Guest guest Posted February 2, 2006 Report Share Posted February 2, 2006 One of my neighbors was packing to move last weekend and gave me a large bottle of unopended balsamic vinegar. Any simple recipes. I saw an onion recipe in the files I printed up to try. TIA. GeGee What are the most popular cars? Find out at Autos Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2006 Report Share Posted February 2, 2006 Aside from using liberally on kale-based salads, I've taken to adding a little to my homemade spaghetti sauce to good effect. -Erin , GeGee Lite <chilifrenchfries wrote: > > One of my neighbors was packing to move last weekend and gave me a large bottle of unopended balsamic vinegar. > Any simple recipes. I saw an onion recipe in the files I printed up to try. > TIA. > GeGee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2006 Report Share Posted February 2, 2006 , GeGee Lite <chilifrenchfries wrote: > > One of my neighbors was packing to move last weekend and gave me a large bottle of unopended balsamic vinegar. > Any simple recipes. I saw an onion recipe in the files I printed up to try. May sound odd... butdribble a tiny bit on fresh strawberries. Also really good with tomatoes & fresh mozzarella. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2006 Report Share Posted February 2, 2006 I've heard that balsamic vinegar is good with strawberries. I like to get a really good quality extra virgin olive oil, pour into a shallow dish, add some balsamic vinegar in the middle and dip really good bread into it. mmmmm, very yummy. Oh, add some fresh basil leaves to the tomatoes and fresh mozz. , " Amy " <sandpiperhiker wrote: > > May sound odd... butdribble a tiny bit on fresh strawberries. > > Also really good with tomatoes & fresh mozzarella. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2006 Report Share Posted February 2, 2006 oooh the simplest and tastiest way to use it ( in my opinion!) is with some olive oil, and if you have it , fresh garlic... then dip some really good bread in it! =) probably equal parts oil/vinegar.. shake in a jar =) yummmm you can also toss it on a salad.. or pasta with tomatoes.. yummmmmm jenni On Feb 2, 2006, at 1:54 PM, GeGee Lite wrote: > One of my neighbors was packing to move last weekend and gave me a > large bottle of unopended balsamic vinegar. > Any simple recipes. I saw an onion recipe in the files I printed > up to try. > TIA. > GeGee > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2006 Report Share Posted February 2, 2006 This is not a tried and true recipe as a veg dish but I used to make this chicken dish all the time when I was an omni and the sauce is so delicious. Come to think of it, the main reason I liked this was because of the sauce! I bet you could use it on tofu, so I've taken out all references to chicken and replaced with tofu. It's an experiment! I hadn't thought of this recipe in awhile but your question brought it to mind - I think I might test it out tonight myself! Thanks! 1/4 cup balsamic vinegar 2 tablespoons Dijon mustard 2 tablespoons fresh lemon juice 2 garlic cloves, chopped 2 tablespoons olive oil 1 package tofu, cut into 4 pieces Salt and freshly ground black pepper 1/2 cup veggie broth 1 teaspoon lemon zest 1 tablespoon chopped fresh parsley leaves Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and tofu pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the tofu pieces occasionally, for at least 2 hours and up to 1 day. Preheat the oven to 400 degrees F. Remove tofu from the bag and arrange the pieces on a large greased baking dish (that can also be used on the stovetop). Roast until done to your liking, either just hot or slightly browned. Transfer the tofu to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the veggie broth into the pan remnants, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan remnants. Drizzle the sauce over the tofu. Sprinkle the lemon zest and parsley over the tofu, and serve. , GeGee Lite <chilifrenchfries wrote: > > One of my neighbors was packing to move last weekend and gave me a large bottle of unopended balsamic vinegar. > Any simple recipes. I saw an onion recipe in the files I printed up to try. > TIA. > GeGee > > > > > What are the most popular cars? Find out at Autos > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2006 Report Share Posted February 2, 2006 OMG, Shelly, that sounds yummy... I bet you could add a few capers too... , " Shelly " <anislandgirl wrote: > > This is not a tried and true recipe as a veg dish but I used to make > this chicken dish all the time when I was an omni and the sauce is > so delicious. Come to think of it, the main reason I liked this was > because of the sauce! I bet you could use it on tofu, so I've taken > out all references to chicken and replaced with tofu. It's an > experiment! I hadn't thought of this recipe in awhile but your > question brought it to mind - I think I might test it out tonight > myself! Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2006 Report Share Posted February 2, 2006 ....and carrots, potatoes and onions! As I sat contemplating dinner, and saving my tips for roasting that everybody posted, I thought of adding veggies. The original didn't have any veggies (what a shame!) and I may have to adjust amounts and cooking time, but yum! Shelly , " Amy " <sandpiperhiker wrote: > > OMG, Shelly, that sounds yummy... I bet you could add a few capers too... > > , " Shelly " <anislandgirl@> > wrote: > > > > This is not a tried and true recipe as a veg dish but I used to make > > this chicken dish all the time when I was an omni and the sauce is > > so delicious. Come to think of it, the main reason I liked this was > > because of the sauce! I bet you could use it on tofu, so I've taken > > out all references to chicken and replaced with tofu. It's an > > experiment! I hadn't thought of this recipe in awhile but your > > question brought it to mind - I think I might test it out tonight > > myself! Thanks! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2006 Report Share Posted February 2, 2006 Yeah, all that sounds good too! :-) , " Shelly " <anislandgirl wrote: > > ...and carrots, potatoes and onions! As I sat contemplating dinner, > and saving my tips for roasting that everybody posted, I thought of > adding veggies. The original didn't have any veggies (what a shame!) > and I may have to adjust amounts and cooking time, but yum! > > Shelly Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2006 Report Share Posted February 4, 2006 I gave this a try and it came out pretty good. I had to tweak it a little but OH is the sauce good! If I had to do it again I would fry the tofu in a little oil in a saucepan to give it that chewy texture. Baking it did nothing but make it hot. And I would make more sauce! Here's the way I did it the first time (recipe changed from original post.) I will repost if I try to fry the tofu. Picture can be seen here http://whatdoveganseat.blogspot.com/ Roasted tofu and veggies with balsamic vinaigrette > > 1/2 cup balsamic vinegar > 4 tablespoons Dijon mustard > 4 tablespoons fresh lemon juice > 4 garlic cloves, chopped > 3 tablespoons olive oil > 1 package tofu, cut into 4 pieces 4 potatoes, peeled and cut into wedges 4 carrots, peeled and cut into pieces (similar in size to potato wedges) > Salt and freshly ground black pepper > 1 cup veggie broth 1 tablespoon flour > 1 teaspoon lemon zest > 1 tablespoon chopped fresh parsley leaves > > Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, > and pepper in small bowl to blend. Combine the vinaigrette and tofu > pieces in a large resealable plastic bag; seal the bag and toss to > coat. Refrigerate, turning the tofu pieces occasionally, for at > least 2 hours and up to 1 day. > Preheat the oven to 400 degrees F. Place potatoes and carrots into a large greased baking dish (that can also be > used on the stovetop). Roast for 20 minutes stirring twice. Add tofu and 1/4 of marinade to pan. Roast at least another 15 - 20 minutes and until tofu is done to your liking, either just > hot or slightly browned. Transfer the tofu and veggies to a serving platter. > Place the baking dish on a burner over medium-low heat. Whisk the > veggie broth and remaining 3/4 of marinade into the pan remnants, scraping up any browned bits on > the bottom of the baking pan with a wooden spoon and mixing them > into the broth and pan remnants. Sprinkle flour over sauce and whisk until smooth and thickened. Drizzle the sauce over the tofu. > Sprinkle the lemon zest and parsley over the tofu, and serve. Quote Link to comment Share on other sites More sharing options...
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