Tag: Healthy

Torshi Tareh (Iranian Chive and Herb Braise)

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Torshi tareh is the dish I never knew existed but always wanted. Hailing from Iran’s Caspian Sea area, it’s a regional speciality much like saag paneer — but with eggs instead of cheese. Chock-full of greens, it’s worth seeking out the namesake tareh in this recipe. Tareh are Persian chives (also called Persian leeks). If you can’t find these, a mix of green onions and garlic chives make a reasonable substitute.

Torshi tareh

Ingredients:

For the braise:

2 cups spinach, roughly chopped
2 cups parsley, roughly chopped
2 cups cilantro, roughly chopped
2 cups Persian chives (or substitute with green onions and garlic chives), roughly chopped
1/2 cup mint, roughly chopped
1/2 cup basil, roughly chopped
1 clove garlic, peeled
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon turmeric
1 1/2 cups water
2 tablespoons rice flour dissolved in 1 cup water

For the eggs:

3 teaspoons olive oil
4 cloves garlic, peeled and grated
6 eggs
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/3 cup lime juice

1. To make the braise: Place all of the herbs and garlic in a food processor and pulse until finely chopped.

2. Heat 1/4 cup olive oil in an enameled cast-iron pot. Transfer the herb mixture to the pot and saute over medium heat for a few minutes.

3. Add salt, turmeric, 1 1/2 cups water, and bring to a boil. Reduce heat to medium-low, cover, and cook for 25 minutes. Add the diluted rice flour and give it a stir. Cover, reduce heat to low, and allow to simmer for another 25 minutes, stirring occasionally to make sure the mixture doesn’t stick to the bottom of the pot.

4. Make the eggs: Heat the remaining 3 teaspoons oil in a skillet over low heat until hot. Add the garlic and saute for 30 seconds, until lightly golden.

5. In a large bowl, lightly whisk the eggs and add the salt, pepper, turmeric, and cinnamon until just blended.

6. Just before serving. Add the egg mixture to the garlic in the skillet and saute for a few minutes, stirring until you have soft scrambled eggs.

7. Add the eggs and the lime juice to the braise in the pot and stir to combine. Bring to a simmer and reduce heat to low. Serve warm with rice.

Chicken Piccata with Olives and Artichokes

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I love this chicken piccata recipe because it combines the best of both worlds: crunchy fried chicken and tangy, briny vegetables. This dish is easier to make than it looks and it’s perfect for springtime, showcasing tender artichokes — but without all of the prep.

Chicken piccata with olives and artichokes

Ingredients:

1 cup dry bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
Eight 6-ounce chicken cutlets, about 1/8 inch thick
3 tablespoons unsalted butter
1/4 cup vegetable oil
16 pitted kalamata olives, drained and coarsely chopped
1 jar marinated artichokes (about 1 1/2 cups), drained and quartered
2/3 cup chicken stock
1/4 cup lemon juice
2 tablespoons drained capers
2 tablespoons chopped parsley

1. In a large bowl, combine the bread crumbs with the salt and pepper. Dredge the chicken cutlets in the seasoned bread crumbs.

2. In a large skillet, melt the butter in the oil over moderately high heat. When the foam subsides, add the chicken to the skillets (working in batches if needed) and cook over moderately high heat, turning once, until golden brown outside and white throughout, about 4 minutes per side. Transfer the cutlets to a platter.

3. Wipe out the skillet and add the olives and artichoke hearts. Cook over medium heat, stirring, until heated through. Add the chicken stock, lemon juice and capers and boil for 1 minute, stirring. Spoon the artichoke and olive sauce over the chicken, sprinkle with the parsley and immediately.

Shaking Beef with Arugula

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This is one of those weeknight meals that looks fancier than it really is. It’s a spin on the Vietnamese classic and requires no rice — instead, well-marbled rib-eye is served on a bed of peppery arugula. Healthy, easy, and delicious: the perfect cooking trifecta.

Shaking beef with arugula

Ingredients:

1 1/2 tablespoons oyster sauce
1 tablespoon soy sauce
1 1/2 teaspoons sugar
1 1/2 teaspoons cornstarch

1 teaspoon fish sauce

3/4 teaspoon black pepper

1 garlic clove, smashed
1 1/2 pounds boneless rib eye steak or New York strip steak, trimmed and cut into 3/4- to 1-inch pieces

1/4 cup thinly sliced red onion or shallot
2 tablespoons water
1 1/2 tablespoons rice vinegar
1/8 teaspoon salt

5 cups baby arugula
1/4 cup fresh mint or basil, coarsely chopped
2 tablespoons vegetable oil

1. Marinade the beef: Stir together oyster sauce, soy sauce, 1 teaspoon sugar, cornstarch, fish sauce, 1/2 teaspoon pepper, and garlic in a medium bowl. Add beef, toss to coat, and let marinate 30 minutes at room temperature.

2. Make the salad: Rinse onions in a strainer under cold running waters; set aside. Whisk together 2 tablespoons water, vinegar, remaining 1/2 teaspoon sugar, salt, and remaining 1/4 teaspoon pepper in a large bowl until sugar is dissolved. Add onion; top with arugula and herbs and toss to combine.

3. Heat a large skillet over high and add oil. When oil is shimmering, add beef in a single layer. Cook, shaking pan every 30 to 60 seconds, until seared on all sides and meat is cooked through, about 5 to 6 minutes for medium. Remove from heat. Transfer salad to a platter and arrange cooked beef and juices on salad, and serve immediately.

Roasted Potatoes with Paprika

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Even though it’s spring, it’s still cold enough outside that I’m wearing sweaters and craving all manner of roasted goods. These roasted potatoes have become my go-to: sprinkled with savory herbs, it’s the crispy duck fat coating that makes these potatoes special. It’s worth seeking out a jar of duck fat for your cooking: a little bit goes a long way in adding a layer of richness and umami.

Roasted potatoes with paprika

Ingredients:

4 pounds small Yukon Gold potatoes

2 teaspoons salt, divided

2 tablespoons duck fat, melted
2 teaspoons red wine vinegar

1 teaspoon chili powder

1 teaspoon garlic powder

2 teaspoons paprika

1 teaspoon onion powder


1. Preheat oven to 450F degrees. Place potatoes in a large pot and add water to cover by 1 inch. Season with 
1 tablespoon salt and bring 
to a boil over high. Reduce heat to medium, and simmer until potatoes are tender, about 10 minutes. Drain potatoes and let stand until cool enough to handle.


2. Arrange potatoes on a rimmed baking sheet. Place a heavy plate on potatoes and press down gently to slightly crush potatoes without breaking them apart. Drizzle potatoes with half of the melted duck fat; turn potatoes to coat.

3. Roast potatoes in preheated oven until bottoms are golden, about 20 minutes. Remove from oven, and 
drizzle with remaining melted duck fat; turn potatoes to coat. Return to oven, and roast until crispy and golden brown, 25 minutes.


4. Transfer potatoes to a large bowl. Sprinkle with vinegar, chili powder, garlic powder, paprika, onion powder, and remaining 1 teaspoon salt; toss to combine. Place potatoes on a platter and serve.

Steamed Tofu with Black Bean Sauce

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This dish is elegant, this dish is healthy, and best of all, this dish is extremely simple to make. Just make sure to use soft tofu in this recipe, because it’s all about the silky texture here.

Steamed tofu with black bean sauce

Ingredients:

1 tablespoon black bean sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
1 16-ounce package soft tofu, drained
1 green onion, thinly sliced

1. To make the sauce, combine the black bean sauce, soy sauce, sesame oil, and sugar in a small bowl.

2. Cut the tofu widthwise into 8 slices. Carefully transfer the tofu into a heatproof ceramic dish that will fit into your steamer.

3. Prepare a wok for steaming. Steam the tofu, covered, until heated through, about 3 minutes. Pour the sauce over the top and steam for 4 more minutes. Garnish with the green onion and serve warm.