Here are two recipes that just need a little something to save them from themselves. The first is the brown rice salad. It’s not some great elements: cherry tomatoes, cucumbers, dill, a nice dressing, and some nutty brown rice. Know what it’s missing? Some kind of protein, preferably of the dairy variety. It’s got cucumbers and dill, so it’s already vaguely Greek. In steps feta, and it’s perfect.
Then there’s the green vegetable stir fry. So so good. So so so little going on besides vegetables. Leeks, snow peas, bok choy, celery, ginger. I served it on brown rice, and that helped. Again, it needed protein. Delicious cheese didn’t really seem right (not that it ever seems wrong), but tofu was perfect. Please take a second look at those cubes. I have a slightly (read: extremely) anal trick for stir frying tofu. Cut the tofu into cubes. True cubes with nearly equal sized sides. Heat up some vegetable oil. Place the cubes into the hot oil and turn them every 3-4 minutes. I turn them by knocking them over on to another side and paying attention to which sides are brown and which are white. This way, it all gets evenly fried. You have to be willing to sit with a pair of tongs and gently bob tofu cubes on to their sides by a quarter turn. If that sounds like madness, just stir them…like the lout that you are! Either way, the tofu adds the protein and makes this a satisfying meal.
Something has happened with this green veggie stir fry that hasn’t happened with this blog in a very long time. The recipe is not online. Sonofa! So I’m going to do you a solid and give you the recipe, adapted for to add the protein and brown rice that it needs.
Green vegetable stir fry (adapted from Everyday Food issue # 69 January/February 2010 p. 91)
2 medium leeks (white and green parts only), halved lengthwise and rinsed well
3 T vegetable oil, divided
2 T minced peeled fresh ginger
2 garlic cloves, minced
1 head bok choy (3/4 pound), cored and cut into 1/2-inch pieces
2 c snow peas, trimmed
3 celery stalks, sliced 1/2 inch thick
coarse salt (omit if using normal broth or substitute a little soy sauce when you serve it)
1/4 low-sodium vegetable or chicken broth
cooked brown rice for serving
block of extra firm tofu, drained and cut into perfect 1-inch cubes
In a non-stick skillet, heat 1 T of the vegetable oil on medium-high heat. Place the cubes into the hot oil and turn them a quarter turn onto a new side every 3-4 minutes, browning them evenly. Pay attention to the first turn, you may find you need more or less cooking time to brown the cubes.
In the meantime, cut leeks into 2-inch pieces; separate layers. Heat another large skillet (your biggest, widest saucepan is a good choice here) or wok over medium-high heat until hot. Add another 1 T oil, swirl to coat skillet. Add half the ginger, half the garlic, and half the leeks. You’re doing the veggies in two batches because they are going to lose a lot of liquid. Stir until the leeks begin to soften, 1 to 2 minutes. Increase heat to high; add half the bok choy, half the snow peas, and half the celery. Season with salt or soy sauce, if using low-sodium broth. Stir until vegetables begin to soften, 2 to 3 minutes. Add half the borth; toss until snow peas are bright green, 1 minute. Transfer veggies to a platter or big bowl.
Repeat all of that stir frying with the remaining ingredients. Remember that’s: ginger, garlic, and leeks, then bok choy, snow peas, and celery.
Serve over brown rice with pan-fried tofu cubes on top. Season with soy sauce, as desired (as they say in cookbooks)
Ok, ok. I know I can get a little cranky about these recipes, especially when they don’t go my way. Like my diatribe about the shrimp jambalaya recipe. Here I am, back with another skillet recipe and this one fit just fine. So there is no vast conspiracy to get me to buy an oversize skillet. I just need to watch the size of my produce a little better.
Also, we had this recipe without the egg noodles. It was totally fine. If you’re looking to skip some carbs or cholesterol, know that you won’t miss the noodles.
Slice a pound of beef tenderloin or sirloin into 8 slices. Place each slice between pieces of plastic wrap, being careful not to let the plastic wrap do the thing that it ALWAYS does where it sticks to itself, pound lightly until 1/8 inch thick. Place delicate, little slices of bell pepper and green onion on to the slices, roll them tightly and secure with a toothpick. Brown them on the stove. Still with me? I’m not. I didn’t do any of this. I took that beef, the bell pepper, and the green onion, chopped it into pieces and stir fried it in a non-stick skillet. Then I added the soy sauce, vinegar, and sugar, made an awesome sauce and tossed it all together. You know what? It was good enough for me.
The bok choy and broccoli was probably a bigger hassle than the beef just because of all the prep it takes to cut up those vegetables. I also overcrowded the pot and wound up jamming things down in there haphazardly. It has a wonderful flavor and goes perfectly with the beef and scallion stir fry.
Know why most of the entree is gone? Because we got tired of waiting for the beans to be done.
What’s French for tedious? Apparently, “fastidieux.” Haricots vert et fastidieux. That’s what these are. Listen to these instructions and you’ll wish you were pounding little pieces of beef to 1/8 inch thick.
Trim both ends of beans with a paring knife or snap off
Cut beans in half into approximately equal-size pieces (really?)
With a paring knife, carefully split each bean in half lengthwise
Ask yourself why you ever decided to start this blog in the first place
The last step might not have been strictly necessary. Yeah, they were tasty. Yeah, they have a nicer texture than cooked green beans normally do. Yeah, the dill and the butter are great additions. It’s just…well…as a wise woman once said…
Preheat oven to 450. Place salmon on a rimmed baking sheet; sea on with salt and pepper. Roast until salmon is opaque, 8-10 minutes. Seriously.
Meanwhile, in a small bowl, stir together the mustards, sugar, and 1 T water until smooth. Stir in dill and scallion. Serve salmon with sauce. Do a cartoonish double take at the clock. High five the nearest human or cat.
-adapted from Everyday Food, Issue 45, September 2007, p. 41
I love it when a recipe that says it will take 15 minutes actually takes 15 minutes. This is one of those recipes.
How does it taste? Quite nice! It has a bright flavor. I thought the brown sugar was a good touch to balance out the other sour and salty flavors in the sauce. Plus, if you already bought the dill to make the dill feta scramble in this issue, then you might as well make this one too.
This is a “healthy start” breakfast recipe, but I don’t generally have time to make much of a breakfast nor do I typically have enough time to make much of a dinner, really. So this was a breakfast for dinner at our house. But, really, who doesn’t love breakfast for dinner.
It’s a very tasty and simple recipe. Pretty much the entire recipe can be found in the name: dill, feta, scramble (eggs). The recipe has you adding more egg whites than eggs, but D and I decided against that. Why? Gluttony and not wanting to try and figure out what to do with an egg yolk besides throw it away or make custard. I don’t typically make custard on a Thursday…
If you’re looking for a nice, Greek-ish recipe for breakfast, lunch, or dinner, and you happen to have dill in the house, this is a good one to try. One another note, this would be a good recipe to shop for the same week that you plan to make the salmon with mustard dill sauce in this same issue.