Vegetarian Steamed Dumplings

Ingredients

• 1/2 pound firm tofu
• 1/2 cup coarsely grated carrots
• 1/2 cup shredded Napa cabbage
• 2 tablespoons finely chopped red pepper
• 2 tablespoons finely chopped scallions
• 2 teaspoons finely minced fresh ginger
• 1 tablespoon chopped cilantro leaves
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 2 teaspoons sesame oil
• 1 egg, lightly beaten
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Bowl of water, plus additional water for steamer
• 35 to 40 small wonton wrappers
• Non-stick vegetable spray, for the steamer

Directions

Preheat the oven to 200 degrees F.

Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

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Tofu

Edamame Veggie Burger

Ingredients

• 1/4 cup millet
• 1/2 cup cold water
• 2 1/4 teaspoons kosher salt, plus more as needed
• 1 medium carrot
• 1 large red radish
• 2 tablespoons finely grated, peeled, fresh ginger
• 1/2 clove garlic, minced
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons mirin 
• 1/8 teaspoon Asian chili paste, such as Sri Racha sauce
• 1 pound frozen blanched, peeled edamame (soybeans), thawed
• 1 1/2 cups panko (Japanese-style bread crumbs)
• 2 large egg whites, beaten
• Vegetable oil, for brushing

Directions

Heat the millet in a small dry saucepan, with a tight-fitting lid, over medium-high heat, cook, shaking occasionally, until the millet begins to "pop". Continue toasting the millet until the popping subsides, about 2 minutes, until it smells like freshly popped popcorn. Set aside to cool slightly.

Add the water and the 1/4 teaspoon of the salt to the saucepan and bring to a boil over high heat. Wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. (Make sure the towel's edges are folded up well away from the heat.) Lower the heat to low and simmer covered, for 20 minutes. Remove from the heat (don't uncover) and set aside for 10 minutes. Fluff the millet with a fork and transfer to a large bowl.

Using a box grater, grate the carrot and radish into the bowl of millet. Add the ginger, garlic, lime juice, mirin, and chili paste and stir to combine.

Meanwhile, bring a medium pot of water to a boil and salt it generously. Add the edamame, cover, and return to a boil; cook until soft, about 5 minutes. Drain and immediately add to the bowl of millet mixture (to lightly warm the vegetables). Stir to combine and set aside to cool.

When cool, season the edamame mixture with the remaining 2 teaspoons salt. Transfer to a food processor and puree into a paste. Return the edamame to the bowl and stir in the panko and egg whites until incorporated.

Using your hands, form the edamame mixture into 8 patties about 3 inches in diameter. Place on a parchment paper-lined baking sheet and refrigerate until set.

Place a rack about 4 inches from the broiler element and preheat. Place the patties on a foil-lined baking sheet or broiler pan. Brush both sides of the patties lightly with oil and sprinkle with salt. Broil until the tops are lightly browned, about 3 minutes. Remove from the oven and flip the patties with a spatula. Broil until lightly browned and hot, about 3 minutes more. Serve on grilled naan bread with sprouts, pickled ginger, and wasabi. (The burgers can also be grilled or Sauteed.)

Serving suggestions: Alfalfa sprouts, pickled ginger, wasabi paste, and grilled naan-style bread

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Healthy Hamburger

Vegetable Noodle Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 rib celery, sliced (about 1 cup)
• 1 medium carrot, sliced (about 3/4 cup)
• 1 clove garlic, smashed
• 1/4 medium onion, about 1/2 cup
• 1/4 teaspoon kosher salt
• 1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti
• 4 cups low-sodium chicken broth (1 quart box, or 2 cans)
• Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons)
• 1/2 lemon, juiced (about 1 tablespoon)
• Freshly ground black pepper
• Serving suggestion: Whole-wheat crackers and cheese sticks

Directions

Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.

Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.

TIP: This soup freezes well, so freeze any leftovers or make a double batch to have plenty on hand. Also, you can stir in some cooked chicken or mini-meatballs, if desired, for another meal.

Copyright (c) 2008 Television Food Network, G.P., All Rights Reserved

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Grilled Spicy Filet Mignon Salad with Ginger-Lime Dressing

Ingredients:

3 tablespoons soy sauce

1 tablespoon fresh lime juice

1 tablespoon chili paste with garlic

1 tablespoon peanut oil

2 (12-ounce) filet mignons

Freshly ground pepper

Directions:

Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small baking dish. Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator. Remove from the refrigerator 15 minutes before grilling.

Heat grill to high. Remove steaks from marinade and pat dry. Season both sides with pepper and grill for 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Remove from the grill, let rest 5 minutes, and slice into 1/4-inch thick slices.

Salad:

1 head Bibb lettuce, torn into bite-size pieces

3 cups mizuna leaves, torn into bite-size pieces

1/4 cup chiffonade Thai basil or regular basil, optional

1/2 English cucumber, halved and cut crosswise into 1/4-inch thick slices

2 carrots, julienned

5 radishes, thinly sliced

8 each yellow and red cherry tomatoes, halved

Ginger Lime Dressing, recipe follows

Salt and ground black pepper

While steak is resting, combine all salad ingredients in a large bowl. Toss with half of the dressing and season with salt and pepper. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top.

Ginger-Lime Dressing:

1/4 cup fresh lime juice

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon finely diced shallot

1 tablespoon finely grated fresh ginger

2 teaspoons sugar

2 tablespoons peanut oil

Salt and freshly ground pepper

Whisk ingredients together in a small bowl. Season with salt and pepper, to taste. Let sit 10 minutes before using.

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Tuna Burgers with Carrot-Ginger Sauce

Ingredients

For the Sauce:

• 1 small carrot, roughly chopped
• 1 1/2-inch piece ginger, peeled
• 2 tablespoons rice wine vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon low-sodium soy sauce
• Pinch of sugar
• Kosher salt and freshly ground pepper

For the Burgers:

• 1 pound sushi-grade tuna
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 2 tablespoons low-sodium soy sauce
• Juice of 1/2 lime
• 1/4 cup chopped fresh cilantro
• 1 tablespoon grated fresh ginger
• Kosher salt and freshly ground pepper
• 1 cup spicy sprouts, for garnish
• 4 whole-grain hamburger buns
• 1/2 avocado, sliced

 

Directions

Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside.

Prepare the burgers: Chop the tuna into chunks. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces. In a bowl, mix 2 tablespoons olive oil, the soy sauce, lime juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 teaspoon olive oil.

Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness.

Toss the sprouts in the carrot-ginger sauce. Place the burgers on buns and top with avocado and sprouts.

Per serving: Calories 435; Fat 22 g (Sat. 3.8 g; Mono. 11 g; Poly. 6 g); Cholesterol 43 mg; Sodium 662 mg; Carbohydrate 28 g; Fiber 5 g; Protein 32 g

SOURCE:  Tuna Burgers with Carrot-Ginger Sauce