French Toast with Cinnamon Apple

Ingredients:

• 2 TBSP butter
• 1 apple, cored and sliced
• cinnamon
• sugar
• 2 eggs
• 1/4 cup milk
• 3 slices of wheat bread

Directions:

1) Melt the butter.
2) Cook the apple over medium heat for a minute or two.








3) Add the cinnamon and sugar and cook until it is soft. Then remove.
4) Mix the eggs and the milk.
5) Dip the bread into the egg and milk mixture (both sides).
6) Add to the same pan that the apples were in and cook until crispy, then flip.
7) Cook until crispy on the other side.

Spicy and Peppery Tofu

This was called 'black pepper tofu' but I guess I didn't add enough pepper or because it was no fresh ground the flavor didn't come though as much. Again, it came from the app on my phone.

Ingredients:

• 1 block of tofu, cut into cubes
• flour to dust the tofu
• vegetable oil
• 6 + 8 green onions, sliced then
• 2 red chillies, thinly sliced
• 6 garlic cloves, crushed
• 1 1/2 TBSP ginger, chopped
• 2 TBSP black pepper
• 5 TBSP soy sauce
• 1 TBSP sugar
• rice

Directions:

1) Toss the tofu in the flour.
2) Put enough oil in a pan to come up 1/2 a cm and heat it.
3) Shake off excess flour and fry the tofu.
4) Put the tofu on a paper towel when you remove it from the oil.
5) In another pan (or clean the first one) add 1/2 cup of oil and heat to low heat.
6) Add the 6 green onions, red chillies, garlic, and ginger.
7) Saute until the contents are soft.

8) Add the soy sauce, sugar and pepper.
9) Add the tofu and 8 green onions.
10) Serve with rice.

Noodles with Tofu and Greens

Recipe taken from here.

Ingredients:

• 8 oz noodles
• 1 block tofu, cut into slices
• salt and pepper
• 4 TBSP peanut oil OR 3 TBSP sesame oil mixed with 1 TBSP vegetable oil
• 1 bag of greens (cabbage, spinach, mixture...) (I used spinach)
• bunch of green onions
• 1 TBSP red pepper flakes
• 3 TBSP soy sauce
• pinch of sugar

Directions:

1) Cook the pasta and reserve 1/3 of the water.
2) Pat the tofu dry and season the tofu with salt and pepper.







3) Heat 2 TBSP of the oil in a pan.
4) Cook the tofu for about 3 minutes on each side, until starting to brown.
5) Heat 1 TBSP of the oil.






6) Add the greens and let cook for 2-3 minutes.








7) Add the scallions, red pepper flakes, soy sauce, sugar and reserved water and let simmer for a few minutes.
8) Mix with the pasta and serve with the tofu on top.

Teriyaki Tofu and Peanut Noodles

Recipe taken from here.

Ingredients:

• 1 block of tofu
• 1/3 cup + 1 TBSP soy sauce
• 1/4 cup + 1 TBSP white sugar
• 2 tsp grated ginger
• 2 cloves of garlic
• 3 TBSP vegetable oil
• 8 oz pasta
• 1/2 cup creamy peanut butter
• 1 tsp chili paste
• 1/3 cup reserved pasta water
• 1/2 cup shredded carrots
• 1 pepper, thinly sliced
• 3 green onions, thinly sliced

Directions:

1) Place the tofu between layers of paper towels on a plate and place a heavy pan or brick on top for 30 minutes.
2) Mix the 1/3 soy sauce, 1/4 cup sugar, 1 tsp grated ginger and garlic together.
3) Slice the tofu into cubes and put it in a shallow bowl.








4) Pour the sauce over and let sit for 1 hour.
5) Flip the tofu and let sit for another hour.
6) Put the vegetable oil in a pan and heat.






7) Add the tofu and cook for 5 minutes on each side, until it starts to change color.
8) Cook the pasta.







9) Mix the peanut butter, chili paste, 1 TBSP soy sauce, 1TBSP white sugar and 1 tsp grated ginger.
10) Add the pasta to the peanut butter mixture and add the reserved pasta water as necessary to achieve the desired consistency.




11) Add the carrots, pepper and green onions.

Cucumber Salad (with Sweet Chili Vinaigrette)

Recipe taken from here.

Ingredients:

• 2 TBSP rice vinegar
• 2 TBSP sweet chili sauce
• 1 tsp sesame oil
• 1/4 tsp sugar
• 1 clove of garlic, chopped
• dash of salt
• 1 cucumber, sliced thin
• 1/2 of an onion, sliced thin

Directions:

1) Combine the rice vinegar, sweet chili sauce, sesame oil, sugar, garlic and salt and mix.








2) Add the cucumber and onion and mix.
3)  Place in the fridge for at least 1 hour, covered.
4) Serve cold.

Blueberry Muffins

Made using the blueberries from the Boston Organics box, and the flour cookbook.

Ingredients:

• 3 1/4 cups unbleached all purpose flour
• 1/2 tsp baking soda
• 4 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1 egg yolk
• 1 1/2 cups sugar
• 1/2 cup plus 2 TBSP butter, melted
• 1 cup milk, room temp
• 1 cup creme fraiche, room temp
• 2 tsp vanilla
• 2 cups blueberries

Directions:
1) Position a rack in the center of the oven, and preheat to 350F/175C.
2) Butter a 12-cup muffin tin with cooking spray.
3) In a large bowl, sift together the flour, baking soda, baking powder and salt.
4) In a medium bowl, whisk together the eggs and egg yolk until thoroughly mixed.
5) Slowly whisk in sugar, butter, milk, creme fraiche and vanilla until combined.
6) Pour the butter-sguar mixture into the flour mixture and fold gently until just combined.
7) Fold in blueberries, it will be lumpy.
8) Spoon the batter into muffin tin until it is almost over flowing.
9) Bake for 30-40 minutes until browning beings on the top (unless you are using a mini muffin pan, then keep an eye on them, it is about 20 minutes though).
10) Let cool in the pan for 20 minutes.

Plum Sorbet

 Using the plums from the Boston Organics box, and following this recipe, I made plum sorbet.

Ingredients:

• 4 plums, chopped into quarters
• 2 1/2 TBSP sugar
• 1 TBSP honey
• 2 tsp lemon juice

Directions:

1) Place the plums into a bowl with sugar and honey and let sit for 30 minutes.








2) Put that into a blender and pulse until there are no chunks.
3) Taste and add lemon juice if desired (I did).







4) Put into a bowl again and refrigerate for at least one hour.
5) Put into the ice cream machine and follow the makers directions.

Orange Cheesecake with Candied Orange

Oranges came in the box from Boston Organics and cheesecake was requested for me to make. Recipe for the cake was taken from here, with the rum suggestion used, and the recipe for the candied oranges was taken from here.

Ingredients:

• Crust:
• 2 cups graham crackers (1/2 box)
• 1/4 cup sugar
• 2 TBSP butter, melted
• Cake:
• 24 oz cream cheese (don't use reduced fat or low fat...it's cake), room temperature
• 1 cup sugar
• 4 eggs
• juice from 1/2 an orange
• 3 TBSP orange zest (I got enough from the same 1/2 I was going to juice)
• 1 TBSP vanilla
• 3 TBSP white rum (I used Bacardi)
• Topping
• 1 1/2 cups water
• 1/2 cup sugar
• 1 1/2 oranges cut into thin slices

 Directions:

1) Preheat the oven to 325F/160C
2) Pulse the graham crackers in a food processor until finely crushed.
3) Add sugar and melted butter and mix until combined.






4) Pat into the bottom of pan and bake for 10-12 minutes.
5) Let cool.
6) Lower the oven to 300F/150C







7) Beat cream cheese, flour and sugar until smooth.
8) Add eggs, vanilla, orange juice, orange zest and rum and mix until combined.







9) Pour into the crust and bake for 80 minutes or until the middle is set. Keep an eye on it due to the rum.







10) Let sit for 30 minutes.
11) Loosen the cheesecake from the side of the pan (either take off the spring form part or slide a knife around the sides).
12) Let sit for another 30 minutes.





13) Combine the water and sugar in a pot or pan with large sides and bring to a boil.








14) Add the oranges and let boil for 5 minutes on each side.




 



15) Reduce heat and let simmer for 30 minutes, turning over again if necessary.







16) Remove from heat and let cool on wax/parchment paper
17) Add the candied orange slices to the cheesecake and place in the refrigerator for 4-8 hours.

 

 my crust did not hold up too well, so I put some on top of the cheesecake which was great!

 This is the texture you want in a cheesecake