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Can you smell my GARLIC BREATH!?

We are eating lots and lots of garlic here at la casa this week!  Yup, we love our garlic...can't get enough.  I tried two new and successful, I might add ways to use garlic in the past couple of days.  What's not to like about's tasty, it's good for you, it helps repel bugs and most vampires....  I found some gorgeous Tuscan Kale at the Farmer's Market this week, so I knew that was getting matched up with some stinking rose!  I found a great recipe in Food Matters by Mark Bittman that used both, plus paired them with tofu.  This was my favorite of the two dishes I'm sharing today.

Pan-Cooked Greens with Tofu and Garlic
slightly adapted from Food Matters
yield: 4 svgs.

1 lb. firm tofu
1 1/2 lb. kale, Napa cabbage, bok choy, or other thick-stemmed Asian greens I used Tuscan Kale, sliced in 1" sections
3 Tbs. peanut or veg oil, plus more if needed
3 Tbs. nam pla (Thai or Vietnamese fish sauce), or soy sauce   I used fish sauce
1 small chile, stemmed, seeded if you like, and minced, or crushed red chile flakes to taste  I used crushed red chiles
1 Tbs. sugar
2 Tbs. lime juice or rice vinegar, or to taste  I used rice vinegar
2 or 3 cloves garlic, cut into slivers  I used 4 cloves, sliced paper-thin
salt and freshly ground black pepper

Press excess water from tofu.  Cut into slices, cubes or crumble. Set aside. Put one Tbs. oil in large skillet over medium-high.  Add kale (or do it in 2 rounds if pan is not big enough) and cook, stirring often until it is tender and slightly browned.  Repeat if necessary.  Remove from pan.  Add another Tbs. of oil and sauté tofu until slightly browned; add garlic to pan for another minute or so.  Add kale back in and toss around.  Remove from heat.  Combine remaining ingredients and toss. Eat.

I just felt healthier eating that.  Hmmm.  And can I tell you again how much in love I am with Robert Rodriguez tofu!  Good stuff, Maynard.  I also made a quick dish using cod from HTCE by Bittman.  It used garlic in the finishing sauce...slightly spicy and very tasty.

Sautéed Cod w/ Spicy Garlic Sauce
from How to Cook Everything

1/4 c. peanut oil
salt & pepper
2 cod fillets
flour for dredging
2 Tbs. minced Garlic
1 Tbs. grated ginger
1 Tbs. dry white wine
1/2 c. stock or water
1 Tbs. soy sauce
1/2 tsp. garlic chile paste
cilantro and lime wedges for garnishing

Heat large skillet over med-high for a few minutes.  Add oil and when hot, season fish well and dredge in flour, shaking off excess; add to pan.   Raise heat to high and cook until browned on each side.  Total cooking time will be ~10 minutes.  Remove to warm plate.

Pour off any remaining oil in pan and carefully wipe it out.  Add 1 Tbs. fresh oil and turn heatr to high.  Add garlic and ginger and cook 15 seconds.  Add wine followed almost immediately by stock.  Cook for 30 seconds, then add soy and garlic chile paste.  Pour sauce over fish and serve immediately. Garnish with chopped cilantro and lime wedges.

I served this with Incan Red Quinoa and Broccoli & Shiitakes in a garlic-ginger-chile sauce.  It was a good meal...not my favorite ever, but good.

This garlicky goodness is all being to submitted to this week's IHCC theme Garlic Breath!!  Head on over there to see what other aromatic dishes are cookin'.