Shrimp and Tofu Sesame Noodles

Loved this quick and easy dinner. Lots of flavour and a nice healthy choice.  For the natural peanut butter I used Adams Natural Peanut Butter and I thought it was perfect!  I got this recipe from Food and Drink Magazine Holiday 2021

 1 pkg (454 g) extra-firm tofu

2 small bok choy
1/2 pkg (454 g) frozen large shrimp, thawed and peeled, about 12 shrimp
Generous pinches salt

SAUCE
1/4 cup (60 mL) smooth natural peanut butter
1/4 cup (60 mL) soy sauce
2 tbsp (30 mL) tahini
3 tbsp (45 mL) brown sugar
2 tbsp (30 mL) rice wine vinegar
2 garlic cloves, finely chopped
1 tbsp (15 mL) sesame oil
2 to 3 tbsp (30 to 45 mL) vegetable oil
1 garlic clove, finely chopped
1 pkg (454 g) dried udon or spaghetti

TOPPINGS
3 green onions, thinly sliced diagonally
Chilli oil or chilli-garlic sauce (optional)

1. Drain tofu. Wrap in a clean kitchen towel. Set a can from your pantry or a heavy pan on top. Cut each bok choy into quarters. Pat shrimp dry and season with salt.

2. Bring a large pot of water to a boil.

3. Meanwhile, prepare the sauce by whisking peanut butter with soy sauce, tahini, sugar, vinegar, 2 chopped garlic cloves and sesame oil in a large bowl. Thin to desired consistency by whisking in warm water, 1 tbsp (15 mL) at a time.

4. Cut tofu horizontally into 3 long, wide pieces. Cut pieces in half crosswise, then slice each piece in half diagonally for 12 triangles in total. Set a large nonstick frying pan over medium-high heat. Coat with 2 tbsp (30 mL) oil. Swirl to coat. Add tofu. Cook until golden, 2 to 3 minutes per side. Add to sauce.

5. Set the pan back over heat. Coat with a little more oil, if needed. Add bok choy. Sprinkle with pinch salt. Cook, stirring frequently until softened slightly, 1 to 2 minutes. Turn onto a plate.

6. Set the pan over heat. Coat with a little more oil, if needed. Add shrimp and 1 chopped garlic clove to the pan. Cook until shrimp turns pink and is cooked through (but not overcooked— it’s a fine line), 1 to 2 minutes per side. Add to plate with bok choy.

7. Meanwhile, cook udon following package directions. Scoop 1/2 cup (125 mL) cooking water and set aside. Drain udon well and add to sauce with tofu. Toss to coat. Thin sauce slightly with cooking water, adding 1 tbsp (15 mL) at a time, until sauce reaches desired texture. Divide among plates or bowls. Top with bok choy and shrimp. Sprinkle with green onions. Stir in chilli oil, if you like.

Makes 4 servings

Orange Beer Spice Cake

I got this from Food and Drink Magazine, Holiday 2021.  I did use a regular pilsner beer instead of a stout and I thought it was still quite good.  

 SPICE CAKE

1 cup + 1 tbsp (250 + 15 mL) unsalted butter, melted, divided
2 cups + 1 tbsp (500 + 15 mL) all-purpose flour, divided
2 tsp (10 mL) baking powder
1 tbsp (15 mL) ground ginger
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground cardamom
1/2 tsp (2 mL) salt
3/4 cup (175 mL) packed light brown sugar
3 large eggs
1 cup (250 mL) stout
1 cup (250 mL) molasses
1 tbsp (15 mL) finely grated fresh ginger
1/4 cup (60 mL) chopped mixed candied peel
1/4 cup (60 mL) chopped crystallized ginger 
2 cups (500 mL) full-fat Greek yogurt for serving

ORANGE PEEL GARNISH
2 large navel oranges, about 1 1/2 lbs (680 g)
Water as needed
3/4 cup (175 mL) granulated sugar

1. Preheat oven to 350°F (177°C) and place rack in middle of oven.

2. For cake, line bottom of a 9-inch (23 cm) springform pan with parchment paper, and butter and flour sides using 1 tbsp (15 mL) each butter and flour.

3. Sift remaining flour, baking powder, ginger, cinnamon, cardamom and salt. Set aside.

4. In a stand mixer fitted with a paddle attachment, combine brown sugar and eggs. Beat on medium speed until well-incorporated, about 2 minutes. Add remaining melted butter and beat for 1 minute. Add stout, molasses and fresh ginger. Mix until thoroughly combined.

5. Turn mixer off and add dry ingredients. Turn mixer on low and mix until combined, scraping down bowl if necessary. Stop machine. Stir in candied peel and crystallized ginger by hand.

6. Pour batter into prepared pan. Bake, rotating pan at halfway point, until a skewer inserted into centre comes out clean, 50 to 60 minutes.

7. Cool 10 minutes, then remove ring of springform pan. Cool for 1 hour on a cooling rack.

8. While cake is baking, make the orange peel garnish. Using a vegetable peeler, remove peel from oranges in long strips. Using a paring knife, trim off and discard any white pith. Set aside.

9. Juice oranges, strain and set aside.

10. Place peel in a small saucepan and cover with 3 cups (750 mL) cold water. Bring to a vigorous boil on high heat, then drain. Rinse peel and repeat process.

11. Place peel back into saucepan with sugar. Place juice in a measuring cup. Add enough water to make 1 cup (250 mL). Add to saucepan. Bring to a boil over high heat and reduce to maintain very gentle simmer—it should barely bubble. Cook, stirring occasionally, until reduced by 1/3 and contents of pan measure 1 cup (250 mL), about 30 minutes. Remove from heat and cool to room temperature before glazing cake.

12. Brush cake generously with orange syrup, then garnish with candied orange strips. Serve with Greek yogurt and any remaining syrup.

Serves 8 to 10

---

Chai Tea White Russian

 I enjoyed this different take on a White Russian.  I just used Liptons Chai Tea in a bag but Davids Tea has some nice varieties that could work well.

CHAI VODKA

1 cup vodka

1/4 cup quality loose leaf chai tea

COCKTAIL

1 1/2 oz Chai Vodka

1/2 oz coffee flavoured liqueur (I used Kahlua)

1 oz half and half cream 

Cinnamon stick

1.  For the Chai Vodka, to a measuring cup, add vodka and chai tea.  Stir.  Let stand for minimum 2 hours, then strain.  Set aside until ready to use.

2.  For the cocktail, pour Chai Vodka and coffee liqueur into an old fashioned glass filled with ice.  Stir to combine.  Top with cream.  Garnish with cinnamon stick.

Makes 1 drink

Chocolate Chunk and Orange Cookies

We all know that orange and chocolate go together, why have I never put that together in a cookie before?

1/2 cup unsalted butter, room temperature

1/2 cup packed light brown sugar

1/2 cup turbinado sugar

1 egg, room temperature

1 tsp pure Vanilla Extract

1 1/2 cups all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp fine salt

170 g good quality chocolate preferably dark, roughly chopped

1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars until smooth, about 2 minutes. Add egg, followed by vanilla extract. Beat until combined.

2. Sift in flour, baking powder, baking soda and salt. Add orange zest. Mix on low speed until the dough comes together. Fold in chocolate until evenly distributed.

3. Shape dough into a ball and wrap in plastic wrap. Chill for a minimum of 2 hours or, for best results, overnight.

4. When ready to bake, preheat the oven to 350°F (177°C). Line 2 baking sheets with parchment paper.

5. Divide dough into 16 rounds and transfer to prepared baking sheets. Press to flatten and top with pinch flaked salt.

6. Bake in the top and bottom thirds of the oven, switching sheets halfway through until edges are golden brown, about 10 minutes. Remove from oven and let cool slightly before serving.

Makes 16 large cookies

Clementine Orange Moscow Mule

 The fresh squeezed juice made this fantastic!

1 1/2 oz vodka

1/2 oz grand marnier

3 oz freshly squeezed clementine orange juice

juice of 1/2 lime

3 oz ginger beer

- Pour vodka, Grand Mariner, orange juice and lime juice into a copper mug filled with ice

- Top with ginger beer and stir.

Cranberry Gin Smash

 Cranberry and gin go suprisingly well together!

3 fresh mint leaves, torn 

1 tsp granulated sugar

1 1/2 oz dry gin

ice

1 tbsp frozen cranberries

2 oz cranberry juice

sparkling water

- to a cocktail glass, add 3 mint leaves, sugar and gin.  Use a muddler to release flavour of fresh mint.

- Fill glass with ice and frozen cranberries.  Add cranberry juiced top with a splash of sparkling water.  

makes 1 drink

Festive Rum Cream

 This is a great drink for a holiday get together.  I used milk instead of cream to make it a bit lighter but go for the cream if you want a little more decadence.

1 cup spiced rum

1 cup sweetened condensed milk

1/2 cup milk or cream

1 tsp allspice

1/2 cup chilled coffee

2 tbsp chocolate sauce

1/2 tsp vanilla extract

1 cinnamon stick

Add all ingredients to a large mason jar, close lid and shake well to mix.  It will keep well in the fridge for up to 2 weeks.

Makes about 5 servings