eat.this.food.

Lincoln Park Bow Tie Pasta October 28, 2006

This is so damn good it should be against the law. Rick had to physically remove it from the table so he would stop eating it. I call it macaroni and cheese for adults. It is great with a fresh green salad with lemony vinaigrette – to cut the richness of the sauce. This would also be good to serve at a dinner party as a pasta appetizer in a small portion as they sometimes do at good Italian restaurants. OR you could eat it standing up, out of the baking pan, in your pajamas, straight out of the fridge and then work out every day for 2 weeks to make up for it. Which ever! (Written by Sheri)

Sorry…no picture for this one as of yet…too hungry to take pictures when we made it the first time. I wanted to post because it is so good…you should just try it, even without a picture to entice you!

Ingredients:

• 2 cups chopped onion
• 2 cloves garlic, minced
• 1 1/2 teaspoons dried basil
• 1 teaspoon dried oregano
• ¼ teaspoon dried hot red pepper flakes
• 2 tablespoons olive oil
• ¼ pound shitake mushrooms**
• 4 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• 1 (28 oz) can Italian plum tomatoes, drained and coarsely chopped
• 4 ounces sliced Prosciutto, diced (optional)
• 1 cup grated fontina cheese (about 4 oz.)
• 1 cup crumbled Gorgonzola cheese (about 4 oz.)
• 1 3/4 cups freshly grated Parmesan cheese (about 7 oz.)
• ½ cup chopped parsley
• 1 pound large farfalle (bowtie) pasta

**You can substitute regular white mushroom or baby ‘bellas for all or part of the shitakes.

Directions:

1. In a large skillet, sauté the onion, garlic, basil, oregano, and pepper flakes in the olive oil over low heart for about 5 minutes, until the onion softens.
2. Remove the stems from the mushrooms, discarding them and slicing the mushroom caps. Add them to the onion mixture and cook for about 10 to 15 minutes, until the mushroom caps are tender.
3. Transfer the mushroom mixture to a bowl.
4. In the same pan, melt 3 tablespoons of the butter, stir in the flour, and cook for 3 to 4 minutes, stirring often. Whisk in the milk and continue to whisk until the sauce thickens.
5. Stir in the mushroom mixture tomatoes, prosciutto, fontina cheese, Gorgonzola cheese, 1 ¼ Parmesan cheese, and the parsley. Set aside.
6. Cook the bowties in a large pot of boiling water for about 8 to 9 minutes – the pasta will be very al dente. This is good.
7. Mix the pasta into the sauce and add salt and pepper to taste.
8. Transfer to an ovenproof casserole. At this point you can refrigerate the casserole overnight. Before baking, remove the casserole from the refrigerator and allow it to come to room temperature.
9. Preheat the oven to 400 degrees.
10. Sprinkle the casserole with the remaining Parmesan and dot with the remaining butter, cut into bits.
11. Bake for about 35 to 45 minutes or until the casserole is heated through and bubbly.

6 to 8 servings.

Recipe from

Viviani Chicken and Polenta

I first had this years ago when my college roomate (and good friend) Amy made it for us. It was a hit then…and in the Fall, I get a craving for this delcious sauce and creamy polenta. This recipe was handed down to her from her grandma, Ida Viviani.

Chicken and Sauce
Ingredients:

• 12 pieces (4 each) chicken thighs, wings, and legs with skin on (or any combination you choose)
• 1 large yellow onion, chopped
• 1/2 cup coarsely chopped italian parsley (If you like parsley, use more!)
• 3 cloves coarsely chopped garlic
• 1 package sliced mushrooms or small whole mushrooms (Any variety you like works!)
• 1 can black olives
• 2 28 oz can whole tomatoes, drained reserving 2 cups of the juice
• 1 Tbs each of fresh oregano and thyme
• salt/pepper

Directions:

1. In the bottom of a large sauce pot or saute pan, heat enough olive oil to coat the bottom and fry the chicken pieces until barely cooked through, a few minutes on each side.
2. Remove and let cool on a plate.
3. To the pot, add the onions and cook until just soft.
4. Add the parsley and garlic and cook a couple more minutes.
5. Add the mushrooms, olives, tomatoes and juice, herbs, and salt/pepper to taste.
6. When cool enough to handle, remove the skin from the chicken and add the pieces to the sauce.
7. Simmer slowly with the lid off for at least 30 minutes, but the longer it simmers, the better it gets!!

Polenta
Ingredients:

• 10 cups of water (you may also use chicken stock, milk or cream to in place of the water.)
• 2 cup polenta (course ground corn meal)
• 2 tsp. salt
• 4 tbs. unsalted butter
• parmesan, romano or feta cheese (optional)

1. Bring the water to a boil in a large sauce pot. SLOWLY stream in the polenta a little at a time, stirring constantly in the same direction. I like to start with a wisk, then switch to a big wooden spoon once the polenta starts to thicken. The polenta should be thick, but not clumpy.
2. Once it starts to thicken, you can cover it (allow a vent for the steam) and stir it every couple of minutes.
3. Add more water a little at a time as needed to keep a nice, smooth consistency.
4. If you are going to add cheese, stir as much or as little as you like into the pot. **BE CAREFUL – the polenta will bubble and it can easily burn you! Add salt to taste and stir in the butter right before serving. The polenta can be eaten after 15 minutes, but if you cook it 45 minutes to an hour, it will be so much more creamy and delicious!

Serve the polenta warm with a big helping of sauce and chicken. Sprinkle the top with parsley and grated parmesan. It’s just like eating at gram’s house!

As it cools, the polenta will harden. If you have leftovers, you can pour it onto a cookie sheet or baking pan while its still warm. Once cool, you can keep it covered in the fridge, cut a chunk off, and reheat it! You can also fry the pieces in a saute pan with a little olive oil. Yum!

serves 8 hungry people
Recipe from Amy Flowers & her gram, Ida Viviani

Roast Chicken with Mustard Vinaigrette September 10, 2006

This chicken is moist, flavorful, and roasted to perfection. We tossed some new potatoes and onion in some olive oil, salt and pepper and added it to the roasting pan. Add a salad and it was a delicious dinner. The vinaigrette could be used as a salad dressing, as well as a dipping sauce for the chicken and potatoes. Tasty!
Roast Chicken

Ingredients:

• 1 6 to 7-pound roasting chicken
• 1 large shallot
• 2 fresh rosemary sprigs
• 2 frest sage sprigs
• 1 cup Mustard Vinaigrette
• 1 Tbs chopped fresh rosemary
• 1 Tbs chopped fresh sage
• salt and pepper

Directions for Chicken:

1. Preheat oven to 450 degrees.
2. Rinse chicken and pat dry.
3. Season cavity with salt and pepper.
4. Place shallot, 2 rosemary sprigs and 2 sage sprigs in cavity.
5. Slide hand between chiken skin and meat over the breast to form pockets.
6. Spread 2 Tbs of vinaigrettte under skin over breast meat.
7. Tie legs together to hold shape, tuck wings under body.
8. Place chicken in roasting pan.
9. Brush 2 Tbs of vinaigrette over chicken.
10. Sprinkle with chopped rosemary and sage.
11. Season with salt and pepper.
12. Roast chicken 20 minutes; reduce oven temperature to 375 degrees. Continue roasting until juices run clear, about 1 hour and 20 minutes. (Or until the chicken registers 180 degrees on a thermometer.) Let sit 10 minutes to 1 hour before serving.
13. Serve with remaining vinaigrette.

Mustard Vinaigrette
Ingredients:

• 1/4 cup Dijon mustard
• 3 Tbs white wine vinegar
• 3/4 cup olive oil
• 2/3 cup chopped shallots
• 2 Tbs chopped fresh rosemary
• 2 tsp chopped fresh sage

Directions for Vinaigrette:

1. Mix mustard and vinegar in a bowl.
2. Gradually whisk in oil.
3. Mix shallots and herbs.
4. Season with salt and pepper.

(Can be made one day ahead. Cover, chill. Bring to room temperature, mix before using.)

Makes 1 1/2 cups.

Both recipes from Bon Appetit, May 1994 (found on Epicurious)

Skillet Polenta with Tomatoes and Gorgonzola

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 4 cups water
• 1 1/3 cups yellow cornmeal
• 1 1/4 teaspoons salt
• 1/2 cup slivered fresh basil leaves
• 2 cups halved cherry tomatoes
• 2 garlic cloves, minced
• 1 cup crumbled Gorgonzola cheese (about 4 ounces)
• 1 cup shredded mozzarella cheese (about 4 ounces)
• 1/2 cup tosted pine nuts (optional)

Directions:

1. Preheat oven to 450°F. Brush 12-inch-diameter ovenproof skillet with 1 tablespoon olive oil.
2. Combine 4 cups water, yellow cornmeal, and salt in heavy large saucepan. Bring to boil over medium-high heat, whisking constantly. Reduce heat to medium-low and cook until polenta is very thick and pulls away from sides of pan, whisking constantly, about 3 minutes. Whisk in remaining 1 tablespoon olive oil and 1/4 cup basil. Transfer polenta to prepared skillet; flatten polenta to even thickness.
3. Sprinkle polenta with tomatoes and garlic. Sprinkle evenly with Gorgonzola, mozzarella, and remaining 1/4 cup basil. Bake until cheese is melted and bubbling, about 16 minutes. Cut polenta into wedges, top with pine nuts and serve from skillet.

Serves 4-6 as a main course.
Recipe modified from epicurious.

German Chocolate Cupcakes

In honor of my brother and his birthday…I decided to figure out a way to combine my current obsession (cupcakes) with my brother’s favorite cake (German Chocolate). After some research, this is what I came up with…it was a semi-successful** birthday present!

German Chocolate Cake

Ingredients:

• 4oz semisweet chocolate chopped fine
• 1/4 cup Dutch-processed cocoa, sifted
• 1/2 ccup boiling water
• 2 cups (10oz) unbleached all purpose flour
• 3/4 tsp baking soda
• 12 Tbs (1 1/2 sticks) unsalted butter, softened
• 1 cup (7oz) granulated sugar
• 2/3 cup (4 3/4oz) packed light brown sugar
• 3/4 tsp table salt
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup sour cream, room temperature

Directions for Cake:

1. Preheat oven to 350 degrees.
2. Combine chocolate & cocoa in small bowl. Add boiling water and let stand 2 minutes. Whisk until smooth and let cool to room temp.
3. Sift flour & baking soda into medium bowl.
4. Beat butter, sugars & salt until light & fluffy (about 4mins). Scraping down bowl 1/2 way through.
5. Beat in eggs one at a time combining well after each.
6. Beat in vanilla, then beat on high 45sec until light and fluffy.
7. With beater running add in chocolate, beat 30 more sec. Batter may appear broken.
8. On low speed add dry ingredients in 3 additions, alternating with the sour cream, beating until barely combined. After final addition of flour stir with spatula. Batter will be thick.
9. Bake about 30mins until tookpick inserted near center comes out clean.
10. Cool on wire rack.
11. Make sure you cool cupcakes completely before filling!

Recipe from Cooks Illustrated
Coconut Pecan Filling

Ingredients for filling:

• 2 large egg yolks
• 1/2 can (6oz) evaporated milk
• 1/2 cup (3.5oz) granulated sugar
• 2 Tbs packed light brown sugar
• 3 Tbs unsalted butter, cut into 6 pieces
• 1/8 tsp table salt
• 1 tsp vanilla extract
• 1 1/4 cups sweetened shredded coconut
• 3/4 cups finely chopped pecans, toasted (350 degrees for about 8 mins)

Directions for Filling:

1. Whisk yolks in med. saucepan, gradually whisk in evaporated milk.
2. Add sugars, butter & salt. Cook over medium-high heat whisking constantly until boiling, frothy and slightly thickened.
3. Transfer to a bowl, whisk in vanilla.
4. Stir in coconut.
5. Cool until just warm then cover with plastic wrap and refridgerate until cold, at least 2hrs but up to 3 days.
6. Pecans are stirred in just before cake assembly so they do not get soggy.

Recipe from Cooks Illustrated
Chocolate Ganache Frosting

Ingredients for Frosting:

• 2.5 oz bittersweet chocolate
• 1 oz unsweetened chocolate
• 1/4 cup plus 1 Tbs whipping cream
• 1 Tbs butter, at room temperature
• 1/2 cup powdered sugar
• 1/8 tsp salt
• 2 Tbs whole milk

Directions for frosting:

1. Heat milk in microwave for 30 seconds.
   
2. Chop chocolates and transfer into a heat proof bowl.
3. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
4. Let sit for 1 minute then stir until combined.
5. Add butter to the chocolate (make sure its soft and at room temp) and stir until combined.
6. Whisk together sugar, salt, milk, and vanilla in another bowl until combined. Pour the sugar mixture onto the chocolate mixture, then stir until combined and smooth.
7. Let sit at room temperature until thickened.
8. Beat with an electric mixer until fluffy.

To assemble:

1. Cut a cone out of the top of a completely cooled cupcake.
2. Cut about a 1/2 inch off the bottom of the cone to make the top.
3. Fill cupcake cavity with 1 Tbs (or so) of coconut pecan filling.
4. Replace cupcake top.
5. Frost with a 1/4 inch layer of ganache.

Makes 24 cupcakes
*We used “Nut and Party” cups to bake the cupcakes in. We found that when filling cupcakes it is better to use these cups for baking as the more traditional cupcake liners tend to pull away from the cupcake, and as a result, the final product doesn’t look very nice.
**The first attempt at making this recipe did not work out so well. I (jen…yes, I take full credit!) screwed up the ganache by adding too much milk. It was sauce…not ganache. So I had to improvise and use the filling as the frosting. Arti made the second attempt and they turned out fantastic…and followed the original plan. The result is the picture you see here. The cake is not very rich, so the added ganache frosting adds the richness and the custard-like coconut center adds just enough contrast to the rich chocolate. They turned out great!

Chocolate Chip Coconut Almond Cookies September 9, 2006

These are a recent discovery for us…and we are happy we found them! They turned out thick, chewey and chock full of coconutty, chocolatey goodness! Yum!

Ingredients:

• 2 1/8 cups all purpose flour (10 5/8 oz)
• 1/2 tsp table salt
• 1/2 tsp baking soda
• 12 Tbs unsalted butter (melted and cooled slightly)
• 1 cup brown sugar (7 oz)
• 1/2 cup granulated sugar (3 1/2 oz)
• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 1/2 cups flaked coconut
• 1 cup thinly sliced, toasted almonds Directions:
Directions:
1. Preheat oven to 325 degrees.
2. In a small bowl mix flour, salt, baking soda until combined.
3. In a larger bowl by hand or electric mixer, mix melted butter and sugars until thoroughly blended.
4. Add egg, egg yolk and vanilla to sugar/butter mixture. Blend well.
5. Slowly add flour mixture to egg mixture. Mix until just combined.
6. Stir in chocolate chips, coconut, and toasted almonds.
7. Scoop onto baking sheets using a small ice cream scoop. (about 1 1/2 Tbs)
8. Bake on middle rack for 15 minutes until golden brown.
9. Cool on pan for a few minutes before transferring to a cooling rack.
Makes 2 1/2 dozen
Recipe modified from Cooks Illustrated
 

Turtle Brownies

These are a decadent and delicious treat. Chocolate and caramel and pecans…you can’t get much better than that!
Beware: these can be dangerously addicting.

Caramel

• ¼ cup heavy cream plus 2 additional tablespoons
• ¼ teaspoon table salt
• ¼ cup water
• 2 tablespoons light corn syrup
• 1 ¼ cups sugar (8 ¾ ounces)
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Brownies

• 8 tablespoons unsalted butter (1 stick), cut into 8 pieces
• 4 ounces bittersweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• ¾ cup unbleached all-purpose flour (3 3/4 ounces)
• ½ teaspoon baking powder
• 2 large eggs, room temperature
• 1-cup sugar (7 ounces)
• ¼ teaspoon table salt
• 2 teaspoons vanilla extract
• 2/3 cup chopped pecans (about 2 3/4 ounces)
• 1/3 cup semisweet chocolate chips

TO MAKE THE CARAMEL:

1. Combine cream and salt in small bowl; stir well to dissolve salt.
2. Combine water and corn syrup in heavy-bottomed 2- to 3-quart saucepan; pour sugar into center of saucepan, taking care not to let sugar granules touch sides of pan. Gently stir with clean spatula to moisten sugar thoroughly.
3. Cover and bring to boil over medium-high heat; cook, covered and without stirring, until sugar is completely dissolved and liquid is clear, 3 to 5 -minutes.
4. Uncover and continue to cook, without stirring, until bubbles show faint golden color, 3 to 5 minutes more.
5. Reduce heat to medium-low. Continue to cook (swirling occasionally) until caramel is light amber and registers about 360 degrees on candy or instant-read thermometer, 1 to 3 minutes longer.
6. Remove saucepan from heat and carefully add cream to center of pan; stir with whisk or spatula (mixture will bubble and steam vigorously) until cream is fully incorporated and bubbling subsides.
7. Stir in butter and vanilla until combined; transfer caramel to microwaveable measuring cup or bowl and set aside.

TO MAKE THE BROWNIES:

1. Adjust oven rack to lower-middle position; heat oven to 325 degrees. Lightly spray 9-inch-square baking pan with nonstick cooking spray. Cut 14-inch length extra-wide heavy-duty foil; fold cut edges back to form 8 1/2-inch width. With folded sides face down, fit foil securely into bottom and up sides of baking pan, allowing excess to overhang pan sides. Spray foil with cooking spray.
2. Melt butter and bittersweet and unsweetened chocolates in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth and combined; set aside to cool slightly.
3. Meanwhile, whisk together flour and baking powder in small bowl; set aside.
4. When chocolate has cooled slightly, whisk eggs in large bowl to combine; add sugar, salt, and vanilla and whisk until incorporated.
5. Add melted chocolate mixture to egg mixture; whisk until homogenous.
6. Add flour mixture; stir with rubber spatula until almost combined.
7. Add chopped pecans and chocolate chips; mix until incorporated and no flour streaks remain.
8. Distribute half of brownie batter in prepared baking pan, spreading in even layer.
9. Drizzle scant 1/4 cup caramel over batter.
10. Drop remaining batter in large mounds over caramel layer; spread evenly and into corners of pan with rubber spatula.
11. Drizzle additional scant 1/4 cup caramel over top. Using tip of butter knife, swirl caramel and batter.
12. Bake brownies until toothpick inserted into center comes out with only a few moist crumbs attached, 35 to 40 minutes.
13. Cool brownies in pan on wire rack to room temperature, about 1 1/2 hours.
14. Heat remaining caramel (you should have about 3/4 cup) in microwave until warm and pourable but still thick (do not boil), 45 to 60 seconds, stirring once or twice; pour caramel over brownies.
15. Using spatula, spread caramel to cover surface.
16. Refrigerate brownies, uncovered, at least 2 hour.
17. Using foil extensions, lift brownies from baking pan, loosening sides with paring knife, if needed. Peel away and discard foil.
18. Using chef’s knife, cut brownies into 25 evenly sized squares.
19. Press a pecan half onto surface of each brownie.
20. Serve chilled or at room temperature.

Recipe from Cooks Illustrated

Linguine with Spinach August 25, 2006

We found this recipe in cooking light. The only reason it’s light in the magazine is that they skimp on the yummy sauce! So, here’s our version. Same amount of sauce, half the pasta! It’s quite delicious and definitely waaaay less fat than a creamy pasta dish at a restaurant.
Ingredients:

• 1/2 lb. uncooked linguine
• 1 Tbs butter
• 2 cloves garlic, minced
• 1/4 cup (2 oz) 1/3 less fat cream cheese
• 3/4 cup fat free, low sodium chicken broth
• 3 Tbs all purpose flour
• 3/4 cup (3 oz) Parmigiano-Reggiano cheese
• 3/4 cup half and half
• 3/4 tsp salt
• 1/2 tsp freshly ground pepper
• 1 10 oz. pkg frozen, chopped spinach (drained and squeezed dry)
• 6 slices of bacon, cooked and crumbled
• parsley (optional)

Directions:

1. Cook pasta, omitting salt and fat.
2. Drain pasta, reserving 1/2 cup of pasta water.
3. Melt butter in a large, nonstick skillet over medium-high heat.
4. Add garlic and saute for 30 seconds. Add pasta water and cream cheese, stirring with a whisk until smooth.
5. In a small bowl combine broth and flour, stirring with a whisk until smooth.
6. Add flour mixture to pan, stirring with a whisk to combine, bring to a boil. Cook 2 minutes or until mixture thickens, stirring constantly. Remove from heat.
7. Add cheese, stirring until smooth.
8. Add half and half, salt, and pepper. Stir in spinach.
9. Add pasta to pan, tossing to coat.
10. Serve topped with bacon and parsley.

Serves 4

Banana Bread August 23, 2006

I have not tasted better banana bread, baked at home OR bought in a store or bakery. What makes this bread extra special is the sour cream. It creates a very moist flavorful cake. In place of sour cream, I have used lowfat or nonfat plain or vanilla yogurt with success. Try it…it’s bananalicious!

Ingredients:

• 1/4 pound (1 stick) unsalted butter, at room temperature
• 1 cup sugar
• 2 eggs
• 1 1/2 cups unbleached all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup mashed very ripe bananas
• 1/2 cup sour cream
• 2 tsp vanilla extract
• 1 cup chopped walnuts or pecans

Directions:

1. Preheat the oven to 350 degrees.
2. Butter a 9×5x3 inch loaf pan or 3 mini loaf pans.
3. With an electric mixer, cream the butter and sugar until light and fluffy.
4. Add the eggs, beating well.
5. Sift the dry ingredients together and combine with the butter mixture. Blend well.
6. Add the bananas, sour cream, and vanilla. Stir well.
7. Stir in the nuts and pour into the prepared pan.
8. Bake 1 hour or 40-45 min. for smaller pans or, until a cake tester comes out clean.
9. Turn onto a rack to cool.

Makes 1 large loaf or 3 small loaves.

Recipe adapted from The Martha Stewart Cookbook

Tofu, Veggie, and Peanut Stir Fry August 5, 2006

This recipe started out as “Beef and Broccoli”, but has evolved over the years into what you see here. What we liked about this recipe from the beginning is that the sauce actually tastes like what you would get at a Chinese restaurant. With the additional vegetables, it’s a colorful and healthy meal.

Ingredients:

• One white or yellow onion, chopped into 1 inch squares
• Three stalks celery, cut diagonally into 1/4 inch strips
• 2 medium carrots, cut diagonally into 1/8 inch strips
• One red bell pepper, chopped into 1 inch squares
• 2 cups broccoli florets and stems
• 12oz package of extra-firm tofu, cut into 1/2 inch cubes
• 1/2 cup Soy Vay or other sesami teriyaki sauce
• 1/2 cup roasted, unsalted peanuts
• 3 tablespoons vegetable oil
• 1 tablespoon minced, peeled, fresh gingerroot
• 1 tablespoon minced garlic
• 1/2 teaspoon dried hot red pepper flakes
• 1 cup jasmine rice

For the sauce:

• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 2 tablespoons cooking sherry
• 1/2 cup chicken or vegetable broth
• 2 teaspoons sugar
• 2 teaspoons sesame oil

Directions:

1. Preheat oven to 375 degrees.
2. Place a sheet of parchment paper on a jelly roll pan. Put the tofu on the pan. Pour the sauce over it and stir it up. Bake in oven for 30 minutes.
3. Begin cooking rice according to directions on package.
4. Whisk together sauce ingredients in a small bowl.
5. In a large wok or skillet, heat 1 tablespoon of oil over medium-high heat with a pinch of red pepper flakes.
6. Cook peanuts in oil, removing as soon as they begin to brown. Place cooked peanuts on a plate lined with several layers of paper towel.
7. Wipe inside of wok or skillet with a paper towel.
8. Heat remaining 2 tablespoons of oil over medium heat.
9. Sautee garlic, ginger, and remaining red pepper flakes for one minute.
10. Increase heat to High and add vegetables to pan, stirring constantly for three minutes, or until they start to cook.
11. Stir up the sauce and pour over vegetables, and stir until vegetables are evenly coated.
12. Remove pan from heat and gently stir tofu into vegetable mixture.
13. Serve over rice and sprinkle with peanuts.