Chocolate Brownies
1 Box Devil’s Food Chocolate Cake mix
1-15oz can 100% pumpkin
½ cup water
Mix the three ingredients together. Pour into a greased 9” X 13” pan. Bake at 350 degrees for 35 minutes.
Found this in a quilting blog post: http://backroads2ca.blogspot.com/2011/08/angie-steveson.html
Sounds like something to try out.
Monday, April 30, 2012
Saturday, April 28, 2012
Sweetened Baked Tofu
Serve with brown rice and sauteed vegetables. Makes about 4 to 6 servings.
Sweetened Baked Tofu
1 to 1.5 lb firm tofu, cut into 1 inch slabs
1/2 c French Salad Dressing (See recipe)
4 T apricot or peach jam (I bet orange marmalade would be good too!)
1/4 c finely chopped onion (you'll need more onion if making the French Salad dressing - see recipe)
1/2 c raisins (try golden raisins or dried cranberries or diced dried apricots, etc.)
optional - handful of sliced almonds, pinenuts, pecans (add at the very end)
Side Vegetables
Pick two vegetables, for example: baby bok choy, string or snap peas - total about 2 to 4 cups. Rough cut or chop. Change it up by having different vegetables the second time!
2 cloves garlic (chopped)
about 1 T soy sauce
Side Rice
About 4 cups of cooked brown rice.
1. 1 lb firm tofu, cut into 1 inch slabs. You need to use weight to squeeze out the water (this will also flatten the tofu a bit too). I put on top of my flat colander then topped with a big frying pan filled with water for about 90 minutes. You could put between anything flat with a weight on top, and tilt so the water drains off.
2. Make cooking sauce - just combine the 1/2 c French salad dressing, 4 T jam, 1/4 c finely chopped onion and 1/2 c dried fruit in a little bowl.
3. Turn oven on to 350 degrees.
4. Lightly grease a small shallow baking dish (estimate so the tofu mostly ends up being in one layer).
5. Cut the pressed tofu into 1-inch cubes and place in the baking dish.
6. Pour the sauce over the tofu.
7. Bake without a cover for about 45 minutes.
8. Heat the rice and saute the vegetables with chopped garlic and soy sauce.
9. Move the tofu dish closer to top of the oven, turn the broiler on, and broil for another 3 or 4 minutes until crisp. Watch the food, do not let it burn!
Tastes good reheated the next day or so.
Sweetened Baked Tofu
1 to 1.5 lb firm tofu, cut into 1 inch slabs
1/2 c French Salad Dressing (See recipe)
4 T apricot or peach jam (I bet orange marmalade would be good too!)
1/4 c finely chopped onion (you'll need more onion if making the French Salad dressing - see recipe)
1/2 c raisins (try golden raisins or dried cranberries or diced dried apricots, etc.)
optional - handful of sliced almonds, pinenuts, pecans (add at the very end)
Side Vegetables
Pick two vegetables, for example: baby bok choy, string or snap peas - total about 2 to 4 cups. Rough cut or chop. Change it up by having different vegetables the second time!
2 cloves garlic (chopped)
about 1 T soy sauce
Side Rice
About 4 cups of cooked brown rice.
1. 1 lb firm tofu, cut into 1 inch slabs. You need to use weight to squeeze out the water (this will also flatten the tofu a bit too). I put on top of my flat colander then topped with a big frying pan filled with water for about 90 minutes. You could put between anything flat with a weight on top, and tilt so the water drains off.
2. Make cooking sauce - just combine the 1/2 c French salad dressing, 4 T jam, 1/4 c finely chopped onion and 1/2 c dried fruit in a little bowl.
3. Turn oven on to 350 degrees.
4. Lightly grease a small shallow baking dish (estimate so the tofu mostly ends up being in one layer).
5. Cut the pressed tofu into 1-inch cubes and place in the baking dish.
6. Pour the sauce over the tofu.
7. Bake without a cover for about 45 minutes.
8. Heat the rice and saute the vegetables with chopped garlic and soy sauce.
9. Move the tofu dish closer to top of the oven, turn the broiler on, and broil for another 3 or 4 minutes until crisp. Watch the food, do not let it burn!
Tastes good reheated the next day or so.
Made 2-14-21 too! Put in my new 8x8 pan. Nutrition from My Fitness Pal.
| Sweetened Bake Tofu, 1 serving(s) | 198 Cal | 12 Fat | 13 Carbs | 1 Fiber | 6 Protein | 4 Sugar | |
| Jasmine Rice - Rice, 1 cup | 160 Cal | 1 Fat | 36 Carbs | 1 Fiber | 3 Protein | 0 Sugar |
French Dressing Versions 1 & 2
Version 1
Combine these items at least 30 minutes ahead of when you need the dressing:
1 small chopped onion
2/3 c vegetable oil
1/2 c sugar
2 T ketchup
1.5 t Worcestershire sauce
1/5 t salt
1 t prepared mustard
1 t paprika
1/2 t garlic powder (or chopped garlic)
1/2 t celery salt
Put in frig after it's made.
Put the extra in the freezer to use later on salads. I know It will not freeze so will be easy to scoop out what you need - then microwave or defrost before putting on the salad.
================
Version 2 - fewer ingredients and less oil too!
Combine these items at least 30 minutes ahead of when you need the dressing:
1/4 cup = 4 T white sugar
1/4 cup = 4 T ketchup
1/4 cup = 4 T vegetable oil
3 to 4 cloves garlic, minced
3 tablespoons (seasoned rice) vinegar
1 teaspoon celery seed
2 teaspoons minced chives
Put in frig after it's made.
Put the extra in the freezer to use later on salads. I do not think it will freeze rock solid so will be easy to scoop out what you need - then microwave or defrost before putting on the salad.
Subscribe to:
Posts (Atom)