KattyJamison
Не-куриный суп из тофу
читать дальшеTofu ‘Chicken’ Noodle Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 bowls
Serving Size: 1 bowl
Ingredients
For the Tofu ‘Chicken’
1 teaspoon olive oil
8 ounces extra-firm tofu, pressed and cut into 1/2-inch cubes*
1 tablespoon reduced-sodium tamari
1 tablespoon nutritional yeast flakes
For the Soup
1 teaspoon olive oil
1 and 1/2 cups finely chopped carrots
1 and 1/2 cups finely chopped celery
1 cup finely chopped onion
2 cloves garlic, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried parsley
salt & freshly ground black pepper
6 cups vegan chicken broth (I like Better Than Boullion’s No Chicken Base)
8 ounces whole grain angel hair pasta, broken into bite size pieces
1 tablespoon lemon juice
Instructions
Prepare the Tofu: warm the oil in a large skillet (preferably cast iron) over medium-high heat. When hot, add the tofu; it should be hot enough that the tofu sizzles. Make sure that you don’t crowd the tofu. You can cook it in batches if necessary. Allow it to cook on each side for about 5 minutes, until crispy and brown, then transfer to a medium size bowl. Pour the tamari on top and use a spoon to stir until it’s evenly coated. Then sprinkle the nutritional yeast on top and continue to stir until it is well distributed.
Prepare the Soup: warm the oil in a large pot of medium heat then add the carrots, celery, onion and garlic. Cook while continuing to stir for about 5 minutes, until the onion starts to lightly brown. Add the bay leaf, thyme, parsley and a few grinds of black pepper.
Next add the broth and then bring to a boil. add the pasta to the pot, decrease the heat to medium and cook for about 6 minutes, or until angel hair is tender. Stir in the reserved tofu and any traces of nutritional yeast in the bowl. Stir in the lemon juice and cook for a few more minutes, until heated through. Season with salt and/or pepper to taste then serve warm and enjoy!
makingthymeforhealth.com/tofu-chicken-noodle-so...
Острый суп с овощами и тофу
читать дальше
Hot & Sour Vegetable Soup with Tofu
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
This hot & sour vegetable soup is light on the stomach, but not light on flavor! The spicy and tangy broth infuses the tofu and vegetables for maximum impact.
Servings: 6
Ingredients
1 Tbsp canola oil $0.04
1 Tbsp grated fresh ginger $0.11
4 green onions $0.50
1/4 red cabbage $0.50
3 carrots $0.26
8 oz. button mushrooms $1.99
6 cups vegetable broth $0.75
1/2 Tbsp soy sauce (or more to taste) $0.05
1.5-2 Tbsp rice vinegar $0.19
1 Tbsp chili garlic sauce or sambal olek $0.34
14 oz. block extra firm tofu $1.99
Instructions
Thinly slice the cabbage, mushrooms, and the green onions (both the green and white ends of the onions). Peel the carrots, then either slice them thinly, use a vegetable peeler to slice them into ribbons, or cut them into thin sticks (julienne).
Add the canola oil, grated ginger, and the sliced white ends of the green onion to a large pot. Sauté the ginger and onion over medium heat until soft (1-2 minutes). Add the vegetable broth to the pot, along with the soy sauce, vinegar, and chili garlic sauce. The amount of soy sauce, vinegar, and chili garlic sauce needed may be subjective and will depend on how much salt your vegetable broth contains. Start with a smaller amount of each, then add more to your taste. The final broth should be tangy and spicy. Heat the broth until piping hot.
Drain the tofu, then cut it into small cubes (small enough to fit on a spoon). Add the tofu to the hot broth, and allow it to heat through ( a few minutes).
Either add the sliced vegetables to the soup pot and cook until softened, or divide the vegetables into individual bowls for serving, then spoon the hot broth over top. Sprinkle the sliced green portion of the green onions over each bow. More chili garlic sauce can also be added to each bowl if desired.
Hot & Sour Vegetable Soup with Tofu www.budgetbytes.com/hot-sour-vegetable-soup-wit...
И на этой странице еще много есть внизу всего интересного.
И вот еще тут есть супер суп со сплошным разным мясом, мне его нельзя, но может я родителям как-нибудь сварю.
читать дальшеSancocho de Siete Carnes (Seven Meat Hearty Stew) Recipe
Sancocho Recipe (Dominican Hearty Stew): without doubt Dominican's most cherished dish. Sancocho is usually made for special occasions, but enjoy it any day.
Course Main Course
Cuisine Dominican, Latino
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 8 generous servings (aprox)
Calories 1240 kcal
Author Clara Gonzalez
Ingredients
1 lb beef for stews flank, chuck, or round [0.45 kg]
1 lb goat meat [0.45 kg]
1 lb pork sausage longaniza [0.45 kg]
1 lb pork for stews belly, or chump end [0.45 kg]
1 lb chicken [0.45 kg]
1 lb pork ribs [0.45 kg]
1 lb bones from a smoked ham [0.45 kg]
Juice of two limes
1 tsp cilantro or parsley chopped
1/2 tsp oregano powdered
1 tsp garlic mashed
1 1/2 tsp salt
4 tbsp oil corn, peanut, or canola
2.5 quart water [2.5 lt]
1/2 lb yam ñame cut into 1-inch pieces [0.23 kg]
1/2 lb West Indies pumpkin auyama cut into 1-inch pieces [0.23 kg]
1/2 lb taro yautia cut into 1-inch pieces [0.23 kg]
3 unripe plantains 2 cut into 1-inch pieces
1/2 lb cassava cut into 1-inch pieces [0.23 kg]
2 corn cobs cut into 1/2-inch slices, optional
Instructions
Cut all the meat into small pieces. Coat the meat with the lime juice (except the pork sausage).
Place the beef in a large bowl and add the cilantro, oregano, garlic, and half a teaspoon of salt. Rub meat to cover with the spices. Marinate for at least half an hour.
In a large pot heat the oil over medium heat, add the beef and stir (be careful with hot oil splattering). Cover and and simmer for 10 minutes. Add a few tablespoons of water if it looks like it might burn.
Add the pork and simmer for 15 minutes, adjust water when necessary. Add the rest of the meat to the pot (except for the chicken) and simmer for another 15 minutes, adding tablespoons of water as needed to prevent it from burning.
Add the remaining meat and simmer for another 5 minutes, adding tablespoons of water as needed to prevent it from burning.
Add 2 quarts of water to the pot and bring to a boil. Add the ñame, auyama, yautía and the two plantains that you had previously cut. Simmer covered for 15 minutes.
Grate, or scrape with the knife the remaining plantain to make it into a pulp, add to the pot. Add all remaining ingredients (minus the salt) and add water as it becomes necessary to maintain the same level. Stir regularly to avoid excessive sticking.
Simmer until the last ingredients you added are cooked through.
Season with salt to taste. Serve hot with white rice, slices of avocado and garnish with hot sauce or agrio de naranja
Notes & Nutrition Facts
The traditional sancocho is made with beef only (usually flank, or similarly inexpensive cut), however, the Sancocho de Siete Carnes (seven-meat Stew) is the deluxe version. You can skip the other meats if you want.
The trick to this dish is adding the meat from the longest-cooking to the shortest-cooking, please pay attention to the order in which meat is added into the cooking pot
www.dominicancooking.com/125-sancocho-de-7-carn...
читать дальшеTofu ‘Chicken’ Noodle Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 bowls
Serving Size: 1 bowl
Ingredients
For the Tofu ‘Chicken’
1 teaspoon olive oil
8 ounces extra-firm tofu, pressed and cut into 1/2-inch cubes*
1 tablespoon reduced-sodium tamari
1 tablespoon nutritional yeast flakes
For the Soup
1 teaspoon olive oil
1 and 1/2 cups finely chopped carrots
1 and 1/2 cups finely chopped celery
1 cup finely chopped onion
2 cloves garlic, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried parsley
salt & freshly ground black pepper
6 cups vegan chicken broth (I like Better Than Boullion’s No Chicken Base)
8 ounces whole grain angel hair pasta, broken into bite size pieces
1 tablespoon lemon juice
Instructions
Prepare the Tofu: warm the oil in a large skillet (preferably cast iron) over medium-high heat. When hot, add the tofu; it should be hot enough that the tofu sizzles. Make sure that you don’t crowd the tofu. You can cook it in batches if necessary. Allow it to cook on each side for about 5 minutes, until crispy and brown, then transfer to a medium size bowl. Pour the tamari on top and use a spoon to stir until it’s evenly coated. Then sprinkle the nutritional yeast on top and continue to stir until it is well distributed.
Prepare the Soup: warm the oil in a large pot of medium heat then add the carrots, celery, onion and garlic. Cook while continuing to stir for about 5 minutes, until the onion starts to lightly brown. Add the bay leaf, thyme, parsley and a few grinds of black pepper.
Next add the broth and then bring to a boil. add the pasta to the pot, decrease the heat to medium and cook for about 6 minutes, or until angel hair is tender. Stir in the reserved tofu and any traces of nutritional yeast in the bowl. Stir in the lemon juice and cook for a few more minutes, until heated through. Season with salt and/or pepper to taste then serve warm and enjoy!
makingthymeforhealth.com/tofu-chicken-noodle-so...
Острый суп с овощами и тофу
читать дальше
Hot & Sour Vegetable Soup with Tofu
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
This hot & sour vegetable soup is light on the stomach, but not light on flavor! The spicy and tangy broth infuses the tofu and vegetables for maximum impact.
Servings: 6
Ingredients
1 Tbsp canola oil $0.04
1 Tbsp grated fresh ginger $0.11
4 green onions $0.50
1/4 red cabbage $0.50
3 carrots $0.26
8 oz. button mushrooms $1.99
6 cups vegetable broth $0.75
1/2 Tbsp soy sauce (or more to taste) $0.05
1.5-2 Tbsp rice vinegar $0.19
1 Tbsp chili garlic sauce or sambal olek $0.34
14 oz. block extra firm tofu $1.99
Instructions
Thinly slice the cabbage, mushrooms, and the green onions (both the green and white ends of the onions). Peel the carrots, then either slice them thinly, use a vegetable peeler to slice them into ribbons, or cut them into thin sticks (julienne).
Add the canola oil, grated ginger, and the sliced white ends of the green onion to a large pot. Sauté the ginger and onion over medium heat until soft (1-2 minutes). Add the vegetable broth to the pot, along with the soy sauce, vinegar, and chili garlic sauce. The amount of soy sauce, vinegar, and chili garlic sauce needed may be subjective and will depend on how much salt your vegetable broth contains. Start with a smaller amount of each, then add more to your taste. The final broth should be tangy and spicy. Heat the broth until piping hot.
Drain the tofu, then cut it into small cubes (small enough to fit on a spoon). Add the tofu to the hot broth, and allow it to heat through ( a few minutes).
Either add the sliced vegetables to the soup pot and cook until softened, or divide the vegetables into individual bowls for serving, then spoon the hot broth over top. Sprinkle the sliced green portion of the green onions over each bow. More chili garlic sauce can also be added to each bowl if desired.
Hot & Sour Vegetable Soup with Tofu www.budgetbytes.com/hot-sour-vegetable-soup-wit...
И на этой странице еще много есть внизу всего интересного.
И вот еще тут есть супер суп со сплошным разным мясом, мне его нельзя, но может я родителям как-нибудь сварю.
читать дальшеSancocho de Siete Carnes (Seven Meat Hearty Stew) Recipe
Sancocho Recipe (Dominican Hearty Stew): without doubt Dominican's most cherished dish. Sancocho is usually made for special occasions, but enjoy it any day.
Course Main Course
Cuisine Dominican, Latino
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 8 generous servings (aprox)
Calories 1240 kcal
Author Clara Gonzalez
Ingredients
1 lb beef for stews flank, chuck, or round [0.45 kg]
1 lb goat meat [0.45 kg]
1 lb pork sausage longaniza [0.45 kg]
1 lb pork for stews belly, or chump end [0.45 kg]
1 lb chicken [0.45 kg]
1 lb pork ribs [0.45 kg]
1 lb bones from a smoked ham [0.45 kg]
Juice of two limes
1 tsp cilantro or parsley chopped
1/2 tsp oregano powdered
1 tsp garlic mashed
1 1/2 tsp salt
4 tbsp oil corn, peanut, or canola
2.5 quart water [2.5 lt]
1/2 lb yam ñame cut into 1-inch pieces [0.23 kg]
1/2 lb West Indies pumpkin auyama cut into 1-inch pieces [0.23 kg]
1/2 lb taro yautia cut into 1-inch pieces [0.23 kg]
3 unripe plantains 2 cut into 1-inch pieces
1/2 lb cassava cut into 1-inch pieces [0.23 kg]
2 corn cobs cut into 1/2-inch slices, optional
Instructions
Cut all the meat into small pieces. Coat the meat with the lime juice (except the pork sausage).
Place the beef in a large bowl and add the cilantro, oregano, garlic, and half a teaspoon of salt. Rub meat to cover with the spices. Marinate for at least half an hour.
In a large pot heat the oil over medium heat, add the beef and stir (be careful with hot oil splattering). Cover and and simmer for 10 minutes. Add a few tablespoons of water if it looks like it might burn.
Add the pork and simmer for 15 minutes, adjust water when necessary. Add the rest of the meat to the pot (except for the chicken) and simmer for another 15 minutes, adding tablespoons of water as needed to prevent it from burning.
Add the remaining meat and simmer for another 5 minutes, adding tablespoons of water as needed to prevent it from burning.
Add 2 quarts of water to the pot and bring to a boil. Add the ñame, auyama, yautía and the two plantains that you had previously cut. Simmer covered for 15 minutes.
Grate, or scrape with the knife the remaining plantain to make it into a pulp, add to the pot. Add all remaining ingredients (minus the salt) and add water as it becomes necessary to maintain the same level. Stir regularly to avoid excessive sticking.
Simmer until the last ingredients you added are cooked through.
Season with salt to taste. Serve hot with white rice, slices of avocado and garnish with hot sauce or agrio de naranja
Notes & Nutrition Facts
The traditional sancocho is made with beef only (usually flank, or similarly inexpensive cut), however, the Sancocho de Siete Carnes (seven-meat Stew) is the deluxe version. You can skip the other meats if you want.
The trick to this dish is adding the meat from the longest-cooking to the shortest-cooking, please pay attention to the order in which meat is added into the cooking pot
www.dominicancooking.com/125-sancocho-de-7-carn...
@темы: Internet stuff, food
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07.05.2018 в 08:15-
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07.05.2018 в 08:18