Wednesday, March 9, 2011

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

Chicken Bean Stew
Black Beans and Rice
Nigerian Red Kidney Bean Stew
Boston Baked Beans
Beet Salad
Bread (sliced)
Toast - Lots Of
Cinnamon Toast
Cheese Bread
Sausage stuffing
Dessert Bread Pudding
Savory Bread Pudding
Boiling whole chicken
Baking whole chicken
Chicken Stock
Chicken soup
Gravies and Sauces
Beef Gravy
Chicken Gravy
Southern Chicken Gravy
Southern Breakfast Gravy
Enchilada Sauce
Kale omelet
Meat, Ground
Chicken Nuggets
Swedish Meatballs
Baked Beans ‘n’ Ground Beef
French Onion Soup
Mac-n-cheese (stove top)
Pasta with White Beans
Pasta with Spinach and Almonds
Baked pasta
Home Fries
Potato Cheese Soup
Potatoes au Gratin
Pumpkin and Other Winter Squash
Pumpkin Soup
Pumpkin French Toast
White Rice (on the stove)
Brown Rice (on the stove)
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.

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