Ma Po Tofu, a classic dish from the Sichuan province of China, inspired this recipe. The original is made with soft tofu and ground pork or beef with plenty of heat from dried chile peppers and Sichuan peppercorns. Portobello mushrooms stand in for the meat in our vegetarian version and convenient jarred chile-garlic sauce gives it plenty of kick. Serve with brown rice.
In this dish, tofu "cutlets" are dredged and sauteed as you would a chicken breast or fish fillet. Try the technique using any of your favorite pan sauces.
The pumpkin made them very moist and puff up into a perfect pancake. The spice blend came out perfect and were amazing served up with some fresh whip cream!
Use the showiest farmers' market or garden tomatoes in a dish that deliciously combines a favorite sandwich and a classic Italian salad, with a touch of corn and basil thrown in for extra summery flair.
Perfect for any occasion from a spring dinner party to a light lunch, this smooth carrot soup flavored with loads of fresh cilantro and coriander seed is tasty and healthy.
I am dead serious. I should be working my butt off to lose a few pounds these past few months…. …instead I’m trying to finish off these Halloween recipes I have in mind matching them with the ingredients I have […]
You, too, can be "Peter the Pumpkin Eater" from the classic nursery rhyme when you prepare a batch of these fluffy and tender cheese puffs that look like mini pumpkins. Romano cheese gives them a nice tang and their cream cheese stems complete the Halloween or Thanksgiving seasonal look.
