Thai Basil Tofu and Asparagus

The farmers market opened last weekend, and I couldn't wait to see what would be offered. Despite it being early in the season, there was quite a bit from the local producers! Spinach, asparagus, green onions, various herbs....it was a thrill to walk through the booths again.

Naturally, I was eager to put my wares to the test. I've been craving Thai lately, and as I have a plethora of tofu in the fridge (there was a sale), that's the route I took. This is my variation of the dish my sister and I usually get when we go to the local Thai restaurant. The best part about making this myself is I don't have to ask the waiter to bring more basil!

Thai Basil Tofu and Asparagus

Ingredients:

1 lb block extra-firm tofu, drained, lightly pressed between paper towels, and cut into 1/4" thick strips

2 tbs peanut oil

1 tsp sesame oil

1 tsp tamari (soy sauce)

1 jalapeno, seeded and thinly sliced (more if you like it hot!)

4 green onions, thinly sliced

1 tbs grated ginger root

4 cloves garlic, minced

1 tbs stir fry sauce

1 tbs water

1 red bell pepper, cut into strips

1 lb asparagus, cut into 1" lengths

4 oz shiitake mushrooms, cut into matchstick sized pieces

1 lime, zested and cut in half

1 c fresh basil, chopped

1/2 c cashews

Directions:

Heat wok over medium heat; add 1 tbs of the peanut oil and all of the sesame oil. Lay the tofu strips in a single layer in the wok. Fry tofu for about 5 minutes on each side, or until a light golden brown. Sprinkle the tamari over the tofu and stir gently. Allow to fry another 5 minutes, then remove from the wok and set aside.

Heat remaining oil over medium heat. Add jalapeno, onion, ginger, and garlic and stir-fry for one minute. Add stir-fry sauce and water and mix well.

Add bell pepper, asparagus, mushrooms, lime zest, and the tofu that was set aside. Stir, then cover and allow to cook for 3-4 minutes (or until the asparagus is a bright green).

Stir in basil, juice from 1/2 of the lime, and cashews. Cook an additional 2 minutes. If desired, garnish with additional basil and lime wedges cut from the remaining half of the lime. Makes 4 servings.

Chocolate Cinnamon Chip Cookies for the Dark Side

I realize this is a terrible picture, but trust me....the cookies are definitely worthy of admission into the Dark Side.

The texture is almost brownie-like in quality, and the cinnamon chips add just a hint of spice to the chocolate. While the offspring and I are strict milk-and-cookie types, I think a cup of coffee would compliment these very nicely. Enjoy!

Chocolate Cinnamon Chip Cookies

Ingredients:

2 c all-purpose flour

1/2 c unsweetened cocoa

1 tsp baking powder

1/4 tsp salt

8 oz unsalted butter (2 sticks), softened

1 c brown sugar, firmly packed

2/3 c granulated sugar

1/2 c coarsely chopped dark chocolate

2 large eggs, beaten

1 teaspoon vanilla extract

1 c cinnamon chips

Directions:

Preheat oven to 350F.

In a medium bowl, combine the flour, cocoa, baking powder, and salt; set aside.

In a large bowl, cream together the butter and the sugars. Melt the chocolate either in a double boiler or in the microwave. Pour melted chocolate into the butter mixture and beat until combined. Wisk in eggs and vanilla. Stir in the flour mixture about 1/3 at a time until well-incorporated. Fold in cinnamon chips.

Drop dough by rounded tablespoon onto a lightly greased cookie sheet, about 2 inches apart. Bake 12-15 minutes, or until edges appear dry. Cool on cookie sheet for 5 minutes, then transfer to rack to cool completely. Makes 24-30 cookies.

Oatmeal Pumpkin Cookies for the Dark Side

Here's my latest Cookies for the Dark Side venture. These are my favorite so far, and every one who has tried them has given them rave reviews. I took a batch to work, and my fellow nurses couldn't get enough. Suffice to say I was the favorite staff member that night!

In my directions, I indicate to bake 12-15 minutes. I prefer a chewy, fall-apart-in-your-hand cookie, so I tend to lean toward the 12 minute side of baking. If you like a sturdier cookie, aim for 14 or 15 minutes.

Oatmeal Pumpkin Cookies for the Dark Side

Ingredients:

2 c unbleached all-purpose flour

1 1/2 c old-fashioned oats

1 tsp baking soda

1 tsp ground cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1/2 tsp salt

1 c (2 sticks) butter, room temperature

1 c packed dark brown sugar

1 c granulated white sugar

1 c (1/2 can) pumpkin puree

1 large egg

1 tsp vanilla extract

1 c bittersweet 60% cacao chocolate chips

Directions:

Preheat oven to 350°F. Lightly grease baking sheets.

In medium bowl, combine dry ingredients.

In a large bowl, beat butter and both sugars until fluffy. Add pumpkin, egg, and vanilla extract; mix well.

Add flour mixture to wet ingredients and mix well. Stir in chocolate chips. Drop by rounded tablespoons onto prepared baking sheets.

BAKE for 12 to 15 minutes or until cookies are lightly browned and set in centers. Allow to cool 2 minutes on baking sheets, then transfer to wire racks to cool completely.

Banana [choose Carrot or Pumpkin] Bread

I don't know how it is that no matter how few bananas I buy, I end up with three that are over-ripe. As a result, I make banana bread fairly often. Never one to leave well enough alone, I started experimenting. The addition of shredded carrot came about from a partial bag of carrots that was in severe danger of going bad very soon; the pumpkin, because I had half a can leftover from my latest Cookies for the Dark Side venture.

I've listed the recipes separately for ease of reading, since I adjusted the spices for each version.

Banana Carrot Bread

Ingredients:

2 c flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp cinnamon

1 tsp cardamom

1/2 tsp nutmeg

1/4 tsp salt

1/2 c butter, room temperature

1 c packed dark brown sugar

2 eggs

1 c banana, mashed (3-4 bananas)

1 c grated carrot

1/2 c chopped walnuts

Directions:

Preheat oven to 350F.

Combine dry ingredients in a medium bowl and set aside.

In large bowl cream butter with sugar until fluffy. Mix in eggs and bananas. Add flour mixture a little at a time and blend well. Stir in grated carrots and nuts.

Pour batter into greased 9x5x3 loaf pan and bake 50-60 minutes or until toothpick comes out clean. Cool, slice, and serve.

Banana Pumpkin Bread

Ingredients:

2 c flour

1 tsp baking soda

1/2 tsp baking powder

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

1/4 tsp salt

1/2 c butter, room temperature

1 c packed dark brown sugar

2 eggs

1 c banana, mashed (3-4 bananas)

1 c canned pumpkin

1/2 c chopped walnuts

Directions:

Preheat oven to 350F.

Combine dry ingredients in a medium bowl and set aside.

In large bowl cream butter with sugar until fluffy. Mix in eggs and bananas, then add pumpkin and mis well. Add flour mixture a little at a time and blend well. Stir in nuts.

Pour batter into greased 9x5x3 loaf pan and bake 50-60 minutes or until toothpick comes out clean. Cool, slice, and serve.

Basil and Pepper Jack Stuffed Chicken

I have been sadly absent from this blog for awhile....not for lack of cooking, but for lack of time to take proper photos and transcribe recipes. Hopefully this simple main course will make up for my absence.

This recipe was born during the Thanksgiving trip to see my grandparents. Whenever we visit, my grandmother is constantly cooking or taking us out to dinner, and I wanted to cook for her for a change. I served this chicken with Sweet Potato Fries and a basic salad of spinach, red onion, and bacon. It was a hit with both grandparents!

Basil and Pepper Jack Stuffed Chicken

Ingredients:

4 boneless, skinless chicken breasts, 1/3 to 1/2 lb apiece

salt and pepper

1/2 c chopped fresh basil

1/4 c chopped green onion

1 large clove garlic, minced

1 c pepper jack cheese, shredded

4 tbs light olive oil

Directions:

Cut a slit in each chicken breast, creating a pocket for the filling. Season with salt and pepper inside and out.

Combine basil, onion, garlic, cheese, and 2 tbs of the oil. Divide into four equal amounts and stuff each chicken breast with the cheese mixture. If needed, use wooden toothpicks to hold each pocket closed during cooking.

Heat remaining 2 tbs oil in a grill pan over med-high. Add chicken, cover, and allow to cook for about 5 minutes. Flip chicken, reduce heat to med, and cover. Cook an additional 5 minutes, or until juices run clear.

Allow to rest 5 minutes. If toothpicks were used, remove before serving. Slice crosswise and serve. Serves 4-6.