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!
Tuesday, April 15, 2008
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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