Fix, Freeze, Feast - Kati Neville [45]
2. Gently stir marinade to recombine and set aside ¼ cup.
3. Put tofu in a medium bowl. Pour remaining marinade over tofu; mix to coat. Marinate in refrigerator for 1 to 2 hours, stirring occasionally. Drain marinade from tofu.
4. Heat oil over medium-high heat in a wok. Add tofu and cook, stirring, until lightly browned, 4 to 5 minutes. Add broccoli, green beans, scallions, and carrots. Cook, stirring, until vegetables are tender crisp, 4 to 5 minutes. Add reserved marinade and noodles and cook until heated through.
5. Serve over rice. Garnish with peanuts, if desired.
When light fare or a vegetarian entrée is in order, portobello mushrooms fill the bill. —LT
CAESAR PORTOBELLO MUSHROOMS
MAKES 2 MARINADES, FOR 2 PORTOBELLO MUSHROOM CAPS EACH
¾ cup olive oil
¼ cup white wine vinegar
¼ cup lemon juice
2 teaspoons Dijon mustard
½ teaspoon salt
2 teaspoons minced garlic (about 6 cloves)
½ teaspoon black pepper
2 small square freezer containers, labeled
ON HAND FOR COOKING EACH ENTRÉE
2 PORTOBELLO MUSHROOM CAPS, CLEANED
¼ cup shredded Parmesan cheese
1. Whisk together oil, vinegar, lemon juice, mustard, and salt in a small bowl. Divide marinade evenly between the freezer containers. Into each container, measure 1 teaspoon garlic and ¼ teaspoon pepper.
2. Seal and freeze.
PORTOBELLO MUSHROOMS
Portobellos have gained popularity over the last several years. They’re sometimes referred to as “steak mushrooms” because of their size and suitability for marinating and grilling.
TO COOK ONE ENTRÉE
This entrée can be prepared outdoors on a grill or in the kitchen using your broiler.
1. Completely thaw one marinade in the refrigerator.
2. Marinate mushroom caps for 1 hour.
FOR OUTDOOR COOKING
1. Prepare a medium fire in a gas or charcoal grill.
2. Grill, turning occasionally, 10 to 12 minutes, or until tender. Fill the inside of each mushroom cap with 2 tablespoons Parmesan and grill until melted.
FOR INDOOR COOKING
Arrange mushrooms on an ungreased broiler pan. Broil under high heat, 5 inches from the heat source, for about 2 minutes on each side. Fill the inside of each mushroom cap with 2 tablespoons Parmesan and broil until melted.
These grilled mushrooms team up nicely with polenta or couscous. —LT
MAPLE PORTOBELLO MUSHROOMS
MAKES 2 MARINADES, FOR 2 PORTOBELLO MUSHROOM CAPS EACH
½ cup maple syrup
½ cup olive oil
¼ cup lemon juice
2 tablespoons spicy brown mustard
1 teaspoon salt
4 teaspoons minced garlic
1 teaspoon dried thyme
1 teaspoon black pepper
2 small square freezer containers, labeled
ON HAND FOR COOKING EACH ENTRÉE
2 PORTOBELLO MUSHROOM CAPS, CLEANED
1. Whisk together maple syrup, oil, lemon juice, mustard, and salt in a medium bowl. Divide the marinade evenly between the freezer containers. Into each container, measure 2 teaspoons garlic, ½ teaspoon thyme, and ½ teaspoon pepper.
2. Seal and freeze.
OLIVE OIL
Warehouse club brand items are developing a positive reputation as quality products offered at a lower price than name brands. My warehouse club’s store brand extra-virgin olive oil is two to three times less expensive per ounce than even the least expensive brand at the grocery store. Extra-virgin olive oil is from the first pressing of olives and is the finest olive oil one can buy. Keep your bottle tightly sealed and stored away from heat and light.
TO COOK ONE ENTRÉE
This entrée can be prepared outdoors on a grill or in the kitchen using your boiler.
1. Completely thaw one marinade in the refrigerator.
2. Marinate mushroom caps for 1 hour.
FOR OUTDOOR COOKING
1. Prepare a medium fire in a gas or charcoal grill.
2. Grill mushrooms, turning occasionally, for 10 to 12 minutes, or until tender.
FOR INDOOR COOKING
Arrange mushrooms on a greased broiler pan. Broil under high heat, 5 inches from the heat source, for about 2 minutes on each side.
This hot dish makes an ideal breakfast or brunch for company. It can also be served as a delicious light dinner. —LT
ASPARAGUS AND POTATO FRITTATA
MAKES 3 ENTRÉES, 6 – 8 SERVINGS EACH
2 POUNDS FRESH ASPARAGUS,