More from the Kitchen Witch

Sesame Marinated Tofu with Vegetables

For the tofu:                                               16 ounces extra firm tofu 1 teaspoon Dijon mustard 3 to 4 teaspoons sesame seeds 1 garlic clove, minced 3 tablespoons Tamari soy sauce For the vegatables: 31/2 teaspoons canola oil 1 tablespoon freshly minced ginger 2 garlic cloves, minced 1 sliced red bell pepper 12 ounces chinese broccoli (2 small bunches) chopped 4 scallions, sliced 12 shitake mushrooms, chopped 2 teaspoons tamari 1/2 teaspoon sesame oil Press tofu with papertowels to remove excess moisture. Slice into 1 inch cubes. Marinate tofu in mustard, sesame seeds, garlic and soy sauce for about 20 minutes. In nonstick pan or wok, add 1and 1/2 teaspoon canola oil and saute tofu. Remove and in same pan heat add remaining oil, saute ginger and garlic and add veggies. Stir fry until crisp tender, about 7-8 minutes. Remove from heat and add tofu and toss.  Serve immediately.

Zucchini and Tomato Casserole with Herb Crumb Topping

1 teaspoon olive oil 2 medium zucchini, sliced cross-wise salt and pepper to taste 2 one pound cans of tomatoes, drain one and leave other undrained. 2 teaspoons dried basil 2 cloves garlic, crushed 1/3 cup italian seasoned bread crumbs 1 tablesppon parmesan cheese non-stick cooking spray Heat oil in a large nonstick skillet over medium heat. Add zucchini, sprinkle with salt and pepper. Cook until tender, about 7 or 8 minutes. Remove zucchini and place in bowl. Return to skillet and add tomatoes, basil, and garlic. Bring mixture to a boil, reduce heat and simmer for about 15 minutes or until most liquid has cooked out. Remove from heat and stir in zucchini. Preheat oven to 450 degrees and lightly oil a 1 and 1/2 quart baking dish. Spoon zucchini mixture into prepared baking dish, combine bread crumbs and parmesan and spoon over zucchini. Bake for 10 minutes or until slightly brown.

Spicy Black Bean Dip

1/2 cup chopped onion 1/2 cup chopped red bell  pepper 1 to 2 cloves garlic, minced 1 pound can of black beans, drained 1 teaspoon vinegar 1 teaspoon lime juice 1 teaspoon chili powder 1/2 teaspoon cumin 1/4 teaspoon coriander 1/4 teaspoon oregano 1/4 teaspoon salt Place onion, bell pepper and garlic in food processor until finely chopped. Add remaining ingredients and blend until smooth. Chill several hours or overnight to blend flavors. I really like this dip spread on a crusty roll with a slice of fresh tomatoe.

Nourishing the body, nourishing the soul. The harvesting of nature's gifts. The gentle excitement of a subtle spice. The mix of disparate ingredients into a miraculous whole. My thoughts on food are pretty straightforward, I love to grow it, I love to cook it, I love to eat it and I can think of nothing better to share with my family and friends. Do not underestimate the power and majick of creating and  sharing a good meal.

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