1 Tofu Dish and 1 Lentil Dish

[Guest guest]

I found these recipes as I was going through some newspapers and

magazines. They looked pretty interesting:

 

* Exported from MasterCook *

 

Harvest Lentil Pilaf

 

Recipe By : USA Dry Pea & Lentil Council, Moscow, Idaho

Serving Size : 24 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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4 cups green lentils -- rinsed

2 cups long-grain white rice

2 tbsp olive oil

2 cups onions -- chopped

3 qt vegetable broth -- heated (+1 cup)

4 oz slivered almonds

2 tbsp garlic -- minced

2 tsp dried thyme leaves

1/2 cup dried parsley

salt and pepper -- to taste

 

STOVE TOP: In heavy kettle or large saucepan, saute lentils and rice in

butter or oil until onion is tender, about 5 minutes. Add broth, almonds

if desired, garlic, thyme, salt and pepper. Bring to a boil. Reduce

heat; cover and simmer 20 minutes. Stir in parsley. Continue cooking,

covered, an additional 10 minutes or until liquid is absorbed.

 

OVEN METHOD: Divide sauteed lentil-rice mixture between two oiled

(12x20x2 inch) steamable pans. To each pan add one half of total broth,

almonds, garlic, thyme, salt and pepper. Cover tightly with foil. Bake

in 400°F oven for 40-45 minutes. Uncover; stir 1/4 cup parsley into each

pan.

 

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NOTES : Makes 24 (3/4 cup) servings. Nutritional analysis per serving:

243 calories, 17 grams protein, 34 grams carbo, 7g fat 92 grams sat

fat).

 

I got the recipe from Energy Times, March 1999 issue, p. 18.

 

* Exported from MasterCook *

 

Stir-Fried Tofu and Fennel

 

Recipe By : Natural Health Shopper, March 1999

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 lb extra-firm tofu

1 tbsp soy sauce

2 tsp Asian sesame oil

1 tsp grated orange zest

4 tbsp orange juice -- from 1 med orange

1 tsp hot red pepper flakes

2 tbsp peanut oil

1 lg fennel bulb -- bulb cut 1/2 " strips

2 med cloves garlic -- minced

1 tbsp fresh gingerroot -- grated

3 med scallions -- sliced thin

10 whole fresh basil leaves

 

Drain tofu and cut into 3/4 " thick slabs. Blot slabs dry on paper

towels. Cut slabs into 1/4 " cubes.

 

Combine soy sauce, sesame oil, orange zest and juice, and hot red pepper

flakes in small bowl and set aside.

 

Heat large nonstick skillet on high until a drop of water evaporated

immediately on contact. Add 1 tbsp peanut oil and heat briefly. Add tofu

and cook, without disturbing cubes, until bottoms have browned - about

2-3 minutes. Turn tofu and cook another 2 minutes or until this side has

browned. Turn and continue cooking until cubes are golden on every side.

Transfer tofu pieces to plate and set aside.

 

Add remaining tablespoon of oil to empty skillet and heat briefly. Add

fennel and stir-fry until crisp and tender, about 2 minutes. Add garlic,

ginger, and scallions and cook until fragrant, about 30 seconds. Return

tofu to pan. Stir in reserved orange sauce and add basil. Cook only

until the sauce coats the tofu and fennel, about 15 seconds. Serve

immediately.

 

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NOTES : Nutritional analysis per serving: 267 calories, 19g protein, 10g

fat, 10g carbo, 3g fiber, 160mg sodium, 5% Vit A, 24% viatamin C, 26%

calcium.

 

RisaG