Sunday, May 8, 2011

Healthy Chinese Takeout


Living in chinatown means I am constantly surrounded by the tantalizing scents of greasy chinese takeout. Here is a dish that I created to satisfy that itch.

1/2 lb. fresh brussel sprouts
1 tablespoon olive oil
1 tablespoon minced ginger
3 cloves minced garlic
1/2 yellow onion
2 handfulls diced mushrooms
1/2 package of extra firm tofu, diced
4 ounces of water chestnuts
3/4 cup of vegetable broth
1/4 cup soy sauce
1 tablespoon sweet and sour sauce
1 tablespoon rice wine vinegar
1/2 teaspoon chili sauce
1/2 tablespoon water
1 1/4 teaspoons cornstarch

Roast brussel sprouts in the oven at 400 degrees for 40 minutes
In a large skillet, heat olive oil
Add ginger, garlic, onion and saute for 5 minutes
Add mushrooms and saute for 5 more minutes
During that time, mix water and cornstarch separately
Add tofu and the rest of the ingredients (including the cornstarch)
Mix in the baked brussel sprouts
Let simmer for 3-5 minutes

Enjoy!

Lemon Mustard Salmon with Greek Quinoa

My roommate and I decided to prepare dinner together this weekend. Neither of us had ever cooked quinoa, but had both heard that it is a healthy grain and a complete protein. After doing a little research, and learning how to properly pronounce it, I discovered that it comes from South America, can help cure migraines, and is also great for your heart! It came out a little mushy, but still absolutely delicious! Next time we will add a bit less liquid. The vegetables made it hearty and the feta added a refreshing touch. The salmon was perfect. The panko absorbed the sauce which complimented the fish perfectly; it also added a nice crunch.

Salmon:
1/4 cup of lemon juice
1 tablespoon of honey mustard
1 clove of garlic
1 tablespoon of olive oil
salt and pepper
Panko bread crumbs

Whisk together the first six ingredients and pour half of the mixture over the salmon
Sprinkle bread crumbs over the salmon
Pour the rest of the mixture over the salmon
Bake at 450 degrees for eleven minutes

Quinoa (pronounced keen-wa):
2 tablespoons of olive oil
1 cup quinoa
4 cloves of garlic
1/2 yellow onion
2 medium zucchini
1 cup fresh packed spinach
1/3 cup lemon juice
salt and pepper
Feta cheese

Cook quinoa according to package
In a separate skillet, heat olive oil
Add onions and garlic and saute
When onions are soft, add zucchini
Cook for about 10 minutes on low to medium heat
Stir cooked quinoa into skillet with vegetables and add spinach
Stir in lemon juice and season with salt and pepper
Sprinkle feta cheese over quinoa
Serve with salmon