Food, Wine, Rock & Roll

Part food blog, part jam session

As a returning college student, one of my more recent concerns is super healthy food that can be cooked quickly, makes a ton of food (left-overs are my friend), is super filling, and is really easy on the budget.  In the area in which I live, that means anything vegetarian.  In this quest for all the above mentioned foods, I have also discovered my new favorite vegetable: bok choy (Chinese cabbage), which is very inexpensive, incredibly healthy, and very flavorful and filling.

This recipe is similar to Bibimbap, in that is uses many of the same ingredients and has a very similar flavor profile.  I view it as a “stripped-down” version of bibimbap, though, & turn to it when I am really short on time.  Served over hot cooked rice, this dish never fails to please.

Ingredients

  • 1 tsp. cornstarch
  • 2 tbsp. soy sauce
  • 2 tsp. fresh ginger, minced
  • 2 tsp. sriracha (Thai chile sauce)
  • 2 cloves garlic, minced
  • 1 tsp. sesame oil
  • 3 tbs. sesame oil, divided
  • 1 14 oz. pkg, firm tofu, cubed
  • 1 lb. bok choy, roughly chopped (I prefer baby bok choy, also known as Shanghai bok choy)
  • 2 c. shittake mushrooms, sliced
  • Hot cooked rice

Preparation

Cut tofu into bite-sized cubes.  Place cubes on an absorbent towel and cover.  Allow tofu to sit at room temperature for 30 minutes.  The towel will absorb the excess liquid from the tofu, which will prevent it from falling apart while cooking.

Whisk together cornstarch and 1 tsp. of water in a small bowl.  Whisk in soy sauce, ginger, chile sauce, garlic, and 1 tsp. of sesame oil.  Set aside.

Heat 1 tbs. of sesame oil in a large skillet or wok over medium-high heat.  Stir-fry tofu until golden brown, about 7 minutes. Set aside in a large bowl and cover with a towel to keep warm.

Add 1 tbs. of sesame oil to heated skillet or wok.  Stir-fry bok choy until tender, about 4 minutes.  Add to large bowl, covering to keep warm.

Add remaining 1 tbs. of sesame oil to the pan.  Stir-fry mushrooms until tender, about 2 minutes.

Return tofu and bok choy to pan.  Stir in soy sauce mixture and stir-fry about 1 minute, until hot.

Serve with additional soy sauce and gojuchang paste over hot cooked rice.

Sausage Hash

Posted by Becca On February - 11 - 2012ADD COMMENTS

Looking for a dish that is super simple and inexpensive to make, warms your insides with its Cajun spice and comfort, and leaves amazing left-overs that can be quickly reheated throughout the week?  Well, look no more because this is your dish!  I think Andouille sausage is amazing for a number of reasons.  It is such a versatile protein that can be mixed with any number of veggies and/or starches (and other proteins) and you have an instant spicy Cajun delight.  It’s also pretty inexpensive, which is always a plus in my book.

Ingredients

  • 2 lbs. red potatoes, diced
  • 1 large onion, diced
  • 1/2 stick unsalted butter
  • 4 links Andouille sausage, diced
  • 1 red bell pepper, diced
  • 2 green bell peppers, diced
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. cayenne pepper

Preparation

Over medium heat, saute the potatoes and onions in butter until potatoes are tender, about 10-15 minutes, stirring occasionally.

Add the sausage, bell peppers, salt, pepper, and cayenne, and continue frying until the sausage is browned, about 5 minutes.

Add more salt and pepper to taste.

 

Green Chile and Pork Stew

Posted by Becca On February - 4 - 2012ADD COMMENTS

I love this dish for so many reasons.  Not only is it the epitome of comfort food, the slow heat of the green chiles in this dish make it something that will keep you warm and satisfied.  I also love it because the poblano peppers and jalapenos immediately take me back to the southwest where everything has that green chile flavor.

This meal is also perfect because all the ingredients are inexpensive and easy to work with.  It’s a recipe that requires very little prep time, fills your home with wonderful aromas all day, and is completely satisfying.  It also makes great leftovers so you can continue to enjoy it throughout the week.

Ingredients

  • 1 1/2 lbs. trimmed boneless pork shoulder, cubed
  • 1 tbsp. cooking oil
  • 1 1/2 lbs. new potatoes, quartered
  • 1 large onion, chopped
  • 1 10 oz. package of frozen whole kernel corn
  • 3 poblano chile peppers, seeded and cut into 1-inch pieces
  • 1 jalapeno pepper, seeded & chopped (I like to include a few seeds for a little extra heat)
  • 6 cloves garlic, minced
  • 1 tsp. salt
  • 1/2 tsp. dried crushed oregano
  • 1 14 oz. can chicken broth
  • 3 zucchini, halved lengthwise & cut into slices
  • 1/4 c. fresh cilantro

Preparation

In a large skillet, heat the cooking oil and brown the meat.  Drain off the fat.

Place potatoes, onions, frozen corn, poblano peppers, chopped jalapenos, garlic, salt, and oregano in a 5-6 quart slow cooker.  Place meat over vegetables.  Pour broth over all.

Cover and cook on low heat for 7-8 hours (high heat 3-4 hours).

Stir in zucchini.  Cover and cook for 15 minutes on high heat.

Stir in cilantro and serve with lime wedges.