KitchenAid KSN1JA Strawberrry Vanilla Jam, Main dishes, Tofu Carrrot Currry, Yield 4 servings

RECIPES

Str_awberrr_y Vanilla Jam

Makes 4 half pints

This is a smooth jam that is always a hit with kids. Using a vanilla bean instead of an extract will give the jam better flavor.

English

3 pounds strawberries, washed and hulled

2 cups granulated sugar

1 vanilla bean, split and scraped

2 tablespoons powdered pectin

1 teaspoon lemon juice

Run the strawberries through the high pulp screen. Measure out four cups of strawberry pulp and pour it into low, wide pan that holds at least 5 quarts.

Whisk the sugar, vanilla bean seeds, and powdered pectin together and add to the strawberry pulp. Place the pan over high heat and bring to a rolling boil.

Cook the jam at a boil, stirring regularly, for 15 to

20 minutes, until it thickens. Add the lemon juice in the last five minutes of cooking. When the jam has reached the set point, it will form a thick layer on the sides of the pan.

Once the jam is finished, funnel it into clean, hot mason jars. Wipe the jar rims and apply new lids and rings. Lower the jars into a stockpot of hot water just off the boil, making sure that the jars fully covered with water. Once the water returns to a boil, set a timer for 10 minutes.

When the time is up, remove the jars from the stockpot and place on a folded kitchen towel to cool. Sealed jars are shelf stable for up to a year.

Main dishes

Tofu Carrr_ot Currr_y

Yield: 4 servings

This light curry is packed with fresh carrot flavor and a hint of tang and spice. Serve with tofu or shredded chicken, rice, bean sprouts, and baby bok choy for a fulfilling meal.

Total Time: 30 minutes

1 pound fresh carrots

2 medium sweet potatoes (about 3/4 pound), peeled

1 inch piece fresh ginger

1 garlic clove

1 apple, seeded

2 teaspoons olive oil

1 tablespoon Thai red curry paste

3 cups vegetable broth

1 cup light coconut milk

1 tablespoon lime juice

1 tablespoon soy sauce

1 pound tofu, cut into cubes

Run carrots and sweet potatoes through the low pulp screen, followed by ginger, garlic, and apple. You should end up with about 1 cup of liquid.

In a saucepan, heat olive oil over medium heat. Add curry paste and stir until fragrant, about

1 minute. Add carrot juice mixture and vegetable broth and bring to a simmer. Stir in coconut milk, lime juice, and soy sauce to taste. Add tofu cubes and cook until heated through. Serve warm.

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