I saw the new Star Trek movie this week and it was one of the best movies I have seen in a long time. Okay I admit it, I am a Trekkie! No, I don't go to conventions and dress up as a Klingon, but I have been a fan since I was a kid. I have seen all the movies and this one by far is the best. It had the humor of the original series without the campiness. I will be taking my sons to see it this weekend.
I really like this magazine! It is from the Food Network and has oodles of recipes. I particularly like the Copy That column. They take a popular food item and re-create it. This month's was the Olive Gardens breadsticks and salad. I will say this upfront, I am not a fan of the Olive Garden. I think the food is mediocre at best, but the breadsticks are yummy. I have made this recipe twice already and it has come out delicious each time. My kids have devoured them!
I was checking out Under a Blue Moon's blog and found a link to a new blog that I really like. It's called 101 Cookbooks and it is fantastic! Heidi Swanson is the author of the blog and has a real fresh approach to healthful eating. She has some fantastic recipes including this one I made. It is lemon-scented quinoa with tahini. It was fresh and yummy! I checked out her book from the library. It's called Super Natural Cooking. I have tried so far her deconstructed sushi bowl. It was wonderful and filling. I am looking forward to trying more of her recipes.
Deconstructed Sushi Bowl (adapted from Super Natural Cooking)
2 cups short grain brown rice
3 1/2 cups water
2 teaspoons fine grain sea salt
2 (4 inch) sheets nori
6 ounces extra firm tofu
Citrus soy dressing:
grated zest and juice of 1 orange
grated zest and juice of 1/2 lemon
1 tablespoon agave
2 tablespoons soy sauce
2 tablespoon brown rice vinegar
4 green onions
1 avocado, peeled, pitted, and thinly sliced
3 tablespoons toasted sesame seeds
Rinse and drain the rice two or three times. Combine the rice, water and salt in a heavy saucepan and bring to a boil over high heat. Lower the heat, cover and simmer gently until the water is absorbed, about 45 minutes.
Toast the nori in a preheated 300 degree F. oven or a medium-hot skillet for a few minutes. Crumble or chop coarsely.
Drain tofu and pat it dry. Cut the block of tofu lengthwise through the middle to make four 1/4 inch sheets of tofu. Two at a time, cook in a dry nonstick or well seasoned skillet over medium high heat for a few minutes until browned on one side. Flip gently, then continue cooking for another minute or so, until the tofu is firm, golden and bouncy. Let cool enough to handle then cut crosswise into matchsticks. Repeat with remaining sheets.
To make the dressing: set the zests aside. Combine the orange juice, lemon juice, and sugar in a small saucepan and bring to a gentle boil. Cook for 1 to 2 minutes, then add the soy sauce and vinegar. Return to a gentle boil and cook another 1 to 2 minutes, until slightly thickened. Remove from the heat and stir in the zests.
When the rice is done, stir in 1;3 cup of the dressing and add more to taste. Scoop the rice into individual bowls and top with the toasted nori, green onions, tofu, avocado slices and a sprinkling of sesame seeds.
Note: This would be good with some grilled shrimp on top.