from the los angeles times
Spring sesame ginger asparagus stir-fry
Total time: 20 minutes
Serves: 4
Steve's tip: If you add 1 pound cubed firm tofu as you stir-fry the asparagus, this becomes a protein-filled main dish. The Asian condiments can be found in supermarkets or Asian grocery stores. Serve with brown or basmati rice.
Sauce ingredients
2 tsp. cornstarch
1/4 cup water or vegetable broth
1 Tbsps. minced ginger root
3 cloves garlic, minced
1/2 tsp. crushed dried red pepper flakes
1 tsp. sugar
1 Tbsp. low-sodium soy sauce
2 Tbsps. hoisin sauce
1/4 cup dry sherry
1 Tbsp. sesame seeds
2 tsps. Asian sesame oil
Stir-fry ingredients
1 Tbsp. peanut oil
2 bundles medium-thick asparagus, stem ends trimmed, spears cut into 2-inch-lengths on the diagonal (about 30 asparagus)
1 red bell pepper, cored, seeded and chopped
8 scallions, sliced into 2-inch lengths
1. To make sauce: Dissolve the cornstarch in the water or broth. Add the remaining ingredients and whisk to combine.
2. To make vegetables: Heat oil over high heat in a large sauté pan or wok. Add the asparagus, red peppers and scallions. Stir-fry 2 to 3 minutes. Add the sauce and continue to stir-fry 4 minutes until asparagus is crisp-tender and a sauce forms and thickens in pan.
Tofu batons with hot sesame dressing
Total time: 55 minutes
Servings: 4
Note: Adapted from "Beyond the Great Wall." Tofu sticks, also known as bean curd sticks, are available at Chinese and other Asian markets.
Ingredients
3 ounces tofu sticks (4 to 6 sticks)
1 Tbsp. peanut oil
1 tsp. roasted sesame oil
1/2 tsp. chile pepper flakes
1 Tbsp. rice vinegar
2 Tbsps. soy sauce
1/2 tsp. sugar
1/4 cup fresh cilantro leaves
1. Add 2 inches of water to a medium pot and bring to a boil. Add the tofu sticks, breaking them if necessary to submerge them. Remove from the heat. Weight down the sticks with a plate that fits inside the pot. Cover and let sit for 30 minutes.
2. Remove the plate and drain the tofu well. Cut the sticks into 2-inch lengths, trimming and discarding any tough bits. Cut the sticks lengthwise in halves or into quarters, to make narrow batons. Set aside.
3. Heat a wok or wide heavy pot over medium-high heat. Add the peanut and sesame oils. When the oil is hot, add the chile pepper flakes and the tofu batons and stir-fry for 2 minutes, stirring and pressing on the batons to expose them to the hot surface of the pan.
4. In a small bowl, combine the vinegar, soy sauce and sugar and whisk well, then pour over the tofu batons. Stir-fry briefly to distribute the flavors, and continue to cook until the liquid is mostly absorbed. Remove from the heat.
5. Turn out into a wide shallow bowl. Sprinkle with the cilantro and serve warm or at room temperature.
Each serving: 79 calories; 4 grams protein; 2 grams carbohydrates; 1 gram fiber; 6 grams fat; 1 gram saturated fat; 0 cholesterol; 506 mg. sodium.
Tibetan rice pudding
Total time: 1 hour, 20 minutes
Servings: 8
Note: Adapted from "Beyond the Great Wall." Broken rice (the broken grains that result from rice milling) is available at most Asian markets.
Ingredients
1 cup broken rice
Pinch of salt
3 cups whole milk
1/2 cup packed dried apples, preferably organic, chopped into one-half-inch or smaller pieces
3 Tbsps. clover or other flower honey, plus extra for drizzling
Yogurt for garnish
Butter (optional)
1. Bring 3 cups water to a boil in a small heavy pot with a tight-fitting lid. Place the rice in a fine-mesh strainer and rinse with cold water. Add the rice to the pot. Bring back to a boil, then reduce the heat to medium-low and cook, covered, until most of the water is absorbed and the rice is soft, 10 to 15 minutes.
2. Add the salt, then stir in the milk and apples. Increase the heat and bring back nearly to a boil, then reduce the heat to very low, cover, and simmer until very thick, 45 minutes to 1 hour, stirring occasionally with a wooden spoon to prevent sticking. After 30 minutes, stir in the honey.
3. Serve with a drizzle of honey and a generous dollop of yogurt and, if desired, a bit of butter.
Each three-fourths-cup serving: 189 calories; 5 grams protein; 35 grams carbohydrates; 1 gram fiber; 3 grams fat; 2 grams saturated fat; 9 mg. cholesterol; 6 mg. sodium.
from newsday
Pasta with walnuts and parsley
This quick-and-easy recipe is adapted from one in Ellie Krieger's book, "The Food You Crave" (Taunton, $28).Makes 4 servings.
Ingredients
1 cup chopped walnuts
1 (16-ounce) box whole-wheat pasta
1/3 cup extra-virgin olive oil
4 to 6 cloves garlic, minced
2/3 cup choppped fresh flat-leaf parsley, plus more for garnish
Salt
Freshly ground pepper
1 cup freshly grated Parmesan cheese
1. Have all ingredients measured out and near the stove. Bring a large pot of generously salted water to boil.
2. In a large skillet over medium-high, toast the walnuts until fragrant, stirring frequently, 3 to 5 minutes. Remove walnuts from skillet and set aside.
3. Add pasta to water. While it cooks, add olive oil and garlic to skillet and stir over low heat until the garlic is soft and fragrant, 3 to 4 minutes (be careful not to burn it). When pasta is just short of al dente, fish it out of the water using tongs or a spider (Chinese strainer), and add to skillet along with 1/2 cup of the pasta-cooking water, all but 3 Tbsps. of the walnuts, the parsley, salt and pepper. Toss to combine, cooking over low heat for 1 to 2 minutes. Turn off heat. Add 3/4 cup of the Parmesan and toss to combine. Pour into a serving bowl, or divide among 4 individual bowls. Top with the remaining grated cheese, the reserved walnuts and more parsley, and serve.
from cooksillustrated.com
Campanelli with Asparagus, Basil, and Balsamic Glaze
Campanelli is a frilly trumpet-shaped pasta. If you cannot find it, fusilli works well. Take care not to overreduce the vinegar, or it will become bitter. Serves 4 to 6 as a main dish.
Ingredients
1 tablespoon table salt
1/2 teaspoon table salt
1 pound campanelli
3/4 cup balsamic vinegar
5 tablespoons extra-virgin olive oil
1 pound asparagus, bottom 1 inch trimmed and discarded, spears halved lengthwise if larger than 1/2-inch in diameter and cut into 1-inch lengths
1 medium red onion, halved and sliced 1/8-inch thick (about 1 1/2 cups)
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1 cup chopped fresh basil
1 tablespoon lemon juice
1 cup shaved Pecorino Romano
1. Bring 4 quarts water to boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.
2. Just before putting pasta in boiling water, bring balsamic vinegar to boil in 8-inch skillet over medium-high heat; reduce heat to medium and simmer slowly until syrupy and reduced to 1/4 cup, 15 to 20 minutes.
3. While pasta is cooking and balsamic is reducing, heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke. Add asparagus, onion, black pepper, pepper flakes, and remaining 1/2 teaspoon salt and stir to combine; cook, without stirring, until asparagus begins to brown, about 1 minute, then stir and continue to cook, stirring occasionally, until asparagus is tender-crisp, about 4 minutes longer. Add asparagus mixture, basil, lemon juice, 1/2 cup Pecorino, and remaining 3 tablespoons oil to pasta in stockpot; toss to combine. Serve immediately, drizzling 1 to 2 teaspoons balsamic glaze over individual servings and passing remaining 1/2 cup Pecorino separately.
Cavatappi with Asparagus, Arugula, Walnuts, and Blue Cheese
Cavatappi is a short, tubular corkscrew-shaped pasta. Penne is a fine substitute. If you prefer, use mild-flavored baby spinach in place of peppery arugula. The grated apple, added just before serving, balances the other flavors in this dish. Serves 4 to 6 as a main dish.
Ingredients
1 tablespoon table salt
1/2 teaspoon table salt
1 pound cavatappi
5 tablespoons extra-virgin olive oil
1 pound asparagus, bottom 1 inch trimmed and discarded, spears halved lengthwise if larger than 1/2 inch in diameter and cut into 1-inch lengths
1/2 teaspoon ground black pepper
1 cup walnuts , chopped
4 cups arugula (lightly packed), washed and dried thoroughly (about 1 bunch)
6 ounces blue cheese, preferably Roquefort, crumbled
2 tablespoons cider vinegar
1 Granny Smith apple, peeled, for grating over pasta
1. Bring 4 quarts water to boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.
2. While pasta is cooking, heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke. Add asparagus, pepper, and remaining 1/2 teaspoon salt; cook, without stirring, until asparagus begins to brown, about 1 minute. Add walnuts and continue to cook, stirring frequently, until asparagus is tender-crisp and nuts are toasted, about 4 minutes; toss in arugula until wilted. Add asparagus mixture, cheese, vinegar, and remaining 3 tablespoons oil to pasta in stockpot; toss to combine. Serve immediately, grating apple over individual servings.