You either love or hate Mark Bittman.  I happen to be a big fan.  I especially like the way he gives you a basic set of instructions and then 49 ways to change it up.

I’m also a big fan of my iphone (surprise to no one).  So when I found  the How to Cook Everything cookbook on an iphone app, I immediately downloaded it.   I’ve used it a few times both in the kitchen and in the grocery store, and the app definitely lived up to my expectations.  It’s also fun just to browse the app and see what else is in there.

Thanks Mark Bittman!  Thanks iphone app developers!

Healthy and Delicious Recipes for an Asian-Inspired Meal

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  H Mart, a Korean-American supermarket chain, recently opened another Atlanta location. I couldn’t resist a visit and a reason to make vegetable springs rolls and noodle salad again. In addition to a wide variety of Asian, Hispanic and American foods, H Mart offers an extensvie food court and a cafe/bakery – so make your list and plan to spend some time exploring, shopping and having a nibble. You’ll find an extensive array of fresh produce, herbs (Thai basil!!), spices, sauces, oils, prepared food, fresh fish, a large  produce section and more. Bring your menu plan and a grocery list to make the most of your visit. This Asian-inspired dinner builds upon the vegetable spring rolls and noodle salad to include a savory soup, pan-seared fish as a main course along with the uber-delicious bok choy recipe from Black Tie Barbecue, a full service catering company, in Atlanta.

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If you like a bit of spice and little heat try the #11 Den-Jahng-Jigae (soybean paste stew) from the Korean Cuisine store in the food court. A delicious lunch for under $10.

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An Asian-Inspired Dinner Menu

• Spinach and Mushroom Soup (recipe below)

• Vegetable Spring Rolls (click to view)

• Delicious Asian Vegetable Noodle Salad (click to view)

• Black Tie Barbecue’s Bok Choy (click to view)

• Fish with Ginger-Garlic Sauce (recipe below)

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Spinach and Mushroom Soup

Serves 4

Ingredients

• 28 ounces vegetable broth
• 1 1/2 cups water
• 2 tablespoons soy sauce (low sodium)
• 2 tablespoons rice vinegar or apple cider vinegar
• 1 tablespoon oriental sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon minced peeled fresh ginger
• 2 cups thinly sliced mushrooms (about 5 ounces)
• 1/2 pound firm tofu, cut into 1/2-inch pieces
• 1/2 10-ounce bag ready-to-use spinach leaves
• 1 can diced water chestnuts
• 3 green onions, chopped

Preparation

Combine first 7 ingredients in large stockpot. Bring to boil over medium-high heat. Add mushrooms and simmer until mushrooms are tender, about 5 minutes. Add tofu, spinach, water chestnuts and green onions and simmer until spinach wilts and tofu is heated through, about 2 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.

Recipe Inspiration: Bon Appétit | October 1997/epicurious.com

Fish with Ginger-Garlic Sauce

Serves 2

Ingredients

• 1 tablespoon peanut oil
• 2 6- to 8-ounce fish fillets (flounder, orange roughy, red snapper, sea bass)
• 2 teaspoons minced peeled fresh ginger
• 2 garlic cloves, minced
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1/4 teaspoon oriental hot sesame oil
• 1 ladle soup broth (Spinach and Mushroom Soup) or 1/4 cup vegetable broth
• 2 tablespoons chopped fresh cilantro

Preparation

Heat oil in heavy large nonstick skillet over high heat. Add fish and cook until cooked through, turning once, about 4 minutes per side. Transfer to plates using slotted spatula. Add ginger and garlic to same skillet and sauté over high heat 30 seconds. Remove from heat. Add soy, vinegar, hot sesame oil, broth and stir to combine. Mix in cilantro.  Spoon over fish and serve.

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Recipe inspiration: epicurious.com/Bon Appetit

Dessert? Fresh fruit – pineapple and mandarin oranges.

On my continuing quest to have low fat but really yummy food in the fridge, I decided to make some soups today. Usually I just buy vegetable stock, but I had the time and all of the veggies already in the fridge, so I thought I’d give it a try.

Veggies ready for the pot

Here’s what you need:  1 carrot, 1 celery stalk, 1 leek, 1/2 turnip, 1 tomato, 1 onion, 1 bay leaf, some parsley.

Here’s how you do it: heat 2 T of oil in  a pot and add the vegetables.  Put the heat on low, cover the pot, and let the veggies sweat for 5 minutes.  Add 1 gallon of cold water, bring the water to a boil, then cover and simmer for 45 minutes.

The stock is fabulous, and can be used as a base for just about any soup you can think of.  I think I’m going to continue cleaning out the fridge and put all the veggies I’ve got in there into this stock.  Maybe some pasta, too.  Yum, can’t wait for lunch.

There’s nothing better than a quick healthy AND delicious side dish.  And, in these dog days of summer one that requires exactly 2 minutes of cooking time is just about the best you can get.

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So here’s how you make them.  You can either snip (using scissors) or cut (using a knife) a tiny little bit of the end.  That will show you where the “string” is that goes along side the pea.  Pull the string and throw it out.

Get a bowl of ice water ready – a lot of ice and a bit of water will act as a “shock” to the sugar peas and will keep them from getting wilted after they’re done cooking.

While you’re busy de-stringing, boil some water.  When the water is boiling, drop the sugar snap peas in for 2 minutes.    When the 2 minute buzzer goes off, drain the peas and put in the ice water.  Stir around for a minute or so.

Once the sugar snap peas are cold, take them out of the water and dry on a paper towel.  Then, put them in a bowl.  Snip some chives on top, a little sea salt and pepper, and a drizzle of toasted sesame oil.  Voila!  A great side dish, with almost no (hot) cooking required!!