Main courses

January in the Kitchen – Italian Fried Rice
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January in the Kitchen – Italian Fried Rice

Italian Fried Rice started as a way to use up leftovers…odds and ends of stray vegetables, a package of frozen cooked rice from the freezer, and a stray uncooked chicken breast from another meal. However, it turned out to be much greater than the sum of it’s parts. This could easily be a template for a vegetarian meal, leave out the chicken (and sausage) and make it with tofu.

Italian Fried Rice

Italian Fried Rice

Ingredients for Italian Fried Rice

INGREDIENTS

  • 2 tablespoons of olive oil (more might be needed)
  • 1 medium onion, sliced
  • 1 red pepper, seeded and cut into 1/4 inch slices
  • 2 spicy Italian sausages, sliced (optional)
  • 2 chicken breasts, cubed; or 1 package of extra firm tofu, cubed and drained on paper towels for 20 minutes.
  • 2 cloves garlic, minced
  • red pepper flakes (optional)
  • 2 cups of cabbage, sliced
  •  4 cups cooked rice
  • 4 cups of ‘baby’ spinach
  • Pesto sauce
  • Kosher salt and freshly ground pepper
Sauteed chicken

Sauteed chicken

  1. Add the two tablespoons of olive oil to a large skillet, heat to shimmering and add the chicken or tofu. Saute on medium high for about 5-10 minutes until they are beginning to brown and are mostly cooked, add the sausage to the pan if using. Cook for another 5 minutes, then remove to a plate.
  2. To any oil remaining in the skillet (more might be needed) add the onion and cook for 5 minutes until beginning to soften, add the garlic and red pepper. If not using spicy sausage, add a pinch of red pepper flakes to the mix.
  3. Add the rice to the skillet and continue to saute until beginning to brown.
  4. Add the chicken back to the skillet, then the cabbage. Continue to stir until everything is hot but the cabbage is still crisp.
  5. Lastly, just before serving, add the baby spinach and stir just long enough to wilt it.
  6. Salt and pepper to taste.
  7. Top each serving with a tablespoon of pesto.
Italian Fried Rice

Italian Fried Rice

Fried Rice

Italian Fried Rice

Aren’t leftovers wonderful?! They really get my creative juices flowing.

January in the Kitchen – Lentils with slow cooked Tuscan kale
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January in the Kitchen – Lentils with slow cooked Tuscan kale

Lentils with Slow Cooked Tuscan Kale

kale with lentils

Tuscan kale with lentils

Kale is one of the vegetables thriving this winter in my garden. I’m starting to harvest Tuscan kale, sometimes called nero di Toscana, and will continue until late spring. By taking only the bottom leaves I should be able to extend the season until warmer weather starts and I need the space for summer vegetables.

Tuscan kale, is extraordinarily nutritious: a cup provides more than 100 percent of the daily value of vitamins K and A, and 88 percent of the value for vitamin C. Like other members of the brassica family such as cabbage, collards and Brussels sprouts, kale is a rich source of organosulfur compounds that have been linked to cancer prevention.

This combination of lentils and kale is delicious, it works well as a side dish or vegetarian main dish. Even better, it is good hot or at room temperature. The slow cooked kale melts into the lentils giving them an extra boost of flavor.

I used some wonderful leftover lentils (they were in the freezer from the post Lentils with Roast Vegetable Stacks). You will find the recipe for those lentils below. Make a double batch and freeze them. However, if you don’t have any left over from a dinner or in the freezer, you can make this dish from scratch. See the directions at the end. It doesn’t take any longer.

Slow Cooked Kale

  • 1 bunch of Tuscan Kale
  • 1/4 cup of olive oil
  • 4 cloves of garlic, smashed and minced fine
  • 3 shallots, peeled and minced
  • 1 dried red chili
  1. Wash the kale and remove the tough center stem, chop the kale into small pieces.
  2. Heat the olive oil in a large pot over medium-high heat.
  3. Add the shallots, garlic, chili, and kale. Cook until the vegetables are beginning to soften (about 5 minutes).
  4. Add 1 cup of water and bring to a boil. Reduce the heat and stir until the kale reduces and sinks into the liquid.
  5. Continue to cook for 30 minutes, then add the lentils.
  6. Cook for another 30 minutes (adding additional water if it seems too dry) on low heat until the kale melts into the lentils.
  7. Serve, garnished with sour cream, cilantro or parsley, and salt as needed.

Lentils

  • 1 1/2 cups Umbrian lentils or lentils du Puy
  • salt and freshly ground pepper
  • 1 bay leaf
  • 2 teaspoons extra virgin olive oil, plus more
  • 2 large shallots, diced
  • 1 large carrot, diced
  • 1 garlic clove, mashed
  • 1 small dried chili
  • 1 tablespoon tomato paste
  • 2/3 cup of dry red wine
  • 2 teaspoons Dijon mustard
  • 4 chopped scallions
  • 2 tablespoons of butter (optional)
  1. Put the lentils in a saucepan with 3 cups of water, 1 teaspoon salt, the bay leaf, and dried pepper. Bring to a boil, then lower the heat to a lively simmer and cook until the lentils are tender but hold some texture, about 25 minutes.
  2. While they are cooking, heat the 2 teaspoons of oil in a large skillet. Add the shallots and carrot, season with 1/2 teaspoon salt, and cook over medium-high heat until the vegetables are browned, about 10 minutes. Stir frequently.
  3. Add the garlic and tomato paste, cook for 1 minute then add the wine. Bring to a boil, lower the heat, cover, and simmer until the liquid is syrupy and the vegetables tender, about 10 minutes.
  4. Stir in the mustard and add the cooked lentils with their broth. If made ahead, stop at this point.
  5. When you are ready to reheat, bring the contents of your pot to a boil, reduce the heat to simmer and cook until the sauce is reduced. Stir in the scallions, and optional butter, taste for salt, add freshly ground pepper.

(Lentil Recipe adapted from Debra Madison’s The New Vegetarian Cooking for Everyone and 101 Cookbooks.)

kale with lentils

Tuscan kale with lentils

This recipe lentils with kale is adapted from the book Buvette: The Pleasure of Good Food by Jody Williams.

Lentils with Kale when you have not leftover lentils

  • 1 bunch of Tuscan Kale
  • 1/4 cup of olive oil plus more for serving
  • 4 cloves of garlic, smashed and minced fine
  • 3 shallots, peeled and minced
  • 1 dried red chili
  • 4 cups of water
  • 1 cup of dark lentils
  • 1/2 teaspoon freshly ground or grated nutmeg
  • Sour cream, scallions, parsley or cilantro for garnish and serving
  1. Wash the kale and remove the tough center stem, chop the kale into small pieces.
  2. Heat the olive oil in a large pot over medium-high heat.
  3. Add the shallots, garlic, chili, and kale. Cook until the vegetables are beginning to soften (about 5 minutes).
  4. Add 4 cups of water, the lentils, and a pinch of salt. Bring to a boil. Reduce the heat and simmer slowly until the kale and lentils are cooked through. You want the kale to melt into the lentils. This will take an hour. Add extra water if it seems to dry. The end should be soft and moist but not swimming in liquid.
  5. Serve, garnished with nutmeg, scallions, sour cream, cilantro or parsley, and salt as needed.
Lentils and Kale

Tuscan Kale with Lentils

January in the Kitchen – Crab Cakes
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January in the Kitchen – Crab Cakes

Dungeness Crab - by brandita b 2007

Dungeness Crab – (photo by brandita b 2007)

Dungeness Crab Cakes

These special crab cakes are headed to Fiesta Friday #52 at the Novice Gardener. This is a special one year anniversary block party. I plan to make these cakes the size of a silver dollar for appetizers and pass them around with a small cube of avocado and a dollop of wasabi mayonnaise. Please join Angie and our friends for the fun.

Fiesta Friday

Fiesta Friday

Dungeness crab is found only on the West coast, from the chilly waters of Northern California up into Canada. The season runs from around Thanksgiving to August 1, closing briefly during the crab molting period for them to fill out. When molting the crabs use their meat for energy and will bury themselves in the ocean floor. Only mature male crabs are harvested and they must measure at least 6.25 inches across the back of the shell. Any undersized or female crabs are released back to the ocean to continue the mating cycle, ensure healthy stocks and future harvests.

The “meat-to-shell” ratio for Dungeness is approximately 25%, which makes it one of the meatier crabs available. A 2-pound crab will produce about ½ pound of picked meat. Dungeness crab meat is delicious and sweet tasting.

Crab meat

Dungeness Crab meat

I purchased several crabs off the fishing boat when visiting the Mendocino coast, we ate most of the meat cold, simply picked and eaten with crusty bread, salad, and a crisp white wine. To my joy, there was a bit over a pound of meat left over for making crab cakes.

I prefer my crab cakes to taste of crab, not breadcrumbs, and take my inspiration from sushi; specifically California rolls. These are considered “maki sushi” or rolls. They consist of seaweed wrapped around cooked crab, avocado, rice, and cucumber; often seasoned with wasabi paste. You also find them in what is called a “hand roll” where the seaweed is wrapped into a cone around the filling.

Make time so the crab cakes should chill for an hour before frying. Make these into small cakes around 1-½ inches in diameter to serve as a starter of appetizer for a party. They can be made a bit ahead and warmed in a 200 degree F. oven.

Dungeness Crab Cakes

  • About 1 pound of crab meat (Dungeness or other)
  • ½ cup of mayonnaise
  • 1 teaspoon of wasabi paste (to taste)
  • 2 tablespoons of soy sauce
  • 1 egg, beaten
  • Grated zest of 1 lemon
  • Medium grind cornmeal, you’ll need about ½ cup
  • Vegetable oil for frying
Crab cakes coated with cornmeal

Crab cakes coated with cornmeal

  1. Prepare a large baking sheet by lining it with parchment paper
  2. Mix the crab, mayonnaise, wasabi paste, lemon zest, and soy sauce together in a large bowl. Mix gently so the crab stays in fairly large chunks. Taste and adjust seasonings if needed.
  3. Add the beaten egg to the mix and stir gently.
  4. Pour the cornmeal into a plate.
  5. With wet hands form the crab mixture into patties, I made fairly large ones, but small ones are especially nice if you are serving them as a first coarse or at a cocktail party.
  6. Roll the patties in cornmeal and place on a parchment lined baking sheet.
  7. Place in the fridge to chill for at least an hour.
  8. When ready to cook, heat a shimmer of oil in a large skillet on medium high heat.
  9. Add the crab cakes, flattening them slightly. Cook until brown on one side then turn to brown the other side. Turn down the heat if they are cooking to quickly. The interior should be cooked through and the outside crisp and brown.
  10. Serve with avocado, additional soy sauce, cilantro, steamed rice, and a lemon wedge on the side. Or, serve them as party food with a small slice of avocado and a leaf of cilantro on top.
Crab Cakes

Dungeness Crab Cakes

Join today’s party for great recipes for starters, cocktail food, drinks, and…

I served these larger for dinner but am taking smaller ones to the party.

Dungeness Crab Cakes

Dungeness Crab Cakes

January in the Kitchen – Classic Mince AKA Sauteed Hamburger
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January in the Kitchen – Classic Mince AKA Sauteed Hamburger

Mince – Comfort food

Mince

Classic Mince or Sauteed Hamburger

This homey dish is a favorite in my household. Ground beef in the U.S. is called hamburger, in other parts of the world it is known as mince.Don’t confuse this dish with a spaghetti sauce or ragu; it is dry not saucy. You should be able to cut a dry path down the middle of your skillet with a spoon.

Mince

Mince

Mince is one of the most pleasing of comfort foods. During cold, wet weather I make it at least every other week. Make it ahead and it tastes even better a day or two later. Leftovers make an excellent Cottage Pie (Shepard’s pie is made with lamb) with the addition of a mashed potato crust.

Shepard's Pie

Cottage Pie

This recipe comes from the British writer Simon Hopkinson. It’s in his book “Second Helpings of Roast Chicken”. He writes that his mince is related to the traditional Scottish savory mince. I typically serve it with mashed potatoes and a salad. I’ve changed his recipe only slightly. This is not fancy fare but “home” cooking at it’s best.

Classic Mince

  • 6 tablespoons of butter
  • 2 large carrots, peeled and chopped medium fine
  • 1 large onion, peeled and chopped medium fine
  • ½ lb. of mushrooms, chopped
  • 1 tablespoon of olive oil
  • 1 lb. of ground beef
  • 4 slices of thick cut bacon, cubed
  • 2 tsp. dried mixed herbs (I use Herbs de Provence)
  • 1 small 14 oz. can of chopped tomatoes (or 4 chopped fresh tomatoes)
  • ¾ cup of water
  • 1 tablespoon of tomato paste
  • 2 tbsp. of tomato ketchup
  • 1 tbsp. of Worcestershire sauce
  • 1 teaspoon of umami paste or anchovy paste (optional)
  • Salt (kosher) and freshly ground pepper
  1. Melt the butter in a large heavy bottomed skillet on medium high heat.
  2. Brown the onion in the butter until well colored
  3. Add the carrots and mushrooms to the skillet and cook for an additional 10 minutes.
  4. Remove the vegetables to a bowl and reserve
  5. Wipe out the skillet and add the oil.
  6. Heat for a minute on medium high heat; add the ground beef and chopped bacon to the skillet. Sauté until golden brown.
  7. Add the mixed herbs and tomato paste, lover the heat to medium and cook for 5 minutes.
  8. Add the chopped tomatoes (and their juices), reserved vegetables, water, ketchup, Worcestershire sauce, and umami paste (if using) to the skillet.
  9. Turn the heat down as low as possible and cook, uncovered, for about an hour, stirring occasionally.

The final product should be rich and thick.

Serve with mashed potatoes or soft polenta.

January in the Kitchen – Roast Spicy Tofu and Winter Squash
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January in the Kitchen – Roast Spicy Tofu and Winter Squash

Ok, it’s time to put some of those New Year’s resolutions in place. Maybe like eating more fruits and vegetables or having one meat free meal a week? Is that one of your 2015 resolutions, it is one of mine. This recipe for Spicy Tofu with Delicata Squash fits in several resolution categories and is delicious as well.

I originally saw this recipe a year ago in the New York Times. I made it several times last January and then forgot about it. It is a winter dish, perfect for cold and rainy nights. Delicata squash cooks quickly and doesn’t need peeling, you could also use Acorn or another tender winter squash. The season for delicata is shorter than many other winter varieties as it doesn’t keep as well. Take advantage of it while it’s around.

My men folk are not crazy about tofu, so this is one of those dishes I make when I have an evening to myself. I think anyone who likes tofu and has vegetarian family or friends will find it a hit. Serve it with a spinach salad lightly dressed with lemon and olive oil, or with rice (brown would be nice) for a complete meal.

I’ve adapted the recipe,  if you want to see the original it is on my Pinterest Page, or you can link to the original New York Times recipe by Melissa Clark here.

Spicy Tofu with Delicata Squash

Spicy Tofu with Delicata Squash

Spicy Tofu with Winter Squash

  • 1 (14-ounce) package extra-firm tofu, drained
  • 2 pounds dumpling, delicata or acorn squash, halved and seeded.
  • 2 tablespoons soy sauce, plus more to taste
  • ½ teaspoon Calabrian hot pepper paste or hot sauce
  • ¼ cup peanut oil
  • 1 tablespoon maple syrup, grade B preferred
  • 1 tablespoon sesame oil
  • 2 tablespoons chopped cilantro or parsley leaves

IMG_2340

PREPARATION

  1. Preheat the oven to 425 degrees F.
  2. Drain tofu and slice into four pieces, then slice each piece into 1/2-inch-thick slabs (divide the block horizontally through the middle). Arrange the tofu on a large baking sheet or plate lined with several layers of paper towels. Place another layer of paper towels on top and weigh down tofu with another baking sheet or plate topped with a heavy cookbook or cans. Let stand for 20 minutes. Check it and see if you need to replace the paper towels and press for another 10 minutes. Pat tofu dry.
  3. While tofu drains, cut squash into 1/2-inch-thick half-moons or slices.
  4. In a small bowl, whisk together soy sauce, hot sauce, peanut oil, sesame oil, and maple syrup.
  5. Spread squash out in a single layer on a large aluminum lined baking sheet and brush with the sauce.
  6. Roast until bottoms are golden brown, about 20 minutes. Flip the squash and brush with sauce.
  7. Roast the squash for an additional 10-15 minutes until soft yet brown. Remove it to a warm bowl.
  8. Turn on your broiler.
  9. Brush the tofu with the remaining sauce and add the tofu to the same pan.
  10. Put the pan back in the oven and broil the tofu until uniformly golden bown, about 2-3 minutes.
  11. Turn the tofu, brush with sauce again, and return it to the oven. Cook until crispy and golden, about 2 minutes more.
  12. Toss hot tofu with squash, and cilantro (or parsley), adding more soy sauce if you like.
Tofu with Delicata Squash

Tofu with roast winter squash