Thursday, August 16, 2007
Recipes - Gullible No. 26 - 2005
This recipe is good will collard greens, too, but I prefer kale because it’s slightly thicker and has an almost nuttier taste.
Serves two or three.
12 leaves of kale, with stems
1 red apple
3 tbsps. Honey
½ cup apple juice
Handful of raisins
Tbsp. apple vinegar (optional)
Chop apple into cubes, like for fruit salad.
Rinse kale and chop.
Heat wet kale over low heat in a covered pot.
Stir and add apple juice, vinegar and raisins.
Once apple juice is heated, add raisins than honey. Stir.
Dish is done when kale turns a vivid green and apples become softer.
½ bunch of spinach, well-rinsed and chopped
2 cloves garlic, diced
Salt and black pepper, to taste.
Melt butter over high heat in non-stick pan.
Add ½ of garlic and sautee for a few seconds.
Add spinach and stir in with spatula.
As spinach begins to wilt, stir in remaining garlic.
Add salt and black pepper to taste.
Dish is done when spinach is wellwilted, but not cooked to mush. The idea is for the stems to still have a little snap.
1 lb. tofu, cut into 8-10 rectangular “fingers”
3 cups milk or unsweetened, unflavored soymilk
¾ cup white flour
3 tbsps. bread crumbs
10 shakes of black pepper
Paprika and salt to taste
Soak tofu fingers in milk for five to ten minutes.
Heat ¾ of an inch of vegetable oil in a pan, preferably cast iron.
Combine flower, bread crumbs and seasonings in a bowl, mix with fork.
Roll pieces of tofu in breading until evenly coated.
When the oil is really hot, keep range at medium heat and add tofu.
The breading will crisp on the tofu. Turn tofu with spatula until all sides are well browned. The tofu should be in the pan for eight to ten minutes.
When tofu is done, drain it on paper towels, then serve with your favorite dipping sauce.