Broccoli

Do you eat tofu?

One of my favorite mock-chinese meals is a stir fry made with onions or
scallions, broccoli, waterchestnuts, and baby corn, tossed with oyster
sauce, and served with brown rice. top it with toasted cashew nuts.

you could probably sub chicken instead if you don't do tofu.

"Jude" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Do you eat tofu?

One of my favorite mock-chinese meals is a stir fry made with onions or
scallions, broccoli, waterchestnuts, and baby corn, tossed with oyster
sauce, and served with brown rice. top it with toasted cashew nuts.

you could probably sub chicken instead if you don't do tofu.

I eat tofu, but even during The Big Shop, when I stock up on lots of stuff
for a couple of weeks, I tend to forget to buy tofu because it's just so
boring. If I remember to put it on the list, it comes home.

"Doug Kanter" <[email hidden]> wrote in message
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Quoted message said:

"Jude" <[email hidden]> wrote in message
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Quoted message said:

Do you eat tofu?

One of my favorite mock-chinese meals is a stir fry made with onions or
scallions, broccoli, waterchestnuts, and baby corn, tossed with oyster
sauce, and served with brown rice. top it with toasted cashew nuts.

you could probably sub chicken instead if you don't do tofu.

I eat tofu, but even during The Big Shop, when I stock up on lots of stuff
for a couple of weeks, I tend to forget to buy tofu because it's just so
boring. If I remember to put it on the list, it comes home.

Slice the tofu about 1/2 inch thick and freeze it. Keeps forever and the
texture is improved IMO, a little firmer and better able to absorb flavors.
Thaw in hot water, press out extra water, and use as usual.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Peter Aitken" <[email hidden]> wrote in message
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Quoted message said:

"Doug Kanter" <[email hidden]> wrote in message
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Quoted message said:

"Jude" <[email hidden]> wrote in message
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Quoted message said:

Do you eat tofu?

One of my favorite mock-chinese meals is a stir fry made with onions or
scallions, broccoli, waterchestnuts, and baby corn, tossed with oyster
sauce, and served with brown rice. top it with toasted cashew nuts.

you could probably sub chicken instead if you don't do tofu.

I eat tofu, but even during The Big Shop, when I stock up on lots of
stuff for a couple of weeks, I tend to forget to buy tofu because it's
just so boring. If I remember to put it on the list, it comes home.

Slice the tofu about 1/2 inch thick and freeze it. Keeps forever and the
texture is improved IMO, a little firmer and better able to absorb
flavors. Thaw in hot water, press out extra water, and use as usual.

That's a good idea. I freeze every other damned thing lately. I might freeze
the cat tonight if she doesn't STFU and let me get more than 3 hours of
sleep.

Yes! I like tofu! Thanks for yhe idea!
Pan
---------------------------------------

"Jude" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

Do you eat tofu?

One of my favorite mock-chinese meals is a stir fry made with onions or
scallions, broccoli, waterchestnuts, and baby corn, tossed with oyster
sauce, and served with brown rice. top it with toasted cashew nuts.

you could probably sub chicken instead if you don't do tofu.

"Doug Kanter" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Doug Kanter" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Jude" <[email hidden]> wrote in message
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> Do you eat tofu?
>
> One of my favorite mock-chinese meals is a stir fry made with onions or
> scallions, broccoli, waterchestnuts, and baby corn, tossed with oyster
> sauce, and served with brown rice. top it with toasted cashew nuts.
>
> you could probably sub chicken instead if you don't do tofu.
>

I eat tofu, but even during The Big Shop, when I stock up on lots of
stuff for a couple of weeks, I tend to forget to buy tofu because it's
just so boring. If I remember to put it on the list, it comes home.

Slice the tofu about 1/2 inch thick and freeze it. Keeps forever and the
texture is improved IMO, a little firmer and better able to absorb
flavors. Thaw in hot water, press out extra water, and use as usual.

That's a good idea. I freeze every other damned thing lately. I might
freeze the cat tonight if she doesn't STFU and let me get more than 3
hours of sleep.

Haha that's pretty funny and I understand completely! **eyeballing geriatric
dog that thinks she needs to pee at 3 in the morning and doesn't.**

I like to take leftover broccoli and make a simple salad with it. Oil,
vinegar, diced red onions, a little garlic, lots of salt and pepper...
great stuff!

Peter Aitken said:

"Doug Kanter" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Jude" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Do you eat tofu?

One of my favorite mock-chinese meals is a stir fry made with onions or
scallions, broccoli, waterchestnuts, and baby corn, tossed with oyster
sauce, and served with brown rice. top it with toasted cashew nuts.

you could probably sub chicken instead if you don't do tofu.

Slice the tofu about 1/2 inch thick and freeze it. Keeps forever and the
texture is improved IMO, a little firmer and better able to absorb flavors.
Thaw in hot water, press out extra water, and use as usual.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Oh, I hate frozen tofu. Ite gets all spongy and chewy. I don't like it
that way at all.

Jude said:

Do you eat tofu?

IMO tofu is the next worst thing since alpha sprouts. What the heck does it
do for you other than issue a bland taste? IMHO it's gross.

I'd like to find a nice good head of cabbage again, and will go on a hunt
this weekend - NOT bok choy, flowering kale, or kohlrabi... just a nice
head of round green cabbage. To go with corned beef. And no, I don't want
fancy potatoes, either. Just plain white potatoes, thank you 🙂

Jill <---tired and grumpy

"jmcquown" <[email hidden]> wrote in message
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Quoted message said:

Jude said:

Do you eat tofu?

IMO tofu is the next worst thing since alpha sprouts. What the heck does
it
do for you other than issue a bland taste? IMHO it's gross.

A good Chinese cook will cook it at a VERY high temp before adding other
ingredients. This seems to dry it somewhat, which makes it soak up some
flavor. It's still not fresh lobster, but....oh well. :-)

Doug Kanter said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Jude said:

Do you eat tofu?

IMO tofu is the next worst thing since alpha sprouts. What the heck
does it
do for you other than issue a bland taste? IMHO it's gross.

A good Chinese cook will cook it at a VERY high temp before adding
other ingredients. This seems to dry it somewhat, which makes it soak
up some flavor. It's still not fresh lobster, but....oh well. :-)

I'd kill for some fresh lobster! LOL

Jill

Kat said:

I was just given tons of broccoli. What can I do with it? I usually only
boil or steam it. Any great (but easy cause I am lazy) soup recipes? I
don't want the massive amount of broccoli to go to waste.

Chop very finely and use in place of zucchini (courgettes) in that
wonderful zucch/parmesan square recipe. The squares freeze
beautifully and are great hors d'oevres for the holidays.

Here's one recipe which calls for biscuit mix -- easy enough to make
your own.

Zucchini Squares
Source: The Mr. Food Cookbook by Art Ginsburg
Servings: 6

4 eggs
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
1/2 teaspoon seasoned salt
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder/substitute fresh garlic
1/4 cup chopped fresh parsley or 2 teaspoons dried
parsley flakes
1/2 cup vegetable oil
1/2 cup whole wheat flour
1 cup biscuit making mix
3 cups grated zucchini

Preheat oven to 375:F. In a large bowl, beat the eggs, add all the
remaining ingredients, and mix well. Pour mixture into an ungreased
9-inch square baking pan and bake for 30 to 35 minutes. To brown top,
put under preheated broiler for the last 2 or 3 minutes. Cool for a
few minutes, then cut into squares.

NOTE: If you have the time, give it a zip with chopped fresh garlic
instead of the garlic powder.

BISCUIT MIX

Use for pizza or biscuits.

12 c. flour
6 tbsp. baking powder
3 tbsp. salt
4 1/2 tbsp. sugar
1 1/2 c. shortening or lard

Sift flour, then measure it and sift again with the baking powder,
salt and sugar. Sift the mixture twice, now add shortening. Cut this
in with two knives until the mixture is like fine crumbs. Place in a
covered container and store in refrigerator or freeze.

TammyM

Kat said:

I was just given tons of broccoli. What can I do with it? I usually only
boil or steam it. Any great (but easy cause I am lazy) soup recipes? I
don't want the massive amount of broccoli to go to waste.

Chop very finely and use in place of zucchini (courgettes) in that
wonderful zucch/parmesan square recipe. The squares freeze
beautifully and are great hors d'oevres for the holidays.

Here's one recipe which calls for biscuit mix -- easy enough to make
your own.

Zucchini Squares
Source: The Mr. Food Cookbook by Art Ginsburg
Servings: 6

4 eggs
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
1/2 teaspoon seasoned salt
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder/substitute fresh garlic
1/4 cup chopped fresh parsley or 2 teaspoons dried
parsley flakes
1/2 cup vegetable oil
1/2 cup whole wheat flour
1 cup biscuit making mix
3 cups grated zucchini

Preheat oven to 375:F. In a large bowl, beat the eggs, add all the
remaining ingredients, and mix well. Pour mixture into an ungreased
9-inch square baking pan and bake for 30 to 35 minutes. To brown top,
put under preheated broiler for the last 2 or 3 minutes. Cool for a
few minutes, then cut into squares.

NOTE: If you have the time, give it a zip with chopped fresh garlic
instead of the garlic powder.

BISCUIT MIX

Use for pizza or biscuits.

12 c. flour
6 tbsp. baking powder
3 tbsp. salt
4 1/2 tbsp. sugar
1 1/2 c. shortening or lard

Sift flour, then measure it and sift again with the baking powder,
salt and sugar. Sift the mixture twice, now add shortening. Cut this
in with two knives until the mixture is like fine crumbs. Place in a
covered container and store in refrigerator or freeze.

TammyM

Ophelia said:

"Joseph Littleshoes" <[email hidden]> wrote in message
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Quoted message said:

A veggie loaf made with finely diced broccoli and spices using egg,
buttermilk and cheese for a binder can be very good, my recipe calls

Quoted message said:

for
adding bacon but i have made it with out and often substitute any
number
of other veggies than what the recipe calls for.

May we have the recipe for this one please Joseph?

Quoted message said:

A veggie soup heavy on the broccoli.

... and this one?

O

Here you go Ophelia. I am going to post the veggie loaf recipe as
written and tell you here that i substitute about 2 cups of finely
diced broccoli or other veggies for all or part of the sweet peppers
called for in the original recipe. Cauliflower, daikon, eggplant,
artichoke hearts or just about any other veggie or combination of
veggies can be substituted for all or part of the peppers. As
preciously mentioned the loaf may be made with bacon or diced ham or any
other meat but is very good without and i usually make it without as a
side dish, plus it freezes well. I like it with a bit of tamari sauce
or soy sauce lightly sprinkled on it.

As far as the soup goes i add fresh broccoli to a basic veggie broth or
any other stock with some caramelized onions and carrots, and blanch
just long enough to make the broccoli 'al dente' but just enough
broccoli for immediate consumption, i find if broccoli is over cooked it
takes on a nasty taste and colour, finely diced in the following recipe
it does not seem to matter, and dont hesitate to finely dice the stems
and use them.

Veggie loaf
------------

1/4 pound canadian bacon, trimmed of fat and cut into small dice

1 tsp. olive oil [ i use canola]

1 each of yellow, red & orange bell pepper, cored, seeded, and finely
diced

1/2 cup finely diced yellow or white onion

1 cup fresh from the cob corn kernels

1 tbs. each of fresh thyme, sage, savoury or tarragon, all finely minced
[or herbs of choice]

1/2 cup finely minced fresh Italian parsley

1/2 tsp. salt

2 cups all purpose flour

1 tbs. baking powder

1 tsp. baking soda

pinch of cayenne

3/4 cup buttermilk

1 egg, lightly beaten

1/4 cup freshly grated parmesan cheese

Preheat the oven to 375 F. Lightly spray or wipe an 8 x 11 inch 2 quart
baking dish with vegetable oil.

In a large skillet, cook the bacon for 4 minutes, until lightly
browned. Add the olive oil, all the peppers [or other veggies] and
onion. Sauté until soft, about 7 minutes. Stir in the corn, thyme,
sage, savoury, parsley and salt. Set aside.

In a large bowl, sift together the flour, baking powder, baking soda,
and cayenne. Slowly whisk in the buttermilk and egg until just
combined. Fold in the vegetables and spread the dough into the prepared
pan.

Place in the oven and bake for 15 minutes. Sprinkle the top with the
cheese and bake for another 20 to 25 minutes or until a toothpick
inserted in the center come out clean. Remove from the oven and place
the dish on a rack to cool. Remove the loaf from the pan [if desired]
and cut into individual servings.
---
JL