We make tortillas; Grilled Chipotle Flank Steak

Inspired by the Aug/Sept. Mexico issue of Saveur, my husband bought the tortilla press we’ve long been eyeing at the local market. Long been eyeing and not buying because the Little Kitchen’s cupboards have a limited amount of extra space at this point.

But he took the plunge and we found that making corn tortillas is great fun for a kid and an adult, because someone needs to press while the other fries. Milo and I had a cozy afternoon making tortillas. 

 

We bought a pre-made tortilla dough, but we want to try making our own next. The tortillas seemed thicker and chewier than pre-made corn tortillas. They were thinner than a sope, but reminded me of a sope in texture. 

t took us a few batches to figure out what “done” looked like in a tortilla. We learned to wait for the bubbles to start to appear in the tortilla. We used oil in the pan, but we’re going to experiment with that next time as well. 

To fill our tacos, we made homemade vegetarian refried beans (next post) and adapted a recipe from Saveur for grilled flank steak (my version is lazier to make and a lot less spicy.)

Grilled Chipotle Flank Steak (adapted from Saveur’s “Tacos de Carne Asada”)

Flank steak, about 1 or 1.5 lb., cut into large but manageable pieces

NOTE:  our market sells arrachera, which is flank steak that’s been manually tenderized using a machine that chops small holes partly through the meat. If you don’t have access to this, you can use a sharp knife to make little slices against the grain of the meat but not all the way through – or skip it – it will still be yummy although chewier. (Google tells me that there is something called arrachera which is a pre-marinated bagged steak, but I haven’t seen that.)

marinade:

4 cloves garlic, peeled, chopped

3 tblsp. oil

2 canned chipotles in adobo, chopped, and a bit of extra adobo sauce (2 chiles, not 2 cans – but still plenty hot. For a milder version, use the extra sauce but only ½-1 chopped chipotle)

1 small onion, chopped

Juice of 2 limes

Put marinade ingredients in immersion blender cup and puree. Put flank steak into a baking dish and pour marinade on steaks, turning to cover. (you could also use a large zip-type bag.) Allow to marinate in the refrigerator for at least an hour.

marinating

Heat a gas grill to medium-high heat. You may want to put down a layer of aluminum foil and spray oil on it. Brush excess marinade off the steak. Cook (turning once) until done, about 6-9 minutes. If steak pieces are thick, cut to test doneness.

delicioso

Serve in tacos: with tortillas, chopped tomato, cilantro, fresh lime wedges, and your other favorite toppings.

Inch by inch, row by row

Milo and I planted these seeds back in March. 

October harvest

How can it surprise me every time? Gardens are the most spiritual places I know.

Baked with skins on, then cooled, peeled, sliced and sauteed with onions.

Pork chops baked with apples and onion, beets, sweet potato roasted with sage

The Garden Song 

Peter Paul and Mary

Inch by inch, row by row, 

gonna make this garden grow

All it takes is a rake and a hoe 

and a piece of fertile ground.

Inch by inch, row by row 

Someone bless these seeds I sow

Someone warm them from below 

Til the rain comes tumbling down 

Soccer Season Scrambled Tofu

With soccer practices and karate lessons and homework filling our evenings, the past six weeks felt like a whirlwind of activity. Not so much a whirlwind of creative recipe creation, but I thought other people might be interested in this highly-flavored version of my kids' favorite scrambled tofu with soy sauce. Steam a vegetable and some rice while cooking this and you have a simple healthy meal ready in under a half-hour. 

Soccer Season Scrambled Tofu

Oil for sautéing

1 medium or ½ large onion, chopped

Fresh ginger, grated, about 1 teaspoon

Garlic powder, several shakes (1/2 tsp)

Chinese Five spice powder, 2 shakes (1/8 tsp)

Ground coriander, several shakes (1/2 tsp)

Ground lemongrass, 2 shakes (1/8 tsp) 

2 lbs tofu, drained (I used extra firm, but medium would be fine)

¼- ½ tsp kosher salt (depending on how much soy sauce you use)

¼ cup dry vermouth

1 tablespoon sesame oil

2-3 tablespoons soy sauce

Small pour of fish sauce (1/2 tsp?) *** This ingredient is not vegetarian. Technically. ***

About 1/8 cup water

Heat oil in large skillet/dutch oven/wok over medium heat. (Note – it seems to me that tofu needs a little fat to taste hearty. I wouldn’t use a pan spray, but 1-2 tablespoons of oil.) Add onions to oil.  While onions are sautéing, add the ginger and dry spices.  Saute onions until about half-cooked, stirring. Crumble tofu in your hands and add to onion mixture. Cook, stirring occasionally, until tofu starts to brown a bit (I turned up heat to medium high.) While tofu is cooking, mix the vermouth and other wet ingredients in a measuring cup. The water is just to dilute the strong flavors so there’s enough liquid to soak into all of the tofu without making the mixture too intense.  

Once the tofu has started to brown, whisk the vermouth/soy sauce mixture and pour over the tofu, stirring to mix flavors. Keep cooking/stirring as tofu continues to cook (about 10-15 minutes all together).

Serve over rice. Top with chopped green onion or some red bell pepper for color. Good served with steamed broccoli or green beans.

Grannie Annie's Blueberry Buckle

When my husband was a kid his family had a summer place not far from a wild blueberry patch. He and his siblings would go with buckets and picnic lunch and come back with sticky faces and overflowing bounty. They had so many berries that his mom had to get creative to use them all up, in salads, pancakes (of course) and this summer favorite. 

I’ve never been able to visit that wild blueberry patch but our farmer’s market gave us the next best thing with 5 and 10 lb. boxes of Michigan blueberries available the past couple of weeks. Bliss! Eleven months of the year, blueberries are my least favorite grocery store fruit – small, sour and priced like gold. Thank you, my blueberry-loving neighbors who offered to split a box! It felt decadent to have more fresh, ripe berries than we could possibly eat.

Why is this a “buckle?” I think the batter is supposed to buckle in the middle after rising as it bakes, although this recipe actually kept its shape pretty well. It’s similar to coffee cake, but we had it as dessert.

This makes a 9x9 cake, or double the recipe for a 9x13 or 10x13 pan. The batter is very thick (kind of like cement – don’t worry, you didn’t leave out anything).  If you have one, use a stand mixer with flat beater attachment, switching to a wooden spoon to fold in the berries.

Grannie Annie’s Blueberry Buckle

Cake

¾ cup sugar

¼ cup shortening

1 egg

½ cup milk

2 cups flour

½ tsp. salt

2 tsp. baking powder

2 cups blueberries

Mix sugar, shortening and egg. Add milk. Sift dry ingredients and then mix into wet. Blend in berries. Pour mix into a greased 9x9 square pan. Sprinkle with streusel topping. Bake for 45 minutes at 375 degrees.

Streusel Topping

½ cup sugar

1/3 cup flour

¼ cup Oleo [J copied from original recipe – you can use butter or shortening]

1 tsp. cinnamon

Mix all ingredients until crumbly [use a pastry blender/pastry knife if using cold butter] and sprinkle onto buckle.

Asparagus Three Ways

This was one of our Easter side dishes. Isn’t it fabulous? 

 

The kids didn’t care much for the charred outsides, although that just left more for the adults. The grilled prosciutto turns into a crisp, thin crust of intense salty flavor wrapped around the sweet juicy spears. YUM. 

Look for a grocery store that keeps fresh asparagus upright (tips up) with stems on ice or in water. Some asparagus is thick and some thin, but the larger ones are not tough or old; just a different kind. Try to use asparagus within a day or two of purchasing it. 

You should trim the tough bottoms of the asparagus spears before cooking. To tell where the “tough” part starts, choose one spear and bend it near the bottom. Where the tip is tough, it will bend, but where the crisp, fresh part of the spear starts it will snap. The snap point is more or less where you want to trim the whole bundle. 

Grilled Asparagus (With and Without Proscuitto)

My husband's technique. Heat grill to high heat. Wrap prosciutto around end of spears if desired. Coat all of the asparagus spears with olive oil. Sprinkle with some kosher salt. Cook over direct heat for about 5 minutes, turning twice with tongs until done.

Asparagus My Kids Will Eat (steamed, with butter and lemon juice)

My mom’s recipe. Use a large (12 inch) skillet, large enough that the stalks can lay flat on the bottom. Put asparagus flat in the pan. Add about ½ inch water (it’s going to mostly steam, so you do not need to cover the stalks.) Cover pan and turn heat to high. Don’t leave the kitchen – I don’t have a trick for how to tell when it is done other than to test after about 4 minutes. You should be able to test doneness by poking one of the spears somewhere near the middle.

Blanching: Who are we kidding? I do not have a blanching lifestyle. But if you want to keep the bright green color after cooking, Google that term for more info. 

Put a couple of paper towels on a large plate and use tongs to remove the asparagus from the hot water onto the plate. Allow to drain for a few seconds and remove damp towels. Season: butter (about ½ tblsp), lemon juice of half of a lemon and kosher salt to taste. Any leftovers are good chopped and cold in a salad for tomorrow’s lunch (also my mom’s tip.)

Vegetarian Lasagna (with tofu "ricotta")

I’m not a plan-ful cook by nature. Some weeks I buy everything for most of the week’s meals, but I probably wouldn’t have many new recipes to post if I didn’t allow myself to be creatively sidetracked by an ingredient demanding to be included in dinner. This time it was a bargain package of yellow squash picked up at the co-op grocery, and fresh spinach (also bargain-priced). We had a half-bag of those little colorful bell peppers that needed to be used too. I was thinking maybe Indian for the veggies, and had picked up some potatoes just in case, but my co-cook mentioned vegetable lasagna and then while back out shopping on an empty stomach I discovered grated cheese and mushrooms on sale. So lasagna went on the menu.

Inspiration credit goes to Pioneer Woman, who used yellow squash in her veggie lasagna, and a couple of vegan websites that describe how to substitute tofu for ricotta. Unlike the vegan cooks, I did add cheese and egg to the tofu. No one – not even my pickiest eater – could tell that it was not ricotta. Next time I’m going to try soft tofu, drain it better, and see if I can get the same tasty results without the extra cheese mixed into it.

just out of the oven

Weekend Vegetarian Lasagna

for the vegetable saute

4-5 medium yellow (summer) squash, chopped

Yellow/red bell pepper (about equivalent of one medium pepper), chopped

About half an 8-oz package of mushrooms, chopped small so that children won’t notice them

1 small onion,chopped

3 cloves garlic, minced

½ tsp oregano, dried

¼ tsp fresh oregano

½ tsp rosemary fresh

½ tsp dried marjoram

2 hands-ful of fresh spinach, chopped into small pieces

Saute everything until soft, roughly in the order listed here. Add the garlic about 3 minutes after the other vegetables, don’t add spinach until last 60 seconds of cooking.

tofu mix

Package of firm tofu

3 cloves garli, minced

1 tsp dried oregano

1/4 tsp dried rosemary

½ tsp dried marjoram

1 egg

¼ cup grated dry parmesan

¼ cup fresh parmesan/Italian cheese mix

Salt

Pepper

Drain tofu. Use a mixer / stand mixer to blend everything. Seasonings are approximate – I tasted as I went.

everything else

Package of barilla no-boil lasagna noodles

1 jar spaghetti sauce (32 oz.)

8 oz. package grated low-fat mozzarella

Preheat oven to 375. In a lasagna pan (8x13), put a thin layer of spaghetti sauce on the bottom.

-          Add a layer of noodles.

-          Press ½ of tofu mix on noodles.

layering . . .

-          Spoon on half of the vegetables.

-          Spoon on about 1/3 of remaining spaghetti sauce.

-          Sprinkle on about 1/4  of the mozzarella.

-          Repeat all layers.

-          Add top layer of noodles.

-          Add remaining sauce.

-          Add remaining mozzarella and some parmesan.

Cover with foil and cook about 50 minutes. Remove foil and allow cheese on top to get a little brown, about 5-10 more minutes.

Very enthusiastic reception from the young diners, with only a little quibbling over the mushrooms. Makes 2 generous meals for 4 people.

a little fresh oregano garnish

Udon Noodle Stirfry with Tofu

This weeknight dinner was inspired by a visit to Chinatown for dim sum, and the discovery of $.45 udon packages at the Asian market there. I had never cooked with udon before, but it easily found a spot on our list of yummy easy Asian meals. The kids really liked this. 

I used sake because we had it, but most of the Japanese noodle recipes I saw called for mirin, which is a rice wine condiment similar to sake. The sake added a flavor that is noticeably different from the usual marinade I use for stir fry.

Tamari or reduced-sodium soy sauce would be healthier substitutes for the soy sauce. 

 

Udon Noodle Stirfry with Tofu

19 oz. package firm tofu, drained and cut into cubes

2-3 cups broccoli, chopped

½ large or 1 small red bell pepper, sliced into short, thin strips

Several dried mushrooms (reconstitute in boiling water for several minutes, then chop)

1 onion, chopped

¾ cup fresh green beans, chopped

2 – 7 oz. udon noodle packages (I found it in the refrigerator section of the Asian market – vacuum-packed cooked)

Oil for frying (peanut would be ideal but not necessary)

Marinade for tofu

1/4 cup sake

2 tablespoons soy sauce

About ½ tsp. grated ginger root

1 tsp cornstarch

Sauce

1/4 cup sake 

2 tablespoons soy sauce

1 tablespoon grated ginger root

2 tsp sugar

2 cloves garlic, minced

If not using fresh udon, prepare dried udon according to package directions and put aside. Combine tofu marinade ingredients and pour over tofu. Allow to sit at least 5 min.

Heat wok or large skillet/frying pan over med/high or high heat. Add 1 – 2 tablespoons oil for cooking. When oil is hot, add tofu. Cook and turn, allowing the tofu to develop a golden crust. When done, remove tofu from pan and put aside (in warm area if possible).

Add more oil to the pan and add the vegetables. Longer-cooking vegetables (green beans) can go in first for more even cooking. Watch heat and continue to cook until vegetables are almost done. Lower heat to medium. Add the noodles and the sauce, stir and cook for about 30 seconds, then cover the pan and allow to keep cooking another 2-3 minutes. If mixture is looking dry, add a small amount of water or more sake/soy sauce (~2 to 1 ratio). Stir everything. Add the tofu back to the pan and stir gently to mix.

Serves 4 generously