Filed under Vegetables + Salads · Print This Post
This is one of my mother’s favorite side dishes adapted from Martha Stewart’s Everyday Food.
Ingredients:
1 block of extra-firm tofu, drained, cut into 16 equal pieces
half a package of peeled baby carrots
4 scallions, sliced thinly, lengthwise
2 tbsps vegetable oil
3 tbsps soy sauce
2 tbsps rice vinegar
2 tbsps sesame oil
salt
1. In a large bowl, whisk together vegetable oil, soy sauce and salt. Add carrots and toss. Using a slotted spoon, transfer carrots on a baking sheet. Add tofu to the same marinade turning gently to coat. Transfer to baking sheet as well. Save marinade.
2. Broil carrots and tofu, turning tofu and removing carrots after 15 minutes. Cook the tofu for 15 more.
3. Add cooked carrots and tofu in the leftover marinade and toss gently with scallions, sesame oil and vinegar.
Related post/s:
Everyday Food at Amazon.com
Filed under Chicken · Print This Post
Ingredients:
4 chicken cutlets
4 fresh whole sage leaves, plus 4 others, minced
8 slices of prosciutto
3/4 cup dry white wine
1/3 cup chicken stock
1/4 cup all-purpose flour
1 tbsp butter
salt, pepper, olive oil
1. Lay 1 sage leaf lengthwise on each chicken cutlet, then wrap two prosciutto slices around each cutlet, encasing the sage. Set aside.
2. In a shallow bowl, combine flour, salt and pepper and use to coat each cutlet.
3. In a large skillet with hot oil over medium-high heat, cook cutlets through until golden brown, about 4 minutes each side. Remove from skillet and set aside.
4. Add wine and broth to skillet. Cook over high heat until reduced. Remove from heat and let cool for about 1 minute. Then add minced sage and butter. Stir until butter is melted. Spoon sauce over cutlets and serve with slices of French bread.
Related post/s:
Good ol’ chicken stock
