4 servings
1 can corn kernals
1 package soft silken tofu
2 slices bacon (diced)
1/2 onion (diced)
1 clove garlic (minced)
3 cups chicken broth
1 large potato
1/2 can diced tomatoes (or use 1 cup fresh if you don't want the chowder to be pink)
1/3 cup monterey jack cheese (shredded)
Puree 3/4 of the corn kernals and the tofu in a food processor and set aside. Saute bacon in a soup pot until crispy, remove bacon from pan but leave the drippings. In the bacon grease, saute onion 2-3 mins, add garlic, saute 1 minute and then cover and let the onion/garlic cook ~5-8 mins until softened. Add the tomatoes and chicken broth, bring to a simmer and add potatoes. Cook ~15 mins until the potatoes are cooked, stir in the corn/tofu puree and bring to a simmer. Stir in remaining corn kernals and monterey jack cheese. Sprinkle bacon bits in each serving.
Inspired by the Culinary Inst of America Best of cookbook.
Monday, January 25, 2010
green enchiladas w/ chicken, kale and tofu
6 medium-large tortillas (substitute corn tortillas if you like, probably 12)
olive oil
1/2 of a large onion (diced)
1 clove garlic (diced)
1 bunch kale (remove stems and chop)
1 package of firm tofu (drained)
1 cup precooked, shredded, chicken
10-ish tomatillos (a little less than 1 lb), skin removed, cut in half
3 scallions (chopped large)
1/2 of a bunch of cilantro
2-3 tbsp canned, diced, green chilis
1/2 tsp ground cumin
1/2 tsp ground coriander
6 oz monterey jack cheese (shredded)
Saute onion in a little olive oil 2-3 mins, add garlic, saute until fragrant (~1 min), add kale, cover and let cook 5-10 mins (while you prep & prepare sauce) until tender. In a food processor or blender puree the tomatillos, scallions, cilantro, green chilis, cumin and coriander and set aside. When kale has wilted, remove from heat and let cool. Stir in chicken and crumble in the tofu. Spoon ~1/3 of the green sauce in the bottom of an 8x8 inch pan, take a tortilla and fill with the kale/chicken/tofu mixture, roll up and then roll in the sauce in the bottom of the pan, and place seam side down. Continue with other tortillas. Pour remaining sauce overtop, top with the cheese. Bake 375 15-20 mins to brown the cheese.
This can be made in advance and refridgerated, place in 375 degree oven ~30 mins to reheat.
Inspired by The Culinary Inst of America best of cookbook
olive oil
1/2 of a large onion (diced)
1 clove garlic (diced)
1 bunch kale (remove stems and chop)
1 package of firm tofu (drained)
1 cup precooked, shredded, chicken
10-ish tomatillos (a little less than 1 lb), skin removed, cut in half
3 scallions (chopped large)
1/2 of a bunch of cilantro
2-3 tbsp canned, diced, green chilis
1/2 tsp ground cumin
1/2 tsp ground coriander
6 oz monterey jack cheese (shredded)
Saute onion in a little olive oil 2-3 mins, add garlic, saute until fragrant (~1 min), add kale, cover and let cook 5-10 mins (while you prep & prepare sauce) until tender. In a food processor or blender puree the tomatillos, scallions, cilantro, green chilis, cumin and coriander and set aside. When kale has wilted, remove from heat and let cool. Stir in chicken and crumble in the tofu. Spoon ~1/3 of the green sauce in the bottom of an 8x8 inch pan, take a tortilla and fill with the kale/chicken/tofu mixture, roll up and then roll in the sauce in the bottom of the pan, and place seam side down. Continue with other tortillas. Pour remaining sauce overtop, top with the cheese. Bake 375 15-20 mins to brown the cheese.
This can be made in advance and refridgerated, place in 375 degree oven ~30 mins to reheat.
Inspired by The Culinary Inst of America best of cookbook
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