Broccoli Rabe - Asian Style

OK, I have to admit we made this one special for guests who we KNEW loved Broccoli Rabe. Is it cheating to only make things we know they'll like to get them to think we're good cooks? Perhaps. Perhaps not. Either way, this recipe is delicious and a keeper for our repertoire. We doubled the recipe, and it was gone quickly. Next time perhaps we'll triple it. Also, we like to have our broccoli rabe more, well, whole looking instead of cut up into inch sized chunks. That too is a personal preference that you can make on your own.

Ingredients

• 1 bunch Broccoli Rabe (trimmed and chopped as you like it)
  
• 2 tsp salt
• 1 Tbsp Soy Sauce (we prefer low sodium)
• 1-1/2 tsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp sugar
• 2 Tbsp peanut oil
• 3 garlic cloves, minced
  
• 1/2 tsp ginger, freshly grated
  
• 1/4 red pepper flakes
  

Instructions

Using the Broccoli Rabe and salt, blanch the vegetation. I'm going to assume that you know how to blanch vegetables. Perhaps this is a big leap of faith, but if you don't know how, you can always google 'how to blanch vegetables' I'm sure there are instructions galore out there.

In a small bowl, mix the soy sauce, vinegar, sesame oil and sugar.

In a large skillet (we use a 12-inch non-stick for this kind of work) heat the peanut oil, garlic, ginger and red pepper flakes over medium heat until the garlic starts to sizzle (perhaps 15 seconds.) Don't leave this unattended, as once it heats up, the garlic burns quickly. If you burnt the garlic, throw it out and start this step again.

Add the blanched Broccoli Rabe and the soy-vinegar-sesame mix into the skillet.

Cook, stirring to coat the rabe, until heated through about 1 minute. Season with salt to taste (we didn't add any).


4 servings
Calories: 90
Fat: 8.4 g
Fiber: 1.7 g
Protein: 1.2 g

Maple-Soy Glazed Salmon

When Harris Teeter had a sale on Salmon fillets, I started looking for new and easy ways to prepare fish. This one is not only delicious, but simple and quick to boot. Originally from ATK, there's nothing I would change from the original recipe. We were lazy and didn't first cut the fillet into individual portions, and it turned out great.

Ingredients

• 1/2 cup maple syrup
• 1/4 cup soy sauce (we prefer low sodium)
• 4 salmon filets, 6 oz each, 1-1/4" thick
• Salt and Pepper
• 2 tsp toasted sesame seeds
  

Instructions

With rack set to upper-middle position, preheat oven to 500F. In a small saucepan, bring the maple syrup and soy sauce to a simmer, med-high around 5 minutes until syrupy and has reduced until 1/2 cup.

Lightly oil a baking dish (I used olive oil spray on a pyrex). Wash, de-bone, and dry the salmon. Season with salt and pepper, and place skin-down into the oiled baking dish, spacing the fillets about 1-inch apart.

Bake for 5 minutes.

Brush about 2/3 of the Soy-Maple syrup onto the salmon, and continue to baste about 5 more minutes, until the fish has changed from translucent to opaque. Remove from the oven and put fish on serving tray.

Brush the fish with the remaining 1/2 of the Maple-Soy syrup, and sprinkle with sesame seeds before serving.


4 servings
Calories: 427
Fat: 14.5 g
Fiber: 0.3 g
Protein: 44 g

Asian Spinach and Mushroom

Again, the CSA has inspired more creative cooking. This recipe uses a whole bag of fresh spinach and some left-over fennel. It was delicious paired Asian Baked Tilapia.

Makes 4 servings

Ingredients:

• 1 Tbsp olive oil teaspoons oriental sesame oil
• 1 Fennel bulb, cut into strips
  (originally this was red pepper, but we don't touch sweet peppers)
  
• 2 tablespoons minced fresh ginger
• 1 1/2 tablespoons minced garlic
• 8 ounces sliced mushrooms (a mix would be delicious)
  
• 1 large bag spinach, stems trimmed (about 10 oz)
  
• 6 green onions, cut into thin strips
• 1 tablespoon soy sauce
• 2 tsp dark sesame oil
  

Instructions:

• Heat olive oil in large nonstick skillet over medium-high heat. Add fennel, ginger and garlic and sauté 1 minute.
  
• Add all mushrooms and sauté until brown and tender, adding 2 to 3 tablespoons water if mixture is dry, about 10 minutes.
  
• Add spinach and green onions and stir until spinach wilts, about 2 minutes. Stir in soy sauce and sesame oil. Season to taste with salt and pepper.
  

4 servings
Calories: 108
Fat: 6.1 g
Fiber: 4.5 g

Asian Baked Tilapia

Ingredients

• 2 Tbsp fresh gingerroot, finely chopped or grated
• 2 cloves garlic, peeled and finely chopped or grated
• 2 green onions, finely chopped
• Sriracha chile sauce to taste
• 1 Tbsp finely chopped cilantro
• 1 tbsp olive oil
• Dash of toasted sesame oil
• Dash of soy sauce
• Dash of fish sauce
• 4 tsp dark maple syrup
• 4 fillets (4 oz each) fresh tilapia (or other firm-fleshed whitefish)

Instruction

Preheat oven to 400°F. Combine all topping ingredients in a bowl. Season with salt and pepper to taste. Place a fillet on parchment paper and divide topping evenly among them, spreading it over the top. Fold each parchment over to form a packet around each fillet and seal, crimping it tightly. Place on a baking sheet and bake 15 minutes.

4 servings
Calories: 235
Fat: 10.2 g
Fiber: 1.4 g