16 oz tofu

2 Tbs soy sauce

2 Tbs corn starch

2 Tbs olive oil

For the Orange Sauce

1c orange juice

2 tsp orange zest

2 tbs maple syrup

2 tbs soy sauce

4 cups broccoli

1 medium red pepper

1tbs rice vinegar

2 cloves garlic, minced or grated

1 tsp ginger, grated

4 cups cooked rice or other grain

3 tbs green onion tops

Method

Prepare the tofu. Drain the tofu and place it on double layers of paper towels. Add another paper towel on top of the tofu and weight it down for 15-30 minutes to be sure it is dry. Tear the tofu into bite size pieces. toss with t tbs soy sauce and 2 tbs corn starch.

Stir fry the tofu. Heat 2 tbs olive or corn oil over medium/high heat. When the oil begins to sizzle, add the tofu and separate the pieces as much as possible. Cook for 8-10 minutes turning it gently to be sure it is browned on all sides. Once browned, removed from pan and set aside.

Into the same skillet, add broccoli and red pepper and stir to mix. Add 1/4 of water and cook for about 3 minutes or until the broccoli is tender. Remove the cover and let any remaining water evaporate.

in a separate bowl or larrge measuring cup, mix the orange juice, 2 tsp orange zest, 2 tbs maple syrup, 2 tbs soy sauce, 1 tbs rice vinegar, 2 cloves of garlic (grated), 1 tsp ginger (grated), and 1 tbs corn starch. Stir until the cornstarch has emulsified. Once the sauce is well mixed, add it to the skillet and cook ok for 1-2 minutes or until thick.

Service over rice (white or brown) or any other grain of your choice.

For the Crispy Tofu:

1/4 cup Low Sodium Light Soy Sauce

2 teaspoons Hoisin Sauce

2 tablespoons Rice Vinegar

1 tablespoon Toasted Sesame Oil

1 teaspoon Chilli Flakes

1 tablespoon Cornflour

1/4 cup Water

For the Stir Fry:

1 tablespoon Oil

4 Garlic Cloves, finely chopped

1 inch Ginger, peeled and finely chopped

1 Whole head of Broccoli, stems removed and cut into florets (approx 600 grams)

Toasted Sesame Seeds and chopped Green Onions for topping

Method

Dab the tofu with a kitchen towel or paper towel to get rid of any extra moisture. Cut into 1/2 inch cubes and toss them in a mixture of cornflour, salt and pepper.

Whisk together all the ingredients for the sauce and set aside.

Heat oil in a non stick pan. Spread the tofu pieces out so that they are evenly layered on the pan. Cook each side till it is a light golden brown and remove from the pan. Don’t worry if the tofu pieces stick to each other a bit. You can easily pull them apart once they are cooked and crispy.

Heat oil in the same pan and once its hot, add garlic and ginger. Saute for a minute and add the broccoli florets. Cook them for a minute and pour the sauce into the pan. Stir fry for a minute or two on high heat to let the sauce thicken and then add the tofu. Quickly toss everything together and turn off the flame. Top with sesame seeds and green onions and serve.

4 quarts water

1-1 1/2 lbs smoked meat (ham hocks if available, otherwise turkey legs will be good)

1 large onion, diced

1 bay leaf

1 T vegetable oil

12 ounces andouille, slice on the bias into 1/4 inch pieces

1 lb frozen okra or fresh okra cut into 1/2 inch pieces

1 14 oz can lima beans (or 1 lb frozen lima beans)

1 14.5 oz can diced tomatoes, or two Roma tomatoes peeled and diced

4 garlic cloves, minced

2 t Salt

1 t pepper

1 t granulated garlic

1 t onion powder

1/2 t smoked paprika

1 lb peeled/deveined shrimp or bay scallops

Cooked white rice

Instructions

Combine water, smoked meats, and bay leaf in a large dutch oven and bring to a boil. Simmer the meats until they are fork tender, about 2 hours.  Remove meat from pot to cool. When cool enough to handle, remove meat from the bones and discard the bones and fat. 

Measure 8 cups of broth and set aside.  (The remaining broth can be used for other things.) (NOTE:  if you prepare the broth the day before you use it, you can refrigerate it and defat it easily.  Depending on the meat you use, defatting can be important as you do not want the stew to be too greasy.)

Using the same dutch oven, heat the oil until shimmering.  Add the onion and sauté gently until soft, about 5-6 minutes.  Remove onions from the pot and add the andouille in two batches making sure to brown both sides.  

Add the onions back to the pot along with the 8 cups of broth.  Add the minced garlic, salt, pepper, granulated garlic, paprika, tomatoes, and smoked meat to the pot.  Bring to a boil and simmer for about an hour until reduced and thickened.

Add the okra and lima beans and cook for about 10 minutes until the okra is tender.  Reduce the heat to low and add the seafood (shrimp or bay scallops) until cooked through 3.5 minutes.  Remove from heat and check seasoning.  

Serve with hot white rice.

NOTE: similar recipes suggest adding the okra and butter beans to the stew along with the meats and spices. I find that the long cooking time overcooks the okra and beans so they are not visible in the stew. I prefer the vegetables to be more visible which I think improves the overall experience of this stew).

Ingredients

• 6 thick-cut bacon slices, chopped
• 4 celery stalks, sliced (about 1 1/2 cups)
• 1 medium-size yellow onion, chopped (about 1 1/2 cups)
• 1 small green bell pepper, finely chopped (about 1 cup)
• 3 garlic cloves, chopped (about 1 Tbsp.)
• 1 tsp. chopped fresh thyme
• 1/2 tsp. black pepper
• 1/4 tsp. cayenne pepper
• 1 1/2 tsp. kosher salt, divided
• 8 cups lower-sodium chicken broth
• 4 cups fresh or frozen black-eyed peas
• 2 Tbsp. olive oil
• 1 1/2 cups uncooked rice
• Fresh scallions, sliced

Directions

1. Cook bacon: Cook bacon in a Dutch oven over medium-high, stirring occasionally, until starting to crisp, about 10 minutes.
2. Add vegetables and seasonings: Add celery, onion, bell pepper, garlic, thyme, black pepper, cayenne, and 1 teaspoon of the salt. Cook, stirring occasionally, until onion is tender, about 8 minutes.
3. Add broth and peas: Add broth and black-eyed peas, and bring to a boil over medium-high. Reduce heat to medium-low, and simmer until peas are tender, about 40 minutes.
4. Drain pea mixture, reserving cooking liquid. Return pea mixture and 1 cup of the cooking liquid to Dutch oven. Cover to keep warm; set aside.
5. Cook rice: Heat oil in a medium saucepan over medium-high. Add rice and cook, stirring often, until fragrant and lightly toasted, 3 to 4 minutes. Stir in 3 cups of the reserved cooking liquid and remaining 1/2 teaspoon salt. Bring to a boil, and reduce heat to medium-low; cover and cook until rice is tender, 15 to 18 minutes.Fluff rice with a fork. Alternatively, cook the rice in the rice cooker.
6. Combine rice and pea mixture: Gently stir into pea mixture in Dutch oven. Stir in remaining cooking liquid, 1/4 cup at a time, until desired consistency is reached. Sprinkle servings with sliced fresh scallions.

Ingredients 

• ▢ 1 lb. pork tenderloin
• ▢ 1 tablespoon ground fennel seeds
• ▢ 2 tablespoon olive oil
• ▢ 2 fennel bulbs, trims removed and fronds reserved
• ▢ 3 cloves garlic, crushed
• ▢ salt and pepper
• ▢ 1 cup dry white wine
• ▢ 1 cup low sodium chicken broth
• ▢ 2 tablespoons unsalted butter
• ▢ juice form 1/2 lemon

Instructions

1. Preheat oven to 350 degrees.

2. Use paper towel to pat dry the pork until dry. Rub fennel seed in pork, evenly distributing throughout.

3. In oven-safe pan or skillet, heat olive oil on medium high heat. Brown tenderloin on all sides for about six minutes. Set aside on plate.

4. Cut fennel into 1/2 inch wedges Using the same pan, sauté fennel and garlic over medium heat until fennel is brown and tender, about six minutes. Add wine and deglaze pan, scraping up brown bits. Add butter and broth to pan and stir.

5. Place pork on top of fennel and transfer pan into oven. Roast until internal temperature of pork reaches 145-150 degrees, about 15 minutes. Transfer pork to a cutting board and let stand for 10 minutes.

6. While pork is resting, transfer hot skillet to stove top, bring contents to simmer until almost completely reduced. Add lemon juice, reduce heat and stir in 1/2 cup reserved (and chopped) fronds.

7. Slice pork, serve over fennel wedges and top with sauce.

Ingredients

3 cups (about 1 pound) diced butternut squash (1/2-inch dice)
3 tablespoons olive oil, divided
1/2 teaspoon fine salt, divided
4 cups low-sodium chicken or vegetable broth
1 medium yellow onion (8 ounces), diced
1 tablespoon chopped fresh sage
1/2 teaspoon freshly ground black pepper, divided
1 cup pearled (quick-cooking) farro
1/2 cup dry white wine
1 tablespoon unsalted butter (optional)
1/3 cup (about 1 ounce) grated parmesan cheese, divided, optional
2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Position a rack in the middle of the oven and preheat to 425 degrees.
2. On a large sheet pan, toss the squash with 1 tablespoon of the oil and 1/4 teaspoon of salt and 1/4 teaspoon pepper. Roast for 25 to 30 minutes, or until tender and lightly browned in spots, tossing once at the midway point.
3. While the squash is roasting, in a small pot over medium-high heat, bring the broth to a boil. Reduce the heat to its lowest setting.
4. In a large, heavy saucepan over medium heat, heat the remaining 2 tablespoons of oil until shimmering. Add the onion and cook, stirring occasionally, until softened but not browned, about 3 minutes. Add the sage, the remaining 1/4 teaspoon of salt and the pepper and cook, stirring, for 1 minute more. Add the farro and cook, stirring frequently, until coated in the oil and toasted, about 3 minutes.
5. Add the wine and increase the heat to high. Cook until the wine is mostly absorbed/evaporated, about 2 minutes. Ladle enough broth into the pot to just cover the farro. Lower the heat so the broth is at a simmer and cook, stirring occasionally, until the liquid is mostly absorbed, about 5 minutes.
6. Continue to add more broth, a ladle or two at a time, ensuring the liquid is gently simmering and letting it get absorbed by the farro after each addition, until the farro is tender but still has a nice chew to it and its liquid is saucy, about 35 minutes. (You may not need all of the stock.)
7. Stir in the squash and butter, if using, and cook until the squash is warmed through and the butter is melted, about 1 minute.
8. Optional: Stir in all but 2 tablespoons of the cheese. Add a little more stock or water if needed to maintain a thick, saucy texture. The cheese will give the dish a risotto-like taste but you may choose not to add it, as I did.
8. Garnish with parsley and serve.

Ingredients

3 lbs. chicken
1 lb. beef
3 med. onions

4 28oz. cans tomatoes
5 Tbls. worchestershire sauce
1 20oz. bottle ketchup
1 Tbls. Tobasco
2 bay leaves
1/2 bottle chili sauce
1 tsp. dry mustard
1/2 stick butter

2 cans butter beans
2 cans white cream-style corn
1 can green peas
3 small diced potatoes
1 box frozen okra

3 Tbls. vinegar

Method

Season chicken and beef with salt and pepper; add onions and cover with water. Cook several hours until tender, or 15 mins under high pressure (let sit for 5”, then release remaining pressure). Let cool; remove meat from bones; tear into shreds and return to stock.

You’ll need at least a 12 quart pot for the rest…

Add next eight ingredients. Cook for one hour, stirring to prevent sticking.

Add next five ingredients. Cook slowly until thick.

Add vinegar before serving.

Ingredients

• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 tbsp olive oil
• 2 lb. chicken, diced (I use a mix of breast and thighs)
• 1 tsp salt
• ¼ tsp pepper
• 2 tbsp sweet paprika
• 2 bay leaves
• 1½ cup chicken stock
• 1 cup milk (use half and half or heavy cream for a richer sauce)
• 8 oz sour cream
• 5 tablespoons corn starch
• juice of 1 lemon

Method

Dice the onion and mince garlic.

Pour 3 tablespoons of olive oil in the inner pot. Using the sauté function on your Instant Pot, add the onion and sauté for a few minutes until soft but not brown. Add the garlic and sauté for about a minute, stirring to prevent the garlic from burning. Add the chicken to the onions and garlic. Cook for a few minutes until the chicken sears on all sides.

Add salt, pepper and sweet paprika. Stir everything around with a wooden spoon so the chicken is coated with the seasoning.

Add the bay leaves and the chicken stock. Close and lock the lid, set the steam release to “SEALING” position. Press “MANUAL” and adjust the time to 5 minutes.

After the cycle is finished, wait for 10 minutes before releasing the pressure manually.

Press the sauté button. Mix the cornstarch in the milk and add to the pot. Add the sour cream and stir to mix. Bring the sauce to a boil and cook until it is thickened.

Just before serving, squeeze in the juice of 1 lemon.

Serve with mashed potatoes or wide egg noodles.

• 3½ tablespoons olive oil
• 3 pounds lean stewing beef, cut into 1-inch cubes
• 1 carrot, diced
• 1 onion, diced
• Salt and pepper
• 2 tablespoons flour
• 2 cups red wine, young and full-bodied (like Beaujolais, Côtes du Rhone, Bordeaux, or Burgundy)
• 2 to 3 cups brown beef stock
• 1 tablespoon tomato paste
• 2 cloves mashed garlic
• ½ teaspoon thyme
• A crumbled bay leaf

Optional

• 18 to 24 white onions, small
• 3½ tablespoons butter
• 1 pound mushrooms, fresh and quartered

Cooking Directions

Preheat oven to 350ºF.

Dry beef in paper towels; it will not brown if it is damp. Heat olive (or corn) oil in large casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides.

Once all the beef has been browned, add the sliced vegetables to the hot pan and brown for about 7-8 minutes until tender.

Add the tomato paste to the vegetables, stirring constantly until it is browned. (You will know when it is ready because they tomato paste is not bright red but brown, almost like light chocolate.)

Once the tomato paste is browned, add the garlic stirring continuously so the garlic doesn’t burn. Next, sprinkle on the flour and toss until the vegetables are coated. Add the beef to the pot and stir so the flour/vegetable mixture coats the beef.

Stir in wine and enough stock so that the meat is barely covered. Bring to a simmer on top of the stove.

Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 hours. The meat is done when a fork pierces it easily. Test the meat to see if it is tender. If not, cook for another 30 minutes or so.

Optional

Onions and mushrooms are traditional ingredients in beef burgundy. They are cooked separately from the beef and added 2 hours into the cooking.

Mushrooms. You can use any mushrooms you choose but white or porcini mushrooms are traditional. Once the beef is in the oven, clean and slice the mushrooms into ¼ inch slides. Heat 2 tablespoons of olive oil until it sizzles, and then add the mushrooms. Sauté the mushrooms until they have rendered their moisture and are tender. Take the mushrooms off the heat and hold. They should be added into the beef after it has been in the oven for 2 hours.

Onions. Pearl onions are the traditional ones used in beef burgundy. Buy a 1 lb. bag of frozen pearl onions for this recipe. Before you begin cooking the beef, thaw the onions and bring them to room temperature. I always put them in a colander so they drain; you will want the thawed onions to be very dry when you start preparing them. Once the beef is in the oven, dry the onions with paper towels. Add 3 tablespoons of olive oil to a sauté pan and heat until the oil is very hot. Add the pearl onions, stirring them to ensure they brown on all sides. That should take about 8-10 minutes. Once the onions are brown, remove from heat and hold. The onions can be added after the beef has been in the oven for about 2 hours.

Beef Burgundy can be served with mashed potatoes or flat noodles. Green beans, Brussels sprouts, or other green vegetables can be served as a side. Apple/pear compote can also be served. To make the apple pear compote, use 6 granny smith apples and 4 pears. Wash, halve and core the apples. Toss them in 3 tablespoons of melted butter. Sprinkle 1 tablespoon of white sugar, 1 tablespoon of brown sugar, and 1 teaspoon of cinnamon on the apples. Bake in the oven at 350ºF for about 34 minutes. When they are soft, remove from the oven and let them cool. Use a potato masher to roughly mash the apples and pears before serving them.

1 lb ground beef
1 15oz can diced tomatoes
1 package taco seasoning mix
1 cup shredded cheddar
1 cup milk
1 can cheddar cheese soup (Campbells)

Make rice according to package directions
brown meet and add taco seasoning
Stir in tomatoes (undrained)
bring to simmer

Put meat in bottom of casserole dish and cover with the rice. Sprinkle with cheddar cheese. Combine soup and milk….pour over casserole.

Bake at 350 for about 30 minutes (can cover loosely with foil if necessary)