Dinner Success

While I was in Portland, I found this recipe for Winter Vegetable Stew with Maple Glazed Tofu in the Oregonian and thought it sounded perfect since I knew our Full Circle Farm box was going to have turnips, which I have never cooked before.  I made a couple changes:  I left out the fennel, used mostly chicken broth instead of water, chopped regular bok choy instead of baby (because baby bok choy was not available at the store), and cut my tofu into 16 squares instead of 8 rectangles.  The other major change is that we don’t have a pressure cooker so we just made it in a normal pot, and it worked just fine. Matt helped chop all the veggies and made the glaze for the tofu, so it went pretty quickly and was super easy and pretty fast.  Plus, I just heated up some of what was left (it made a giant pot of soup) and it works pretty well as leftovers–hooray!

This entry was posted on Monday, January 19th, 2009 at 12:13 pm and is filed under Life, Matthew, Yum. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.