The Food Nanny
September 9/10 2008
Meal 1: Fresh Challa and Babaghanouj, Red Peppers Stuffed with Navy Beans and Chevre, Basmati Rice With Figs
· Warm the peppers in the oven at 350° until warmed through and sizzling gently, about 15 -20minutes.
· Warm the Challa briefly in the oven. Serve the baba chilled.
· Serve the rice at room temp or heat it in a sauté pan with a generous amount of olive oil.
Meal 2: Chinese Eggplant with Deep Fried Tofu, Fried Rice, BBQ Sweet Corn
· Warm the corn 350° until hot – about 15 minutes .
· Fry the rice salad in a hot pan with some oil, briefly. Just heat it through but do not over-cook the herbs.
· Set the tofu aside. Add the stir fried veggies to a very hot pan with some oil. Stir to coat with oil. Shake the sauce very vigorously and add it to the hot veggies. The sauce should begin to thicken within 1 minute. Add the tofu, toss to coat, allow to thicken more if necessary, and serve immediately.
Trivia: What makes Chinese eggplant unique ?
September 9/10 2008
Meal 1: Fresh Challa and Babaghanouj, Red Peppers Stuffed with Navy Beans and Chevre, Basmati Rice With Figs
· Warm the peppers in the oven at 350° until warmed through and sizzling gently, about 15 -20minutes.
· Warm the Challa briefly in the oven. Serve the baba chilled.
· Serve the rice at room temp or heat it in a sauté pan with a generous amount of olive oil.
Meal 2: Chinese Eggplant with Deep Fried Tofu, Fried Rice, BBQ Sweet Corn· Warm the corn 350° until hot – about 15 minutes .
· Fry the rice salad in a hot pan with some oil, briefly. Just heat it through but do not over-cook the herbs.
· Set the tofu aside. Add the stir fried veggies to a very hot pan with some oil. Stir to coat with oil. Shake the sauce very vigorously and add it to the hot veggies. The sauce should begin to thicken within 1 minute. Add the tofu, toss to coat, allow to thicken more if necessary, and serve immediately.
Trivia: What makes Chinese eggplant unique ?
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