Cauliflower Cheese Casserole

FOR THE MAC & CHEESE
Butter, for baking dish
2 medium heads cauliflower, cut into florets
2 tbsp. extra-virgin olive oil
Kosher salt
1 c. heavy cream
6 oz. cream cheese, cut into cubes
4 c. shredded cheddar
2 c. shredded mozzarella
1 tbsp. hot sauce (optional)
Freshly ground black pepper

FOR THE TOPPING
4 oz. pork rinds, crushed
1/4 c. freshly grated Parmesan
1 tbsp. extra-virgin olive oil
2 tbsp. freshly chopped parsley, for garnish

Preheat oven to 375° and butter a 9”-x-13” baking dish. In a large bowl, toss cauliflower with 2 tablespoons oil and season with salt. Spread cauliflower onto two large baking sheets and roast until tender and lightly golden, about 40 minutes.

Meanwhile, in a large pot over medium heat, heat cream. Bring up to a simmer, then decrease heat to low and stir in cheeses until melted. Remove from heat, add hot sauce if using and season with salt and pepper, then fold in roasted cauliflower. Taste and season more if needed.

Transfer mixture to prepared baking dish. In a medium bowl stir to combine pork rinds, Parmesan, and oil. Sprinkle mixture in an even layer over cauliflower and cheese.

Bake until golden, 15 minutes. If desired, turn oven to broil to toast topping further, about 2 minutes.

Garnish with parsley before serving.

Filipino Sizzling Tofu

2 packages (12 ounces each) firm tofu
canola oil
1 tablespoon butter
1 onion, peeled and chopped
3 cloves garlic, peeled and minced
1 small red bell pepper, cored, seeded, and chopped
1 small green bell peppers, cored, seeded, and chopped
3 finger chili peppers (siling haba)
2 Thai chili peppers
1/4 cup calamansi juice
1/4 cup Knorr seasoning sauce
1/4 cup mayonnaise

In a wide pan over medium heat about 2-inches deep of oil until hot but not smoking.

Add tofu in batches and cook, turning as needed, until golden and crisp. With a slotted spoon, remove from pan and drain on paper towels.

In a skillet over medium heat, heat about 1 tablespoon butter. Add onions and garlic and cook until slightly softened.

Add bell peppers and chili peppers and cook, stirring regularly, until tender-crisp.

Add calamansi juice and seasoning sauce. Simmer until slightly reduced.

Add fried tofu cubes and mayonnaise and toss for about 1 minute or just until evenly coated and heated through.

Season with salt and pepper to taste. Remove from heat and transfer to a sizzling plate

Vegetable Yaki Udon

12 ozUdon Noodles

Sauce:
1 tablespoon oyster sauce (or vegetarian oyster sauce)
1 tablespoon soy sauce
1 teaspoon Shaoxing wine (or dry sherry)
1 teaspoon sugar
1 teaspoon sesame oil

Stir Fry:
2 tablespoons peanut oil (or vegetable oil)
2 cloves garlic , minced
1/2 onion , diced
1 bell pepper , sliced
1/2 cup carrot , cut into matchsticks
1/2 cup snow peas , sliced
1 can (5 oz) water chestnuts , sliced

Combine the sauce ingredients in a small bowl. Stir well and set aside.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the garlic and fry until fragrant, about 1 minute.

Add the onion, bell pepper, carrot, snow peas, and water chestnuts. Cook and stir for another 30 seconds, until the veggies just start to turn tender.

Add the noodles over the vegetables, followed by 2 tablespoons of water. Gently break apart the noodles using a pair of chopsticks (or a pair of tongs) while the water cooks off. Then add the remaining tablespoon of oil and stir everything together.

Pour the sauce over the vegetables and noodles. Stir and mix until the noodles and vegetables are evenly coated. Cook for another minute until the vegetables are cooked through but remain crisp. Taste the noodles carefully, add a pinch of salt to your taste if needed.

Serve hot as a main or side dish.

Kung Pao Tofu

1 medium or small head cauliflower , cut into small florets
1 tablespoon peanut oil (or vegetable oil)
1/4 cup flour
1/4 cup milk (or non-dairy milk)
1/4 cup cornstarch
1/2 cup roasted peanuts
1 bell pepper , cut into 1” (2.5 cm) pieces
4 green onions , cut into bite-sized pieces (*Footnote 1)

Sauce:
1/4 cup and 2 tablespoons Chinkiang vinegar
1/4 cup Shaoxing wine (or dry sherry)
1/4 cup soy sauce
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon peanut oil (or vegetable oil)
1 teaspoon Sichuan peppercorns , crushed
6 dried Chinese chili peppers
1 ” (2.5 cm) ginger , minced
4 cloves garlic , minced

Preheat the oven to 450°F (232°C). Line a large baking tray with parchment paper and spray with a light coating of cooking spray.

Combine the Chinkiang vinegar, Shaoxing wine, soy sauce, sugar, and cornstarch in a medium-sized bowl. Stir to dissolve the sugar and cornstarch.

Dry the cauliflower thoroughly with paper towels. Add the cauliflower florets to a large bowl. Drizzle with oil and toss a few times. Add the flour and toss until the the florets are coated. Pour in the milk and toss again. Add the cornstarch and toss until the cauliflower is evenly coated. Spread the coated cauliflower on to the lined baking tray, making sure the pieces are evenly spaced out with gaps in between (*Footnote 2). Bake for 25 minutes in total. Check the cauliflower at the 15- and 20-minute marks. If the bottom is browned, flip the cauliflower. Once the baking is finished, the cauliflower should turn golden brown spotly and crispy throughout.

While the cauliflower is baking, make the sauce. Add the oil, peppercorns, and dried chilis to a small saucepan and turn the heat to medium-low. Once they become fragrant, about 1 minute, add the ginger and garlic. Cook until they are just starting to brown, another 1 to 2 minutes. Stir the sauce again to re-dissolve the cornstarch completely and add it to the pan. Raise the heat to medium-high and bring it to a boil. Boil until the sauce is just thickened. Remove the pot from the heat and set it aside.

After the cauliflower has baked for 25 minutes, pull the tray out and turn the heat to 500°F. Add the peanuts, peppers, and green onions. Put the tray back in the oven and cook for another 5 minutes, until the peppers are lightly cooked.

Pour the sauce over the cauliflower and gently toss to coat (*Footnote 3). Serve immediately as a side or a main.

Notes
It’s important to cut the cauliflower to the right size to ensure even roasting and browning. See the blog post above to see how to cut the cauliflower.

It’s very important to leave some space between the cauliflower florets, so the cauliflower will release steam and turn crispy once baked. If your baking tray does not have enough space, bake the rest in a separate tray. You can bake both trays at the same time by place the smaller tray on a different rack.

If you’re not serving the dish immediately, let the cauliflower cool off for a bit before tossing in the sauce. The cauliflower will stay crispy better this way.

Home Style Tofu with Peppers

1 block (14 oz/396 g) soft or medium firm tofu , cut into 1 cm thick triangles (Footnote 1)
1 cup vegetable oil , for deep frying
4 cloves garlic , sliced
1 ” (2.5 cm) ginger , thinly sliced into strips
3 green onions , cut into 1″ pieces, white and green parts separated
1 tablespoon doubanjiang
1/2 carrot , sliced (about 1/3 cup)
1 bell pepper , cut into 1” diamonds
1 (8-oz / 226 g) can sliced bamboo shoots , or 1 bamboo shoot, sliced (about 1/3 cup)
1 teaspoon sesame oil

Sauce:
3 tablespoons light soy sauce (or soy sauce)
1 tablespoon Chinkiang vinegar
2 teaspoons vegetarian oyster sauce (or sweet bean paste) (Footnote 2)
1 tablespoon sugar
3 tablespoons water (or vegetable stock)

Slurry:
1 1/2 teaspoons cornstarch
1 tablespoon water

Mix the sauce ingredients together in a medium bowl.

Add the slurry ingredients into a small bowl and stir to mix well.

In a high-walled skillet or pot, heat the oil to 375°F (190°C). Carefully add the tofu. Fry until both sides turn golden, about 3 minutes. Flip once or twice to ensure even cooking. Remove the tofu from the oil and transfer it to a big plate.

Pour off all but 1 tablespoon of oil from the pan (alternatively, you can heat 1 tablespoon of oil in another large skillet).

Add the garlic, ginger, green onion (white part), and doubanjiang to the pan. Turn the heat to medium. Stir fry to release the fragrance until the oil turns red, about 2 minutes.

Add the fried tofu, carrots, bell peppers, and bamboo. Stir fry for 30 seconds to 1 minute.
Pour in the sauce. Bring to a boil then reduce to a simmer, gently flipping occasionally. Simmer for 5 minutes.

Add the green onion (green part). Mix the slurry again so the cornstarch is fully dissolved. Pour in the slurry and mix with a spatula until the sauce thickens.

Drizzle in a teaspoon of sesame oil to finish up.

Serve hot over steamed rice as a main dish.

General Tso’s Tofu

Tofu:
1 block (16 oz / 450 g) extra firm tofu (or medium firm tofu)
2 tablespoons soy sauce
1 tablespoon maple syrup (or agave nectar)
5 to 6 tablespoons cornstarch

Sauce:
2 tablespoons Shaoxing wine (or dry sherry)
3 tablespoons Chinkiang vinegar
2 tablespoons soy sauce
2 tablespoons sugar
2 teaspoons cornstarch

Stir fry:
3 tablespoons peanut oil (or vegetable oil)
2 teaspoons whole Sichuan peppercorns (Optional)
4 to 5 dried chili peppers
1 tablespoon garlic , minced
1 tablespoon ginger , minced
2 teaspoons doubanjiang (spicy fermented bean paste) (Footnote 1) (Optional)
4 green onions , roughly chopped
1 bell pepper , chopped
1/3 cup fried peanuts

Cut tofu into 1-inch pieces and transfer to a large ziploc bag. Add soy sauce and maple syrup. Gently flip the bag a few times to coat tofu with the liquid. Marinate for 10 to 15 minutes.

Mix all the sauce ingredients with 2 tablespoons water in a small bowl.

When tofu is marinated, open the bag just a little bit without letting the tofu fall out. Drain the liquid and discard it. Add cornstarch, a tablespoon at a time, and gently toss the bag to coat the tofu. It is OK if the tofu isn’t coated evenly.

Heat a large skillet with 2 tablespoons oil over medium heat until hot. Add the tofu with your hand (or a pair of tongs), shaking off any extra cornstarch. Let cook without moving for 1 to 2 minutes, or until the bottom turns golden. Flip to brown the other side. If the pan gets too hot, turn to medium or medium low heat. Transfer cooked tofu to a plate. Set aside.

Add the remaining 1 tablespoon oil and the Sichuan peppercorns. Cook and stir until the peppercorns turn dark (but not black). Remove the Sichuan peppercorns and discard them.

Add the chili pepper, garlic, ginger, and doubanjiang. Stir for 20 to 30 seconds to release the fragrance.

Add the bell pepper and green onion. Stir for 20 seconds.

Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir a few times until the sauce thickens.

Add back the cooked tofu. Gently toss to coat with sauce. Add the peanuts and give it a quick stir. Immediately transfer everything to a big plate.

Serve hot as main with steamed rice.

Crispy Tofu with Garlic Sauce

Crispy tofu:
1 12-oz. / 340-g block extra firm tofu
Salt

Garlic sauce:
2 tablespoons soy sauce or tamari for gluten-free option
1/2 tablespoon sugar
1/4 cup water
1 teaspoon cornstarch
2 teaspoons vegetable oil
4 garlic cloves minced
1 green onion chopped (*Footnote 1)
Optional Toasted sesame seeds for garnish
Optional Sriracha sauce for serving

Crispy tofu:
Preheat the oven to 400 degrees F (200 C). Line a baking tray with parchment.

Press the water out of the tofu while heating up the oven. Carefully press the tofu with your hands. Slice the tofu into two even-thickness pieces. Wrap a few layers of cheesecloth (or kitchen paper towel) outside the tofu, and place a small tray with a heavy weight on top. The weight can be a jar of pickles or canned tomatoes.

When the oven is heated, cut the tofu into 1/2-inch (1-cm) pieces. (*Footnote 2)
Season both sides with salt. Bake for about 30 minutes, until the tofu turns golden and the surface puffs.

Now you can use it in stir fries or serve the tofu with sauce.

Garlic sauce:

Prepare the garlic sauce while baking the tofu. Whisk the soy sauce, sugar, water, and cornstarch in a small bowl until completely dissolved.

Heat the oil in a small pan over a medium heat until hot. Add the garlic and green onions. Stir for 20 seconds to release the aroma.

Stir the sauce again to make sure the cornstarch is dissolved. Pour into the pan. Stir constantly for 10 to 20 seconds, until the sauce has thickened enough to coat the back of a spoon. Transfer immediately into a small bowl, so the sauce won’t overcook in the residual heat.

When the tofu is baked, drizzle the sauce over the tofu. Garnish with green onions and sesame seeds, if using.

Serve immediately as a snack or appetizer.

Notes:
Use the white part to cook the sauce and save the green part to garnish the tofu before serving.
It is OK to cut the tofu slightly larger, up to 3/4-inch (1.5-cm) thick. It will take longer for the pieces to crisp up, about 35 to 40 minutes.

Crispy Marinated Tofu

1 block (14 oz / 400 g) extra-firm or firm tofu
Optional 3 to 4 green onions, coarsely sliced to fill the marinade (*Footnote 1), reserve green parts for garnish
Vegetable oil for pan frying

Marinade:
1/3 cup soy sauce
1/4 cup shaoxing wine (or dry sherry)
2 tablespoons sugar
3 tablespoons chili paste (or hot sauce you like) (*Footnote 2)
1 tablespoon hoisin sauce
1 teaspoon lemon juice
4 cloves garlic, grated
1 inch ginger, grated

Coating:
1/2 cup cornstarch
1/2 teaspoon salt (Skip the salt if using doubanjiang in the marinade)
1/2 teaspoon cumin

Marinate (4 hr to overnight)
(Optional) Press the tofu gently using your hands or a few layers of paper towel to get rid of excess water. Use this step if you’re short on time and need to use less time to marinate the tofu. You can skip this step if you’re going to marinate the tofu overnight.

Prepare a container that’s slightly bigger than the block of tofu. Combine all the sauce ingredients in the container. Stir to mix well. Transfer 2 to 3 tablespoons of the marinade into a separate small bowl to use as a dipping sauce later.

Cut the tofu in half lengthwise, then into half-inch-thick squares. Transfer the pieces into the container by making them “stand”, so it helps the marinade to disperse evenly (see the blog post above to see how to arrange the tofu). Use your hand to gently separate the tofu slices, so all the surfaces will be in touch with the marinade. If the marinade cannot cover all the tofu, use some green onion (or white onion) to fill up the empty space in the container, so the marinade covers most of the tofu.

Cover to seal the container. Gently shake it. Marinate overnight in the fridge or at room temperature for at least 4 hours.

Cook
When you’re ready to cook, remove the tofu from the marinade and lay it on a few layers of paper towels to drain the extra liquid.

Combine the coating ingredients in a plate. Stir to mix well.

Prepare a big plate with a few layers of paper towels, for the cooked tofu.

Heat a thin layer of oil in a nonstick (or carbon steel) pan over medium-high heat until hot.
You might need to cook the tofu in batches depending on your pan size. While heating up the pan, coat each piece of tofu with the coating mixture and place it on a plate. You should only coat the pieces you’re going to fry immediately.

Carefully add the coated tofu pieces into the pan. Cook without moving until the bottom is browned, 2 minutes or so. Flip to cook the other side until browned, another 2 minutes. Turn the heat down to medium if the pan gets too hot and the oil starts to smoke. Repeat the process until you’ve fried all the tofu pieces.

Transfer the fried tofu onto the paper towel lined plate to drain the excess oil.

Serve the fried tofu with the reserved dipping sauce on the side and garnish it with chopped green onion. Enjoy!

Notes:
I put green onion in the marinade container so the liquid would rise high enough to cover the tofu. You can skip it if the marinade covers the tofu already.

Sriracha, Thai chili paste, doubanjiang, and any other type of hot sauce will work in this recipe. Note, if you use doubanjiang, skip the salt in the coating since doubanjiang contains a lot of salt already.

The nutrition facts were calculated based on an estimate of the amount of marinade that gets absorbed by the tofu.

Potato and White Bean Puttanesca Soup

2 tablespoons olive oil, plus more for serving
1 medium onion, finely diced (about 2 cups)
1/2 cup black olives, roughly chopped
2 tablespoons capers, roughly chopped
3 garlic cloves, finely chopped
1 (28-ounce) can diced tomatoes
1/2 teaspoon granulated sugar
1 1/2 pound Yukon gold or red potatoes, cut into 1-inch pieces
1 (15-ounce) can cannellini beans, rinsed
1/2 teaspoon red-pepper flakes, or more to taste
3 cups vegetable stock
1/4 cup fresh parsley leaves and tender stems (or fresh basil leaves)
1 tablespoon balsamic vinegar
Kosher salt and black pepper

Place a large pot or Dutch oven over medium-high heat. When hot, add 2 tablespoons olive oil and the onion, and cook for 2 to 3 minutes, stirring occasionally, until the onion is softened.

Reduce heat to medium and add 1/4 cup black olives, 1 tablespoon capers and the garlic. Cook for 1 to 2 minutes until the garlic is lightly golden.

Add the tomatoes and sugar, and cook over medium heat until mixture is bubbling and tomatoes have thickened slightly, 5 minutes.

Add the potatoes, cannellini beans, red-pepper flakes and stock; stir and cover. Cook until potatoes are tender, about 25 minutes.

As potatoes cook, prepare the topping for your soup: Place the remaining 1/4 cup olives, 1 tablespoon capers and the parsley on a cutting board, and chop everything together.

Once the potatoes are tender, add the balsamic vinegar. Using the back of a large wooden spoon, roughly crush or mash about a quarter of the potatoes and beans against the side of the pot. This will thicken the soup. Season with kosher salt and black pepper.

To serve, ladle the soup into bowls and top with the caper-olive-parsley topping. Finish with a drizzle of olive oil. This soup can be made a day ahead and stored in the refrigerator. This will deepen the flavors.

Turmeric Black Pepper Chicken (or Tofu or Pork) with Asparagus

3 tablespoons honey
3/4 teaspoon black pepper, plus more to taste
Kosher salt
2 tablespoons all-purpose flour
1 1/2 teaspoons ground turmeric
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon coconut or canola oil
12 ounces asparagus, trimmed and thinly sliced on an angle
1 teaspoon unseasoned rice vinegar or soy sauce
1 lime, cut into wedges (optional)

In a small bowl or measuring cup, stir together 1/4 cup water with the honey, pepper and 1/2 teaspoon salt; set honey mixture aside.

In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.

In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.

Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.

Remove from heat and stir in the vinegar, if using. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.

Chili Oil Noodles

14 ounces dried udon noodles
1/4 cup chile oil with crunchy garlic
2 tablespoons pure sesame oil
2 teaspoons Sichuan chile oil, or to taste
2 teaspoons soy sauce
1/2 cup finely sliced garlic chives or scallions, plus more for garnish
2 tablespoons store-bought fried shallots, crumbled by hand (optional)
1/2 cup finely chopped cilantro (see Note), plus a few sprigs for garnish

Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.

Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.
Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.

Tikka Paneer

1.5 cups (337.5 g) paneer , cut into cubes
2 teaspoons Oil
3-4 cloves Garlic, minced
2 teaspoons Minced Ginger, minced
1/4 cup Cilantro, chopped
1 teaspoon Kosher Salt
1 teaspoon Garam Masala
1/2 teaspoons Turmeric
1/2 teaspoons Ground Cumin
1/2 teaspoons Ground Coriander
1/2 teaspoons Smoked Paprika, for color and a slightly smoky taste
1/4 teaspoons Cayenne Pepper
1 tablespoon Ghee, for cooking the paneer
1 (1 ) Lemon, Juice of 1 lemon for sprinkling before serving

Place paneer into a bowl and add oil and all the spices. Gently mix everything, taking care to not break the paneer. I found this easiest to do with my hands.

Allow this mixture to marinate for about 30 minutes.

Heat a skillet, and when it’s hot, add two tablespoons of ghee. Lay the paneer cubes in a single layer in the pan.

Let it sear for 1-2 minutes, and then using tongs, turn the pieces to sear the other side. Once both sides are seared, you can reduce the heat a little to finish warming the paneer.

Spritz the lemon juice right before serving.

Red Curry Lentils with Sweet Potatoes and Spinach

3 tablespoons olive oil
1 pound sweet potatoes (about 2 medium sweet potatoes), peeled and cut into 3/4-inch cubes
1 medium yellow onion, chopped
3 tablespoons Thai red curry paste
3 garlic cloves, minced (about 1 tablespoon)
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
1 red chile, such as Fresno or serrano, halved, seeds and ribs removed, then minced
1 teaspoon ground turmeric
1 cup red lentils, rinsed
4 cups low-sodium vegetable stock
2 teaspoons kosher salt, plus more to taste
1 (13-ounce) can full-fat coconut milk
1 (4- to 5-ounce) bag baby spinach
1/2 lime, juiced
Fresh cilantro leaves, for serving
Toasted unsweetened coconut

In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.

Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.

Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.

Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.

Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.

Divide among shallow bowls and top with cilantro and coconut flakes, if using.

Pasta e Ceci

3 tablespoons olive oil, plus more for drizzling
1 medium yellow onion, finely chopped
3 garlic cloves, finely chopped
2 teaspoons chopped fresh rosemary
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
1 packed cup canned whole tomatoes, drained
1 (15-ounce) can chickpeas, rinsed
1 cup ditalini
4 cups roughly chopped escarole, Tuscan kale or radicchio
Grated pecorino, for serving

Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.

Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.

Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.

Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.

Spicy White Bean Stew with Broccoli Rabe

1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves
1/4 cup olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
1 medium red or yellow onion, thinly sliced
Kosher salt and black pepper
2 to 3 tablespoons harissa or tomato paste
Red-pepper flakes (optional)
3 (15-ounce) cans large white beans, such as cannellini, butter or great Northern, drained and rinsed
4 cups vegetable or chicken broth
1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing
2 ounces feta or other salty cheese, such as queso fresco or pecorino, crumbled
1 cup parsley or cilantro, leaves and tender stems
Fried or medium-boiled eggs, for serving (optional)

Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.

Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.

Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.

Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.

Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you’ve reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.

Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
Serve with feta and parsley, and with eggs, if you like.

Winter Minestrone

1/4 cup extra-virgin olive oil
1 yellow onion, chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon kosher salt, or more as needed
1/2 teaspoon freshly ground black pepper, or more as needed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 bunch (5 ounces) Swiss chard, trimmed and thinly sliced
5 ounces cabbage, cored and thinly sliced
2 carrots, scrubbed and thinly sliced (2 cups)
5 cups homemade or no-salt-added vegetable broth (see related recipe)
One (14 1/2-ounce) can diced tomatoes
1 1/2 cups ditalini or other small macaroni
One (14-ounce) can no-salt-added cannellini or cranberry beans, drained and rinsed
2 tablespoons red wine vinegar

In a large pot over medium-high heat, heat the oil until shimmering. Stir in the onion and cook, stirring, until translucent, about 4 minutes.

Stir in the thyme, oregano, salt, pepper, cinnamon and cloves, and cook until fragrant, 30 seconds. Add the chard, cabbage and carrots and cook, stirring frequently, until the carrots start to become tender, 8 to 10 minutes.

Stir in the broth, tomatoes and ditalini. Bring to a boil, then reduce the heat to low and cover the pot. Simmer until the ditalini are al dente and the greens are tender, about 20 minutes.

Stir in the beans and vinegar. Cook until the beans are heated through, about 3 minutes. Taste and add more salt and pepper, if needed. Serve hot.

White Bean and Corn Soup

2 cups dried white beans (preferably baby butter beans or baby lima beans), rinsed and soaked in water to cover overnight
12 cups water
5 carrots, peeled and chopped (about 1 1/2 cups), plus 1 whole peeled carrot for the beans
1 large onion, chopped (1 1/2 cups), plus 1/2 onion for the beans
Kernels from 2 ears fresh corn (about 2 cups; see NOTE)
1 tablespoon canola oil
2 tablespoons minced garlic (from about 9 medium cloves)
2 ribs celery, chopped (about 3/4 cup)
3 cups coarsely chopped green cabbage
1/2 cup chopped basil leaves (from about 5 stems)
1 tablespoon chopped dill
1/3 cup mellow white miso (see headnote)
Pinch salt
Pinch freshly ground black pepper

Drain and rinse the soaked beans and transfer them to a large stock pot or soup pot. Add the whole carrot and 1/2 onion to the pot; they will lend flavor. Add the 12 cups of water and cook over medium-high heat until the water barely begins to bubble, then reduce the heat and cook, keeping the water barely bubbling around the edges of the pot, for about 30 minutes or until the beans are barely tender.

Use a knife to slice the kernels from the corn cobs; see NOTE. After the beans have been cooking for 20 minutes or so, add the cobs (but not the kernels) to the pot; they will release a milky substance.

In a separate large saucepan, heat the oil over medium heat and add the chopped onion. Cook for 5 to 8 minutes, stirring frequently, until the onion has softened. Add the garlic and cook for 1 minute, then add the chopped carrots and celery. Cook for 7 to 10 minutes or until the celery and carrots have softened. Add the cabbage to the saucepan and cook just to heat through.

Discard the carrot, onion and corn cobs from the pot with the beans. Stir in the vegetables from the saucepan, then add the corn kernels and cook until the corn and cabbage have softened, about 10 minutes.

Add the basil and dill and turn off the heat. Add the miso and stir to thoroughly combine. Taste, and season with salt and pepper as needed. Serve hot or warm.

Source: Soupergirl

Sheet Pan Frittata

8 large eggs
1 cup whole or low-fat milk
Kosher salt
Freshly ground black pepper
Olive oil
1/4 medium onion, cut into 1/4-inch slices
6 cherry tomatoes, halved
1/4 jarred roasted red pepper, patted dry and thinly sliced
Handful baby spinach
2 ounces brie or other soft ripened cheese, cut into 1/8-inch-thick squares

Position a rack in the middle of the oven and preheat to 425 degrees. Whisk together the eggs and milk in a mixing bowl. Season lightly with salt and pepper.

Brush a quarter sheet pan — or any shallow metal or ceramic 9-by-13-inch pan — with olive oil, line with parchment (leave enough overhang to help lift the frittata out later) and brush the paper with more oil.

Scatter the onions and tomatoes evenly over the pan and season with salt. Bake (middle rack) for 15 minutes, until the onions have softened and darkened at the tips and the tomatoes have softened and started to collapse. Depending on what vegetables you use, you may need to reduce or increase the

Pour the egg mixture over the roasted vegetables and scatter the roasted red pepper, spinach and brie over the surface.

Bake for 20 minutes, until the eggs are just set and golden in spots. Lift the frittata out of the pan and onto a wire rack. Let cool slightly, cut into pieces and serve, or transfer to the refrigerator to store.

The baked frittata can be stored in the refrigerator for up to 4 days. Reheat leftovers in the microwave.

Spicy Rigatoni Vodka

3 tbsp salted butter
2 shallots minced (or substitute 1/2 sweet onion, minced)
1/2 cup tomato paste
1/2 shot vodka
3/4 cup heavy cream
1 cup grated parmesan divided
Kosher salt
1 lb. tubed pasta such as penne or rigatoni
1-2 TB Brooklyn Delhi Roasted Garlic Achaar
1-2 TB Brooklyn Delhi Tomato Achaar
torn basil for garnish

Add 1 lb of Rigatoni to salted water and cook pasta until it’s al dente. Strain and reserve two cups pasta water and set aside.

Meanwhile, melt butter in a large sauce pan over medium heat then add shallots. Cook down for a few minutes, stirring often, until the shallot are soft and fragrant but not browned.

Next, add tomato paste to the pan and continue stirring until everything is incorporated and the tomato paste has darkened slightly; about 5 minutes.

Now add the vodka and stir vigorously for another 3 minutes until the pan has been completely deglazed and the sauce has come together.

Turn the heat to medium-low and add heavy cream and stir until incorporated. Let it simmer on low for 3 minutes then add in 1/2 cup of parmesan cheese and continue stirring until it’s melted. Mix in Brooklyn Delhi Roasted Garlic & Tomato Achaar to your spice preference starting with 1 TB of each.

Now add in the al dente pasta and toss it with the sauce. Then add 1/2 a cup of pasta water until the sauce becomes smooth and creamy! If it still looks dry, add more of the reserved pasta water, little by little, over medium-low heat until the sauce looks silky and smooth.

Add a few scoops of the pasta to each bowl and top with remaining parmesan cheese and basil for garnish.

Quick Coconut Curry Noodle Soup

1 Brooklyn Delhi Golden Coconut Curry Simmer Sauce
1 (13.5 ounce) can coconut milk
2 cups mild vegetable stock
2 lbs chopped veggies of choice (i.e. carrots, broccoli, sturdy greens like kale)
2 tablespoons of mild-flavored oil such as sunflower
12 ounces tofu, cut into 1 inch cubes or triangles
salt to taste

For Serving
limes
8 ounces noodles of choice (such as rice, soba or ramen)
oil for tossing the noodles (such as sunflower)
coconut chips, optional
Brooklyn Delhi Tomato Achaar, for heat

In a large wok, 2 tablespoons oil in a wide skillet over medium heat (preferably nonstick) until it shimmers. Add the tofu in a single layer and cook until golden on the bottom, 2-4 minutes. Flip each piece and cook on a second side until golden.

Add the Golden Coconut Curry simmer sauce, coconut milks and stock. Add your veggies with salt. Increase the heat to bring the curry to a simmer, then lower the heat to maintain a simmer and cook until the vegetables are crisp-tender, about 10 minutes. Add salt to taste.

Cook the noodles according to the package instructions, drain, rinse with cool water to prevent sticking, and toss with a bit of oil.

To serve, place a nest of noodles in a bowl and top with the veggies and soup, tofu, a good squeeze of lime, and a sprinkling of optional coconut chips. Serve with Tomato Achaar for heat.