Posts tagged ‘sesame oil’

February 18, 2012

Sesame Deviled Eggs

by horseradishsauce

You know, “deviled” should have geminate <l>s because the single <l> brings the <i>, /ɪ/, to the front, leading <deviled> to be pronounced [di,vaɪ’ɫd] instead of [dɛ’vɪɫd,]. As you can see, the stress also switches to the second syllable with one <l>.
In other words, it should be “devilled eggs”. Yes. Spell-check put angry red dots beneath it to tell me I’m wrong.

Man, now every time I see “deviled” in this post, I think [di,vaɪ’ɫd] which makes me think of “defiled eggs” instead.

Anyway, as you know, if I’m making food that isn’t a dessert, I’m making it for my, myself and I. We don’t mind crappy presentation as long as it tastes good and makes our tummies smile. We are generally lazy when it comes to feeding ourselves and would rather eat Ants on a Log or trailmix every day for the rest of our lives than spend over 15-20 minutes cooking food. Unless it’s something we can put on a pot and simmer and forget about it and take it off in 8 hours and eat it. We attribute this characteristic to our habit of rising at 0415, working out twice a day, and getting home at about 1900.

Sesame Deviled Eggs

  • 2 hard-boiled eggs
  • 1/2-1 teaspoon fish sauce (add more for more saltiness)
  • 1/2 teaspoon sesame oil
  • roasted sesame seeds
  • freshly-ground black pepper, to taste

If you’re lazy, put the eggs into a bowl or plate and chop them up. Drizzle and sprinkle the other ingredients on top and toss it. Eat it. If you’re not lazy, take out the yolks and mash it with everything else, to taste. Stuff it back inside the albuminoid (while we often call it the albumin, it technically contains albumin, making it an albuminoid). While I recommend putting the seeds inside the yolk mash, you could sprinkle more sesame seeds on top for garnish.

I’ve got a super special awesome Mexican Black Bean Soup I’m making right now. I’ll post the recipe tomorrow as well as some homemade flavored instant oatmeal to bring to work in case you get tired of all the shit that Quaker or the grocery store’s brand put in their packaged ones.

But for now, it’s time to go climb trees in Nashville. Ta-ta.

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October 10, 2011

Curried Rice Salad

by cillefish

Main-course salad with plenty of flavor and fiber. Make sure to let it sit for at least an hour before serving; also excellent the day after. Recipe adapted from the one in Simple Vegetarian Pleasures by Jeanne Lemlin (LOVE this book!) — starred items are my additions. Make the rice a day ahead and undercook slightly.

Curried Rice Salad with Apples and “Smoky” Tofu

For the Tofu (optional)*:

  • 1/2 package tofu, squeezed, drained, and cubed evenly into cubes 1/2″ to 1″
  • 1/3 c olive oil
  • 1 Tsbp toasted sesame oil
  • 1/2 tsp liquid smoke / hickory smoke flavor
  • 1 Tbsp soy sauce

For the Salad:

  • 2 1/2 – 3c cold cooked long-grain brown rice (made from 1 cup rice boiled in 2 cups water; OR use 1 2-cup package pre-cooked microwave-pouch brown rice
  • 1 red-skinned apple (fuji, pink lady, jazz; or gala, red delicious), cut into 1/2″ dice
  • 1/3 c chopped dry roasted peanuts
  • 1 c thawed frozen peas
  • 3 scallions, thinly sliced (or 1 shallot or 1/4 small yellow onion), minced superfine
  • 1/2 jar (about 3 oz) roasted red peppers, chopped finely*
  • 1 sm. or med. Roma tomato, chopped small*
  • 10 snow peas cut into thin strips the short way using kitchen scissors
  • 1/2 to 1 full cup crumbled feta cheese*

The Dressing

  • 3 tablespoons fresh lemon juice
  • 2 teaspoons fresh ginger root (peeled & minced)
  • 2 garlic cloves, minced
  • 2 teaspoons curry powder
  • 1/4 teaspoon salt
  • Generous season freshly ground pepper
  • 1/4 cup olive oil

(For stronger dressing, use instead: 4 Tbsp lemon, 2 1/2 – 3 tsp ginger root, 3 garlic cloves, 3 tsp curry powder, 1/4 tsp salt, 1/4 to 1/2 tsp cayenne pepper, 1/3c olive oil.

1. For tofu, if using: combine liquid ingredients for tofu in a small bowl and whisk vigorously. Add in tofu cubes, swish around, and let sit 5-30 minutes. Meanwhile, chop other ingredients and heat very-nonstick skillet over medium. Add tofu and remaining liquid ingredients for tofu and brown on each side (turn every few minutes). Set aside.
2. Combine the rice, raisins, apple, peanuts, peas, scallions and snow peas in a large bowl and toss well.
3. Combine all the dressing ingredients in a jar with a tight-fitting lid and shake vigorously. Pour the dressing on the salad and toss to coat well. Add tofu.
4. Chill at least 1 hour or up to 8 hours; bring to room temperature before serving.

December 2, 2010

Top 10 Best Tofu Marinades

by cillefish

Marinaded, pan-seared tofu with kale and cheese-topped bread
Marinades easily, simply, & brilliantly get tofu to “pop” with flavor. If you get the marinade going ahead of time, they’re also fast.

Squeeze or drain the tofu very well beforehand, slice it (see below), put in a watertight lunch container with the marinade ingredients, and refrigerate for 1/2 hour or more (1 hour is better), shaking or turning upside-down every 15-30 min (you can even open the container up and rearrange things to help ensure maximum absorption).

To pan-sear: Cut tofu into 3/4-inch cubes and marinade. Once marinaded, arrange, sans oil, in your favorite super-nonstick, tofu-friendly pan and sear each side until firm and crunchy (should be the color of medium to well-done toast, but not burnt).

To bake: Preheat oven to 400° F. Cut tofu into 1/2 slices, then slice crosswise into strips 1/4 to 3/8 inches wide and 2 to 3 inches long. Prick on both sides with a fork, marinade, then place in a nonstick or lightly-oiled baking sheet, reserving any unabsorbed marinade if serving tofu on its own. Cover sheet with parchment paper or foil and bake 30-45+ minutes (depending on how dry you want it), turning ever 15 min or so. If serving tofu on its own, after baking, add back the reserved liquid and test seasoning to add more sauce or herbs as necessary.

The Recipes:

Bonus Tips:

  • Timing: I like to put together the marinade before going out on a run or hike; after I’ve cleaned up, the tofu is ready to cook for an easy dinner, along with rice (or pasta) and a salad.
  • Tofu: I like Trader Joe’s firm tofu because it’s in 2 containers for easy halving and is more amicable to getting the juice REALLY pressed out of it. For Azumaya tofu I cut out the top label along the inner edge of the tofu container, then use the plastic to press the tofu down while I squeeze from the sides. Instead of squeezing, the tofu-wary &/or faint of heart can just slice the tofu and put it between two plates, bottom plate tilted to drain, with some books on top (takes longer, though).
  • Meat Eaters: Most of these are equally superb with tofu or chicken, but if you’re going with real meat, cut the soy sauce down by half, add another tablespoon of oil, and marinade overnight or up to 3 days, depending on how juicy and tender you want the results to be. For longer-marinaded items slated for the barbecue, be careful not to cook at too high a heat, or the juicy middles will stay undercooked while the outsides burn. Easy solution: halve breasts lengthwise-flatwise before marinading. Obviously, always discard marinade used for meat; never use it for anything afterward. If you need additional marinade, make a separate batch that won’t touch the raw stuff.

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