Steel Cut Oat Pilaf & Crunchy Tofu Cutlets
I'm posting a bunch of my favorite recipes. I can't take credit for them, they are recipes that I have found on the internet or through friends. I don't have the nutritional breakdown, but Daily Plate could easily calculate. Enjoy!
Oat Groat Pilaf 2 tsp. olive oil, divided 1 cup oat groats (whole kernel oats/steel cut oats) 1 medium onion 1 cup sliced mushrooms (about 1/4 pound) 2 cups chicken or vegetable broth, salt free 1/4 tsp. freshly ground black pepper to taste Salt to taste, if salt free broth is used 2 Tbs. minced fresh parsley 2 medium tomatoes, sliced, for garnish Heat 1 tsp. oil in heavy, medium saucepan, stir in groats. Cook and stir for about 3 minutes to toast them. Add remaining olive oil and saute mixture for about 3 minutes, until onion is soft. Add mushrooms, and cook mixture for another 5 minutes or so, until the mushrooms are wilted. Add broth, pepper, and salt. Bring mixture to boil, reduce heat, cover and simmer pilaf for about 40 minutes, stirring it occassionally. Remove from heat, stir in parsley. Season with lemon juice, if desired. Garnish with tomatoes. Serve hot or cold with hot or cold roasted chicken or Crunchy Tofu Cutlets. Crunchy Tofu Cutlets 2 lbs tofu, silken light extra firm 1/4 cup soy sauce 1 cup seasoned bread crumbs (Panko works great) 1 cup flour (whole wheat, oat bran, your choice) 1 tsp. Greek Seasoning (or your favorite seasoned salt) Vegetable cooking spray Cut tofu into 3/4" slices and marinate in soy sauce for 2 hours (Can use Yoshida Gourmet sauce, thinned with water). Mix bread crumbs, flour and Greek Seasoning. Dredge slices into breadcrumb mixture. Lay tofu pieces on a greased cookie sheet leaving 1/2" between each piece. Bake for 15 minutes on each side. Serve with Teriyaki Sauce or Hot Chili Oil
Oat Groat Pilaf 2 tsp. olive oil, divided 1 cup oat groats (whole kernel oats/steel cut oats) 1 medium onion 1 cup sliced mushrooms (about 1/4 pound) 2 cups chicken or vegetable broth, salt free 1/4 tsp. freshly ground black pepper to taste Salt to taste, if salt free broth is used 2 Tbs. minced fresh parsley 2 medium tomatoes, sliced, for garnish Heat 1 tsp. oil in heavy, medium saucepan, stir in groats. Cook and stir for about 3 minutes to toast them. Add remaining olive oil and saute mixture for about 3 minutes, until onion is soft. Add mushrooms, and cook mixture for another 5 minutes or so, until the mushrooms are wilted. Add broth, pepper, and salt. Bring mixture to boil, reduce heat, cover and simmer pilaf for about 40 minutes, stirring it occassionally. Remove from heat, stir in parsley. Season with lemon juice, if desired. Garnish with tomatoes. Serve hot or cold with hot or cold roasted chicken or Crunchy Tofu Cutlets. Crunchy Tofu Cutlets 2 lbs tofu, silken light extra firm 1/4 cup soy sauce 1 cup seasoned bread crumbs (Panko works great) 1 cup flour (whole wheat, oat bran, your choice) 1 tsp. Greek Seasoning (or your favorite seasoned salt) Vegetable cooking spray Cut tofu into 3/4" slices and marinate in soy sauce for 2 hours (Can use Yoshida Gourmet sauce, thinned with water). Mix bread crumbs, flour and Greek Seasoning. Dredge slices into breadcrumb mixture. Lay tofu pieces on a greased cookie sheet leaving 1/2" between each piece. Bake for 15 minutes on each side. Serve with Teriyaki Sauce or Hot Chili Oil
Jo
DS:9 yrs old / DD:5 yrs old / DS: 1 yr old
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