Appetizer of the Week – Chicken, Mushroom and Tofu Dumplings

January 23, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | Leave a comment
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This week’s Appetizer of the Week is Chicken, Mushroom and Tofu Dumplings. Some of the ingredients that you’ll be needing are Chicken Breast, Shiitake Mushrooms, Portabella Mushrooms, Tofu, Green Onions, Spices, Package of Dumpling Skins and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Chicken, Mushroom and Tofu Dumplings
Recipe Ingredients:

1 pound minced chicken breast
5 ounces fresh shiitake mushrooms
12 ounces fresh portabella mushrooms
3 1/2 ounces firm tofu, drained and crumbled
4 to 5 green onions, finely sliced
1 large large egg
3 cloves garlic, minced
1/3-inch piece of fresh ginger, grated
1 tablespoon corn starch
Salt and ground black pepper, to taste
1 package dumpling skins
1 large egg white, lightly whipped

Cooking Directions:
1 – Place the chicken mince, mushrooms and tofu into a food processor and pulse till combined but still chunky (alternatively, you can finely dice the mushroom by hand but this is very time consuming!)
2 – Transfer the mixture to a bowl, then add all the remaining ingredients except for the dumpling skins, and combine till everything is evenly mixed in together.
3 – Take a dumpling skin and place a teaspoon of filling in the center. Dip your finger in the large egg white and lightly run it around the edge of the wrapper, then fold the sides together. (Feel free to get a little creative and experiment with different dumpling shapes!)
4 – Once all the dumplings are made, they can be frozen on a tray in a single layer till needed. When they’re needed, heat a little olive oil in a non-stick frying pan then place the fresh or frozen dumplings in the frying pan to brown and crisp up the skin.
5 – Once the dumpling skins are nice and crispy, pour water into the frying pan so there is a about a 1/3-inch layer surrounding the dumplings, then put a tight-fitting lid on the pan and steam till the water has completely evaporated. This will ensure that the insides of the dumplings are completely cooked while retaining some of the lovely crispy dumpling skin.
6 – Serve the dumplings individually or on a sharing plate with some soy sauce mixed with a little rice vinegar and a little chili and garnish the dish with some freshly chopped spring onion.

Makes 24 appetizer servings.
https://www.cooksrecipes.com/appetizer/chicken_mushroom_and_tofu_dumplings_recipe.html

Kitchen Hint of the Day!

October 26, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Freeze tofu to improve its texture………………

Drain your Tofu, then lightly press out as much of the moisture as you can. When you freeze it overnight, whatever water is left will form small ice crystals; when the ice melts, those crystals will leave little air pockets behind, making your Tofu chewier. Enjoy the Tofu!

Kitchen Hint of the Day!

June 1, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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About that Tofu…………………………

The tofu comes out of the wok with super-crisp, golden edges and a soft, chewy center. For the best results, start with extra-firm or firm tofu, and press out as much water as possible before cooking.

Silken tofu contains only about half the calories and fat, while firm tofu contains over twice the protein. The reason for this is water content. Silken tofu contains the most water, while firm tofu is drier and more dense. Tofu is an excellent plant protein source.

Kitchen Hint of the Day!

March 9, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , ,

Freeze tofu to improve its texture…………………….

Drain your tofu, then lightly press out as much of the moisture as you can. When you freeze it overnight, whatever water is left will form small ice crystals; when the ice melts, those crystals will leave little air pockets behind, making your tofu chewier.

“Meatless Monday” Recipe of the Week – BROCCOLI WITH ASIAN TOFU

December 9, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – BROCCOLI WITH ASIAN TOFU. Made using Tofu, Lite Soy Sauce, Sesame Oil, Brown Sugar, Ginger Root, Broccoli, Peanut Oil, Crushed Red Pepper, Garlic, and Sesame Seeds. Tofu done right! You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet Magazine website. Check out soon to find Delicious and Healthy Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

BROCCOLI WITH ASIAN TOFU
Ingredients

1 pkg (16 oz) firm tofu, drained
2 Tbsp lite soy sauce
1 tsp sesame oil (optional)
1/2 Tbsp brown sugar
1 Tbsp fresh ginger root, finely chopped or shredded (or 1 tsp ground ginger)
1 lb fresh broccoli, rinsed and cut into individual spears
1 Tbsp peanut oil or vegetable oil
1/4 tsp crushed red pepper
4 Tbsp garlic, peeled and thinly sliced (about 8 cloves)
1 Tbsp sesame seeds (optional)
Cooking spray

Directions

1 – Slice tofu into eight pieces. Place on a plate or flat surface covered with three paper towels. Top with four more paper towels. Top with another flat plate or cutting board. Press down evenly and gently to squeeze out moisture. Throw away paper towels. Replace with fresh paper towels and press again. (The more liquid you remove, the more sauce the tofu will absorb.)
2 – Place tofu in a bowl just big enough to hold all eight pieces lying on their widest side without overlapping.
In a small bowl, stir to thoroughly combine soy sauce, sesame oil, brown sugar, and ginger into a marinade, and stir thoroughly. Pour over tofu. Carefully turn the tofu several times to coat well. 3 3 – Set aside.
4 РMeanwhile, heat a large nonstick saute pan coated with cooking spray. Add broccoli and saut̩ for about 5 minutes, until it turns bright green and becomes tender and crispy. Remove broccoli from pan and set aside.
5 – Heat a grill pan or flat saute pan over high heat. Drain tofu, reserving marinade. Place on grill pan to heat for about 3 minutes. Gently turn. Heat the second side for 3 minutes.
6 – At the same time, in the saute pan over medium-low heat, warm the peanut oil, crushed red pepper, and garlic until the garlic softens and begins to turn brown, about 30 seconds to 1 minute. 7 – Add broccoli and reserved marinade, and gently mix until well-coated.
8 – Place two slices of tofu on each plate with one-quarter of the broccoli and marinade mixture. Sprinkle with sesame seeds (optional).
NOTES:
Optional: Delicious served on top of brown rice or Asian-style noodles (soba or udon).

Recipe Yield: Yield: 4 servings “Serving size: 2 slices tofu, with broccoli and marinade mixture
https://diabeticgourmet.com/diabetic-recipes/broccoli-with-asian-tofu

Kitchen Hint of the Week!

November 4, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Vegetarian Cookout………………………..

Enjoy a cookout, Vegetarian style! For barbecues, try veggie or soy burgers, soy hot dogs, marinated tofu or tempeh, and fruit kabobs. Grilled veggies are great, too!

Kitchen Hint of the Day!

August 12, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Vegetarian grill out……………..

For barbecues, try veggie or soy burgers, soy hot dogs, marinated tofu or tempeh, and fruit kabobs. Grilled veggies are great, too!

“Meatless Monday” Recipe of the Week – INDONESIAN TOFU AND VEGETABLE STEW

July 15, 2019 at 6:01 AM | Posted in Uncategorized | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a recipe for an INDONESIAN TOFU AND VEGETABLE STEW. Tofu, Lime, Onion, Vegetables, and Spices make up this delicious and healthy dish! It’s from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes to please all! Looking for Meal ideas, be sure to check them out. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

INDONESIAN TOFU AND VEGETABLE STEW
Ingredients

1 Tbsp freshly grated ginger (15 mL)
Juice of one medium sized lime
1 1/2 Tbsp canola oil, divided (20 mL)
1 (12 oz / 350 85 g) block of firm or extra firm tofu, diced into cubes
1 large onion, diced
2 cloves garlic, minced
1 tsp ground cumin (5 mL)
1 tsp ground coriander (5 mL)
1/4 tsp ground cloves (1 mL)
1 cup sodium-reduced vegetable or chicken broth (250 mL)
1 cup light coconut milk (250 mL)
2 cups green beans, cut in 2 inch (5 cm) pieces (500 mL)
1 red bell pepper, diced
1 medium zucchini, diced
2 Tbsp fresh cilantro (30 mL)

Directions

1 – In a bowl, marinate tofu with the ginger, lime juice and 1/2 Tbsp (7 mL) canola oil. Toss well to coat. This can be done about 30 minutes ahead of time and up to overnight in the refrigerator.
2 – In a large saucepan, no lid required heat remaining 1 Tbsp (15 mL) canola oil. Add onion and cook for about 6 minutes or until softened and slightly browned. Add garlic, cumin, coriander and cloves and stir for 2 minutes.
3 – To saucepan, add stock and coconut milk. Simmer, uncovered, for about 10 minutes until slightly thickened.
4 – Add green beans, bell pepper and zucchini and cook for about 10 minutes more or until vegetables are tender. Add marinated tofu and cook an additional 5 minutes. Garnish with cilantro. Serve over steamed brown rice or quinoa, if desired.
NOTES:
With a light coconut lime flavor, this recipe features green beans, bell peppers and zucchini. If you have other fresh veggies on hand, then you can add them as well.

Recipe Yield: Yield: 8 servings.Serving Size: 1 cup (250 mL)

NUTRITIONAL INFORMATION PER SERVING:
Calories: 120
Fat: 8 grams
Saturated Fat: 2 grams
Fiber: 3 grams
Sodium: 290 milligrams
Protein: 5 grams
Carbohydrates: 8 grams
https://diabeticgourmet.com/diabetic-recipes/indonesian-tofu-and-vegetable-stew

Kitchen Hint of the Day!

July 15, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Tofu?……………….

Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness. It is a traditional component of East Asian and Southeast Asian cuisines; it has been consumed in China for over 2,000 years. -Wikipedia

Kitchen Hint of the Day!

May 23, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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When using Tofu………

Tofu is packed in water to keep it fresh. You need to press some of the moisture out in order to create a crisp, browned exterior when sauteing.

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