Tofu with Coconut Milk

Makes 4-6 servings.

Tofu’s versatility as a base for different flavors is plentiful. This family-style dish is sweet and savory, and I serve it as a family main course over steamed rice.

INGREDIENTS:

• Two 14 ounce packages firm organic tofu, drained

• 5 tablespoons vegetable oil

• 4 garlic cloves, finely chopped

• 2-inch piece ginger, peeled, grated

• Two, 13.5 ounce cans unsweetened coconut milk

• 3 tablespoons low sodium soy sauce

• 1½ tablespoons honey

• 2 tablespoons rice vinegar

• 2 cups edamame (See Note)

• 1 cup cashews, toasted, coarsely chopped

• Kosher salt

• Freshly ground black pepper

• ½ cup loosely packed mint leaves, torn for garnish

PREPARATION:

1. Slice the tofu in half horizontally and then cut into about 1 inch squares. Place on a cutting board over many layers of paper towels and place more paper towels on top. Cover with another board to extract all the moisture.

2. In a wok or heavy skillet, heat 4 tablespoons vegetable oil and sauté the tofu over high heat, stirring from time to time until it is browned, about 6 minutes.

3. Transfer to a bowl and season with salt and pepper.

4. Add the remaining  1 tablespoon oil to the wok/skillet and sauté the garlic and ginger over low heat  for a minute. Add the coconut milk, soy sauce, honey and rice vinegar. Boil over high heat until the sauce is reduced by half, about 6 minutes. It should be thick enough to coat a spoon. Add the tofu, edamame and cashews.

5. Season to taste and serve over rice or other grains.

6. Garnish with snipped mint.

NOTE:

Frozen edamame shelled or unshelled is available in most stores and supermarkets.   

Stuffed Portobello Mushroom

Makes 4 servings.

This is an attractive, nutritious Winter luncheon dish in which the mushroom tops become a saucer-like container for the tasty filling.  You can assemble the whole dish earlier in the day, refrigerate it and bake it when needed.  This is a simplified version of the recipe that I have in my last cookbook, Helen Nash's New Kosher Cuisine.

INGREDIENTS:

• 1/3 cup brown rice (See Note)
• 2/3 cup water
• 2 poblano peppers
• 4 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 5 ounces baby spinach, coarsely chopped (See Note)
• 4 ounces shredded sharp cheddar cheese
• ½ cup loosely packed cilantro leaves
• 4 large Portobello mushrooms, about 5 inches in diameter
• Kosher salt
• Freshly ground black pepper
• Bibb lettuce or frisee, lightly tossed with olive oil

PREPARATION:

1. Bring the rice, 1/4 teaspoon salt and water to a boil in a small saucepan over high heat.  Lower the heat and cook, covered, until the rice is almost tender, about 30 minutes.  Transfer to a medium bowl.
2. Preheat the broiler.
3. Cut the peppers in half lengthwise, core and seed them. Place them, skin-side up, on a broiler pan lined with foil.
4. Broil them close to the heat source until the skin is blistered and charred.  Cover with foil and let rest for a minute.  The heat will loosen the skin.  Peel and chop finely and add to the rice.
5. Preheat over to 350F.
6. Heat 1 tablespoon of oil in a wok.  Add the onion, cover and sauté, over low heat, until the onion is soft.  Add to the rice.
7. Add another tablespoon of oil to the wok and all of the spinach.  Sauté over high heat until spinach is just beginning to wilt.
8. Add to the rice along with the cheese and cilantro.  Combine well and season to taste with salt and pepper.
9. Cut off and discard the mushroom stems, if any.  Wipe the mushroom caps with a damp paper towel and rub them with the remaining 2 tablespoons oil.  Sprinkle the mushroom caps with salt and pepper.
10. Spoon the filling equally in the center of each cap.  Place in a baking pan covered with foil (you can make the recipe ahead of time up to this point.  Cover with cling wrap and refrigerate).
11. Bake for about 30 minutes, or until the filling is very hot and the mushroom caps seem a bit wilted (if you have refrigerated the mushrooms before they may require a little longer to bake).
12. Serve the mushrooms with dressed greens.

Note:

I prefer to use premium Japanese brown rice, medium grain, as it is much creamier than other kinds of brown rice.

I coarsely chop all of the spinach, in batches, in a food processor fitted with the steel blade.

Farfalle with Smoked Salmon and Vegetables

Makes 6 first course servings • Makes 4 main course servings

I serve this dish frequently because it is easy to prepare, versatile, nutritious and elegant. You can even make it several hours ahead of time. See note at the end of the recipe.

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Ingredients

• ½ pound haricots verts (string beans) • ¼ pound sugar snaps • 4 scallions, including green part, finely chopped
• 1/2 cup loosely packed flat leaf parsley, finely chopped
• ½ cup pitted black olives, quartered
• ¼ pound smoked salmon cut into wide strips (2 by 1 inches)
• 1 pound imported farfalle, or any other small shaped pasta (I like to use DeCecco pasta).

Dressing

• 3 tablespoons extra virgin olive oil
• 4 tablespoons lime juice (approximately)
• 3 teaspoons Dijon mustard
• ½ teaspoon Kosher salt
• Freshly ground black pepper

Preparation

1. In a small bowl whisk together the dressing ingredients.

2. Trim and discard the stem end of the beans. Steam the beans for about 4 minutes, or until just tender. Place in a bowl and cool.

3. Pinch off both ends of the sugar snaps and pull off the strings running along the sides. Steam the sugar snaps for about 4 minutes, or until just tender. Add to the beans and cool. When the vegetables have cooled, add the scallions, parsley, olives and smoked salmon. Set aside.

4. In a large pot bring 3 quarts of water to a rolling boil. Add 1 tablespoon salt. Add the farfalle and stir. Boil briskly, uncovered for about 8 minutes, until the farfalle is al dente.

5. Drain well in a colander. Transfer the pasta to a large bowl to cool. Toss the pasta with ½ of the dressing, add the beans, sugar snaps, scallions, parsley, olives and salmon. Toss with the remaining dressing. Let rest for a minute and season well with salt and pepper.

Note

If you wish to prepare this dish ahead, I suggest that you cook the pasta and toss it with ½ of the dressing. Prepare all the other ingredients but combine it all a few hours before serving. It is easier to preserve the wonderful green color of the vegetables.