Cashew Citrus Tofu

Since you are probably stuffing your face with cookies and other holiday sweets like the rest of us, try this for a light and healthy break. Your body will thank you and your taste buds will smile. Tofu is a staple in our house because it is super quick, healthy, and versatile. My super-carnivorous husband has even learned to love tofu. When I hear people talk about tofu in disdain, it’s usually because they’ve never had it prepared properly. You really must, MUST, press tofu if you want it to take on the flavors you cook it with and not to be a sopping mess.

Start with extra-firm tofu, drain, and wrap with several paper towels or a cloth, set on a cutting board and place a bowl or a canned good on top for an hour or two. This will help release the water in the tofu and make it easier to cook and absorb flavor. This is pretty much the only way you can get a nice crispy crust on tofu.

Ingredients

• 14 oz. extra-firm tofu, drained and pressed
• Canola oil
• 6 garlic cloves, minced
• 1/2 tsp. red pepper flakes
• 1/3 cup finely chopped cashews
• 1/2 cup fresh orange juice
• 3 tbsp. low-sodium soy sauce or ponzu sauce
• 1 tsp. corn starch
• Scallions to garnish, optional
• Cook riced to serve, optional

Instructions

Cut the tofu into 6 pieces (slabs), blot with a paper towel. Heat a splash of canola oil in a large non-stick pan or skillet on medium-high heat. Saute the tofu until golden brown, about 2-3 minutes per side. Remove the tofu and set on paper towels to drain.

Reduce heat to medium. Add the garlic and saute for a minute; add the red pepper flakes and cashews, saute for a minute more. In a small bowl, whisk together the orange juice, soy sauce, corn starch, and 1/2 cup water. Add to the pan and simmer until thickened, about 5 minutes. Pour the sauce over the tofu and garnish with scallions. Serve immediately.

Serves: 2

Recipe source: Original

Time: 30 minutes or less

 

Rainbow Asian Salmon Salad

Whoa … I apologize for the negligent posting lately! Life has become busier than usual, but I see the light at the end of the tunnel as several obligations are coming to a close. Yeah. I’m one of those that commit to way too many things even as my mind is saying, “don’t do that!” That’s a life resolution I’m working on improving with each passing year … to spend as much time as possible doing the things I love. Which I suppose explains why my career path has been far from trajectory. I can’t stomach spending my life doing something I don’t love. Can’t do it. Life is too short. Too valuable. In any event,  I’m hoping to get back to my normal posting and provide you with many more quick and healthy recipes. This recipe is a great start at an apology after a few weeks away … the colors are brilliant, the veggies pop with great texture, and the salmon is sweet and rich. Altogether a great combination of filling flavor and nutrition. Enjoy!

Sustainable salmon? Follow this link for more information. I love this source for purchasing wild Alaskan salmon.

Ingredients

• 1 cup frozen shelled edamame
• 1/2 lb. fresh snow peas
• Fresh cracked pepper, optional
• 2 tsp. finely grated lime zest
• 2 tbsp. fresh lime juice
• 1 tbsp. honey
• 1 tbsp. plus 2 tsp. low-sodium soy sauce
• 1 tbsp. toasted sesame oil
• 1/2 tbsp. fresh grated ginger
• Salmon fillets (you can cook either small personal fillets or one large fillet to cut; skin on or removed is okay, just remove skin before serving)
• 1 head red cabbage, cored and thinly sliced
• 1 cucumber, thinly sliced
• 1 small bunch of scallions, thinly sliced
• Toasted sesame seeds to garnish, optional

Instructions

1. Cook the edamame according to the package instructions. Drain and set aside.
2. Steam the snow peas a minute or two until crisp tender.
3. Heat broiler with rack about 4-6 inches from heat. Rinse and pat dry the salmon. Sprinkle with fresh cracked pepper if desired.
4. In a small bowl, whisk together the lime zest, honey, and 2 tsp. soy sauce. Line a baking sheet with parchment or foil and coat with cooking spray. Place the salmon on the baking sheet and brush with the honey glaze.
5. In a small bowl, whisk together the lime juice, 1 tbsp. soy sauce, sesame oil, and ginger. Taste and adjust as needed for desired dressing flavor.
6. Broil until the salmon is browned and opaque throughout, about 5 minutes depending on the thickness and type of salmon. Let cool slightly and using a fork, flake the fish into small pieces.
7. Arrange the cabbage, cucumber, scallions, edamame, and snow peas in bowls or plates. Top with the warm salmon. Drizzle with dressing and top with toasted sesame seeds.

Serves: 4

Recipe source: Original

Time: 30 minutes

 

Pork Tonkatsu with Supergreens-Tomato Salad

Tonkatsu is a popular Japanese dish -  very thin pork cutlets that are breaded and fried; often cut into bite-size pieces and served with cabbage or miso soup. The Japanese also place the pork cutlets between bread and serve as a sandwich. I’ve taken the basic tonkatsu pork cutlet and served with a bright, citrus-enhanced salad. I’m slightly obsessed with a new salad mix that includes my favorite, arugula, as well as several other very nutritious salad greens. During the busy work week I love the convenience of ready to go organic salad greens …

Feel free to use whatever type of greens/lettuce you like. I think this would also be good with thinly sliced cucumbers and onion in place of the greens.

Ingredients

• 2 cups grape tomatoes
• 4 cups lightly packed salad greens
• 1/4 cup olive oil
• 2 tbsp. Dijon, divided
• 1 tbsp. fresh lemon juice (plus wedges for serving)
• S/P
• 2 large eggs
• 2 cups panko (Japanese breadcrumbs)
• 4 (about 4 oz.) boneless center-cut pork chops, pounded very thin
• Vegetable oil

Instructions

1. Combine tomatoes and salad greens in a large bowl. Whisk olive oil, 1 tbsp. Dijon, and lemon juice in a small bowl. Season dressing with S/P and set aside.
2. Whisk eggs and 1 tbsp. Dijon in a medium bowl. Place panko on a large plate and season with S/P. Season pork lightly with S/P. Dip each chop in the egg mixture and then in the panko, pressing to adhere.
3. Working in batches, heat about 2 tbsp. vegetable oil in a large nonstick skillet over medium heat and cook pork until golden brown and cooked through, about 2 minutes per side. Add 1 tbsp. oil after turning. Drain on paper towels.
4. Toss salad with the dressing and serve over the warm pork chops. Serve with lemon wedges for squeezing.

Serves: 4

Recipe source: Adapted from a Bon Appetit recipe, July 2011

Time: 30 minutes

Red Curry Halibut and Shrimp

Wholefoods recently had MSC-certified Pacific Halibut on sale and you could select your own fillets cut directly from the fish – I had no idea halibut was such a huge fish (and not very pretty)! Halibut is a firm white fish that has a delicate sweet flavor and is a great alternative to unsustainable Chilean sea bass.

Buying sustainable shrimp can sometimes be a pain in the butt because there are so many sources and sometimes the source is not easily found. In any event, try to use these guidelines for buying shrimp or shop at a store that only sources sustainable products. If you stick to U.S. sourced shrimp you are usually a-okay!

Now to the recipe … creamy, spicy, and bursting with flavor! I used 1 jalapeno and quite a bit of curry paste, you may want to use less or omit the jalapeno if you’re not a spice fan.

*You need an extra-large pan to make this recipe.

Ingredients

• 3 limes
• S/P
• 1 tbsp. vegetable oil
• 1 cup chopped shallots
• 1 jalapeno, stem/seeds removed & diced
• 2-3 bell peppers (I used green, red, orange)
• 1 lb. snow peas or sugar snap peas (or a combination)
• 2 tbsp. minced peeled fresh ginger
• 4 tbsp. Thai red curry paste (Thai Kitchen brand is perfect)
• 2 (13-14 oz) cans light unsweetened coconut milk
• 1 tbsp. fish sauce
• 1 tsp. brown sugar
• 4 halibut fillets
• 20 peeled deveined uncooked medium shrimp
• Cilantro for garnish
• Prepared jasmine rice to serve with fish

Instructions

Finely grate the peel from 2 limes and squeeze the juice from those limes. Cut third lime into wedges for serving.

Rinse your fish and shrimp, lay on paper towels, and sprinkle with S/P.

Heat oil in a very large saucepan over medium-high heat. Add chopped shallots, jalapeno, peppers, ginger, and snow peas. Saute for about 5 minutes until tender and fragrant.

Stir in curry paste, coconut milk, fish sauce, brown sugar, the lime peel and lime juice. Simmer gently for about 5 minutes. Add fish to the curry sauce and saute for another 2-3 minutes. Add the shrimp and continue cooking at a simmer another 5 minutes until the fish is opaque and cooked through and shrimp is pink and opaque.

Season to taste with S/P if needed. Serve over warm jasmine rice and garnish with fresh cilantro leaves and lime wedges.

Serves: 4

Time: 1 hour

Recipe source: Adapted from a Bon Appetit recipe

Thai Beef Salad

We honeymooned in Thailand and I did indeed eat a lot of salads – this, however, is a more Americanized version. Most salads in Southern Thailand (I can’t really speak to other parts) come with seafood and more often than lettuce you will find a plate filled with tomatoes, herbs, onion, cabbage, and possibly fruit. Every dish came with fruit for dessert which is why I include fruit in the salad. The dressing uses a lot of classic Thai flavors: fish sauce, cilantro, and chile. I prepared this for a dinner party and let everyone make their own salad – just arrange everything in separate bowls and they can pick what they like best. It is a fresh and tasty summer dish and you can always sub the beef for chicken, tofu, or fish using the same marinade and preparing on the grill.

Flank Steak Marinade

• 1/2 cup olive oil
• 2 tbsp. apple cider vinegar
• 1/3 cup less-sodium soy sauce
• 1/4 cup honey
• 3 minced garlic cloves
• 1 tbsp. steak seasoning (I love the Badia brand; or you can just use fresh cracked pepper & salt)

Thai Dressing

• 1 1/2 cup fresh cilantro leaves
• 1/3 cup fresh lime juice, about 2 limes
• 2 tbsp. less-sodium soy sauce
• 2 tbsp. honey
• 1 tbsp. fish sauce
• 2 tsp. grated orange rind
• 4 garlic cloves
• 1/2 small Serrano chile, seeds removed (*this will produce a very slight heat, if you want more add the entire chile, seeds included)

Salad Ingredients

• 3 lbs. flank steak
• 1 head Napa cabbage, sliced thinly or shredded
• 1 head green leaf lettuce, chopped (or another leafy green lettuce)
• 1 cucumber, sliced into half moons
• 1 bunch scallions (green onions), chopped
• 1 can mandarin oranges, drained
• 1 can diced pineapple, drained

Instructions

Begin by preparing your marinade – simply combine all ingredients and let sit.

Score the surface of the steak with a sharp knife, about 1/4 inch deep, across the grain of the steak. Place in a large baking dish or a large zip-lock. Add the marinade and chill for at least 2 hours.

Meanwhile, prepare your Thai dressing. In a food processor, combine all dressing ingredients and process until smooth. Set aside.

Prepare your salad by rinsing and prepping your cabbage and lettuce, place in a large bowl. Remove the leaves from the cilantro stems – (I like to add whole leaves rather than chopped leaves) – add to the salad bowl. Prep the other salad ingredients and either add to the large bowl or place in individual bowls for people to serve themselves.

Heat a grill or large skillet to high heat, cook steak, turning once. Flank steak is best cooked medium rare, so you only need to cook about 3 minutes per side depending on the thickness.

Let rest for a few minutes and slice into thin strips. Toss the lettuce with the Thai dressing and serve the salad with steak on the side.

Serves: 6

Recipe Source: Original

Time: 40 minutes (plus 2 hours marinade time)