Arroz con Pollo: Dora and Diego eat it

This recipe is delicious, and despite the fact that Dora and Diego might eat this, Thing #2 did not.

Approximately 5 boneless, skinless chicken thighs

3 tbsp. olive oil
1.5 c. uncooked long grain rice
1 c. chopped onion
1 red pepper, chopped
1 clove garlic, halved
1 1/2 tsp. salt, divided
1/2 tsp. basil
3 c. chicken broth, warmed
1/4-1/8 tsp. measure ground saffron
1/2 tsp. turmeric
1 bay leaf
1 tbsp. fresh lime juice
2 c. chopped fresh tomatoes
1/2 tsp. peppercorns, ground
1 c. peas

In large Dutch oven, place olive oil and heat to medium high temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove chicken to warm tray. Add rice, onion, peppers, and garlic to oil in pan; stir fry about 5 minutes. Sprinkle with 3/4 teaspoon of the salt and basil. Add warmed chicken broth, stirring; then add saffron, turmeric, bay leaf and lime juice.

Bring to boil and add tomatoes. Arrange chicken on top and sprinkle with remaining 3/4 teaspoon of the salt and ground peppercorns. Cover, reduce heat to low and continue cooking about 20 minutes. Add peas and continue to cook, covered about 20 minutes longer until rice is done and fork inserted with ease.

Tuesday Night: Braised Tofu in Spicy Sesame-Peanut Sauce

Despite its "braised" modifier, this is really a stir-fry - and a tasty, versatile one. You can throw just about anything you like in there - different veggies, chicken instead of tofu, whatever you like. You can adjust the spiciness by adding more or less sriracha sauce or if you're a real peanut fiend, add more peanut butter. You could also serve over rice or noodles if that's what you're into. But if, like me, you're cooking for one, just pile up a bowl with your stir fry, grab your chopsticks and a glass of wine, and sit down with a great DVD for a delicious and satisfying dinner.

Braised Tofu in Spicy Sesame-Peanut Sauce
Adapted from e-curry.com

1 block of extra firm tofu
3 garlic cloves, minced
1 inch piece of fresh ginger, grated
1 small bunch broccoli, cut into bite-sized florets
1 bell pepper, cut into 1 inch chunks
1 small eggplant, cut into 1 inch chunks
1/2 onion, cut into 1 inch chunks
2 teaspoons sesame seeds
1 1/2 tablespoons chunky peanut butter
1/4 cup soy sauce
2 T rice vinegar
1 T sesame oil
1 tablespoon sriracha sauce
2 tablespoons oil (I used sesame)

Dry off the tofu by gently pressing the block with a paper towel. Slice the tofu into rectangles.

Squeeze half the grated ginger to extract the juice and pour the juice over the tofu and let it sit for at least half an hour. The more the tofu marinates the better.

Roughly crush half the amount of the toasted sesame, with a rolling pin or in a mortar & pestle. Set aside.

In a bowl, combine the peanut butter, soy sauce, rice vinegar, sesame oil, sriracha sauce, the crushed sesame, garlic, and rest of ginger and whisk till well combined.

Heat 1 tablespoon of oil in a large skillet or wok. Place the tofu slices in a single layer and cook each side for a couple of minutes at medium heat. Remove and set aside.

Heat the rest of the oil. Add the chopped onions, broccoli, bell pepper, and eggplant and quickly stir fry for a couple of minutes. Add the tofu slices carefully, so they do not break. Pour the ingredients for sauce in the pan. Bring it to a light boil, then reduce the heat and cover and cook for about 2-4 minutes, until veggies are tender to the bite.

Garnish with the rest of the sesame seeds.

Sunday Night: Eggplant and Chickpea Casserole

This recipe bears the name "casserole," but it does not share the characteristics of your typical American casserole. In other words, it's no hotdish. No condensed soup, no tater tots. So don't let the name fool you. This is a fresh, healthy, and hearty dish - more like an eggplant tian than anything else. Make it on the weekend so you have time for the different parts and serve with some naan or pita and a little yogurt sauce of you like. I halved the recipe so I wouldn't be eating it for days, but it would definitely go quickly with a crowd.

Eggplant, Tomato and Chickpea Casserole
From the New York Times Recipes for Health

1 large eggplant or 2 medium (1 pound), peeled if desired, cut in half lengthwise, then sliced about 1/2 inch thick
Salt to taste
3 tablespoons extra virgin olive oil
1 large onion, sliced thin across the grain
2 to 4 garlic cloves (to taste), minced
1 (28-ounce) can chopped tomatoes
2 tablespoons tomato paste
Pinch of sugar
1/8 teaspoon cinnamon
1 sprig basil
1 (15-ounce) can chickpeas, drained
3 tablespoons chopped flat-leaf parsley (optional)

Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil, and brush the foil with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with oil. Place in the oven for 15 minutes or until lightly browned. Remove from the heat, and carefully fold the foil in half over the eggplant. Crimp the edges together, so that the eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15 minutes.

Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender, about five minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and simmer uncovered, stirring often, for 20 to 25 minutes, until the sauce is thick and fragrant. Add freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained chickpeas.

Preheat the oven to 350 degrees. Oil a 2-quart baking dish or gratin. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers.

Bake 30 minutes, until bubbling. Remove from the heat, and allow to cool for at least 10 to 15 minutes. Sprinkle on the parsley before serving.

Yield: Serves four to six.

Advance preparation: You can assemble this dish through step 3 up to two days ahead. Keep it in the refrigerator. Leftovers will be good for about three days.

Martha Rose Shulman can be reached at martha-rose-shulman.com.

Friday Night: Fennel and Orange Salad

Excellent salad from Friday night. I ate it with a less-than-fabulous-in-execution chickpea pancake from the Washington Post. Maybe the dampened spirits came from eating it alone too. So much of the joy of cooking and eating comes from sharing. Come home, BP.

Fennel and Orange Salad
Adapted from Kiss My Spatula

1 navel orange
1/2 medium fennel bulb
3/4 tbsp white-wine vinegar
1/4 tsp kosher salt
1/8 tsp fresh ground pepper
1/8 cup extra virgin olive oil
1/2 tbsp orange juice
1/4 cup toasted hazelnuts
fresh mint, chopped, for garnish

Cut peel, including all white pith, from the orange with a paring knife. Then cut segments free from membranes. Watch your fingers!

Cut out and discard core of fennel bulb, then cut bulbs crosswise into very thin slices, as thin as you can get them.

Whisk together vinegar, zest, salt, and pepper in a small bowl until salt is dissolved, then add olive oil slowly in a stream, whisking until combined well.

Toast hazelnuts on medium heat on a dry skillet. Toss fennel and oranges with vinaigrette in a large bowl until combined well. Top with toasted hazelnuts. Garnish with some chopped mint.

Thursday Night: Spanish White Beans with Spinach and Sun Dried Tomatoes

No matter how much a kitchen-loving homebody you are, when you live in our nation's capital, you're going to find yourself at happy hour from time-to-time. It's probably the most efficient way to catch up with friends, it's economical, and can do wonders to wash off the stains of the day. A major drawback to the happy houricus normalis, however, is how it gets in the way of weeknight cooking. A good happy hour requires a really quick, but very delicious dinner.

When I walked in at 8:36, I started cooking this delicious vegetarian dinner and it was ready by 8:51, in time to sit down at my dining table with BP on the phone and awaiting "Greys" on TV. This is a big winner. I served it with one ciabatta roll from the grocery to mop up the juices.

Spanish White Beans with Spinach and Sun Dried Tomatoes
From Serious Eats, adapted from Gourmet

1/2 large onion, chopped
1/4 cup oil-packed sun-dried tomatoes, drained and chopped
3 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon paprika
1 19-ounce can cannellini beans, rinsed and drained
1/2 cup water
1 10-ounce bag spinach, tough stems removed
Salt and pepper

Pour two tablespoons of oil into a large pot set over medium heat. Add the onion and the sun-dried tomatoes, along with 1/4 teaspoon salt. Cook for about 6 minutes or so until the onion is browned. Toss in the garlic and paprika. Cook for an additional minute, stirring occasionally.

Add the beans, water, spinach, and 1/4 teaspoon salt. Cover the pot and cook for 5 minutes, stirring occasionally. Season with salt and pepper to taste and drizzle with the remaining olive oil.

Wednesday Night: Chili-Garlic Salmon and Moroccan-Spiced Spaghetti Squash

Rookie Cookie came by for a long-awaited dinner party, where my first and favorite cooking student brought a terrific recipe for us to cook together. This is a great - and flavor-forward - recipe and it went beautifully with this gorgeous squash recipe that Koko and Dr. S have been making for a few years.

Chili-Garlic Glazed Salmon
From Cooking Light

3 tablespoons chili sauce with garlic (such as Hokan)
3 tablespoons minced green onions (about 3 green onions)
1 1/2 tablespoons low-sugar orange marmalade
3/4 teaspoon low-sodium soy sauce
4 (6-ounce) salmon fillets

Preheat broiler. Combine first 4 ingredients in a small bowl; brush half of chili sauce mixture over fillets. Place fillets, skin sides down, on a baking sheet coated with cooking spray. Broil fish 5 minutes; brush with remaining chili sauce mixture. Broil 2 more minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Moroccan-spiced Spaghetti Squash
From Smitten Kitchen, Adapted from Gourmet

1 (3 1/2- to 4-pound) spaghetti squash
1/2 stick (4 tablespoons) unsalted butter, cut into pieces
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro

To cook the squash in a microwave: Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.

To roast the squash, two methods: If you’d like to roast the squash whole, pierce it all over with a small sharp knife to prevent bursting and bake it in a 375°F oven for one hour. If you are good with a big, sharp kinfe, you can save some time by cutting the squash in half lengthwise, scooping out the seeds and roasting the halves face-down in an oiled baking pan for about 40 minutes in a 375°F oven.

Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and cook, stirring, until it is barely golden. Stir in spices and salt and remove from heat.

If you have microwaved or roasted your squash whole, carefully halve it lengthwise (it will give off a lot of steam) and remove the seeds.Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with the spiced butter and cilantro.

Sunday Night: Barley with Mushrooms and Green Beans and Cardamom Cookies

BP went back up to the country house early today, so I enjoyed the lovely sunny afternoon in our turreted nook of an apartment to catch up on back issues of the New Yorker and to cook some Indian food to bring to a friend in need tomorrow. The cardamom cookies (recipe below) are the dessert for that meal. These will definitely make a repeat appearance. Couldn't be simpler and so delicious. The warming cardamom dances with the perfect sweet-salty balance.

The barley dish (which I ate for dinner after yoga tonight) may sound boring, but don't write it off. The addition of the wine and the umami-rich mushroom broth elevates the otherwise ho-hum barley and veggies to a something you can really write home about. I ate it solo for dinner, but as the recipe suggests, it would nicely complement a piece of meat. Cooks note: The "mushroom broth" the recipe calls for is most easily achieved by soaking 1 oz dried porcini mushrooms in 2 cups water for 30 minutes. You can throw the reconstituted porcini mushrooms in with the other mushrooms too.

Cardamom Cookies

from Deborah Madison's "Vegetarian Cooking for Everyone"

1/4 lb unsalted butter (1/2 cup)

1/2 cup powdered sugar, plus extra for tops

2 tablespoons granulated sugar

1 egg yolk

1 teaspoon ground cardamom

3/8 teaspoon salt

1 1/2 cups flour

Cream the butter and sugars until light and fluffy, then beat in the egg yolk. Stir in the cardamom, salt, and flour. Divide the dough in two, roughly shape each piece into a log about 1 inch thick, then roll in plastic wrap or wax paper. Pull each log through you thumb and first finger to make it even and, if you prefer, longer and narrower. Refrigerate until firm or freeze until ready to use.

Preheat oven to 375°F. Cut the dough into 1/4-inch rounds or diagonals and set themon cookie sheets at least 1 inch apart.Bake until pale golden on top and lightly browned around the edges, 8 to 10 minutes. Cool. Serve plain or dusted with confectioner's sugar.

Barley with Mushrooms and Green Beans

Adapted from Aida Mollenkamp of Chow.com

1 cup pearl barley

1 1/2 tablespoons olive oil
1 cup finely chopped red onion
1 lb white or cremini mushrooms, stemmed and sliced 1/4 inch thick
1/2 cup dry white wine
12 ounces green beans, trimmed and sliced 1/2 inch thick on the bias
2 cups mushroom broth

1/2 tablespoon butter
1/4 cup finely chopped fresh Italian parsley

Bring a medium saucepan of heavily salted water to a boil over high heat. Stir in barley, reduce heat to medium, and cook until al dente, about 15 to 20 minutes. Drain and set aside.

Heat olive oil in a large frying pan over medium heat. Add onion, season with salt and freshly ground black pepper, and cook until translucent, about 3 minutes. Add mushrooms, increase heat to medium high, and cook, stirring rarely, until golden brown, about 10 minutes. Add wine and scrape up any browned bits from the bottom of the pan.

Add green beans and broth, season with salt and pepper, and cook until beans are fork tender and broth is slightly reduced, about 5 minutes. Stir in reserved barley and cook until heated through, about 1 minute. Stir in parsley and butter and season with salt and pepper.