Monday, December 21, 2009

Naughty and Nice

In the spirit of the season, we’re bringing you something naughty and something nice. Both are exceedingly delicious and easy to make.

Let’s start with the Naughty: Lemon Curd. This stuff in sooooooo good. I’ve been eating it with gluten-free “graham style crackers.” This recipe is adapted from Everyday with Rachael Ray.

2 cups sugar

Juice from 6 lemons (at least 1 cup)

4 large eggs plus 4 large egg yolks, beaten

¼ cup lemon zest (from 3 lemons)

1 ½ sticks unsalted butter, cut into pieces

1. Add sugar, lemon juice, lemon zest, eggs and egg yolks to a medium saucepan. Whisk together.

2. Place saucepan over medium-low heat and add butter. Cook for 5 minutes, stirring constantly.

3. Lower heat a tad. Let mixture simmer, stirring frequently, for 5 minutes or until the temperature reaches 160° on an instant-read thermometer.

4. Transfer to a bowl. Allow the lemon curd to cool to room temperature before refrigerating.

5. Store in an airtight container for up to 1 month.

And now the Nice: Lemon Tofu. This dish isn’t that “nice”—it contains lemon curd, after all—but compared to the fried lemon chicken recipe that inspired it (also from Everyday with Rachael Ray), it’s super-healthy.

1 cup brown rice

2 tbsp olive oil

1 package extra-firm tofu, drained, patted dry and cubed

2 red bell peppers, cored, seeded and sliced

Green beans (lots of ‘em)

1 cup lemon curd

1/3 cup rice vinegar

1. Cook brown rice.

2. Combine lemon curd and rice vinegar in a medium bowl. Whisk to combine. Set aside.

3. In a large skillet or wok (we use our electric wok), heat 1 tbsp olive oil over medium heat. Add peppers and sauté until tender.

4. Remove peppers from wok and set aside.

5. Add 1 tbsp olive oil to wok and add tofu. Cook, stirring until tofu begins to brown.

6. Meanwhile, steam green beans until they become bright green (2-3 minutes).

7. Add green beans and peppers to the tofu. Stir.

8. Lower heat and add brown rice and lemon sauce. Stir until well-mixed.

9. Serve immediately.

Tofu on Foodista

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