MOLTEN CHOCOLATE CAKES

From Tracy's kitchen

MOLTEN CHOCOLATE CAKES

(from Southern Living Ultimate Quick and Easy Cookbook)

Prep:19 minutes Cook:11 minutes Other: 1 to 24 hours

(you could change it slightly by putting each one in a custard dish to bake, I have the Pyrex ones. That way they are in their own special dish and you don't have to move them so much. )

2 tablespoons butter, melted

2 tablespoons unsweetened cocoa

3/4 cup butter, cut into pieces

3(4 oz) bars premium semi-sweet chocolate, broken into chunks (the booked called for Ghirardelli, I was unable to find chocolate bars, but used the same brand chocolate chips in the baking aisle)

1/2 cup whipping cream

1 1/4 cups egg substitute (like egg beaters, because it doesn't stay in the oven long enough to cook all the way)

3/4 cup granulated sugar

2/3 cup all-purpose flour

Powdered sugar

~Brush 16 muffin pans with 2 tablespoons melted butter. Sprinkle evenly with cocoa, shaking out excess. Place in refrigerator to firm butter.

~Place 3/4 cup butter and chocolate in a large heavy saucepan. Cook over low heat, stirring often, until butter and chocolate melt. Slowly whisk in cream; set mixture aside.~Combine egg substitute and granulated sugar in a large mixing bowl. Beat at medium speed with an electric mixer 5 to 7 minutes or until slightly thickened; add chocolate cream and flour, beating until blended. Pour batter in to muffin cups, filing to within 1/4-inch from tops. Cover and chill at least 1 hour or up to 24 hours , or cover an freeze up to 1 month. If frozen, thaw overnight in refrigerator before baking.

~Bake at 450 for 10 to 11 minutes or just until edges of cakes spring back when lightly touched, but centers are still soft. Let stand 3 minutes before loosening edges with a knife. Quickly invert cakes onto a baking sheet. Transfer to dessert plates using a spatula. Sprinkle wit powdered sugar. Serve immediately. Yield:16 servings.

Better than any restaurants Cashew Chicken

From Andrea's Kitchen:

I got a great Chinese cookbook from a friend a few years back and have loved the recipes I have tried. It is Chopstick, Cleaver and Wok by Jennie Low. This is one of my favorites from the book and one I have made several times (adapted slightly for laziness).

Cashew Chicken (Yiu Gwoh Gai)

*1/2 c roasted, unsalted cashews
*1 whole chicken breast (I have bought 2 boneless skinless chicken breast halves, but even better I started buying the breast stir fry cuts for ease) - if buying breast or breast halves, cut into 1/2" cubes - if buying stir fry meat I just leave as is.
*1 stalk celery
*1/2 yellow onion
*1 carrot
*1/4 lb fresh mushrooms
*3 tbs oil
*1/4 tsp salt
*1/4 tsp sugar
*1 c chicken stock
*3/4 c sliced winter bamboo shoots (I just buy a can of whatever I can find)

Seasoning:
*1/2 tsp salt
*1/2 tsp sugar
*1 tsp thin soy sauce (I just use what I have)
*1 tsp oyster sauce
*1 tbs corn starch

Thickener:
*1 tbs cornstarch - mixed well with 2 tbs cold water
*2 tsp dark soy sauce (again, I just use whatever I have)
*1 tbs sesame oil

1. Add seasoning ingredients to the chicken. Mix well and set aside.
2. Peel celery. Cut into 1 1/2" long pieces, then cut each piece into strips, julienne style.
3. Cut onion into 1/4" wedges
4. Peel carrot. Slice carrot and mushrooms into thin slices (I usually buy the sliced mushrooms for this)
5. Combine thickener ingredients and mix well.
6. Heat wok or large non-stick skillet and add 1 tbs oil. Add celery, onion, carrot and mushrooms and stir fry over high heat for 2 minutes. Add salt and sugar. Remove from the pan and set aside.
7. Add 2 tbs oil to the pan and heat on high. Add chicken and stir fry for 2 minutes.
8. Add chicken stock and bamboo shoots. Cover and cook on high for 3 minutes.
9. Add celery mixture. Cook thoroughly.
10. When chicken is cooked through stir in the thickener. Cook for 30 seconds.
11. Remove from the heat and mix in the cashews. Toss well and serve!!

Nutty Enchiladas with Spicy Chile Sauce

From Andrea's kitchen:

I like this recipe, but will be honest that it wasn't Ben's favorite. I personally like it a lot and ate leftovers for 2 days after making it.

For the filling:
1 tbs olive oil
2 carrots - chopped fine
1 1/2 c minced onions
1 garlic clove - minced
1 tsp chopped fresh oregano (or 1/2 tsp dried)
1 16oz package firm tofu
10 oz fresh spinach - large stems removed
1 1/2 c (1 15 oz can) black beans - rinsed and drained
1 c low-fat or non-fat cottage cheese
1/2 tsp salt
Fresh ground black pepper to taste

For the sauce:
1 tbs olive oil
1 large garlic clove - minced
2 tsp chili powder
1 tsp cumin seeds
3 c finely chopped plum tomatoes (about 8)
1/4 c sherry (vege stock if you need non-A version)
1 tbs red or white wine vinegar
1 1/3 c water
1 pinch ground cloves
1 chipotle pepper (canned in adobo sauce)
1/4 c chopped almonds - lightly toasted
1/2 tsp salt
Black pepper to taste

4 10in or 8 6-8 in flour tortillas

1. Preheat the oven to 350*.
Make the filling: In a large non-stick skillet, heat the olive oil over medium heat. Add the carrots, onions, garlic and oregano. Saute for about 8 minutes, stirring frequently. While it cooks, take the tofu out of its water and pit it into a bowl. With your hands, break up the tofu by squeezing it through your fingers. Stir in the spinach into the onions and carrots and cook until the spinach wilts. Stir in black beans, then tofu, cottage cheese, salt and pepper. Take the pan off the heat.

2. Make the sauce: In a medium sized saucepan, heat the olive oil over medium heat. Ad the garlic, chili powder,and cumin seeds. Stir constantly for 30 seconds, making sure the garlic does not brown. Add the tomatoes and sherry (or broth), vinegar and water, and let the mixture simmer for 4 minutes. Add the cloves and chipotle pepper and simmer 6-8 minutes stirring, once or twice. Remove from the heat.

3. Grind the almonds fine in a food processor or blender. Add half the sauce to the blender and puree. If you want a spicy sauce, leave the chipotle in and blend. If you want a milder sauce take out part or the whole pepper. Transfer to a bowl. Puree the second half and add to the first half.

4. Assemble the dish: On your work surface, lay out 1 large or 2 small tortillas. Fill the tortillas with 1/4 filling. So 1/3 for one large, or 1/4 for 2 small. Roll them tight and place in casserole. Fill remaining tortillas. Pour sauce over the enchiladas, then cover with foil. Bake for 20 minutes and serve hot.

Thai Tofu with Red Curry Sauce over Coconut Scallion Rice

From Andrea's Kitchen:

This is my ALL time favorite recipe:

1 1/2 tsp grated lime zest
1 1/4 c coconut milk (10 oz)
2 3/4 c water
1 tsp salt
1 1/2 c rice (I prefer jasmine, but basmati or regular long grain would work)
1 bunch cilnatro - coarsley chopped (2/3 c for the sauce and 2 tbs for garnish)
2 large garlic cloves - cut in half
1/4 c dry-roasted, unsalted peanuts
1 tbs fish sauce
1/4 c canola or corn oil (I never have either on hand and have always used olive oil)
3 tbs hot chile sauce or 2 tbs chile paste
1 16oz package firm tofu - patted dry and cut into 1/2 in cubes
1/2 bunch broccoli - cut into small pieces
1 c minced scallions - both green and white parts

1. Bring the coconut milk, 2 1/4 c water and 1 tsp salt to a boil, then add rice. Cover and reduce heat to lowest setting. Cook for about 25 minutes.

2. In a food processor or blender combine lime zest, cilantro, garlic cloves, and peanuts. Run the machine until the nuts and rind are pulverized. While the machine is running, add the fish sauce and 3 tbs oil, then add chile sauce or paste. transfer to a bowl.

3. In a hot non-stick skillet or wok, heat remaining oil (1 tbs). Add the tofu and cook until the pieces form a golden crust on the bottom. Flip and cook until a crust is formed on the other side. (To be honest, I never have enough patience for that and usually just make sure it is hot). Transfer the tofu to a plate.

4. Put the broccoli and remaining 1/2 cup water into the skillet. Cover and steam the broccoli for 2 minutes. Stir in lime/peanut paste and cook, stirring for 1 minute more. Add tofu and toss.

5. Stir scallions into the rice. Mound rice on plates and spoon tofu/sauce around it or over it. Sprinkle with cilantro for garnish and enjoy!!