Ginger Cookies

Some of the best ginger cookies (not gingersnaps, but close) I've ever had.

Makes 2 1/2 dozen 2 1/2-inch cookies

2 1/2 cups all-purpose flour

2 t. baking soda

2 t. ground ginger

1 t. cinnamon

1/2 t. allspice

1/2 t. salt

2 sticks unsalted butter

1 cup sugar

1/2 cup light brown sugar, packed

1 large egg

1/3 cup molasses

In a large bowl, sift together the flour, baking soda, spices and salt. Set aside

Beat the butter in the bowl of an electric mixer or by hand; add 1/2 cup of the sugar, the brown sugar, and beat until fluffy, about 4 minutes. Add the egg, followed by the molasses, and beat until smooth, about 2 minutes. Scrape down the bowl. On low speed add the dry ingredients and mix until just incorporated. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 350 and set the oven rack to the middle position.

Roll the dough into 3/4-inch balls and roll them in the remaining sugar. Place them on a parchment-lined baking sheet, 2 to 3 inches apart. Bake until golden, about 12 minutes. Let cool for 5 minutes, then remove the cookies from the pan.

An Easy Baked Tofu

Taken from "Moosewood Restaurant Cooking for Health," one of my favorite cookbooks.

1 cake of extra-firm or firm tofu (about 16 oz.)

2 T. dark sesame oil

2 T. soy sauce

2 T. ketchup

Cut the tofu into bite-sized cubes and place in an unoiled baking dish large enough to hold a single layer. Stir together the sesame oil, soy sauce, and ketchup and drizzle over the tofu. With a rubber spatula, gently turn to coat thoroughly. In a 400 degree oven, bake uncovered for 30 to 40 minutes, stirring once or twice, until the tofu is browned, firm, and chewy. Serve hot, at room temperature, or chilled.

Japanese Lunchbox Salad (with Baked Tofu)

Taken from "Moosewood Restaurant Cooking for Health," it says "This may be the quickest, simplest way to enjoy many of the flavors you might find in a Japanese bento box." I love this salad, and the baked tofu recipe following is great in lots of way--on sandwiches, salads, and stirfries.

Lemon Ginger Dressing

2 T. peanut oil or vegetable oil

2 T. lemon juice

1 T. soy sauce

1 T. dry sherry

1 T. grated peeled ginger root

1 garlic clove, minced

Salad

4 cups loosely packed salad greens, baby spinach, or frisee

2 cups cooked brown rice

16 oz. seasoned tofu, sliced or cubed (see note)

1 cup carrot matchsticks

1 cup cherry tomatoes, halved

1 ripe hass avocado

2 t. toasted sesame seeds or ground flaxseeds

1. In a blender, whirl all of the dressing ingredients until smooth.

2. On a large platter or on individual serving plates, spread out the greens and mound the rice in the center. Arrange the tofu, carrots, and tomatoes on the greens and rice.

3. Just before serving, slice around the avocado lengthwise, twist the halves apart, and remove the pit. Cut the flesh in to thin slices right in the skin, scoop the slices out with a serving spoon, and place them on the salad. Drizzle the dressing on the salad. Sprinkle with sesame seeds and serve.

Note: Seasoned tofu is a ready-to-eat product found in the refrigerator case of many supermarkets. Or use Baked Tofu (see below).