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Monday, February 25, 2013

Recipe Review from 2/18/13

A busy week for me work and yoga-wise.  I volunteered to sub some extra classes and at one point I was leading 7 classes this week!  One teacher was able to pick their class back up so in the end it was only 6.  Whew! 

I've had two audiobooks on hold at the library - one since Dec 30, the since other mid-January.  My mid-Jan request finally came in on Friday!  Happy day!  This is one of the longest waits I've had for an audiobook, not counting a new release.  I'm beginning to suspect the Dec 30 one is either out on inter-library loan or is lost. 

Just a couple new recipes for the week.  I was keeping things really simple with emphasis on leftovers.

 Classic Pad Thai  (Ckng Lght, Mar, 2013)  Vegetarian option
This turned out pretty good, actually, it was the best tofu I've made to date!  I forgot to thaw my chicken , but went ahead and made the dish anyway.  I will note, I moved when to make the rice noodles - if you make ahead and set aside, they tend to turn into a solid mass.  Not cool.  Don't skip the banana pepper bit - that was really tasty!  I noted below what I skipped (like I don't do peanuts and I forgot to buy the green onions). Ultimately, I thought this turned out good, it was fairly quick to make, and we had enough for leftovers for one.  It's a bit different than Pad Thai with a red sauce, but I like both variations.
Photo from
  • 6 ounces uncooked flat rice noodles (pad Thai noodles)
  • 1/4 cup rice vinegar
  • 4 teaspoons sugar, divided 
  • 2 tablespoons very thinly sliced banana pepper
  • 3 ounces extra-firm tofu, cut into thin strips
  • 1 tablespoon fresh lime juice 
  • 1 tablespoon water
  • 1 tablespoon lower-sodium soy sauce
  • 1 tablespoon fish sauce
  • 2 large eggs, lightly beaten
  • 1/8 teaspoon salt
  • 3 tablespoons peanut oil, divided
  • 3 garlic cloves, minced
  • 1 (2-ounce) skinless, boneless chicken thigh, cut into thin strips 
  • 4 cups fresh bean sprouts, divided
  • 3 green onions, trimmed, crushed with flat side of a knife, and cut into 1 1/2-inch pieces
  • 1 tablespoon small dried shrimp
  • 1/4 cup unsalted, dry-roasted peanuts, chopped
  • 1/4 cup cilantro leaves
  1. Combine vinegar and 1 tablespoon sugar, stirring until sugar dissolves. Add banana pepper; set aside.
  2. Place tofu on several layers of heavy-duty paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally.
  3. Combine remaining 1 teaspoon sugar, lime juice, and next 3 ingredients (through fish sauce). Combine eggs and salt, stirring well.
  4. Heat a large wok over high heat. Add 1 1/2 tablespoons oil; swirl to coat. Add garlic; stir-fry 15 seconds. Add chicken; stir-fry for 2 minutes or until browned. Add pressed tofu; cook for 1 minute on each side or until browned. Pour in egg mixture; cook 45 seconds or until egg begins to set around chicken and tofu. Remove from pan; cut into large pieces.
  5. Prepare the noodles according to package directions; drain.
  6. Add remaining 1 1/2 tablespoons oil to wok; swirl to coat. Add 2 cups bean sprouts, green onions, and dried shrimp; stir-fry 1 minute. Add noodles and soy sauce mixture; stir-fry for 2 minutes, tossing until noodles are lightly browned. Add reserved egg mixture; toss to combine. Arrange remaining 2 cups bean sprouts on a platter; top with noodle mixture. Sprinkle with peanuts and cilantro. Serve with vinegar mixture.

Cheesy Penne with Broccoli  (Ckng Lght Mar, 2013)    Vegetarian;  Can be made GF if sub the pasta and flour thickener. 

This was seriously quick and easy to make.  I had some ingredients to use up so marscarpone was subbed for the cream cheese, and evaporated milk for the regular.  I thought this could have used just a bit more "zing" as it turned out on the bland side for my tastes.  Perhaps a pinch of cayanne or pepper flakes?  Extra sharp cheddar cheese would also add a bit more background taste.  If for little tastebuds, keep as is.  Made enough for two of us for dinner, with one serving left for leftovers.   Would probably feed four - we were a bit hungry...
Photo from
  • 8 ounces uncooked mini penne pasta (or any tubular pasta; I used regular penne)
  • 5 cups broccoli florets (about 1 medium head)
  • 1 1/3 cups fat-free milk, divided
  • 2 tablespoons all-purpose flour
  • 3 tablespoons grated fresh Parmesan cheese, divided
  • 2 tablespoons 1/3-less-fat cream cheese 
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 2.5 ounces cheddar cheese, shredded (about 2/3 cup) 
  1. Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add broccoli to pan; drain. Place pasta and broccoli in a large bowl.
  2. Combine milk and flour in a saucepan over medium heat, stirring with a whisk until smooth. Cook 5 minutes or until slightly thickened; remove from heat. Add 2 tablespoons Parmesan and remaining ingredients, stirring with a whisk until smooth. Add cheese mixture to pasta mixture; toss. Sprinkle with remaining Parmesan.

1 comment:

Anonymous said...

I was reading the March Cooking Light last night and pulled out the cheesy penne recipe. We'll be trying it this week.

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