RecipeMuncher

Pacific Coast Seafood Chowder ~ Why Pacific Coast? Because that’s where I am, and where my seafood for this chowder is from. :)Growing up on the Peninsula of the San Francisco Bay Area, we were surrounded by water; the San Francisco Bay and the Pacific Ocean.Naturally, since my dad was an avid boats man and fisherman, the fish he caught was on the table frequently (sometimes it seemed TOO often

Tofu.Love it, indifferent about it, or loathe it?Please don’t run the other way if you don’t like it ~ You can substitute boneless, skinless chicken breast strips, or tenders in this recipe (or even salmon), if you prefer!Liza Barnes, in her article Tofu 101 gives a great analogy of tofu ~"Cheese is to cow’s milk as tofu is to soymilk."However you feel about tofu it has a lot, nutritionally,