By Staff
DIFFERENT TASTES n Cheryl Dow will be teaching 'tofu tasting classes' Oct. 8, 15 and 22 at the North Hills Christian School gym. A registered nurse, Dow has found that tofu can be a tasty meat and dairy products substitute. Photo by Steve Swogetinsky/The Meridian Star
By Steve Swogetinsky/The Meridian Star
Sept. 19, 2001
You might think that people from Texas are big on steak and other meats, but this week's cook of the week is just the opposite.
Cheryl Dow is a registered nurse and has worked in labor and delivery at Riley Memorial Hospital for about a year. Originally from the Lone Star State, Dow is a vegetarian.
Dow discovered tofu, described as a versatile protein food. Also known as "bean curd," tofu is made by curding the mild while milk of the soybean. It is high in protein and relatively low in calories, fats and carbohydrates. Tofu is a source of protein and contains no cholesterol.
Not only does Dow use tofu ecipes at home, but she has also taught adult classes on how to use tofu with different recipes.
She has tofu tasting classes scheduled for Oct. 8, 15 and 22 at the North Hills Christian School gym. All classes start at 6 p.m. and will last for about two hours. For more information, call 482-3461, or 986-4793. The charge is $5 per class.
Dow came to Meridian from Georgia, and likes living here. In her free time, she likes to work in her garden. She also walks and rides her bike for exercise. She also likes to play the piano and plays every Sunday for her church.
She became a nurse in 1974 and has always worked in labor and delivery. She is married to John Dow.
Steve Swogetinsky is the regional editor of The Meridian Star. If there is someone you would like to recommend to be featured as cook of the week, call him at 693-1551, ext. 3217; or e-mail him at sswogetinsky@themeridianstar.com.
These are a few of her recipes:
Fried rice with Tofu and Almonds
Cold rice is required for this dish, so prepare it ahead. It's a recipe that allows many variations; so if you want to experiment, feel free. But the following version is a surefire.
Preparation time 20 minutes
1/2 cup chopped mushrooms
1/2 cup chopped scallions (include the green)
2 tablespoons peanut oil
Stir-fry the mushrooms and scallions for 3 minutes on medium-high heat.
2 cups cooked rice, cold
1 cup regular tofu, mashed
Add rice and tofu to mushrooms and scallions and mix well.
2 tablespoons reduced-sodium soy sauce( or tamari)
1/2 cup vegetable broth
1/2 teaspoon chile oil
1/2 teaspoon turmeric
Mix these ingredients together and blend with rice and tofu mixture, stirring until serving temperature is reached.
1/2 cup slivered almonds, chopped
Sprinkle1/8 cup of the almonds atop each serving of fried rice. Serve with a mixed salad or green vegetable on the side.
Chocolate Chip Tofu Pie
Have ready in the bottom of a 10" spring form pan:
1 pre-baked graham cracker crust
Drain between 2 towels with a breadboard weight on top for about 20 minutes: 21/2 pounds tofu
Blend the drained tofu1/2 pound at a time, until smooth and creamy. With each1/2 pound in the blender, add:
1/2 cup sugar ( 21/2 cups in all)
Pour all the blended tofu and sugar in a bowl. ( The tofu and sugar can be blended all at once in a food processor.)
Preheat oven to 350 degrees.
Melt in a double boiler and add to the blended tofu mixture: 6 ( 1 ounce) squares semi-sweet chocolate or 8 ounces chocolate chips
Mix together well along with:
2 teaspoons vanilla
1 teaspoon almond extract
Pinch of salt
1/2 cup more sugar
Pour this mixture into the pre-baked crust and bake for about 40 minutes.
Sprinkle another1/2 cup chocolate chips on top before baking.
Chill after baking, then top with fresh fruit glaze or serve with Lite Cool whip
Per serving: 381 calories, Protein, 9 grams, fat 22 grams, carbohydrates 23 grams
Serves 10 -12