Dougherty Family Recipe Box

Category: Vegetables

  • Brussel Sprout Fried Rice

     Ingredients

    • 1/2 cup vegetable oil
    • 1 bunch green onion
    • 6 ounces brussel sprouts, trimmed and thinly sliced
    • 3 cloves garlic, minced
    • 1 1-inch piece fresh ginger, grated
    • 2 large eggs
    • 2 cups cooked brown rice, cold
    • 2 teaspoons sesame oil
    • 1/4 cup soy sauce
    • 1 bunch cilantro, roughly chopped
    • 1/4 cup toasted sesame seeds

    Method

    1. Heat a large nonstick skillet over medium-high heat.
    2. Add 2 tablespoons vegetable oil and 1 teaspoon sesame oil.
    3. Reduce heat to medium.
    4. Add brussel sprouts and cook until tender and a touch crisp (about 6-8 minutes).
    5. Add garlic, ginger, and white parts of chopped green onion and cook until fragrant (about 30 seconds).
    6. Remove vegetables and set aside in a bowl.
    7. Clean out the skillet.
    8. Add 1/2 tablespoon more oil and swirl the pan.
    9. Add eggs and cook until scrambled.
    10. Remove eggs and set aside in vegetable bowl.
    11. Add remaining oil to skillet.
    12. Add rice, cooking for until heated and a bit crisp (about 3-4 minutes), stirring to break up any clumps.
    13. Reduce heat to medium-low.
    14. Add vegetables, eggs, and soy sauce to rice.
    15. Mix and cook until everything is hot.
    16. Serve and garnish with cilantro and sesame seeds.

              Source

              Cooking class with Simon Bell.

            1. Philly Cheese Portobello Sandwiches

               Ingredients

              • 2 teaspoons vegetable oil
              • 1 medium onion, thinly sliced
              • 4 large portobello mushrooms, stems and gills removed, thinly sliced
              • 1 large bell pepper, thinly sliced
              • 2 teaspoons dried oregano
              • 1/2 teaspoon freshly ground pepper
              • 1 tablespoon all-purpose flour
              • 1/4 cup vegetable broth
              • 1 tablespoon soy sauce
              • 1/4 cup provolone cheese, thinly sliced or grated
              • 4 vienna buns, split and lightly toasted

              Method

              1. Heat oil in a skillet over medium-high heat.
              2. Add onion and cook until soft and beginning to brown.
              3. Add mushrooms, bell pepper, oregano, and pepper and cook while stirring until vegetables are soft (about 7 minutes).
              4. Reduce heat to low.
              5. Sprinkle flour over vegetables and stir to coat.
              6. Stir in broth and soy sauce.
              7. Bring to a simmer.
              8. Remove from heat.
              9. Lay cheese on top of vegetables, cover and let stand until melted (1 to 2 minutes).
              10. Divide mixture into 4 with a spatula, leaving melted cheese on top.
              11. Scoop portions onto toasted buns and serve immediately.

                        Source

                      1. Balsamic Bruschetta

                         Ingredients

                        • 8 plum tomatoes, diced
                        • 1/3 cup chopped fresh basil
                        • 1/4 cup shredded Parmesan cheese
                        • 1/2 head garlic, minced
                        • 1 tablespoon balsamic vinegar
                        • 1 teaspoon olive oil
                        • 1/4 teaspoon salt
                        • 1/4 teaspoon freshly ground black pepper
                        • 1 loaf French bread, toasted and sliced

                        Method

                        1. Combine all ingredients except bread in a bowl. Stir.
                        2. Serve on slices of bread.

                              Source

                            1. Black Bean and Pineapple Salsa

                               Ingredients

                              • 1 can (15 oz.) black beans, drained and rinsed
                              • 1 1/2 cups diced pineapple
                              • 1 avocado, diced
                              • 1 red pepper, diced
                              • corn, cut off one whole cob
                              • 1/3 cup fresh chopped cilantro
                              • 1 tablespoon lime juice
                              • splash pineapple juice
                              • salt to taste

                              Method

                              1. Combine all ingredients in a bowl, stir. 

                                    Source

                                  1. Vietnamese Tofu Spring Rolls

                                     Ingredients

                                    • 1/2 cup carrots, julienned
                                    • 1/2 cup red pepper, julienned
                                    • 1/2 cup cucumber, julienned
                                    • 1 bunch fresh cilantro
                                    • 1 bunch fresh mint
                                    • 4 ounces vermicelli or rice noodles (the thinner the better)
                                    • 8-10 whole spring roll rice papers

                                    Dipping Sauce

                                    • 1/3 cup crunchy peanut butter
                                    • 1 tablespoon soy sauce
                                    • 1 tablespoon brown sugar
                                    • 1 tablespoon lime juice
                                    • 1/2 teaspoon chili garlic sauce
                                    • Hot water (to thin)

                                    Crispy Tofu

                                    • 8 ounces extra-firm tofu, drained and pressed
                                    • 5 tablespoons sesame oil (divided)
                                    • 3 tablespoons cornstarch
                                    • 2 1/2 tablespoons peanut butter butter dipping sauce
                                    • 2 tablespoons soy sauce (divided)
                                    • 1 tablespoon brown sugar

                                    Method

                                      1. Start by preparing rice noodles in boiling hot water for about 10 minutes (follow package directions), then drain and set aside.
                                      2. Heat a large skillet over medium heat.
                                      3. Cut pressed tofu into small rectangles, toss to coat with 1 tablespoon sesame oil and 1 tablespoon soy sauce, then toss to coat with 3 tablespoons cornstarch. Flash fry in  sesame oil, flipping on all sides to ensure even browning (about 5 minutes). Remove from skillet and set aside.
                                      4. Prepare vegetables.
                                      5.  Prepare dipping sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin to pouring consistency.
                                      6. Put 2.5 tablespoons of the sauce to a small bowl and add an additional tablespoon each of soy sauce, sesame oil and brown sugar and whisk to combine into a glaze for the tofu.
                                      7. Add tofu back to the skillet over medium heat and add glaze, stirring to coat. Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently. Set aside with prepared veggies and vermicelli noodles.
                                      8. To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
                                      9. Transfer soft rice paper to a damp cutting board or damp towel and gently spread out edges into a circle. 
                                      10. To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
                                      11. Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total.
                                      12. Serve with dipping sauce and hot sauce of choice. 

                                      Source