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Five Spice Tofu & Noodles

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Ingredients

  • 12 ounces of dried thin noodles
  • 2 tbsps honey
  • 1/4 cup water
  • 2 tbsps lemon juice
  • 2 tbsps rice vinegar
  • 1.5 tbsps soy sauce
  • 1.5 tbsps toasted sesame oil
  • 1 inch piece of fresh ginger
  • 1 container tofu, extra firm
  • 2 eggs
  • 1 tbsp oil for cooking
  • 2 tsps chinese five spice powder
  • 3/4 cup kale, chopped

Directions

  1. Cook noodles according to package directions.
  2. While it's cooking, chop up the ginger root into really small pieces (or use a grater) so that you end up with 2 1/2 tablespoons.
  3. Slice the tofu into inch sized chunks.
  4. In a wok or large cooking pan, stir fry together the oil, lemon juice, Chinese five spice powder, and salt.
  5. Mix tofu in and make sure all pieces are covered in sauce.
  6. Stir in already cooked noodles and add kale
  7. Serve hot and add soy sauce to taste.
Last Updated ( Friday, 01 November 2013 10:51 )
 

Chick-Fil-A copycat chicken

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Ingredients

  • 4 chicken breasts
  • 1 cup pickle juice (use dill pickles, great way to use up that empty jar!)
  • 2 eggs
  • 1 cup flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon msg (Accent, leave it out if you prefer)
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • peanut oil

Directions

  1. Pound chicken breasts till they are thin enough for your taste. (I find a lot of breasts are really too thick for a sandwich so I pound out the thick part a little) Cut into chunks if you want nuggets. 

  2. Place chicken in plastic bag with pickle juice and marinate for an hour (preferably overnight). 

  3. Mix up eggs in seperate bowl for the egg wash. 

  4. Mix flour and remaining spices in another shallow bowl. 

  5. Remove chicken from the pickle juice maranade and drain well. Dip into the egg wash and then into the flour mixture. 

  6. Fry the chicken however you prefer here. I pan fried mine in a few tablespoons of oil and it turned out fine. Chick-Fil-A deep fries theirs in a pressure cooker, so you can try that if you are feeling adventurous.
Read more: http://www.food.com/recipe/chick-fil-a-chicken-and-nuggets-copycat-439307?oc=linkback

 

Twice Baked Potatoes

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Healthy Way:

  • 1 large russett potato, scrubbed clean
  • 1 tablespoon of olive oil
  • Salt and Pepper
  • 2 tablespoons of greek yogurt
  • Splash of milk (optional)
  • 1/2 tablespoon of chives, chopped
  • 1 small zucchini, chopped

Microwave Instructions:
Using a fork, puncture several holes all over the potato. This will ensure that it won’t explode as it cooks. Place the potato on a microwave-safe plate and rub with olive oil and top with salt and pepper. Cook, on high, for 10 minutes.

While the potato is cooling, add the diced zucchini to a microwave-safe bowl, a teaspoon of olive oil and salt and pepper and cook for 5 minutes.

When the potato is slightly cooled, using a knife, slice off the top, lengthwise and scoop out the potato guts into a small bowl. Add the yogurt and splash of milk and mash until nice and creamy. Fold in the chives and zucchini. Add salt and pepper to taste. (Note: I added a good amount of salt until I was satisfied.)

Add the mixture back to the potato skin and cook in the microwave for another 2 minutes.

Oven Instructions:
Preheat oven to 400F. Using a fork, puncture several holes all over the potato. This will ensure that it won’t explode as it cooks. Place the potato on a baking sheet and rub with olive oil and top with salt and pepper. Bake for 50 minutes to an hour. You can tell when the potato is cooked if a fork easily enters.

While the potato is cooling, cook up the diced zucchini. In a small skillet add a tablespoon of olive oil, diced zucchini, salt and pepper. Should be done cooking in 3-4 minutes. Set aside.

When the potatoes are slightly cooled, using a knife, slice off the top, lengthwise and scoop out the potato guts and into a small bowl. Add the yogurt and splash of milk and mash until nice and creamy. Fold in the chives and zucchini. Add salt and pepper to taste. (Note: I added a good amount of salt until I was satisfied.)

Place in the oven for another 5-7 minutes.

Cheesy/Bacon-ey Way:

  • 1 large russett potato, scrubbed clean
  • 1 tablespoon of olive oil
  • Salt and Pepper
  • 1 small dollop of butter
  • Splash of milk
  • 1 tablespoon sour cream
  • 1 handful of cheddar, grated and divided
  • 1 strip of bacon, cooked and chopped
  • 1 tablespoon jalapeno, diced

Microwave Instructions:
Using a fork, puncture several holes all over the potato. This will ensure that it won’t explode as it cooks. Place the potato on a microwave-safe plate and rub the potato with olive oil and top with salt and pepper. Cook, on high, for 10 minutes, or until completely cooked.

While the potato is cooling, take a microwave-safe plate and cover with 2 paper towels. Add the bacon strip to the center and top with one more paper towel. Cook, on high, for 3-4 minutes.

When the potatoes are done and slightly cooled, using a knife, slice off the top, lengthwise and scoop out the potato guts and into a small bowl. Add the butter, milk and sour cream and mash until nice and creamy. Fold in the cheddar and jalapeno. Add salt and pepper to taste.

Add the mixture to the potato skin, top with a small handful of cheddar and chopped bacon. Place in the microwave for another 2 minutes, or until cheese is melted.

Oven Instructions:
Preheat oven to 425F. Using a fork, puncture several holes all over the potato. This will ensure that it won’t explode as it cooks. Place the potato on a baking sheet and rub with olive oil and top with salt and pepper. Bake for 50 minutes to an hour. You can tell when the potato is cooked if a fork easily enters.

While the potato is cooling, cook up the bacon in a small skillet, until crispy.

When the potatoes are slightly cooled, using a knife, slice off the top, lengthwise and scoop out the potato guts and into a small bowl. Add the butter, milk and sour cream and mash until nice and creamy. Fold in the cheddar and jalapeno. Add salt and pepper to taste.

Add the mixture to the potato skin, top with a small handful of cheddar and chopped bacon. Place in the oven for another 10 minutes, or until cheese is melted.

 

Grilled Tofu and Chicken Pad Thai

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Ingredients

  • 8 ounces extra-firm tofu
  • 2 (8-ounce) boneless, skinless, chicken breasts
  • 2 tablespoons peanut oil, plus more for brushing
  • Salt and freshly ground pepper
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon ancho chili powder
  • 1/4 cup tamarind paste, reconstituted in 1/4 cup water
  • 1/4 cup rice vinegar
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar 1/4 cup creamy peanut butter
  • 1 pound Thai rice noodles, soaked in hot water for 15 minutes and drained
  • 1/4 cup thinly sliced green onion
  • 1/4 cup chopped cilantro leaves
  • 4 ounces bean sprouts
  • 1/4 cup cashews, toasted and coarsely chopped
  • 2 limes, halved and grilled

Directions

Heat grill to high. Brush both sides of tofu and chicken with oil and season with salt and pepper. Grill the tofu on each side for 2 to 3 minutes or until slightly charred, remove, and cut into thin slices. Grill the chicken for 4 minutes per side or until slightly charred and just cooked through, remove, and cut into thin slices.

Meanwhile, heat 2 tablespoons of oil in a medium saucepan on the grates of the grill or side burner on the grill. Add the shallots and garlic and cook until soft. Add the ancho powder and cook for 10 seconds. Add the tamarind mixture, vinegar, fish sauce, brown sugar, and peanut butter and bring to a boil. Place the cooked noodles, tofu, and chicken in a large bowl. Pour the boiling sauce over the noodles and toss gently until until combined. Fold in the green onion, cilantro, and bean sprouts and top with the chopped nuts. Serve with grilled limes on the side.

 

Garlic Parmesan Pull-Apart Bread

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Yields 1 loaf

Ingredients

 

  • 2 teaspoons active dry yeast
  • 1 1/3 cups barely warm water
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons salt
  • 3 1/2 cups all purpose (or bread) flour
  • 1/4 cup butter, melted
  • 1 tablespoon dried parsley flakes
  • 2 cloves garlic, minced
  • 1/4 cup freshly grated Parmesan cheese
Directions
In a large mixing bowl, stir together the yeast and water. Let sit 5 minutes until yeast is foamy. Mix in the olive oil, salt, and flour. If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. If you are doing this by hand, knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes. Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.

In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside.

Punch down the dough. Tear off small pieces of dough (roughly the size of the bowl of a medium spoon), coat in the butter mixture, and place in the bottom of a bundt pan. Repeat this process until you have one layer of dough balls. Sprinkle on 1/3 of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Bake for 25 to 30 minutes, or until bread is golden brown. Serve hot with a side of marinara or tomato sauce.

 

from the link: http://www.thepastryaffair.com/blog/2011/6/10/garlic-parmesan-pull-apart-bread.html

 

 

 
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