Tofu with Key West Barbecue Sauce

Tofu

1 pound extra-firm tofu
2 Tablespoons unbleached white flour
2 Tablespoons cornmeal
1-1/2 teaspoons poultry seasoning
2 teaspoons nutritional yeast
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 Tablespoons prepared yellow mustard
4 Tablespoons canola or peanut oil

Sauce

1/2 cup ketchup
1/3 to 1/2 cup sugar or honey
2 Tablespoons fresh lime juice
2 cloves garlic, minced
1 small onion, minced
4 Tablespoons vegetarian Worcestershire sauce
1 teaspoon hot pepper sauce

1. Drain the tofu for 30 minutes.  Cut the tofu on the short end into 1/4-inch slices, drain more if needed.  Prepare the sauce.

2. SAUCE: In a heavy, medium saucepan, combine all the ingredients.  Bring to a boil, lower the heat and simmer 20 to 30 minutes.

3. On a plate, mix together the flour, cornmeal, poultry seasoning, nutritional yeast, salt and pepper.  Brush the drained tofu on both sides with mustard, then roll in the cornmeal mixture.

4. Heat 1 Tablespoon oil in a heavy skillet over medium heat.  Carefully place four slices of tofu in the skillet without crowding, and cook stirring, until golden brown on both sides.  Drain on paper towels.

5. To serve, pour the sauce over the tofu.

Balsamic-Glazed Salmon Fillets

6 (5 ounce) salmon fillets
4 cloves garlic, minced
1 Tablespoon white wine
1 Tablespoon honey
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard
salt and pepper to taste
1 Tablespoon chopped fresh oregano

Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.

Coat a small saucepan with non-stick cooking spray.  Over medium heat, cook and stir garlic until soft, about 3 minutes.  Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper.  Simmer, uncovered, for about 3 minutes, or until slightly thickened.

Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.

Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with fork.  Brush fillets with remaining glaze, and season with salt and pepper.  Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Cornflake-Crusted Halibut with Chile-Cilantro Aioli

Aioli:
2 T. minced fresh cilantro
3 T. fat-free mayonnaise
1 serrano chile, seeded and minced
1 garlic clove, minced

Fish:
1 cup fat-free milk
1 large egg white, lightly beaten
2 cups cornflakes, finely crushed
¼ cup all purpose flour (about 1 ounce)
½ teaspoon salt
¼ teaspoon black pepper
2 T. olive oil
4 (6 oz) halibut fillets (or other white fish)
4 lemon wedges

To prepare aioli, combine cilantro, mayonnaise, Serrano, and minced garlic, stirring well.  Make at least 2 hrs in advance.

To prepare fish, combine milk and egg white in a shallow dish, stirring well with a whisk.  Combine cornflakes, flour, salt, and black pepper in another shallow dish.

Heat 2 Tablespoons olive oil in a large nonstick skillet over medium-high heat.  Dip fish in milk mixture, and dredge in cornflake mixture.  Add fish to pan, and cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fish with aioli and lemon wedges.

Yield: 4 servings (serving size: 1 fish fillet, about 1 T. aioli, and 1 lemon wedge)

Susan’s Zucchini Bread

3 eggs
1 cup oil
2-1/2 cups sugar
3 t. vanilla
      Combine and Mix

1 t. salt
1 t. baking soda
¼ t. baking powder
1 t. cinnamon
       Add dry ingredients

2 cups shredded zucchini
3 cups flour
        Add alternating

Grease and flour pans, bake at 325 degrees for 60 minutes, makes 2 loaves

CURRIED POTATO SALAD WITH CRAISINS

3 LBS RUSSET POTATOES, PEELED
1 TABLESPOON VEGETABLE OIL
2 TABLESPOONS SWEET CURRY POWDER
1 ½ CUPS MAYONNAISE (I USE THE LIGHT OLIVE OIL KIND)
3 TABLESPOONS WHITE VINEGAR
2 TABLESPOONS SUGAR
3 HARD BOILED EGGS, CHOPPED
3 GREEN ONIONS, CHOPPED
2 CELERY STALKS, CHOPPED
1-2 TSP SALT (TO TASTE)
½ - 1 TSP. BLACK PEPPER
1 CUP DRIED SWEETENED CRANBERRIES

PLACE THE POTATOES IN A LARGE KETTLE AND COVER WITH WATER.
BRING TO A BOIL AND COOK UNTIL FORK TENDER, 15-20 MINUTES,
DEPENDING ON THE SIZE OF THE POTATOES.

WHILE THE POTATOES ARE COOKING, HEAT THE VEGETABLE OIL IN A
SMALL SAUCEPAN OVER MEDIUM HEAT. ADD THE CURRY POWDER, STIR
TO COMBINE, REDUCE HEAT TO LOW, AND COOK FOR 5 MINUTES. LET
COOL, THEN WHISK WITH MAYO, VINEGAR AND SUGAR.

WHEN THE POTATOES CAN BE PIERCED WITH A FORK, DRAIN AND LET
COOL. DICE THE POTATOES AND PLACE THEM IN A ROOMY BOWL. ADD
THE HARD BOILED EGGS, ONIONS AND CELERY AND GENTLY TOSS TO
COMBINE. ADD SALT AND PEPPER TO TASTE. POUR THE MAYO MIXTURE
OVER THE POTATO MIXTURE AND GENTLY STIR TO COMBINE. ADD THE
DRIED CRANBERRIES AND MIX AGAIN.

SERVE WARM OR CHILLED. (I SERVE IT CHILLED)

Wild Rice and Apricot Stuffing

1 cup wild rice

3 cups water

1/2 teaspoon salt

2 to 4 tablespoons margarine or butter

2 shallots, minced

1 garlic clove, minced

1 cup dried apricots, chopped

1/4 cup chopped fresh parsley

1/4 teaspoon freshly ground black pepper

Cook rice with water and 1/4 teaspoon salt in a medium saucepan,

covered, for 60 minutes or until grains split open. Drain

any excess water and allow rice to cool.

Melt margarine or butter in a small skillet; add shallots and garlic,

and saute 2 minutes. In medium bowl,combine sauteed vegetables with

rice, apricots,parsley,pepper and remaining 1/4 teaspoon salt.

Preheat oven to 350 F. Transfer rice mixture to a medium baking

dish, cover and bake 15 min. Serve hot or at room temp.

About 8 servings

Linguine With Pine Nuts, Roasted Garlic, and Capers

Linguine With Pine Nuts, Roasted Garlic, and Capers

2 whole heads of garlic, unpeeled
3/4 cup pine nuts
12 oz. linguine
1/4 cup extra-virgin olive oil
1/4 cup coarsely chopped fresh parsley
2 Tablespoons balsamic vinegar
2 Tablespoons capers, drained
2 garlic cloves, minced
1/4 teaspoon salt
Freshly ground black pepper to taste
1/3 cup freshly grated Parmesan cheese (optional)
plus steamed broccoli-optional (1-1/2 cups, or as desired) toss it in at end

1. Preheat the oven to 350 degrees F. Slice off the top 1/4 inch of the garlic heads. Wrap the garlic in foil and bake until very soft, about 1 hour. Remove the garlic from the oven and let cool. Squeeze the garlic from the cloves, mash it with a fork, and set aside.

2. Meanwhile, spread the pine nuts in a shallow baking pan and toast in the oven until golden, about 5 minutes. Transfer to a wire rack to cool.

3. Cook the pasta according to the package directions until al-dente. Drain well.

4. In a large bowl, combing the olive oil, parsley, vinegar, capers, garlic, salt, pepper, and 1/2 cup of the nuts (and broccoli if desired). Add the linguine and mix thoroughly. Garnish with remaining nuts and cheese, if desired.