February 5, 2011
Everyone else is out of the house today, so here’s my recipe for a quick and seasonal lunch for one. This took me 10 minutes, tops, and looked so good I ate it without taking a picture first.
Scrambled Eggs with Mostly Raw Arugula and Mushrooms
– 2 eggs, or some soft tofu (for scrambling)
– 2-4 large button mushrooms, sliced (other kinds would work, this was what we could get locally)
– A handful of arugula (cut in half if the leaves are long)
– A bit of butter or oil (to grease the pan)
– A splash of milk (if you’re cooking with eggs)
– Salt and pepper
1. If you’re using eggs, crack them into a bowl and whisk/fork until mixed. Add a splash of milk and some salt and pepper.
2. Melt the butter or put some oil in the bottom of a frying pan. Add the eggs or crumble the tofu into the pan.
3. Cook over low heat until just scrambled. I tend to stir them frequently and break up big curds (roughly following Mark Bittman’s advice for the best scrambled eggs), and keep the eggs moving in the pan until they’re cooked. Our stove is hyperactive so this happens in less than 5 minutes – your mileage may vary.
4. Turn the heat off, and push the eggs/tofu over to one side of the pan. Add the arugula and sliced mushrooms. I simply stirred them all together and started eating, but you could turn the heat on low and cook it for a minute or so.
January 30, 2011
This has become a favorite of ours this winter because it’s simple, tasty, and more or less failsafe. It does call for several things we obviously can’t get locally, but none of these are produce. This is a good recipe for a few people to make, since it’s full of separate sections, but it’s also fairly straightforward alone.
1 cabbage or 4-5 cups of Asian cooking greens
1 block firm tofu
First, get your rice started, if it’s brown rice you need to leave more time than white rice, so keep that in mind
1. Cut the tofu into small cubes and lay them on a clean cloth to dry.
2. Fry the tofu in a little neutral oil until they start to turn golden brown, about 20-30 minutes depending on your stove. Try to avoid moving them more than you need to prevent sticking. When they are done, set them aside in a bowl.
Meanwhile, don’t lose track of the rice, and start the greens:
3. Chop the cabbage or Asian greens into two-inch long strips and set aside
4. Finely chop two shallots and three cloves of garlic.
5. Cook the shallots and garlic until they turn slightly translucent, then add the cabbage or Asian and a few tablespoons of water.
Meanwhile, make up the peanut sauce:
We like to use Mark Bittman’s peanut sauce from How to Cook Everything Vegetarian but you can use whatever peanut sauce you like. We’ve been using Ithaca Tofu, a delicious tofu brand made in Ithaca, NY.