Tofu with Broccoli and Peanut Sauce

This is an original recipe by yours truly, but that is just a way of saying "made up".  It is quite good (as attested to by my whole family) and easy to make.

Tofu with Broccoli and Peanut Sauce
by Kerry   serves 6 hungry people with some leftovers

2 pkgs (blocks) of extra-firm tofu
4-6 heads of broccoli
1/2-3/4 of a bottle of Peanut sauce
    (I use an 11.5 oz jar of  Bangkok Padang Peanut Sauce - in the chinese/asian food section)
Enough cooked rice for 6 people (I make mine a little ahead and keep it in the warm oven)
Oil for sauteing

You'll also need a large saute pan, a casserole dish (9x13 or so) and a warm oven

Drain each block of tofu by slicing it in half lengthwise and placing the two halves on paper towels.  Place another paper towel on top and gently press down.  Let the tofu sit on the paper towels while you prepare the broccoli.

Trim the broccoli into medium-sized florets (bite size).  Include some of the stem, too (trim off the tough outer growth).

Heat some oil (enough to coat the pan well, about 1-2 T) in your saute pan.  Add the broccoli and cook for a few minutes until it starts to turn bright green.  Drizzle a good amount (1/4 c or so) of peanut sauce on top.  Stir to coat and continue cooking until just tender, but still with a good firmness.  Transfer the cooked broccoli to the casserole dish, drizzle a bit more peanut sauce on top, cover with foil and place in warm oven.

Back to the tofu.  Change the paper towels and press out the last of the water from your tofu.  Dice tofu into bite-sized pieces (about 1/2 inch square).

Heat more oil in pan (enough to coat the pan well, like before).  Add tofu and cook for 2 minutes, turning gently.  Drizzle a good amount of peanut sauce on top and continue cooking until tofu is well-warmed.  Keep an eye on it as the peanut sauce can start to burn at this point.

Place cooked tofu over broccoli, drizzle more peanut sauce over top and serve over the cooked rice.  You can also recover it at this point and keep it in a warm oven until ready to serve.  I don't think I'd leave it for more than an hour - the broccoli might get too limp.

This only takes a few minutes to cook - 30 minutes from start to finish (not including the rice cooking time, which might take longer depending on what type of rice you make).

Julia's Potage Parmentier

Wow - who knew fasting could turn up such GREAT meals?!  This is one of those - it is so easy to make and is really delicious.  The entire family loved it: hubby, teen son, two youngers and even the toddler!  If you are keeping a strict fast, this is quite good without the milk and butter...but with those it has a deeper, richer flavor.

Potage Parmentier
from Julia Child's Mastering the Art of French Cooking
Serves 6 as main course, 8 as a soup course

3-4 c (or 1 lb) peeled, sliced or diced potatoes
3 c (or 1 lb) thinly sliced leeks (including the tender green)
2 qt of water
1 T salt
4-6 T cream (or milk) or 3 T softened butter
2-3 T minced parsley or chives (a little less dried)

In a heavy-bottomed soup pot, combine the potatoes, leeks, water and salt.  Simmer, partially covered, for 40-50 minutes until vegetables are tender.  Mash vegetables with fork, run through food mill, or use a hand blender.  Taste and correct seasoning as needed.  (If using dried herbs, add now so they can soften up).

You can now cover and set it aside until just before serving - just reheat to gentle simmer if necessary.

Once reheated (or if still hot, when ready to serve), stir in milk, cream or butter. Stir in herbs and serve with a lovely crusty bread.

Fast-Friendly Peanut Butter Balls

I was trying to find an easy recipe for peanut butter balls, but most of them had dry milk as an ingredient.  I really needed a recipe without that milk.  But didn't have much luck, so I came up with this one.    I'm sitting here staring at a plate of them right now....  Can't wait until dessert time!

These also make great afternoon snacks for really hungry kids.


Fast-Friendly Peanut Butter Balls
makes about 20 1-in balls

1 cup peanut butter
1/3 c oatmeal
1/4 c wheat germ (if you don't have it, just use more of the other dry ingredients)
1/4 (or so) of powdered sugar
1 T honey (optional)

Put all ingredients in a mixing bowl and combine to form a dough.  This is a tough dough to mix, but just keep at it and it will get all incorporated.  If your is still too wet (dough is not coming together into a dough ball - pulling away from the sides of the bowl), add more of the sugar, oatmeal, and/or wheat germ (to your preference or taste - all three are helpful for "drying out" the peanut butter.  I added the honey because I like the flavor it adds to the peanut butter.  You may need more or less sugar depending on the sweetness of your peanut butter.  I used natural peanut butter and needed closer to 1/3 cup.

Once you get a nice dough ball, use a spoon to scoop and form approximately 1 inch balls, rolling them in your palms to get a nice even shape.

Roll the balls in powdered sugar or anything you like.  Maybe mini-chocolate chips? Yum!  I used some Heath Bar bits I had in the pantry - delicious!  


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Pumpkin Bread

A nice breakfast or snack (or dessert).

2 c sugar
1/2 c oil
1 lg can pumpkin
1 can (2 c) applesauce
5 c flour
4 tsp soda
1/2 tsp cloves
1 T cinnamon
1 T salt
1 c dates or raisins
1 c nuts
Blend sugar and oil together. Add pumpkin and applesauce, then dry ingredients. Mix in nuts and raisins. Bake at 350 degrees for 1 hour. Makes 3 loaves.


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Peanut Butter & Banana Smoothie

For a delicious, nutritious start to the day.  This recipe comes from AllRecipes.com.  You can scale it to fit your family at their website.  I'll make enough for all 6 of us...

6 bananas
3/4 c peanut butter
3 c milk or soy milk

Blend all ingredients in a blender until smooth.  Add honey for sweetness if needed (depends on the sweetness of your peanut butter).






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Chick Pea Soup

This recipe is from Marcella Hazan's Essentials of Classic Italian Cooking, one of my favorite cook books.

4 whole garlic cloves, peeled
1/3 c extra virgin olive oil
1 1/2 tsp dried rosemary, ground fine almost to a fine powder OR a small sprig of fresh rosemary
2/3 c Italian plum tomatoes, cut up, with their juices
2 1/4 cups canned chick peas, drained
1 c broth (veggie, meat, or chicken)
salt
freshly ground black pepper

:: Saute garlic in pan large enough to accommodate all the ingredients in the olive oil and over a medium heat. Cook until a light nut brown, then remove from pan.
:: Add the crushed rosemary or fresh spring, stir, then put in cut up tomatoes and their juice. Cook for 20-25 minutes (or until oil floats free from the tomatoes).
:: Add the drained chick peas and cook for 5 minutes, stirring them thoroughly with the juices in the pan.
:: Add the broth, cover, and adjust heat to that the soup bubbles at a stead but moderate boil for 15 minutes.
:: Taste and correct for salt. Add a few grindings of pepper. Let the soup bubble uncovered for another minute, then serve promptly.


To this I may add some cooked rice or just serve it with a good loaf of bread.


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