Creamy Tofu “Feta” Pasta - Vegan

Olive and her friend Bella brought this home. An easy vegan version of the viral feta pasta using a creamy tofu “feta” stirred into blistered cherry tomatoes, rich olive oil and pasta. Link.

INGREDIENTS

TOFU “FETA”

1 block firm tofu, drain and pat dry with a paper towel

3 tbsp nutritional yeast

1 tsp miso paste

1/2 tsp salt

Juice of 1 lemon

TOFU “FETA” PASTA
1 pint cherry tomatoes
6–7 cloves crushed garlic
2 tbsp olive oil, divided
1/2 tsp lemon pepper
1/2 of the Tofu “Feta” Recipe
1/2 tsp dry oregano
1/2 tsp dry basil
1/4 cup sun-dried tomatoes packed in oil, sliced
4–5 leaves of fresh basil
8 oz of dry pasta
1/2 cup reserved pasta liquid
Salt and pepper to taste

INSTRUCTIONS

In a food processor, start by adding in your tofu, nutritional yeast, miso paste, salt and lemon juice. Process on high until smooth, then set aside.

Preheat oven to 400F. In a large baking dish, add in cherry tomatoes, crushed garlic, half of the olive oil and season with a generous amount of lemon pepper before stirring well to coat evenly. Make a well in the middle of your baking dish and scoop half of the tofu mixture in the middle of the tomatoes, reserving the remaining half to store in the fridge for future use.

Sprinkle in your sun dried tomatoes, dry oregano and dry basil then drizzle the remaining olive oil over top. Place baking dish into the oven for 30 minutes or until the tomatoes begin to burst and release their juices.

As tomatoes and tofu are cooking, cook your pasta according to the package. Make sure to reserve your pasta water before draining the pasta.

Remove baking dish and carefully with a fork or cooking spoon mash the tomatoes and garlic well to release all the juices and stir into tofu to create your sauce.

To the baking dish, add in your pasta and pasta water and stir well to coat. Your sauce will thicken and coat the pasta as you stir to combine.

Stir in your fresh basil and adjust seasonings to taste before serving.

Parmesan-Crusted Chicken

 

The family loves this one.

INGREDIENTS

2boneless, skinless chicken breasts (about 8 ounces each)

Kosher salt and black pepper

1¼cups panko bread crumbs

¾cup grated Parmesan

1tablespoon finely chopped fresh parsley, plus more for garnishing

2tablespoons extra-virgin olive oil

¼cup mayonnaise

Lemon wedges (optional), for serving

PREPARATION

Heat oven to 425 degrees. Line a sheet pan with parchment paper. Pat chicken dry with a paper towel, then carefully slice each breast in half horizontally, forming 2 thin cutlets. (You’ll have 4 total pieces.)

Using a meat mallet or rolling pin, pound the cutlets until ¼-inch thick. Season with ½ teaspoon salt and ¼ teaspoon pepper.

In a large, shallow bowl or rimmed plate, combine the panko, Parmesan and parsley with ½ teaspoon salt and ½ teaspoon pepper. Add oil and toss until the bread crumbs are evenly coated.

Working one at a time, brush each chicken cutlet all over with 1 tablespoon mayonnaise, then dip into the panko mixture, turning and pressing gently until fully coated. Place the breaded chicken on the prepared pan and bake 20 to 25 minutes, flipping halfway through, until browned and cooked through.

Sprinkle lightly with salt and serve hot or warm.

Vietnamese Meatballs

INGREDIENTS

For the meatballs:

1 pound lean ground beef
1 cup red onion, finely chopped
1/3 cup cilantro, chopped
4 cloves garlic, minced
1 tablespoon ginger, peeled and finely chopped
1 1/2 tablespoon fish sauce
1/2 tablespoon honey
1 Thai chili, finely chopped (optional)

Dipping sauce
1/4 cup hoisin sauce
1 tablespoon fish sauce
2 tablespoons soy sauce
2 tablespoons water
1 Thai chili, finely chopped (optional)

INSTRUCTIONS

Put all the ingredients for the meatballs in a food processor and blend until everything is mixed and minced. Transfer to a bowl.

Put a little oil in your hands, just enough to lightly coat fingers and palms and use a tablespoon to scoop up the beef mixture so the meatballs are the same size. Repeat process until all the beef mixture is used.

In a deep pan over medium high heat, add oil and the meatballs. Cover and cook for 5 minutes. Turn the meatballs over, cover and cook for another 5 or until meatballs are golden brown.

Mix all the ingredients for the dipping sauce in a bowl and serve together with beef meatballs. Pour over or use as a dipping sauce. Serve with rice, tomatoes and a few cilantro leaves.

One-Pan Salmon Niçoise With Orzo

  

 

 

INGREDIENTS

YIELD: 4 SERVINGS

This was so good. NYTimes. 

1
large shallot, coarsely chopped


2
tablespoons extra-virgin olive oil


1
cup orzo



Kosher salt and pepper


½
cup pitted kalamata olives


1
pint cherry or other small tomatoes, halved (8 to 10 ounces)


2
tablespoons red wine vinegar


1
tablespoon Dijon mustard



Handful of basil leaves or pinch of thyme leaves (optional)


4
(4- to 5-ounce) salmon fillets, skin on or off
8
ounces green beans, trimmed and cut into 1-inch lengths


                   


                   


Transfer 1 tablespoon of the chopped shallot to a medium bowl, then add the remaining shallot to a large (12-inch) skillet. Add 1 tablespoon oil to the skillet and heat over medium high. When the oil is sizzling, add the orzo, season with ½ teaspoon each salt and pepper, and stir constantly until light golden, 2 to 4 minutes.

 

Add the olives plus 2¼ cups water; bring to a boil, then cover the skillet with a lid, baking sheet or foil. Reduce heat to medium-low and cook according to package directions until the orzo is al dente.

 

Meanwhile, add the tomatoes, red wine vinegar, mustard, herbs (if using) and the remaining 1 tablespoon oil to the reserved shallots in the bowl; season to taste with salt and pepper then set aside. Season the salmon with salt and pepper.

 

When the orzo is al dente, add the green beans and stir to combine. If orzo looks dry, add ¼ cup water; you want it to be wet but not soupy. Nestle the salmon in a single layer into the orzo, skin-side up if applicable. Cover and cook until the salmon and orzo are cooked through, 6 to 8 minutes. Remove from heat and let sit, covered, for 2 minutes. If your salmon has skin, peel it off and discard. Top the orzo and salmon with the tomatoes and vinaigrette.

 

Spice-Rubbed Braised Brisket

from the NYTimes. A Passover hit.

FOR THE BRISKET:

2 tablespoons finely ground coffee

1 tablespoon smoked paprika

1 teaspoon ground coriander

1 teaspoon garlic powder

½ teaspoon ground cinnamon

½ teaspoon black pepper

2 ½ teaspoons kosher salt

1 (4- to 5-pound) first-cut brisket

2 tablespoons olive oil

1 large onion, sliced

6 garlic cloves, peeled

½ cup dry red wine

1 ½ cups pomegranate juice

1 cup chicken stock or water

1 ½ pounds cipollini onions or small shallots, peeled

FOR SERVING:

1 cup lightly packed Italian parsley leaves with tender stems

1 teaspoon lemon juice (from 1 lemon)

2 teaspoons olive oil

Kosher salt and black pepper

½ cup pomegranate seeds

Make the brisket: Heat oven to 300 degrees. In a small bowl, combine the coffee, smoked paprika, coriander, garlic powder, cinnamon, pepper and 2 teaspoons salt. Mix well and rub all over the brisket.

Heat a large Dutch oven over medium. Add the oil and brown the brisket, taking care not to burn the spices, about 5 minutes per side. Transfer to a plate. Reduce the heat to medium-low. Add sliced onion, garlic and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is softened and golden, 8 to 10 minutes. Add the red wine, scrape up any brown bits and reduce the liquid by half. Add the pomegranate juice and stock. Bring to a simmer and return the brisket to the pot with the fatty-side up. Cover with the lid, place in the center of the oven, and braise until fork-tender, about 3 1/2 hours, basting every hour or so. Uncover and nestle the cipollini onions in the liquid. Cover and braise in the oven for another 45 minutes. The meat should be very tender. Uncover and carefully transfer the meat to a cutting board. Let stand until cool enough to handle.

Meanwhile, scoop the cipollini onions into a bowl with a slotted spoon. Pour the sauce into a fat separator or a tall container and remove as much fat as you can. Pour the sauce back into the pot, slice the meat and return it to the pot along with the onions, using a brush or spoon to encourage the sauce between the slices. Heat the broiler with the rack 8 inches from the heat source. Partly cover the Dutch oven and bring to a boil over high heat. Reduce the heat to simmer until the meat is completely warmed through. Remove the lid and transfer the Dutch oven to the broiler. Broil, basting a few times, until the sauce thickens and the top is glazed, about 8 minutes.

To serve, dress the parsley with the lemon juice, olive oil, salt and pepper, and sprinkle over top along with the pomegranate seeds. Serve immediately with mashed potatoes.

Tip: You can make the brisket up to three days before serving. After it braises, let cool to room temperature in the Dutch oven. If you have the space, refrigerate the Dutch oven. Otherwise, remove the meat and onions to one container and the sauce to another. When ready to serve, slice the meat across the grain. Remove the hardened fat from the sauce and discard. Return the sauce to the Dutch oven. Place the sliced meat and onions in the sauce, using a brush or spoon to encourage the sauce between the slices. Proceed as above from Step 6.

Slow Cooker Miso–Black Pepper Salmon

• Cooking spray
• 1 lime, cut into 1/4-inch-thick slices
• 1 bunch scallions, cut into 6-inch pieces
• 1 (24-ounce) skin-on center-cut salmon fillet
• 2 tablespoons honey
• 2 tablespoons water
• 1 1/2 tablespoons red miso
• 1 1/2 tablespoons lower-sodium soy sauce
• 3/4 teaspoon black pepper
• 2 tablespoons minced fresh chives
• 4 teaspoons toasted sesame seeds

Step 1

Line a 5- to 6-quart slow cooker with aluminum foil, allowing 2 to 3 inches to extend over 2 opposite sides; coat the foil with cooking spray.

Step 2

Layer the lime slices and scallions in the slow cooker; top with the salmon, skin side down. Stir together the honey, water, miso, soy sauce, and black pepper in a small bowl; spread 1/4 cup of the miso mixture over the salmon. Cover and cook on HIGH until the fish flakes easily with a fork, about 2 hours. Using the foil as handles, transfer the salmon to a serving plate. Discard the foil. Drizzle the remaining miso mixture over the salmon, and sprinkle with the chives and sesame seeds.

Slow Cooker Shrimp in Purgatory

From the NYTimes. "This recipe is inspired by eggs in purgatory (https://cooking.nytimes.com/recipes/1019109-eggs-in-purgatory), a Southern Italian dish in which eggs simmer in a spicy tomato sauce. Shrimp aren’t commonly thought of as slow cooker material, but here, the sauce simmers for several hours, and the quick-cooking shrimp is dropped in just a bit before you want to eat. (You can use frozen shrimp; just thaw them first.) Cooking the sauce on high allows the onion and garlic to tenderize and melt into the sauce. The tomatoes and roasted peppers caramelize slightly as they simmer, so when fully cooked, the sauce should be a shade darker than when you started. The sauce holds well on the warm setting. Serve the shrimp in shallow bowls on its own, or over orzo, couscous or polenta and with crusty bread. Find a skillet version of this dish here (https://cooking.nytimes.com/recipes/1022266-shrimp-in-purgatory)." 

INGREDIENTS

3 tablespoons olive oil
1 yellow or red onion, minced

8 ounces roasted red peppers, drained and chopped (about 1 cup)

2 tablespoons minced jarred Calabrian chiles or minced jarred cherry peppers, stems removed, or cherry pepper relish

8 garlic cloves, minced
1 teaspoon dried oregano

1⁄2 to 1 teaspoon red-pepper flakes, plus more as needed

1⁄2 teaspoon fennel seeds

1 (14-ounce) can whole or crushed tomatoes

Kosher salt and black pepper

1 to 1 1⁄2 pounds peeled, deveined shrimp

1 tablespoon capers, drained 2 scallions, thinly sliced

1⁄2 cup grated Parmesan, plus more for serving

PREPARATION

In a 6- to 8-quart slow cooker, combine the oil, onion, roasted red peppers, Calabrian chiles, garlic, oregano, red-pepper flakes, fennel seeds and tomatoes. (Crush the tomatoes by hand if using whole.) Season with 1/2 teaspoon salt and several generous grinds of black pepper. Stir well to combine, then cover and cook on high for 5 hours. (The sauce holds well on warm for up to an additional 3 hours.)

Increase the heat to high if it has switched to warm. Stir in the shrimp, capers and scallions. Cover and cook until the shrimp are curled and opaque, 15 to 20 minutes, depending on size and quantity. Turn off the heat and taste the sauce. Add more red-pepper flakes and salt and pepper, if you like. Sprinkle the cheese over the top and serve, passing more Parmesan and red-pepper flakes at the table.

Pressure Cooker Chipotle-Honey Chicken Tacos

 From NYTimes.

INGREDIENTS

1 1⁄2 pounds boneless, skinless chicken thighs

1 to 4 canned chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce

3 tablespoons honey

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon kosher salt, plus additional as needed

1⁄2 teaspoon ground cumin

1 (15-ounce) can black beans, rinsed and drained

1 lime, juiced

Warmed tortillas, for serving and Pickled onion, for serving (see Tip) Sliced or cubed avocado, for serving

PREPARATION

Combine the chicken, chipotles and adobo sauce, honey, onion powder, garlic powder, salt and cumin in an electric pressure cooker. Stir well. Cover and set steam valve to sealed position. Cook on high pressure for 13 minutes. Let the pressure release naturally for 5 minutes; then release the remaining pressure manually. Open the lid.

Remove the chicken to a bowl or cutting board using tongs. Shred the chicken with two forks. If you’d like to reduce the sauce, set to sauté and simmer, 5 minutes. Add the chicken back into the pot.

Stir in the black beans and a squeeze of lime juice, set to sauté and let the beans warm through, 2 to 3 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onions and avocado.

Tip: To make quick-pickled onions, thinly slice a red onion and put the slices in a lidded heat-proof container. Bring about 1 1/2 cups cider or white vinegar to a boil. Add about 3 heaping spoonfuls of sugar and a big pinch of salt and whisk to dissolve. (You can also add a pinch of red-pepper flakes, a bay leaf or some dried oregano, if you like.) Pour the hot vinegar over the onions and let them cool. They’re ready to use right away, or can be stored in the refrigerator for up to 2 weeks.

Sweet and Spicy Roast Chicken

 We made this Melissa Clark recipe for Rosh Hashanah and were so impressed.

• • 1 lemon, plus 3 tablespoons freshly squeezed lemon juice
  • 2 ½ teaspoons kosher salt, more for pot
  • 3 tablespoons freshly squeezed orange juice
  • 4 tablespoons olive oil
  • 1 ½ tablespoons whole grain mustard
  • 3 tablespoons honey
  • 1 bay leaf
  • ½ to 1 teaspoon crushed red pepper flakes, to taste
  • Black pepper, to taste
  • 1 4-pound chicken, cut into 8 pieces
  • 3 cups sliced carrots (1/4-inch thick)
  • 1 onion, halved and thinly sliced
  • ⅔ cup sliced dates
  • 1 tablespoon fresh thyme leaves
  • ¼ cup chopped cilantro or parsley, for garnish
  • 2 scallions, thinly sliced, for garnish
  • ¼ cup chopped toasted pistachio nuts, for garnish

1. Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.
2. In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.
3. Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.
4. Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer. Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts.

Chana Masala

from Smitten Kitchen Adapted from a Madhur Jaffrey recipe. The major changes I made were simplifying the addition of spices, adding more tomatoes and oh, the recipe calls for a tablespoon of amchoor powder, which I did not have. I looked it up and learned that it was dried unripe mango powder which is clearly a sour flavor, so I upped the lemon juice i used instead. The dish had a nice sour snap at the end, so I will presume this is a good swap.

1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot green chili pepper, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper (I used a quarter of this because my cayenne is extremely hot)
1 teaspoon ground turmeric
2 teaspoons cumin seeds, toasted and ground
1 tablespoon amchoor powder (see note)
2 teaspoons paprika
1 teaspoon garam masala
2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 lemon (juiced) (see note; I used a whole lemon to swap for the amchoor powder)

Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor (if using it), paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.

Beef Bourguignon (julia child recipe) regular or slow cooker

Eden and I love to make Julia Child’s Beef Bourguignon (Bœuf Bourgignon in French). Every step is worth it. LINK.

INGREDIENTS

• 1 tablespoons extra-virgin olive oil

• 6 ounces (170g) bacon, roughly chopped

• 3 pounds (1 1/2 kg) beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks

• 1 large carrot sliced 1/2-inch thick

• 1 large white onion, diced

• 6 cloves garlic, minced (divided)

• 1 pinch coarse salt and freshly ground pepper

• 2 tablespoons flour

• 12 small pearl onions (optional)

• 3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine

• 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)

• 2 tablespoons tomato paste

• 1 beef bullion cube, crushed

• 1 teaspoon fresh thyme, finely chopped

• 2 tablespoons fresh parsley, finely chopped (divided)

• 2 bay leaves

• 1 pound fresh small white or brown mushrooms, quartered

• 2 tablespoons butter

INSTRUCTIONS
TRADITIONAL OVEN METHOD:Preheat oven to 350°F (175°C).Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.Cover, transfer to lower part of the oven and simmer for 3 to 4 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).In the last 5 minutes of cooking time, prepare your mushrooms:

Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbsReturn the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly. 

If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.

Garnish with parsley and serve with mashed potatoes, rice or noodles.
SLOW COOKER:In a large pan or skillet, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer to 6 quart (litre) slow cooker bowl.

Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat. Transfer to slow cooker bowl with the bacon, and add in the onions (both types) and carrots. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine.

Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with 2 cups of stock, tomato paste, garlic, bullion and herbs.

Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until beef is falling apart and tender.

In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Add to the Beef Bourguignon, mixing them through the sauce before serving.

Garnish with fresh parley and serve with mashed potatoes, rice or noodles.