Grilled Curried Tofu with Sweet & Spicy Tamarind Chutney
1 cup tamarind concentrate10 small dates (about 2 1/2 ounces), pitted and coarsely chopped
2 tablespoons agave syrup
1 teaspoon finely grated fresh ginger
1/2 teaspoon ground cumin
1/2 teaspoon salt, divided
Pinch-1/4 teaspoon cayenne pepper (optional)
2 14-ounce containers water-packed firm or extra-firm tofu, drained
1 tablespoon grapeseed or canola oil
1 teaspoon curry powder
1/4 teaspoon freshly ground pepper
Preheat grill to high. Blend tamarind concentrate, dates, agave syrup, ginger, cumin, 1/4 teaspoon salt and cayenne (if using) in a blender until smooth. Cut each block of tofu crosswise into eight 1/2-inch-thick slices. Lightly brush each slice with oil and season on both sides with a light sprinkle of curry powder, the remaining 1/4 teaspoon salt and pepper. Oil the grill rack. Grill the tofu slices until golden and heated through, 2 to 3 minutes on each side. Serve hot with the tamarind chutney for dipping. Tamarind is a tropical tree that produces a sour-sweet fruit in a brown pod, with edible pulp. It?s used in Asian and Indian curries, beverages and desserts. Purchase either tamarind concentrate or pulp. Thai brands of concentrate and pulp work best in this recipe; Indian brands were too thick, dense and strong in flavor. To make your own "concentrate" combine 1/4 cup tamarind pulp and 1 cup hot water in a medium bowl. Let stand for 20 minutes. Break up the paste and mix it with the water with a fork. Pass the mixture through a fine sieve set over a bowl, pressing against the sieve to collect as much of the pulp as possible. Discard solids. Agave syrup or nectar is the naturally sweet juice extracted from the agave plant. It has a lower glycemic index and is lower in calories than table sugar, but is even sweeter. Use it in moderation when substituting for table sugar. Look for it near other sweeteners in health food stores.
•Tip: How to oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Southern Style Hollandaise Sauce
2 egg yolks1/4 cup butter or margarine, melted
1/4 cup boiling water
1 1/2 tablespoons lemon juice
1/4 teaspoon salt
1 pinch cayenne pepper
Bring water in the bottom a double boiler to a simmer: hot water in double boiler base should not touch pan above. In the top of the double boiler, slightly beat egg yolks. Slowly whisk in butter, and then gradually whisk in water. Cook, stirring, until thickened. Remove double boiler top from base. Gradually whisk in lemon juice, and season with salt and cayenne. Cover, and keep hot over warm water until serving.
Apple Dumplings
1 (16 ounce) can refrigerated flaky biscuit dough
4 apples peeled, cored and halved
1 cup white sugar
1 cup water
1/2 cup butter, melted
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Butter a 7x11 inch baking pan. Separate biscuit dough into 8 pieces. Flatten each piece of dough into a circle. Wrap one biscuit around each apple half and place, seam side down, in pan. In small bowl, combine sugar, water, melted butter and vanilla. Pour mixture over dumplings in pan. Sprinkle cinnamon on top. Bake 35 to 40 minutes, until golden. Serve hot.
Barley Pilaf with Walnuts and Pears
2 shallots, thinly sliced
2 tablespoons olive oil
1 cup pearl barley
1 teaspoon ground coriander
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 1/2 cups vegetable broth
1 cup peeled and cored ripe pear, cut into 1/2-inch dice
2/3 cup chopped walnuts, toasted
1/2 cup snipped fresh parsley
Cook shallots in a medium skillet over medium heat for 5 minutes or until softened. Add barley; cook and stir for 5 minutes. Stir in spices and cook for 1 minute more. Add broth and bring to a boil; reduce heat and simmer, covered, for 40 minutes or until barley is tender and chewy. Stir in pear and cook for 5 minutes or until pear is tender; cover and let stand for 10 minutes. Remove from heat and stir in walnuts and parsley. Makes 4 servings.
2 tablespoons olive oil
1 cup pearl barley
1 teaspoon ground coriander
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 1/2 cups vegetable broth
1 cup peeled and cored ripe pear, cut into 1/2-inch dice
2/3 cup chopped walnuts, toasted
1/2 cup snipped fresh parsley
Cook shallots in a medium skillet over medium heat for 5 minutes or until softened. Add barley; cook and stir for 5 minutes. Stir in spices and cook for 1 minute more. Add broth and bring to a boil; reduce heat and simmer, covered, for 40 minutes or until barley is tender and chewy. Stir in pear and cook for 5 minutes or until pear is tender; cover and let stand for 10 minutes. Remove from heat and stir in walnuts and parsley. Makes 4 servings.
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