Ginger-Poached Noodles

16 Sep 2009 1 Comment

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , ,

This was deelish! I love soba noodles because I love pasta and I feel so much better eating buckwheat pasta than regular ole’ semolina. It was strange boiling the pasta in such a small amount of liquid but it became this thick soupy sauce that tasted delightful. Scooping out all the ginger pieces was quite a task so maybe consider tieing them up in a cheesecloth that you can quickly remove. We do not normally cook too much tofu in my house, but this was  a great tofu dish. It was able to soak up so much of the flavor from the ginger and the broth. Enjoy 🙂

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Ginger-Poached Noodles
adapted from 101cookbooks

4 cups vegetable broth
2 ounces fresh ginger, peeled and thinly sliced
8 ounces firm tofu, cut into small cubes
1-2 cups (half a bunch) of broccolini, broccoli, or baby broccoli – trimmed
8 ounces dried spinach noodles, soba, or noodles of your choice
1 – 2 tablespoons shoyu or soy sauce
1/4 cup fresh basil, shredded
scant 1/4 cup fresh mint, shredded
a squeeze of lime juice
crushed red pepper flakes (opt)
toasted sesame oil (opt)

Place the broth, ginger and tofu in a large saucepan and bring to a boil. Turn down the heat and gently simmer for ten minutes or so. Remove (just) the tofu from the pan using a slotted spoon and set aside. Now add the broccoli to the simmering broth. Cook for just a minute, until bright, and remove from pan with slotted spoon. Add pasta to ginger broth and cook until done, stirring regularly. Remove pasta with fork, set aside, and remove all the ginger slices. Return the tofu, broccoli and noodles to the pot. Stir in the soy sauce, basil, mint, and a squeeze of lime juice. Finish with a couple pinches of crushed red pepper flakes. Taste and season to taste with salt, soy sauce, and perhaps a drop or two of toasted sesame oil.

Serves 3-4

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Herb-Grilled Chicken Breasts, Thai Style with Bok Choi Stir-Fry

05 Aug 2009 Leave a comment

by marisashealthykitchen in Home Cooking, Vegetarian Recipes Tags: , , , , , ,

chicken - herbs greens

This may not be the prettiest dish but it smelled super great and Michael really enjoyed the flavors! I would suggest slicing the chicken afterwards to make a prettier presentation. The bok choi cooks quick so put it on right after you get the chicken on the grill. You could also substitute the bok choi with other Asian greens to compliment the flavors of the chicken or to eat on their own as a vegetarian dish. I love bok choi, especially in the summer when they are so strong and a beautiful green!

Herb-Grilled Chicken Breasts, Thai Style
Recipe adapted from July 1998 Bon Appétit

  • 1/3 cup finely chopped fresh basil
  • 1/3 cup finely chopped fresh mint
  • 1/3 cup finely chopped cilantro
  • 3 tablespoons finely chopped peeled fresh ginger
  • 4 garlic cloves
  • 1 1/2 tablespoons tamari
  • 1 1/2 tablespoons fish sauce (nam pla)
  • 1 1/2 tablespoons canola oil
  • 1 1/2 tablespoons (packed) dark brown sugar
  • 1 teaspoon Sriracha or 1 hot chili chopped
  • 6 skinless boneless chicken breast halves (about 2 1/2 pounds total)
  1. Combine first 10 ingredients in processor. Process until well blended, scraping down sides of bowl occasionally.
  2. Arrange chicken in 13 x 9 x 2-inch glass dish. Spoon herb mixture over chicken, covering completely. Cover dish; chill at least 2 hours, turning chicken occasionally.
  3. Set grill to medium-high heat. Grill chicken until cooked through, about 5 minutes per side. Transfer to plates and serve.

Bok Choi Stir-Fry

  • 1 medium bunch of bok choi
  • 3 tablespoons peanut or sesame oil
  • 4 cloves garlic, chopped
  • 1/4 teaspoon salt
  • 1 teaspoon Sriracha or 1 hot chili chopped
    1. Clean and wash the bok choi carefully. (There tends to be dirt caught under the leaves)
    2. Cut into 3 inch pieces
    3. Heat the oil in a wok or large pot and add the garlic, salt and Sriracha and stir for about 1 minute
    4. Add the greens and stir until the greens go limp but the stems are still crunchy about 4 minutes.
    5. Add salt to taste

chicken - herbs

Super Fast Veggie Stir-fry

28 Jul 2009 1 Comment

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , ,

I am sure everyone has those nights where they need to throw dinner together quickly or you have an abundance of gorgeous veggies in the fridge you have to use up soon. Here is a great go to stir-fry recipe that I throw together when I need something like that. Super fast, tons of nutrition and really deelish! Of course you can substitute any veggies you have in the fridge for what I have used. The same goes with the seasonings. Also I tend to just pour on the ingredients so the measurements are not exact and you should season to taste.

stir-fry side

Super Fast Veggie Stir-fry

1 tablespoon canola
1 medium onion, chopped
2 cloves of garlic, chopped
1 red pepper, sliced
1/2 lb snap peas, cleaned
1/4 head of red cabbage, chopped
8 ounces of mini portobello mushrooms, sliced
1 package of seitan or soy chicken (I used Morningstar meal starters chicken)
3 tablespoons mirin
2 tablespoons agave
2 tablespoons tamari
1 teaspoon ginger powder (or fresh ginger)
1 teaspoon Sriracha

    1. Heat the oil in a wok or large pan and add onions and garlic and sauté for about 2-3 minutes
    2. Add the red pepper, snap peas, cabbage, mushrooms and soy chicken and combine well
    3. Add the mirin, agave, tamari, ginger powder and sritacha and mix well
    4. Continue to sauté for another 4 minutes or until the veggies reach your desired texture
    5. Taste and adjust seasonings, Enjoy 🙂

stir-fry top

Rice Noodle and Vegetable Stir-Fry

17 Apr 2009 1 Comment

by marisashealthykitchen in Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , ,

As much as I love Passover and my birthday (which normally falls during the holiday) I know there is a rush for the carbs when it is over. I don’t even typically eat many carbs, but because they were not allowed for 8 days there is a desire for them afterwards anyway.

This recipe is really great and really really quick! It is great for all year but I especially love it for the after Passover feast as you still involve veggies in all that pasta!!

ENJOY 🙂

rice-noodle-

Recipe fromVegan

SERVINGS 2

COOK TIME 10 minutes

TOTAL TIME 20 minutes

INGREDIENTS
2 ounces rice noodles
2 1/2 teaspoons coconut oil
1 red onion, sliced
8 ounces rehydrated soy protein or tofu
2 tablespoons soy sauce (or tamari)
8 lychees, peeled, pitted and quartered (adds such a nice sweetness!)
1 garlic clove, finely chopped
1 cup finely sliced cabbage
1 cup bean sprouts
2 1/2 teaspoons blackstrap molasses
1 teaspoon fresh ginger, peeled and finely chopped
1 tablespoon fresh ginger, peeled and finely chopped

To Serve:
Nori flakes
Sesame seeds
Lime wedges (optional)

PREPARATION
1. Soak the rice noodles in boiling water for 4 minutes, then rinse in cold water and drain.

2. Heat a wok or large frying pan until very hot, add the coconut oil, then the onion and soy. Stir briskly to sear on all sides until golden.

3. Pour in the soy sauce and stir to coat the mixture.

4. Reduce the heat and add the remaining ingredients plus the drained noodles, stirring until hot.

5. Transfer the stir-fry to warmed serving bowls, sprinkle with the nori flakes and sesame seeds, and serve with wedges of lime, if desired.

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