Stir-Fried Tofu and Bok Choy in Ginger Sauce

Quin loved this recipe and everyone else simply enjoyed the new experience of mom trying to cook tofu.
(The Best Light Recipe cookbook, pgs 290; 292)
One pound of bok choy may used in place of regular bok choy if available; simply quarter it lengthwise. Pressing the tofu expels moisture, which helps the tofu to achieve a golden brown exterior. It is important to us FIRM or EXTRA FIRM TOFU in this recipe.

1 (14 oz) package firm or extra-firm tofu
2 teaspoons low-sodium soy sauce
2 teaspoon dry sherry
3 medium garlic cloves, minced or pressed trough a garlic press (about 1 Tablespoon)
1 Tablespoon grated fresh ginger
3 scallions, white parts minced and green parts cut into 1/4-inch lengths
5 teaspoons peanut or vegetable oil
1 lb. bok choy (1 small head), stems and leaves separated, stems trimmed and cut crosswise 1-inch thick, leaves torn in large pieces.
2 carrots, peeled and cut in to 2-inch matchsticks
1 recipe Ginger Sauce (see below)

Place the tofu in a pie plate and set a heavy plate on top of it. Weight the plate with 2 heavy cans (such as 28-oz can tomatoes) and let drain for 15 to 25 minutes. Cut the drain tofu into 1/2-inch cubes.

Toss the tofu with the soy sauce and sherry in a medium bowl. In a small bowl, combine the garlic, ginger, scallion whites, and 2 teaspoons of the oil.

Heat 1 more teaspoon oil in a 12-inch non-stick over high heat until just smoking. Add the tofu and cook, stirring occasionally until lightly browned, 4 to 6 minutes. Transfer the tofu to clean bowl.

Add 1 more teaspoon oil to the pan and return to high heat until shimmering. Add the bok choy stems and cook until crisp-tender, about 3 minutes. Transfer the stems to a clean bowl. Add the remaining teaspoon oil and the carrots to the pan and cook until crisp-tender, about 2 minutes. Return the bok choy stems and the leaves to the pan and toss until the leaves begin to wilt, about 30 seconds.

Clear the center of the pan and add the garlic mixture. Cook, mashing the garlic mixture into the pan with the back of a spatula, until fragrant, about 45 seconds. Stir the garlic mixture into the vegetables. Add the scallion greens and tofu and toss to combine. Whisk the sauce to recombine, then add it to the pan and bring to a simmer. Remove the pan from the heat and toss until all the ingredients are well coated with sauce and sizzling hot. Serve immediately.
Yeilds 4 servings
Per serving:Cal 240 Fat 14g Sat Fat 2g Chol 0 mg Carbs 16g Protein 15g Fiber 4 g Sodium 1070mg


Ginger Sauce (make enough for 1 Stir-Fry recipe)
This classic sauce has a clean bright ginger flavor that complements any meat, seafood, or tofu

6 Tablespoons low-sodium soy sauce
6 Tablespoons low-sodium chicken broth
2 Tablespoons dry sherry (I just use sherry cooking wine)
1 Tablespoon sugar
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
1 Tablespoon grated fresh ginger

Combine all the ingredients except the ginger in a bowl and set aside.
Add the ginger to the garlic mixture in step 1 of the stir-fry recipe

Dreamy Layered Jello Salad

My sister-in-law made this jello for Sunday dinner and it was a hit. I usually have the jello assignment and they always get 5 stars, (I learned how to make killer jello from my mom--she new all the right flavors and fruit combos to put together). What I make is the simple jello with fruit in it nothing fancy like this recipe (though my family recipe book has many fancy jello salad recipes). Jack's family has nicknamed me Jill-O. When I told them I didn't have a Jell-O label on my blog they were shocked. So in tribute to our "must have" Sunday dinner side there is now a Jello salad label.

1 large pkg. Strawberry-banana jello
8 oz crushed pineapple & juice
1 cup hot water
1 large pkg. frozen strawberries
2 small cubed bananas
1 cup walnuts (optional)

Stir all together. Pour 1/2 in bowl and let set up.

8 oz sour cream
1 Tablespoon sugar

Mix and pour over first half of set up jello. Pour second half jello over sour cream. Chill until set up.

** We would change this recipe by replacing the sour cream with whip topping or cool whip. We also thought it needed more jello, but I haven't tried doubling just the jello to (2 pks jello and 2 cups of water which is not made according to the pkg directions)

Raspberry Cheesecake-Lion House

I love cheesecake and raspberries! I enjoy making baked cheesecakes so when I saw the recipe title I put the needed items on my grocery list and waited anticipated the Sunday Dinner when I would have dessert as my assignment.  When it arrived I was disappointed that it wasn't an actual cheesecake, but learned my lesson to read the entire recipe and not just look at the pictures in the book.  Even though I felt miss lead it turned out tasty and was a hit with my niece Jessica as well as everyone else. I made some modifications on how I would actually put the cake together--you start to think differently about presentation if you think you are actually going to take a picture of the darn thing and share it with others---LOL. It has brought a fun challenge to meal prep and my family finds it enjoyable too.

**This recipe is similar to one my sister Sherri makes with her wonderful homemade white cake. Which she makes in to a memorable Strawberry Shortcake of sorts

1 package white cake mix

2 -8 oz packages of cream cheese softened at room temperature

4 cups powdered sugar

1 pint whipping cream whipped (I tried Lion House Stabilized cream recipe--great!)

2 16 oz cans raspberry pie filling (When I make this again I will use the Danish Junket that my mother ALWAYS uses. I had been taught better than to used canned! Junket taste SO MUCH BETTER!!!)

Preheat oven to 350. Grease and flour two 9 x 13 baking pans. Prepared cake according to  package directions.  Pour half of cake batter into each pan. Bake for 20 minutes or until cake test done.  Remove from oven and cool.

In a medium bowl, whip cream cheese and powdered sugar together until fluffy. Whip whipping cream separately, then add to cream cheese mixture.  Divide the mixture and spread half of it onto each cake.  Refrigerate until ready to serve. Makes 24 to 30 servings.

Chicken Cutlets with Current Sauce

This tasty little dish is one we were served at Lynnette's house just after moving to Connecticut for graduate school (2001). She is an amazing cook!! I don't think there is a dish I have eaten at her table that I haven't requested the recipe for. Jack loved this dish so much that our first year in CT I made it for our anniversary dinner (He doesn't even remember, but I do because it was probably the most involved recipe I had ever cooked. Now that I am more experienced I think back to that night and laugh that it took me so long to prepare this chicken dish. I am so grateful for Lynnette's willingness to share with me and teach me as I learned to enjoy cooking.  She continues to be an inspiration to me today and I am glad, because it is always good!

Chicken or Turkey Cutlets (I use Chk. tenders and pound them flat)

2 Tablespoons Brown Sugar

1/8 teaspoon Cayenne Pepper

Pinch ground cloves

Pinch ground allspice

1 Tablespoon Olive Oil

2 Cinnamon sticks-3 inches each

1 Large Shallot (approx. 3 Tablespoons)

2 Medium garlic cloves, minced

2 Tablespoons fresh minced ginger

1 cup red cooking wine

1/2 cup chicken stock

3 Tablespoons Currents

2 Tablespoons Parsley

3 Tablespoons butter

Salt and Pepper to taste

1/4 cup sliced almonds, toasted (in skillet about 4 minutes)

Mix brown sugar, cayenne pepper, gloves, and allspice in small bowl and set aside.

Saute chicken at high temperature with olive oil (fast) take out of pan saving drippings. Cover under foil. Add olive oil the spice mixture and cinnamon sticks, and cook stirring constantly until fragrant--about 1 minute.

Add shallot cook one minute more.  Then add garlic and ginger, cook additional 30 seconds.

Add wine, chicken stock or broth, currents, and any juices that are now on the plate with the covered chicken.  Increase heat to high and bring to boil while scrapping the bottom of the skillet.  Boil until it reduces to 1/3 cup or similar to a runny gravy.

Take off hear and discard cinnamon sticks.  Whisk in butter until melted. Stir in parsley; season to taste with salt and pepper. Spoon sauce over cutlets, sprinkle with almonds and serve.

Serve with Wild Rice with a handful of Crasins, slivered almonds or pecans tossed in just before serving. (Use Zatarain's New Orleans style-Long Grain and Wild Rice: saute onions in the butter and then cook the rices as directed on the box in the same pan.)

Roasted Parmesan Potatoes-Lion House Entertaining

We enjoyed these potatoes as a Sunday dinner side dish. Lion House Entertaining listed them in their Brunch menus. The kids and adults alike enjoyed the flavor of this dish.

4 medium potatoes, peeled (I used Yukon and scrubbed them well and left the peel)

1 Tablespoon oil (I used Olive Oil)

3 Tablespoons grated Parmesan cheese

2 Tablespoons fresh parsley, chopped

1 teaspoon paprika

1/2 teaspoon garlic powder

1 teaspoon salt

1/8 teaspoon cayenne pepper

Preheat oven to 450, Line a cookie sheet with foil and spray with nonstick cooking spray.  Cube potatoes and place in medium bowl; toss with oil.  In another bowl, combine Parmesan cheese, paprika, garlic powder, salt, and cayenne pepper.  Add to potatoes and toss to coat evenly.

Arrange potatoes on baking sheet and bake about 25 minutes or until light brown, turning once halfway through baking. Makes 4 servings

Healthy Chips and Dip

I am posting this per request from my sister. This is a simple way of making your own low-fat crisps from tortillas. The kids love them and they are so simple to make. I nice after school snack if you ask me. I got these ideas years ago from "Parents" magazine-November 2006. We typically make PLAIN and eat them with salsa, but they suggest other great options which I have posted for your enjoyment too.

Sweet Wheat

2 whole-wheat burrito-size tortillas

1 tsp sugar

1/4 tsp. cinnamon

Lean Green

2 spinach burrito-size tortillas

1/2 tsp salt

Pinch of nutmeg

Tasty Tomato

2 sun-dried tomato burrito-size tortillas

1 Tbs. grated Parmesan

Pinch of paprika

PLAIN

Flour Tortillas (we don't add seasonings)

Follow the spritzing directions and bake as directed. These are our favorite.

Heat oven to 400 degrees. Cut tortillas into wedges. In a large bowl, sprinkle tortillas with seasonings and toss.  Spray with vegetable cooking spray, coating well. Place chips in a single layer on a foil-lined baking sheet. Bake 10 to 12 minutes or until crisp.

DIPS

Robust Ranch

Combine 1/3 cup ranch dressing with 3 Tablespoons cottage cheese.

Sweet Salsa

1/2 cup prepared mild salsa, 1/4 cup corn kernels, 1/4 tsp. sugar

Baked Beef Penne Pasta

This is a crowd pleaser every time I make it. I love that it comes together quickly and that it makes enough to feed my family and have some to freeze for later. This recipe is a combination of a 5 star dish off of meals.com and my friend Lisa Fox's Lasagna sauce.  We serve it with a steamed seasonal vegetable or a nice toss salad. When company joins us we add a nice bread too.  

1 lb dried penne pasta prepared according to package directions

8 oz lean ground beef

1 medium onion, diced

2 cups water

1 (14 oz) can Tomato Sauce

1 teaspoon Basil leaves

1 teaspoon Oregano leaves

1 Tablespoon Brown Sugar

1/2 teaspoon salt

1/3 red cooking wine or water

1 Tablespoon INSTANT beef flavor bouillon

2 cups (8 oz) shredded Monterey Jack Cheese

Preheat oven to 350 degrees.

Cook beef and onion in a large saucepan, stirring occasionally, until beef is no longer pink.  Add water, tomato paste, wine and bouillon; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.

Layer ingredients as follows in UNGREASED 13 x 9 baking dish: 1/2 pasta, 1/2 sauce, and 1/2 cheese. Repeat layers; cover

Bake for 20 to 25 minutes or until heated through and cheese is melted. Season with salt.

Freeze (for later use)

Prepare as above, do not bake.  Cover, freeze for up to 2 months. Thaw overnight in refrigerator.

Preheat oven to 350 degrees and bake for 45 to 55 minutes or until heated through and cheese is melted. Season with salt.