January in the Kitchen – Italian Fried Rice

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 – Roast Spicy Tofu and Winter Squash

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