Your new go-to dish in the new year.
Another new year. Another pledge to exercise more, snooze more, disconnect from the electronics more, and of course, to eat more tofu.
You know come Jan. 1, you promise yourself you’ll eat better. This is an easy way to keep your word.
Because “Shredded Tofu with Spicy Ground Chicken and Edamame” not only incorporates good-for-you tofu, but is effortless and delicious.
It will also teach you a new nifty trick with tofu.
It’s all about the sauce — in this case a syrupy one full of cranberries, balsamic vinegar and honey.
Like so many folks especially in this part of the country, I appreciate being able to eat seasonally — to hone in on what’s best at each time of year to enjoy its peak flavor and revel in its often brief local appearance.
But there’s one item I keep in my freezer nearly year-round, even when its season is long gone.
Cranberries. Frozen ones to be exact.
I know, I know, they’re so fall and winter, you’re thinking. Why in the world would I want to partake of them in spring or summer?
Because their vivid color makes anything special. Because their sweet-sour fruitiness wakes up whatever they’re paired with. And because, how can I resist something that reminds me of the most festive, family-and-friend-filled convivial time of year?
Lamb steaks, barley, apricots and pistachios make this a one-dish wonder.
Since I do most of the cooking in my house, my husband graciously rolls up his sleeves for dish-washing duty.
Even so, he would be more than thrilled if the entire dinner could be made in one pot.
Yes, salad, roast chicken and apple pie all out of the same pan. Or jasmine rice, stir-fried pork, and ginger panna cotta all from the same pot.
That’s not gonna happen. But I will say we are both loving this latest craze of one-pan or sheet-pan cooking. For the cook, it’s a simplified way of getting dinner on the table. For the dish-washing spouse, it makes for a lot less clean-up afterward, too.
“Dinner’s in the Oven: Simple One-Pan Meals” (Chronicle Books), of which I received a review copy, exemplifies that philosophy. The book is by Rukmini Iyer, a former lawyer turned food stylist and food writer.
The cookbook is filled with recipes for one-pan dishes, with everything from “Olive & Pine-Nut Crusted Cod with Roasted Red Onion & Cherry Tomatoes” to “Paprika-Roasted Corn with Scallions, Feta & Lime” to “Rhubarb & Ginger Oat Crumble.”
This is what I call an ideal lemon chicken.
Lemon chicken may be a mainstay of Chinese restaurant menus, but I never order it.
Battered to oblivion, and tossed with a gloppy sauce that tastes more of sugar than citrus, it just doesn’t appeal.
Melissa Clark’s “Sauteed Chicken with Meyer Lemon,” however, is much more my style.
The veteran cookbook author and New York Times food writer does swaps out the deep-frying for stir-frying instead. That means this dish comes together in no time and with no mess.
What’s more, you can really taste the fresh, bright Meyer lemon in this dish.