12 Regular or 48 miniature -muffins 2 tb Coarsely chopped, Peeled fresh ginger root 1 Or 2 lemons, well scrubbed -and Patted dry 1/2 c (1 stick) butter, at room Temperature 1 c Granulated sugar 2 lg Eggs 1 ts Baking soda 1 c Plain yogurt or buttermilk 2 c All-purpose flour 1/4 c Freshly squeezed lemon juice 2 tb Granulated sugar Heat oven to 375 F. Grease muffin cups or use foil or paper baking cups. Finely chop the ginger. Finely grate the lemon peel so you have 2 tablespoons. In a large bowl, beat butter and the 1 cup sugar with a wooden spoon or electric mixer until pale and fluffy. Beat in eggs, one at a time. Add ginger and lemon peel. Stir baking soda into yogurt or buttermilk; it will start to bubble and rise up. Fold flour into ginger mixture one third at a time, alternating with the yogurt. When well blended, scoop into muffin cups. Bake 18 to 20 minutes, or until lightly browned and springy to the touch. While muffins bake, mix lemon juice and the 2 tablespoons sugar in a small dish. Stir until sugar dissolves. When muffins are baked, re
It is no use saying We are doing our best. You have got to succeed in doing what is necessary. — Sir Winston Leonard Spenser Churchill
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ginger orange tofu teriyaki
Ginger Orange Tofu Teriyaki
1/4 cup low-sodium soy sauce
3 tablespoons rice wine vinegar
2 tablespoons honey
2 cloves garlic, minced
2 tablespoons minced fresh ginger
1 teaspoon orange zest
2 tablespoons orange juice
1 pound firm tofu, cut across in 1/4 inch slices
Preheat oven to 400 degrees F.
In a 6 x 9-inch baking dish, combine the soy sauce, rice wine vinegar, honey, garlic, ginger, orange zest and orange juice. Whisk until the honey is dissolved. Lay the tofu slices in the baking dish, overlapping slightly as necessary. Spoon sauce on top of the tofu. Bake for 30 minutes, or until the tofu is lightly browned and somewhat firmer.
Serve the tofu cutlets fanned out on each plate.
Makes 4 servings.
I have said that the soul is not more than the body, And I have said that the body is not more than the soul, And nothing, not God, is greater to one than ones self is. — Walt Whitman
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Vegetarian Tamale Filling
2 c Sharp cheddar cheese 2 c Shredded swiss or white Cheddar cheese 2/3 c Chopped black olives 2/3 c Chopped pine nuts 2 Onions, chopped 8 cl Garlic 2 tb Dried oregano 2 ts Ground cumin 1 cn Whole kernel corn, drained 2 cn (4-oz each) green chilies, Chopped 2 ts Olive oil Contributed to the echo by: Leti Labell Original recipe from “The Pink Adobe Cookbook”, by Rosalea Murphy. Vegetarian Tamale Filling Use the food processor (if you can) to grate the cheese. Also, I chopped the onions and the garlic in the food processor. Combine all ingredients in a large bowl.
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ife does not require us to make good it asks only that we give our best at each level of experience. — Harold Ruopp
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Hamantashen
———————————-FILLING———————————- 3/4 c Pitted prunes 1/3 c Raisins 1/3 c Coarsely chopped apple 1/4 c Walnut pieces 2 tb Sugar 2 tb Fresh lemon juice 1 ts Lemon zest ——————————–COOKIE DOUGH——————————– 1/2 c Sugar 1/4 c Vegetable oil – preferably canola 2 tb Butter or margarine – at room temperature 1 lg Egg 1 ts Pure vanilla extract 2 c All-purpose white flour 1 ts Baking powder 1 pn Salt “The traditional cookie for Purim, hamantashen is Yiddish for “Hamans pockets”. They are meant to recall the story of Haman, a wicked Persian prince who wished to destroy the Jews but was foiled by Mordecai and Esther.” To make filling: In a small saucepan, combine prunes, raisins and l/2 c. water. Simmer over low heat until the prunes are tender but still firm and liquid has been absorbed, about 10 minutes. In a food processor, combine the prune mixture, apples, walnuts, sugar, lemon juice and lemon zest; process until smooth. Transfer to a small bowl and set aside. (The filling can be made up to 2 days ahead and kept, covered, in the refrigerator.) To make cookies: In a medium-sized bowl, using an electric mixer on medium speed, cream sugar, oil and butter until smooth. Add egg and beat until smooth. Add vanilla and beat until blended. In another medium-sized bowl, sift together flour, baking powder and salt. Using a wooden spoon, stir the dry ingredients into the sugar mixture until just combined. Gather the dough together into a ball, wrap with plastic wrap, and flatten slightly. Refrigerate for 2 to 3 hours or overnight. Line 2 baking sheets with baking parchment or coat with non-stick cooking spray. Set aside. Preheat oven to 350 degrees F. Divide the dough in half. (Refrigerate the other half.) Roll out on a lightly floured surface to a thickness of 1/2″ inch. Using a 2 1/2″ diameter cookie cutter, cut the dough into circles. Place l/2 tsp. of the filling in the center of each circle. Bring the edges together to cover the filling, forming a 3-cornered cookie. Pinch the corners together to seal. Place about 1 1/2″ apart on the prepared baking sheets. Bake for 10 to 15 minutes, or until the tops are golden. Transfer to racks to cool. Repeat with the remaining dough. (Store cookies in an airtight container for up to 3 days. Freeze for longer storage.) Nutritional information per serving: 58 calories each; 1 g protein; 2 g fat; 6 g carbohydrates; 13 mg sodium; 9 mg cholesterol. Posted by Al Rice of Alaska. Formatted by Cathy Harned.
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I have never in my life learned anything from any man who agreed with me. — Dudley Field Malone
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Bean Patties with Tomato Relish
Bean Patties with Tomato Relish
A vegetarian alternative to sausage patties for breakfast.
1 (15 ounce) can kidney beans, rinsed and drained
1 medium tomato, finely chopped
1 small onion, finely chopped
1 green bell pepper, seeded and finely chopped
2 cloves garlic, finely chopped
3 tablespoons cornmeal
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
Salt and freshly-ground pepper, to taste
1 recipe Tomato Relish
Mash the beans with a fork, and mix in the vegetables, cornmeal, and seasonings. Form into 4 to 6 patties. Fry in a lightly oiled skillet over moderate heat until lightly browned on both sides. Serve with tomato relish. Serves 3 to 4.
Tomato Relish
2 medium tomatoes, chopped
1 tablespoon finely chopped celery leaves
1 tablespoon finely chopped fresh basil
or 1 teaspoon dried basil
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic or red wine vinegar
1/2 teaspoon granulated sugar, or more to taste
Salt and freshly-ground pepper, to taste
Combine all ingredients in a bowl and stir to combine. Serve chilled.
Makes about 1 cup.
Simplicity is the ultimate sophistication. — Leonardo DaVinci
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