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10 minute broccoli tofu bowls from thewoksoflife.com/

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broccoli-tofu-bowls-9

  • 16 oz. firm tofu
  • 1 cup vegetable stock
  • 2 tablespoons soy sauce
  • 1 teaspoon dark soy sauce
  • 2 tablespoons Shaoxing wine or dry sherry cooking wine
  • 1 teaspoon sesame oil
  • ½ teaspoon sugar
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, chopped
  • 1 pound broccoli, cut into small florets
  • 1 tablespoon cornstarch, dissolved in 2 tablespoons water

Cut your block of tofu into bite-sized cubes and set aside. In a medium bowl, combine the stock, soy sauce, dark soy sauce, wine, sesame oil, and sugar, and set aside. dmv note:press tofu

Heat 2 tablespoons oil in a wok or skillet over medium heat, and add the garlic. Cook for a minute, being careful not to let the garlic burn. Add the broccoli, and crank up the heat to high, stir-frying the broccoli for a minute or to, just until it starts to turn a bright green color.

 

Grilled Swordfish Steaks with Basil-Caper Butter from food & wine

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  • download6 tablespoons unsalted butter, softened
  • 2 tablespoons chopped basil
  • 2 teaspoons drained capers, chopped
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • Salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • Four 8-ounce swordfish steaks, cut 1 inch thick
  1. Light a grill. In a small bowl, blend the butter with the basil, capers and 1 teaspoon of the lemon juice. Season with salt and pepper, and refrigerate.
  2. In a large, shallow dish, mix the olive oil with the remaining 1 tablespoon of lemon juice. Season the swordfish with salt and pepper and turn the fish in the olive oil mixture. Refrigerate for 15 minutes.
  3. Grill the swordfish steaks over a hot fire until nicely charred on the outside and just cooked within, about 4 minutes per side. Transfer the steaks to plates, top each with a dollop of basil-caper butter and serve right away.

 

Swordfish with lemon-garlic sauce

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swordfishFor the lemon-garlic sauce

  • 1 tablespoons butter
  • 1 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/8 teaspoon red pepper flakes
  • 1/4 cup white wine
  • Grated zest from 1 lemon
  • 1 tbsp capers
  • 1 tablespoons lemon juice
  • 1 tablespoons parsley for garnish, snipped or cut into small pieces

Take the swordfish out of the refrigerator about 30 minutes before cooking to bring to room temperature.

Dry off fish, salt and pepper it, put a very small amount of grapeseed oil in cast iron pan and heat until quite hot. Depending on thickness of fish cook 3-7 min on each side.

Make the lemon-garlic sauce

You can make the sauce while the swordfish steaks roast in the oven – so fast and easy to do, and the smell is addictive.

1.  Add the butter and olive oil to a small skillet, and melt over low heat. 

Add the garlic and red pepper flakes, and cook over very low heat (you don’t want to burn the garlic!) until the garlic softens, add capers.  Set aside until the fish is done.

2. Use a spatula to carefully remove the swordfish from the pan and put it on a serving platter.

3.  Add the white wine to the cooking pan and stir to deglaze – remember to use oven mitts when touching the hot pan!  Pour the wine mixture into the skillet with the garlic, and bring to a simmer over medium heat. Cook for 3 minutes, stirring constantly, to reduce the volume.  Remove from the heat, and stir in the grated lemon zest and lemon juice.  Pour over the swordfish, and garnish with the parsley.

Serving suggestions

Serve this delicious swordfish with lemon-garlic sauce with linguine or another type of pasta, a green vegetable such as steamed broccoli, and crusty slices of French bread. 

Maple, burbon, orange glazed salmon

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IMG_00623 tbsp maple syrup
3 tbsp OJ
2 tbsp bourbon
1.5 tbsp soy sauce
1 clove of garlic, minced
1 tsp butter

Mix first five ingredients, marinate salmon for 30 min in about 4 tbsp of mixture.  cook marinade for 10-15 min until thickened, add butter. Preheat oven to 400-425,salt and pepper salmon then bake for 5 min on lowest rack, then 4-5 min on next rack.  Remove from oven pour over some marinade then put back in over for 1 min.  Serve.Mine salmon wasn’t broiled so the sauce did not brown the fish.

Messy Shrimp from foodie Helen

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1476540722 whole bay leaves, crushed fine
2 teaspoons dried rosemary (or fresh if you have it)
1 teaspoon dried basil
1 teaspoon oregano
1 teaspoon salt
1 teaspoon cayenne or to taste
2 tablespoons freshly cracked black pepper
1 1/2 teaspoons paprika
1 whole garlic pod, minced

Melt two sticks butter in heavy cast iron skillet.  Add 3/4 cup olive  oil.  

Sir in above ingredients.  Bring to boil and simmer for 5  minutes.  Set aside.

When ready to cook, re-heat spice oil mixture and add juice of two  limes.  

Put shrimp (in shell) into simmering sauce and cook 3-4  minutes.  Let cool (so

your hands can handle the hot sauce).  Serve in  bowls with good crusty

French bread.  Be sure you put out an extra dish to  discard shrimp shells.

Jacked-Up Vegan Ribs from blog.fatfreevegan.com/

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    • 10 ounces young green jackfruit (1 20-ounce can), rinsed and drained
    • jackfruit-vegan-ribs11/4 cup barbecue sauce
    • 1/4 cup water
    • 1 1/4 cups vital wheat gluten (150 grams)
    • 3 tablespoons nutritional yeast
    • 1 tablespoon smoked paprika
    • 1 tablespoon onion powder
    • 1 1/4 teaspoons garlic powder
    • 1/2 teaspoon smoked salt
    • 3/4 cup water
    • 2 tablespoons soy sauce
    • 3/4 cup barbecue sauce, approximately
    • Heat a non-stick pan over medium-high heat. Add the rinsed jackfruit, 1/4 cup barbecue sauce, and 1/4 cup water. Lower heat, cover and simmer, stirring every few minutes and mashing jackfruit with a spatula or fork, until jackfruit is tender about 10 minutes. Remove cover and mash jackfruit, allowing water to evaporate. If any large or tough pieces of jackfruit remain, put them on a cutting board and chop with a knife. Allow the jackfruit to cool completely.
    • Preheat oven to 375F. Oil a 8×8 or 9×9-inch Pyrex baking dish.
    • Combine the vital wheat gluten and all the dry ingredients in a large mixing bowl and stir well. Add the water, soy sauce, and cooled jackfruit. Stir or knead well until all ingredients are evenly distributed and all wheat gluten is absorbed. If there is not enough moisture, add one or two tablespoons of water, no more.
    • Spread the mixture evenly in the prepared baking pan. Bake for 30 minutes. Remove from oven. Use a knife to loosen the seitan along the edges of the pan. Spread barbecue sauce evenly over the top and flip over in the pan. (It’s easiest to do this if you divide the seitan in half first and flip one half at a time.) Coat the top with barbecue sauce and return to the oven. Bake for 15-20 more minutes, until ribs are firm and cooked in the middle but not hardening along the edges.
    • Cut into 16 “ribs” and serve with additional barbecue sauce.
Notes

Make sure you buy young green jackfruit in water or brine, not sweetened jackfruit. You can find it in 20-ounce cans in Asian grocery stores for about $1.50 per can.

Brands of jackfruit vary. Some can contain pieces that are tougher than others and may require additional cooking time or even chopping with a knife. Of the brands I’ve tried, I have found Chaokoh to have the most tender jackfruit.

Calories, sugar, sodium, as well as other nutritional data will depend on the exact brand of barbecue sauce used.

Angel Hair Pasta with Flash-Sautéed Fresh Cherry Tomato Sauce, Tuna, and Green Olives

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    • Kosher saltangelhair_0
    • 1 lb/455 g angel hair pasta
    • 2 1/2 cups/600 ml Flash-Sautéed Fresh Cherry Tomato Sauce, heated
    • Two 6-oz/170-g cans good-quality tuna packed in oil, drained and flaked
    • 1/2 cup/55 g pitted green olives such as Lucques or Castelvetrano
    • 1 tbsp rinsed capers
    • 1/4 cup/10 g chopped fresh flat-leaf parsley, or other fresh herbs as you like

Bring a large pot of generously salted water to a boil over high heat. Add the pasta, stir, and cook until just shy of al dente (about 1 minute less than the package instructions). Just before the pasta is ready, scoop out about ½ cup/120 ml of the cooking water and set aside. Drain the pasta.

Return the pasta to the pot over medium heat. Add the tomato sauce and toss to coat evenly. Fold in the tuna, olives, and capers, and then fold in a few spoonfuls of reserved pasta water to create a nice saucy consistency.

Divide the pasta among warmed pasta bowls and sprinkle with the parsley. Serve right away.

Flash-Sautéed Fresh Cherry Tomato Sauce

    • 3 tbsp extra-virgin olive oil
    • 2 tbsp minced, seeded jalapeño, serrano, or other fresh hot chile or pepperoncino
    • Kosher salt
    • 5 cups/800 g ripe cherry tomatoes, stemmed and halved if large
    • 1 clove garlic, minced
    • 1 tsp lightly packed finely grated lemon zest
    • 1 tsp fresh lemon juice, plus more if needed
    • 3 tbsp chopped fresh flat-leaf parsley, basil, mint, or a mixture
    • 1 tsp unsalted butter

In a large sauté pan, heat the oil over medium-high heat. Add the chile and 1/2 tsp salt and cook, stirring often, until soft and fragrant, 2 to 3 minutes. Add the tomatoes and cook, stirring often, until they begin to burst and release their juice, 4 to 6 minutes. Add the garlic and cook for another 30 seconds or so, then stir in the lemon zest and juice. Remove the pan from the heat, add the parsley and butter, and swirl the pan to blend them into the sauce. Taste and balance the seasoning with salt and lemon juice if needed. Serve right away.

Storage: This sauce loses its vibrancy after a few hours, so use it as soon as possible after making it.

Quick Change: Add 1 tbsp drained capers or chopped, pitted green olives with the garlic.

 

Eggplant Meatball Casserole Sarah Carey

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eggplant-meatballs-0004-d112283_vert

  • 1 eggplant (1 pound), stemmed and cut in 4 3/4-inch planks
  • Coarse salt and freshly ground pepper
  • 2 1/3 cups breadcrumbs, preferably from a hearty Italian loaf
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup grated Parmesan cheese (1 1/2 ounces)
  • 1 small garlic clove, minced plus 2 cloves thinly sliced
  • 1 large egg white
    1 can (28 ounce) whole plum tomatoes, pulsed in food processor
  • Red pepper flakes
  • 4 ounces mozzarella cheese, sliced into 12 thin squares

Preheat oven to 350 degrees. Sprinkle the eggplant slices with salt, place in a single layer around a colander set over a bowl, and let stand for 30 minutes. Rinse eggplant, drain, and squeeze dry, pressing out excess moisture and patting with paper towel. Removing excess moisture helps make it easier to roll the balls.

    1. Meanwhile, spread 1 1/3 cup breadcrumbs in a single layer on a rimmed baking sheet. Bake until dried and just turning golden, 5 minutes. Let cool.

    2. Heat 1 tablespoon oil in a 10 inch cast iron skillet over medium-high heat. Add half the eggplant in a single layer; cook, flipping one time, about 5 minutes. Transfer to colander. Repeat adding another tablespoon of oil and second half of eggplant. If pan gets too hot, adjust heat. Wipe out pan. Let eggplant cool slightly in colander.

    3. Transfer eggplant to a food processor, discarding any extra juices that drained out. Add toasted breadcrumbs, Parmesan, and minced garlic. Pulse until mixture is a chunky paste, about 6 pulses. Transfer to a bowl. Season with salt and pepper. Stir in egg white. Chill until cold, about 30 minutes. Form mixture into 12 balls, coating the outsides with remaining breadcrumbs to help shape the balls. Chill at least 1 hour until firmer and cold and up to overnight. Best results with an overnight chill.

    4. Preheat oven to 425 degrees. Heat 2 tablespoons oil in a 10 inch enameled cast iron casserole or cast iron skillet over medium-high. Add meatballs working in two batches; cook, turning carefully with a spoon to help retain shape, until browned all over, about 6 to 7 minutes. If pan gets too hot, adjust heat. Transfer to a plate. Add remaining tablespoon oil and sliced garlic; stir until fragrant, 30 seconds. Add tomatoes, a large pinch of red pepper flakes, and 1/2 teaspoon coarse salt; bring to a boil. Return meatballs to pan; spooning sauce over to coat. Bake until sauce is slightly thickened, 18 minutes. Remove casserole from oven. Set oven to broil. Top each meatball with a piece of mozzarella; return to oven. Broil until cheese is bubbly and golden in spots, about 3 to 4 minutes.

Sicilian-Style Swordfish from food52.com

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  • IMG_98552 tablespoons olive oil
  • 1 medium yellow onion, halved and thinly sliced
  • 2 garlic cloves, finely minced
  • 1/3 cup sun-dried tomatoes packed in oil
  • 1/4 cup pitted oil-cured black olives coarsely chopped
  • 2 tablespoons salted capers, well rinsed and coarsely chopped
  • 1/4 cup dry white wine, preferably Sicilian
  • Crushed red pepper to taste
  • 4 x 6 ounces swordfish steaks
  • Salt and pepper to taste
  • Basil, roughly torn for garnish
  1. In a large skillet (one wide enough to hold swordfish in a single layer), heat oil over medium-high heat.
  2. Add onion and garlic; cook, stirring frequently, until onion is lightly browned, 3 to 4 minutes. Remove from heat.
  3. Add sun-dried tomatoes, olives, capers, wine and generous pinch red pepper flakes; stir together. Transfer to bowl.
  4. Lightly season swordfish with salt and pepper; in a single layer, place fish in skillet.
  5. Return skillet to medium-high heat, cover and cook for 3 minutes per side.
  6. When swordfish is cooked through and browned, cover with sauce and warm.
  7. Sprinkle roughly torn basil and serve. This dish can also be served room temperature.Serves 4

 

Tomato and goat cheese cobbler

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  • For the biscuit topping
  • 3/4 ccherry-tomato-goat-cheese-cobblerup plus 3 tablespoons (120 grams) all-purpose flour
  • 3 1/2 tablespoons cornmeal
  • 2 1/4 teaspoons baking powder
  • 1 1/2 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup plus 1 tablespoon (130 grams) cold unsalted butter, cubed
  • 3 1/2 tablespoons cold buttermilk
  • For the tomato filling
  • 2 pounds (1 kilogram) red and yellow cherry tomatoes
  • 2 tablespoons extra-virgin olive oil
  • Leaves from 8 to 10 thyme sprigs
  • 1 1/2 teaspoons kosher salt
  • Healthy pinch freshly ground black pepper, plus more to taste
  • 1 large egg, beaten with 1 tablespoon water
  • 6 ounces (170 grams) soft goat cheese, crumbled
  • Make the biscuit topping
  • 1. Whisk together the flour, cornmeal, baking powder, sugar, and salt in a large bowl. Dump in the butter cubes. Using a pastry blender, work the butter until you have pea- to lima bean-size pieces. (If you have particularly cold hands, you can use your fingertips.) Drizzle in the buttermilk and toss the mixture with a fork until it’s evenly moistened.
  • 2. Plop the dough on a clean work surface. Press and squeeze the dough until it begins to hold together. (If you tossed it well with the fork, this should be a cinch. If you see dry spots, it’s best to use the fork to mix the dough instead of your hands. Whatever you do, don’t overwork the dough.) When all is said and done, you should still see pea-size bits of butter running through the dough.
  • 3. Shape the dough into a disc about 3/4 inch (2 centimeters) thick. Using a 1 1/2 inch (4 centimeter) biscuit cutter, cut out 9 biscuits. Gently gather the dough scraps together, press them into a slab again, and cut out more biscuits. (I was able to get 15 biscuits.) Transfer the biscuits to a baking sheet and slide them in the freezer for 1 to 2 hours. (You can stash the biscuits in a resealable plastic bag and freeze them for up to 3 months to simplify throwing the cobbler together at the last minute easy. You’ll want to allow them a little extra time to thaw a little after taking them out of the freezer and before baking them.)
  • Make the tomato filling
  • 4. Crank your oven to 350°F (180°C).
  • 5. Toss the cherry tomatoes, olive oil, half the thyme, salt, and pepper in an ovenproof skillet. (I used a 12-inch cast-iron skillet and it worked marvelously.) Cover the skillet and cook on the stovetop over medium-high heat until the tomatoes begin to soften, 2 to 3 minutes. Uncover the skillet and continue cooking until all the tomatoes have burst slightly and released their juices.
  • 6. Remove the biscuits from the freezer and generously brush the tops with the egg wash. Place them on top of the tomato mixture in the skillet, spacing them 1 inch (2 1/2 centimeters) apart.
  • 7. Bake the cobbler for 25 minutes. Remove the skillet from the oven and dot the goat cheese between the biscuits, covering any exposed tomato mixture. Return the whole shebang to the oven, bump up the heat to 450°F (232°C) and continue baking until the top is nicely browned, about 10 minutes more. Scatter the remaining thyme over the top and serve the cobbler warm or at room temperature, scooping the cobbler straight from the skillet at the table. If you’re like me, you’ll want to gild each serving with an extra crank or so freshly ground black pepper. The cobbler is best eaten the day it’s made. (Like it could ever make it to another day.)

Read more at http://leitesculinaria.com/96970/writings-tomato-and-goat-cheese-cobbler.html#TqXS2TLgIZrD1W6G.99