Ginger Stir-Fried Tofu with Kale and Carrots
We adapted this recipe from a recommendation in the NY Times, and one important point is that kale is a great choice for stir-fry because it retains its texture.
1 Bunch (about 10 oz) kale stemmed and washed
1 14 Oz package of firm tofu, sliced about 1/4 thick in the shape of dominos
1 Tbsp soy sauce
1 Tbsp of rice wine vinegar
1/4 of chicken or vegetable stock
1 Tsp of corn starch
1/4 Tsp salt
1/2 Tsp ground pepper (white if you have it)
1/4 Tsp of sugar
1 Tbsp sesame oil (canola and peanut oil work as well)
1 Tbsp of minced garlic
1 Tbsp of minced ginger
1/4 Cup of carrots cut into 2 inch julienned
1 Tsp of House of Tsang Szechuan Stir Fry Sauce
Bring a medium sauce pan to a boil (lightly salted). Add the kale and blanch one minute. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop coarsely and set up in a bowl near your wok.
Lay the slices of tofu flat on a paper towel and cover with another layer of paper towel.
In a small bowl combine the soy sauce, stir fry sauce, rice wine vinegar, stock and corn starch. Combine the salt, pepper and sugar in another small bowl. Have both bowls in arms reach of the wok.
Heat a 14-inch wok or a 12-inch steel skillet over high heat until a drop of water evaporates immediately when added. Swirl in the oil at this point, coating the lower sides of the pan and swirling the pan to coat the bottom then add the tofu. Stir-fry for one to two minutes and/or until they begin to brown. Add the garlic and ginger and stir fry for no more than 10-15 seconds. Add the carrots and stir-fry for 1 minute. Then add the kale, salt pepper and sugar and then toss together. Add the soy sauce mixture and stir-fry for another 1-2 minutes.
Remove from heat, and serve with noodles or rice. For this meal we went with a basic brown rice.
Another note from the original recipe is that blanched kale can keep in the refrigerator for up to 4 days.
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- Dry tofu on paper towel
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- Seasonings staged next to Wok
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- Ginger and Garlic
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- Brown the tofu
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- Add carrots, garlic and ginger
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- Cooling kale after blanch
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- Adding kale
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- Add liquid and the dish comes together
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- Serve over noodles or rice
Almond Ginger Chicken Soup with Butternut Squash and Kale
4 Cups of Chicken Stock
1/2 Yellow onion, diced
1 Minced garlic clove
2 Cups of Butternut Squash, peeled and cubed
8 Ounces of boneless, skinless chicken, cut into 1 inch pieces
1/2 Cup of smooth alone butter
1 Cup of Kale, coarsely chopped (collard greens work well too)
2 Tablespoons of fresh ginger, minced
Course salt and freshly ground black pepper
1 Lime, cut in wedges
Preheat oven to 350 degrees. Toss butternut squash codes with olive oil, garlic, salt & pepper. When oven is ready roast butternut squash for 10 minutes until slightly soft. On medium heat in a large stock pot, cook onion and garlic in olive oil. When translucent, add chicken stock and bring to a boil. Reduce heat and add chicken (raw), then cover and simmer for 20 minutes. The chicken will cook in the soup.
In a small bowl, whisk together the almond butter and 1/2 cup of the existing soup mixture. Add the kale, ginger and squash to the soup and return to boil. Reduce heat and simmer, covered, for 5 minutes. Stir in the almond butter mixture and then season with salt and pepper.
Let soup continue to cook to make sure that greens cook through. When soup is ready, ladle into bowl and squeeze lime over soup. Do not forget the lime, this is an incredible flavor addition to the soup!
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- Roast butternut squash
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- Boil chicken stock with onions and garlic
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- Whisk almond butter with soup mixture
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- Cook squash, kale and ginger
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- Add almond butter to make a creamy soup!
Mrs. Scorsese’s Lemon Chicken
We came across this dish when on the "tasting along the wine road" November 6 & 7, 2010. The event features cuisine and wine parings by wineries all across the Russian River Valley in Sonoma County California. This particular dish was featured at Francis Ford Coppola's Winery and was paired with his Director's Cut chardonnay. We just attended the 2011 Wine Road event, so stay tuned for more recipes!
1 Tbsp Olive Oil
1 3-lb chicken, cut into serving pieces (leg and thigh separated and breast into 3 pieces)
3 Large garlic cloves
1-1/2 Cups lemon juice
Salt and Pepper to taste
1/4 Cup of water
2 Tbsp fresh oregano, torn plus 3 additional sprigs.
Preheat the oven to 400
Coat the bottom of a cast iron baking dish with olive oil. Peel and cut the garlic cloves into thirds. Evenly distribute the garlic pieces in the pan.
Rinse the chicken and pat the pieces dry with paper towel. Arrange the chicken in the baking dish, skin side up.
In a small bowl, combine the lemon juice, salt and pepper. Taste the mixture, and if it's too sour or acidic add water as desired. Pour the lemon juice mixture over the chicken, turning to coat all sides. Add the torn oregano and sprigs to the top (skin side) of the chicken. If you don't have access to fresh oregano, just use your favorite seasonings such as Italian seasoning or Fines Herbes etc.
Put the baking pan into the oven and cook the chicken until the skin is browned, basting occasionally with the pan juices, for approximately 40-45 minutes.
Transfer the chicken to a serving dish and pour pan drippings in a sauce boat to be served separately.
Alternatively you can shred/pull the chicken and pour the pan drippings over the pulled chicken and serve over rice or even on a salad.
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- Chicken, Lemon Juice and Seasoning ready to bake.
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- Example of Shredded/Pulled Chicken
Easy Weeknight Chili
This recipe is easy because you can use any meat that you might have. For this recipe, we had leftover (uncooked) pork tenderloin and flatiron steak from earlier in the week. You can also use ground beef or turkey.
2 tbsp extra virgin olive oil
1 chopped onion
3 garlic cloves, minced
1 can of whole kernel corn
1 can of pinto beans
1 can of kidney beans
1 small can of diced green chilies
1 can of chopped tomatoes in juice
Your meat of choice (about 1 lb)
2 tsp cumin powder
1 tsp of chili powder (add more based on desired heat)
1 tsp cinnamon
1 tsp garlic powder
1 bay leaf
1/2 lb of cubed pork tenderloin
1/2 lb of cubed flatiron steak
1 tsp flour
Juice of half a lime
Shredded cheddar cheese
Sour cream
1 tsp adobo sauce (from chipotle in adobo)
Warm a large pot on the stovetop. When the pot has heated add olive oil. When that is warm add onions and garlic and cook until translucent. Add the pork and steak and cook on medium heat until the meat is browned and about 75% cooked. The meat will continue to cook as you make the chili, so you do not want to overcook the meat. When the meat is browned, add the flour and stir. This will add a little bit of thickness to your chili. What makes this recipe so easy is that now you just need to add the beans, corn, tomatoes and juice, and the spices and stir. Let this mixture cook for about 40 minutes or until you get the desired flavor. A few minutes before you are ready to serve, add the lime juice. We think that this adds a little tang to the chili. Once you have put your chili in the bowl, top with shredded cheese (and sour cream if you like). One suggestion if you like sour cream and heat is to mix in a little bit of adobo sauce from a can of chipotles in adobe to the sour cream. A little adobo goes a long way, so be careful of how much you add. The flavor is incredible, spicy and smoky, and will add a great flavor to your chili. We love to serve this chili with cornbread, so please see our Skillet Cornbread recipe to serve with this dish. As with most stews and soups, this recipe will get better the next day, so make enough for leftovers!
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- Cook onions until translucent
Cedar Plank Grilled Lake Trout
On a trip to Lake Tahoe we hauled in 15 Lake Trout and kitchen supplies in the condo rental did not include a knife sharp enough to filet....so we decided that grilling the cedar plank was the best approach, and what a great time we had. Best part was the crew on the boat cleaned the fish so we were set to go!
First, catch many fish...
Second, immerse cedar planks in water for 2 hours...
Cut off fish heads...
Turn grill on medium-high and - once heated - place the planks on the grill for 30 seconds then flip and place the fish on the planks. Grill the fish for about 8-10 min a side, you will see the skin turn a nice gold color. Squeeze fresh lemon over the fish and enjoy!
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- Gone Fishin’!
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- Preparing the Trout
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- Grill Planks and Flip
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- Just Add Trout
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- Ready to Plate
Garlic Lime Fajitas (from McCormick’s Recipe Inspirations)
This recipe came from McCormick's Recipe Inspirations and we decided to make it when a friend gave us a package containing the ingredients pre-portioned. This meal is perfect for a busy weeknight when all you need is a few ingredients and a few minutes...
1/4 Cup fresh lime juice
1/4 Cup fresh orange juice
1 Tsp garlic powder
1 Tsp cumin
1 Tsp onion flakes
1 Tsp black pepper
1 Tsp cilantro
1 Tsp oregano
1 Cup sliced onion
1 Cup sliced peppers (pick your favorite colors)
1 Large chicken breast, sliced
Combine seasonings and lime/orange juice in a mixing cup and stir and set aside.
You can cook the chicken and onion/peppers using a regular skillet, an iron skillet or using the barbecue. We used a stove top cast iron grill and it worked great.
Start by grilling the chicken and add 1/2 of the seasoning to the chicken as you grill. Cook the chicken until it is almost done, (6-7 min) and set aside momentarily.
Add peppers and onions to the grill and cook until nearly done (3-4 min). Add chicken back to the grill and stir in the remaining seasoning and cook for another 3 min and remove from the grill and cover.
Using the hot grill (or your preferred method) warm tortillas and serve on the side.
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- Grilling Chicken
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- Grilling Peppers and Onions
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- Finishing the Chicken and Veggies in Iron Skillet
Caprese and Egg White Breakfast Sandwich
Bread is optional, if you are looking for a low carb and low cal breakfast try without the bread or bun! In this version we used bagel thins.
1/2 Pint of grape tomatoes, halved
1 Tbsp butter
1 Clove of garlic, crushed
1 Tbsp chopped basil
1 Cup of egg whites
2 Tbsp of shredded mozzarella
4 Slices of bread/roll of choice
Saute tomatoes, garlic and basil in melted butter over medium heat. When tomatoes are soft, add egg whites and fold ingredients together to ensure even distribution. Cook until eggs are done and remove from heat. Remember egg whites cook quickly, so keep an eye on them. Add cheese to the hot eggs so that it melts slightly. Load eggs onto bread, cut and serve!
Caprese and Egg White Breakfast Sandwich
Linguine Carbonara
6 Chopped bacon slices or 1 Cup of diced pancetta
2 Tbsp olive oil
4 Crushed garlic cloves
1/2 Tbsp minced rosemary
1 minced/seeded jalapeno (optional)
2/3 Lb cooked linguine
3 Eggs
3/4 grated Parmesan/Agiago/Pecorino cheese blend
2 Tbsp chopped Italian parsley
Pinch of pepper
Combine first five ingredients and 1/4 cup of water in a skillet. Cook over medium-high heat so the water evaporates and the bacon/pancetta crisps; about 12 minutes. If using pancetta, you may want to crisp it slightly before adding the water and other ingredients just to give it a head start.
Add cooked linguine to the skillet and toss. In a separate bowl, whisk eggs, cheese, parsley and pepper together and whisk in 1/4 cup of pasta cooking water. Toss with pasta until creamy.
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- Linguine cooking
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- Parsley, Jalapeno, Garlic and Rosemary
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- Crisping Pancetta
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- Combined ingredients
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- Whisking egg, parsley and cheese
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- Toss egg, cheese, pasta and other ingredients together
Basil and Goat Cheese Stuffed Pork Tenderloin
1 1-1.5 Lb Pork Tenderloin (for 2)
1 Tbsp chopped garlic
3/4 Cup chopped basil
3/4 Cup crumbled goat cheese
1 Tsp lemon pepper
1 Tsp salt
1 Cup of grape tomatoes
Cooking twine or bamboo skewers for roast
Pre-heat oven to 375. Cut tomatoes in half, toss with (olive oil - pinch of salt/pepper) and arrange on cookie sheet or roasting pan. Once the oven is ready, place the tomatoes in the over for about 10 - 15 minutes or until nicely roasted.
Butterfly pork tenderloin using a sharp knife. Place sheet of wax/parchment paper over the butterflied pork and use a mallet to flatten out the roast. Be sure to flatten the roast evenly so when you roll the roast together with the filling inside the meat will cook evenly.
Combine the garlic, basil, goat cheese, salt and pepper in a bowl and mix well until the ingredients are evenly distributed.
Spoon mixture evenly into the middle of the flattened pork roast and roll the meat until the roast is evenly closed and the mixture is sealed inside. Place the meat in a roasting pan and bake at 375 for about 25 minutes. Remove from the oven and let the meat rest for a few minutes and top with roasted tomatoes.
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- Flatten Pork Tenderloin
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- Ingredients for stuffing
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- Insert stuffing into flattened pork roast
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- Get your mind out of the gutter…
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- Plated stuffed pork tenderloin with roasted tomatoes
Beef Roast Tacos
This recipe is adapted from Tyler Florence's "Mexican Pot Roast Tacos" from Dinner at My Place
2-3 Lbs of beef roast
1 Tsp Kosher salt
1 Tbsp fresh ground black pepper
1 Large onion, cut into wedges
3 Cloves of garlic, smashed
1 28-Oz can of whole, peeled tomatoes
1 Dried jalapeno
1 Tbsp ground cumin
1 Tbsp smoked paprika
1 Tsp ancho chile powder
1/2 Bunch fresh cilantro
2 Tbsp red wine vinegar
8 Corn tortillas
1/2 Bunch fresh cilantro
1/3 Lb of Cotija cheese, crumbled
2 Limes cut into wedges
Salt and pepper beef roast on all sides. Set pot on range and heat to medium-high with a drizzle of olive oil in the bottom. Brown roast on all sides until there is a nice brown crust - roughly 2 min a side. Add garlic and onion to the bottom of the pan while browning the roast so they begin to caramelize slightly. Once browning is complete add tomatoes and juice to the pot. Also add cumin, ancho chile, smoked paprika, dried jalapeno and cilantro. Also add about 2 cups of water and lower heat to low and simmer for 2 hours - until beef is fork tender. Once cooked, use a fork or spoon to break apart the roast and allow some time for beef to soak up the juices.
To prepare the tortillas, ideally, use a cast-iron piastra on the stove top and warm the corn tortillas on each side. If you don't have a piastra, a cast-iron skillet will work. If not a regular skillet will work just fine!
Once you are ready to plate the tortillas, scoop the beef into the tacos and sprinke with Cotija cheese and fresh cilantro.
Browning the Roast
Adding Tomatoes and Cilantro
