Gourmet Soiree is an interactive dinner demonstrating how exciting healthy cooking can be. This unique charity fundraiser for Florida Hospital features a reception, live and silent auctions, and a fabulous meal prepared by the guests at each table.
2 tablespoons olive oil
2 onions, diced
4 cloves of garlic, minced
2 pounds carrots, peeled and diced
½ pound butternut squash, peeled and diced
½ -inch piece ginger, peeled and minced
½ teaspoon fresh thyme leaves, minced
½ teaspoon pumpkin pie spice
¼ teaspoon cayenne pepper
2 (14 ounce cans) coconut milk
2 cups vegetable or chicken stock
1 block firm tofu, well pressed and medium diced
2 tablespoons olive oil
½ teaspoon curry powder
¼ teaspoon cumin powder
¼ teaspoon turmeric powder
salt, pepper, and paprika to taste
Toss small cubes of the tofu with olive oil, curry powder, cumin powder, turmeric powder, ginger powder, salt, pepper, and paprika and chili powder to taste.
In a hot heavy bottom sauté pan cook up tofu until crisp and browned (tossing half way through). Remove and set aside.
Meanwhile, heat olive oil in a heavy bottom pot over medium heat. Add the onions, garlic, carrots, and butternut squash. Sauté until the vegetables are tender, about 5 minutes. Add in the spices, and salt/pepper to taste. Stir for 30 seconds, until spices are fragrant.
Add coconut milk and stock. Bring to a boil, then reduce heat and simmer until squash and carrots are very tender (about 30 minutes).
Remove from heat. Using an immersion blender, or working in batches with a regular blender, puree soup.
Return to stove and heat through, taste, adjust seasoning and serve with Tofu Croutons.
Serves: 8 - 10
3 tablespoons canola oil, divided
2 pounds boneless skinless chicken
5 cups cooked soba (about 10 ounces uncooked buckwheat noodles)
8 ounces shiitake mushrooms, stems discarded
1 ½ pounds asparagus spears, trimmed and cut into 1-inch pieces
1 bunch green onions, sliced thin on bias
1 tablespoon canola oil
½ cup rice vinegar
¼ cup miso
¼ cup honey
¼ cup chopped peeled fresh ginger
6 cloves garlic, minced
2 tablespoon crushed red pepper
3 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon Chinese 5 Spice
¼ teaspoon white pepper
Combine all the “miso marinade” ingredients in a medium bowl, whisk until incorporated.
Cook noodles according to package directions; drain. Combine noodles and 1/4 cup of the above miso mixture in a large bowl; toss to coat. Cover and reserve to side.
Bring a large nonstick skillet to medium-high heat. Add 1½ tablespoons of canola oil to pan; swirl to coat. Add chicken to pan; cook 3 minutes on each side or until browned and cooked through. Add 2 tablespoons of miso mixture to pan; toss to coat. Remove chicken from pan add to noodles; keep warm.
Add remaining 1½ tablespoons of canola oil to pan; swirl to coat. Add mushrooms and asparagus to pan; sauté 4 minutes or until tender. Add remaining 2 tablespoons of miso mixture to pan; toss to coat.
Combine vegetables, chicken, and remaining miso marinade in the large bowl of noodles and gently incorporate mixture with tongs.
Sprinkle with green onions and serve.