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Posted by on April 3, 2011 in Sports


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  • The lentil or Masoor daal or Masoor dal (Lens culinaris), considered a type of pulse, (generic translation daal or dal,) is a bushy annual plant of the legume family, grown for its lens-shaped seeds. It is about tall and the seeds grow in pods, usually with two seeds in each.

  • skinned split red lentils (they are actually orange in color)


2 cups masoor dal
1 1/2 teaspoons garam masala
1 1/2 teaspoons turmeric
1 tsp salt
1/3 cup oil
1 1/2 onions, chopped
1 head garlic, separated, chopped
1 (1-inch piece) ginger root, chopped
2 jalapeno chiles, chopped
2 tomatoes, chopped
1 bunch coriander, chopped
  • Rinse massor dhal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add massor daal.
  • Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As massor dhal cooks, uncovered, water will evaporate and mixture will thicken.
  • Add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and translucent but not browned.
  • Add garlic, ginger and chiles. Continue to fry until onions are deep-yellow. Add remaining 1 teaspoon each garam masala and turmeric.
  • Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens.
  • Pour in pot of masoor dal and simmer to blend flavors. Taste and add more salt if needed.

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Posted by on March 26, 2011 in Indian/Middle Eastern, Rice/Beans


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Russian Eggplant Paste

Russian Eggplant Paste.

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Posted by on February 28, 2011 in Sports


Russian Eggplant Paste

Russians call this eggplant paste “ikra”. Made from eggplants, carrots, onion, and parsley in tomato sauce, this appetizer is very delicious, tasty, and healthy. Perfect with fresh rye bread.

We carry three different types of eggplant paste.

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Posted by on February 28, 2011 in Prepared Foods


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Gyoza Dumplings

Gyoza is a popular dumpling in Japan. Gyoza originated in China, and it’s said to have been introduced to Japan in late 17th century.Gyoza is cooked in various ways: deep-fried, boiled, steamed, or pan-fried. Boiled gyoza (sui-gyoza) is very soft and can be eaten hot or cold. Steamed gyoza (mushi-gyoza) is also soft and is eaten hot. Deep-fried gyoza (age-gyoza) can be finger food, so it’s suitable for a potluck dish. The most common way to cook gyoza is pan-fried. Bottoms of gyoza dumplings should be brown and crunchy.

There are many kinds of fillings used, e.g. with different seafood instead of the meat, other vegetable which we have available as well as the dipping sauce.

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Posted by on February 18, 2011 in Refrigerated/Frozen food


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Tofu is a protein-rich food made from the extracted curd of soybeans and is an extremely versatile food, used in salads, main courses, drinks and desserts. It originated in China and was introduced to Japan in the 11th century. The Japanese word tofu comes from the chinese word doufu which means fermented, or curdled, bean.

We hope you’ll enjoy the following tofu recipes.

Basil Tofu

– 5 green onions, minced
– 6 or 8 cloves garlic, minced
– 1 package firm low-fat tofu, well-drained, sliced and marinated in soy sauce
– 1 cup fresh basil, chopped
– 1 teaspoon crushed chili pepper sauce (sambal oelek)
– 1 teaspoon soy sauce
cooked brown rice

Cook onions and garlic in water or stock or vinegar until tender. Add marinated tofu and cook another 5-10 minutes. Stir in basil, chili pepper sauce and soy sauce and heat through. Serve over brown rice.

Braised Tofu

– 1 pound tofu, firm, cubed
– assorted veggies, broccoli, carrot, mushroom…
– flowerets, zucchini

Sauce Mixture

– Tamari
– Rice Vinegar
– ginger
– garlic powder 3/4 teas.
– garlic salt 1 teas.
– Marinate tofu in sauce mixture for one hour or more (preferably longer).
Braise tofu by adding some sauce mixture in frying pan and lay pieces flat in pan and then cook.
turn over half way through.
Cook tofu until liquid is pretty much gone.
Put it all together and eat.

Ginger Tofu

– 1 lb of firm tofu
– 1 1/2 ts of fresh, grated ginger
– 1 t of roasted sesame oil
– 1 minced garlic clove
– 2 tb of tamari
– 1 1/4 c of water
– 1 1/2 tb of arrowroot

Slice the tofu into small rectangles of 1/4–1/2-inch thickness and place them in a shallow dish or baking pan.

Mix together the ginger, sesame oil, garlic, tamari and water.
Pour this mixture over the tofu and let it marinate for at least 30 minutes.
(If desired, the tofu may be placed in the refrigerator to marinate for several hours or overnight).

Remove the marinated tofu from the liquid, reserving the liquid to make the sauce.
Place the tofu on a well-oiled cookie sheet and bake at 375 deg for 35-40 minutes, or until the desired crispness is reached (the longer the tofu bakes the firmer and crisper it becomes).

To make the sauce, mix the arrowroot with the marinade.
Place the mixture in a small saucepan and bring to a boil.
Cook, stirring constantly, until thickened.

Ginger Tofu may be served with or without the sauce.
With the sauce, serve it over a bed of rice, millet, buckwheat, or pasta.
Add your favorite stir-fried veggies and you have a colorful or nutritious meal.
Ginger Tofu may also be added to a vegetable stew.

Recipe from: MasterCook

Grilled Tofu
Serving Size : 8

Stephen Ceideburg

– 1 lb of firm tofu
– 1/4 c of orange juice
– 2 ts of low-sodium soy sauce
– Cold and Spicy Noodles, see recipe

Tofu, once pressed, grills beautifully.

Slice the block of tofu in half, then slice each half into four thick slabs. Place a double layer of paper towels on a cutting board set over the sink. Arrange tofu in one layer on the cutting board, then top with a clean dishtowel. Place a second board on top, then a 4 to 5 pound weight, such as a thick phone book or heavy pot. Let press 20 minutes.

Uncover tofu and place in one layer in a shallow baking dish. Drizzle with orange juice and soy sauce. Marinate at room temperature 20 minutes.

Broil or grill over hot coals until lightly browned, turning once. Serve with Cold and Spicy Noodles.

Recipe by MasterCook

Herbed Tofu In White Wine Sauce / Pasta Recipe

Serving Size: 1

– 2 T of soy margarine
– 1/2 T of flour
– 1/2 c of soy milk
– 1/2 c of white wine
– 1 Wedge of onion left in one Piece (I can’t tolerate much Onion, so I Used about a 4cm x 2cm Wedge)
– 1 d of ground cloves
– 1 d of salt
– Some water
– 1/2 lb Or so herbed tofu, cubed (about 1.5 cm cubes)
– Your favorite pasta, enough

For two servings

Melt margarine in pan and wisk in flour. Cool a bit and then wisk in wine and (soy)milk. Add onion, cloves, and salt to sauce and stir over low heat until sauce is slightly thickened. If it gets too thick, add some water. Add tofu and simmer while you cook the pasta. Serve tofu and sauce over pasta, giving the onion to the person who likes them more.

Recipe by: MasterCook

Sauteed Firm Tofu

Serving Size : 4

– 24 oz Firm tofu
– 2 tb Oil
– 1/2 ts Salt
– 1 sm Onions — sliced thin
– 6 md Mushrooms — sliced
– 1 sm Carrot — cut into matchsticks
– 2 md Peppers, bell, green -sliced thin
– 1 tb Sake
– 1 1/2 tb Soy sauce
– 1 t Ginger — grated
– 1 tb Sugar, granulated
– 1 tb water
– 1 t Cornstarch — dissolved in 3 T water

Cut tofu crosswise into pieces the shape of French-fried potatoes. Heat a wok, coat with oil & sprinkle on the salt. Add onion, then the mushrooms, stir frying each over high heat for about 30 seconds. Reduce heat to medium-low. Add carrot, green pepper & tofu in that order, sauteeing each for about 1 minute. Reduce heat to low & add sake, soy sauce, ginger, sugar & water. Simmer for 3 to 4 minutes. Stir in dissolved cornstarch & simmer 30 seconds for another 30 seconds. Shurtleff & Aoyagi, “The Book of Tofu”

Recipe by: MasterCook

Stir-Fried Asian Tofu
Serving Size : 4

– 8 oz firm tofu, — drained and weighted for 30 minutes
– 1/2 ts grated tangerine or lemon zest
– 2 TB orange juice
– Salt and pepper
– 2 TB hoisin sauce
– 1 TB rice wine vinegar
– 1 TB low sodium soy sauce 1/2 ts sugar
– 1 ts cornstarch
– 1 TB each vegetable and sesame oil
– 1 lg clove garlic, — minced Quarter-size piece fresh ginger, — minced
– 4 oz mushrooms, — stemmed and thinly sliced mushrooms
– 3 c 3/4-inch broccoli florets
– Salt and crushed red pepper

Cut the tofu into 3/4-inch squares and marinate in citrus zest and juice; season with salt and pepper. Combine hoisin, rice vinegar, soy sauce, sugar and cornstarch; reserve for later. In a 12-inch skillet heat vegetable and sesame oils until very hot. Add garlic and ginger and stir fry for 10 seconds. Add mushrooms and broccoli, some water, cover and steam for 2 minutes or until mushrooms and broccoli begin to get tender. Add tofu. Stir hoisin sauce to recombine cornstarch and add to skillet. Cover and simmer 30 seconds to a minute to thicken. Season with salt and crushed red pepper.

Yield: 2 servings

Recipe by: Master Cook

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Posted by on February 17, 2011 in Refrigerated/Frozen food


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HOME Markets KSU grand opening festival!



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