2tspshaoxing winesake or cooking sherry would probably work in a pinch
mushroom cooking liquidsee below
salt to tasteonly if necessary since soy sauce can be salty
Wash the Malabar carefully, tear larger leaves into pieces and leave to drain.
Separate the stems from the caps on mushrooms. Slice the stems medium-thick, and cut the stems in half.
Heat a frying pan on high heat. Spray with oil. When pan is quite hot, add the mushrooms to sautéed for a few minutes until well browned, remove to a bowl and set aside. Soon a little liquid will begin to accumulate in the bottom of the bowl. Don’t drain it off.
In the same pan, heat 1 tsp oil on medium-high. Add ginger and garlic pastes and stir-fry a minute or two, until they begin to stick to the pan. Add a little of the reserved mushroom liquid. Continue to stir another minute or two, then add the torn spinach eaves and mushrooms. Stir-fry 1-2 minutes, until leaves begin to wilt. Add the wine and soy sauce. Stir-fry just another minute or so, until all is blended.
Remove from the heat, salt to taste, and serve at once.
1lbpeeled and cut into 1-inch pieces Yukon Gold potatoes
2clovespeeled and cut lengthwise in half garlic
1/8cupplain low-fat Greek-style yogurt
1/8cupreduced-sodium chicken broth
1/2cupshredded cheddar cheese
3finely chopped scallions or green onionsoptional
4teaspoonsoil of choice
Spray a small nonstick skillet with nonstick spray and set over medium-high heat. Add the bacon and cook until crisp, 3-4 minutes. Transfer to paper towels to drain.
Place the potatoes and garlic in a large pot with enough water to cover by 2 inches; bring to a boil. Reduce the heat and simmer until fork-tender, about 20 minutes; drain. Return the potatoes and garlic to the pot. Mash with the yogurt, broth, salt and pepper, until smooth. Stir in 1/2 cup panko, the cheese, scallions and bacon. Shape into eight (3-inch) patties. Place the remaining 3/4 cup Panko in a shallow dish and dredge the patties into the crumbs.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the potato cakes and cook until browned and crisp, 3â4 minutes per side. Carefully transfer to a serving platter. Repeat with the remaining oil and potato cakes. Serve hot.
Sweet and nutty kabocha squash rings are baked in the oven for just about an hour, resulting in golden-brown, crispy rings that will make boring old french fries feel so passé. High in vitamins A and C, this tasty low-carb snack supports your immune system all Winter long.
1large kabocha squashunpeeled, cut lengthwise, seeds removed with a spoon, and cut into 1/4-inch half-moons
2tablespoonsextra-virgin olive oil
For dip: (Optional)
3/4cupnonfat Greek yogurt
1teaspoonsrirachause more or less, depending on desired heat
Preheat the oven to 375°F, and line a baking sheet with aluminum foil.
In a large mixing bowl, toss the squash and olive oil until well coated. Spread the squash in an even layer across the baking sheet, making sure each piece is touching the surface of the pan, to ensure even browning. Sprinkle with the sea salt.
Roast in the oven for approximately 20 minutes, then flip and roast for another 25 minutes.
Turn the oven up to 500°F. Continue to bake for another 5 minutes, or until the kabocha squash is golden brown and crispy on both sides.
1poundzucchini2-3 medium, cut into 1/2-inch chunks
1pintcherry or grape tomatoeshalved (I usually buy NatureSweet Cherubs)
1/4teaspoonfreshly ground black pepper
1tablespoonfresh chopped basilplus more for garnish if desired
Heat the olive oil over medium heat in a large sauté pan. Add the red onions and cook, stirring frequently, until very soft and pale purple in color, 7-8 minutes. Do not brown.
Add the zucchini, tomatoes, garlic, salt and pepper and cook, stirring frequently, for 3-5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to collapse, creating a little sauce.
Stir in the fresh basil, then taste and adjust seasoning if necessary. Transfer to a serving dish and garnish with more fresh basil if desired.
Wash purple potatoes under running water by rubbing it well with your hands. There is no need to peel the potatoes.
Cut the purple sweet potatoes into fry-shaped pieces (about 1/2 cm each). Try to cut them into similarly sized pieces. Add the purple potatoes to a large bowl.
Cut delicata squash lengthwise and remove seeds. Then cut into long strips. Add to bowl.
Sprinkle 1 tbsp of sea salt, 1 tsp of black pepper, 1 tsp of garlic powder and 1/2 tsp of paprika powder. Drizzle with olive oil. Toss everything together to coat.
Spread the purple potatoes and delicata in a single layer on a baking tray covered with baking paper. Make sure the potatoes dont overcrowd, otherwise they will stick together and will not end up crispy.
Put in the oven for about 20 minutes and then turn and bake another 12-15 minutes until they have darkened along the edges and soft in the middle.