Topic List Update, Tofu Fingers Recipe

Here is the updated list - or index, I guess - for the Food Pantry Cookbook. These are organized first by ingredient, then by recipe. Bold items indicate that nothing has been written yet. Most topics should have at least a couple of recipes, with the exception of the “basics" and perhaps topics like "oils". Most everything that is written still needs further revision for accuracy, readability, consistency, tastiness, etc.

I’m still not sure if I should include any sections on types of dishes, such as casseroles and soups. I'm particularly unsure of what to do about gravy. So far, it seems the least complicated just to stick to ingredients as the topics, in most cases. I suppose in an online version it would be possible to have it both ways, I.E. have a section on casseroles and a section on potatoes, with both pointing to Potatoes au Gratin, but such cross-referencing could get out of hand in a hurry. We had better start by picking just one approach for a printable version.

Basic cooking equipment

Basic food-handling safety tips

Basic seasonings and spices

Beans

Chicken Bean Stew

Black Beans and Rice

Nigerian Red Kidney Bean Stew

Boston Baked Beans

Beets

Borscht

Beet Salad

Butter

Bread (sliced)

Toast - Lots Of

Cinnamon Toast

Cheese Bread

Sausage stuffing

Dessert Bread Pudding

Savory Bread Pudding

Cabbage

Carrots

Cheese

Chicken

Boiling whole chicken

Baking whole chicken

Chicken Stock

Chicken soup

Enchiladas

Flour

Gravies and Sauces

Beef Gravy

Chicken Gravy

Southern Chicken Gravy

Southern Breakfast Gravy

Enchilada Sauce

Kale

Kale omelet

Meat, Ground

Meatballs

Chicken Nuggets

Swedish Meatballs

Baked Beans ‘n’ Ground Beef

Meatloaf

Hamburgers

Onion

French Onion Soup

Oats

Oatmeal

Oils

Pasta

Mac-n-cheese (stove top)

Pasta with White Beans

Pasta with Spinach and Almonds

Baked pasta

Potatoes

Home Fries

Potato Cheese Soup

Potatoes au Gratin

Pumpkin and Other Winter Squash

Pumpkin Soup

Pumpkin French Toast

Rice

White Rice (on the stove)

Brown Rice (on the stove)

Tofu

Broccoli and Tofu Stir-Fry

Tofu-Veggie Fingers

Tomatoes (canned and fresh)

Marinara Sauce (from canned)

Marinara Sauce (from fresh)

Marinara Sauce with Meat

Tuna (canned)

Tuna Noodle Casserole

Tuna Salad

I'm really excited at how much of this is already written. However, I know there are still whole topics I've left out. What have I forgotten?

As before, if you would like to claim a topic or a recipe, please do. Or just surprise me! :)

And for your cooking pleasure, here is the tofu fingers recipe of my own making that I threw together for lunch today. It was an amazing success: tasty, full of veggies and my picky toddler devoured them! (It helped that he had no idea what they were made of. We just called them "dip dip sticks".)

Tofu Veggie Fingers, or “Dip Dip Sticks”

This is a great recipe for children who are picky about eating vegetables. The results look a bit like chicken nuggets, and can be dipped in ketchup or other sauces. If you call them “dip sticks”, your picky eaters never have to know what’s in them. You can make these in large batches and then freeze them for later.

Specific ingredients and exact measurements aren’t necessary, but for particularly picky eaters, try sticking only with white ingredients.

1 block of firm tofu

2 cups of finely grated or finely chopped white veggies. Possibilities include cauliflower, parsnip, and potato.

1 cup dry bread crumbs and/or oats

2 eggs

1 cup grated white cheese, such as cheddar or Parmesan (optional)

1 tsp salt

¼ tsp black pepper

1 tbsp white or brown sugar (optional)

1 tbsp vinegar (optional)

Preheat the oven at 350 degrees. Grate or chop the vegetables. If the veggies are particularly moist, squeeze out the extra water.

In a large mixing bowl, crumble the tofu with your hands until it is broken into crumbs. Add all the remaining ingredients until thoroughly mixed.

Squish a large handful of the mixture onto your chopping board. Use a knife to cut it into finger-sized slices, and use the knife to transfer these slices onto a baking sheet. Bake for about fifteen minutes at 350 degrees. Serve with ketchup or other dipping sauces.