Recipes

Adapted slightly from Deborah Madison's "This Can't Be Tofu!"

Ingredients:

1 carton soft or firm tofu
2 tsp light brown sugar
1 can coconut milk mixed with 1/2 cup water or chicken broth
1 tsp tamarind concentrate dissolved in 1/2 cup warm water
1 tbsp Madras Curry Powder
1/4 tsp salt
1/2 tsp turmeric
1 tbsp ground coriander
1/4 tsp cayenne
2 large cloves garlic
1 heaping tbsp minced fresh ginger 4 chopped Roma tomatoes
4 scallions, chopped
juice of one lime
fish sauce or soy sauce to taste
chopped fresh cilantro

Directions:

Drain tofu and dice into cubes. Combine sugar, coconut milk, salt, curry powder, turmeric, coriander, cayenne, garlic, tamarind, and ginger in a large skillet. Bring to a boil and simmer for 1 minute. Add tofu and lower heat. Simmer covered for 10 minutes. Add tomatoes and scallions and simmer for 5 more minutes. Add lime juice. Season with fish or soy sauce, serve on rice and top with cilantro.

A delicious gravy to accompany the Roast Chicken with Sage & Spice Seasoning

Ingredients:

1 tbsp vegetable oil
Chicken giblets
1/2 onion, chopped
2 cups chicken stock
2 cups water
1/2 tsp Sage & Spice Seasoning
1 cup dry white wine
1 tbsp unsalted butter
2 tbsp flour
salt
ground black pepper

Directions:

In a small saucepan over medium-low heat, heat the oil and brown the giblets with the onion, about 10 to 15 minutes. Add the chicken stock and water and bring to a simmer. Let simmer for 40 minutes. Add poultry seasoning. Strain mixture and set aside.

Separate the fat from the drippings from your roast chicken. Add drippings to the broth mixture. Deglaze the chicken roasting skillet with white wine. Add about half the broth. In another pan, melt butter over medium heat and add flour. Whisk in half of the broth in at a time. Add salt and pepper to taste.