Wonderful Winter Cuisine

Tofu Parmigian

½ cup seasoned breadcrumbs
¼ cup & 1 tablespoon grated Parmesan cheese
2 teaspoon dried oregano
Salt to taste
Ground black pepper to taste
1 12 oz. package firm tofu
2 tablespoons olive oil
1 8 oz. jar of tomato sauce
½ teaspoon dried basil
1 clove garlic, minced
¼ pound shredded mozzarella cheese

Combine breadcrumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt and pepper.
Slice tofu into ¼" thick slices and place in bowl of cold water. One at a time, press tofu slices into mixture, turning to coat all sides.
Heat oil in skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
Combine tomato sauce, basil, garlic, and oregano. Place a layer of sauce in an 8" square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining Parmesan cheese.
Bake at 400 degrees for 20 minutes.

Serves 4

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Cabbage Soup

½ head of cabbage, chopped into small pieces
1 Vidalia onion or other sweet onion diced
1 red pepper diced
3 cloves of garlic diced
2 stalks of celery diced
1 can of corn
3 tablespoons olive oil
1 large can of tomato puree
1 can of diced tomatoes or stewed tomatoes with seasonings
Fresh parsley, basil, or other fresh herbs to taste
1 teaspoon Spike
½ teaspoon fresh pepper
Saute garlic in olive oil, add onion, celery, red pepper until softened a bit. Add cabbage and simmer more. Add tomatoes and water to desired consistency. Add fresh herbs, Spike and other vegetables. Bring to a boil and afterwards simmer for ½ hour to 45 minutes or until vegetables reach desired consistency.

Serves 6

Meatless Chili with Tortilla Chips

1 package of Fantastic Food’s Vegetarian Chili
1 can of adzuki beans
1 can of red kidney beans
1 28 oz can of whole peeled tomatoes broken up in small pieces
1 can of corn
½ sweet onion, diced
½ red pepper, diced
2 tablespoons olive oil

Sauté onions and red pepper in the olive oil. Follow the directions on the package to prepare the chili and then add the beans, corn and tomatoes. (Optional-add chili powder and cumin to taste). Serve with Tortilla Chips. Serves 6

Tuscany Bean Soup “La Ribollita"

Ribollita means ‘recooked’ in Italy, and slow cooking is the secret of this healthy and hearty winter soup. There are many different versions of this soup and a variety of vegetables can be used as substitutions. You can add more vegetables, such as zucchini and potatoes, and water on succeeding days, cook for about an hour, and serve a new version. Although cheese is not served with this soup in Tuscany, a sprinkling of grated Parmigiano-Reggiano adds a delicious flavor.

1 cup of dried Great Northern beans (soak for 8 hours or overnight, rinse and drain)
6 Brussel Sprouts-sliced very thin (optional: ¼ head of green cabbage)
¼ head of Savoy cabbage-shredded
1 bunch of Swiss chard-shredded
1 leek-chopped fine
1 onion-chopped fine
1 large carrot-diced
1 large celery stalk with leaves-chopped fine
1 can peeled plum tomatoes with juice-diced
4 cloves garlic, chopped fine
3+ Tablespoons extra virgin olive oil (can use more at the end if desired)
½-1 teaspoon dried rosemary (optional: leaves from one fresh sprig, chopped fine)
Optional: ½ dried hot chili pepper-crushed
½-1 teaspoon dried or fresh oregano
Water-enough to cover
Salt and pepper to taste

In a large soup pot, sauté the garlic, onion, celery, carrot, leek, Brussel sprouts, and chili pepper in the olive oil, stirring often until the vegetables are softened (about 10 minutes). Add the tomatoes, cabbage, Swiss chard, and the beans, a bit more olive oil, and stir well to mix the ingredients. Add the rosemary, oregano, salt and pepper to taste and continue to mix. Add enough water to cover the ingredients by about ¼”. Bring to a very slow simmer and cook, covered, for about 1 to 1 ½ hours or until the beans start to soften. Add water as necessary to keep the ingredients just covered. (Add more salt, pepper, & spices to taste).
Optional: Lightly toast French or Italian bread and put a slice at the bottom of each soup bowl before ladling in the soup.
Optional: Tablespoon of high quality extra virgin olive oil can be added to bowl of soup.
Optional: Sprinkle grated Parmigiano-Reggiano cheese on soup in bowl.
Serves 6-8
Nutritional Analysis per serving: 1 cup serving, 132 calories, 5 g protein, 17 g carbohydrates, 5 g total fat (0.8 g saturated fat), 5 g dietary fiber, 362 mg sodium, 0 mg cholesterol

Shopping List of Ingredients for Tuscany Bean Soup
1 package Brussel Sprouts 1 package celery 1 bottle dried rosemary
1 head Savoy Cabbage 1 large onion 1 bottle dried oregano
1 bunch Swiss Chard 1 head of garlic
1 leek 1 bottle of extra virgin olive oil
1 package carrots 1 16 oz can of plum tomatoes
1 package Great Northern beans
Dried hot chili pepper or cayenne pepper (Optional: Parmigiano-Reggiano cheese)

Sweet ‘n Refreshing Orange and Spinach Salad

2 Clementines or other oranges
2 tablespoons of orange juice
½ cup of ranch dressing (e.g. Annie’s Ranch dressing)
1-tablespoon honey
1 package (10 oz.) fresh baby spinach, rinsed and drained
1 Granny Smith or other green apple, cored and thinly sliced
1/3 cup sliced red onion, separated into rings
1 large carrot, shredded or sliced thin
Fresh ground pepper to taste

Peel and section oranges. Combine spinach, oranges, shredded carrots, apple slices and onion into a salad bowl.

Mix together orange juice, ranch dressing and honey. Toss salad with dressing. Add fresh ground pepper to individual servings as desired.

Shopping List for Sweet ‘n Refreshing Orange and Spinach Salad
2 Clementines or other oranges
1 package fresh baby spinach (10 oz.)
1 Granny Smith or other green apple
1 large or 2 small carrots
1 red onion
1 bottle of ranch dressing (e.g. Annie’ Ranch Dressing)
1 small jar of honey
1 small container of orange juice (or extra fresh orange for squeezing juice)
Fresh ground pepper

Orange and Broccoli Tre Colore Pasta Salad

3 Clementines or other oranges
½ cup extra virgin olive oil
3 cloves of fresh garlic, minced
½ red or sweet onion, diced
¼ cup of white balsamic vinegar
1 tablespoon Dijon-style mustard
½ teaspoon dried or fresh dill weed, crushed or minced
¼ teaspoon onion salt
½ teaspoon of Spike seasoning
1 lb. Broccoli, separated into flowerets, cooked, drained, chilled
¼ lb. Mushrooms, sliced
6 oz. of rainbow rotini pasta or other tri-colored pasta, (Optional: Spelt or quinoa pasta)
Salt and pepper to taste

Cook pasta until al dente, add to medium size bowl. Sauté garlic and onion in 2 tablespoons of olive oil until lightly transparent, and then add to bowl. Peel and section fruit and add to bowl. Add cooked broccoli and sliced mushrooms to bowl.

For dressing, combine olive oil, white balsamic vinegar, mustard, dill weed, onion salt, and Spike in blender and mix until well blended. Toss into the bowl with the pasta, oranges, and vegetables. Add salt and pepper if desired. Mix well and serve.

Shopping List for Orange and Broccoli Tre Colore Pasta Salad
3 Clementines or other oranges
1 head of garlic
1 red or sweet onion
1 package of fresh dill weed (or dried dill weed)
1 lb. Broccoli
1 small package of mushrooms (1/4 lb.)
1 package of rainbow pasta (rotini or other shape) (Optional: Spelt or quinoa pasta)
1 bottle of extra virgin olive oil
1 small jar of Dijon-style mustard
1 bottle of white balsamic vinegar
Onion salt
Sea salt
Pepper
Spike seasoning

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