Thick and Creamy Mustard Sauce

October 13, 2009 by Firehouse Chef
Filed under Boiled, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Sauce

Ingredients to make Thick and Creamy Mustard Sauce

1 c Chopped mustard greens OR Swiss Chard
1/2 c Coarsely chopped green pepper
1 lg Red-ripe tomato, cored,quartered
1/4 c Loosely packed chopped cilantro
2 Fresh hot green chiles,stemmed, seeded
2 garlic cloves, peeled
1 tb Mild olive oil
1/2 ts Ground cumin
1/2 ts Ground coriander
1 tb Dijon-style mustard
1 ts Sugar
1/2 ts Salt, or to taste
1/3 c Heavy cream

**A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu.

Directions to make Thick and Creamy Mustard Sauce

Step 1:Place greens, pepper, tomato, cilantro, chiles and garlic in a blender or food processor and process until smoothly pureed. Set aside.

Step 2:Heat oil in a 2-quart saucepan over medium-high heat. Add pureed mixture and cook, stirring constantly, for 5 minutes. Add the remaining ingredients. Bring to a boil, reduce heat to low, cover, and cook until sauce is thick, 12 to 15 minutes.

Step 3:Makes about 2 cups.

Image Source: yoppy

Tags: Chilies, Cilantro, Corriander, Cream, Cumin, Dijon Mustard, Dinner, fish, Garlic, Herb, Lunch, Peppers, Quick, Sauce, Seafood, Simple, Spice, Stove Top, Tofu, Veg, Vegetarian

Tofu Bean Enchiladas

July 10, 2009 by Firehouse Chef
Filed under Baked, Buffet, Easy Vegetable Recipes, Main Course, New Vegetable Recipes, Supper

Ingredients to make Tofu Bean Enchiladas

1 c Slightly pureed Anasazi Beans *
1/2 c Cooked rice
1/2 c Tofu, excess water removed
1/4 c Chopped bell pepper
1/4 c Chopped green onion
1 c Grated cheddar
1 c Grated Monterey Jack
10 oz Enchilada sauce
10 corn tortillas

Anasazi is a Navajo word meaning ancient one.Anasazi beans have been found in many southwestern Indian dwellings. Bean connoisseurs will appreciate the characteristic taste and texture talents of pinto and kidney combined within this ancient Indian entrant.

Directions to make Tofu Bean Enchiladas

Step 1:Mix first five ingredients together. Add 2 T. enchilada sauce. Moisten tortillas in warmed enchilada sauce.

Step 2:Fill tortilla with mixture and roll. Place in greased 6 1/2 X 10 1/2 inch pan with the opening of the roll down. Any remaining sauce should be poured on top of the enchiladas once the pan is filled. Place cheeses on top and bake at 300 degrees F for 35-40 minutes.

Image Source: stu_spivack

Tags: Beans, Cheese, Dinner, healthy, Lunch, Mexican, No Meat, Onion, Peppers, Quick, Rice, Sauce, Tofu, Tortilla, Vegetarian

Sensational Skillet Eggplant and Tofu

June 1, 2009 by Firehouse Chef
Filed under Easy, Easy Vegetable Recipes, Main Course, Supper, Veg

Ingredients to make Sensational Skillet Eggplant and Tofu

3/4 lb Japanese eggplant (3 cups,sliced)
1/4 lb Tofu
6 tb Oil
2-3 Garlic cloves,crushed
2-4 Red chili peppers, seeded,chopped
10-15 Sweet basil leaves
1-3 Tb Yellow Bean sauce

Directions to make Sensational Skillet Eggplant and Tofu

Step 1:Slice unpeeled eggplant crosswise into slices 1/8-inch thick. Cut tofu into 1/2-inch cubes. Heat oil in skillet; add garlic and stir-fry until light brown (donâ€™t burn!).

Step 2:Add eggplant and tofu and cook for 5 to 7 minutes. Add remaining ingredients; mix gently.

Step 3:brown (donâ€™t burn!). Add eggplant and tofu and cook for 5 to 7 minutes. Add remaining ingredients; mix gently. Serve immediately, since eggplant and basil turn dark if dish sits after cooking.

Image Source: jasonlam

Tags: Eggplant, healthy, Quick, Stove Top, Tofu