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crispy tofu pad thai – smitten kitchen
6 ounces firm or extra-firm tofu (not silken)
5 ounces dried rice noodles (sticks), about 1/8-inch (3mm) wide
2 tablespoons fish sauce, regular (not vegetarian) or vegetarian, plus more to taste
2 tablespoons tamarind concentrate, plus more to taste
2 to 4 teaspoons dark brown sugar, plus more to taste
A pinch or two Thai or other chile flakes or chili powder, or a shot of Sriracha
Vegetable, grapeseed or another neutral, high-heat cooking oil, plus more as needed
1 small shallot, chopped (optional)
2 garlic cloves, chopped
2 tablespoons sweet preserved radish, grated or minced
2 handfuls (about 1 cup, although it’s awkward to measure in cups) bean sprouts, plus more for garnish
1 large egg
4 garlic chives, or the green parts of 8 scallions or spring onions, cut into 2-inch pieces, divided
GARNISHES
Additional Thai or other chile flakes or chili powder
Remaining garlic chives and bean sprouts
2 large lime wedges
2 tablespoons crushed roasted peanuts, salted or unsalted
medium  hard  veggie  recipies  main 
18 days ago by tevi
arugula ravioli – smitten kitchen
2 tablespoons olive oil
2 large shallots, finely chopped
2 garlic cloves, minced
8 ounces arugula, washed, dried, coarse stems removed and coarsely chopped
3 tablespoons breadcrumbs measured from 2 slices or one half of a roll, pulsed in the food processor until reduced to soft crumbs
1/3 cup finely grated Romano cheese
Salt and pepper to taste
1 egg yolk (reserve egg white for sealing)

1 half-batch of fresh pasta–or–1 package of wonton wrappers
1 egg white beaten with two tablespoons of water to seal ravioli
recipies  side  veggie  hard 
18 days ago by tevi

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