Tofu, soup, pork chops - misc. reviews...

[lindrusso]

It seems I've been on a recipe-trying tear the past couple of weeks. I was looking for quick dishes to make and went back through some older issues. I found many treats waiting there that I had never tried. Now that I eat more meat, new recipes are appealing to me. So, here's a recap:

Parmesan-Herb Crusted Tofu Sandwich (May '99) - this was yummy - especially with the mayo-soy sauce-chive dressing on it.

Smoked Chicken with Roasted Red Pepper Sauce (March '99) - for those who love chipotle, this is really good!!

Giant Oatmeal Cookies (March '99) - didn't care for these at all. They might make good muffins, but cookies - no way.

Mushroom Gouda Chowder - March '99 - I thought this was very good and also pretty easy. However, I did add extra cheese sauce as it only called for a 1/2 cup.

Chinese BBQ Pork Tenderloin - (July '00) - good, easy, and unusual with the use of Chinese Five Spice Powder.

BBQ Porkchops and Baked Beans - (March 2000) - both very good and very, very easy - a big thanks to whoever suggested this from the "30 minute or less thread"!

Friday night I'm going to try the Smothered Chicken with Mushroom Ragout from March 1999.

It's been fun trying these recipes that I missed the first time around.

[bijoux22]

RunnerKim, I would love the KungPao tofu recipe! I am trying to like tofu and the spiciness of Kung Pao just might cover up the taste of the tofu.

[lindrusso]

RunnerKim,

Have you seen the tofu suggestions on another thread for Penne with Tofu-Basil Pesto or the Fresh-Tomato Lasagna. They are both good, non-Asian tofu dishes. It's funny, now that I eat meat again, I'm actually trying out MORE tofu recipes than when I didn't eat meat!

I also wanted to mention that I plan to use a bit of sesame oil next time to cook the tofu. I was amazed at how well the tofu cooked with no oil at all, but I think it could use a bit more flavoring.

Anyway, here's the recipe:

PARMESAN-HERB CRUSTED TOFU SANDWICH

Tofu:
1 (14-ounce) package firm tofu, drained
1 cup breadcrumbs (about 2 slices stale bread)
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 teaspoon dried marjoram
1/4 teaspoon black pepper, divided
1/4 cup skim milk
1/8 teaspoon salt
2 large egg whites, lightly beaten
1/4 cup all-purpose flour
cooking spary
Remaining Ingredients:
3 tablespoons light mayonnaise
1 tablespoon chopped fresh chives
1 teaspoon low-sodium soy sauce
1 small garlic clove, minced
4 (2-ounce) sesame buns
4 romaine lettuce leaves
12 (1/4-inch-thick) slices plum tomatoes

1. To prepare tofu, cut crosswise into 12 slices. Place a large nonstick skillet over medium heat. Add tofu; cook 5 minutes on each side. Remove tofu from pan; cool to room temperature.

2. Combine the breadcrumbs, Parmesan, marjoram, savory, thyme, and 1/8 teaspoon pepper.

3. Combine 1/8 teaspoon pepper, milk, salt, and egg whites. Place flour in a shallow dish; dredge 1 tofu slice in flour. Dip in milk mixture; dredge in breadcrumb mixture. Repeat procedure with remaining flour, tofu, milk mixture, and breadcrumb mixture. Place a nonstick skillet coated with cooking spray over medium heat until hot. Add tofu; sauté 3 minutes on each side.

4. Combine mayonnaise, chives, soy sauce, and garlic. Spread 1 tablespoon mayonnaise mixture evenly over cut sides of each bun. Arrange 1 lettuce leaf and 3 tomatoe slices over bottom half of each bun; top each with 3 slices of tofu. Cover with tops of buns. Serve immediately. Yield: 4 servings.

5. Cal 459 (28% from fat); Fat 14.4g (sat 3.4g, mono 3.6g, poly 6.3g); Protein 22.6g; Carb 60.7g; Fiber 4.4g; Chol 9mg; Iron 9.8mg; Sodium 905mg; Calc 366mg.




[This message has been edited by lindrusso (edited 10-12-2000).]

[RunnerKim]

Thank you Lindrusso for the recipe. As a matter of fact we just made the Penne with Tofu-Basil pesto this week and really liked it but realized that my grandfather does not eat mushrooms (such a shame I know).

Bijoux22 I will try to remember to post the recipe tonight -it's from A Spoonful of Ginger. I can't say its too spicy, at least the way I make it, as I have a fairly low spice-heat tolerance. I'm sure that's easy to "fix" though. I haven't found tofu to have a taste - just a texture - seems to take on whatever taste there is in the dish.

[lindrusso]

Well, I unexpectedly ended up making the Smothered Chicken with Mushroom Ragout tonight and it is very good. The Ragout consists of shiitake and cremini mushrooms, leeks, wine and sour cream. Just about any sauce with sour cream is very comforting to me.

This recipe is ver similar to a crockpot recipe I do, only in the last half hour of cooking, you top the mixture with a biscuit mix to make dumplings. Oh yum!

[Terri-Lynn2]

Hi Lindrusso,

Could you please post the BBQ Porkchops and Baked Beans I have been looking for a recipe like this.

Just an FYI I was wondering if you all knew that if you boil tofu for a few minutes before using it, it will stay much firmer and wont break up in stirfrys and soups, etc. I use to always pan fry in oil first but now I only boil and use it seems much healthier and if you get a good sauce they will pick up the flavour.

Thanks in advance.


Terri

[Ohioan]

Lindrusso, I agree with you about what fun it is to go back through old CLs and find things we missed the first time. That's what I love about having the annual volumes rather than -- or maybe in addition to? -- the Cookpacs: with software, I can quickly find what I'm looking for, but with books I can find great stuff that I'm not looking for!

Oh, and BTW, thanks for putting the recipe titles in boldface so they're easy to spot. I thank you, and my bleary old eyes thank you. http://www.cookinglight.com/bbs/wink.gif

Cheers, Phoebe

[This message has been edited by Ohioan (edited 10-12-2000).]

[RunnerKim]

Lindrusso,

Would you mind posting the Parmesan-Herb Crusted Tofu sandwich recipe.

I'm focusing on trying various tofu recipes right now to expand my options but also because my grandparents expressed an interest in trying tofu and next time I visit I want to give them a few varied menu options and I'll make one for them (I have a good Vegetarian Kung Pao with Broccoli and Peanuts so am looking for non-Asian/rice options).

Thanks,
Kim

[RunnerKim]

* Exported from MasterCook *

Vegetarian Kung Pao w/ Broccoli and Peanuts

Recipe By :A Spoonful of Ginger, p. 208
Serving Size : 6


1 1/2 Pounds firm tofu -- cut into 1/2" cubes
1 pound broccoli -- ends trimmped, stalks peeled
5 1/2 tablespoons corn oil
Seasonings
3 tablespoons scallion -- minced
2 tablespoons garlic -- minced
2 tablespoons fresh ginger -- minced
1 teaspoon hot chile paste

Wrap tofu slabs in paper towels or cotton towel. Place heavy weight (such
as iron skillet) on top for 30 minutes to press out excess water. Cut
into slices 1/2 inch thick and 2 1/2 inches long. Place in a bowl.

Cut away broccoli florets and separate into bite size pieces. Cut stalks
on diagonal into 1 inch pieces. Heat large pot of water to boiling. boil
broccoli for 3 minutes. Drain, refresh under cold water, drain again.

Heat large skillet and add 2 1/2 tbsp oil. Arrange some tofu slices in
pan and sear over high heat for 3-4 minutes each side or until golden
brown. remove with spatula and drain. reheat pan and add 2 more tbsp
oil. fry rest of tofu slices, remove and drain.
Reheat skillet, add remaining tbsp of oil, heat until hot, and add
seasonings (second group). Stir fry briefly (about 15 sec) then add
scallions and water chestnuts. Stir fry over high heat for about 1 1/2
minutes. Add pre-mixed sauce (last group). Cook stirring continuously
until thickens. Add broccoli, fried tofu, and peanuts. Toss lightly to
coat and heat through. Serve with steamed rice.

- - - - - - - - - - - - - - - - - - -

Per serving: 251 Calories (kcal); 18g Total Fat; (59% calories from fat); 11g Protein; 15g Carbohydrate; 0mg Cholesterol; 28mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

NOTES : cut the peanuts in half from original recipe. Also cut corn oil
from 5.5T.

**********
I wouldn't take the nutritional information as true without double-checking sometimes when I enter recipes in MasterCook I do so in such a way it doesn't recognize certain ingredients. The Notes above are mine and how I normally make this recipe as I prefer to kep the fat lower. For a spicy version just increase the hot chili paste.

Kim


***** I just noticed that the recipe didn't export completely - not all the ingredients are listed! Sorry about that, I won't be able to fix it until Sun or Mon. *********


[This message has been edited by RunnerKim (edited 10-13-2000).]

[lindrusso]

Terri,

I just wanted to let you know that your request is not being ignored! I haven't typed the pork recipe into my Mastercook yet and it's a very busy next couple of days. I will post on Sunday or Monday. Hope that doesn't pose a problem!

[lindrusso]

Terri,

Here's the pork and beans recipes:

BARBECUED PORK CHOPS

Sauce:
1/4 cup packed brown sugar
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon low-sodium soy sauce

Remaining ingredients:
6 (6-ounce) bone-in center-cut pork chops (about 1/2-inch thick)
1 teaspoon dried thyme
1 teaspoon garlic salt
1/4 teaspoon ground red pepper
Cooking spray

1. Prepare grill or broiler.

2. To prepare sauce, combine the first 4 ingredients in a small bowl. Place 1/4 cup sauce in a small bowl; set aside.

3. Trim fat from pork. Combine the thyme, garlic salt, and pepper; sprinkle over pork. Place pork on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side, basting with remaining sauce. Serve pork chops with reserved 1/4 cup sauce. Yield: 6 servings (serving size: 1 pork chop and 1 1/2 tablespoons sauce).

4. Calories 244 (42% from fat); Fat 11.3 g (sat 3.9g, mono 5g, poly 1.4g); Protein 24.6g; Carb 9.9g; Fiber 0.2g; Chol 77mg; Iron 1.5mg; Sodium 649 mg; Calc 22mg.

BAKED TRIPE-BEAN POT

1/3 cup packed brown sugar
1/4 cup ketchup
2 tablespoons Dijon mustard
1/8 teaspoon black pepper
1 (16-ounce) can baked beans
1 (16-ounce) can pinto beans, drained
1 (15.5-ounce) can butter or lima beans, drained


1. Preheat oven to 350º.

2. Combine the first 4 ingredients in a 1 1/2-quart casserole. Stir in the beans. Cover casserole and bake at 350º for 40 minutes or until thoroughly heated. Yield 10 servings (serving size: 1/2 cup).

3. Calories 151 (8% from fat); Fat 1.4g (sat 0.4g, mono 0.5g, poly 0.2g); Protein 6.5g; Carb 33.4g; Fiber 5.3g; Chol 0mg; Iron 2.1mg; Sodium 576mg; Calc 56mg.

[RunnerKim]

Okay here's the full recipe...

Vegetarian Kung Pao w/ Broccoli and Peanuts

Recipe By :A Spoonful of Ginger, p. 208
Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Pounds firm tofu -- cut into 1/2" cubes
1 pound broccoli -- ends trimmped, stalks peeled
5 1/2 tablespoons corn oil
1 cup scallion greens -- cut in 1" slices
1 1/2 cups waterchestnut -- thinly sliced
3/4 cup dry-roasted peanuts
Seasonings
3 tablespoons scallion -- minced
2 tablespoons garlic -- minced
2 tablespoons fresh ginger -- minced
1 teaspoon hot chile paste
Sauce
1 cup Classic Chicken Broth
1 tablespoon soy sauce
3 1/2 tablespoons rice wine
2 tablespoons sugar
1 teaspoon toasted sesame oil
1 tablespoon Chinese Black vinegar
1 1/4 tablespoons cornstarch

Wrap tofu slabs in paper towels or cotton towel. Place heavy weight (such
as iron skillet) on top for 30 minutes to press out excess water. Cut
into slices 1/2 inch thick and 2 1/2 inches long. Place in a bowl.

Cut away broccoli florets and separate into bite size pieces. Cut stalks
on diagonal into 1 inch pieces. Heat large pot of water to boiling. boil
broccoli for 3 minutes. Drain, refresh under cold water, drain again.

Heat large skillet and add 2 1/2 tbsp oil. Arrange some tofu slices in
pan and sear over high heat for 3-4 minutes each side or until golden
brown. remove with spatula and drain. reheat pan and add 2 more tbsp
oil. fry rest of tofu slices, remove and drain.
Reheat skillet, add remaining tbsp of oil, heat until hot, and add
seasonings (second group). Stir fry briefly (about 15 sec) then add
scallions and water chestnuts. Stir fry over high heat for about 1 1/2
minutes. Add pre-mixed sauce (last group). Cook stirring continuously
until thickens. Add broccoli, fried tofu, and peanuts. Toss lightly to
coat and heat through. Serve with steamed rice.

- - - - - - - - - - - - - - - - - - -

Per serving: 357 Calories (kcal); 27g Total Fat; (63% calories from fat); 16g Protein; 19g Carbohydrate; 0mg Cholesterol; 176mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

NOTES : cut the peanuts in half from original recipe. Also cut corn oil.

[Ohioan]

Oh, dear ... "Vegetarian" Kung Pao with Chicken Broth????? http://www.cookinglight.com/bbs/eek.gif But with vegetable broth, I'm sure it'll be just as delicious as it sounds in this version. Thanks for posting it, RunnerKim!

Cheers,
Phoebe

[Joyce]

I would greatly appreciate it if someone would post the Chicken with mushroom ragout recipe. I don't seem to have this one, and anything with sour cream is worth trying!!

[lindrusso]

Here's the link:
http://www.cookinglight.com/recipefinder/recipe.asp?rid=9457


I too love recipes with sour cream - very comforting.