- 2 bricks firm tofu (12 to 14 ounces each), pressed and drained
- 1/3 cup plus 1 tablespoon vegetable oil
- 1 teaspoon red chile flakes
- 1 lime, halved
- 3 tablespoons peanut butter (we used creamy peanut butter)
- 3 tablespoons hot water
- Hot sauce (optional) (we used sriracha)
- 1 small head Savoy or green cabbage (1 pound), cored, quartered and then thinly sliced crosswise (we accidentally bought Napa cabbage)
- 1 small red onion, trimmed, peeled, halved and then thinly sliced
- ½ cup peanuts, chopped
- Make sure your oven rack is 6 inches away from the broiler, preheating your broiler to high afterwards.
- Take a rimmed baking sheet out (we lined ours with aluminum foil) and crumble the tofu over it. Pour 1 tablespoon of oil, the chile flakes and a sprinkle of salt over the crumbled tofu, tossing the tofu to coat afterwards. Stick the tofu under the broiler for 20 to 25 minutes or until it’s brown and crisp, stirring occasionally (we stirred every 5 minutes).
- In a large mixing bowl, whisk together the remaining oil, juice of the lime, peanut butter, hot water, salt to taste and a dash of hot sauce if you’re using it (we added enough hot sauce so that we could get some heat but not have it overpower the other flavors). Add the cabbage, red onion and peanuts to the bowl, tossing to coat.
- Once the tofu’s crisp, add it to the bowl, tossing to distribute it throughout. Take a bite and adjust the seasoning if you think it needs it and enjoy !
We loved eating this so much that we came back for seconds ! The crispy tofu almost feels like croutons in this dish and you get a pleasant crunch from the rest of the dish as well. For maximum crunch, we’d suggest waiting until the tofu is already crisp to add the cabbage, onion and peanuts to the mixing bowl. The dressing has a nice balance of flavor going on between the peanut butter, lime juice and hot sauce. The onion also brings a nice sharp flavor to this dish.
We got this recipe from “How to Cook Everything Fast” by Mark Bittman.
We weren’t paid in any form to promote Mark Bittman.
Take care everybody !
- 2 Tbsp. lower-sodium soy sauce
- 1 tsp. sugar
- 1 tsp. cornstarch
- 2 tsp. dry sherry (we used sherry cooking wine)
- 1 tsp. rice vinegar
- 1 tsp. sambal oelek (ground fresh chile paste)
- ¼ tsp. salt (we used kosher salt)
- 2 tsp. peanut oil
- 1 Tbsp. minced peeled ginger
- 1 Tbsp. minced fresh garlic
- 1 lb. sirloin steak, thinly sliced across the grain (we used 1 lb. of stir-fry beef)
- 16 medium green onions, cut into 2-inch pieces
- Rice noodles, for serving (Just because of our budget, we used white rice that we had on hand rather than buy rice noodles)
- 2 tsp. hoisin sauce
- ¼ cup soy sauce (we used reduced-sodium soy sauce)
- 2 Tbsp. molasses
- 1 clove garlic, minced
- 1 Tbsp. peanut butter (we used Skippy creamy peanut butter)
- 1 Tbsp. Sriracha sauce
- 1 Tbsp. rice vinegar
- 1 Tbsp. sesame seed oil (we used toasted sesame seed oil)
- 1 Tbsp. water
- ½ tsp. Chinese five-spice powder
- Start off by making the hoisin sauce. Take a saucepan out and add all the hoisin sauce ingredients into it, setting the heat to medium. Constantly stir the ingredients until the peanut butter and molasses have blended into the sauce. Take saucepan off the heat and let it cool at room temperature for 5 minutes.
- In a small mixing bowl, add the following ingredients, stirring until smooth: soy sauce, sugar, cornstarch, dry sherry, rice vinegar, sambal oelek, salt, and 2 teaspoons of the hoisin sauce you just made.
- Take a large nonstick skillet out and pour the oil in, setting the heat to medium-high. Once the oil’s hot, toss in the ginger, garlic and beef, cooking for 2 minutes or until the beef is browned*. Add the green onions in, stirring frequently for 30 seconds. Pour the soy sauce mixture into skillet, stirring constantly for 1 minute or until the sauce has thickened**.
*The beef for some reason seemed to be getting boiled rather than sautéed so we drained the oil when there was 30 seconds to a minute left on the cook time and continued cooking afterwards.
**The sauce seemed to get absorbed by the beef and green onions before it even had a chance to thicken but we still stirred the mixture around for a minute so the beef could get a little sear on it.
This was a tasty dish that became even better with a little bit of extra hoisin sauce drizzled onto the individual servings.
Recipe source unknown.
We weren’t paid in any form to promote Skippy.
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- ½ cup dry-roasted peanuts
- 2 tablespoons vegetable or peanut oil (we used peanut oil)
- 1 ¼ pound thinly sliced pork or chicken cutlets, or 1 ½ pounds ground pork or chicken (we used ground chicken*)
- ¼ pound oyster, baby white, or shiitake mushrooms, chopped or thinly sliced (we went with shiitake mushrooms and thinly sliced them before chopping them up)
- 1 bunch scallions, chopped or thinly sliced (we sliced ours)
- 4 cloves garlic, chopped
- one (1 ½-inch) piece ginger, cut into thin matchsticks or finely chopped (we chopped up our ginger)
- 2 tablespoons creamy peanut butter
- ½ cup unsweetened apple juice or chicken stock (we used chicken stock)
- ¼ cup tamari sauce
- A few dashes hot pepper sauce (we used sriracha)
- 1 small head iceberg lettuce, core removed and head quartered
- Using a food processor just your knife and arm strength, cut up the peanuts until they look finely chopped.
- Take a large-sized skillet out and pour your choice of oil in. The original recipe talks about tilting the pan twice or so at this point but really we think that was their way of trying to tell the reader to make sure the oil coats the inside of the skillet. Once you’ve swirled the oil around, turn up the heat to high and wait for the oil to get hot. Once the oil’s hot, throw your pork or chicken in and cook it for 5 minutes, or however long it takes for the meat to look browned, seasoning the meat with the pepper while it cooks. Next thing to do is toss in the mushrooms, scallions, garlic, and ginger, tossing or stirring all the ingredients around constantly for 2 minutes. After those two minutes pass, move everything in the skillet off to the side or edges so that you can plop the peanut butter down in the center, allowing it to melt. Using a whisk preferably or a fork if you don’t have a whisk, stir in the stock or apple juice, tamari, and your choice of hot sauce to the peanut butter, adding the peanuts to the skillet afterwards. Stir everything in the skillet together at this point, combining the sauce with the skillet mixture.
- Take the mixture out of the skillet and place it either in a group serving bowl or into individual bowls so everybody knows they’re getting equal portions. Serve the lettuce cups/wedges alongside the mixture and when you’re ready to eat, simply spoon however much of the mixture you’d like into each lettuce wedge and enjoy !
*We didn’t realize until we got home that the brand of ground chicken we bought adds up to 1% vinegar and rosemary extract. Hopefully it didn’t affect the end results flavor.
This was a tasty dish that was fun to eat. It had a little saltiness from the tamari and chicken stock, a savory taste from the chopped peanuts as well as the peanut butter, and a faint heat at the end of the bite from the hot sauce. Great thing about this serving style was that everyone else can enjoy a mild heat while you can spread some more hot sauce onto your own portion before chowing down to up the heat level for yourself. The crunch from the lettuce and chopped peanuts was a nice contrast to the rest of the textures in the meal. It was also a pleasant surprise that you really do feel full after eating this dish, no side dishes necessary.
Recipe source unknown.
Take care everybody !
- Kosher salt
- 12 oz. Chinese chow mein noodles or spaghetti (we used whole wheat spaghetti)
- 1/3 cup creamy peanut butter
- 2 Tbsp. rice wine vinegar
- ¼ cup soy sauce
- 3 Tbsp. toasted sesame oil
- 2 carrots, shredded (about ¾ cup)
- 1 jalapeño pepper, finely chopped (remove seeds for less heat) (we didn’t remove the seeds)
- 1 bunch scallions, chopped (white and green parts separated)
- 1 (2-inch) piece ginger, peeled and minced
- 4 cloves garlic, minced
- 12 oz. ground pork
- ¼ cup chopped fresh cilantro
- Get a large pot out and fill it up with water, bringing the water to a boil. Salt the water until it tastes like sea water. Put the noodles in the water and cook it based off the directions you find on the box that the noodles came in. Once the noodles are done, take ½ cup of the pasta water out and leave it off to the side while you drain the rest of the water out, leaving the noodles off to the side just for now. Take a large mixing bowl out and add the following ingredients to it, stirring to combine: peanut butter, vinegar, two tablespoons water, two tablespoons soy sauce, 1 tablespoon of the toasted sesame oil, shredded carrots, and half of that finely chopped jalapeño. Now you can add the noodles to the bowl, stirring the noodles around so they get coated in the sauce.
- Take a large skillet out and pour what’s left of the sesame oil into it. Turn the heat up to medium-high and wait for the oil to get hot. Now that the oil’s hot, throw the ginger, garlic, and white sections of the scallions into the skillet, stirring constantly for roughly 2 minutes or until the garlic looks golden. Now place the ground pork in the skillet, breaking it up into bite-size pieces and stir everything around until the meat’s browned and fully cooked, which should take about 5 minutes. At this point, stir what’s left of the soy sauce into the skillet and take it off the heat afterwards.
- Place the skillet mixture in the large mixing bowl with the noodles, throwing half of the scallion greens as well as half of the cilantro into the bowl as well. Toss everything together, adding some of that pasta water in if you think the sauce is too thick for your liking. Split into 4 bowls and if you like, add some additional jalapeño, scallion greens, and cilantro to your own individual bowl.
This is a favorite of ours now. You can taste the ginger, peanut butter, the heat from the jalapeños, and a great freshness from the green onion and cilantro. You also get a nice sized portion which is great since the dish is so tasty !
This recipe came an issue of Food Network Magazine.
We weren’t paid in any form to promote Food Network Magazine.
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These cookies are perfect for Christmas ! It’s a great cookie to make with your kids as well.
- ½ cup unsalted butter, softened
- ¾ cup peanut butter (we used smooth peanut butter)
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 48 large red M&M candies
- 96 miniature semisweet chocolate chips
- Pretzels, broken into 96 1-inch pieces
- Preheat the oven to 375 degrees F. Line a cookie sheet with aluminum foil and grease it (we used cooking spray). Leave the sheet off to the side for now.
- In a large mixing bowl, beat the butter, peanut butter, granulated sugar and brown sugar together with an electric mixer set to medium speed for 2 minutes. Add the egg and vanilla to the mixing bowl, beating them into the mix just long enough for them to be combined. Gradually mix in as much of the flour, baking soda, and salt in as you can using the mixer, using a spoon eventually to mix the rest in.
- Shape the dough into 1-inch balls, placing each ball 1-inch apart on the prepared sheet. Stick the first batch in the oven for 8 to 10 minutes or until the cookies are just set and the bottoms look golden. To decorate the cookies, place one M&M in the center for the nose, use 2 of the chocolate chips for eyes and 2 pretzel pieces on top for antlers. Place the cookies on a wire rack to finish cooling off.
We would’ve said this was an easy cookie to make if it weren’t for the antlers ! It was so hard to create the same look for the antlers as they had in the picture. The closest we could get to recreating it was using kitchen scissors. Eventually we embraced the antlers not looking the same and just thought of each cookie as being one of a kind. The cookies are actually delicious even without any of the toppings !
We got this recipe from a recipe.com magazine.
We weren’t paid in any way to mention recipe.com or M&Ms.
Take care everybody !