Monthly Archives: September 2020

Ingredients

• 1 ounce dried porcini mushrooms
• 2 1/2 cups boiling water
• 3 cups chicken stock
• Salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 1 small shallot, minced
• 1 garlic clove, minced
• 1 cup brown mushrooms, sliced
• 1 thyme sprig, only the leaves
• 1 cup arborio rice (7 ounces)
• 1/4 cup dry white wine
• 1 small bay leaf
• 1 Tbsp unsalted butter
• 1 cup freshly grated Parmigiano-Reggiano cheese (3 ounces)

Instructions: 

1. In a heatproof bowl, soak the dried porcini in the boiling water until softened, 10 minutes. Drain, reserving 1 cup of the soaking liquid; rinse the mushrooms to remove any grit. Finely chop the porcini and reserve in a small bowl. Pour the soaking liquid into a medium saucepan, stopping before you reach the sediment at the bottom. Stir in the chicken stock and season with salt and pepper. Warm the stock over low heat.
2. In a large saucepan, heat 2 tablespoons of the oil until shimmering. Add the shallot, garlic, mushrooms, and thyme and cook over moderate heat, stirring, until softened, 2 minutes. Add the rice and rehydrated porcini and stir to coat. Add the wine and bay leaf, and cook until the wine has evaporated. Add about one-fourth of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock in batches, stirring constantly until the rice is al dente and suspended in a creamy sauce, about 20 minutes. Discard the bay leaf. Stir in the butter and cheese; season with salt and pepper.
3. Enjoy!

Ingredients

For the Marinade:

• 2 teaspoons cornstarch
• 3 tablespoons soy sauce (use wheat-free for gluten-free diets)
• 1 block tofu, cubed into 1/2 inch pieces

For the Noodles:

• 8 ounces rice noodles
• 3 to 4 cloves garlic, minced
• 1 thumb-sized piece ginger, sliced into matchstick-like pieces
• 1 cup shiitake mushrooms, sliced
• 1/2 cup stock (chicken or faux chicken stock for vegetarians)
• 1 bell pepper, sliced into thin strips
• 2 to 3 cups bean sprouts (fresh)
• 2 green onions, sliced
• Handful coriander/cilantro (fresh)
• 2 1/2 tablespoons oil

For the Stir-Fry Sauce:

• 3 1/2 tablespoons soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon sugar
• 1 tablespoon lime juice
• 1/4 cup stock (chicken or faux chicken/vegetable stock)
• 1 to 2 teaspoons chili sauce (or 1/2 to 3/4 teaspoon cayenne pepper, to taste)

Instructions:

1. For the marinade, mix together the cornstarch and soy sauce until well combined. Coat all sides of the tofu, and set aside.
2. Boil enough water to submerge the noodles, and cook until just soft enough to eat, but not all the way cooked (they’ll finish cooking later). About 5-10 minutes. Drain, then rinse with cold water and set aside.
3. In a small bowl, combine soy sauce, dark soy sauce, 1 teaspoon sugar, lime juice, 1/4 cup stock, and chili sauce. Stir well to dissolve sugar.

Assemble:

1. Heat a wok or large frying pan over medium-high heat. Add 2 tablespoons oil and swirl around; then add the garlic, ginger, marinated tofu, mushrooms, and a few tablespoons of stock. Stir-fry 5 minutes. When pan becomes dry, add a little more stock, 1 to 2 tablespoons at a time.
2. Add pepper and stir-fry another 1 to 2 minutes. Add the reserved noodles plus stir-fry sauce. Using two utensils, lift and turn the noodles or use a tossing motion, like tossing a salad. Keep the heat turned up. Stir-fry in this way until the sauce is well distributed throughout the noodles (1 to 2 minutes).
3. Add bean sprouts, continuing to stir-fry another minute.
4. Remove from heat and taste-test for salt and flavor, adding 1 tablespoon more soy sauce if not salty or flavorful enough. If too salty, add another squeeze of lime juice.
5. To serve, lift noodles out of the wok or frying pan and mound in a bowl or serving platter. Sprinkle with the sliced green onion and chopped coriander/cilantro. A wedge of fresh lime squeezed over just before eating also is delicious.
6. Enjoy!

INGREDIENTS

• 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed
• 1 tablespoon coconut oil or olive oil
• 1 small white onion, chopped (about 1 cup)
• Pinch of salt, more to taste
• 1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
• 2 cloves garlic, pressed or minced
• 1 red bell pepper, sliced into thin 2-inch long strips
• 1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips
• 3 carrots, peeled and sliced on the diagonal into 1/4 inch thick rounds (about 1 cup)
• 2 potatoes, peeled and diced into 1/2 inch chunks
• 2 tablespoons Thai red curry paste*
• 1 can (14 ounces) regular coconut milk**
• ½ cup water
• 1 ½ cups packed thinly sliced kale (tough ribs removed first)
• 1 ½ teaspoons brown sugar
• 1 tablespoon tamari or soy sauce***
• 1 block tofu, cut into 1/2 inch cubes
• 2 teaspoons rice vinegar or fresh lime juice
• Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce

INSTRUCTIONS

1. To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
2. To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
3. Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
4. Add the coconut milk, water, kale, potatoes, and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots, potatoes, and kale have softened to your liking, about 10 minutes, stirring occasionally. Add tofu and continue cooking for about 5 minutes, until tofu is hot.
5. Remove the pot from the heat and season with tamari and rice vinegar. Add salt (I added ¼ teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.

Ingredients:

Instructions:

1. In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne. Add cod, tossing until evenly coated. Let marinate 15 minutes.
2. Meanwhile, make slaw: In a large bowl, add the shredded cabbage, and toss with salt. Add the onions, cilantro, jalapeno, lime juice, olive oil, and toss well.
3. In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
4. Assemble tacos: Serve fish over grilled tortillas with cabbage slaw and avocado. Squeeze lime juice on top and garnish with sour cream.