Cuisine Eric

As many of us move to a more plant-based diet, we still yearn for flavorful and fulfilling meals.  Though many complain that tofu is so much of a blank flavor canvas, the trick is to know how to flavor and texture it. This lo mein sauce has loads of umami flavor.  The tofu itself is seasoned with garlic and onion and its surface is crisped up by tossing with just a dash of cornstarch before stir frying.  The textures of the tofu, crisply stir fried veggies and toothy fresh noodles all complement the rich sauce that unites the dish. 1/2 lb fresh lo mein noodles Sauce: 1/4 cup hoisin sauce 1/4 cup pale dry sherry 2 Tbsp soy sauce 2 Tbsp honey 1 Tbsp sesame oil 1 tsp chili paste with garlic 1 orange pepper, sliced 1 onion, sliced 1 doz baby bak choy, halved 2 cloves garlic, minced 1/2-inch fresh ginger, peeled and minced 8 oz mushrooms, sliced 14 oz block extra firm tofu 2 Tbsp corn starch 1/2 tsp garlic powder 1/2 tsp onion powder 1/

This is a delicious prep for salmon that is a popular classic.  A real crowd pleaser - make sure you make enough when serving a crowd. 2 cloves garlic 3/4-inch fresh ginger 1/4 tsp crushed red pepper flakes, to taste 2 tsp cornstarch dissolved in 2 Tbsp water Sauce: 1/4 cup soy sauce 1/4 cup pale dry sherry 3 Tbsp maple syrup, or honey 2 tsp sesame oil 1 Tbsp fresh cilantro (or parsley) 5 oz baby spinach leaves 1-1/4 lb salmon fillet, cut into 4 portions toasted sesame seeds for garnish 2 stalks green scallions, sliced, for garnish Fresh cilantro (or parsley) leaves, to garnish Early preparation: Mince the garlic and ginger and mix with red pepper flakes.  Set aside.   Whisk together the cornstarch and water in a small bowl, and set aside.  Whisk together the sauce ingredients, and set aside. Sauté spinach in a skillet with just a dash of olive oil until leaves wilt.   Remove from heat and keep warm. Sauté salmon skin-

This is a flavorful lamb curry enriched with nut butter - typical of an Indian Korma. Paring lamb with chick peas is a natural, and serving over Basmati rice is classic. 2 Tbsp ghee, or butter 1 sweet onion, diced (I used red, but you can use yellow) 1 lb cubed (1/2-inch) lamb ( previously roasted, OK), about 2-3 cups 2 cloves garlic, minced 1/2 inch fresh ginger, peeled and minced Spice mix (or 1 Tbsp favorite curry powder or masala): 1/2 tsp coriander powder 1/2 tsp cumin powder 1/2 tsp cardamom powder 1/2 tsp turmeric 1 tsp fenugreek powder Dash crushed red pepper flakes, about 1/4 tsp, or to taste 1 can chick peas, drained 1 can coconut milk (I used Trader Joe’s coconut cream) 1 15 oz can petite diced tomatoes 1 Tbsp creamy almond (or cashew, or peanut) butter 1 stick cinnamon (or 1/2 tsp powder) 1/2 tsp salt Black pepper to taste About 6 fresh curry leaves (optional) Garnish: fresh cilantro leaves masala fried crispy channa

This is a MUST KNOW recipe for anyone who's busy and wants to eat healthfully, fast.  Canned chili beans such as pinto or black beans in spicy sauce are available from many manufactures.  Unlike baked beans, they are not full of sugar, and are a great ingredient when you need plant-based protein fast. Mix with whole grains and a dash of dairy and you have complete protein, high fiber, and great taste in a plant-based meal, on the double. This is a go-to meal for us on busy nights. 4 whole wheat tortillas 1 cup Tex Mex rice pilaf, cooked 1 can beans in chili sauce 1 cup Tex Mex cheese mix, grated about 3/4 cup green salsa Garnish: Spicy Ranch dressing to taste (I used Whole Foods 365) Fresh cilantro leaves plain Greek Yogurt Lay out tortillas on large plates.  Top each tortilla with 1/4 cup pilaf and then about two tablespoons chili beans.  Top with two tablespoons cheese mix.  Wrap tortillas and place seam-side down on plate. Cover e

This is a great pilaf full of flavor, fiber and protein, especially when mixed with beans and a bit of dairy.  Vegetarians should have this recipe down in their repertoire. 1/2 cup short grain brown rice 1/4 cup multicolor quinoa 1/4 cup pearled barley 1/2 tsp coriander powder 1/2 tsp cumin powder 1/2 tsp cinnamon powder 1/2 tsp chili powder 1/2 tsp salt 2 cups water Toast the rice, barley and quinoa in a dash of olive oil for about 3-5 minutes, until a nutty aroma.  Add the salt and water and bring to a gentle boil.  Stir and reduce heat to a simmer.  Cover for about 15 minutes or until all the water has been absorbed. Makes about 2-3 cups rice. Cook’s Note: If you don’t happen to have all the spice powders, just substitute 2 tsp of your favorite chili powder. I always keep some of this great pilaf frozen in zip lock bags for burritos and Tex Mex bowls.  

I love duck breasts and Valentine's day is all about love.  And it's about red, so Swiss chard is amply appropriate.  I found the most gorgeous Swiss chard at Whole Foods right before Valentine's day, that I simply could not refuse to buy. Here is this year's love offering. PS - I figured using the French word for maple syrup in the title is justified as Canada is  such a great suppler of the stuff. I know there is a lot of arguing about which is better.  Coming from New England, where we allowed our neighbor to tap our trees on our 130 acre farm in the Berkshires, in return for a gallon of the gold each year, I am, no doubt, biased.  But I am also not parochial - just please use the real stuff - no 'breakfast syrup' ugh! 2 boneless duck breasts 1 bunch swiss chard 1 sweet yellow onion, sliced 1 Tbsp olive oil 2 cloves garlic, minced 2 Tbsp maple syrup 1/4cup dry white wine 1 Tbsp butter Score the duck breasts on the diagon

If there is a heaven, it's where this medley is made. Smooth wilted spinach is balanced with slightly toothy cauliflower, and enriched with parmesan.  Kicked up with crushed red pepper flakes. A great bed for salmon. 1 Tbsp butter plus 1 Tbsp olive oil 2 cups cauliflower, riced (see cook’s note) 1/8 tsp garlic powder 1/8 tsp onion powder 2 cloves garlic, minced 5 oz fresh baby spinach leaves, coarsely chopped  crushed red pepper flakes, to taste 1/4 cup shredded Parmesan cheese  Melt butter in oil in a medium skillet.  Add the cauliflower and the onion and garlic powders. Cook over medium low for about 10 minutes, stirring often.  This will allow the cauliflower to release its water and brown up a bit.  Add the garlic and cook 2-3 minutes more. Meanwhile, sauté the spinach in a separate skillet until the leaves wilt and release what water they will.   Mix the spinach in with the cauliflower and season with crushed red pepper flakes.  Add a

Sweet potatoes and carrots are meant for each other, and meant for me.  I love this combo, especially slightly chunky.  For years I made this dish by pureeing the mixture, which is an elegant presentation for Thanksgiving.  This is more rustic for every day fare and a great high fiber, high vitamin side, 3 medium sweet potatoes, peeled, about 2-1/2 lb, diced 1-inch 2 large or 3 medium carrots, about 1-1/2 lb, peeled and sliced 2 Tbsp butter plus 1 Tbsp olive oil About 1/8 tsp nutmeg, hopefully freshly grated 1/4 cup half and half (or milk) Set a medium pot with 2 quarts well salted water to a boil for the potatoes.  Meanwhile sauté the carrots with the butter and oil in a skillet over heat. Keep carrots on medium-low heat while you prepare the remaining ingredients. Add the potatoes to the pot of water and bring to a gentle boil.  Reduce heat to medium and cook for about 12-15 minutes, until potatoes are just barely softened. Watch carrots and stir regularly, t

These greens make you strong like football star. 4 cups de-veined kale leaves, torn up 3 Tbsp vinaigrette Erique, or favorite vinaigrette 2 cups cabbage, finely shredded 2 cups shredded Brussels Sprouts 2 cups broccoli, cut into very small flowerets 1 cup matchstick carrot 3 green onions, sliced 1/4 cup spicy Ranch dressing (I used Whole Foods 365) Toss kale with vinaigrette in a large bowl. Manually macerate kale leaves with fingers to soften, about 2-3 minutes. Add remaining ingredients and toss to mix well. Makes one big bowl of healthy greens!