| CHEF'S CHOICE
Russell Springs farmers raise and cook with all things soybean
If it makes sense for a cattle farmer to serve beef for dinner, does it make sense for a soybean farmer to serve soybeans for dinner?
It does to Tracy Adams, a South Kentucky RECC member, who comes from a long line of farmers and whose husband, brother, and mother all farm full time, growing about 4,200 acres of soybeans, corn, and wheat.
Adams, a teacher of gifted and talented students in Russell County, likes the idea of cooking with soybeans. And for her, that means adapting conventional recipes to contain tofu, the soft, bland “cheese” or “curd” that is made from soybeans the same way cheese is made from milk. She even grows edamame (fresh soybeans) in her family garden, freezes them in cup-size bags, and uses them whenever a recipe calls for peas. “Soybeans are really high in protein,” she says.
For the recipe she shares here, Tracy advises, “I chop my tofu into irregular-shaped cubes so it isn’t obvious that it isn’t chicken.” Naturally she uses soybean oil, but any vegetable oil will work.
Tracy says her daughters, Abigail, 17, and Ashley, 19, have learned not to ask what’s in their food, and they’ve come to like tofu. Abigail contributed a tofu chocolate pudding to their family cookbook.
“Chicken” Tofu Enchiladas
3 Tbsp oil (soybean, canola, or vegetable)
2 (12-oz) pkg tofu, drained and chopped coarsely in irregular “chicken” shapes
1 pkg taco seasoning (low-sodium is good choice)
1 C water
2 (10-oz) cans enchilada sauce
12 medium flour tortillas
2 C (8 oz) shredded cheddar cheese
(low-fat or regular)
2 C (8 oz) shredded mozzarella cheese (low-fat or regular)
Garnishes of choice (chopped tomatoes,
lettuce, black olives, onions, sour cream, guacamole, tortilla chips)
Heat oil in a skillet. Add tofu and cook until lightly browned, about 15 minutes.
Heat oven to 350°. In a bowl, mix taco seasoning with water. Add to tofu in skillet, bring to a boil, and simmer about 5 minutes. Remove from heat. Place 3 to 4 Tablespoons of tofu mixture in the center of each tortilla, making sure the filling covers from one end to the other of the tortilla down the center. Sprinkle with cheddar cheese. Roll filled tortilla up and place in a 9x13-inch baking pan (don’t fold in the ends of the tortilla). Repeat with remaining tortillas. Pour the enchilada sauce over top. Use all the sauce as this keeps them from drying out while baking. Cover with mozzarella cheese. Bake 20 minutes. Serve with garnishes and warm tortilla chips. Serves 6.
White Beans and Greens Soup
13 oz smoked sausage (such as Hillshire Farms) or any sausage you prefer
1 Tbsp olive oil
1 medium onion, diced
48 oz Randall’s Great Northern beans (or canned white beans of choice)
3-4 Tbsp chili powder
1 bunch fresh greens (collard, turnip, etc.)
1 quart water
Slice sausage. Add to skillet with olive oil and onions and cook over medium heat until onions are soft, about 10 minutes. Add beans, then sprinkle chili powder over the top (add more to taste). Remove thick stems from greens. Wash and chop greens coarsely. Add to pot along with 1 quart water. Stir and simmer 45 minutes. Serve, topped with shredded mild cheddar cheese if desired. Makes 6 entrée-size servings.
Submitted by SHAYNE YORK, Leitchfield, a Warren RECC member, who says, “My family likes greens with their beans, so when I ran across a similar recipe, I thought it was worth a try. We love it this way. Goes great with cornbread!”