Guest guest Posted March 7, 2003 Report Share Posted March 7, 2003 Senegalese Soup 1 tablespoon safflower oil 1 medium onion -- chopped 2 celery ribs -- chopped 1 1/2 teaspoons curry powder 1 Granny Smith apple -- peeled, cored, chopped 1 cup apple cider 1 1/2 cups soft silken tofu 1 cup soy milk 1/2 teaspoon cayenne 1/2 teaspoon salt 2 tablespoons minced fresh parsley Heat the oil in a medium saucepan over medium low heat. Add the onion and celery, cover and cook stirring occasionally until softened, about 5 minutes. Stir in the curry powder and apple and cook 2 minutes. Add the cider and simmer about 5 minutes. Remove from the heat. Spoon the onion mixture and tofu into a blender or food processor and puree until smooth. Transfer the mixture to a large bowl and gradually whisk in the soy milk. Add the cayenne and salt and refrigerate for 2 hours or until cold. Serve chilled, garnished with the minced parsley. Source: " Some Like It Hot " Hunan Fried Rice with Tofu SAUCE: 2 tablespoons light brown sugar 3 tablespoons tamari soy sauce 2 tablespoons dry sherry 1 tablespoon toasted sesame oil 1 teaspoon minced fresh ginger 1 garlic clove -- minced 1/4 teaspoon cayenne 1 pound extra-firm tofu -- 1/4-inch dice 2 teaspoons cornstarch 1 red bell pepper -- chopped 1 cup shredded cabbage -- (green cabbage) 1/4 cup minced scallion 3 cups cooked white or brown rice -- (cold) crumbled 2 tablespoons sesame seeds 1. Combine the brown sugar, tamari, sherry, sesame oil, ginger, garlic and cayenne in a shallow bowl. Add the tofu and marinate for 30 minutes in the refrigerator. Drain the tofu, reserving 1/4-cup of the marinade. 2. Combine the reserved marinade and the cornstarch. Toss with the tofu. Heat the oil in a large skillet or wok. Add the bell pepper, cabbage and scallion and stir fry for 1 minute. Add the tofu and stir fry until the liquid is nearly absorbed about 2 minutes. Add the rice and stir fry until heated through and well combined, about 3 to 5 minutes. Served garnished with sesame seeds. Source: " Some Like It Hot " Tofu with Spiced Plum Sauce 1 1/2 pounds purple plums 1 tablespoon grated fresh ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground clove 2 tablespoons safflower oil -- divided 1 pound Tofu Firm 3/4 cup chopped onion -- chopped 1 garlic clove -- minced 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 cups cooked basmati rice 1. Slice 1 plum and reserve for garnish. Cut the remaining plums into large chunks. Discard the pits. In a food processor, puree the plums to make a smooth sauce. Add the ginger, cinnamon and clove and mix well. Transfer to a small bowl and set aside. 2. Preheat the oven to 375F. Heat half the oil in a large skillet over medium high heat. Add the tofu and cook until browned on all sides, about 5 minutes. Remove the tofu with a slotted spatula to a baking pan large enough to hold all of the pieces in one layer. 3. Add the remaining oil to the skillet and reheat. add the onion and garlic and saute, covered, for 5 minutes or until softened. Add the cumin and cayenne and remove from the heat. Stir in the plum puree. Pour the sauce over the tofu. Cover loosely and bake for 20 minutes to blend flavors. Serve with rice, garnished with the reserved plum slices. Source: " Some Like It Hot " CARAMELIZED VEGETABLE & TOFU STIR-FRY 3 tablespoons olive oil 10 ounces firm tofu in 1/2-inch slices 2 tablespoons low-sodium tamari or soy sauce 2 tablespoons brown sugar pinch chili flakes 2 teaspoons sesame tahini 1/4 cup vegetable stock or water 1 tablespoon minced garlic 1 tablespoon minced ginger root 1 cup sliced scallions 1 cup diced jicama or carrots 1 medium red bell pepper, diced 2 cups broccoli florets, blanched 1 1/2 cups sliced mushrooms 2 cups cooked soba noodles (buckwheat noodles) or brown rice Heat a wok or non-stick skillet over medium, add oil and cook tofu until golden brown on each side. Remove from pan and cut into 1/2-inch cubes. Combine tamari, brown sugar, chili flakes, tahini and vegetable stock in a small saucepan. Simmer over medium heat until sugar is dissolved and mixture becomes syrupy, about 5 minutes, set aside. Add remaining oil to wok. Add garlic and ginger and stir fry until fragrant, about 30 seconds. Add remaining vegetables in order they appear and stir-fry for about 30 seconds each. Add tofu and continue to stir-fry until vegetables are crisp-tender. Add tamari mixture and stir-fry until vegetables are coated with sauce. Divide into 4 portions and serve over 1/2 cup cooked noodles or brown rice. Makes 4 servings. Braised Cabbage with Cardamom 1 tablespoon safflower oil 1 large onion -- thinly sliced 2 garlic cloves -- minced 1 tablespoon minced fresh ginger 2 1/2 pounds green cabbage (or 1 head) -- chopped 1 teaspoon ground cardamom 1/2 teaspoon salt 1/2 teaspoon ground turmeric 1/4 teaspoon red pepper flakes 1/4 teaspoon ground cinnamon 1/8 teaspoon freshly ground black pepper 3 cups cooked basmati rice Heat the oil in a large skillet over medium heat. Add the onion, garlic and ginger and cook, stirring frequently, until golden brown, about 10 minutes. Add the cabbage, cardamom, salt, turmeric, red pepper flakes, cinnamon and pepper and stir for 2 minutes. Add 1 cup water and bring to a boil. Reduce the heat, cover and simmer for about 30 minutes or until the cabbage is tender. Taste and adjust seasonings. Serve with rice. Source: " Some Like It Hot " Persian Orange Rice with Pistachios 2 large seedless oranges 2 garlic cloves -- minced 1 tablespoon grated fresh ginger 1/2 teaspoon hot pepper flakes 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1/4 cup frozen orange juice concentrate 1 teaspoon sugar 1 tablespoon safflower oil 1/2 cup vegetable stock 4 cups cooked brown rice 1/3 cup chopped pistachios 1/2 cup minced fresh parsley salt and freshly ground black pepper 1. Grate the oranges to remove zest. Blanch the orange zest by plunging in boiling water and set aside. Peel and chop the oranges. 2. Combine the oranges, garlic, ginger, hot red pepper flakes, turmeric, cinnamon, orange juice, and sugar in a blender and puree. 3. Heat the oil in a large skillet over low heat. Add the orange zest and gently saute for 1 minute. Add the contents of the blender and the stock and simmer, stirring occasionally, for 5 minutes. Add the rice and stir gently to fluff. Add the pistachios and parsley and fluff again. 4. Season to taste with salt and pepper. Transfer to a serving dish and serve hot. TIP -- eg: Measure 2/3 cup in-shell pistachios to yield 1/3 cup shelled nuts. There are two ways to remove the skin from shelled nuts. By blanching: Drop shelled nuts into boiling water, remove from heat and let them soak for about one minute. Drain and rub the pistachios with a clean kitchen towel. To dry, spread on a large baking sheet in an oven preheated to 300 degrees F. for 10 to 15 minutes. By toasting: Spread the shelled nuts in one layer on a baking sheet. Bake in an oven preheated to 400 degrees F. for four to five minutes watching carefully that they do not burn. Remove and let cool, then rub off the skins. Source: " Some Like It Hot " NOTES : At once fruity and spicy, redolent of oranges, garlic, ginger and cinnamon. Aromatic rice dish from Iran is a sublime blending of colors and flavors, and makes a lovely addition to a buffet table. Wokked Vegetable Curry 2 tablespoons peanut oil 1 large onion -- sliced 3 cloves garlic -- minced 2 tablespoons minced fresh ginger 1/2 teaspoon ground turmeric 1/2 teaspoon ground cumin 1/4 teaspoon ground cardamom 1 pinch ground cloves 1/8 teaspoon cayenne pepper 2 1/2 cups light coconut milk 2 tablespoons Braggs aminos, soy sauce, or plum vinegar 3 cups assorted vegetables -- (3 to 4 cups) bite size Salt and freshly ground pepper -- to taste 2 cups cooked rice TIP - Vegetable assortment: cauliflower florets, brococli florets, new potatoes, green beans, zucchini, tomatoes, (blanched) carrots, celery, Chinese cabbage, spinach, chard, etc. 1. Heat oil in a wok over medium heat. Saute onion, garlic and ginger until fragrant but not browned (about 1 minute). Stir in turmeric, cumin, cardamom, cloves and cayenne and cook 5 minutes. Add coconut milk and fish sauce; bring to a boil. 2. Reduce heat to a simmer. Add vegetables, beginning with slowest cooking varieties. Cover and cook them until nearly tender before adding softer vegetables; do not overcook. Simmer until mixture is slightly thickened. Adjust seasoning and serve hot. Quote Link to comment Share on other sites More sharing options...
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