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Barbecued-Tofu Sandwich
Think what you will about barbecue's affinity for tofu, this match-up makes a wonderful hot sandwich. Put a little Coleslaw next to it for an extra kick.
Yield
4 servings
Ingredients
1 (14-ounce) package firm tofu, drained and cut into 8 (1/2-inch-thick) slices
1/8 teaspoon salt
1/3 cup all-purpose flour
1 teaspoon vegetable oil
1 cup commercial barbecue sauce
4 (2-ounce) hamburger buns
Preparation
Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 1 hour, pressing down occasionally. Sprinkle slices with salt.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a shallow dish; dredge tofu slices in flour. Heat oil in a large nonstick skillet over medium-high heat. Add tofu; brush half of barbecue sauce over tofu, and cook 2 minutes. Turn slices over; brush with remaining barbecue sauce, and cook 3 minutes or until tofu is glazed. Place 2 tofu slices on bottom halves of buns; cover with tops of buns.
Cooking Light May 2000
Watercress, Frisée, and Grapefruit Salad with Curry Vinaigrette
This colorful salad is alive with flavors―bitter greens, pungent raw onion, sweet dates, tart grapefruit, and spicy curry.
A platter of this colorful salad makes an elegant starter. Sugary dates provide a sweet contrast to the salad's bitter greens. Grapeseed oil is mild; substitute canola oil, if you prefer.
Yield
8 servings (serving size: about 1 cup)
Ingredients
4 cups trimmed watercress (about 1 bunch)
4 cups torn frisée (about 1 head)
1 cup red grapefruit sections (about 2 grapefruit)
1 cup thinly sliced red onion
8 whole pitted dates, sliced
2 tablespoons white balsamic vinegar
1/2 teaspoon curry powder
1/2 teaspoon salt
5 teaspoons grapeseed oil
Preparation
Arrange watercress and frisée on a large platter, and top evenly with grapefruit, onion, and dates.
Combine vinegar, curry powder, and salt in a small bowl, and slowly add oil, stirring constantly with a whisk. Drizzle over salad. Serve immediately.
Cooking Light November 2007
Pasta with Sun-Dried Tomato Pesto and Feta Cheese
The oil in the sun-dried tomatoes gives the almond-spiced pesto a rich consistency.
Yield
4 servings (serving size: 1 cup)
Ingredients
1 (9-ounce) package refrigerated fresh linguine
3/4 cup oil-packed sun-dried tomato halves, drained
1/4 cup loosely packed basil leaves
2 tablespoons slivered almonds
2 tablespoons preshredded fresh Parmesan cheese
1 tablespoon bottled minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) crumbled feta cheese
Preparation
Cook pasta according to the package directions, omitting salt and fat. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan.
While pasta cooks, place tomatoes and next 6 ingredients (through black pepper) in a food processor; process until finely chopped.
Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.
This vegetarian entrée combines flavors from all over the Mediterranean―Spanish almonds, Italian pasta, Greek feta―to create a satisfyingly rich dish. Oil from the sun-dried tomatoes and pasta cooking water whir together in the food processor to make a creamy sauce that's amplified by the feta cheese on top. Summer vegetables like zucchini, yellow squash, or green beans would make a good accompaniment.
Cooking Light October 2004
Chicken with Dark Beer (Coq à la Bière)
Similar to southern France's coq au vin, this nothern French recipe simmers chicken in deeply flavored beer for tenderness and nice caramel flavor. Add in juniper berries and a little bit of gin for their fresh taste, plus the creamy texture of yogurt stirred in at the end and you've got a recipe for a great cold-weather meal.
Southerners in France like their chicken cooked in wine, preferably a rich red, but northerners go for the caramel intensity of dark beer laced with plenty of onions. The sweetness of the beer is enhanced with a spicing of juniper berries and a shot of gin, the local tipple. I enjoy a puree of celery root or lentils on the side, but the traditional accompaniment would be mashed or boiled potatoes. The chicken can be prepared ahead and refrigerated in its sauce up to three days, or freeze it up to one month. Thaw, reheat, and add the yogurt and vinegar before serving.
Yield
4 servings
Ingredients
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 bone-in chicken breast halves, skinned
2 bone-in chicken thighs, skinned
2 chicken drumsticks, skinned
2 tablespoons butter
1 tablespoon canola oil
3 tablespoons dry gin
3/4 cup chopped celery
3/4 cup chopped peeled carrot
1/2 cup chopped shallots (about 3 medium)
3 juniper berries, crushed
1 (8-ounce) package mushrooms, halved
3 sprigs fresh thyme
3 sprigs fresh flat-leaf parsley
1 bay leaf
1 cup dark beer
1/4 cup whole-milk Greek-style yogurt
2 teaspoons white wine vinegar
1 tablespoon chopped fresh flat-leaf parsley
Preparation
1. Combine first 3 ingredients; sprinkle evenly over both sides of chicken. Heat butter and oil in a large deep skillet over medium-high heat. Add chicken to pan; sauté 5 minutes on each side or until browned. Remove pan from heat. Pour gin into one side of pan; return pan to heat. Ignite gin with a long match; let flames die down. Remove chicken from pan; keep warm.
2. Add celery, carrot, shallots, and juniper berries to pan; sauté 5 minutes or until vegetables are tender, stirring occasionally. Add mushrooms. Place thyme, parsley, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add cheesecloth bag to pan. Return chicken to pan, nestling into vegetable mixture. Stir in beer; bring to a simmer. Cover, reduce heat, and simmer 45 minutes or until a thermometer inserted in the meaty parts of chicken registers 160°. (Breasts may cook more quickly. Check them after 35 minutes, and remove them when they're done; keep warm.)
3. Discard cheesecloth bag. Remove chicken from pan; keep warm. Place pan over medium heat; stir in yogurt. Cook 1 minute or until thoroughly heated (do not boil, as the yogurt may curdle). Remove from heat; stir in vinegar. Taste and adjust seasoning, if desired. Place 1 chicken breast half or 1 drumstick and 1 thigh on each of 4 plates; top each serving with about 3/4 cup sauce and vegetable mixture. Sprinkle with chopped parsley.
Cooking Light January 2009
Soy Citrus Scallops with Soba Noodles
It's hard to believe, but this dish takes less than 20 minutes to prepare. With quick-seared scallops over hearty soba noodles, it's a great meal for any night, but the sweet-salty-sour-spicy marinade/sauce is what made it a favorite.
Steamed peas vinaigrette round out the plate. Steam 1 cup snow peas and 1 cup trimmed sugar snap peas, covered, 3 minutes or until crisp-tender. Combine with 1/3 cup thinly sliced radishes. Combine 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 2 teaspoons canola oil, 1 1/2 teaspoons mirin, 1/4 teaspoon black pepper, and 1/8 teaspoon kosher salt; stir with a whisk. Pour over peas mixture; toss.
Yield
4 servings
Ingredients
3 tablespoons low-sodium soy sauce
1 tablespoon fresh orange juice
1 tablespoon rice vinegar
1 tablespoon honey
1/2 teaspoon bottled ground fresh ginger
1/4 teaspoon chili garlic sauce (such as Lee Kum Kee)
1 tablespoon dark sesame oil, divided
1 pound large sea scallops
4 cups hot cooked soba (about 6 ounces uncooked buckwheat noodles)
1/8 teaspoon salt
1/4 cup thinly sliced green onions
Preparation
1. Combine first 6 ingredients and 1 teaspoon oil in a shallow baking dish; add scallops to dish in a single layer. Marinate 4 minutes on each side.
2. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Remove scallops from dish, reserving marinade. Add scallops to pan; sauté 1 minute on each side or until almost done. Remove scallops from pan; keep warm. Place remaining marinade in pan; bring to a boil. Return scallops to pan; cook 1 minute. Toss noodles with salt and green onions. Place 1 cup noodle mixture on each of 4 plates. Top each serving with about 3 scallops, and drizzle with 1 tablespoon sauce.
Cooking Light April 2009
Walnut Cake with Praline Frosting
Yield
16 servings (serving size: 1 square)
Ingredients
Cake:
9 ounces all-purpose flour (about 2 cups)
1/2 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons butter, softened
1 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs
1 large egg white
1 teaspoon vanilla extract
1 cup 1% low-fat buttermilk
6 tablespoons chopped walnuts, toasted
Cooking spray
Frosting:
1/2 cup packed brown sugar
6 tablespoons 1% low-fat milk, divided
2 tablespoons butter
1 tablespoon light corn syrup
Dash of salt
2 cups powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons chopped walnuts, toasted
Preparation
1. Preheat oven to 350°.
2 To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and 1/2 teaspoon salt, stirring well with a whisk.
3. Place 7 tablespoons butter, 1 cup granulated sugar, and 1/4 cup brown sugar in a mixing bowl; beat at medium-high speed with a mixer until light and fluffy (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in egg white. Beat in 1 teaspoon vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in 6 tablespoons walnuts. Scrape batter into a 13 x 9–inch pan coated with cooking spray.
4. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
5. To prepare frosting, place 1/2 cup brown sugar, 1/4 cup milk, 2 tablespoons butter, corn syrup, and dash of salt in a saucepan over medium-high heat; bring to a boil, stirring occasionally. Cook 2 minutes. Scrape brown sugar mixture into a bowl. Add remaining 2 tablespoons milk and powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick. Beat in 1/2 teaspoon vanilla. Spread frosting in an even layer over cooled cake; sprinkle with 2 tablespoons chopped walnuts. Let the cake stand until the frosting sets; cut into squares.
Cooking Light, September 2008
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