Dan Blumenfeld

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Mushroom Spinach Gluten-Free Mini Quiches

July 14, 2021 by Dan Blumenfeld Leave a Comment

Filed Under: Uncategorized

Caesar Salad with Cashew Dressing and Tofu “Croutons”

March 1, 2019 by Dan Blumenfeld Leave a Comment

5 from 1 reviews
Caesar Salad with Cashew Dressing and Tofu "Croutons"
 
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Prep time
1 hour
Total time
1 hour
 
Blended cashews and flaxseed take the place of oil in the dressing, while seasoned tofu works as a lower-carb alternative to regular croutons.
Author: Dan Blumenfeld
Recipe type: Salad
Cuisine: American
Serves: 4 servings
Ingredients
Dressing
  • ¼ cup raw cashews
  • 3 Tbsp water
  • 2 Tbsp lemon juice
  • 2 tsp flaxseed
  • 1½ tsp Dijon mustard
  • 1 tsp anchovy paste
  • 1 tsp Worcestershire sauce
  • ½ tsp garlic powder
  • ⅛ tsp salt
Tofu "Croutons"
  • 14-16 oz extra firm tofu, drained, cut into ¾-inch cubes, and pressed between towels to extract extra water
  • ¼ cup lemon juice
  • ¼ cup Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3 tsp olive oil, divided
Salad
  • 8 cups chopped romaine lettuce (9 oz)
  • 1 cup thinly sliced English cucumber
  • ½ cup coarsely chopped parsley
  • ¼ cup thinly sliced scallions
  • 1 oz shaved Parmesan cheese
Instructions
  1. To prepare dressing: Place cashews in a small bowl and add enough hot water to cover. Soak for at least 30 minutes.
  2. Drain the cashews and transfer to a blender, along with all other dressing ingredients. Puree, then set aside.
  3. Meanwhile, prepare tofu "croutons": Whisk lemon juice, Worcestershire, garlic powder, and onion powder in large bowl. Add the tofu and toss to coat. Let stand for 15 minutes, or refrigerate for up to 2 hours. Transfer tofu to plate, discarding liquid.
  4. Heat 1½ tsp oil in large skillet over medium heat until shimmering. Cook the tofu in two batches until golden and crisp on all sides, 6-8 minutes; drain.
  5. To prepare salad: Combine romaine, cucumber, parsley, and scallions in large bowl. Add dressing and toss to coat. Top with the tofu "croutons" and Parmesan.
Notes
From a screenshot provided by Shauna McInnes.
Nutrition Information
Serving size: 2 cups salad + ⅓ cup tofu Calories: 251 Fat: 16 g Saturated fat: 3 g Carbohydrates: 14 g Sodium: 346 mg
3.4.3177

 

Filed Under: Recipes, Salads

Grandma’s Oatmeal Date Cookies

July 18, 2017 by Dan Blumenfeld Leave a Comment

5 from 1 reviews
Grandma's Oatmeal Date Cookies
 
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From Grandmom (Margaret Normington), this recipe is a family favorite around Christmas time.
Author: Sue Blumenfeld
Ingredients
Cookies
  • 1 cup brown sugar
  • 1 cup shortening
  • 3 cups rolled oats
  • 2 cups flour
  • 1 tsp soda
  • ½ tsp salt
  • 1½ tsp vanilla
  • ½ cup cold water
Date Filling
  • 16 oz seedless dates
Instructions
Date filling
  1. Simmer in water (keep covered) until mushy
Cookies
  1. Cream shortening and sugar
  2. Add all other ingredients except water
  3. work well, add water, knead until smooth
  4. Roll out to ¼" thick
  5. Cut to cookie shapes (cookie cutter, open soup can, or whatever)
  6. Bake for 10-12 minutes
  7. Add date filling while warm
3.4.3177

 

Filed Under: Cookies, Recipes

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