Spanish Ratatouille is from Milk Street Tuesday Nights and I would absolutely make this again. This dish would be even better with fresh veggies from the garden in the fall. One note - I forgot a zucchini so I subbed roasted butternut squash and I think that was an even better flavor profile. I had in my meal planning notes to put an egg on top for some added protein, and I completely forgot. Which would be a trend going into the weekend...
The Fennel and Tomato Wild Rice Soup was good and the fennel is definitely more of a smell than a taste. Anise is not my favorite scent, so it was a tich disconcerting, but the soup itself was quite delicious. The Great American Slow Cooker cookbook is one of my favorites and a definite go-to for meal ideas.
The Meal Plan:
Sat (L) Leftover soup (S) Horseradish crusted salmon
Sun (L) pasta (S) Gochujang tofu with Roasted Potatoes & Broccolini
Mon (yoga) leftovers
Tue - Spanish Ratatouille (Milk Street Tuesday Nights)
Wed - leftovers
Thurs (yoga) leftovers
Fri - take n bake pizza
Lunches - Fennel and tomato wild rice soup (Great American Slow Cooker Cookbook)
Gochujang [Tofu] with Roasted Potatoes & Broccolini (Eating Well, Dec 2021) vegetarian
Easy, fairly tasty, nice and spicy! I did find the broccolini on the tough side, and it might have benefited from a quick blanching, but that kinda defeats the simplicity of this dish. I did sub in tofu for the steak (a bit to the Husbands dismay) and I really liked the spicy sauce against the creamy tofu. I would absolutely make this again.
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| Photo from eatingwell.com |
Serves 4
1 ½ pounds fingerling potatoes, halved or quartered lengthwise, depending on size
3 tablespoons extra-virgin olive oil, divided
¼ teaspoon salt, divided
¼ teaspoon ground pepper, divided
1 medium apple, coarsely chopped
½ medium onion, coarsely chopped
2 scallions, chopped, whites and greens separated
2 cloves garlic, coarsely chopped
3 tablespoons brown sugar
2 tablespoons gochujang
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 pound steak tips OR 1 lb extra firm tofu
1 pound broccolini, trimmed
Position racks in upper and lower thirds of oven. Place a large rimmed baking sheet on the lower rack. Preheat oven to 425°F. Line another baking sheet with foil.
Toss potatoes with 2 tablespoons oil and 1/8 teaspoon each salt and pepper in a medium bowl. Carefully transfer to the hot baking sheet. Roast on the lower rack, flipping once, until the potatoes are browned and tender, about 35 minutes.
Meanwhile, combine apple, onion, scallion whites, garlic, brown sugar, gochujang, soy sauce and vinegar in a blender. Puree until smooth. Reserve 1/2 cup for serving and pour the rest into the bowl; add steak tips and toss to coat. Marinate at room temperature for 10 minutes.
Combine broccolini, the remaining 1 tablespoon oil and 1/8 teaspoon each salt and pepper in a medium bowl; toss to coat.
Arrange the broccolini on one side of the foil-lined baking sheet and the steak on the other side. Roast on the upper rack until the broccolini is tender and an instant-read thermometer inserted in the thickest part of the steak registers 125°F for medium-rare, 10 to 14 minutes. Turn the broiler to high and broil until the broccolini and steak start to brown, 1 to 2 minutes.
Serve the steak with the broccolini, potatoes and reserved sauce. Garnish with scallion greens.
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