Cabbage and Potato Casserole
I know you all probably have a cabbage hanging around and the gouda would be perfect for this delicious dish. If you use an oven-safe pan it becomes a one-pan meal. Use the bacon or pancetta for extra flavor, substitute in sausage for a heartier dish, or leave out the meat for a delicious vegetarian dinner.
1 to 2 Tbsp. butter
2 oz. bacon or pancetta chopped or 4 oz. bulk or country sausage (optional)
1 head green cabbage
1/2 lb. potatoes
1/2 tsp. salt
1/2 cup heavy cream, half-and-half, or broth
1 tsp. coarse grain or country mustard
freshly ground black pepper
1/2 cup freshly shredded melting cheese such as Gruyère, Swiss, or Gouda
Preheat oven to 375°F.
Melt butter in a large oven-proof frying pan or stove-proof baking dish over medium heat. Add pancetta, bacon, or sausage, if using, and cook, stirring occasionally, until meat is cooked through and browned.
Meanwhile, remove and discard first layer or two of cabbage leaves. Cut cabbage in half lengthwise, remove and discard core, and chop. Add cabbage to pan and cook, stirring occasionally, until leaves are wilted, about 5 minutes. Meanwhile, peel and chop potatoes into small bite-size pieces. Add to pan. Stir cream or broth, mustard, and pepper to combine. Add to pan and stir to combine.
Sprinkle mixture with cheese, cover, and bake 15 minutes. Uncover and cook until bubbling and browned, about 10 more minutes. Let rest a few minutes before serving.
Crunchy Vietnamese Cabbage Salad With Pan-Seared Tofu
Though I often omit herbs I don't have on hand, for this recipe, if you can pick up a bunch of cilantro, it really will add a lot. And don't forget the peanuts and fish sauce if those aren't in your pantry. Most everything else you probably have on hand or can do without. Use your frozen jalapenos here (from a few weeks ago).
3 1/2 tablespoons soy sauce
2 teaspoons light brown sugar
2 teaspoons Asian fish sauce
Zest and juice of 1 lime (can use a splash of lime juice)
1/2 jalapeño, seeded and minced
1 garlic clove, minced
4 tablespoons peanut oil (can use canola)
1/2 pound extra-firm tofu, cut into slabs, 3/4 inch thick
6 cups shredded cabbage (you can grate anew or use your slaw mix)
1 large carrot, grated
1/3 cup coarsely chopped roasted, salted peanuts, plus more to serve
2 tablespoons chopped cilantro, plus more to serve.
To make vinaigrette, whisk together 2 tablespoons soy sauce, brown sugar, 1 1/2 teaspoons fish sauce, lime zest and juice, jalapeño and garlic. Whisk in 3 tablespoons peanut oil.
Pat the tofu dry with paper towels. Heat the remaining 1 tablespoon peanut oil in a large skillet, preferably nonstick. When it shimmers, add the tofu. Cook 3 minutes without moving, until golden brown on the bottom. Flip and cook 2 minutes more. Transfer to a paper towel-lined plate. In a small bowl, whisk together the remaining 1 1/2 tablespoons soy sauce and 1/2 teaspoon fish sauce. Move the tofu to a cutting board, and brush both sides of each slice generously with this mixture. Cut tofu into bite-size pieces.
In a large bowl, toss together tofu, cabbage, carrot, peanuts, cilantro and vinaigrette. Garnish with more peanuts and cilantro.
Panfried Tofu with Sesame Watercress
?Here's a terrific sounding tofu and Watercress recipe adapted from the Gourmet Cookbook edited by Ruth Reichl. Feel free to mix in other greens, such as mizuna, mustard, etc. Serves 2 as a main course, easily doubles.??
1 TB sesame seeds?
2 tsp grated fresh ginger?
1 clove garlic minced
1/4 c orange juice?
2 TB soy sauce?
2 tsp toasted sesame oil?
1 block tofu
2 1/2 TB oil?
1 bunch Watercress, coarsely chopped?
2 tsp honey??
Toast sesame seeds in a dry skillet until golden brown. Set aside.??
Combine ginger, garlic, orange juice, soy sauce and sesame oil in a sauce pan. Simmer gently for 1 minute.??
Place tofu on a clean towel, cover with another, and press gently but firmly to remove excess moisture. Cut into 1/2 inch thick slices along the short end. Heat 1 TB oil in a skillet over medium high heat. Brown tofu on both sides, about 6 to 8 minutes. Transfer to a plate.
Heat remaining 1 1/2 TB oil in same skillet add cress raab and honey, saute until cress is crisp tender, tossing frequently.??Transfer watercress to plates, arrange tofu slices on top, drizzle with sauce and sprinkle with toasted sesame seeds.
Sauteed swiss chard
As a side dish, I like swiss chard perhaps more than spinach. Which is saying a lot since I love spinach. For a quick side dish, try braising it one of two ways.
Garlic & vinegar
Put a little olive oil or butter, 1-2 cloves of minced garlic & half of a small minced onion in a saute pan and allow the garlic to cook a bit and soften. Put in the chopped chard and cover tightly and let cook until wilted (if there's not enough moisture add a TB or so of water). Once chard has just wilted, add a sprinkle of apple cider vinegar or balsamic and black pepper and serve.
Garlic and Sesame
Or, add a bit of vegetable oil to the pan. Add the clove of minced garlic. Then add the chopped chard and cover and let cook until wilted. Then sprinkle with rice vinegar and a few drops of toasted sesame oil and maybe a teeny bit of soy if you want stronger flavor. Yum.
Vegetable Casserole with Tofu Topping
Adapted from a recipe at epicurious.com. You can use your frozen broccoli here, and could add in your greens if you could part with them. You could use some shredded cabbage in place of the kale in this recipe too with great results.
2 tablespoons sunflower or olive oil
2 medium onions, halved lengthwise and thinly sliced lengthwise
3 cloves garlic, minced
1 lb broccoli, cut into 1 flowerets, stem chopped into 1/2 cubes
1 lb kale, stems and center ribs removed and leaves coarsely chopped
1/2 lb carrots, cut into 1/4-inch-thick matchsticks
1/2 cup vegetable broth
2 tablespoons soy sauce
1/4 tsp cayenne pepper
1/2 teaspoon salt
1 1/2 cups fine fresh or dried bread crumbs, preferably whole wheat
7 oz firm tofu
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
1/3 cup olive oil
2 teaspoons dried basil, crumbled
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon paprika
1 garlic clove, chopped
1/4 teaspoon salt
Put oven rack in middle position and preheat oven to 350°F. Heat oil in a deep 12- to 14-inch heavy skillet over moderately high heat until hot but not smoking, then sautÃ© onion and garlic, stirring occasionally, until softened and beginning to brown, about 5 minutes. Reduce heat to moderate and add broccoli, kale, carrots, broth, soy sauce, and salt. (Skillet will be full, but volume will reduce as vegetables steam.) Cook, covered, stirring occasionally, until vegetables are just tender, 10 to 15 minutes. Transfer to a 13- by 9-inch glass baking dish.
Pulse all topping ingredients together in a food processor until combined well. Alternatively, mash ingredients together in a large bowl with a potato masher. Sprinkle tofu mixture over vegetables in baking dish and bake, uncovered, until topping is golden brown and vegetables are heated through, 15 to 20 minutes.