Orange Pan Glazed Tempeh

this is from my favorite recipe blog, 101 Cookbooks

1 cup freshly squeezed orange juice (3-4 large juicy oranges)
1 tablespoon freshly grated ginger
2 teaspoons tamari (or soy sauce)
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh (or extra-firm tofu)
2 tablespoons olive oil
1/2 lime
a handful of cilantro (coriander) leaves

Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.

Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.

Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tempeh from time to time.

Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the coriander scattered on top. I ate this over jasmine rice with some rainbow chard sauteed with garlic and olive oil, with a splash of rice vinegar.

Serves 2-3

Chicken with dill-lemon-tomato sauce

Ingredients:

olive oil - 1 T
1/2 onion, sliced thin
2 cloves garlic, pressed
1 boneless and skinless chicken breast, cut into 2 or 3 big strips
1 tomato, sliced
1 small red pepper, sliced
salt and pepper to taste
1 tsp paprika
1/2 lemon
fresh dill - chopped, about 1 T
water (1/2 cup)

I invented this recipe on the spot tonight, based on ingredients I had bought at the store last minute. It was quite tasty, would have been very good with rice (but I had it with bread)

Heat deep skillet, add olive oil, sauté onions and garlic. Once onions are translucent, add chicken, and brown on both sides. After chicken is brown, add tomato slices and pepper slices, then all other ingredients except water and dill. Stir fry everything, allowing tomatoes to fall apart and form a sauce with the other ingredients. Add the water and keep on high heat till the water mostly simmers off. Cover if necessary to make sure the chicken fully cooks. Near the end of cooking, add the fresh dill.

It only took me about 15 minutes to make this entire dish, including all the chopping, so it's good for a quick chicken dish. Would be curious to hear if other people have other quick chicken (or tofu) recipes that are similar to this in terms of difficulty.

Sorry I didn't remember to take pictures. But I will take pictures of future dishes for the blog.