Guest: Deborah Merlin
Deborah Merlin’s mission was to become an advocate for her special needs twins. Medical professionals only offered drugs. She sought alternative methods, did extensive ADHD and other health-related research, and kept impeccable records. In 1993, she co-chaired the Westside Cities Council to help promote Public Law 99457, part H, to implement early intervention services from birth through three years of age for children at risk. In 1990 and 1991, she coordinated outreach to pediatricians (under Public Law 99457, part H) and coordinated presentations at hospitals to educate pediatricians on early intervention services and resources for children at risk from infancy to three years of age. She is a frequent guest speaker on radio shows through out the United States and Canada. She is a consultant to parents who need support, provides resources regarding their children’s individual needs, and she is an artist.
Today's Recipe: Tofu Cutlets with Dried Cherries, Capers and Jalapeno Pepper
Ingredients:
1 cake extra firm organic tofu, sliced ¼” thick, into 10 slices
1 t. paprika
2 Tbs. Nutitional Yeast
¼ t. salt
¼ t. pepper
3Tbs Olive Oil
1/3 cup finely chopped red onion
½ cup dried organic cherries
1 ½ cup vegetable broth
2 Tbs capers
2 Tbs honey
1 t. cumin
1 cinnamon stick
1 finely chopped jalapeno pepper
1 Tbs. chopped cilantro, or parsley
Proceedure:
Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry.
Combine nutritional yeast, paprika, salt and pepper in a shallow dish. Bread both sides of the tofu with mixture.
Cover bottom of heavy skillet with 2 Tbs. olive oil. When oil is hot, sauté all the pieces of tofu until golden brown on both sides. Remove from pan and place on paper towel to absorb oil.
Wipe out skillet to clean. Add remaining 1 Tbs olive oil, and sauté onions on medium heat for 5 minutes. Add vegetable broth, capers, dried cherries, cumin , honey and cinnamon stick. Cook for 20 minutes, until sauce thickens. Add jalapeno pepper.
Arrange tofu cutlets on platter and cover with sauce. Garnish with chopped cilantro or parsley.