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“I have a piece of mahimahi and a mango. Can I make dinner with that?”
“I have a bag of chard and a potato. What can I make with that? What if I use a can of white beans with this? Is that dinner?” I used to get such weekly cell-phone calls at around 5:30 p.m. from my single friend Katie. Then Katie got married, and the calls started coming more often.
Another occurrence happened that contributed to this story: I was standing in line at Raley’s on a Tuesday night, just getting a few items I thought I really needed. It was 5:30 at night. I was tired. And the line was looooong. As I stood there with everyone else, I looked around at people’s faces. No one was smiling, and kids were crying. Also, it was raining. It dawned on me that most of us there in that Raley’s line probably had enough food in the fridge, pantry, and freezer to make dinner on the fly for at least a week, if not two.
The idea for Dishing Up Dinner crystallized for me when these two events collided in my mind. So, it felt most fitting for this column to land at Katie’s house where, for this month’s installment, we made a fragrant Asian meal from the beautifully stocked pantry. I am telling you, if you stock some great basics, you can always make great meals!
Nancy Horn opened DISH Café & Catering in 2002. Megan Gilman has been spicing up the DISH for three years.
Tofu Curry (Serves 4)
• 3 medium red potatoes, cut into 1 ½-inch chunks
• 3 medium carrots, peeled and cut into 1 ½-inch chunks
• 2 medium yellow peppers, cut into 1 ½-inch chunks
• 1 medium yellow onion, peeled and chopped
• 4 cups fresh spinach
• 1-inch knob fresh ginger, peeled and diced
• ½ cup fresh cilantro, chopped
• ½ pound firm tofu, patted dry and chunked
• 2 tablespoons hot chili oil
• 2 cups soy ginger broth (from Trader Joe’s)
• 1 bottle Thai red curry simmer sauce
• ½ jar marsala simmer sauce
• 1 lime, cut into wedges
1. In a stockpot over medium heat, sauté onion, carrots, potatoes, peppers, and ginger in hot chili oil until onions are translucent, about 4 to 5 minutes.
2. Add spinach and wilt, about 2 minutes.
3. Add simmer sauces and broth.
4. Add tofu and gently stir. Simmer until potatoes are cooked through and tofu is heated through. 5. Add cilantro just before serving. Ladle over steamed rice and squeeze with lime.
TIP: This recipe works well with chicken breast, shrimp, or chunks of firm white fish.
Super Citrus Salad (Serves 4)
• 1 orange
• ½ medium red onion, peeled and sliced into half moons
• 1 ripe avocado, peeled and sliced
• ½ bag spring greens mix
• ½ cup tablespoons kalamata olive oil
• 2 tablespoons orange muscat champagne vinegar
• 2 tablespoons sesame tahini
• 2 tablespoons mango chili vinegar
• Kosher salt
• Fresh black pepper
1. Zest the orange into a big salad bowl.
2. With a sharp knife cut off the peel.
3. Section the orange into the salad bowl with a paring knife, then squeeze the juice out of the remains.
4. Add the tahini and vinegars. Whisk to combine.
5. Whisk in the olive oil.
6. Add salt and pepper to taste.
1. Add onion and avocado to bowl and gently mix into the dressing.
2. Add half a bag of the salad greens and toss gently when ready to eat.
TIP: An easy way to zest an orange is to use a micro plane grater or the small side of a box grater. To make quick work of peeling and sectioning an orange, cut off the ends with a chef’s knife, then slice the peel and the pith (this is the bitter white part) off in downward slices. Use a paring knife in between the white membranes to cut into sections. Squeeze the empty remains to get the juice!
Steamed Brown Jasmine Rice (Serves 4)
• 2 cups brown jasmine rice
• 2 cups cold water
• 1 teaspoon kosher salt
1. Place all ingredients in a rice cooker.
2. Stir, cover, and turn on cooker. Rice will take about 20 minutes.
1. If you have no rice cooker, use a small saucepan with a tight-fitting lid.
2. Bring the water to a boil, add the salt and the rice and stir.
3. Reduce heat to a simmer, cover, and cook about 15 to 20 minutes until rice is tender and liquid is absorbed.
Warm Caramelized Apples with Walnut (Serves 4)
• 2 apples, washed, cored, and sliced
• ¼ cup butter
• 1 teaspoon vanilla extract
• ½ cup white sugar
• 1 cup chopped walnuts
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated ginger
• Pinch of kosher salt
• Ice cream (vanilla)
1. Wash the apples, slice into quarters, and remove core with a sharp knife. Cut lengthwise into thin slices.
2. Heat a sauté pan over medium heat.
3. Add the butter and melt.
4. Add the apples and sauté for 5 minutes until coated and beginning to soften.
5. Add walnuts, spices, salt, sugar, and vanilla.
6. Sauté another 5 minutes until sugar browns and coats the apples.
7. Serve warm over ice cream.
TIP: Leftover sauce can be served over yogurt or oatmeal the next day! |
