Asparagus and Leek Fried Rice

We recently spent the day in and around Bucks County, PA. This area that stretches from the New Jersey border, near the Delaware River, is simply beautiful. Filled with beautiful farmland, old homes, and adorable little shops and wineries - there is just so much to see. As we were driving to our destination, we passed by a farm that advertised some fresh asparagus. I love asparagus! I got super excited, but we had somewhere to be. I made note of the sign and hoped that we'd be able to buy some of the good green stuff on our way home.

We stopped by the farm on our way back. At first I was disappointed to see that the place appeared "closed." On closer look though, I noticed a small little shack with open doors that appeared to have farm goods inside. I got out of the car to inspect. They had a small selection of asparagus, herbs, greens and fresh honey available. There was no shopkeeper, but all items were priced and there was a locked box to deposit your money in. Love it! I fished out a few dollars and bought some asparagus! Love this kind of shopping. Further down the road, we stopped at another farm for fresh brown eggs. It was a lovely day!



I was so excited to use this fresh and local asparagus. Earlier that morning, I had picked up some lovely fresh leeks. I love the way leek pairs well with asparagus. I was thinking about just sauteing the two as a side dish, but then it occurred to me to use the vegetables in my main dish.



Asparagus and Leek Fried Rice
Ingredients:

1 tbsp. rice bran oil or canola oil (or any other high heat friendly oil)
1 tsp. sesame oil
4 cloves garlic, chopped
1 small onion, chopped
2 tbsp. crushed fresh ginger
8 oz. chicken-style seitan (or protein of your choice)
2 leeks
1 lb. asparagus, cut to 1.5 inch pieces
4 cups cooked and cooled rice
1 tsp. salt
2 tbsp.  tamari or soy sauce
1 tsp. sesame oil
2 tsp. red pepper flakes

Directions:

Start by cleaning your leeks. Slice them in thin rounds and soak in cold water. The sand and grit will soak to the bottom. Blot dry with a paper towel.

In a large wok or fry pan, heat up the oil.

Add in the garlic, ginger and onion. Cook for about 5 minutes to soften a bit.

Add in the seitan chicken or any protein for that matter.  Cook for two more minutes.

Add in the cleaned and trimmed leeks and asparagus.  Cook for about 3-5 minutes.

Stir in the already cook rice. Mix to incorporate well.

Add in the rest of the seasonings. Cook for another 5-10 minutes, stirring as you go. Taste and add additional seasoning as necessary. I love adding some chili pepper flakes and a squirt of sriracha when I eat it,

This dish is very versatile. Feel free to add other vegetables or change up your protein.

Enjoy!

Categories: asian, asparagus, fried rice, ginger, gluten free, leeks, rice, seitan, vegan, vegetables, vegetarian

Sesame Crusted Seared Tuna: Guest Post at This American Bite

I’ve been meaning to make seared tuna for a long time. Every time I head in to my local fish market, I check to see if they have a nice piece of fresh tuna available. My dad once made a fantastic piece of sesame seared tuna and ever since, I’ve wanted to recreate this dish at home.

It finally happened. I wandered in to the fish market and I saw the piece of tuna. This wild caught tuna looked perfect.  I asked the shopkeeper to cut it to my specifications and I was on my way.  I had everything else at home! Dinner was on its way.

With tuna, it’s important not to overcook it. If you overcook tuna, it becomes grey and hard to chew. I prefer my tuna raw, in sushi, but I also love it lightly seared. For my family members that prefer it more cooked, I sear it a few minutes longer for them. Everyone is happy.

I marinated this tuna for about 20 minutes and then coated in a sesame crust. After searing and slicing, I served over a bed of wilted spinach, along side some sushi rice.

To see the full recipe and more, head on over to This American Bite!

Categories: dinner, fish, main course, pareve, pescatarian, raw, seared, sesame crust, sesame seeds, soy sauce, spinach, sushi, tuna, vegetarian

Jerusalem Day: Israeli Recipe Roundup

Today is the 28th of Iyar. Also known as Yom Yerushalyim or Jerusalem Day. Have you heard of this special day? We celebrate Yom Yerushalayim or Jerusalem Day to commemorate the reunification of Jerusalem after the Six Day War. So today, we honor the soldiers who lost their lives in the war and spend the day talking about Jerusalem and what it means to us. We share memories, we sing and we dance.

For those of us not in Israel today, we can also celebrate with food. Israeli food. What's your favorite Israeli food? Falafel or Sabich? Shakshuka or maybe some Sachlab? When you think of Jerusalem, what food comes to mind? 

In honor of Jerusalem Day, I want to share with you a roundup of Israeli recipes and restaurant reviews from both my site, and from around the blog world.

Do you have a favorite recipe that makes you think of Jerusalem? Post them to the comment box or send them to me at hindyg@confident-cook.com. 

Thanks to The Jewish Federations of North America for sparking the idea for this blog post; they'll be featuring it on their Jerusalem Day website as a way to build buzz for their annual General Assembly, a major gathering of leaders from Jewish organizations in North America and Israel which will be in Jerusalem this November.

Drinks Banana, Dates, Milk and Honey Smoothie Limonana Strawberry Limonana	Falafel  Homemade Falafel
Hummus, Tahini and Other Dips Babaganoush Homemade Hummus Hummus with Zaatar Lemony Hummus Matbucha Matbucha Madness Roasted Eggplant Dip Schug Tahini White Bean Hummus	Other Vegetarian Treats Malawach Cheese Pastries Roasted Eggplant with Israeli Salad Sabich Israeli Couscous with Cinnamon Roasted Sweet Potato
Salad Cabbage Salad Israeli Salad Tabouli Beet Salad	Meat Recipes Lamb Kebabs Turkey Shawarma
Breads Pita	Desserts Chocolate Falafel Halva Halva and Pistachio Ice Cream Limonana Bars Limonana Marshmallows
Shakshuka Recipes Green Shakshuka Matbucha Shakshuka Shakshuka	Jerusalem Restaurants Dining on Emek Refaim in Jerusalem Kosher Vegetarian Restaurants Kosher Sushi in Jerusalem

Categories: falafel, food, hummus, israeli, jerusalem, recipes, roundup, salad, shakshuka

Breakfast Tostadas

I’d love to be that kind of person who uses the term “brunch” regularly. I really want it to be part of my vocabulary.  You know those people where brunch becomes a verb AND a noun in their life?

My reality is that brunch rarely happens in my life. Ever since I became a parent, I have given my mornings away to my children. I’m not complaining. I love what motherhood has given to me. I just miss my lazy Sunday mornings.  Breakfast is my favorite meal and I would love for it to be leisurely – like a brunch should be.

A few years ago, I went back home to Minneapolis, a rare trip without children - to celebrate my sister’s 30th birthday. The weekend of celebrations was amazing and ended with Sunday morning brunch at a fantastic place called Hell’s Kitchen. This breakfast tostada that I’m sharing with you today is inspired by the brunch I had there.  This breakfast is perfect hangover food, but also goes great with a mimosa or a bloody mary, or even a cup of coffee. Not that mothers should be condoning alcohol consumption or hangovers, right? Mothers do deserve some fun once in a while.

These breakfast tostadas would be perfect for a Mother’s Day breakfast. Most of the components can be prepared in advance and then you can save the egg prep for Sunday morning.  I love layered dishes like this one.

To check out the fabulous breakfast tostada recipe and many others, head on over to JewHungry! 

Categories: avocadao, beans, black beans, breakfast, cheese, cinco de mayo, dairy, eggs, green pepper, guacamole, mexican, mother's day, red pepper, refried beans, salsa, tomato, tortilla, tostada, vegetarian