Recipe Review from 10/26/09

After hearing Duluth (and possibly the rest of Minnesota) has experienced one of the coldest, wettest Octobers on record AND Duluth has received more rain than Seattle this month, it's no wonder my recipes have been leaning toward the hearty side. This past week was no exception.


(pic from EatingWell.com)

Acorn Squash with Swiss Chard (Eating Well, Nov 09) 4.5
When I saw this recipe I knew this was a MUST TRY NOW. I lovelovelove squash, and it can only be improved with chard and beans. It was only a shame that my Swiss Chard has long since been frozen and snowed on so I had to buy some.

However, the evening I went to make this I had made the tactical error of NOT pre-soaking my beans. Alas, no canned ones on hand either. But...I did have a ham shank leftover from the previous weeks chili (used it to add smokiness) and, yes...yes...I think the smokey flavors of the ham would go quite well with squash and chard. Besides it would be a great way to use that ham up and it would be the perfect amount. And so it came to be!

Darn tasty it was. I also halved the recipe to accommodate just two servings. Below is the recipe as posted in the magazine.


Acorn Squash with Swiss Chard and White BeansIngredients
2 medium acorn squash, halved (see Tip) and seeded
1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons water
1 tablespoon tomato paste
8 cups chopped chard leaves (about 1 large bunch chard)
1 15-ounce can white beans, rinsed
1/4 cup chopped kalamata olives
1/3 cup coarse dry whole-wheat breadcrumbs (see Note)
1/3 cup grated Parmesan cheese

1. Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with 1 teaspoon oil; sprinkle with 1/4 teaspoon each salt and pepper. Place in a 9-by-13-inch (or similar-size) microwave-safe dish. Cover with plastic wrap and microwave on High until the squash is fork-tender, about 12 minutes.

2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2 to 3 minutes. Add garlic; cook, stirring, for 1 minute. Stir in water, tomato paste and the remaining 1/4 teaspoon each salt and pepper. Stir in chard, cover and cook until tender, 3 to 5 minutes. Stir in white beans and olives; cook until heated through, 1 to 2 minutes more. Remove from the heat.

3. Position rack in center of oven; preheat broiler.

4. Combine breadcrumbs, Parmesan and the remaining 1 tablespoon oil in a bowl. Fill each squash half with about 1 cup of the chard mixture. Place in a baking pan or on a baking sheet. Sprinkle with the breadcrumb mixture. Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.


The other recipe was a departure from soups and stews and instead took a trip to the lovely country of Malaysia (closing my eyes here: mmmm, sun, heat, spicy food...)


(pic from CookingLight.com)

Spicy Malaysian Stirfry with Noodles (Ckng Lght, Oct 09) 4.0
Spicy? oh yes! I even cut back the siracha sauce by a full tablespoon. Super easy to make and great to warm up the system on a cold evening. I did slightly alter the directions by pan-searing my tofu ahead of everything else; I like how it tastes lightly browned. Other modifications included: skipping the sweet bean sauce (I detest buying a flavor/condiment that I may only use once) and using linguine for Asian noodles. We don't have an Asian market in Duluth anymore - just an "international" section at Cub.

Spicy Malaysian Stirfry with Noodles
This popular Southeast Asian street fare is known as mee goreng (fried noodles). Look for the sweet bean sauce and noodles (which are sometimes frozen) at Asian markets; substitute dried linguine for lo mein. You can always use less chile paste to make a milder version.
Yield: 4 servings (serving size: 1 2/3 cups)


Ingredients
1 (14-ounce) package water-packed extra-firm tofu, drained
1 (1-pound) package fresh Chinese lo mein egg noodles
2 tablespoons dark sesame oil
4 garlic cloves, minced
1/4 teaspoon salt
4 heads baby bok choy, trimmed and cut crosswise into 2-inch-thick strips
1 tablespoon sugar
3 tablespoons chile paste with garlic (such as sambal oelek)
2 tablespoons fresh lime juice
2 tablespoons sweet bean sauce
2 tablespoons low-sodium soy sauce
Preparation
1. Line a plate with a triple layer of paper towels; top with tofu. Place a triple layer of paper towels on top of tofu; top with another plate. Let stand 20 minutes. Cut tofu into 1/2-inch cubes.

2. Cook noodles in a large pan of boiling water 3 minutes or until done; drain in a colander over a bowl, reserving 1 cup cooking liquid. Wipe pan with paper towels. Heat oil in pan over medium heat. Add garlic to pan; cook 30 seconds, stirring constantly. Add salt and bok choy; cook 30 seconds, stirring frequently. Stir in 1/2 cup reserved cooking liquid; bring to a boil. Reduce heat, and cook 4 minutes.

3. Combine sugar and remaining ingredients, stirring until combined. Add noodles, remaining 1/2 cup cooking liquid, and sugar mixture to pan; toss to combine. Cook 30 seconds or until thoroughly heated, tossing to coat. Add tofu; toss to combine. Serve immediately.