Steve’s Recipes: Pad See Ew, Cake Pops and Fresh Homemade Pesto

Last updated on December 10th, 2019 at 05:15 am

Pad See Ew

For most of my life, I believed I didn’t like Thai food.  In the last few years I’ve realized how wrong I was.  My favorite Thai dish is pad see ew (pronounced “pad see you”).

Pad See Ew is made with rice noodles, sweet soy sauce, egg, vegetable of choice, and protein of choice, and it can range from mild and sweet to very spicy.

 In restaurants I order chicken.  At home, I use tofu, because it’s different and it’s a fun challenge to try to cook it well.  The vegetable is always broccoli because that’s practically the only vegetable we eat in this house.

The biggest change I made was how I was cooking the tofu.  The first few run-throughs, the tofu was awful.

It was soggy, it was mushy, it fell apart, and it tasted like, well, mush.  Now I dry fry the tofu and use a marinade.  The tofu is now flavorful and has a much more pleasing texture.

Also, I cut the recipe in half.  I don’t have a pan big enough to make the whole thing so I always ended up cooking in stages and dumping it all into a mixing bowl.

It’s not the best strategy.  The original also made at least 8 servings.  There are only two of us so we were quite sick of pad see ew by the time we finished it all.  This is the smaller version that I now use.

pad see ew

 

Ingredients

  • 7 oz extra firm organic tofu
  • 1 crown broccoli cut into florets
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1/2 package rice noodles
  • 4 tablespoons light soy sauce
  • 4 tablespoons black soy sauce, dark soy sauce, or thick soy sauce
  • 1/2 teaspoon ground white pepper
  • 1/4-1/2 teaspoon Red pepper flakes, to taste
  • 1-2 tablespoons sugar to taste
  • 2 large eggs at room temperature

 

Preparations

First, put the noodles in a bowl of hot water to soak.  This time I forgot that step so I used a pan of boiling water instead at the last-minute and rinsed the noodles afterward.  Both methods work, but soaking is preferable.

Next, mix your marinade in a shallow bowl.  I used a 9×9 baking dish.  Combine the soy sauces, white pepper, red pepper flakes, and sugar.

Now, drain and press your tofu between two clean dish towels or paper towels to remove as much water as possible.

When your tofu is dry, cut it into pieces of the desired size (just remember, you have to flip each one) and put them in the bottom of a frying pan on medium-low heat.

Make sure to use a single layer with space in between each piece.  Do not use any oil.  Fry the tofu on each side until it turns golden, like this.

When the tofu is done, add it to the marinade.

While the tofu marinades, check the noodles and add more hot water if needed.  Then cut the broccoli into florets and place them in the hot tofu pan with a bit (about 1/4 cup) of water.  Cover them until the water evaporates.

Push the broccoli to the side of the pan (or pour it into your nearby mixing bowl like I did) and put the sesame oil and garlic in the pan to brown.

Increase the heat to high.  Then pour in the drained noodles and the tofu and all the marinade.  Stir-fry.

Make a space in the middle of your pan to scramble the eggs and add them to the stir-fry.  Add the broccoli back in if you took it out (or mix it all in your mixing bowl) and you’re done.

Note, there are no pictures of the last part because I didn’t have time to stop in the middle.  The stir-frying only takes a couple of minutes altogether.

 

Getting Ready to Bake the Cake Pops

The Cake Pop instructions said to use the cake mix (strike two! on their way to storage).  So I chose a recipe from The Moosewood Book of Desserts. Specifically the Festive Celebrations Cake.

So I could use the egg whites I had in my frig from another baking project. That recipe makes the cake for 50.

 cake pops

 

Ingredients

Here’s the recipe adjusted to make 36 cake pops:

  • 1 1/4 cups sugar (I always measure scant on sugar)
  • 2 cups flour (I used whole wheat. I meant to buy white–in honor of all things fussy–at the store, but my subconscious must have revolted and picked up the whole wheat flour instead)
  • 3/4 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter  at room temperature
  • 3/4 cup milk (I used buttermilk)
  • 1/2 cup egg whites
  • 1 1/2 teaspoons vanilla extract (I make my own: 4 vanilla bean pods chopped and soaked in 1-quart brandy for 6 weeks)

 

 

Preparations

In a large bowl,  combine the sugar,  flour,  baking powder and salt. With an electric mixer on low speed,  beat the butter into the flour mixture.

Add 1/4 cup of the milk and continue beating for another minute or so. In a medium bowl,  lightly whisk together the rest of the milk,  the egg whites, and the vanilla.

Pour 1/3 of the milk mixture at a time into the butter mixture,  beating well and scraping down the sides of the bowl after each addition.

Spoon the batter into the greased cake pop cups. Fill evenly to the top edge. If you underfill they won’t raise enough to make a perfect sphere.

If you overfill,  the dough spooges through the air hole in the top pan–leaving your children with yummy tidbits to nibble when you pull them out of the oven. So I’d err on overfilling.

Put the top tray on,  fasten with heatproof clips. Bake 18 to 20 minutes at 350 degrees.

Cool on racks for about 10 minutes and then remove the top tray. Loosen the balls in the bottom tray and temper some chocolate.

Dip the plastic lollipop sticks into your tempered chocolate and gently insert into your lovely cake balls. Let set. Then provide more tempered chocolate, sprinkles and what not for children to decorate.

 

Fresh Homemade Pesto

Choose your favorite crusty bread as the base for this Italianized veggie version of the “croque-monsieur,” the bistro classic grilled cheese.

Fresh homemade pesto is always best, as red peppers roasted in your own oven, but store-bought versions will be fine in a pinch.

Any of the brands of shredded soy Mozza we tested will be delicious. Make sure you give them time to melt well and brown.

Serves four

homemade pesto

 

Ingredients

  • 4 slices crusty bread, minimum ½ in. thick
  • 4 tbsp. basil pesto
  • 2 red bell peppers, roasted, peeled and sliced ( see Note)
  • 8 oz. shredded mozzarella flavored soy cheese
  • 1 clove garlic coarsely chopped (opt.)
  • ¼ cup olive oil

 

Preparations

  • Pre-heat the broiler.
  • Combine oil and garlic and let infuse for 10 minutes. Place the bread slices on a heavy baking sheet and brush with oil. Broil for a few minutes until lightly toasted. Remove and repeat on another side (can be prepared ahead)
  • Top each toasted slice with 1 tbsp of pesto, and cover with strips of roasted red pepper. Cover completely with shredded cheese and return to broiler.
  • Broil five to 10 minutes, or until cheese has melted and is lightly browned.

 

Serve immediately.

 

Note: To roast red peppers, rub each pepper with olive oil and place in a shallow baking pan. Broil, turning frequently until the skin is black and blistered.

Transfer the peppers to a small plastic bag, seal and let steam 15 minutes.

Using the back of a knife, pull away from the charred skin, interior veins, seeds, and stem. Store in a dish of olive oil (with garlic, if you like) until use.

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Cake Recipes: Cheesecake, Buttermilk Pancakes, Earl Grey Tea Cakes

Last updated on December 10th, 2019 at 05:16 am

Easy Cheesecake Recipe

Welcome, first I do want to tell you we have more than just easy cheesecake recipes. We have desserts recipes of all kind easy cheesecake recipes are the theme.

I love desserts big, small, sugary and buttery. So there will not be much low fat or no fats here recipes here. Well maybe…just a few.

But that is where you are my guest come in let me know, let me know your recipes, fat, low fat or yes even no fat. We will put them on the site to share with others. Hit me with your best shot, chocolate I hope.

 

Bake Like a Pro

Well like a semi-pro. Hey, let’s face it the only reason we bake is to eat or let someone else eat. Remember it no one like what you bake, it well its cat food or dog food they will eat anything.

Here is the process most of us go through. We love to cook or bake we spend hours looking over recipes in a cookbook or magazine worst yet and see those great pictures of food.

And we dream of how everyone is going to go crazy when they see our new creation. The chocolate thing a bob or a cinnamon what you may call it.

It looks great in the magazine we must make it. The only problem is it takes time, and although some of you will cook something for the first time and spring it on your guest it is best to try it out on the family first.

Part of that making it look good are the tools that make it simple. That little gadget that just helps save time and make you work easier.

And of course, it’s the, if it looks good it tastes good. I can just taste that easy cheesecake recipe now.

easy cheesecake recipe

 

Big Little Cheesecake

If you love easy cheesecake recipes this one is it, its creamy silky desserts then cheesecake would be your dessert of choice.

My favorite would be cheesecake made with graham cracker crust. However, there are cakes made with walnut, pecan or even peanut crust.

There are filling made with vanilla, chocolate, caramel, mint chocolate, I have made this easy cheesecake recipe with ricotta cheese.

I have also seen recipes that call for goat cheese anything and everything is possible. There are even some cheesecakes that you don?t have to be baked, and the topping, anything goes.

For example, I have a friend that makes a great cheesecake and tops it with blueberries. I happen to love peach, strawberries, and mangos. Shaved chocolate or white chocolate draped with whip cream, Hmm?

I owned a coffee shop not too long ago and one of the items I wanted to create was a great dessert. The Coffee shop was named? Dazzy?s Coffee and Deserts? it is still my dream to create great coffee and desserts.

One of our best selling product was the mini cheesecakes they were an instant hit, they were a kind of bit size cheesecake you could eat without feeling too guilty, but our motto was? go ahead enjoy you know you want it?.

We sold them in what we called the cheesy six packs or the eight packs. They were simple to make and we used several topping cherry, strawberry, peach, orange, chocolate and chocolate caramel.

A lot of our customers use them for parties and meetings. They are great for a small delicious dessert. I have included the recipes; we had to recreate the original recipe to give it the better balance of creamy taste, be careful not to cook too long.

To make the easy cheesecake recipes mini cake you will need a mini cheesecake pan is the most important, there are two that I found to work very well.

The NorPro and the Chicago Metallic seem to be the best ones. This is a fast and simple recipe. Here is the recipe.

Here where you can get the pans: Chicago Metallic 12-c. Mini Cheesecake Pan

  • 1 egg
  • Vanilla: 1 teaspoon
  • Sugar: 1 Cup
  • 2 Cups of Graham Cracker
  • 1/3 sticks melted butter
  • 3 tablespoons of sugar

Place disc in each cup Spray pan with the non-stick pan, Pam original. Blend cream cheese with egg, vanilla, and 1 cup of sugar. Set aside.

Mix graham cracker butter and 3 tablespoons sugar. Divide mixture evenly among the 12 cups in the pan Press crumbs on the bottom and about 1/3 up the sides of each cup.

Fill evenly with cheese mixture. Bake about 14 minutes. Remove pan from oven and place on the rack to cool for 20 minutes.

The tops will fall then lightly loosen the cheese tarts around the edges with a knife. Carefully remove the by pushing the handle of a spoon through the hole at the bottom of each cup.

When cooled, take the disc off the bottom of the pan using a butter knife. Place any topping you desire on the top. Refrigerate until ready to serve this easy cheesecake recipe.

 

Buttermilk Pancakes Recipe

buttermilk pancakes recipe

These are my favorite weekend treat. I’m not a big fan of the big, fat, fluffy pancakes and while I love crepes, they’re a lot of effort.

Buttermilk pancakes are a perfect combination of the two, they’re a little bit thick, but not stodgy and they’re a little bit thin, but have some substance. I love them.

The best part is? There’s no real prep or waiting for half an hour. Just mix it all up & you’re good to go!

You’ll need some ingredients, of course.

  • Put all the dry ingredients in a bowl & whisk together.
  • Add the egg and the buttermilk
  • Whisk it all together until it’s smooth

Pancakes aren’t hard to make either. Use a non-stick pan over a medium-low heat (this is important!) and spoon it in. A ladle works well & helps to keep them a consistent size.

Once it gets bubbly, and the bubbles stay popped (the mixture doesn’t close them over), they’re good to turn.

Depending on how long you’ll wait until you serve them, you can just stack them up or pop them into a very low oven to keep warm.

Serve them with whatever you like. Jam & cream, maple syrup, and ice cream, fresh fruit, chocolate sauce. The possibilities are almost endless.

I decided to try the kiwi jam I made recently. It was delicious!

Serves 2 hungry people or 4 sensible people

 

Ingredient:

 

Directions

  1. Whisk dry ingredients together until well combined
  2. Add egg and milk and mix well
  3. Heat a nonstick pan on medium-low and spoon in mixture
  4. Once bubbles form and hold shape once popped, flip and cook for another minute or so
  5. Keep warm in a low oven or serve immediately

 

Note: Buttermilk is soured milk Add 1 tablespoon of vinegar into the cup measure before adding milk & let it sit. For 1 1/4 cups add a little more than 1 T of vinegar. Do this first, then get the other ingredients ready. This will allow it time to develop.

 

Earl Grey Tea Cakes

earl grey tea cakes recipe

Tea is not my most favorite drink unless it’s a long island iced or a plain iced, I’ll generally stick to coffee.

The idea of Earl Grey Tea Cakes tickled my fancy though, add in the whimsical purple frosting and I just couldn’t resist. The tea bags found their way into my basket at the store & I came straight home to make them.

This does have me wondering though, what else can I flavor the milk with…?

The cake is cake, I’m sure you’ve seen the step by steps before. Butter & sugar, add eggs, alternate milk & flour, et voila.

You have the cake mix. The same goes for this, BUT you add an extra step. Warm the milk on the stove & steep the tea bags for about half an hour. Then you used the steeped milk.

 

Ingredient

Makes 12 Cake

  • 125 ml milk
  • 4 Earl Grey tea bags
  • 110g butter
  • 225g sugar
  • 2 large eggs
  • ¼ tsp vanilla essence
  • 125g self-raising flour
  • 120g plain flour

Icing

  • 115g butter
  • 60 ml milk
  • 1 tsp vanilla extract
  • 500g icing sugar
  • Purple (or blue and red) food coloring

 

Directions

  • Preheat your oven to 180C and prepare a 12 hole muffin tray.

 

  • Heat milk in a small saucepan over a low to medium heat until it begins to boil. Remove from the heat, add in the tea bags, you might need to stir them to get them going, then cover with a lid and allow to steep for about 30 minutes.

 

  • Cream butter and sugar in a bowl until the mixture is smooth. Add the vanilla extract and eggs one at a time, mixing well after each addition.

 

  • Combine the flours in a separate bowl. Add a third of the flour to the butter mixture and mix well. Pour in a third of the steeped milk tea and beat.

 

  • Alternate until all the flour and milk has been added. Carefully spoon mixture into papers, filling each one two-thirds full. Bake for 25 minutes, or until a skewer comes out clean. Cool on a wire rack.

 

  • To make the icing, beat butter, milk, vanilla and half the icing sugar until smooth. Gradually add the rest of icing sugar until there are no lumps.

 

  • Add coloring using a teaspoon until the desired color is reached. (you can try without the teaspoon like I did, but you might end up with a really dark blue-purple icing, rather than a nice soft lilac/lavender color).

 

  • Once completely cooled, ice the cupcakes and enjoy.
A 24-Hour Chicken Fiesta Salad and Luscious Lemon Drizzle Cake Recipes

Last updated on December 10th, 2019 at 05:16 am

Hi,

Our Recipe blog readers how are you? Today, we will share two delicious recipes named A 24-Hour Chicken Fiesta Salad Recipe and Luscious Lemon Drizzle Cake Recipe.

Hope, you will enjoy and make this two recipes at home for your loved ones.

 

A 24-Hour Chicken Fiesta Salad Recipe

A 24-Hour Chicken Fiesta Salad is a delicious recipe that you can cook quickly and easily.

We hope you enjoy the good taste of A 24-Hour Chicken Fiesta Salad and recommend this A 24-Hour Chicken Fiesta Salad Recipe recipe to your friends and family.

Serves: 4

 

A 24-Hour Chicken Fiesta Salad Ingredients

  • 4c Torn iceberg lettuce
  • 0.5c Shredded Monterey Jack
  • 0 -cheese with jalapeno
  • 0 -peppers
  • 8oz Red kidney beans, rinsed and
  • 0 -drained
  • 1.5c Chopped cooked chicken or
  • 0 -turkey
  • 2sm Tomatoes, cut into thin
  • 0 -wedges
  • 1c Jicama cut into julienne
  • 0 -strips
  • 0.5c Sliced pitted ripe olives
  • 0 Avocado Dressing
  • 0.75c Slightly crushed tortilla
  • 0 -chips

 

A 24-Hour Chicken Fiesta Salad Recipe

 

A 24-Hour Chicken Fiesta Salad Recipe Instructions

“A layered salad, such as this avocado-topped chicken salad, can simplify your busy life. Make it the night before, and the next day you can come home to dinner waiting in the fridge. ” sounds good to me! 😉

Place lettuce in the bottom of a large salad bowl. Layer in the following order: cheese, beans, chicken or turkey, tomatoes, jicama, and, if desired, olives.

Spread Avocado Dressing evenly over the top of the salad, sealing to the edge of the bowl.

Cover tightly with plastic wrap. Chill for 4 to 24 hours. Before serving, sprinkle with the crushed tortilla chips. Makes 4 servings.

 

Luscious Lemon Drizzle Cake Recipe

Luscious Lemon Drizzle Cake is a delicious recipe that you can make quickly and easily.

We hope you enjoy the good taste of Luscious Lemon Drizzle Cake and recommend this Luscious Lemon Drizzle Cake recipe to your friends and family.

 

Luscious Lemon Drizzle Cake Ingredients

  • 2 large eggs
  • 6 ounces sugar
  • 5 ounces soft butter or margarine
  • 1 lemon, grated zest only
  • 6 ounces super-sifted self-raising flour
  • 4 ounces milk
  • Pinch of sea salt
  • For the lemon syrup:
  • 5 ounces icing sugar
  • 1 lemon, juiced

 

Luscious Lemon Drizzle Cake Recipe

 

Luscious Lemon Drizzle Cake Recipe Instructions

Preheat the oven to 350 F. Line the bottom of a well-oiled (9 x 5 x 3in) loaf tin with baking parchment.

Put the eggs and sugar in the bowl of the food processor and process for 2 minutes, scraping the sides down once with a rubber spatula.

Take off the lid and drop spoonfuls of the soft butter or margarine on top of this mixture, together with the lemon zest, then pulse just until it disappears. The mixture should now resemble mayonnaise.

Add the flour, milk and salt, cover and pulse just until the mixture is smooth in texture and even in color, scraping the sides down with a rubber spatula if necessary. Do not over-beat or the cake will be tough.

Spoon the cake mixture into the prepared tin and bake for 45 minutes, until golden brown on top and firm to the touch. Remove from the oven and stand the tin on a cooling rack.

To make the syrup, gently heat the sugar and lemon juice in a small saucepan, stirring until a clear syrup is formed about 3 minutes. Do not boil.

Prick the warm cake all over with a fork, then gently pour the syrup over it, until it has been completely absorbed.

Leave until cool, then carefully ease the cake from the baking tin and remove the baking parchment. Just before serving, sift a little more icing sugar on the top. Serve in generous slices.

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Strawberry Shortcake – Cooking With Steve

Last updated on December 10th, 2019 at 05:16 am

Because I visited my mother, of course I got home and lots of goodies from their garden. These goodies include strawberry girl , stars Strawberry Shortcake recipe , with which I made the most delicious strawberry cake ever eaten .

 

INGREDIENTS

  • The sponge cake: 8 eggs
  • 150 g powdered sugar
  • 150 g flour Gris
  • Butter greased pan
  • 1 tin condensed milk – 397 g
  • Butter 250 g
  • 100 g powdered sugar
  • 1 kg Strawberry
  • 500 g cream for whipped cream hardener for cream

 

The day before preparing cake, cook canned condensed milk ( closed ) in water for 90 minutes. After the 90 minutes let cool conserve water when boiled.

 

PREPARATION

Separate egg yolks. Rub yolks with powdered sugar. Mix the egg white with a pinch of salt loud and mix yolks slightly with composition.

Sprinkle in the flour and mix slowly rain will not quit. Pour obtained in a pan ( size approx. 35×25 cm ) greased with butter and floured.

Otherwise, we can use baking paper. Bake cake in preheated oven at 180 ° C until lightly browned on seen over and leave it to cool in pan.

Related flour meal, I took the liberty to write this type of flour recipe that I have seen ads in Romania with this type of flour.

Frankly, I have not tried the recipe with regular flour type used here, but if you fear you will not leaf out due to lack of this type of flour, we recommend setting up a normal sponge dough, one that you have already made.

In a bowl rub the butter foam and add the contents of the can of condensed milk. Mix enough to homogenize. Strawberries wash them and clean them after they dried off between paper towels.

After cooling the leaf we clean tray I baked ( as I realized later that I should have used baking paper ) and then I started to assemble the cake.

Over crust spread with spatula buttercream and condensed milk. Over these whole strawberries sit side by side. At the moment we give up cold when we prepare the cream cake.

Beat heavy cream with powdered sugar to taste and special hardener cream until stiff. We place the cream over strawberries tray level and give cold until the next day.

The next day we sprinkle on top of cream chocolate curls . Decorate with strawberries and raspberries serve with lust .

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Cheesecake Recipe – Famous Mouth Watering Cheesecake

Last updated on December 10th, 2019 at 05:16 am

This is the cheesecake factory recipe, their famous mouthwatering cheesecake. In the world of cheesecake, this is the caviar of cheesecakes.

 

Ingredients:

**if you prefer a crust without nuts, the recipe for the no-nuts crust is at the end of this recipe**

 

Crust:

  • 1/4 cup finely chopped pecans
  • 1/4 cup finely chopped walnuts
  • Finely chopped almonds: 1/4 cup
  • 3/4 cup finely chopped vanilla wafers
  • 2 tablespoons melted butter

 

Filling:

  • 1 1/2 lbs cream cheese
  • 1 1/3 cups sugar
  • 5 large eggs
  • 16 ounces sour cream
  • 1/4 cup flour
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice

 

Directions:

 

Crust Directions:

Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9-inch buttered springform pan, trying to line the sides as much as possible about 1 1/2″ up the sides of the pan, set aside.

 

Cheesecake Directions:

  • All the filling ingredients should be at room temperature.

 

  • Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).

 

  • Add the sugar a little at a time and continue beating until creamy.

 

  • You can Add one egg at a time and beat after each egg.

 

  • Add flour, vanilla and lemon juice, mix well.

 

  • Add the sour cream and beat well.

 

  • Pour cream cheese mixture into the springform pan.

 

  • Place on the top rack in the middle of a 325 degree F preheated the oven for one hour and 15 minutes.

 

  • When time up turns oven off, prop open oven door and leave in oven for one hour.

 

  • Remove from oven and let cool then refrigerate for 24 hours.

 

  • Remember this important tip: A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

 

**The crust recipe below is for those who prefer a crust without nuts**

 

Ingredients:

  • 1 ½ cups graham cracker crumbs
  • ¼ teaspoon ground cinnamon
  • 1/3 cup melted margarine

 

Directions:

  •  Combine the graham cracker crumbs and cinnamon in a medium bowl. Mix in melted margarine.

 

  •  Press the crumb into a 9-inch springform pan that has been lined on the bottom and side with parchment paper.

 

  •  Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side.

 

  •  Put the crust in your freezer until the filling is done.

 

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