KALAMATA OLIVE AND ROSEMARY BREAD, Kalamata Olive Tofu Spread

most crazy-good tofu scramble made with a balsamic vinaigrette, kalamata olives, portabella mushrooms, and other veggies. It's served with tasty garlic home fries and whole wheat toast with all-natural strawberry fruit spread!

Kalamata Olive Tofu Spread

This recipe started with a loaf of bread. I had a locally baked loaf of rosemary olive bread, and wanted a tofu spread as a base for making fresh vegetable sandwiches. After making the spread, I liked it so much that I thought it would be delicious as part of an appetizer platter as well. You see it here stuffed in cherry tomatoes and waiting to be scooped up with bread slices. The kalamata olive flavor is pronounced but not overpowering, and there's a hint of garlic, of course.


Kalamata Olive Tofu Spread

1 12.3 ounce package organic firm silken tofu
1 large clove garlic
1/2 teaspoon kosher salt
1 Tablespoon tahini
1/3 cup kalamata olives, pitted and sliced in half

Combine all in a food processor. Serve as a sandwich spread or dip.

kalamata olive bread

KALAMATA OLIVE AND ROSEMARY BREAD

KALAMATA OLIVE AND ROSEMARY BREAD

Ingredients:
1/2 cup amaranth flour
1/4 cup garbanzo flour
1/4 cup plus 2 Tbsp white rice flour
5 Tbsp teff flour
1/4 cup tapioca starch
1/4 cup arrowroot powder
2 Tbsp flax seed meal (ground flax seeds)
3 tsp xanthan gum
1 1/2 Tbsp fresh rosemary, finely minced
1/2 cup pitted kalamata olives, chopped roughly
2 tsp active dry yeast
1 tsp salt
2 whole eggs
2 eggs, whites separated from yolks
3/4 cup water, room temperature
5 Tbsp extra virgin olive oil
1 1/2 Tbsp honey
2 tsp apple cider vinegar
Optional: Coarse sea salt crystals for crust

Preheat the oven to 200°F.

Sift the flours, yeast and all other dry ingredients (except coarse sea salt) into a medium bowl. Stir in flax meal and rosemary, and combine.

Directions:
Combine wet ingredients, including the two whole eggs and the two separated egg whites in a large bowl, using a hand-mixer on low or medium speed. [The two separated egg yolks should be set aside in a small bowl for later use as a glaze]. When fully combined, add kalamata olives. Slowly add dry ingredient mixture and mix with a wooden spoon until fully blended, with no lumps. Scrape the sides regularly.

Grease a 9x5" bread pan, and pour the dough into the pan. Use a spatula or knife to evenly shape the top of the loaf. Cut two diagonal slashes in the top of the loaf. Beat the two separated egg yolks that have been set aside and brush the top of the loaf very lightly with them. Optional: Sprinkle coarse sea salt crystals very sparsely to embellish the loaf.

Easy recipes for Pork Balls in Clear Broth

Pork Balls in Clear Broth

Ingredients:

1. 9 oz (250g) lean and fat pork
2. 1 oz (25g) golden needles, soaked in hot water1 egg, beaten
3. 2 oz (50g) Chinese cabbage hearts, coarsely chopped
4. 1/2 tsp. scallions, chopped
5. 2 oz (50g) cellophane noodles (flour or bean threads), soaked in warm water
6. 1/2 tsp. ginger , chopped
7. 1 tsp. sesame oil
8. 2 tbsp cornstarch (cornflour) dissolved in 2 tbsp water
9. 1/4 tsp. ground Sichuan peppercorn
10. 4 cups (1 litre) meat broth 1/4 tsp. MSG (optional)
11. 2 tsp. salt, or to taste
12. 1 oz (25g) wood ears, reconstituted in hot water

Directions:


Mince the pork, if not already ground, and mix well with the scallions, ginger,egg, corn starch, 3 1/2 fl oz
(100ml) of the broth, and 1/2 tsp. of the salt. Heat the remaining broth to a boil, then turn the heat to low. While the broth is heating make small meatballs, about 3/4 - inch (2 cm ) in diameter. Add the meatballs to broth one by one , and simmer until done.Skim the foam from the broth and add the wood ears, golden needles, cabbage hearts and cellophane Skim the foam from the broth and add the wood ears, golden needles, cabbage hearts and cellophane noodles. Bring to a boil and add the pepper and MSG (optional), sprinkle the sesame oil on the broth remove and serve.

each the other tips for using chopsticks

Do you know how to use chopsticks? Some friends told me that they have some trouble using them. The following is a simple guide.

1. If possible, use wood or bamboo chopsticks. Plastic chopsticks are more slippery and harder to hold.
2. Hold the chopsticks in the middle, making sure that the ends are even and do not cross.
3. Hold the top chopstick between the thumb and the index and middle fingers.
4. Keep the bottom chopstick stationary at all times.
5. To pick up food, place a bit of pressure on the top chopstick.
6. This will move the tip closer to the bottom chopstick.
7. When the tips are close enough together, use them to grasp a piece of food off the plate.
8. Lift the food up to your mouth, leaning over if necessary.
9. For foods containing bones (such as chicken), hold the food with the chopsticks and eat around the bone.
10. Children often prefer to hold chopsticks nearer the bottom instead of in the middle.