Category Archives: Main Dish

Cornstarch is the secret to the crispy texture of this fried tofu.

by Elizabeth Savoie Dronet

Tofu:
1 pkg Extra firm tofu, pressed
2 Tbsp cornstarch
Salt and pepper to taste
Oil for frying (Wok oil is our preference)

Sauce:
1 Tbsp peanut butter
4 Tbsp milk
¾ tsp garlic powder
1 tsp soy sauce
1 Tbsp ketchup or chili sauce
1 dash red pepper flakes
Salt and pepper to taste

Tofu:
Press tofu between two saucers with a large can on top for 30 minutes.  Drain off water.  Cut into bite-sized pieces.  In a lidded container, toss together tofu, cornstarch, salt and pepper.  Fry in a wok or skillet making sure all sides are lightly browned.  Drain on paper towels.

Sauce:
Heat milk in the microwave.  Add peanut butter and stir well.  Add in other seasonings.

I like to serve the tofu with rice and a package of Steamfresh Frozen Asian Medley.  Pour the sauce over and combine.

Did you know that in the early 1800s French immigrants brought artichokes to the United States when they settled in the Louisiana Territory?

Growing up Mom and Dad ate lots of artichokes, claiming that we would learn to like them when we were older.  Mom liked to say, “Artichokes are an acquired taste,” which only made me want to show how grown up I was.  Mom’s trick worked!  All of us love artichokes now.

by Elizabeth Savoie Dronet

1/2 cup olive oil
5 Tbsp butter
2 Tbsp flour
2 cups veggie broth
2 cloves minced garlic
2 cans artichoke hearts, drained and chopped
1/4 cup lemon juice
1/4 cup fresh Parmesan cheese
Box of linguini
For garnish: freshly ground pepper, sliced black or Kalamata olives and parsley

Boil pasta while making the sauce.

Cook oil, butter, flour and broth until it thickens. (You may wish to whisk the flour in a bit of broth to ensure there are no lumps before adding it to the pot.)
Add garlic, artichoke hearts (chopped), lemon juice and cheese.
Continue cooking until flavors blend, about 5 minutes.

Drain pasta and immediately toss with artichoke sauce. Top the dish with sliced olives and parsley.

*I use a large deep skillet to make this.  Sometimes I add a package of tuna fish.  If your family does not eat a whole box of noodles, half the recipe and use half a box.

I love this recipe when I seem to be running low on grocery items.  I can usually find these things around and use what I have on hand for toppings.  The grocery store can wait until tomorrow.

by Elizabeth Savoie Dronet

2 cups flour
2 tsp baking powder
1 tsp salt
2/3 cup milk
1/4 cup  oil
a dash of any Italian herbs on hand

2 tablespoons vegetable oil
Pizza toppings and cheese
Pizza flavored grinder for the final topping

Heat oven to 425°F.

Measure the first set of ingredients  into the mixer.

Stir until dough leaves the side of the bowl.

Gather dough together and press into a ball.

Knead dough 10 times to make smooth.

On lightly floured surface roll until the size of the pizza stone.

Place on pizza stone that has been dusted with a little cornmeal to prevent sticking.

Brush with remaining 2T of salad oil.

Place in oven for about 5 minutes.  Remove and add toppings.

Bake for another 20 minutes or until it looks done.

These flavorful pancakes are quite filling and my kids love them.  Let’s face it, kids love anything you can dip!

by Elizabeth Savoie Dronet

3/4 cup self-rising white cornmeal
1 can whole kernel corn, drained
1/2 large red bell pepper, diced
1/2 cup flour
7 green onions, sliced
1 large carrot, shredded
2/3 cup buttermilk
1 large egg
1/2 tsp dried crushed red pepper (can use less)
salt to taste
vegetable oil for frying

Stir together everything but the oil.  Heat about 2 Tbsp of oil in a skillet.  Drop batter by 1/3 cupfuls into hot oil.  Cook 3-4 minutes on each side or until golden.  Serve with sour cream and salsa.

*You may also like our Corn Pancakes and Black-eyed Pea Cakes.