Southwest Potatoes

By Mark Bittman

5 tablespoons olive oil, or more as needed

2 tablespoons minced fresh jalapeño, or to taste

1 to 1 1/2 cups corn kernels, fresh or frozen

Salt and black pepper

2 pounds new potatoes, peeled and cut into 1-inch chunks

1/2 to 1 teaspoon chili powder, or to taste

1 14-ounce can black beans, well drained

3/4 to 1 cup grated Cheddar or jack cheese

1/2 cup chopped fresh cilantro, for garnish.

1. Put 1 tablespoon of oil in a large skillet over medium heat. When hot, add jalapeño and corn, and sprinkle with salt and pepper; let sit for a moment. When corn begins to brown, shake pan to distribute for even browning. Remove corn.

2. Add remaining oil to pan. When hot, add potatoes. Cook, undisturbed, until they begin to brown around edges and release from pan, about 10 minutes. Continue, at least 15 more minutes, turning potatoes to brown all sides without stirring too often. Add oil if needed to prevent sticking, and lower heat if needed to prevent scorching. When potatoes are tender and golden, add chili powder, corn and beans.

3. Turn on broiler. Place rack about 4 inches below. Transfer potatoes to a baking dish, sprinkle with cheese and run under broiler until cheese is melted and beginning to brown, 2 to 3 minutes. Garnish with cilantro.

Yield: 4 to 6 servings.

Roasted White Fish

With Leeks and Bacon
By Mark Bittman

Heat oven to 475. Toss 4 sliced leeks and 2 ounces chopped bacon (optional) with ¼ cup olive oil. Roast for 10 minutes, then add 1 tablespoon thyme leaves and ½ cup white wine. Roast 20 minutes, then top with fish and 2 tablespoons oil and roast until fish is done. Garnish: More thyme.

Spicy Stir-Fried Tofu With Corn, Green Beans and Cilantro

From NY Times Recipes for Health By MARTHA ROSE SHULMAN

One 14-ounce package firm tofu, sliced about 1/4 inch thick

1 tablespoon soy sauce

1 tablespoon Shao Hsing rice wine or dry sherry

2 teaspoons dark Asian sesame oil

1/4 to 1/2 teaspoon salt (to taste)

1/4 to 1/2 teaspoon ground pepper, preferably white pepper

1/4 teaspoon sugar

2 tablespoons peanut oil or canola oil

1 tablespoon minced garlic

1 tablespoon minced ginger

1 jalapeño, seeded and minced

1/2 pound baby green beans, trimmed and broken in half if very long

Kernels from 2 ears of corn

2 tablespoons minced scallions

1 cup roughly chopped cilantro

1. Cut the tofu into 1/4-inch matchsticks, and place them on paper towels. Place another paper towel on top, and prepare the remaining ingredients.

2. In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm’s length of your pan.

3. Bring a medium saucepan of lightly salted water to a boil, add the green beans and blanch one minute. Transfer the beans to a bowl of cold water, drain and dry on a kitchen towel.

4. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates from the surface within a second or two. Add 1 tablespoon of the oil to the sides of the pan and tilt the pan to distribute. Add the tofu. Stir-fry one to two minutes until it begins to color. Add the garlic, ginger and jalapeño, and stir-fry for no more than 10 seconds.

5. Add the remaining oil and then the green beans, corn and scallions. Stir-fry for one minute. Add the salt, pepper and sugar, and toss together. Add the soy sauce mixture. Cover and cook 30 seconds. Uncover, add the cilantro and stir-fry for another 30 seconds to a minute until the green beans are crisp tender. Remove from the heat and serve.

Yield: Serves four.

Nutritional information per serving (four servings): 241 calories; 2 grams saturated fat; 6 grams polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 18 grams carbohydrates; 4 grams dietary fiber; 262 milligrams sodium (does not include salt to taste); 12 grams protein