Cold Pressed Tofu

 

Adapted from The Woks of Life

Ingredients

1. 1 clove garlic (minced)
2. 8 teaspoons light soy sauce
3. 1-2 teaspoons chili oil (optional; I used 2 teaspoons)
4. 1-2 teaspoons machaca salsa
5. 3/4 teaspoon fish sauce
6. 4 teaspoons sesame oil
7. 1 teaspoon sugar
8. 1/2 teaspoon white pepper powder
9. 14-16 ounces firm tofu (cut into bite-size cubes; 1 box)
10. ½ small red onion (julienned)
11. ¼ cup chopped cilantro

Mix it all together to dissolve the sugar. Toss in the tofu. Yummy!

My Notes: This was so good. I added in fish sauce and some sesame salsa from Trader Joe's and both were excellent editions. The recipe reflects doubling the ingredients, except for the tofu. If you drain and dry your tofu well, it's not nearly enough sauce! MXF

Meatball Shakshuka

 

Adapted from The Modern Proper

• Serves:  6

• Prep Time:  15 min | Cook Time:  50 min
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Ingredients

Meatballs

• 1 pound 80/20 ground beef
• 2 teaspoons smoked paprika
• 2 teaspoons cumin
• ¼ teaspoon cayenne pepper, optional
• ½ teaspoon freshly cracked black pepper
• 1 teaspoon kosher salt
• 2 garlic cloves, minced
• ⅓ cup minced cilantro, plus more for serving
• 2 large eggs
• 1 cup bread crumbs

Shakshuka Sauce

• 2 tablespoons extra-virgin olive oil
• 1 bell pepper, thinly sliced
• 1 medium yellow onion, thinly sliced
• 2 teaspoons cumin
• 2 teaspoons smoked paprika
• ½ teaspoon kosher salt
• ¼ teaspoon cayenne pepper, optional
• ½ teaspoon freshly cracked black pepper
• 2 teaspoons sugar
• 1 (28 ounce) can chopped tomatoes
• 2 ounces feta, crumbled
• Warmed pita bread or rolls, for serving

Make the meatballs. In a large bowl, combine the beef, paprika, cumin, cayenne, if using, salt, pepper garlic, cilantro, eggs and bread crumbs. Mix well, then with wet hands, form meatballs (about 2 tablespoons each) and place them on a sheet pan.

Heat 1 tablespoon of the oil in a large skillet, with a tight fitting lid or large Dutch oven over medium-high heat. Once the oil is glistening, working in batches, add the meatballs in a single layer. Cook, until the meatballs are browned on all sides, about 10-12 minutes total. Transfer the meatballs back to the sheet pan.

Make the sauce. Using the same skillet, reduce the heat to medium and heat the remaining 1 tablespoon olive oil until glistening. Add the peppers and onion, stirring occasionally, until softened, about 10 minutes. Stir in the cumin, smoked paprika, salt, cayenne, pepper, and sugar until combined, about 1 minute.

Add the tomatoes and their juices, crushing the tomatoes with your hands as you add them. Stir occasionally until beginning to simmer. Reduce the heat to medium low, cook, stirring often, until beginning to thicken, about 15 minutes.

Nestle the meatballs into the sauce and bring back to a simmer. Cover the pan, reduce the heat to low, and continue cooking until the meatballs reach an internal temperature of 165°F on an instant-read thermometer, about 15 more minutes.

Sprinkle the meatballs with crumbled feta and cilantro. Serve with bread alongside.

My Note: This was so tasty. The meatballs were tender, the sauce delicious. Leftovers also very good. MXF

Spiced Glazed Nut and Pretzel Mix

 

Adapted from David Lebovitz

Ingredients

• 2 cups (200g) mixed raw nuts, (untoasted); any combination of cashews, whole almonds, pecan halves, and hazelnuts
• 1 tablespoon (15g) unsalted butter, melted
• 3 tablespoons (45g) dark brown sugar
• 1/2 teaspoon ground cinnamon
• 3/4 teaspoon cayenne or chipotle powder
• 1 1/2 tablespoons maple syrup
• 1 teaspoon flaky sea salt or kosher salt
• 2 cups (100g) small pretzel twists (the ones from Trader Joe's are so good)

• Spread the nuts on a baking sheet and roast in a 350ºF (180ºC) oven for 10 minutes, stirring once for even toasting.
• In a medium bowl, mix together the melted butter, brown sugar, cinnamon, cayenne, and maple syrup.
• Add the warm nuts, stirring until coated. Then mix in the salt and pretzels, and stir until the nuts and pretzels are completely coated.
• Spread the mixture back on the baking sheet and return to the oven for 12-18 minutes, stirring twice during cooking. Remove from oven and cool completely, separating the nuts and pretzels as they cool.
• Once cool, this mixture can be stored in an airtight container for up to a week.

My Notes: So simple and addictive. I only used pecan halves and that was perfect. MXF

Crispy Smashed Potato Salad

Adapted from A Pinch of Yum

Ingredients

For the potatoes

• 24 ounces baby yukon gold potatoes
• 1 tablespoon salt
• avocado oil spray
• 2 tablespoons ranch seasoning

For the salad

• 2 hearts of romaine, finely chopped
• 1 cup dill pickles, chopped
• a quarter of a red onion, thinly sliced (about 1/4 cup)

For the dressing

• 1/2 cup plain Greek yogurt
• 1/2 cup mayo
• 1 clove garlic, grated
• 1 tablespoon Dijon mustard
• 1 tablespoon pickle juice
• 1 tablespoon freeze-dried dill (or 1/4 cup fresh, chopped)
• 1 teaspoon ranch seasoning
• 1/2 teaspoon kosher salt

Instructions

Potatoes: Bring a pot of water to boil. Add salt and potatoes; cook until the potatoes are fork-tender (15-25 minutes, depending on size).

Veggies: While potatoes are cooking, chop all your salad ingredients.

Dressing: While potatoes are cooking, whisk all your dressing ingredients.

Smash: When potatoes are done and cool enough to handle, use the back of a flat drinking glass to smash each potato (1/4 to 1/8 inch thickness). Gently slide it off the potato in a flat motion to prevent sticking.

Roast: Arrange the potatoes in a single layer in the basket of an air fryer; spray well with avocado oil, coat with the seasoning, and spray again with oil. Air fry at 375 for 15 minutes, or until golden, craggly, and crispy.

Serve! Toss the romaine, pickles, and onions in the dressing. Toss half of the crispy potatoes in the salad (they may break into smaller chunks as you toss it), and reserve the other half to scatter across the top. Crunchy, fresh, creamy, so so yum.

My Notes: The salad itself was decent, but I LOVED the dressing. It is so tasty and easy to make. I used the leftovers as sandwich spread. I made it again and added the chopped pickles into the dressing. Also, if crisping the potatoes in the oven, I'd set it to 425. MXF

Gingerbread Crinkle Cookies

Adapted from King Arthur Baking

Bake time: 18-20 min / Total time: 1h 45m

Makes 15 cookies

Ingredients

Dough

• 3/4 cup (160g) dark brown sugar, packed
• 5 tablespoons (71g) unsalted butter, melted
• 3 tablespoons (64g) molasses
• 1 teaspoon vanilla extract
• 1/2 teaspoon table salt
• 1 large egg
• 2 cups (240g) flour
• 1 1/2 teaspoons gingerbread spice
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda

Coating

• 1/3 cup (45g) confectioners’ sugar, sifted if lumpy
• remaining gingerbread spice

Gingerbread spice mix

• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/4 teaspoon cloves

Directions

To make the dough: 

In a large bowl, use a flexible spatula to stir together the brown sugar, melted butter, molasses, vanilla, and salt. Smear the mixture against the bottom of the bowl to smooth it out and eliminate any lumps.  

Add the egg and stir until combined. Add the flour, spice, baking powder, and baking soda and stir with the spatula until fully incorporated and no dry spots remain.  

Cover the bowl and refrigerate for 1 to 2 hours. The dough will firm up as it chills. 

When you are ready to bake, preheat the oven to 350°F with racks in the upper and lower thirds. Line 2 baking sheets with parchment.   

To coat the cookies: In a medium bowl, whisk together the confectioners’ sugar and spice.   

One at a time, scoop the dough into 1 3/4" balls (about 40g each) and line up on cookie sheets. When all the cookies have been lined up, drop them into the confectioners’ sugar mixture and toss to (generously) coat. (NB: If you coat as you go, the first cookies will have absorbed the sugar.)

Bake the gingerbread crinkle cookies for 15 to 20 minutes, rotating the baking sheets top to bottom and front to back halfway through, until puffed and set in the center and firm around the edges. 

Remove the cookies from the oven and allow them to cool completely on the baking sheets.  

Storage information: Store leftover gingerbread crinkle cookies in an airtight container at room temperature for several days; freezing is not recommended.  

My Notes: I cooked these for 19 minutes and think they were still a tad underdone. After I make the balls, I might smash them slightly so they centers will cook faster. Otherwise these are easy and taste like the holidays. The texture is really good too. MXF

Triple Chocolate Cake

 

Adapted from Sally's Baking Recipes

Ingredients

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 3/4 cup (62g) unsweetened natural cocoa powder
• 1 and 3/4 cups (350g) granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons espresso powder (optional)
• 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) buttermilk, at room temperature
• 1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)

Directions

Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. 

Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.

Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. 

(Note: Even if they’re completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s normal!)

Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.

After frosting, refrigerate uncovered cake for at least 30-60 minutes before slicing to help set the shape. After that, you can serve the cake or continue refrigerating for up to 4–6 hours before serving. Cake can be served at room temperature or chilled.

Cover leftover cake tightly and store in the refrigerator for 5 days. I like using a cake carrier for storing and transporting.

MXF

My Notes: Best chocolate cake ever. And I don't even like chocolate cake!

BULGUR-TOMATO SALAD WITH HERBS AND POMEGRANATE MOLASSES (EETCH)

 

INGREDIENTS

• 3 tablespoons tomato paste
• 2 tablespoons extra-virgin olive oil
• 1 medium red bell pepper, stemmed, seeded and finely chopped
• 6 scallions (4 finely chopped, 2 thinly sliced, reserved separately)
• Kosher salt and ground black pepper
• 3 medium garlic cloves, finely chopped
• 1 1/2 teaspoons ground cumin
• 1 teaspoon Aleppo pepper or ¼ teaspoon red pepper flakes
• 1 cup coarse bulgur
• 1 tablespoon pomegranate molasses, plus more if needed
• 1 pint grape tomatoes, halved
• 3/4 cup chopped fresh mint or flat-leaf parsley

DIRECTIONS

In a small bowl, whisk together 1⅓ cups water and the tomato paste. Set aside. In a 10-inch skillet over medium, heat the oil until shimmering. Add the bell pepper, chopped scallions and ¼ teaspoon salt. Cover and cook, stirring occasionally, until the pepper is tender, about 5 minutes. Stir in the garlic, cumin and Aleppo pepper, then cook until fragrant, about 1 minute.

Stir in the bulgur, the tomato paste mixture and ½ teaspoon salt. Bring to a boil over medium-high. Cover, reduce to low and simmer until the bulgur has absorbed the liquid, 12 to 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

Transfer the bulgur to a wide, shallow bowl and let cool until warm, about 5 minutes. Drizzle the pomegranate molasses over the bulgur, then fold until combined. Fold in the tomatoes, mint and the sliced scallions. Taste and season with salt, pepper and additional molasses.

MXF