Kohlrabi Slaw with Fennel and Apple

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Cool, crunchy and refreshing,


This can be a nice light lunch or a great side dish with dinner. 

All you need is, 


kohlrabi, fennel, and apple for the slaw and some shallot, mustard, vinegar, honey, salt pepper, and oil for the dressing. 
No, I'm not trying to pass off jicama as kohlrabi; after hitting up two supermarkets, neither of which had kohlrabi I opted to substitute it with the jicama. 


Having a good Mandoline makes the prep work a breeze. Don't forget to use your cut-resistant glove. (you're welcome)

I hope you try it, it's really easy and refreshing when it's too hot to cook or even want to eat. 

Kohlrabi Slaw with Fennel & Apple


1 medium fennel bulb with fronds
1/4 cup extra-virgin olive oil
2 tablespoons cider vinegar
2 teaspoons whole-grain mustard
2 teaspoons minced shallot
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 medium kohlrabi, peeled and cut into matchsticks
1 small apple, cored and cut into matchsticks

Chop enough fennel fronds to equal 1/4 cup. Thinly slice the bulb.
Whisk oil, vinegar, mustard, shallot, honey, salt and pepper in a large bowl. Add the fennel and fronds, kohlrabi and apple; gently stir to coat.

Source: Eating Well


And that's that!

Pan Seared Tofu Teriyaki

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Soy, now what!


Crispy and a bit sweet, tofu planks are seared then baked with a "Terrific Teriyaki Glaze" and served with buttered edamame. 
It didn't hit me until now that other than the tossed green salad it's an all soy meal. 

First things first. Slice the tofu into planks and wrap the planks between several layers of paper towels. Put a heavy weight on top of the planks and let the planks drain for at least 10 minutes. I'm trying to reduce my use of disposable products so I used a kitchen towel instead of paper towels and put a cast iron skillet on top. Worked a treat. 


While the tofu is draining, make the "Terrific Teriyaki Sauce," believe me, it is terrific and so simple. 
All you need is some soy sauce, sesame oil, mirin, dark brown sugar, garlic, and ginger, sesame seeds optional. Sooo good. 


In a skillet sear the tofu until golden brown. 


Lightly coat the bottom of a baking dish with a few tablespoons of the glaze.  

Add the tofu planks and spoon on some glaze, and bake until golden and bubbly. 


I used the Ninja Foodi on the bake function set to 390*, I first checked it after 5 minutes, then every few minutes after that. All you need to do is get the tofu a bit hotter and the glaze gooey and sticky. 

I hope you enjoy it as much as I did. 

Pan-Seared Tofu Teriyaki


  • Two 12- to 14-ounce packages extra firm organic tofu, drained

    1 tablespoon canola oil

    3/4 cup Terrific Teriyaki Glaze (recipe below) or your favorite store-bought)

    Set a rack in the middle of the oven and preheat the oven to 400ºF.

    Slice the tofu blocks in half horizontally to make them half as thick, then vertically, to make 4 equal-size rectangular tofu steaks from each package, for a total of 8. Place the tofu in a single layer on several layers of paper towels on either a plate or cutting board. Cover with more paper towels, place a plate or another cutting board on top, and rest a weight, such as a small skillet, on top of that. This will press the excess liquid from the tofu. Let the steaks drain for at least 10 minutes.

    In a large nonstick skillet over medium-high heat, heat the oil until shimmering. Pat the tofu steaks dry and place them in the pan. Cook undisturbed until golden, 4 to 5 minutes. Flip and cook until golden brown on the other side, 4 to 5 minutes more. Remove the pan from the heat.

    In a casserole or baking pan large enough to hold the tofu in a single layer, spread just enough teriyaki glaze to lightly coat the bottom (2 to 3 tablespoons). Lay the tofu steaks on top and spoon on the remaining teriyaki glaze, coating them completely. Bake until browned and bubbly, 15 to 20 minutes. Serve hot.

    terrific teriyaki glaze

    makes 3/4 cup

    1 teaspoon sesame seeds (optional)

    1 teaspoon cornstarch

    1/2 cup low-sodium soy sauce

    2 tablespoons mirin

    2 tablespoons dark brown sugar

    1 teaspoon minced garlic

    1 teaspoon finely grated fresh ginger

    1 teaspoon sesame oil

    If using sesame seeds, cook them in a small dry skillet over medium heat, shaking the pan occasionally, until they begin to darken and give off a toasty aroma, 2 to 3 minutes. Transfer the seeds to a small plate and set aside.

    In a small mixing bowl, mix the cornstarch with 2 teaspoons of warm water. Set aside.

    In a small saucepan, combine the soy sauce, mirin, brown sugar, garlic, ginger, and 1/3 cup of water. Place over medium-high heat and stir occasionally until the sauce comes to a low boil. Reduce the heat to medium and add the dissolved cornstarch. Continue stirring until the sauce thickens, about 5 minutes. Remove from the heat and add the sesame oil and the sesame seeds, if desired.

    Use with your favorite teriyaki recipe. Store in the refrigerator for up to 1 week or freeze for up to 1 month.

    The Pollan Family Table Cookbook


And that's that!

There's Hummus among us.

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This is a whole new hummus recipe for me and from now on, the only one I'll use. 


I was curious as to the difference if any, the temperature of the chickpeas, warm vs chilled, would have on the finished hummus, so I ran a little experiment. 
On the left, hummus made with chilled chickpeas and chilled cooking liquid (aquafaba). It is thicker and yielded half a cup more than the hummus made with warm chickpeas shown on the right. 


On the right is the hummus made with warm chickpeas and warm aquafaba, it's not as full-bodied as the chilled batch produced. Even after refrigeration, there remained a difference in the consistency, neither one is "grainy," they are both silky and smooth. 
These are right out of the food processor before refrigeration. There is no difference in taste. 

I didn't skin the chickpeas before processing and you really don't need to, trust me, they will get good and pulverized considering how long they are processed, and I think the addition of the water during processing helps break them down even more.  

Here's what I found interesting about this recipe; the use of the cooking liquid (aquafaba,) the ratio of tahini to chickpeas and the amount of water added, oh yeah, and using citric acid in lieu of lemon juice. LOL, I guess that's the whole recipe.

Please give it a try, you won't regret it. 

From the cookbook On The Hummus Route.

Hummus Hakosem


c o o k e d c h i c k p e a s for hummus

  1. Place the chickpeas in a bowl, add water to cover by at least 2 inches (5 centimeters) and place in the refrigerator for at least 24 hours. The maximum time for soaking chickpeas shouldn’t exceed 48 hours. 2. Drain and rinse the soaked chickpeas thoroughly.
  2. Transfer the chickpeas to a deep, large saucepan. Add water to cover by at least 2 inches (5 centimeters), add the baking soda and bring to a boil. Reduce heat to low and simmer until the chickpeas are soft, the skins are split, and the cooking liquid is thick and gelatinous, 1 to 1¼ hours. Make sure that the water is at a steady simmer and the chickpeas are in constant motion. Use a spoon to occasionally skim the foam floating to the surface.
  3. If using whole chickpeas as garnish, use a slotted spoon to set aside 1 cup of chickpeas when they are soft, but before they lose their shape.
  4. Let cool. Place the cooked chickpeas in an airtight container and cover with their cooking liquid. Cover and keep refrigerated until ready to use, 2 to 3 days.


  • 1 1/4cups (300 grams) chilled Cooked Chickpeas for Hummus
    ½ cup (120 milliliters) chilled chickpea cooking liquid
    1¼ teaspoons citric acid (see Note)
    1¼ teaspoons salt
    2 cups (480 grams) raw tahini
    1 cup (240 milliliters) cold water


    1. Place the chickpeas, cooking liquid, citric acid, and salt in a food processor and process until smooth, about 3 minutes.
    2. Add 1 cup (240 grams) of the tahini and ½ cup (120 milliliters) of the cold water and process for 2 minutes more.
    3. Add the remaining 1 cup (240 grams) tahini and the remaining ½ cup (120 milliliters) water, and process for 2 to 3 minutes. Taste and adjust seasoning with salt and citric acid, if needed. The hummus should be slightly thin and runny.
    4. Transfer the hummus to an airtight container and refrigerate for 6 to 10 hours. During this time, the hummus will stabilize, develop a creamy texture, and its flavor will deepen.
      The hummus will keep in an airtight container refrigerated for 2 to 3 days.

    5. Note:Citric acid is used by many hummus makers instead of lemon juice. It offers consistent acidity and flavor, unlike lemon juice, which can be volatile and turn bitter in your hummus. Hummus is a perfect food. It incorporates legumes (chickpeas), fat (tahini), and grain (in the form of pita), making it an ideal vehicle for consuming protein. It also happens to be a delicious and nourishing food, with a luscious texture and dreamy flavor that dazzles the senses. When making the hummus, be sure to follow the recipe to a tee. Using chilled chickpeas and chickpea cooking liquid is especially important, as it will produce a thick and creamy spread. Recipe by Ariel Rosenthal

And that's that!