Tofu Noodle Toss with Taylor’s Kick-Butt Peanut Sauce

So we had a fancy fish recipe planned for tonight, but neither of us felt like eating it or cooking it. So, we turned to our designated “leftovers” meal… a yummy noodle stir fry with Taylor’s awesome peanut sauce. A sauce, by the way, that we use as the dipping sauce for our Vietnamese Shrimp Spring Rolls. Delicious and quick!

Tofu toss basically means toss whatever you have left in the fridge in a pan with some tofu and noodles. Mushrooms, onions, peppers, carrots, broccoli… seriously whatever you have in the fridge. The peanut sauce will make anything taste good. Please note that the measurements in the sauce are very rough… Taylor is very ‘intuitive’ when it comes to this peanut sauce, and couldn’t give me exact measurements for the recipe. Just keep mixing things until it tastes good.

Tofu Noodle Toss with Taylor’s Kick-Butt Peanut Sauce

INGREDIENTS
Noodles (rice, soba, spaghetti… whatever)
Tofu, drained and cubed
Veggies (we used peppers and green onions), chopped, sliced, minced, etc.
Canola Oil
Kale, stems removed
Olive Oil

For Peanut Sauce:
1/3 cup peanut butter
3 tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon garlic salt
3 tablespoons brown sugar
1 tablespoon sesame oil
sriracha chili sauce, to taste
water

DIRECTIONS
Bring water to boil and cook noodles according to package directions. Drain and set aside.

Heat a tablespoon or so of olive oil in large skillet. Add tofu cubes and saute until browned. Move to paper-towel lined plate to drain. Add veggie pieces to same pan, and cook until tender. Remove from pan with tofu.

Add a few tablespoons olive oil to skillet. No need to wipe out the pan, all the flavors will be mixed eventually! Add kale and cover. Cook, stirring occasionally, for 3-5 minutes or until tender. Remove from heat and transfer to serving dish.

To make peanut sauce, combine all ingredients except water in microwave safe bowl. Stir well. Microwave for 30 seconds or so and stir until smooth.

Move tofu and veggies back into pan (yes, the same pan!). Add noodles and peanut sauce, toss until coated. Add a few teaspoons of water to peanut sauce if it seems too thick.

Thai Tofu & Peanut Pizza

This is the 2nd time we’ve made this recipe. The first time we used chicken (like the recipe originally called for), but this time decided tofu worked better. Even my tofu-hating sister ate it and didn’t complain! Must have been some pretty good tofu!

Thai Tofu & Peanut Pizza

Recipe from Rachel Ray, with adjustments. Makes 2-4 servings.

INGREDIENTS
1 lb pizza dough
1/2 cup Chinese duck sauce or plum sauce
1/2 teaspoon red pepper flakes
1/2 red bell pepper, cored, seeded, and thinly sliced
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 tablespoon peanut butter
2 teaspoons hot sauce
2 tablespoons honey
1/2 block firm tofu, cut into 1/4-inch cubes
2 tablespoons cider vinegar
1/4 seedless cucumber, peeled and cut into matchsticks
4 scallions, white and green parts, chopped
1 cup bean sprouts, a couple of handfuls
fresh cilantro leaves, chopped
1/4 cup peanuts, chopped

DIRECTIONS
Preheat the oven to 425°F. Roll the pizza dough on a pizza pan or cookie sheet. Top it with duck or plum sauce, spreading it around like you would pizza sauce. Sprinkle the pizza with some red pepper flakes, then top it with the bell peppers. Bake until golden and bubbly, 15 to 17 minutes.

In a small bowl, combine the vegetable oil, soy sauce, and peanut butter with the hot sauce. Use the microwave to loosen up the peanut butter if it is too cold to blend into sauce; 10 seconds ought to do it. Coat the tofu cubes evenly with the mixture and let it stand for 10 minutes. Preheat a nonstick skillet over medium-high heat. Cook the tofu for 2 to 5 minutes on each side, or until browned.

While the tofu cooks, mix the honey and vinegar in a medium bowl. Add the cucumber and turn to coat in the dressing.

When the pizza comes out of the oven, top it with the chicken, scallions, sprouts, and cilantro. Drain the cucumbers and scatter them over the pizza. Garnish the pizza with peanuts, cut it into 8 wedges, and serve

Peanut Butter Banana Cream Pie

This is my favorite pie of all time. No joke. It’s so quick and easy but tastes like it took 3 days to make. Easy to make it dairy free as well… just substitute tofutti cream cheese for regular cream cheese, you’ll never know the difference! (Who would’ve thought Cool Whip has no milk in it?)

Peanut Butter and Banana Cream Pie

Makes 8-10 servings (or less if you go back for 2nds or 3rds… hehe)

INGREDIENTS
1 cup vanilla wafer cookies
1/3 cup packed brown sugar
2 1/2 tablespoons melted butter or margarine
3/4 cup packed brown sugar
1/2 cup (4 oz.) cream cheese
1/2 cup peanut butter
1/2 teaspoon vanilla extract
8 oz. frozen whipped topping
1 1/2 cups (2 whole) sliced bananas
1/4 cup chocolate sundae syrup

DIRECTIONS
Preheat oven to 350Ëš F. To prepare crust, place cookies in a food processor and process until finely ground. Add 1/3 cup brown sugar and melted butter; pulse 2 or 3 times or just until combined. Press into bottom and sides of a 9-inch pie plate coated with cooking spray. Bake for 10 minutes; cool completely on wire rack. (Or, do it the easy way and buy a pre-made Nilla wafer crust).

To prepare filling, place 3/4 cup brown sugar, cream cheese, peanut butter, and vanilla in a bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping.

Arrange banana in bottom of prepared crust. Spread peanut butter mixture over banana; drizzle with syrup. Cover and freeze 8 hours; let stand at room temperature 15 minutes before serving.

Peanut Butter & Oatmeal Chippers

The. World’s. Greatest. Cookies. Period. I mean, chocolate chips, peanut butter, oatmeal? Can it get any better than that? Didn’t think so. The secret ingredient in these yummy cookies is definitely the honey. It keeps the cookies moist and sweet. I recommend doubling this recipe, as these cookies won’t last long! :)

Peanut Butter & Oatmeal Chippers

Makes 2 dozen cookies.

INGREDIENTS
1 1/2 cups all purpose flour
1/3 cup old-fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup old-fashioned chunky peanut butter
1 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter or margarine, room temperature
1/4 cup honey
1 large egg
1 teaspoon vanilla extract
5 oz. semisweet chocolate chips

DIRECTIONS
Mix flour, oats, baking soda and salt in medium bowl. Using electric mixer, beat peanut butter, brown sugar, butter, honey, egg and vanilla in large bowl until well blended. Stir dry ingredients into peanut butter mixture in 2 additions. Stir in chocolate. Cover and refrigerate until dough is firm and no longer sticky, about 30 minutes.

Preheat oven to 350°F. Butter 2 heavy large baking sheets. With hands, roll 1 heaping tablespoonful of dough for each cookie into 1 3/4-inch-diameter ball. Arrange cookies on prepared baking sheets, spacing 2 1/2 inches apart. Bake cookies until puffed, beginning to brown on top and still very soft to touch, about 12 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to rack and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.)

Noodles with Peanut Sauce, Kale, and Zucchini

First of all, ignore this entire recipe except for the peanut sauce. It just might be the best peanut sauce recipe ever.

The veggies were an utter failure. I wouldn’t even be posting this recipe if the peanut sauce hadn’t been so darn good. We don’t have a grill, so maybe they would have been better cooked that way (feel free to try it and let us know how it tastes), but we sautéed the veggies, and the zucchini got way over done (ie: mush) and the kale was still bitter and chewy. Next time, we’ll use the sauce and add some tofu and maybe some properly cooked zucchini and/or bok choy.

Noodles with Peanut Sauce, Kale, and Zucchini

Makes 6 servings. Recipe from Bon Appetit.

INGREDIENTS
1 cup super-chunky peanut butter
1/3 cup (or more) water
1/4 cup packed golden brown sugar
2 tablespoons plus 2 teaspoons unseasoned rice vinegar
2 tablespoons soy sauce
2 tablespoons toasted sesame seeds
2 tablespoons chopped peeled fresh ginger
3 garlic cloves, peeled
2 teaspoons hot chili sauce
1 12-oz package dried chow mein udon noodles
4 large zucchini, cut crosswise into 1/4 inch thick slices
8 ounces green curly kale, thick stems removed
olive oil (for brushing)
1 bunch green onions, thinly sliced
1 cup chopped fresh cilantro

DIRECTIONS
Blend peanut butter, 1/3 cup water, brown sugar, rice vinegar, soy sauce, sesame seeds, ginger, garlic, and chili sauce in blender until smooth, adding more water by tablespoonfuls if too thick. Can be made 1 day ahead; cover and chill.

Cook udon noodles according to package directions. Drain, Run under cold water to cool. Drain again.

Prepare barbecue (medium-high heat). Brush zucchini and kale with oil, sprinkle with salt and pepper. Grill zucchini until tender and slightly charred, about 3 minutes per side. Grill kale until brown around edges, about 1 minute per side.

Toss udon noodles, green onions, and cilantro with peanut sauce in large bowl. Divide noodle mixture among 6 bowls. Top noodle mixture with zucchini and kale and serve.

Mango & Avocado Spring Rolls with Peanut Sauce

These were yummy, refreshing, and oh-so-good. Taylor revised his kick-butt peanut sauce to be even more kick-butt (if you can believe it). It’s basically the same recipe, but sans garlic salt, and adding in a tablespoon (or so depending on your heat-tolerance) of Mongolian Fire Oil. Delicious.

Mango & Avocado Spring Rolls with Peanut Sauce

Makes 2-3 servings.

INGREDIENTS
1 tablespoon rice vinegar
1 tablespoon sugar
1 seedless cucumber, cut into matchsticks
2 carrots, peeled and shredded
1 avocado, sliced and tossed with lime juice
1 cup lettuce, shredded
fresh basil, chopped
fresh cilantro, chopped
1 package cellophane noodles
Rice paper wrappers

DIRECTIONS
Cook cellophane noodles according to package directions. Rinse with cool water and let drain. Toss with rice vinegar and sugar, set aside.

Soften a rice wrapper in hot water. Arrange a small amount of noodles and other filling items on wrapper, and gently roll. Repeat with remaining wrappers until filling ingredients are gone. Slice carefully with serrated knife on a bias. Drizzle (or dip in) peanut sauce, and serve.

Crunchy Peanut Butter and Fudge Brownies

Well, after so many cupcakes, we decided we needed a break. And. Oh. My. God. These may just be the best brownies ever. I think the picture pretty much speaks for itself…

Crunchy Peanut Butter and Fudge Brownies

Makes 30 brownies. Recipe from Epicurious.

INGREDIENTS
Brownies
3/4 cup (1 1/2 sticks) unsalted butter
7 ounces bittersweet or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all purpose flour
1 cup roasted salted peanuts, coarsely chopped

Frosting and ganache
1 cup chunky peanut butter (do not use natural or old-fashioned)
1/2 cup (1 stick) unsalted butter, divided, room temperature
3/4 cup powdered sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon whole milk
1 teaspoon vanilla extract

7 ounces bittersweet or semisweet chocolate, chopped

DIRECTIONS
For brownies:
Position rack in center of oven and preheat to 325°F. Line 13×9x2-inch metal baking pan with foil, leaving long overhang; butter foil.

Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.

For frosting and ganache:
Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.

Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Do ahead Can be made 1 day ahead. Cover and keep chilled.

Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.

Peanut Curry Noodles with Seared Shrimp & Scallops

In my obsession with all things pumpkin, I found this recipe. When we went to make it, however, we made an executive decision to leave the pumpkin out. We felt there were TOO many things going on in this recipe, and decided that simplifying it would be in our best interests.

The results were delicious. A yummy peanut sauce and perfectly spiced seafood were a delicious combination. The pumpkin was not missed at all. We also added some coconut milk to the sauce to thin it out a bit, and a bit of sesame oil for some toasted flavor. If you’re not a big seafood fan this same noodle/sauce combination would be great with chicken or beef, or plain by itself. Delicious.

Peanut Curry Noodles with Seared Shrimp & Scallops

Makes 4 servings. Recipe from Rachel Ray, with modifications.

INGREDIENTS
1 package noodles (we used the refrigerated kind found by the wonton wrappers)

5 tablespoons vegetable oil or peanut oil
3 cloves garlic, finely chopped
2 inches ginger root, minced or grated
1 red bell pepper, thinly sliced
1/2 teaspoon crushed red pepper flakes
1/4 cup creamy peanut butter
1/4 to 1/3 cup tamari dark soy sauce
2 rounded tablespoonfuls red curry paste
2 teaspoons sesame oil
1/2 cup light coconut milk
2 tablespoons brown sugar

1 tablespoons five-spice powder
12 jumbo shrimp, peeled and deveined
12 diver scallops, trimmed and patted dry
4 scallions, cut into 2-inch pieces, then thinly sliced lengthwise into matchsticks
1/4 cup coarsely chopped cilantro

DIRECTIONS
Heat a large pot of water for noodles. When water boils, add noodles and cook according to package directions.

While noodles cook, heat a large, deep skillet over medium heat with 2 tablespoons vegetable or peanut oil. Add garlic, ginger, red bell pepper, and pepper flakes to the pan and cook together a couple of minutes, then add peanut butter and melt it. Whisk soy into peanut butter, then stir in curry paste. Turn down the heat to low. Add sesame oil, coconut milk, and brown sugar and stir until combined. Adjust seasoning as necessary (you probably won’t need salt, but taste just in case).

Heat a small to medium skillet over high heat. Rub seafood with spice powder. Add 3 tablespoons of remaining oil to hot skillet. Place the shrimp in the pan and cook 1 minute, flip and sear the other side until just opaque. Remove shrimp to a plate and set aside. Add another 3 tablespoons of oil to the skillet and heat back up to smoking. Add the scallops and sear on both sides until opaque. Remove scallops and add to the plate of shrimp.

Drain noodles and return to pot. Add the sauce and toss thoroughly. Serve noodles on plates and top with scallions, cilantro, and seafood.

Peanut Butter Chocolate Chip Cookies

You know the cookies that are just the right size, and just the right sweetness? The kind that ‘mysteriously’ disappear from the counter?

These are those cookies.

There were 4 left when I took this picture. I had also made a batch of mypumpkin chocolate chip cookies (can you say, sugar craving?) which as good as they are, didn’t disappear as quickly.

I came back later and there was one peanut butter cookie missing – it had been mysteriously swapped for a pumpkin cookie. A few hours later, another switch had occurred (might I add that the cookies were still aligned in a perfect row). Before I knew it, there were three pumpkin cookies in this arrangement and only one peanut butter bite left. Hmmm. Supernatural forces maybe? Ghosts of peanut-butter-loving pasts?

I never waited to find out, because I ate the last one before some(thing) else did.

Peanut Butter Chocolate Chip Cookies

Makes: Not enough (approx. 4 dozen).
Recipe from the Magnolia Bakery Cookbook (someone buy this for me? please?)

INGREDIENTS
1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter or margarine, softened
1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)
¾ cup plus 1 tablespoon (for sprinkling) sugar
½ cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk or soymilk
1 teaspoon vanilla extract
½ cup peanut butter chips
½ cup chocolate chips

DIRECTIONS
Preheat oven to 350 degrees.

In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips. Place sprinkling sugar on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crissscross pattern (if you happen to get so excited about these cookies that you forget this step *cough*likeme*cough* not all is lost. actually, nothing is lost at all), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Indonesian-style Grilled Eggplant with Spicy Peanut Sauce

We had a bit of an eggplant fiasco a few weeks ago. Tried a new recipe that seemed promising, and it was the first time (ever?) that we’ve cooked something so bad that neither of us could eat it. Usually, when something isn’t great it’s just that, not great. But still edible at least. This, however, was not edible.

So the following week we decided that we needed some eggplant redemption. We needed to show that eggplant could be delicious (which we know it can) so we wouldn’t have that last bad taste to remember it by. And then we found this recipe.

While I do have to say that Taylor makes the best peanut sauce this side of Thailand, this sauce is a tough contender. I think it’s the fresh ground peanuts – instead of peanut butter – that put it over the top.

And don’t think you can save yourself some time by skipping the first step. Salting the eggplant is CRITICAL is it draws out the moisture aka bitterness in it. I think that is where the eggplant mess began, as that recipe didn’t seem to care that eggplant can be bitter as heck. So please, salt your eggplant, and let it hang out for a bit. You won’t regret it later.

Indonesian-style Grilled Eggplant with Spicy Peanut Sauce

Makes 4 servings. Recipe from Epicurious.

INGREDIENTS
1 eggplant (about 1 1/4 pounds), cut into 1/2-inch-thick slices
1 garlic clove, minced
1 shallot, minced
a 2-inch-long fresh hot red chili, chopped fine (wear rubber gloves), or 1/4 teaspoon crushed red pepper flakes
2 teaspoons Oriental sesame oil
1/4 cup ground roasted peanuts
2 teaspoons soy sauce
1 teaspoon sugar
2 teaspoons fresh lemon juice, or to taste
vegetable oil for brushing the eggplant

DIRECTIONS
Sprinkle the eggplant lightly with salt, let it drain in a colander for 30 minutes to 1 hour, then pat it dry.

In a small saucepan cook the garlic, the shallot, and the chili in the sesame oil over moderately low heat, stirring occasionally, until the vegetables are softened, add the peanuts, and cook the mixture, stirring, for 1 minute. Add the soy sauce, the sugar, the lemon juice, and 1 cup water, boil the mixture, stirring occasionally, until it is thickened slightly, and add salt and pepper to taste.

Brush the eggplant, patted dry, with the vegetable oil and grill it on an oiled rack set 5 to 6 inches over glowing coals, turning it, for 7 to 8 minutes, or until it is just cooked. Transfer the eggplant to a serving plate and spoon the peanut sauce over it. Serve with some fresh homemade pita, and enjoy.

Chocolate Peanut Butter Brownie Bites

What defines a cupcake? Is it the shape? The texture? The frosting? Because while these might look like mini-cupcakes, I don’t think I’d consider them cupcakes. They are brownies, through and through. With that in mind, it must be a combination of hand-held shape and cake-like texture that truly makes something a cupcake.

But these, cupcake or not, are delicious.

Based off of the delicious and oh-so-decadent Crunchy Peanut Butter and Fudge Brownies, but instead of one big pan of brownies, I went the bite sized route and made them in mini muffin tins. Maybe not the best choice, as frosting one large pan of something is much more efficient than frosting 3 dozen tiny little somethings, but once you eat one, you won’t care one way or the other.

This is the halved version of the recipe, and it made 3 dozen. Unless you really want 70 of these suckers, I’d stick with that.

Have leftover peanut butter mixture and chocolate? Make peanut butter cups! Simply spread a thin layer of chocolate inside of a foil mini cupcake wrapper, fill with peanut butter, and spread another layer of chocolate over top. Chill until set. Delicious, and no wasted ingredients!

Chocolate Peanut Butter Brownie Bites

Makes 3 dozen bites. Adapted from Epicurious.

INGREDIENTS
Brownies
6 tablespoons (3/4 stick) unsalted butter
3.5 ounces bittersweet or semisweet chocolate, chopped
1.5 ounces unsweetened chocolate, chopped
3/4 cups sugar
3/4 teaspoons vanilla extract
1/8 teaspoon salt
2 large eggs
1/2 cup all purpose flour

Frosting and Ganache
1/2 cup chunky peanut butter (do not use natural or old-fashioned)
2 tablespoons unsalted butter, room temperature
3/8 cup powdered sugar
pinch salt
pinch ground nutmeg
1/2 tablespoon whole milk
1 teaspoon vanilla extract

2 tablespoons unsalted butter
3.5 ounces bittersweet or semisweet chocolate, chopped

DIRECTIONS
For brownies:
Position rack in center of oven and preheat to 325°F. Line mini muffin tin with papers or grease tin.

Place butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Distribute into mini muffin tin, about 1 tablespoon per bite. Bake until tester inserted into center comes out with moist crumbs attached, about 20-25 minutes. Place pan on rack; cool.

For frosting and ganache:
Using electric mixer, beat peanut butter and butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.

Stir chocolate and remaining butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Can be made 1 day ahead. Cover and keep chilled. Bring to room temperature before serving.