Garbanzo-Kale Stir Fry with Tofu and Lemon

Kale is one of those foods I know I should be eating a lot of, but just can't figure out how to cook with most of the time.  When I saw this recipe on my all-time favorite blog, I knew I had to try it.  This is an incredibly quick dinner to put together, and was divine with za'atar sprinkled on top.

If you click the link to see the original recipe, you will notice that Heidi browned her ingredients a lot more than I did.  My only excuse is that it was late and I was hungry - and it was still perfectly delicious without the browning!

(from 101cookbooks.com)

2 tablespoon extra-virgin olive oil
fine grain sea salt
1 small onion or a couple shallots, sliced
1 cup cooked chickpeas (canned is fine, if you don't want to cook up a pot of dried chickpeas)
8 ounces extra-firm tofu
1 cup of chopped kale
2 small zucchini, chopped
zest and juice of 1/2 a lemon

Heat 1 tablespoon of the olive oil In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas. 

Saute until the chickpeas are deeply golden and crusty. 

Stir in the tofu and cook just until the tofu is heated through, just a minute or so. 

Stir in the kale and cook for one minute more. 

Remove everything from the skillet onto a large plate and set aside. 

In the same skillet heat the remaining tablespoon of olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes. 

Add the chickpea mixture back to the skillet, and remove from heat. 

Stir in the lemon juice and zest, taste, and season with a bit more salt if needed. 

Turn out onto a platter and serve family style.

Serves 2 - 4.

Singapore Noodles

Singapore was the first foreign country I ever visited.  My family was living in Australia, but that didn't really count as foreign, because as my mom liked to say, it was a perfect mix of California and the UK.  

But Singapore, to my 13-year old eyes, was really foreign.  I remember walking past Hindu temples in the Indian section of the city in awe of how it was unlike anywhere I'd ever been.  We ate at hawker centers, filling up on steamed pork buns and noodles that cost startlingly little.  I even tried durian for the only time in my life, holding my nose as I slurped up the sweet yellow flesh.

I loved Singapore, and I desperately want to go back soon.   This recipe is a quick version of the fragrant curry noodles that are sold all over the city.  In a temporary lapse in brain function, I completely forgot that I have a recipe for them in one of my cookbooks.  I turned to google, which never lets me down, and found this recipe on the Sugarlens blog. I didn't have shrimp, so I used tofu instead. It was delicious!

(adapted from The Wisdom of the Chinese Kitchen cookbook by Grace Young, seen at Sugarlens)

Singapore Rice Noodles:

- 8 dried shiitake mushrooms
- 8 ounces rice vermicelli
- 3 tablespoons thin soy sauce
- 1 tablespoon rice cooking wine
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1 tablespoons vegetable oil
- 4 ounces extra firm tofu, thinly sliced and cooked in a frying pan until golden
- 1 cup cabbage, cut into julienne strips
- 1/2 cup carrots, cut into julienne strips
- 1/2 cup finely shredded scallions
- 1 tablespoon curry powder
- 1 cup chicken broth
- 4 ounces Chinese barbecued pork, store-bought or homemade, cut into julienne strips

In a medium bowl, soak the mushrooms in 1/4 cup cold water for 30 minutes, or until softened. Drain and squeeze dry. Cut off and discard stems and thinly slice the caps.

In a large bowl, soak the rice noodles in enough cold water to cover for 20 to 30 minutes, or until noodles are limp and softened. Drain in a colander and set aside. In a small bowl, combine the soy sauce, rice wine, sugar, and salt. Set aside.

Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add the vegetable oil and sliced mushrooms, and stir-fry 30 seconds. Add scallions, cabbage and carrots. Cook until tender. Add the curry powder and stir-fry 10 seconds, or until fragrant. Stir soy sauce mixture and swirl it into the wok. Add the chicken broth and bring to a boil over high heat.

Add the drained rice noodles and return to a boil, stirring noodles to completely coat in curry mixture. Cover and cook over medium-high heat 2 to 3 minutes, stirring occasionally, until noodles are just tender. Add the tofu and barbecued pork, and cook, stirring, 1 to 2 minutes, or until liquid has been absorbed by the noodles. Serve immediately.

Otsu

This is one of those recipes that the cookbook falls open to, that I've made so many times I've stopped measuring everything and just go by feel, and that I probably don't go a week with out making.  

The flavor is spicy, salty, sweet, and sour all at the same time thanks to the cayenne pepper, soy sauce, honey, and vinegar in the dressing.  I added julienned carrots to the original recipe because I love the color and crunch they add.

(adapted from Super Natural Cooking by Heidi Swanson)

Dressing:

grated zest of 1 lemon

1-inch cube fresh ginger, peeled and finely chopped

1 tablespoon honey

1/2 teaspoons cayenne

1 tbsp lemon juice

1/4 cup rice vinegar

1/3 cup soy sauce

3 tbsp sesame oil

Noodles:

12 oz dried soba noodles

12 oz extra firm nigari tofu

1/4 cup choped fresh cilantro

3 green onions, thinly sliced

1/2 English cucumber, seeded and diced

1 medium carrot, julienned

1/4 cup toasted sesame seeds

To make dressing: 

Combine all ingredients in a blender, and blend until smooth.

To make the noodles:

Cook the soba in rapidly boiling salted water according to package directions.

Drain and rinse with cold water

While pasta is cooking, cut the tofu into 1/2" by 1" rectangles that are about 1/2" thick.

Cook in a nonstick skillet over medium-high heat until golden brown on all sides, tossing gently once or twice.

In a large bowl, combine the noodles, cilantro, green onions, cucumber, carrot, and about 2/3 cup dressing and toss until well combined.  

Add the tofu and toss again gently.  

Sprinkle sesame seeds over the top.

A twist on Tom Ka Gai

I wanted to make a version of tom ka gai (Thai chicken and coconut soup with lime) that was vegetarian and included noodles.  I used some things I found in my pantry and put together this soup.  The lime juice stirred in at the last minute is what makes this soup so amazing.  If you prefer hotter foods, feel free to add more chiles!

3 or 4 pieces dried galangal (or 3 or 4 slices of fresh galangal, if available)

1 stalk lemongrass, cut into 1" lengths

4 chiles de arbol, stems and seeds removed

1/2 tsp sugar

3 cups vegetable broth (chicken broth is fine too, if you aren't making this vegetarian)

8 oz nigari tofu, cut into 1" strips

1 16 oz can lite coconut milk

salt

juice of 2 large limes

6-8 oz dried rice sticks

Fresh cilantro for garnish

In a large saucepan, boil the galangal in 1 1/2 cups water for about 10 minutes. (Skip this step if you are using fresh)

Stir in the broth, chiles, lemongrass and sugar and simmer while you prepare the tofu.

Heat a medium nonstick frying pan over medium high heat and add half the tofu.  Stir fry for several minutes, until golden brown. 

Set aside and repeat with the other half of the tofu.

Stir the tofu, rice sticks, and coconut milk and cover, simmering until the noodles are soft.

Taste and season as needed with salt.

Using tongs (to help with the noodles) and a ladle, distribute the soup (avoiding the galangal) into 4 bowls.  Stir in about a tablespoon of lime juice, garnish with cilantro and serve immediately.

Mike makes dinner

My husband and I differ in a lot of ways, and cooking is no exception. He loves the basics, whereas I always want to make old recipes more modern and healthy.

I will read a recipe and think "I can definitely use tofu instead of mayo" or "white flour? No way, I'm using wheat!" He will read a recipe and think "a little extra butter can't hurt." 

I love that we each have our own approach, and fortunately we both eagerly devour what the other cooked. The other night I got to document the process of Mike making dinner. Without looking at a recipe or measuring anything, he made his Thai-inspred noodle stir fry - a dish he invented and perfected.

There are not really quantities I can give with the list of ingredients. The beauty of this dish is that you can always adjust the seasoning, and make small changes each time you make it.  Mike's advice: when in doubt, add more fish sauce! (I know fish sauce is an acquired taste, so if you don't care for it, leave it out or find another condiment you like more)

Tofu-Noodle Stir-fry

3 dried thin egg-noodle nests, soaked and boiled according to package instructions

2 heads baby bok choy - separated into stems and leaves

a whole lot of chopped ginger and garlic

10 oz nigari tofu, cut into cubes

Sambal olek

Golden mountain sauce

Fish sauce

Sesame oil

Sesame seeds

Slice the bok choy stems and leave the leaves whole.

Set up all the ingredients you will use so they are within easy reach:

The condiment line-up:
Heat some canola and sesame oil in a large skillet.

Stir fry the garlic and ginger for a few minutes, then add the tofu cubes and cook until they are beginning to get brown and crispy.

Add the bok choy stems and stir fry for a minute or two, then stir in some sambal olek.  Stir well, then add the cooked noodles.

Stir fry a little more, and add fish sauce and golden mountain sauce.  At this point it is a lot easier to use tongs than a spatula.

Cook until the noodles are just slightly browning.

Add a little more fish sauce, then add the bok choy leaves and let them wilt.

Toss with tongs, then add sesame seeds.

Serve and delight in the fact that since your husband cooked dinner, YOU are responsible for the dishes.