Sesame Noodles with Snow Peas and Peppers

These are the most delicious noodles to whip up in a just a few minutes!

Ingredients:

Coarse salt
1 pound spaghetti
8 ounces snow peas, thinly sliced lengthwise
1 red, yellow and orange bell pepper cut into long strips (you can use only 1 pepper if you prefer)
3/4 cup smooth peanut butter (like Skippy or Jiff)
2 cloves garlic, smashed
1 jalapeno pepper, seeds removed (optional)
1/4 cup soy sauce (I use low sodium)
1/4 cup rice vinegar
1/3 cup warm water
2 tablespoons toasted sesame oil

Directions:

In a large pot of boiling water, cook pasta al dente, according to the package instructions. Drain, and rinse with cold water. in a large bowl, combine with snow peas and peppers; set aside.
2. In a blender, combine peanut butter, garlic, jalapeno, soy sauce, rice vinegar, water, sesame oil, and 1/4 teaspoon salt; puree until smooth. Pour over reserved pasta; toss to coat. Serve chilled or at room temperature.
 

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Chocolaty Pretzel and Peanut Cookies Bars

Chocolaty Pretzel and Peanut Cookies Bars

This decadent sweet and salty treat is one of the best cookie bars I have ever tasted!

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Tri-Berry Muffins

Tri-Berry Muffins

These berry muffins are perfect for a Fourth of July celebration or anytie you need a light and delicious treat!

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Sesame-Ginger Chicken

Sesame-Ginger Chicken

This recipe is so good, it was immediately voted into The Wolman family Chicken Recipe Archives!

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Red Cabbage and Kale Salad

Red Cabbage and Kale Salad

Here is a salad that is full of healthy ingredients, lots of color and crunch!

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Vegan Banana Bread Cobbler

Trust me when I tell you that this is the most delicious cobbler you will ever taste. I had my doubts, until I took a forkful...and couldn't stop!

Ingredients:

Streusel Topping:
1 cup rolled oats
3/4 cup brown sugar
1/2 cup all purpose flour
1/2 cup vegan margarine such as Earth's Balance

Cobbler:

1 cup all-purpose flour
2/3 cup sugar
1 1/4 tespoons baking powder
1/2 teaspoon salt
1 cup soy, almond or rice milk
1/2 cup vegan margarine, melted
3 ripe bananas, sliced

Directions:

Preheat oven to 375 degrees. Lightly grease an 8 inch square pan
To make the streusel topping: In a medium bowl, mix oats, sugar, flour and margarine until crumbly.  

To make the cobbler: In a large bowl, whisk flour, sugar, baking powder, and salt until combined. Stir in non dairy milk and melted margarine until just combined. Do not overmix.

Pour the cobbler batter into the prepared pan and arrange bananas on top. Cover the bananas with the streusel topping and bake until golden brown, about 40 minutes, or until a toothpick inserted in the center comes out clean with a few crumbs clinging to it. Serve warm or at room temperature. 

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Chez Mimi's Carrot Soup

Chez Mimi's Carrot Soup

This hearty and flavorful soup is delicious and healthy. The cayenne pepper gives it a unique kick!

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Chocolate Cheesecake

Jeff had only one request for his birthday this year and that was my chocolate cheesecake. It is also perfect for the Jewish holiday of Shavuot which always falls right around his birthday,
May 26!

Ingredients: 1 package of chocolate wafers ground into crumbs (1 3/4 cups) 1/2 cup butter, melted 1/2 teaspoon cinnamon 2 Tablespoons brown sugar 1 package chocolate chips 6 oz cream cheese 3/4 cup sugar 4 eggs 1/2 cup sour cream 1/2 cup whipping cream 1 tablespoon icing sugar Directions: Mix butter, cinnamon, brown sugar and crumbs. Blend well and press into the botton of a lightly greased 9" springform pan. Reserve 1/3 crumbs for the topping. Melt chocolate chips on low heat or in the microwave. Let cool.  Beat cheese and sugar. Add eggs, one at a time, and blend thoroughly.  Add chocolate and sour cream. Pour chocolate mixture over the crust and sprinkle with reserved crumbs. Bake at 350 degrees for 50-55 minutes. Edges will be set, but center will be somewhat soft and runny. Turn off oven and let cake cool in the oven for 30 minutes. Surface will crack slightly. whip cream, adding icing sugar, and beat until stiff peaks form.  Garnish the cake with rosettes, and place a chocolate chip in each one : to do this, you can use a frosting bag, or simply cut a small hole at the corner of a zip lock bag and squeeze the whipped cream through to form small rosettes. If all else fails, you can always use Redi Whip! Sprinkle top with grated chocolate.  

Ingredients:

1 package of chocolate wafers ground into crumbs (1 3/4 cups)
1/2 cup butter, melted
1/2 teaspoon cinnamon
2 Tablespoons brown sugar
1 package chocolate chips
6 oz cream cheese
3/4 cup sugar
4 eggs
1/2 cup sour cream
1/2 cup whipping cream
1 tablespoon icing sugar

Directions:

Mix butter, cinnamon, brown sugar and crumbs. Blend well and press into the botton of a lightly greased 9" springform pan. Reserve 1/3 crumbs for the topping.
Melt chocolate chips on low heat or in the microwave. Let cool. 

Beat cheese and sugar. Add eggs, one at a time, and blend thoroughly. 
Add chocolate and sour cream.
Pour chocolate mixture over the crust and sprinkle with reserved crumbs.
Bake at 350 degrees for 50-55 minutes.
Edges will be set, but center will be somewhat soft and runny. Turn off oven and let cake cool in the oven for 30 minutes. Surface will crack slightly.
whip cream, adding icing sugar, and beat until stiff peaks form. 
Garnish the cake with rosettes, and place a chocolate chip in each one : to do this, you can use a frosting bag, or simply cut a small hole at the corner of a zip lock bag and squeeze the whipped cream through to form small rosettes. If all else fails, you can always use Redi Whip! Sprinkle top with grated chocolate.

 

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Bridal Cookies

Bridal Cookies

It's wedding season, and I have the perfect addition to a bridal shower. These sugar cookies are not difficult to prepare. They are both beautiful to look at and delicious to eat!

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Ginger-Lime Hoisin Chicken

This is by far Jeff's most favorite recipe for grilled chicken!

Ingredients:

6 boneless skinless chicken thighs or 4 boneless skinless breasts
1/4 cup hoisin sauce
1 tablespoon grated lime rind
1 tablespoon fresh grated ginger or 1/2 teaspoon of powdered ginger
2 teaspoons sesame oil
2 tablespoons soy sauce
8 cloves minced garlic

Directions:

Combine all of the ingredients in a bowl. Add chicken and coat well. Transfer to zip lock bag refrigerate for at least 30 minutes.
Position the oiled grill 4-6 inches above the flame. Remove the chicken from the marinade ensuring that it is well coated. Arrange the chicken on the rack.  Grill chicken breasts, turning  2-3 times until the chicken is no longer pink it the center, 15-20 minutes. Brush often with the reserved marinade. If using thighs, turn once, brush with marinade, 5 minutes per side. 

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