Friday, April 30, 2010

Midnight Snack! New Zealand Spinach and Glazed Carrot Salad, Baked Tofu and Brown Rice Cooked in Duck Stock!

Ok so I like to cook at midnight. That is dinner time after all!! This is when you look into the fridge and wonder.. what's left?? Tonight I found homemade tofu, carrots and new zealand spinach from the farmers market, brown rice and duck stock from Marlow & Daughters. Well Balanced for 12am.. I'd say! A little oragnic tamari, toasted seasame oil, and my all time favorite -Agrumato lemon oil. This lemon oil is amazing... it is not infused like other lemon oils - the whole lemon is pressed with the olives - this gives it a much brighter flavor that is truly lemony. OK so 1 cup of brown rice and 2 cups of duck stock (you can use water chicken or veggie stock) into my Zojirushi Neuro Fuzzy rice cooker. Truly the most awesome rice cooker - fully programable for type of rice and keeps your rice perfectly steamed for up to 12 hours! Pre heat oven to 350. Now some people like to rinse their tofu and remove excess water by pressing the tofu between two cooking sheets and placing something heavy on top - like a can of tomatoes... this helps the tofu absorb the marinades. It was midnight and I really didn't want to do more dishes so I skipped this step and it was still great. I think it really is more of a personal preference and the home made tofu absorbs pretty well anyways! Slice the tofu into 1/2" slices and place on baking sheet. Drizzle both sides of the tofu with 1tsp toasted sesame oil and 1 tsp tamari. Place tofu in oven for apprx 20 mins. Rinse New Zealand spinach and place in a large bowl filled with cold water. I like to let it soak in cold water until right before I am done cooking and do a quick final rinse before serving... New zealand spinach is delicious. delicate with thick leaves and a slightly acidic flavor.. It is great raw. Wash and peel the carrots and cut at an angle. Heat a pan over medium high heat. Once the pan is hot add 1 tsp oil and 1 tsp butter until bubbling - then add the carrots a tsp of sugar and a 1/2 tsp of salt. Turn down heat to medium low. Let the carrots brown stirring every few minutes until both sides are slightly blackened about 10 or 15 mins. The rice and tofu should be done by this time. Dry the New Zealand Spinach. Scoop the duck enhanced brown rice into serving bowls and place baked tofu on top. Pile on the raw new zealand spinach and sprinkle on the glazed carrots. Now the final and most important step to make this veggie dish POP - Drizzle Agrumato lemon oil and balsamic vinegar over greens and carrots. Salt and Pepper. Mmmmmm.
Agrumato Lemon Oil makes everything delicious!

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