- 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
- 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.
- 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
A pasta dish from Sicily that celebrates fresh fish and mint. Serves 4
- 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
- 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.
- In a large nonstick frying pan, heat the ½ tablespoon oil over moderate heat.
- Sprinkle the swordfish with ¼ teaspoon of the salt and the pepper. Add the fish to the pan and cook 4 minutes.
- Turn and cook until the fish is just done, 2 to 3 minutes longer. Remove.
- When the fish is cool enough to handle, cut it into 1-inch cubes.
- Wipe out the pan. Add the remaining ¼ cup oil to the pan and heat over moderately low heat.
- Add the garlic and cook, stirring, for 1 minute. Stir in ¼ cup of the mint and remove the pan from the heat.
- In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes.
- 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
- 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
- Bring a large pot of water to a boil.
- Meanwhile, in a food processor, puree the tomatoes until smooth.
- Heat the olive oil in a large, deep skillet. Add the sliced garlic and cook over moderately low heat until golden, about 2 minutes.
- Add the crushed red pepper and cook for 30 seconds.
- Add the pureed tomatoes and cook over moderately high heat, stirring occasionally, until thickened, about 6 minutes.
- Season the tomato sauce with salt.
- Salt the boiling water. Add the pennette to the pot and cook, stirring occasionally, until al dente.
- Drain the pasta and add it to the sauce in the skillet. Toss well and spoon into bowls or a serving dish.
- 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
- 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
- Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes.
- Add parsley and stir 2 minutes.
- Add tomato and cook 2 minutes longer.
- Add 1⅓ cups cold water, dry white wine, and fish and simmer until fish is cooked through, about 10 minutes.
- 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
- 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
- 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.
- 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.
- 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