Stir-Fried Crispy Tofu with Noodles

Tofu and noodles, is one of my favorite dishes. I love that is very quick to make and taste delicious. Of course you have the added bonus that is high in protein and low in fat. I choose for this dish yellow pepper, onion and scallions but you can substitute with whatever you have on hand or with your favorite asian greens.

Ingredients:

• 350 g                               firm tofu cut into small pieces
• 2 tbsp                               peanut oil or sesame oil 
• 1/4 cup                            low sodium soy sauce
• 2 tsp                                finely grated ginger
• 3/4 cup                            rice flour
• vegetable oil for frying 
• 2                                    onions cut into thin wedges
• 2                                    garlic cloves finely minced 
• 2 tsp                               brown sugar
• 1                                     yellow pepper cut into thin strips
• 5                                     scallions ( green onion) cut into short lengths
• 2 tbsp                             dry sherry
• 2 tsp                               finely grated orange zest
• 1   package of noodles cooked according to manufacturing instructions, to serve with or, steamed rice.

Cut the tofu into small pieces, place into a non-metallic bowl.

In a different bowl mix together the peanut oil, soy sauce and ginger.

Pour over the tofu and toss to coat. Cover and refrigerate for 30 minutes.

Drain tofu reserving the marinated.

Toss several pieces at the time in the rice flour to coat heavily.

Heat a wok or a frying pan until very hot. Add about 1/4 cup vegetable oil. Working in batches , stir-fry the tofu over medium heat about 1 1/2 minutes, or until golden. Remove from wok, drain on paper towel and keep warm.

Drain any oil from the wok. Reheat the wok add 1 tbsp of fresh oil and stir-fry the onion, garlic and the sugar for about 3 minutes.

Add the yellow pepper, scallions, sherry, orange zest and reserve tofu marinade.

Stir fry for about 1 minute.

Add tofu and stir and toss to heat through.

Serve with noodles or steamed rice.

Enjoy!

Swirling Nutella Cookies

Nutella! Probably the most popular sweet spread in the world. Nutella got its start in 1963 in Italy produced by the Ferrero company. The mixture of chocolate, hazelnut paste and skim milk is adored by kids everywhere and could be find in over 75 countries around the world.

My boys definitely  are part of that category. Nutella is a constant companion for breakfast from waffles to pancakes or just plain toast. Cookies with nutella spread....... What could be better? 1 recipe yields about 36 cookies.

• 3/4 cup                                    chocolate hazelnut spread ( recommended Nutella) 
• 1/3 cup                                    chopped walnuts (optional)
• 1 1/4 cup                                 all-purpose flour
• 1/4 tsp                                     baking powder
• 1/4 tsp                                     salt
• 1/2 cup                                   butter room temperature 
• 1/2 cup                                    granulated sugar
• 1 large                                    egg yolk 
• 1/4 tsp                                    vanilla extract

Combine the chocolate spread and chopped walnuts in a small bowl.
 Combine the flour, baking powder and salt in a medium mixing bowl. Set aside.

Cream butter and sugar in a large bowl. Add egg yolk and vanilla. Beat until smooth.

Add flour mixture . Stir to combine. Shape the dough into a ball.

Roll out the dough between 2 sheets of wax paper to an 8 x 10 inch (20 x 25 cm) rectangle. Trim the edges. Discard top sheet of wax paper.

Spread the chocolate mixture over dough, living an 1/2 inch border at each long edge.

Roll up tightly from the long side, jelly roll-style, using the wax paper as a guide.

Press seam against roll to seal. Wrap with plastic wrap. Chill for 1 hour .

Preheat the oven to 350˚F. Grease 2 cookie sheets or line with silicon mats.

Cut the cookies into 1/4 inch slices (6 mm)

Bake for 10 to 12 minutes until golden. Let stand on cookie sheet for 5 minutes. Remove to wire rack to cool.

Enjoy!

Cheddar Cheese and Herb Muffins

Cheddar cheese originated in the town name Cheddar in England. Today many countries around the world produce cheddar cheese, Sweden, Austria, Ireland, New Zealand  , etc. Canadian cheddar cheeses are smoother, have creamier texture,and great balance of flavor and sharpness.

I love cooking with cheddar, actually is one of my favorite  cheeses to eat or cook with. So when I came across this recipe in one of my baking books I had to try it. Those cheddar cheese muffins can easily replace the dinner rolls or are great in the morning with breakfast. The fresh herbs compliments very well the cheese and delivers fragrance to each bite.



Ingredients:

• 1 1/4 cups                            all purpose flour
• 1/2  cup                               whole wheat flour
• 2 tsp                                    baking powder
• 1/2 tsp                                 baking soda
• 1/2 tsp                                 salt
• 3 tbsp                                  chopped fresh chives 
• 1 tbsp                                  chopped fresh rosemary 
• 1 1/2                                   fresh grated sharp cheddar cheese
• 2                                         large eggs
• 1 cup                                  buttermilk 
• 2 tbsp                                 honey 
• 1/3 cup                              olive oil

Preheat oven to 400˚F ( 200˚C). Line a 12 standard muffin tin with paper or silicon liners. Set aside.

In a bowl stir together the all purpose flour , whole wheat flour,baking powder, baking soda, salt, chives and rosemary. Add 1 1/4 cups cheddar cheese from the total of  1 1/2 cups. Reserve the 1/4 cup, set aside.

In a bowl whisk together the eggs until blended,then stir in the buttermilk,honey and olive oil.

Pour over the dry ingredients and stir just until moistened.

Spoon the batter into the prepared cups. Sprinkle with the remaining cheddar cheese evenly over the tops.

Bake in the preheated oven for 15 to 18 minutes or until the tester inserted in the middle comes out clean.

Let cool in the pan on the wire rack for 5 minutes, then turn out onto the rack. Serve warm or at room temperature.

Enjoy!