Re: ***OFFICIAL NEWLYWED COOKBOOK THREAD***

cooking my favorite topic!!

this is the biggest crowd pleaser meal i've ever made:

Baked Sweet and Sour Chicken

The chicken coating:

3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar
4 tbs ketchup
1/2 cup vinegar
1 tbs soy sauce
1 tsp garlic salt

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

Re: ***OFFICIAL NEWLYWED COOKBOOK THREAD***

this is my all time favorite meatless monday vegetarian recipe, and the sauce is so amazing it would be fantastic on chicken or pork as well - if i dont have the spinach or mushrooms on hand i just make it without and put the saucey tofu over brown rice, DELISH!!

Tofu With Peanut Ginger Sauce

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Ingredients
5 tablespoon water
4 tablespoon peanut butter, natural, smooth
1 tablespoon vinegar, rice, or white vinegar
2 teaspoon soy sauce, reduced-sodium
2 teaspoon honey
2 teaspoon ginger, minced
2 clove(s) garlic, minced
14 ounce(s) tofu, extra-firm, preferably water-packed
2 teaspoon extra-virgin olive oil
4 cup(s) spinach, baby, (6 ounces)
1 1/2 cup(s) mushrooms, sliced, (4 ounces)
4 whole scallion(s) (green onions), sliced (1 cup)
Preparation
To prepare sauce:
1. Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl.

To prepare tofu:
2. Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.

3. Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes.

4. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.

5. Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more

Re: ***OFFICIAL NEWLYWED COOKBOOK THREAD***

Best Healthy side dish: (it was a huge hit this past xmas)

Creamed Spinach
Ingredients
2 10-ounce packages frozen chopped spinach, thawed
2 teaspoons extra-virgin olive oil
2 small shallots, finely chopped (about 1/2 cup)
4 teaspoons all-purpose flour
1 1/2 cups low-fat (1%) milk
1/2 cup low-sodium chicken broth
2 tablespoons evaporated milk
Pinch of ground nutmeg
Kosher salt and freshly ground pepper
Squeeze all of the water from the spinach. In a large saucepan, heat the oil over medium heat. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the flour to the pan and cook, stirring, for 30 seconds. Add the low-fat milk and broth and cook, scraping up any bits from the bottom of the pan. Bring to a simmer and cook 2 minutes.

Add the spinach and simmer until tender, about 5 minutes. Stir in the evaporated milk and nutmeg, and season with salt and pepper.

Re: ***OFFICIAL NEWLYWED COOKBOOK THREAD***

and finally beacuse im a soup nut my favorite soup recipe:

Roasted Tomato Soup

Ingredients
6 medium tomatos on the vine
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 cup chopped onion
2 small cans of tomato paste
4 cups chicken broth
1/2 teaspoon thyme
1 cup whipping cream
Instructions
Heat the oven to 400°. On a baking sheet, cut the tomatoes in half, coat with 2 tablespoons of the olive oil, and the salt and pepper. spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes.
In a large pot, heat the butter and the remaining tablespoon of oil over medium heat. Add the garlic and onion and sauté until softened, about 6 minutes. Add the canned tomatoes with their juice, the broth, the thyme, and the roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for 40 minutes.
Using a food processor or blender, puree the soup until it's smooth. Return it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, until steaming. Add salt and pepper, if necessary.

Re: ***OFFICIAL NEWLYWED COOKBOOK THREAD***

Peter Potatoes (Named after my Husband who wanted potatoes without carbs!)

A head of Cauliflower
1/2 C Half n Half
1/2 C sour cream
2 T Butter
1 T salt
1/2 T pepper
1/2 T basil
Bacon Bits
Cheddar Cheese

Boil Cauliflower until you can stick a fork in them easily.

Add Cauliflower, Butter, Sour Cream, and Half n Half in a large mixing bowl. Use hand mixer to blend together until a 'mashed potato' consistency.

Pour mixture into four small baking dishes, (I've used hollowed out baked potato skins to trick DH into thinking they were real potatoes. save the meat of the potatoes to use in soups or other side dishes) Sprinkle cheese and bacon on top. Bake on 350 for 5-10 minutes. (until cheese melts)

Serve as a yummy side dish!

Re: ***OFFICIAL NEWLYWED COOKBOOK THREAD***

BUMP

Re: ***OFFICIAL NEWLYWED COOKBOOK THREAD***

BUMP

Re: ***OFFICIAL NEWLYWED COOKBOOK THREAD***

---

Posted by Jennielee15

Peter Potatoes (Named after my Husband who wanted potatoes without carbs!)

A head of Cauliflower
1/2 C Half n Half
1/2 C sour cream
2 T Butter
1 T salt
1/2 T pepper
1/2 T basil
Bacon Bits
Cheddar Cheese

Boil Cauliflower until you can stick a fork in them easily.

Add Cauliflower, Butter, Sour Cream, and Half n Half in a large mixing bowl. Use hand mixer to blend together until a 'mashed potato' consistency.

Pour mixture into four small baking dishes, (I've used hollowed out baked potato skins to trick DH into thinking they were real potatoes. save the meat of the potatoes to use in soups or other side dishes) Sprinkle cheese and bacon on top. Bake on 350 for 5-10 minutes. (until cheese melts)

Serve as a yummy side dish!

---

this is so cute!