Days 20-22 recipes

This is just for the pad thai recipe I used or improvised on, in day 20, for my boyfriend’s birthday.  I used a powder packet for the sauce and added in some peanut butter (according to the instructions).

Baked tofu:

– 4oz firm/extra firm tofu, cut into small squares

May season with some salt or leave plain as is, and bake at 350 degF for 20-30 minutes while making sure that most of the tofu has been baked.  Tofu will be finished when a light golden color.

Cook rice noodles about 6-8 minutes until it is soft but not mushy (slightly al dente) and drain.  Leave to the side (if not using right away, cover with some plastic wrap.  If noodles get sticky before using, add some water and toss.

Make sauce according to package and add 1 tbsp agave syrup to naturally sweeten.

– 2 tbsp cilantro, chopped
– peanuts, roughly chopped to garnish (optional)
– 1/2 cup scallions (in long strips), chopped 2″ each strip
– 1 cup mung bean sprouts
– 1 cup chicken breasts, chopped in strips
– 1-2 eggs, scrambled
– 1 tsp minced garlic (or 2 cloves garlic, roughly chopped)
– 1-2 tbsp oil
– a few wedges of limes to add while serve

Heat some oil in the bottom of a large saute pan, or wok (preferred), until smoky.  Add in garlic and toss until slightly browned (do not burn garlic).  Add chicken and cook thoroughly.  Cook bean sprouts until flexible.  Add in noodles and sauce and stir fry together.  Make a well in the noodles and add eggs until almost all cooked.  Fold eggs into noodle.  Add in baked tofu.

Add chives (or scallions) and stir fry a little more.  Noodles should be soft, dry, and tangled.  Pour into a serving plate and sprinkle with ground pepper and peanuts (may add Sriracha for more spice or leave on the side) and serve.  May add raw mung bean sprouts and chives/scallions on the side.  Place a wedge of lime on the side.

*note: may add other proteins other than chicken and tofu if you would like.  I’m just allergic to shellfish so I opted them out.


Oreo Brownies:

-1 box cappuccino-flavored brownies (family size)
– oreos (12-15 depending on size of pan and amount of Oreos you want in your brownies), whole or chopped

Mix brownies according to package.  Add Oreos on top of the pour batter (may be chopped or whole depending on preference), and bake according to package (add 5 more minutes).  Let brownies cool down for a little and then serve by itself or a la mode.


Pan-fried Tofu

– teriyaki sauce
– sugar to taste
– scant amount of water
– 4-8oz tofu (really however much you want), cubed

Make sauce with teriyaki sauce and sugar (I usually have a 2:1 ratio to make it slightly salty but not too much, also for my spam musubi recipe too), and add scant amount of water to dilute if you like.  Marinade tofu in teriyaki sauce mixture for 30-60mins and pan-fry all sides of tofu in a saute pan until slightly charred.  Serve with rice, bread, or eat as is.


Sinfully Indulgent Brownies

At least that’s what comes to mind when I bite into one, hehe.  Anyway, I first made these for my dad’s 53rd birthday out of a simple store-bought brownies cake mix and my own imagination on how flavors worked.  However, it didn’t start out that way that day.  My mom actually wanted me to buy a store-bought cake.  I know; atrocious idea, right?  Well it’s certainly the simpler way of things, but for me, I wanted to make something special for my dad.  I am still, of course, daddy’s little girl.

At first I thought about making a variation on the chocolate-dipped strawberries in a brownie version, but then I thought about it further and completely scratched out the idea because I didn’t want one flavor to overpower another, and if I put in strawberries, I would need to either dry them well or remove more of the liquids added to the mixture.  So,without further adieu, here is the recipe.  The pictures will be uploaded later after my night class is over.  Also, I doubled my batch for the brownies because I didn’t want thin brownies, so if you would like thicker brownies, double the batch below when you bake them (following recipe is for one thin batch).


Sinfully Indulgent Brownies

Sinfully Indulgent Brownies

Sinfully Indulgent Brownies
Makes approx. 32 (given size of cuts)

1- 19.5oz Family Size Chocolate Fudge Brownie mix
1/2 cup oil
1/4 cup water
2 eggs
1-2 tbsp Baileys Irish Cream
1/2 tsp cinnamon
1 cup white chocolate chips (It adds color and I love white chocolate, so feel free to change these up to your favorite chocolate)

1. Preheat oven to 350 degrees F.
2. Follow brownie mix box as directed.
3. Add Bailey’s Irish Cream and cinnamon into the mixture.  Fold in half of the white chocolate chips into this mixture.
4. Line 9″x13″ pan with baking sheets cut to size of the pan and the pan’s sides.  Spray lightly with a cooking spray so the brownies will come off the sheets easier.
5. Spread mixture evenly over baking sheets and top off with the remaining white chocolate chips.
6. Bake as directed below, give or take a few minutes.  (As mine was a double batch, I baked for 40 mins in the oven.)
7. Once brownies are baked, remove from the oven and let it cool for at least an hour.  Place pan into fridge to cool until firm enough to cut into.

The night I presented them to my dad, lined with candles and all, the flavor was very rich, indulgent, and VERY moist.  The hint of cinnamon was present in the smell rather than in the taste.  There was also a hint of the Baileys in the brownies as well as the white chocolate and milk chocolate from the mixture.  For the rest of the brownies I refrigerated overnight and cut them just a few hours ago.  Let me tell you…the flavors were more prevalent and in-your-face than previous.  You could taste more of the Baileys and the brownies kept their moistness still.  The picture I will post up look a bit like regular chocolate brownies with white chocolate chips on top, but do not let the image fool you.  The taste is much more brilliant than what the image looks like.

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