Help!

Okay so I've got it narrowed down to two cooking classes at Dish and I need some input as to which class I should take. The choices (with the class descriptions) are:

Good for What Ales You Cooking with Beer
According to an ancient Egyptian hieroglyphic inscription, the mouth of a perfectly contented man is filled with beer.

Menu:
Curried cauliflower fritters
Spicy brown ale brined chicken wings
Pear and Walnut Salad with Wheat Beer Vinaigrette
Dill And Beer Quick Bread
Beef Carbonade
Guinness brownies with raspberry -lambic ice cream

Boot Camp Super Natural Baking
Indulge without the guilt. Ditch the artificial sweeteners, processed flours and fat replacers and discover how you can create wholesome, (and more importantly, delicious) baked treats made with whole, fresh, and healthy ingredients.

Menu:
Biscotti al Pistacchio Marathon cookies
Chocolate cherry brownies
Fig and buckwheat scones
Supernatural carrot cake
Maple and wild blueberry coffee cake

Thoughts? Opinions? Please leave your suggestions in the comments below!

Marinated Tofu Open-Faced Sandwich

Many of us think tofu isn't very appetizing. This recipe by Deborah Madison from her book The Green's Cookbook, has changed my mind. It's wonderfully tasty with a bit of a crust and easy to make. Best of all, the marinade can be boiled, strained and reused. Once you have the marinated tofu you can use it for a quick meal and it seems to last quite a while without spoiling.







 I have adjusted the recipe to be consistent with my low fat diet. Ms. Madison also offers that this recipe can be used in her recipe for vegetable brochettes also found in the Greens Cookbook. I have yet to try that recipe.

1 or two packages firm tofu, 14 to 18 ounces each
1/2 ounce dried wild mushrooms, porcini or shitake
1 cup water
2 teaspoons dried oregano or marjoram
2 cloves garlic sliced
1/2 cup of olive oil or I use 1/4 cup
1/2 cup of sherry or wine vinegar
1/2 cup red wine
1/4 cup tamari soy sauce...I use the low sodium to keep salt content down
4 whole cloves
1/2 teaspoon salt..could omit if you are watching salt intake
several twists black pepper

cut the tofu into slabs 1 inch thick. and set to drain..this is done by setting them on a bread board or back of a baking sheet and raising one end; point the lower end toward the sink to let the water drain off. Cover the tofu with another tray and weight it down with something heavy like a few cans of tomatoes. Let the tofu drain for about a half hour. This will remove the excess water and allow the marinade to penetrate without being diluted.

While the tofu is draining, prepare the marinade. Simmer the mushrooms in the water for 15 minutes. Heat a small heavy skillet and toast the oregano or marjoram slowly til it is fragrant. Add the oregano and remaining ingredients to the pot with the mushrooms, bring to a boil and simmer slowly a few minutes more.
Remove the tofu from the draining board and arrange it in a single layer in a square  or rectangular non-corrosive pan. strain the marinade through a coffee filter, paper towel or fine cheesecloth and then pour over the toful. Cover with plastic or a lid and refrigerate at least a day but preferably longer. The tofu can marinate 4 or 5 days. Then it can be seperated from the marinade and stored for use later. The marinade can be boiled, strained and reused, if the tofu was well drained. I freeze the marinade for the next time.

When you are ready to make the sandwich you can grill the tofu in a cast iron skillet that has been wiped with olive oil with a paper towel. Brown on all sides. Then slice the thickness in two and place on a very good slice of toasted whole wheat bread..I love the organic stone ground whole wheat bread from le pain  quotidian..a bakery with many outlets in New York and other locations. Ms. Madison suggests you put mayonaise and horseradish on the bread..then the tofu, followed with a slice of fresh tomato. I substitute Smart Beat Nonfat mayonnaise dressing..which is a very good mayo substitute that tastes just like mayo and I add to it. For horse radish I use Gold's Prepared Grated Horseradish, which is available in the refrigerator case of many supermarkets. Then I top with a slice of tomato or canned tomato in winter.
I served it with a frisee and fennel and apple salad with fat free apple cider dressing.
Its a delicious meal!
Note:
Here is the nutritional content in tofu so that you can determine the amount you wish to serve as a portion

http://nutritiondata.self.com/facts/legumes-and-legume-products/4467/2

Marinated Tofu Open-Faced Sandwich

Many of us think tofu isn't very appetizing. This recipe by Deborah Madison from her book The Green's Cookbook, has changed my mind. It's wonderfully tasty with a bit of a crust and easy to make. Best of all, the marinade can be boiled, strained and reused. Once you have the marinated tofu you can use it for a quick meal and it seems to last quite a while without spoiling.







 I have adjusted the recipe to be consistent with my low fat diet. Ms. Madison also offers that this recipe can be used in her recipe for vegetable brochettes also found in the Greens Cookbook. I have yet to try that recipe.

1 or two packages firm tofu, 14 to 18 ounces each
1/2 ounce dried wild mushrooms, porcini or shitake
1 cup water
2 teaspoons dried oregano or marjoram
2 cloves garlic sliced
1/2 cup of olive oil or I use 1/4 cup
1/2 cup of sherry or wine vinegar
1/2 cup red wine
1/4 cup tamari soy sauce...I use the low sodium to keep salt content down
4 whole cloves
1/2 teaspoon salt..could omit if you are watching salt intake
several twists black pepper

cut the tofu into slabs 1 inch thick. and set to drain..this is done by setting them on a bread board or back of a baking sheet and raising one end; point the lower end toward the sink to let the water drain off. Cover the tofu with another tray and weight it down with something heavy like a few cans of tomatoes. Let the tofu drain for about a half hour. This will remove the excess water and allow the marinade to penetrate without being diluted.

While the tofu is draining, prepare the marinade. Simmer the mushrooms in the water for 15 minutes. Heat a small heavy skillet and toast the oregano or marjoram slowly til it is fragrant. Add the oregano and remaining ingredients to the pot with the mushrooms, bring to a boil and simmer slowly a few minutes more.
Remove the tofu from the draining board and arrange it in a single layer in a square  or rectangular non-corrosive pan. strain the marinade through a coffee filter, paper towel or fine cheesecloth and then pour over the toful. Cover with plastic or a lid and refrigerate at least a day but preferably longer. The tofu can marinate 4 or 5 days. Then it can be seperated from the marinade and stored for use later. The marinade can be boiled, strained and reused, if the tofu was well drained. I freeze the marinade for the next time.

When you are ready to make the sandwich you can grill the tofu in a cast iron skillet that has been wiped with olive oil with a paper towel. Brown on all sides. Then slice the thickness in two and place on a very good slice of toasted whole wheat bread..I love the organic stone ground whole wheat bread from le pain  quotidian..a bakery with many outlets in New York and other locations. Ms. Madison suggests you put mayonaise and horseradish on the bread..then the tofu, followed with a slice of fresh tomato. I substitute Smart Beat Nonfat mayonnaise dressing..which is a very good mayo substitute that tastes just like mayo and I add to it. For horse radish I use Gold's Prepared Grated Horseradish, which is available in the refrigerator case of many supermarkets. Then I top with a slice of tomato or canned tomato in winter.
I served it with a frisee and fennel and apple salad with fat free apple cider dressing.
Its a delicious meal!
Note:
Here is the nutritional content in tofu so that you can determine the amount you wish to serve as a portion

http://nutritiondata.self.com/facts/legumes-and-legume-products/4467/2

Comment of the Week

... comes from a post by Shannon Love who, blogging over at Chicago Boyz, posted a scathing indictment of the pro-choice fanatacism of the Democrats following the arrest of Dr. Gosnell, a Philadelphia abortionist who went a little overboard. First, a snippet from the story, then one from Ms. Love.

A doctor whose abortion clinic was described as a filthy, foul-smelling “house of horrors” that was overlooked by regulators for years was charged Wednesday with murder, accused of delivering seven babies alive and then using scissors to kill them ...

He “induced labor, forced the live birth of viable babies in the sixth, seventh, eighth month of pregnancy and then killed those babies by cutting into the back of the neck with scissors and severing their spinal cord,” District Attorney Seth Williams said.

They limited the charges to seven babies because Gosnell had destroyed his records. According to testimony, it wasn't seven, it was hundreds. Ms. Love reacted thusly:

The most disturbing thing I have read is the Philidelphia DAs statement:

“I am aware that abortion is a hot-button topic,” said Williams. “But as District Attorney, my job is to carry out the law. A doctor who knowingly and systematically mistreats female patients, to the point that one of them dies in his so-called care, commits murder under the law. A doctor who cuts into the necks severing the spinal cords of living, breathing babies, who would survive with proper medical attention, is committing murder under the law.”

He’s apologizing to his deep-blue/far-left constituency for having to prosecute the guy for killing hundreds of live babies! That he feels he needs to apologize for prosecuting this case speaks volumes about the left’s extreme and irrational attitudes towards abortion regulation.

If you haven't heard about this story yet (it's hardly made a ripple in the national media), that's probably because they can't figure out how to pin this one on Sarah Palin or the Tea Party. Really, there's not much else to conclude. Hundreds of babies deliberately stabbed to death by a team of people operating in concert over many years and it gets less than 1/100th the attention of a paranoid schizophrenic going off the deep end and shooting people in Tucson.

This story is a treasure trove of societal indicators. I've downloaded and read some of the Grand Jury report in the case. It's worth a scan.

In any case, here was the greatest commentary I've seen yet on this story of Dr. Gosnell's crude, filthy, deranged butcher shop. Commenter flataffect had this to say:

Here I thought the benefit of legalized abortion was that women wouldn’t be forced into the butchery of back-alley abortions, but could go to clean, professional facilities. Now it turns out that the thing was really just about killing babies, after all.

Bingo.

Recipe of the Week - Slow Cooker

I am loving all the new fonts that blogger has added to their site! Finally, it's about time they gave us more options than just 5 of them! :)

And it's time to Recipe of the Week! Be sure to link up with your recipe below, please include a link back to Golden Reflections or just grab one of the Recipe of the Week buttons.

I want to thank Emily's Cooking Adventurers for today's recipe! It is another slow cooker recipe and I made it last week for our Friday night supper with David's parents (we take turns at each others houses on Friday nights). It was a big hit! I adapted the recipe a little bit, since it had chicken in it, and we eat vegetarian at home. I am including the original recipe and how I adapted it.

Slow Cooker Chicken Tortilla Soup

Ingredients:

1 lb chicken breasts, frozen (I used one package of Morning Star Griller Crumbles, I didn't have the "chicken" strips, but you could use those too).

1 (15 oz) can whole peeled tomatoes, mashed

1 (10 oz) can enchilada sauce

1 medium onion, chopped

1 (4 oz) can chopped green chilies

2 cloves garlic, minced

1 1/2 cups water

1 (14.5 oz) can chicken broth (I used vegetable broth)

1 tsp cumin

1 tsp chili powder

1 tsp salt

1/4 tsp pepper

10 oz frozen corn

1 can black beans

Directions:

1. Mix all ingredients in a slow cooker and cook for 6-8 hours on low or 3-4 on high.

Enjoy topped with sour cream and cheese along with tortilla chips.

This was so easy to make, I put everything in the crock pot before I left for work that morning and set the timer on it. When I got home, all I had to do was set the table and get the chips and sour cream out, everything else was ready! It was a great time saver for a Friday supper!

Don't forget to link up your recipes! The link up will be open until Tuesday night at 11:59pm.

Have a great week!

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