Chili Garlic Tofu with Broccoli

Ingredients

  • 2 14 oz packages of extra firm tofu
  • 2 TB olive oil
  • Salt & pepper, to taste
  • 4 garlic cloves, minced
  • 1 lb. broccoli florets
  • 2 TB Sambal Olek or chili paste
  • 4 TB honey
  • 1 TB low sodium soy sauce
  • 4 sheets roasted seaweed
  • 1 TB sesame seeds
  • 1.5 cups basmati rice

Directions

  1. Blot tofu with paper towels while pressing down slightly to release water. Slice into 1/2 inch thick pieces and blot again with paper towels.
  2. Sauce:
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Vegetarian Beef Tips and Asparagus Stir Fry

Ingredients

  • 2 bags Gardein Be’f Tips1
  • 1 1/4 cup soy sauce
  • 4 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon brown sugar
  • 1/2 red onion, chopped
  • 1 red bell pepper, chopped
  • approx 1 1/2 lbs of asparagus cut into 2 inch pieces
  • 2 tablespoons balsamic vinegar
  • 1 cup chicken broth
  • 2 teaspoons cornstarch
  • 4 cups cooked rice

Directions

  1. In a small bowl, combine soy sauce, and brown sugar and set aside
  2. Heat a skillet
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Stuffed Eggplant

This is a really delicious Indian dish that can be enjoyed with either roti or rice.

Ingredients

  • 10 – 12 small round brinjal (mini eggplants)
  • 1/2 TSP salt
  • 4 TBSP oil
  • 1 medium white or red onion, chopped
  • 6 – 7 dried red chilies
  • 2 TBSP coriander seeds
  • 1 TBSP cumin seeds
  • 1 TSP fenugreek seeds
  • 2 TSP sesame seeds
  • 9 cloves garlic
  • 1/4 cup of peanuts, or if you have a peanut allergy you can substitute with sliced almonds
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Chickpea and Rice Stew

Ingredients

  • 1.5 cups basmati rice
  • 1 TB olive oil
  • 1/4 cup olive oil
  • 1 cup yellow onion, diced
  • 2 (14 oz) cans chickpeas, drained
  • Salt & black pepper, to taste
  • 3 garlic cloves, minced
  • 1 tsp ground turmeric
  • 1/2 tsp crushed red pepper flakes
  • 1 lemon, juiced and zested
  • 1 (32 oz) box low sodium vegetable broth
  • 4 oz fresh baby spinach
  • 1/2 cup cilantro, chopped
  • 1/2 cup parsley, chopped
  • 1/4 cup dill, chopped
  • 1 TB chives, chopped
  • 4 Naan
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Bean and Barley Leek Soup

Make 3 cups of cooked barley ahead of time and have it on hand when cooking the soup.

Ingredients

  • 2 Tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 leeks, diced
  • 3 carrots, diced
  • 1 bulb fennel, sliced thin (1 cup)
  • 1 (15 ounce) can no-salt added diced tomatoes
  • 1 teaspoon Herbes de Provence
  • 4 cups low-sodium vegetable broth
  • 2 (15 ounce) cans white beans,rinsed and drained
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon lemon zest
  • 4 ounces
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Potato Soup Slow Cooker Recipe

It’s cooked all day in the slow cooker and is great for a cold day. Top with bacon, cheese, and green onions for the ultimate potato soup. Prep Time: 10 mins, cook time: 5 hours

Ingredients

  • 1(80 oz.) bag frozen hash-brown potatoes (I used cubed)
  • 2 (14 0z.) cans chicken broth (see Note)
  • 1(10.75 oz.) can cream of chicken soup
  • 1/2 cup chopped onion
  • 1/4 teaspoon ground black pepper (more to taste)
  • 1 (80z) package cream cheese (softened)
  • Optional Toppings:
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Mama Stamberg’s Cranberry Relish

Ingredients

  • 2 cups whole raw cranberries, washed
  • 1 small onion
  • 3/4 cup sour cream
  • 1/2 cup sugar
  • 2 tablespoons horseradish from a jar (“red is a bit milder than white”)

Directions

  1. Grind the raw berries and onion together. (“I use an old-fashioned meat grinder,” says Stamberg. “I’m sure there’s a setting on the food processor that will give you a chunky grind — not a puree.”)
  2. Add everything else and mix.
  3. Put in a plastic container and freeze.
  4. Early Thanksgiving
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Noodle Kugel

  • 16 ounces (400 gm) broad egg noodles
  • 4 Tbsp. (50 gm) butter, melted
  • 1 pound (500 gm) cottage cheese
  • 1 pound (500 gm) sour cream or Israeli white cheese
  • 4 eggs, beaten
  • 1/2 cup sugar
  • 2 Tbsp. vanilla extract
  • 1 1/2 cup crushed cornflakes
  • 2 tsp. cinnamon
  • 1/4-1/2 cup sugar

Directions

  1. In a large bowl, mix the noodles with the melted butter, cheeses, eggs, sugar and vanilla.
  2. Pour into a greased 9×13 inch pan.
  3. In a separate bowl, mix the
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Thanksgiving Sage Stuffing

Serves 6 to 8

Ingredients

  • 1 (about 18-ounce) loaf rustic bread, cut into 1-inch cubes (about 10 cups)
  • 6 tablespoons unsalted butter, divided
  • 2 large yellow onions (about 1 pound total), diced
  • 4 large stalks celery, diced
  • 4 cloves garlic, minced
  • 1/4 cup finely chopped fresh sage leaves
  • Leaves from 4 sprigs fresh thyme
  • 2 cups low-sodium turkey, chicken, or vegetable broth
  • 2 large eggs
  • 1 teaspoon kosher salt
  • Freshly ground black pepper

Directions

  1. Dry the bread. Arrange a rack in the middle of the oven and heat the oven to 225°F. Spread the bread
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Pumpkin Pie

This recipe is for pumpkin pie made from fresh pumpkin. I have not tried swapping out the pumpkin for the same volume of canned pumpkin. I typically use a Cheese or Galeux d’Eysines pumpkin. The former is a squat, grey colored pumpkin that looks like a cheese wheel and the latter like it was grown in Chernobyl and is grey covered in what can best be described as warts. The more ‘warts’ the sweeter they are. They are both delicious.→ Continue reading “Pumpkin Pie”