New Recipes From Moosewood Restaurant

[Guest guest]

Here are 2 from New Recipes From Moosewood Restaurant - I have made both

and they have both made This Weeks Winners at some point:

 

* Exported from MasterCook *

 

Very Creamy Potato Cheese Soup

 

Recipe By : New Recipes From Moosewood Restaurant

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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4 tbsp butter

2 cups onion -- chopped

1 lg clove garlic -- minced or pressed

2 lg potatoes -- unpeeled/chopped

1 lg carrot -- unpeeled/chopped

3 cups vegetable stock -- or water

1 tsp dried dill -- or 2 tbsp fresh

4 oz cream cheese, low fat or regular

1 1/2 cups milk -- or part cream

1 cup sharp cheddar cheese -- shredded

salt and pepper -- to taste

fresh parsley -- chopped

 

In a large soup pot, saute the onions and garlic in the butter until the

onions are translucent. Add the potatoes and carrots and saute for 5-10

minutes longer. Add the stock or water (or 1/2 and 1/2) and dill and

simmer until all the vegetables are tender.

 

Puree the vegetables with the cream cheese and milk in a blender, food

processor or with a hand immersion blender. If pureeing in blender or

processor, remove from pot, puree and then return to the pot. Season

with salt and pepper. Stir in the cheddar cheese and reheat gently.

 

Serve each cup or bowl garnished with chopped fresh parsley. A simple

green salad is the perfect complement because opposites attract

 

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NOTES : When I make this again, I will add some pureed roasted poblano

pepper or Anaheim pepper and probably some smokey cheese instead of the

cheddar.

 

I used Better Than Bouillon Vegetable Base reconstituted in water for

some of the stock and used 1/2 of the BTB and 1/2 water.

I used Philadelphia Brand 1/3 less fat cream cheese.

 

This was very tasty and I will make it again.

 

* Exported from MasterCook *

 

" Barbecued " Tempeh or Tofu

 

Recipe By : New Recipes From Moosewood Restaurant

Serving Size : 4 Preparation Time :0:00

Categories : Grilling & Bbq

 

Amount Measure Ingredient -- Preparation Method

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1 lb tempeh or 3 cakes of extra-firm tofu -- cubed

3 tbsp vegetable oil

1 cup onions -- finely chopped

1 tsp ground fennel seeds

1 tsp chili powder

1 tsp ground coriander

1 tsp ground cumin

1/8 tsp cayenne pepper

1 green or red bell pepper -- chopped

SAUCE

2 tbsp tamari soy sauce

2 tbsp fresh lemon juice

3 tbsp molasses or brown sugar

2 tbsp cider vinegar

1 tbsp prepared mustard

1 7 oz can tomato paste

1 cup water

4 dashes Tabasco sauce -- or other hot sauce

 

For tempeh: Saute the onions, garlic and spices until the onions begin

to soften. Add the peppers and tempeh and continue sauteing until the

peppers brighten and the tempeh browns. Transfer this mixture to a

shallow baking pan.

 

Whisk together the sauce ingredients and pour them over the

vegetable-tempeh mixture. Bake covered at 350°F for 1/2 hour and

uncovered for another 1/2 hour, stirring frequently throughout.

 

For tofu: Saute the vegetables and spices. Whisk together the sauce

ingredients. Combine the sauteed vegetables and the sauce and pour over

the tofu cubes in a shallow baking pan. Bake as directed for tempeh,

stirring very gently to avoid breaking the tofu cubes.

 

Serve on rice with a side dish of cole slaw or greens. Or pack it into a

pita bread to make a sandwich.

 

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RisaG