Recipes 9/16 & 9/18
Tomato & Cabbage Tabbouleh
1 cup bulgur (not quick-cooking)
½ medium head green cabbage, cut into 1”-thick wedges, then very thinly sliced crosswise (about 4 cups)
1 small sweet onion (such as Vidalia), finely chopped
4 cups assorted small tomatoes, halved, quartered if large
3 cups coarsely chopped fresh mint
¾ cup olive oil
¼ cup fresh lemon juice
1 teaspoon Aleppo pepper
Place bulgur in a large bowl and add 1½ cups boiling water.
Let soak until softened and water is absorbed, 40–45 minutes.
Toss bulgur, cabbage, onion, tomatoes, mint, oil, lemon juice, and Aleppo pepper in a large bowl to combine; season with salt.
DO AHEAD: Tabbouleh (without oil and lemon juice) can be made 4 hours ahead. Toss with oil and lemon juice just before serving. (From: Bon Appetit)
Stir-Fried Tofu w/ Cabbage, Carrots, & Bell Peppers
12 ounces firm tofu, sliced about 1/4 inch thick
1 tablespoon low-sodium soy sauce (more to taste)
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons dark Asian sesame oil
1/4 teaspoon salt (more to taste)
1/4 teaspoon ground pepper, preferably white pepper
1/4 teaspoon sugar
2 tablespoons peanut oil or canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 medium carrot, cut in 1/4-by-2-inch matchsticks (about 1 cup julienne)
1 medium red bell pepper, cut in 1/4-by-2-inch matchsticks (about 1 cup julienne)
1 pound cabbage, cored and shredded
1/4 cup coarsely chopped cilantro (optional)
Place the tofu dominoes on paper towels. Place another paper towel on top and prepare the remaining ingredients.
In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the
ingredients within arm’s length of your pan.
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then
add the tofu. Reduce the heat to medium and stir-fry 1 to 2 minutes, until the tofu begins to brown. Add the garlic and ginger and stir-fry for no more than 10 seconds.
Swirl in the remaining oil and add the carrots, red pepper and cabbage. Turn the heat to high and stir-fry for 1 minute, or until the vegetables begin to soften. Add the salt, pepper and sugar, toss together and add the soy sauce mixture.
Stir-fry for 1 to 2 minutes, until the vegetables are crisp tender. Stir in the cilantro, and serve with grains. (From The New York Times)
Omelet w/ Turnip Tops, Goat’s Cheese & Chili
1 tsp cream
1 tsp sunflower oil
1 tsp butter
1/2 mild red chili, chopped
2 cups turnip greens (or 1 cup each of spinach and
2 tbsp chèvre, crumbled
Loosely beat the eggs with the cream. In a large frying pan, heat the butter and oil until foamy. Add the chili and the turnip greens until the greens begin to wilt and then immediately add the eggs. Once the eggs have slightly set on the bottom, add the chèvre and flip the omelet over. Take off the heat and allow to stand for a minute. Serve with a leafy green salad. (From dutchfood.about.com)
Roasted-Pepper Pasta Salad
12 ounces mezzi rigatoni or other short tube-shaped pasta
2 bell peppers (red and/or yellow), halved, stemmed and seeded
6 cloves garlic, unpeeled
1/4 cup almonds
1/3 cup extra-virgin olive oil
8 ounces bocconcini (small mozzarella balls)
1 bunch fresh basil, leaves torn
Freshly ground pepper
Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking. Shake off the excess water.
Meanwhile, place the bell peppers cut-side down on a foil lined broiler pan, add the garlic and broil until charred, 7 to 8 minutes. Transfer the peppers to a bowl, cover and set aside about 5 minutes.
Heat a dry skillet over medium-high heat. Add the almonds and toast, shaking the pan, 4 to 5 minutes. Let cool, then coarsely chop.
Squeeze the garlic from its skin onto a cutting board. Add 1/2 teaspoon salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add the garlic paste and drizzle with the olive oil. Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta, 1 teaspoon salt, and pepper to taste; toss. (From www.foodnetwork.com)