Red-Pepper and Carrot Soup

This soup comes from the Vegetarian Times February 2010

The recipe says that it serves 6. I doubled it and it served 3 with less than a third left. We did have it as dinner with some great buttermilk biscuits that Jesse concocted. So it may go further in a multiple course meal.

2 large red bell peppers (1 lb)
2 Tbs olive oil
1/2 tsp curry powder (Flower Brand)
1 bay leaf
1 large onion chopped
1/2 pound carrots
4 cloves of garlic
16 oz of Wolfgang Puck Vegetable Stock
2 Tbs lemon juice
Ground Pepper to taste

Place peppers on a baking sheet.
Roast in 350 degree oven for an hour.
Turn every 20 minutes
Peppers should be wrinkled and blackened all over.
Honestly, I let them cook for much longer because they did not blacken.
Put peppers in a bowl and cover with plastic wrap at least 10 min to steam.

Heat oil in a large saucepan.
Add curry powder and bay leaf. Saute while stirring for 15 seconds.
Add onion, carrots and garlic.
Cover and cook for 10 minutes or until onion is translucent.

Add 2 cups of water and 16 oz of stock.
Cover and simmer on med-low heat for 25 minutes.


Meanwhile, rub off blackened peel of peppers and remove seeds.

Put soup mix and pepper in blender until smooth.
Stir in lemon juice.
Grind some black pepper over the soup.

This would also be good with a spoonful of sour cream or yoghurt.
Russ had grated parmesan in his.

Index

SOUP
Spicy sun-dried tomato soup with beans and greens soup 11/13/2010
Creamy summer squash soup 8/31/2010
Lentil and tomato soup 9/19/2009
Minestrone 2/26/2011
Red Pepper and Carrot Soup 3/13/2011

APPETIZER
Lake Poway 7 layer dip 7/12/2009
Spinach dip 7/16/2006
Spinach-Cheese Swirls 6/19/2011

SALAD
Golden Waldorf salad 7/4/2010
Potato salad 9/6/2009
Grilled eggplant salad with marinade 9/3/2006
Blue cheese deviled eggs 9/3/2006

MAINS, SIDES & SAUCES
Crispy BBQ tofu 5/2/2010
Mexican BBQ sauce 5/2/2010
Sausage, asparagus and mushroom risotto 4/24/2010
Taco seasoning mix 7/12/2009
Peach salsa 8/14/2008
Chicharrones de tofu 8/14/2008
Pear, Boca and Hazelnut stuffing 11/22/2007
Rae's Patties 11/22/2007
Pumpkin pasties 8/1/2007
Vegetable patties with sauce see post 8/1/2007
Twice baked potato and broccoli bake 12/10/2006
Breakfast pizza 8/29/2006
Tomato, corn and basil risotto 8/23/2006
Red beans and rice 7/16/2006
Russ's Tetrazzini 11/13/2010
New Year's Hominy Chili 1/22/2011

DESSERT
Cape Cod cranberry squares 11/22/2007
Rae's pavlova rules 8/13/2007
Banana nut bread aka Cindy 12/18/2006
Grandmother's cranberry bread 12/18/2006
Summer Fruit Tart 6/19/2011
Jelly-Chocolate Swirls 6/19/2011

Minestrone

The Bean Book by Crescent Dragonwagon was my lifeline when I first began cooking vegetarian food. The copyright is 1972, but it seems just like yesterday.

My version of Minestrone Soup comes from her recipe.

3 good Tbs olive oil
1 large onion, chopped
1-2 cloves of garlic, chopped
1 32 oz can tomatoes
1 can black beans
1 can red beans
2 carrots chopped
1/2 cup frozen peas
1/2 cup frozen bean
1/2 cup frozen spinach
1 tsp basil
1/2 tsp oregano
2in stick of rosemary
1 bay leaf
S&P to taste
Lots of homemade stock
uncooked pasta

Saute the onion and garlic in the olive oil until golden.
Add the beans and can of tomato (chop the tomato first)
Add carrot,herbs and stock.
Simmer for an hour.
Add frozen veggies simmer again.
About 20 minutes before you are planning to eat, throw in a handful of interesting pasta.
S & P

Soup should be thick and tasty.
Serve with a bowl of grated parmesan cheese



Also can add cabbage, zucchini,or other veggies. This is really a recipe which is flexible and can be made with whatever you have on hand.

Index

SOUP
Spicy sun-dried tomato soup with beans and greens soup 11/13/2010
Creamy summer squash soup 8/31/2010
Lentil and tomato soup 9/19/2009
Minestrone 2/26/2011

APPETIZER
Lake Poway 7 layer dip 7/12/2009
Spinach dip 7/16/2006

SALAD
Golden Waldorf salad 7/4/2010
Potato salad 9/6/2009
Grilled eggplant salad with marinade 9/3/2006
Blue cheese deviled eggs 9/3/2006

MAINS, SIDES & SAUCES
Crispy BBQ tofu 5/2/2010
Mexican BBQ sauce 5/2/2010
Sausage, asparagus and mushroom risotto 4/24/2010
Taco seasoning mix 7/12/2009
Peach salsa 8/14/2008
Chicharrones de tofu 8/14/2008
Pear, Boca and Hazelnut stuffing 11/22/2007
Rae's Patties 11/22/2007
Pumpkin pasties 8/1/2007
Vegetable patties with sauce see post 8/1/2007
Twice baked potato and broccoli bake 12/10/2006
Breakfast pizza 8/29/2006
Tomato, corn and basil risotto 8/23/2006
Red beans and rice 7/16/2006
Russ's Tetrazzini 11/13/2010
New Year's Hominy Chili 1/22/2011

DESSERT
Cape Cod cranberry squares 11/22/2007
Rae's pavlova rules 8/13/2007
Banana nut bread aka Cindy 12/18/2006
Grandmother's cranberry bread 12/18/2006

New Years Black Bean Hominy Chili

Serves 4-6

1 can black beans
4 tablespoons olive oil
4 cloves of garlic, minced
1 onion, chopped
1/4 cup chili powder (I added a mixture of hot and mild chili powder)
1 teaspoon red pepper flakes ( again, think of your audience and how hot your flakes are)
1 1/2 tablespoons sugar
3/4 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
1 (28 ounce) can tomatoes, chopped
3 cups vegetable broth
1 (28 ounce) can hominy, drained (white or yellow)
1 teaspoon ground pepper
1 teaspoon salt (optional)
1 -2 tablespoon cornstarch (for thickening optional)
1 packet Morningstar Farms Crumbles, optional


Directions:

1. Heat the oil in a large pot.
2. Saute the garlic and onion until they are softened but not brown, 5 - 10 minutes.
3. Add the chili powder, pepper flakes, sugar, thyme, cumin, oregano, and coriander.
4. Stir and cook for 5 minutes.
5. Add the drained beans, tomatoes(including the juice), vegetable broth, and salt.
6. Bring to a boil, reduce heat to a simmer, cover and cook for 1 1/2 hours..
7. Add the hominy and pepper.
8. Taste for salt and add if necessary.
9. Thicken, if desired by adding 1 Tbs cornstarch at a time
10. Repeat until chili is a good consistency.
11. Serve. Yum

The inspiration for this recipe came from
http://www.food.com/recipe/black-bean-hominy-chili-119393

Russ's Tetrazzini

Russ has made Tetrazzini for many years. Depending on his mood, he changes the recipe around to suit his fancy and the ingredients at hand. Feel free to be like Russ, flexible and fancy free.
Serves 6 hungry people

1/2 pound of pasta(small shells)
1-2 Tbsp olive oil
1/2 pound mushrooms
1 medium onion
1 clove garlic
2 carrots
1 cup fresh or frozen peas
10 vegetarian links (Frozen Morningstar Farms links)
Grated Parmesan Cheese to top

Sauce
3 Tablespoons butter or margarine
2 Tablespoons flour
2 cups vegetable broth
1 vegetarian bouillon cube
Salt and Pepper
vegetarian Worcestershire sauce
1 cup cream (we use half and half)


Directions
Set oven to 350 degrees F (or 180 C)
Boil water and cook the pasta (VERY al dente)

Chop the onion. Saute in olive oil. 2 minutes
Finely chop garlic. Add to the saute pan.
Dice the carrots (to the size of peas) Add to saute pan
Slice and halve mushrooms and saute with everything else. 1 minute

Drain pasta.
Dump (Russ's word) the veggies into the pasta.
Microwave links until soft enough to cut into 1 cm pieces
Add links and peas to the pasta mixture.

Sauce
Melt butter in a pan and add flour
Stir until it forms a roux
Slowly add broth while stirring constantly
Add soup cube or dissolve it in the broth
Add Worcestershire sauce.
Remove from heat and add cream while stirring.

Pour sauce over the pasta mixture and stir.
Put mixture into ovenproof casserole dish.
Sprinkle with Parmesan Cheese.

Cover with aluminum foil.
Cook for 30 min.
Remove foil and cook for 15 min.

Serve with French Bread. MMMMMMMMmmmmmmmmmmmmmm!

Spicy sun-dried tomato soup with beans and greens

http://www.vegetariantimes.com/recipes/11176?section=

Spicy Sun-Dried Tomato Soup with White Beans & Swiss Chard
This is my adaptation. Very yummy. Excellent 5 star recipe

You need ... to serve 8

* 2 Tbs. olive oil
* 3 cloves garlic, minced (1 Tbs.)
* 1/2 tsp. red pepper flakes
* 1 medium onion, chopped (1 1/2 cups)
* 2 medium carrots, sliced (1 cup)
* 2 ribs celery, chopped (1/2 cup)
* 1 small zucchini, sliced (1 cup)
* 1/2 tsp. chopped fresh rosemary
* 2 cups homemade vegetable broth
* 2 15-oz. cans diced tomatoes
* 1 15-oz. can small red or black beans, rinsed and drained
* 1/2 cup oil-packed sun-dried tomatoes, drained and chopped, plus 2 Tbs. oil from jar
* 1/2 bunch (6 oz.) Swiss chard, chopped or spinach or other greens
* 1/2 tsp. chopped fresh thyme
* 1 cup torn fresh basil

Directions

1. Heat oil in large saucepan over medium heat. Add garlic and red pepper flakes, and cook 1 minute, or until garlic is fragrant. Stir in onion, carrots, celery, zucchini, and rosemary, and cook 10 to 15 minutes, or until onions are soft.

2. Add broth, 1 can tomatoes, and beans. Scoop 1 cup mixture into food processor or blender, and add remaining can of tomatoes, sun-dried tomatoes, and sun-dried tomato oil. Purée until smooth, stir mixture into soup, and season with salt and pepper, if desired. Simmer 10 minutes.

3. Add Swiss chard and thyme; simmer 5 minutes more, or until chard is wilted. Remove pan from heat, and stir in basil.
Nutritional Information

Per 1 1/2-cup serving: Calories: 169, Protein: 5g, Total fat: 8g, Saturated fat: 1g, Carbs: 21g, Cholesterol: mg, Sodium: 367mg, Fiber: 6g, Sugars: 6g


Copyright © 2008 Cruz Bay Publishing, Inc. | an Active Interest Media Company.

Creamy summer squash soup

Creamy Summer Squash Soup with Basil


Adapted from a recipe By Jen Hoy, About.com Guide

Ingredients:

* ¼ cup olive oil
* 1 onion, chopped
* 1 carrot, chopped
* 1 stalk celery, chopped
* 1 leek, white part only, chopped
* 1 bay leaf
* 1 quart vegetable stock
* 1 teaspoon tamari
* 1 pound yellow squash (approximately 5 squash), cut into ½ inch dice
* 1 medium zucchini, cut into ¼ inch dice Needs to be nice and small
* Sea salt
* Pinch of cayenne (optional yum)
* ¼ cup chopped fresh dill No dill for me. I added Basil instead

Preparation:
Heat oil over medium heat in a 3-quart soup pot. Add onion, carrot, celery, and leek, and cook ten minutes, stirring frequently. Add bay leaves, stock, and tamari, and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes.

Add yellow squash and cook an additional 8 minutes.

Puree the soup with a vertical blender. Add the chopped zucchini, sea salt to taste, and cayenne, if using. Simmer two minutes, add dill, and serve immediately.

Serves 4

Copyright 2009 by Jen Hoy

Golden Waldorf Salad

This has been a favorite for several years now. People who avoid cabbage love it. What can I say!

3 golden delicious apples
2 tbs lemon juice
2 cups shredded cabbage
1 cup diced celery
2/3 cup chopped walnuts (although I have used cashews,mmmmm)
1/2 cup mayonnaise
1/2 cup sour cream
1 tsp sugar
dash of salt

Wash pare and core the apples. Cut them into chunks.
Toss with lemon juice
Toss in cabbage, celery and nuts.
Combine remaining ingredients and toss with apple mixture.
Season to taste with salt.
Serve immediately, but this salad keeps well in the refrigerator.
Makes 6 servings.

Crispy Barbequed Tofu

* 1 (16 ounce) package extra firm tofu
* 3 tablespoons olive oil
* 1 egg
* 1 tablespoon barbeque sauce (see blog)
* 1 cup all-purpose flour and panko
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1 cup barbeque sauce

Directions

1. Drain tofu, and slice into strips. Place in a plastic bag or container, and freeze overnight. This will give the tofu a meatier texture. Thaw tofu strips, and blot with paper towels to dry. Or bake in a 375 degree oven for 15 min
2. Heat olive oil in a large skillet over medium heat. In a small bowl, whisk together the egg and 1 tablespoon of barbeque sauce. Combine the flour, salt, and pepper in a separate bowl. Dip the tofu slices into the egg mixture, then into the flour mixture, shaking off excess flour. Fry in the hot oil for about 1 minute on each side, until golden brown. Just fry enough at one time so they are not crowded. Remove from the oil to paper towels to drain and cool.
3. Preheat the oven's broiler. Brush tofu slices with additional barbeque sauce, and allow to marinate while the broiler heats up. Arrange them on a broiler pan, or wire rack set over a cookie sheet for best results.
4. Position the oven rack about 6 inches from the heat source. Broil for 5 minutes on each side, or until browned and crisp, watching closely so as not to burn them. Serve warm with the remaining barbeque sauce for dipping.

Adapted from
http://allrecipes.com/Recipe/Crispy-Barbequed-Tofu-Slices/Detail.aspx?washelp=1&rid=1001632#1001632

Mexican Barbecue Sauce

Mexican Barbeque Sauce:
1 Tbsp. olive oil
1 medium onion, chopped
1 clove garlic, peeled, minced
1 fresh chili pepper, stemmed, seeded, chopped (or cayenne)
1-1/2 tsp. salt
2 large tomatoes, peeled, cut up (or a small can of tomato sauce)
2 Tbsp. chili powder
2 Tbsp. sugar
1/4 cup vinegar( I used wine vinegar)
1/3 cup olive oil
1/4 cup beer (I used Becks, Russ doesn't think it matters)

Make Sauce:
Heat oil in saucepan. Sauté onion until lightly browned. Add garlic, chili, salt and tomatoes; simmer until mixture thickens. Add remaining sauce ingredients; cook 8 minutes, stirring constantly.

I used this on fried tofu strips. Yum!!!!!!!!!!

It was good as a dipping sauce for chips the next day too.

Makes 6 to 8 servings.

Adapted from
http://www.razzledazzlerecipes.com/barbecue-recipes/mexican-pork-spareribs.htm

Sausage, Asparagus and Mushroom Risotto

Believe it or not this is a great recipe.

1 Tbs butter
1Tbs olive oil
2/3 cup arborio rice
14 oz vegetable broth
1 chopped Tofurky Italian Sausage with sun-dried tomatoes and basil
1/2 cup sliced mushrooms
1/2 cup finely chopped onion
1/2 cup chopped pencil thin asparagus (maybe I used more than that, maybe 8 spears)
1/2 cup white wine
2 Tbs grated parmesan
s & p to taste

Put butter and oil into a microwave safe bowl.
Don't cover, melt in the microwave ( Maybe 1 min)
Stir in the rice, microwave for 2 min until the rice becomes translucent

Stir in the broth ( mine was frozen, but it still worked well)
Cover with a microwave safe lid or plastic wrap
Microwave until mixture reaches a full boil, 7-9min

Meanwhile, saute the onions, mushrooms and sausage until done
Actually I sauted the chopped spears a little but not the tips
Remove the rice mix from the microwave and stir.
Continue to microwave uncovered for 5 min or until rice is almost done
Moist, al dente but definitely not soupy. Mine was a tad soupy.

Stir in the sausage mix, asparagus tips and wine.
Microwave about 2 more minutes until rice is done, but asparagus is still crisp
Stir in the chees and salt and pepper.
Serve immediately will additional cheese at the table (didn't do it)

Although this says serve immediately, it was GREAT next day.
The flavors really layered well.

Bon Apetit

Adapted from Desperation DInners, Beverly Mills with alicia ross
San diego Union Tribune Wed April 7 2010.

Original says 566 calories, but I don't know what it is without the REAL sausage.
33% from fat

Lentil and Tomato Soup

Serves 6 ?? 

 * 1 onion, chopped 

 * 1/4 cup olive oil 

 * 2 carrots, diced 

 * 2 stalks celery, chopped 

 * 2 cloves garlic, minced 

 * 1 teaspoon dried oregano 

 * 1 bay leaf 

 * 1 teaspoon dried basil 

 * 1 (14.5 ounce) can crushed tomatoes 

 * 2 cups dry lentils 

 * 8 cups water 

 * 1/2 cup spinach, rinsed and thinly sliced 

 * 2 tablespoons vinegar 

 * salt to taste 

 * ground black pepper to taste 

 DIRECTIONS 1. In a large soup pot, heat oil over medium heat. 

Add onions. saute on low for a minute or two until they are transparent

Add carrots, and saute for another few minutes 

Add celery and saute for another few minutes

Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. 

 Stir in lentils, saute for a few minutes.

Add water and tomatoes. Bring to a boil. 

Reduce heat, and simmer for at least 1 hour.

 When ready to serve stir in spinach, and cook until it wilts. 

Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

potato salad

I watched Emeril many years ago make potato salad. I think this is it, not sure it is fhttp://www.emerils.com/recipe/5088/Hot-German-Potato-Salad

I will keep looking.

from Source: Cooking Section, September 2002
Dish Type: Salads
Version: 2 [other versions]
Hot German Potato Salad
Instructions
Boil or steam potatoes until just done; do not overcook. Drain. Allow the potatoes to cool slightly; then cut into one-fourth-inch slices and put into a large serving bowl. Melt butter in a nonstick skillet over medium heat. Add the onions, and cook, stirring, until soft and transparent. Stir in the vinegar, water, pepper, and celery seed. Stir and cook for about 2 minutes longer. Pour the mixture over the hot potatoes. Stir gently and serve.

Makes 6 servings
Ingredients
4 medium size Yukon gold potatoes, scrubbed but not peeled
2 tablespoons butter
One-half cup finely chopped onions
One-fourth cup distilled white vinegar
2 tablespoons cider vinegar
One-fourth cup water
Freshly ground black pepper
2 tablespoons finely chopped parsley
One-fourth teaspoon celery seed

Source: Cooking Section, September 2002
Dish Type: Salads
Version: 2 [other versions]
Hot German Potato Salad
Instructions
Boil or steam potatoes until just done; do not overcook. Drain. Allow the potatoes to cool slightly; then cut into one-fourth-inch slices and put into a large serving bowl. Melt butter in a nonstick skillet over medium heat. Add the onions, and cook, stirring, until soft and transparent. Stir in the vinegar, water, pepper, and celery seed. Stir and cook for about 2 minutes longer. Pour the mixture over the hot potatoes. Stir gently and serve.

Makes 6 servings

Dish Type: Salads
Emeril's Favorite Potato Salad
Instructions
Place the potatoes in a medium saucepan with enough water to cover by 1 inch. Bring to a boil over high heat, lower to a simmer, and cook until the potatoes are just tender, 15 to 20 minutes. Drain, let cool, then cut the potatoes into bite-size pieces.

In a large mixing bowl, combine the potatoes with all the remaining ingredients and gently toss. Refrigerate the salad several hours before serving to allow the flavors to blend.

Makes 2 quarts, 8 to 10 servings
Ingredients
14 small boiling potatoes, such as Red Bliss (about 2 1/2 pounds), scrubbed well
8 slices crisp cooked bacon, crumbled
6 hard-boiled eggs, peeled and coarsely chopped
1/3 cup finely chopped red onions
1/3 cup finely chopped celery
Homemade Ranch Dressing
2 tablespoons finely chopped fresh parsley

Still looking for the best potato salad

This one is Flos Potato Salad and I think that I finally found it.

Ingredients

* 6 large eggs
* A pinch plus 2 teaspoons salt
* 3 pounds new potatoes, washed and quartered
* 1/2 pound sliced bacon, cut into small dice Definitely will skip this
* 3/4 cup mayonnaise Maybe will do 1/2 mayo and 1/2 sour cream
* 1/4 Creole or whole-grain mustard
* 3 tablespoons fresh lemon juice
* 1 teaspoon hot sauce
* 3/4 cup finely chopped red onions
* 1/2 cup chopped green onions or scallions (green part only)
* 1 tablespoon chopped garlic
* 1/2 teaspoon freshly ground black pepper

How to make it

* Put the eggs in the saucepan and cover with water, add the pinch of salt.
* Bring to a boil and boil for two minutes.
* Turn off the heat, cover, and let stand for ten minutes.
* Drain, then cool in a bowl of ice water.
* Peel and chop.
* Put the potatoes in a large saucepan with 1 teaspoon of the salt and enough water to cover.
* Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 12 minutes.
* Remove from the heat and drain.
* Let cool to room temperature.
* In a large salad bowl, combine the mayonnaise, mustard, lemon juice, hot sauce, red onions, green onions, garlic, the remaining 1 teaspoon salt, and the black pepper.
* Whisk to blend.
* Add the eggs, potatoes, and bacon and toss to coat evenly.
* Keep refrigerated until ready to serve.

Lake Poway 7 layer dip

LAYERED BEAN DIP

32 ounces refried beans
4 green chiles, chopped
3 Tbs taco seasoning mix (see below)
1 tsp cummin
1 tsp salt
4 ripe avocados, peeled and pitted
4 tablespoons lemon juice
16 ounces salsa (Mrs Renfro's Medium)
1 1/2 cups sour cream
3 cups lettuce, shredded
8 ounces cheddar cheese, shredded
1 tin black olives, sliced
1 bunch green onions, chopped
tortilla chips

Layer 1: In a medium bowl, mix together refried beans, green chilies and taco seasoning mix. Spread onto 2 6"x10" bowls.

Layer 2: Blend avocados, lemon juice, cummin and salt.

Layer 3: Spread sour cream on top of avocado mixture.

Layer 4: Top with shredded lettuce,

Layer 5: Top with cheese,

Layer 6: Top with green onions

Layer 7: Add olive slices and salsa.

Serve with tortilla chips.


Make your own taco seasoning mix to control the ingredients for better nutrition.
Prep Time: 10 minutes
Ingredients:

2 Tbsp. chili powder
2 tsp. paprika
1.4 tsp cayenne
1-1/2 tsp. dried oregano
1/2 tsp. dried Italian seasoning
1 Tsp. salt
1/4 tsp. pepper
1 small Tbsp. garlic powder
1 tsp. ground cumin
Preparation:
Combine all ingredients in a small bowl and blend thoroughly. Spoon mixture into a tightly closed container and label as "Taco Seasoning Mix". Store in a cool, dry place. Use within 6 months. Makes 6 packages (about 2 Tbsp. each) of mix. 2 Tbsp. equals 1.25-oz. pkg. purchased taco seasoning mix.

peach salsa

Peach Salsa

6 cups peaches - slice then chop in pan

1 cup onion - finely chopped

4 jalapeno pepper - chopped

1 red pepper - chopped

1/2 cup chopped fresh cilantro - loosely packed

1/2 cup tomatoes- choppped

1/2 cup white vinegar

2 tablespoons honey

3 cloves garlic - finely chopped

2 teaspoons cumin

1/2 teaspoon cayenne

Simmer for 5 minutes.

Pack into hot jars.

Set in a boiling water bath for 10 minutes (0-1000 ft.), 15 minutes (1001-6000 ft.), and 20 minutes (above 6000 ft.).



Adapted from
http://www.thatsmyhome.com/general/peach-salsa.htm

Boiling water bath information
http://www.ext.vt.edu/pubs/foods/348-594/348-594.html

Check out peacharita jam
http://www.kentucky.com/food/story/478715.html

chicharrones de tofu

Healty Chicharrones de tofu
*1/2 cup of fresh lime juice
*1/2 cup dark rum (or extra 1/2 cup lime juice)
*1/4 cup soy sauce
*5 cloves garlic, minced
24 ounces extra firm tofu
3 cups of cornflakes, crushed
1 Tbsp paprika
1 1/2 tsp salt
2 tsp black pepper
cooking spray

Prepare tofu
Empty water from tofu. Put a weight on it and drain for an hour.
Cut into strips. 1/2"x1/2"x 1 1/2"

Prepare marinade by putting * items in a large zip lock bag.
Put tofu strips into the bag and close. Shake the bag so that the tofu is covered with the marinade.
Let rest in the marinade overnight. Shaking every now and again.

Preheat oven to 350 degrees
In shallow dish, combine cornflakes, paprika, salt and pepper.

Remove tofu from the marinade and coat with cornflake mixture.

Place tofu on nonstick baking sheet without touching each other.

Serve immediately

Bake 30-40 minutes

Pear, Boca & Hazelnut Stuffing

http://www.beliefnet.com/gallery/healthythanksgivingrecipes.html?pgIndex=3

Pear, Prosciutto & Hazelnut Stuffing

Crisping the prosciutto and toasting the nuts adds a powerful punch of flavor to the stuffing without going overboard on fat. Diamond Brand now makes packaged chopped hazelnuts, available in most major supermarkets.

Makes 12 servings, 2/3 cup each

ACTIVE TIME: 1 hour

TOTAL TIME: 2 1/4 hours

EASE OF PREPARATION: Easy

* 3 teaspoons extra-virgin olive oil, divided
* 4 ounces thinly sliced prosciutto, cut into ribbons
* 2 cups chopped onion
* 2 cups diced fennel bulb
* 1/4 cup minced shallot
* 2 teaspoons minced fresh sage
* 2 teaspoons minced fresh thyme
* 1 teaspoon minced fresh rosemary
* 8 cups stale baguette, preferably multi-grain (not sourdough), cut into 1/2-inch cubes (see Note)
* 2 ripe but firm Bosc pears, chopped
* 1/3 cup chopped flat-leaf parsley
* 1/3 cup toasted chopped hazelnuts (see Tip)
* 1 14-ounce can reduced-sodium chicken broth
* 1/4 teaspoon salt
* Freshly ground pepper to taste


1. Preheat oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray.

2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, about 5 minutes. Drain on a paper towel.

3. Wipe out the pan and heat the remaining 2 teaspoons oil over medium-high heat. Add onion, fennel and shallot and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add sage, thyme and rosemary and cook, stirring, for 1 minute more. Transfer everything to a large bowl and gently stir in bread, pears, parsley, hazelnuts and the prosciutto. Add broth; toss to combine. Season with salt and pepper. Spoon the stuffing into the prepared baking dish; cover with foil.

4. Bake for 40 minutes; remove the foil and bake until the top is beginning to crisp, 25 to 30 minutes more.

NUTRITION INFORMATION: Per serving: 176 calories; 5 g fat (1 g sat, 2 g mono); 8 mg cholesterol; 29 g carbohydrate; 9 g protein; 6 g fiber; 489 mg sodium; 283 mg potassium. Nutrition bonus: Vitamin C (20% daily value). 1 1/2 Carbohydrate Servings. Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat

TIP: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Ingredient note: If you don't have stale bread ready to use, spread the baguette cubes on a baking sheet and toast at 250 degrees until crisped and dry, about 15 minutes.

Thanksgiving 2007

Rae's patties
Fruit salad
Cape Cod Cranberry Squares http://www.cdkitchen.com/recipes/recs/325/Cape_Cod_Cranberry_Squares45710.shtml

Cape Cod Cranberry Squares Recipe

Submitted by: September, Tennessee , USA
Be the first to upload an photo of this recipe

recipe is ready in 1-2 hrs Ready in: 1-2 hrs
recipe difficulty 2/5 Difficulty: 2 (1=easiest :: hardest=5)

Serves/Makes: 12


Related Categories:
--Cranberry Bars and Squares Recipes

Ingredients:
1 1/2 C sugar
2 eggs
3/4 C unsalted butter, melted and cooled
1 teaspoon almond extract
1 1/2 C flour
2 C fresh cranberries
1/2 C chopped, toasted pecans or almonds
Turn this recipe into a puzzle! [click]

Directions:

Preheat oven to 350 degrees. Butter 9-inch square baking pan. With an electric mixer, beat sugar and eggs in large bowl until slightly thickened, about 2 minutes. Beat in melted butter and almond extract. Add flour and stir until well blended. Stir in cranberries and nuts. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 50-60 minutes. Transfer to rack to cool. Dust with powdered sugar before serving.

Rae's Pavlova Rules

Family size Pavlova

4 egg whites and a cup of sugar

Whip egg whites until they form peaks

Gradually add sugar and beat on high

Finger test, At the end feel the mix. If it is gritty, then beat some more because the sugar is not dissolved.

When smooth,(no matter what size) add one teaspoon corn starch by folding it in

Last,(no matter what size)add One teaspoon of white vinegar and beat on high for a few seconds.

Set oven on 400F. (Not Convect!!!!)

When the oven is high enough, put Pavlova in and IMMEDIATELY drop the temperature to 190F.

Bake for 30 minutes Turn off oven, then leave it in the oven to cool.