Scrambled Tofu

Tofu Black Bean Scramble with Cherry Tomatoes, Mushrooms, Shallots, Garlic, Red Bell Pepper, Avo, & topped with your favorite salsa! TADA! Breakfast for 4 mornings! Keep the left-overs in the fridge. USE TRADER JOE’S High Protein Extra-Firm Tofu, crumble it & marinate it with a combo of Nutritional yeast; cumin, garlic powder, red pepper flakes, onion powder, turmeric, oregano, Indian Black Salt (kala namak), lemon juice, Dijon mustard, & enough water to make “just enough” marinade to coat the tofu!

PERSIAN LIME TURKEY STEW SAUTE: 2 onions 2 TBL oil ½ TBL cumin 2 tsp turmeric 1 tsp coriander 2 cinnamon sticks 1 large bunch spinach ADD: 6 cups water or stock (water works just as well) 2 lbs Cubed turkey 1 and a half cups of red or black lentils (or a mix) 6 dried limes (soaked briefly in boiled water and cut open) Cook till lentils and meat are fully cooked. Remove the dried lime pieces before serving if you can find them Add lime juice and fresh mint, salt to taste Serve over Basmati Rice

LENTIL DIP Warning: You must use French Lentils. Not brown. Not red. Just French. Go to TJs and get the light blue box. These are French, and they really speed up the prep time. . Takes 10 minutes to make. Makes about 1 cup. Ingredients: 2 tablespoons walnuts (toasted are even better--350 degrees for 8 minutes only—or just roast them up in a fying pan) 1 cup cooked French lentils (TJ package is perfect if you are doubling the recipe) 2 mushrooms, sliced. Baby Bellas or portobellos are best. 2 garlic cloves, chopped 1 tablespoon of tamari sauce (lower sodium) **updated 11/22/11 (I inadvertently left this out and it worked fine) 1 tablespoon whole grain Dijon mustard 1 canned chipotle pepper, seeded, with just a teeny tiny bit of adobo sauce (optional, but very good. Better try 1/2 at a time if you're not to sure of the heat. (I do not used this pepper and it works fine) \ Preparation: 1. Mix all the ingredients in a food processor, or a VitaMix until smooth & creamy. Was really hard to get out of the vitamix. A food processor is much easier to clean--and easier to remove the spread. 3. Use as a sandwich spread, or as a dip with lentil chips, carrots, crackers, or crusty bread. 4. If using as a sandwich spread, top with roasted red peppers, or tomato, lettuce, sprouts, or a little schmear of avocado. Keeps in a sealed container for 5-7 days in the fridge.

hard cider quick bread

 Hard Apple Cider "Beer" Bread with Maple Butter

Servings: 10 slices

Prep Time: 15 mins

Cook Time: 55 mins

Total Time: 1 hr 10 mins

Hard Apple Cider "Beer" Bread with Maple Butter has a tangy apple flavor, the crispest crust ever, and sweet maple butter.  It comes together in minutes with only 5 ingredients!

14

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Ingredients

? SUBSTITUTE YOGURT FOR BUTTER  sfk

 

For the bread:

• 3 cups all purpose flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons salt
• 3 tablespoons pure maple syrup
• 4 tablespoons unsalted butter melted, and divided
• 12 ounce bottle hard apple cider I used Angry Orchard

For the maple butter:

• 8 tablespoons butter 1 stick, softened
• 3 tablespoons pure maple syrup
• pinch of salt

Equipment

• Loaf Pan

Instructions 

• Preheat the oven to 375 degrees and grease a standard loaf pan with cooking spray.
• In a large bowl, whisk together the flour, baking powder, and salt. Add the maple syrup, 3 tablespoons of the melted butter, the hard apple cider, and stir just until combined. Pour the batter into the prepared loaf pan and spread evenly. Drizzle the remaining tablespoon of melted butter over the top, and bake on the middle rack of the oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes, then remove from the pan and cool completely.

Prepare the maple butter:

• Beat the 8 tablespoons softened butter with the maple syrup and pinch of salt until combined and place in a bowl. Allow to solidify at room temperature. Serve softened with the beer bread, and enjoy!

Notes

• The maple syrup may be substituted for honey in the bread and the butter.
• Recipe adapted from King Arthur Flour's Classic Beer Bread.

Nutrition

Serving: 1slice, Calories: 307kcal, Carbohydrates: 41g, Protein: 4g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Cholesterol: 37mg, Sodium: 554mg, Fiber: 1g, Sugar: 11g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Breads

Cuisine: American

Author: Marcie

Keyword: beer bread, beer bread recipe

 HOME MADE MATZAH

INGREDIENTS

• 2 cups flour
• ½ teaspoon salt
• ⅓ cup olive oil
•  Sea salt, optional

Ingredient Substitution Guide

•  

  Nutritional Information

PREPARATION

1. Heat oven to 500 degrees. Put flour, salt and olive oil in a food processor. Once machine is on, add 1/2 cup water. Continue to run machine until dough forms a firm ball, rides around on blade and is not at all sticky. (If you prefer, whisk together the water and oil and add this to machine all at once.)
2. Cut dough into 12 small balls — this is easiest if you cut the ball in half, then half again, then into thirds — and flatten each into a 3- to 4-inch patty. On a well-floured surface, use a rolling pin to roll each patty into a 6- to 8-inch circle. The shapes can be irregular, but dough should be so thin you can almost see through it.
3. Put dough on ungreased cookie sheets, sprinkle with sea salt if you like, and bake for about 2 to 3 minutes, keeping a very close eye on breads — they can burn very quickly. Once they begin to puff up and brown, flip and cook for another minute or so on second side. Repeat with all the dough and let cool completely.

COOKING NOTES

500

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Richard Scher2 years ago

I baked at 450F. They took an extra couple of minutes, but no need to flip - they crisp and tan nicely. Slightly lower heat more manageable for us older bakers, who are not as quick or agile as we once were. But the key is: roll the dough so thin you can see thru it.

Goat Cheese Spinach Kugel

 

INGREDIENTS

• 1 tbsp extra virgin olive oil, plus more for the pan Pantry
• 1 medium onion, chopped $0.50
• 2 cloves garlic, chopped Pantry
• 2 carrots, grated $0.50
• 4 cups (packed) fresh baby spinach $2
• 1 cup milk (any %) $1.50 for a pint
• 4 eggs $1.50 for 6
• 4 sheets plain matzo, crumbled into 1/2" pieces (or use matzo farfel) $2.50 for a 16-oz. box
• 1 tsp each salt and pepper Pantry
• 1/2 cup crumbled goat cheese $3.50

RECIPE SERVES 6

DIRECTIONS

1. Preheat the oven to 375 degrees F. 
2. Lightly oil a 9"x11" casserole pan and set aside.
3. In a large frying pan, heat the olive oil over medium-low heat. 
4. Add the chopped onion and cook, stirring occasionally, for about 10 minutes, allowing it to caramelize.
5. Increase the heat to medium and add the garlic, carrots and spinach. Cook, stirring occasionally, until the spinach has completely broken wilted. 
6. Remove from heat.
7. In a large mixing bowl, combine the milk and eggs. 
8. Whisk until completely blended.
9. Pour the crumbled matzo into the milk-egg mixture and stir well. Let sit for 5 minutes.
10. Pour the cooked vegetables into the milk-egg mixture and stir a few times to incorporate. 
11. Add the salt and pepper and stir again.
12. Scrape the entire mixture into the prepared casserole pan. 
13. Top with the crumbled goat cheese and push down slightly, allowing it to sink in.
14. Bake for 24-28 minutes, or until set and golden-brown on top.
15. Let cool slightly before cutting into squares and serving.

 https://cooking.nytimes.com/recipes/1021974-saffron-fish-with-red-peppers-and-preserved-lemon