Tofu and Broccolini Pad See Ew

Yes, that's right. I attempted another type of Thai food. It turned out pretty good. I will be making it again.

Recipe for Tofu and Broccolini Pad See Ew

Ingredients
1 (14-ounce) package dried wide rice noodles
14 ounces firm tofu, drained and cut into large chunks
2/3 cup soy sauce
1/2 cup water
2 tablespoons packed light brown sugar
1 pound broccolini, sliced on the bias into 1-inch-long pieces
1/4 cup vegetable oil
6 medium garlic cloves, sliced paper thin
2 large eggs

Directions

1. Place the noodles in a large heatproof bowl and cover with hot tap water. Soak until loose and pliable, about 30 minutes. Separate the noodles by hand and drain; set aside.
2. Meanwhile, place the tofu cubes on a paper-towel-lined plate; set aside. Combine the soy sauce, 1/4 cup of the water, and brown sugar in a small bowl; set aside.
3. Heat the remaining 1/4 cup of water in a large nonstick frying pan over medium-high heat until simmering. Add the broccolini, cover with a tightfitting lid, and cook until just beginning to soften, about 2 minutes. Remove the lid and cook, stirring often, until the water has evaporated and the broccolini is just tender when pierced with a knife, about 2 minutes more. Remove the broccolini to a plate and set aside.
4. Return the pan to medium-high heat, add the oil, and heat until shimmering. Add the reserved tofu and sauté, turning occasionally, until golden brown on all sides (be careful—the oil will splatter), about 8 to 10 minutes.
5. Reduce the heat to medium, add the garlic, and cook until just beginning to color, about 15 seconds. Add the reserved soy sauce mixture, noodles, and broccolini and cook, tossing gently, until the noodles are soft, warmed through, and coated with sauce, about 4 minutes.
6. Push the noodle mixture to one side of the pan, add the eggs, and scramble until they begin to set, about 30 seconds. Let the eggs cook undisturbed until solid, about 1 minute more. Remove from the heat and toss to evenly combine all the ingredients. Serve immediately.

Recipe Credit:

http://www.chow.com/recipes/28028-tofu-and-broccolini-pad-see-ew

Chocolate Chip Cookies

This is the best chocolate chip cookie recipe ever. I think what makes them so perfect is that they are baked on parchment paper. It is an important step, so don't skip out on it! Also - when I take them out of the oven, I'm always questioning whether or not they are done, but they will continue to cook for a few minutes and toughen up, so when in doubt, take them out early.

Recipe for Chocolate Chip Cookies

Ingredients
1 cup (2 sticks) salted butter, softened
½ cup sugar
1½ cup packed brown sugar
2 eggs
2 tsp. vanilla extract
2¾ cups all-purpose flour
¾ tsp. coarse sea salt
1 tsp. baking soda
1½ tsp. baking powder
2¼ cups semi-sweet chocolate chips

Instructions
1. Preheat oven to 360 degrees. 

2. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed). 

3. Add both eggs and vanilla and beat for an additional 2 minutes. 

4. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. 

5. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. 

6. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. 

7. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving.

Recipe Credit: 

http://savorysweetlife.com/2009/10/alices-chocolate-chip-cookie-recipe/

Vegetable Lasagna II

This is a special family recipe that originated with my sister-in-law, Amanda.  I think that she made it for us once, and we all loved it!  Now the recipe is a staple in our house.  It is pretty fail-proof.  My only comment about this lasagna recipe is that it is very dependent on the sauce that you use.  All pasta sauces taste different, so use a good sauce that you like.  Thanks for the recipe, Amanda!

Recipe for Vegetable Lasagna II (with Spinach) 

Ingredients:
1/2 lb lasagna (12 full noodles)
2 jars pasta sauce
16 oz. of ricotta or cottage cheese
1 pkg frozen, chopped spinach thawed and drained (or about 4 large handfuls of fresh spinach)
1 lb+ of mozzarella
1/2 cup parmesan cheese
2 eggs, beaten

Directions:
1. Boil water. Add lasagna and cook until el dente.  Remove lasagna from water. 

2. In a bowl, combine half the mozzarella, parmesan cheese, eggs, spinach and ricotta cheese. 

3. Layer in a greased 15 x 9 pan sauce, lasagna, sauce, spinach mix, mozzarella, lasagna, sauce, repeat.  4. Cover with foil, bake 45 mins at 350. 

5. Uncover, top with remaining mozzarella and bake another 15 minutes. 

6. Let stand for 10 mins before serving.

Recipe Credit: 

my wonderful sister-in-law, Amanda

Cheesecake Recipe with Lemon-Blueberry Topping

I have never made a cheesecake before. In fact, when I was younger I didn't even like cheesecake. For some reason, I decided I wanted to learn to make a cheesecake, so I tried this recipe out. It was delicious, and now I want cheesecake all the time... dangerous!

Cheesecake Recipe with Lemon-Blueberry Topping

Ingredients

Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted

Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract

Warm Lemon Blueberry Topping, recipe follows

Directions
1.Preheat the oven to 325 degrees F.

2. In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.

3. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:

4. In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

5. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

6. Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.

7. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Warm Lemon Blueberry Topping:
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Yield: 6 servings

Recipe Credit:
http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-cheesecake-recipe/index.html

Kale and Broccoli Quinoa

Yum! I tried this recipe for the first time just this week.  It was delicious!  This is a great way to get some vegetables in because it tastes so good.  

I tripled the amount of Quinoa in this recipe and used 2 heads of broccoli and one whole bunch of kale, and a package of shredded parmesan.  

I would recommend this as a side dish or something fun and new to take to a potluck.  

Kale & Broccoli Quinoa

serves 2

Ingredients:
1/2 cup dry quinoa, rinsed and drained
3/4-1 cup water, to cook quinoa (you could also cook in broth to give more flavor)
2 tbsp olive oil
1/4-1/2 cup chopped red or yellow onion (to preference)
2 cloves garlic, grated into pan
1/3 cup vegetable broth
1 medium or large head of broccoli, cut into florets
1 bunch kale, leaves removed from stems, and broken into bite size pieces
salt and pepper to taste
parmesan cheese, for garnish
lemon juice, if desired

Directions:
1. Cook the quinoa in a medium pot to package directions, until tender and liquid is absorbed
2. In a sauté pan, heat the olive oil over medium high heat and add the chopped onion. Cook for a couple minutes until translucent (don't let burn), and add the garlic grating it straight into the pan. Stir for a minute, not allowing to burn, and add in the broth.

3. Rinse off the broccoli and kale and add them both to the pan with onions, garlic and broth. Reduce heat slightly and cover. Let cook for 5-10 minutes, stirring occasionally until the broccoli is tender and kale has shrunk. Season to taste with salt and pepper.
4. Add quinoa and veggie mix to a serving bowl and mix together. Garnish with parmesan cheese and eat warm.

Recipe Credit:
http://www.carlasconfections.com/2013/02/kale-broccoli-quinoa_12.html

Tomato, Lemon, and Parmesan Pasta (Ann Pasta)

This is a recipe that one of Chris' bosses used to make and bring into work for everyone to eat.  He loved it so much that he got the recipe from her.

I have been making it and loving it ever since!  One of my favorite dishes.

Oh, her name is Ann, so we have grown to call it Ann Pasta.

Recipe for Tomato, Lemon, and Parmesan Pasta (Ann Pasta)

Ingredients:
1 Box Bow-Tie Pasta, boiled until soft, cooled under running cold water
1 Box Grape Tomatoes, halved
1 Small Box Fresh Basil, basil separated from stems and chopped
1 Carton Parmesan Cheese
1/2 Cup Olive Oil
1/3 Cup Lemon Juice
Salt and Pepper

Directions:
Mix all ingredients together.  Chill and serve!

Recipe Credit:
Chris' ex-boss, Ann

Chickpea and Date Tagine

This recipe sounds a little strange, but wow... it was great!  Plus it was really easy to make.  I would encourage you to give it a try.

I added a little goat cheese to add some zip.  Other than that, I followed the recipe step by step and ingredient by ingredient.  

Recipe for Chickpea and Date Tagine

Ingredients:
1 Tbs. olive oil
1 large onion, diced (2 cups)
4 cloves garlic, minced (4 tsp.)
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground ginger
½ tsp. ground cinnamon
1 15-oz. can crushed tomatoes
3 cups cooked chickpeas or 2 15-oz. cans chickpeas, rinsed and drained
1 cup whole-wheat couscous
1 cup pitted dates, halved
¼ cup lemon juice
½ cup chopped cilantro

Directions:
1. Heat oil in saucepan over medium heat. Add onion, and cook 10 minutes, or until starting to brown, stirring often. Stir in garlic, cumin, coriander, ginger, and cinnamon, and sauté 30 seconds. Add tomatoes, chickpeas, and 1/4 cup water; simmer 10 minutes.

2. Meanwhile, toast couscous in small saucepan over medium heat 5 minutes, or until fragrant. Add 1 3/4 cups water, and bring to a boil. Remove from heat, cover, and let stand 5 minutes.

3. Stir dates and lemon juice into tagine, and season with salt and pepper, if desired. Serve over couscous, sprinkled with cilantro.

Recipe Credit: 

http://www.vegetariantimes.com/recipe/chickpea-and-date-tagine/