tofu cookery
[email protected]
In a message dated 1/5/03 6:38:13 AM Central Standard Time,
[email protected] writes:
<< Please, please share, Ren! I am desperately trying to add tofu and other
soy products to our family diet, but
it's just not going over well. :(
Do you have recipes, or techniques, or helpful websites? >>
Well, I bet a lot of folks on here can share ideas.
But here is a quick, easy way to get tofu into your diet. Get the silken tofu
and blend about half a container into some frozen OJ concentrate, frozen
berries (strawberries, raspberries, whatever you like) Soy milk and maybe a
banana if you like.
Just play with the amounts and ingredients, you'll find lots of neat combos.
The tofu makes it extra creamy and smooth. You can add supplements if you
like also.
That's how I got Flax seed oil into my kids when they needed it.....
I will post more, but must get ready for work right now.
Oh, one other way my kids love tofu is drained really well (the extra firm),
sliced and fried in Olive oil with some Spike seasoning sprinkled on top.
Great for breakfast!
Ren
"The world's much smaller than you think. Made up of two kinds of
people--simple and complicated.....The simple ones are contented. The
complicated ones aren't."
"Unschooling support at pensacolaunschoolers.com
[email protected] writes:
<< Please, please share, Ren! I am desperately trying to add tofu and other
soy products to our family diet, but
it's just not going over well. :(
Do you have recipes, or techniques, or helpful websites? >>
Well, I bet a lot of folks on here can share ideas.
But here is a quick, easy way to get tofu into your diet. Get the silken tofu
and blend about half a container into some frozen OJ concentrate, frozen
berries (strawberries, raspberries, whatever you like) Soy milk and maybe a
banana if you like.
Just play with the amounts and ingredients, you'll find lots of neat combos.
The tofu makes it extra creamy and smooth. You can add supplements if you
like also.
That's how I got Flax seed oil into my kids when they needed it.....
I will post more, but must get ready for work right now.
Oh, one other way my kids love tofu is drained really well (the extra firm),
sliced and fried in Olive oil with some Spike seasoning sprinkled on top.
Great for breakfast!
Ren
"The world's much smaller than you think. Made up of two kinds of
people--simple and complicated.....The simple ones are contented. The
complicated ones aren't."
"Unschooling support at pensacolaunschoolers.com
[email protected]
In a message dated 1/5/03 6:38:13 AM Central Standard Time,
[email protected] writes:
<< White curds of soybean
Both sour and plain at once
Slippery whale snot >>
Oh DEB!! You are just too much, I love you!!
I have a great recipe somewhere for tofu Piccata...I'll look later.
Ren
"The world's much smaller than you think. Made up of two kinds of
people--simple and complicated.....The simple ones are contented. The
complicated ones aren't."
"Unschooling support at pensacolaunschoolers.com
[email protected] writes:
<< White curds of soybean
Both sour and plain at once
Slippery whale snot >>
Oh DEB!! You are just too much, I love you!!
I have a great recipe somewhere for tofu Piccata...I'll look later.
Ren
"The world's much smaller than you think. Made up of two kinds of
people--simple and complicated.....The simple ones are contented. The
complicated ones aren't."
"Unschooling support at pensacolaunschoolers.com
Betsy
**That's how I got Flax seed oil into my kids when they needed it.....**
When do kids need flax seed oil and how can you tell?
What do you think the truth is in the controversy over canola oil?
I'm being dragged into healthier eating very reluctantly. (I'm dragging
myself, and it's hard work.)
I bought flaxseed oil from the refrigerated section at the health food
store (a special trip for me) and could never bring myself to eat it.
It sat in the fridge for 6 months and I had to throw it away when we
moved last month.
Betsy
When do kids need flax seed oil and how can you tell?
What do you think the truth is in the controversy over canola oil?
I'm being dragged into healthier eating very reluctantly. (I'm dragging
myself, and it's hard work.)
I bought flaxseed oil from the refrigerated section at the health food
store (a special trip for me) and could never bring myself to eat it.
It sat in the fridge for 6 months and I had to throw it away when we
moved last month.
Betsy
marji
At 10:06 1/5/03 -0800, you wrote:
flaxseed: http://www.raysahelian.com/flaxseed.html
link: http://www.snopes.com/toxins/canola.htm
baking. Pancakes, for instance, or brownies, cakes, cookies. Anything,
really. Just make sure you adjust the liquid to get the consistency you're
looking for.
Marji
[Non-text portions of this message have been removed]
>**That's how I got Flax seed oil into my kids when they needed it.....**Here's a link on the benefits of
>
>When do kids need flax seed oil and how can you tell?
flaxseed: http://www.raysahelian.com/flaxseed.html
>What do you think the truth is in the controversy over canola oil?Regarding canola oil, please see this
link: http://www.snopes.com/toxins/canola.htm
>I'm being dragged into healthier eating very reluctantly. (I'm draggingI admire you so much for doing the work! It ain't easy but it can be worth it!
>myself, and it's hard work.)
>I bought flaxseed oil from the refrigerated section at the health foodThe easiest way I know of getting flaxseed oil into us is using it in
>store (a special trip for me) and could never bring myself to eat it.
>It sat in the fridge for 6 months and I had to throw it away when we
>moved last month.
baking. Pancakes, for instance, or brownies, cakes, cookies. Anything,
really. Just make sure you adjust the liquid to get the consistency you're
looking for.
Marji
[Non-text portions of this message have been removed]
Paula Sjogerman
on 1/5/03 12:06 PM, Betsy at ecsamhill@... wrote:
Paula
> I bought flaxseed oil from the refrigerated section at the health foodIt's good in salad dressing.
> store (a special trip for me) and could never bring myself to eat it.
Paula
marji
Oh brother! I'm really asleep at the wheel here! I meant to say that I
use flaxseed MEAL in my baking, not the oil. It works very well. You can
buy the flaxseeds and grind them yourself using a coffeemill or a food
processor, but I just buy flaxseed meal (in the refrigerated section of the
health food store where you find the flaxseed oil). I hope that helps.
use flaxseed MEAL in my baking, not the oil. It works very well. You can
buy the flaxseeds and grind them yourself using a coffeemill or a food
processor, but I just buy flaxseed meal (in the refrigerated section of the
health food store where you find the flaxseed oil). I hope that helps.
> >I bought flaxseed oil from the refrigerated section at the health food[Non-text portions of this message have been removed]
> >store (a special trip for me) and could never bring myself to eat it.
> >It sat in the fridge for 6 months and I had to throw it away when we
> >moved last month.
>
>The easiest way I know of getting flaxseed oil into us is using it in
>baking. Pancakes, for instance, or brownies, cakes, cookies. Anything,
>really. Just make sure you adjust the liquid to get the consistency you're
>looking for.
>
>Marji
>
>[Non-text portions of this message have been removed]
>
>
>To unsubscribe from this group, send an email to:
>[email protected]
>
>
>
>Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
[email protected]
I use flax seed in my oatmeal every morning. I put about 2 tablespoons into
my coffee grinder and sprinkle it on. You never know it's there. It's very
inexpensive too, $2.00 a bag.
Last August I went for my "yearly checkup" and my cholesterol was down from
187(pretty good) to 158 (amazing). I ask if they had my chart mixed up with
someone else. The only difference from the year before was the addition of
flax seed, several cups of green tea a day, and I replaced butter, margarine,
etc... with olive oil.
I know there isn't one thing that's a magic cure but I'm sure the flax seed
helped.
Joy:)
[Non-text portions of this message have been removed]
my coffee grinder and sprinkle it on. You never know it's there. It's very
inexpensive too, $2.00 a bag.
Last August I went for my "yearly checkup" and my cholesterol was down from
187(pretty good) to 158 (amazing). I ask if they had my chart mixed up with
someone else. The only difference from the year before was the addition of
flax seed, several cups of green tea a day, and I replaced butter, margarine,
etc... with olive oil.
I know there isn't one thing that's a magic cure but I'm sure the flax seed
helped.
Joy:)
[Non-text portions of this message have been removed]
Tia Leschke
>Even refrigerated it can go rancid pretty fast. I grind the seeds in the
> I bought flaxseed oil from the refrigerated section at the health food
> store (a special trip for me) and could never bring myself to eat it.
> It sat in the fridge for 6 months and I had to throw it away when we
> moved last month.
>
blender and sprinkle it on food.
Tia
Betsy
**>I'm being dragged into healthier eating very reluctantly. (I'm dragging
worth it!**
I regret to say <g> that when I read your kind words, I was sitting in
front of the computer with a slice of cold pepperoni pizza in my hand.
(I guess my words and my actions aren't always consistent.) Clearly
there is plenty of room for improvement here!
Betsy
>myself, and it's hard work.)I admire you so much for doing the work! It ain't easy but it can be
worth it!**
I regret to say <g> that when I read your kind words, I was sitting in
front of the computer with a slice of cold pepperoni pizza in my hand.
(I guess my words and my actions aren't always consistent.) Clearly
there is plenty of room for improvement here!
Betsy
Betsy
**Oh brother! I'm really asleep at the wheel here! I meant to say that
I
use flaxseed MEAL in my baking, not the oil. It works very well. You
can
buy the flaxseeds and grind them yourself using a coffeemill or a food
processor, but I just buy flaxseed meal (in the refrigerated section of
the
health food store where you find the flaxseed oil). I hope that helps.**
Yes, thank you!
The flax oil isn't stable at baking temps, I believe. I'm glad you clarified.
Betsy
I
use flaxseed MEAL in my baking, not the oil. It works very well. You
can
buy the flaxseeds and grind them yourself using a coffeemill or a food
processor, but I just buy flaxseed meal (in the refrigerated section of
the
health food store where you find the flaxseed oil). I hope that helps.**
Yes, thank you!
The flax oil isn't stable at baking temps, I believe. I'm glad you clarified.
Betsy
[email protected]
In a message dated 1/6/03 6:27:57 AM Central Standard Time,
[email protected] writes:
<< When do kids need flax seed oil and how can you tell? >>
I think people needs healthy oils in this world of nasty oils.
But I gave it to them specifically to deal with allergy problems...it's truly
wonderful for that!
Ren
"The world's much smaller than you think. Made up of two kinds of
people--simple and complicated.....The simple ones are contented. The
complicated ones aren't."
"Unschooling support at pensacolaunschoolers.com
[email protected] writes:
<< When do kids need flax seed oil and how can you tell? >>
I think people needs healthy oils in this world of nasty oils.
But I gave it to them specifically to deal with allergy problems...it's truly
wonderful for that!
Ren
"The world's much smaller than you think. Made up of two kinds of
people--simple and complicated.....The simple ones are contented. The
complicated ones aren't."
"Unschooling support at pensacolaunschoolers.com
Betsy
**I think people needs healthy oils in this world of nasty oils.**
Yes. I'm still struggling to not buy foods containing partially
hydrogenated oils. It's a major change from my previous eating choices.
I'm committed now to doing a lot of cooking from scratch 'cause the
general food-processing industry doesn't care what it pours into me!
Betsy
Yes. I'm still struggling to not buy foods containing partially
hydrogenated oils. It's a major change from my previous eating choices.
I'm committed now to doing a lot of cooking from scratch 'cause the
general food-processing industry doesn't care what it pours into me!
Betsy
Pam Sorooshian
We eat a lot of tofu...just buy firm or extrafirm tofu and always put
it straight into the freezer. I take one out every day or two and let
it thaw in the fridge. Freezing completely changes the texture and I
don't use it any other way (except to make smoothies - then I use the
silken style - unfrozen). To use it I don't bother with the boiling
that most people recommend, I just cut off a chunk, rinse it a little,
and squeeze it, like a sponge, to get rid of some of the moisture. ANY
marinade works well with tofu - it absorbs flavors like crazy. A good
way to get started is to just buy the bottled marinades that are sold
in the barbeque sauce section of the grocery store. I've used citrus
and teriyaki and garlic and soutwestern and traditional barbeque and
others. Just bake in the oven spread out on a cookie sheet - 300
degrees for 20 minutes or so - depends on how you've sliced it. Then
you can slice and use in sandwiches or other ways. I've used the
barbequed style in the sauce served on mashed potatoes, the citrus
style with rice and almonds or with noodles, the teriyaki I cut into
chunks and use in stir fry of various kinds. I also roll chunks of
garlicky tofu in crushed cornflakes and fry them or bake them - kids
really really like those.
I make a variation of a really easy-to-make Persian soup, called
"Eshkeneh" - slice 2 white onions and saute in a little oil. Add to 4
cups of water, 1 tsp or 2 tsp of turmeric, 1/2 tsp pepper, and some
salt and 1/4 cup of dried mint and a couple of cups of tofu chunks --
bring to boil, simmer for 20 minutes. Add a few eggs - just crack and
drop into the soup and then cook for another couple of minutes. You can
leave out the eggs. Serve with warm bread.
All of these are with tofu that has been frozen and thawed. I chop it
up and put in into all kinds of things -- it crumbles, too, if you
squeeze out more moisture, so you can add Italian seasonings to it and
use it for spaghetti sauce or Mexican seasonings and use it in burritos
or tacos. Now that grocery stores carry more tofu-based products (the
big superstores do), I buy already prepared tofu products - I bought
something called "Tofu Steak" the other day - it was a southwestern
flavor - nothing I couldn't have done myself - but the sauce was good.
There was a mango flavored one too - but nobody in my family liked it.
--pam
it straight into the freezer. I take one out every day or two and let
it thaw in the fridge. Freezing completely changes the texture and I
don't use it any other way (except to make smoothies - then I use the
silken style - unfrozen). To use it I don't bother with the boiling
that most people recommend, I just cut off a chunk, rinse it a little,
and squeeze it, like a sponge, to get rid of some of the moisture. ANY
marinade works well with tofu - it absorbs flavors like crazy. A good
way to get started is to just buy the bottled marinades that are sold
in the barbeque sauce section of the grocery store. I've used citrus
and teriyaki and garlic and soutwestern and traditional barbeque and
others. Just bake in the oven spread out on a cookie sheet - 300
degrees for 20 minutes or so - depends on how you've sliced it. Then
you can slice and use in sandwiches or other ways. I've used the
barbequed style in the sauce served on mashed potatoes, the citrus
style with rice and almonds or with noodles, the teriyaki I cut into
chunks and use in stir fry of various kinds. I also roll chunks of
garlicky tofu in crushed cornflakes and fry them or bake them - kids
really really like those.
I make a variation of a really easy-to-make Persian soup, called
"Eshkeneh" - slice 2 white onions and saute in a little oil. Add to 4
cups of water, 1 tsp or 2 tsp of turmeric, 1/2 tsp pepper, and some
salt and 1/4 cup of dried mint and a couple of cups of tofu chunks --
bring to boil, simmer for 20 minutes. Add a few eggs - just crack and
drop into the soup and then cook for another couple of minutes. You can
leave out the eggs. Serve with warm bread.
All of these are with tofu that has been frozen and thawed. I chop it
up and put in into all kinds of things -- it crumbles, too, if you
squeeze out more moisture, so you can add Italian seasonings to it and
use it for spaghetti sauce or Mexican seasonings and use it in burritos
or tacos. Now that grocery stores carry more tofu-based products (the
big superstores do), I buy already prepared tofu products - I bought
something called "Tofu Steak" the other day - it was a southwestern
flavor - nothing I couldn't have done myself - but the sauce was good.
There was a mango flavored one too - but nobody in my family liked it.
--pam
On Monday, January 6, 2003, at 09:02 AM, Betsy wrote:
>
>
> **I think people needs healthy oils in this world of nasty oils.**
>
> Yes. I'm still struggling to not buy foods containing partially
> hydrogenated oils. It's a major change from my previous eating
> choices.
>
> I'm committed now to doing a lot of cooking from scratch 'cause the
> general food-processing industry doesn't care what it pours into me!
>
> Betsy
>
> To unsubscribe from this group, send an email to:
> [email protected]
>
>
>
> Your use of Yahoo! Groups is subject to
> http://docs.yahoo.com/info/terms/
>
>
>
Pam Sorooshian
The National Home Education Network
~The World is Our Classroom~
www.NHEN.org