Tofu with Spicy Peanut Sauce

One of my favorite things in the world is sauces. I am the type of person who puts some type of sauce on everything I own. Doesn't matter what it is, it is probably going to get dipped into something. I am always looking for new sauces, and I am very pleased to say that is now on my list of go to sauces!


1block extra firm tofu, drained and patted dry, and cut into 6 slices
2 tbsp peanut oil
1/4 cup green onions, for garnishing

For Sauce:
3 tbsp crunchy, natural peanut butter
3 tbsp gluten-free soy sauce
3 tbsp unseasoned rice vinegar
2 tbsp siracha sauce*
1 tbsp agave nectar
2 tbsp water

In a wok, over medium heat, heat oil until sizzling. Add tofu, and fry until golden brown, approx 4 min per side.

Meanwhile, combine all sauce ingredients, whisking together until smooth.

*You can add more or less siracha, depending on how much heat you like.

Once tofu is golden on both sides, lower heat and add sauce to work. Simmer for about 3 minutes, until sauce thickens. Remove from wok, and top with green onions.

Mexican Sour Cream Noodle Bake

This dinner reminded me and my husband of our childhood. Neither of us remembers actually having the dish as children, but it brought us back. I used a few ingredients that I would never have eaten as a kid, but I loved how comforting this dish was.

8 oz thick, flat, gluten free noodles
1 package ground beef
1/3 cup diced onion
1 jalapeño, seeds removed, and minced
1 can tomato sauce
1 tbsp chili powder
1/2 cup sour cream
1 cup cottage cheese
1 bunch green onions, thinly sliced
1 cup shredded Mexican blend cheese

Preheat oven to 350. Lightly grease a baking dish, and set aside.

In a pot over medium heat, cook beef, onions, and jalapeño until meat is browned. Drain excess liquid. Add tomato sauce, and chili powder, stirring until blended.

Meanwhile, cook noodles according to package instructions. Once drained, mix with cottage cheese, sour cream, and green onions.

Add noodles to baking dish, forming a bottom layer. Top with meat sauce mixture. Top meat sauce with cheese, and bake in oven for 20 minutes. Enjoy!

Stovetop Mac and Cheese

Traveling over the Christmas was a nightmare. David and I decided to fly home, instead of driving, but I wish we had driven. Our first flight was moved up by two hours, and we were not notified, but luckily we (barely) made it on time. Our return flight was even more hectic; due to weather we had to move our flight up by a whole day, and had to frantically drive three hours away to the airport. We also made that flight on time, but it was a hassle.

By the time we arrived home, all we wanted was some comfort food. I thought macaroni was perfect, so whipped up a quick batch of stovetop Mac and cheese, with bacon and broccoli. It really helped with the travel fatigue we both felt!

1 box gluten-free pasta noodles of your choice. (I used Glutino spiral noodles)
3 strips bacon, cooked and chopped.
10 oz broccoli
2 cups milk
1 1/2 cup sharp cheddar cheese, grated
3/4 cups Gouda, shredded
2 tbsp corn starch
1 tbsp whole grain mustard
1 tbsp Worcestershire sauce
1 clove garlic, minced
Salt and pepper to taste

Cook noodles according to package instructions. When pasta is 1/2 way cooked, add broccoli, cooking with noodles for the remaining amount of time.

Meanwhile, in a saucepan over low heat, bring milk to a simmer. Add cornstarch, whisking until thickened. Add cheese, garlic, mustard, and Worcestershire. Stir until blended, and cheese is melted. Remove from heat.

Drain pasta and broccoli and return to pan. Add cheese sauce and bacon, stirring until blended.

Mozzarella Stuffed Meatballs

Sorry for the delay with posting, I had a computer crash, and lost all pics and info I had saved for future posts. I was able to remake a few, but others will just have to wait for their turn to show up here.

I also started a new job, and have been trying to adjust to new schedule, and not cooking as much as I was. I started working very suddenly, and didn't really have any time to prepare, so it has taken some getting used to.

I made these meatballs about three weeks ago, and they were one of the lucky recipes that didn't get lost.

1 pack ground turkey
3 sticks string cheese, cut into 1 inch pieces
1 tbsp Worcestershire sauce
1 tsp oregano
1 tsp basil
1/2 tsp onion powder
2 cloves garlic, minced
1 tbsp corn starch
2 cups marinara sauce

Preheat oven to 425.

In a bowl, combine meat, spices, and Worcestershire sauce, mixing until blended. Take one inch section of string cheeses, and cover with 1/4 to 1/3 cup of meat mixture, making sure to cover cheese completely, repeating until cheese and meat are gone.

Put meatballs in a baking dish, and cover with sauce. Bake in oven for 12 - 15 minutes, flipping halfway.

Broccoli Mushroom Tacos

A few years ago, I was swapping recipes with a friend of mine, and she mentioned that one of her go to dishes was broccoli mushroom quesadillas. I was intrigued, and knew it was something I was going to have to try. My husband was skeptical of it at first, he kind of poked it around with his fork, but eventually, he tried it and fell in love. He now asks for it all the time.

This dish has evolved over time as I experimented with different sauces and seasonings, and then, it eventually turned into tacos. Don't let the strange combination of flavors fool you, it is really quite fantastic!

2 cups chopped broccoli
1 cup chopped mushrooms
2 tbsp soy sauce (la choy is gluten free!)
1 1/2 tsp chili powder
1 tsp Worcestershire sauce (Lea and Perrins is gluten free in the US!)
1 tsp balsamic vinegar
1 cup monterey jack cheese
10 taco shells
additional toppings of your choice. I used Mexican hot sauce, and Greek yogurt

In a pot, over medium heat, combine broccoli, mushrooms, sauces, and chili powder, stirring occasionally, until veggies are tender, approx 5-7 minutes.

Meanwhile, bake taco shells according to package instructions.

Spoon veggies into taco shells, and top with cheese, and additional toppings. Enjoy!

Turkey Shepherd's Pie

This was the end of my Thanksgiving leftovers!

I made this for dinner last week, but haven't had a chance to post it until today. I have been busy with Christmas shopping, trying to find a weather appropriate dress for a wedding I am attending, and working on  the novel I have been writing.

This was a wonderful, delicious, comforting dish, pity David had to work late the night I made it and almost missed out on it! I was nice though, and packed it for him to take to lunch the next day!

1/2 cup sliced carrots
1/4 cup diced onions
1/3 cup corn
1 cup diced turkey
1/4 cup chopped fresh parsley
1 tbsp garlic
1 1/2 cup roasted garlic mashed potatoes
1/4 cup shredded Parmesan cheese
Salt and pepper to taste

Preheat oven to 375 degrees.

Combine all ingredients except mashed potatoes and Parmesan, stirring to combine. Spread in an even layer at bottom of a casserole dish.

Cover turkey and veggie layer with mashed potatoes, spreading evenly. Sprinkle with Parmesan cheese.

Bake for approx 30 minutes, until top has browned.