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Dinner, Recipes, Sandwiches, Tofu, Vegan, Vegetarian

Lemongrass Tofu Banh Mi

August 26, 2013

My friend Terence gave me a 3 lemongrass shoots that he wanted to find a home for. John planted them in the garden and sure enough, they rooted and are now flourishing in the warm Maui weather. I never cooked with lemongrass before. Not until John pointed out that we had some in our yard!It’s a very nondescript type of grass with razor-sharp leaves, but don’t let that fool you. The lemongrass stalks have a wonderful fragrant citrus scent and can be used in all types of recipes. It works perfectly in this tofu recipe for banh mi.

This handy tofu press saves you from wasting paper towels. The TofuXpress is one of the best little kitchen gadgets I’ve bought in the last few years. Tofu is quickly marinated and pan-fried until crispy on both sides. The scent of the lemongrass, garlic, soy sauce and sesame oil is mouth-watering.

Lemongrass Tofu Banh Mi Light and crunchy baguette with lemongrass tofu, thinly sliced cucumber, carrot and daikon pickles (do chua) and lots of cilantro. It’s one of my favorite sandwiches. Do chua can be made in advance and stored in the refrigerator. I picked up two fresh baguettes at our local Vietnamese restaurant/bakery. John’s next experiment, homemade bahn mi.

Lemongrass Tofu Banh Mi

Adapted from theKitchn blog

Serves 2

Ingredients

14 ounce package extra firm tofu, pressed and cut into 10 slices (Wildwood Organic is a good brand to use. House Foods extra firm is not firm enough).

3 tablespoons soy sauce

2 1/2 teaspoons sesame oil

1 tablespoon canola oil

2 tablespoons minced lemongrass (about 3 bulbs)

2 medium cloves garlic, minced

2 baguettes

cilantro

do chua pickles

sliced cucumbers, Japanese or English hothouse or other types with fewer seeds (for very thin slices I use my Benriner and slice lengthwise to make long narrow strips)

Spread

2 tablespoons mayonnaise

1 teaspoon sriracha hot sauce

Preparation

Combine soy sauce, sesame oil, canola oil, lemongrass and garlic in a small bowl.

In a shallow dish place tofu slices in a single layer. Pour sauce over tofu, turning pieces to coat well. Let tofu absorb all of the marinade, turning and patting the lemongrass and garlic on each slice. Cook tofu in a skillet over medium heat until brown and crisp on each side (about 8 minutes on the first side and 5 minutes or longer on the second side).

Prepare your banh mi. Mix 2 tablespoons mayonnaise with 1 teaspoon sriracha. Slather on both sides of the baguette. Layer with tofu, sliced cucumber, do chua pickles, cilantro. Drizzle sriracha sauce on the tofu if you want to add a little extra spiciness to the sandwich, or add thinly sliced jalapeños.

***For vegan version use Vegenaise mayonnaise.

Pickles, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Vietnamese Carrot & Daikon Pickles ~ Do Chua

August 22, 2013

I love do chua! I’ve bought these tangy pickled carrots and daikon on occasion at the salad bar at Whole Foods yet it never occurred to me that I should be making them myself. They are so simple to prepare and not only are they delicious piled high in a banh mi sandwich, they are a refreshing side that goes well with a summer lunch of cool tofu and brown rice salad or stuffed into silky spring rolls.

I liked the idea I read in a few recipes of tossing the carrots and daikon with a bit of salt and sugar and mixing them for a few of minutes until they begin to soften. This also helps to expel some of the water that is then drained before adding the brine. These pickles are crunchy and have the perfect balance of sweet and tangy.

Vietnamese Carrot & Daikon Pickles ~ Do Chua

2 Pint Jars

Ingredients

1/2 pound julienned carrot

1/2 pound julienned daikon

1 teaspoon kosher salt

2 teaspoons sugar

1/2 cup rice vinegar (not seasoned)

1/2 cup white vinegar

3/4 cup water

1/2 cup sugar

2 teaspoons kosher salt

Preparation

Place carrots and daikon in a large bowl and sprinkle with 1 teaspoon kosher salt and 2 teaspoons sugar. With clean hands gently mix the vegetables for about 2 minutes. The daikon will soften a bit (flexible and will not break when bent) and water will have pooled at the bottom of the bowl. Pour vegetables in a colander and rinse under cool water. Drain well and divide evenly into 2 pint jars.

Combine rice vinegar, white vinegar, water, sugar and salt in a large measuring cup, mixing to dissolve the sugar and salt.

Pour brine over carrots and daikon making sure they are submerged in the liquid. Cover and refrigerate until ready to use. I’ve read they will last up to 4 weeks in the refrigerator. That may be true if you make a very large batch of pickles however we gobbled these up in just a couple of days.

Beans, Italian, Recipes, Side Dishes, Vegan, Vegetarian

A16 Braised Cannellini Beans with Garlic, Marjoram & Oregano

July 28, 2013

These beans are so luxurious and creamy there must be some special magic involved in making them. They are exceptionally delicious. Many years ago on one of our trips to San Francisco we had dinner at A16, a very popular Italian restaurant which shares a name with the highway that runs from Naples to Canosa, Puglia. We ordered a side of these beans and fell in love with them.

Fragrant and aromatic, marjoram adds that “je nais sais quoi” to these beans.

I’ve always been pleased with Bob’s Red Mill products. If you can’t find his cannellini beans check the bulk food section at your local market where there are usually cannellini beans sold by the pound. The original recipe recommends soaking the beans for 2 hours or longer however I found this is not necessary. These flavorful beans go especially well with grilled pork tenderloin with herbs and pancetta.

Braised Cannellini Beans with Garlic, Marjoram & Oregano

Serves 6

Adapted from A16 Restaurant

Ingredients

2 cups dried cannellini beans

2 teaspoons kosher salt

1/2 cup extra virgin olive oil

2 cloves garlic, smashed with the side of a knife

1 small bay leaf

1/2 teaspoon dried oregano

1 tablespoon fresh marjoram leaves, chopped

Preparation

Rinse the beans well in a colander, picking out any broken beans or pebbles. Transfer to a large stock pot and add water to cover by 3 inches. Place over high heat and bring to a boil, skimming off any foam that rises to the surface. Turn the heat down to a slow simmer and cook uncovered for about 1 1/2 hours, or until tender. Test the beans after 1 hour to check for doneness. It might be necessary to top off the beans with more water as they cook. Remove the cooked beans from the heat, stir in the salt and let the beans stand in their cooking liquid for 30 minutes. Drain the beans, reserving 3/4 cup of the cooking liquid.

In a saucepan, heat the olive oil over medium heat. Add the garlic, bay leaf and oregano and cook for about 3 minutes, or until the garlic begins to soften. Stir in the beans and the 3/4 cup of the reserved cooking liquid and simmer, stirring gently, for about 4 minutes or until the beans achieve a creamy consistency. They should not be as thick as mashed potatoes but should hold their shape if spooned onto a piece of bread. If the beans are too thick, stir in a little water and continue to cook. Stir in the marjoram, taste for seasoning, add salt if needed. They are now ready to serve. You may cool the beans and refrigerate for up to 4 days.

Recipes, Salad, Side Dishes, Vegan, Vegetarian, Veggies

Green & Yellow Bean Salad with Fresh Corn, Tomatoes & Herb Dressing

June 23, 2013

I spotted some beautiful beans at Mana Foods a few days ago and immediately thought of a refreshing summer bean salad. Into the basket went the beans. I was curious about the purplish string beans that aren’t commonly seen here and thought they would add such a lovely color to the salad.

Little did I know those purplish string beans wouldn’t retain their color. As soon as I dropped them into the boiling water the beans turned green. Oops!

This simple and delicious recipe for green bean salad with fresh corn and tomatoes comes from the Washington Post. The dressing calls for lots of herbs and lucky for me they were growing in my garden.

This salad was a perfect match for the pappardelle, Swiss chard and Italian sausage pasta we prepared for dinner.

Green & Yellow Bean Salad with Fresh Corn, Tomatoes & Herb Dressing

Adapted from the Washington Post

Serves 2 – 3 as a side dish

Ingredients

8 ounces fresh beans – green and yellow

1 large ear fresh corn (about 1/2 cup)

4 ounces cherry or grape tomatoes cut in halves

1/4 cup thinly sliced Maui or red onion

1/4 cup olive oil

3 tablespoons fresh lemon juice

1 teaspoon Dijon

1 teaspoon minced garlic

salt and pepper to taste

2 teaspoons each, finely chopped:

thyme ~ tarragon ~ basil ~ chives ~ Italian parsley

Preparation

Trim beans and either leave whole or cut in halves. Prepare a bowl of ice water for the beans. Bring a medium saucepan of water to a boil, add salt and cook beans until just al dente, about 1 – 2 minutes. Drain and immediately submerge the beans in the ice water to stop the cooking. Drain cooled beans and place on a kitchen towel.

Rinse corn and with the water still clinging to the corn place on a microwave safe plate (I use a paper plate) and cover loosely with a piece of waxed paper. Cook on high for 45 seconds, flip corn over and cook for another 30 seconds or so. Remove corn kernels and set aside. Alternately, bring a saucepan of water to a boil and cook corn for 30 – 60 seconds.

In a small bowl whisk the lemon juice with Dijon, garlic, salt and pepper. Continue to whisk while adding the olive oil in a slow, steady stream until well combined. Whisk in the herbs.

Place the beans, corn, tomatoes and onions on a platter and toss with the herb dressing. It’s also delicious with a bit of crumbled feta cheese.

Dinner, Pasta, Recipes, Side Dishes, Vegetarian

Mac & Cheese with Broccoli & Mushrooms

June 10, 2013

If you mention mac & cheese, you’ll capture everyone’s attention. It’s that popular. With its creamy, rich sauce and tender pasta occasionally dotted with bits of bacon or pancetta, it’s one of the most beloved dishes ever. Here is a mac & cheese recipe that won’t make you feel guilty.

Broccoli, mushrooms and onions add a wonderful flavor to the mac & cheese.

Using low-fat milk instead of full fat milk or cream decreases the calories considerably yet the mac & cheese still seems rich and flavorful thanks to using extra sharp cheddar and authentic Parmigiano Reggiano cheese.

Mac & Cheese with Broccoli and Mushrooms

Adapted from Real Food Has Curves

Serves 6 as a side dish

Ingredients

4 ounces grated extra sharp cheddar

2 ounces finely grated Parmigiano-Reggiano

1 tablespoon butter

1 small onion, chopped

6 ounces cremini or white button mushrooms, sliced

4 cups broccoli florets

3 tablespoons unbleached all-purpose flour

3 cups low-fat milk

1 tablespoon Dijon mustard

2 teaspoons minced tarragon leaves or 1 teaspoon dried tarragon

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

8 ounces dried pasta shells (or whole wheat)

Preparation

Mix the cheddar and Parmigiano-Reggiano in a medium bowl. Set aside.

Cook the pasta according to the package instructions. You can add the broccoli florets to the pasta during the last-minute of cooking, then drain with the pasta in a colander.

If you prefer to cook the broccoli separately, bring a large pot of water to a boil, add broccoli florets and cook for 1 minute. Drain and set aside.

Melt the butter in a large, high-sided skillet. Add the onion and cook, stirring often, until softened, about 3 minutes.

Add the mushrooms and cook until they release their liquid. Simmer until the liquid is reduced, about 5 minutes.

Sprinkle the flour over the vegetables in the skillet. Stir well to coat.

Whisk in the milk in a steady, thin stream until creamy. Then whisk in the mustard, tarragon, salt and pepper. Continue whisking until the mixture starts to bubble and the liquid thickens, about 3 minutes.

Remove the skillet from the heat. Stir in three-quarters of the mixed cheeses until smooth. Then stir in the cooked pasta and broccoli. Transfer to a buttered baking dish.

Preheat the broiler after setting the rack 4 to 6 inches from the heat source. Meanwhile, sprinkle the remaining cheese over the mac & cheese. Broil until lightly browned and bubbling, about 5 minutes. Cool for 5 to 10 minutes before dishing up.

***The original recipe uses an oven-safe skillet for the entire recipe. I transferred the mac & cheese to a buttered baking dish then set it under the broiler.

Dinner, Japanese, Recipes, Tofu, Vegan, Vegetarian

Grilled Teriyaki Tofu

May 22, 2013

Teriyaki Tofu Grilling is a terrific way to prepare most any food, even tofu. There’s something about the subtle smoky flavor that can transform whatever you are grilling into a spectacular meal. And, in particular when teriyaki sauce is involved.

A while back I posted a recipe for granny’s teriyaki sauce. Until this day, I still chuckle when I read the recipe my mom passed on to me. Just under the title of the recipe, my mom wrote “the best!” And of course she was right.

I recommend WildWood extra firm tofu for this recipe. It holds its shape nicely when grilled.

One of my favorite kitchen items is the TofuXpress. It presses out the water and there’s no need to waste paper towels.

Tofu soaks up marinades quickly which means you won’t need to prepare this days in advance. A quick soak and you’re ready to grill the tofu.

John has this thing about grill marks. They are always perfect.

I love all types of rice but one of my favorite ways to prepare rice is called onigiri. These delicious rice balls go well with grilled tofu and they are perfect to pack for a picnic lunch.

Teriyaki Grilled Tofu

Serves 2

Ingredients

1 block extra firm tofu (water pressed out)

Granny’s teriyaki sauce recipe here.

Preparation

Press out the water from the block of tofu then cut into 6 cutlets.

Pour enough teriyaki sauce to cover the bottom of your dish and place tofu cutlets on top of the sauce. It’s best to use a dish that snugly fits the tofu pieces so the sauce is confined to just that area. Pour more sauce over the tofu pieces, cover with plastic and refrigerate for about 1/2 hour then turn the tofu over.

Simmer the remaining sauce on low heat for about 15 minutes or until it thickens slightly and becomes syrupy. Watch closely so it does not burn. Set aside until ready to use.

Grill the marinated tofu on both sides. Transfer to a plate and drizzle with syrupy teriyaki sauce and roasted sesame seeds.

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Lemongrass Tofu Banh Mi

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Vietnamese Carrot & Daikon Pickles ~ Do Chua

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A16 Braised Cannellini Beans with Garlic, Marjoram & Oregano

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Green & Yellow Bean Salad with Fresh Corn, Tomatoes & Herb Dressing

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Mac & Cheese with Broccoli & Mushrooms

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Grilled Teriyaki Tofu

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