5 Spice Tofu

•  1 block super-firm (16 oz) tofu
• ½ cup vegetable or chicken broth
• ½ cup water
• ¼ cup low-sodium tamari
• 1 tbsp brown sugar 
• 1 tsp chinese five spice blend

Preheat the oven to 350F.

Cut the block of tofu in half lengthwise, then cut each piece in half again to form four even blocks.

Add the broth, water, tamari, sugar, and five spice to the base of a large, oven-safe pot or sauté pan and whisk until combined. Place the tofu in the pan, then cover and bring to a simmer. Cook covered for 20 minutes on medium-low heat. Use tongs or a spatula to flip the tofu every 5 minutes, to ensure even cooking.

Place the pan into the oven and bake on the top-most rack for 10 minutes, then flip the tofu and bake for an additional 5-10 minutes, or until almost all of the liquid has evaporated from the pan. 

Let the tofu cool for at least 10 minutes, then slice and serve as desired. Leftovers will keep in the fridge for up to one week, or the freezer for up to two months.

From From My Bowl

 

Vegetable Pancit

 INGREDIENTS

• 8 ounces rice vermicelli noodles
• 1 small white onion, finely diced
• 6 garlic cloves, finely minced
• 4-5 cups shredded veggies (cabbage, carrots, sugar snap peas, bok choy, etc.)
• 1 cup chicken broth
• 1/4 cup low sodium soy sauce 
• 1/8 teaspoon sesame oil
• Salt and black pepper, to taste
• 3 green onions, finely sliced
• Calamansi juice or lemon juice

INSTRUCTIONS

Place the rice noodles in a large bowl and cover them with lukewarm water. When the noodles are soft, after about 10 minutes, drain and set noodles aside.

In a wok or large saucepan over medium heat, add in the oil along with the onions and garlic. Sauté for 4 minutes.

Add in the remaining vegetables along with a splash of the chicken broth and a pinch of salt. Cook for 3-4 minutes or until tender.

Remove the vegetables from the wok and set them aside. If there is leftover liquid, just leave it in the wok.

To the wok, add in the remaining broth and soy sauce. Bring to a simmer and then add in the noodles. Allow the noodles to simmer for about 5-7 minutes, or until cooked through.

Add in the vegetables, green onions, and sesame oil. Gently toss with tongs until uniform. Season with salt and pepper as desired. 

Serve with calamansi or lemon and enjoy!

https://sweetsimplevegan.com/vegan-pancit-bihon/

Salted Chocolate Chip Cookies

 Ingredients

½ pound (2 sticks) unsalted butter, melted and just warm to the touch

¾ cup packed light brown sugar

½ cup granulated sugar

1 egg

2 teaspoons vanilla extract

1 ¾ cups all-purpose flour

2 tablespoons nonfat milk powder

1 ¼ teaspoons kosher salt

½ teaspoon baking powder

¼ teaspoon baking soda

12 ounces semisweet or dark chocolate chips

¼ cup flaked salt

Instructions

Preheat the oven to 375 degrees F.

With a wooden spoon, mix the sugars together in a large bowl and add the melted butter. Stir vigorously for about a minute or more. Mix the egg and vanilla in the measuring cup you used for the sugar and add to the mixture. Stir until the mix gathers a glossy sheen, about 1 more minute.

Mix in the flour, milk powder, salt, baking powder, and baking soda until just combined. Stir in the chocolate chips and mix until evenly distributed.

Use a #24 squeeze handle scoop to portion the dough (or lightly form into balls about the size of a golf ball) and place on a baking tray lined with parchment paper about 2 to 3 inches apart.

Bake for 9-11 minutes or until golden brown around the edges but still soft in the middle. The cookies will fall as they cool. Transfer to a cooling rack to cool completely.

https://www.foodiecrush.com/milk-bars-salted-chocolate-chip-cookies/

Ground Turkey Tacos

 For the taco seasoning:

• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne or other hot pepper
• 1/2 t salt
• 1 teaspoon cornstarch 
• 1 teaspoon dried oregano

Whisk together in a small bowl

For the tacos:

• 1 teaspoon olive oil or vegetable oil
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 1 pound ground turkey
• 1 (8 ounce) can tomato sauce
• 2 teaspoons apple cider vinegar
• 1 teaspoon brown sugar
• Salt and freshly ground black pepper

In a large skillet over medium-high heat, heat oil until shimmering. Add onion and cook until softened, about 5 minutes. Stir in taco seasoning and garlic until fragrant, about 30 seconds.

Add ground turkey and cook, stirring occasionally, until almost cooked through but still slightly pink, about 2 minutes.

Stir in tomato sauce, vinegar, and brown sugar. Bring to a simmer and cook until thickened, about 4 minutes. Season to taste with salt and pepper.

Can add pineapple for Al Pastor-flavored tacos.

Moo Goo Gai Pan

Moo Goo Gai Pan Ingredients
1 tablespoon peanut or vegetable oil
1/2 pound boneless, skinless chicken breast (chopped into thin bite size piece)
2 cloves garlic (minced)
1 1/2 cup button mushrooms (sliced in half)
1 1/2 cup snow peas
1/2 cup canned bamboo shoots (drained)
1/4 cup canned water chestnuts (drained)
1 tbsp cornstarch mixed with 2 tablespoons water
ground white pepper

Marinade
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon cornstarch

Sauce
1/2 cup chicken stock
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon fish sauce
1 teaspoon sesame oil

INSTRUCTIONS

Put all the ingredients for the marinade in a bowl, add chicken, mix well and let sit for 20 minutes.

In a pan over medium high heat, add oil and chicken and cook for 5 minutes, or until chicken is cooked through. Transfer chicken on a plate and set aside.

In the same pan, add garlic, mushrooms and snow peas and cook on medium high heat for 5 minutes.

Add bamboo shoots, chestnuts and chicken and cook for 2 minutes.

Add ingredients for the sauce and stir. Add cornstarch and water mix and stir until sauce thickens.

Turn the heat off, season with ground white pepper and serve immediately.

Whole wheat topping for fruit crisps

3/4 cup rolled old-fashioned oats

1/2 cup whole wheat pastry flour

1/2 cup roughly chopped toasted nuts

1/3 cup light packed brown sugar

1 teaspoon kosher salt

8 tablespoons chilled unsalted butter, cut into small cubes

Mix all ingredients together. Work in butter with fingertips until no dry spots remain. Some of the butter will be fully incorporated while some may be in pea-size clumps.

Butter a 2 quart baking dish. Full with fruit filling (5 cups fresh fruit mixed with 3 T sugar, 1 T lemon juice, 1 T cornstarch; reduce sugar depending on the fruit). Top with the crumble in clumps, not pressing down.

Bake at 375 for 35-50 min, depending on the fruit you're using. Look for an evenly browned top and juices bubbling up through the topping.

Creamy Poblano Chicken with Roasted Corn and Quinoa

Grill corn and 3-4 chicken breasts 

Sauce:

Grill 2-3 poblano peppers and jalapeno (optional) until blistered. Let rest in bowl covered in plastic wrap until cool to touch. Meanwhile, saute 1/2 large onion, sliced, and 2 large garlic cloves, minced, in EVOO and butter. Peel and slice peppers. Blend 2/3 of the peppers, 1 cup packed cilantro leaves, 1/4 t salt, and 1/2 c chicken stock in food processor. Pour the pureed mixture in with the onions and garlic. Add the rest of the sliced peppers. Add 1/2 c chicken stock, 1/2 t salt, 1 T lime juice (or more to taste), 1 t honey, and 3/4 c heavy cream. Bring to a boil and simmer until thickened. Add grilled chicken breasts and coat with sauce. Season with salt and pepper.

Slice corn off cob. 

Optional: serve over quinoa. 

Garnish with cilantro and lime.