Vegan Orange "Chicken"

Another online find for an easy but delicious vegan meal: link

Recipe

• 1 package extra firm tofu
• 3/4 c orange juice
• 1/4 c sugar
• 1 1/2 tbsp soy sauce
• 1 1/2 tbsp rice (or other) vinegar
• 2 cloves garlic, minced
• 1/2 inch ginger, minced
• 1 1/2 tbsp cornstarch
• 1/6 c water (sorry, halving the recipe...)
• 1/2 tbsp orange zest
• 1/4 tsp chili flakes

Cube your tofu and bake at 425 about 25 minutes, flipping partway through.

Heat a skillet medium high and add your garlic & ginger, plus a tbsp of water or so. Next mix in the OJ, sugar, soy sauce, vinegar, and chili flakes, and heat up. Meanwhile mix the cornstarch and water separately, then whisk into the sauce. Stir until it thickens up, lowering heat if it gets bubbly. Add in the tofu once it's done and coat it up nice and good, along with the orange zest.

Serve over rice!

Notes

First time, I went a little overboard with the crushed red pepper. My B! Definitely worth trying again for a nice sweet & spicy, not to difficult meal.

Salmon en Cocotte

New tool in the kitchen arsenal: a (Martha-approved!) dutch oven.  There's a whole new set of recipes that have been waiting for this moment.  First one courtesy of Cooks Illustrated:

Recipe

1 1/2 to 2 lb skinless salmon fillet, divided into about 4 equally-sized portions, seasoned with salt & pepper
2 tbsp olive oil
2 leeks, white and light green parts only, halved lengthwise, sliced thin
2 sprigs fresh thyme
2 ribs celery, sliced thin
2 garlic cloves, minced
1 tsp orange zest
1/2 c orange juice (I squeezed two oranges instead of using bottled OJ)
1 orange, peeled and segmented
2 tbsp butter
salt & pepper

Heat the oil in a dutch oven over medium-low heat and saute the leek, thyme, and a pinch of salt, about 8-10 minutes.  Stir in the garlic, celery, and orange zest, cook briefly, and remove from heat.  Lay the salmon skin-side down, cover, and cook at 250 for about 25-30 minutes.  Remove the salmon, then stir the OJ into the leeks etc.  Simmer over medium-high for a couple minutes until thickened.  Remove from heat and stir in the butter and orange slices,  Pour sauce over the salmon and serve/eat.

Notes

The salmon on its own is nothing special, just cooked on low heat with basic seasonings.  The sauce is incredible though.  It's sweet (orange) and savory (leek); the butter also adds some important richness.

This is actually the more elaborate version of the recipe.  The basic version has no orange, and white wine instead of OJ.