.
- - - - - - - - - - - - - - - - - -
NOTES : The perfect hard boiled egg has a tender white, and a yolk properly
set. There is not the faintest darkening of yolk where the white encircles
it (a chemical reaction caused by too much heat in the cooking process).
Eggs cooked this way can also be peeled neatly. The system described here, developed by the Georgia Egg Board, takes a bit of fussing - but it really does produce an absolutely Perfect Hard Boiled Egg!
Juuuuust in case they ever take the site down and so that I don't always have to google it, I'm cut and pasting this "recipe" here...I'm a fan... I love hard boiled eggs but hate it when you get that icky green around the yolk. I've never gotten the icky green since following these instructions
* Exported from MasterCook *
Recipe By : Julia Child, "The Way to Cook"
Serving Size : 1 Preparation Time :0:40
Categories : Cheese/Eggs Family Recipes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For 1-4 Eggs:
1 to 4 Eggs
2 quarts water -- * see note
For 12 Eggs:
12 Eggs
3 1/2 quarts water -- * see note
For 24 Eggs:
24 Eggs
6 quarts water -- * see note
Special Equipment_________________________
High (not wide) Saucepan with cover
Bowl w/ice cubes & water (large enough to
completely cover eggs)
*note: water should cover the eggs by 1 inch, so use a tall pan, and limit
cooking to 2 dozen eggs at a time.
1. Lay the eggs in the pan and add the amount of cold water specified. Set
over high heat and bring just to the boil; remove from heat, cover the pan,
and let sit exactly 17 minutes.
2. When the time is up, transfer the eggs to the bowl of ice cubes and
water. Chill for 2 minutes while bringing the cooking water to the boil
again. (This 2 minute chilling shrinks the body of the egg from the shell.)
3. Transfer the eggs (6 at a time only) to the boiling water, bring to the
boil again, and let boil for 10 seconds - this expands the shell from the
egg. Remove eggs, and place back into the ice water.
Chilling the eggs promptly after each step prevents that dark line from
forming, and if time allows, leave the eggs in the ice water after the last
step for 15 to 20 minutes. Chilled eggs are easier to peel, as well.
The peeled eggs will keep perfectly in the refrigerator, submerged in water
in an uncovered container, for 2 to 3 days.
- - - - - - - - - - - - - - - - - -
NOTES : The perfect hard boiled egg has a tender white, and a yolk properly
set. There is not the faintest darkening of yolk where the white encircles
it (a chemical reaction caused by too much heat in the cooking process).
Eggs cooked this way can also be peeled neatly. The system described here, developed by the Georgia Egg Board, takes a bit of fussing - but it really does produce an absolutely Perfect Hard Boiled Egg!
Friday, March 14, 2008
Caramelized pear cake
This one came from Epicurious--I'm definitely making it again!!! It is SO good. Though, I thought I'd cheat and use a springform pan. Evidently, my springform pan leaks so I created quite the smoke sensation... but it still tastes good. If you go to the epicurious link, I agree with the reviewer who says it's possible to make in a regular cake pan if it's high enough. I had to make a few changes due to what I had on hand (e.g., I used 1.5 teaspoons ground ginger since I didn't have the crystallized stuff and lemon zest in lieu of orange zest). However, I'd stick with the original recipe if possible...or add way more than 1.5t ground ginger. And that darn old small oven of ours keeps cooking things in way under the time suggested. I probably only had it in the oven for 20 minutes... Most reviewers didn't seem to complain about the timing so I have a sense it has to do with our dinky oven given other recent baking mishaps...
Caramelized pear cake Bon Appétit | September 2000
Whipped cream or vanilla ice cream is perfect with this upside-down cake from the Bi-Rite Market in San Francisco.
Makes 8 servings.
6 tablespoons (3/4 stick) unsalted butter
3/4 cup (packed) golden brown sugar
2 1/4 pounds Bosc pears, peeled, quartered, cored
1 1/3 cups all purpose flour
2/3 cup sugar
3 tablespoons minced crystallized ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon grated orange peel
1 cup grated peeled Bosc pears (about 2 medium)
preparation
Preheat oven to 350°F. Melt butter in heavy 10-inch-diameter ovenproof skillet over low heat. Remove from heat. Sprinkle with brown sugar. Arrange quartered pears in flower design atop sugar, cutting some pieces to fit center if necessary.
Whisk flour, 2/3 cup sugar, crystallized ginger, cinnamon, baking soda, ground ginger and salt in medium bowl to blend. Whisk eggs, oil, vanilla and orange peel in large bowl to blend. Mix in grated pears. Mix dry ingredients into egg mixture.
Carefully pour batter over pears in skillet. Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake in skillet on rack 20 minutes. Run knife around skillet sides to loosen. Place plate on skillet over cake. Invert cake onto plate. Serve warm.
This one came from Epicurious--I'm definitely making it again!!! It is SO good. Though, I thought I'd cheat and use a springform pan. Evidently, my springform pan leaks so I created quite the smoke sensation... but it still tastes good. If you go to the epicurious link, I agree with the reviewer who says it's possible to make in a regular cake pan if it's high enough. I had to make a few changes due to what I had on hand (e.g., I used 1.5 teaspoons ground ginger since I didn't have the crystallized stuff and lemon zest in lieu of orange zest). However, I'd stick with the original recipe if possible...or add way more than 1.5t ground ginger. And that darn old small oven of ours keeps cooking things in way under the time suggested. I probably only had it in the oven for 20 minutes... Most reviewers didn't seem to complain about the timing so I have a sense it has to do with our dinky oven given other recent baking mishaps...
Caramelized pear cake Bon Appétit | September 2000
Whipped cream or vanilla ice cream is perfect with this upside-down cake from the Bi-Rite Market in San Francisco.
Makes 8 servings.
6 tablespoons (3/4 stick) unsalted butter
3/4 cup (packed) golden brown sugar
2 1/4 pounds Bosc pears, peeled, quartered, cored
1 1/3 cups all purpose flour
2/3 cup sugar
3 tablespoons minced crystallized ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon grated orange peel
1 cup grated peeled Bosc pears (about 2 medium)
preparation
Preheat oven to 350°F. Melt butter in heavy 10-inch-diameter ovenproof skillet over low heat. Remove from heat. Sprinkle with brown sugar. Arrange quartered pears in flower design atop sugar, cutting some pieces to fit center if necessary.
Whisk flour, 2/3 cup sugar, crystallized ginger, cinnamon, baking soda, ground ginger and salt in medium bowl to blend. Whisk eggs, oil, vanilla and orange peel in large bowl to blend. Mix in grated pears. Mix dry ingredients into egg mixture.
Carefully pour batter over pears in skillet. Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake in skillet on rack 20 minutes. Run knife around skillet sides to loosen. Place plate on skillet over cake. Invert cake onto plate. Serve warm.
Sunday, March 09, 2008
Millet Yam Cakes, Quinoa Cakes, and Chicago
I was looking for a healthy snack at Whole Foods the other day and ended up getting these yummy little gems. Like any good snoop, I took note of the ingredients list and will be trying to replicate the gems in the home kitchen some time soon. If anyone has real recipes for making these treats, please pass along :)
Ingredients:
millet yam cakes:
millet, sweet potatoes, onions, leeks, tamari, oil
quinoia cakes:
quinoa, spinach, carrots, zucchini, "vegetable base--onions tomatoes potatoes carrots celery) salt yeast extract corn starch, onion powder, sugar,lemon juice, garlic, oil pepper
In other news, Chicago was very very cold, but enjoyable. The concept of snow in March now eludes me and you'd never know I was from Boston. We had a lot of good food in Chicago and a lot of it was quite reasonably priced. It's amazing what you get used to paying in Miami!
Heaven on 7 for lunch/brunch--R got the oyster po boy [sandwich with fried oysters and lettuce and other stuff in it] and I got cheese grits and cajun shrimp. It was a fun place with bottles of hot sauce lining the walls. I'm not quite accustomed to the way things are packed in Chicago and therefore, how common it is for things to happen above the ground floor. The restaurant was on the seventh floor. Passing by the building, you'd never really suspect that there'd be a full blown restaurant upstairs. It felt like I constantly had to look upwards in the streets to see what other stores and businesses I was missing--shoe repair places, clothing stores, hair salons all on upper levels. It reminded me a bit of Shanghai in the way you could find restaurants on the 35th floor of some otherwise normal tall building.
Lou Malnati's for deep dish pizza--I'm realizing that I might not like real deep dish pizza, having been trained on Uno's and Pizza Hut... I'm so accustomed to equating deep dish with grease fest that it was a bit disappointing that the pizza here wasn't greasy. Everyone else liked it and I assume I just have very unsophisticated tastes in deep dish... I guess it's the quivalent of people liking crab rangoons at Americanized Chinese restaurants.
Cafe Ba-Ba-Reeba for tapas--we went here a few years ago for ABCT but I loved it so much, I wanted to come again. We sat at the bar since the place was packed... We got shrimp in garlic sauce, manchego and spinach stuffed mushrooms, a cheese plate, and seared scallops with couscous. After 10, tapas were $3 and we ordered a grilled calamari and potatos bravas... After reading some NYTimes article, I've started ordering potato bravas at every tapas restaurant I go to... True to the article, everyone does seem to make it differently. The Ba Ba Reeba version was delicious. It was such a super yummy restaurant. There's no question that I'd go...again.
Corner Bakery Cafe--The desserts are quite yummy. There really aren't enough bakeries in Miami!
Vong's Thai Kitchen--this place was delicious in that fushiony Thai kind of way. They operated as a fancier restaurant in terms of service and deco etc. but they were normally priced. Well, at least normally priced compared to Miami Thai food :). They didn't have space for us until 9pm but it was well worth the wait. Instead of bread, they started us off with a shredded daikon salad which tastes a lot like the ones my grandmother makes. Then we had the tuna sashimi roll--it was alright. I'd be curious to try a different appetizer in the future. I had the penang curry shrimp noodles--a dish with slightly fried and crispy fat rice noodles. The combination of flavors was amazing. R got the red curry pad thai--the flavor was wonderful as well. In both dishes, the ingredients came together perfectly. Each bite was a trip to happy town. Unfortunately, I was so full, that I missed out on the dessert that I had been looking forward to...next trip, I start with dessert! :p
Bistro 110--brunch. This was near the Waterworks and I'd definitely go back in a heartbeat. They start you off with a plate with a huge roasted garlic and fresh bread. I'm a sucker for roasted garlic on bread so I was smitten before I even ordered. I had the Louisiana Eggs which were very good. R's cousin-in-law had the croissant French Toast which also looked heavenly. I'd debated heavily between the two choices. Next trip, I'll try to toast! :) Unless it's fall, in which case his cousin in law says they serve pumpkin soup served in mini pumpkins. Now who wouldn't go for that?
duds:
Billy Goat Tavern. Granted, we first tried going to one under a street bridge late at night so it was completely empty. And then we walked to Timbuktu, well, technically, just another one which turned out to be closed.
Hancock Tower. We went to the 96th Floor to get a drink. After twenty minutes of waiting in line, getting shoved around by the hostess and host, treated rudely by then, and having others seated before us, and dealing with their general bitchiness and sneering, we decided to leave the damn line. Which was probably their goal but honestly, I can pay $12 for a drink in Miami with better service.
Ingredients:
millet yam cakes:
millet, sweet potatoes, onions, leeks, tamari, oil
quinoia cakes:
quinoa, spinach, carrots, zucchini, "vegetable base--onions tomatoes potatoes carrots celery) salt yeast extract corn starch, onion powder, sugar,lemon juice, garlic, oil pepper
In other news, Chicago was very very cold, but enjoyable. The concept of snow in March now eludes me and you'd never know I was from Boston. We had a lot of good food in Chicago and a lot of it was quite reasonably priced. It's amazing what you get used to paying in Miami!
Heaven on 7 for lunch/brunch--R got the oyster po boy [sandwich with fried oysters and lettuce and other stuff in it] and I got cheese grits and cajun shrimp. It was a fun place with bottles of hot sauce lining the walls. I'm not quite accustomed to the way things are packed in Chicago and therefore, how common it is for things to happen above the ground floor. The restaurant was on the seventh floor. Passing by the building, you'd never really suspect that there'd be a full blown restaurant upstairs. It felt like I constantly had to look upwards in the streets to see what other stores and businesses I was missing--shoe repair places, clothing stores, hair salons all on upper levels. It reminded me a bit of Shanghai in the way you could find restaurants on the 35th floor of some otherwise normal tall building.
Lou Malnati's for deep dish pizza--I'm realizing that I might not like real deep dish pizza, having been trained on Uno's and Pizza Hut... I'm so accustomed to equating deep dish with grease fest that it was a bit disappointing that the pizza here wasn't greasy. Everyone else liked it and I assume I just have very unsophisticated tastes in deep dish... I guess it's the quivalent of people liking crab rangoons at Americanized Chinese restaurants.
Cafe Ba-Ba-Reeba for tapas--we went here a few years ago for ABCT but I loved it so much, I wanted to come again. We sat at the bar since the place was packed... We got shrimp in garlic sauce, manchego and spinach stuffed mushrooms, a cheese plate, and seared scallops with couscous. After 10, tapas were $3 and we ordered a grilled calamari and potatos bravas... After reading some NYTimes article, I've started ordering potato bravas at every tapas restaurant I go to... True to the article, everyone does seem to make it differently. The Ba Ba Reeba version was delicious. It was such a super yummy restaurant. There's no question that I'd go...again.
Corner Bakery Cafe--The desserts are quite yummy. There really aren't enough bakeries in Miami!
Vong's Thai Kitchen--this place was delicious in that fushiony Thai kind of way. They operated as a fancier restaurant in terms of service and deco etc. but they were normally priced. Well, at least normally priced compared to Miami Thai food :). They didn't have space for us until 9pm but it was well worth the wait. Instead of bread, they started us off with a shredded daikon salad which tastes a lot like the ones my grandmother makes. Then we had the tuna sashimi roll--it was alright. I'd be curious to try a different appetizer in the future. I had the penang curry shrimp noodles--a dish with slightly fried and crispy fat rice noodles. The combination of flavors was amazing. R got the red curry pad thai--the flavor was wonderful as well. In both dishes, the ingredients came together perfectly. Each bite was a trip to happy town. Unfortunately, I was so full, that I missed out on the dessert that I had been looking forward to...next trip, I start with dessert! :p
Bistro 110--brunch. This was near the Waterworks and I'd definitely go back in a heartbeat. They start you off with a plate with a huge roasted garlic and fresh bread. I'm a sucker for roasted garlic on bread so I was smitten before I even ordered. I had the Louisiana Eggs which were very good. R's cousin-in-law had the croissant French Toast which also looked heavenly. I'd debated heavily between the two choices. Next trip, I'll try to toast! :) Unless it's fall, in which case his cousin in law says they serve pumpkin soup served in mini pumpkins. Now who wouldn't go for that?
duds:
Billy Goat Tavern. Granted, we first tried going to one under a street bridge late at night so it was completely empty. And then we walked to Timbuktu, well, technically, just another one which turned out to be closed.
Hancock Tower. We went to the 96th Floor to get a drink. After twenty minutes of waiting in line, getting shoved around by the hostess and host, treated rudely by then, and having others seated before us, and dealing with their general bitchiness and sneering, we decided to leave the damn line. Which was probably their goal but honestly, I can pay $12 for a drink in Miami with better service.
Tuesday, March 04, 2008
Ha...and every good cooking or baking spell must be broken.
I made carrot cake the other night. Well, I started to and midway through, after the eggs had been added and carrots shredded, I realized that I was out of brown sugar and a cup short of flour and half a cup short on shredded coconut. Normally, this would not pose a problem--quick run to the store, a zip and a zap and voila, right? Well, right, except that I was going to book club...so I covered the pyrex bowls, stuck 'em in the frige, and by the time book club ended, my stomach was full, my brain on white wine, I forgot just what I'd been missing for my cake, minus that they were crucial ingredients. Well, I managed to pick up another bag of king arthur flour and coconut and proceeded with my cake... except, couldn't quite remember where in that lovely recipe I'd left off. I added the flour and coconut and proceeded to stir the wet and dry, and bake the cake.
It smelled good. I was getting excited. And then I ill-fatedly ate a slice and realized that I'd forgotten the sugar.
Let me just say that carrot cake, without sugar, just isn't as good. I tried making a coconut milk syrup, poking holes, and infusing the cake with syrup but... brown sugar that's been baked in is NOT equal to white sugar added after baking, even if mixed with coconut milk.
Lesson learned: I have no executive functioning and would desperately fail any tower of london task.
I'm going to Chicago tomorrow. I'm excited about the eating...
I made carrot cake the other night. Well, I started to and midway through, after the eggs had been added and carrots shredded, I realized that I was out of brown sugar and a cup short of flour and half a cup short on shredded coconut. Normally, this would not pose a problem--quick run to the store, a zip and a zap and voila, right? Well, right, except that I was going to book club...so I covered the pyrex bowls, stuck 'em in the frige, and by the time book club ended, my stomach was full, my brain on white wine, I forgot just what I'd been missing for my cake, minus that they were crucial ingredients. Well, I managed to pick up another bag of king arthur flour and coconut and proceeded with my cake... except, couldn't quite remember where in that lovely recipe I'd left off. I added the flour and coconut and proceeded to stir the wet and dry, and bake the cake.
It smelled good. I was getting excited. And then I ill-fatedly ate a slice and realized that I'd forgotten the sugar.
Let me just say that carrot cake, without sugar, just isn't as good. I tried making a coconut milk syrup, poking holes, and infusing the cake with syrup but... brown sugar that's been baked in is NOT equal to white sugar added after baking, even if mixed with coconut milk.
Lesson learned: I have no executive functioning and would desperately fail any tower of london task.
I'm going to Chicago tomorrow. I'm excited about the eating...
Sunday, February 24, 2008
This is what else we're hoping to make later this week... [ok, update: made items...changes in italics]
*************************
Fettuccine and Tofu with Finger-Licking Peanut Sauce
[Using Asian rice noodles instead]
Ingredients
1/2 cup fat-free, less-sodium chicken broth [vegetarian version of no-chicken broth--NOT veggie broth!]
1/4 cup chunky peanut butter
1/4 cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons rice vinegar
2 teaspoons grated peeled fresh ginger
2 teaspoons chile paste with garlic
4 garlic cloves, minced
8 ounces uncooked fettuccine [used rice noodles]
1 pound firm tofu, drained and cubed [omitted but can be put in--stir fry in vegetable step]
1 cup (2-inch) sliced green onions
1 cup shredded carrot
[added summer squash--bean sprouts should work well too]
2 beaten eggs
Preparation
[First soak the rice noodles in a large covered bowl of hot water while you cut up vegetables, prepared the sauce, etc. The pyrex mixing bowls with covers work well--though a large bowl covered with a plate should have the same effect.
Second, in a large flat pan, sautee the vegetables in some oil with some salt, pepper, garlic, and onion and remove from the pan. Add more oil to the pan and cook the beaten eggs until just done. Remove the scrambled/pancake egg and cut into 1 in strips.]
Combine first 8 ingredients in a separate small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.
Drain the rice noodles. Heat some more oil in the large flat pan that had been used for the veggies and egg. Then add the rice noodles. Stir fry for a few minutes and then add a tiny bit of water to the pan (1/4 cup?). Cover the pan with a large lid, lower the heat to medium, and cook until al dente to tender. Once noodles are done, stir in sauce and vegetables and stir fry for another few minutes. Enjoy!
Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.
Yield
4 servings (serving size: 2 cups)
********************************
Vietnamese Lettuce Rolls with Spicy Grilled Tofu
Ingredients
1 (16-ounce) package water-packed firm tofu, drained
1/2 cup fresh lime juice [I used half this amount]
1/2 cup honey
1/4 cup thinly sliced peeled fresh lemongrass [I couldn't buy lemongrass but I'm sure it would be yummy!]
2 tablespoons low-sodium soy sauce
3/4 teaspoon chile paste with garlic
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
Cooking spray
1 head romaine lettuce
1/2 cup cilantro leaves
3 tablespoons chopped dry-roasted peanuts
36 small mint leaves
36 (2-inch) strips julienne-cut carrot
12 basil leaves
[I added long strips of starfruit and mango]
Preparation
[I omitted the tofu-drying steps in this first paragraph. I just took cut the tofu crosswise, lay them flat in a large flat ziploc container, and threw the marinade below over the whole deal] Cut tofu crosswise into 12 (1/2-inch) slices. Place tofu slices on several layers of heavy-duty paper towels. Cover tofu with additional paper towels. Place a cutting board on top of tofu; place a cast-iron skillet on top of cutting board. Let stand 30 minutes to 1 hour. (Tofu is ready when a slice bends easily without tearing or crumbling.) Arrange tofu in a single layer in a 13 x 9-inch baking dish.
Combine juice and the next 6 ingredients (juice through garlic) in a small saucepan, and bring to a boil. Cook 1 minute, stirring until honey dissolves. Pour over tofu. Cover and let stand at room temperature 1 hour.
[I didn't grill either--I took the tofu, laid them on an oiled piece of foil in a baking pan, and cooked the tofu at 350 until they looked done. Then I chopped up the tofu into smaller cubes]
Prepare grill.
Remove tofu from dish, and reserve marinade. Coat tofu with cooking spray. Place tofu on grill rack coated with cooking spray. Grill 3 minutes on each side or until browned.
Remove 12 large outer leaves from lettuce head; reserve remaining lettuce for another use. Remove bottom half of each lettuce leaf; reserve for another use. Place 1 tofu slice on each lettuce leaf top. Top each leaf top with 2 teaspoons cilantro, 3/4 teaspoon peanuts, 3 mint leaves, 3 carrot strips, and 1 basil leaf [and starfruit and mango...wasn't exact either about the cilantro/mint/basil ratio]. Wrap leaf around toppings. Serve with reserved marinade.
Yield
4 servings (serving size: 3 lettuce rolls and about 1/4 cup sauce)
Nutritional Information
CALORIES 294(29% from fat); FAT 9.5g (sat 1.5g,mono 2.5g,poly 4.9g); PROTEIN 14.8g; CHOLESTEROL 0.0mg; CALCIUM 157mg; SODIUM 334mg; FIBER 2.8g; IRON 3.5mg; CARBOHYDRATE 44.9g
*************************
Fettuccine and Tofu with Finger-Licking Peanut Sauce
[Using Asian rice noodles instead]
Ingredients
1/2 cup fat-free, less-sodium chicken broth [vegetarian version of no-chicken broth--NOT veggie broth!]
1/4 cup chunky peanut butter
1/4 cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons rice vinegar
2 teaspoons grated peeled fresh ginger
2 teaspoons chile paste with garlic
4 garlic cloves, minced
8 ounces uncooked fettuccine [used rice noodles]
1 pound firm tofu, drained and cubed [omitted but can be put in--stir fry in vegetable step]
1 cup (2-inch) sliced green onions
1 cup shredded carrot
[added summer squash--bean sprouts should work well too]
2 beaten eggs
Preparation
[First soak the rice noodles in a large covered bowl of hot water while you cut up vegetables, prepared the sauce, etc. The pyrex mixing bowls with covers work well--though a large bowl covered with a plate should have the same effect.
Second, in a large flat pan, sautee the vegetables in some oil with some salt, pepper, garlic, and onion and remove from the pan. Add more oil to the pan and cook the beaten eggs until just done. Remove the scrambled/pancake egg and cut into 1 in strips.]
Combine first 8 ingredients in a separate small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.
Drain the rice noodles. Heat some more oil in the large flat pan that had been used for the veggies and egg. Then add the rice noodles. Stir fry for a few minutes and then add a tiny bit of water to the pan (1/4 cup?). Cover the pan with a large lid, lower the heat to medium, and cook until al dente to tender. Once noodles are done, stir in sauce and vegetables and stir fry for another few minutes. Enjoy!
Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.
Yield
4 servings (serving size: 2 cups)
********************************
Vietnamese Lettuce Rolls with Spicy Grilled Tofu
Ingredients
1 (16-ounce) package water-packed firm tofu, drained
1/2 cup fresh lime juice [I used half this amount]
1/2 cup honey
1/4 cup thinly sliced peeled fresh lemongrass [I couldn't buy lemongrass but I'm sure it would be yummy!]
2 tablespoons low-sodium soy sauce
3/4 teaspoon chile paste with garlic
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
Cooking spray
1 head romaine lettuce
1/2 cup cilantro leaves
3 tablespoons chopped dry-roasted peanuts
36 small mint leaves
36 (2-inch) strips julienne-cut carrot
12 basil leaves
[I added long strips of starfruit and mango]
Preparation
[I omitted the tofu-drying steps in this first paragraph. I just took cut the tofu crosswise, lay them flat in a large flat ziploc container, and threw the marinade below over the whole deal] Cut tofu crosswise into 12 (1/2-inch) slices. Place tofu slices on several layers of heavy-duty paper towels. Cover tofu with additional paper towels. Place a cutting board on top of tofu; place a cast-iron skillet on top of cutting board. Let stand 30 minutes to 1 hour. (Tofu is ready when a slice bends easily without tearing or crumbling.) Arrange tofu in a single layer in a 13 x 9-inch baking dish.
Combine juice and the next 6 ingredients (juice through garlic) in a small saucepan, and bring to a boil. Cook 1 minute, stirring until honey dissolves. Pour over tofu. Cover and let stand at room temperature 1 hour.
[I didn't grill either--I took the tofu, laid them on an oiled piece of foil in a baking pan, and cooked the tofu at 350 until they looked done. Then I chopped up the tofu into smaller cubes]
Prepare grill.
Remove tofu from dish, and reserve marinade. Coat tofu with cooking spray. Place tofu on grill rack coated with cooking spray. Grill 3 minutes on each side or until browned.
Remove 12 large outer leaves from lettuce head; reserve remaining lettuce for another use. Remove bottom half of each lettuce leaf; reserve for another use. Place 1 tofu slice on each lettuce leaf top. Top each leaf top with 2 teaspoons cilantro, 3/4 teaspoon peanuts, 3 mint leaves, 3 carrot strips, and 1 basil leaf [and starfruit and mango...wasn't exact either about the cilantro/mint/basil ratio]. Wrap leaf around toppings. Serve with reserved marinade.
Yield
4 servings (serving size: 3 lettuce rolls and about 1/4 cup sauce)
Nutritional Information
CALORIES 294(29% from fat); FAT 9.5g (sat 1.5g,mono 2.5g,poly 4.9g); PROTEIN 14.8g; CHOLESTEROL 0.0mg; CALCIUM 157mg; SODIUM 334mg; FIBER 2.8g; IRON 3.5mg; CARBOHYDRATE 44.9g
I tried this recipe from Cooking Light tonight and just had to share it. It might be the tastiest quick and healthy meal ever. It probably took ten-fifteen minutes from start to finish and now my roommate and I have 8 meals...
I copied and pasted the recipe from the website. Changes I made are in italics...I'm sure this isn't as tasty as the original plan but there were some grocery store difficulties... I also doubled the recipe to minimize the amount of cooking I do this week.
Barley Pilaf with Artichoke Hearts
O Version: Barley Pilaf with Stir-Fry Vegetables
A serving of this meatless main dish offers nearly a third of an adult's suggested daily requirement of fiber. Serve with cherry tomatoes tossed with a bottled vinaigrette. We're skipping the cherry tomato business too...
Ingredients
2 cups warm water
1 cup uncooked quick-cooking barley
1/4 teaspoon salt
1 tablespoon olive oil
1 (14-ounce) can quartered artichoke hearts, drained and rinsed
Couldn't find artichoke hearts so I ended up buying a bag of frozen stir-fry vegetable mix (combo of broccoli, red peppers, etc)
1 teaspoon bottled minced garlic I used about half an onion sliced up instead...
2 tablespoons commercial pesto
1 tablespoon lemon juice I used half the amount of lemon juice
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
1/2 cup (2 ounces) grated Parmesan cheese
Preparation
Combine the first 3 ingredients in a medium saucepan. Bring to a boil; cook 3 minutes. Cover, reduce heat, and simmer 8 minutes or until tender.
While barley cooks, heat the oil in a large nonstick skillet over medium-high heat; add artichokes and garlic. Sauté 3 minutes, stirring frequently.
While the barley was cooking, I instead sauteed onions, added in the chickpeas, frozen veggies, some salt, black pepper, and crushed red pepper...
Stir pesto, lemon juice, and chickpeas into the cooked barley. Serve artichoke mixture over barley; top with cheese. Instead,I stirred everything together (chickpeas, veggies, cheese et al.)...I knew that I wouldn't have the patience to sprinkle cheese and layer things when packing my lunch in the morning...
Yield
4 servings (serving size: 1 cup barley mixture, 1/4 cup artichoke mixture, and 2 tablespoons cheese)
Nutritional Information
CALORIES 405(28% from fat); FAT 12.6g (sat 4g,mono 6.1g,poly 1.5g); PROTEIN 17.5g; CHOLESTEROL 12mg; CALCIUM 267mg; SODIUM 825mg; FIBER 8.7g; IRON 3.5mg; CARBOHYDRATE 57.8g
Cooking Light, OCTOBER 2003
I copied and pasted the recipe from the website. Changes I made are in italics...I'm sure this isn't as tasty as the original plan but there were some grocery store difficulties... I also doubled the recipe to minimize the amount of cooking I do this week.
Barley Pilaf with Artichoke Hearts
O Version: Barley Pilaf with Stir-Fry Vegetables
A serving of this meatless main dish offers nearly a third of an adult's suggested daily requirement of fiber. Serve with cherry tomatoes tossed with a bottled vinaigrette. We're skipping the cherry tomato business too...
Ingredients
2 cups warm water
1 cup uncooked quick-cooking barley
1/4 teaspoon salt
1 tablespoon olive oil
1 (14-ounce) can quartered artichoke hearts, drained and rinsed
Couldn't find artichoke hearts so I ended up buying a bag of frozen stir-fry vegetable mix (combo of broccoli, red peppers, etc)
1 teaspoon bottled minced garlic I used about half an onion sliced up instead...
2 tablespoons commercial pesto
1 tablespoon lemon juice I used half the amount of lemon juice
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
1/2 cup (2 ounces) grated Parmesan cheese
Preparation
Combine the first 3 ingredients in a medium saucepan. Bring to a boil; cook 3 minutes. Cover, reduce heat, and simmer 8 minutes or until tender.
While barley cooks, heat the oil in a large nonstick skillet over medium-high heat; add artichokes and garlic. Sauté 3 minutes, stirring frequently.
While the barley was cooking, I instead sauteed onions, added in the chickpeas, frozen veggies, some salt, black pepper, and crushed red pepper...
Stir pesto, lemon juice, and chickpeas into the cooked barley. Serve artichoke mixture over barley; top with cheese. Instead,I stirred everything together (chickpeas, veggies, cheese et al.)...I knew that I wouldn't have the patience to sprinkle cheese and layer things when packing my lunch in the morning...
Yield
4 servings (serving size: 1 cup barley mixture, 1/4 cup artichoke mixture, and 2 tablespoons cheese)
Nutritional Information
CALORIES 405(28% from fat); FAT 12.6g (sat 4g,mono 6.1g,poly 1.5g); PROTEIN 17.5g; CHOLESTEROL 12mg; CALCIUM 267mg; SODIUM 825mg; FIBER 8.7g; IRON 3.5mg; CARBOHYDRATE 57.8g
Cooking Light, OCTOBER 2003
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