Sauce:
1 tablespoon peanut oil
1 small onion, very finely chopped
2 cloves garlic, finely minced
1/4 tsp red pepper flakes
1 firm, ripe tomato, finely chopped
2 tablespoons dark soy sauce
2 tablespoons water
1 tablespoon sugar

Omelettes:
3 squares fresh bean curd
3 large eggs, beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 green onions, finely chopped
peanut oil for frying

Methods:

• For the sauce: In a small saucepan, heat the oil and fry onion, red pepper flakes and garlic over low heat, stirring frequently, until onion is softened, about 5 minutes.
• Add tomato and fry, stirring, for 3 to 4 minutes, or until tomato is cooked to a pulp. Add soy sauce, water and sugar, bring to a boil. Serve warm.
• For the omelettes: Chop bean curd into small pieces or mash roughly with a fork.
• Stir into the eggs, season with salt and pepper; add the green onions.
• Heat a large skillet, grease the base lightly with oil and fry the egg mixture in small round omelettes no larger than saucer size. Make several and keep warm on a hot plate until all the mixture is cooked.
• Serve immediately topped with the sauce. If desired, garnish with thin diagonal slices of the green onion. Yields 4 servings.

4 ozs. shelled peanut
2 tbsps. grated coconut (dry or dehydrated)
1 small very ripe pineapple
1 tsp. walnut or vegetable oil
1 clove garlic, minced
2 tsps. curry powder (Javanese if possible)
1/2 tsp. sambal oelek (Indonesian chili paste)
1 cup coconut milk
pinch of salt
2 tsps. brown sugar
1 onion, finely chopped

Methods:

Toast the peanuts in a non-stick pan until they take on a brownish colour, grind half of them in a mortar,
set the rest aside; toast the grated coconut in the same way; set aside; cut up the pineapple, removing the peel and the core; dice the flesh; heat the oil in a wok; add the onion and cook until transparent; add the garlic, curry powder and sambal oelek; mix well; add the pineapple, coconut milk, sugar and salt;
simmer 5 minutes over medium heat; add the ground peanuts; transfer to a heated platter; garnish with the
remaining peanuts and the grated coconut.

Saucy Beans
1 tablespoon olive oil
1/2 cup chopped onions
1 garlic clove, minced
2 cups cooked or canned pink beans or garbanzos
6-ounce can tomato paste
1 cup hot water
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 tablespoon firmly-packed brown sugar (optional)
juice of 1 lemon

Greens
1 tablespoon olive oil
1 bunch spring greens—spinach, broccoli rabe, turnip greens—washed well and coarsely chopped

Couscous
2 cups water
1 cup whole wheat couscous
salt to taste

Directions:

Make the Saucy Beans: Heat the oil in a heavy-bottomed skillet over medium high heat and add onion and garlic, stirring to coat with oil. Saute, stirring occasionally, for 5 minutes or until softened and fragrant but not browned. Add beans, tomato paste, water, spices, sugar (if using),and lemon juice to the skillet, stirring well to combine. Heat until bubbling and somewhat thickened.
Cook the Greens: In another skillet, heat the olive oil over medium high heat and add greens. Saute, stirring occasionally, until just wilted and barely tender.
Make the Couscous: Bring salted water to a boil in a medium pot and add couscous. Stir, return to a boil, then cover pot and remove from heat. Allow to remain, covered, for 5 minutes. Fluff with a fork.
Assemble: Place the couscous in a serving bowl. Make a hollow in the center of the couscous and add the greens, then top with the sauce. Using a large serving spoon, allow everyone to scoop up some of each to place on their plates. Yields 4 servings.

3 large brown onions
4 tablespoons butter
4 tablespoons flour
2 cups milk
2 cups broth
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon mace or nutmeg
1 egg yolk, beaten
1 cup grated mild cheddar cheese

Directions:

Melt butter in a 4-quart sauce pot on medium heat. Add onions and saute until lightly browned. Add flour and cook an additional 5 minutes until butter and flour are well blended.
Slowly add milk and broth, stirring constantly to prevent lumps. Season with salt, pepper, and mace and continue to cook until soup thickens.
Whisk in egg yolk slowly and add grated cheese. Simmer for another 5 to 10 minutes, stirring occasionally to prevent burning. Remove from heat. Serve immediately.
Yields about 4 cups.

from Karla Johns

1 tbsp. soy sauce
2 tsps. sesame oil
1 tsp. chili garlic sauce
1 tsp. sugar
1 green onion, chopped
1 tsp. toasted sesame seeds
1 16-ounce package soft tofu
2 tsps. furikake or sliced nori

Directions:

Combine first 6 ingredients in a small bowl and set aside.
Drain tofu and cut into 1/2-inch thick slices. Place in a wide shallow bowl.
Set bowl in a steamer basket. Cover and steam over high heat until heated through, 3 to 4 minutes. Spoon off liquid in bowl. Pour sauce over tofu. Sprinkle with furikake and serve. Serves 4.

by Candy