Lemongrass Tofu And Grilled Spinach

INGREDIENTS
Tofu
For Frying Oil
300 g sliced Firm Tofu
2 tbsp finely chopped Lemongrass
1-2 tsp Parsley Leaves
To taste Salt
To taste Black Pepper
Chili spinach
2 tbsp Olive Oil
½ kg Spanish
2 tbsp finely chopped Garlic
8 - 10 Red Chilies
To taste Salt
Dipping sauce
2 tbsp Lemon Juice
2 tbsp Soy Sauce
Serve -
1 bowl cooked Jasmine Rice
For Garnish Parsley leaves

PROCESS
For tofu
Heat oil in a pan add tofu and shallow fry on high flame.
When Tofu is ready take out in a plate and sprinkle black pepper powder and salt.
Take oil in hot pan and sauté lemon grass.
Now add tofu in lemon grass and mix.
Add parsley leaves and stir for some time.
Chili Spinach
Heat oil in a pan and saute the garlic in it till golden brown.
Add red chili and spinach and cook for 2 to 3 minutes till spinach wilts.
Dipping sauce
For sauce mix the lemon juice and soy sauce in equal quantity.

Read more »

SPINACH MUSHROOM FRITTATA

Sponsored By www.Apnafoodtv.com

1/2 onion - thinly sliced
8 oz. mushrooms - thinly sliced
3 cups spinach- roughly chopped
1 tbsp olive oil (optional:vegetable oil)
2 tbsp butter - divided

8 eggs
1 tsp salt
fresh ground pepper
1 c. gruyere - grated, divided

Preheat broiler on your oven.

1.Heat 1 tbsp olive oil & 1 tbsp butter. in a wide skillet (pan) over medium heat. Add sliced onion and cook for 2 minutes. Add sliced mushrooms & cook 5-6 minutes stirring occasionally until mushrooms & onions are lightly browned. Season with a few pinches of salt pepper.

2.Add chopped spinach over mushroom mixture & stir. Turn off heat. The heat of the mushrooms will wilt the spinach perfectly. Let mushroom mixture cool slightly while preparing cheese and eggs.

3.Crack eggs in to a large bowl. Add 1 t. salt & pepper and whisk. Add spinach-mushroom mixture and 1/2 c. gruyere and mix well.

4.Heat remaining T. butter in a 9-inch ovenproof skillet, swirling to coat sides. Add egg mixture, stir a couple times, and loosely cover. Cook until eggs are mostly set, about 5 minutes.

5.Sprinkle remaining gruyere over the eggs and place skillet under broiler. Broil 2-3 minutes until eggs are set and cheese is nicely browned. Remove from oven. Gently loosen the eggs around the sides of pan to make sure the don't stick. Be careful of the hot handle on the skillet!

Slide on to cutting board and cut into wedges. Serve hot, warm or at room temperature.

Read more »

Cream Of Spinach Soup Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

2 cups chopped fresh spinach - packed - (or 1 10-oz package frozen spinach, thawed)
1 cup chopped onion
1/4 cup butter
3 medium potatoes, peeled and quartered (about 1 pound)
1 1/2 cups chicken broth (or vegetable broth for vegetarian option)
1 1/2 cups water
2 chicken bouillon cubes (or vegetable bouillon cubes for vegetarian option)
2 cups half-and-half
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup sour cream
Optional: chopped chives and/or ground allspice for garnish

Recipe Method

In a large saucepan over medium heat, saute onion in butter for 3 minutes or until limp. Add potatoes, chicken broth, water, and bouillon cubes. Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until the potatoes are tender. Add spinach and cook for 2 to 4 minutes longer until spinach is tender.
2Working in batches, puree soup mixture in a blender. Return to saucepan. Whisk in half-and-half, salt and pepper.
Over low heat, bring to just before simmering. Whisk in the sour cream. You may want to use an immersion blender to get the sour cream fully incorporated.
This soup can be served hot or chilled. Garnish with chopped chives, sprinkles of allspice, or a dollop of sour cream.

Read more »