hungry desi » Noodles

Post-Thanksgiving Quick “Recipe”: Mac ‘n Cheese with Chili

nithya — Thu, 26 Nov 2009 21:45:41 +0000

I’ve been keeping Mac ‘n Cheese with Chili a secret from you for some time. Mainly because it’s so so simple that I was embarrassed to share it with you. And it involves a box and a can. But I can’t in good conscience keep this combination of cheesy noodles, spicy soy protein and chewy, nutty kidney beans from you for any longer.

So why reveal this to you now you ask? Well, I figure that if you’re celebrating Thanksgiving today, you could probably use a post-Thanksgiving meal that’s quick, comforting and hearty. So here it is. ”Recipe” is far too grand a word for this two step Macaroni and Cheese with Chili.

Ready? Don’t laugh. Here it is:

First, make a box of macaroni and cheese according to the instructions on the box. Second, mix in a can of Amy’s Organic Spicy Vegetarian Chili. That’s it. Seriously. Enjoy hot!

Rajat was a little skeptical the first time I made this for dinner, but it’s become such a favorite that I’m sure he thinks it was his idea. It’s also his “speciality” now. I’m pretty positive that our very-soon-to-be-born baby will be eating this for dinner when Rajat’s on cooking duty. But as long as I get a bowl too, I won’t be complaining.

Happy post-Thanksgiving!

I’m sending this over to the 17th My Legume Love Affair hosted by When My Soup Came Alive and started by Susan of the The Well Seasoned Cook.

Tofu Medallions with Whole Wheat Spaghetti

nithya — Sat, 14 Nov 2009 16:50:34 +0000

For those of you who don’t like tofu, I want to make a case for it. If you are already sold on tofu, skip to paragraph 2 below. Saying that tofu has no flavor is like saying an uncooked chicken breast tastes gross. I’ve never had one, but I’m assuming you have to season and cook a piece of chicken for it to taste good. Tofu is no different. It picks up the flavor of just about anything you mix it with or coat it with and the texture is suitable for pan frying, deep frying, steaming, sauteing and so on and on. I use it a lot in our dinners because sometimes just a bowl of pasta or just stir fried veggies isn’t enough. I need a little extra oomph to chew on, to fill my belly up, to get a protein fix. You can use it like you would use ground beef in chili. You can substitute it for paneer, Indian farmer’s cheese, or potatoes for a healthier alternative. You can crumble it up and substitute it for scrambled eggs. The possibilities are quite endless.

These tofu medallions are a mix of crumbled, chunky tofu and pureed creamy tofu, peppery arugula, bread crumbs, garlic, Italian seasoning and nutty garlic rounded off with a sprinkle of red pepper for a little kick. I love nothing more than slurping up a big bowl of saucy spaghetti. But adding a few tofu medallions on top gives a nice crunchy/chewy addition that’s light on the waistline and provides you with some needed protein.

Tofu Medallions
~8 Medallions~

Inspired by Robin Bellinger’s Sesame Scallion Tofu Patties

A teaspoon of lemon zest, chopped parsley, diced green chilis, sesame seeds or a sprinkle of parmesan cheese would be great additions to these tofu medallions. Avoid anything that will let off liquid, like chopped tomatoes (unless maybe if you deseed them), because it might create problems when you pan fry the medallions. Medallions would also be great over a salad or rice.

1 block of extra firm tofu
2 cloves garlic, diced
A handful of baby arugula
One fourth a cup of breadcrumbs* or panko crumbs
Sprinkle of Italian seasoning
Sprinkle of salt
Sprinkle of red chili flakes

1. Squeeze the block of tofu to remove excess water. See below for tips on doing this.

2. Take three fourths of the block and crumble it in a mixing bowl with your hands. Add the baby arugula, breadcrumbs, Italian seasoning, salt and chili flakes.

3. Saute the garlic until translucent then add to the mixing bowl.

4. Puree the remaining one fourth of the tofu in a food processor until creamy. Add it to the mixing bowl with the other ingredients and use your hands to mix the ingredients together.

5. Taste a little pinch and adjust as needed for salt and spice. Allow to rest for about 5 minutes if you have time.

6. Scoop up enough of the mixture to fit into the palm of your hand and shape it into a ball then pat into a flat patty about one fourth an inch thick. Place on a flat, dry surface and repeat until all of the mixture is used.

7. Heat a flat, wide skillet on medium heat and coat the pan with olive oil. Place the medallions into the pan (don’t crowd the pan) and cook on each side for about 4-5 minutes until golden. GENTLY flip with a wide spatula (using a fork with your other hand makes it easier) and cook the other side.

*An easy way to make plain breadcrumbs at home is to take a slice of bread and bake it on low heat (around 250 degrees) until crunchy. Break the slice into small pieces and then food process until crumbled.

Removing water from tofu: If you don’t remove the excess water from tofu, you can end up with really bland, watery tofu. There are a few different methods that I use to drain the water depending on how much time I have:

1 – The Long Method: Place the block of tofu on a plate with another plate on top it and a heavy-ish object (like a sugar bowl). Don’t weigh it down too much because you don’t the tofu to crumble. Leave it to drain and periodically dump the water. After about 30 minutes or so, place the tofu between two paper towels and gently squeeze out any remaining water.

2 – The Quick Method: Wrap the block of tofu in two paper towels. Holding it over the sink, gently squeeze with both hands until all of the water comes out.

Late Night Meals: Sesame-Garlic Soba Noodles

nithya — Sun, 01 Nov 2009 21:13:03 +0000

We had a two and a half hour dinner last night. I came home hungry. Maybe it was baby. Maybe dinner was so long that I got full then hungry again before it finished. Maybe the Thai restaurant we picked, which is usually so good, was off it’s game (Halloween??). Take your pick but I think it was likely a little of each. Either way, it was midnight and I wanted something savory, spicy and garlicky. And quick.

I scoured the pantry for something that could check all of the required boxes. What do you make to satisfy late night cravings?

I bookmarked this recipe from The Kitchn earlier that day for Sesame-Garlic Soba Noodles with Fried Egg. I’ve raved to you before here, here, and here about my love for the thick, chewy texture of buckwheat soba noodles so I’ll spare you. In case I haven’t mentioned though, they are a great late night or busy evening meal because they cook in 4-5 minutes. Tossed with a scrambled egg, sweet peas, garlic and chili flakes and crunchy sesame seeds, this 10 minute meal was just what I needed to satiate my late night hunger.

Sesame -Garlic Soba Noodles
~1 serving~
Adapted from The Kitchn

This recipe can be varied depending on what you have in your refrigerator. It’s not a really recipe that’s meant to be followed to a tee but rather meant to inspire you depending on what you have on hand. If you have time and the ingredients, cubed fried tofu, sauteed onions, mushrooms or sweet corn would be great additions. Even without any of those things, we found this to be a quick, spicy and savory meal.

1 fistful soba noodles
3 cloves garlic
Sprinkle of red pepper chili flakes
1 teaspoon sesesame seeds
1 egg
1/2 cup frozen peas, microwaved for 2-3 minutes
1 tablespoon soy sauce
Siracha hot sauce
Salt

In a small saucepan, bring water to boil then cook the soba noodles according to the package. Drain and transfer to a bowl. In the same saucepan, on medium heat, heat about a tablespoon of oil. Add the garlic and chili flakes and cook for about 3-4 minutes until the garlic is tender and fragrant, stirring frequently. Add the sesame seeds and cook for another minute or so. Reduce the heat to medium low and crack the egg into the pan. Scramble quickly with a wooden spoon and cook for a minute or so until the egg is well done. Add the peas and cook for another minute. Remove from heat and mix in the soy sauce and siracha. Toss the soba noodles back in and season with salt. Eat hot.

Here are a few other soba noodle recipes to enjoy:

Soba Noodles and Tofu in Cilantro-Tamarind Sauce

Saucy Soba Noodle Stir Fry

Soupy Soba Noodles