Tag Archives: Quick

Curried Tofu

Ingredients

  • 2 tablespoons of peanut oil (can be substituted with canola or grape seed oil)
  • 1 large onion peeled and chopped
  • 1 tablespoon of curry powder
  • 1 can of unsweetened coconut milk
  • 1 block of tofu cut into ¾ inch cubes
  • 2 tablespoons of soy sauce, or to taste
  • Salt and cayenne pepper to taste

Directions

  1. Put oil in a big skillet on medium-high. A minute later add onion and brown for about 10 minutes, stirring occasionally, making sure not to burn them. Add curry, stirr and cook for 30 seconds.
  2. Add coconut milk, stir and bring to a boil and reduce the heat to medium. Add the soy sauce, stir then add the tofu and cook for about 3 minutes. Add cayenne pepper to taste. Serve over basmati rice.

Photo by Sarah R via Flickr used with CC Attribution, Non Commercial, No Derivatives license

Penne with Swordfish Mint and Pine Nuts

A pasta dish from Sicily that celebrates fresh fish and mint. Serves 4

Ingredients

  • 1 pound swordfish steak, about 1 inch thick
  • ¾ pound penne
  • ½ cup chopped fresh mint
  • ¼ cup plus ½ tablespoon olive oil
  • ¼ cup pine nuts
  • 3 cloves garlic, minced
  • ¾ teaspoon salt
  • ¼ teaspoon fresh-ground black pepper

Directions

  1. In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for 5 to 10 minutes.
  2. In a large nonstick frying pan, heat the ½ tablespoon oil over moderate heat.
  3. Sprinkle the swordfish with ¼ teaspoon of the salt and the pepper. Add the fish to the pan and cook 4 minutes.
  4. Turn and cook until the fish is just done, 2 to 3 minutes longer. Remove.
  5. When the fish is cool enough to handle, cut it into 1-inch cubes.
  6. Wipe out the pan. Add the remaining ¼ cup oil to the pan and heat over moderately low heat.
  7. Add the garlic and cook, stirring, for 1 minute. Stir in ¼ cup of the mint and remove the pan from the heat.
  8. In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes.
  9. Drain and toss with the swordfish, the garlic-and-mint oil, the pine nuts, the remaining ¼ cup mint, and ½ teaspoon salt.

Photo by  Max Straeten via morgueFile used with license

Pennette with Spicy Tomato Sauce

Serves: 4

Ingredients

  • ¾ pound whole wheat pennette or penne
  • One 28-ounce can whole tomatoes in tomato puree, drained
  • ¼ cup extra-virgin olive oil
  • 3 garlic cloves, sliced
  • 2 tablespoons chopped parsley
  • 1 teaspoon crushed red pepper
  • Salt

Directions

  1. Bring a large pot of water to a boil.
  2. Meanwhile, in a food processor, puree the tomatoes until smooth.
  3. Heat the olive oil in a large, deep skillet. Add the sliced garlic and cook over moderately low heat until golden, about 2 minutes.
  4. Add the crushed red pepper and cook for 30 seconds.
  5. Add the pureed tomatoes and cook over moderately high heat, stirring occasionally, until thickened, about 6 minutes.
  6. Season the tomato sauce with salt.
  7. Salt the boiling water. Add the pennette to the pot and cook, stirring occasionally, until al dente.
  8. Drain the pasta and add it to the sauce in the skillet. Toss well and spoon into bowls or a serving dish.
  9. Sprinkle the pennette with parsley and serve.

Adapted from Mark Strausman via Food & Wine. Photo by Kelly Garbato via Flickr used with CC Attribution, Non Commercial, No Derivatives license

Fish Stew with Tomato and Parsley

Serves: 6

Ingredients

  • 6 tablespoons olive oil
  • 1½ cup chopped onion
  • 5 large garlic cloves, chopped
  • ⅔ cup chopped fresh parsley
  • 2 cups crushed or diced tomatoes
  • 1⅓ cups cold water
  • 1 cup dry white wine
  • 1¼ pounds mixed fish fillets (such as sea bass, shark, orange roughy, cod and snapper), cut into 2-inch pieces

Directions

  1. Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes.
  2. Add parsley and stir 2 minutes.
  3. Add tomato and cook 2 minutes longer.
  4. Add 1⅓ cups cold water, dry white wine, and fish and simmer until fish is cooked through, about 10 minutes.
  5. Season stew to taste with salt and pepper. Ladle into bowls and serve.

Adapted from Bon Appetit via Epicurious. Photo by Jules via Flickr used with CC Attribution license

Skillet Shrimp with Couscous

Serves: 6

Ingredients

  • 1 cup couscous
  • 1½ pounds medium shrimp, shelled and deveined
  • 2 leeks, sliced into ½-inch half-moons
  • 2 carrots, shredded
  • 1 cup frozen peas, thawed
  • 5 garlic cloves, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • Coarse salt and ground pepper for seasoning

Directions

  1. In a 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Toss shrimp with salt and pepper. Saute, tossing, until just cooked through, about 3 minutes. Remove.
  2. Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.
  3. Stir in couscous, peas, and 2 cups boiling water; season with salt and pepper. Remove from heat. Cover; let stand 5 minutes. Add shrimp; stir gently.

Adapted from Martha Stewart. Photo by Gnawme via Flickr used with CC Attribution, No Derivatives license