odds and ends

[Guest guest]

Here are some odds and ends from the newspaper.

 

Home-Style Bean Curd

It's Greek To Me Lentil And Spinach Soup

Italian Skillet Mushroom Stew

 

 

* Exported from MasterCook *

 

Home-Style Bean Curd

 

Recipe By : www.startribune.com 1/27/00

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound firm bean curd -- (tofu)

3/4 cup stock -- (canned or homemade)

3 tablespoons soy sauce

1 tablespoon cornstarch

4 tablespoons corn or peanut or vegetable oil

2 dried hot red peppers

OR 1/2 tsp. red pepper flakes -- optional

2 slices fresh ginger -- peeled

and about 1/8-inch thick

2 green onions

cut in 1-inch lengths

1 medium green bell pepper -- washed

cored and seeded and cut in 1-inch squares

1 medium red bell pepper -- washed

cored and seeded and cut in 1-inch squares

5 water chestnuts -- drained

and sliced 1/4-inch thick

1 tablespoon sesame oil -- optional

 

Serves 4.

 

Note: This recipe is adapted slightly from the Chinese volume in the

Time-Life series of " Great Meals in Minutes. " The original recipe calls for

dark (more intensely flavored) soy sauce and light soy sauce (not the

low-sodium version but a more delicately flavored sauce.) If you can obtain

both, use 2 tablespoons of dark and 1 tablespoon of light to replace the

all-purpose soy sauce. Tamari sauce can be used in place of the soy sauce.

 

Drain the tofu in a colander. Cut tofu block into four equal pieces, then

cut each piece into two triangles. Slice each triangle into half its

thickness, producing a total of 16 triangles. Blot triangles between

double layers of paper towels, pressing slightly to absorb excess moisture.

 

Combine stock, soy sauce and cornstarch in medium-size bowl and set aside.

 

Preheat oven to 200 degrees.

 

On the stove top, heat wok or 10-inch skillet, add cooking oil and heat

until very hot. Fry tofu triangles until both sides are golden brown,

approximately 5 minutes. Remove with slotted spoon and keep warm in oven.

 

Reheat wok or skillet, adding more oil if less than 2 tablespoons remain.

Add dried red peppers or pepper flakes, if they are being used, ginger and

green onions; cook 30 seconds over medium heat.

 

Discard hot peppers (pepper flakes can remain) and ginger. Add red and

green bell pepper and water chestnuts; stir-fry one to two minutes, then

add tofu. Stir soy sauce mixture thoroughly and add to pan. Stir

constantly over high heat until sauce thickens. Add sesame oil if desired

and stir to mix. Serve hot.

 

Nutrition information per serving: Calories 330, Carbohydrates 12 g,

Protein 20 g, Fat 25 g, including sat. fat 3 g, Cholesterol 0 mg, Sodium

800 mg, Calcium 250 mg, Dietary fiber 4 g. Diabetic exchanges per serving:

2 vegetable exch., 2 med-fat meat exch., and 3 fat exch.

 

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

It's Greek To Me Lentil And Spinach Soup

 

Recipe By : www.startribune.com 1/00

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups brown lentils

6 cups cold water

4 cups fresh spinach leaves

1/4 cup olive oil

1 large onion -- finely chopped

1/4 cup chopped carrot

1/4 cup diced celery

3 cloves garlic -- chopped

1 cup chopped fresh tomato

OR 14 1/2-oz. can stewed tomatoes

2 bay leaves -- up to 3

Salt and pepper to taste

 

Serves 6 to 8.

 

Rinse lentils and place in a heavy pot with the 6 cups cold water. Bring

to a boil, cover and simmer for 1 hour or until lentils are soft.

 

Wash spinach leaves, chop coarsely and set aside.

 

Heat oil in a separate pan; add onions, carrots, celery and garlic, and

saute lightly.

 

Add spinach and tomatoes and cook until spinach is wilted. Pour vegetable

mixture into cooked lentils. Add bay leaves, salt and pepper to taste.

Cover and simmer 20 to 30 minutes.

 

Nutrition information per 1/8 recipe: Calories 210, Carbohydrates 27 g,

Protein 12 g, Fat 7 g, including sat. fat 1 g, Cholesterol 0 mg, Sodium 55

mg, Calcium 105 mg, Dietary fiber 10 g. Diabetic exchanges per serving: 2

vegetable exch., 1 bread/ starch exch., 1 lean meat exch., and 1 fat exch.

 

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Italian Skillet Mushroom Stew

 

Recipe By : www.startribune.com 1/27/00

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces dried uncooked medium-shape pasta

1 tablespoon olive oil

1 pound fresh button mushrooms -- quartered

6 ounces fresh portabello mushrooms -- in 1/2-in. cubes

1 medium onion -- chopped

1 cup diced celery

1 clove garlic -- minced

(about 1 tsp.)

29 ounces canned stewed or diced tomatoes -- undrained

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

Salt and pepper -- to taste

10 ounces frozen cut green beans

 

Serves 4.

 

Portabello mushrooms gives a meatlike texture to this vegetarian stew. If

preferred, lean ground beef or turkey could be substituted for the

mushrooms. From the Wedge Community Co-op.

 

Cook pasta in a large pot of boiling water until just barely done.

Meanwhile, heat oil in a large nonstick skillet until hot. Add mushrooms,

onion, celery and garlic. Cook, stirring frequently, until tender, 6 to 8

minutes. Add tomatoes, herbs, salt and pepper; mix well. Top with green

beans. Cover; simmer for 5 minutes. Drain pasta; add to skillet.

Continue cooking until heated through, 1 to 2 minutes.

 

Nutrition information per serving: Calories 376, Carbohydrates 70 g,

Protein 15 g, Fat 6 g, including sat. fat 1 g, Cholesterol 0 mg, Sodium

379 mg, Dietary fiber 9 g.

 

 

 

- - - - - - - - - - - - - - - - - -