Guest guest Posted March 16, 1999 Report Share Posted March 16, 1999 * Exported from MasterCook * Sweet & Sour Tofu With Cashews Recipe By : Adapted from " The Enchanted Broccoli Forest " Serving Size : 1 Preparation Time :0:00 Categories : Fruits Main Dishes, Vegetarian Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound firm tofu cut into 1-inch cubes 20 ounces canned pineapple chunks -- packed in juice 1 1/2 cups orange juice 1 teaspoon grated orange zest 2 large clov garlic -- minced 1 tablespoon grated fresh ginger 2 tablespoons soy sauce 1/2 teaspoon salt plus a little more for the stir-fry 1 tablespoon honey or sugar -- (to taste), up to 2 2 tablespoons vinegar -- (rice or cider) Crushed red pepper to taste 2 tablespoons Chinese sesame oil 1 medium onion -- chopped 1 small carrot -- in thin slices 1 small bell pepper cut into 1-inch pieces 1 medium-sized tomato -- seeded cut into chunks 3 medium scallions -- minced 3 tablespoons cornstarch A few lightly toasted cashews Preparation time: 45 minutes, start to finish Yield: about 4 servings TWO NOTES BEFORE YOU BEGIN: Don't forget to start cooking some rice about 20 minutes in advance of beginning the stir-fry. If you boil the tofu cubes for about 10 minutes (you can do this way ahead), and then drain them, they will have a firmer texture. 1) Drain all the liquid from the can of pineapple into a 3- or 4-cup capacity measuring cup. Add enough orange juice to make 2 1/2 cups. Set aside the pineapple chunks. 2) Add orange zest, garlic, ginger, soy sauce, salt, honey or sugar, vinegar, and crushed red pepper to the juice, and whisk. Set aside, leaving the whisk in there. 3) Heat the wok and add the oil. Cook the onion, salted lightly, for 5 minutes. Add bell pepper and carrot, salt lightly again, and cook 5 minutes. Add tofu, tomato, pineapple chunks, and scallions. 4) Meanwhile, place the cornstarch in a small bowl. Pour a little of the pineapple-orange mixture into the cornstarch and whisk until dissolved. Whisk this back into the juice mixture. 5) Turn heat to high and pour the juice-cornstarch mix into the stir-fry. Cook and stir-fry over high heat until the sauce thickens and everything is nicely coated. 6) Serve over rice, topped with a generous handful of toasted cashews. www.molliekatzen.com 2/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Surprise: A Thanksgiving Special! Recipe By : Adapted from " Still Life With Menu " Serving Size : 1 Preparation Time :0:00 Categories : Fruits Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds sweet potatoes 2 tablespoons butter and/or canola oil 2 medium-sized green apples or ripe pears peeled and sliced 2 medium-sized ripe bananas peeled and sliced 2 tablespoons minced fresh ginger 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1 teaspoon salt Oil spray or butter for the pan 1 1/2 cups apple juice 1/2 cup fresh lemon or lime juice 1/2 cup chopped dried apricots 1/4 cup minced crystallized ginger -- (optional) 2 cups chopped pecans -- (optional) Preparation time: 1 hour Yield: 8 to 10 servings Pur‚ed sweet potatoes are combined with fresh ginger and sweet spices, plus several bold surprises. The effect is delicious but subtle, and your guests will have trouble identifying all the ingredients. * NOTE: This can be assembled a day ahead and stored unbaked and tightly covered in the refrigerator. Bring to room temperature before baking. 1) Peel the sweet potatoes, cut them into chunks, and boil or steam until soft. Drain well and set aside. 2) Meanwhile, melt the butter or heat the oil in a deep skillet or Dutch oven. Stir in the apples, bananas, fresh ginger, cinnamon, allspice, and salt. Cook slowly, covered, but stirring intermittently, for 10 to 15 minutes, or until the fruit becomes saucelike. Remove from heat and set aside. 3) Preheat oven to 350øF. Oil-spray or butter a 9 x 13-inch baking dish or deep casserole. 4) Place the drained sweet potatoes in a food processor, and add the fruit juices. Pur‚e until smooth, then transfer to the potful of cooked fruit. 5) Stir well, adding the apricots and optional crystallized ginger as you go. Transfer the mixture to the prepared baking pan, spreading it evenly into place. Top with chopped pecans, if desired. 6) Bake uncovered for 45 minutes, and serve hot or warm. www.molliekatzen.com 2/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Bean And Collard Green Soup Recipe By : Adapted from " The Enchanted Broccoli Forest " Serving Size : 1 Preparation Time :0:00 Categories : Beans And Legumes Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil -- up to 2 2 cups chopped onions 1 bay leaf 2 stalks celery -- minced 2 medium-sized carrots -- diced 2 teaspoons salt -- (or more, to taste) 6 cups stock or water 3 cups cooked white beans -- up to 4 3 tablespoons minced fresh garlic 1 1/2 pounds collard greens -- stemmed and chopped Freshly ground black pepper to taste ***TOPPINGS*** Freshly-grated nutmeg Finely minced fresh parsley Parmesan cheese Preparation time: 45 minutes to prepare (most of it simmering time) Yield: 4 to 6 servings ABOUT THE BEANS: Use any kind of white beans: the smaller navy beans, the medium-sized Great Northern, or the large cannelini. If you're using canned beans, use 2 cans. ABOUT THE GREENS: The recipe calls for collard greens, but you can also use escarole or spinach--or a comination. 1.Heat the oil in a kettle or Dutch oven, add the onion, bay leaf, celery, carrots, and salt. Cook over low heat for about 10 minutes, then add stock or water. Cover, bring to a boil, then lower heat to a simmer. Cook quietly for about 20 minutes, or until the vegetables are tender. 2.Add the beans, garlic, and as much of the collard greens as you can fit, cover and wait a few minutes for the greens to cook down. Keep adding greens in batches, waiting between additions for them to cook down, which they ultimately will. 3.Add black pepper to taste, and adjust the salt. Serve hot, topped with a grating or two of fresh nutmeg, a little parsley, and a generous spoonful of parmesan cheese. www.molliekatzen.com 2/99 - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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