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Quiche me like you mean it

After two weeks of traveling, I’m finding it nice to be home. And one of the surest signs that we’ve been on the road too much (and that I’m officially grown up) is that I got burnt out on fast food. Yes, I was craving salad and vegetables.

Of course, I do not need to be nudged too hard but the need for healthier fare hit like a craving. So, I was glad I had saved this quiche recipe for a post-travels dinner.

Sheet pan quiche ingredients.

It isn’t all healthy, what with an all-butter crust, cream cheese, and more cheese. But it was topped with my comfort food veggies, marinated artichokes and asparagus. And eggs, well, I think the jury is still out on whether they’re healthy or not. For the sake of this post, let’s say they’re a good source of protein.

Plus, I was happy to have another reason to make a pie crust in this year of sheet pan recipes.

The recipe was adapted from food blogging fave Smitten Kitchen. But I chose my favorite vegetables over spinach (which is a fine green!) and had to tweak to fit my size sheet pan (roughly 11×15 inch). All worked out perfectly and I found a relatively simple recipe I am sure I’ll be returning to again and again.

Look at those beautiful vegetables and that perfect crust.

Here’s what I did:

Ingredients

For crust:

  • 2 sticks butter
  • Scant 2 c. all-purpose flour, plus more for rolling the dough
  • 3 oz. ice water (I used a handy shot glass and shaker, don’t judge)
  • Salt, if desired

Or, feel free to roughly double your favorite pie crust.

For quiche filling:

  • 1 brick (8 oz.) cream cheese, softened
  • 1 c. half and half
  • 7 large eggs
  • 1 bunch scallions, thinly sliced white and light green parts
  • About ¾ bunch asparagus, ends removed and cut into about 1 ½ inch pieces
  • 1 (about 6 oz.) jar of marinated artichokes, drained
  • 1 c. grated sharp cheddar cheese
  • ½ c. grated Parmesan cheese
  • Salt and pepper, to taste
  • Oil, for coating

Directions

Prepare crust. Use a food processor, pastry blender, or hands to mix together the butter and flour until well blended. Add water slowly until dough forms. Pat into a disk, wrap in plastic, and refrigerate for about an hour. When ready, roll out the dough on a lightly floured surface to about ¼ inch thick and slightly larger than the size of your sheet pan. Carefully place the dough in the sheet pan and trim the edges as necessary. Freeze for about 20 minutes.

Heat the oven to 425 degrees. Then, when ready, pierce the cold dough throughout with a fork. Cover dough with a lightly oiled piece of aluminum foil. Add weights. (I forgot this step and all turned out fine.) Bake for about 20 minutes until partially done, and then remove foil (and any pie weights) and bake for another 3 to 5 minutes to lightly golden the crust.

Meanwhile, make the filling. I was lazy here and used my stand mixer, but do what works for you. Beat the cream cheese in a large bowl. Carefully add the half and half. Whisk in eggs one at a time, until combined. Stir in the scallions, cheeses, and salt and pepper.

Once crust is ready, pour on the egg mixture. Do not overtop the crust (this amount of egg mixture worked perfect for my sheet pan, but amounts and sheet pans vary). If you have extra, consider you’ve got breakfast in the morning.

Top egg mixture with asparagus pieces and quartered artichoke hearts.

Reduce oven temperature to 350 degrees, and bake the quiche until the crust is fully golden and the eggy filling is set, about 25 to 30 minutes. Cool for at least 10 minutes or until warmed to desired temperature, and enjoy!

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Energizing eggplant Parm

I know at one point I had a recipe for chicken Parmesan. It’s how I learned to cook it, as it wasn’t a traditional family recipe I learned by osmosis. But anymore, I just wing it.

The recipe is easy enough to mostly remember, and I like it and its partner in crime, eggplant Parmesan, enough that I make it fairly regularly. So, somewhere along the way, I just stopped consulting whatever recipe it was I used, and it always turns out fine.

*All* of the ingredients for eggplant Parmesan.

Well, OK, I actually usually forget one ingredient, but it’s the ones that are served with the dish, i.e., pasta or pasta sauce. And, OK, one special time where I forgot mozzarella.

But a quick trip to the grocery store later and I’m back on track.

This time was no exception. I, of course, forgot pasta sauce, but it otherwise worked out well.

I was a little nervous because I usually saute the eggplant (or the chicken) before a short time in the oven to melt the cheese. This time, though, it was all sheet pan.

My experience in — holy cow! — more than six months of working with sheet pans, however, prepared me quite well for the endeavor. While it took a long time, it was more or less the amount of time I expected. And, yeah, it was pretty great.

Tastes great any way you slice it, and any way you serve it. Generally, pretty great.

Here’s what I did:

Ingredients

  • 1 large eggplant, sliced about ¼-inch thick
  • 1 c. whole wheat bread crumbs
  • ½ c. Parmesan cheese, shredded
  • 1 T. dried basil
  • 1 T. dried oregano
  • 1 t. onion powder
  • 1 t. garlic powder
  • Salt and pepper, to taste
  • 2 eggs, beaten
  • Olive oil, preferably the spray kind
  • 1 c. mozzarella, shredded
  • Pasta sauce, such as marinara, to taste
  • Pasta or bread, for serving

Directions

Heat the oven to 400 degrees. Line a large rimmed baking sheet with parchment paper and spray or coat lightly with oil.

On a large plate, mix together the bread crumbs, Parmesan cheese, herbs, and spices, and salt and pepper. Add a little water to the beaten eggs, and stir to combine in a small bowl. Set up a workstation so you can easily go from dipping the eggplant in the beaten eggs to coating them with the bread crumb mixture. Then, individually dip the eggplant slices in the egg mixture, and then coat in the bread crumb mixture before placing on the sheet pan. Repeat until you’ve used up all the eggplant.

Spray or coat with more oil.

Bake for about 45 minutes, turning halfway through, until the eggplant is fully cooked through and the bread crumbs have browned. Add the sauce (we used about ½ a 24 oz container), and then top with the mozzarella. Bake for another 15 minutes until the mozzarella is melted and the sauce is warm.

Serve with pasta and some additional sauce, or serve on hoagie buns for a warm sandwich, and enjoy!

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Fun with falafel

I can’t tell you the first time I had falafel but I know that it was love at first taste. And the love affair has been ongoing ever since.

I like any kind too. There’s not a boxed falafel I haven’t enjoyed, and I will go out of my way to get it in stores. Literally. Almost any time I’m in Iowa City, I’ll make a stop at Oasis. Heck, one time I made my family go to Canada (from Montana) to get a falafel dog (and hot dogs, which I also love).

Baked falafel ingredients.

So, it’s not a surprise that when I found a homemade recipe for it years ago, I had to try it. And once again, I’ve been making it ever since.

My tastes have evolved over the years, so it’s probably just my current palate that makes me say this, but I think this time is the best I’ve made it.

It comes from a snarky vegan cookbook that I’ve only made a handful of recipes from and mostly ignored the annoying pleas for using coconut oil, and I’m sure I’ve made other things where I straight up just added real cheese. Not to snark on vegans but, man, cool it sometimes.

So, suffice to say, I’ve amended the original (though mine is still vegan. Until I top it with tzatziki.).

Since I don’t have a good food processor, I used my very wonderful Ninja blender. That made it a little hard to bring the mixture together so I added a little water, and this made the mix look a little like cookies when I finally baked them. But don’t let that fool you, they were still amazing and perfect, and I honestly recommend making them with a few splashes of water even if you have a food processor so they turn out this delightful.

While they’re not as simple as pouring from a box, they are baked instead of fried and still pretty frickin’ easy, and did I mention, amazing?!

These aren’t cookies, but they are savory treats that won’t make you falafel. 😉

Here’s what I did:

Ingredients

  • 1 (15 oz.) can garbanzo beans/chickpeas, drained and rinsed
  • ½ onion, chopped
  • 2 T. panko crumbs
  • 2 T. whole wheat flour
  • Chopped parsley, to taste (it calls for 2 T. but I like more)
  • 4 cloves garlic
  • 1 t. ground cumin, or to taste
  • 1 t. ground coriander, or to taste
  • Salt and pepper, to taste
  • Olive oil, preferably spray

Directions

Heat oven to 350 degrees.

Line a rimmed baking sheet with parchment paper and spray or lightly coat with oil.

In a food processor or blender, combine the garbanzo beans, onion, panko, flour, parsley, garlic, spices, and a splash of water and blend. Pulse until smooth, adding tablespoons of water as necessary. Once mixed, flatten into about a dozen rounds and place on the lined sheet pan. Spray or brush lightly with more oil.

Bake for about 45 minutes, turning halfway through, and enjoy with tzatziki and pita!

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Serendipitous simple spinach swirls

I was not expecting to make this week’s dish, but I just happened to have all but one of the ingredients on hand. So, one Sunday morning before a get-together with friends, I whipped together spanakopita-like spinach swirls.

Spinach swirls ingredients.

And they’re a real Frankenstein’s monster of my previous sheet pan recipes.

I had left over one sheet of puff pastry from the sausage “sandwich” I made earlier this year. I had bought a gigantic block of feta for the chicken meatballs, because it called for the brine too, and had quite a bit leftover. I had the basic idea of what it’d take to make it work from when I actually did make spanakopita. We even just happened to have dill around for some reason, and everything but spinach is a regular pantry item. So, I sought spinach.

While I made this frantically, because as usual I was running late for said get-together, it was super simple and comes together quick. Mine didn’t look as pretty as a similar-ish recipe on the back of the puff pastry box but still tasty.

My only issue is I took the back-of-the-box advice to brush on an egg wash on the dough before baking, which was fine, but it made the swirls stick to the pan, so I wish I had used parchment paper for easy cleanup. Oh, and I probably should’ve strained the spinach a bit. Other than that, simple and delicious.

So simple and so delicious.

Here’s what I did:

Ingredients

  • 1 (10 oz.) package frozen chopped spinach, thawed
  • 1 sheet puff pastry
  • ~1 c. crumbled feta (I’d bet a 4 oz. container of crumbled feta would be a fine amount)
  • ½ c. Parmesan, shredded
  • 2 eggs, divided
  • 2-4 cloves garlic, to taste
  • Salt and pepper, to taste
  • Dill, to taste
  • Flour, for rolling pastry dough

Directions

Heat oven to 325 degrees. Line a large rimmed sheet pan with parchment paper.

Squeeze out water from handfuls of spinach and place in a large bowl. Add feta, Parmesan, garlic, 1 egg, salt, pepper, and dill to the spinach, and stir well to combine.

Place a small handful of flour on a clean surface, and unroll the puff pastry sheet. Sprinkle with more flour, and then roll out to about 12 inches by 10 inches or so.

Place the spinach mix along the long side of the puff pastry. Roll up like a jelly roll. Cut into about 12 slices.

Place face up on the lined sheet pan.

Mix together the remaining egg with about 1 T. of water. Stir the egg wash on the edges of the puff pastry to coat.

Bake for 12 to 15 minutes until the puff pastry is golden brown, and enjoy!

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Sweet simple sumptuous scones

A week late but I found the perfect “I don’t have time for this” sheet pan recipe.

The good news is it’s been another hectic week that meant I also didn’t have a lot of time to make something this week either; the bad news is, well, it’s been another hectic week. Please someone older than me tell me that life gets less stressful eventually.

Since I’m doubtful that someone will reach out to me, I’ll take solace in the fact that simple sumptuous scones exist and help make life worth living.

Lavender scone ingredients.

Lavender and lemon combine to make the perfect airy, floral, summery breakfast.

And as I might have mentioned, they’re fairly simple.

I’m not super picky when it comes to scones, and one of my favorites is Betty Crocker’s, but these had a nice fluffy texture that made it almost cake-like, while not really having more sugar than any other scone. They were a delight, and I’m absolutely sure I’ll make them again. I might even try to change it up and use different flavors, like my favorite raspberry and white chocolate chip.

Three quick notes:

  • The recipe calls for 2 sheet pans. I almost didn’t but decided to trust the recipe, especially since it’s from the the typically trustworthy Epicurious, and I’m glad I did. The scones don’t look so big but they expand, so use 2 sheet pans or bake in batches.
  • It also suggests serving with store-bought lemon curd. While lemon curd is a treat and does go well with the scones, lavender is such a subtle flavor that the lemon tends to overpower it, especially when lemon zest is already in the scones. So, use with that warning or feel free to pass if you love lavender.
  • Lavender made sound hard to come by, but my favorite spice shop Allspice in Des Moines has lavender flowers, and they ship if you can’t get to Iowa’s capital. And, if you don’t want to include them, I’m sure they’d be OK without it, if less exciting.
So delicious they help make bad days better.

Did I mention these were simple and amazing? OK, here’s what I did:

Ingredients

  • 3 c. all-purpose flour, plus more for light kneading
  • ¾ c. granulated sugar
  • 1 T. baking powder
  • 2 t. dried lavender buds (recipe called for 1 t., but like I said, subtle; I also sprinkled just a few on top of each scone for plating purposes and for a bit more taste, but you do you)
  • 1 t. salt
  • ½ t. baking soda
  • 1 ½ sticks butter (preferably unsalted), cut into ¼-inch cubes
  • 1 c. buttermilk, plus more for brushing (2-4 T.)
  • Zest from one lemon
  • 1 t. vanilla extract
  • 2 T. demerara sugar, or granulated sugar, for topping
  • Lemon curd, optional and to taste

Directions

Heat oven to 425 degrees, and arrange racks on upper and lower thirds of oven. Line 2 sheet pans with parchment paper.

In a large bowl, mix together the 3 c. flour, granulated sugar, baking powder, lavender buds, salt, and baking soda. Cut in the butter, using two knives, your fingers, or a pastry blender. Stir in the lemon zest.

Make a well in the dried ingredients and add the buttermilk and vanilla.

Stir slowly to mix. I found a fork worked really well.

Once a shaggy dough forms, turn out onto a floured surface and lightly knead until the dough forms together.

Use your hands to pat into an about 10-inch by 6-inch rectangle. Cut the rectangle in half lengthwise, and then cut each square into four squares. Cut each square into two triangles, so you have 16 triangles of dough.

Divide the triangles between the prepared baking sheets. Brush with the buttermilk and then sprinkle with the additional sugar.

Bake until scones are golden, about 13 to 15 minutes. Enjoy warm or at room temperature with lemon curd, if desired.

 

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Everything sucks about these everything bagel crackers

I’ve been wanting to make this week’s recipe for a few years now, ever since I spent a year making breads. Somehow these crackers never made the cut, but I’ve saved the link to the recipe for a time when I had the chance to make them.

Of course, I’ve had opportunities but when you like to make food as much as I do, the list of things you wish to make — while still making time for old favorites — is quite long.

But, still, these are everything bagel crackers. Everything bagels were my first and favorite bagel love.

Everything bagel crackers ingredients. If you dare to make them.

If I’m only getting a single bagel, it will be an everything bagel (with a plain shmear, if you’re wondering). If I’m getting a dozen, a quarter to half of them will be everything. Almost all of the remainder will be one of the toppings from an everything bagel — poppy seed, sesame seed, garlic, maybe onion. I might make an addition of an asiago.

Point is, it’s a little weird I haven’t made these crackers yet.

So, even though I didn’t have a lot of time this week, I love to make bread and I thought this was the perfect week to finally whip together this treat.

It didn’t go well from the start, which should have been a sign.

Most of it was my fault. I had to go get some ingredients so I got off to a late start; it went more slowly than I had anticipated; I misread the directions slightly so I got even more flustered; and it made more of a mess in our already messy kitchen than I had hoped.

But not all hope was lost. After all, these were topped with “everything.” It’d all work out.

And initial signs indicated it’d be OK. The first few that crisped at the edges got taken out a little early while the rest baked, and after slight cooling, they tasted pretty good.

Then, when I was putting them away, my spirits got totally crushed and I’ve vowed to get revenge on this recipe if it’s the last thing I do (OK, not really, I’m just feeling dramatic.).

The parchment paper lining, I thought, made for an easy way to wiggle the crackers into a Ziploc bag for safe storage.

But when I poured, all of the topping mix just came right off the crackers and sunk to the bottom of the bag.

The only thing that made them good sat in a layer so so so far away from the crackers. I could have saved the effort of brushing the crackers with oil and carefully sprinkling on the topping mix, and instead just dumped them on some plain wheat crackers.

A second batch was placed more carefully but it only salvaged a couple of poppy seeds. Plus, who wants to make crackers that have to stay right-side up for their toppings to stay on?

Ugh.

As for the crackers, they were merely OK. The salt stayed on, which meh. Mostly, I made it work by pouring the topping mix onto hummus and then scooping up everything hummus onto plain wheat crackers.

If you’re still brave enough to make this recipe after my rant, and not dissuaded, I do have two thoughts to make it work. First, mix the everything topping mixture *into* the cracker dough, or do most of it in the dough and sprinkle on some, and then *press* it into the dough with wax paper or more parchment paper. Second, just do it all on top, but *press* it into the dough.

Me, I’m just going to hit up an Einstein’s or make the mix and put it on something else.

They look pretty good, sure. But if you turn them upside down, that topping just slides right off.

Here’s what I did, mostly following a recipe from The Chew:

Ingredients

For the crackers

  • 2 c. all-purpose flour
  • 2 c. whole wheat flour
  • 2 t. sugar
  • 1 t. salt
  • 1 ¼ c. water
  • 5 ½ T. olive oil (plus more for brushing if you put the topping mix on top)

For the topping mix

  • 2 t. dried minced onion, or onion flakes
  • 2 t. dried minced garlic, or garlic flakes
  • 2 t. poppy seeds
  • 2 t. sesame seeds
  • 2 t. Kosher salt
  • 1 t. caraway seeds (optional)
  • 1 t. fennel seeds (optional)
  • 1 t. black sesame seeds (optional)

Directions

Heat oven to 375 degrees.

Line two large rimmed sheet pans with parchment paper.

In a large bowl, mix together the flours, sugar and salt. Stir in the oil and water. Mix together until well incorporated. (Add the topping mix here, if desired.) Turn out dough onto a lightly floured surface and knead to combine completely, without overworking the dough.

Divide the dough into three discs and cover two with plastic.

Roll one disc at a time to ⅛ inch thickness, and then cut into 2” pieces. (The recipe says to cut into triangles but TBH, I couldn’t figure out how to make discs make triangles of that size without a lot of effort. I thought at first cutting like a pizza but they were too big.)

Transfer the pieces to the parchment paper-lined sheet pan. (Here’s where I misread. The recipe has you do this in batches so you do one disc, bake, then the next disc. I missed that, but I’d rather get it done quicker by fitting it all on 2 sheet pans and baking at the same time.)

Repeat with the next two discs.

Just before baking, brush the triangles (or whatever) with oil and top with topping mix. PRESS into the dough.

Bake for 30 to 35 minutes until crispy.

Let cool completely, and try to enjoy!

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Getting back to my roots with a timely rhubarb pie

I had family in town this weekend, so I thought I’d kill two birds with one stone by making a killer rhubarb pie to impress my mom and stepdad and also something that’d fit for my year of sheet pans.

Luckily, I came across a rhubarb crostata (if you didn’t know, and I didn’t, it’s basically a free-form pie) recipe from Food and Wine a few weeks ago and ripped out the recipe to make it for their impending visit.

Rhubarb crostata (pie) ingredients.

It was the perfect time for a lot of reasons, but mostly because my stepdad loves rhubarb and, frankly, so do the rest of us.

While he’s been the most vocal, I learned from Mom this past weekend that she grew up eating the stalks (home-grown) like they were celery and dipping them into a bowl of sugar. And my stepdad loves another rhubarb pie recipe that my sweetie’s mom made him growing up. And, well, I’m not in the habit of making things I won’t enjoy myself as well.

But another reason it was great is because it was so easy.

Sure, like any pie, it took time, but it was small, bite-size bits of active time followed by plenty of down time to do things like go buy the wine or finally eat lunch after a day of cleaning. It was perfect for being impressive and fitting my schedule.

Oh, and it was amazing.

It probably won’t replace the rhubarb custard that was my sweetie’s childhood recipe, but it is quicker and comes with a creamy topping that makes it a reasonable substitute when we’re in a pinch.

So full of filling and flavor. Yummy.

Here’s what I did, sticking close to the recipe:

Ingredients

  • 2 c. all-purpose flour
  • 1 c. and 2 T. granulated sugar, divided
  • 1 t. salt, divided
  • 1 ½ sticks butter
  • ¼-½ c. ice water
  • 2 T. cornstarch
  • 2 lbs. fresh or frozen rhubarb, thawed, cut into ½-inch pieces, divided
  • 1 T. lemon juice
  • ¼ c. chopped candied ginger, chopped (I did a heaping cup because we like ginger too)
  • Zest from one orange
  • 1 egg, mixed with 1 T. water
  • 2 t. demerara sugar
  • 1 (8 oz.) container mascarpone
  • 2 T. heavy cream
  • 3 T. powdered sugar

Directions

Make the crust: Combine flour, 2 T. granulated sugar, and ¾ t. salt in a medium bowl. Cut butter into chunks and add into the flour mix using a pastry blender, two knives, or your fingers, until pea-size chunks form. Slowly add the ice water and stir until the mixture starts to come together. Pat into a disk, cover with plastic wrap, and let chill in the refrigerator for at least an hour.

Make the filling: Stir together the remaining 1 c. granulated sugar, the remaining salt, and cornstarch in a medium saucepan. Add in 2 c. of the rhubarb and the lemon juice, and cook over medium heat stirring frequently. Cook until the mixture has thickened and the rhubarb has broken down (it’ll look like a lumpy jam). The recipe says this takes about 12 minutes; I didn’t time it exactly but it felt like nothing was happening and then it was totally thick, so keep a good eye on it.

Meanwhile, place the remainder of the rhubarb into a large bowl. When the cooked rhubarb mixture is done, pour it over the raw rhubarb. Add the chopped ginger and orange zest, and stir until well combined.

Put together the pie: Unwrap the dough, and roll it out on a lightly floured surface to 13-14 inches. Transfer to a parchment-paper lined rimmed sheet pan, and cut into a 12-inch round, discarding scraps. Spoon the rhubarb mixture onto the dough, trying to leave about 2 ½ inches around the border; I did less and it was a really full but it worked. Pleat the edges as necessary and press down to secure.

Finish the pie: Brush the dough with the egg wash and then sprinkle with the demerara sugar.

Refrigerate, uncovered, for about 1 hour until the dough is firm. Meanwhile, heat the oven to 425 degrees.

Bake for 30 to 35 minutes. The recipe says to cool completely before serving but we liked it better the second day where we re-warmed it, so I’d say cool for an hour or 2 and then enjoy with whipped mascarpone!

Whip mascarpone for serving on top: While the pie cooks, or before serving, mix together the mascarpone cheese, the powdered sugar, and heavy cream. Use a hand blender or a whisk to blend for 1 to 2 minutes until fluffy. Serve on top of the warm pie and enjoy!

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The recipe that convinced me to cook with tofu

I discovered the joys of tofu as a college student trying Thai food for the very first time. But I could never really figure out how to cook the tofu so that it came out like the wonderful pad see-ew or Pad Thai I got at restaurants. If I’m honest, I still haven’t mastered it.

So, instead, I’ve found an alternative way to make tofu that tastes amazing, has a million uses, and yes, even works in noodle dishes. That’s right; it’s baked tofu.

Baked tofu ingredients.

The thing is frying tofu just right is very difficult, but baked tofu is about impossible to mess up.

Plus, it comes pre-flavored with the saltiness of soy sauce and the spiciness of sambal oelek. Oh, and there’s wine. And that, combined with time, is about all it takes to transform the flavorless, spongy soy protein into something that is good enough to eat by itself.

I couldn’t even tell you where I initially found the recipe, but I know the blog post similarly raved about the ease. And frankly, I think I added the sambal oelek. I just know that I make it often enough, and it’s easy enough that this is the first time I’ve written it down.

My favorite uses for it are for spring rolls, stir fry (but keep it separate, otherwise it absorbs the liquid), and simple vegetable wraps. But options are endless as long as you have the delightful base.

I used these little guys to make *both* spring rolls and stir fry this week. Yum!

Here’s what I did:

Ingredients

  • 1 (18 oz.) container tofu (extra firm is preferred but firm will work in a pinch)
  • ¼ c. soy sauce
  • ¼ c. white wine (or water, or cooking sherry)
  • 1 heaping T. sambal oelek (usually found in the Asian section, or Sriracha will work in a pinch)
  • 1 T. sesame oil (optional)
  • Canola oil

Directions

Open and drain the tofu. Then, press it to drain more of the liquid for at least an hour. I’ve worked out a system where I use the sheet pan as the catch for the excess liquid, then place an upside-down rounded plate on top of the sheet pan, put the tofu on the plate, and then use a heavy lid like for a Dutch oven or another plate with a weight on top to press the tofu. (This can also be done a day in advance, and store the drained tofu in a Tupperware.)

Once the tofu is strained, cut it into 15 to 20 long slices. Again, I use the overturned plate to do my cutting so I don’t dirty more dishes.

Heat the oven to 325.

Then, mix together the soy sauce, wine, sambal oelek and sesame oil, if using.

Rinse and dry the sheet pan, and then coat it with canola oil. Place the slices of tofu on the sheet pan in a single layer. Brush on about half of the soy sauce mixture, and let sit for 5 minutes so the tofu absorbs most of the flavorful liquid, Turn over the slices carefully, and brush the remaining sauce on the other side. Let it absorb into the tofu for another 5 minutes. It’s OK if not all the liquid absorbs.

I usually spray with a little more oil because I’m paranoid it’ll stick.

Bake the tofu for 15 minutes, take out of the oven, and *carefully* flip over the slices. Bake for another 15 to 20 minutes until nice and browned and the liquid absorbed. Let cool slightly, and enjoy!

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First time for everything

The cookbook we got for Christmas, British chef Jamie Oliver’s “5 Ingredients,” has some interesting ingredients and in the case of sheet pan-like recipes, an interesting choice of preparation dishes.

It’s kind of like that Eddie Izzard joke about the difference between American English and British English, only less funny. But it is fun to suss out the differences in British cuisine and American, and sometimes challenging.

Saffron rice ingredients. Thankfully, easy to find.

Mostly in the US it’s getting easier to find the ingredients (yay rogan josh curry!) or find substitutes (no double cream, no problem, just mix sour cream with cream). But I’ll admit I’ve been kind of stumped by his use of a “roasting tray.”

It seems quite a bit like a rimmed sheet pan, but as with this week’s recipe, it calls for cooking ingredients on the stove in the tray before baking. As far as I know my sheet pan shouldn’t be used the same and I wasn’t willing to risk ruining my main shtick to test it out.

Given this difference between British cooking and American cooking, I’m not sure it made a ton of sense to prepare this week’s meal on a sheet pan, but part of me just wanted to prove that it was possible to do it.

See, it was baked saffron rice, and I’ve never baked rice and wanted to see if it worked.

It maybe wasn’t practical but it did work and made a nice side dish for some lamb kofta. And because it wasn’t made like normal rice, it had a little more texture.

All in all, I think it was pretty worth it. And since it was only 5 ingredients (plus some pantry items), it was pretty easy. And tasty!

Baked rice, who’d have guessed?!

Here’s what I did:

Ingredients

  • 2 medium red onions, or 1 large
  • 2 pinches of saffron
  • 1 (5.3 oz.) container plain yogurt
  • 1 (2.8 oz.) tube of sun-dried tomato paste
  • 1 ⅓ to 1 ½ c. white basmati rice (it actually calls for 300 grams, and I have a scale so I measured 300 grams, but for those that don’t, the Internet gave me a cup equivalent)
  • 1 to 2 T. olive oil
  • 2 ½ c. boiling water (again, this is 600 milliliters, which should be on a measuring cup, but just in case, this is the conversion)
  • Salt and pepper, to taste

Directions

Heat oven to 400 degrees.

Chop the onions, and fry with olive oil in a large pan for about 4 minutes. Meanwhile, place half the saffron in the boiling water. In a small bowl, cover the remaining saffron with 1 T. boiling water, steep for a short while (he recommends 10 seconds, I did mine for minutes)  and then mix it with the yogurt. Set aside the yogurt mix.

Once the onions are ready, stir in the tomato paste, rice, salt and pepper, and then pour on the saffron water. Bring to a boil, and then transfer to a large rimmed sheet pan (about 15 inches by 12 inches). Bake rice in the oven for about 15 to 20 minutes, or until the rice has absorbed the water and fluffed up.

Spoon the yogurt mixture onto the rice, and enjoy!

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Thank god for a family of foodies

This year for Christmas we got a cooking utensil and a cookbook from my brother and his wife. They know us so well.

At first I wasn’t sure why a Jamie Oliver cookbook was the one my brother chose. But, of course, he is the type to read through a cookbook like a book, and therefore, understand cooking better. And this book is perfect for that.

It’s the British chef’s “5 Ingredients,” and as its name implies is cooking with just 5 ingredients (and OK, also 5 pantry items that you likely have lying around if you have this book, and full disclosure, we do). And because of that, it’s perfect for both its simplicity but also understanding how flavors interact and how to build from just 5 ingredients.

So far, we have only made a handful of things out of it, but every single one of them has been my new favorite dish.

This week’s recipe here is no exception.

It’s got 5 ingredients, plus two I added (one that’s optional and one that amends a hard-to-find item), and one pantry item (pepper, which I hope most people have in their pantry), and a bit of water. It took time only because it roasted potatoes, fennel and artichokes for a long time, and then had a cheesy cream sauce.

Vegetables covered in cream and oil, so you know it’s delicious

It’s pretty healthy, though I did add more of the unhealthy bits than Oliver’s original calls for. And other than the time, it takes just cutting potatoes and fennel for prep.

So, yeah, this is a good one. Here’s what I did to amend the original:

Ingredients

  • 2 lbs. yellow potatoes, quartered or eighthed depending on size (His recipe was in grams)
  • 2 bulbs fennel, sliced thinly, and including the clean stalks
  • 1 jar (14 oz) marinated artichoke hearts, quartered (including the oil!)
  • 1 sprig rosemary (optional)
  • 1 c. heavy cream (the recipe called for double cream, which I think is thicker so I mixed in sour cream too)
  • ½ c. sour cream
  • ⅔ c. grated Parmesan, divided
  • Pepper
  • 1 c. water

Directions

Heat the oven to 400 degrees. Spread the potatoes and fennel on a large, sided sheet pan (about 15 ½ x 12 inches). Add the quartered artichoke hearts and their oil. Season with rosemary and pepper. Pour over the water.

Cover the vegetable mix with olive oil and bake for 1 hour.

Meanwhile, in a small bowl, mix together the heavy cream, sour cream and ½ the Parmesan cheese. When the vegetables have baked for an hour, remove the foil and dot the vegetables with the cream mixture, and sprinkle on the remaining Parmesan cheese.

Bake uncovered for another 20 minutes until the cheese has browned. Let cool slightly and enjoy!