Posts for July 12th 2010
3/4 C quinoa, rubbed/rinsed, drained
Zest from one lime, divided in half and slice lime for garnish (use 1/2 the zest)
2 bruised cardamon pods (optional–I used a dash or two of dried cardamon)
1/4 tsp salt
1 tiny cinnamon stick (optional)
1-1/3 C water
Sweet Chili Lime Sauce:
3 Tbs sugar
3 Tbs tamari
1-3/4 Tbs lime juice
1/2 zest of the lime
1/2 tsp red chili flakes (I didn’t have this, so I used 1/2 tsp of Ancho chili pepper)
1 clove garlic, minced
1/4 tsp salt
4 mint leaves, sliced thinly
1 bunch collard greens, washed with middle veins removed (I used kale)
2-3 Tbs water
1 tsp lime juice
1 pinch salt
14-oz extra-firm tofu, drained and pressed
Lime slices for a garnish (optional)
Mint leaves for a garnish (optional)
Combine the quinoa, 1/2 the lime zest, cardamon, cinnamon stick, salt, and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Cook for 20 minutes, then remove from heat and don’t remove the lid. Let steam for 10 minutes.
Sweet chili lime sauce: Whisk together the sugar, tamari, lime juice, lime zest, red chili flakes, garlic, salt, and mint until the sugar and salt and dissolved. Set aside.
Tofu: Slice the tofu into 7-8 rectangles:
Then cut each rectangle in half to make two squares, and then each square into four triangles:
I sauteed the tofu in a dry skillet for about 10 minutes on each side. The recipe says to add it a “well-seasoned” skilled. What in the hell does that mean?! If anyone knows, please let me know.
Add the chili lime sauce and stir to coat the tofu. Turn off the heat. The sauce will bubble up, reduce, and form a glaze.
While this is happening, slice up the kale. In a wok (which I didn’t have, so I used a small skillet) add water, lime juice, and salt. Cover with a lid and steam until tender.
To serve, layer plate with a scoop of quinoa, kale, then tofu. Garnish with lime slices and mint. Enjoy!
- Main Dishes, Tofu
The hot months are finally here, so it's the perfect time to pull out those popsicle molds and get to work freezing a refreshing Summer treat. This three-layered popsicle recipe combines watermelon, lemon, and blueberry ices to create a pop that is both sweet and tart.
Although the recipe says to strain the pureed fruit mixtures, I wanted a little texture and left them unstrained. The layering process definitely takes time, but the final product is well worth it. To cool off this July, keep reading for the recipe.
1/3 cup reduced-fat mayonnaise
2 to 3 tablespoons fresh lemon juice
3 tablespoons grated Parmesan cheese
1/4 teaspoon Worcestershire sauce
1/4 teaspoon each coarse salt and ground pepper
1 large or 2 medium heads romaine lettuce (1 3/4 pounds), cut into 1-inch pieces
- In a large bowl, whisk together mayonnaise, fresh lemon juice, grated Parmesan cheese, Worcestershire sauce, and coarse salt and ground pepper. (If mixture is too thick, add 1 to 2 tablespoons water.)
- Add lettuce; toss to coat with dressing. Top with shaved Parmesan, if desired.
- Salads, Greens
- North American
3 bacon slices, cut crosswise into thin strips
1 bunch scallions (5 or 6)
2 tablespoons unsalted butter, divided
2 cups corn (from about 4 ears)
1 pound boiling potatoes, peeled and cut into 1/2-inch cubes
2 (8-ounce) bottles clam juice
1/2 cup water
2 pounds small hard-shelled clams, well scrubbed
1 cup whole milk
1/2 cup heavy cream
- Cook bacon in a 4- to 5-quart heavy pot over medium heat, stirring, until slightly browned but not crisp.
- Chop white and pale green parts of scallions (reserve greens) and add to bacon along with 1 tablespoon butter. Cook, stirring, 2 minutes.
- Stir in corn, potatoes, clam juice, water, and 1/2 teaspoon pepper and bring to a rolling boil, uncovered. Add clams and return to a boil, then simmer, uncovered, stirring occasionally, until clams are just opened wide, 5 to 8 minutes (discard any clams that remain unopened after 8 minutes).
- Chop 1/2 cup scallion greens and add to chowder along with milk, cream, and remaining tablespoon butter. Cook, stirring, until heated through (do not let boil). Season with salt and pepper.
- Soups/Stews, Chowder
- North American
1 pound softened cream cheese
1 cup cocktail sauce
1 pound lump crab
Chives, for sprinkling
Crackers, for serving
- Spread 1 pound of softened cream cheese in a 5-by-9-inch baking dish.
- Layer with 1 cup of cocktail sauce and 1 pound of lump crab meat. Sprinkle chopped chives on top and serve with crackers.
- Appetizers, Dips
- North American
- In a cocktail shaker, combine vodka, lavender liqueur, Cointreau, blueberry sauce, and the juice of a lime with ice.
- Shake vigorously, then strain into a martini glass.
Makes 1 cocktail.
- Drinks, Cocktails