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Recipes
Southern Fried Tofu with Sweet Potatoes
By lorik
Preheat the oven to 425 degrees F
- 2 sweet potatoes (about 1 pound), sliced 1/2 inch thick
- 2 tablespoons vegetable oil, plus more for frying
- 1 tablespoon plus 1 teaspoon paprika
- Kosher salt and freshly ground pepper
- 1 1/2 cups buttermilk
- 1/4 cup hot sauce
- 1 14 -ounce package extra-firm tofu, drained, cut lengthwise into eight 1/2-inch-thick slices and patted dry
- 1/2 cup spicy ketchup
- 1/4 cup packed light brown sugar
- 1 tablespoon apple cider vinegar
- 1 1/2 cups all-purpose flour
- Coleslaw, for serving
"Fauxrizo" Taco Filling
By lorik
Warm 5 tablespoons of the coconut oil over medium heat in a cast-iron skillet
- For Slaw:
- 5 to 6 tablespoons coconut oil
- 1 cup finely diced yellow onions
- 1 package (12 to 14 ounces) ground meat substitute, such as seitan
- 2 tablespoons sweet paprika
- 1 tablespoon ground cumin
- 1 tablespoon granulated garlic
- 2 teaspoons ancho chile powder
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 3 tablespoons apple cider vinegar
- 1 cup frozen grilled corn
- Salt and freshly ground black pepper
- Eight 6-inch corn tortillas, warmed
- Jicama and Cilantro Creme Fraiche Slaw, recipe follows
- 4 radishes, thinly sliced
- Lime wedges, for serving
- 3 tablespoons creme fraiche
- 3 tablespoons mayonnaise
- 1 lemon, juiced (1 to 2 tablespoons)
- Salt and freshly ground black pepper
- 1 cup shredded white cabbage
- 1 cup julienned jicama
- 1/4 cup chopped fresh cilantro
Orzo with Caramelized Fall Vegetables & Ginger
By lorik
Heat a large pot of water to boiling and salt it generously
- Salt
- 8 ounces orzo pasta
- Grapeseed, peanut, or vegetable oil
- 1 large sweet potato (about 12 ounces), diced
- 2 medium onions (about 1 pound total), finely diced
- 4 cloves garlic, minced
- 1 tablespoon peeled and grated fresh ginger
- 6 ounces shiitake mushrooms, stems removed and caps diced
- 1 tablespoon balsamic vinegar
- 2 tablespoons soy sauce
- 3 big leaves Swiss chard or kale, stalks removed and leaves finely chopped (about 2 cups)
- Freshly ground black pepper
- Shaved Parmesan cheese (optional)
Chicken-and-Lemongrass Dumplings
By lorik
Put the flour in a medium bowl
- 2 1/2 cups all-purpose flour, plus more for sprinkling
- 1 cup water
- 1 pound ground chicken
- 1 cup thinly sliced napa cabbage
- 1/4 cup chopped cilantro
- 2 tablespoons finely grated lemongrass (2 stalks)
- 2 tablespoons snipped chives
- 1 tablespoon minced fresh ginger
- 1 large garlic clove, minced
- 1 large egg
- 1 teaspoon salt
- 1/4 cup vegetable oil
Bratwurst Rice Bake
By lorik
Preheat the oven to 400 degrees F
- 3 tablespoons extra-virgin olive oil
- 8 ounces fully cooked beer bratwurst, cut into 2-inch chunks
- 1 8 -ounce package sliced cremini mushrooms
- 2 stalks celery, cut into 1-inch pieces
- 1 carrot, cut into 1-inch pieces
- 1 bunch scallions, thinly sliced (white and green parts separated)
- 2 teaspoons chopped fresh thyme
- 1 1/2 cups long-grain white rice
- 2 1/2 cups low-sodium chicken broth
- 1/4 cup half-and-half
- Kosher salt
- 1 cup grated Swiss cheese (about 4 ounces)
Grilled Bacon Jalapeno Wraps
By lorik
Spread cream cheese to fill jalapeno halves
- 6 fresh jalapeno peppers, halved lengthwise and seeded
- 1 (8 ounce) package cream cheese
- 12 slices bacon
Vivian Howard's Blueberry Barbecue Chicken
By lorik
Make the sauce: Put the blueberries and 2 tablespoons of the vinegar in a food processor
- For the sauce:
- 3 cups blueberries
- 2 cups apple cider vinegar, divided
- 2 cups granulated sugar
- 1 ⁄4 tsp. chile flakes
- 1 3-inch cinnamon stick
- 1 bay leaf
- For the chicken:
- One 3-lb. chicken (ask your butcher to butterfly or spatchcock the bird by cutting out the backbone and sternum and flattening the bird)
- 3 tsp. kosher salt, divided
- 1 1⁄2 tsp. freshly ground black pepper
Sistema Spanish Rice
By lorik
Place rice and water in the steamer
- 2 cups Minute Rice
- 2 cups Water
- 1 6oz Jar salsa
Burrito Bowl with Roasted Corn and Poblano Peppers
By lorik
Preheat oven to 475°F. Cook the rice according to the package instructions, or follow these simple steps
- For the burrito bowl:
- 1 cup brown rice
- 4 medium ears sweet corn, kernels removed (about 4 cups)
- 1 medium poblano pepper, diced
- 2 1/2 tablespoons olive oil, divided
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon garlic powder
- 2 garlic cloves, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 teaspoon cumin
- 1/4 teaspoon freshly cracked black pepper
- 1/4 cup vegetable broth
- 1 cup cherry tomatoes, quartered
- 1 medium avocado, pitted and cubed
- 1/2 cup cotija cheese, crumbled
- Salt and freshly cracked pepper
- For the cilantro-lime dressing:
- 1 cup cilantro leaves, tightly packed
- 2 cloves garlic
- 1 medium lime, peeled and seeds removed
- 1/2 cup chopped scallions
- 1/2 cup sour cream (or greek yogurt)
- 1/4 cup olive oil
- 1 teaspoon salt
Tomatillo Shakshuka
By lorik
Recipe from the Tasting Table Test Kitchen
- 2 pounds tomatillos, husked and halved
- 1 tablespoon olive oil
- 1 medium yellow onion, halved and thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 3 jalapeños—stemmed, seeded and finely chopped
- 5 garlic cloves, thinly sliced
- 1 bay leaf
- 2 teaspoons dried mint
- 1 teaspoon ground cumin
- 1 teaspoon honey
- 1/2 cup finely chopped flat-leaf parsley
- 1/2 cup finely chopped cilantro
- 4 large eggs
- 1/3 cup Cotija cheese
- 1 teaspoon Aleppo pepper
- Warm pitas, for serving