1 : lb Pumpkin or acorn squash;
-skinned, : -skinned, seeded
4 : tb Virgin olive oil
4 : Garlic cloves; thinly sliced
1 : ts Crushed red pepper
3 : tb Red wine vinegar
3 : tb Honey
3 : tb Chopped fresh mint leaves
2 : Italian tomatoes
4 : Four-ounce Quail; split down
-the : -the back
1 : /2 ts Bayou Blast - {Emeril's
-Creole : -Creole Seasoning}; see *
-Note : -Note
1 : tb Oil
2 : tb Chopped onion
1 : /2 c Veal stock
1/2 : c Cooked grits; leftover is
-okay : -okay
1 : tb Chopped green onion
Salt; : Salt; to taste
0: Heat a deep skillet
1: Add 2-3 tablespoons of water and add scallions and a splash of soy sauce
2: Water-saute for 30 seconds
3: Add carrots, a splash of soy sauce and saute 1 minute
4: Add mushrooms and corn, a splash of soy sauce and saute for 1-2 minutes
5: Spread veggies evenly over skillet surface
6: Top with crumbled tofu, season lightly with soy sauce and add a light sprinkling of water to allow the dish to steam
7: Cover and simmer for 5-7 minutes
8: Remove cover and stir to combine ingredients
9: Soft Polenta Bring water and salt to a rolling boil
10: Slowly whisk corn meal into boiling water, reduce heat to low and cook, stirring frequently, until mixture thickens and center "heaves," about 25 minutes
11: Spoon soft polenta into individual serving bowls and top with scrambled tofu
12: Serve hot
13: From Ellen C
14: <ellen@elekta
15: com> Per serving: 1290 Calories; 42g Fat (28% calories from fat); 88g Protein; 156g Carbohydrate; 0mg Cholesterol; 254mg Sodium Food Exchanges: 8 Starch/Bread; 10 1/2 Lean Meat; 2 1/2 Vegetable; 2 Fat; 1 1/2 Other Carbohydrates Recipe by: Christina Pirello, Cooking the Whole Foods Way Posted to EAT-LF Digest by "Ellen C
16: " <ellen@brakes
17: elekta
18: com> on Jul 15, 1999, converted by MM_Buster v2
19: 0l
20: