happy turkey!
I am thankful for…
…MY TURTLES!
(They could pass as fat birds, too.)
Most importantly, I am thankful for this great American gorgefest, which somehow justifies the act of stuffing yourself until you pass out. Genius!
Happy Thanksgiving and Happy Eating!
Filed under Muffins | Comment (1)miso chowda!
Helloooo from Western Mass. There’s snow on the ground - feels like a true New England Thanksgiving……
(No backyard turkey sightings yet. Gobble gobble.)
MISO CLAM CHOWDER.
Ingredients: (4 Servings)
1 can whole clams
½ lb catfish fillet
½ cup dry white wine
1 cup vegetable stock
½ cup half and half
2 tbs organic white miso
4 cloves garlic
1 cup crimini mushrooms, chopped
1 onion, chopped
½ cup corn
½ package extra soft tofu
½ tsp nutmeg, ground
Salt & Fresh pepper to taste
yams au gratin.
You see, I wanted to eat potatoes au gratin. And I thought to myself……wait, didn’t I come up with a great tofu bechamel recipe? Wait, didn’t I post it? Can I type it into the search and find it really quickly?
And sure enough, it was there. I knew this blog would come in handy.
(This is not a heavy gratin - keeping it low-fat and light, just like it should be after spending 4 days in New Orleans.)
YAMS & ASPARAGUS TOFU GRATIN.
Ingredients: (4 Servings)
1 yam
½ lb asparagus
1 cup shredded mozzarella
For the Tofu Bechamel:
2 tbs butter
2 tbs flour
1 cup milk
1?2 tsp salt
2 tsp sugar
1 extra firm tofu (puree)
1/2 tsp ground nutmeg
Drain the tofu well with paper towels, then puree with a food processor. On low heat, stir the butter and flour until it becomes a smooth paste. Add tofu puree and remaining ingredients. Stir until thick and smooth.
Grease 8×8 pan or gratin dish. Layer with sliced yams, asparagus, and Tofu Bechamel. Top with shredded mozzarella. Keep covered, and bake for about 45 min at 300F. Remove cover and broil for 5 minutes before removing from oven.
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