Asian Peanut Noodles

Serve Hot Or Cold!

Ingredients:

• 
  
• Kosher salt
• 4 ounces soba (buckwheat) noodles
• 1/3 cup natural crunchy peanut butter
• 1/3 cup seasoned rice vinegar
• 1/2 tablespoon soy sauce
• 1 to 2 teaspoons chili sauce (Sriracha)

Directions:

Boil a large pot of water. Add a pinch of salt and the noodles. Cook according to package directions, drain and rinse well.

Whisk peanut butter, vinegar, soy sauce and chili sauce in a large bowl until smooth. Add the noodles and toss until well coated. 

Serve immediately or chill in the refrigerator for at least 2 hours.

If chilling noodles, toss with 1 to 2 tablespoons water to loosen them before serving.

Sprinkle with chopped salted peanuts and sliced green onions if desired.

Serves 2

Salty Peanut Butter Cookies

No Flour Needed!

Ingredients:

1 cup peanut butter*

1 cup sugar

1 large egg, lightly beaten

1 teaspoon vanilla extract

course sea salt

*Use regular peanut butter only.  Whipped peanut butter does not make a firm enough dough.

Directions:

Preheat the oven to 350 degrees.  Place oven racks in the upper and lower third of the oven.

In a medium bowl, mix the peanut butter, sugar, egg and vanilla until well combined. Spoon 1 tablespoon of mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.

Bake until golden around edges, about 10 minutes, switching the position of the pans halfway thorough baking. Transfer to racks to cool. 

Additions And Variations:

Add peanut butter chips, mini chocolate chips, or shredded coconut to the batter.  Turn them into PB&J cookies by making a thumb print indention in each cookie and adding jelly to it. Try peanut butter chocolate cookies by melting chocolate chips in the microwave and drizzling lines of chocolate over cookies with a fork.

Breakfast Brownie Bars

Grab One (or two) 

On The Way Out The Door

Ingredients:


1/4 pound butter (8 Tablespoons), melted and cooled
1/2 teaspoon vanilla
2 large eggs, room temperature1/2 cup sugar
1/2 cup brown sugar, packed
1 cup flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 single serving packet hot cocoa mix
1 cup quick cooking oatmeal
1/3 cup semi-sweet chocolate chips
1/3 cup chopped nuts
1/3 cup mixed dried fruit, chopped

Directions:

Preheat oven to 350 degrees.  Grease a 9 X 9 inch baking pan.

Mix together melted butter, vanilla, and egg.  Stir in sugar and brown sugar.

Fold flour, baking soda, baking powder, and hot chocolate mix into butter mixture.  Add in oatmeal, chocolate chips, chopped nuts and dried fruit and stir until well mixed. 

Spread into prepared baking pan.  Batter will be thick - almost like cookie dough.  Bake for 25 to 30 minutes - until top looks set, edges start to pull away from the pan, and a toothpick inserted in the center comes out with moist crumbs (not batter) clinging to it.  Cool on wire rack and cut into 12 bars.

Serves 12

* Using a different size pan will slightly change the coking time.  A smaller pan will make thicker bars that take longer to cook.  A larger pan will make thinner bars that cook more quickly.

Ma Po Tofu

Chinese Braised Mushrooms and Tofu

Ingredients:


1 Tablespoon oil
4 cloves garlic, minced or 2 teaspoons prepared garlic
2 teaspoons minced fresh ginger
1 4.5 ounce can mushrooms, drained & chopped
1 tablespoon chile-garlic sauce
1 1/4 cups vegetable broth
2 Tablespoons dry sherry, rice wine, or water
2 Tablespoons soy sauce
2 teaspoons brown sugar
1 14-ounce package firm tofu, cut into 1/2-inch cubes
1 8-ounce can water chestnuts, rinsed and coarsely chopped
1 Tablespoon water
1 1/2 teaspoons cornstarch

• 1 or 2 green onions, thinly sliced
• 
  

Directions:

Heat oil in a large saucepan over medium heat. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add mushrooms and chile-garlic sauce and cook, stirring occasionally, until most of the mushroom liquid has evaporated, 3 to 4 minutes.


Add broth, sherry, soy sauce, brown sugar, tofu and water chestnuts and bring to a simmer. Cook, stirring occasionally and adjusting the heat as necessary to maintain a simmer, for 10 minutes to blend flavors.

• 
  
  Combine water and cornstarch in a small bowl. Stir the mixture into the saucepan and simmer until the sauce is thickened, about 2 minutes.  Sprinkle thinly sliced green onions on top.  Serve over rice.
  
  

Serves 4

Cherry Chicken

Sweet And Tangy Chicken

Ingredients:

1/2 cup dried cherries

1/4 cup apple juice

1/4 cup chicken stock

1/8 cup all purpose flour

1/4 teaspoon Kosher salt

1/4 teaspoon freshly ground black pepper

2 boneless, skinless chicken breast fillets

1/2 Tablespoon cooking oil
1/2 Tablespoon mustard (Dijon, or spicy brown)

Directions:

Combine cherries, apple juice, and chicken stock in a small bowl and set aside.

In a large zip-lock bag, combine flour, salt, and pepper.  Put chicken breasts in bag and shake to coat well.  Heat the oil in a skillet over medium high heat.  Once oil is hot, add chicken and cook for 5 minutes per side.  Remove chicken from heat and set it aside.

Pour cherries, juice, and stock mixture in the hot skillet.  Reduce heat to low and cook for 2 minutes, stirring gently to loosen any browned bits on the bottom of the pan.  Stir in mustard, then add chicken back into pan.  Cook for another 8 to 10 minutes until chicken is no longer pink and sauce has thickened.  Serve chicken with noodles or rice, with sauce drizzled over the top. 

Serves 2

Gnocchi With Zucchini Ribbons

Zucchini Is A Delicious Addition To Gnocchi!

Ingredients:


1 package gnocchi
2 Tablespoons butter
2 medium shallots, chopped
3 small zucchini cut into thin ribbons with a vegetable peeler
1 pint cherry tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Freshly ground black pepper to taste
1/2 cup grated parmesan cheese
1/2 cup fresh parsley, chopped

Directions:

Cook gnocchi in boiling water according to package directions.  While gnocchi is cooking, melt butter in a large skillet over medium high heat.  Cook until butter begins to brown, about 2 minutes.  Add shallots and zucchini and cook, stirring often, until softened - about 2 to 3 minutes.  Add tomatoes, salt, nutmeg, and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes.  Stir in parmesan cheese and parsley.  Add gnocchi and toss to coat.  Serve immediately.

Serves 4

White Bean And Caper Pasta

Cheap Food Fast!

Ingredients:

8 ounces angel hair or other pasta  noodles
1 large lemon, zested and juiced (2 teaspoons zest and 1/4 cup juice) 
1 teaspoon garlic pepper (use garlic powder and black pepper if you don't
have garlic pepper)
2 Tablespoons capers - rinsed
1/4 teaspoon Italian seasoning blend
1 (15 ounce) can cannellini beans, rinsed and drained
3 Tablespoons butter
Kosher salt and freshly ground black pepper to taste
*1 pound lightly wilted baby spinach

Directions:

Cook pasta according to package directions until al dente.  (*If adding spinach, place raw spinach leaves in steamer basket over boiling pasta.  Remove from heat when spinach leaves are lightly wilted - about 2 minutes.)  Drain and set aside, keeping pasta warm.

While pasta is cooking, zest and juice the lemon.  You should have about 2 teaspoons of zest and 1/4 cup juice.  Heat butter over medium heat in a small saucepan. Add lemon juice, zest and garlic pepper. Stir and cook until bubbling.  Stir in italian seasoning blend, beans, and capers and heat through (about 3 to 5 minutes). Salt and pepper as desired. Toss with pasta and serve.

Serves 4

Pizza Rolls

An Addictive Twist on Pizza!

Ingredients:

1 can Pillsbury pizza dough or other dough to make one pizza
1/4 teaspoon garlic powder
2 to 3 Tablespoons spaghetti sauce 
1 (2.25oz) can sliced pitted black olives, drained
1/4 cup pepperoni, sliced into strips
1/3 cup mozzarella cheese, shredded
Parmesan cheese, to taste
*other pizza toppings as desired

Directions:

Preheat oven to 400 degrees.  Lightly grease a large baking sheet or line it with parchment paper.  Allow pizza dough to warm up to room temperature.  Roll, stretch, and press dough into a rectangle approximately 12 X 8 inches.  

Sprinkle garlic powder evenly over the pizza dough.  Spread a thin layer of spaghetti sauce over dough, leaving a 1/2 inch border along 12 inch sides.  Spread olives and pepperoni strips on top.  *Add any other desired toppings.  Turning widest side toward you, roll dough (cinnamon roll style) into a 12 inch long log. Cut into 12 slices.  Place slices on prepared baking sheet, allowing sides of rolls to lightly touch.  

Bake 13 to 17 minutes until rolls puff up and brown nicely, and cheese melts.  Remove from oven and sprinkle with parmesan cheese.  Allow to cool slightly and serve with a side of sauce for dipping.

Serves 6

Optional pizza topping ingredients:

sausage, ham, peppers, onions, mushrooms, spinach.  Use your imagination!

Easy Candy Bar Cheesecake

Add Your Favorite Candy!

Ingredients:

1/4 cup milk

1 teaspoon vanilla

2 eggs

3/4 cup packed brown sugar

1/4 cup Bisquick mix

2 8 ounce packages cream cheese, cut into 16 pieces, at room temperature

3 regular sized bars of your favorite candy

1/2 cup caramel topping

Cool Whip

Directions:

Preheat oven to 325 degrees.  Coat the bottom of a 9 inch pie tin with cooking spray.  

Place milk, vanilla, eggs, brown sugar, and Bisquick in a blender.  Cover and blend on high speed 15 seconds.  Add cream cheese.  Cover and blend 2 minutes.  Pour into pie plate.  Sprinkle chopped candy over the top and gently swirl with a butter knife to evenly distribute candy.

Bake 30 to 36 minutes or until about 2 inches of edge of pie is set and the center is still soft and slightly jiggly.  Cool completely about 1 hour.  Refrigerate at least 4 hours.  Serve with caramel topping and Cool Whip.

Pour mixture into a brownie pan to make cheesecake bars, or individual muffin cups to make single servings.

Serves 8

Pumpkin Custard

Crustless Pumpkin Pie

try it for breakfast

 

Ingredients:

1 envelope unflavored gelatin

4 teaspoons cornstarch
3/4 teaspoon pumpkin pie spice
1/8 teaspoon salt
1 15 ounce can pumpkin
1 12 ounce can evaporated milk
2 beaten eggs or 1/2 cup egg
 substitute
1/3 cup sugar (or 14 packets sugar
 substitute)
6 gingersnaps or 6 crumbled graham
 crackers
whipped topping

Directions:

In a large saucepan, combine gelatin, cornstarch, pumpkin pie spice, and salt.  Stir in pumpkin and evaporated milk.  Let stand 5 minutes to "soften" gelatin.

Cook over medium heat, stirring constantly, until mixture bubbles.  Add sugar and cook & stir an additional 2 minutes.  Remove from heat.  Gradually add 1 cup of hot mixture into beaten eggs.  Add back into saucepan.  Reduce heat and cook, stirring constantly, and additional 2 minutes.  Remove from heat and stir in sugar substitute if using instead of sugar.

Place cookies or crumbled graham crackers in the bottom of 6 ounce custard cups.  Spoon in pumpkin custard.  Cover and chill 6 to 24 hours.  Garnish with whipped cream and serve.

Instead of custard cups, pumpkin custard can be put into a medium sized bowl, muffin cups, or any other handy storage container.

Serves 6

Oven Roasted Chicken Legs

Moist And Flavorful

Ingredients:

Chicken Brine (see recipe on this site)

4 to 6 chicken legs

1 Tablespoon olive oil

Kosher salt and fresh ground pepper to taste

Directions:

Preheat oven to 400 degrees.  Prepare brine as directed in previous recipe.  Place chicken in brine and soak for 1 to 2 hours.

Spray 8 X 8 X 2 inch pan with cooking spray.  Place chicken legs in pan and brush with olive oil.  Sprinkle with salt and freshly ground black pepper.  Cook for 30 minutes at 300 degrees.  Lower oven heat to 350 degrees and cook for an additional 15 to 20 minutes.  

Serves 2 to 4

Chicken Brine

Moist and Juicy Treatment For Chicken

Ingredients:

• 1 quart (4 cups) water
• 1/2 cup granulated sugar
• 1/2 cup kosher salt
• Fresh herbs to taste

Directions:

Pour 1 quart water into a large zip lock bag or tupperware container.  Add honey and salt and mix well.  Put chicken in bag, seal, and refrigerate for 1 to 2 hours.  Drain chicken and cook as desired.

Additions and Substitutions:

To add flavor
Substitute 1/2 cup honey or 1/2 cup loosely packed brown sugar for the granulated sugar in the brine
Add 1 to 2 Tablespoons of soy sauce 
Add 2 to 3 bay leaves, 1 teaspoon minced garlic, and 1/2 lemon sliced

Try brining turkey and pork too!

Thai Noodle Bowl

Quick And Easy!

Ingredients:

4 ounces spaghetti or similar type of noodles
1 Tablespoon peanut butter
1 1/2 Tablespoons lime juice
1/2 teaspoon garlic, minced
1/2 teaspoon fresh ginger, minced
1/2 teaspoon sesame oil - optional
1/4 cup edamame
5 ounces frozen stir fry vegetables

4 to 6 ounces of cubed tofu

sea salt and freshly ground pepper to taste

1 scallion, thinly sliced
Lime wedges

Directions:

In boiling water, cook pasta until al dente.  In a medium skillet over medium heat, saute peanut butter, lime juice, garlic, and ginger for 1 minute.  Add sesame oil if using, and saute 1 minute.  Add edamame and vegetables and cook until vegetables are tender and heated through, about 10 minutes.  If using protein, add to skillet when vegetables are partially cooked, approximately 5 minutes.  Season with sea salt and freshly ground black pepper.  Pour over pasta and toss to thoroughly coat noodles.  Top with scallions and garnish with lime wedges.

Additions or Substitutions:

4 to 6 ounces of protein such as cooked chicken, beef, shrimp, or pork may be substituted for or added to tofu.

Serves 2

Sesame Green Beans

Veggies With An Asian Twist

Ingredients:

1/4 pound fresh green beans, trimmed
1 pinch of kosher salt
1 Tablespoon sesame oil
1 teaspoon sesame seeds, if desired

Directions:

Steam green beans un a steamer basket over a pan of boiling water.  Steam about 5 minutes or until a fork easily pierces the still beans.  Transfer to a serving bowl.  Toss with sesame oil and salt.  Sprinkle sesame seeds on top.  Serve warm.

Serves 1