Chinese Takeout, That You Make Yourself

   

Who doesn't love Chinese takeout? The flavors simply sing on your plate. But sometimes what they serve at your favorite restaurant isn't the healthiest of fare. But it doesn't have to be that way says Maggie Zhu, who wrote the new cookbook Chinese Homestyle. She stopped by Tonia's Kitchen to talk about how Chinese takeout, number one, doesn't have to be taken out, and two how it can be healthy and plant-based. Take her Black Portobello Mushrooms recipe. It's colorful, it's savory and, she told Tonia, it's meaty. Big, beefy stripes of the mushroom covered in a savory sauce. It's something you can serve as a side dish, or even a main!

YIELD 4 servings PREP 15 minutes COOK 10 minutes

·       12 to 16 ounces (340 to 454 g) portobello mushrooms, stems trimmed and caps cut in half and then sliced 1/4 inch (6 mm) thick

·       2 tablespoons vegetarian oyster sauce

·       2 tablespoons Shaoxing wine 1 tablespoon light soy sauce 1 teaspoon dark soy sauce

·       2 teaspoons cornstarch

·       2 teaspoons sugar

·       11/2 teaspoons coarsely ground black pepper

·       1/8 teaspoon salt

·       3 tablespoons peanut oil (or vegetable oil), plus more if needed 1 teaspoon minced ginger

·       2 cloves garlic, minced

·       1/2 white onion, sliced 1/2 inch (1 cm) thick

·       1 red bell pepper, sliced 1/2 inch (1 cm) thick

·       1 green bell pepper, sliced 1/2 inch (1 cm) thick

1.     In a small bowl, combine 1⁄3 cup (80 ml) of water with the oyster sauce, wine,

2.     light and dark soy sauces, cornstarch, sugar, black pepper, and salt for the sauce. Stir until the cornstarch is dissolved.

3.     In a large skillet, heat the oil over medium-high heat. Add the mushrooms, stir a few times to coat with oil, and then spread the mushrooms into an
even layer. Let cook undisturbed until the bottoms are lightly browned, then flip over and cook until both sides are browned and any liquid has evaporated, about 2 minutes per side. Transfer the mushrooms to a large plate.

4.     The pan should still have a bit of oil in it. If not, drizzle in 1 teaspoon and turn the heat to medium. Add the ginger and garlic and cook and stir until fragrant, about 30 seconds. Add the white onion and peppers and cook and stir for
20 seconds.

5.     Stir the sauce again to make sure the cornstarch is dissolved, then pour it into the skillet. Immediately stir with a spatula and cook until the sauce thickens enough to coat the back of a spoon, a few seconds. Add the mushrooms back into the pan and quickly stir a few times to coat everything with the sauce. Remove from the heat.

6.     Transfer the contents of the pan to a large serving plate and serve hot.

Pairing Salmon and Grapes

 

And this time, when we mean grapes, we aren't talking about wine. No, these grapes are actually roasted and they pair well with a delicious salmon fillet. Marisa Moore, who wrote the new cookbook The Plant Love Kitchen, came by Tonia's Kitchen with her recipe for Rosemary Roasted Salmon and Roasted Grapes. Marisa notes you don't really think about roasting grapes often, but they offer a wonderful flavor profile that adds sweetness to the fish and really pairs perfectly with it. It's quite fancy, but it's very easy to make. You place the grapes and the salmon on the sheet pan together and let them cook at the same time. Give it a try!

A Spring Salad

 

With the weather finally warming up and outdoor activities coming back, it's time to talk about what you're serving at your springtime parties. Marisa Moore has a suggestion, actually two. She's a dietician and author of the new cookbook The Plant Love Kitchen. She stopped by Tonia's Kitchen to talk about

her Strawberry Pistachio Arugula Salad. Marisa says it's perfect for outdoor gatherings and a perfect treat to serve as a side at dinner.  She also told Tonia about a Mediterranean Frittata that she makes with roasted tomatoes and greens. That she says, is a great way to add flavor without adding salt or processed ingredients.

• ¼ cup shelled pistachios
• 2 tablespoon extra virgin olive oil
• 2 tablespoon white wine vinegar
• 1 small shallot, minced
• Coarse salt and pepper to taste
• 1 pound fresh strawberries, washed, hulled and sliced
• 5 ounces regular or baby arugula
• Feta, Goat or Vegan Cheese

• Dry toast the pistachios: Heat the nuts in a dry skillet over medium heat for 1-2 minutes, or until they turn golden brown and smell nutty and toasted. Remove from the skillet to cool.
• Whisk the olive oil, vinegar, minced shallot, salt, and pepper in a large bowl until combined. Toss strawberries into the dressing. Add the arugula and toss to lightly dress the greens.
• Plate the salad and sprinkle with the pistachios. Add cheese of your choice. Serve immediately.

No Options in These Cookies

 

That's because they're fully loaded. But instead of a sugar crash, you'll get sustained energy throughout the day and a real fill-up before you hit the road. Registered dietician and author Marisa Moore stopped by Tonia's Kitchen to talk about her new cookbook The Plant Love Kitchen and recipe for loaded breakfast cookies. She says there's a lot here to like, including a short ingredients list that's very healthy. Marisa told Tonia she uses roasted and salted sunflower seeds to give the cookie a

crunch and the dried cranberries to add some chewiness. She says because there's not much in the way of sugar, but plenty of fiber and protein, these cookies will fill you up and not slow you down! Great for breakfast or a snack!

• 4 ounces dried cranberries
• roasted, salted sunflower seeds
• ¼ cup hot water
• 1 cup old fashioned oats
• ¼ cup almond butter (or sunflower butter, or peanut butter)
• ⅓ cup brown sugar
• ½ teaspoon cinnamon
• Pinch of salt

• Preheat the oven to 350°F. Lightly spray a half baking sheet with oil or line with parchment.
• Blend the dried cranberries with hot water in a small food processor or blender until a thick paste forms.
• Place the puree in a medium mixing bowl. Stir in the oats, brown sugar, almond butter, cinnamon, and salt until a dough forms. Use a tablespoon measure to scoop the dough, roll, then flatten 12 small cookies and place on the prepared baking sheet. 
• Bake at 350°F for about 12 minutes or until the cookies are lightly brown on the bottom and fragrant. Enjoy warm or let cool on a cooling rack before transferring to a sealed container for up to 3 days. 

Love Letters to the Home Chef

 

One of the things you'll find, beside healthy and delicious recipes, in Marisa Moore's new cookbook are love letters, made out to the meal you just prepared. Marisa, who's the author of The Plant Love Kitchen,  stopped by Tonia's Kitchen to talk about why she wants you to feel good about what you just made and hopefully are enjoying. Marisa admits it was her publisher's idea, but she ran with it and added special notes to many of her recipes, including one involving shrimp and succotash. Marisa told Tonia that while the recipe includes many southern staples like okra, this is a much healthier take on southern classic soul food.