-adapted from Cooking Light, May 2011
8 oz firm tofu, drained and cut into .75 in slices
olive or peanut oil
soy sauce
hot chile sauce
8 oz broccoli, sliced lengthwise
1 bundle soba noodles (can substitute linguine, udon or other chewy noodles)
rice wine vinegar
1 T grated fresh ginger
1 t sesame oil
1/2 c thinly sliced radishes
2 T cashews or almond slivers, toasted.
Preheat oven to 350 and boil water for noodles. Marinate tofu in 2 T olive or peanut oil, 2 T soy sauce, 1 t Sriracha, for at least 15 minutes. Reserve marinade. Spread tofu out on baking sheet and bake until golden, about 10'.
While tofu bakes, cool noodles in boiling water until al dente or slightly firmer than al dente. One minute before noodles finish cooking, toss broccoli into cooking water. Plunge noodles and broccoli into ice water to stop cooking.
Combine tofu, noodles, broccoli, 3 T rice wine vinegar, ginger, sesame oil, radishes, 3 T olive or peanut oil, 1 t Sriracha, and reserved marinade. Top with nuts.
08 May 2011
Lemon chicken soup with dumplings
-Cooking Light, Apr 2011
Make stock (or use instant):
Preheat oven to 425. Bake 2 lb chicken bones, 2 lg carrots, 2 celery stalks, 1 lg onion (halved) until browned (about '45).
Combine all with 3 qts water and bay leaf in stockpt. Bring to boil. Reduce heat and simmer gently 2 hrs. Strain, refrigerate, skim top. Add 1 t turmeric and 1/2 t salt.
Combine 1/4 t salt, 2/3 c matzo meal, 1 T chopped parsley, 2 T canola oil, 2 T water, 2 t grated lemon rind, .25 t black pepper, 2 lg beaten eggs. Cover and chill for 30'. Meanwhile, bring stock to simmer.
Moisten hands. Shape mixture into 1-inch balls and cook these dumplings in stock for 15 minutes. Add 1/2 lb chicken meat and cook 15' or until chicken is done. Cut chicken into thin slices.
Slowly add 1 cup hot stock to 1 egg, stirring constantly. Pour mixture slowly into soup. Add 2 T lemon juice and sprinkle with dill.
Make stock (or use instant):
Preheat oven to 425. Bake 2 lb chicken bones, 2 lg carrots, 2 celery stalks, 1 lg onion (halved) until browned (about '45).
Combine all with 3 qts water and bay leaf in stockpt. Bring to boil. Reduce heat and simmer gently 2 hrs. Strain, refrigerate, skim top. Add 1 t turmeric and 1/2 t salt.
Combine 1/4 t salt, 2/3 c matzo meal, 1 T chopped parsley, 2 T canola oil, 2 T water, 2 t grated lemon rind, .25 t black pepper, 2 lg beaten eggs. Cover and chill for 30'. Meanwhile, bring stock to simmer.
Moisten hands. Shape mixture into 1-inch balls and cook these dumplings in stock for 15 minutes. Add 1/2 lb chicken meat and cook 15' or until chicken is done. Cut chicken into thin slices.
Slowly add 1 cup hot stock to 1 egg, stirring constantly. Pour mixture slowly into soup. Add 2 T lemon juice and sprinkle with dill.
07 May 2011
(lighter) Carrot Cake
-Cooking Light, April 2011
10.1 oz APF (2.25 c)
2 t baking powder
1.5 t ground cinnamon
.25 t salt
2 c grated carrot
1 c granulated sugar
.5 c packed brown sugar
6 T butter
3 lg eggs
1 t vanilla extract
.5 c low-fat buttermilk
Preheat oven to 350. Prep 13 x 9 pan with cooking spray or with flour and grease.
Combine sugars and butter, cream until combined. Add eggs 1 at a time, beating well, then stir in vanilla.
Combine remaining dry ingredients in a separate bowl. Alternate adding small amounts of dry mixture with small amounts of buttermilk to the butter mixture, mixing well after each addition.
Spread batter into prepared pan and bake 28' or until wooden toothpick inserted in center comes out clean. Cool cake on wire rack and frost with cream cheese icing.
10.1 oz APF (2.25 c)
2 t baking powder
1.5 t ground cinnamon
.25 t salt
2 c grated carrot
1 c granulated sugar
.5 c packed brown sugar
6 T butter
3 lg eggs
1 t vanilla extract
.5 c low-fat buttermilk
Preheat oven to 350. Prep 13 x 9 pan with cooking spray or with flour and grease.
Combine sugars and butter, cream until combined. Add eggs 1 at a time, beating well, then stir in vanilla.
Combine remaining dry ingredients in a separate bowl. Alternate adding small amounts of dry mixture with small amounts of buttermilk to the butter mixture, mixing well after each addition.
Spread batter into prepared pan and bake 28' or until wooden toothpick inserted in center comes out clean. Cool cake on wire rack and frost with cream cheese icing.
Linguine with Clams and Fresh Herbs
-Cooking Light, April 2011
Cook 8 oz linguine and drain. Scrub 1.5 lbs littleneck clams.
Chop 1/3 c parsley and add 1 T chopped fresh oregano and 2 t grated lemon rind.
Heat EVOO in lg skillet and add 2 c sliced red onion, 1/4 t crushed red pepper and 4 cloves garlic, sliced. Saute 4 min.
Add 1/2 c white wine and clams. Cover and simmer 5; or until shells open.
Toss clams with pasta, 2 T butter, and salt and pepper to taste.
Cook 8 oz linguine and drain. Scrub 1.5 lbs littleneck clams.
Chop 1/3 c parsley and add 1 T chopped fresh oregano and 2 t grated lemon rind.
Heat EVOO in lg skillet and add 2 c sliced red onion, 1/4 t crushed red pepper and 4 cloves garlic, sliced. Saute 4 min.
Add 1/2 c white wine and clams. Cover and simmer 5; or until shells open.
Toss clams with pasta, 2 T butter, and salt and pepper to taste.
Fusilli with Caramelized Spring Onions and White Wine
-Cooking Light, April 2011
Preheat oven to 375.
Start boiling pot of salt water for pasta.
Combine 1/2 c panko, 1 T EVOO, 1 t minced garlic, dash of salt. Spread mixture on baking sheet, bake for 6' or until golden brown. Cool.
Caramelize onions in some olive oil in lg skillet over med heat. Add 1 t garlic and 1/2 c dry white wine. Cook 1' at high heat. Add 1/2 c broth and cook down to 1/2 c liquid. Meanwhile, cook 8oz fusilli and drain.
Combine onions and pasta and sprinkle panko mix over top.
Preheat oven to 375.
Start boiling pot of salt water for pasta.
Combine 1/2 c panko, 1 T EVOO, 1 t minced garlic, dash of salt. Spread mixture on baking sheet, bake for 6' or until golden brown. Cool.
Caramelize onions in some olive oil in lg skillet over med heat. Add 1 t garlic and 1/2 c dry white wine. Cook 1' at high heat. Add 1/2 c broth and cook down to 1/2 c liquid. Meanwhile, cook 8oz fusilli and drain.
Combine onions and pasta and sprinkle panko mix over top.
Asparagus with Balsamic Tomatoes
-Cooking Light, April 2011
Cook 1 lb asparagus in boiling water 2' or until crisp-tender. Drain.
Heat 2 t EVOO in lg skillet over med-hi heat. Add 1.5 c halved grape tomatoes, 1/2 t minced fresh garlic and cook 5'. Stir in 2 T balsamic vinegar; cook 3'. Stir in 1/4 t salt.
Arrange asparagus on platter and top with tomato mixture, 3 T crumbled goat cheese and freshly ground black pepper.
Cook 1 lb asparagus in boiling water 2' or until crisp-tender. Drain.
Heat 2 t EVOO in lg skillet over med-hi heat. Add 1.5 c halved grape tomatoes, 1/2 t minced fresh garlic and cook 5'. Stir in 2 T balsamic vinegar; cook 3'. Stir in 1/4 t salt.
Arrange asparagus on platter and top with tomato mixture, 3 T crumbled goat cheese and freshly ground black pepper.
Flourless Almond Torte
-From ColinCowie.com
Ingredients
2 1/2 cups blanched almonds
1 1/2 cups sugar
7 eggs
Dash of salt
1/2 teaspoon vanilla extract
Grated peel of 1 lemon
Powdered sugar
1. Preheat the oven to 350 F.
2. Butter a 10-inch springform pan, then line it with wax paper. Butter the paper.
3. In a food processor, combine the almonds and sugar. Process until the almonds are finely ground. Set aside.
4. Separate 4 of the eggs, placing the yolks in a large bowl and reserving the whites. Add the remaining eggs, along with the salt, vanilla, and lemon peel to the bowl with the yolks and beat to blend well. Gradually beat in the almond mixture. The mixture will become very thick.
5. In a large bowl of an electric mixer, beat the reserved egg whites until they are stiff but not dry. Gently fold them into the batter, a third at a time.
6. Transfer the batter to the prepared pan and bake for 45 minutes, or until a wooden pick inserted near the center of the cake comes out clean.
7. Cool the cake in the pan on a wire rack. Remove the sides of the pan and sprinkle the cake with powdered sugar
Ingredients
2 1/2 cups blanched almonds
1 1/2 cups sugar
7 eggs
Dash of salt
1/2 teaspoon vanilla extract
Grated peel of 1 lemon
Powdered sugar
1. Preheat the oven to 350 F.
2. Butter a 10-inch springform pan, then line it with wax paper. Butter the paper.
3. In a food processor, combine the almonds and sugar. Process until the almonds are finely ground. Set aside.
4. Separate 4 of the eggs, placing the yolks in a large bowl and reserving the whites. Add the remaining eggs, along with the salt, vanilla, and lemon peel to the bowl with the yolks and beat to blend well. Gradually beat in the almond mixture. The mixture will become very thick.
5. In a large bowl of an electric mixer, beat the reserved egg whites until they are stiff but not dry. Gently fold them into the batter, a third at a time.
6. Transfer the batter to the prepared pan and bake for 45 minutes, or until a wooden pick inserted near the center of the cake comes out clean.
7. Cool the cake in the pan on a wire rack. Remove the sides of the pan and sprinkle the cake with powdered sugar
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