Preheat oven to 400.
Combine:
2 eggs
2 tsp anise extract (or just use the whole bottle)
1 cup milk
1/2 cup oil
1 cup sugar
Add in:
4 cups white flour
6 tsp baking powder
Drop by tablespoon into cookie sheet and bake about 8 minutes.
Icing:
3 Tbsp milk
1.5 cups confectioner's sugar
Optional: sprinkles on top of icing
Tuesday, December 15, 2009
Tuesday, December 8, 2009
Baked Seasoned Tofu
This goes well with Curried Rice Noodles. This recipe is slightly adapted from one in Moosewood Restaurant Daily Special. (Yes, I rely heavily on the Moosewoods.)
1 cake tofu
2 Tbsp soy sauce
1 Tbsp water
1 Tbsp dark sesame oil
1 tsp rice vinegar
1 tsp honey
1/2 tsp ground anise seed
Preheat oven to 375.
Slice tofu into 12 rectangles and lay on a cookie sheet in a single layer. (I like to cover the sheet with foil for easy cleanup).
Mix remaining ingredients and pour over tofu.
Bake tofu about 40 minutes and serve.
1 cake tofu
2 Tbsp soy sauce
1 Tbsp water
1 Tbsp dark sesame oil
1 tsp rice vinegar
1 tsp honey
1/2 tsp ground anise seed
Preheat oven to 375.
Slice tofu into 12 rectangles and lay on a cookie sheet in a single layer. (I like to cover the sheet with foil for easy cleanup).
Mix remaining ingredients and pour over tofu.
Bake tofu about 40 minutes and serve.
Curried Rice Noodles
From Moosewood Restaurant Low Fat Favorites. Serve with baked tofu and a steamed veggie on the side. I like green beans.
1/2 pound rice stick noodles
DRIED SPICES:
2 tsp curry powder
1 tsp cumin
1/2 tsp turmeric
1/2 tsp coriander
SAUCE:
2 Tbsp dry sherry
3 Tbsp soy sauce
1/4 cup water
1 tsp sugar
VEGETABLES:
1 Tbsp minced garlic
1 Tbsp grated ginger root
1 Tbsp canola oil
1 cup thinly sliced red onion
1 cup peeled, julienned carrots
1 cup sliced yellow oe red bell pepper
4 cups thinly sliced bok choy or napa cabbage
salt and pepper to taste
GARNISH: (optional - one or some)
lime wedges
minced fresh cilantro, basil or scallions
METHOD:
Place the noodles in a heatproof bowl and cover with boiling water. Cover the bowl and set aside.
Mix together spice mixture, and in a separate bowl, sauce ingredients. Set aside.
In a large nonstick pan, combine garlic, ginger and oil. Sauté on medium heat for about 2 minutes, stirring often. Add red onion and carrots and cook for 3-5 minuts more, stirring often. Add bell peppers and continue to cook another 4 minutes. Add cabbage and spice mixture and cook for 1-2 minutes. Pour in sauce, cover and simmer for 2 minutes or until cabbage is tender.
Drain the noodles and stir into the sauté. Season with salt and pepper. Garnish as desired.
1/2 pound rice stick noodles
DRIED SPICES:
2 tsp curry powder
1 tsp cumin
1/2 tsp turmeric
1/2 tsp coriander
SAUCE:
2 Tbsp dry sherry
3 Tbsp soy sauce
1/4 cup water
1 tsp sugar
VEGETABLES:
1 Tbsp minced garlic
1 Tbsp grated ginger root
1 Tbsp canola oil
1 cup thinly sliced red onion
1 cup peeled, julienned carrots
1 cup sliced yellow oe red bell pepper
4 cups thinly sliced bok choy or napa cabbage
salt and pepper to taste
GARNISH: (optional - one or some)
lime wedges
minced fresh cilantro, basil or scallions
METHOD:
Place the noodles in a heatproof bowl and cover with boiling water. Cover the bowl and set aside.
Mix together spice mixture, and in a separate bowl, sauce ingredients. Set aside.
In a large nonstick pan, combine garlic, ginger and oil. Sauté on medium heat for about 2 minutes, stirring often. Add red onion and carrots and cook for 3-5 minuts more, stirring often. Add bell peppers and continue to cook another 4 minutes. Add cabbage and spice mixture and cook for 1-2 minutes. Pour in sauce, cover and simmer for 2 minutes or until cabbage is tender.
Drain the noodles and stir into the sauté. Season with salt and pepper. Garnish as desired.
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