BAKED TOFU AND GREEN BEANS WITH SPICY RHUBARB SAUCE
Oven-baked tangy tofu and green beans topped with a spicy, zesty rhubarb sauce. Serve over basmati rice or soba noodles as you desire. This recipe uses coconut aminos and leaves out salt to reduce the amount of sodium, but it doesn't scrimp on flavor.
Provided by Buckwheat Queen
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 1h15m
Yield 2
Number Of Ingredients 17
Steps:
- Whisk green onions, 1 tablespoon black vinegar, honey, sesame oil, garlic, coriander, ground ginger, and 1/4 teaspoon red pepper flakes together in a bowl.
- Slice the tofu into bite-sized pieces. Place in a shallow baking pan. Add the green beans. Pour the sauce over everything. Allow to sit to marinate.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
- Combine rhubarb and jalapeno in a heavy-bottomed saucepan. Add coconut sugar, coconut aminos, remaining 1 tablespoon black vinegar, fresh ginger, and remaining 1/4 teaspoon red pepper flakes. Mix together. Allow to sit for 10 minutes. Turn the heat to medium. Bring to a boil then reduce to a simmer until the rhubarb and the jalapeno are soft, about 15 minutes.
- Cover the tofu and green beans with aluminum foil. Bake in the preheated oven until the green beans are tender to a fork, about 30 minutes.
- Uncover and remove the green beans. Set them aside to keep warm. Put the tofu back into the oven, uncovered, until the sauce is bubbly and has reduced, another 10 minutes.
- Meanwhile, roast the cashews by putting them onto a small oven-proof dish and roast while the tofu is baking. Roast until browned, about 10 minutes. When cool to touch, chop the cashews. Serve the tofu and beans topped with the rhubarb sauce, chopped cashews, and a lime wedge.
Nutrition Facts : Calories 285.8 calories, Carbohydrate 35.5 g, Fat 12.9 g, Fiber 6.4 g, Protein 12.3 g, SaturatedFat 1.9 g, Sodium 161.4 mg, Sugar 20.9 g
BAKED FRENCH TOAST WITH STRAWBERRY-RHUBARB SAUCE
Mmm! Piping-hot French toast from the oven serves your brunch bunch. Making it's a breeze because you can do it the day before.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 8h25m
Yield 18
Number Of Ingredients 11
Steps:
- Generously grease 15x10x1-inch pan with shortening or cooking spray. In medium bowl, beat flour, milk, sugar, vanilla, salt and eggs with wire whisk until smooth.
- Arrange bread slices to fit in single layer in pan. Pour egg mixture over bread slices; turn to coat both sides. Cover and refrigerate at least 8 hours but no longer than 24 hours.
- Heat oven to 450°F. Uncover; bake 10 to 13 minutes or until golden brown.
- Meanwhile, in 2-quart saucepan, heat strawberries, rhubarb and water to boiling. Boil 5 minutes, stirring occasionally; remove from heat. Stir in gelatin until dissolved. Boil 2 minutes longer, stirring constantly. Serve warm sauce with French toast.
Nutrition Facts : Calories 160, Carbohydrate 27 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 270 mg, Sugar 7 g, TransFat 0 g
BAKED RHUBARB SAUCE
I can't believe I didn't like this as a child! It cooks down to a sweet, tart, spicy sauce that can be eaten alone, mixed with oatmeal, served over ice cream, or to accompany pork. My daughter even spreads it on toast.
Provided by BigShotsMom
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Place rhubarb in a casserole dish. Mix sugar, cinnamon, cloves, and salt together and sprinkle evenly over the rhubarb.
- Cover and bake in the preheated oven until rhubarb is soft, 30 to 45 minutes. Remove from oven and stir vigorously to break down rhubarb into a sauce. Serve warm, chilled, or at room temperature.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 30.4 g, Fat 0.2 g, Fiber 2.2 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 43.5 mg, Sugar 26.2 g
BAKED HAM WITH RHUBARB IN BALSAMIC VINEGAR SAUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 1h30m
Yield Four servings, with leftover ham
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees. Heat the butter in a large ovenproof pot over medium heat. Add the onion and saute until soft, about 5 minutes. Add the brown sugar and vinegar and and cook until the sugar melts. Place the ham in the center of the pot. Scatter the rhubarb around the ham, stirring to coat it with the sauce. Place the potatoes around the ham and cover the top with foil. Bake until the ham is heated through and the potatoes are tender, about 1 hour.
- Carefully remove the ham and potatoes from the pot. With a slotted spoon, transfer the rhubarb to a bowl. Place the pot over medium-high heat and cook until the liquid has reduced to 1/2 cup, about 5 minutes. Stir the sauce into the rhubarb. Slice enough ham to serve 4 and divide among 4 plates. Place 2 potatoes on each plate and spoon the rhubarb mixture over the ham. Serve immediately.
BAKED FRENCH TOAST WITH STRAWBERRY-RHUBARB SAUCE
Number Of Ingredients 12
Steps:
- 1. Generously grease bottom and sides of jelly roll pan, 15 ½ x 10 ½ x 1 inch, with shortening. Beat flour, milk, sugar, vanilla, salt and eggs with hand beater or wire whisk until smooth.2. Arrange bread slices to fit in single layer in pan. Pour egg mixture over bread slices turn to coat both sides. Cover and refrigerate at least 8 hours but no longer than 24 hours.3. Hat oven to 450°. Uncover and bake 10 to 13 minutes or until golden brown. While French toast is baking, make Strawberry-Rhubarb Sauce. Serve warm sauce with French toast.Strawberry-Rhubarb Sauce: Heat strawberries, rhubarb and water to boiling in 2-quart saucepan. Boil 5 minutes, stirring occasionally remove from heat. Stir in gelatin until dissolved. Boil 2 minutes longer, stirring occasionally.FOOD for THOUGHTThis combination of healthy ingredients is packed with nutritional benefits from vitamin C, calcium, iron, folic acid and magnesium, to name just a few. Magnesium is key to releasing energy from foods, particularly from carbohydrate sources."Strawberry-rhubarb sauce really helps me when I'm mildly constipated and don't want to take another medicine. The strawberry-rhubarb combination works for me, and it tastes great, even after chemo!" -Anne R.NUTRITION FACTS: High in calcium, iron, vitamin C and folic acid good source of fiber1 Serving: Calories 410 (Calories from Fat 80) Fat 9g (Saturated 3g) Cholesterol 215mg Sodium 670mg Potassium 430mg Carbohydrate 68g (Dietary Fiber 4g) Protein 18g % DAILY VALUE: Vitamin A 8% Vitamin C 26% Calcium 24% Iron 20% Folic Acid 30% Magnesium 12% DIET EXCHANGES: 3 Starch, 1 High-Fat Meat, 1 ½ FruitHelpful For These Side Effects: (c)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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