Korean Barbecue Tempeh, Roasted Sweet Potato Wedges, and Brussels-Sprouts Slaw with Peanuts

Korean Barbecue Tempeh, Roasted Sweet Potato Wedges, and Brussels-Sprouts Slaw with Peanuts

by Jennifer

This dinner comes together relatively quickly.  Serves 4.

Korean Barbecue Tempeh – from Cooking Light

This wet rub is also delicious on salmon, and any leftover is also tasty with the sweet potato!  Serves 4.

  •  2 packages tempeh, each cut in half
  • 8 garlic cloves, minced
  • 1/2 cup packed brown sugar
  • 4 tsp low-sodium soy sauce
  • 4 tsp sesame oil
  • 2 tsp salt

Prepare grill.

Combine garlic, sugar, soy sauce, oil and salt.

Rub onto both sides of tempeh pieces.

Grill on both sides until tempeh is heated through and there are grill marks, about  4 – 5 minutes per side.

Roasted Sweet Potato Wedges

Serves 4.

  •  2 medium sweet potatoes
  • 2 TBS olive oil
  • salt and freshly ground black pepper to taste

Preheat oven to 450, with rack in lower third of oven.  Slice sweet potatoes into thick wedges, at least 8 wedges per potato.

Toss with olive oil and arrange, skin side down, on a heavy baking sheet.  Season with salt and pepper.

Roast for 30 minutes, or until tender and charred in spots.

Brussels-Sprouts Slaw with Peanuts – adapted from Mark Bittman, NY Times Magazine

Serves 4.

  •  1 lb. brussels sprouts, shredded (use the shredding disk of a food processor)
  • 1/2 cup chopped scallions
  • 1/2 cup chopped roasted peanuts
  • 1/2 cup chopped cilantro
  • 1/3 cup light mayonnaise
  • 1/4 cup lime juice
  • 2 TBS fish sauce
  • 2 tsp sugar

Combine shredded brussels sprouts, scallions, peanuts and cilantro in a large bowl.

In a small bowl, whisk together mayonnaise, lime juice, fish sauce and sugar.

Pour dressing into sprouts mixture and toss well to combine.

Steamed Fish with Fermented Black Bean Sauce, Brown Rice, and Stir-fried Brussels Sprouts

Steamed Fish with Fermented Black Bean Sauce, Brown Rice, and Stir-fried Brussels Sprouts

by Jennifer

Our friend Lixiang Fu taught us how to make this sauce for steamed white fish, though it would be wonderful with salmon, too.  Stir-fry the brussels sprouts first, transfer them to a dish, and wipe the wok clean for the sauce.

Serves 4.

Steamed Fish with Fermented Black Bean Sauce

  • 1 – 1 1/2 lbs. mild white fish
  • 1 bunch scallions, white and pale green parts, only, thinly sliced lengthwise
  • 1” piece fresh ginger, bark removed, julienned
  • 2 garlic cloves, thinly sliced
  • 2 TBS peanut oil
  • 1 TBS fermented black bean garlic sauce, such as Lee Kum Kee brand
  • 1/2 TBS cornstarch
  • 2 TBS white wine
  • 3 TBS water
  • 1 tsp low-sodium soy sauce
  • 1 tsp sugar
  • 1 tsp rice vinegar
Have scallions, ginger and garlic ready.

Combine the cornstarch, wine, water, soy sauce, sugar and vinegar in a small bowl.

Place fish in a stainless steel bowl or steamer tray, place over boiling water, and steam, with heat on simmer, for 7 – 10 minutes or until fish flakes easily with a fork.

While the fish is steaming, heat a wok over medium-high heat.  Add the oil, swirling it around the sides of the wok.

Add the scallions, ginger and garlic and stir-fry until fragrant, about 30 seconds.

Add the fermented black bean garlic sauce and cornstarch mixture;  cook briefly, stirring, until slightly thick.  If it becomes too thick before the fish is ready, thin with a little water and lower the heat.

Transfer fish to a serving dish or to plates and drizzle with sauce;  serve with brown rice.

Stir-Fried Brussels Sprouts

  • 1 –  1 1/2 pounds brussels sprouts, quartered
  • 3 – 4 garlic cloves, chopped
  • 2 TBS peanut oil
  • 1 tsp sea salt

Heat wok over medium-high heat;  add oil and swirl to coat wok.

Add garlic and stir-fry until fragrant, about 30 seconds.

Add brussels sprouts and salt and stir-fry until the sprouts are bright green, slightly charred, and crisp-tender.

You can make these first, transfer to a serving dish, then wipe down the wok with a paper towel and use it for the black bean sauce.  Quickly re-heat the sprouts in the microwave before serving if needed.

Winter Herb Pasta with Brussels Sprouts, Apples and Sage

By Jennifer

Winter Herb Pasta with Brussels Sprouts, Apples and Sage

This delicious pasta recipe is from Gourmet magazine;  the brussels sprouts are adapted from Mark Bittman’s recipe in the New York Times Sunday Magazine.

Serves 4.

Winter Herb Pasta

  • 2 TBS unsalted butter
  • 5 TBS olive oil, divided
  • 3 garlic cloves, chopped
  • 1 1/2 cups coarse fresh bread crumbs, preferably from a baguette (pulse chunks of bread in the food processor until you get coarse bread crumbs;  you can freeze the rest for another dish)
  • 1 lb. bucatini (a thicker, slightly hollow cousin to spaghetti) or spaghetti
  • 2 tsp. chopped sage
  • 2 tsp. chopped rosemary
  • 2 tsp. chopped thyme
  • 1 cup chopped parsley

Winter herbs are chopped

Making breadcrumbs


In a large, heavy skillet heat the butter and 1 TBS olive oil over medium heat;

The garlic is fragrant

when the butter has stopped foaming, add the garlic and stir until the garlic is fragrant.

Adding the breadcrumbs

Add the bread crumbs and cook until they are golden, stirring occasionally.

Garlic breadcrumbs are ready

Transfer them to a bowl and wipe the skillet clean with a paper towel.

Cook the pasta in a pot of boiling, salted water, according to package directions.  While the pasta is cooking, heat the remaining 4 TBS oil in the skillet over medium heat until it shimmers;

Herbs sizzling in the pan

add the herbs and cook, stirring, for a two minutes.

Reserving pasta cooking water

Before you drain the pasta, reserve 1 cup of pasta cooking water.  Drain the pasta and return it back to the pot.

Tossing pasta, herbs and cooking water in the pot

Add the herb mixture and 1/2 cup cooking water;  toss well.  Add more cooking water if the pasta is too dry.  Serve with the garlic bread crumbs sprinkled on top.

Brussels Sprouts, Apples and Sage

  • 1 lb. brussels sprouts, trimmed and quartered
  • 2 Granny Smith apples, thickly sliced
  • 3 TBS unsalted butter
  • 1 TBS chopped sage
  • freshly grated Parmesan

Chopping brussels sprouts

Brussels sprouts and apples ready to cook

Melting butter in the pan

Melt the butter in a large skillet over medium heat.

Sprouts and apples in the pan

Add the brussels sprouts, apples and sage, stirring to coat with the butter.  Cover for 8 minutes, checking halfway through to stir.

Sprouts and apples are ready

Sprouts should be crisp tender;  apples should be tender.  Serve dusted with freshly grated Parmesan.

Dinner is served

Ma Po Tofu, Stir-fried Brussels Sprouts and Kohlrabi, Brown Rice

By Jennifer

Ma Po Tofu, Stir-fried Brussels Sprouts and Kohlrabi, Brown Rice

There is a well-known, long-standing Jewish affection for Chinese food, especially on Christmas.  If the weather is lousy or there isn’t a great Chinese restaurant near you, make your own!  Last year our friend Lixiang Fu taught us how to make Ma Po Tofu and it’s now one of my husband’s top ten favorite dinners, and Ira makes it almost weekly!  Of course, Li doesn’t measure anything, so this is my adaption of her delicious dish.  Kohlrabi has become my new favorite stir-fry vegetable;  it’s slightly sweet and crunchy.  If you can’t find it, just use all brussels sprouts.  Everything can be made in the time it takes to cook the rice.

Stir-fried Brussels Sprouts and Kohlrabi

  • 1 lb. brussels sprouts, halved or quartered depending on size, OR 1/2 1b. sprouts and 1/2 pound kohlrabi, peeled and cut into thick matchsticks
  • 2 TBS peanut oil
  • 1 – 1 1/2” piece fresh ginger, bark removed, finely chopped
  • 1 large garlic clove, chopped
  • sea salt

Kohlrabi and sprouts

Kohlrabi and sprouts, ready to stir-fry

Heat a wok over medium-high heat.

Ginger and garlic in the wok

Add the oil and give the wok a swirl;  add the ginger and garlic and stir-fry.

Adding kohlrabi and sprouts

Just when they are fragrant add the vegetables and stir-fry until the sprouts are bright green and a little charred in some places.

Crisp-tender, starting to get charred spots

Sprinkle with sea salt, pour onto a serving dish and wipe the wok clean with a paper towel for the next dish.

Ma Po Tofu

  • 14 oz. firm tofu, drained, cut into 3/4” cubes
  • 2 large garlic cloves, thinly sliced
  • 1/2 bunch scallions, chopped
  • 2 TBS peanut oil
  • 1 1/2 – 2 TBS low-sodium soy sauce
  • 1 heaping tsp. black bean garlic sauce
  • 1/2 tsp. chili-garlic sauce
  • 1 tsp cornstarch dissolved in 2 TBS water

Chili-garlic and black bean-garlic sauces

Firm tofu, cubed

As with all stir-fries, have everything at the ready before you start.  Heat a wok over medium-high heat.

Garlic and scallions

Add the oil, swirl it around, then add the garlic and scallions.

Adding tofu

Stir-fry for a minute, then add the tofu. Stir-fry another minute or so, then add the soy sauce, black bean garlic sauce and chili-garlic sauce.  Stir-fry for another minute or so, then add the cornstarch and water.  Stir-fry for another minute and, presto, dinner is ready!

Stir-frying with remaining ingredients

Orecchiette with Butternut Squash and Brussels Sprouts

By Jennifer

Orecchiette with Butternut Squash and Brussels Sprouts

This is one of my husband’s favorite fall/winter dishes, and it’s easy to put together.  Pre-wrapped and sliced butternut squash gives me the heebie-jeebies;  it’s not that much work to peel the squash with a Y-shaped vegetable peeler, scoop out the seeds at the bottom and slice yourself.

  • 1 lb. orecchiette pasta
  • 1 medium butternut squash, peeled, chopped into 1/2” – 1” pieces
  • 1 lb. brussels sprouts, bottom and outer leaves removed, quartered
  • 3 cloves garlic, chopped
  • 4 – 6 TBS olive oil, divided
  • salt and freshly ground black pepper
  • Parmigiano-Reggiano cheese, shaved with a vegetable peeler, as much as you’d like

Preheat oven to 400 degrees, and put a pot of water on to boil.

Peeled butternut squash

Cutting butternut squash

Squash ready to roast

Toss the butternut squash with 1 – 2 TBS of olive oil and spread out in a single layer on a rimmed baking sheet;  sprinkle with salt and pepper and bake for 20 minutes or until tender.

Meanwhile, heat 2 TBS olive oil in a heavy pan over medium-high heat.

Chopping brussels sprouts

Cooking sprouts

Cook brussels sprouts, stirring frequently, until bright green and there are a few charred spots;  after a couple minutes, add the garlic, and salt and pepper to taste.  Cook the pasta according to package directions until al dente;  reserve a little cooking water and then drain.

Shaving parmigiano-reggiano

Pour pasta back into pasta pot and add the squash, sprouts and garlic, another 1 – 2 TBS of olive oil, and the cheese;  add some cooking water to moisten the pasta if it seems dry.  Stir it up well and serve, with extra cheese on top if you’d like.