1 teaspoon hot chili oil (optional) (we used KA.ME hot chili oil)
1 block extra-firm tofu, pressed and cut into small squares (we sliced our tofu into 3/4-inch slabs before pressing, then cut it into 3/4-inch squares afterwards)
2 cups snow peas, trimmed, cut into 2-inch pieces
1 carrot, peeled and shredded (we shredded our carrot on the large holes of our cheese grater)
1 tablespoon soy sauce (we used Kikkoman less-sodium soy sauce)
1 tablespoon mirin (we used Sun Luck Mirin)
1 tablespoon canola or peanut oil for pan frying (we used 2* tablespoons of peanut oil)
Crushed peanuts as garnish (optional) (we used Planters Dry Roasted peanuts that we chopped)
Cook the brown rice in the water based off the directions you find on the package the rice came in. While the rice is cooking, take a large bowl out and whisk all the sauce ingredients together in it (it might take you a couple of minutes to get a smooth consistency). If you’re using coconut milk, you might want to add in a tablespoon of water to get it to a thinner consistency (we didn’t mind the consistency the sauce had so we skipped on the tablespoon of water). Leave the sauce off to to the side for now.
Get a large saucepan filled with salted, boiling water (we used table salt to salt the water). Fill a large mixing bowl with ice-cold water. Drop the snow peas into the boiling water for just a minute before draining the water and placing the snow peas in the ice-cold water so they stop cooking. Leave them in the water for the time being.
Take a small bowl out and mix the soy sauce and mirin together in it. Set it off to the side for now. When the rice is close to being done or is fully cooked, start getting ready to cook the tofu.
Take a 10-inch cast-iron or nonstick skillet out (we used a 12-inch nonstick skillet) and pour the oil into it, setting the skillet over high heat (we set ours over medium-high heat). Once the oil’s hot, add the tofu in, cooking it long enough to get at least 2 sides of the tofu browned. Once the tofu’s browned, drain any leftover oil, returning the skillet to the stovetop. Turn off the heat.
Take the bowl of snow peas and drain the water, adding the peas into the skillet afterwards. Pour the mirin mixture over the tofu and peas, tossing to coat. Serve the tofu and snow peas over the rice, topping it with the carrots and crushed peanuts, drizzling the peanut sauce on last (we saved adding the peanuts on for last so there’d be less chance of them losing their crunch).
*Since our skillet was bigger, we used 2 tablespoons of oil to fry up the tofu. We did have leftover oil to drain though because of that.
Serves 2 (might be able to get 3 servings out of it though depending on your own portion size).
This is going in our favorites ! The sauce was delicious even though we didn’t get any heat from it. After being tossed in the mirin-soy mixture, the tofu lost the crispiness it gained so it was nice getting a little texture from the snow peas and even more crunch from the peanuts. We can’t wait to have this again in the future !
This recipe came from “Vegan Yum Yum”.
We weren’t paid in any form to promote Skippy, Thai Kitchen, Kikkoman, KA.ME, Sun Luck, Planters or Vegan Yum Yum.
3/4 cup salted cocktail peanuts, chopped and divided
1/2 cup old-fashioned oats
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 (10.5-ounce) jar red pepper jelly (we used Braswell’s Red Pepper Jelly)
Preheat your oven to 350 degrees. Take an 8-inch square baking pan and line it with either parchment paper or foil, making sure to have excess hanging over the sides of the pan (we used parchment paper). Spray the parchment paper (or foil) with baking spray with flour (we used Baker’s Joy baking spray with flour).
Take a large mixing bowl and add to it 3/4 cup of the peanut butter and the unsalted butter. Take a hand mixer set to medium speed and beat the two together until they look creamy. Beat in the egg and vanilla just until combined.
Take a medium-sized bowl out and whisk the following ingredients together: flour, brown sugar, 1/2 cup peanuts, oats, baking powder, and the salt. Slowly add the flour mixture into the peanut butter mixture, stirring until combined (the dough will be thick). Take 1 cup of the dough and leave it off to the side for now. Take the remaining dough in the bowl and press it into the bottom of the prepared pan. Spread the jelly evenly over the dough. Take the remaining peanut butter and drop it by the teaspoonful over the jelly (we wanted to have an even amount of peanut butter across the jelly so we used two extra teaspoons to achieve that). Take that cup of dough and crumble it over the peanut butter and jelly. Take the remaining cocktail peanuts and spread them out over the top. Place the pan in the oven for 30 minutes or until the dough looks golden brown. Pull it out and place the pan on a wire rack so it can cool down, leaving it there for about 6 hours. Using the excess parchment (or foil) you had hanging over the sides as handles, pull the whole thing out and cut the dessert into bars.
As soon as we took a bite of this we knew this was going to be a favorite of ours ! It tastes like a peanut butter and jelly sandwich (you know, minus the bread) on top of a soft, chewy peanut butter cookie. You do get a crunch from the peanuts and while we didn’t get any heat from the pepper jelly, we still enjoyed eating this regardless ! These bars are crumbly so you’re going to want something underneath them as you eat so you can catch the crumbs. You will want to eat every last crumb of this, it tastes that freaking good !
We found this recipe in Taste Of The South. We weren’t paid in any form to promote Braswell, Baker’s Joy, or Taste Of The South.
¾ cup lite soy sauce (we used reduced-sodium soy sauce)
½ cup coconut milk
½ cup rice wine vinegar
½ cup chunky peanut butter
4 garlic cloves, minced
1 tsp. sesame oil (we used toasted sesame oil)
½ to 1 tsp. dried crushed red pepper (we used 1 tsp.)
½ tsp. salt (we used kosher salt)
1 (16 oz.) pkg. soba noodles or angel hair pasta (we used soba noodles)
1 (10 oz.) pkg. shredded carrots (we used julienned carrots*)
6 green onions, cut into 1 ½-inch pieces
Peel the cucumbers, cutting them in half lengthwise and throwing the seeds away afterwards. Cut each half into crescent-shaped slices.
In a large mixing bowl, whisk the following ingredients together: soy sauce, coconut milk, rice wine vinegar, peanut butter, garlic, sesame oil, crushed red pepper and salt. Add the remaining ingredients into the bowl, tossing to ensure they’re fully coated in the dressing. Cover the bowl and let it chill in the fridge for 8 hours if you want to.
*The recipe called for shredded carrots but we wanted a little more crunch since we knew the noodles were going to be soft so we used julienned carrots instead.
While you can eat this after it’s sat in the fridge for 8 hours, we enjoyed eating this right away ! The produce has a nice crunch to it which is a nice contrast to the tender noodles. You’d think you were in for an onion bomb with the size of the pieces but the flavor really gets tamed down by the cucumber and the tanginess of the dressing. We got very little heat from this so we added more crushed red pepper onto our portions. Overall, it’s an easy dish to make and great to enjoy on a hot summer day !
2 bricks firm tofu (12 to 14 ounces each), pressed and drained
1/3 cup plus 1 tablespoon vegetable oil
1 teaspoon red chile flakes
1 lime, halved
3 tablespoons peanut butter (we used creamy peanut butter)
3 tablespoons hot water
Hot sauce (optional) (we used sriracha)
1 small head Savoy or green cabbage (1 pound), cored, quartered and then thinly sliced crosswise (we accidentally bought Napa cabbage)
1 small red onion, trimmed, peeled, halved and then thinly sliced
½ cup peanuts, chopped
Make sure your oven rack is 6 inches away from the broiler, preheating your broiler to high afterwards.
Take a rimmed baking sheet out (we lined ours with aluminum foil) and crumble the tofu over it. Pour 1 tablespoon of oil, the chile flakes and a sprinkle of salt over the crumbled tofu, tossing the tofu to coat afterwards. Stick the tofu under the broiler for 20 to 25 minutes or until it’s brown and crisp, stirring occasionally (we stirred every 5 minutes).
In a large mixing bowl, whisk together the remaining oil, juice of the lime, peanut butter, hot water, salt to taste and a dash of hot sauce if you’re using it (we added enough hot sauce so that we could get some heat but not have it overpower the other flavors). Add the cabbage, red onion and peanuts to the bowl, tossing to coat.
Once the tofu’s crisp, add it to the bowl, tossing to distribute it throughout. Take a bite and adjust the seasoning if you think it needs it and enjoy !
We loved eating this so much that we came back for seconds ! The crispy tofu almost feels like croutons in this dish and you get a pleasant crunch from the rest of the dish as well. For maximum crunch, we’d suggest waiting until the tofu is already crisp to add the cabbage, onion and peanuts to the mixing bowl. The dressing has a nice balance of flavor going on between the peanut butter, lime juice and hot sauce. The onion also brings a nice sharp flavor to this dish.
We got this recipe from “How to Cook Everything Fast” by Mark Bittman.
We weren’t paid in any form to promote Mark Bittman.
These cookies are perfect for Christmas ! It’s a great cookie to make with your kids as well.
½ cup unsalted butter, softened
¾ cup peanut butter (we used smooth peanut butter)
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
48 large red M&M candies
96 miniature semisweet chocolate chips
Pretzels, broken into 96 1-inch pieces
Preheat the oven to 375 degrees F. Line a cookie sheet with aluminum foil and grease it (we used cooking spray). Leave the sheet off to the side for now.
In a large mixing bowl, beat the butter, peanut butter, granulated sugar and brown sugar together with an electric mixer set to medium speed for 2 minutes. Add the egg and vanilla to the mixing bowl, beating them into the mix just long enough for them to be combined. Gradually mix in as much of the flour, baking soda, and salt in as you can using the mixer, using a spoon eventually to mix the rest in.
Shape the dough into 1-inch balls, placing each ball 1-inch apart on the prepared sheet. Stick the first batch in the oven for 8 to 10 minutes or until the cookies are just set and the bottoms look golden. To decorate the cookies, place one M&M in the center for the nose, use 2 of the chocolate chips for eyes and 2 pretzel pieces on top for antlers. Place the cookies on a wire rack to finish cooling off.
We would’ve said this was an easy cookie to make if it weren’t for the antlers ! It was so hard to create the same look for the antlers as they had in the picture. The closest we could get to recreating it was using kitchen scissors. Eventually we embraced the antlers not looking the same and just thought of each cookie as being one of a kind. The cookies are actually delicious even without any of the toppings !
We got this recipe from a recipe.com magazine.
We weren’t paid in any way to mention recipe.com or M&Ms.
1 or 2 stemmed, seeded and minced jalapeños or serranos (optional) (we didn’t use any)
2 garlic cloves, minced
1 tablespoon curry powder
½ teaspoon ground cumin
4 cups low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes with green chiles (we used a can of diced tomatoes with jalapeños)
½ cup long-grain rice
1/3 cup creamy peanut butter
3 cups leftover turkey meat, cut into bite-sized pieces (we used breast meat)
2 tablespoons lime juice (we used 2 tablespoons plus an extra teaspoon)
Salt and pepper (we used kosher salt and freshly ground black pepper)
Pour the oil into a large Dutch oven and set the heat to medium-high. Once the oil’s hot and shimmering, toss the onion and sweet potato in, cooking until they’re lightly browned, stirring pretty constantly for around 5 minutes (took us 10 minutes). Now add in the garlic, curry powder, cumin, and the jalapeño or serrano (if you’re using it that is), stirring constantly until they become fragrant (should take around 30 seconds).
Now stir in the broth, tomatoes and rice, waiting for a boil to occur. Once boiling, turn the heat down to medium-low and let the dish simmer, covered, long enough for the rice and sweet potatoes to get tender (should take about 15 minutes).
Take the lid off and stir in the peanut butter, continuing to stir until the peanut butter has been fully incorporated into the soup, about a minute or so. Now stir in the turkey and lime juice and season with salt and pepper. Serve immediately.
This turned out to be a tasty recipe. This thick soup is great to have after a cold fall/winter day. We loved tasting the curry, peanut butter, and lime juice in the soup. There wasn’t much heat from the diced tomatoes with green chiles. Having the jalapeño or serrano in the soup could only have made the soup even better tasting and added a good level of heat to the dish. We wanted to taste the lime a little more than the original recipe had so that’s why we added that extra teaspoon of lime juice.