First side is the amount of butter the recipe calls for, the second is the amount of olive oil to replace it with. Ratio works out to around 3/4 the amount of butter called for as olive oil.
1 tsp – 3/4 tsp
1 T – 2 1/4 tsp
1/4 c – 3 T
1/3 c – 1/4 c
1/2 c – 1/4 c plus 2 T
3/4 c – 1/2 c
1 c – 3/4 C
Along with being a lovely source of Vitamin C, tomatos have a number of other health benefits. Recent research indicates that they help protect against a number of cancers, and may reduce your risk of a number of diseases, including diabetes, heart disease, and osteoporosis.
The secret behind the extended health benefits is a nutrient called lycopene, a potent antioxidant. Antioxidants help prevent cancers by slowing down certain kinds of cellular damage caused by free radicals.
The heart protection is caused by lowering cholesterol. There are studies that have shown that drinking a couple of glasses of tomato juice a day lowers the LDL “bad” cholesterol by a sizable percentage. There is an additional nutrient in tomatos called 9-oxo-octadecadienoic acid. This frightening sounding nutrient has also been linked to lowered cholesterol and fat in the bloodstream
Lycopene has also been linked to a potential increase in bone mass, although this effect is still under study.
Name: Butturbur
Latin:
Other Common Names:
Family:
Parts Used:
Vitamins/Minerals:
Used for: This herb supports healthy membranes and is effective is decreasing the body’s production of histamines and leukotrienes. Shown to be as effective in dealing with allergies as some of the more common OTC medicines.
Use in tandem with:
Directions & Warnings:
This was definitely tasty, but it involved quite a bit more ginger flavour than I typically present to my household. In fact, given that the recipe was called “Miso Tofu” the fact that the Ginger flavour, if represented in text on the net would have had to have been a neon all caps animated gif with all of the other flavours in dark gray italics over a black background behind it…. There are two sets of measurements listed. One was what the recipe called for, which I changed a bit making it, the second is what I am planning to use next time I make this. We all ended adding a little bit of tamari to it, which helped to gentle the GINGER, but I would prefer to bring the miso and garlic a bit more to the forefront next time it is cooked.
However, making this finally taught me how to deal with tofu to end up with a firm fried version… and it also taught me that I despise grating ginger by hand.
1 14 oz package of tofu, drained and pressed
2 T red miso (3)
5 tsp grated ginger (3)
2 T rice vinegar (3)
4 cloves garlic (6)
1 T + 1 tsp peanut oil
1/2 tsp cornstarch
1 head (2 lbs) bok choy (We only used one)
1 T black sesame seeds.
Press tofu. (Wrap in several layers of paper towels, place on one cutting board, put another on top, and then something heavy on top of that. The recipe suggested a heavy jar, which did not seem to be doing the job, so we used our cast iron griddle. Replace paper towels a few times, until it seems to be pressed out.) Cut tofu into 1/2 inch chunks. Puree miso, ginger, vinegar, and 1/2 of the garlic. Heat wok until water sizzles and evaporates. Add 1 T oil and tofu. Fry until golden. Sprinkle with cornstarch and fry until darkened. Transfer to a plate. Add 1 tsp oil and rest of garlic, and fry 30 seconds. Add bok choy and fry until tender. Return tofu, add half puree (we just put it all in at this point, as half looked far too dry), and cook until heated through. Garnish with sesame seeds and rest of miso on the side.
We tried this last night. Pretty tasty. I do suggest increasing the amount of all the spices, especially the pepper and cumin. We are also thinking of adding some bell peppers to the rice next time we do this.
Rice:
2 T olive oil
1 medium onion, chopped
1/2 tsp salt
1 c vegetable brother
1 medium tomato, chopped
1/2 c brown or white rice
Sauce:
1 c cilantro
1/2 c Italian parsley
1/2 c olive oil
1/4 c lime juice
2 T agave syrup
4 cloves garlic
1 tsp salt
1/2 tsp ground cumin
1/2 tsp black pepper
Taco Filling:
2 T olive oil
8 ox sliced mushrooms
1 15 oz can black beans, rinsed and drained
Tortillas
Rice: Heat oil, medium. Saute onion and salt. Stir in broth, tomato, and rice. Bring to a boil. Lower heat to medium low, simmer 15 (white rice), 45 (brown rice), or until broth is absorbed.
Sauce: Put it all in a blender and get it nicely sauce-like.
Taco Filling: Saute mushrooms in oil, add beans and 1/2 sauce, cook until heated through.