Asian Salmon-and-Rice Soup

For better or worse, I don't really think about soup when it comes to getting in my weekly serving of seafood. I've never really liked clam chowder, although I did enjoy a delicious touristy helping in a sourdough bread bowl at Boudin on Fisherman's Wharf, and the similarly creamy oyster stew never struck my fancy. However, one of the finest meals I've had in my life has to be the legendary cioppino at Tadich Grill in San Francisco, so I'm not against the concept entirely. Although this soup comes nowhere close to recreating the culinary glory of that meal, it too has a wonderfully flavorful broth and is satisfying without being heavy, but it won't take hours to prepare or an ocean's worth of seafood. The flavors here are all classically Asian and equally as wonderful in a soup as they would be in a stir-fry, a balanced combination of freshness, saltiness, and savoriness. An quick Asian-inspired slaw perfectly rounds out this easy meal for a delicious twist on the classic soup-and-salad lunch.

Asian Salmon-and-Rice Soup

adapted from Food and Wine

serves 4

1 cup brown rice
1 pounds salmon fillet, skin removed, fish cut into 8 pieces
2 tablespoons tamari or soy sauce
1 tablespoon toasted Asian sesame oil
10 cilantro stems, chopped, plus 1 cup cilantro leaves for garnish
1 1/2 tablespoons minced fresh ginger
1 teaspoon salt
2 cups canned low-sodium chicken broth or homemade stock
4 cups water
3 scallions including green tops, chopped
Rice vinegar, to taste (optional)

1. Cook rice according to package directions and set aside.

2. Coat the salmon with the soy sauce and sesame oil.

3. In a large pot, combine the cooked rice, the cilantro stems, the ginger, salt, broth, and water. Bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, for 15 minutes.

4. Add the salmon to the pot. Simmer, covered, until the salmon is just done, about 5 minutes. Remove the cilantro stems. Add rice vinegar to taste, one splash as a time, if desired, and serve the soup garnished with the cilantro leaves and scallions.

Butternut Squash Mac and Cheese

Half of the time I'm cooking with squash puree I'm trying to sneak it in and half the time I'm trying to feature it. When it comes to blending in, sauces are the way to go, with squash mac and cheese the cream of the crop. Not only does butternut squash blend perfectly with color-wise with (yellow) cheddar cheese, but it's silky texture gives the sauce body and richness without the need for cream. Using a combination of three distinctive cheeses gives the sauce real character and depth of flavor, blending seamlessly with the squash. No baked mac and cheese would be complete without a layer of crunchy breadcrumbs on top, and I opted for whole wheat panko blended with Parmesan, the perfect crunchy, savory complement to the rich and cheesy glory it rests upon. A classic comfort food healthified without loss of flavor or texture, this meal is a great to way to the feed the family and stave off the winter blues.

Butternut Squash Mac and Cheese
adapted from Cooking Light
serves 4 

1 cup butternut (or other winter) squash puree
3/4 cup skim milk
2 garlic cloves, pressed through a garlic press
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup plus 2 tablespoons (2.5 ounces) shredded smoked or sharp cheddar cheese
1/2 cup (2 ounces) grated Pecorino Romano cheese
2 tablespoons (0.5 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
8 ounces uncooked whole wheat rotini, macaroni or other small pasta
Cooking spray
1/4 cup whole wheat panko or regular breadcrumbs
1 teaspoon olive oil 
Chopped fresh parsley, for garnish (optional)

1. Preheat oven to 375°. Spray a 9 x 9-inch baking dish with cooking spray and set aside.

2. Cook pasta two minutes less than directed on the package, drain and set aside, reserving 1 to 2 cups pasta cooking water.

3. Meanwhile, combine squash puree, milk, garlic, and salt in pepper in a blend until smooth. Add squash mixture to a medium saucepan; bring to a simmer over medium heat. Add cheddar, Pecorino, and 1 tablespoon of the Parmesan cheese and 1/2 cup pasta cooking water and whisk to thoroughly combine. Add the noodles and stir thoroughly. Add additional pasta water, a couple tablespoons at a time and stirring well with each addition, until sauce is thin and coats pasta thoroughly. (You want the sauce to be thin as the sauce will cook down and be absorbed by the pasta during baking - I used 1 cup total water.) Transfer the pasta mixture to the baking dish.

4. Combine bread crumbs and remaining 1 tablespoon Parmesan in a small bowl. Add olive oil and toss to coat. Sprinkle in an even layer over the pasta.

5. Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, if desired, and serve immediately.

Asian Noodle and Cabbage Salad with Caramelized Pork

It's really amazing to me how many different food traditions use cabbage. It's fermented from Korea (kimchi) to Germany (sauerkraut) and stir-fried, slow-cooked, sauteed, baked, and eaten raw everywhere in between. With all the cabbage my CSA provided, I had ample opportunity to try all the cuisines and cooking methods my heart desired. So I stir-fried, braised, ate it raw, and filled my tacos with it, mixing it up as much as possible so my palate wouldn't get burnt out one preparation. Pork and cabbage is a classic German combination, rich and hearty pork chops or sausage nestled in a generous portion of slow-cooked, tender cabbage and a comforting favorite. This recipe, though using the same two key ingredients, is it's polar opposite, fresh and crunchy cabbage with lean stir-fried pork that satisfies in a totally different way. Both the dressing for the cabbage and the pork marinade have the perfect balance of sweet and savory that is so addictive and makes this taste like bad-for-you takeout when it's really a quick and healthy meal. (And the leftovers aren't a bad cold midnight snack, either.) Whether you're in a rush to put dinner on the table, in the mood for takeout but short on time, or just have some cabbage to use up, this recipe is a brilliant solution.

Asian Noodle and Cabbage Salad with Caramelized Pork

adapted from Martha Stewart

serves 2

4 ounces soba or whole wheat spaghetti noodles
2 tablespoons soy or tamari sauce
1 tablespoon rice vinegar
1/2 tablespoon toasted sesame oil
1/2 teaspoon sugar
1 garlic clove, minced or pressed through a garlic press
1 teaspoon finely grated peeled fresh ginger
1 recipe Caramelized Asian Pork (recipe follows)
1/4 cup thinly sliced scallions
2 cups thinly sliced red cabbage
Sriracha, or other hot sauce, for serving (optional)

1. In a large pot of boiling water, cook noodles according to package instructions. Meanwhile, in a large bowl, combine soy sauce, vinegar, oil, sugar, garlic, and ginger.

2. Drain noodles, transfer to bowl with soy mixture and toss. Add pork, scallions, and cabbage and toss to combine. Add hot sauce, if using, and serve.

Caramelized Asian Pork

adapted from Food and Wine

serves 2

2 garlic cloves, finely minced or pressed through a garlic press
1 tablespoon soy sauce or tamari
1 tablespoon sugar
1/2 tablespoon toasted sesame oil
8 ounces pork chops or cutlets, cut into bite-size pieces
Salt and freshly ground pepper

1. Combine garlic, soy sauce, sugar and oil in a large bowl and whisk to combine. Add pork to the marinade and turn to coat the pork. Let stand at room temperature for 15 to 30 minutes.

2. Heat a non-stick pan over medium-high heat and spray with cooking spray. Add the pork and cook, stirring frequently, until pork is cooked through.

Cranberry-Pumpkin Seed Energy Bars

Sometimes when it rains, it pours. Shortly after my re-dedication to making homemade snacks led me to this awesome granola bar recipe, this latest recipe of Food and Wine brought me my new favorite snack. I think this one sticks out in my mind over all my past granola bar endeavors because of the addition of puffed rice cereal. Most of the energy bars I've made in the past only use oats, and while they can lend crunchy or chewy texture, they can't create a bar as light as this one with as many nooks and crannies for the binding caramel to hide. I've been eating these as my morning snack for the past couple of weeks (extras freeze well), and despite being packed with whole grains, nuts, seeds, and dried fruit, they almost feel too delicious to be a snack. They're the perfect balance of toasty grains, rich nuts and seeds, and sweet dried fruit all bound with a subtly salty light caramel that almost takes these into dessert territory. I used my individual brownie pan here to create perfectly square bars (especially great if you're giving them as a gift), but even if they don't look quite as perfect hand-cut, they won't be any less tasty. Whether you'll be devouring them yourself or generously bestowing them to others, these granola bars will please any palate they happen to encounter.

Cranberry-Pumpkin Seed Energy Bars
adapted from Food and Wine
makes 12 bars

1 cup pecans or walnuts, crushed
1 cup rolled oats
1/3 cup pumpkin or sunflower seeds
1/4 cup flaxseeds or flaxseed meal
2/3 cup muscovado or dark brown sugar
1/2 cup honey
4 tablespoons unsalted butter
1/2 teaspoon salt
2 teaspoons pure vanilla extract
2 cups puffed rice cereal
1/2 cup dried cranberries, raisins, or cherries

1. Preheat the oven to 350° and line a baking sheet with parchment paper. Spread the pecans, oats, pumpkin seeds and flaxseeds on the sheet and bake until fragrant, 8 minutes. Transfer the mixture to a large bowl.

2. In a saucepan, bring the sugar, honey, butter and salt to a boil over moderate heat. Simmer until the sugar is dissolved and a light brown caramel forms, 5 minutes. Remove from the heat and stir in the vanilla.
Drizzle the caramel all over the nut-and-oat mixture. Stir in the puffed rice and cranberries until evenly coated.

3. Line an 8-inch square baking dish with parchment paper, extending the paper over the side. Scrape the cereal mixture into the dish in an even layer. Cover the mixture with a second sheet of parchment and press down to compress it. Let stand until firm, about 2 hours.

4. Discard the top piece of parchment. Using the overhanging paper, lift out the cereal square and transfer it to a work surface. Cut into 12 bars and serve.

Multi-Grain Waffles

Although it may seem contradictory, I love trying as many new things as possible and I love routine, my Sunday night ritual being a prime example of this behavior. When the weather's nice, I grill out on Sunday nights. Once it's football season, it's Packer snack day. In that stretch in between, Sunday nights are breakfast for dinner night. Being one of those people who's constantly planning, I don't enjoy Sundays as much as I should because I'm always thinking ahead to Monday morning, but planning a little treat at the end of day helps me to enjoy the whole day more. Today is the last day of the football season, so instead of lamenting the end of football Sundays (though they really ended for me when the Packers lost), let me offer you a wonderful recipe to try if you want to follow in my Sunday night footsteps - Multi-Grain Waffles. I'm always a fan of whole grain recipes over their white flour equivalents, even at the expense of a bit of texture, but these are so light and crispy, you'd never know they were whole grain. The delicate texture and delicious whole grain flavor led me to devour a whole waffle myself, each butter and syrup-kissed bite the perfect union of comfort and nutrition. Extra waffles freeze splendidly, reheating to near-perfection in the toaster or toaster oven for a quick weekday breakfast (I recommend topping them with peanut butter and honey). Although I'll never stop trying new things, this recipe has as earned a spot as my new waffle standard and a launching pad for my own creations.

Multi-Grain Waffles
from Eating Well
serves 8

2 cups buttermilk
1/2 cup old-fashioned rolled oats
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
1/4 cup toasted wheat germ, or cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/4 cup packed brown sugar
1 tablespoon canola oil
2 teaspoons vanilla extract

1. Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.

2. Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.

3. Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.

4. Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.

Curried Potatoes with Cauliflower

I've been sharing quite a few red cabbages recipes lately (with many more still in queue), so I thought I'd switch gears and share a recipe for another few of vegetables of which I've been blessed (or burdened) with an overabundance - potatoes, carrots, and onions. Cauliflower and potato curry is a favorite around my house, and while I was tempted to revisit that standby, I chose this recipe to make a bigger dent in my root vegetable stores. At first I was worried that I would miss the chickpeas, but I found the carrots to be a more that ample substitute, the sweetness a nice complement to the starchy potatoes and aromatic spices. This curry follows uses a traditional assortment of spices to unite the generous portions of vegetables and permeate the house with irresistible aromas that will bring everyone vegans, vegetarians, and omnivores alike to the dinner table. The depths of winter demand hearty, satisfying foods and this dish is the perfect healthy alternative to adored, yet heavy, classics like meatloaf and lasagna. Accidentally vegan, but hearty enough for big winter appetites, this meal is great way to welcome anyone in from the cold.

Curried Potatoes with Cauliflower
adapted from Eating Well
serves 4

1 tablespoon mustard seeds, preferably brown
1 tablespoon canola oil
2 onions, chopped (2 cups)
1/2 teaspoon sugar
1/2 teaspoon salt
3 large cloves garlic, minced
1 tablespoon minced fresh ginger
1 jalapeño pepper, seeded, if desired, and minced
1 1/2 tablespoons ground coriander
1 tablespoon curry powder, preferably Madras
1 pound all-purpose potatoes, peeled and cut into chunks (3 cups)
2 cups water
1 head cauliflower, cut into small florets (4 cups)
2 cups sliced carrots
Freshly ground pepper, to taste
2 tablespoons chopped fresh cilantro
2 tablespoons chopped toasted nuts, such as almonds, cashews or pistachios (see Tip)
Sour cream or yogurt, for serving (optional)
Naan, rice, or quinoa, for serving (optional)

1. Toast mustard seeds in a small dry skillet over low heat, stirring constantly, until they start to pop, about 2 minutes. Transfer to a small bowl to cool.

2. Heat oil in a Dutch oven or soup pot over medium-low heat. Add onions, sugar and salt. Cook, stirring occasionally, until deep golden, 10 to 15 minutes. (Add 1 or 2 tablespoons water if mixture starts to burn.) 

3. Add garlic, ginger, jalapeños, coriander, curry powder and the toasted mustard seeds; cook, stirring, until fragrant, about 2 minutes more.

4. Add potatoes and water; bring to a simmer. Cover and cook until tender, about 10 minutes. Add cauliflower and carrots and simmer, covered, until tender and the sauce has thickened, about 10 minutes more. Adjust seasonings with salt and pepper. Transfer to a serving dish or individual plates and garnish with cilantro and toasted nuts, with a side of naan, rice, or quinoa.

Fish Tacos with Quick Asian Cabbage Slaw

I can't tell you how many times I heard my dad say "Variety is the spice of life" and like so many of his ideologies, it has really formed who I became as an adult. When William Cowper wrote "Variety's the very spice of life/That gives it all its flavour", he wasn't talking about food, but that philosophy certainly applies to cooking. All this preamble is all a flowery way of saying that when I had red cabbage and corn tortillas to use up (and tacos on the brain), I wanted to do it in as diverse ways as possible. Despite a number of common ingredients (cabbage, cilantro, corn tortillas), these tacos couldn't be more different. I started on a heartier note with chicken, barbecue, and smoky cheddar, but also found a different success with these light, crunchy, spicy fish tacos. Although fish tacos usually use some kind of white fish, I found that the salmon I already had on hand worked beautifully in this quickly thrown together dinner. The light and crunchy slaw cuts through the fattiness of the salmon so the taco doesn't end up feeling heavy (and you get a lot more omega-3s to boot!). Easy enough to be thrown together at the last minute, but delicious enough to deserve a little special effort, these simple tacos are a great example of how to eat well on the cheap.

Fish Tacos with Quick Asian Cabbage Slaw
serves 2

1 tablespoon canola oil
2 tablespoons rice vinegar
1/2 tablespoon honey
4 ounces finely shredded cabbage (red, green, or napa)
1 medium carrot, shredded (about 2 ounces)
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper
Two 4- to 5-ounce fish filets (tilapia, whitefish, mahi mahi, or even salmon)
Cooking spray
4 small corn tortillas
Sriracha or other hot sauce, for serving

1. In a medium bowl, combine oil, vinegar, and honey and whisk well to combine. Add cabbage, carrots, and cilantro, toss well to coat, and season with salt and pepper. Set aside.

2. Preheat a pan to medium heat and spray with cooking spray. Season fish fillets with salt and pepper and add to pan. Cooking to desired level of doneness, about 3 to 4 minutes per side, depending on the thickness and type of fish. Set cooked fish aside to rest briefly, then break into bite size pieces.

3. Warm corn tortillas in the oven or microwave. Add cabbage slaw to each tortilla, leaving excess liquid in the dish, and top with fish and a squirt of hot sauce.