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RkyMtnHigh

MMMMMM...Marble Tofu

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Sounds tasty, I'd make a soup out of that. My favorite lunch in Korea was Tofu-Chige. A very spicy stew with pork, cabbage, tofu, bean-sprouts, onions, and some other stuff. It comes out of the kitchen boiling in a ceramic bowl.

Very tasty, my lunch several days, with a generous portion of kimchi.

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Here is a recipe I found today. The picture of it looked wonderful with the almonds coating the chicken pieces:

Almond Parmesan Chicken

1 split, bone-in Chicken Breast (about 3 lbs.)
1 Egg
1 cup sliced Almonds
½ cup grated Parmesan Cheese

Sauce:
1 tablespoon Olive Oil
¼ cup chopped Red Onion
1 tablespoon minced Garlic
1 cup White Wine
¼ cup Teriyaki Sauce
2 teaspoons minced fresh Tarragon

Preheat oven to 375 degrees F. Remove skin and rib bones from chicken. Cut breast into four pieces. Beat egg in a shallow bowl. Place almonds in another shallow bowl. Roll each piece of chicken first in egg, then in almonds. Place in baking dish and bake 20 minutes. Sprinkle with Parmesan cheese and bake an additional 20-30 minutes, until almonds are golden brown and chicken is cooked throughout.

Meanwhile, heat oil in a medium saucepan. Add onion and garlic and cook on medium heat until onion is caramelizing, about 5 minutes. Stir in wine, teriyaki sauce and minced tarragon. Bring to boil, then simmer until mixture is reduced by half, about 10 minutes (sauce will be thin). Strain.

Divide sauce among four plates. Place a piece of chicken on each and accompany with steamed snap peas.

4 servings
What do you call a beautiful, sunny day that comes after two cloudy, rainy
ones? -- Monday.

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Here is another recipe that looked interesting:

Marinated Chickpea Salad with Radishes and Cucumber

¼ cup extra-virgin Olive Oil
2 tablespoons fresh Lemon Juice
1 clove Garlic, minced
½ teaspoon Lemon Zest, finely grated
¼ teaspoon ground Cumin
Salt and freshly-ground Pepper
1 (19 ounce) can Chickpeas, drained and rinsed
1 pound Cucumbers, thinly sliced crosswise
6 large red Radishes, thinly sliced
½ medium Red Onion, thinly sliced
¼ cup fresh Parsley, finely chopped

In a large bowl, combine the olive oil, lemon juice, garlic, lemon zest and cumin and season with salt and pepper. Add the chickpeas and let marinate for at least 25 minutes, stirring occasionally. Just before serving, stir in the cucumbers, radishes, onion and parsley and season with salt and pepper.

6 servings
What do you call a beautiful, sunny day that comes after two cloudy, rainy
ones? -- Monday.

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