the secret ingredient no-bake cheesecake with longan jelly glaze

I love cheesecake. Heavy, rich, luxurious, sweet, and creamy, I love a New York cheesecake; it is the queen of cheesecakes, topped with strawberries. But this cheesecake is lighter, less sweet, and with the addition of a surprise ingredient, dare I say healthier? That ingredient would be tofu. It is no surprise for its texture is similar to a soft cheese, but being plant-based, it lacks the fat found in cheese. A chameleon, tofu takes on the flavours of whatever it is mixed with, so it is discreet, a secret ingredient that you would never guess is there. This recipe is based on the one from the blog Cakelets and Doilies. This cheesecake has three layers; its base is a sponge cake brushed with longan syrup, topped with a tofu-cream cheese filling and glazed with longan jelly. Besides the intriguing secret ingredient, the recipe had a couple of other things going for it. It is smaller than the standard cheesecake, and it is flavoured with longan, an Asian fruit that has a lightly sweet chewy texture. So based on these recommendations, I made this cheesecake for Andy’s birthday. And did I mention it is a no-bake cheesecake too?

The Secret Ingredient No-Bake Cheesecake with Longan Jelly Glaze

Prep time: 30 minutes

Baking time: 15 minutes

Chilling time: at least 4 hours to overnight

Total time: 1-2 days to make

Special equipment: one 7 or 8-inch springform pan, base removed; kitchen acetate

Sponge Cake Base

3 large eggs, separated

80g caster sugar

40g all-purpose flour

20g cornstarch

35g unsalted butter, melted and cooled slightly

2 tablespoons longan syrup from the can of longans

Drain the longans in a sieve set over a bowl to catch the syrup. Remove 2 tablespoons and refrigerate the remainder of the syrup. Keep the fruit separate for decorating the cake later.

Heat the oven to 175˚C/350˚F. Butter a 9×13 inch pan. Line the bottom with parchment paper. Set aside.

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until foamy. While the machine is running, gradually add the 80g of sugar. Increase speed to medium high and beat until the egg whites are glossy and stiff peaks form. Drop in the egg yolks and beat until the egg whites turn deep yellow. Stop the machine and remove the bowl.

Sift the flours into the bowl and fold them in. Pour the melted butter into the batter and fold it in too.

Scrape batter into the prepared pan, spread evenly with a spatula. Tap pan lightly on the countertop to dislodge air bubbles. Bake in the oven 15 minutes or until the center springs back when touched lightly.

Cool cake on a wire rack 10 minutes. Turn the cake out onto the wire rack and remove the parchment. Cool completely 1-2 hours. When the cake is cooled put the springform pan on top of the cake and cut out a circle around the outside of the pan so that it will fit snugly inside the springform pan. Put the springform pan on top of a serving plate or cardboard circle. Line the inside of the pan with kitchen acetate. This will keep the sides of the cake smooth when you remove the springform pan. Fit the cake round upside down inside it, as the bottom will absorb the syrup better. Brush the cake base with the 2 tablespoons longan syrup. Refrigerate until ready to use.

The Filling; have at room temperature~

226g cream cheese block

200g soft silken tofu, unflavoured

10g coconut sugar

70g caster sugar

50g whipping cream

50g Greek style yogurt

100g milk

6g gelatin sheets

Place cream cheese and sugars in a food processor and blend until creamy. Add tofu, cream, yogurt, and milk; combine until well-blended. Strain the mixture through a sieve into a large bowl, pressing down on the solids to remove any lumps. Set aside.

Soak gelatin sheets, placing them one at a time in a large bowl of iced water to soften them, 5 minutes. Fill a small pot with one-inch of water and bring it to a simmer. Squeeze out excess water from the gelatin sheets and put them into a small metal or glass bowl. Put it over the simmering water to dissolve the gelatin, stirring. Once the gelatin has dissolved, remove the bowl from the heat and stir it for about 20 seconds to cool slightly. Don’t let the gelatin cool too much or it will solidify again. Working quickly, whisk gelatin vigorously into the cream cheese mixture until well combined.

Cake Baker’s Note: If the gelatin clumps, strain the filling again and remove the bits of gelatin. Put the bits back into a bowl set over simmering water and dissolve the gelatin again. Working quickly, pour the dissolved gelatin back into the filling and stir to combine.

Scrape cream cheese mixture on top of the sponge. Draw a skewer in a circular motion to dislodge air bubbles, being careful not to pierce the cake base. Smooth the top with an offset spatula, and pop any air bubbles on the surface with a toothpick. Chill the cheesecake until set, at least 4 hours preferably overnight. The cheesecake filling must be thoroughly set before pouring the longan jelly on top.

Longan Jelly

250 ml reserved longan syrup

9g gelatin sheets

Soak the gelatin sheets in a bowl of iced water to soften, 5 minutes.

Heat the longan syrup in a saucepan over medium heat, until large bubbles cover the bottom of the pan and begin to bubble to the surface. Remove saucepan from heat. Squeeze out excess water from the gelatin sheets and add them to the hot syrup, stirring until dissolved. Cool 10 minutes in the pan. Carefully pour over the set filling. I recommend pouring the hot syrup over the back of a large spoon to disperse the syrup so it doesn’t fall in one spot. Refrigerate until completely set, at least 8 hours or overnight.

Once set, remove the springform pan sides and peel off the acetate. Garnish the top with the reserved longan fruit. Serve chilled.

A slice with longan and pomegranate arils

south beach shepherd’s pie

South Beach Shepherd’s Pie (adapted from: South Beach Diet Supercharged)

Topping
4 cups (1 head) cauliflower separated into florets
4 cloves garlic
2 tablespoons reduced fat sour cream
1 large egg yolk
seasoning salt to taste (salt in original recipe)
1/2 cup reduced fat cheddar cheese or mozzarella cheese

Filling
1 tablespoon olive oil
1 lb extra lean ground meat
3 cloves garlic, minced, plus extra whole cloves for cauliflower, if desired
1 onion, chopped
2 cups broccoli, chopped
2 cups spinach, chopped
1/2 cup low salt (chicken or beef) broth, thickened, if desired, with a little tapioca flour or cornstarch
2 teaspoons soy sauce (Worcestershire sauce in original)
pepper to taste

Preheat oven 350˚F.

Make topping. In a large saucepan, boil cauliflower florets and garlic cloves for 10 minutes. Drain. In a food processor, purée cauliflower and garlic. You may need to do this in batches. In a large bowl, whip puréed cauliflower with sour cream and egg yolk. Set aside.

Make filling. Heat olive oil until it shimmers. Sauté onion and garlic. Brown ground meat in onion garlic mixture. Add spinach. Cook, stirring, until bright green. Add the broccoli. Stir. Pour in broth, thickened, if desired. Season with soy sauce. Add pepper to taste. It might look as if there is not enough sauce but during baking, the cauliflower will “spring” more water.

Bake. Pour meat mixture into a 9-inch square baking dish. Spread the mashed cauliflower on top. Sprinkle salt on top. Sprinkle cheese on top. Bake 20-25 minutes or until the top is golden brown and the cheese has melted. Let cool 5-10 minutes before serving.

low fat scallion-corn bread

One of the frustrations of living in Bangkok is not being able to find ingredients for American cooking, or if you do, they are very expensive. Fortunately, that list is short and includes things like cornmeal, molasses, and corn syrup; things which I seldom use anyway. But this is  how you learn to improvise. I found almond meal at Tops which is not too bad at 69 baht for 500 grams; in texture it’s similar to cornmeal. To make it corn bread, I tossed in the corn kernels. And for color, the scallions.

Low Fat Scallion Corn Bread
Prep time: 20 minutes
Baking time: 25 minutes.

1 cup almond meal
1 cup all purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup tinned corn kernels, drained
1/2 cup scallions, chopped
1 egg lightly beaten
1 cup clabbered milk or sour milk
1/4 cup plain non-fat yogurt
2 tablespoons vegetable oil

Preheat oven 350˚F/175˚C. Grease an 8″ square baking pan. Set aside.

In a one cup measure, put 1 tablespoon white vinegar and top up to one cup mark with low fat milk. Set aside 5-10 minutes to curdle milk.

In a large bowl, put almond meal, flour, sugar, baking powder, baking soda, salt, corn, and scallions. Stir to combine.

In a medium bowl, put the beaten egg, sour milk, yogurt, and oil. Mix well.

Pour egg mixture into the flour mixture and mix with a fork until just combined. Scrape the batter into the prepared pan. Bake 25 minutes or until a toothpick inserted in the center comes out clean. Cool a few minutes then serve warm.

fish fillets in lemon-ginger sauce

1 pound white fish fillets
1/4 cup unsalted butter
1 lemon
1 large lime
1 tablespoon fresh grated ginger
2 teaspoons sugar
salt and pepper to taste
5 ounces spinach, washed and trimmed
1/4 cup water
Basmati rice, optional

Rinse then dry the fillets on paper towels. Cut each fillet in half.Cut half the lemon and half the lime into thin rounds. Juice the lemon and lime. Grate the ginger.

In a small bowl put the juice, lemon and lime rounds, ginger and sugar. Combine and set aside.

In a large skillet, melt the butter. Sauté the fillets until they are just cooked through, about 2 minutes on each side. It’s cooked when the fish turns opaque. Add the lemon-lime mixture and gently combine. Taste and adjust seasoning.

In a large dish, place the spinach and water. Microwave on high heat for about 2 minutes or until the spinach is just wilted. Place the fish and sauce on top of the spinach. Serve with basmati rice, if desired.

chicken in rice (khao mok gai) low-fat version

Low-Fat Version of Chicken in Rice (Khao Mok Gai)
Prep time: 15 minutes
Marinating time: 2-12 hours
Cooking time: 30 minutes

8 chicken drumsticks with the skin removed
1 package Lobo brand Spicy Chicken-in-Rice Seasoning Mix (2 seasoning packets inside)
8 oz or 250g Greek style yogurt
2 tablespoons vegetable oil
2 cups white jasmine rice (Recommend basmati rice, if available)
250 ml coconut cream or coconut cream substitute
1 ½ cups water
1 shallot or red onion, sliced and fried (optional)

Equipment: a large pot with a tight fitting lid. If you haven’t got a tight fitting lid, cover the top of the pot with a sheet of tin foil that’s slightly wider than the pot. Then place the lid on top of that.

1. Remove the skin from the chicken legs. To do this, grasp the top and the bottom of the leg with paper towels and pull down towards the bony end, just like pulling down one’s pants! Pull off the bits of fat. Discard the skin and fat.

Cook’s Note: You can add other chicken pieces like breasts and thighs, but remember they cook at different rates from the legs. It’s better to use all breasts, all thighs, or all legs so that you can control the cooking time.

2. Open one Lobo seasoning packet in a bowl and spread it on the chicken pieces. Add the yogurt and mix it in thoroughly. Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours or overnight.

Cook’s Note: Wear a disposable glove to season the chicken because you don’t want to stain your hands with the turmeric in the seasoning packet.

3. Heat the oil in a large skillet over medium high heat. Remove the chicken pieces from the marinade and carefully put them in the hot oil. Do not discard the marinade. Fry the chicken pieces briefly in the oil just to brown them. Remove chicken and set aside.

4. To the hot oil in the skillet add the rice, half the remaining packet of seasoning, and scrape in the remainder of the marinade. Stir fry the rice until it is translucent, about 10 minutes, and the seasonings have been absorbed. If it looks dry, add water 1 tablespoon at a time, up to 1/4 cup of water.

5. Return the chicken to the skillet. Add the coconut cream and the 1 1/2 cups of water. Bring to a boil then reduce the heat to low so that the chicken and rice can cook together, about 15-20 minutes.

Cook’s Note: Do NOT open the pot lid to check it. Only open it after 15 minutes. Taste to see if the rice is cooked. If it isn’t and the rice seems dry, add 1/4 cup of water and cover the pot again. Cook 5 minutes more or until all the water is absorbed.

6. Serve with fried shallots on top of the rice for garnish, if desired. Add sliced cucumber on the side and a sweet-vinegar dipping sauce. This is an easy one to try:

Sweet-Vinegar Dipping Sauce
1/4 cup vinegar
1 teaspoon salt
2-4 tablespoons sugar
1/2 onion, chopped fine
1 clove garlic, chopped fine

In a small saucepan heat the vinegar, salt, and 2 tablespoons sugar until the sugar and salt are dissolved. Set aside to cool. Meanwhile, chop the onion and garlic as fine as possible. Mashing the garlic with a fork helps to make it paste like, even finer. Put the onion and garlic in a small bowl. Pour the cooled vinegar sauce over the onion and garlic. Serve over chicken.

fish tacos with corn-guava-avocado salsa

We woke up this morning to discover one of the neighbors looking in through the window. It’s been pretty quiet in the condo complex because of the switch over in the school year at the university from June to March to August to June. This means that this year’s summer holiday is 5 months long. Not many uni students are back yet of course, and at the high school, we are just beginning our two month summer break. The students seemed quite bewildered, some of them, at suddenly having nothing to do after exams last Tuesday were over. Since some of their friends came back for ROTC on Wednesday afternoon, they decided to show solidarity and showed up at school for old times’ sake. I suppose this curious visitor was doing the same thing, wondering where everybody had gone. What should he do now that his time is his own?

With grades in, I’ve been cooking with the electric pan. The lid can open out and double the cooking surface, so I have both a skillet and a griddle. Cooking on the balcony is somewhat challenging because there is no electrical outlet so I have to run an extra long extension cord outside. Plus, there is just a little two-foot square space right next to the sink. If I angle the pan just so I can open it out. Last night for supper I made grilled chicken thighs, but I had made them in Bangkok. We ate them with a mango-avocado salsa. If it seems that we are eating more avocado it is because we found them for Baht 20 apiece at the Suan Luang market yesterday.  We bought 6 and the vendor added 1 more for goodwill. I hope she will be there next weekend. I love avocado.

 

Because I love to eat, I really should exercise more. To respect one’s body is to exercise, and then to eat good food that is fresh and homemade. Today, we rode our bikes around Phuttamonthon, the Buddhist park, and then we each swam 500 meters in the Sirimongkol Pool. We decided to eat in rather than eat out. For lunch today I prepared lightly sauteed pangasius fillets which we ate wrapped inside warm flour tortillas topped with corn-guava-avocado salsa and Greek-style yogurt.  It’s so good to be cooking again!

 

 

Fish Tacos with Corn-Guava-Avocado Salsa

Prep time: 20 minutes
Cooking time: 15 minutes (in a double electric pan heated to 180˚C)

2 white fish fillets (e.g. tilapia)
salt and pepper
1 teaspoon rice bran oil
4 flour tortillas

Pat dry the fillets then sprinkle one side with salt and pepper. Lightly sauté in a little oil until the fish flakes easily with a fork. Meanwhile, warm the tortillas. Keep warm until ready to serve. Cut the fillets into large chunks just before eating.

Corn-Guava-Avocado Salsa
1 ear of fresh corn, niblets removed from the cob
1 small Thai guava, peeled, seeded, and chopped (can substitute jicama or mun kaew)
1 medium avocado, peeled, pit removed, and chopped
8 grape tomatoes, chopped
1 cup chopped cilantro
1/4 of a large onion, thinly sliced
the juice of 3 small limes
salt to taste
1 tablespoon minced scallion for garnish
1-2 chopped fresh Thai chilies, optional

Lightly cook the corn in the microwave for 4 minutes, drain the niblets and cool them. In a medium bowl, put the niblets, the guava, avocado, tomatoes, cilantro and onion. Squeeze the lime juice all over. Add salt to taste. Garnish with scallion and chilies, if using, and spoon over fish chunks on top of a warm tortilla. Put a generous dollop of yogurt on top and eat–leave out that steaming side-dish of guilt and enjoy. It’s low in carbs and calories.

khao soi or chiang mai chicken curry noodles, low fat and low carb version

This dish is the signature specialty of Chiang Mai in Northern Thailand. I made a few low fat/low carb adjustments to it like swapping chicken breasts for thighs and using whole wheat linguine instead of Chinese egg noodles. However, the key to this dish is the curry-flavored soup. For more authentic flavor, I used dried red Thai chilies although guajillo is recommended in the original recipe. I also used full-fat coconut milk because it is better tasting, but using “lite” coconut milk will surely lower the fat, carbs, and calories in this dish even more. The flavors in this soup should be predominantly coconut-spicy, but smooth; slightly salty, sour, and barely sweet, is my preference. Fish sauce will give it a hint of anchovy. Aroy.

Chicken Khao Soi (adapted from Bon Appetit, March 2013)

Prep time: 35 minutes
Cook time: 25 minutes
Servings: 6-8

Ingredients:

Khao Soi Paste
4 -6 dried chilies, stemmed, halved, and seeded, if less heat is desired (or Mexican guajillo chilies)
2 medium shallots, halved
8 garlic cloves
1 2-inch piece ginger, peeled, sliced
1/4 cup chopped cilantro stems (save the leaves for toppings)
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon curry powder

Soup
2 tablespoons vegetable oil
2 14-ounce cans unsweetened coconut milk
2 cups low-sodium chicken broth
1 1/2 pounds skinless, boneless chicken breasts, halved lengthwise
1 pound Chinese egg noodles (or whole wheat linguine)
3 tablespoons (or more) fish sauce (such as Tiparos)
1 tablespoon (packed) palm sugar or light brown sugar, optional

Suggested Toppings
Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, crispy fried Chinese wonton noodles, and lime wedges

Preparation:

Make khao soi paste. Place chilies in a small bowl and pour boiling water over them. Let stand 30 minutes until softened. Remove the chilies and reserve the soaking liquid. If desired, remove the seeds to make the dish less spicy.

Meanwhile, boil a large pot of water to cook the noodles.

In a blender, purée the chilies, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 tablespoons soaking liquid in a food processor. Add more by tablespoonfuls, if needed, blending until smooth. You can add up to 6 tablespoons total.

Make the soup. Heat oil in a large heavy dutch pot over medium heat. Add the khao soi paste, and cook, stirring constantly, until slightly darkened, 4-6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20-25 minutes. Transfer chicken to a plate. Let cool slightly; slice meat into 1/4 inch thick chunks.

Cook the noodles according to package directions.

Return chicken to the pot, adding 3 tablespoons fish sauce, and sugar (if using) to soup. Taste and season with more fish sauce or sugar, if needed. Spoon soup and noodles into bowls and serve with toppings.

humpday supper, gluten free too

What’s not to like about humpday? The temperature went up to a very spring-like 54 degrees today! So of course (why not?) I tried these two new recipes. The chicken was juicy and tender. I loved the taste of the Parmesan cheese with the almond flour.  But the coating unfortunately, was soggy. Hmm. I need to work on that one. Anyway, this meal is also delicious with roasted vegetables: zucchini, summer squash, carrots, and baby bellas tossed in olive oil and salt and pepper to taste. I always do the veggies first, because I never want to forget chicken breast tenders in the oven.

Crunchy Cabbage Salad with Miso-Ginger Dressing
(Adapted from a recipe by Weird & Ravenous via Food52)
The miso-ginger dressing was full of flavor, but I couldn’t taste the ginger very much. So, if you love ginger as I do,  ramp up the flavor.

Prep time: 10 minutes
Cook time: —

Serves 4

Ingredients
1-2 teaspoons finely grated fresh ginger
2 medium garlic cloves, finely minced or put through a garlic press
2 tablespoons miso paste  (I used 1 tablespoon Chinese soy bean paste)
2 tablespoons rice vinegar (or rice wine vinegar, your preference)
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
2 tablespoons water
3 cups finely shredded cabbage (about 1/2 a small cabbage)
1 large carrot, peeled and cut into very thin matchsticks
1 tablespoon black sesame seeds, toasted (I used white—the black would have made a pretty contrast with the white cabbage and the orange carrot)
1 tablespoon cilantro, chopped
1 tablespoon scallion, sliced thin on the diagonal

Preparation
In a small bowl, whisk together the ginger, garlic, miso, vinegar, soy sauce, sesame oil and water. Set it aside.

In a large bowl, toss the cabbage, carrots and sesame seeds together with the dressing. Serve immediately if you like it very crunchy or let it sit covered in the refrigerator for up to a few hours if you prefer it more slaw-like.

Garnish with cilantro and scallion.

Gluten-Free Chicken Breast Tenders in Almond Flour (adapted from allrecipes.com)
For this recipe I swapped 1/2 cup of butter for the egg dip. To save even more calories, I recommend using 2 egg whites. To solve the problem of a soggy coating, I read somewhere that if you let the breaded chicken dry for a few minutes on a wire rack before baking, it will bake up crispy. I haven’t tried this at all so I don’t know how well it works.

Prep time: 15 minutes
Cook time: 20 minutes

Serves 4

INGREDIENTS:
1 cup almond flour
1 cup finely grated Parmesan cheese
1/2 teaspoon dried basil, or to taste
1/2 teaspoon dried thyme, or to taste
salt and ground black pepper to taste
1 1/2 pounds skinless, boneless chicken breast halves, cut into strips
1 egg, well beaten
1 tablespoon water

Preparation:
1. Preheat oven to 400˚ F (200˚ C). Line a baking sheet with aluminum foil.

2. Mix almond flour, Parmesan cheese, basil, thyme, salt, and pepper together in a bowl. In another bowl, mix the egg and water.

3. Dip chicken strips in the egg mixture; press strips into almond flour mixture until completely coated. Transfer coated strips to the prepared baking sheet.

4. Bake in the preheated oven on the middle rack until strips are golden brown and no longer pink in the center, at least 20 minutes or until the tenders reach an internal temperature of 165˚F.

Related articles

• Oven-Fried Chicken (mpcasavant.wordpress.com)
• Rice to Riches! (veggloverherbaltraditions.wordpress.com)
• Quick and Easy Sesame Shrimp Stir Fry (ourlittlefamilyadventure.wordpress.com)
• Spinach Salad with Carrot Ginger Miso Dressing and Pepitas (tastespace.wordpress.com)

soy ginger rice with tofu, edamame, and mixed vegetables

Soy Ginger Rice with Tofu, Edamame, and Mixed Vegetables (adapted from Shape.com)
Tonight is Election Night and it’s a nail-biter, so naturally, I am cooking something vegan! This is a tasty and hearty dish–even my meat lover allows  “it’s all right.” You can use just about any frozen mixed vegetables that you have in the freezer. I had peas and carrots so I used that. And since the ancestor of this dish is fried rice, that’s a sign to use up leftover vegetables too! Don’t be tempted to cook the ginger-garlic-onions in sesame oil. Sesame oil is delicate and is mainly used for flavoring in Chinese cooking, so a little bit goes a long way. 

Prep time: 10 minutes
Cook time: 25 minutes
Servings: 4-6

Ingredients

2 cups dry brown basmati rice (rice cup measure)
4 cups reduced-sodium vegetable broth (rice cup measure)
1 tablespoon canola oil
4 cloves garlic, minced
1 square inch of ginger, minced (or more if you love ginger!)
1⁄2 yellow onion, chopped
12-oz package of firm tofu, chopped
10-oz package frozen mixed vegetables, thawed
1⁄2 cup frozen shelled edamame, thawed
1 cup chopped peppers (red or green for color)
4 tablespoons organic soy sauce (can substitute tamari)
1⁄4 cup of chopped cilantro
1/4 cup scallion, sliced fine
1 small head of kale, deveined and chopped
1⁄4 cup sunflower seeds, optional
1-2 teaspoons dark sesame oil

Preparation:

Cook brown basmati rice in a rice cooker, using vegetable broth instead of water. When it has finished cooking, it can be left on the stay-warm setting.

Cook’s Note: I’ve always cooked rice the way my mother taught me and it works for rice cookers too. I simply put the rice in the rice cooker liner and fill it with liquid until it comes up to the level of my first finger joint (about 1 inch).

In a large Dutch oven,  heat the canola oil on medium-high heat. Then  add the garlic, ginger, and onion. Sauté for 2 minutes, and then add the tofu, stirring frequently with a silicone spatula so as not to break up the tofu, until browned, about 15-20 minutes. Next, add mixed vegetables, edamame, peppers, soy sauce,  and stir.

Cook’s Note: If you forgot to thaw the frozen vegetables, as I did, just put a small saucepan of water on the stove to boil. Add the frozen vegetable until heated through. Drain and add to the pot!

Once the rice is cooked, add it to the vegetable mixture, turn the heat to low, add salt, pepper, and extra soy sauce or tamari if desired. Sprinkle 1-2 teaspoons sesame oil and toss gently. Turn off the heat but do not cover, since the heat will cook the vegetables.

Meanwhile, steam the kale and then toss with sunflower seeds, if desired. Divide into four or six portions. Serve the rice with the kale on the side, and scallions and cilantro for garnish.

Cook’s Note: I love the fragrance of coconut oil. So instead of steaming, I stir-fried the kale in a tablespoon of coconut oil until it turned bright green–no more than 30 seconds. Then I seasoned the kale with Fleur de Sel (sea salt) and red chili flakes.

Related articles

• Vegetable Fried Rice (spoonful.com)
• Hoisin Tofu & Veggies (asower.wordpress.com)

sunday dinner

I’m in the mood to cook!

There’s still no news that power has been restored at the office. Train service has been restored to Lower Manhattan this weekend, but after a week off from work, I have all this energy that I’m using up in the kitchen.

Autumn Sweet Potato Cakes adapted from http://brokeassgourmet.com/articles/autumn-sweet-potato-cakes Taranee sent me this recipe for baked sweet potato cakes and said that I had to try this. I could not find frozen kale at the supermarket so I made do with fresh kale. We love kale so the bunch won’t go to waste. Besides kale, this recipe includes dried cranberries and caramelized onion. What a tasty way to eat vegetables.

Prep time: 10 minutes
Cook time: 40 minutes
Servings: 10-12 patties

Ingredients

• 2 teaspoons extra virgin olive oil
• 1/2 medium onion, sliced into thin rings
• 3 medium garnet yams (orange sweet potatoes), peeled and diced
• 3/4 cup cooked chopped kale
• 1 clove garlic, minced
• 1/4 cup dried cranberries
• 1/2 teaspoon each salt and pepper, or to taste
• 2 fresh sage leaves, minced
• 1 egg, lightly beaten
• 1/2 cup crumbled goat cheese or feta optional
• 1/8 cup whole wheat flour (or more, as needed)
• Cooking spray

Preparation

• Heat 2 tbsp olive oil in a medium frying pan over medium-low heat.
• Add the sliced onions and let cook, stirring very occasionally, until the onions become brown and soft. Reserve the onions for garnish. After removing the onion, add the kale to the pan and lightly sauté until they turn bright green.
• Preheat the oven to 425˚F. Cover a baking tray with foil and spray with cooking spray. Set aside.
• Meanwhile, bring a medium pot of salted water to a boil. Add the peeled, diced sweet potatoes and cover.
• Let the sweet potatoes cook for about 8 minutes, or until fork-tender.
• Drain the cooked sweet potatoes and transfer to a bowl. Mash with the back of a fork or a potato masher until mostly smooth.
• Stir in the kale, garlic, cranberries, salt, pepper, sage, egg, goat cheese or feta (if using), and flour.  Stir gently to combine.
• Use a quarter cup measure to scoop up the mixture and gently shake it out in a mound on the prepared tray. Gently flatten the top with a spatula. Continue scooping, shaking, flattening patties. After about three of these scoops, rinse the scoop in water so the mixture will release easily.
• Bake in the preheated oven until browned on the bottom, about 20 minutes. Flip the patties and brown on the second side, about 15-20 minutes. Serve warm.

Roasted Turnips and Carrots (adapted from America’s Test Kitchen)
I slightly burned the carrots but I loved the crisp sweetness anyway.

Prep time: 10 minutes
Cook time: 24-30 minutes
Servings: 4-6

Ingredients

• 2 pounds white turnips, peeled and cut into 1 inch slices
• 2 pounds carrots, peeled and slivered
• 2 tablespoons extra virgin olive oil
• salt and pepper
• 1 tablespoon minced fresh cilantro, optional

Preparation

• Pre-heat the oven to 425˚F. Put oven rack in lower-middle position.
• Toss turnips and carrots in oil. Season with salt and pepper. Spread vegetables in a single layer on a large rimmed baking sheet.
• Roast until the bottom of the turnips is golden and the carrots are browned around the edges, 12-15 minutes. Turn the turnips and carrots and continue to roast until they are tender and golden, 12-15 minutes more.
• Sprinkle with cilantro, if using, and adjust seasonings, adding salt and pepper to taste.

Variations

• Add 2 teaspoons garlic powder and 1 teaspoon brown sugar to the seasonings.
• Add 1 teaspoon minced or grated fresh ginger to the seasonings. Toss the turnips and carrots with 2 tablespoons maple syrup before serving

Wasabi and Panko Crusted Pork Tenderloin Cutlets (adapted from myrecipes.com)
To cut calories, I baked the cutlets rather than fry them.

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 8

Ingredients

• 2/3 cup whole wheat panko (Japanese breadcrumbs)
• 1/3 cup almond flour
• Salt and pepper to taste
• 1 large egg white, lightly beaten
• 8 cutlets from 1 x 1 lb pork tenderloin, trimmed of fat and silver and pounded flat (about 1/2 inch thick)
• 1 teaspoon canola oil
• Cooking spray
• 1/8 teaspoon salt
• 1 tablespoon chopped fresh ginger
• 1/3 cup fat-free, less-sodium chicken broth
• 2 tablespoons dry sherry, sake, or rice cooking wine
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons sugar
• 1 teaspoon wasabi paste
• 1/3 cup thinly sliced green onions

Preparation

• Place panko, almond flour, salt and pepper in a shallow dish. Mix with a fork. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko mixture.
• Spray a large nonstick skillet with cooking spray. Heat oil in skillet over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt.
• Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth, sherry, soy sauce, sugar, and wasabi in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen the browned bits called fond. Stir in green onions. Spoon sauce over pork.

Variation

• Instead of frying, spray the cutlets with cooking spray and bake the cutlets 15-20 minutes in 425˚F oven or until the cutlets register 165˚F on an instant read thermometer.