Kielbasa Peanut Butter Triangles Food

KIELBASA AND BUTTER BEAN SOUP

Kielbasa and Butter Bean Soup image

A hearty soup for those cold days. Use either Polish Kielbasa or Smoked Sausage. Kielbasa gives a sweet taste to the soup while Smoked sausage gives a great background for the beans. It's delish either way.

Provided by Mark Kovach

Categories Pork

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 stalks celery
1 large sweet onion
2 tablespoons butter or 2 tablespoons margarine
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon sweet paprika
1 lb Polish kielbasa or 1 lb smoked sausage
4 (16 ounce) cans butter beans
16 ounces water

Steps:

Course chop onion and celery and saute in cook ing pot for 3 to 5 minutes in the butter. Add salt and pepper to taste and add paprika.
Slice kielbasa into 3/4 inch pieces and add to pot.
Add 3 cans of butter beans with canning liquid to pot. Open last can and puree in blender. Add puréed beans to pot. Add water.
Bring pot to low boil, cover and reduce heat to simmer. Simmer for minimum 30 minutes to several hours (the longer the better).

Nutrition Facts : Calories 433.7, Fat 18.1, SaturatedFat 7.4, Cholesterol 63.1, Sodium 1904.9, Carbohydrate 46.5, Fiber 11.6, Sugar 1.4, Protein 22.7

TOFU TRIANGLES IN CREAMY NUT BUTTTER SAUCE WITH SCALLIONS

Tofu Triangles in Creamy Nut Buttter Sauce with Scallions image

Provided by Deborah Madison

Categories Food Processor Nut Fry Vegetarian Tofu Vegan

Yield Serves 2 to 4

Number Of Ingredients 15

Ingredients

Tofu Triangles:
1 carton firm tofu, drained
2 tablespoons peanut or sesame oil, for frying
2 scallions including the greens, thinly sliced on the diagonal
1 tablespoon toasted white or black sesame seeds
The Creamy Nut Butter Sauce:
1/4 cup regular soy sauce
1 tablespoon tamari
1/4 cup sesame paste, peanut butter, or cashew butter
2 tablespoons rice wine vinegar
2 tablespoons white or light brown sugar
1/2 teaspoon red pepper flakes or chili oil
2 scallions, finely chopped
1/3 cup water or stock
Pinch salt

Steps:

1. Slice the tofu crosswise into scant 1/ 2-inch slabs, then cut each slab into 2 triangles. Blot with paper towels.
2. Heat a large cast-iron or nonstick skillet and add the oil. When hot, add the tofu and fry over medium-high heat until golden. Turn and cook on the second side.
3. Meanwhile, combine all the ingredients for the sauce in a small food processor and puree until smooth. Taste for salt and add a little extra, if needed.
4. When the tofu is done, pour in half the sauce and cook until bubbling and partially reduced.
5. Turn off the heat, scatter the scallions and sesame seeds over the top, and bring to the table.

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