Tofu - Crispy with Balsamic Tomatoes
Egyptian Lentil Soup
Sweet Potato Soup (Jamie Geller)
Baked Pears
Myra's Red Lentil Soup
Myra's Potage Parmentier or Vichyssoise
Egyptian Lentil Soup
Sweet Potato Soup (Jamie Geller)
Baked Pears
Myra's Red Lentil Soup
Myra's Potage Parmentier or Vichyssoise
TOFU - CRISPY WITH BALSAMIC TOMATOES
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1 (14-16 OZ.) package of extra-firm or firm tofu
1 ½ teas. kosher salt ½ teas. freshly ground black pepper, 3 Tbs. olive oil 1 Tbs. corn starch 1 teas garlic powder 1 teas dried oregano |
1 pint cherry or grape tomatoes (if large, halve them…I left grape tomatoes whole)
1 large red onion 3 cloves garlic 1 ½ teas. balsamic vinegar ½ cup chopped fresh parsley |
- Cut tofu crosswise into 1 inch thick slices and arrange on a kitchen towel or paper towels. Cover with another cloth towel or paper towels and place a flat cutting board or baking pan on top. (Weight the thing on top by putting something heavy (like a few cans or a 5 lb bag of flour or sugar or some bags of beans) in it. LET TOFU DRAIN FOR AT LEAST 15 MINUTES OR UP TO 45 MINUTES.
- Heat oven to 400 degrees
- Line a sheet pan with parchment paper
- In a medium bowl, whisk together 1 tablespoon of the oil, the cornstarch, the garlic powder, and ½ teaspoon of the oregano.
- Transfer the tofu to a cutting board and cut slabs in 1 inch cubes. Pat them dry and season both sides of the tofu with ¾ teaspoon salt and ¼ teaspoon pepper.
- Add the tofu into the cornstarch mixture and gently toss until tofu is evenly coated.
- Dump the tofu onto one side of the prepared baking sheet
- In a large bowl, toss together the tomatoes, onion (cut into ¼ inch wedges), garlic cloves (the recipe says “thinly sliced”, but next time I’m going to finely mince them – the slices didn’t cook nicely); balsamic vinegar, remaining ½ teas of oregano, ¾ teaspoon of salt, and ¼ teas. of pepper. Drizzle in the remaining 2 Tablespoons of the oil, and toss to combine.
- Arrange the vegetables on the other side of the prepared sheet.
- Bake 25 – 35 minutes, flipping the tofu and tossing the vegetables halfway through baking – keeping the tofu and vegetables separate.
- When serving, sprinkle with chopped parsley and drizzle with balsamic and oil to taste.
Egyptian Lentil Soup
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1 Tablespoon sunflower oil (I used olive oil)
½ cup sliced carrots (about 1 medium carrot) ½ cup diced tomatoes (I used fresh tomatoes – not canned) ½ cup sliced yellow onion (I used one small onion, sliced or chopped) 2 Tablespoons sliced garlic (I minced the garlic) 2 Tablespoons tomato paste |
1 1/2 teaspoons ground cumin or more to taste
(I added some Turmeric – about a teaspoon 1 ½ teaspoons salt or 1/4 teaspoon kosher salt ½ teaspoon ground pepper 2 ½ cups red lentils 9 water (I added some soup powder to the water – to add more taste) One or two squeezes of fresh lemon juice |
- Heat oil in soup pot over medium heat.
- Add carrots , tomatoes, onion and garlic, and cook until the tomatoes have broken down and are starting to stick to the bottom of the pan (4 to 5 minutes)
- Stir in tomato paste, cumin, salt and pepper (and turmeric – if you’re using it), and cook stirring frequently until the tomato paste is browned (about 1 to 2 minutes).
- Add lentils and water (with soup powder added), and bring to a boil over high heat.
- Reduce heat to maintain a simmer and cook, stirring occasionally until the lentils are soft and the soup is thickened (about 25 minute). Taste and adjust seasonings if necessary
- Remove from heat and squirt in a squirt or two of lemon juice
- Puree with an immersion blender (or in batches in a regular blender) until smooth.
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SWEET POTATO SOUP
_JAMIE GELLER 1 Tablespoon extra-virgin olive oil 2 large yellow onions, chopped 4 cloves garlic, minced 3 medium sweet potatoes, peeled and cut into small cubes 4 medium carrots 7 cups vegetable broth (I used low sodium, pareve chicken broth) Kosher salt and black pepper to taste ¼ cup maple syrup 1 teaspoon pumpkin pie spice |
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BAKED PEARS
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5 ripe pears
1/2 cup firmly packed dark brown sugar 1/2 cup orange juice 3 Tablespoons butter Ground cinnamon Grated nutmeg Ground cloves Low-fat vanilla yogurt Makes 10 servings |
Slice the pears in half, remove the core and stem. Line the bottom of a glass baking dish with brown sugar. Place the pears cut side down on the brown sugar. Pour orange juice over the pears and dot each with butter. Sprinkle generously with cinnamon and nutmeg and add a pinch of cloves. Bake in a 350 degree oven for 30 minutes or until the pears are tender.
Place each pear in a bowl. Pour some of the sauce on the pear. Serve with low-fat vanilla yogurt. |
Myra's Red Lentil Soup
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Ingredients:
2 c. red lentils 8 c. water or broth (I use low sodium vegetable broth) 1/2 teas. cumin (I use more) 1/2 tsp. turmeric 1 large onion, diced 1-2 cloves garlic, minced (I use 2) 2 Tablespoons olive oil salt and pepper to taste juice of one lemon |
Directions:
1. Wash lentils, combine them with broth & bring to a boil. 2. Boil, covered, for 1/2 hour. 3. When lentils are soft, add dry spices to the pot. 4. Sauté the onion and garlic in olive oil until brown, and then add it to the soup mixture. 5. Simmer for 5 minutes. 6. Turn off the heat and add the juice of one lemon. 7. Adjust the salt and pepper to taste (and sometimes you need to add a little more cumin. 8. Your may garnish this with parsley and paprika. Enjoy! |
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Myra's Potage Parmentier
or Vichyssoise when served cold 1. Whites of 2 leeks 2. 6 tbsp. butter 3. 5 cups chicken stock 4. 4 medium potatoes, peeled (Yukon Gold potatoes are a must!) 5. 1 cup milk 6. 1/2 cup cream |
Substitutions - necessitated by Covid shopping difficulties which worked out well.
1. One onion and a stalk of celery. 2. 2 teaspoons of butter 3. 5 cups low-sodium chicken broth 4. 4 medium Yukon Gold potatoes, peeled. (No substitution acceptable.) 5. 1 cup skim milk 6. 1/2 cup Carnation evaporated milk - optional |
Salt and Pepper to taste and Scallions for garnish