from the los angeles times
Edamame sandwich
Total time: 35 minutes
Servings: 4
Note: Adapted from Jeffrey Price of Skratch Restaurant in Culver City. The restaurant uses La Brea Bakery ciabatta or rustique rolls. Agave nectar and wasabi peas are widely available. White miso is available at Asian markets as well as in the refrigerated Asian sections of well-stocked supermarkets.
Edamame hummus
Ingredients
10 cups loosely packed, cleaned and trimmed spinach leaves
2 cups shelled edamame beans
2 cups shelled garbanzo beans
3 Tbsps. chopped garlic
Juice of 1/2 lemon
2 Tbsps. tahini paste
1 Tbsp. ground ginger
3 tsps. kosher salt
1 cup olive oil
1. Blanch the spinach in a large pot of boiling water to bring out the vibrant color and wilt just slightly, about 1 minute. Drain and shock the spinach in a bowl of ice water. Drain the spinach again, pressing out all excess water. You should have one-half cup.
2. Place the edamame and garbanzo beans in the bowl of a food processor, along with the spinach, garlic, lemon juice, tahini paste, ground ginger and salt. Pulse until the contents are the consistency of a coarse paste. With the processor running, drizzle in the olive oil until the mixture is smooth. Place the hummus in a nonreactive bowl, cover tightly and refrigerate until needed. This recipe makes 4 cups hummus, more than needed for the sandwiches, and can be used as a spread on crackers or bread. It will keep for 4 days refrigerated.
White miso dressing
Ingredients
3 Tbsps. plus 1/2 tsp. white miso
3 Tbsps. agave nectar
1 Tbsp. plus 1 tsp. brown sugar
1/4 cup plus 1 1/2 tsps. rice wine vinegar
1/4 cup vegetable oil
2 1/2 Tbsps. sesame oil
In a small bowl, whisk together the miso, agave nectar, brown sugar and vinegar. Slowly whisk in the vegetable and sesame oils until emulsified. This makes 1 scant cup dressing that will keep for 3 days refrigerated.
Sandwich assembly
Ingredients
4 ciabatta or rustique rolls, halved
1 1/3 cups hummus
1 cup peeled and grated carrots
1 large cucumber
8 slices ripe plum tomato (from 1 large or two medium)
6 cups mixed baby field greens (about 4 ounces)
1/4 cup white miso dressing
40 wasabi peas, crushed
1. Spread a heaping 2 Tbsps. hummus over each roll half (top and bottom). Top each bottom half with one-fourth cup grated carrot.
2. Trim the ends off the cucumber and halve it crosswise. Slice each half lengthwise into one-fourth-inch-thick slices. Place 2 slices on top of each mound of carrots, then top each with 2 slices of tomato.
3. In a large bowl, toss the field greens with the dressing and crushed wasabi peas. Divide the salad among the 4 sandwiches and carefully mound in place.
4. Top each sandwich with the remaining ciabatta and press down firmly (if necessary, wrap each sandwich with parchment or butcher paper so that the contents don't fall out). Halve the sandwiches and serve immediately.
Each serving: 725 calories; 21 grams protein; 88 grams carbohydrates; 12 grams fiber; 33 grams fat; 5 grams saturated fat; 0 cholesterol; 987 mg. sodium.
Pan-fried cod with radicchio slaw on pumpernickel
Total time: 30 minutes
Servings: 4
Note: Moroccan olives are available at Whole Foods and specialty markets. To make creamy horseradish, combine one-half cup sour cream with 1 Tbsp. straight horseradish and season with one-eighth tsp. salt.
Radicchio slaw
Ingredients
1 head radicchio, cored and quartered lengthwise
1/2 head red cabbage, cored and halved lengthwise
1/2 cup capers
1/2 cup chopped Moroccan olives
1 Tbsp. minced thyme
1 1/4 tsps. minced rosemary
2 Tbsp. sherry vinegar
3 Tbsps. olive oil
Salt
Freshly ground black pepper
Sugar
1. Finely shred the radicchio and cabbage crosswise and toss in a large bowl.
2. Fold in the capers, olives, thyme and rosemary. Stir in the vinegar and oil.
3. Season with one-half tsp. salt, several grinds of pepper and a tsp. of sugar, or to taste. Cover and refrigerate at least 30 minutes before using to allow the flavors to develop. This recipe makes about 10 cups slaw, more than needed for the final recipe, and will keep for up to three days in the refrigerator.
Sandwich assembly
1 1/2 pounds Atlantic cod fillets, skin and pin bones removed
1/3 cup flour
1/2 tsp. salt
Freshly ground black pepper
Canola or vegetable oil for frying
8 thick slices pumpernickel bread, toasted
1/4 cup Dijon mustard, divided
1/2 cup creamy horseradish, divided
2 cups radicchio slaw, divided
1. Cut the fillets crosswise into 1 1/2 - to 2-inch cubes. In a shallow baking dish, combine the flour, salt and several grinds of black pepper. Lightly dredge the fish in the seasoned flour and set aside; you will not use all of the seasoned flour.
2. In a large skillet, add enough oil so that it's about 1 inch deep. Heat the oil until a thermometer inserted reads 350 degrees. Pan fry the cod until the exterior is a light golden-brown and the inside is firm and white, about 2 minutes per side. Do not crowd the pan; you may need to fry the fish in two batches. Drain the pieces on a paper towel-lined plate and set aside in a warm place.
3. Spread 1 Tbsp. of mustard on each of 4 pieces of toast, and 2 Tbsps. creamy horseradish on the remaining pieces. Divide the cod among the pieces of toast with the horseradish, then top each portion with one-half cup of the slaw. Top each sandwich with the mustard toast, slice in half and serve immediately.
Each serving: 476 calories; 35 grams protein; 43 grams carbohydrates; 6 grams fiber; 18 grams fat; 2 grams saturated fat; 70 mg. cholesterol; 1,377 mg. sodium.
Ab-e dandon (cardamom cookies)
Total time: 1 hour, 10 minutes
Servings: Makes about 3 dozen cookies
Note: From "Afghan Food & Cookery: Noshe Djan" by Helen Saberi. The name of this cookie ("water of the teeth") implies that they melt as soon as you bite into them. The dough will appear very crumbly.
Ingredients
3 1/2 cups flour
1 1/2 cups confectioners' sugar, divided
1/2 tsp. baking powder
1/2 tsp. freshly ground cardamom
3/4 cup vegetable oil
1 Tbsp. rose water
2 Tbsps. ground pistachios
1. Sift the flour, 1 1/4 cups confectioners' sugar, baking powder and cardamom into a mixing bowl. Warm the oil in a pan, then slowly add it to the flour, mixing well. Add the rose water and use your hands to thoroughly combine. The mixture will be crumbly and will barely hold together when pressed between your fingertips. Cover and let the mixture sit for half an hour.
2. Heat the oven to 400 degrees. Form the dough into balls the size of a walnut. Make an indentation in the middle with your thumb.
3. Place the cookies on a greased baking sheet on a rack in the top third of the oven and bake until they crack and become crumbly but are still pale in color, 10 to 12 minutes.
4. Remove the cookies from the oven. Sprinkle with the ground pistachios and the remaining one-fourth cup of confectioners' sugar. Cool and serve.
Each cookie: 106 calories; 1 gram protein; 14 grams carbohydrates; 0 fiber; 5 grams fat; 1 gram saturated fat; 0 cholesterol; 7 mg. sodium.
from the chicago tribune
Italian broccolini frittata
Prep: 20 minutes
Cook: 12 minutes
Makes: 6 servings
Ingredients
1 teaspoon olive oil
1 shallot, chopped
1 bunch broccolini, coarsely chopped
1/3 cup chopped, jarred roasted red pepper, drained
1 tablespoon water
1 cup egg substitute
2 egg whites
1/4 cup fat-free ricotta
2 tablespoons fat-free skim milk
2 tablespoons minced fresh basil
1/2 teaspoon salt
freshly ground pepper
1/4 cup shredded low-fat mozzarella cheese
2 tablespoons shredded Parmesan cheese
1. Heat oil in a 12-inch non-stick skillet over medium-high heat. Add shallot and broccolini; cook, stirring often, until crisp-tender, 4-6 minutes. Stir in roasted red pepper and water; cover. Reduce heat to medium-low; cook 2 minutes.
2. Whisk together egg substitute, egg whites, ricotta and milk; stir in minced basil. Season lightly with salt and pepper to taste.
3. Spread the broccolini mixture evenly in skillet; pour egg mixture over broccolini. Cover; cook until set, about 6 minutes. Sprinkle with cheeses. Cover; cook until cheeses are melted, about 2 minutes. Cut into wedges.
Each serving: 66 calories, 29% of calories from fat, 2 g fat, 1 g saturated fat, 6 mg cholesterol, 3 g carbohydrates, 9 g protein, 158 mg sodium, 1 g fiber.