Spicy Thai Coconut Quinoa

I've stumbled across this recipe several times over the past few years and it's a shame it has taken me so long to finally make it. Though the flurries of snow we got this week might indicate differently, it is in fact spring, and spring cleaning at my house includes the fridge, freezer, and pantry. Fortunately for me, this recipe's list of ingredients happened to be perfectly suited to helping me clean out the fridge, and I'm quite glad that happy accident brought me to these fantastic results.

I'm typically making big batches of grains to portion and freeze for an as-yet-unknown use, so they usually just get cooked in water with a pinch of salt. It's recipes like this that remind me how much better grains are when they're cooked in a flavorful liquid. Don't get me wrong, I like quinoa just fine as it is, but when it soaks up flavorful stock and rich coconut milk, it becomes worlds better. Even better, making the quinoa extra-creamy and luxurious makes the fresh and crunchy vegetables, crispy tofu, and spicy peanut sauce pop even more in contrast. All of the elements blend beautifully together, while still retaining their own distinct flavor and texture, creating a meal that is harmonious, but far from monotonous.

Although I eat a primarily plant-based diet, I'm far from an herbivore, and I realize that tofu isn't for everyone. I don't eat it as a substitute for meat, but as a protein all its own, though chicken would make a fine alternative here if tofu isn't your thing.

This recipe might have helped to clean out the fridge, but it also gave back to freezer, portioned into several work week lunches after feeding me so well for dinner. Save the garnishes for when you reheat your meal, but this comes out of the freezer nearly as perfect as when it went in.

Spicy Thai Coconut Quinoa

adapted from CHOW 

serves 4 to 6, heartily, or 6 to 8 for smaller appetites

For the dressing:
1 2/3 cups fresh cilantro (from about 1/2 bunch), long, thick stems removed
3/4 cup roasted, unsalted peanuts
1/3 cup Sriracha hot sauce
2 tablespoons finely grated lime zest (from about 3 medium limes)
1/4 cup freshly squeezed lime juice (from about 3 medium limes)
1/4 cup toasted sesame oil
1 tablespoon packed dark brown sugar
2 medium garlic cloves
1 1/2 teaspoons kosher salt

For the quinoa:
2 cups quinoa, any color or variety
1 (14-ounce) can unsweetened coconut milk
1 1/3 cups vegetable stock or low-sodium vegetable broth
1 teaspoon kosher salt, plus more as needed
1 (14- to 16-ounce) package firm tofu
2 medium carrots (about 8 ounces)
1 medium broccoli head (about 1 pound)
4 medium scallions
2 tablespoons vegetable oil

Optional garnishes:
Coarsely chopped fresh cilantro
Coarsely chopped roasted, unsalted peanuts
Thinly sliced scallions

For the dressing:
Place all of the ingredients in a food processor fitted with a blade attachment. Process until smooth, scraping down the sides of the bowl as needed, about 1 minute; set aside. (Alternatively, use a high-quality store bought sauce. I like San-J Spicy Thai Peanut Sauce.)

For the quinoa:
1. Rinse the quinoa in a strainer under cold water until the water runs clear. Place in a large saucepan; add the coconut milk, vegetable broth, and measured salt; and stir to combine. Bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring occasionally, until the white outer casings on the quinoa have popped, revealing translucent little beads, about 15 to 20 minutes.

2. Meanwhile, line a large plate with several layers of paper towels. Drain the tofu, cut it into large dice, and place it in a single layer on the paper-towel-lined plate; set aside. Trim the carrots and cut them into 1/8-inch-thick rounds; set aside. Trim the stem of the broccoli to 1/2 inch and cut the head into 1-inch florets; set aside. Thinly slice the white and light green parts of the scallions; set aside.

3. When the quinoa is ready, remove it to a large serving bowl and set aside. Wash the saucepan, fill it with water, and season generously with salt. Cover with a tightfitting lid and bring to a boil over high heat.

4. Meanwhile, heat the oil in a large nonstick frying pan over medium-high heat until shimmering. Add the tofu and cook without stirring until the bottoms are golden brown, about 4 minutes. (While the tofu is cooking, line the plate you drained it on with fresh paper towels.) Flip and cook until the other sides are golden brown, about 3 to 4 minutes more. Using a slotted spoon, remove to the paper-towel-lined plate and season with salt; set aside.

5. Add the carrots to the boiling water and cook until crisp-tender, about 2 minutes. Using a slotted spoon, remove them to the bowl with the quinoa. Return the water to a boil, add the broccoli, and cook until crisp-tender, about 3 minutes. Drain in a colander and place in the bowl with the quinoa and carrots.

(Alternatively, add a bit more oil, if necessary, and stir-fry the carrots and broccoli in the pan that the tofu was just cooked in.)

6. Add the cooked tofu, dressing, and scallions to the bowl and stir to combine. Garnish with additional cilantro, peanuts, and scallions before serving.

Crunchy Vietnamese Cabbage Salad

Though too-often ignored, cabbage is a very versatile vegetable. You can slowly braise it until it's meltingly tender, stir-fry it to crisp-tender, or serve it raw and crunchy. The first part of my gigantic head of cabbage was dedicated to warm and comforting caramelized deliciousness, but my second foray is of a cool and refreshing variety. Cabbage slaws and salads themselves have almost the range of cabbage cookery in general, from rich and creamy to fresh and crisp, and my recipe being of the latter variety.

The bulk of the salad is composed of a typical cast of characters - cabbage, carrots, scallions, and cilantro - but the dressing is what truly makes it wonderful. A perfect balance of salty, sweet, savory, and spicy, it makes all of the fresh ingredients pop, accented by bits of rich and crunchy bits of peanuts in every bite. To complete the meal I topped with chicken for dinner and edamame for lunch, but I can see this happily coexisting with pork, shrimp, or tofu as well. With diest moving towards heartier cold-weather fare, this is a nice change of pace that doesn't leave you starving for additional sustenance or flavor.

Crunchy Vietnamese Cabbage Salad
adapted from the New York Times
serves 4

2 tablespoons soy sauce

2 teaspoons dark brown sugar

1 1/2 teaspoons Asian fish sauce

Zest and juice of 1 lime

1 jalapeño, mince, seeds and ribs removed to desired level of heat

2 garlic cloves, minced or pressed through a garlic press

4 tablespoons peanut or canola oil

6 cups shredded cabbage

1 large carrot, grated
1/2 cup thinly sliced scallions

1/2 cup coarsely chopped roasted, salted peanuts, plus more to serve

1/4 cup chopped cilantro, plus more to serve

1. To make vinaigrette, whisk together soy sauce, brown sugar, fish sauce, lime zest and juice, jalapeño and garlic. Whisk in 3 tablespoons oil. 

2. In a large bowl, toss together tofu, cabbage, carrot, scallions, half of the peanuts, cilantro and vinaigrette. Garnish with the remaining peanuts and additional cilantro.

Cold Veggie Noodle Salad with Creamy Peanut Sauce

Although this recipe is extremely portable, I made it when I actually had time to prepare myself a lunch right before eating it. With a little time off from work over the 4th of July holiday, I took the time to treat myself. Part of that indulgence was grilling some ribs and ordering pizza, but I also took the time to make myself healthy and delicious lunches that felt like treats in themselves and loaded my body with enough nutrients to withstand the caloric onslaught to come. I love Asian-inspired noodle bowls partly for the wonderful palate of flavors they draw from but also because you can throw in almost any veggie, a particular asset when the farmers' market is overflowing. I used bell peppers, scallions, cucumbers, and carrots, eagerly gathering up little bits of a host of vegetables in my fridge, but I was most happy with my use of broccoli stems. They occasionally get made into slaws, but that delicious part of the plant all too often goes to waste when they merely need to have their tough outer peel removed. This garden bounty is accompanied by simple peanut sauce that strikes a masterful balance of richness, acidity, and spiciness, generously flavoring the fresh vegetables and nutty whole wheat noodles without burying them. Whether it's a leisurely day at home or you need to pack a meal-on-the-go, this meal will satisfy your needs in delicious and nutritious fashion.

Cold Veggie Noodle Salad with Creamy Peanut Sauce
adapted from The Kitchn
serves 1 to 2

3 ounces whole wheat linguine or Chinese wheat noodles, rice noodles, or udon noodles
2 tablespoons creamy peanut butter
1/2 tablespoon soy sauce
1/2 tablespoon rice vinegar
3/4 teaspoon toasted sesame oil
1/4 teaspoon red pepper flakes, or to taste (optional)

4 ounces mixed vegetables, cut into matchsticks (carrots, bell peppers, scallions, cucumbers, broccoli stems, etc.)
2 tablespoons roughly chopped roasted salted peanuts, divided
Cilantro leaves, lime wedges, and Sriracha, for garnish

1. Bring a medium pot of salted water to a boil. Add the noodles and cook until al dente according to package directions. Reserve 1/2 cup of the cooking broth before straining. Run the noodles under cold water and shake to remove excess liquid before returning them to the empty pot.

2. In another bowl, combine the peanut butter, soy sauce, vinegar, sesame oil, and 1 tablespoonshot cooking broth and whisk vigorously until mixed. (It will be quite thick.) Toss the peanut sauce with the noodles until coated. Stir in additional hot cooking broth — a few splashes at a time — until the dish is smooth and creamy. (You will probably not need all of the reserved broth.) Taste and season with red pepper, additional soy sauce, and rice vinegar if desired.

3. Fold in 2/3 of the veggies and half of the peanuts. Transfer noodles to serving dish and garnish with remaining veggies and peanuts. Garnish with cilantro leaves, lime wedges, and Sriracha, if desired. This can be served warm, cold, or at room temperature.

Thai Tofu or Chicken Salad

These below average temperatures are really getting on my nerves. All I can think about are flip flops, shorts, planting gardens, and all the other wonderful things that come with spring, especially the culinary ones. Despite all of that, the sunshine creeping into the evening is giving me hope that soon the snow will be gone and I'll be awash with spring vegetables. This salad is made with local spinach, available all year long, and carrots, a fall/winter vegetable, but the Thai flavors in this salad make it feel quite spring-like in my opinion. Too often both salad and tofu get a bad rap, but neither needs to be boring or leave you hungry, and this recipe is proof of that. A delicate sprinkling of feta and peanuts add the perfect level of saltiness to accent the fresh and crunchy carrots and spinach and the tofu or chicken make it a filling and complete meal. This same collection of ingredients could also be adapted into a stir-fry or noodle bowl for something even more hearty, but this should satisfy most appetites with just a crusty piece of bread or roll on the side.

Thai Tofu or Chicken Salad
serves 1

2 cups spinach, salad greens, or baby lettuce (about 2 ounces), washed, dried and chopped
1/4 cup grated carrot (about 1 ounce)
2 tablespoons thinly sliced green onion
2 tablespoons chopped fresh cilantro
3 ounces cooked chicken or baked tofu
2 tablespoons chopped roasted peanuts
2 tablespoons crumbled feta (about 1/2 ounce)
Salad dressing, for serving

1. Combine spinach, carrot, green onion, and cilantro in a bowl or on a large plate and toss to combine. Top with chicken/tofu, peanuts, and feta cheese. Drizzle dressing of choice over top, and enjoy!

Mom's Nutty Granola

Yogurt with granola is one of the staples of my breakfast routine, appearing on my table usually twice a week. While there are countless excellent commercial granolas, I prefer experimenting with my own when I have time, saving money and creating whatever flavor profile I'm in the mood for. This is another recipe that's been lingering in the to-be-published list, but it's probably my favorite granola that I've ever made. A generous helping of varied nuts and seeds (customizable to whatever you may like) and oats are coated in a just-sweet-enough coating of honey and oil, each crunchy bite punctuated by juicy raisins. I only enjoyed this atop a bowl of plain yogurt for breakfast, but it also could certainly have a place at dessert sprinkled generously over vanilla ice cream. The perfect combination sweet and salty, crunchy and tender, this granola (or some variation thereof) will forever have a place in my heart and pantry.

Mom's Nutty Granola

makes about 7 cups

from Food and Wine

3 cups old-fashioned rolled oats
1/2 cup unsalted roasted peanuts
1/2 cup unsalted roasted almonds
1/2 cup unsalted roasted pumpkin seeds
1/2 cup unsalted roasted sunflower seeds
1/4 cup wheat germ
1 teaspoon salt
1 tablespoon hot water
3/4 cup honey
1/2 cup vegetable oil
1/2 cup raisins

1. Preheat the oven to 325°. In a bowl, toss the oats, nuts, seeds and wheat germ. In a small bowl, dissolve the salt in the hot water. Whisk in the honey and oil. Stir the liquid into the nuts to coat thoroughly, then spread on a large rimmed baking sheet.

2. Bake the granola in the center of the oven for 40 minutes, stirring every 10 minutes, until nearly dry. Turn off the oven and prop the door open halfway; let the granola cool in the oven, stirring. Toss the granola with the raisins; store in an airtight container for up to 3 weeks.

Chickpea Burger

And the Martha Stewart veggie burger obsession continues! Although flavor is always my top priority when it comes to cooking, I have to again mention my huge appreciation for the texture of Martha Stewart's veggie burgers, which all too often tend to fall to pieces. These solid patties might look simple on paper, but are certainly not wont for flavor. Smoky cumin, a frequent companion to chickpeas, blends perfectly with rich peanuts and fresh ginger and scallions in this balanced burger. A bit reminiscent of falafel, this burger is best accompanied by a pita, fresh cucumber slices and tahini or yogurt sauce. I've been happily munching on these for lunch, but they could also be delightful appetizers if made into 8-12 small patties and served with a dipping sauce. Sadly, it seems that pretty soon I'll have made it through all the Martha Stewart veggie burgers I'd like to try. The good news? I'll be on the hunt for another veggie burger recipe treasury or new culinary obsession.

Chickpea Burger
adapted from Martha Stewart
makes 4 burgers

1 can (15 ounces) chickpeas, drained and rinsed
4 scallions, trimmed
2 slices whole wheat sandwich bread
1/3 cup peanuts or almonds, unsalted
1/2 teaspoon ground cumin
1 tablespoon fresh ginger, chopped
Coarse salt and ground pepper
1 large egg
Olive oil
Whole-wheat English pitas, for serving
Lettuce, cucumbers, and tomatoes, for serving
Greek yogurt and/or tahini, for serving

1. Heat grill to high. In a food processor, combine chickpeas, scallions, bread, peanuts, cumin, and ginger; season with salt and pepper. Pulse until roughly chopped. Remove half the mixture to a bowl; add egg to food processor. Process until smooth; add to reserved mixture in bowl, and mix well.

2. Form the mixture into four 3/4-inch-thick patties. Brush each side generously with oil; grill until charred, 3 to 5 minutes per side. Serve the burgers in pita with fixings and condiments of choice.

Chewy Peanut Butter Granola Bars

After how much I enjoyed Crunchy Peanut Butter Granola Bars from America's Test Kitchen, I felt it only natural to try out the chewy version. While this recipe requires a bit more finesse because you're making a caramel to bind the bars together, it is most assuredly worth the effort. A candy thermometer makes the process a lot easier, but I still think it's best to judge when the caramel is done by smell and appearance. Caramel can go from beautifully caramelized to irrecoverably burnt in just a moment, so it's critical to pay close attention, especially in the final stages. But if you trust yourself and have enough patience, you'll be rewarded with a big pan of chewy, sweet, salty, and healthy granola bars. I've been happily munching away on these for a few weeks now, and even though the extras I froze don't have quite as delightful texture as freshly prepared ones, all the flavor is still there. If you've got a bit of extra time this weekend, I hope you'll take the opportunity to whip up a big batch of these delicious granola bars for healthy snacks at your fingertips any time.

Chewy Peanut Butter Granola Bars
adapted from America's Test Kitchen Healthy Family Cookbook
makes 16 bars

2/3 cup unsalted, dry-roasted peanuts, chopped coarse
1/4 cup unsalted pumpkin seeds
3 tablespoons unsalted butter
2 cups (6 ounces) old-fashioned rolled oats
1 1/2 cups Multigrain Cheerios
1/4 teaspoon salt
1/3 cup water
1 cup (7 ounces) sugar
1/2 cup half-and-half
1 teaspoon vanilla extract
2 tablespoons crunchy peanut butter

1. Line a 13 by 9-inch baking pan with an aluminum foil sling and coat lightly with vegetable oil spray. Toast the peanuts and pumpkin seeds in a 12-inch skillet over medium heat, stirring often, until fragrant and golgen brown, 5 to 7 minutes. Transfer the toasted nuts and seeds to a large bowl.

2. Add the butter to the skillet and melt over medium heat. Stir in the oats and cook, stirring often, until golden and fragrant, 4 to 6 minutes. Transfer the toasted oats to the bowl with the toasted nuts and seeds and stir in the Cheerios and salt.

3. Pour the water into a clean heavy-bottomed medium saucepan. Pour the sugar into the center of the pan (don't let it hit the pan sides) and gently stir with a clean heatproof spatula to wet it throroughly.

4. Bring to a boil over medium-high heat and cook, without stirring, until the sugar has dissolved completely and the caramel has a faint golden color (about 300 degrees on a candy thermometer), 4 to 8 minutes.

5. Reduce the heat to medium-low and continue to cook, stirring only as needed, until the caramel has a dark amber color (about 350 degrees on a candy thermometer), 1 to 3 minutes. Off the heat, whisk in the half-and-half (the caramel with steam and bubble vigorously) until smooth and just barely bubbling, 30 to 60 seconds. Whisk in the vanilla and peanut butter.

6. Working quickly, stir the hot caramel into the nut-oat mixture until thoroughly combined. Transfer the mixture to the prepared baking pan and pack very firmly into an even layer. Let the granola cool completely, about 30 minutes. Remove the granola from the pan using the foil, cut into 16 bars, and serve.

Crunchy Peanut Butter Granola Bars

About a month ago, I found my new favorite snack. And just last weekend, I found my new second favorite snack. Although I'm not at all surprised that the gods of precision cooking at America's Test Kitchen have created this fantastic recipe, I just can't get enough of these delicious granola bars. The best way I can describe them is like Nature Valley peanut butter crunchy granola bars, but much better. When I'm short on time, I won't hesitate to reach for one of the Nature Valley variety, but if I can spare an hour or so, I'll be going straight for this recipe. Just one batch of these granola bars will provide me with enough mid-morning work snacks for a couple of weeks (if I don't have to share), which is well worth the couple of minutes invested for each. These granola bars are just the right combination of saltiness and sweetness, with each carefully chosen ingredient contributing something to these perfect little squares of happiness. Once I finish making my way through this initial batch, I already have plans to swap out the almonds for the peanuts and almond butter for the peanut butter for what I think will be a different, but equally tasty, riff on these granola bars. That is, if I can resist the urge to try out their chewy granola bars first...

Crunchy Peanut Butter Granola Bars
from the America's Test Kitchen Healthy Family Cookbook
makes 16 bars

3/4 cup unsalted dry-roasted peanuts, chopped coarse
3 1/2 cups (10 1/2 ounces) old-fashioned rolled oats
1/4 cup canola oil
1/4 teaspoon salt
1/3 cup honey
1/2 packed (3 1/2 ounces) light brown sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
2 tablespoons peanut butter

1. Adjust an oven rack tot he middle position and heat the oven to 300 degrees. Line a 13 by 9-inch baking pan with an aluminum foil sling and coat lightly with vegetable oil spray.

2. Toast the peanuts in a 12-inch skillet over medium heat, stirring often, until fragrant and golden brown, 5 to 7 minutes. Transfer to a large bowl. Add the oats and oil to the skillet and cook, stirring often, until golden and fragrant, 4 to 6 minutes. Transfer the toasted oats to the bowl with the peanuts and stir in the salt.

3. Add the honey and brown sugar to the skillet and simmer gently over medium-low heat, stirring often, until sugar is fully dissolved, about 5 minutes. Off the heat, stir in the vanilla, cinnamon, and peanut butter.

4. Working quickly, stir the hot honey mixture into the peanut-oat mixture until thoroughly combined. Transfer the mixture to the prepared baking pan and pack very firmly into an oven layer. Bake the granola until golden, 20 to 25 minutes, rotating the pan halfway through baking.

5. Let the granola cool for 10 minutes, then remove it from the dish using the foil and cut into 16 bars. Let the bars cool completely before serving.

Red Curry Peanut Noodles

I often get very specific food cravings, and I've had a cold peanut noodle bowl on my mind for a while, so I went searching for a recipe, thinking it might make a nice Packer snack to go with the NFC Championship game. It took a lot of self control to wait until 2:00pm to eat lunch for me, but along with a couple of mini spring rolls, this made a delicious accompaniment to the Packers defeat of the Bears. While these noodles are good, they aren't a standout dish in my mind, the lack of heat being one of the key reasons. But it is a good solid dish that is easy and quick to make, healthy, and makes great leftovers for lunch the following day. If I make this again, I'll add a minced jalapeno or Thai chile for heat and more vegetables because I prefer a higher vegetable to noodle ratio in my noodle dishes (although most restaurants and recipes don't agree). Peppers or broccoli would be excellent in this noodle bowl, as would tofu or grilled chicken. This is another one of these recipes I really love because it is so customizable and adaptable, so you can find a combination to please almost anyone.

Red Curry Peanut Noodles
from Food and Wine
serves 4

3/4 pound whole-wheat spaghetti
1/2 cup smooth peanut butter
1 1/2 tablespoons fresh lime juice
1 tablespoon red curry paste
1/3 cup chicken stock or low-sodium broth
1/4 cup plus 2 tablespoons packed cilantro leaves
Kosher salt
1 cup mung bean sprouts (2 1/2 ounces)
2 scallions, white and green parts quartered and thinly sliced lengthwise
1 carrot, coarsely grated
1/3 cup salted, roasted peanuts, coarsely chopped
Lime wedges, for serving

1. In a large pot of boiling salted water, cook the spaghetti until it is al dente. Drain the spaghetti and rinse under cold water until cool. Drain very well.

2. Meanwhile, in a food processor, combine the peanut butter with the lime juice, red curry paste, stock and 1/4 cup of the cilantro leaves and puree. Season the sauce with salt.

3. In a large bowl, toss the spaghetti with the peanut sauce, bean sprouts, scallions and carrot until well coated. Season with salt. Transfer to bowls and sprinkle with the remaining cilantro leaves and the peanuts. Serve with lime wedges.

Spicy Chicken Fried Rice with Peanuts

This recipe is courtesy of Ellie Krieger and comes the March 2010 issue of Cooking Light magazine. In addition to looking tasty, I'm glad this recipe will help me use up some of the green onions I'm growing that have gotten too tall to support their own weight. This recipe requires quite a bit of prep work, but cooks really quickly once you have your mise-en-place finished and are ready to go.

Spicy Chicken Fried Rice with Peanuts
from Cooking Light, March 2010

makes 5 servings

1/4 c. less-sodium soy suace
1 T. dark brown sugar
1 t. dark sesame oil
3/4 t. crushed red pepper
2 T. canola oil
2 c. diced red bell pepper (about 2)
1 c. diced onion
1/4 c. thinly sliced green onions
2 T. minced peeled fresh ginger
2 large garlic cloves, minced
5 c. cold cooked brown rice
2 c. diced cooked chicken (about 1 lb)
1 (8-ounce) can sliced water chestnuts, drained and chopped
1/3 c. chopped, unsalted, dry-roasted peanuts

1. Combine the first 4 ingredients in a small bowl, stir well with a whisk.

2. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell pepper, diced onion, and 2 T. green onions to pan; stir-fry for 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes, tossing gently to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts.