03.22.2017

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Remember our cookbook club (fun NY Times story here / tips on how to start your own here)? Our last meeting, a couple of months ago now, was focused on Small Victories by Julia Turshen. We read, cooked, and ate from Julia’s new release and I’ve been meaning to share some of her words of wisdom with you as well as the recipe that I made that night – Kimchi Fried Rice with Scallion Salad.

Take it away Julia….

“There’s a theory out there in the ether that even the best cooks stuggle with cooking rice. I’m afraid I’ve suffered from poor rice cooking for a long time. The fail-proof method I’ve grown to love, especially for long-grain rice, with grains that are best when kept separate (as opposed to cozy short-grain rice, where the grains hug their neighbors), is to cook rice just as you would pasta. Bring a large pot of salted water to a boil, add the rice, and boil until the grains are tender (10 to 15 minutes for most types of white rice, 35 to 40 for more types of brown rice). When the rice is done, drain it in a fine-mesh sieve and serve immediately with butter and salt, or let it cool and use it the next day for one of the best foods in the world: fried rice.

Leftover rice is best for making fried rice because the grains become very dry and then act as sponges for whatever flavors you combine them with. My favorite is cabbage kimchi, the fermented condiment that’s eaten with every meal in Korea. I came to love it when I worked on Kimchi Chronicles, the companion cookbook to the PBS program of the same name. Served with a simple scallion salad (a popular accompaniment to Korean barbecue), this is one of my favorite side dishes, and it makes for a wonderful, savory meal on its own if you top it with a fried or poached egg.”

PS. Next month our cookbook club is throwing it back and reading, cooking, and eating from The Silver Palate Cookbook. Chicken Marbella 4-EVA.

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Kimchi Fried Rice with Scallion Salad from Small Victories

Serves 4

 

Scallion Salad:

4 scallions, roots and dark green tops trimmed off

1 tsp toasted sesame oil

1 tsp rice wine vinegar

1 tsp toasted sesame seeds

Kosher salt

 

Fried Rice:

One 16-ounce jar cabbage kimchi, including juice

3 Tbsp canola or vegetable oil, plus more as needed

1 small yellow onion, finely diced

2 garlic cloves, minced

Kosher salt

4 cups day-old cooked brown or white rice

1 Tbsp soy sauce, plus more as needed

 

To make the scallion salad: Cut the scallions thinly on the diagonal or into small matchsticks. The best way to do this is to cut each scallion into three even pieces and then cut each piece in half lengthwise. Put each piece flat-side down on your cutting board and cut into thin strips. Put the scallions, sesame oil, rice wine vinegar, and sesame seeds in a medium bowl and stir to combine. Season to taste with salt and set aside.

To make the fried rice: Put a sieve or colander over a bowl and drain the kimchi. Reserve the juice. Finely chop the kimchi and set it aside.

In a large nonstick skillet over medium-high heat, warm the canola oil. Add the onion and garlic and sprinkle with a large pinch of salt. Cook, stirring now and then, until the onion just begins to turn translucent, about 5-minutes. Turn the heat to high, add the chopped kimchi, and cook, stirring now and then, until the edges of the kimchi become ever so slightly crisp and stick to the pan, about 5 minutes.

Crumble the rice into the skillet and stir throughly to combine. Add the reserved kimchi juice and cook, stirring, until the rice is warm and red through and through from the kimchi juice, about 3 minutes. Turn off the heat, drizzle over the soy sauce, and taste for seasoning, adding a bit more salt and/or soy sauce if needed.

Transfer the fried rice to a serving bowl (or portion straight from the skillet) and top with the scallion salad. Serve immediately.

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Come follow me on instagram – I’m doing a lot of fun Feeding a Family giveaways that I don’t want you to miss!

03.14.2017

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March is always a tough month. I desperately want it to be spring but day after day the weather sticks to its winter program. As much as I want to rush towards the next season, there is one thing about winter that I like to hold on to – soup.

It’s no secret that soup makes the perfect one-pot weeknight meal – little prep, minimal clean up, and, in the end, a big pot of warming food to feed a crowd or stretch throughout the week. Today I’m sharing a recipe for Ginger Squash Soup with Parmesan Croutons. This soup calls for a simple list of familiar ingredients but is made special by the addition of fresh ginger and crispy (addictive!) Parmesan croutons.

I am a huge advocate for taking smart shortcuts in the kitchen. High-quality canned beans, crushed tomatoes, and broths are always in our pantry. These items are the building blocks of many family meals and save precious time and energy at the end of a busy day. I hope you give this comforting soup a try while celebrating the early signs of spring.

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Ingredients:

2 ¾ pounds orange-flesh winter squash, such as butternut

2 tablespoons olive oil

1 medium leek, trimmed, white and green parts, cut into ¼-inch pieces (1 cup)

3 cloves garlic, peeled and minced

1 teaspoon finely grated fresh ginger, or more to taste

1 medium parsnip, (4 ounces), peeled and cut into ¼-inch pieces

1 teaspoon salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

4 cups of College Inn® Chicken Stock

2 three-quarter-inch slices whole-wheat bread, crusts removed

3 tablespoons freshly grated Parmesan cheese

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Directions:

1. Cut squash in half lengthwise. Remove the seeds and fiber, and peel. Cut into ½-inch pieces, and set aside.

2. Heat olive oil in a large stockpot over medium-low heat. Cook leek and garlic until softened, 3 to 5 minutes. Add ginger, squash, and parsnips. Stir, and cook over medium heat, 3 to 5 minutes. Add salt, pepper, and College Inn® chicken stock. Cover, and bring to a boil. Reduce to a simmer, and cook until the squash and parsnips are tender, 12 to 15 minutes. Transfer half the mixture to a food processor, and puree. Return to the stockpot until warm throughout. Adjust seasoning to taste with salt and pepper.

3. Meanwhile, cut the bread into ½-inch cubes. Toast under the broiler until golden brown. Sprinkle with Parmesan, and return to the broiler, until the cheese begins to melt. Serve the soup in individual bowls with the toasted-cheese croutons on top.

For more quick, weeknight meal ideas check out College Inn® on Facebook and Pinterest.

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This post is sponsored by College Inn® broth and Martha Stewart. College Inn® broth can be found at most grocery stores and large retailers including Wal-Mart.

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02.02.2017

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I wrote The Beginner’s Guide to Juice Making for Food52. Check it out! 

Whether you received a juicer over the holidays, are in the midst of a New Year’s resolution kick, or simply want to get more fresh fruits and vegetables in your diet (who doesn’t?), you may be curious about juicing…click here to read the full article and get the recipes.

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Photography by Elizabeth Cecil

08.23.2016

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My mom made this dressing, then my sister made it, then I made it and I keep making it. I think my new obsession with Tahini-Yogurt-Ginger Dressing is a response to the generous bowls of garden fresh veggies our neighbor drops off and those I happily buy at the bi-weekly farmer’s market. If you happen to be drowning in cherry tomatoes, greens, or really any vegetable at all, I suggest drizzling this creamy sauce overtop and digging in. I imagine it is just as good brushed across grilled chicken, steak, or mixed into potato salad. In fact, I’m certain it would taste great on almost anything.

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Tahini-Yogurt-Ginger Dressing from this collection of summer dressings

Makes about 1 cup

2 tablespoon Greek yogurt

2 tablespoon tahini

2 tablespoon minced scallions or chives

3 teaspoons minced fresh ginger

Salt and freshly ground pepper

5 tablespoons lemon juice

8 tablespoons olive oil

In a bowl or jar, mix the yogurt, tahini, scallions and ginger. Add salt and pepper and then the lemon juice and olive oil. Stir or shake until thick and smooth.

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08.01.2016

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We are just hanging out this week – no camp or any big plans so I am going to make this short and sweet (can you hear the eager kids under my feet?!). Today I am sharing a favorite warm weather dinner, Noodles with Baked Tofu & Raw Veggies. I have made a million versions of this dinner (tweaking the sauce, noodle type, variety of veggies, adding a fried egg) but it always hits the spot. The leftovers are great, stored separately, for lunch the next day too. And really, what doesn’t taste good with roasted and salted peanuts sprinkled on top?! I’ve even been known to chop up a handful of salted peanuts to top vanilla ice cream. Try it, you’ll thank me. But, we digress, back to the noodles…

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Noodles with Baked Tofu & Raw Veggies

Baked Tofu:

1 tablespoon canola oil (for greasing the pan)
1 16-oz block extra firm tofu
3 tablespoons honey
5 tablespoons soy sauce
1 garlic clove, grated
1 teaspoon fresh ginger, grated
2 tablespoons rice vinegar

Noodle Salad:
1 pound fresh Asian noodles (I used ramen noodles)
1/2 cup rice vinegar
1 tablespoon honey
1/4 cup soy sauce
3 garlic cloves, grated

1 teaspoon toastes sesame oil
1/8 teaspoon chili flakes (or to taste)
1 1/2 cups thinly sliced purple cabbage
1 1/2 cups thinly peeled carrot
1 cup chopped cilantro
1/2 cup dry roasted peanuts, chopped

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First, make the baked tofu. Place whole block of tofu on baking sheet and press with a heavy pan (I used our big cast iron) for at 30-60 minutes to release excess liquid. When ready, pre-heat the oven to 350F. Slice the pressed tofu into rectangles. Mix the honey, soy sauce, garlic, ginger, and rice vinegar together. Gently toss tofu squares in the marinade and let them sit as long as you can (at least 30 minutes but you can do this ahead and store in the fridge), then lay the tofu on a greased baking sheet, brushing on any leftover marinade. Bake at 350 for 15 minutes then flip, baking for another 15 minutes. When slightly cool, slice into strips.

To prepare the salad, mix the vinegar, honey, soy sauce, garlic, sesame oil, and chili flakes in a bowl until the honey dissolves. Prepare all vegetables and cook noodles according to package instructions. Toss warm noodles with half the dressing. Combine vegetables, cilantro, and tofu with the remaining sauce (dump in any leftover tofu marinade as well). Pile noodles onto individual plates, top with slaw, and finally with chopped peanuts.

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