Thai Tofu-and-winter Squash Stew

He stripped off first one robe of honor and then another until, naked, He was fastened to the cross. There He emptied His inmost self, pouring out His lifeblood, giving Himself for all of us. Finally, they laid Him in a borrowed grave. How low was our dear Redeemer brought! How then, can we be proud? Stand at the foot of the cross and count the scarlet drops by which you have been cleansed. See the thorny crown and His scourged shoulders still gushing with the crimson flow of blood. See His hands and feet given up to the rough iron, and His whole self mocked and scorned. See the bitterness, the pangs, and the throes of inward grief show themselves in His outward frame. Hear the chilling shriek, “My God, my God, why hast Thou forsaken me?” (Matthew 27:46). If you are not humbled in the presence of Jesus, you do not know Him. You were so lost that nothing could save you but the sacrifice of God’s only begotten Son. As Jesus stooped for you, bow in humility at His feet. A realization of Christ’s amazing love has a greater tendency to humble us than even a consciousness of our own guilt. Pride cannot live beneath the cross. Let us sit there and learn our lesson. Then let us rise and carry it into practice.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Thai	Cooking lig, Soups and s, Vegetables	5	Servings

INGREDIENTS

2	T	Roasted peanut oil OR
		vegetable oil divided
2	c	Thinly sliced leeks
1	T	Minced peeled fresh ginger
3/4	t	Finely chopped seeded
		serrano chile up to 1
		1/2
2		Cloves garlic, minced
3	T	Less sodium
		mushroom-flavored soy
		sauce OR low-sodium soy
		sauce
1	T	Curry powder
1	t	Brown sugar
3	c	Water
2	c	Cubed peeled butternut
		squash 1 lb
1/2	t	Salt
1		Light coconut milk, 14 oz
1		Reduced-fat firm tofu
		drained cut into 1/2"
		cubes
1	T	Fresh lime juice
5	c	Hot cooked basmati rice
1/4	c	Finely chopped dry-roasted
		peanuts
1/4	c	Chopped fresh cilantro

INSTRUCTIONS

Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add
leeks; saute 3 minutes. Add ginger, serrano, and garlic, and saute 1
minute. Stir in soy sauce, curry, and sugar. Add water, squash, salt,
and coconut milk; bring to a boil. Reduce Preheat and simmer 15
minutes.  Heat 1 tablespoon oil in a large nonstick skillet over
medium-high  heat. Add tofu; saute 12 minutes or until golden brown,
stirring  occasionally. Add tofu and juice to squash mixture. Serve
over rice;  sprinkle evenly with peanuts and cilantro.  Serving size: 1
1/4 cups stew and 1 cup rice  CALORIES: 476 (27% from fat); FAT: 14.5g;
PROTEIN: 13.1g; CARB: 74.7g;  FIBER: 3.9g; CHOL: 0mg; IRON: 4.5mg;
SODIUM: 512mg; CALC: 138mg  Recipe by: Cooking Light Magazine,
January/February 1999, page 137  Posted to EAT-LF Digest by
aml@skypoint.com on Oct 18, 1999,  converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: Because with God only perfection will do”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 618 Calories From Fat: 412 Total Fat: 45.7g Cholesterol: 133.2mg Sodium: 355.8mg Potassium: 717.1mg Carbohydrates: 15.5g Fiber: 2.7g Sugar: 4.7g Protein: 35.7g