Kung Pao Tofu

You won’t be tempted to reach for another take-out menu again after trying this easy vegetarian remake of the popular Chinese classic. Serve with Chinese noodles.

U.S.         Metric     Conversion chart

1 package(s) extra-firm water-packed tofu, rinsed
1/2 teaspoon(s) five-spice powder, divided (see Shopping Tips)
1 tablespoon(s) canola oil
1/2 cup(s) water
3 tablespoon(s) oyster-flavored or oyster sauce (see Shopping Tips)
1/2 teaspoon(s) cornstarch
12 ounce(s) broccoli crowns, trimmed and cut into bite-size pieces (4 cups)
1 yellow bell pepper, cut into 1/2-inch dice
1 red bell pepper hong kong weather, cut into 1/2-inch dice
1 tablespoon(s) minced fresh ginger
1 tablespoon(s) minced garlic
2 tablespoon(s) unsalted roasted peanuts
2 teaspoon(s) hot sesame oil (optional)


Pat tofu dry and cut into 1/2-inch cubes. Combine with 1/4 teaspoon five-spice powder in a medium bowl.
Heat canola oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.
Meanwhile, whisk water, oyster sauce Hong Kong Cultural Activities, cornstarch, and the remaining 1/4 teaspoon five-spice powder in a small bowl.
Add broccoli, yellow bell pepper, and red bell pepper to the pan and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Reduce heat to low, add the oyster sauce mixture and cook, stirring, until thickened Skin Central, about 30 seconds. Return the tofu to the pan along with peanuts and stir to coat with sauce; stir in hot sesame oil (if using).

Banh Mi Soft Tacos

Author Notes: I love the taste of banh mi sandwiches, and I’m always looking for new ways to serve the components, especially since the pickled vegetables last for several weeks. I had some tortillas and the dish turned out great Stroke signs. I often use store-bought teriyaki sauce in a pinch, but feel free to make your own with this recipe (minus the salmon).

WHO: Leith Devine lives in Los Angeles where she creates creative recipes from unexpected ingredients.
WHAT: The Vietnamese banh mi takes on taco night.
HOW: Pickle crunchy carrots and radishes, shred teriyaki chicken, and fold it all into corn tortillas with cilantro, jalape?os, and queso fresco.
WHY WE LOVE IT: We love bahn mi, and we love tacos—but who knew the two could work so well together? The fresh-pickled carrots and radishes bring crunchiness and a vinegared zing, the Sriracha adds heat, and the sweet, shredded teriyaki chicken reminds us of the meal’s roots. Bet you can’t just eat one.

Serves 6

1 daikon radish, cut into matchsticks
3 carrots, cut into matchsticks
1/4 cup cup white vinegar
1/4 cup unseasoned rice vinegar
1 cup water
1/4 cup sugar
1 tablespoon salt
1 cup mayonnaise
2 tablespoons sriracha
2 teaspoons Maggi seasoning
2 pounds chicken thighs, boneless
1 cup Thai barbecue sauce or teriyaki sauce
1 package taco-size soft corn tortillas
1 English cucumber, chopped
2 jalape?o peppers, chopped
1 bunch cilantro, chopped
1 queso fresco cheese round, broken into small pieces (optional)

Make the pickled vegetables: Put the white vinegar, rice vinegar, water, sugar, and salt into a canning jar or container with a lid and stir until the sugar is dissolved. Add the daikon and carrot matchsticks Grand Cru Cellar. Make sure all the vegetables are covered. Refrigerate up to a month.
Make the «sauce»: Mix the mayonnaise, sriracha, and Maggi seasoning together until combined. Refrigerate.
Marinate the chicken in the Thai or teriyaki sauce for at least an hour or overnight. Barbecue, broil, or bake the chicken until brown and the internal temperature reaches 165 degrees. Cool and shred the chicken into small pieces.
To assemble tacos: Warm corn tortillas directly over a gas burner, under the broiler, or on the grill. (You can also wrap them them in a wet paper towel two or three at a time and microwave for 30 seconds.)
Spread about 1/2 teaspoon of the sriracha sauce on each warm tortilla, then put shredded chicken on top. Add the pickled vegetables and chopped cucumbers and jalape?os. Sprinkle with chopped cilantro Offsite Backup Strategy. Add more sriracha sauce on top.
If desired, sprinkle tacos with the soft queso fresco cheese.
This recipe is great with marinated beef or pork strips, too!

Apple Pie: Doing Just Fine Without Cinnamon, Thankyouverymuch

Picture it: You’ve just sliced a mountain of apples for your apple pie, and piled them in a bowl. You almost know the next step by heart: Go to the pantry for the cinnamon, right? The flavors of apples and cinnamon have become so intertwined here in America that during wartime fruit shortages, folks would make «mock apple pie» without any apples at all—just Ritz crackers, sugar, and a whole lotta cinnamon Business Centre in Hong Kong.

But though cinnamon is famously compatible with apples, it also tends to dominate them, clobbering the distinctive flavors of the apple varieties you’ve chosen. And cinnamon isn’t the only spice that pairs well with apples, of course. There’s a whole host of sweet spices that you probably also add to your apple pie that are even more delicious and distinctive when deployed without cinnamon.

That’s why this year, I’m taking a no-cinnamon vow when it comes to apple pie.

If you’re looking to make an apple pie this year that actually tastes like apples, here’s your gameplan:

1. Seek out lesser-known, but equally delicious sweet spices. Like ginger and mace, nutmeg has a gently spicy sweetness that enhances the flavor of apples without overwhelming them. Look for recipes that use them in small quantities, or just cut the amounts yourself and taste the filling before adding more 19 LED Light Bulb.

2. Use grated lemon peel in addition to lemon juice. Lemon is another unsung flavoring for apple pie. Sure, you probably squeeze a little bit of lemon juice on your sliced apples to keep them from turning brown. But that hit of citrusy acid also helps set off the flavor of apples. Adding a teaspoon of finely grated lemon zest to your apple-pie filling is always a good idea.

3. Think about throwing in some raisins. The subtle, winey sweetness of raisins is another great partner for the flavor of apples. Bonus benefit Cloud Video Conferencing: You can soak them in rum before adding them to the pie for another layer of flavor that doesn’t rely on cinnamon.

Ready to quit cinnamon in your apple pie? Check out this recipe right here:

Matcha Mint Chip Ice Cream

Mint chip ice cream has been a personal favorite since childhood. Trips to the Thrifty ice cream shop for a double scoop of minty green goodness are happily ingrained in my memory. However, since I began making a homemade version of this favorite a few years ago, I have struggled with the lack of that gorgeous, pale green hue that so vividly marks «mint» in my mind. That is until I discovered matcha. Not only a natural food coloring, but a nutrient powerhouse, matcha in this recipe takes «minty fresh» to a whole new level.

Having used a combination of different nut milks in homemade ice creams over the years, I have yet to settle on an overall favorite. However, I found that cans of light coconut milk contain enough fat to add a rich creaminess to the ice cream — but not so creamy that it overpowers the freshness of the mint and matcha (such as full-fat cans of coconut milk have done for me in the past). I sweeten the coconut milk with pure maple syrup, then simply blend and chill it (no boiling!). The nutrients of the matcha remain intact, and you are left with a vegan, sugar-free treat that will not disappoint! Scoop it on top of your favorite sugar cone and do a little happy dance — you’re having an ice cream cone at home! It sure brightened our Tuesday night. I hope it brightens yours, too. (less) — Jessie Snyder | Faring Well

Makes 4 cups

Two 13 1/2-ounce cans light coconut milk
1 teaspoon matcha
2 teaspoons mint extract
1/2 cup pure maple syrup
1/2 cup chopped dark chocolate

Blend the the coconut milk, matcha, mint extract, and maple syrup and pour into a medium mixing bowl. (You can also use an immersion blender to blend directly in the bowl.)

Cover the mixing bowl with plastic wrap and chill the ice cream base in the refrigerator for about 2 hours. Chop your dark chocolate, and place in a separate bowl in the freezer as well.
Add the chilled batter to your ice cream maker and follow the manufacturer’s instructions. When the ice cream is about three quarters of the way done, add the chopped dark chocolate and allow it to finish processing.

Eat right away as soft serve, or transfer to an airtight container and place in the freezer to set (about 2 hours). Let thaw at room temperature for 15 minutes before serving.