Peach and Seitan Stir-fry

I made this peach and seitan stir-fry last night for dinner – I should have made more because we completely finished it. I got to use my new wok again (I love it – thanks, mom and dad) and again, I’m getting inspired by the recipes in the “Asian cooking companion” from Rob, my brother.

I love fruit, so this mix of fruits and veggies was terribly hard to resist. Adding the seitan makes for a great flavor.

So here’s the recipe… (serves 2)

Peach and Seitan Stir-fry

Ingredients

  • 1 tablespoon sesame oil
  • 2 small cloves of garlic, finely chopped
  • 1/4 cup chopped onions
  • 1/2 teaspoon chili powder
  • 1 carrot, peeled and chopped
  • 6-8 ounces chopped seitan
  • 2.5 cups of chopped kale
  • 1.5 tablespoon light soy sauce
  • 2 teaspoon lime juice
  • 1 peach, pitted and chopped
  • steamed rice (for serving)

Directions

  1. I like to prepare my ingredients beforehand so I can just dump them in as I need them. It makes stirfrying much less hectic.

  2. Heat the oil in a wok over high heat. Add the garlic, onions, and chili powder. Stir for about 1 minute.

  3. Add the carrots and seitan and continue to stir for 1-2 minutes.

  4. Add the kale, soy sauce, lime juice, and peach and continue to cook for another 2 minutes.
  5. Serve hot over steamed rice.

How to make rice:

Ingredients

  • 1 cup white rice
  • 1 cup water
  • pinch of salt
  • 1 tablespoon butter

Directions

  1. Dump all ingredients in rice cooker. Press start. Just kidding! Here is how to make rice on a stove…
  2. Rinse rice first (optional).
  3. Put all ingredients in the pot and bring to a boil (uncovered). Let it keep boiling until there are craters in the rice (the water will have gone down a lot), then cover the pot and leave it to simmer on low heat for about 20 minutes. This makes about 2 cups of cooked rice.

On a side note, I bought Bobby a present yesterday: Tofurky deli slices “Philly style”. He likes them a lot – I would suggest trying them out on your next sandwich. Try adding some dijon mustard, too. I like to make Philly cheese-“steak”-s with seitan and shredded cheese, so these will be great to try.

Garlic and Chili Tilapia Recipe

Blogger ate my photos! This is a pictureless post.

Bobby loves rich, oily fish – salmon and tuna are his favorites.

But, I think I may have won him over to the side of light, white fish with last night’s recipe. This tilapia is flavorful and melts in your mouth. I got a huge Asian cookbook from my brother for Christmas, and looking at those recipes served as inspiration for this exotic dish. Asian food can be intimidating, but this recipe proves that good food can be simple and impressive.

First you make the marinade, then let the fish soak up the juices. You could cook the fish several different ways – I like to use a non-stick pan with a little bit of oil (or not, if it’s really non-stick), but this could be grilled as well. If you do decide to grill the filets, be careful – tilapia gets very delicate as it cooks.

Other good seafood to use would be other white fish (especially Cod) or scallops. I’d be hesitant to use more flavorful fish/shellfish (like shrimp, mussels, or salmon) just because the spices should really be allowed to shine.

Garlic and Chili Tilapia Recipe

Ingredients (serves 2)

  • 2 tilapia filets
  • 2 cloves of garlic, finely chopped
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon various seafood spices (optional – I have a nice Old Bay seasoning mix that I like to use)
  • 1 heaping teaspoon ginger, finely chopped
  • 2 tablespoons light soy sauce
  • 1 tablespoon rice vinegar
  • 3 tablespoons water

Directions

  1. Combine the garlic, chili powder, cumin, spices, ginger, soy sauce, and vinegar to make a marinade. Pour over the tilapia, cover with plastic wrap, and refrigerate for 30 minutes. Drain the filets but save the marinade.
  2. Cook tilapia in a non-stick pan for about 3 minutes on each side. If you let the chopped garlic and ginger cook with the fish, it gives it a really nice flavor. Then remove from the pan.
  3. Heat the marinade in a saucepan with the water until it boils; stir for 1 minute and serve over the filets.

Kale and Seaweed Salad Recipe

I made this last night to accompany my Garlic and Chili Tilapia. I always get the Kale and Seaweed Salad at Zen Palate, a vegetarian restaurant in Princeton, and I wanted to try to make something similar. I have no idea what the recipe is for the Zen Palate salad, but I tried to guess at what the dressing is – soy based, and it tastes like a vinaigrette. I sweetened it with a little honey.

The salad at Zen Palate is a bit denser than mine came out to be – I think they just chop their veggies more. Either method tastes good; do what you prefer. I also decided to add some toasted sesame seeds.

Another good addition would be diced silken tofu on top, and maybe some lemon juice.

Kale and Seaweed Salad Recipe

Ingredients (serves 2)

  • 4-5 cups of washed, chopped kale
  • 1/2 cup dried seaweed (wakame here)
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons honey
  • 2 teaspoons oil (I used grapeseed)
  • 2 teaspoons sesame seeds

Directions

  1. Wilt the kale in a pan on the stove: make sure the kale is damp and heat, covered, in a pan on low for about 10 minutes.
  2. Soak the dried seaweed in water for about 5 minutes. When it finishes hydrating, you should chop it into bite-sized pieces.
  3. Make the dressing: mix together soy sauce, vinegar, honey and oil in a Tupperware container and shake.
  4. Broil the sesame seeds for about 5 minutes.
  5. Drain the seaweed and mix together with the kale. Add as much dressing as you’d like and toss in the sesame seeds.

If you add tofu, this could be a meal in itself. Otherwise, it makes a great side dish or appetizer.

Cibo a Venezia (Food in Venice)

I just wanted to dedicate a post to some of the deliciousness of Venezia…

The open air markets that display fresh, luscious produce…



They open around 5pm on some of the main streets in Venice. It’s a beautiful sight.

Gelato…


This is fig (ficchi) gelato from the other day. Today we went back to the same place and got yogurt gelato… Both of us prefer the yogurt; it’s slightly less sweet but it’s real, pure yogurty goodness that can only be found in Europe. The yogurt I’ve been having for breakfast is similarly incredible – you just can’t get yogurt like this in the US.

***

Have you ever been to Italy? Have you had true Italian gelato? Shopped at the Italian markets?

Italian Ratatouille Recipe | How to Make Ratatouille

In Italy, Le Pescerie (Fish Shops) are only open in the morning. We’ve been wanting to make fish, but haven’t been able to get up early enough.

Instead, tonight I made my very own version of Italian ratatouille (currently Bobby’s favorite Disney movie). This dish is filling enough to be the main course, and it’s loaded with nutrients. I used tomatoes, zucchini, and radicchio, but some people use eggplant instead of radicchio. I taught myself how to make ratatouille through trial and error.┬áThe key is to have equal parts of each vegetable.

Bobby and both had seconds and we finished it up (probably could have eaten more); as an appetizer you could probably feed three with this recipe.

Italian Ratatouille Recipe | How to Make Ratatouille

Ingredients (for 2 main dish servings or 3 appetizers)

  • 3 tomatoes
  • 1 zucchini
  • 1 smallish radicchio
  • Several garlic cloves, finely chopped OR a bit of finely chopped onion
  • Salt & pepper
  • Oregano
  • Olive oil (optional)
  • Grated parmesan cheese (optional)

Directions

  1. Roughly chop the vegetables. I halved the zucchini, then sliced it.
  2. Make layers in a large pot – the order doesn’t particularly matter, but I like to start with the tomatoes. After the first layer of tomatoes, sprinkle some salt, pepper, and oregano, as well as some of the garlic cloves OR onion. Make another layer of radicchio, add more salt, pepper, oregano, and onion. Repeat for the zucchini. Then continue with more tomatoes. I was able to have two layers of each veggie.
  3. Add about 2 cups of water.
  4. Heat on very low heat for about 1.5 hours.
  5. Serve in bowls – you may want to let it cool for 5 – 10 minutes; it gets quite hot.
  6. Sprinkle with olive oil OR grated cheese (optional).

Bobby liked this Italian ratatouille with olive oil and I liked it with parmesan cheese.

What would you top it with?