Tofu with Vegetables

  1. 1 tbsp cornstarch
  2. 3/4 cup vegetable broth
  3. 3 tbsp white wine vinegar
  4. 3 tbsp sugar
  5. 1 tbsp ketchup
  6. 2 tbsp soy sauce
  7. 1/2 tsp ground ginger
  8. 1/4 tsp cayenne pepper
  9. 2 tbsp vegetable oil
  10. 2 cloves garlic, minced
  11. 1 onion, diced
  12. 2 carrots, sliced
  13. 1 green bell pepper, diced
  14. 1/2 cup sliced mushrooms
  15. 1 14 oz package of firm or extra firm tofu, drained and cut into 1 inch cubes

In a large bowl, mix together the cornstarch and vegetable broth, then add the vinegar, sugar, ketchup, soy sauce, ginger and cayenne pepper until well mixed. Set aside.

In a large skillet or wok, stir-fry the garlic, onion, and carrots in vegetable oil about 5 minutes, until carrots begin to soften. Add the pepper and mushrooms and stir-fry for another 2-3 minutes.

Add the vegetable broth mix to the veggies and cook until mixture thickens, about 5-7 minutes. Add tofu and allow to cook at least 5 more minutes. Serve over rice and enjoy!
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Cocoa brownies

Good cocoa powder, browned butter and muscovado sugar give these rather grown-up brownies an intensely chocolate-y depth of flavour. Add walnuts or chocolate chunks to the batter at the end if you like, or leave them in their pure state – both taste delicious. Makes 16.
  1. 170g butter
  2. 200g caster sugar
  3. 100g light muscovado sugar
  4. 3 eggs
  5. 1 tsp vanilla extract
  6. 100g cocoa powder
  7. 50g plain flour
  8. ¼ tsp salt
  9. 100g walnut halves or chopped chocolate (optional)

Heat the oven to 170C/325F/gas mark 3. Lightly grease a 22cm x 22cm x 5cm brownie tin and line with two strips of baking parchment. Let the strips hang over the sides of the tin by about 8cm – this'll make the brownies easier to remove when they're cooked.

Place the butter in a medium-size saucepan and melt it over a medium heat until it turns golden brown and smells slightly sweet and nutty. Set aside to cool.

In a mixing bowl, and using an electric hand mixer, beat together the sugars and eggs until very thick and glossy – when you lift up the beaters, a ribbon of batter should stay on the surface of the mixture for several seconds. Beat in the vanilla and the browned butter.

Sift together the cocoa, flour and salt into a separate bowl. Gently fold this into the batter with a spatula, being careful not to overmix. Fold in the walnuts or chocolate chunks, if using, and scrape into the prepared tin with a spatula.

Bake for about 20-25 minutes, or until a toothpick comes out of the middle of the brownies with a few moist crumbs attached. Place the tin on a rack and let the brownies cool completely. Lift them out of the tin with the parchment and cut into 16 squares.
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Mushroom Burger with Avocados

  • 4 medium portabella mushrooms, stems removed
  • 1 medium onion, cut into 1/2 inch slices
  • 3 tbsp olive oil
  • 3/4 tsp salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1 avocado, sliced
  • 2 tbsp low-fat yogurt
  • 1/2 tsp minced garlic
  • 4 hamburger buns, lightly toasted
  • 4 roasted red peppers, from a jar
  1. Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  2. Heat large skillet or grill pan over medium heat until hot. Add mushrooms; cook until tender, 8 to 10 minutes, turning once. Transfer mushrooms to plate, cavity side up; cover to keep warm.
  3. In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally.
  4. Meanwhile, combine in small bowl, 1/2 of the avocado, yogurt, garlic and remaining 1/4 teaspoon each salt and pepper; mash until smooth.
  5. Spoon onions and roasted peppers into mushroom cavities, divided equally. Spread smooth Avocado mixture on bottom of each bun; top each with stuffed mushrooms.
  6. Top with remaining sliced avocado. Cover with tops of buns.
  7. Makes 4 vegetarian portabella mushroom burgers.

Nutritional information:
Each portabella burger provides:
338 calories, 10 grams protein, 19 grams fat, 36 grams carbohydrate
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  1. 1 pkg. (8 oz.) elbow macaroni
  2. 1/2 tsp. salt
  3. 2-1/2 tbsp. butter, melted
  4. 1-3/4 c. milk
  5. 1/3 c. bread crumbs
  6. 8 oz. Velveeta, cubed
  7. 2 tbsp. flour
  8. 1/8 tsp. pepper


Cook macaroni as directed on package and drain. Melt 1-1/2 tbsp. butter in a heavy saucepan. Blend in flour, stir in milk slowly, and cook, stirring constantly, until mixture thickens. Add seasonings and cheese, stirring until cheese is melted. Add macaroni and transfer to a buttered 1 qt. casserole or individual casseroles.

Combine bread crumbs and 1 tbsp. melted butter. Sprinkle over macaroni.

Bake at 400°F for 20 minutes.

Beef Stroganoff | american recipe

  1. 1 lb Beef round tip steaks
  2. 1/8NULL to 1/4NULL thick 4 cups (5 oz) uncooked wide egg noodles 4 tsp 
  3. vegetable oil
  4. divided 1 clove garlic
  5. crushed 1/2 lb sliced mushrooms 1 pkg. 
  6. (3/4 oz) brown gravy mix 
  7. 1/4 cup dairy sour cream

  1. Cook noodles according to package directions; keep warm. 
  2. Meanwhile stack Beef steaks; cut lengthwise in half and then crosswise into 1NULL-wide strips. 
  3. In large nonstick skillet, heat 2 teaspoons oil over medium-high heat until hot. Add Beef and garlic (1/2 at a time) and stir-fry 1 minute or until outside surface of Beef is no longer pink. (Do not overcook.) Remove from skillet; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. 
  4. In same skillet, cook mushrooms in remaining 2 teaspoons oil 2 minutes or until tender, stirring occasionally; remove from heat. Stir in gravy mix and 1 cup cold water; bring to a boil. Reduce heat to low; simmer 1 minute or until sauce is thickened, stirring frequently. Return Beef; heat through. Serve over noodles with sour cream.
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