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Kung Pao Sliders

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Posted by Mariah | Posted in 21-Day-Adventure Cleanse, Appetizers & Sides, Main Dishes, Meal Ideas | Posted on 11-01-2011

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We can all thank the “slider” concept for making burgers even more fun. But this recipe, adapted from the Vegetarian Times, makes them healthy, too.

I made part of this recipe way easier to make by simply opting to make less sliders and using Wildwood marinated and baked tofu instead of making the “tofu” part of the slider myself. Then, I paired this with an awesome kale stir-fry recipe from VT.

Full disclosure: Because the sliders look like burgers, your kids will probably try them. However, you might forgo the Asian slaw so they’re not overwhelmed by too many different textures. My kids didn’t care much for the sliders with the slaw, but they liked the kale stir fry just fine.

Ingredients For Sliders:

1 package Wildwood Baked Teriyaki, slice each tofu square to fit slider buns
8 slider buns

Ingredients For Asian Slaw
3 Tbs. low-sodium soy sauce
2 Tbs. vegan mayonnaise
2 Tbs. no-salt-added creamy natural peanut butter
5 tsp. natural cane sugar
2 Tbs. rice vinegar
2 tsp. toasted sesame oil
1 clove garlic, minced (1 tsp.)
1/8 tsp. ground black pepper
Pinch cayenne pepper, optional
2 medium zucchini, julienned (8 oz.)
4 medium carrots, julienned (8 oz.)
1/4 cup dry-roasted peanuts, finely chopped

Directions for Sliders:

  1. Stack tofu and then slaw between slider buns. (Feel free to toast the buns beforehand.)

Directions for Slaw:

  1. Whisk together soy sauce, mayonnaise, peanut butter, cane sugar, rice vinegar, sesame oil, garlic, pepper, and cayenne pepper (if using), in large bowl.
  2. Stir in remaining ingredients. Refrigerate until ready to use.

Cook Once, Eat Twice Pasta Dishes: Mac n' Cheese and Spicy Peanut Pasta Salad

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Posted by Mariah | Posted in Salads | Posted on 04-10-2009

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DSC02207With school back in full swing and a fall full of festivals, weddings and showers, I’m always looking for ways to save time. These pasta dishes are the perfect things to cook once and eat twice. The mac n’ cheese recipe is so easy and yummy, I guarantee you will never eat boxed again! And the spicy peanut pasta salad is a great dish to bring to parties or serve on the side of this fantastic grilled portobello mushroom burger recipe from Two Peas and Their Pod.

These recipes also feature some of my favorite tips for getting kids to eat their veggies, and some cooking techniques and time savers. For example, the mac n’ cheese is served over blanched broccoli, which I’ve found pleases kids’ palates much better than the over-cooked mushy steamed broccoli. It also features Ronzoni Smart Taste pasta, which is enriched with fibre, protein and calcium.

I also share a way to blanch the broccoli without a lot of extra steps, and a new-found secret to taking the bite out of onions by “deflaming” them. Finally, I sneak some brussels sprouts into the pasta salad for good measure. Note that all veggies in the following recipes were bought at the Cedar Falls farmer’s market. NOTE: you can make these recipes individually, just cook half the pasta.

Shredding cheddar cheese.

Shredding cheddar cheese.

Ingredients for Broccoli Mac n’ Cheese:

3 tbsp. butter

2 tbsp. flour

1/2 cup half and half

1 cup milk

1 cup shredded sharp cheddar cheese

1 cup shredded Swiss cheese

1 head of broccoli, cut into small florets

1 box Ronzoni Smart Taste Elbow Noodles

Salt and pepper to taste

Directions:

1. Cut up all of your veggies, keeping broccoli separate and in a strainer.

2. Cook one package of Ronzoni Smart Taste elbow noodles to al dente, according to package instructions. You will use half of the pasta in your mac n’ cheese and half in the pasta salad. (Use this tool to find Ronzoni pasta in a store near you).

3. Blanch broccoli by pouring the pasta water over the broccoli in the strainer. Cover strainer with pot lid and let steam for five minutes.

4. Drain pasta in a separate strainer. You can use half now for the mac n’ cheese and store the other half in a container to make the pasta salad later, if you’d like.

5. Melt butter in a medium-sized sauce pan overĀ  medium-low heat.

6. When butter is melted, add flour one tablespoon at a time, whisking constantly. Whisk for about three minutes or until the “roux” is foamy.

7. Slowly add milk and half and half, whisking constantly until the sauce becomes smooth (this should look, feel and taste like a cream sauce).

8. Turn down heat to low and add cheese. Continue to whisk slowly until cheese is melted.

9. Add 1/2 of the cooked pasta to your cheese sauce. Add salt and pepper to taste.

10. Put desired amount of blanched broccoli in individual soup bowls or plates, then top with mac n’ cheese and serve.

Tip: We serve this dish at our house this time of year with sliced apples and a mixed greens salad.

Spicy Peanut Pasta SaladIngredients for Spicy Peanut Pasta Salad:

3/4 cup chopped brussels sprouts

1 cup baby carrots

1/2 small red onion, diced and deflamed*

3 tbsp. organic natural peanut butter (use this tool to find Smuckers Natural or Organic Peanut Butter at a store near you)

2 tbsp. Nayonaise

2 tbsp. low-sodium soy sauce

2 tbsp. rice vinegar

1/2 small green pepper

1 red chile

3 tbsp. cilantro sprigs

1 tbsp. honey

1 clove garlic

2 teaspoons fresh lime juice

Deflaming an OnionDirections for Spicy Peanut Pasta:

1. Chop veggies.

2. Deflame your onion. To “deflame an onion,” I follow the Rick Bayless method. Put onions in a strainer, then place the strainer in a bowl of cold water with a splash or two of vinegar. Soak while prepping everything else.

3. Put all other ingredients in a food processor and pulse until smooth.

4. Mix dressing, veggies and pasta well. Chill for at least one hour before serving.