Pate of Chicken Livers and Marsala

I have been wanting a creamy dip for all the veggies I have been eating lately, but alas, no dairy is allowed.  I made nommus, which is a zucchini and pumpkin seed version of hummus without chickpeas, but that didn't quite hit the spot, though it was super tasty!  I decided that some pate was in order.  I have never made pate from scratch, but all the versions I looked at were pretty easy and similar.  Here's my take:

Pate of Chicken Livers and Marsala
~1# chicken livers, cleaned of any connective tissue, and cut in large pieces
1 large shallot, thinly sliced
2 garlic cloves, smashed and chopped
1 bay leaf
2 Tbsp Marsala
~ 1cup water
Salt and pepper
pinch of ground clove
2 pinches nutmeg
6-8 Tbsp butter, room temp and cut into pieces

In a large skillet, place the livers, shallot, garlic, bay leaf, Marsala, and enough water to come half way up the livers.  Gently simmer, carefully turning the livers, so that they cook evenly, about 3-5 minutes.  Let sit in the pan 5 minutes to cool slightly.  Drain the liquid, remove the bay leaf, and put the livers with the shallot and garlic in a food processor, adding the clove, nutmeg, some salt and pepper.  Pulse until a rough paste.  Let cool in the bowl until room temp.  One tablespoon at a time, blend in the butter.  Taste and season with salt and pepper.  Transfer to a serving bowl, press plastic wrap on the surface.  Refrigerate until firm.

Seared Pork Tenderloin Medallions and Steamed Asparagus with Orange Pistachio Butter

I love pork tenderloin because it cooks super fast, is very lean and can be seasoned a variety of ways.  Asparagus that is pencil thin is so tasty simply steamed with a little salt & pepper, but for this dish, I dress it up with some chopped pistachios and orange zest.  

Seared Pork Tenderloin Medallions and Steamed Asparagus with Orange Pistachio Butter

1# pork tenderloin
Citrus seasoning blend
Salt & Pepper
1 Tbsp coconut oil

1# thin asparagus, ends snapped 
1 Tbsp butter
1/4 cup shelled pistachios, roughly chopped
zest from 1 orange

Place the asparagus in a microwave safe dish.  Add a splash of water, cover with plastic wrap and microwave for 4 minutes, or until crisp-tender.  Drain.

Clean any silver from the tenderloin and cut into 8 pieces.  Use the flat of your palm to flatten the medallions into equal thickness.  Season generously with the citrus seasoning, salt and pepper.  Heat a non-stick skillet over medium-high heat.  Add the coconut oil and sear the pork medallions for 2-3 minutes, turning the heat down if the pork browns too much before cooking halfway up the sides.  Turn and cook another 2 minutes, or until edges are completely white.  Remove to a plate to rest.

In the same pan over medium heat, place the asparagus, butter, pistachios and orange zest. Toss to combine, while the asparagus reheats and the nuts toast.  Serve immediately with the pork medallions.  Serves 2-4, depending on how hungry you are.

A Lasagna and Eggplant Parm Baby

As I was perusing Pinterest - who doesn't use Pinterest?? - I saw a butternut squash lasagna recipe and an eggplant parm recipe, which got me thinking, and craving Italian food. The dilemma was how to make without cheese? or pasta?  Solution: spaghetti squash and a raw nut sauce! I found the recipe for the raw sauce on the blog What Runs Lori, and followed it pretty closely.  I included my version of the recipe below, and you can check out her blog for the original.  

A Lasagna and Eggplant Parm Baby

For the raw nut sauce - the cheese replacement:
3/4 cup walnuts
1/4 cup pumpkin seeds
1 large shallot, peeled
1 Tbsp Coconut Nectar, or raw honey
1/2 tsp salt
1/4 tsp nutmeg
2 sprigs of fresh thyme, leaves only
1 Tbsp miso paste
1/2 - 1 cup water

In a powerful blender (Vitamix!) or food processor, place all the ingredients, starting with 1/2 cup water at first.  Puree until very smooth, adding more water as needed. Taste and season with more salt if needed.

For the casserole:
2 eggs
1 spaghetti squash
1 eggplant, peeled and cut in thin rounds
1 Tbsp olive oil
1 medium onion, diced
1 fennel bulb, diced
4 links spicy Gianelli turkey sausage, casings removed
3 garlic cloves, minced
14.5 oz can fire roasted tomatoes
optional: Daiya Mozzarella style shreds

Whisk the 2 eggs into the raw sauce.  Cut the stem end off the spaghetti squash, then slice in half top to bottom.  Scrape the seeds and membranes out of the squash and wrap each half in plastic wrap.  Microwave for 10 minutes and let sit in there while you prepare everything else.

Spray a baking sheet with non-stick spray and arrange the eggplant in a single layer.  Bake at 350 degrees until lightly browned.  

In a large non-stick skillet, saute the onion and fennel in the olive oil until soft.  Season with a little salt.  Add the sausage, breaking up as it cooks.  When mostly done, add the garlic and saute until fragrant.  Add the can of tomatoes, turn heat down and simmer for 5- 10 minutes.

Remove the spaghetti squash from the microwave and drain any liquid.  Use a fork to pull the strands of squash out into a bowl.  

To assemble: spray a glass baking dish with non-stick spray.  Put a layer of eggplant slices, then tomato sauce, a layer of spaghetti squash and pour about 1/2 cup or so of the raw sauce, spreading it into the squash.  Sprinkle with the mozzarella style shreds if using.  Repeat the layers, reserving some tomato sauce to spread on the top.  Sprinkle with shreds if using. Bake in a 350 degree oven until hot and bubbly.  Let sit 10 minutes or so before cutting.

Garlicky Bok Choy

This side dish is a great way to serve bok choy besides adding it to a stir-fry.  With only 4 ingredients, it comes together in minutes - perfect for a quick mid-week meal!

Garlicky Bok Choy

1 Tbsp olive oil
2-3 anchovy fillets 
2 garlic cloves
4 bunches baby bok choy, bottoms trimmed and leaves separated

In a large non-stick skillet, heat the oil over medium heat.  Add the anchovy fillets and use a wooden spoon to break them up into the oil.  Keep doing this until they are completely 'melted' into the oil.  I use a microplane to grate the garlic into the pan.  You can also just finely mince it.  Saute the garlic for 30 sec until it is fragrant.  Add the bok choy using tongs to toss it in the garlic oil.  Cook 3-5 minutes, tossing occasionally, until the bok choy is wilted.  Season with pepper and serve immediately.  Serves 2 as a side dish.

Spicy Asian Meatballs II

Meatballs are so quick and easy! You can change the flavor profile if you are feeling spicy, want a Mexican twist or go traditional with Italian.  I have posted previously a version of Asian meatballs, and this one is my most recent endeavor.

Spicy Asian Meatballs II

1# lean ground beef - I like 90/10
1# ground veal
2 eggs
1/4 cup gluten free soy sauce or I like using Coconut Aminos
1-2 Tbsp fish sauce
1 Tbsp grated fresh ginger
1-2 Tbsp chili garlic paste - or more if you really like spicy food!
1 Tbsp sesame oil
Large handful of chopped fresh cilantro
3 scallions, thinly sliced

Preheat the oven to 375 degrees.  Spray a large baking sheet (or 2) with cooking spray.  

Whisk the eggs, soy sauce, fish sauce, ginger, chili paste, and sesame oil in a large bowl.  Add the cilantro, scallions, ground beef and veal.  Use your clean hands to thoroughly, but gently combine the ingredients.  You don't want to mash the meat or you will end up with a tough end product.  

Shape the mixture into equal size portions.  I do a little over an ounce and end up with 24 meatballs.  If you want more, do smaller portions and use 2 baking sheets.  Cook the meatballs anywhere from 8-15 minutes depending on size.  It is better to slightly undercook them than overcook them and have them be tough.  Serve immediately or let cool and freeze in a single layer, then move to a freezer bag.  

Mussels with Leeks

Seafood is super for Paleo because it is so lean.  In the past, we would have sopped up the broth with bread, but now I have it with sauteed shredded zucchini as a side dish.

Mussels with Leeks

2-3 large leeks, white part only, thinly sliced and well rinsed
2 garlic cloves, minced
1 Tbsp coconut oil or olive oil
2# mussels, rinsed and de-bearded
2 Tbs heavy cream, if you can tolerate it

In a large saute pan with a tight fitting lid, heat the oil over medium.  Add the leeks and garlic and cook until soft.  Season with salt and pepper.  Add the mussels, stir and cover with lid.  Steam for 4-5 minutes, until mussels open up.  They should have released some liquid.  If using, drizzle the heavy cream over the mussels and serve.  I like to pour the mussels into a large bowl so the sauce can go over the top, and then the hubs and I pick a few out at a time.  A mussel along with a bite of the sauteed zucchini is just perfect!

Blueberry Coconut Oatmeal

After a really hard crossfit workout, I need a filling warm meal that is fast.  I usually eat this in the car while driving rather quickly to school.  This is somewhat tropical because of the coconut, and could be taken to a total tropical experience by adding in dried, unsweetened pineapple or mango instead of the fresh blueberries.  Experiment with your fruit add-ins to get the perfect post-workout spoonful.

Blueberry Coconut Oatmeal

1/2 cup Quaker Old Fashioned Oats
1/2 cup fresh blueberries
1/4 cup Unsweetened flaked coconut
Several shakes of cinnamon
2/3 - 3/4 cup Unsweetened Almond Coconut Milk, or your dairy free
              beverage of choice

Combine all the ingredients in a large bowl and microwave for 2.5  to 3 minutes.  Depending on your brand and choice of liquid, you will need to play with the amount to get the consistency you like.  I prefer a chewy oatmeal that absorbs all the liquid - easier to eat in the car without making a mess all over myself.  Also, the blueberries will release some liquid, so changing the fruit you add will change the consistency.  For some crunch, sprinkle some chopped, toasted almonds after microwaving. 

Getting into Paleo with Spicy Orange Salmon

After watching the Crossfit games on ESPN a few weeks ago, I was inspired enough to join a crossfit gym here in Syracuse and sign up for their 6 week shred.  So far, I am LOVING it!!  Every day we do something different and everything is a challenge.  No more boring treadmill, listening to men grunt while I lift weights unobtrusively in the corner, watching for an opening on a machine and darting in to get a few sets done.  The others in the group are encouraging and they struggle just as much with the activities as I do, so there is no feeling of inadequacy... most of the time.

The hardest part of this shred program is, surprisingly, NOT going Paleo, but giving up dairy entirely.  I have been eating fat free plain Greek yogurt almost everyday since getting really serious about getting in shape last September.  I LOVE cheese, as anyone who has been to a party here knows when they see the cheese board selection.  Salads are so tasty with crumbled feta or goat cheese, burgers elevated by a melty slice of cheddar or bleu cheese and eggs, oh man, how I still crave a gooey mexican cheese omelette with salsa and sour cream on top. Sigh.

Since last Saturday I have been following the Paleo food plan, and since this past Thursday have been totally dairy free.  Tonight for dinner I made Spicy Orange Baked Salmon with steamed asparagus.  Amazing!

Spicy Orange Baked Salmon

2 Tbs Polaner Orange Marmalade - it has no added sugar, just oranges cooked down to jelly
1+ Tbs Garlic Chili Paste - I get the jar with the green lid
1 tsp Fish Sauce
1# Salmon Fillet 

In a microwave safe bowl, put the marmalade and zap for 30 sec to melt it.  Stir in the chili paste and fish sauce.  Rip off a piece of aluminum foil that is bigger than the salmon. Place the salmon skin side down and fold up the sides really tight to the fish and taller than the fish.  You are trying to create high sides that will hold the orange sauce on top of the salmon.  Some will inevitably seep under while baking, don't fret about it.  Bake the salmon at 350 - 375 until it flakes easily.  Serve immediately, spooning some of the sauce over each piece once plated.  

Pumpkin Bundt Cake

Here is one of my first attempts at using Splenda in baking!  I adapted this recipe from a version in Gourmet, which has buttermilk icing.  I would make cream cheese frosting for this or simply dust with a little powdered sugar before serving.


1 1/2 sticks butter, room temp
1 c Splenda granules - measures 1 for 1 when replacing sugar
1/4c sugar
1 Tbsp (dark) molasses
2 tsp vanilla
3 eggs
1 1/4c canned pumpkin (not quite an entire 15oz can)
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3/4 tsp allspice
2 1/4c flour
3/4 c buttermilk - I use powdered Saco buttermilk and follow the directions for mixing up the needed amount
Optional: generous 1/2c diced candied ginger

Preheat the oven to 350 and grease and flour a bundt pan; alternatively, use Pam for Baking which is the grease and flour in one, so much easier!

Cream the butter; add the Splenda and sugar, scraping down the sides while mixing well.  Add the molasses, vanilla and eggs; mix.  At this point it may look curdled, but fret not! It will all work out. Add the pumpkin, baking powder and soda, salt, cinnamon and allspice.  Combine well.  Add half the buttermilk, mix; add all the flour, mix; add the last of the buttermilk and combine.  Remove the beater(s) and using a rubber spatula, make sure you have gotten all the butter off the bottom and sides of the bowl.  Stir in the diced ginger by hand if adding.

Spoon mixture into prepared pan, smooth the top and bake 40-50min, until toothpick inserted comes out clean.  From what I have read, baked goods cook faster when make with Splenda, so be diligent.

I think this would be lovely with some chopped pecans added to the batter, or grated orange zest, possibly even some butterscotch chips...

Sour Cream Blueberry Cake

   So moist and tender!  The farmers' market is brimming with fresh blueberries this time of year, but this can easily be made with frozen blueberries.  Substitute raspberries or blackberries, or do a mix of all three - Triple Berry Sour Cream Cake.  I would not use strawberries as they can be watery.  This is a great do-ahead breakfast that allows overnight guests to serve themselves.

2 sticks butter, room temp
3 cups sugar
6 egg yolks
4 egg whites, beaten to stiff peaks
1 cup sour cream
2 tsp vanilla extract
1/2 tsp baking soda
3 cups flour
2 cups blueberries, raspberries, blackberries or in combination

Turn oven on to 350. Liberally grease ( I use Pam for Baking) a 10 cup bundt pan or tube pan.  In the bowl of a stand mixer, cream the butter.  Add the sugar, scraping down the sides.  Add the egg yolks one at a time, scraping down the sides.  In a bowl, combine the sour cream, vanilla and baking soda.  Add the sour cream mixture alternating with the flour mixture: flour, cream, flour, cream, flour.  The batter will be heavy and slightly grainy looking.  By hand, fold in the beaten egg whites in two additions.  The batter will be shiny and much lighter.  Gently fold in the berries.  Spoon mixture into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted comes out clean.  The top will get a "puffed crust" that is sooo hard not to nibble off while the cake cools.  Allow to cool in pan for an hour, then invert onto a wire rack to finish cooling.  Depending on how big you slice it, you can get up to 24 pieces.  My family gets about 16!

Sweet Corn Pancakes

These are a great way to use up any corn off the cob you might have leftover after making Corn, Poblano and Potato Chowder :)  This easily made 10 pancakes and you can see I served it with lots of maple syrup and little pats of butter between the cakes.   Read below how to use these as a savory dish for entertaining.

2 Tbsp butter
1 cup corn kernels
1 egg
1 cup buttermilk
1 tsp vanilla extract
1/4 cup sugar
3/4 cup flour
1/4 cup cornmeal
1 tsp baking powder
1/2 tsp baking soda

In a skillet, melt the butter and saute the corn until it just starts to brown.  Scrape into a bowl and stir to combine with the egg, buttermilk, vanilla and sugar.  Add the flour, cornmeal, baking powder and soda.  Stir just to combine.  If it seems too loose, add 2 Tbsp flour and stir to incorporate.

In a large nonstick skillet over medium heat or on a greased griddle, use a 1/4c measuring cup to ladle out the batter.  Cook until the surface gets little bubbles and the edges brown.  Flip and cook just until the bottom browns.  Serve immediately with lots of syrup OR melt butter on each cake and sprinkle with brown sugar.  Yum!

You can also use these in a savory fashion.  Omit the sugar and vanilla extract, and add minced green onion to the batter.  Dollop the batter in the pan to create mini cakes that you can top with Mexican cheese blend, black bean salsa, sour cream, chorizo or anything else that goes well with corn, like smoked salmon and creme fraiche.

Key Lime Curd Mousse

You can make this with any fresh citrus juice.  Make sure you zest the citrus before squeezing the juice out. This is an easy do ahead dessert for entertaining.  You can layer the curd with cookie crumbs or any of the other add ins listed below, and the whipped cream to make parfaits that your guests will love!

For the curd:
1 cup sugar
1 Tbsp zest
3/4 cup fresh squeezed citrus juice
1/2 stick butter, cut into pieces
2 whole eggs and 1 egg yolk, beaten in a separate bowl

For the mousse:
1/2 cup heavy cream  +  2 Tbsp sugar  beaten to semi-stiff peaks
     OR

1/2 tub coolwhip
 


In a double boiler (I use a stainless steel bowl over a saucepan with a little water - do NOT let the bowl touch the water) over medium high heat, place the sugar, zest, juice and butter.  Cook until butter melts.  Temper the eggs by adding a few tablespoons of the hot juice to the eggs, whisking constantly.  Add a few more tablespoons hot juice, whisking, then pour the eggs into the double boiler.  Whisk vigorously so the eggs don't scramble.  Continue whisking at a slower pace until the mixture thickens and becomes very glossy.  Pour the hot curd into a glass bowl, cover with plastic wrap touching the surface so a skin doesn't form, and refrigerate until cold, at least 4 hours.  When the curd is cold, fold in the whipped cream (or coolwhip) just until incorporated.  A few swirls of curd are OK and look neat when dished up.

Serve as is, or with crushed cookie crumbs, toasted coconut, chopped toasted macadamia nuts, candied citrus zest, fresh fruit or berries, or anything else you think would be delicious!

Corn, Poblano and Potato Chowder

I made this with corn and potatoes from the farmer's market, and the poblanos are from our garden.

4 slices bacon, diced
2-3 medium poblanos, diced
1 large onion, diced
3 garlic cloves, minced
2 cups corn kernels, cut from 3-4 ears
2 cups diced red potatoes
4 cups chicken broth
1/2 cup heavy cream
salt and pepper
shredded cheese for serving - cheddar, Mexican or taco blend

In a large pot, saute the bacon until crispy.  Remove bacon to paper towel to drain; in the the remaining fat, cook the onion and peppers until soft.  Add the garlic and corn, sauteing until fragrant.  Add the potatoes and broth and bring to a boil.  Reduce to a simmer and cook until potatoes are tender.  Add heavy cream, then season to taste with salt and pepper.  Sprinkle each serving with crispy bacon and shredded cheese.

Chili Mac & Cheese

Think hamburger helper taken up several levels.  This is a re-done version of a recipe I saw in Taste of Home.  I think this would also be great with either some black beans or chili beans added before baking.

1 (7oz) box mac and cheese
1 # 90/10 ground beef
1 medium onion, diced
2 garlic cloves, minced
1 Tbsp chili powder
2 tsp cumin
1 tsp garlic salt or salt
1 (14oz) can diced tomatoes with chilies or jalapenos
1 (8oz) can tomato sauce - I LOVE Goya Spanish style
1/4 c or more drained canned jalapenos (add to your spicy level)
1/2 cup sour cream
1 cup + 1 large handful shredded Mexican cheese blend
Panko crumbs
opt toppings: sliced green onions, cilantro, sour cream, hot sauce

Bring a pot of water to boil and cook the noodles for 2-3 minutes LESS than the box says.  If the noodles are cooked like normal, they will be mushy after baking.  By under cooking them, they will absorb some of the liquid while baking and be perfect when served.  Drain and set aside.

In a large skillet, brown the beef and onions.  Add the garlic, chili powder and garlic salt/salt.  Cook until fragrant, 1-2 minutes.  Add the canned tomatoes, tomato sauce and jalapenos.  Stir to combine and turn off the heat.  Stir in the sour cream, shredded cheese blend, cheese packet and noodles.  Check seasoning and spicy level.

Pour into a greased 9 x 13 pan.  Sprinkle top with shredded cheese, then panko, pushing the panko into mixture slightly.  Place into the oven and turn to 350.  Cook until bubbly and crumbs are browned, 20-30 minutes.  Serve with optional toppings.

Basil Cashew Pesto

Pine nuts are expensive and I haven't been able to get them lately.  This recipe uses cashews instead, but you can make pesto with just about any nut.  I am going to use pistachios next!

1 garlic clove, peeled
2 large handfuls fresh basil
15 whole cashews, about
fresh black pepper
olive oil
1/4 c Parmesan cheese

In a food processor, place the garlic, basil and cashews.  Chop until very fine and well combined.  With the motor running, pour a thin stream of olive oil in the chute.  Stop when the pesto reaches desired consistency.  I like mine thick so that I can spread it on bread or add it to mayo.  Add in the Parmesan and lots of fresh black pepper; taste and adjust the seasoning.

Tomato Pesto Tart

This is a super fast meal that uses pie crust for the base and a pesto instead of tomato sauce, so the crust doesn't get soggy.  You can use store bought pesto if you don't fee like making your own.







1 refrigerated pie crust
1/3 cup mayo
3 Tbsp pesto*
1 large handful + 1 cup shredded mozzarella
1/4 c grated Parmesan cheese
pepper
3 Roma tomatoes thinly sliced, or 1 pt small tomatoes halved

Preheat oven to 400. On a lightly floured cutting board, roll the pie crust out a little more so it fits on a baking sheet.  It doesn't have to be a perfect rectangle.  Use your knife to cut 2 opposite sides so that it fits on the baking sheet.  Flute edges (you can see mine are just done with my 2 left fingers and 1 right finger pressing between to make the edge).  Bake for 6-8 minutes or until edges are starting to brown.

Meanwhile, mix the mayo, pesto, a large handful or mozzarella and the Parmesan together.  Season with  lots of pepper.  Spread mixture onto the crust.  Top with the sliced tomatoes and sprinkle with remaining mozzarella cheese.  Bake for an additional 10+ minutes until the cheese has melted and the edges are a deep golden brown.  Serve immediately.

* Pesto recipe

Jalapeno Popper Dip

This dip is all the flavor of a jalapeno popper without the fuss of having to stuff and fry them.  Serve with Fritos Scoops, or if you want to be a little healthy, thick cucumber slices and bell pepper wedges.

8 oz light cream cheese
1/2 c mayo
4 oz shredded monteray jack cheese
1/4 c + canned jalapeno peppers, drained
1/4 c + canned diced green chilies
1/4 c Parmesan cheese
1/4 c panko crumbs

Turn oven to 400.  Either with a hand mixer or in the food processor, mix the cream cheese, mayo, jack cheese, jalapeno peppers and green chilies.  Taste and add more peppers if not spicy enough.  Spread in  a glass pie plate sprayed with Pam.  Sprinkle the Parmesan cheese over the top, then the panko, pressing down lightly into the cream cheese mixture.  Bake for 20 - 25 min until golden and edges are bubbly.  Serve immediately.

Banana Cupcakes with PB Frosting

This is a great recipe for using up that one extra banana that goes mushy before you can eat it.  In fact, the mushier the banana, the better taste in these cupcakes!  The frosting is AMAZING and can be used on lots of other cupcake bases - use your imagination :)

For 15-16 cupcakes:

6 Tbsp butter, room temp

1 1/4 c sugar

1 large very ripe banana

3 eggs

1/2 c buttermilk - I use Saco powdered buttermilk, which would be 2 Tbsp powder and 1/2c water

1 tsp vanilla

1 1/4 c flour ( + 1 or 2 Tbsp if your batter seems thin)

2 tsp. baking powder

pinch of salt

PB Frosting:

4 Tbsp butter, room temp

4 oz cream cheese, room temp

2 - 3 c powdered sugar

1/2 - 3/4 c smooth peanut butter

Preheat the oven to 350, and line 15-16 baking cups with liners.  Give each liner a spritz of Pam to ensure that the cakes don't stick.  

In the bowl of a mixer, cream the butter and sugar until light and fluffy.  Add the banana and mix to break up.  Add the eggs one at a time, scraping the sugar up in between eggs.  Add the buttermilk and vanilla and combine.  Mix in the baking powder and salt, then add the flour in 2 additions, scraping the bottom and sides of the bowl in between.  If the batter seems thin, add 1 or 2 Tbsp flour.  Fill the pans 3/4 full and bake for 18 - 22 min.  They are done when no batter sticks to a toothpick inserted in the middle.  Let cool for a few minutes in the pan, then move to a wire rack to finish cooling.

For the frosting:  in the bowl of a mixer, beat the butter until creamy.  Add the cream cheese and combine.  On low, beat in 2 cups powdered sugar.  Taste and check consistency.  If not sweet enough or if not thick enough, beat in another 1/2 cup or more of powdered sugar.  Finally, mix in the peanut butter and taste.  You can always add more PB :)    Either spread or pipe lots of frosting onto each cupcake when cool.  I store the cakes in a container on the counter and the frosting in the fridge, then frost each cupcake as I need to.

Sesame Chicken Noodle Bowl

A super quick weekday meal with rich Asian flavors.  You can use just about any vegetables in this - bamboo shoots, water chestnuts, broccoli, snow pea pods, baby corns etc.  I kept it simple here with red bell peppers.  This version served the hubby and I with some chicken left over.  I would double everything but the chicken if you are making it for 4 people.  I adapted this from Cooking Light's August 2012 edition.

1 cups water
1 cup broth - chicken or veggie
2 tsp soy sauce
2 tsp fish sauce
1 tsp sesame oil
2 garlic cloves, smashed
1-2" piece of ginger, cut in slices
12 - 16 (or more) shiitake mushrooms  (I love these, so I did about 20)
1 - 1.5# chicken tenderloin
1/4 - 1/2 cup sesame seeds
1 Tbsp olive oil
1 red bell pepper cut into thin strips
1 package Udon noodles
Optional - sliced green onions for garnish

Put the broth, water, soy sauce, fish sauce, sesame oil, garlic, and ginger in a pan.  Remove the caps from the mushrooms, thinly slice and set aside.  Cut the root end off the stems, then add them to the broth.  Bring to a boil for 3 minutes, then turn off heat and let steep while you prepare the rest of the meal.

Sprinkle the chicken with salt and pepper on both sides.  Press the sesame seeds into the chicken.  Add the olive oil to a non-stick skillet over medium high heat.  Cook the chicken, in two batches, until just done.  The seeds will become toasted and browned.  Set chicken aside and add the mushrooms and peppers (or whatever veggies you are using) to the pan.  Cook until barely softened.  Pour the broth through a strainer over the veggies and bring to a simmer.  Add the Udon noodles and heat through, 1- 2 minutes.

Arrange the chicken to the side of each bowl.  Divide the veggie/noodle mixture among the bowls and then ladle some broth around the chicken.  Garnish with green onions if desired.

Soy-licious Orange and Garlic Asparagus

A lot of flavor from fresh oranges, and depth of flavor from fish sauce.

1 large bunch pencil thin asparagus, ends snapped off and cut into 2" pieces
2 Tbsp soy sauce
1 Tbsp mirin
2 tsp fish sauce
1 tsp sesame oil
1 garlic clove, microplaned
1 large orange - both zest and sections

In a microwave safe bowl, place asparagus and a splash of water.  Cover with plastic wrap and microwave for 4 minutes.  Test for desired amount of crispness and continue microwaving at 1 minute intervals until desired doneness.  Barely pull the plastic wrap back and use it as a cover to drain the water from the bowl.  To the hot asparagus, add the soy sauce through the garlic clove.  Zest the orange over the bowl.  On a cutting board, cut off the ends of the orange and carefully use your knife to slice off the peel, leaving as much fruit as possible, but getting all the pith (white part) off.  Holding the peeled orange in your hand over the asparagus bowl, use a paring knife to cut out the sections of orange along the membranes.  This is called 'supreme'.  Congrats, you are a fancy chef now!  Once all of the sections are cut out, squeeze the juice out of what is left.  Use a spoon or your OJ covered hands to gently toss the asparagus salad.  Taste and season with salt and pepper.  Serve warm or at room temp.  Yum!