Six Servings

The combination of honey and orange juice gives the salmon a lovely glaze. To prevent the salmon from sticking, brush or spray oil generously on the grill and use a firm hand with your spatula. I like to make any leftovers into a main-dish salad the next day for lunch or dinner.

Ginger-Honey Marinade

1/2 cup orange juice
1/4 cup soy sauce
2 tablespoons minced fresh ginger
2 tablespoons honey
1 teaspoon toasted sesame oil

Mix all the ingredients in a saucepan and bring to a boil. Reduce the heat slightly and simmer 5 minutes. Use as directed in the recipe.

6 salmon steaks
3 tablespoons virgin olive oil (for oiling the grill)

1. Pour half of the ginger honey marinade into a bowl and cool slightly. Keep the other half warm.

2. Put the salmon in one layer in a shallow pan, pour half the marinade on top, and turn the fish so that all sides are coated. Cover with plastic wrap and let sit for 30 minutes.

3. Prepare a medium-hot fire for grilling or preheat a gas grill, and arrange a rack 3 to 4 inches from the heat. Brush the grill with the olive oil and arrange the salmon steaks on top. Cook, brushing with the marinade, until the flesh is just opaque, about 6 to 7 minutes per side. Carefully slide the fish off the grill and serve with the remaining marinade spooned on top of each steak. Serve with a stir-fried green vegetable and steamed rice or rice pilaf.

© Nina Simonds 2008

Four Servings

• 4 skinless boneless chicken breasts (1 1/2 pounds, total)
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons unsalted butter or extra virgin olive oil
• 1 clove garlic
• 1/2 cup white wine
• 8 ounces fresh mozzarella roll, cut into 1/4 inch slices
• 4 sprigs fresh tarragon

Season the chicken breasts with salt and pepper. Melt the butter or oil in a large skillet over medium heat. Add the garlic and chicken breasts and sauté for 6 to 10 minutes, or until golden brown on both sides, turning as necessary. Remove the chicken to a plate and keep warm. Deglaze the pan with the wine and simmer briefly to reduce to half its original volume. Return the chicken to the skillet with any meat juices and cook for 1 minute. Place 2 slices of fresh mozzarella on top of each chicken breast, and place 1 sprig of tarragon on top. Cover the pan and remove it from the heat. Set aside in a warm place for a few minutes and let the mozzarella soften and begin to melt. If necessary, return the covered skillet to low heat until the mozzarella softens. Sprinkle with additional salt or pepper, as desired. Remove the garlic.

To serve, spoon some of the sauce over each breast.

© The Cheese Lover’s Cookbook & Guide by Paula Lambert, 2000.

Six Servings

This soup is a simplified version of a Chinese classic Lion’s Head Stew. Four cabbage outer leaves are reserved and placed over the top of the soup. Once cooked, the browned leaves are said to resemble a lion’s mane.

6 cups chicken broth (If using canned, use low-salt)
½ cup rice wine or sake
4 slices fresh ginger, smashed with the flat edge of a knife
1 medium head Chinese Napa cabbage (about 1 to 1 ½ pounds )
1 tablespoon olive or corn oil
3 cloves garlic, smashed with the flat side of a knife or cleaver
1 pound lean ground pork

Seasonings:
1 ½ cups minced scallion greens
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
2 ½ tablespoons soy sauce
1 tablespoon rice wine or sake
1 ½ teaspoons toasted sesame oil
½ teaspoon freshly ground pepper
1 tablespoon cornstarch
1 ½ tablespoons soy sauce
¾ teaspoon salt, or to taste

1. Cut away the stem of the cabbage and discard. Remove and reserve four of the outermost leaves. Cut the remaining cabbage in half and cut the leaves into 2-inch squares, separating the leafy sections from the stem pieces.
2. Heat a Dutch oven or a covered casserole, add 1 teaspoon of oil and heat until very hot, about 30 seconds. Add the garlic cloves and stem sections cabbage sections and stir-fry for 30 seconds over medium-high heat. Add the rice wine and toss lightly; cover and cook for 1 ½ minutes. Uncover, add the remaining cabbage sections and the chicken broth. Partially cover, and once the soup reaches a boil, uncover, reduce the heat slightly, and simmer for 30 minutes.
3. While the soup is cooking, put the ground pork, and Seasonings in a bowl. Mix with your hands to combine the ingredients evenly, then shape into 6 plump oval-shapes.
4. Preheat the oven to 350 degrees. Heat a wok or a skillet, add the remaining tablespoon of oil, and heat until very hot. Place the meatballs in the pan and sear until golden brown over high heat; then turn them over and sear on the other side. Remove with a slotted spoon and place the meatballs in the center of the cabbage soup. Cover with the four reserved leaves to create an attractive presentation. Replace the lid and put the casserole in the middle shelf of the oven. Bake for 45 minutes. Gently stir in the soy sauce and salt to taste and ladle into soup bowls. Serve immediately, taking a little cabbage and broth with each serving.

© 2008 Nina Simonds

Six servings

Too many cooks overlook sweet potatoes, except during the winter holidays when they are often candied to a cloying sweetness. What many don’t realize is that their firm texture makes them perfect for stewing and braising and their sweet flavor makes them a perfect complement to any type of meat-chicken, beef or pork as in the spicy curry below.

1 ½ pounds boneless pork shoulder or bones Country-style sparerib, trimmed of excess fat or gristle
2 sweet potatoes or yams, about 2 pounds, peeled and cut into 1 ½ -inch cubes sweet potatoes
¾ pound green beans or assorted fresh or frozen vegetables such as carrots, peas, shelled edamame, etc.
2 tablespoons virgin olive or safflower oil
2 medium red onions, peeled, ends trimmed and cut into small dice

Curry Seasonings:
1 teaspoon dried chile pepper flakes
3 Tablespoons chopped fresh ginger, peeled
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
½ teaspoon freshly ground black pepper

Sauce
mix all together
1 28-ounce can whole tomatoes, seeded and diced with juice (about 2 cups) ½ cup light coconut milk
3 tablespoons fish sauce or soy sauce
1 ½ tablespoons firmly packed light brown sugar
½ cup fresh basil shredded or torn into small pieces

1. Cut the pork into 1 ½-inch cubes. Defrost or blanch the vegetables in boiling water briefly, then refresh in cold water.
2. Heat a heavy casserole or a Dutch oven with a lid. Add the oil, and heat until hot, about 20 seconds. Add the Curry Seasonings and red onion, stirring over medium-low heat with a wooden spoon for about 3 minutes until the onion is tender and seasonings are fragrant.
3. Add the Sauce and bring to a boil. Add the pork and sweet potatoes and stir to coat the potatoes with the sauce. Bring the mixture back to a boil, reduce the heat to low, cover, and cook for about 20 to 25 minutes, or until the sweet potatoes are tender. Add the defrosted or pre-cooked vegetables and cook for one minute to heat through. Sprinkle in the fresh basil (if using) and toss lightly for a few seconds to coat. Serve with steamed rice or garlic naan and simple raita (recipe below).

©2008 Nina Simonds

Six Servings

The combination of honey and orange juice gives the salmon a lovely glaze. To prevent the salmon from sticking, brush or spray oil generously on the grill and use a firm hand with your spatula. I like to make any leftovers into a main-dish salad the next day for lunch or dinner.

1 recipe Ginger-Honey Marinade
6 Salmon steaks, weighing about 6 ounces each and about 1-inch thick, rinsed and drained
3 tablespoons virgin olive oil

1. Pour half of the prepared Ginger-Honey Marinade into a bowl and cool slightly. Keep the other half warm.
2. Put the salmon in one layer on a shallow pan, pour half the marinade mixture on top and turn the fish so that all sides are covered. Cover with plastic wrap for 30 minutes. Place the salmon on a cookie sheet or pan that has been covered with aluminum foil.
3. Preheat your oven to 450 degrees. Place the salmon on the middle rack of the oven and bake for 12 to 15 minutes, or until salmon flakes when prodded with a fork. Remove and serve. Carefully slide the fish off the pan and serve with the remaining marinade spooned on top of each hot steak. Serve with a stir-fried geen vegetable and steamed rice or quinoa.

*Eating oily fish three times per week may reduce the risk of heart disease and blood clots. I prefer wild salmon when available, but you can also use trout or Atlantic char.

© Copyright Nina Simonds 2008

Six to Eight Servings

½ pound boneless butt or shoulder, trimmed of excess fat or gristle
2 teaspoons olive or canola oil

Seasonings:
3 stalks scallion, ends trimmed, cut into 1 ½-inch sections, and smashed lightly with the flat side of a cleaver or knife
3 garlic cloves, smashed lightly with the flat side of a cleaver, and sliced thin
3 slices fresh ginger, about the size of a quarter, smashed lightly with the flat side of a cleaver or knife
½ teaspoon hot chili paste
1 stick cinnamon
½ whole star anise, smashed or ½ teaspoon anise seeds

Braising Mixture:
4 cups water
1/3 cup soy sauce
¼ rice wine or sake
2 tablespoons sugar
3 sweet potatoes or yams, about 1 ½ pounds, peeled and cut into 1 ½ -inch cubes
2 tablespoons minced scallions for garnish

1. Cut the pork into 1 ½-inch cubes.
2. Heat the oil until very hot in a 4-quart casserole or a Dutch oven. Add half the pork pieces. Sear the outside of half the pork over high heat until brown, turning once. Remove and sear the remaining meat. Set aside.
3. Reheat the pan and oil, add the Seasonings. Stir-fry until fragrant, about 15 seconds, then add the Braising Mixture. Reduce the heat to low, cover, and let simmer for 20 minutes. Add the pork, bring the liquid to a boil and reduce the heat to low. Let simmer covered for 35 to 40 minutes. Add the sweet potatoes, stir, cover, and continue cooking for about 25 minutes, or until the potatoes are tender. Serve the pork and potatoes, atop a bed of stir-fried bok choy with some of the braising mixture spooned on top and accompanied by steamed rice.

© Copyright Nina Simonds 2008

Ingredients:
1 1/2 pounds boned chicken breast, skin removed

Marinade:
2 tablespoons soy sauce
1 1/2 tablespoons rice wine or sake
1 teaspoon toasted sesame oil
1 tablespoon minced fresh ginger
1 teaspoon cornstarch
4 1/2 tablespoons canola or corn oil

Seasonings:
1 1/2 tablespoons minced scallions, white part only
2 tablespoons minced garlic
1 teaspoon hot chile paste or dried chile flakes (or to taste)
1 1/2 cups thinly sliced canned water chestnuts,
blanched for 10 seconds, then refreshed in cold water and drained

Sauce (mixed together)
3/4 cup classic chicken broth
3 tablespoons soy sauce
2 1/2 tablespoons rice wine or sake
1 1/2 tablespoons sugar
1 teaspoon toasted sesame oil
2 teaspoons Chinese black vinegar or Worcestershire sauce
1 1/4 tablespoons cornstarch
1 1/4 cups dry-roasted cashews

1. Trim the chicken of any fat or gristle. Cut it into 1/2-inch cubes and place in a bowl. Add the premixed Marinade ingredients, and toss the chicken cubes to coat them. Cover with plastic wrap, and let the chicken marinate for 30 minutes.
2. Heat a large wok or large skillet, add 2 1/2 tablespoons of the oil, heat until very hot, and add the chicken. Cook over high heat until the chicken cubes become opaque and are cooked, about 3 to 4 minutes. Remove with a slotted spoon to a plate. Wipe out the pan.
3. Reheat the pan, add the remaining 2 tablespoons oil, heat, and add the Seasonings. Stir-fry briefly, about 15 seconds, then add the water chestnuts, and stir-fry over high heat for about 1 1/2 minutes to heat them through. Add the premixed Sauce, and cook, stirring continuously to prevent lumps, until thickened. Return the cooked chicken and add the cashews. Toss lightly to coat and heat through. Scoop everything onto a platter. Serve with a vegetable and steamed rice.

© Copyright Nina Simonds Spices of Life 2008

Serves Four to Six

1 pound boneless chicken meat, skin removed
2 tablespoons soy sauce
2 ½ tablespoons virgin olive oil

Seasonings:
2 ½ tablespoons minced fresh ginger
2 tablespoons minced garlic
1 teaspoon hot chile pepper flakes (or to taste)

3 cups defrosted, frozen vegetables such as broccoli, asparagus, green beans, and/or shelled edamame *

Sauce
mix all together
¾ cup unsalted, good-quality chicken broth or water
5 tablespoons soy sauce
2 tablespoons sugar
1 ½ tablespoons Worcestershire sauce
1 ¼ tablespoons cornstarch

1. Trim the chicken of any fat or gristle and cut into ½ -inch cubes . Place in a bowl. Add the soy sauce and toss lightly to coat
2. Heat a wok or a skillet, add 1 ½ tablespoons of the oil, heat until very hot, and add the chicken. Cook over high heat until the chicken becomes opaque and is cooked, about 3 to 4 minutes. Remove with a handled strainer and drain. Wipe out the pan.
3. Add the remaining oil and heat until hot. Add the Seasonings and stir-fry briefly, about 15 seconds, then add the defrosted vegetables and stir-fry over high heat for about 1 ½ minutes to heat through. Add the Sauce, and cook, stirring continuously, to prevent lumps, until thickened. Return the cooked chicken and toss lightly to coat and heat through. Scoop up everything onto a serving dish or a platter. Serve with instant couscous or rice.

*You may also use fresh vegetables, but pre-cook until crisp-tender, refresh in cold water, drain and use as directed in the recipe.

Watch the video: Weeknight Dinner: Quick and Easy.

© Copyright Dinner Doctor

Daikon Fettucine With Tomato-Basil Sauce
Makes 3 to 4 servings

1 pound (450 g) daikon
1 can (14 1/2 ounces/400 g) plum tomatoes
3 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 to 2 teaspoons sugar
1 teaspoon salt
1 tablespoon chopped basil
Salt and freshly ground black pepper

1. With a swivel-blade vegetable peeler, peel the outer skin of the daikon and discard. Continue to strip the length of the daikon, peeling off long, narrow noodlelike ribbons. Soak “noodles” in cold salted water for 15 to 20 minutes.
2. Meanwhile, make the Tomato-Basil Sauce. Drain the tomatoes, reserving half of the juice. Squeeze the tomatoes through your fingers to mash; mix with juice, about 2 cups.
3. In a heavy saucepan, heat the oil medium-hot. Saute the onion and garlic until softened, not browned, about 3 minutes. Add the tomatoes, reserved juice, sugar and salt. Boil vigorously, stirring often, until thick, 10 to 15 minutes. Stir in the basil. Season with salt and pepper to taste.
4. Drain the “noodles” on a kitchen towel, add to the sauce and toss gently, taking care not to break noodles. Cook just to heat through, about 1 minute. Divide on plates, teasing the fettuccine into mounds. Serve immediately.

- From Morimoto: The New Art of Japanese Cooking.

Serves 4 to 6

1 tablespoon Longjing tea leaves
1 cup water
2 tablespoons plus 1 1/2 teaspoons cornstarch
2 teaspoons ground white pepper
1 pound mediusm shrimp, peeled,deveined, rinsed
4 tablespoons peanut oil
2 tablespoons oyster sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon aged rice vinegar
2 ounces fresh snow peas, strings removed
2 ounces green beans, cut into 1-inch pieces on the diagonal
1/4 cup scallions cut into 1/2-inch pieces on the diagonal

1. Place the tea leaves in a teapot or heatproof measuring cup. Bring the water to a boil over high heat, then remove from heat and let cool for 3 minutes. Pour the water over the tea leaves and brew for 3 minutes.
2. Strain and reserve the tea leaves and brewed tea liquor.
3. Place 2 tablespoons of the cornstarch on a plate and add the white pepper. Mix well. Pat the shrimp dry and roll them in the mixture one at a time. Set aside.
4. Heat a wok or skillet over medium heat for 1 minute.
5. Add 2 tablespoons of the peanut oil and heat for an additional 30 seconds.
6. Add the shrimp and stir to prevent sticking. Cook the shrimp for 2 minutes, or until they turn pink and opaque. Quickly remove them from the pan and drain the shrimp on paper towels.
7. Mix the oyster sauce, soy sauce, sesame oil, and rice vinegar in a bowl and set aside.
8. Add a few tablespoons of brewed tea to the remaining1 1/2 teaspoons cornstarch and stir to make a smooth paste. Add 1/2 cup of the brewed tea and stir to dissolve. Set aside.
   Add the remaining 2 tablespoons peanut oil to the pan and heat on medium-high for 30 seconds.
9. Add the snow peas and green beans and saute for 2 minutes. Add the cooked shrimp and scallions and heat of 1 minute.
10. Add the reserved tea leaves and the oyster sauce mixture. Heat for 1 minute, adding a few tablespoons of water to the sauce if it becomes too thick. Serve hot.