Tag Archives: tatsoi

Tofu Stir-Fry with Green Vegetables and Peanuts

19 Saturday Dec 2009

Posted by in Dinner, Entree, Lunch, Recipe, Vegan, Vegetarian

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This is a simple, delicious stir-fry. The sticky rice is key to bringing all the flavors together. (* Indicates CSA vegetables.)
INGREDIENTS
  • 4 tbsp soy sauce
  • 1 1/2 tbsp honey
  • 1/4-1/2 tsp dried crushed red pepper
  • 3-5 cloves garlic, minced
  • 1 1/2 tbsp fresh ginger, minced
  • 1 bunch broccoli crowns*, separated into small florets
  • 2 tbsp peanut oil
  • 1 large vidalia onion, sliced
  • 1 bunch bok choy*, rinsed and chopped
  • 1 bunch tatsoi*, rinsed and chopped
  • 1 small bunch green onions, chopped*
  • 1 package organic extra firm tofu, drained & patted dry with paper towels, and cut into 1/2 inch cubes
  • 1/4 cup lightly salted peanuts, finely chopped
  • Sticky Rice

DIRECTIONS

  1. In a small bowl, combine soy sauce through ginger. Set aside.
  2. In a pressure cooker, cook broccoli crowns until just tender (bring to pressure then put the broccoli in a colander and rinse in cool water to stop the cooking). (Note: if you do not have a pressure cooker, steam or boil the broccoli until just tender and rinse in cold water.)
  3. Heat 1 tbsp peanut oil over medium-high in a large saute pan. Saute onions until translucent. Add soy sauce mixture, bok choy, and tatsoi. Cook over medium-low heat, until bok choy and tatsoi begin to wilt. Remove from heat when the stems of the bok choy are tender. (about 5 minutes)
  4. Meanwhile, in a separate large saute pan, heat 1 tbsp peanut oil over medium-high heat, add tofu and saute until browned on all sides.
  5. To serve, place about 1/2 cup sticky rice in a bowl, top with 1 cup onion/greens mixture, and tofu. Sprinkle with chopped green onions and chopped peanuts.
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Pasta with Chickpea Garlic Sauce, Broccoli Rabe & Tatsoi

22 Sunday Nov 2009

Posted by in Dinner, Entree, Recipe

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The chickpea garlic sauce is delicious, flavorful, and savory. It clings nicely to all shapes of pasta and can be combined with quite a number of vegetables. This time I used sauteed broccoli rabe and tatsoi, but you can also use sauteed fresh tomatoes, different types of herbs, sauteed red bell peppers, roasted eggplant, etc. (*Indicates CSA vegetable.)

Recipe adapted from Cooking Light’s Pasta with Chickpeas and Garlic Sauce.

INGREDIENTS

Chickpea Garlic Sauce

  • 2 tbsp extra virgin olive oil
  • 3 large cloves of garlic, minced (or more if you really like garlic)
  • 3/4 tsp kosher salt
  • 1/4 tsp crushed red pepper
  • 1 (15.5 oz) can chickpeas, rinsed and drained
  • 1 3/4 cup organic, free-range chicken broth

Other

  • 16 oz pasta (such as cavatappi shape – try Severino Homemade Pasta 100% Pure Semolina Flour available at Whole Foods)
  • 1 bunch broccoli rabe, rinsed and chopped (use all the leaves, stems, and florets; discard roots and bottom inch of the stem)*
  • 1 head/bunch of tatsoi (use all the leaves and stems, except discard last 1 inch of the stem)*
  • 1 tbsp extra virgin olive oil
  • Freshly ground pepper
  • 3 tbsp freshly grated Parmigiano-Reggiano cheese
  • 1 tbsp lemon juice (optional)

DIRECTIONS

  1. Heat oil in a medium saucepan over medium heat. Add garlic, saute 1 minute. Add salt, red pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
  2. Start heating 4-5 quarts of water for the pasta (try using an electric kettle and transferring the water to a large stockpot; this will save you a lot of time).
  3. While garlic mixture simmers and the water heats, chop broccoli rabe and tatsoi, rinse and drain. Saute greens in 1 tbsp extra virgin olive oil heated in a large non-stick frying pan on medium heat, until greens are wilted.
  4. Place chickpea mixture in a food processor or blender and process or blend until smooth. Add chickpea garlic sauce to greens, reduce heat to simmer. Simmer for 10 minutes while pasta cooks (see step 5).
  5. Bring preheated water to a rolling boil. Cook pasta in the boiling water, according to package directions, omitting salt and oil; drain well.
  6. Combine pasta, chickpea garlic sauce and greens in a large stockpot (such as the one you used to boil the pasta in). Serve immediately. Sprinkle with freshly grated cheese.

CSA Share Week 8

22 Sunday Nov 2009

Posted by in CSA

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It’s the weekend before Thanksgiving and the second to last share of our autumn CSA. This is what we received in our weekly box of produce:

  • 1 medium bunch of broccoli rabe
  • 1 small bunch of tatsoi (an asian green similar to bok choy, but smaller, more delicate, with a slightly sweet and nutty aroma; usually eaten raw, but can be cooked like spinach to soften its flavor)
  • 1 small bunch of baby kale
  • 1 head of romaine lettuce
  • 1 large stalk of brussel sprouts (bulbs still on the vine)
  • 1/2 gallon of apple cider
  • 6 apples (different varieties)
  • 2 Bosc pears
  • 3 white potatoes

I think I’ll use the apples to make either an apple-cranberry pie with streusel topping or an apple crisp; and the brussel sprouts, kale, and potatoes for a roasted vegetable dish for Thanksgiving dinner. I’ll probably use the broccoli rabe and tat soi in a winter pasta dish for dinner tonight.

Pizza with Roasted Cauliflower, Potatoes, Pesto, Bok Choy & Tatsoi

20 Friday Nov 2009

Posted by in Dinner, Entree, Lunch, Recipe, Vegetarian

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This green and white pizza is definitely not your traditional pizza. The roasted cauliflower provides a nutty aroma. Delicious served with Butternut Squash Soup. (*Indicates CSA vegetable.)

INGREDIENTS

  • 3 medium potatoes, washed well, quartered*
  • 1 medium onion, chopped
  • 1 bunch bok choy, rinsed and chopped*
  • 1 bunch tatsoi, rinsed and chopped*
  • 1 tbsp EVOO
  • 1 prepared pizza dough
  • 4 oz feta cheese
  • 4 oz freshly grated parmesan cheese
  • 4 oz freshly grated mozzarella cheese
  • 1-2 cups Roasted Cauliflower with Garlic*
  • 2 tbsp pesto (I used pesto I had made a few months earlier that I had frozen in my freezer, but you can also use a high quality bottled pesto)

DIRECTIONS

  1. Preheat oven to 475 degrees F.
  2. Using a pressure cooker, cook potatoes (add 1 1/2 cup water to the bottom of a pressure cooker, add the grate, then add the quartered potatoes, with skins; close pressure cooker according to your pressure cooker’s directions; bring to pressure over high heat, and cook for 3 minutes). Remove potatoes, let cool, remove skins, and cut into 1/2 inch pieces.
  3. Sauté onion in EVOO over medium heat, until translucent (about 8 minutes). Add chopped bok choy and tatsoi. Cook over medium heat until wilted. Season with salt and pepper.
  4. Roll out pizza dough onto a ROOM TEMPERATURE pizza stone coated with cornmeal. Roll pizza dough slightly over the edges of the stone. Take the dough over the edges and slightly roll it under, to lift it off the edges and to form a crust.
  5. Bake the rolled out pizza dough on pizza stone in the oven for 5 minutes.
  6. Spread pesto evenly over pre-cooked pizza dough. Top with Roasted Cauliflower and Garlic, sauteed bok choy and onions, and three different types of cheese.
  7. Bake at 475 for 8-12 minutes, until cheese and pizza crust begins to brown.