The Whole Family Cookbook

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The Whole Family Cookbook Page 8

by Michelle Stern


  At the same time that your vegetables are flourishing, so are the weeds. To prevent their seeds from impregnating your fertile garden soil, smother them with mulch or recycled newspaper topped with straw or compost.

  Summertime Kabobs with Udon Noodles

  Serves 4–6

  Maybe it's because we have seen one too many cooking shows on television, but it seems that when most people talk about using the grill, it's all about meat. This fresh and seasonal recipe is ideal for the grill, as long as you use extra-firm tofu. The marinade, which doubles as an ingredient for the udon noodles, offers an amazing rich flavor, so you'll never miss the meat in tonight's meal!

  ½ cup mirin (sweet rice wine)

  ½ cup soy sauce, reduced sodium

  2 tablespoons sesame oil

  ½″ chunk gingerroot

  1 package extra-firm tofu

  2 small zucchini

  2 small yellow squash, about 6″ long

  10–20 button mushrooms, or baby shiitakes, as desired

  3 cups vegetable broth, low sodium

  12–16 ounces udon noodles

  1 red bell pepper

  1 handful cilantro or parsley, if desired

  2 tablespoons sesame seeds, toasted

  Measure mirin, soy sauce, and sesame oil, and pour them into a medium-sized bowl.

  Use a vegetable peeler to peel the skin from the gingerroot.

  Use a fine grater or microplane to grate the peeled section of gingerroot.

  Add the grated gingerroot to the marinade in the bowl. You may need to scrape the back of the grater to collect the ginger.

  Open the tofu and drain out the liquid into the sink. Cut the tofu into 1″ squares and add the tofu to the marinade.

  Allow the tofu to sit in the marinade for 10 minutes or up to several hours in the refrigerator. Occasionally stir to coat.

  Preheat your grill to medium-high heat.

  If you are using wooden skewers, soak them in water before using. This will prevent them from burning on the grill.

  Slice the zucchini and yellow squash into rounds, approximately ¾″ thick.

  Wipe the mushrooms clean with a damp cloth.

  Remove the tofu from the marinade. Drain the marinade into a pot and reserve while you assemble the kabobs.

  Thread the tofu and vegetable pieces onto the skewers. Any pattern is fine — but it helps to use a piece of squash or mushroom on the ends to hold the tofu in place.

  Before you cook the kabobs, use tongs to hold a cloth or paper towel to spread a little vegetable spray on the grates of the grill.

  Put the kabobs onto the grill. Cook them for 5 minutes, then turn and cook for 5 minutes more.

  While the kabobs are cooking, measure 3 cups of vegetable broth into the pot with the reserved tofu marinade.

  Bring the liquid to a boil and add the noodles. Cook according to the package directions. (If you are using prepared udon noodles from your local Asian market, they simply need to heat through.)

  Wash the bell pepper.

  Slice it into very thin slices (julienne style).

  If using, pick the cilantro or parsley leaves from the stems and tear them into tiny pieces.

  Serve the noodles in individual bowls, topped with broth.

  On the top of each bowl of noodles, sprinkle bell pepper slices, sesame seeds, and cilantro or parsley, if desired.

  For a beautiful presentation, lay the kabobs across the top of the bowl.

  Taco Salad

  Serves 4–6

  I have always loved the expression, “It takes a village.” It usually refers to raising a family, but I find that it applies to almost everything, even cooking. At first, I learned to cook by watching my mother. Now, I learn from celebrities on television and from my numerous virtual friends through their blogs, tweets, and Facebook posts. For example, I learned from my friend Lydia that chili powder is made from chile peppers, blended with a variety of other spices, including oregano, cumin, garlic, paprika, and sometimes cayenne pepper. Learning little tidbits like this helps me to understand the flavors in my food and makes the meal even more special.

  ½ cup salsa

  ½ cup sour cream, organic if possible

  3 cloves garlic

  1 medium onion

  1 teaspoon canola oil

  1 pound ground turkey

  1 (14-ounce) can black beans, rinsed

  2 teaspoons ground cumin

  2 teaspoons chili powder

  1 teaspoon salt

  ¼ cup cilantro, chopped

  8 cups shredded romaine lettuce

  ½ cup shredded Cheddar cheese

  2 large plum tomatoes, diced

  Optional additions: corn (cut from the cob, thawed frozen, or drained canned), sliced black olives, and crumbled tortilla chips

  Measure and combine salsa and sour cream in a large bowl.

  Peel the paper skin from the garlic. Mash or press with a garlic press.

  Peel the paper skin from the onion. Dice the onion.

  Heat the oil in a large nonstick skillet over medium heat.

  Add onion and garlic and cook, stirring often, until softened, about 2 minutes.

  Add the ground turkey and cook, stirring often and crumbling with a wooden spoon, until cooked through, about 5 minutes.

  While the turkey cooks, drain the beans in a colander over the sink, and rinse thoroughly.

  Add cumin, chili powder, and salt to the skillet with the turkey; cook, stirring, to heat through.

  Remove from the heat.

  Pour the beans, cilantro, and ½ cup of the salsa mixture into the skillet and stir gently.

  In a large salad bowl, add lettuce and the remaining salsa mixture, tossing to coat.

  Add the turkey mixture to the lettuce and toss to combine.

  Sprinkle with cheese, diced tomatoes, and any optional ingredients that your family enjoys.

  KID ZONE

  It's Hot in the Kitchen

  Have you ever noticed that some salsas are mild, while others are spicy? Many include chile peppers, which lend heat and a wonderful flavor to the recipe. The spiciness level of peppers is measured in Scovilles, with bell peppers scoring a zero and the Scotch Bonnet ranking between 100,000 and 350,000!

  It's best to wear latex gloves while you are cutting spicy peppers so that you can protect your skin from the oils of the pepper. Be sure not to touch your body with the peppery gloves. Save your itching and scratching until you take the gloves off.

  If your mouth feels like it is on fire after you eat something spicy, don't reach for a glass of water. Instead, have a glass of milk, a few spoonfuls of yogurt, or a slice of bread. They will soothe the burn and make you feel better.

  Acorn Squash and Wild Rice Bowls

  Serves 4

  We have the same set of dishes that we received as a wedding gift, fourteen years ago. Every now and again, a new dish makes it into our collection, but it is usually a bowl made by one of our kids. Imagine the family's surprise when I served this meal in something new entirely — an edible bowl made from the acorn squash itself. What a great way to reuse and recycle in the kitchen!

  2 acorn squash

  2 cloves garlic

  1 shallot

  ½ teaspoon dried sage

  Salt and pepper, to taste

  2 tablespoons butter or olive oil

  1 cup wild rice

  3 cups water or broth, according to wild rice package directions

  ¾ pound ground Italian turkey sausage, optional

  ½ cup dried cherries or cranberries

  ½ cup pecans, chopped

  Preheat oven to 450°F.

  Cut each squash in half, lengthwise.

  Use a spoon to scrape out the seeds. If you have backyard chickens or a compost pile, be sure not to throw these away!

  Place the squash halves on a baking sheet with the cut side down. Cover tightly with foil.

  Roast until you can easily pierce each squash with the tip of a knife. This sho
uld take about 30–40 minutes.

  While the squash cooks, peel the papery skin from the garlic.

  Use a garlic press to mash the garlic.

  Put the garlic in a small bowl.

  Peel the papery skin from the shallot.

  Dice the shallot into tiny pieces.

  Add the pieces to the bowl with the garlic.

  Measure sage and add it to the garlic and shallots. Add a pinch of salt and a grind or two of pepper.

  Heat the butter or olive oil in a large saucepan.

  Add garlic, shallots, sage, salt, and pepper to the pan. Cook, stirring occasionally, until the shallots are tender.

  Measure the rice. Measure water or broth (the rice package or bulk bin will tell you how much you need for the amount of rice you are making).

  Add rice and liquid to the skillet with the garlic mixture and bring to a simmer.

  Cover and cook until the liquid is absorbed, about 25 minutes.

  If you choose to use some ground Italian sausage in the filling, squeeze it from the casings.

  Cook it in a skillet while the rice is cooking.

  While the rice is cooking, measure cherries or cranberries and pecans.

  Remove the rice from heat and add the cherries or cranberries, pecans, and sausage (if using).

  Season with salt and pepper to taste.

  Sprinkle the inside of each squash with salt and pepper.

  Scoop the rice mixture into the squash halves and serve.

  Falling for Fall Quesadillas

  Serves 4

  I'm not sure about you, but I definitely don't have time to be a short-order cook, making separate meals for different members of my family. This recipe is perfect for families with varying taste preferences. With hardly any effort, you can make slight modifications to accommodate the needs of even your strongest critics.

  ¾ pound button, cremini, or shiitake mushrooms

  1½ pounds sweet potatoes

  1 tablespoon cumin, ground

  5 tablespoons olive oil, divided use

  Salt and pepper, to taste

  1 small onion

  8 ounces ground spicy turkey sausage or chorizo (traditional or soy)

  6 ounces Monterey jack cheese

  6 whole wheat tortillas

  Tomato salsa, optional

  Preheat oven to 400°F.

  Wipe mushrooms clean with a damp cloth. Break off the mushroom stems.

  Peel the sweet potatoes. Save the peels and mushroom stems for your chickens or the compost bin.

  Cut the sweet potatoes into 1″ cubes.

  Place the mushrooms and sweet potatoes in a large bowl.

  Measure cumin and 2 tablespoons olive oil, and add them to the veggies. Mix the veggies, spices, and oil together with clean hands. Sprinkle with salt and pepper.

  Spread the vegetable mixture onto two rimmed baking sheets, so they are not crowded.

  Roast the vegetables for 40 minutes, rotating the baking sheets halfway through.

  While the veggies are roasting, peel the paper skin from the onion.

  Mince the onion finely.

  Heat a skillet over medium-high heat and add the 2 tablespoons olive oil. Add the ground sausage and onion and sauté until cooked through and lightly browned.

  Put the cooked sausage and onion into the mixing bowl.

  Remove the vegetables from the oven and carefully scoop them back into the mixing bowl.

  Grate the cheese and reserve to use in a few moments.

  Lay 3 tortillas on each baking sheet.

  Divide the roasted vegetables among the 6 tortillas.

  Spread the vegetables gently over half of each tortilla.

  Top the veggies with the sausage and onions.

  Sprinkle the cheese on top of the sausage.

  Fold each tortilla in half and press to close.

  Brush the top of each tortilla with the remaining olive oil.

  Return the baking sheets to the oven.

  Cook for a total of 15 minutes, rotating the trays halfway through.

  They are finished cooking when the cheese has melted and the tortillas are golden brown.

  Using kitchen shears or a pizza cutter, slice each quesadilla into wedges.

  Serve with salsa if desired.

  GOING GREEN

  Dirt Cheap: Fall Gardening

  Gardening doesn't have to be expensive. You can purchase seeds and sow them yourself instead of buying more costly seedlings. Perennial edibles, such as rhubarb, asparagus, chives, oregano, or thyme, grow for several seasons, without the added expense or effort of purchasing and planting them every year.

  Pumpkin Ravioli

  Serves 2–4

  Maybe kids love individual packets of food, like raviolis, pot stickers, spring rolls, and calzones because they remind them of presents. Regardless of the reason, the perk is that children are enthusiastic about their food. Instead of buying premade dried raviolis, these are fresh and fun to assemble. Once you have the technique down, try using other seasonal ingredients. For a dessert twist, fill the wrappers with something sweet and pan-fry them in a little butter.

  1 cup Puréed Pumpkin (see Chapter 7)

  ½ cup ricotta cheese

  1/3 cup grated Parmesan cheese

  ¼ teaspoon salt

  ¼ teaspoon white pepper

  Optional: sage, rosemary, or any of your other favorite herbs, to taste

  10–15 wonton wrappers

  2 cups vegetable or chicken broth

  Fresh Italian flat leaf parsley, to taste

  2 tablespoons olive oil

  Measure the puréed pumpkin and ricotta cheese, and pour them into a small mixing bowl.

  Grate the Parmesan into the bowl.

  Add salt and pepper and stir to combine. If desired, add a pinch of your favorite minced herbs to the filling.

  If you are using a dumpling press, open it flat and place the wonton wrapper in the center. Otherwise, place your wrapper on a clean work surface.

  Dip your finger in a small bowl of water and rub it around the edges of the wrapper. This will help the wrapper seal closed when you press the edges together.

  Spoon 1–2 teaspoons of the pumpkin mixture into the center of each wrapper. Close the press and pinch the edges together to seal the ravioli.

  If you are using your hands, fold the ravioli in half with your hands, and use a fork to press the edges together and make a pretty pattern.

  Place your prepared ravioli on a baking sheet lined with a Silpat or parchment paper until you are ready to cook them. If it will be longer than 30 minutes, cover them and place them in the refrigerator.

  Use a slotted spoon to place the ravioli in a large saucepan of simmering chicken broth and simmer for about 7 minutes.

  Meanwhile, rinse and dry the parsley. Pick the leaves from the stem. Save the stem for your compost or your chickens.

  Spoon the ravioli into bowls and drizzle with olive oil.

  Add more Parmesan if desired.

  Sprinkle with parsley and enjoy!

  Miso-Glazed Salmon

  Serves 4

  Although salmon live in the ocean, they rely on habitat management to keep the rivers where they spawn pristine. Alaska's rivers are largely undisturbed and haven't faced logging and damming challenges like those in California and Oregon. For this reason, at the time of this book's printing, the Monterey Bay Aquarium ranks wild-caught Alaskan salmon as a “Best Choice.”

  ¼ cup sake or dry sherry

  ¼ cup miso, light yellow, or alternatively white or red

  ¼ cup mirin (sweet Japanese rice wine)

  2 tablespoons soy sauce

  2 tablespoons brown sugar

  4 salmon fillets, 6 ounces each

  2 tablespoons canola oil (for the pan)

  Chopped basil for garnish

  Measure the sake, miso, mirin, soy sauce, and brown sugar, and pour them into a baking dish (with sides).

  Stir the marinade, making sure that the sugar has dissolved.
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  Add the salmon to the mixture. Wash your hands.

  Let the salmon sit for 5 minutes and then turn it over. Cover and refrigerate for 2 hours.

  Remove from the refrigerator and let it come to room temperature.

  Heat canola oil in a large skillet on medium-high heat and sear the salmon for 4 minutes per side, or until done.

  Transfer the salmon to serving plates and garnish with chopped basil.

  Crispy Tofu Triangles with Asian Dipping Sauce

  Serves 4–6

  Tofu is the artist's equivalent of a blank canvas. It is simple and can be the foundation of a masterpiece. In this recipe, tofu is transformed into a crispy and appealing finger food that can be dipped in sauce or eaten solo. These protein-packed morsels can be served with a plethora of side dishes including Purple Rice and Roasted Broccoli with Lemon (see Chapter 5).

  2 packages extra-firm tofu, preferably organic

  3 tablespoons canola oil

  Asian dipping sauce:

  2 tablespoons soy sauce

  1 tablespoon sesame oil

  ½ tablespoon honey, agave nectar, or brown sugar

  1 tablespoon rice vinegar

  1 clove garlic

  Fresh chives, to taste

  Chile oil, an optional addition to the sauce

  Open and drain the packages of tofu and cut tofu into slices approximately 1/3″ thick.

  Cut the slices diagonally into triangles.

  Line a rimmed baking sheet with a clean dish towel.

 

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