Crispy Baked Peanut Tofu

Ingredients

• 12-16 ounces extra firm tofu

Sauce:

• 1 1/2 Tbsp. Toasted sesame oil
• 1/4 cup low sodium soy sauce 
• 3 1/2 Tbsp. light brown sugar
• 1/2 tsp. chili garlic sauce
• 2 1/2 Tbsp. peanut butter

Veggies (optional):

• Broccoli
• Baby bok choy
• Green onion

Directions

1. Begin by draining tofu for 1 1/2 hours before you want your meal ready.
2. Roll tofu in an absorbent towel several times and then place something heavy on top to press for 15 minutes.
3. Near the end of draining, preheat oven to 400 degrees F and cube tofu. Place on a parchment-lined baking sheet and arrange in a single layer. Bake for 25 minutes to dry/firm the tofu. Once baked, remove from oven and let cool.
4. Prepare sauce by whisking together ingredients until combined. Taste and adjust flavor as needed.
5. Add cooled tofu to the sauce and stir to coat. Let marinate for at least 15 minutes to saturate the tofu and infuse the flavor.
6. Prepare any veggies you want to add to the dish (optional).
7. Heat a large skillet over medium to medium-high heat, and if adding any veggies to your dish, cook them now in a bit of sesame oil and a dash of soy sauce. Remove from pan and set aside and cover to keep warm.
8. Use a slotted spoon to spoon tofu into the preheated pan. Add a few spoonfuls of the sauce to coat. Cook, stirring frequently for a few minutes until browned. It will stick to the pan a bit, so don't worry. Remove from pan and set aside and cover to keep warm.
9. Rinse your pan under very hot water water and scrape away any residue. 
10. Serve veggies and tofu with any leftover sauce. Leftovers reheat well and will keep covered in the fridge for up to a couple days.

"2-Ingredient" Ice Cream

Ingredients

• 1 14-ounce can sweetened condensed milk
• 1 teaspoon vanilla extract, almond extract, mint extract, or other flavoring,optional
• 2 cups heavy cream, cold

Directions

1. Pour the sweetened condensed milk into a large bowl.
2. Mix the vanilla extract, or other flavoring extract, into the condensed milk, if using. (See Recipe Notes for other flavoring ideas.)
3. Whip the heavy cream: Pour the heavy cream into a mixing bowl or the bowl of a stand mixer. Use a hand mixer, stand mixer, or immersion blender to whip the cream until it holds stiff, billowy peaks, about 3 minutes.
4. Gently mix a scoop of the whipped cream into the condensed milk. This lightens the condensed milk and makes it easier to fold into the rest of the whipped cream.
5. Transfer the rest of the whipped cream to the bowl with the condensed milk. Gently begin folding the whipped cream into the condensed milk. At first, it will look very lumpy. As you continue to fold, the mixture will smooth out and become soft and silky. Stop when you see just a few small lumps here and there — be careful not to deflate the mixture too much or over-mix.
6. Use a spatula to scrape all the ice cream base into your freezer container. Smooth the top, then press a piece of wax paper against the surface to prevent ice crystals from forming.
7. Freeze for at least six hours, or up to 2 weeks. The ice cream will become more firm the longer you let it freeze. For best texture and flavor, eat within two weeks.

Recipe Notes

• Make Flavored Ice Cream: To infuse your ice cream with flavor, warm the cream in a saucepan until you just start to see a few wisps of steam. Remove the pan from heat and add your flavoring ingredient. Let the milk infuse until it tastes good to you or until it's room temperature. Strain out the solids and refrigerate the cream until it's completely chilled again. Make the recipe as usual. Favorite flavorings: cinnamon sticks, whole vanilla beans, lavender buds, coffee beans, cacao nibs, whole spices, fresh mint
• Adding a Mix-in to Your Ice Cream: Lighter mix-ins, like chopped chocolate, can be gently folded into the base before being transferred to the freezer container. For heavier mix-ins, like caramel swirls, fruit mixtures, and candied nuts, transfer half of the prepared ice cream into the freezer container, sprinkle the mix-in over top, and then top with the remaining ice cream. Use a knife to swirl the mix-in into the ice cream.

Pulled Pork Sandwiches

Ingredients

• 2-1/2 lb. pork roast (shoulder or butt), rinsed and patted dry
• 1 Tablespoon lemon juice
• 1 teaspoon brown sugar, packed
• 1 medium onion, chopped
• 18 oz. your favorite barbecue sauce
• 8 hamburger buns, split and lightly toasted

Directions

1. Place the pork roast in a slow cooker. Cover and cook on HIGH setting until well cooked and the pork shreds easily, 5 to 6 hours or on LOW setting for 11 to 13 hours. (Note: the actual length of time may vary according to individual slow cooker.) 
2. Remove pork from slow cooker and shred with two forks. Discard cooking liquid and return pork to slow cooker. Stir in lemon juice, brown sugar, onion, and barbecue sauce and continue to cook on HIGH for 1 hour or LOW for 2 hours.
3. Serve over hamburger buns.

Tteokbokki (Ramen version)

Ingredients

• 1 1/2 cups water
• Small onion, chopped into large chunks
• 2 scallions
• 1 Tbsp. gochujang (Korean pepper paste)
• Pinch red pepper powder or gochugaru
• 1 Tbsp. corn syrup
• 2 teaspoons soy sauce
• Dehydrated vegetables
• 1/2 ramen seasoning packet
• 1 (4.2 oz) package ramen noodles
• 2 boiled eggs

Directions

1. Put the water and the onion in a small wok and cook until water begins boiling. Add scallions, gochujang, red pepper powder, corn syrup, soy sauce, dehydrated vegetables and the seasoning from the ramen packet. Stir until fully mixed. Add ramen noodles and cook until noodles are soft, about 4-5 minutes. Add boiled egg and serve.
2. Serves 2.

Easy Pot Roast

Ingredients

• 1 can (12 oz.) cola
• 1 bottle (10 oz.) chili sauce
• 2 cloves garlic, peeled and chopped
• 2 1/2 lb. boneless beef chuck roast

Directions

1. Combine cola, chili sauce and garlic in slow cooker. Add beef, and turn to coat. Cover; cook on LOW heat of slow cooker 6 to 8 hours. Serve with sauce.

Chicken and Biscuits

Ingredients

• 2 lb. boneless, skinless chicken thighs, cut into bite-size pieces
• 1 can (10-3/4 oz.) condensed cream of mushroom soup
• 1 can (10-3/4 oz.) condensed cream of celery soup
• 1/4 teaspoon ground thyme
• 2 teaspoons dried parsley flakes
• 1/4 teaspoon onion powder
• 1/8 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 package (10 ounces) frozen peas and carrots
• 1 recipe Biscuits (or refrigerated biscuit dough)

Directions

1. Place chicken pieces in slow cooker. Pour soups over chicken. Season with thyme, parsley, onion powder, garlic powder, salt and pepper. Cover; cook on LOW heat of slow cooker for 4 hours or until the chicken is tender and no longer pink the center.
2. Stir in frozen vegetables. Cover and cook 30 minutes longer until vegetables are heated through.
3. Bake biscuits accordingly. Spoon chicken and vegetable mixture over biscuits and serve.

Chorizo Chili

Ingredients

• 1 lb. 90% lean ground beef
• 8 ounces raw chorizo sausage
• 1 can (16 oz.) chili beans in chili sauce
• 28 oz. crushed tomatoes
• Salt and pepper, to taste

Directions

1. Place beef and chorizo in slow cooker. Break up with fork to form small chunks.
2. Stir in beans and tomatoes and juice. Cover; cook on LOW heat of slow cooker for 7 hours. Skim off and discard excess fat. Season with salt and pepper and serve.

Sweet Biscuits

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup yellow corn meal
• 1 Tablespoon baking powder
• 1/2 teaspoon baking soda
• 6 Tablespoons granulated sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter
• 1 cup buttermilk
• Melted butter (optional)

Directions

1. Preheat oven to 450 degrees Fahrenheit.
2. In a medium bowl, stir together the flour, cornmeal, baking powder, baking soda, sugar, and salt together. Cut in the butter until the mixture resembles coarse crumbs. Stir in buttermilk until the dough forms a ball. 
3. Turn the dough out onto a surface dusted with additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits. (You can alternatively drop 1/3-cup moundfuls straight onto the baking sheet.)
4. Place on baking sheet lined with parchment, leaving at least 1-inch between each biscuit. Brush with melted butter, if desired. Bake for 12-15 minutes, or until golden brown.
5. Yields 12 biscuits.