Kimchi noods with miso butter

This is a probiotic bomb, and it will leave you pleasantly full and satisfied for hours. Plus it's super tasty, fast, and you can eat it hot, cold, or at room temperature. 

Kimchi Noodles with Miso Butter

Serves 4

8 oz. stick pasta (anything--buccatini, angel hair, soba, etc. etc. Soba is pictured above.)
1 cup kimchi, drained
1 tablespoon miso butter
2 cups broccoli florets or packed baby spinach
toasted sesame seeds for garnish (optional)

In well-salted boiling water, cook the pasta to al dente.  In the last 2-3 minutes of cooking, add the broccoli (if using spinach, add in the last 60 seconds). Drain, stir in the miso butter until completely melted, then toss in the kimchi and sprinkle with sesame seeds if using.

Magic Sauce and two ways to use it

I can't get enough of this simple tahini-miso concoction, and I've been keeping a big jar of it in the fridge for otherwise uninspired last-minute lunches:

Miso-Tahini Magic Sauce

1 teaspoon freshly grated ginger
1 teaspoon toasted sesame oil
1/4 cup tahini
1 tablespoon + 1 teaspoon shiro (white) miso
1/2 teaspoon red pepper flakes
1 tablespoon mirin
1 teaspoon maple syrup
1/4 teaspoon salt
1/2 cup + 1 tablespoon warm water (add slowly until you get the consistency you prefer)

Place everything in a jar with a tight-fitting lid and shake vigorously until mixed.  If tahini remains clumpy, just stick a spoon in there and break it up.

You can use it as a salad dressing, and I particularly like is as a dressing for coleslaw.  Just toss some cabbage or Brussels sprouts in the food processor with carrot and cilantro and finely chop, add sliced scallions and toasted sesame seeds if you like, and add enough Magic Sauce to coat.

You can also toss it with soba noodles you've boiled along with vegetables (love broccoli) and a little reserved cooking water, then sprinkle chopped peanuts and squirt a little lime juice on top. 

And you could drizzle this sauce over any grain/tofu/veggie bowl you've put together.  Wait, is that three things?And what if you spiked your egg salad with it?...the possibilities might be almost endless. 

Fake a fancy ramen for lunch

I got really excited about all the over priced, hipster noodle shops that opened up in Denver and NoCo a few years ago, and I was always disappointed. Even in L.A.'s Little Tokyo, the homemade ramen is hardly any different from a decent package at the store (whatever, I'm cool with Maruchan too). Now I just make it at home and eat it in my pajamas without having a 20-something get in my face and loudly explain the "concept" of their restaurant. Here we go...

Fancy-assed Ramen at Home

Serves 2 in giant bowls

1 teaspoon peanut oil

5-6 scallions, cut into 1-inch pieces

1 packages instant ramen (get a shrimp or chili flavor)

2 cups broccoli florets

1 teaspoon white vinegar

4 oz. (leftover) cooked meat of your choice (I like pulled pork or seared steak, but shrimp's nice too)

2 tablespoons soy sauce

2 scant tablespoons brown sugar

2 teaspoons toasted sesame oil

1 teaspoon chili sauce like Sambal olek (optional)

handful fresh cilantro, chopped

In a large saucepan, heat the peanut oil on "high" and quickly stir-fry the scallions until you have some blackened bits on them.  Remove them from the pot and set on a plate or something. 

Add 5 cups of water to the pot and bring to a boil.  Cook the ramen with the seasoning packet until almost done (stir in some cayenne if you want), then add the broccoli for the last two minutes of cooking. When broccoli is crisp-tender, remove from heat and stir in the vinegar. 

Meanwhile, combine the sot sauce, brown sugar, sesame oil, and chili sauce in a small bowl. Add the cooked meat and stir to saturate.  Divide the meat / sauce mixture evenly between two large soup bowls.  Ladle the ramen soup into each bowl over the meat, then garnish with cilantro and the seared scallions. Eat immediately with loud slurping noises. 

Tastes like Asian...noodle edition

I love, love, love noodles of every kind. And while I'll never turn down a homey pasta bolognese, I think I might like Asian noodle dishes the most. These two are stupidly easy and definitely worth the investment of those fancy oils and vinegars you've been putting off buying. 

Cucumber-Soba Bowls with chile oil

Serves 4

1 medium seedless cucumber, thinly sliced
Kosher salt
1 teaspoon grated fresh ginger
1 garlic clove, finely chopped or grated
3 tablespoons soy sauce
3 tablespoons rice vinegar
2 teaspoons toasted sesame oil
9 ounces soba noodles
14 ounces silken tofu
Hot chile oil
1 tablespoon toasted sesame seeds
Large handful torn fresh basil leaves

Place the cucumbers in a large bowl and season with 1/2 teaspoon of salt. Set aside, tossing occasionally, until the cucumbers have release some of their liquid, about 15 minutes.

Drain off any accumulated juices into a separate medium bowl, and whisk in the ginger, garlic, soy sauce, vinegar, and oil. Pour over the cucumbers and toss to combine.

Bring a medium pot of salted water to a boil. Add the soba noodles and cook until tender, about 5 minutes. Drain, rinse under cold water, then drain once more.

Add the drained soba noodles to the cucumber mixture and toss to combine. Divide the noodles and cucumbers among 4 bowls and top each with a spoonful of tofu. Drizzle each bowl with some hot chile oil, sprinkle with sesame seeds and basil, and serve.

Fried tofu and Maifun

Serves 4

14 oz. extra firm tofu
6 oz. thin rice noodles (maifun)
1 small serrano chile, thinly sliced
3 cups washed baby spinach (or larger leaves roughly chopped)
1 teaspoon Sriracha sauce
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
2 tablespoons seasoned rice vinegar

Press tofu. In a large bowl, soak rice noodles, chile, and spinach in hot water. While the tofu is being pressed, mix together Sriracha, soy sauce, sesame oil, and rice vinegar.

Slice the tofu into slabs, heat vegetable oil in a high-sided skillet, and fry the tofu pieces until brown. Chop the fried tofu into chunks, spoon over drained rice noodle mixture, then pour the dressing over everything.

Last week it snowed, so I made soup...

Last weekend it snowed for two days straight here in Northern Colorado (and yes, our tomato plants are now dead).  So, after eating so many springy meals, I wanted a spicy, sinus-clearing soup.  I didn't have any kimchi on hand but I did have all of the basic ingredients that become kimchi hence the title of this recipe.  I imagine you could add some gojuchang if you miss the funkiness of truly fermented kimchi, but I didn't think of it until just now. Also, I realize it's Cinco de Mayo today, but you don't need another margarita recipe from me, do you?

Of course, now I'm wearing shorts again, but surely this soup will come in handy for someone out there, sometime...

Imitation Kimchi Stew

Serves 8 

1 teaspoon peanut oil

4 cups chopped green cabbage

1 small carrot, cut into matchsticks

6 scallions, sliced (green and white parts)

4-5 radishes, cut into matchsticks

2 tablespoons chopped fresh cilantro

1 tablespoon Sambal Olek (or to taste)

1 tablespoon light soy sauce

1 tablespoon fresh grated ginger

2 garlic cloves, minced

2 tablespoons rice vinegar

8 cups water

1 small block firm tofu, cubed

8 oz. mung bean sprouts

In a Dutch oven or stock pot, heat the oil over medium heat. Add the cabbage, carrot, and radish and cook, stirring constantly, until cabbage just begins to soften (about 5 minutes). Add the scallions, cilantro, Sambal, soy sauce, ginger, and garlic, and continue to cook, stirring constantly, until fragrant (about 2 minutes).  Add the vinegar and water, cover and increase heat to bring to a boil. Once the soup is boiling, turn off the heat, stir in the tofu and mung beans, and add more Sambal or vinegar if you want. Serve piping hot. 

Goes well with hangovers

When I was a graduate student at Indiana University, my Korean friend would take me to the only Korean restaurant in town (no doubt one of very few in the entire state) and, while pointing out all of the inauthenticities, treat me to Pa Jun, the lovely, comforting savory pancake filled with bits of vegetables and meats and served with a fun dipping sauce.  It was meant to soak up all the leftover alcohol in our systems after overindulging (I would like to take this opportunity to thank my colleagues at the IU School of Music for teaching me just how much I could drink without puking), and I still have fond memories of hazy Saturdays slowly downing Pa Jun and trying to recall embarrassing things I said to cool string players and composers the night before.  Now, in my much more boring (but also more stable and happy) life as a 40-something musician who cooks a lot, I adore Pa Jun as a fun way to use up leftover bits of veggies, meat scraps, and yes, even tiny bits of tofu littering the fridge. 

Pa Jun

Serevs 4

FOR THE DIPPING SAUCE
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 ½ teaspoons sugar, optional
Pinch of hot red pepper flakes
FOR THE PANCAKES
2 teaspoons vegetable oil
4 large eggs
1 cup all-purpose flour or rice flour
1 teaspoon salt
1 cup very finely chopped vegetables asparagus, broccoli, green beans, scallions or chopped cooked leftover meat chicken, beef, pork or both

For dipping sauce: In a small bowl, combine vinegar, soy sauce, sugar (if using) and red pepper flakes. Mix well and set aside.

For pancakes:  Place a small (6- to 8-inch) nonstick or well-seasoned skillet over medium-low heat. Coat bottom with vegetable oil and allow to heat.

In a medium bowl, whisk eggs just until frothy. Add flour and salt and whisk to combine. Add vegetables or meat and stir to blend. Add 1 cup cold water and mix again to blend.

Fill a 1/2-cup measuring cup with batter; pour into hot pan. Allow to sit until browned and crispy on bottom, about 2 minutes. Flip pancake and cook another 2 minutes. Place on a serving plate and keep warm (or set aside to serve at room temperature). Repeat with remaining batter. Serve with dipping sauce, tearing or cutting off pieces of pancake to dip in sauce with fingers or chopsticks.

Also goes great with drinking: shinjaga shouyu bataa!  Think of this as the Japanese version of Spanish/Cuban patatas bravas--just a simple dish of potato chunks with a little seasoning.  These are traditionally new potatoes dressed only with soy sauce and butter (a remarkably wonderful combination you can use on any and all cooked vegetables, by the way), but I like the addition of cilantro and peanuts, and of course, lime juice is fantastic over just about everything. You can easily whip these up after a night out, offer to friends with their beers, or just treat them as a respectable app or side in the light of day. There they are with Pa Jun, above!

Potatoes with butter and soy sauce

Serves 4 as a side

3-4 medium russet potatoes, peeled and cut into 2-inch chunks
Salt
2 tablespoon butter
1 tablespoon soy sauce
Coarsely ground black pepper 

2 tablespoons fresh chopped cilantro

1 tablespoon chopped peanuts

lime wedges for serving

Put the potatoes in a pot with water to cover; add salt (the water should taste almost as salty as sea water). Bring to a boil and cook for about 5 minutes.

Drain the potatoes and keep int the pot. Add the butter and soy sauce and mix. Once the butter is melted, stir in the cilantro and peanuts and serve with lime wedges to squeeze over the top. 

Ode to Japchae

Because it's cold, and noodles...but it's only an "ode" because I like to add gojuchang and can't usually find sweet potato noodles at my local store. Sorry to the purists out there!

Ode to Japchae

Serves 4

1/4 cup soy sauce low sodium, or tamari

1-2 gojuchang

1 cup firm tofu diced, (7 ounces)

8 ounces sweet potato starch noodles or bean thread noodles

4 ounces spinach fresh

1 tablespoon vegetable oil

1 cup yellow onion thinly sliced

2 cloves garlic minced

6 shiitake mushrooms stems removed and thinly sliced

1/2 cup carrots shredded

2 scallion stalks cut into 1-inch pieces

1 1/2 teaspoons Sesame oil

1 teaspoon sesame seeds

In a medium sized bowl whisk together soy sauce and gojuchang. Add in tofu, gently stir to coat and allow to marinate while you prepare other ingredients.

Bring a large pot of water to boil, enough to fit the noodles. Cook noodles in boiling water for 5 minutes. Do not discard water. You will use it for blanching the spinach. Use tongs to transfer to a colander and rinse noodles under cool running water. Cut the noodles into 6-inch long pieces with scissors. Set aside.

Blanch spinach in the same pot of water that you cooked the noodles for 1 minute, until wilted. Drain the water and rinse under cold running water. Roll spinach into a ball and squeeze out excess water. Use a knife to cut the spinach ball in half. Set aside.

Heat a large saute pan over medium-high heat. Add 1 tablespoon oil and allow to heat up. Add onion, garlic, mushrooms, and carrot, saute for 2 minutes. Add scallion and saute 1 minute. Add tofu and cook 1 minute to warm (do not discard sauce). Turn heat to low and add noodles, spinach, sesame oil and sauce. Gently stir to combine until noodles are coated with the sauce. Serve topped with sesame seeds.

Grilled tofu banh mi

You know what's super delish? Grilled tofu!  But the smokiness can be a little too intense for a Thai curry.  However, it stands on its own so well, you'll never miss meat in things like this banh mi, below. You can also cut it up and put it in wraps (collard green wraps, anyone?) or a vegan Caesar salad, for that matter.  

First, you're going to have grill (or bake, it's equally good) your tofu. Keep this recipe handy, because it's about to be your new favorite protein source:

Crispy Tofu, Baked or Grilled

One block tofu, cut width-wise into two thinner steaks

Marinade, if desired

Salt and black pepper

Cornstarch

Press and cut the tofu.  If you’re going to marinade it, do that first, for 15-30 minutes, making sure to flip once for even marination. 

Cover a dinner plate with a light sprinkling of cornstarch Season the steaks with salt and pepper on both sides (you can skip this step if you marinade) and then dredge both sides in the cornstarch, shaking off any thick clumps and spreading it around so it’s even-ish on both sides.

To grill: cook over medium heat until golden on both sides, about 10 minutes on each side.  

To bake: place on a parchment-lined cookie sheet and bake in a 400⁰F oven until golden on both sides, about 12 minutes on each side.

Possible marinades:

·         1 tablespoon brown sugar + 1 tablespoon soy sauce + 1 tablespoon lime juice

·         1 tablespoon brown sugar + 2 tablespoons soy sauce + 1 tablespoon rice vinegar + 1 teaspoon (or more) garlic-chili sauce

Then, make your sandwich:

Grilled Tofu Banh Mi

Serves 4

1 cup distilled white vinegar

1 tablespoon kosher salt

1 teaspoon sugar

3 garlic cloves, crushed

3 ounces hothouse cucumber, julienned

4 ounces radish, julienned

4 ounces multicolored carrots, peeled and julienned

1 block of crispy baked or grilled tofu

1/2 cup mayonnaise

1 baguette (about 20 inches long), halved lengthwise

Thinly sliced serrano or jalapeño chiles and cilantro sprigs, for garnish

In a medium bowl, combine the vinegar, salt, sugar, garlic and 1/2 cup of hot water and whisk until the salt is dissolved. Add the cucumber, radish, and carrots and mix well. Let stand for 30 minutes, tossing occasionally. Drain the pickled vegetables and pick out and discard the garlic.

Spread the mayonnaise on the top half of the split baguette, then top with the tofu and pickled vegetables. Garnish with chiles and cilantro sprigs. Close the sandwiches, cut into 
4 pieces and serve. (If you have leftover pickled vegetables, they'll keep in the fridge for a week or so.)

Another hearty salad to keep you away from the stove

If you're noticing a theme in my recipes lately, it's because it's still super hot here every day in Northern Colorado.  I guess we'll all look back on these posts and laugh in early December when we've got two feet of snow on the ground...

Asian Grain Slaw

Serves 6-8

Salad ingredients:

4 cups shredded cabbage

2 cups cooked small grain, like quinoa, couscous, bulgar, or short-grain brown rice

2 cups shredded carrots

2/3 cup thinly-sliced green onions

1/2 cup slivered or sliced almonds, toasted

Dressing:

1/3 cup olive oil

3 tablespoons rice wine vinegar

1 tablespoon honey

1 teaspoon soy sauce

1/8 teaspoon sesame oil

salt and black pepper to taste

Whisk all ingredients together until combined. Add salad ingredients and stir to coat thoroughly.  Bonus: this also works well as filling for a collard green wrap, or as a topping to fish tacos.

Make this Cold Noodle Salad + Wraps to keep the kitchen cool!

Everyone is blogging about ways to eat without heating up the kitchen on these hot days, and I'm following the trend. If you use bean thread noodles (aka Mai fun, rice vermicelli, etc.), you don't even have to cook those.  This salad is satisfying and bright in flavor, and as a bonus, it also works really well as wrap filling for spring rolls or, my preference, collard green wraps. Bring it to a party, a picnic, or to work.  Or just sit around on the porch sweating and snacking on this while you drink beer and dribble everything down the front of your shirt.  That's how I'm doing it. 

Cold Noodle Salad + Wraps

Serves 4-6

Dressing

3 tablespoons soy sauce or tamari

2 tablespoons rice vinegar

2 tablespoons fresh lime juice

2 tablespoons olive oil

2 - 3 tablespoons chili-garlic sauce

1 tablespoon toasted sesame oil

2 teaspoons fresh grated ginger

1 teaspoon maple syrup or brown sugar

Salad

4 ounces cooked bean thread noodles or angel hair pasta, drained

2 radishes, peeled and julienned

1 red bell pepper, cored, seeded, and julienned

1 large carrot, peeled and julienned

2 cups julienned purple cabbage

3 scallions, ends trimmed and cut into matchsticks

2 cups loosely packed baby spinch leaves (omit if making wraps)

1 cup loosely packed cilantro leaves, tough stems removed

2-3 tablespoons chopped peanuts (optional)

Combine all dressing ingredients, then add salad ingredients and stir thoroughly to coat.  If you prefer, you can use clean, trimmed collard green leaves as wraps; just fill 6-8 leaves (depending on size) with equal amounts of the salad.  To prepare leaves for use, cut off stem and use a small knife to trim the spine of the collard down the middle of the leaf. Cut it so that the spine is flat with the rest of the collard.

This is a way of making Mapo Tofu, and you can find the ingredients at Safeway.

Look, how to make the "correct" mapo tofu is a sticky subject, but from my research, I have found that many different subsets of Chinese culture have their own idea about what it's supposed to taste like.  Then there's the Japanese version, which is its own thing and also the only correct recipe if you ask them.  It's kind of like organized religion.  

I am polyamorous when it comes to anything involving tofu and ground pork, so I'm not limited by your preconceptions. But I am cheap and too lazy to drive all over Denver looking for esoteric ingredients; I guess I really worship at the church of The Closest Grocery Store to My House.  So, I'm sorry if you don't like this, or maybe you want to call it something else, like Golden Delicious Ground Pork and Tofu.  But when you try my recipe, you'll be sold.  (PS--vegetarians can use shiitakes instead of pork and it's still really, really good!)

Mapo Tofu

Serves 4

1/2 cup water

1 teaspoon cornstarch

2 teaspoons soy sauce

1 teaspoon sugar

2 teaspoons minced ginger

4 green onions, sliced

1 tablespoon black bean paste will also work

2 teaspoons chili garlic sauce

6 ounces ground pork

1 block of silken tofu, drained and cut into 3/4” cubes

Hot rice for serving

Add the water, cornstarch, soy sauce and sugar to a small bowl and stir to combine.

Heat a large frying pan until hot. Add the pork, ginger and green onions and stir-fry with a spatula, to breaking it the pork into small grains, until pork is cooked through. Add the black beans paste and chili garlic sauce and continue stir-frying. Add the tofu, and toss to mix.

Give the cornstarch mixture a good stir to incorporate anything that may have settled, and then pour it over the pork and tofu. Toss to coat, then boil until the sauce thickens.

Serve with hot rice.

I figured out how to make Anong's Spicy Eggplant and it's super easy

OK, for me it's Anong's, the megamillion dollar Wyoming chain of swank Thai restaurants, for you it's some other random Thai restaurant in your much sadder state with less-fancy things. But every good Thai place has a salty, sweet, spicy grease bomb like this stir fried eggplant I dream about when I haven't ordered it for a while, right? Well, here it is.  Save your cash, and you're welcome.

Spicy Thai Eggplant Stir Fry

Serves 4

3 medium-sized Chinese eggplants, halved and chopped into 1"-1.5" pieces
1 large red bell pepper, sliced into thin strips

1 carrot, thinly sliced

4 oz. white mushrooms, thickly sliced

2-3 green onions, sliced
1 medium onion, chopped into large pieces
3 serrano chiles, finely chopped
3 large garlic cloves, minced

2 teaspoons grated ginger
a generous handful of fresh Thai basil leaves, roughly chopped
3 tablespoons mild-flavored oil, like peanut or grapeseed

Sauce:
2 tablespoons fish sauce

2 tablespoons soy sauce
2 tablespoons brown sugar
1/3 cup warm water
2 teaspoons corn starch mixed with 4 teaspoons cold water

Mix fish sauce, soy, water and brown sugar; set aside. Heat large frying pan over medium-high heat. Add 2 tablespoons of the oil and eggplants. Fry for 2 minutes on either side, or until they begin to brown and turn soft. Remove from pan.  Add 1 additional tablespoon of oil to wok. Add onions, garlic, chiles, and ginger and fry for 6-7 minutes, or until soft and glossy. Add all remaining vegetables and cook until crisp-tender, stirring constantly. Return eggplant to the wok, and toss to combine. Add sauce to the wok, stirring for 1 minute. Toss in basil. Add corn starch, cooking until the sauce becomes thick and coats the vegetables. Serve immediately over hot rice.

PS--I threw some oven-baked tofu in mine, too.

Vegan cooking with the Shannons (+ recipe)

Dan and Annie Shannon must be the cutest damn couple.  They have kids and they're fun-loving, frugal vegans!  Nah, I shouldn't make fun--I wanted to like their book, Mastering the Art of Vegan Cooking. They want to use (mostly) common ingredients, they want to be cheap (they even break down the cost per serving of making each dish), and they're open about ways to use leftovers.  What's not to like?  But many of the recipes are just bland, some measurements don't work (the lemon-tahini sauce turned out to be a gloppy mess of tahini with some things stuck in it), and they rely too heavily, IMHO, on meat replacements, which are ironically expensive, and totally unnecessary if you can just get past the mindset of needing a serving of meat on each plate. (Hugh Fearnley-Whittingstall offers a great restructuring of the common meal, for instance.)

But here's a version of a recipe I really liked (though I doubled the amount of pepper to give it some kick). This works great with some steamed veggies and cooked rice (you can actually use the leftover marinade, whisk in a little corn starch and chili-garlic sauce, and cook it up as a sauce for the veggies), but it's also a great snack by itself for cocktail hour with friends. The authors also suggest tucking the tofu into a sandwich, and if I did that, I think I'd make a bright little vinegary cole slaw to throw on top. 

Black Tea and Pepper Tofu

Adapted from Shannon, Mastering the Art of Vegan Cooking

Serves 4

2 cups strong brewed black tea, room temperature (I like Russian Caravan for its smokiness)

2 tablespoons crushed black peppercorns, plus more to sprinkle on top

2 teaspoons grated lemon zest

Juice of 1 lemon

1 teaspoon soy sauce

1 16-oz. package extra-firm tofu, drained and cut into squares or strips

¼ cup neutral oil (grapeseed, canola,…)

Lemon wedges, for serving

In a shallow dish, whisk together the tea, pepper, lemon zest, lemon juice, and soy sauce.

Pat tofu dry and place in the marinade (above). Leave for 10 minutes, then flip and marinade for another 5 minutes.

Heat the oil over medium heat. Working in batches, fry the tofu on both sides to golden. Drain pieces on a paper towel-lined plate.

Serve hot, seasoned with more pepper if desired and lemon wedges for squeezing over the top. 

A quick stop in Utah

I went to the Moab area and up to SLC this week.  It was pleasant, though I cant say they have anything on Colorado in terms of food or beer.  In Moab, I hiked in Arches (best) and Canyonlands (also nice) National Parks, and stayed in nearby Green River, which was a sad little town but way cheaper.  There was a darling taco stand set up at a brokedown gas station, and the barbacoa was delish.

In Moab, both the food and beer disappointed at Moab Brewery, but Sabaku Sushi was great, and the garden veggie roll was probably the best vegetarian sushi I have ever had. The poke was good, too.

Here's some of what I saw in Arches:

                                                          

And Canyonland:

In Salt Lake City, which I had visited briefly before, I hung out mostly in the Capitol (downtown) district, where I had great coffee at a little neighborhood cafe called Alchemy, OK beer and a funny pizza thing with corn and shrimp at Red Rock, and took a pleasant walk on the Capitol Building grounds, which are lovely.

The Great Salt Lake is indeed greatly salty, though there's really no place to walk unless you go to Antelope Island (Utah Lake in Provo is kind of a better park, though smaller and not tasty).

         

On the way out of town I hit the university neighborhood for some tasty Vietnamese rice noodle salad at Indochine (the chicken curry was nice, too).

A Beginner's Guide to Stir Fries

You don't need a wok (no one buys those anymore, right?), fancy flavored oils, or complicated produce to make a tasty Asian-flavored dish, and when you're starving and impatient, you can whip up a healthy stir fry so fast you'll be ashamed you ever considered ordering greasy take-out. Keep these things handy and you'll always be ready to eat a tasty meal.

Rice: jasmine, white long-grain, white short-grain, and brown short-grain are the quickest cooking. You can make a lot and freeze portions in baggies for later use.  Just dump the frozen rice directly into a serving bowl and microwave a couple of minutes; the ice crystals that formed while freezing act to keep the rice moist and fluffed up like it's fresh. 

OR 

Noodles: rice vermicelli, udon, soba, ramen, or angel hair pasta all work. I especially like noodles with the Vietnamese and nutty sauces, below.

Then, heat up some cooking oil of your choice in a frying pan, and get to work: 

1. Proteins: you can have some cooked meat cut up into bite-sized pieces and frozen in baggies (I do this with leftover pork roast or chicken when I don't have immediate plans), baked tofu (learn how to bake your own here), or scramble some eggs and then set aside while you cook the veggies. Little mung beans or chick peas are also great in stir fries, I think.  Or skip the protein altogether--you're not actually going ot die if you don't eat loads of it for every meal.

2. Hard veggies: these will have to go into the frying pan first, as they need a bit more time to cook. Keep them crisp-tender, though, which saves on cooking time and keeps your meal from being a pile of mush. 

• onion
• carrot
• cabbage
• eggplant
• broccoli
• cauliflower
• kale, mustard greens
• celery
• pea pods
• asparagus

3. Soft veggies: add these at the end and cook just until wilted.

• bok choy, Swiss chard, spinach
• thinly sliced bell pepper
• mushrooms
• corn
• peas
• summer squash, zucchini
• tomatoes
• water chesnuts

4. Some sauces: dump these in at the last minute, stir, and pour the whole concoction over rice. These will all keep in the fridge for at least a week. Sprinkle with sesame seeds or crushed peanuts if you want to feel fancy. 

Zesty: 1 teaspoon grated ginger, 3 tablespoons Sriracha, 3 tablespoons hoisin sauce, 1 tablespoon soy sauce, 1 tablespoon rice vinegar

Mild: 2 -3 tablespoons cornstarch, 1⁄4 cup brown sugar, 1⁄4 teaspoon ground ginger, 2 cloves garlic, 1⁄2 cup soy sauce, 1⁄4 cup cider vinegar, 1⁄2 cup water, 1 1⁄2 cups vegetable broth

Nutty: 1/4 cup creamy peanut butter mixed with 2 tablespoons hot water, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon grated fresh ginger, 1 tablespoon honey, 1 tablespoon Sriracha, 1 teaspoon sesame oil, Zest and juice of 1/2 lime

Vietnamese inspired: 1 diced serrano pepper, 2 cloves garlic, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 4 tablespoons fish sauce, 6 tablespoons lime juice, 2 tablespoons vegetable oil

Gingery fried rice with kale and mushrooms

I love recipes that utilize leftovers.  In fact, I love creating new things with leftovers so much that it's even a category on this blog "leftover recipes".  Fried rice is about as classic a leftover dish as lasagna, and I can never get enough. And leftover fried rice, in turn, makes an excellent breakfast. (what?! there's egg in it!)

Ginger Fried Rice with Kale and Mushrooms

Serves 4-6

1 tablespoon peanut oil

4 large eggs, beaten

Salt

Pepper

½ yellow onion, chopped

2 cups finely chopped kale

2 cups mixed mushrooms, chopped

4 garlic cloves, minced

2 tablespoons minced fresh ginger

4 cups cooked white or brown rice

1 tablespoon distilled white vinegar

1-2 tablespoons soy sauce (to taste)

3-4 sliced scallions

2 tablespoons chopped fresh cilantro

Lime wedges for serving

In a large nonstick skillet, heat the oil. Add the eggs and season with salt and pepper. Cook the eggs over moderate heat, stirring, until just set, about 2 minutes. Transfer to a cutting board and coarsely chop.

Return the skillet to the heat and add a little more oil if it’s dry.  Add the yellow onion, kale, and mushrooms and season with salt. Cook over moderate heat, stirring occasionally, until kale is wilted and mushrooms have released their water, about 12 minutes. Add the garlic and ginger and cook, stirring, for 2 minutes. Add the rice, vinegar and eggs, soy sauce, and cook, stirring, until well mixed. Spread the rice evenly in the skillet and cook without stirring until golden and crispy on the bottom, 4 to 5 minutes. Stir in the scallions and cilantro and serve with lime wedges and hot sauce on the side.

Thanksgiving afterglow: leftover heaven

The meal was great the first time, but the leftovers are a gift that keep on giving.  Get creative in your snacking this weekend, and if you're lucky enough to still have some leftovers by Monday, you can pack a blissful reminder of your holiday break to eat as your sad desk lunch.

Mashed Potato Biscuits: These work well as English muffin-type breakfast food, slathered with cranberry sauce. If you really want a window into my dark soul, I like to split one apart, melt thin slices of sharp white cheddar on each half in the toaster oven, and then slather with cranberry sauce.  Delicious.

Mixed Roasted Potatoes: You know how I love breakfast, right?  Warm these back up in the oven or toaster oven (never the microwave--they are sad and soggy beyond words when you do that) and serve underneath eggs cooked to your liking with cooked greens and a little curry ketchup on the side.

Braised Radishes with Orange: You're not going to have any leftovers of this.  Have you tried them?  They're insane.  But if you do, sprinkle with red chili flakes and toss with pasta and steamed broccoli.  Throw some pine nuts on top if you want to get all fancy about it.

Wasabi Green Beans: These work in any kind of stir fry or Thai curry; just throw them in to any Asian-inspired recipe that calls for green beans. In fact, throw in the leftovers from the stuffed squash and you've got the meal in minutes!

Cheesy baked potato soup

Serves 4

2 tablespoons butter

1 small yellow onion, chopped

2 large garlic cloves, minced

4 large russet potatoes, peeled and chopped into small cubes (or a combination of russet and sweet)

4 cups vegetable broth

1 cup shredded cheddar cheese

1 cup sour cream or Greek style plain yogurt

2 teaspoons salt

Freshly ground black pepper

2 green onions, finely chopped

2 slices crisp bacon or Morningstar Breakfast Strips, crumbled (optional)

Heat the butter in a Dutch oven over medium heat; when it foams, add the onion.  Sauté  until onion is translucent, about 4 minutes.  Add salt, garlic and chopped potato and sauté another 3 or 4 minutes, stirring constantly to keep potato from sticking.  Add 2 cups of the vegetable broth, stir, cover and bring to a boil.  Once boil begins, lower to a simmer and cook about 15 minutes, until potato is soft enough to mash. 

Mash the potato mixture in the pan with a hand masher or use an immersion blender to create creamy mashed potatoes. Add the other 2 cups of broth, sour cream and cheese and stir to incorporate.  Cover  and lower heat to medium-low until cheese is melted into soup, about 5 minutes.  Add black pepper to taste.  Garnish with chopped green onion and bacon, if desired (you can also top with additional cheese and sour cream if you have it). 

Chicken Vatapa

Serves 6

1 teaspoon canola oil

½ cup finely chopped onion

3 garlic cloves, minced

1 tablespoon peeled, grated fresh ginger (purchase ready-to-go in the produce section of Safeway on 3rd Ave.)

1 jalapeno pepper, minced (remove seeds for milder flavoring)

1 cup water

1 (28 oz.) can diced tomatoes with juice

1 (12 oz.) can light beer

¼ cup dry-roasted peanuts

3 cups cooked chicken or turkey

½ cup coconut milk

½ cup chopped fresh parsley

½ cup chopped fresh cilantro

1 tablespoon lime juice

½ teaspoon salt

½ teaspoon black pepper

Heat oil in a Dutch oven over medium-high heat.  Add onion, garlic, ginger, and jalapeno and sauté 2 minutes or until onion is soft.  Stir in water, tomatoes in their juice, and beer.  Bring to boil, then cover, reduce heat, and simmer 20 minutes. 

Place peanuts in a spice or coffee grinder (or a good old-fashioned nut grinder) and process until finely ground.  Add ground peanuts, chicken, and coconut milk to Dutch oven, stirring to combine.  Increase heat to medium.  Bring mixture to a simmer and cook 5 minutes, stirring occasionally.  Stir in parsley, cilantro, lime juice, salt, and pepper.