Moosewood Restaurant Simple Suppers Read online

  1 tablespoon minced canned or fresh chiles, or more to taste (optional)

  ¼ cup sliced black or green olives

  ½ cup of your favorite salsa

  ¼ cup sour cream

  6 ounces shredded cheese (about 2 cups)

  2 tablespoons minced scallions

  Preheat the oven to 400°. Choose a baking dish about 9 × 13 inches, with 2 inch-high sides.

  Layer all of the ingredients in the baking dish in the order given above. If the refried beans are too stiff to easily spoon over the chips, thin them with a little water.

  Bake for about 15 minutes, until the beans in the center are steaming hot and the cheese is melted and bubbling.

  variations

  Add corn kernels, shredded zucchini, chopped pimientos, or chopped cilantro to the assembly.

  serving & menu ideas

  Serve with Broccoli Slaw or avocado slices. Top off this fun simple supper with a 5-Minute Milkshake.

  easy baked tofu

  We think that this may be the most useful recipe in the book. Baked tofu is a reliable standby and can be dressed up to suit almost any menu. Whip up a marinade, pop the tofu in the oven, start cooking rice or pasta, and decide on a vegetable or salad. Baked tofu is also a nice addition to stews, sautés, sandwiches, and salads.

  SERVES 4

  1 cake firm tofu (about 16 ounces)

  BASIC MARINADE

  1 tablespoon vegetable oil

  1 tablespoon dark sesame oil

  3 tablespoons soy sauce

  2 teaspoons grated peeled ginger root (optional)

  1 garlic clove, pressed (optional)

  IN THE OVEN:

  HANDS-ON TIME: 5 TO 10 MINUTES

  BAKING TIME: 30 TO 40 MINUTES

  Preheat the oven to 400°. Cut the tofu into slices, cubes, triangles, or sticks. Lightly oil a baking dish large enough to hold the tofu in a single layer. Whisk together the marinade ingredients (or variation ingredients, if using) and drizzle over the tofu. Gently turn or toss to coat thoroughly. Bake uncovered, stirring once or twice, until the oil is sizzling and the tofu is firm and chewy, 30 to 40 minutes. Serve hot, at room temperature, or chilled.

  ON THE STOVETOP:

  TIME: 15 MINUTES

  Cut the tofu into small cubes. Heat the vegetable oil and the sesame oil in a large skillet. Add the tofu and sauté, stirring often, for 4 or 5 minutes, until lightly golden. Add the soy sauce (and other marinade ingredients if you are using a variation), lower the heat, and simmer for 3 or 4 minutes longer. Done!

  variations

  SPICY TOFU Add 2 to 3 teaspoons of Chinese chili paste with garlic to the basic marinade and reduce the soy sauce to 2 tablespoons.

  Serve with assorted steamed and raw vegetables and Spicy Peanut Sauce.

  SWEET & SOUR TOFU Add 2 tablespoons of vinegar and 1 tablespoon of honey, maple syrup, or sugar to the basic marinade.

  Serve with Lemongrass Rice and Sesame Broccoli.

  CHIPOTLE TOFU Use 2 tablespoons vegetable oil, 2 tablespoons soy sauce, 2 tablespoons chopped chipotles in adobo sauce, and ¼ cup chopped fresh cilantro (optional) for the marinade.

  Try with Yellow Rice and Quick Avocado & Corn Salsa.

  BARBECUE TOFU Mix together 1 tablespoon vegetable oil, 1 tablespoon soy sauce, and ¾ cup of Barbecue Sauce.

  Serve on rice, orzo, or mashed potatoes topped with sautéed onions and peppers. On the side, serve collards and/or Baked Acorn Squash Crescents.

  SOUTHERN-STYLE TOFU Coat the tofu with a mixture of 1 tablespoon vegetable oil and 1 tablespoon Old Bay Seasoning.

  Bring on the backyard picnic food—Chipotle Potato Salad, corn on the cob with one of our festive toppings, Broccoli Slaw, and Banana Cupcakes.

  scrambled tofu with greens & raspberry chipotle sauce

  You can make the sauce with other fruit spreads, such as peach, apricot, or strawberry. Make extra sauce—it will keep in the refrigerator for several weeks.

  SERVES 3 OR 4

  TIME: 30 MINUTES

  2 tablespoons vegetable oil

  1 cup chopped onions

  3 garlic cloves, chopped

  3 cups chopped kale, chard, or collards, rinsed and lightly drained

  1 cake firm tofu (about 16 ounces)

  3 tablespoons soy sauce

  RASPBERRY CHIPOTLE SAUCE

  ⅓ cup raspberry fruit spread or jam

  2 teaspoons minced canned chipotles in adobo sauce

  1 to 3 teaspoons lemon juice

  Heat the oil in a large skillet on medium heat. Sauté the onions in the oil for a couple of minutes, until they begin to soften. Add the garlic and cook for another minute. Stir in the greens, cover, and steam until the greens begin to wilt.

  While the greens steam, in a bowl, use a fork to mash the tofu with the soy sauce. Uncover the skillet, increase the heat to high, and cook off any remaining water. Stir in the mashed tofu and cook for 3 or 4 minutes. With a spatula, turn over the tofu mixture and cook for another 3 or 4 minutes, until the tofu just begins to brown.

  While the tofu cooks, make the Raspberry Chipotle Sauce. In a small saucepan, stir together the fruit spread, chipotles, and 2 tablespoons of water. Simmer on low heat for about 2 minutes, until hot and saucy. Stir in 1 teaspoon of lemon juice. Add more water if the sauce is too thick. Add more lemon juice to taste.

  Serve the scrambled tofu topped with the sauce.

  serving & menu ideas

  Serve with toast or on plain rice, Yellow Rice, or Green Rice.

  lemon herb tofu

  This delightfully tangy tofu pairs especially well with Greek or Italian dishes.

  SERVES 4

  HANDS-ON TIME: 10 TO 15 MINUTES

  BAKING TIME: 30 TO 35 MINUTES

  1 cake firm tofu (about 16 ounces)

  ¼ cup lemon juice

  3 tablespoons soy sauce

  2 tablespoons olive oil

  2 teaspoons dried herbs, such as rosemary, dill, or oregano

  ¼ teaspoon black pepper

  2 garlic cloves, minced (optional)

  Preheat the oven to 400°. Cut the block of tofu into 4 slices and then cut the slices into cubes, triangles, or strips. Spread the tofu pieces in a single layer in a lightly oiled baking pan large enough to hold them.

  Whisk together the lemon juice, soy sauce, oil, herbs, pepper, and garlic, and pour over the tofu. Bake uncovered, stirring every 10 or 15 minutes, until most of the marinade is absorbed, the oil is sizzling, and the tofu is firm and chewy, 30 to 35 minutes. Serve hot, at room temperature, or chilled.

  INGREDIENT NOTE Use fresh herbs in place of dried: ¼ cup chopped fresh dill or cilantro, 2 tablespoons chopped fresh oregano, or 1 tablespoon chopped fresh rosemary.

  serving & menu ideas

  Try this tofu on Greek Salad, or create a Mediterranean plate with Tomatoes & Onions with Mint and steamed artichokes with Herbed Aioli.

  west indian red beans & coconut rice

  In the Caribbean, red beans and rice are cooked together, but at Moosewood we like to ladle saucy red beans over a bed of fragrant coconut rice and garnish with a little greenery.

  SERVES 4 TO 6

  TIME: 35 MINUTES

  Coconut Rice

  1½ cups diced onions

  1 tablespoon vegetable oil

  ½ teaspoon red pepper flakes or 1 fresh chile, minced

  salt

  ½ teaspoon dried thyme

  ¼ teaspoon allspice

  1 28-ounce can of diced tomatoes

  1 28-ounce can of red kidney beans, drained

  chopped scallions and/or cilantro

  Cook the Coconut Rice.

  While the rice is cooking, in a saucepan on medium heat, sauté the onions in the oil for 3 or 4 minutes. Add the red pepper flakes, sprinkle lightly with salt, cover, and cook, stirring occasionally, until the onions are soft, 5 to 8 minutes. Add the thyme, allspice, tomatoes, and beans, cover, and simmer for 10 to 15 minutes, stirring occasionally.

  Serve the red bean
s on a bed of the rice and top with scallions and/or cilantro.

  serving & menu ideas

  Delicious with a side of collards or avocado and mango slices. Save room for Caribbean Sautéed Bananas.

  tofu & mushrooms marsala

  We think this inventive adaptation of a classic Italian dish is so good that it will soon show up on menus in the old neighborhoods. You never know.

  SERVES 4

  TIME: 30 MINUTES

  4 garlic cloves, pressed or minced

  2 tablespoons olive oil

  1 red bell pepper, chopped

  ½ teaspoon dried oregano

  ½ teaspoon salt

  2 cups Marsala wine

  1 cake firm tofu (about 16 ounces), cut into ¾-inch cubes

  10 ounces moonlight or cremini mushrooms, sliced

  1 14-ounce can of diced tomatoes

  ¼ cup chopped fresh basil

  salt and pepper

  1 loaf of crusty bread

  In a pot on medium heat, cook the garlic in the oil just until it sizzles and then add the bell peppers, oregano, and salt. Cook, stirring often, for 5 minutes. Add the Marsala and the tofu and cook on high heat for 4 minutes to reduce the wine a bit. Add the mushrooms and tomatoes and cook on medium-high heat for 5 minutes. Add the basil and salt and pepper to taste.

  Serve with plenty of crusty bread to soak up the flavorful broth.

  serving & menu ideas

  On the side, Lemony Green Beans and/or a green salad with Sour Cream Lemon Dressing, and Orange-Almond Polenta Cake for dessert.

  sichuan silken tofu

  Why order takeout when you can create classic Chinese flavors so easily at home?

  SERVES 2 TO 3

  TIME: 20 MINUTES

  1 cake silken or soft tofu (about 16 ounces)

  3 scallions

  1 cup water

  1 tablespoon cornstarch

  ½ teaspoon salt

  1 teaspoon soy sauce

  ½ teaspoon dark sesame oil

  ¼ teaspoon sugar

  ½ teaspoon rice vinegar, cider vinegar, or white vinegar

  1 teaspoon peanut oil or vegetable oil

  ½ teaspoon Chinese chili paste

  ½ cup sliced snow peas or frozen green peas (optional)

  Cut the tofu into 1-inch cubes and set aside. Chop the scallions (about ½ cup). In a bowl, whisk the water, cornstarch, salt, soy sauce, sesame oil, sugar, and vinegar until well blended.

  Warm a skillet or saucepan on medium-high heat. When the pan is hot, add the oil and then the chili paste, sizzle for a few seconds, and then stir in the cornstarch-water mixture. Stir until the sauce simmers and thickens, about 2 minutes. Add the chopped scallions and the peas, if using. Gently stir in the tofu cubes and cook until heated through.

  INGREDIENT NOTE Silken tofu gives this dish a custardy consistency that some of us really like, but it’s a little bit tricky to work with. It’s slippery and hard to cut into neat cubes, so don’t worry if some fall apart. Soft tofu is a little easier to cut into cubes, and some people prefer the texture.

  serving & menu ideas

  Serve the tofu on a bed of rice or udon noodles, with Pan-Asian Slaw or a steamed green vegetable on the side.

  white bean & mushroom ragout

  Beans and mushrooms are a great combo and quintessentially Italian. Experiment with different varieties and colors of beans.

  SERVES 4

  TIME: 35 MINUTES

  1½ tablespoons olive oil

  1½ cups finely chopped onions

  2 garlic cloves, minced

  1 teaspoon dried thyme, rosemary, or sage

  1 teaspoon ground fennel seeds (optional)

  10 ounces moonlight or cremini mushrooms

  ¼ cup dry red or white wine

  1 15-ounce can of cannellini beans, drained

  1 28-ounce can of diced tomatoes

  ½ cup chopped fresh parsley or basil

  salt and pepper

  Polenta

  grated Parmesan cheese (optional)

  In a saucepan on medium heat, warm the oil and add the onions, garlic, herbs, and fennel. Sprinkle lightly with salt, cover, and cook, stirring occasionally, for 8 to 10 minutes, until the onions are softened and starting to brown. While the onions cook, rinse and quarter the mushrooms (about 3 cups).

  When the onions are soft, stir in the mushrooms and wine, cover, and simmer for 5 minutes. Stir in the beans, tomatoes, and parsley, cover, and bring to a simmer. Cook for about 10 minutes, until hot and juicy, stirring occasionally. Add salt and pepper to taste.

  While the ragout simmers, prepare the Polenta.

  Serve the ragout on the Polenta and sprinkle with cheese if you like.

  serving & menu ideas

  You could serve the ragout on orzo or any small pasta or in a bowl with plenty of crusty bread. A crisp green salad is a welcome counterpoint to the soft ragout and polenta. How about one of the easy Fruit & Cheese Plates for dessert?

  Veggie Western Omelet

  veggie western omelet

  Serve this right out of the pan for a quick home-style meal. Warm, at room temperature, or straight from the fridge, this omelet also makes a great sandwich with mayonnaise and tomato. (See photo)

  SERVES 2

  TIME: 20 MINUTES

  2 teaspoons olive oil

  1 cup diced red onions

  2 cups diced bell peppers

  4 eggs

  ¼ teaspoon salt

  sprinkling of black pepper

  In a 10-inch skillet on medium-high heat, cook the onions and peppers in the oil, stirring frequently, until the onions soften but the peppers are still firm, about 7 minutes.

  In a bowl, beat the eggs, a tablespoon of water, and the salt and pepper with a fork until frothy. Slowly pour the eggs over the peppers and onions. Lower the heat and cook for 3 or 4 minutes, until the eggs are set and beginning to brown on the bottom. With the edge of a spatula, cut the omelet into 4 wedges. Turn the wedges over and cook on the second side for a minute or two, until browned. (If you use a nonstick skillet, you may be able to flip the whole thing.) Serve hot or at room temperature.

  variation

  Add cheese: Cheddar, a smoked cheese, or feta.

  serving & menu ideas

  Serve with Tomato Tortilla Soup, or top the omelet with your favorite tomato salsa or sliced tomatoes and serve with toast or cheese grits.

  collegetown eggs

  One of our favorite home-style dishes at Hong Kong Restaurant in Ithaca’s Collegetown, this is the Chinese version of scrambled eggs and ketchup!

  SERVES 2

  TIME: 10 MINUTES

  1 tomato

  ⅛ teaspoon dark sesame oil

  salt and pepper

  2 scallions

  3 eggs

  ¼ teaspoon sugar

  2 teaspoons vegetable oil

  Cut the tomato into wedges. In a small bowl, gently toss the wedges with the sesame oil and a sprinkling of salt and pepper. Chop the scallions and place them in a separate bowl with the eggs, sugar, a teaspoon of water, and a dash of salt and pepper. Beat until foamy.

  In a small skillet on medium-high heat, warm the oil. Pour in the egg mixture and turn the heat down to medium. In about a minute, when the eggs have begun to set, with a spatula, gently push the eggs from the outside of the pan toward the center. After about a minute, flip the eggs to cook the other side. As soon as the eggs are fully set, remove from the heat.

  Divide the eggs between two plates and top with the tomatoes.

  serving & menu ideas

  For a heartier meal, serve with rice or toast and Pan-Asian Slaw.

  greek frittata

  If you love spinach and feta, this simple supper is for you.

  ½ cup chopped scallions

  2 garlic cloves, minced

  1 tablespoon olive oil

  2 cups packed fresh baby spinach

  ½ teaspoon dried oregano or dill (1 teaspoon chopped fresh)

  4 eggsr />
  dashes of salt and pepper

  1 small tomato, chopped

  ½ cup crumbled feta cheese

  In a large skillet on medium-low heat, cook the scallions and garlic in the oil for a couple of minutes. Add the spinach and the herbs if using dried. Cook uncovered for 3 or 4 minutes, until the spinach is wilted.

  In a bowl, beat the eggs, a tablespoon of water, herbs if using fresh, and salt and pepper. Pour the eggs over the spinach. When the eggs begin to set, use a spatula to cut through to the bottom in a couple of places in the center of the frittata and lift the cooked edges while you tilt the pan so the raw egg runs onto the hot skillet.

  When the eggs are mostly set, spread the tomatoes and feta evenly over the top. Lower the heat and cover for a minute or two until the tomatoes are hot, the feta is soft and melty, and the eggs are fully set.

  serving & menu ideas

  This frittata is great simply with buttered toast. Potatoes with Lemon & Capers is delicious alongside, and of course, you can’t go wrong with a Greek Salad.