18 minutes ago
Monday, November 19, 2012
I can't help myself -- I am addicted to trying new Moosewood Restaurant recipes. And thankfully, I have a husband who enjoys eating food with exotic and interesting flavors as much as I do.
This time it's Mushroom Peanut Tofu Stew With Greens (minus the tofu). My friend Madalene told me about this recipe (she used tofu and said it was delicious), so I thought I'd give it a try, with just a few changes. I used pork instead of tofu, frozen spinach instead of fresh, and I added a dried chili pepper from our summer garden. I didn't add the full amount of water because we wanted it to be thick enough to serve over rice. I think this would work just as well with chicken.
This, along with a glass of Nimble Hill Winery's Niagara wine, was delightful!
To see previous yummy Moosewood recipes I've shared, click here.