Curried Couscous (or Quinoa)

When Aki makes this, the broccoli florets are super tiny
and it's better but it's too much work for me!

 Ingredients

• 1 3/4 cups water (2 cups for quinoa)
• 1 cup uncooked couscous (or quinoa)
• 1 1/2 cups small broccoli florets
• 1/2 cup finely chopped red onion
• 1/3 cup shredded carrot
• 1/4 cup raisins
• 1/4 cup dry-roasted cashews, chopped (I have substituted almonds or pistachios)
• 2 tablespoons white wine vinegar
• 1 1/2 tablespoons olive oil
• 1 tablespoon sugar
• 1 1/2 teaspoons curry powder 
• 1 teaspoon bottled minced fresh ginger
• 3/4 teaspoon salt
• 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed or equivalent dried (after soaking and pressure cooking)



Here is the quinoa version.  Also should be tinier broccoli florets...

• 3/4 cup (3 ounces) crumbled feta cheese

Preparation

1. Bring 1 3/4 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.  (For quinoa, just put water and quinoa in a pot, bring to boil, then reduce to simmer until water is all gone.  OR use a pressure cooker or rice cooker.)
2. While couscous stands, steam broccoli florets, covered, for 3 minutes or until tender.
3. Combine couscous, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese.

Fig Salad with Goat Cheese Croquettes

Ingredients:


Grilled or pan-fried figs (cut in half, lay with flat side down only, add a little butter)
Goat cheese (cut into 1/2 inch thick slices)
Bread crumbs (add salt and pepper to taste)
1/2 tbsp maple syrup (or honey)
1 tbsp balsamic vinegar
olive oil
salt and pepper
1 bag mixed greens
1/2 cup toasted walnuts

Directions:
Preheat oven to 375 degrees. Brush goat cheese slices with a little olive oil, then toss in bread crumbs. Add to center of oven, and let bake for 5-6 minutes. Then take out and let cool.

Add balsamic, maple syrup, salt and pepper, and olive oil to a separate bowl and whisk.  Toss field greens, walnuts and more salt and pepper if you'd like.

Place figs and goat cheese croquettes on the tossed greens and enjoy! 

Honey-Jalapeno Soba Noodles

12 ounces soba noodles or green tea noodles (found at Japanese grocery stores)
2-3 jalapenos, seeds removed
1/3 cup honey
1/4 cup chopped fresh cilantro leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 to 3 tablespoons water
2 teaspoons olive oil
1 package firm tofu sliced into long thin pieces
3 tablespoons soy sauce
2 teaspoons sesame oil
1/4 cup chopped scallions, green part only
2 tablespoons pickled ginger

Directions:
Cook soba noodles according to package directions. Drain and set aside (or refrigerate until later in the week).

In a food processor, combine jalapenos, honey, cilantro, and 1/2 teaspoon each salt and black pepper and puree until smooth. Add 2 to 3 tablespoons of water to the mixture until all ingredients are relatively smooth and equal in consistency. Pour the 2 teaspoons of olive oil into a preheated skillet. Add the tofu first, saute for a while until becomes more firm, and then add blended sauce and cook until heated through.

In a medium bowl, combine cooked soba noodles, soy sauce, sesame oil, scallions, and pickled ginger. Toss and then transfer to serving bowl. Pour heated tofu and sauce over noodles. Serve!

Recipe adapted from Ai Hirashiki. She makes it with shredded chicken or seitan instead of tofu.

Veggie Stuffed Pancakes and Tuscan White Bean Salad

Pancakes
1 1/2 cups pancake mix
1 cup water
2 tablespoons olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
1 clove garlic, chopped
1 pound frozen spinach, thawed and drained
2 tomatoes, chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan, plus 1/4 cup
1 (8-ounce) container mascarpone cheese
1 1/4 cups shredded mozzarella cheese
1/2 to 3/4 cups skim milk

Directions:
In a medium bowl combine pancake mix and water. Whisk batter until smooth. Heat a large non-stick skillet over medium-high heat and make 12 pancakes about 5 1/2-inches in diameter. Transfer to a plate and set aside.
Warm the olive oil in a large skillet. Add onions, carrots, and garlic and saute until the vegetables are tender, about 5 minutes. Add spinach, tomatoes, salt, and pepper. Stir to combine. Transfer the vegetable mixture to a large bowl. Add the basil, 1/4 cup Parmesan, and mascarpone cheese. Stir the mixture until well mixed.
Preheat oven to 350 F. Lightly grease a 9 by 12-inch baking dish. Using about half the vegetable mixture fill the pancakes. Lay pancake down on a work surface, top with 2 spoonfuls of vegetable mixture, sprinkle with some mozzarella cheese. Roll up the pancake around the vegetable mixture and place in the baking dish. Continue with the remaining pancakes, placing in the baking dish in 2 rows, and using up all the shredded mozzarella cheese.
Place the remaining vegetable mixture in a blender with 1/2 cup skim milk. Blend until smooth. Pour the sauce over the center of the vegetable-stuffed pancakes in two rows. Sprinkle with the remaining 1/4 cup Parmesan. Bake until the cheese is melted and the vegetables are hot, about 25 minutes.

Tuscan White Bean Salad
8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
1 head Romaine lettuce, torn
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 cup pitted black olives
1/2 red onion, cut into slivers
1 lemon, juiced
1/4 cup extra-virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 ounce shaved Parmesan (about 1/2 cup)

Directions:
Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.
In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.

Adapted from: Giada De Laurentiis