Pad Thai
INGREDIENTS
6 Ounces Rice Flour Noodles
2 Tablespoons Fish Sauce
2 Tablespoons Brown Sugar
1 Tablespoon Soy Sauce
1 Tablespoon Rice Wine Vinegar
Juice of Two Limes
1 Teaspoon Toasted Sesame Oil
½ Teaspoon Crushed Red Pepper Flakes
1 Teaspoon Peanut Oil
1 Tablespoon Finely Chopped Shallots
3 Cloves Minced Garlic
2 Cups Bean Sprouts
2 Cups Shredded Savoy Cabbage
2 Cups Julienned Carrots
4 Medium Scallions (White & Green Parts)
7 Ounces Extra Firm Tofu (Cut Into Thin Strips)
1 Large Egg (Lightly Beaten)
¼ Cups Chopped Dry Roasted Unsalted Peanuts
½ Cup Chopped Fresh Cilantro
Place the noodles in a large bowl. Cover with warm water and soak for up to 5 minutes. The texture should be soft, but al dente. Drain.
Make sure to finish all chopping before soaking the noodles as they become mushy during cooking if they are soaked too long. I have learned this lesson the hard way!
Meanwhile, whisk together the fish sauce, sugar, soy sauce, vinegar, lime juice, sesame oil and red pepper flakes.
Heat a wok (or a deep skillet) coated with cooking spray over medium-high heat. Add the peanut oil, shallots, garlic and cook for 1 minute. Add the bean sprouts, cabbage, carrots, and scallions and cook stirring constantly for 2 minutes. Add the sauce, tofu, drained noodles and cook, stirring constantly for 2 more minutes. Now make room for the egg by pushing everything to the side of the wok. Add the egg to the wok and reduce the heat to medium. Stir until the egg begins to scramble (about 1 minute). Fold the egg into the noodles and stir a few more times. The noodles should be soft. Remove from the heat to a serving bowl. Top with the peanuts and cilantro. Serves 4
Butterscotch Chip Cookies
INGREDIENTS
1 Cup Softened Butter
1 Cup Packed Brown Sugar
½ Cup Granulated Sugar
¾ Teaspoon Baking Soda
½ Teaspoon Salt
2 Eggs
1 ½ Teaspoon Vanilla
2 ½ Cups Unbleached Flour
2 Cups Butterscotch Chips
Preheat oven to 375° F. In a large mixing bowl beat butter with an electric mixer on medium high speed for 30 seconds. Add the brown sugar, granulated sugar, baking soda and salt. Beat until mixture is combined scraping sides of bowl. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in butterscotch chips. Drop dough by rounded teaspoons 2 inches apart onto on ungreased cookie sheet or use parchment paper (which is what I use). Bake for 8 to 9 minutes or until edges are light brown. Transfer to a wire rack and cool. Makes approximately 60 cookies
Victoria’s Banana Bread
INGREDIENTS
1 ½ Cups Unbleached Flour
1 Teaspoon Cinnamon
½ Teaspoon Baking Soda
½ Teaspoon Salt
¼ Teaspoon Baking Powder
¼ Teaspoon Nutmeg
1 Beaten Egg
1 Cup Sugar
¼ Cup Molasses
3 Ripe Bananas
¼ Cup Olive Oil
Preheat oven to 350° F. Grease bottom and sides of 8x4x2 inch loaf pan and set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt baking powder and nutmeg. Make a well in the center of the flour mixture and set aside.
In another medium bowl combine egg, sugar, bananas, molasses and olive oil. Add banana mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter in prepared loaf pan.
Bake in preheated oven for 50 to 55 minutes or until wooden toothpick inserted near the center comes out clean. Remove from oven and cool on a wire rack for 10 minutes. Remove from pan and cool completely.
Cheese Pizza
Who doesn’t love pizza?!
INGREDIENTS
½ Recipe Basic Pizza Dough
1 Cup Victoria’s Secret Pizza Sauce
2 Tablespoons Freshly Grated Parmesan Cheese
1 Cup Shredded Mozzarella Cheese
Prepare pizza dough & prepare Victoria’s Secret Pizza Sauce. Shape pizza dough as directed. Sprinkle with Parmesan and spread sauce over Parmesan cheese and top with mozzarella. Preheat oven to 450° F. Let prepared pizza rest for about 20 minutes before putting into the oven. Bake until crust is golden which should be approximately 15 to 20 minutes. Serves 4
Pizza Toppings
If you want to top your pizza with more than cheese here are some ideas. To keep the crust crispy, scatter cheese over the dough before topping with other ingredients. Sprinkle fresh herbs over the pizza just before serving.
Try these delicious combinations or make up your own:
1) Grilled radiccio, cooked crumbled pancetta or bacon, crumbled goat cheese and chopped fresh sage.
2) Sautéed cremini mushrooms, cooked sweet Italian sausage, black or green pitted olives, thinly sliced fresh mozzarella cheese and dried oregano.
3) Coarsley chopped grilled eggplant, marinated artichoke hearts, chopped plum tomatoes, shredded mozzarella cheese and fresh basil leaves.
4) Thinly sliced mozzarella cheese, crumbled gorgonzola, spoonfuls of ricotta, freshly ground pepper and fresh basil leaves.
Basic Pizza Dough
INGREDIENTS
1 ¼ Cups Warm Water (105° to 115° F)
1 Package Active Dry Yeast
1 Teaspoon Sugar
2 Tablespoons Olive Oil
2 Teaspoons Salt
Approximately 4 Cups Unbleached Flour or Approximately 3 ½ Cups Bread Flour
Cornmeal for Sprinkling
In a large bowl, combine ¼ cup warm water, yeast and sugar. Stir to dissolve. Let stand for about 5 minutes or until foamy. Be careful that the water is not hot or it will kill the yeast.
With a wooden spoon, stir in the remaining 1 cup of warm water, oil, salt and 1 ½ cups flour until smooth. Gradually add 2 cups unbleached flour or 1 ½ cups bread flour, stirring until dough leaves the side of the bowl. Turn dough onto a lightly floured surface and knead until smooth and elastic (about 10 minutes), working in enough of remaining ½ cup of flour just to keep dough from sticking to the surface.
Shape dough into a ball and place in a large greased bowl. Turn the dough to grease the top. Cover bowl loosely with plastic wrap and let rise in a warm place (80° to 85° F) until doubled in volume, for about 1 ½ hours.
Punch down dough and turn. Now turn onto a lightly floured surface and cut in half, cover loosely and let rest for about 15 minutes. If you are not using right away, place dough in a large greased bowl, cover loosely with greased plastic wrap and refrigerate up to 24 hours.
Sprinkle two large cookie sheets with cornmeal. Shape each dough half into a ball. On one prepared pizza pan (or cookie sheet) with floured rolling pin roll one ball into 14 inch x 10 inch rectangle. Fold edges in to form 1 inch rim. Repeat to make your second pizza. Makes enough dough for 2 large pizzas.
Victoria’s Secret Pizza Sauce
INGREDIENTS
2 Tablespoons Olive Oil
1 Chopped Yellow Onion
4 Finely Chopped Garlic Cloves
One 28 Ounce Can Plum Tomatoes
2 Tablespoons Tomato Paste
2 Tablespoons Chopped Fresh Basil
½ Teaspoon Salt
In a nonreactive 3 quart saucepan, heat olive oil over medium heat. Add onion and garlic and cook. Stir until onion is tender (about 5 minutes). Stir in tomatoes with their juice, tomato paste (I like to use the tomato paste that comes in a tube), basil and salt. Heat to boiling, breaking up tomatoes with the side of your spoon. Reduce heat and partially cover and simmer, stirring occasionally, until sauce has thickened slightly (about 20 minutes). Makes 3 ½ cups.
Victoria’s Jalapeno Bean Dip
INGREDIENTS
5 Medium Jalapeno Peppers
1 ½ Cups Cooked Pinto Beans
1 Cup Cooked Black Beans
1 Tablespoon Olive Oil
½ Teaspoon Salt
1 Garlic Clove
½ Teaspoon Oregano
1 Squeezed Lime
1 Teaspoon Cumin
½ Cup Salsa
Preheat oven to 325° F. Cut off tops of peppers. Combine whole peppers with all ingredients in a food processor and “puree.” Pour processed ingredients into a covered dish and put in preheated oven for 30 minutes. Remove from oven and serve with tortilla chips. Serves 8
**I like to cook dried beans instead of using cans. If you are pressed for time then canned beans are ok.
Tomato Basil Soup
INGREDIENTS
1 Pound Ripe Tomatoes (Cut in Half Lengthwise)
¼ Cup Plus 2 Tablespoons Olive Oil
1 Tablespoon Sea Salt
1 Teaspoon Freshly Ground Black Pepper
2 Cups Chopped Yellow Onion (About 2 Onions)
6 Minced Garlic Cloves
2 Tablespoons Butter
¼ Teaspoon Crushed Red Pepper Flakes
28 Ounces Tomatoes (With Juice)
4 Cups Packed Fresh Basil Leaves
1 Teaspoon Fresh Thyme Leaves
1 Quart Chicken Stock
Preheat oven to 400° F. Toss together the tomatoes, ¼ cup olive oil, salt and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes. In an 8 quart stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, butter and red pepper flakes for about 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme and chicken stock. Add the oven roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for about 40 minutes. Pass through a food mill fitted with the coarsest blade. Serve hot or cold. Serves 6
Insalata Caprese
INGREDIENTS
2 Pounds Vine Ripened Tomatoes (About 4 Large Sliced ¼ Inch Thick)
1 Pound Fresh Mozzarella – Slice ¼ Inch Thick
¼ Cup Packed Fresh Basil
4 Tablespoons Olive Oil
Sea Salt & Pepper to Taste
On a large platter arrange tomato, mozzarella slices and basil leaves, alternating and overlapping them. Drizzle with olive oil and season with salt & pepper.
Potato Apple Gratin
INGREDIENTS
3 Eggs
3 Cups Buttermilk
1 Tablespoon Fresh Thyme Leaves
2 Tablespoons Kosher Salt
1/8 Teaspoon Freshly Ground Pepper
2 Pounds Peeled & Sliced Baking Potatoes
2 Pounds Granny Smith Unpeeled Apples (cut into 1/8 inch slices)
1 Pound Shredded Swiss Cheese
¼ Pound Grated Parmesan Cheese
Preheat oven to 400° F. Grease a 3 ½ quart casserole dish. In a medium bowl, whisk together the eggs, buttermilk, thyme, salt and pepper. Set aside. Arrange a layer of slightly overlapping potatoes in the casserole dish. Cover with a layer of apples and sprinkle with a third of both cheeses. Pour a third of the egg mixture on top. Make 2 more layers. Bake covered for 1 hour and 15 minutes. Remove the lid and bake another 15 minutes or until the potatoes are tender. Remove from the oven and serve warm.
Fettuccine With Asparagus
INGREDIENTS
4 Ounces Uncooked Fettuccine
½ Pound Fresh Asparagus (Trimmed & Cut Into 1 Inch Pieces
¼ Cup Chopped Onion
1 Minced Garlic Clove
1 Tablespoon Butter
2 Ounces Cubed Cream Cheese
¼ Cup Half & Half
¼ Cup Shredded Parmesan Cheese
1 ½ Teaspoons Lemon Juice
1 Teaspoon Grated Lemon Peel
¼ Teaspoon Salt
¼ Teaspoon Black Pepper
Cook fettuccine according to directions on package. While fettuccine is cooking, sauté the asparagus, onion & garlic in butter until tender. Add the remaining ingredients. Cook and stir over medium heat for about 5 minutes or until cheese is melted and sauce is blended. Drain fettuccine and toss with asparagus mixture. Quick & Easy. Serves 2
Red Lentil Soup
INGREDIENTS
1 Cup Red Lentils
1 Teaspoon Salt
15 Ounces Diced Tomatoes (canned or fresh)
2 Tablespoons Fresh Minced Ginger
1 Tablespoon Olive Oil
2 Cloves Minced Garlic
15 Ounce Can of Unsweetened Coconut Milk
1 Tablespoon Ground Coriander
1 Tablespoon Ground Cumin
1 Tablespoon Tamarind Paste
1 Teaspoon Turmeric Powder
1 Small Jalapeno (Stemmed, Seeded & Minced)
¼ Cup Chopped Cilantro
Combine lentils, salt and 5 cups of water in a large saucepan. Cover and bring to a boil. Reduce heat and simmer for 25 minutes or until lentils are tender. Puree tomatoes and ginger in a food processor until smooth and set aside. Heat oil in a large pot over medium heat and add garlic. Cook briefly (for about 30 seconds or until just golden). Add tomato mixture, coconut milk, tamarind, coriander, cumin, turmeric and jalapeno. Simmer about 15 minutes, stirring occasionally. Stir in lentils and simmer for about 20 minutes. Season with salt and pepper. Sprinkle with cilantro and serve. Serves 6
