Noodles and Vegetables with Sesame Dipping Sauce

Warm up on a chilly evening with a nourishing noodle dish that’s loaded with steamed vegetables. Feel free to substitute any veggies you have on hand in place of one or all that are used in this recipe. To have enough to make Fast Pho the next day, reserve half of the prepared ingredients (6 cups vegetables, 2 cups noodles, 3/4 cup cubed tofu, and 3/8 cup Sesame Dipping Sauce).

ingredient list

Serves 6

Sesame Dipping Sauce

• 1/4 cup low-sodium tamari
• 2 Tbs. lime juice
• 2 Tbs. minced fresh ginger
• 2 Tbs. rice vinegar
• 4 cloves garlic
• 1 Tbs. agave nectar
• 1 Tbs. hot chile sauce, such as sambal oelek
• 1 Tbs. toasted sesame oil

Noodles and Vegetables

• 4 baby bok choy, quartered lengthwise
• 4 large carrots, peeled, thinly sliced on sharp diagonal
• 8 oz. snow peas, trimmed
• 1 14-oz. pkg. firm tofu, drained, patted dry, and cut into 2- x 1/2-inch pieces
• 8 oz. thin rice noodles (rice vermicelli)
• 3 green onions, thinly sliced
• 1 1/2 tsp. toasted sesame seeds

Directions

1. To make Sesame Dipping Sauce: Blend all ingredients in blender until smooth. Set aside.

2. To make Noodles and Vegetables: Set steamer rack in large skillet, and add 1 cup water to bottom of skillet. Bring water to boil over high heat. Arrange bok choy on rack, reduce heat to medium-low, cover, and steam bok choy 1 minute. Add carrots, snow peas, and tofu to rack, and steam 2 minutes more.

3. Meanwhile, bring large pot of water to a boil. Cook rice noodles in boiling water 3 minutes. Remove noodles from cooking water with fork or tongs (this helps prevent them from sticking together), and divide among 6 bowls. Divide vegetables and tofu among bowls, arranging around noodles. Sprinkle with green onions and sesame seeds. Divide Sesame Dipping Sauce among bowls (2 Tbs. per serving), and serve with noodles. Dip vegetables, tofu, and noodles into sauce while eating.

Apple-Chard Quiche

Pairing cheese with apples becomes a gastronomic pleasure, and adding ruby chard simply embellishes the combination and amplifies the texture of this homey quiche.

ingredient list

SERVES 6

• 1 Tbs. olive oil
• 1 Tbs. unsalted butter
• 1 large Vidalia or other onion, thinly sliced
• 1 cup (4 oz.) shredded ruby Swiss chard
• 1 cup (about 2 oz.) thinly sliced mushrooms
• Salt and freshly ground black pepper to taste
• 1/2 cup chopped apple
• 2 Tbs. all-purpose flour
• 1/2 tsp. ground nutmeg
• 2 large eggs
• 1 cup shredded Jarlsberg cheese
• 1/2 cup skim milk
• 1 9-inch deep-dish pie crust, unbaked

Directions

1. Preheat oven to 375°F.
2. Heat oil and butter in large skillet over medium heat. Reduce heat to medium-low, and sauté onions until caramelized, about 15 minutes.
3. Add Swiss chard, mushrooms, salt and pepper. Increase heat to medium, and cook, stirring often, until mushrooms and chard are soft, about 7 minutes.
4. Combine apples, flour and nutmeg in mixing bowl, and toss to coat apples. Combine eggs, cheese and milk in separate bowl, and beat until ingredients are well blended. Fold in apple mixture.
5. Spoon chard mixture into pie crust. Pour egg-cheese-apple mixture over top.
6. Bake 35 to 45 minutes, or until cheese mixture is set and top is browned. Cool slightly before slicing, and serve.
Wine Suggestions
This slightly sweet, slightly savory quiche makes a nice addition to a brunch buffet, in which case break out the Champagne. Try Domaine Trouillard Non-Vintage Brut.

Turkish Eggplant Pie

This delicate vegetable pie is seasoned with spices you’d find in a Turkish bazaar.

ingredient list

Serves 8

• 2 eggplants (1 lb.), pierced with fork
• 2 Tbs. olive oil
• 1 medium red onion, chopped (11/2 cups)
• 1 yellow bell pepper, chopped (1 cup)
• 1 Tbs. dried mint
• 2 1/2 tsp. anise seeds
• 2 tsp. ground cumin
• 1 tsp. smoked paprika
• 1/2 tsp. red pepper flakes
• 1 1/2 lb. Roma tomatoes, chopped, plus 2 sliced tomatoes for garnish
• 2 Tbs. tomato paste
• 3 cloves garlic, minced (1 Tbs.)
• 12 sheets phyllo, thawed
• 1/3 cup whole-wheat breadcrumbs, plus more for topping, optional
• 12 pitted black and/or green olives, halved

Directions

1. Preheat oven to 375°F. Coat 10-inch fluted-edge tart pan with cooking spray.

2. Roast eggplants on baking sheet 50 minutes, or until tender. Cool. Scoop flesh into food processor; purée until smooth.

3. Heat oil in skillet over medium heat. Add onion, bell pepper, mint, anise, cumin, paprika, and pepper flakes; sauté 8 minutes. Add chopped tomatoes and tomato paste; simmer 10 minutes. Stir in eggplant and garlic; cook 10 minutes.

4. Press 1 phyllo sheet into prepared tart pan. Spray with cooking spray, and sprinkle with breadcrumbs. Repeat layering with remaining phyllo and breadcrumbs. Roll over edges, and coat with cooking spray.

5. Spoon eggplant mixture into crust. Arrange tomato slices and olives over top, and sprinkle with breadcrumbs (if using). Bake 1 hour, or until phyllo is golden. Cool 10 minutes before serving.

Butternut Stew with Tofu, Corn and Pine Nuts

This stew may be served alone in a bowl like chili often is, or you may serve it on a plate with brown rice and black beans. If you like the flavors of the Southwest, add canned green chiles, hot chili powder or chipotle sauce to suit your taste.

ingredient list

SERVES 8

• 4 cups frozen Silver Queen or other sweet corn kernels, thawed
• 4 cups peeled and diced butternut squash
• 2 cloves garlic, minced
• 1 tsp. salt
• 1/2 tsp. white pepper
• 4 cups water
• 2 Tbs. chicken-flavored broth powder
• 4 Tbs. olive oil
• 1 lb. firm tofu, diced
• 1/4 cup all-purpose flour
• 1/2 cup pine nuts
• 2 scallions, minced, for garnish

Directions

1. Place corn in blender or food processor, and purée until coarse. Transfer corn to heavy saucepan, and add squash, garlic, salt, pepper, water and broth powder. Bring to a boil over medium heat, and cook until squash is tender.
2. Meanwhile, heat large skillet over medium heat, and add oil. Toss diced tofu in flour, and sauté until browned on all sides. Add pine nuts, and sauté 1 minute more. When squash is tender, add tofu and pine nuts, stir and continue cooking 5 minutes. Remove from heat, garnish with scallions and serve.