Kidney Bean, Tofu and Lentil Stir-Fry

1 can kidney beans

1 block tofu

1 cup lentils

1/4 cup scallions

2 teaspoons minced garlic

2 teaspoons ginger

1 teaspoon sugar

Salt and pepper to taste

1 tablespoon oil

1 onion, chopped

1 tablespoon chopped cilantro

1/4 cup Teriyaki sauce

 

Chop onion. Cut the block of tofu into small cubes. Thinly slice the scallions. In a sauté pan or wok, heat the oil over medium-high heat. Add all ingredients, and stir together until lentils are soft.

Orange and Apricot cake with Corn Flake Streusel

For the cake

9 ounces butter

3/4 cup suger

5 eggs

1 1/2 cups flour

1 teaspoon salt

1/2 cup milk

1/2 cup Dried Apricots, Chopped

1/4 cup orange juice

2 tablespoons orange rind

1 teaspoon baking powder

For the streusel

4 tablespoons butter

2 tablespoons flour

1/4 cup brown sugar

1 pinch salt

1/2 cup Corn Flakes

In a medium mixing bowl, cream the butter and sugar together. Alternate adding the eggs and the milk while continuously stirring. In a small bowl pour orange juice over the dried apricots to rehydrate them. In a large mixing bowl combine flour, salt and baking powder. Fold the flour mixture into the butter/sugar mixture. Mix all ingredients together. Add in the orange juice, rind and rehydrated apricots. Pour batter into a 13 x 9 greased cake pan.

In a small mixing bowl combine all streusel ingredients and crumble over cake batter. Place in 350 degree oven for 40-45 minutes.

Spinach and Cottage Cheese Pie

1 package spinach

3 cups cottage cheese

1 onion

2 eggs

Salt and pepper to taste

1 cup flour

1 teaspoon baking powder

1/4 stick butter

1 cup milk

Nutmeg

Italian seasoning

Sauté chopped onion until lightly caramelized.  Mix together the eggs, milk, flour, salt and baking powder. Add cottage cheese, caramelized onion and the chopped, drained spinach. Melt butter and pour into mixture. Pour mixture into greased pie pan and bake at 350 degrees for 35 minutes.