Cooking - for a new lifestyle (Our Test Kitchen)

 54 Reviews 93% would make this recipe again Tofu marinated in a soy-ginger sauce, then baked. Marinade 20 min Preparation 10 min Cooking 15 min 250 calories per serving 300 g firm tofu, cut into 1,5 cm thick slices 1 1/2 tbsp soy sauce, low-sodium 2 tsp canola oil 2 tsp rice vinegar 1/2 tsp sesame seed oil 2 green onions/scallions, chopped 2 tsp Italian parsley, fresh, chopped 2 tsp gingerroot, grated 1 tbsp mango chutney [optional] Cut the tofu into 1,5 cm thick slices. Arrange the slices in a single layer in a baking dish. Combine the soy sauce, canola oil, rice vinegar, and sesame oil in a bowl. Chop the scallions and parsley, then add them to the mixture. Grate the ginger and add it to the bowl. Mix well, then pour the  marinade  over the tofu.  Marinate  about 20 min. Preheat the oven to 205°C/400°F. Bake the tofu in the  marinade  12-15 min. If tofu is too dry, add a small amount of water. Serve with chutney, if desired. Recommended side dish...

1 cup soft butter 1/2 cup sifted icing sugar 1/4 tsp salt 3 tbsp finely chopped ginger 2 cups of flour Mix by hand.  Put in ungreased 8" square pan.  Bake at 300F for 60 minutes. My mom made these cookies for a recipe swap last year and I really enjoyed them.  That is saying a lot because I'm not really fond of ginger.

Ingredients: 2 1/2 cups (625 mL) reduced-sodium chicken broth 2/3 cup (150 mL) reduced-fat (lite) coconut milk (not cream of coconut) 1 tbsp (15 mL) grated ginger-root 1/2 tsp (2 mL) salt 1 1/3 cup (325 mL) uncooked regular long-grain rice 1 tsp (5 mL) grated lime peel 3 medium green onions, chopped (about 3 tbsp/45 mL) 3 tbsp (45 mL) flaked coconut, toasted Lime slice Method: Heat broth, coconut milk, ginger-root and salt to boiling in 3-quart saucepan over medium-high heat. Stir in rice. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until rice is tender and liquid is absorbed; remove from heat. Add lime peel and onions. Fluff rice, lime peel and onions lightly with fork to mix. Garnish with coconut and lime slices.

This month's recipe swap was to use ginger. Since I have to work during that time of deliciousness, I baked these up ahead of time. Ingredients 1 cup of white sugar 1 egg 1/4 tsp salt 3/4 cup shortening 2 cups all purpose flour 1/2 tsp baking powder 1 tsp ground clove 1 tsp ground ginger 1 tsp ground cinnamon Directions Preheat oven 350F. Cream together sugar, egg, salt and shortening. Add flour, baking powder and spices. Mix together. Roll mixture into balls and then roll in white sugar. Place on cookie sheet and bake for 9 1/2mins. (Originally recipe calls for 5-6 but they came out too soft) Remove and then press with fork before placing on cooling rack. Makes between 2-3 dozen.